Chef Vikas Khanna tread a course from a childhood in Amritsar, India to adulthood as a successful New York chef, part of the vanguard of Indian cuisine in this country. The common link, the tie that binds the cosmopolitan chef to his traditional Indian upbringing, is flavor. And Flavors First is Chef Khanna’s tribute to that—a personal culinary memoir, a guide to the pantry and practices of the regional Indian cuisine that he knew in his youth and brings to his sophisticated cuisine at Junoon. Khanna knows better than most that to master the flavors of Indian cuisine, you have to develop a working familiarity with its vast, colorful array of ingredients, especially the spices. So before he delves into the book's many recipes, Khanna unpacks the Indian spice cabinet, and from there, goes on to elaborate on the many facets of an Indian meal, from chutneys and parathas to Home-Style Lamb Curry (Khanna’s all-time favorite). Woven throughout the book are Khanna’s reflections and recollections—more than worth investigating from a man who literally knit his way into his first catering business (check out page 139). Khanna's input is both practical and emotional, a reflection of the chef and the man—wisdom earned and cherished in a life spent exploring a grand culinary heritage.
Larry Knight has worked as a dishwasher, busboy, waiter, Maitre’D, and Senior Butler. In his books he culls together years of knowledge to distill exactly what goes into making restaurant service exceptional. While the title implies the book is a resource for chefs, the content would more likely benefit front-of-house employees and restaurateurs. Knight focuses primarily on the work of a server: serving techniques, proper etiquette, responsibilities by profession, and miscellaneous need-to-knows. The book might be more aptly titled “What Every Restaurant Owner Must Force His Staff to Read” but there is no denying that the knowledge Knight has to offer is of an inestimable value.
In the great and diverse catalogue of literature devoted to the chef, his cuisine, and the El Bulli legacy, Colman Andrews’ coverage stands out as something slightly more personal—as intimate a glimpse into the man behind the curtain as we’re likely to get. The book, purportedly the last biography to which Adrià will contribute, isn’t actually a biography, at least not in the traditional sense. It’s a life story, certainly, a kind of dual biography told in parallel. On one side is the story of Adrià as chef, covering his meandering path from hapless partier, to semi-serious cook, to the driving force behind the next great evolution in cuisine. On the other side is the life of El Bulli the institution, from its inauspicious beginnings as a would-be tourist trap through its various culinary incarnations, to its rebirth as the stucco-ed, breezy, unlikely hub of modern gastronomy. Whether Andrews intended it or not, the parallel is effective, not simply in narrative terms; it emphasizes how the evolutions Adrià and El Bulli are inextricably interlinked, and with them, the future of the culinary experience as we know it.
2009 Boston Rising Star Chef Joanne Chang originally came to Cambridge with business mathematics in mind. Fortunately for sweet-toothed Bostonians she quickly traded in her graphing calculator for a baker’s scale. Flour is the compilation of dessert and bread recipes she’s been honing at her homey bakery Flour. Chang’s precise verging-on-obsessive instructions set Flour apart: her attention to ingredient temperature and preparation teach the reader to think like a baker. While Chang gleaned much of her technical skill from mastering French technique at Payard with Chef François himself, she gravitates towards the American style desserts denied her as a child. Staple American pastries like Oreos and Pop Tarts are redefined as homey treats that achieve a surprising elegance. Also worth a look is the “Other Sweets” chapter where Chang showcases her creativity, catering towards the adult palate with desserts such as Lemon Sherbert and Prosecco Sorbet and Ginger Tuile Cups with Champagne Sabayon and Fresh Berries.
The editor of Fresh From Maine: Recipes and Stories from the State’s Best Chefs wants you to come to visit Maine. What’s his pitch? The culinary scene is thriving. Young chefs can easily make their living with a low cost, high quality lifestyle that is available, in abundance, in Maine. Provide these chefs with the local seafood and organic farming that have always been Maine traditions and you’ve got all the ingredients for great restaurants. The book is divided by region: Sanders takes the reader up the coast restaurant by restaurant, chef by chef, and recipe by recipe. Some of the recipes look good, others look fantastic. The Hand-made gnocchi from Town Hill Bistro look delicious—and the Bang Island Mussels with Great Hill Blue Cheese at Anneke Jans look out of this world. But that’s the point the book wants to make: the dish isn’t out of this world—it’s from Maine. Sure, you can try and reproduce the experience at home. But better to let Maine make it for you!
Fresh from the Market might be an elegant cookbook geared towards the home chef, but it contains valuable insights for professionals looking to marry a farm-fresh perspective with refined cuisine. Because it’s from master chef Laurent Tourondel, progenitor of the BLT restaurant empire, the recipes combine the lush product of local country farms with a cosmopolitan culinary finesse. And because it’s Tourondel, the dishes balance decadence with subtlety, refinement with rusticity. Photographs from Quentin Bacon complement Tourdondel’s culinary narrative; Bacon’s evocative pictures beautifully tell every dish’s story from farm to table. The book is portioned into chapters by season, with a comprehensive list of seasonal ingredients and recipes progressing from the cocktail and amuse bouche all the way to entrees and desserts. Touchingly familiar and yet sophisticated menus for the season’s holidays round out the generous offerings. Pigs in a Blanket “Ritz Carlton” opens a Thanksgiving Menu complete with duck confit and Turkey with chestnut-sausage stuffing. With juxtapositions like this Tourendel succeeds in making gourmet cuisine seem as comfortably familiar as it is in his many restaurants.
Fried chicken and a glass of Champagne? Yes, please. Chef Lisa Dupar’s IACP award-winning cookbook explores both the hometown and haute elements of the cuisines Dupar holds most dear. A Georgia girl, who cooked across Europe and landed in the Pacific Northwest, Dupar grew up eating Southern Fried Chicken but quickly developed a taste for life’s more refined and worldly flavors. And she combines high- and low-brow foods with gusto in Fried Chicken and Champagne. Her recipe for “Frogmore Stew: Shrimp, Crab, Andouille Sausage, Sweet Corn in Shellfish Broth” combines elegant ingredients with a touch of rustic sloppiness. And Ginger Molasses Cookies have all the homey simplicity you could want from a cookie—but Dupar isn’t afraid to add black pepper for kick. If by some stretch of the imagination, you can’t find something you’re dying to try from Fried Chicken and Champagne, it’s quite possible you simply don’t like food.
Turns out Mother Earth is getting a whole lot of help from her sisters. With Farmer Jane, sustainable food advocate Temra Costa presents 26 women in various aspects of the sustainable food industry. “It’s not that men aren’t changing the way we eat,” Costa explains in the introduction. “It’s just that they’re really good at getting all of the press.” Costa, who’s spent the last decade-plus working her way from an organic foods standards-bearer to a driving force in “Farm to School” and “Buy Fresh Buy Local” movements, is intent on showcasing the fairer sex and their multifarious efforts—from farmland to film—in the cause for healthy, holistic, sustainable eating. Costa introduces us to women the likes of Erika Allen, who took up the helm of the family business, Growing Power, to provide urban residents with access to fresh produce and job training; Deborah Madison, who as chef and author believes in the story behind each piece of food; and filmmaker Severine von Tscharner Fleming, whose documentary on young farmers, The Greenhorns, is meant to “awaken the ‘farmer inside.’” Tips for eaters, farmers, and food business professionals, and an appendix covering topics like the Farm Bill, urban parks, and environmental improvements make Farmer Jane an indispensable read for anyone—of any gender—interested in the future of sustainable food.
The Fearless Critic series is at it again, this time in Washington, DC, covering the best and worst culinary outposts in our nation’s capital. Fearless’ self-described “brutally honest” critics have visited 875 of D.C.’s dining destinations and evaluate them, no holds barred, in 500 pages of raw-toothed reviews. Everything that contributes to the overall restaurant experience is fair game for review, from the parking lot (where relevant) to the wine service (ditto). And the Fearless Critic writes for the diner above all, but that includes chefs themselves, e.g. when they head to Chinatown in search of crackling roast duck after service at their own up-market establishments. So chefs, line cooks, servers, and straight-up restaurant patrons alike should find this a handy and often hilarious guide to the dining possibilities in DC.
With more than thirty years of experience in the business, Delores Custer knows how to make food look good for the camera. And in an industry that relies so heavily on print and online-visuals, the art of the food stylist is in high demand. Would-be food stylists, whether total amateurs or active professionals, couldn’t ask for a better guide than Custer, whose extensive career included heavy-hitters like General Mills, Bacardi, and Cuisinart, and who has previously taught her craft at NYU, the CIA, and ICE. The book is entirely, and exhaustively practical, covering everything from the history of the craft to getting your first job to organizing storyboards, exaggerating appetizing visuals, and building a kit of various, and surprising, food-styling tools. Whether she’s giving advice on how to get the best “cheese pull” for a pizza commercial (pre-slice the dough), suggesting hair grooming lotion as a perfect visual substitute for milk (it’s highly toxic), or troubleshooting styling issues for everything from pasta to meat to pastry, Custer’s advice is detailed, thorough, and generous—proof of a long, successful career in the industry making food look as good as, and often better than, it tastes.
For a book that combines the culinary variety of a Finnish, Greek, and Cypriot heritage, an English and South African childhood, and a culinary career spanning Sydney, Tuscany, and Mexico, Tessa Kiros’ Falling Cloudberries is quite neatly assembled and prettily adorned. Part homage to her family’s rich culinary traditions and part testament to the heterogeneity of modern cuisine, Kiros’ book serves the dual purposes of validating the home cooking experience and claiming the flavors of divergent traditions as the rightful experience of a single palette. For the wanderlust gourmet, Falling Cloudberries is a testament to the romance, history, and universality of culinary tradition.
These days, chefs gladly cook animals from head to tail, appear in video tutorials for making headcheese, and dutifully sing the praises of pork fat to their diners. Yes, it’s looking like America’s restaurant audience is finally over its phobia of fat! In honor of this, and of the fatty white stuff, McLagan wades through the subject, fat by fat, giving each incarnation a thorough treatment. An entire chapter is dedicated to butter, and the next to lard and other porky products. Poultry fat recipes (schmaltz included) are followed by a section dedicated to marrow and underappreciated lamb fat, and the book closes with dessert recipes using marrow and suet. McLagan brings home the bacon with a great holiday-appropriate book that will make any true “fat = flavor” aficionado a happy camper.
Rick Tramonto, one of America’s most renowned and award-winning chefs has written a cookbook showcasing the best of Italian cuisine, the food he grew up eating and has explored in depth on his extensive travels throughout the country. Fantastico! is the ideal source for a stunning array of antipasti, assaggios, salumis, and cheeses, the perfect accompaniments to a variety of wines and surprising additions to everyday and formal meals. Tramonto’s terrific recipes, accompanied by wine recommendations and his tips on buying the best ingredients, provide readers with the inspiration and the know-how they need to make a big impression by thinking small. The selection includes such festive recipes as Tramonto’s Razor Clams Casino and Roasted Medjool Dates with Gorgonzola, Bacon, and Toasted Walnuts; innovative ideas for grilled breads with robust toppings (bruschetta) and little toasts with refined toppings (crostini); an extraordinary variety of panini, along with wonderful Venetian-style,open-faced mini-sandwiches (cicchetti); With more than 100 simple recipes and beautiful full-color photographs, Fantastico! will inspire anyone who loves the casual charm of Italian cooking.
2003 James Beard Award Winner - Literary Category; When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this pathbreaking book helps us understand more clearly than ever before what we eat and why.
From The Earth to the Table includes more than 300 recipes featuring fresh seasonal ingredients and distinctive flavor combinations. Dishes such as Fish Tacos with Citrus Salsa and Cabbage Slaw, and Pecan Polenta Salad with Grilled Green Onions showcase Ash's global influences as the culinary directory of the Fetzer Vineyards Wine and Food Center in Northern California. All of the recipes in "From The Earth to the Table" show readers how to marry each dish with the appropriate wine. Illustrated with 16 pages of color photographs, "From The Earth to the Table" is the definitive guide to delicious, healthful wine country cuisine.
Each year, Family Circle publishes hundreds of recipes in all categories, literally, from soup to nuts. In this magnificent new volume, the editors have selected more than six hundred that have proved to be most popular among the magazine's readers and collected them in one eye-appealing and practical volume.
This handy buyer’s guide is part of a series of handy diminutive alphabetized books by Philadelphia-based Aliza Green. Once Executive Chef at four-star Ristorante DiLullo, she later moved to Apropos and White Dog Café before turning her talents to writing. This volume is divided equally between herbs and spices, with user-friendly tips, recipes, and storage guidelines for each entry. Sandwiched between the Herb and Spice sections is a useful picture guide to help you identify anything unfamiliar.
Though created by a handful of mavericks, the fast food business has triggered the homogenization of our society. Fast food has unleashed the malling of our landscape, widened the chasm between rich and poor, spawned an epidemic of obesity, and propelled the juggernaut of American cultural imperialism abroad. That's a lengthy list of charges, but Schlosser makes them stick with an artful mix of first-rate reportage, wry wit and careful reasoning. This is a groundbreaking work of investigation and cultural history that is changing the way America thinks about the way it eats.
This handy buyer’s guide is part of a series of handy diminutive alphabetized books by Philadelphia-based Aliza Green. Once Executive Chef at four-star Ristorante DiLullo, she later moved to Apropos and White Dog Café before turning her talents to writing. This volume is divided into sections on beef, lamb, veal, poultry and game and domesticated meats, with subsections for each cut. Characteristics to search for, amounts to purchase, recipes, and storage guidelines for each entry make experimentation easy. A center photography section is a useful picture guide to clearly identify each cut.
Buying organic foods is a great way to protect your family's health and the health of our planet. But organic foods are not always readily available and often cost more than conventional products. Fresh Choices shows that there is an easier and less expensive way to create wholesome and satisfying meals and still adhere to your health and environmental principles.
This practical guide to the world's most popular fruits and vegetables features more than 200 full-color photographs--plus detailed descriptions, selection tips, and guidelines on peeling, blanching, cooking, and eating. Award-winning chef Aliza Green describes everything you're likely to find at your local grocery store and farmer's market--from common cabbages and coconuts to more adventurous fare like chayote and cherimoya. Grocery shopping--and dinner--will never be the same again!
Greg Critser engages every aspect of American life to determine how we have made ourselves the second fattest people on the planet (after South Sea Islanders). Fat Land grapples with the expanding American waistline by tracing surprising connections among class, politics, culture, and economics. With groundbreaking research, Critser also investigates the dark metabolic underside of cheap fats and sugars and how their calories stick. Incisive, discerning, and disarmingly funny, Fat Land is a chilling but brilliantly rendered portrait of the cost in human lives — many of them very young lives — of America’s obesity epidemic.
In Flavor, DiSpirito shows readers how to create bold, intriguingly delicious food through combinations of ingredients both mundane and exotic. The cuisine is sophisticated but surprisingly easy for home chefs to replicate. Using the four flavors (sour, sweet, bitter, and salty) as basic building blocks, Rocco demonstrates how to combine and commingle flavors to create one-of-a-kind dishes.
2004 James Beard Award Winner for Cooking from a Professional Point of View
2004 James Beard Award Winner for International; 2004 IACP Award Nominee for International Category; From one of the world's best-loved authorities on food from India and the world comes an evocative and irresistible survey of the world's greatest dishes. Starting with classic curries of her native India, Madhur traces the outside influences that have left their mark on Indian food and goes on to show how the Indian diaspora has mingled the flavors of India with the cuisines of Africa, the West Indies, Asia, Europe, and South America. She concludes with a look at Indian cuisine as it is practised everywhere, from the Pacific Rim to her own kitchen in the United States.
2004 IACP Award Nominee for International Category; The world-renowned authority on Mexican cooking returns with an encyclopedic exploration of the foods and cooking traditions she introduced to mainstream American cooks with The Essential Cuisines of Mexico. This comprehensive, fully illustrated guide to authentic techniques, equipment, and ingredients is the essential book for Diana Kennedy's millions of fans, as well as newcomers to Mexican cooking.
The best-selling "Food Doctor" (a leading clinical nutritionist) invites parents to experts on kids' health and nutrition. With her menu-planning wisdom, you'll turn the kitchen table into a fun place for your children, and also promote high energy, brain growth, strong bodies, weight control, and immunity from disease. Delicious recipes, including vegetarian dishes that will actually get a hearty thumbs-up from kids, focus on youngsters' nutritional needs from birth to adolescence.
Nigella Lawson is one of Britain's most influential food writers, and a brilliant home cook. How to Be a Domestic Goddess, her award-winning cookbook, sold more than 100,000 copies. Nigella Bites, another great success, featured enticing recipes made with minimum effort. In Forever Summer, Nigella Lawson shares her favorite warm-weather recipes that will give readers that "lazy summer feeling" all year long.
2003 James Beard Award Winner - Single Subject Category; In The Flavors of Olive Oil, Deborah Krasner demystifies the world of olive oil. Olives-just like wine grapes-respond directly to variations in climate, soil, cultivation, and harvest, so each oil is unique. By classifying olive oil in four distinct groups (delicate and mild, fruity and fragrant, olivey and peppery, and leafy-green and grassy), Krasner guides readers through the different characteristics of more than 150 different olive oils, providing a step-by-step tasting guide to the flavors and aromas of each one. With notes on oils from Italy to Morocco to California, Krasner transports the reader to olive-oil-producing regions around the world.
From sweet to sour, piquant to mellow, Flavors is an intoxicating journey through fourteen delectable flavors: vanilla, lemon, lime, ginger, chili, garlic, onion, chocolate, salt, pepper, basil, mint, cinnamon, and spice. Each chapter invites you to enliven your senses by exploring the origins of these aromatic ingredients, in simple preparations, and with more complex, mouth-watering recipes.
A joyous exploration and celebration of the infinite gastronomic pleasures of France. Ranging far from his adopted Provence, Peter Mayle now travels to every corner of the country armed with knife, fork, and corkscrew. He takes us to tiny, out-of-the-way restaurants, three-star Michelin wonders, local village markets, annual festivals, and blessed vineyards. Includes a few recipes.
One child in five weighs at least twenty percent more than his or her ideal. Clearly our toxic relationship with food is being passed onto our children, with devastating results. Changing that relationship--and nurturing physically and emotionally fit kids--is easier than we think. In this guidebook, Eileen Behan, a registered dietitian for more than twenty-five years, has compiled all the advice we need to combat--and undo--damaging diet habits. This is a true lifesaver, giving parents the straight scoop for handling the tricky issue of childhood obesity and providing a sensible, step-by-step diet and activity plan so kids can lose weight safely, boost self-esteem, and strengthen family ties. Read this book--and do your kids a favor they will appreciate for the rest of their lives.
An inveterate explorer of all things culinary, Patricia Wells brings us the very best of Paris: not only unforgettable evenings in her foolproof selection of restaurants, bistros, and cafes, but the places to find the flakiest croissants, earthiest charcuteries, sublimest cheeses, most knowledgeable wine merchants, gleaming pots and pans, and the holy grail of breads, pain Poilane.
Fish: The Complete Buying And Cooking is a book that simplifies, once and for all, the process of preparing fish.
Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets
and fish stores. Each entry describes how the fish is sold, other names it goes by, how the fish should look, and buying tips. ther are more than 500 recipes and
variations, all of which use low-fat, high-flavor ingredients to accent intrinsic natures of the fish rather than mask them.
Many of the ingredients that seemed so adventurous to us in the eighties have now become familiar. Gazpacho and pasta primavera, raspberry vinegar and kiwi fruit may be delicious , but they just aren't as exciting as they used to be. On the other hand, new ingredients and preparations can recapture the thrill of cooking. What exactly is a chipotle pepper? What are the spices in Asian five spice powder and garam masala- and how do you use them? As important as The Silver Cookbook was to you in the early eighties, so, too, will this book be to you as we head out of the nineties.
A renowned cook and the owner of Chez Panisse, Alice Waters introduces the joys and pleasures of food and cooking to her daughter, Fanny. Alice's new book includes 46 recipes for easy-to-make and delicious foods that will become kids' instant favorites--from banana milkshakes and green apple sherbert to spaghetti and meatballs, french fries, and pizza. Watercolor illustrations.
The seafood cookbook that's destined to become a classic, Fish & Shellfish offers a sprawling range of seafood recipes prepared every way: raw, marinated, cured, smoked, and cooked in every fashion under the sun. Readers also receive tips on buying and storing every type of fish, plus great advice on making sauces, pairing wines with dishes, and more. in color.
If your goal is to produce great- tasting, flavorful dishes that everyone will enjoy, yet are still good for you then this is the cook book for you! Chef Paul¹s new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He¹s taken out as much fat as possible, leaving the texture, the richness, and the taste for which he¹s famous. This is not a diet book, but one dedicated to healthful ways to cook.
Chef Michael White and Pastry Chef Elizabeth Katz reveal over 100 of the recipes they have created for Fiamma. Chef White discusses the origins of his contemporary Italian cooking, and the cookbook is complete with detailed instructions, tips, and explanations of his techniques.