Modern Vegan Classics from New York’s Premiere Sustainable Restaurant
The vegan diet is restricted by definition—something most chefs don’t take too lightly. But with Candle 79’s cookbook, which shares what are arguably some of the best vegan recipes out there, there’s a solid chance that chef’s might actually wake up to the benefits of creative exploration that comes with a restricted diet. Not that Candle 79 is about restriction. As they say in their introduction, “the food at Candle 79 expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying.” The collected efforts of chefs Ramos and Pineda and owner Joy Pierson, the cookbook bases itself not on what’s missing—any and all animal products—but on the plenty that is represented. And the recipes—all prepared with local, seasonal, organic products that go to the heart of the restaurant’s philosophy—more than prove their point. From amuse bouches like “Arancini with Roasted Plum Tomato Sauce” to main courses like the tofu-cheese stuffed “Manicotti Rustica” and desserts like their “Chocolate Mousse Tower,” the Candle 79 Cookbook has rewritten the vegan menu for the next century of conscientious, delicious eating.
Modern Vegan Classics from New York’s Premiere Sustainable Restaurant
Food photographer, journalist, and trained agricultural engineer Jean-Pierre Gabriel has written a culinary bible by way of science. At once catalogue and celebration of its subject, the encyclopedic book covers the tools, techniques, and overarching philosophy that inform modern gastronomy. “More than ever,” Gabriel says in his introduction, “today’s cuisine is all about the meeting of flavor and science.” If this is indeed the case, Gabriel’s book is its literary compliment. Gabriel approaches the “raw materials” (e.g. eggs, meat, fish) by way of technical insight into their perceived culinary properties (the white blotches on cooked fish are actually “coagulated albumin,” the result of the flesh’s enzymatic reaction to ageing). Gabriel goes on to cover the techniques, tools, contemporary ingredients, and themes of modern gastronomy, from rotary evaporators to transglutaminase to umami, fermentation, and low-temp cooking. Recipes from chefs like Sang-Hoon Degeimbre and Bart de Pooter are splayed out like the structure of a chemical compound, a further demonstration of a raw material, tool, or technique—and the perfect visual metaphor for Gabriel’s central thesis, that science and cuisine have been, and will continue to be, fundamentally interconnected.
Nutritionist Diane Imrie and Chef Richard Jarmusz join forces for this book of healthful and seasonal recipes. Centered on the produce and seasons of the author’s home state, Vermont, this cookbook best serves as a touchstone to Northeastern cooks looking to improve their seasonal (and health-forward) habits. The book is divided by recipes for appetizers, soups, salads, entrees, and desserts, further arranged by seasonality from spring through winter. Imrie and Jarmusz include useful “Harvest Hints,” which include tips on unusual ingredients, where to purchase them, what to look for at the market, and how best to store and preserve. If the book has one flaw, it is that the photography is sparse, and the dishes themselves seldom photographed. Which is a shame, since simple dishes like Spring Asparagus with Garden Peas and Wheat Berries or Simmered Harvest Fruit with Minted Ricotta sound as picturesque as they do tempting.
With Culinary Careers, Rick Smilow and Anne McBride have put together a comprehensive—as in industry-engulfing—resource for anyone interested in a culinary profession. Whether you’re a wearied worker crossing from the office to the kitchen, or vice versa, you’ll find a path, and ample advice, to cater to your specific culinary career. The book is wholly practical: Smilow begins by answering the age-old question: “Do I need to go to culinary school?” and goes on to break down the types (there are five categories) as well as the comparative worth of on-the-job experience. For those not looking to park themselves in a restaurant, Smilow breaks down the variety of other jobs available in the food world, whether you want to be a wine importer, test kitchen manager, or part of the grand machinery of food television. Meanwhile, would-be chefs can pore over advice from professional chefs with restaurant empires all their own, like Thomas Keller and Daniel Boulud, as well as chefs and pastry chefs at the helm of high-caliber kitchens, like Michael Laiskonis and Graham Elliot Bowles. And for those seeking careers outside the kitchen, Smilow has collected advice from leaders in management, retail, public relations, wine and beverage, and sundry other professional sectors of the food world. No one seeking work in the culinary field—a wide and previously uncharted territory—should be without this book.
In Coco, ten of the world’s legendary chefs define the select population—a mere hundred worldwide—of the most talented young chefs on earth. The result is an undeniably authoritative guide to the most exciting kitchens in the world today, from Arles, France to Queens, NY, complete with restaurant photographs, sample menus, recipes, and a brief biography for each of the 100 chosen chefs. The book encapsulates the vital physics of the culinary world, the forces of inspiration and competition that catalyze and invigorate the professional kitchen. With contributions from the likes of Ferran Adrià, Fergus Henderson, Mario Batali and Yoshihiro Murata, including personal reminiscences of dishes that have impacted the great chefs lives and careers, Coco acts like a beacon of culinary excellence to inspire and guide the next generation of professional chefs.
With C Food, Executive Chef Robert Clark and owner Harry Kambolis have taken the usually content-heavy cookbook format and turned it on its head. In conjunction with Vancouver photographer Hammid Attie, Clark and Kambolis have assembled a book that showcases exquisitely detailed culinary photography on an equal footing with recipes. C Food untraditionally rests its laurels on the time-tested formula that a picture is indeed worth a thousand words (in this case, at least a thousand), with close up shots of curlicue grilled squid and bright, textured portraits of salmon sashimi set against a clean black backround—the visual silence against which Attie’s conceptual minimalism sings out. From the seat of their award-winning sustainable seafood outpost C, Clark and Kambolis have proven that eco-friendly and fine dining don’t have to be mutually exclusive concepts. No down-market, folksy aesthetic appears on account of the team’s conscious concessions to mother earth, and the cookbook is no exception, with recipes that convey the restaurant’s inspired, influential, and unswervingly respectful approach to seafood.
Former apprentice to Francois Payard at New York’s Daniel and pastry chef at Easthampton’s beloved Nick & Toni’s, Chef Lauren Chattman is a chef with serious credentials – and a serious love of cake. In this ode to cakes old and new, chef Chattman provides recipes for cakes worthy of space in the precious countertop “cake keeper.” Her cakes, from “Neoclassic Gingerbread” to “Pear Cake with Sea-Salted Caramel Sauce,” are suited to all occasions by their varying levels of intricacy, the use of modern updates, and bold flavor combinations that incorporate ethnic influences. Chattman provides a basic introduction to the tools, techniques, and ingredients common to cake baking as well as a few valuable personal tips, ensuring that every serious reader can get as serious about cake as Chattman herself.
Pastry chef, instructor, TV producer, chocolatier, cookbook author and general guru of all things chocolate Susie Norris delivers a gem of a book dedicated to the culture and cuisine her favorite subject. Not only does Norris provide chocolate recipes to sate even the most demanding choco-philes, she offers an introduction to the world of chocolate that opens up the much-loved, if oft underestimated, ingredient to a wider appreciation. Norris wants her reader to get to know chocolate on a more intimate level, whether that reader is pastry chef, fellow chocolatier, or mere enthusiast; she offers instructions on setting up a “tasting flight” for chocolate after the fashion of wine and provides lists of online resources useful for purchasing and further education. In addition to a wealth of savory and sweet recipes featuring chocolate, Norris’ book delves into the varieties, origins, and uses of chocolate, as well as its health benefits, gift-giving potential, and topical quotes from fellow chocolate lovers.
Cowboy-turned-chef Grady Spears presents a focused, food-oriented guide to life lived “the cowboy way.” With years spent in the saddle, Chef Spears has intimate knowledge of the grit and gristle of the cowboy life, as well as a keen intuition for the kinds of food capable of satisfying a cowboy’s well-earned hunger. Chapters are divided by region, starting with the Brazos River Cowboys of Graham Texas and traveling through cowboy cultures in Arizona, Alberta, Florida and Missouri. Chef Spears provides authentic recipes for each region, e.g. “Vaquero Migas” (Mexican cowboy scrambled eggs) out of Fort Worth, and even doses out an anecdote here and there to flesh out the cowboy experience. What pervades the book and seems to define the whole cowboy ethos is a healthy respect for the land and the animals that depend on it. Chef Spears demonstrates that cowboy cooking isn’t all about hearty portions, smoky flavors or well-marbled meats. Cowboy cooking at its finest is intuitively sustainable. And as much as the work of a cowboy depends on maintaining a balance with the land, the meal of a cowboy should reflect that – and Chef Spears’ book pays homage.
You might say that Canal House Cooking covers everything but the kitchen sink, but since it’s a cookbook you would be safe to assume the kitchen sink will be there, too. Canal House Cooking is the shared title of a book, a magazine, and a publishing house. The authors, Christopher Hirsheimer & Melissa Hamilton, both began their careers in the literary world as editors of prestigious culinary magazines. Fed up with the glamorous life, the two women joined forces and bought a home together in New Jersey which serves as their home office. Together they experimented with cooking and writing, publishing recipes online and in print. Their recipes cover a broad range of styles; some recipes are classics, others contemporary, and many originate from destinations across the globe. The only prerequisite for these recipe books, released tri-annually, is that the ingredients correspond to the appropriate season.
Curry Lover's Cookbook brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. The basics of curry making are fully explained with a useful guide to the elements of curries, along with information on spices, herbs, and different pastes to use.
2004 IACP Award Nominee for Compilations Category; The largest recipe collection in one volume--from a simple butter cake to an indulgent double dark chocolate cake with white chocolate sauce, this handsome cookbook contains over 1,000 cake recipes--some are family favorites, while others are exotic recipes from around the world. Step-by-step instructions make baking perfect cakes foolproof, and helpful hints and tips guide the baker to the best--and most delicious--results.
Certified Master Chef Fritz Sonnenschmidt taps into the demand for hand-crafted, artisan food with his newly released Charcuterie, a user-friendly guide to the history and creation of sausage and patés. With a full equipment breakdown, animal diagrams, a seasonings chapter and a practical analysis of sausage casing options, Sonnenschmidt presents himself as a kind of liaison between the seemingly rustic tradition of charcuterie and the modern kitchen. In fact, an era of offal-friendly dining and ever-increasing farmyard familiarity (both in and outside the industry), in-house sausage-making may be the missing link between culinary history and its eco-conscious future. With recipes for cooked and poached sausages, spreadable sausages or patés, and more complex raw sausages, Sonnenschmidt speaks at once to the professional and home cook, allowing for varying levels of ability without sacrificing an ounce of technique.
Here internationally renowned food writer Clare Ferguson turns her attention to the world's most popular ingredient: chicken. This is a collection of the most delicious chicken recipes from around the globe, including the basic information you need to choose and prepare each cut. Each recipe is temptingly photographed with 10 shown step-by-step.
With Commander’s Wild Side, the legacy of that storied New Orleans institution The Commander’s Palace returns to its roots in the wilds of Louisiana’s Gulf Coast. While the Commander’s Palace restaurant family has expanded to Houston and Las Vegas since the original opened in 1880, the heart of the restaurant remains in New Orleans, specifically in the wilds surrounding the city where ambitious cooks catch their game, fowl, and fish. With Executive Chef Tory McPhail at the helm, Commander’s presents a hoard of recipes that celebrate and advocate a closer connection to the hunting and fishing that make most restaurants possible. The book supports a more sustainable, locally-sourced kitchen practice and the resulting dishes are sophisticated and suffused with strong southern flavors. Chef McPhail cultivates an active relationship between his kitchen and the environment that feeds it, and with this latest in the Commander’s series, he invites you to do the same.
New York’s Chanterelle opened in 1979 and has steadfastly remained one of the city’s most timeless restaurants. The book, the restaurant’s first, begins with a charming account of the business’s beginnings, and in the same light, thoughtful prose appears throughout the book in recipe introductions and anecdotes about staff and events. The 150-plus recipes inspired by Chef David Waltuck’s seasoned and delicate interpretation of French country-style cooking are complemented by photography that provides an appealing, evocative look at the life and times of the restaurant. Chanterelle, with its surprisingly creative and ambitious dishes (e.g. Squab Mousse with Juniper and Green Peppercorns, Scallops with Duck Fat, or Brined Roast Pork Loin with Fennel Jus and Fennel Flan) is a perfect gift for inspiring your favorite cook around the holidays and throughout the seasons.
Culinaria Spain bases itself on the premise that Spanish cuisine, though well loved and increasingly sought after, is misunderstood and at least until recently, recognized for only a few of its myriad dishes. While paella and sangria enjoy deserved popularity among conventional diners, they are barely the tip of the iceberg that Spanish cuisine has to offer. Editor Marion Trutter breaks up the recipes of Spain by regions, which is natural as they are topographically responsible for the drastic variations in Spanish cuisine. In Basque and Cantabrian cuisine, for example, fresh fish and shellfish feature heavily, while further south in La Rioja the major sources of protein are the sheep and game of the surrounding mountains. The book teems with hundreds of recipes, complete with history and photographs of Spain’s multitude of micro-cultures. It is the ideal resource for any cook eager to explore the culinary mosaic that is Spanish cuisine.
Approaching food as a medicinal rather than simply gustatory resource, John La Puma and Rebecca Powell Marx provide a compendium of ingredients and recipes for readers in search of a more health-conscious culinary experience. Breaking down the macro and micronutrients that make food nutritionally valuable and their functionality to the body, the authors provide practical recipes as sort of counteractive prescriptions for the complacent modern eater. The recipes, with offerings ranging from “Curried Turkey Tenderloin with Penne and Roasted Asparagus” to “Garlicky Potato Salad with Spinach and Lemon,” are intended to counteract the chemical and pesticide-rich diet of preprocessed and refined foods. With diet plans and mini-tutorials on organic and processed foods, the book is a valuable resource in the crusade against thoughtless eating.
If the uninitiated cook were to approach the kitchen in search of good, home cooked food, he or she would have no better, more complete resource than Cooking. It is a book designed for those struggling with the basics, intimidated by the classics, or otherwise estranged from the extraordinary pleasures of a home-cooked, restaurant quality meal. James Beard Awarding winning chef James Peterson taught himself to cook the hard way, poring over his many cookbooks and throwing himself into the heat and pressure of busy restaurant kitchens. Here he diffuses that knowledge into one well-written, comprehensively illustrated guidebook that takes the reader from the start to finish of food fundamentals. As a follow-up to Peterson’s much-lauded Sauces, Cooking proves that anyone willing can take the journey over the threshold of a kitchen door and return with something extraordinary.
Despite the title, Crust and Crumb is a book for all comers, experts and amateurs alike. Master baker Reinhart brings decades of bread baking experience to this step-by-step, illustrated guide to the fundamentals of extraordinary bread. Rather than merely supply recipes, Reinhart explains the chemistry and craft behind them, giving his readers a feel for the intuitive expertise of a lifelong baker. By providing master formulas for classic breads, from rustic ciabatta to yeasted bagels to basic French bread, Reinhart gives his readers the freedom and confidence to produce variations of their own without sacrificing fundamentals. For purists and innovators alike, Crust and Crumb will establish itself as a definitive resource in the library of serious bakers.
Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking—called "soulful and passionate—not pretentious" by Food & Wine—combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.
Chef Kathleen is living proof that dramatic weight loss and great food can go together. A decade ago, when she was drafted to become the chef of one of the world's most luxurious spas on the Big Island of Hawaii, she weighed 205 pounds--not exactly a poster girl for a healthy lifestyle. But with her job at stake, she buckled down and came up with a cuisine she could be proud of. In Cooking Thin with Chef Kathleen, she shares her sassy philosophy and her just-plain-good food with home cooks.
Serious cooks know the real thing when they see it, and Charmaine Solomon's Complete Asian Cookbook is it. Having garnered a legion of fans and rave reviews, this cookbook classic has served as a staple in kitchens around the world for 25 years. With an unmatched grasp of all the major culinary traditions of Asia, she presents recipes from Bangladesh, Burma, Cambodia, China, India, Indonesia, Japan, Korea, Laos. Malaysia, Pakistan, the Philippines, Singapore, Sri Lanka, Thailand, and Vietnam.
It's tandoori steaks, cool Thai salads, and fried parsnip chips. Its a great BLT, new-style grilled fish, and old-style brisket. It's exactly the type of food you love to eat. International in inspiration and 100 percent American in outlook, City Cuisine captures the high-energy style and big-city outlook of America's two most creative and dynamic Chefs, Susan Feniger and Mary Sue Milliken.
Here is the classic reference work on the subject. This book, with more than 180,000 copies sold, was the first book to give single malt scotch the systematic, in-depth treatment previously reserved for wine. In this revised edition, world-renowned spirits writer Michael Jackson has written an extensive new introduction incorporating his recent visits to every Scottish distillery.
This exhaustive reference is packed with need-to-know information on more than 350 flavor-enhancing herbs and spices, from basic basil and bay leaves to Kaffir lime leaves, Tunisian five-spice powder, and other exotic seasonings and blends. Written by an international spice merchant who buys directly from growers and knows how to make the most effective use of seasonings, it features 200 color photographs plus descriptions that include Latin names, countries of origin, and guidelines–some with recipes–on how to cook with each seasoning.
Chicken on the Grill offers a gotta-have collection of grilled chicken recipes--from skewers and kebabs to rotisserie chickens, sandwiches, pastas, salads, along with 50 nifty ideas for boneless skinless chicken breasts. The Jamisons provide all the tips, tools, and techniques needed to make the most succulent, flavorful, grilled-to-perfection chicken you've ever tasted.
A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the pleasure-palaces of Britain and Europe in the ultimate age of culinary indulgence. Drawing on the patissier royal's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity, and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history - First Empire Paris, Georgian England, and the Russia of War and Peace.
Amanda Hesser's book is the tale of a romance where food is the source of discovery, discord, and delight--a story of universal desires: good food, great company, and a mate.
Marylanders worship soft-shell, Mainers are loyal to peekytoe, Floridians devour stone crab, Alaskans revel in king crab, and Pacific Northwesterners swear by Dungeness. But the truth is, crab is no longer just a regional dish, or even a seasonal one. Today all of the varieties, and more, are shipped to markets all over the country. And because at least one type of crab is always in season and you can get picked fresh crabmeat, as well as frozen and canned, throughout the year, crab fans never have to go without. In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes.
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. Charlie Trotter's Meat and Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve.
In this beautifully designed book, over 50 of America's most notable chefs--including Charlie Trotter, Emeril Lagasse, Jacques Pepin, and Alice Waters--have collaborated to memorialize their fellow chef, Patrick Clark, the best way they know how . . . with good food.
2004 IACP Award Nominee for General Category; Time to celebrate! With one purpose only--to bring family and friends together--Sheila Lukins presents Celebrate!, a full-color extravaganza of a book with 46 menus, 350 foolproof recipes, 200 color photographs, and throughout, the passion that's made her one of America's most creative cooks and best-loved food writers.
2004 IACP Award Nominee for General Category; In Rick Rogers' most comprehensive book to date, Carefree Cook replaces stress and fuss with creativity and ease. While Rodgers has included numerous quick ideas in this collection, many of his selections simmer and roast at a leisurely pace while the cook relaxes. Written in Rodger's appealing irreverent style, each of the 150 recipes here draws dazzling flavor from just a handful of ingredients.
2004 IACP Award Nominee for Literary/Food Writing Category; Following a small group of contestants for a year on the contest circuit, journalist Amy Sutherland introduces us to well-known cookoff luminaries as well as some of the most bizarre cooks and recipes at local and national contests across the country. When the fanatics gather--be they chiliheads or barbecue fiends--and hunker down at the hot plate, it can be a recipe for delight or disaster as attitudes get spicy and tempers flare. Bursting with humor, Cookoff is an entertaining and in-depth look at a quirky, cutthroatm and (sometimes) delicious world.
Tom Colicchio's New York restaurant Craft is all about the food. Not food as a medium for feats of culinary sleight of hand, but foods that taste unmistakably like themselves-- only more so. This is simple food that is not simplistic, dishes whose purpose is to celebrate fresh, seasonal, usually local ingredients. Rarely do the 125 recipes in Craft require the skills of a professional chef, but they always call for the insight of someone who knows how to bring out the essential flavor and texture of top-quality ingredients.
When three Chez Panisse alums opened a tapas bar next door to Alice Waters’ famed Berkeley, California, restaurant, it was only a matter of days before a culinary star was born. With its innovative menu of Spanish-style tapas paired with an astounding wine and spirits list, César earned a legion of devoted fans and was named one of the best restaurants in the Bay Area by the San Francisco Chronicle. In the Cesar cookbook, restaurateur Olivier Said teams up with Spanish-foods authority James Mellgren to tell the story of César from inception to its current status as one of the Bay Area’s prime dining and nightlife spots. One hundred classic tapa and drink recipes from the César catalog showcase the robust flavors of Spain, while more than 100 photographs capture the restaurant’s irrepressible spirit.
2004 James Beard Award Nominee for the General Category; More and more people are returning to the dinner table to rediscover the comforts of home through the pleasure of relaxed entertaining with friends and family. Come for Dinner celebrates home cooking with fabulous recipes and menu ideas that are low stress and appropriate for today’s busy lifestyles.
2004 IACP Award Winner for Compilations Category; Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete–and completely approachable–illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA’s extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.
This is a memoir of the bartending life structured as a day in the life at Passerby, the bar owned and run by Toby Cecchini. It is, as well, a rich study of human nature—of the sometimes annoying, sometimes outlandish behavior of the human animal under the influence of alcohol, lust, and the sheer desire to bust loose and party. Cosmopolitan: A Bartender's Life is the hip, behind-the-scenes look at the frenzied yet undeniably fun atmosphere of that great establishment—the bar—and Toby Cecchini sheds plenty of light on the hidden corners of what people do when they go out at night.
Takes us on a gourmand and literary world tour of... chickens. Amusing and fascinating lore accompanies more than 70 new chicken and egg recipes from every corner of the globe. Delightful photographs showcase an astounding variety of country and ornamental chickens.
2004 James Beard Award Nominee for Single Subject; An obsessive cornbread baker and eater, Jeremy has created 50 original recipes for everything from Carrotbread, Griddlecakes, and Indian Pudding to Curly Churros, Persimmon Coffee Cake, and Sour Cream Pie Crust. Jeremy offers tips on choosing the right pan, as well as description of various kinds of cornmeal and their origins.
Paul Bertolli, the force behind Oliveto, one of California's most influential and respected restaurants, explores some of his best-loved foods through literary essays, stunning images, and more than 100 recipes. 2004 IACP Award Winner for Jane Grigson Award for Research and Presentation
In Caviar, Inga Saffron tells, for the first time, the story of how virgin eggs of the prehistoric-looking sturgeon were transformed from a humble peasant food into a czar's delicacy--and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became a culinary extravagance, while taking readers on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe River in Europe, and the Hudson and Delaware Rivers in the United States. Saffron describes how the complex caviar industry has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity.
Miraval Spa is ranked the number one spa in the country for its incredible food, thanks to world-class chef Cary Neff, who designed Miraval's Conscious Cuisine . When they find out they don't have to sacrifice flavor and choice, Miraval guests flock to Chef Neff's cooking classes and have been begging him for years to write his cookbook--at long last, here it is!
Dale DeGroff, a superstar among bartenders, offers the most upscale, informative entertaining cocktail book yet, with 500 recipes, tempting color photos, and the wit and wisdom born of years behind the world's most inviting bars.
Alice Waters and her legendary Chez Panisse restaurant have inspired a remarkable series of cookbooks, including the bestselling Chez Panisse Vegetables, winner of a James Beard Cookbook Award. In the same tradition, Chez Panisse Fruit is organized alphabetically, from apples to raspberries to strawberries, and includes helpful information on selecting, storing, and preparing each luscious ingredient. Imaginative yet simple, the recipes reflect the bold, natural spirit of Chez Panisse.
This beautifully illustrated and comprehensive work gives a geographical organization to the understanding and selection of Italian Wines. It can serve as an Italian Wine Atlas and travel guide as well as a wine selection handbook. At once, it is easy to learn of the best wines of each region and the best values as well.
Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sauteed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.
Gourmands have a long-standing love affair with the elegant and sublime flavors of caviar, truffles, and foie gras–it's a passion derived of good taste and an appreciation for the finer things in life. The intoxicating aroma of roasted truffles, the rich velvety taste of seared foie gras, Caspian caviar savored with a delicate slice of brioche–these luxurious ingredients create a dazzling orchestra for the senses. And now, author Katherine Alford reveals how easy it is to infuse your cooking with three of the most revered delicacies in haute cuisine.
First published in 1933, this classic remains the gold standard for books on the five-centuries-old tea ceremony. Illustrated with traditional drawings of furniture and utensils, tearoom architecture, garden design, floor and ground plans, and beautiful black and white photographs of famous tea bowls, teahouses, and gardens, this volume will enlighten the reader to the intimate aspects of ancient Japanese history, philosophy, and culture.
From the trendiest destination restaurants to home kitchens all over the country, the popularity of chocolate cake never wanes. Now virtually every favorite rendition of this beloved dessert is available in one luscious cookbook. Join noted author and pastry chef Michele Urvater as she reveals the secrets of creating cakes that live up to your richest fantasies.
This lush volume is destined to become the gold standard in Indian cookbooks. Recipes feature authentic, often unusual dishes and are accompanied by lyrical descriptions of locales, legends, and history. Sure to please any connoisseur, this delightful cookbook celebrates a great world cuisine, one that is inseparable from its people and its past.
The perfect little directory for the "connected" traveler--someone who uses e-mail and the Internet while on the road--"Cybercafes" lists the top 25 Web travel links and 500 cybercafes worldwide where people can connect. Illustrations, maps & charts.
Using Cooking Without Recipes, readers can learn to make cooking easier, more economical, and just plain fun by turning every meals into a personal and fulfilling free-form expression of themselves
At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style the Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques.
In Cantina, Chefs Susan Feniger and Mary Sue Milliken, noted experts on the Mexican kitchen, celebrate the best of that nation's casual cooking. They offer their own authoritative versions of popular dishes from the Yucatan to the Rio Grande, from the Sea of Cortez to the Gulf of Mexico.
This book, with 200+ recipes created by Alice Waters and the cooks at Chez Panisse, presents the inevitable roll call of vegetables, A to Z. In this case, the alphabetical harvest encompasses choices like amaranth, cardoons and parsnips along with the usual artichokes, carrots and potatoes. Some dishes have sophisticated allure, while many sing with simplicity, including Green Bean and Cherry Tomato Salad and Eggplant Cooked in the Coals. Waters includes both precise recipes and less specific descriptions of dishes. Linoleum block illustrations of vegetables created by Patricia Curtan are sown throughout this handsome book.
Over 100 recipes from Restaurant Nora in Washington, D.C. Pouillon serves simple, sophisticated food featuring the finest seasonal, local, organic ingredients. Here, she offers 20 of her four-course menus. Not for the beginner, experienced cooks can comfortably turn out dishes like Indonesian Quail Sate or Sea Scallops in Black Sesame Crust. Pouillon also guides you through presenting the food artfully, with handsome color photos to help.
This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.
Cooking with David Burke is a book full of energy, enthusiasm, and true culinary invention, a stunning debut for a fresh and welcome new voice in American cooking...The Burke style blends the principals of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He takes to new heights the European technique of building a dish, rather than displaying food flat upon a plate...
For the first time in five years, Chez Panisse presents an entirely new collection of recipes reflecting the whole range of innovations emanating from the great kitchen of the most influential restaurant in the United States. 16 photos.
Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Color photos.
Daniel Boulud, chef/owner of the wildly successful Restaurant Daniel on Manhattan's Upper East Side, has assembled a volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. This collection of over 200 recipes includes everything from hors d'oeuvres to desserts that are lavishly illustrated and adapted for the home cook.