As New Yorkers, StarChefs.com rarely feels the need to thumb through a city guide—we’re pretty sure we’ve got it licked. When we’re asked to contribute, on the other hand, we’ve got more than a mouthful to share. Of course most of what’s amazing about the incredible guide that Chef Shannon Bennett of Vue de monde in Melbourne has culled together from years experience and culinary know-how is the breadth of his contacts and experience. Flipping through the pages of Shannon Bennett’s New York is like revisiting a published urban Facebook and getting a fresh look at old friends.
Although his latest cookbook may advertise itself as a housewife’s companion, Michael Richard pays homage to precision and technique with every recipe. To say the recipes are easy is not to say that they are simple: crème brulée and Galette des Rois appear in all their glory. The recipes are “easy” because of the assertive and clear directions provided by Richard, who also updates classics—like the “Chocolate Saint-Honore Lulu,” which adds a chocolate glaze to the Parisian favorite—and introduces bold flavor profiles found in the dishes like “Corn Cookies with a Smidgen of Curry.” Coupled with simple line drawings of the dishes that evoke Saint Exupery’s Le Petit Prince, Sweet Magic: Easy Recipes for Delectable Desserts is an asset to the kitchen professional and amateur baker of lazy Sundays, thumbing through her favorite recipes.
How many times have you tasted a dinner cooked perfectly, plated beautifully, and ruined in a moment by a dash too much or too little of salt? Salt is one of those ingredients that isn’t often dealt with at length, yet is elemental to the craft of cuisine. In his book, Mark Bitterman seeks to educate the cook on the creativity, flavor, and quality that can be enhanced in a dish by using the correct salt. He approaches his subject scientifically, economically, culturally, and nutritionally. Going through the various methods of cooking meat, Bitterman breaks down which salts work best and why; don’t use kosher salt to grill because it will absorb all the moisture, he writes. His plating innovations are also note-worthy; chocolate fondant served in a pink Himalayan salt bowl works wonders for elegance and taste. After absorbing Salted the reader will understand Cassiodorus’ belief that “man can live without gold… but not without salt.”
More than a simple cookbook, Steak with Friends is an invitation into Chef Tramonto’s home, an invitation to enjoy steak the way he and his family do, with good friends, sophisticated sides, and high quality meats. Prolific chef, restaurateur, and cookbook author, Tramonto knows a thing or two about how to cook a good steak, and this cookbook is tantamount to an insider’s look at his more than thirty years’ experience. But Steak with Friends isn’t just about meat. It’s about celebrating good food with good people, and Tramonto is careful to emphasize the process, the joy in the cooking, as well as the feast itself. Recipes for side dishes - steak’s own “friends,” as Chef Tramonto says – accompany the main entrees, with dedicated chapters on anything from soup and sandwiches to fish and poultry rounding out the culinary options. The recipes are many, and the tips are culled from a life’s experience, adding to the overall sense of warmth and generosity that makes Steak with Friends more than your average steak a cookbook.
Although Pesto and The Blue Door Bar were loving additions to their tidy Otago restaurant empire, Chef-owner Pete Gawron and wife Melanie Hill have run Saffron together for nearly a decade, and it’s here that Chef Gawron showcases his style at its most essential. For the restaurant’s eponymous cookbook, the chef has chosen his favorite dishes from Saffron’s regionally evocative menu. Like the restaurant, the book is organized according to the seasons, and dishes like Goat’s Cheese Sorbet with Snowberries and Stir-Fried Milford Sound Crayfish showcase the region’s unique produce and express the chef’s ardent commitment to thoughtful cooking, start to finish. Aaron McLean’s photographs add stunning beauty and character to this already strong voice for New Zealand regional cuisine.
Why is it that most how-to bartending books are so…dry? Shouldn’t the creation of a cocktail have the same spirit (so to speak) as the drinking of it? To watch Nick Charles waltzing with his cocktail shaker, or to ask James Bond how he takes his drink is to understand that it takes more than the ability to read a recipe to make a great drink—it takes style. 2005 New York Rising Star Bar Chef Jason Kosmas and Mixologist Dushan Zaric, authors of Speakeasy: The Employees Only Guide to Classic Cocktails Reimagined, the guys who brought the mustache back to the bar, work hard night after night to craft Prohibition cocktail classics with a modern toolkit and ingredient list. Each drink featured in this bartender’s guide features a history of the mix, the alcohol, and concepts of reinvention. Organic eaters and locavores will be relieved when they read recommendations for fresh ingredients over processed one; like cherries soaked in amaretto rather than dye and preservative-laden maraschinos. And cocktail aficionados everywhere will find a lively guide, easily worthy of the increasingly heavy mixology shelf.
Australian Chef Shannon Bennett of Melbourne’s iconic French restaurant Vue de monde takes you by the hand and on a whirlwind tour of Paris. Having worked under several of the world’s top Michelin-starred chefs Albert Roux, and Alain Ducasse, and observed the works of French chefs like Michel Bras, and Michel Roux Jr., you’d be hard pressed to find a tour guide to the city of lights with better foodie cred than Bennett. Instead of running you through the Louvre and the Musée d'Orsay in the historic French capital, Bennett, Scott Murray and friends guide the reader through their favorite haunts, from bistros and bars, to posh hotels and three-star restaurants. Arranged by neighborhood, these entries on Bennett’s favorite food joints are interspersed with his own recipes, and reviews of the best of the city’s bread, chocolate and cheese that read like a veritable who’s who of top Parisian artisanal producers. Quirky touches like a list of novels set in Paris, and sets of tips on dealing with terse French waiters make for an entertaining read and set this apart from more quotidian travel guides. Immerse yourself in the personal narratives at a trendy café in the Marais with your Pernod, beret optional.
Nutritionist and Food Network host Ellie Krieger views her work as not only changing the way people eat, but how they live. First with her show “Healthy Appetite,” and now with her new book, Krieger sends the message that a healthy gourmet lifestyle is not only attainable, it’s easier to achieve than you think. Starting with a pantry list primer to outfit every kitchen, Krieger offers a variety of breakfast, lunch, and dinner recipes of varying levels of intricacy – from grab and go to dinner party – that promise to satisfy body and soul alike. Krieger puts all of her recipes squarely in the framework of “delicious-healthy-easy,” a trifecta of qualities that make each one of her 150 recipes a surefire success in terms both culinary and practical.
Renowned South American chef Francis Mallmann makes a declaration of his true passion and culinary heritage in this impressive and instructive cookbook. With Seven Fires, Mallmann brings the seemingly marginalized or seasonal practice of grilling to the fore of cooking, elaborating on his eponymous Seven Fires technique as he instructs his reader in the tradition and rich simplicity of fire-roasted, grilled, and coal-kissed food. With succulent visuals of offerings like “7 ½ Hour Lamb Malbec,” “Peached Pork” and “Braided Beef with Anchovies and Olives,” Mallmann entices readers to seek beyond the comfort of the stovetop for their culinary reward. Judging from Mallmann’s international acclaim, every ounce effort is sure to pay off.
In an age of increasingly eco-conscious dining, this pocket-size guide to sustainable sushi is the conscientious diner’s greatest asset. For while there is a renewed emphasis on local, sustainable and organic produce and meat, the issue of responsible fish consumption has yet to take hold in most sushi bars and restaurants. Fortunately for sushi lovers everywhere, Casson Trenor, sushi-fiend since nine years old, has taken it upon himself to research the forty most popular fish in sushi consumption with an eye to sustainability. Rather than rob his fellow sushi-eaters of their favorite hand rolls and nigiri, Trenor seeks to educate the fish-consuming public so that sushi can be responsibly, and perpetually, consumed without risk of environmental damage or extinction.
Sauces, winner of the1991 James Beard Cookbook-of-the-Year award and the ultimate reference for sauce making, is now available in a new, update and expanded edition. With more than 325 recipes in all, this book includes all-new chapters on Asian sauces and pasta sauces, plus new recipes that cater to lighter, contemporary tastes.
Steven Raichlen has zoomed to renown as the master behind the bestsellers How to Grill and the Barbecue Bible, and over the years he has created hundreds of mouthwatering recipes using healthy, low-fat ingredients and cooking techniques to unleash vibrant and flavorful dishes. From tapas and Mexican specialities to pasta and grain dishes, to hearty soups and stews and inspired vegetables, this big, beautiful volume is a treasury of good-eating. The 85 color photographs offer guidance and temptation, and helpful hints from Raichlen pepper the text throughout.
Sardinia is exquisitely depicted in this cookbook, through the recipes and lush photographs of its cuisine, people, and landscape. The anecdotes about the island’s history and foods, and the author’s family culinary history add depth to an already varied selection of recipes. Reading chef Farris’s book, you are welcomed into his kitchen and inspired to cook.
Anissa Helou introduces her book with the Spanish saying that “Without bread, you cannot eat.” She covers nearly every type of Mediterranean bread imaginable, including flatbreads, pizza, focaccia, breadsticks, pies, and savory pastries, in over 130 recipes. The easy-to-follow instructions make even the slightly more complex recipes manageable. After reading this cookbook, you will agree that it is impossible to have a meal without bread.
The magic of Aliza Green’s tome-like Staring With Ingredients is that it gives the home cook a feeling of a chef’s intuition for food – and it gives the chef a renewed, revamped appreciation for any overlooked or overused ingredient. With 100 chapters in alphabetical order, Green takes her reader on a fundamentals-oriented culinary journey, all the way from Almonds to Zucchini. After a brief history, nomenclature and purchasing instructions for the ingredient in question, each chapter features recipes for both basic and more sophisticated preparations. By the end of every chapter, cooks of every stripe will emerge with a deeper and more intuitive sense of an ingredient’s potential.
This is the definitive history of whisky, written by Scotland’s leading writer on the subject and Editor at Large of Whisky magazine. Superb illustrations and entertaining anecdotes bring to life storied names such as John Walker and Sons, Glenlivet, Macallan, and many others.
A Slice of Life is a collection of contemporary food writing that readers can really sink their teeth into: one that examines the ineluctable link between nourishment, literature, and society. Represented here are some of the world's best known writers, many of whom--like Julia Child, Marcella Hazan, and Anthony Bourdain--are well known for their alimentary musings, while others, like Roland Barthes, Umberto Eco, and Susan Sontag are better known for their writings in other genres; all speak eloquently on the nature of food, language, and the adaptability of social customs.
If you have ever wondered about the way to cook a particular cut of meat, then you will find Steak, Chops, Roasts, and Ribs indispensable. Packed with more than 300 recipes, this book represents the cumulative experience and knowledge of the test cooks and editors at America's Test Kitchen. They've tested (and retested) just about every technique, ingredient, and piece of equipment imaginable to produce reliable recipes that should work the first time--and every time.
In their fifth cookbook, Cheryl and Bill Jamison feature more than 200 exciting recipes for backyard (or stovetop) smoking. Building on the basics laid out in their award-winning Smoke & Spice, which offers traditional barbecue, the Jamisons now delve into a more contemporary approach to smoking, with an emphasis on chicken, fish, and vegetables. Illustrations.
2004 James Beard Award Winner for Baking; 2004 IACP Award Nominee for First Book: Julia Child Award; Secrets of Baking is a comprehensive primer that guides the cook through the world of baked goods and other desserts, from time-honored classics of the French patisserie to the inspired and fanciful creations that made Spago the famous restaurant it is today. At the same time, it advances a radically new understanding of these recipes, one that will give the baker greater flexibility and confidence in the kitchen.
2004 James Beard Award Nominee for International; 2004 IACP Award Winner for International Category; Slow cooking is the hottest new trend in food, and no one better captures the art of sumptuous, unhurried cooking than renowned food writer Paula Wolfert. In The Slow Mediterranean Kitchen, she returns to her favorite culinary regions and shares an enticing treasure trove of more than 150 authentic recipes that wend their way from North Africa and the Eastern Mediterranean to Italy, Spain, and the South of France.
The South American Table is an extraordinary and authoritative culinary, cultural, and historical chronicle of this fascinating landscape. The result of 15 years of research, it is the first comprehensive survey in more than a decade of the diverse Latin cuisines of South America. With more than 450 authentic recipes from 10 countries, it covers everything from the tamales, ceviches, escabeches, and empanandas that are popular across the continent the specialties that define the individual cuisines, such as Brazil's feijoada, the barbecue of the frontier areas of Argentina, Chile, and Uruguay, and the special seafood dishes of Ecuador and Colombia.
It's no mere coincidence that the easy availability of fast food to school children, both in school cafeterias and off campus, is increasing as obesity among American kids is reaching an all-time high. Author Miriam Jacobs tackles the problem in this cookbook, which gives recipes and tips for harried parents concerned with their kids' nutritional well being. The recipes are designed to be easy and fast to prepare, nutritious and good to eat, and so much fun that even the kids will want to help.
The Slow Food Guide to New York City celebrates the foods and cuisines of the city's finest restaurants, green markets, specialty food shops, bars, and late-night spots. What all these places share is a commitment to the values of the international Slow Food movement: Artisanship, Conviviality, Eco-Gastronomy, Freshness, Sustainability, Tradition, and Typicality.
The authors that brought you the Cookbook of The Year, Flatbreads and Flavors, have traveled to the major rice eating regions of the world and experienced firsthand dozens of varieties of rice with unimaginable subtleties of taste, as well as the staggering array of foods that must accompany them. In Seductions of Rice, they bring it all home: hundreds of delectable dishes, from the worlds latest rice cuisines, illuminated by stories, insights,and photographs.
2004 James Beard Award Nominee for Photography; The range of flavors available in gourmet salts and fresh peppercorns of every color are bringing to all kinds of dishes added complexity and nuance. Salt & Pepper takes readers on a culinary journey through the wide world of new and exotic salts and peppers --from fleur de sel and gray salt to Szechuan and pink peppercorns--and reveals their essential influence on the taste of good food
Rocky Aoki, the founder of the famous Benihana and Haru restaurants examines how the rice is grown and brewed, supplies fascinating background and history of saké in Japanese culture, describes the different varieties of saké, discusses which sakés should accompany different types of foods, and where one can purchase saké.
Part travelogue, part cookbook, this title in the award-winning series features delicious recipes, hundreds of breath-taking photos, original watercolor illustrations, hand-drawn map, all capturing the essence of the country's rich heritage and diverse culinary traditions.
New in paper. Homer called salt divine. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates in his world-encompassing new book, salt has shaped civilization from the beginning, and its story is a glittering, often surprising part of the history of mankind. So valuable that it has often served as currency (and still does in places today), salt inspired the earliest trade routes across unknown oceans and the remotest deserts. Wars have been fought over salt, and while salt taxes secured empires across Europe and Asia, they have also inspired revolution (Gandhi's salt march in 1930 began the overthrow of British rule in India).
With more than 100.000 copies sold, Ming Tsai's Blue Ginger showed how ready American cooks are to try their hands at creating the East-West fare Ming prepares on his popular Food Network shows and at his acclaimed restaurant. Now, Simply Ming is here to make East-west easier than ever, without losing any of its savory appeal.
Energizing, delicious, and low-cal frozen delights for smoothie devotees who are watching their calorie intake--and anyone looking for a super-healthful, delicious treat.
2004 James Beard Award Winner for Photography. Foreword by Charlie Trotter. Shunju: New Japanese Cuisine captures the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique: the design, decoration, lighting and, especially, the food.
New in paper! Entertaining and accessible, this guide illuminates the meaning of wine through the ages?which like gold, has consistently generated passions that verge on mania.
A James Beard Award-winning cookbook--available again in paperback. Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America's best chefs by publications as diverse as Esquire, Food & Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each recipe relies on straightforward preparation and easily available ingredients, illustrating Foo's beliefs that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.
What happens when a four-star chef and a renowned culinary minimalist cook together? They invent a delicious style that adapts to every occasion and every level of expertise. This book introduces a simply spectacular concept created by New York's hottest chef, Jean-Georges Vongerichten and Mark Bittman, author of The New York Times's hugely popular column "The Minimalist".
A comprehensive cookbook with over 500 foolproof recipes covering every conceivable kind of soup--including Asian and South American recipes that have not previously appeared in American cookbooks--and sections featuring unusual ingredients, secrets for lowering fat, and more.
This cookbook is filled with legendary, historical, and ancestral legends of Afro-Creole culture through the Soumas Family in South Louisiana as well as cultural connections with Louisiana's history from African slaves from French & Irish plantation era.
From collard greens to pound cake, real soul food at its best. 125+ recipes from world-famous Harlem restaurateur.
Simple Cuisine presents the pioneering cooking of Jean-Georges Vongerichten. A new and versatile cooking style that maximizes flavor and simplicity while minimizing preparation time and effort. He replaced the heavy, tediously prepared essentials of classic French cooking with basic building blocks- vinaigrettes , flavored oils, extracted vegetable juices and simmered vegetable broths- to create a lighter cuisine.
More than 200 simple, original and delicious dishes including Sea Scallops with Garlic and Saffron Oil, Honey-Ginger Glazed Shallots, Lobster Poached in Lemon Grass Broth, Bouillon with Basil Dumplings, all of which are prepared using healthful cooking techniques like steaming and stir-frying. These extraordinary recipes will help you to cook like a four star chef in your home.
Japanese food is traditionally served in a simple, sleek, and dramatic style unmatched by any other cuisine. How can you re-create the visual drama of the Japanese presentation? Simple Menus for the Bento Box has the answers with recipes and designs for meals served in a shokado bento box.
The black lacquered shokado bento box, covered with a lid and separated into four square compartments, a common sight in Japan, is appearing with increasing frequency in America as an artful way to present food. Acclaimed New York City chefs Ellen Greaves and Wayne Nish have created twelve seasonal menus especially for the shokado bento box. Each menu has four contrasting but harmonious recipes, one for each of the four shokado compartments.
Sunday Dinner is about recapturing an old-fashioned mealtime tradition in a cozy, unintimidating way. It's important to take time to sit down with family and friends and enjoy a leisurely weekend meal. Each menu in Sunday Dinner includes recipes for an appetizer, a salad or soup followed by a main course with vegetable side dishes, and, of course, dessert. The recipes are a satisfying mixture of elements you can prepare ahead of time and at the last minute as well.
"Ten years in the making, this tome is the acknowledged bible for both neophytes and experts. Now in its record-breaking sixth printing (since 1996), this James Beard Award-winning book received a starred, boxed review in Publisher’s Weekly and raves in countless magazines, newspapers and websites. Jenkins is the master cheesemonger at Fairway in NYC, where every cheese that means business was first imported and engendered publicity for itself. Buy the book here, at its source, and save a few bucks."
More than condiments but not exactly side dishes, the combinations of fresh fruits, vegetables, herbs and spices featured in this book are the very definition of flavor when eaten by themselves, and add a jolt of taste that can dress up any main course. Here are 40 inventive, easy-to-make recipes ranging from the familiar to the exotic. Full-color photos.
Illustrated with bright watercolors evoking the delicious languor of the warmer seasons, this charming collection of 30 delectable recipes is the perfect gift for those who revel in the fresh, clean-tasting meals of spring and summer.The warmth and abundance of the seasons are reflected in the recipes. 40 Full-color illustrations.
Acclaimed chef Reed Hearon offers more than thirty-five recipes for salsas, inspired by Mexican and Southwestern cuisines - healthful and easy-to-prepare as they are delicious.