Founder of the Decanting Wine Country Association, Michelle Higgins oversees this distillation of over 100 wines from local Napa vintners, with detailed tasting notes and dish pairings from some of the area’s best chefs. The resulting book, with contributions from chefs, stemware professionals, photographers, farmers, cheese-mongers and more, presents the heart and soul of Napa Valley, from field to glass to countertop to dish. The book is structurally wine driven, with each entry centered on local wine and recipes for pairings from local area restaurants, but Higgins takes special care to present the passionate individuals behind the region’s renowned enological and culinary traditions.
Diet aptitude meets stylish attitude in this book for hip women who want to feel great, look sensational, and do it on their own terms. Carolyn O'Neil and Denise Webb may be registered dietitians, but don't call them nutritionists--they're "dish divas," come to put the joy back into eating right and feeling good. The Dish shows readers how to achieve three principle goals: to fit healthy eating into their hectic lives; to make healthy eating as stylish as they are; and to be healthy by eating more, not less (it can be done!).
At the helm of Daily Feast is Chef Ramiro Jimenez, head chef of the recently opened La Puerta Azul in New York state. After almost twenty years in the restaurant industry, Chef Jimenez brings his refined and tested technique to the cuisine of his culinary roots. Wherever Mexican food is thought of as an assemblage of proteins, cheese, and tortillas, Chef Jimenez can shine the light of revelation. He provides his readers with an assortment of authentic, regional dishes highlighting Mexico’s culinary heritage. Bold photographs highlight the sophistication of Jimenez’ technique; he plates Mexican preparations with a decidedly classical aesthetic. The result is a welcome challenge to the reader’s store-bought notions of the flavors and textures of Mexican cuisine.
Few people could have predicted that a teenage dishwasher in the Catskills would end up executive pastry chef of Daniel by the age of 26. But that’s exactly what Johnny Iuzzini, erstwhile club kid turned four-star pastry chef, did. After a flirtation with the savory side of cooking, Iuzzini realized his true passion for dessert, dedicating the next years of his life to intensive study, travel, tasting—and some serious time in the kitchen. From this aggressive campaign of self-education came expanded culinary horizons, exposure to ingredients and methods that Iuzzini was eager to bring to his work. From Daniel, Iuzzini moved on to Jean Georges, where he added another element to the restaurant’s classic Tastings to create the book’s title presentations: four-part dessert platings that showcase an ingredient, season, or pastry concept, often playfully inverted or turned on its head. The spirit and technical excellence of the “fourplays” showcase Iuzzini’s dedication to the conceptual depth of his desserts, and to their value not as an addendum to the meal but as an experience in and of themselves.
In David Burke's New American Classics, Chef Burke presents a simple step by step process that takes the reader from a basic classical rendition of a dish through the process of innovation to the eponymous phase two of his culinary adventure, “New American Classics.” The final step of the three-pronged process provides options for leftovers, or “Second Day Meals,” as they are called here, which make use of any remaining ingredients or finished product in a decidedly playful and practical way. With Burke’s confident maneuvering, chicken goes from a classic “Farmhouse Style” roast presentation to the contemporary “Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi,” while leftover chicken ends up in potato pancakes with apple-sour cream sauce. Burke’s recipes, from French Toast to Pot Roast, all follow this format, providing a convenient procedural guideline for anyone looking to translate the grocery list of one meal into the practice of innovative, resourceful cooking.
In David Burke’s New American Classics, Chef David Burke presents a simple step by step process that takes the reader from a basic classical rendition of a dish through the process of innovation to the eponymous phase two of his culinary adventure, “New American Classics.” The final step of the three-pronged process provides options for leftovers, or “Second Day Meals,” as they are called here, which make use of any remaining ingredients or finished product in a decidedly playful and practical way. With Burke’s confident maneuvering, chicken goes from a classic “Farmhouse Style” roast presentation to the contemporary “Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi,” while leftover chicken ends up in potato pancakes with apple-sour cream sauce. Burke’s recipes, from French Toast to Pot Roast, all follow this format, providing a convenient procedural guideline for anyone looking to translate the grocery list of one meal into the practice of innovative, resourceful cooking.
San Francisco has proved itself a hotbed of interesting pastry, the path to which was laid in part by Elizabeth Falkner, a spiky haired rebel of a pastry chef with a reputation for spiking her sweet with savory, and vice versa, and for cheeky dish titles (like “Waking Up in a City that Never Sleeps,” and “Battleship Potemkin,” named for the Sergei Eisenstein film, which certainly made more of an impression on Falkner than on the thousands of Film Before WWII students that sit through it each year). Her desserts at Citizen Cake are famous in San Francisco and beyond, and Demolition Desserts stays true to her character and style, with illustrations, gothic lettering, and occasionally playful layouts. The prose is written for home cooks, and there are plenty of baking basics, but the stars of the book are Falkner’s cleverly composed desserts, like “Tiramisushi” and “Lovelova,” with beautiful full-page photographs of each dish.
A revered favorite for generations, deviled eggs are the ultimate party food. Their cultural status is so powerful that they have their own specifically designed plates. Not only a great party food, deviled eggs are also perfect for rounding out a light summer meal or serving as a fun first course of a more formal dinner. Deviled eggs are incredibly fast, economical, and easy to prepare, and their flavors can range from light and simple (fresh herbs, mild mustards) to elegant (smoked salmon, sun-dried tomatoes) to gutsy (blue cheese, bacon) to fiery (chiles and hot sauces). Add in tips for perfectly hard-cooked eggs and creative presentation ideas and this gorgeous book is sure to be devilishly good.
Wine Spectator calls da Fiore the best restaurant in Venice. Patricia Wells includes it on her list of the world's top five restaurants. Gourmet writes that the Martins serve the finest Adriatic seafood of any Italian restaurant. The New York Times calls chef Mara Martin and her husband Maurizio "the city's most respected restaurateurs." Now home cooks and armchair travelers can visit Venice's best restaurant through the pages of The da Fiore Cookbook.
Ten years after its original publication, Death by Chocolate remains the ultimate chocolate dessert cookbook. It won the James Beard Award, inspired a television show, and has sold over 100,000 copies. All of the original mouthwatering recipes remain, now supplemented by many new recipes carefully crafted by master chef Marcel Desaulniers.
Since its founding in 1981, students at Ireland’s respected Ballymaloe Cookery School have benefited from Darina Allen’s enthusiastic instruction and keen understanding of what makes food taste good. Now, readers everywhere can learn her techniques, tips, and shortcuts for creating delicious meals at home.
In a book that will delight the hearts (and palates) of dim sum aficionados, the author presents 60 simple, reliable, and always authentic recipes for homemade steamed and fried dumplings, meat or shrimp balls, steamed buns, Chinese pastries, and other savory treats.
Dean & Deluca has long been a vital destination for those looking for the finest gourmet ingredients and most prestigious wines. This book shows how to put it all together for the ultimate gourmand experience.
Jacques Torres explains it all in clear, plain language, like a teacher at your side. Revel in Homemade Peanut Butterc Cups. How about Decorative Shortbread Cookies or Old-fashioned Macaroons? But that's not all. Jacques has included recipes for all his signature desserts. Every recipe is accompanied by a color photograph of the finished dessert and step-by-step photographs where appropriate.
You don't have to be a wine expert to get a good deal on a great bottle. Without using stuffy, technical terms, award-winning wine director and importer Daniel Johnnes lays out all the basics you need to find today's best wine values.