Award-winning food writer by vocation and southerner by avocation, James Villas presents his guide to the pig from the perspective of the happily entrenched Southern gentleman. With an introduction that recalls the happiest days of his childhood—community gatherings with pig as the marquee star—Villas whets the appetite for the recipes that follow, and they are copious and generously porky. From pig jowl to hocks to more common, but no less delicious, ham and bacon, Villas spares no part of his beloved pig, providing recipes to suit every craving and occasion. A glossary of southern pork terminology as well as specific regional insight from recipe to recipe should keep the non-southern reader well aware of the cultural legacy of hog-worship ensconced in the cookbook. And with recipes as diverse as Brains and Eggs, Stewed Ham Hocks and Lima Beans, and Curried Pork and Apple Mold, Pig is as much a regional tour as culinary guide—not to be missed by anyone even half as enamored of pork as Mr. Villas.
Now in its seventh edition, the trade version of this volume features basic recipes for each cooking technique that Gisslen’s readers are acquainted with. He also includes a more global view of the kitchen in hundreds of recipes for meats, poultry, vegetables, and grains with Indian, Italian, French, and Moroccan dishes. A nifty addition are topics of professional interest like food cost analysis, recipe conversion, menu development, and plating ideas—once you’ve finished learning how to small-dice, that is.
From the exotic cultural hub of Spain’s Basque country comes Chef Gerald Hirigoyen and his tribute to the tapas, or pintxos (PEEN-chos), of his homeland. With two acclaimed restaurants in San Francisco, Chef Hirigoyen brings his intimate and extensive knowledge of these delectable small plates to the home cook. From the robust traditional plates to those inflected with Hirigoyen’s modern Californian nuances, the recipes are tailored to the uninitiated. Each recipe is accompanied by wine pairing suggestions and personal stories from the chef’s past, all of which flesh out what may be a reader’s first thrilling foray into the convivial culinary experience of pintxos.
The emphasis is on flavor in this collection of “simple, ingredient-driven recipes” made from “fresh, artisanal, organic, natural, or otherwise distinguished ‘real’ ingredients.” You won’t find any frosted, sweet-enough-to-rot-your-teeth creations here, but the results of these recipes will be delicious, inventive, and more than enough to impress any guest. How could you go wrong with a Milk Chocolate Sorbet or a Plum and Almond Tart? With the full-color photographs, original suggestions and advice, you will be trading in your store-bought frosting for a jar of honey in no time.
Perfect Pairings, by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine. Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal.
Those bristly cactus spines are guarding something really good to eat. Like chocolate, corn, tomatoes, potatoes, and chile, prickly pear cacti are one of the true treasures of the Americas. In her unique, beautiful cookbook Carolyn Niethammer has collected 56 enticing international recipes for the succulent fruit and tender green pads (or "nopalitos") of the prickly pear. A wild-food expert and master cook, she guides readers all the way from cactus patch to casserole.
The classic professional baking reference—now completely revised and updated This Fourth Edition of the 2002 IACP Cookbook Award Winner for Best Technical/Reference gives professional and home bakers peerless up-to-date coverage of the theory and practice of baking. Keeping pace with current trends in the field, the new edition includes new chapters on artisan breads and baking and pastry equipment, plus 125 new color photographs and 50 extra illustrations showcasing more procedures and finished dishes. Complete with more than 750 classic and creative recipes to explore—including 150 from Le Cordon Bleu—Professional Baking offers an excellent foundation for mastering the art and craft of baking.
Chinese cooking and culture come together in this beautifully written and illustrated cookbook. Sharing more than 160 recipes, Stuart Chang Berman makes favorite Chinese restaurant dishes accessible by clearly explaining both techniques and ingredients. He also includes heirloom family recipes that give home cooks exciting new possibilities to explore.
The food world's brightest new star delivers a stunning cookbook debut that present her flavor-packed "fusion home cooking." With this debut, Yeo joins her fellow top chefs on the highest tier of the cookbook shelf. Filled with more than 130 recipes, culinary information, seasonal notes, and beautiful color photographs, this is sure to be one of the most celebrated cookbooks of the year.
Pasta: The Story of a Universal Food shows that this enormously popular foodstuff is not merely a form of nourishment but the result of a lengthy process of cultural construction and the culmination of a wide array of knowledge, skills, and techniques. This volume shows that pasta has existed in various forms throughout Middle Eastern, Asian, and even North African culinary cultures long before its appearance in the West. Pasta is indeed the universal food.
New in paper! Move over pasta and pizza, here come panini, bruschetta and crostini! The world of sandwiches, Italian style. But not sandwiches oozing mayonnaise and dripping with calories. Viana's panini are healthy and light and feature the very foods we want to eat today -- from sautéed greens to lean ricotta, from fresh grilled fruit.
Obstetrician Ricciotti combines experience from her practice with insight from her pregnancies to give the best advice on how to eat for two. She covers the latest nutritional information, including vitamins, iron, folic acid, and calcium, while letting you know which foods are risky, particularly the latest findings on mercury in fish. Her husband, chef Vincent Connelly, worked with her to create almost 150 delicious recipes that provide all the nutrients needed during pregnancy.
Celebrated author of Foodlovers' Guide to Paris and French food authority Patricia Wells explores the mouth-watering food of Paris in this unique collection of recipes, resources, and tips.
From Vietnamese markets, noodle shops, and home kitchens, chef and restaurateur Mai Pham assembles delicious recipes, all capturing the fresh, exotic flavors of this vibrant land. All are authentic, accessible, and easy to create in an American kitchen. Filled with enchanting stories and photographs, as well as an ingredient glossary and source guide, Pleasures of the Vietnamese Table is a delightful introduction to a distinctive cuisine. With Vietnamese restaurants opening all over the country and tourist travel to Vietnam booming, more Americans are eager to cook this unique cuisine.
The world-renowned chef shares his secrets of Provence with recipes, addresses and places. Alain Ducasse has a grounded obsession, a secret garden, a protected territory–namely, Provence. Ducasse is, of course, familiar with all the well-known locations, but in this book he chooses to highlight places off the beaten track: the best markets, wineries, villages, the best terraces to have your aperitif. In each chapter, you will find those addresses and phone numbers for guidance. He even includes many recipes to inspire you in the kitchen.
For topping French Fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. He also includes 100 historical recipes.
Here are 175 recipes from Patricia's farmhouse kitchen. As you read and cook from this book, you will feel as if you have actually joined Patricia Wells in her beloved stone farmhouse, her passion for the foods, flavors, and people of Provence will become yours. As comforting as an old friend, as enlivening as a trip to the sun-dappled hills of southern France, this book will truly bring Provence into your kitchen, and you will want to visit its pages again and again.
A summer full of picnics is packed into a new little book from veteran author Barbara Scott-Goodman. Recipes range from good old deviled eggs with a handful of variations to add zip, to potato salad, upscale in a version that includes freshly cooked mussels and their liquid.
A comprehensive guide to all of the wines and regions of Portugal with emphasis on new premium table wine producers. Exciting new information on little known grape varieties with good insights into the people, the traditions and trade practices. Chapters devoted to Portugal’s fortified wines, the great wines of Madeira, Moscatel de Setubal and of course Port
Over 100 recipes show you how to bring a symphony of flavors to everyday meals. If you're cooking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken, Lotsa Crab Cakes, Southern Smothered Spuds,Sweet Potato Omelet, Corn Chowder, and Really Rich Beef and Mushrooms and more! Also included are Louisiana favorites,such as gumbos, jambalayas, and etouffees.
In Healthy Baking , the Pillsbury bakers provide more than 200 lower -fat versions of favorite home-made foods. Elegant sweets and breads for entertaining, special holiday confections, desserts for all occasions, and after- school snacks are all here. In addition to the mouthwatering recipes- all triple tested in the Pillsbury kitchens-homebakers will reap the most up-to-date nutrition information, including dietary exchanges for every recipe and "Health Notes" that clarify misunderstandings about health and diet.
Whether you love whole grain bread or not, take the time to bake your own bread or not, this book will have you baking Potato Rosemary Bread in no time. Clearly written, easy to follow, with step-by-step photographs, this is a terrific guide for beginners and advanced bakers alike.