“There is no single path to perfect roasting.” So says Molly Stevens, classically trained chef and author of All About Roasting. And she’s not far off. Like baking, roasting is a technique embedded by time and tradition with just enough “je ne sais quoi” to elude exact quantification. So rather than trying to pin its many variables down to an exact science, Stevens treats roasting like “a process, a conversation between you the cook, the oven heat, and the food you’re roasting.” And All About Roasting, her compendium guide to all things roast-related, provides the tools, techniques, and traditions you’ll need to begin—or elevate—the roasting conversation. Before delving into specifics, Stevens provides some of the history and basic chemistry of roasting, culled from the likes of James Beard and Harold McGee. Dishes are qualified by method (e.g. “combination sear and moderate heat”), planning (“the apricots need to soak for 4 to 8 hours”), and wine pairings from M. S. Tim Gaiser (who recommends a “Nebbiolo-based red” for Stevens’ Oven-Roasted Porchetta). And recipes span the gamut, in skill and cuisine type, with several recipes per protein (or fruit or vegetable)—meaning an experienced chef can work on the nuance of his or her technique while newbies delve into the delicious basics.
An Ideal Wine by David Darlington is an in-depth account of the California wine industry and the two conflicting schools of thought in wine making. The book centers on two camps of wine-makers: Randall Grahm, famed winemaker at Bonny Doon Vineyards, and Leo McCloskey, the founder of Enologix, a leading consultancy that helps wineries use scientific techniques to make better wines (some say just to get high scores from Robert Parker). The Grahm camp is made up of vintners fighting to be as “natural” and terroir-driven as possible, allowing for the idiosyncrasies (and complexities) of an environment-driven product. Vintners in the opposite camp are prioritize standardization, consulting Enologix for help with consistency and efficiency. With a primer of who’s who in viticulture today, and a good argument for both the science and art camps of wine making, An Ideal Wine is a must read for anyone drinking wine and hoping to understand the business behind it.
You don't read legendary food writer M.F.K. Fisher’s semi-auto-biographical books with the same porn-like pleasure a lot of people take in buying big glossy cookbooks (without ever cooking from them). They are so evocative and richly rendered that they completely reel you in and involve you in her day-to-day life. Zimmerman’s biography offers thoughtful insights into the pleasures, loves, and pains that this culinary powerhouse never fully reveals, from her young married days in Paris as a frustrated housewife with aspirations to become a writer to her middle years caring for her terminally ill lover-turned-second husband—and the deeply heartfelt writing that sprung from the pain of losing him. Zimmerman’s biography takes an unflinching look at Fisher, warts and all, but her journey is a fascinating one, packing what would be a lifetime’s worth of experiences for most people into every decade.
At Mesa’s Edge chronicles the transformation of seasoned food writer and determined Manhattanite Eugenia Bone into Westward-bound woman of the wilderness. Okay, so maybe she hasn’t abandoned all pretense to city sophistication—Bone and her family live part of the year in New York City. But Bone is now sufficiently ensconced in the rugged lifestyle of Colorado’s North Fork Valley to offer up this memoir, as much a story of her personal transformations on the family’s Colorado ranch as a guide to the cuisine, products, and spirit of this pocket of American wilderness. And while the rest of us soak up the vicarious thrill, despair, and knuckle-busting tribulations, city and coast-bound chefs can pore over the 100 recipes. Bone might not have known how to tackle the terrain as comfortably as her native Westerner husband, but with decades of food savvy under her belt—and in the pages of Gourmet, Food & Wine, Saveur magazines, and more—Bone knows how to tackle the cuisine. Her recipes showcase local flavors in all their traditional glory (“Lamb Hash”, “real Colorado comfort food,” says Bone) and in the context of a more sophisticated perspective (“Game Birth Broth with Cilantro Crespelle”).
On learning to make pasta from Italian chef Giovana Carcasci, Ripert writes, “even though I’m a trained chef and know many different culinary techniques, there is nothing like learning a technique from an artist.” The same thought might occur to the reader of Avec Eric: A Culinary Journey with Eric Ripert. From Sonoma to the Cayman Islands to Chianti, the book follows Ripert, the nationally celebrated chef of Le Bernadin and numerous restaurants with The Ritz Carlton Hotels, on a culinary journey complete with elegant recipes and artistic photographs. Ripert adapts classic French technique to the various regional cuisines covered in Avec Eric with resulting recipes that are simple and decadent, beautiful and tempting. Since half the joy of Ripert’s cuisine is the influence of location, Angie Mosier’s scenic shots of coastlines and mountainsides whet the appetite as effectively as the aroma of Ripert’s Cacciucco Alla Livornese
Among his myriad other accomplishments, Master Chef Rudi Sodamin has helped define higher standards and expectations for cruise line cuisine. Besides being “the most highly decorated chef at sea,” Sodamin is an extremely well-traveled, sophisticated gourmet chef whose prolific talent brought him to great heights in his career from a very young age. With this second installment of the Holland America Line cuisine cookbooks, Sodamin shares the recipes and practices that make him such a sought-after chef at sea. Chef Sodamin also takes a big picture approach to the world of cruise cuisine, consulting corporations to get the highest quality product to the galleys of every cruise line kitchen. In The Taste of Elegance he offers a repertoire of the recipes and culinary building blocks that make cruise line cuisine work, examples of dishes that successfully transplant the gourmet standards from the land to the sea.
Certified Master Baker and associate professor Eric Kastel of the Culinary Institute of America offers this extensive guide to the processes and products behind artisan breads. Kastel intentionally demystifies the rarefied world of artisan breads for the home cook and seasoned baker alike, with accessible explanations of the specific methods and ingredients that go into producing these characteristically satisfying and impressive breads. He covers everything from flour to yeast to bread texture and crust, offering an array of recipes and instructions on capturing wild yeast for an authentic sourdough starter. The serious bread baker looking to incorporate authentic artisan practices shouldn’t overlook this detailed, authoritative guide.
From award-winning restaurant Araxi comes this beautifully-photographed compendium of recipes featuring the regional cuisine of the Pacific Northwest. Executive chef James Walt and pastry chef Aaron Heath display their ultra-seasonal, farm-to-table style with recipes for Golden Mussels with Pickled Salsify, Leeks and Apple Vinaigrette and Mascarpone Cheesecake with Honey-Caramel Apples and Almond Praline. Often cited as one of Canada’s best restaurants, Araxi is known foremost for its rigorous use of regional flavors and ingredients. The cookbook, which is divided by the seasons Summer, Harvest, and Winter, reads like a guide to the bounty of western Canada’s seafood, produce, and game, and brings Chef Walt’s tested talents to the forum of restaurant cookbooks.
For those used to Thomas Keller in the context of award-winning restaurants The French Laundry and Per Se comes the happy surprise of this beautiful guide to excellence in home cooking. The consummate professional Keller lets his hair down, so to speak, trading in high-tech equipment for wooden spoons and family-style serving platters. With the simple equation that “great product plus great recipes equals great cooking,” Keller exalts the seemingly humble forum of the home kitchen into a place where extraordinary food is possible. Keller begins with a brief primer on the tools and techniques essential to great home cooking, even delineating “the big four” countertop appliances on which any capable kitchen is built. At the end of the book is an index on indispensable culinary staples like clarified butter, mornay sauce, pork brine, and a basic herb sachet. And in between are the recipes that make up Keller’s home cooking repertoire, from classics to creative reinterpretations—dishes that bring the standard of home cooking that much closer to the professional kitchen.
Chef/owners of New York City’s La Palapa restaurants, Barbara Sibley and Margaritte Malfy have put their shared expertise in Mexican cuisine into this recipe collection for antojitos. The small plates or appetizers of Mexican cuisine, antojitos span the gamut from fresh fish ceviches to meaty empanadas and spice-flecked elote, or grilled corn on the cob, but Sibley and Malfy also include supplementary recipes for various authentic salsas and La Palapa’s own guacamole. The book also features special occasion menus, such as a taquiza (or taco feast) for birthday celebrations and a New Year’s menu complete with “Hangover Specials.” A thorough basics section in the back of the book helps outfit any kitchen for Mexican cuisine, enabling the inspired reader to discover their favorite antojitos and get cooking!
Food writer and teacher Andrea Nguyen has successfully translated many of the cooking styles and ingredients of Asian food for the West, and her latest book is no different. In Asian Dumplings, Nguyen demonstrates the hows and whys of dumplings from almost every dumpling-producing Asian country. From Philippine’s Lumpia to Malaysian Curry Puffs, Nguyen’s recipes span the globe, demystifying the narrow misconception of dumplings as the habitual contents of a Chinese food takeout container. Recipes for basic dough and detailed instructions for frying, steaming, and preparing all variety of fillings make this a culinary gold mine for dumpling aficionados and the uninitiated alike.
Tired of the average weekend fare of hamburgers, hot dogs, or takeout? The Accidental Gourmet Weekends and Holidays takes a unique approach to family food preparation, with menus for twenty-three holiday meals from New Year's through Christmas, as well as Saturday dinners and Sunday suppers for every weekend of the year
In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results.
Nearly thirty years after he helped open the landmark Oakville Grocery in San Francisco, Clark Wolf brings us this guide to the ever-expanding roster of fine American cheeses. Well before the inception of the slow-food and sustainability movements in American cuisine, Wolf had begun searching for a stable of homegrown artisan cheeses. When he began, most decent cheeses were imported from Europe. American-made cheeses were paler, cruder incarnations of their sophisticated cousins. Wolf was part of a small but growing trend to help mature American cuisine, in part by bringing the art of good cheese to American pastures, kitchens, and palates. Today, owing much to those efforts, Wolf is able to provide this guide and recipe book for the ever-expanding repertoire of sophisticated and richly satisfying American gourmet cheeses.
Some call el Bulli the most important restaurant of our time; it's certainly the most mysterious. The ratio of diners who want reservations to those who get reservations is around 400:1, and while many meals have been well-documented, the experience remains elusive and singular. The hefty A Day at el Bulli is a close look at a day in the life of the gastronomic monument, from the first rays of sun on the water to the locking of the door at 2am. But it's more than just a picture book. Inserts discuss the history of the restaurant, creative methodology, even a guest's path from front door to table. Beyond the sheer marvel of such a detailed pictorial documentary, the book's appeal and impact come from its humanity. It reminds pious followers that el Bulli is simply a restaurant; it’s human and alive, filled with people brought together by a common cause: devotion to food, wine, and the pursuit of high cuisine.
The ingredients, preparations, and “how the hell did he do this?” elements of Achatz’s signature dishes at Alinea are finally assembled into a volume available to the mere mortal. If you’ve never experienced dining at Alinea, but wish you had, this will get you a step closer. The photography is up-close and stunning and the wealth of detailed information in each recipe is staggering. Each dish is broken down into its various components, which range from simple to highly complex, and is followed by meticulous instructions for plating and presentation. What’s more, no element is repeated from one dish to another—and with 100 recipes, that’s saying a lot. Alinea carries the requisite testimonials from food media heavyweights (e.g. Steingarten, Ruhlman), but the most interesting of the book’s six essays is Achatz’s piece on the thought process, choice of technique, and ingredient selection behind some of his most memorable dishes. The beauty and sophistication of the Alinea cookbook propels it into the very top percentile of this year cookbooks, and makes for the grandest of gifts.
The title of A Platter of Figs alludes to Tanis’s metaphor for the ideal food: fresh and fleeting. His love of seasonal ingredients is no surprise. Tanis lives two lives, spending half the year as head chef at Chez Panisse and the other half hosting a supper club at his home in Paris. Those who love the Chez Panisse books will appreciate this as a continuation in the series. It’s different, to be sure, but touched with the same seasonal mentality and small techniques that make ingredients shine. The book flows like the seasons it’s created for and includes 24 menus, each recipe serving eight to 10 people. The result is a presentation of straightforward, sophisticated food that is meant to be shared with others. Photographer Christopher Hirscheimer’s pictures present Tanis’ vision of beautiful food—uncontrived and voluptuous. A Platter of Figs seems to be targeting a foodie audience, but Tanis’ message about real-life cooking and back-to-basics approach will serve as a refreshing reminder and inspiration for restaurant chefs.
The title of A16 Food + Wine presents the winning formula of the eponymous San Francisco restaurant A16: well prepared food plus well chosen wine equals sublime dining. With their first cookbook collaboration, Chef Nate Appleman and wine director Shelley Lindgren present the rustic pleasures of their beloved southern Italy in terms of libation and sustenance respectively. In her section on wine, Lindgren presents wine by region, offering concise explanations of the region’s classics - as well as any recently rediscovered or replanted favorites - along with an addendum on food pairings. In the book’s second half, Chef Appleman takes over, providing the complement to heady Italian wines with the rustic, hearty cuisine of Campania. In an easy to follow course by course layout, the chef pays tribute to the simplicity and potency of southern Italian cooking in what can only be called an exquisitely crafted homage to his adopted culinary homeland.
Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.
Grains are one of the most tasty, versatile and nutritious food sources available, a delight to eat and easy to cook. In this new work, Jenni Muir travels the world, discovering indigenous grains and the best recipes for using them. The first part of the book provides an in-depth look at each of the grains and the second section features over 100 recipes, taking you from breakfast through to dinner. Jenni explains how to vary the dishes according to the grains you have and also recommends an exciting range of accompaniments that will transform each dish to suit the occasion.
An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables.The knife is the most indispensable kitchen tool, and this book is the essential guide to everything you need to know about it. From choosing the right knife, to storing and sharpening it, to using it and even history on how kitchen knives have been shaped by culture—this useful volume is bound to turn any home cook into a pro.
Rebecca Gray, author of eight cookbooks, writes about her experiences with 18 of the country’s leading food artisans in this book of essays. Each chapter is the story of a particular artisan’s life and work, and why they and their food are unique. These are folks who are returning to the basics of sustainable, small-scale, or just plain high quality production. In their inspirational stories we also can see the emergence of a true national cuisine. Also, woven throughout each chapter is the engaging history behind our foods–their natural origins and long journeys to cultivation. Recipes and ordering information are provided so you can enjoy these culinary delights at home. Recipes come at the end of every chapter so you can enjoy a Ginger-Mint Ice Cream Float at home.
When Jennifer Felicia Abadi was a child, her mother often pulled down a well-worn homemade black recipe binder from her kitchen shelf and created sumptuous Syrian meals. As an adult, Abadi pulled down that same binder to make her own delicious meals. Mindful of the importance of tradition and the ease with which old-world knowledge vanishes, Abadi embarked on a labor of love with her grandmother to record all of her family's rich, mouthwatering Syrian dishes. The result is A Fistful of Lentils, an intimate culinary food album featuring more than 125 Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-Jewish culture.
American Masala isn’t about traditional Indian food—it’s about adding new flavors to the great American melting pot, using spices to liven up the old standbys, and enjoying dishes that are as exciting and diverse as lifein the big city, and yet as familiar and comforting as your mother’s cooking. This book includes an array of 125 recipes, from salads to desserts, and even a section of breakfast recipes as well. The beautifully designed volume is colorful and full of photographs, making the vibrant recipes even more appealing. The recipes are simple—there’s even a recipe that will spice up your leftover turkey—and delicious smells virtually waft off the pages.
Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants—Vong, Spice Market, and 66—some of the hottest dining destinations in the country. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is in his subtle and surprising combinations, which introduce Asian flavors to traditional Western-style dishes and cooking techniques. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make an Asian-fusion expert of even the most spice-timid cooks.
Jonathan Waxman’s ‘less is more’ philosophy is evident everywhere in this cookbook, with recipes that focus on contrasting tastes and simple ingredients—the way he cooks at home. This book truly makes cooking an enjoyable experience.Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman became a mentor to hundreds of chefs on both coasts. Here he shows you how to flex your culinary muscles while having fun in the kitchen.
A Great American Cook presents Waxman’s finest dishes the way he makes them at home. They include the Red Pepper Pancakes with Corn and Caviar that he created when he ran the kitchen of Alice Waters’s Chez Panisse, his famous Grilled Chicken with JW Fries, and a homey Pizza with Bacon, Scallions, Parmesan, and Tomato that’s a family weeknight favorite. His combinations are simple but unexpected, exuberant but down to earth. Many of the dishes juxtapose contrasting flavors and textures, pairing cool beef carpaccio with warm potato salad, soft crab cakes with crunchy slaw, or whole wheat pasta with spicy clams. Other recipes, such as Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums, are free-spirited plays on classics.
Waxman shows how to produce magnificent food from just a few ingredients, roasting eggplants and red peppers for a forcefully flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course.
What we feel like eating and cooking changes with the seasons. This inspirational guide includes a range of recipes that make the most of the best produce available each season. In spring there are budding asparagus tips, delicate pink rhubarb, waxy new potatoes and spring lamb, while summer delicacies include succulent sweetcorn and tomatoes, as well as delicious raspberries and strawberries, which require the minimum of preparation. Autumn brings colourful squashes and pumpkins that are ideal for tasty soups, and an abundance of apples and blackberries just waiting to be picked. In winter, slow-cooked casseroles, delicious winter greens, and rich filling puddings will warm up even on the coldest days.
In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza--a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. In American Pie, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
Tempting topping, delicious cake, and a spectacular decoration to complete the pretty picture: that's what makes a cupcake such a perfect delight-and why these 32 recipes will please young and old. These recipes are relatively easy to make, and use simple, readily available ingredients. The pages brim with helpful baking advice, including tips on incorporating nuts, working with decorative sugars, and even creating your own pastry bag.
This beautifully produced commemorative edition of M. F. K. Fisher’s The Art of Eating celebrates the 50th anniversary of its original publication. Fisher’s writing has delighted and inspired generations of lovers of good food and exquisite writing, and this outstanding compilation of her best work is as exciting and engaging today as it was half a century ago. Special features of the anniversary edition include an introductory tribute by Fisher’s leading biographer, Joan Reardon, and quotes from some of today’s top culinary names on the impact of Fisher’s writing.
In the early 1970s, Chez Panisse chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene and fueled the meteoric rise of American regional cuisine. The successes that followed are legendary, from his trailblazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco.
2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The French bakery is recognized the world over as the bastion of the fine art of baking. But how can one experience the true French bakery without a visit to France? Simply by following the guidance and simple instructions of the man who has changed the way San Franciscans think about their breads and pastries, Pascal Rigo. He and his crew of bakers and pastry chefs have poured into this book the knowledge of many lifetimes, of many provinces. And, they have provided recipes that do not compromise authenticity while making the minor adjustments needed to account for local ingredients and the needs of the home cook.
A stunning cookbook, suitable for the coffee table as well as the kitchen counter,The Artist's Palate contains an unprecedented collection of favorite recipes from some of the most famous international artists throughout history -- from Michelangelo, Henri Matisse, and Mary Cassatt to Jackson Pollock, Andy Warhol, and Jeff Koons. Featuring over 125 recipes from 89 great artists, and accompanied by more than 150 photographs of the artists and their work, family snapshots, artworks, documents, and memorabilia, this book offers a unique look at the private lives and appetites of some of the world's most creative personalities.
2004 James Beard Award Winner for Single Subject; 2004 IACP Award Nominee for Wine, Beer, or Spirits Category; We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines.
Crossing class and color lines, and spanning every state and variety of pie in the union (from Montana Huckleberry to Pennsylvania Shoo-Fly), the author discovered pie, real, homemade pie, has meaning for all of us. But in today's treadmill take-out world, our fast food nation, does pie still have a place? This book will entertain as it answers this question. And, it includes 25 recipes collected on this journey.
In At Blanchard's Table Melinda and Robert Blanchard share recipes, tips, and stories from their restaurant on the island of Anguilla and from years of entertaining at their home in Vermont, to which they return during the island's off-season.
2004 IACP Award Winner for Food Reference/Technical Category; Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.
Bon Appétit monthly columnist and award-winning cookbook author Marie Simmons offers a complete reference work and cookbook on rice, the world’s most popular staple. Learn how to select the right type for every dish, as well as the best way to prepare and cook each kind. Also included are sauces to serve over rice, recipes for leftovers, and information on rice products such as rice flour, mochi, and sanko. With sections on "rice vocabulary," the history of rice, and alternative uses for the grain, this is not only a book of recipes but also a much-needed culinary resource.
"The more successful you become, the further you are taken from the work that made you a success in the first place, from what it was you most loved doing.” And so Eric Ripert, the chef of Le Bernadin, New York’s Mecca of seafood, takes a sabbatical from his kitchen and embarks on a journey to Puerto Rico, the Napa Valley, the Long Island shore, and the Vermont countryside, to become once more a “cook” for himself and his entourage of friends. The journey allows Ripert to celebrate local and seasonal produce and experiment with techniques, such as fireplace roasting, not available in a restaurant kitchen. Along the way Ripert combines 150 luscious recipes with mini-tutorials on technique. The book is accompanied by reproductions of exuberant paintings by Ripert’s friend, Columbian artist Valentino Cortazar
Though diminutive, the amuse-bouche does many jobs: it opens up the palate, it showcases the level of culinary sophistication to come, and—most importantly—it welcomes the diner, introducing them to the chef, and opens them up to the more elaborate experience of the meal. From complex, avant garde small bites to classics, amuse bouche are a fixture of fine dining, and increasingly popular among upscale casual restaurants that emphasize hospitality. With this aptly named little savor of a cookbook, Rick Tramonto, celebrated executive chef/partner of Chicago's TRU, shares the secret of his delicate, delicious amuses with a mainstream audience.
2003 James Beard Award Winner - Photography Category; Diane Forley shows how to build a dish--and a menu--from the vegetable on up in this innovative cookbook that looks at flavors through a botanical prism.
Jeffrey Nathan is the star of PBS's popular kosher cooking show, New Jewish Cuisine, and chef at Abigael's restaurant in New York. In Adventures in Jewish Cooking, he offers sophisticated, great-tasting kosher dishes that reflect his belief that, while Jewish dietary laws haven't changed in 3,000 years, today's tastes and eating styles demand a new approach in the kitchen.
Nigel Slater has won the admiration, hearts, and palates of the British cooking world. His irreverent and irresistible approach to preparing great meals with ease and imagination is sure to make a splash on this side of the Atlantic.
Asian Sauces and Marinades is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying.
In France, you are what you eat, and no one knows this better than Mort Rosenblum. Here, this internationally acclaimed journalist and James Beard Award-winning food writer for his last book, Olives, applies his superb nose for news and fine fare to the food-drenched culture of a country that takes its cuisine as seriously as its politics.
Over 200 of the best regional recipes are presented in an easy-to-follow, step-by-step format, so you can sample the food that you love and learn the secrets and skills of preparing authentic Maryland crab cakes, Boston brown bread, Californian salad or Chicago pizza.
From Korean short ribs and Indian tandoori chicken to Japanese yakitori and Vietnamese Beef Salad, Asian grilled foods have become American favorites. In this follow-up to her acclaimed Cracking the Coconut, Su-Mei Yu--owner of Saffron restaurant, known for its Thai-styled grilled chicken--brings the techniques and cuisine of Asia to American Barbecues.
More than just a collection of recipes, this beautifully photographed book take you inside the entire 2002 season of the America's Test Kitchen series. You will meet the cast–through photographs, bios, and quotes from each member–and will follow the America's Test kitchen process, as Christopher Kimball and the rest of the cast identify a common cooking problem and then test dozens of variations to come up with the best methods for preparing recipes.
"When it comes to cooking, there are twelve seasons," says world-class chef Alfred Portale, and at his Gotham Bar and Grill restaurant, the menu changes every four weeks. Using only the freshest ingredients as they come into their prime, his approach is finely attuned to the changing rhythms of our lives and the way our focus changes from month to month.
This is truly a definitive work that explores the history, the politics, religion, culture, climatic changes, fashion and social phenomena that have impacted on wine developments around the world. Richly illustrated with hundreds of historic photographs, this is a book that will entertain and inform any wine enthusiast or history buff.
Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. Try Braised Duck with Tangerine Peel and Sweet Potato as a cure for high blood pressure. Baked Black Bean Shrimp might be just the dish to get you over that bout of depression. Simonds presents the ailing reader with concoctions to relieve everything from hangovers to frostbite.
After a privileged upbringing in Beverly Hills Fred Astaire's daughter Ava and her family moved to a 200-year-old farmhouse on the Irish coast. Here she discovered the joys of cooking as well as the countless pleasures of growing flowers and vegetables in her seaside garden. Ava's wide-ranging recipes and inventive decorating ideas have been shaped by this bountiful produce, and by the wild foods she gathers from the surrounding countryside and nearby ocean. Memorable parties and holiday celebrations-with Hollywood stars and local friends alike-are recorded alongside the easy-to-follow recipes.
Ayurveda, the ancient healing art of India, believes that food plays an essential part in our health and sense of well-being. Here is an authentic guide to the Ayurvedic approach to food and tasty vegetarian cooking.
This companion volume to "Spring Evenings, Summer Afternoons" offers 30 recipes for soups, salads, entrees, breads, beverages, and desserts. Recipes include Brioche French Toast with Citrus Compote, Braised Roast of Pork with Autumn Root Vegetables, and Winter White Hot Chocolate.
From innovative techniques such as oven drying summer produce or using vegetable broths to lighten dressings, to homey recipes for one-pot dinners and rustic tarts, A Well Seasoned Appetite illustrates Molly O¹Neil's conviction that "cooking should nourish life at more than one cellular level." With humor and passion, she celebrates the fact that eating, like most intimate acts performed by human beings, has as much to do with the mind and spirit as with the body. The book is composed of smart , eloquent essays laced with more than 200 recipes which remind us that anticipation -whether for the morels from Michigan's National Mushroom Festival, or for a cherry held by the stem and nibbled with a "singularly selfish satisfaction"-lends food much of its savor.
The acclaimed book that demystified Japanese cuisine for home cooks returns. Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners–the haute cuisine of Japan–to simply prepared noodle bowls for a casual family supper. The dozens of step-by-step techniques illustrations make preparing even the most complicated dishes as easy as ichi, ni, san. Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country, exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land.
For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes.
Americans have at last discovered Mexico's pasion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining. But we don't begin to imagine how sumptous and varied the cooking of Mexico really is.
After ten years of loving exploration, Rick Bayless together with his wife Deann, gives us Authentic Mexican,the only complete and easy-to-use compendium of our southern neighbor's cooking.