Most professional pastry chefs and bakers are well aware of the idiosyncrasies and necessary exactitude of their chosen craft. The same ingredients, the same measurements, and the same methods might yield different results in different kitchens, with different equipment, at different altitudes, or on different days. But Paula Figoni is here to help. She’s been here, in fact, a food scientists and associate professor at the International Baking and Pastry Institute at the College of Culinary Arts at Johnson & Wales University, for years. And this is her third edition of How Baking Works which, despite its title, is far from a beginner’s primer on the basics of the bakeshop. Figoni delves into the technical aspects of baking, from the logic behind the various applications and kinds of baking powder to more esoteric food science like Oxygen Radical Absorbance Capacity (basically a measurement of a food’s antioxidant activity). Whether she’s delving into the chemical structure of a starch molecule or offering techniques to guarantee the highest quality low-fat product for your customer, Figoni is full of practical, professional advice for the contemporary, chemistry-savvy kitchen.
If you’re the chef who was drawn to the kitchen because of a strange obsession with reading (not watching!) Charlie and the Chocolate Factory, then rejoice, because your adulthood sequel has been released. Heston’s Fantastical Feasts gives both Roald Dahl and Ferran Adria a run for their money when it comes to edible fancy. This whimsical book flees from grownup preoccupations with practicality and convenience. It’s a collection of six feasts inspired by mythology, fantasy, fairy tails, and the bizarre. Nothing is off limits for Blumenthal, whose telling response to the sous chef who offers him a pair of boar’s eyeballs is “I’ll try them if you will.” Whether molding a more digestible version of the fatal iceberg in “Titanic Feasts” or giving a shout out to his mentor with his “BFG and the Golden Ticket”, Blumenthal’s fertile imagination and perfected craftsmanship keep you guessing, laughing, and absolutely boggled.
How to Drink is a book chefs cannot, and should not, ignore, not least “because,” says author Victoria Moore, “what you drink cues up your taste buds.” Moore is a staunch advocate for serious drinks appreciation, from the well-mixed cocktail to the perfectly steeped tea. In How to Drink, the Guardian wine columnist makes the case that the liquid that passes our lips should be paid as much attention to the food it accompanies or precedes. In a dining age where menus are saturated with farm and sourcing information, Moore argues, drastically less attention is being paid to drink accompaniments. “I’ve lost count,” laments Moore, “of the number of intricate, slaved-over dinners featuring organic rare breeds from the farmers’ market to which I’ve sat down when the first thing to pass my lips has been a virtually flat gin and tonic with no ice or a glass of lukewarm white wine.” With How to Drink, Moore offers a thorough drinking how-to, inspiring a more through appreciation of the quaffable side of dining.
Chef Michael Psilakis combines his Greek heritage and experience in four of New York’s great Greek restaurants, including modern upscale Anthos, to provide this comprehensive guide to updated traditional Greek cooking. How to Roast a Lamb shares not only the techniques for that robust Hellenic classic, but delves into the full spectrum of Greek regional foods and techniques, from coastal recipes like “Cretan Spiced Tuna with Bulgur Salad” to game recipes for “Venison Sausage” and “Braised Quail with Fennel.” Psilakis takes his readers into the kitchen of Kefi, his home style Greek outpost in New York, with recipes for more casual or festive occasions, while a later chapter on Anthos showcases the interplay of Greek tradition and New World techniques and ingredients that distinguishes Anthos – and Psilakis – as a steward of Greek cuisine for the next generation.
A native of Japan, Yuji Wakiya trained under master Chinese chefs since the age of fifteen. Since then he has helmed his own restaurants in Japan, Alaska, and now at New York’s Gramercy Hotel with his recently opened Wakiya. In his new book, Chef Wakiya shares the secrets of his restaurant, where delicate and exacting Japanese-technique is exercised upon the traditional ingredients of Chinese cuisine. The result is what Wakiya terms “haute Chinese,” a potent cultural fusion that reveals the innate healthfulness, tradition, and beauty of Chinese ingredients. With beautiful photographs and an addendum on basic techniques and terms, Chef Wakiya’s book ensures a resurgence of thoughtful, well-crafted Chinese cuisine in American restaurant kitchens.
This volume serves up absolutely everything you need to know about the grapes and wines themselves: theory sections offer invaluable information, and accessible sipping exercises featuring affordable wines let you put your newfound knowledge to work. An ideal primer for budding wine lovers.
Here's the breakthrough one-stop cooking reference for today's generation of cooks!
Nationally Known cooking authority Mark Bittman has written a comprehensive book for every cook-aspiring and experienced-who longs for simple recipes that yield delicious food. It is for first-time cooks who want to learn the basics of good cooking from a reliable, contemporary source. It is for cook who are time-pressed and need to get healthful meals on the table with a minimum of fuss. It is for old pros who yearn to brighten their repertoires with innovative recipes and tempting flavors. How to Cook Everything contains over 1500 recipes and variations for all occasions that reflect the way we cook today.
With more than 2,000 recipes, this collection runs the gamut from soups, to sauces, to desserts, and anything you could imagine in between. Even non-vegetarians will want to try the simple yet creative dishes. Many of the recipes can be prepared in 30 minutes or less and all are accessible even to a novice. The book includes guidelines to make cooking vegetarian as intuitive as cooking with meat. Like his now classic How to Cook Everything, this book opens with terrifically useful, straightforward discussions of essential ingredients, appliances and techniques, which Bittman builds on throughout in to-the-point sidebars and illustrated boxes.
One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most.
Long considered the bible of the home-roasting movement, Home Coffee Roasting has been completely revised throughout with new, up-to-date sections on the latest developments in home-roasting equipment and provides step-by-step guidelines to the coffee-roasting process.
The maximum flavor and minimum fuss of high-heat cooking can now be yours year-round, whether outdoors on the grill or indoors in your oven.
Powerhouse chef Waldy Malouf of Beacon Restaurant in New York City and Stamford, Connecticut, likes to play with fire. Roasting and grilling have become his signature, and High Heat heralds the arrival of this brilliant approach for home cooks. Featuring 125 savory recipes adaptable for both open-flame grilling and hot-oven cooking, High Heat is the first cookbook to offer home cooks this kind of flexibility. In fact, most of the recipes, which are fast and easy to follow, include simple variations for both kinds of cooking so that you can enjoy your favorite flavors whatever the weather or time of year. Both oven roasting and open-flame grilling rely on high heat to bring out the most delicious and fundamental flavors of any food—caramelizing the natural sugars and turning the foods golden brown.
The recipes in High Heat are designed for the home cook—no long ingredient lists or all-day preparations required.
A father himself, Malouf has chosen recipes that will appeal to the whole family. The use of just a few ingredients and basic cooking techniques make these dishes easy to prepare for weeknights as well as special occasions. High-heat cooking is both quick and healthy, intensifying flavors without requiring additional fat or calories. So turn up the heat and prepare a knockout meal in your oven or on your grill.
This enticing little book offers up appetizers, salads, main dishes, and desserts all designed to work their magic. From a steaming plate of angel hair carbonara topped with caviar to a delightfully devilish chocolate cake, Napa Valley food writer Doreen Schmid has gathered together a luscious bunch of recipes to help chefs of all skill levels tempt their lover from out of the kitchen and into the bedroom--or maybe just the couch. Lovers everywhere will flock to Hot, Sweet, and Sticky to learn cooking skills to make things sizzle in more than just the kitchen.
Jamie Oliver believes in finding the best ingredients and making tasty, easy, social meals. Like his first two bestselling cookbooks, Happy Days is filled with fantastic salads, pastas, meat, fish, breads, and desserts for all occasions.
Raising and feeding children today means going up against the powerful commercial and cultural forces of the fast food industry, omnipresent junk food advertising, television paralysis, computer games, and an increasing trend toward obesity. In her book Healthy Kids, Marilu Henner offers a fresh, compelling vision of the healthiest ways to feed and nurture growing children. She guides her readers step-by-step through pregnancy, childbirth, and the various stages of children’s lives, arguing that healthy food equals healthy kids, and that the Standard American Diet simply will not get the job done.
Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.
Hors d'Oeuvres moves from winter bites such as Raclette Crisps with Pecans and Basil to summer refreshers like Shrimp with Green-Chile Pesto. Classic cocktails such as the Cosmopolitan Martini are invented by master mixologists like Dale DeGroff of the Rainbow Room. Whether the event is flamboyant or low key, classic or cutting edge, Hors d'Oeuvres offers just what's needed to kick off a party or start a meal with style.
Nominated for a James Beard Award, this collection of mouth-watering recipes showcases the best foods of the South. Approximately 300 savory recipes exemplify the current trends in Appalachian cooking.
Award winning nutritionist Evelyn Tribole expertly trims the calories and fat from over 150 scrumptious desserts. A nutritional scorecard gives before- and -after information on calories, fat, and cholesterol; flavor and health tips are sprinkled throughout; and helpful indexes categorize recipes according to fat and calorie content. In the words of the editor in chief of Shape magazine, "Best of all, Evelyn does not compromise in the taste department". As proof, her low fat muffins placed second out of seventy in a Washington Post taste test.
This innovative and creative cookbook is a celebration of high-flavor, low-fat cooking. with over 200 recipies to choose from, you'll learn how to prepare nutritious, deply satisfying foods that are both visually appealing and delicious. Lavishly illustrated with full-color photographs, High-Flavor, Low Fat Cooking has been designed first and foremost to delight the palate, and the reduce the fat.
Raichlen has taught millions of Americans how to transform low-fat cooking into culinary triumph by using intense flavors and savvy cooking techniques. Here he provides over 40 recipes for tantalizing variations of favorite chicken dishes, from Smoked Chicken Gumbo to Chicken Salad Nicoise to Chicken Noodle Soup
Pasta--fast, satisfying, nutritious, a boon to the time-starved but health-conscious cook--is one of America's favorite foods. Raichlen's inspired international pasta recipes range from Primavera Salad to Spicy Mussel Capellini to Penne Piperade.
Unlike many vegetarian cookbooks, High-flavor, Low-fat Vegetarian Cooking does not rely on high-fat dairy products for flavor. Over 225 recipies are included, ranging from Caribbean Bean Bouillabaisse and Peking Tacos to Sin-Free Brownies and Almond Orange Cheesecake. International flavors, the latest ingredients , and mouthwatering color photographs combine to make this an indispensable guide for vegetarians and non-vegetarians alike and a classic for years to come.