“There is no single path to perfect roasting.” So says Molly Stevens, classically trained chef and author of All About Roasting. And she’s not far off. Like baking, roasting is a technique embedded by time and tradition with just enough “je ne sais quoi” to elude exact quantification. So rather than trying to pin its many variables down to an exact science, Stevens treats roasting like “a process, a conversation between you the cook, the oven heat, and the food you’re roasting.” And All About Roasting, her compendium guide to all things roast-related, provides the tools, techniques, and traditions you’ll need to begin—or elevate—the roasting conversation. Before delving into specifics, Stevens provides some of the history and basic chemistry of roasting, culled from the likes of James Beard and Harold McGee. Dishes are qualified by method (e.g. “combination sear and moderate heat”), planning (“the apricots need to soak for 4 to 8 hours”), and wine pairings from M. S. Tim Gaiser (who recommends a “Nebbiolo-based red” for Stevens’ Oven-Roasted Porchetta). And recipes span the gamut, in skill and cuisine type, with several recipes per protein (or fruit or vegetable)—meaning an experienced chef can work on the nuance of his or her technique while newbies delve into the delicious basics.
Modern Vegan Classics from New York’s Premiere Sustainable Restaurant
The vegan diet is restricted by definition—something most chefs don’t take too lightly. But with Candle 79’s cookbook, which shares what are arguably some of the best vegan recipes out there, there’s a solid chance that chef’s might actually wake up to the benefits of creative exploration that comes with a restricted diet. Not that Candle 79 is about restriction. As they say in their introduction, “the food at Candle 79 expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying.” The collected efforts of chefs Ramos and Pineda and owner Joy Pierson, the cookbook bases itself not on what’s missing—any and all animal products—but on the plenty that is represented. And the recipes—all prepared with local, seasonal, organic products that go to the heart of the restaurant’s philosophy—more than prove their point. From amuse bouches like “Arancini with Roasted Plum Tomato Sauce” to main courses like the tofu-cheese stuffed “Manicotti Rustica” and desserts like their “Chocolate Mousse Tower,” the Candle 79 Cookbook has rewritten the vegan menu for the next century of conscientious, delicious eating.
Even as it solidifies the restaurant’s Michelin dominance, Eleven Madison Park: The Cookbook has a soft-spoken modesty and grace to it. It might be the book’s layout—a broad, white cover delicately engraved with the restaurant’s logo, wide pages of complex recipes, and vivid, artistic dish shots. The two-year project of Executive Chef Daniel Humm and General Manager Will Guidara, Eleven Madison Park is an embodiment of not only the restaurant’s culinary perspective—as Danny Meyer’s calls it in his foreword, “reinventing the classic four-star experience for a new generation”—it’s a personification of the EMP experience from the inside out. Everything from the staff’s shared Thanksgivings to the mission statement planning meeting of 2009 where Humm and Guidara decide to “reach for the summit” is shared, part of a cultural, culinary narrative that renews itself every season. The recipes are high-caliber, which is why Guidara recommends amateur cooks don’t feel obligated to tackle recipes completely. (Requests for clarification can be sent to firstname.lastname@example.org, because, in true Meyer restaurant form, “we are here if you need us.”) Professionals and fans alike will enjoy the “Day in the Life” at the book’s end, where we learn, among other things, some typical choices for the dining room set-up play list (Jay Z, the Rolling Stones, and Arcade Fire).
For those who haven’t (and those who have) made it through the phone booth doorway into unassuming cocktail temple PDT, here is a book that distills not only the philosophies and practices of the famed pseudo-speakeasy, but also captures the punk-serious culture of the place, thanks in no small part to Chris Gall’s comic-book-cool illustrations. Whether you’re building a bar from the ground-up, tweaking an existing bar program, or looking to skyrocket your homebound bar skills, The PDT Cocktail Book’s got you covered. It’s the best kind of professional tell-all (like a wide open door into PDT’s secrets,) with Jim Meehan sharing everything from the logic of his floor plans to a detailed list of the tools, techniques, and ingredients central to the bar’s success. And the recipes (book-ended by “Setting Up the Bar” and “Back Bar” sections) span the gamut, from Hugo Ensslin’s original 1916 “Aviation” to PDT collaborator Don Lee’s 2007 ode-to-Arnold, the “Reverend Palmer.” And lest you prepare, and imbibe, too many items from PDT’s vast cocktail catalogue, Meehan has included recipes for some noshable Crif Dog favorites, including the everything-bagel-as-hot-dog “John John Deragon,” cheese and jalapeno-smothered tater tots (the perfect foil to over-boozing), and the fried mayo, modernist hybrid “The Wylie Dog.” In a world brimming with cocktail books, PDT’s is a refreshingly no-nonsense, contemporary offering. Drink up.
Milk is like the sweet cookbook complement to the spice (and sass?) of David Chang’s Momofuku empire. Put together by Christina Tosi, the genius behind Momofuku’s smartly off-brand brand of nostalgic treats, the book teems with recipes (and mouthwatering pictures) for things like “Red Velvet Ice Cream,” “Cinnamon Bun Pie,” and, oh yeah, “Cornflake-Chocolate-Chip-Marshmallow Cookies.” Tosi isn’t just on a nostalgia kick; her recipes are an answer (the correct answer) to the deep-seated American hunger for classic flavors done up with exquisite technique—ideally with no regard for the prospect of overindulgence. Tosi shares her pastry prowess with a “Techniques” section designed to not only help fellow chefs and ambitious home cooks recreate the specific, crave-worthy taste and texture of her treats, but also to get them into the habit of best Milk Bar practices (gelatin in ice cream, scraps-foraging, and a pervasive policy of no-sifting). The bonus? Work your way through the book, done up in the “real talk” style of Momofuku’s work-hard-play-hard professionalism, and you’ll be one of the gang—a certifiable “hardbody” ready for battle in the bakery.
Mourad New Moroccan is like an invitation to encounter cuisine the way its author did: by memory. An economics PhD candidate with no professional culinary ambitions, Mourad Lahlou came to cooking by accident—or, more accurately, by tradition, nostalgically reviving and building upon the foodways of his Moroccan homeland. And with Mourad New Moroccan, Lahlou shares how he bridged the gap between the okra and lamb stews of his bustling family home in Casablanca and the refined contours of his award-winning cuisine at Aziza. The book begins with an introduction to seven indispensable factors of Moroccan (and specifically Mourad-Moroccan) cooking, with “master classes” that have approachable titles like “Dude. Preserved Lemons.” And “The Charmoula Effect.” From the image of women rolling couscous to the incredible versatility of aforementioned charmoula, it’s like an insider’s guide to the human traditions behind flavor. And the recipes that follow like “Figs, Crème Fraîche, Arugula, Mint” and “Dungeness Crab, Meyer Lemon, Harissa Butter” join the stories and savor—a warm, inviting, second-generation homage to first generation flavors.
“What I wanted was my own interpretation of the cooking I had grown up with—a neue cuisine that was half Mozart, half Lou Reed.” How apt that Kurt Gutenbrunner introduces his inspiration this way, a Viennese-American combination of Mozart’s sublimely perfected genius and musician Lou Reed’s free-form inspiration. Not only does it reflect the chef’s cuisine, it sets up the mood and tone of the cookbook. From the artistic freedoms of the Vienna Secession to the nightlife culture of cabaret, Austria is a land of artistic and cultural interdependencies. And every page of Gutenbrunner’s cookbook is a reflection, a culinary manifestation of classically Viennese cosmopolitanism. An introduction on turn-of-the-century Vienna, “the City of Dreams,” covers everything from art and architecture to the culture of coffee houses and the birth of psychoanalysis. And the cultural inclusions don’t end there. Recipes for the chef’s elegant updates on traditional Austrian cuisine (“Fresh Morels with Sherry and Semolina Dumplings” and “Pheasant Roasted in Salt Dough a la Heinz Winkler”) are interspersed with paintings by Gustav Klimt, photos of the chef in boyhood, and meditations on classic Austrian ingredients.
Part culinary history, part reference book, and part technique guide, this is the book for when the Bibles of kitchen reference books (Food Lover’s Companion and Larousse Gastronomique) have failed you. It’s a handy and (mercifully) light little book. Kipfer is a professional linguist, lexicographer (a big word for dictionary writer and compiler), and researcher. A must for food writers, home cooks, historians, and chefs alike, it’s a handy and (surprisingly) light little go-to book, whether you want to know what “Avgolemono” is, or if you’re more interested in cooking a crisp slice of bacon.
You had us at wine adventure comic. This is not your everyday book about wine. A manga comic, originally printed serially in Japan in 2004, and finally translated into English, The Drops of God was placed at number 50 in Decanter Magazine’s 2009 Power List for its ability to affect wine buying decisions in Asia. Nothing less than a phenomenon in its popularity and effect on wine sales, the story revolves around a famous wine critic’s estranged son, competing with his adopted brother for the $18 million wine cellar left by their deceased father. The will stipulates a competition in multiple blind tastings, with wines often poetically compared to songs, paintings, or walking in an orchard covered in red flowers. Not only is it interesting to see the behind-the-scenes of the somm’s experience—and the wine world in Japan in general—the cartoon format challenges us to see things differently. The adventure factor blurs the reality that readers are actually learning something. And even with the slightly corny, unapologetic melodrama of the manga style, the series is worth a read—not just for the wine-and-comic-book-geek crowd—for any wine lover looking to subvert the typical wine education with drama, humanity, and that too rare dose of wine adventure.
“It is a book about simple cooking.” Words not typically expected at the beginning of anything culinary, published, and even indirectly attributable to Ferran Adrià. But with The Family Meal: Home Cooking with Ferran Adrià, the hallowed godfather of avant-garde cuisine introduces us to the other kind of cuisine coming out of elBulli: family meal. Born out of an inspiration to redefine the quality of this workhorse industry pre-service meal (and fueled by Adrià’s own deep-seated love of simple, pure cuisine), The Family Meal collects 31 meals—as in appetizers, mains, and desserts, for two, six, 20, or 75 people—created and consumed by the staff of elBulli. Before getting into the recipes themselves, which are all accompanied by step-by-step photographs, Adrià shares the process behind their creation (from production sheets to tips that link the restaurant’s menu and its family meal, as in “after making cheese water, especially with Parmesan, the leftover fat an be used in a risotto”). And while Adrià and Eugini de Diego (a head chef also responsible for family meal) certainly intend the book to be an inspiration within the industry, the simple nature of the cuisine (“Catalan-style Turkey,” “Coconut Flan,” “Potato Chip Omelet”) and commonplace equipment (the most “complicated” tool being a soda siphon) means home cooks can eat like elBulli’s professional elite, who create carrot clouds and caipirinha cubes on a diet of house-made pasta and—a house favorite—hamburgers.
It’s the right time for a Voltaggio brothers cookbook. Immediately post-“Top Chef” would have been too soon. Wait any longer, and the fraternal drama wanes. But open up VOLT Ink., a masculine cookbook with the refined edge of its authors, and you know it’s a cookbook for the times. Savvy to its locavore, greenmarket audience, the book’s chapters are divided by ingredient families, so readers can jump from “Goosefoot” and “Mammal” to “Nightshade” and back. Recipes from each brother—like “Asparagus, Spring Garlic, Sorrel Leaves and Blooms, Prosciutto” (Bryan) and “Green Garlic Milk Soup, Almonds, Green Financier, Fried Milk, Frog Leg Confit, and Almond Praline” (Michael)—illustrate the versatility of their ingredients and the essential influence of personality. Craft, of course, is never overlooked, with the Voltaggios variously sharing hard-earned wisdom, from artichoke cleaning to the char-able virtues of the Laurel family. Dual forwards from mentors José Andrés and Charlie Palmer and exquisite photographs of dishes and ingredients answer the book’s humble intensity with a note of clear, distinguished accomplishment.
Most chefs are no stranger to the titular “odd bits” in Bones and Fat author Jennifer McLagan’s latest book. Between Fergus Henderson’s definitive Whole Beast meat manifesto, an increasingly pervasive culture of sustainability, and Anthony Bourdain’s Travel Channel offal-worship, the “chefs and off-cuts” love story is well told. But McLagan isn’t looking to introduce odd bits, she’s looking to reintroduce them, to point not only chefs but also their dining public to the rich, lengthy history of discarded meat products in our global culinary heritage. Given the potentially horrifying subject matter at hand (“I’m not trying to shock, although I am sure I will.”) McLagan begins with a primer on “odd bits,” which she has wisely swapped in for terms like “off cuts” and “offal,” both for technical accuracy—she’s dealing with everything from lamb’s neck and testicles to the sexier sweetbreads and their ilk—and to capture a sense of their culinary taboo. The rest of the book is divided as an animal would be, “the head, the front, the middle, and the back end.” Amusing history lessons and dedicated primers on some of the more challenging odd bits accompany recipes of varying exoticism like “Headcheese for the Unconvinced,” “Minted Tripe and Pea Salad,” and “Chocolate Blood Ice Cream.”
“There is always another level of perfection to achieve and another skill to master.” So begins the latest compendium of culinary instruction from the Culinary Institute of America. It’s no Modernist Cuisine (though it does offer a digital iPad app at $49.99), but weighing in at just over 1000 pages, the behemoth book is as comprehensive as it is efficient (just what a working chef needs). And the book doesn’t just elaborate upon the basic instruction of the CIA curriculum, it explores all facets of the culinary profession, from its cultural roots to the fine art of bookkeeping, from the increasingly important vocabulary of nutrition to the ever-relevant strictures of food safety. Explanations of equipment, product, sourcing, and, of course, technique, assume both the skill set and the ambitions of the professional (not to mention the kitchen space). So whether you’re a pastry chef looking for alternative sweeteners (check out piloncillo, page 229) or a chef looking to expand your vegetarian options (check out the “Method in Detail” section on grains and legumes, page 755), The Professional Chef will help you live up to its name.
In this pocket-sized (if you have a large-ish pocket) guide to the Portland, Oregon, culinary scene, Jen Stevenson wittily winds her way through Portland’s quirky neighborhoods. Entries on each restaurant, coffee shop, and bar are written with a warmth and humor that’s hardly typical of city dining guides. Portland is all about the esoteric, and so it stands to reason that a Portland guide written by a Portland writer should reflect that. It does. The book has personality and verve—so much so that you might find yourself lingering over its pages long after you achieve your face-stuffing goals. It’s written, designed, and printed in the City of Roses, and features only locally-owned restaurants (which means a lot in a city that takes local to a new level). It’s also highly pragmatic. Nifty notes indicate recommended dishes and good-to-know details (like where street parking is metered and can be difficult to find). See the back index for top 10 lists and restaurants sorted by cuisine. For all those on a mission to stuff their faces (aren’t we all?) the map on the inside flap comes in handy, and for the truly ambitious, a checklist is available for download online, so you can chart your face-stuffing progress. Fun factoid: the writer’s brother is charcuterie-meister Elias Cairo, the mind behind Olympic Provisions.
An Ideal Wine by David Darlington is an in-depth account of the California wine industry and the two conflicting schools of thought in wine making. The book centers on two camps of wine-makers: Randall Grahm, famed winemaker at Bonny Doon Vineyards, and Leo McCloskey, the founder of Enologix, a leading consultancy that helps wineries use scientific techniques to make better wines (some say just to get high scores from Robert Parker). The Grahm camp is made up of vintners fighting to be as “natural” and terroir-driven as possible, allowing for the idiosyncrasies (and complexities) of an environment-driven product. Vintners in the opposite camp are prioritize standardization, consulting Enologix for help with consistency and efficiency. With a primer of who’s who in viticulture today, and a good argument for both the science and art camps of wine making, An Ideal Wine is a must read for anyone drinking wine and hoping to understand the business behind it.
When Auguste Escoffier first thought of this definitive guide to the cannon of French cuisine in 1882, he intended it “for the younger generation … for those who, starting work today, will in twenty years’ time be at the top of their profession.” With the publication of this newest English translation, almost 130 years since the first spark of inspiration, Escoffier gets his wish. (Again.) Because it’s the next generation of culinary talents that will now dive into the master’s carefully catalogued guide to classic French cuisine, confident in its authenticity. Amateurs beware: Escoffier’s famous narrative recipes assume a level of culinary mastery (Oeufs Mignon assumes knowledge of Sauce Périgueux which assumes knowledge of a “well-flavored Demi-glace,” etc.), putting the book squarely in the realm of students and professionals. And especially for those students of the culinary arts not (yet) versed in its rich past, introductions by Heston Blumenthal (who delves into the past at Dinner) and CIA President Dr. Tim Ryan put Escoffier’s genius in historic perspective. “The man casts a long shadow,” says Blumenthal. “We eat the way we eat because of Auguste.”
A Man with a Pan tells the tales of today’s most masculine culinary celebrities as they’ve never before been seen; a maison and en famille. It’s a compilation of personal essays, interviews, and recipes. And with men at the helm, preparing family dinner becomes a fly-by-night operation, Michael Ruhlman recommends sex before chicken, Mario Batali’s kids rave about duck testicles, and Stephen King commands his readers to cook with their microwaves but “don’t nuke the sh*t out of it!” As a fascinating marker of changing times or as the perfect father’s day gift, A Man with a Pan does it all (much like the fathers it features).
It’s been more than 10 years since Tupelo Honey Café first introduced the denizens of Asheville, North Carolina, to the farm-to-fork flavor of New Southern cooking. And in that time, Chef Brian Sonoskus has cultivated a roster of richly idiosyncratic recipes—125 of them collected here, in the café’s first cookbook. With such a unique cultural heritage (a mishmash of southern, mountain, and its own inborn culture) and a population of vast and various interests, it’s not surprising Asheville—and Tupelo Honey Café—is the seat of some delicious and warmly intimate food. The cucumber-and-tomato-heavy Sunshot Salsa is named after the Asheville farm that supplies it with said bounty, and the Southern Fried Chicken Breasts recipe is prefaced by an explanation of the local “We Still Lay” humane chicken treatment campaign. (“Our community paid attention to where our food comes from long before The Omnivore’s Dilemma,” says author Elizabeth Sims). More than conscientious, the cuisine here is conceptually exciting. In an era where southern food has more than busted out of its soul-food, Kentucky-fried stereotypes, Tupelo is a cookbook to dive into.
You don't read legendary food writer M.F.K. Fisher’s semi-auto-biographical books with the same porn-like pleasure a lot of people take in buying big glossy cookbooks (without ever cooking from them). They are so evocative and richly rendered that they completely reel you in and involve you in her day-to-day life. Zimmerman’s biography offers thoughtful insights into the pleasures, loves, and pains that this culinary powerhouse never fully reveals, from her young married days in Paris as a frustrated housewife with aspirations to become a writer to her middle years caring for her terminally ill lover-turned-second husband—and the deeply heartfelt writing that sprung from the pain of losing him. Zimmerman’s biography takes an unflinching look at Fisher, warts and all, but her journey is a fascinating one, packing what would be a lifetime’s worth of experiences for most people into every decade.
Reviews of Gabrielle Hamilton’s bare-bones memoir are splayed across newspapers and magazines, much the way the (reluctant) chef splays her checkered—read: relatable, human—past across the book’s 291 pages. “Triple B”’s best-seller status is no surprise. Not only is the public perpetually hungry for a gritty memoir, but chefs seem to agree that Hamilton hit the tone and spirit of behind-the-burner struggle right on its gnarled head. Emotionally naked, tattooed with kitchen burns and knife scars, Hamilton leaves no stone or past indiscretion unturned on her journey to chefdom. She follows the meandering and unlikely course from a bucolic and bizarre childhood in Eastern Pennsylvania to her first haphazard and short-lived stint in the front of house, and soon after to the kitchen. “And that, just like that, is how a whole life can start,” the Prune chef recalls of her first foray into the back of house. As much storyteller as chef—her other vocational track was writing—Hamilton shares herself with an almost startling openness. What results is not culinary, per se, but a cook’s book and a very human story in the end. Whether or not the public continues to immerse itself in the chef subculture of cuisine, Hamilton succeeds here in proving that a chef isn’t superhuman, subhuman, or even a rock star—even if she can party like one. She’s just a girl who got a job, and kept it.
Every American has a particular grilled cheese sandwich—it’s the sandwich of our childhood, family kitchens, and favorite memories. But these days who can admit aloud that all they want is a Kraft single on white bread? For those who crave their childhood favorites but don’t want to lose face, Laura Werlin has a solution, or 50. By Europe-izing the American staple with Mediterranean ingredients she cleverly cloaks our favorite comfort food in style. After all, what are burrata, prosciutto, and sautéed pepperoni if not a grown-up’s answer to a BLT?
Four decades in the business of wine—from tasting and pairing as a professional cellar master to educating the next generation—means Kevin Zraly isn’t just an authority on wine—he’s an eno-expert. But that doesn’t stop the somm-instructor extraordinaire from expanding upon his quarter-century-tested tome with new information, resources, and guidance. Without disturbing the eight essential classes of his Windows on the World Wine School, Zraly has successfully updated his instructional guide to “one-stop-shopping” status. It’s comprehensive, well-organized, and rich with personal and professional experiences in the often intimidating world of wine education. Zraly breaks down regions, varietals, blends, and even the styles within those categories. He asks the right questions (e.g. “How do I buy a red Rhone wine?” and “What’s the difference between a $100 Beerenauslese and a $200 Beerenauslese (besides a hundred bucks)?”) and gives the right answers, with regional, varietal, and blend exemplars alongside to give a face, or label that is, to a name. Zraly’s brand breakdowns, price point comparisons, and “Best Bets” within a varietal ensure you’ll always be drinking in the right direction—whether it’s Hungarian Tokaji or a classic French Bordeaux. Bottoms up!
In purely technical terms, Modernist Cuisine is a comprehensive codification of culinary techniques. In cultural terms, the fact that it spans five volumes, covers topics in meticulous scientific depth, and essentially transforms the fundamental approach to modern cooking, makes it a culinary revolution, printed and bound. Not that Nathan Myrvhold, Chris Young, and Maxime Bilet are looking to challenge the basics of cuisine; quite the opposite, they’re looking to explore them more deeply, as deeply as they’ve been explored. And with volumes including History and Fundamentals, Techniques and Equipment, Animals and Plants, Ingredients and Preparations, and Plated Dish Recipes—with a Kitchen Manual, because let's face it, you're out of you're league—they're exploring (and explaining) everything from the hows and whys of traditional methods to the science behind the vanguard techniques of the last 30 years. And all this from a project that began as an exposition of sous vide and food safety (which Myhrvold covers in unprecedented depth in Volume One). Bisected photographs give immediate visual logic to explanations of technique and product, making this an indispensable reference guide for any cook, chef, or visionary looking to keep pace with—or even dream beyond—the technical, conceptual, poetic precision of modern cuisine.
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.
At Mesa’s Edge chronicles the transformation of seasoned food writer and determined Manhattanite Eugenia Bone into Westward-bound woman of the wilderness. Okay, so maybe she hasn’t abandoned all pretense to city sophistication—Bone and her family live part of the year in New York City. But Bone is now sufficiently ensconced in the rugged lifestyle of Colorado’s North Fork Valley to offer up this memoir, as much a story of her personal transformations on the family’s Colorado ranch as a guide to the cuisine, products, and spirit of this pocket of American wilderness. And while the rest of us soak up the vicarious thrill, despair, and knuckle-busting tribulations, city and coast-bound chefs can pore over the 100 recipes. Bone might not have known how to tackle the terrain as comfortably as her native Westerner husband, but with decades of food savvy under her belt—and in the pages of Gourmet, Food & Wine, Saveur magazines, and more—Bone knows how to tackle the cuisine. Her recipes showcase local flavors in all their traditional glory (“Lamb Hash”, “real Colorado comfort food,” says Bone) and in the context of a more sophisticated perspective (“Game Birth Broth with Cilantro Crespelle”).
Food photographer, journalist, and trained agricultural engineer Jean-Pierre Gabriel has written a culinary bible by way of science. At once catalogue and celebration of its subject, the encyclopedic book covers the tools, techniques, and overarching philosophy that inform modern gastronomy. “More than ever,” Gabriel says in his introduction, “today’s cuisine is all about the meeting of flavor and science.” If this is indeed the case, Gabriel’s book is its literary compliment. Gabriel approaches the “raw materials” (e.g. eggs, meat, fish) by way of technical insight into their perceived culinary properties (the white blotches on cooked fish are actually “coagulated albumin,” the result of the flesh’s enzymatic reaction to ageing). Gabriel goes on to cover the techniques, tools, contemporary ingredients, and themes of modern gastronomy, from rotary evaporators to transglutaminase to umami, fermentation, and low-temp cooking. Recipes from chefs like Sang-Hoon Degeimbre and Bart de Pooter are splayed out like the structure of a chemical compound, a further demonstration of a raw material, tool, or technique—and the perfect visual metaphor for Gabriel’s central thesis, that science and cuisine have been, and will continue to be, fundamentally interconnected.
Nutritionist Diane Imrie and Chef Richard Jarmusz join forces for this book of healthful and seasonal recipes. Centered on the produce and seasons of the author’s home state, Vermont, this cookbook best serves as a touchstone to Northeastern cooks looking to improve their seasonal (and health-forward) habits. The book is divided by recipes for appetizers, soups, salads, entrees, and desserts, further arranged by seasonality from spring through winter. Imrie and Jarmusz include useful “Harvest Hints,” which include tips on unusual ingredients, where to purchase them, what to look for at the market, and how best to store and preserve. If the book has one flaw, it is that the photography is sparse, and the dishes themselves seldom photographed. Which is a shame, since simple dishes like Spring Asparagus with Garden Peas and Wheat Berries or Simmered Harvest Fruit with Minted Ricotta sound as picturesque as they do tempting.
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.
It’s apt that the same year that saw the original, unabridged translation of the Guide Culinaire also saw the publication of Next Restaurant: Paris 1906—the wireless, cyber-bound, great culinary grandson of Escoffier’s original. The first in the “near-real-time” documentation of Next Restaurant’s time-and-taste jumping menu publications, Paris 1906 presents both the rationale for their starting point and the extensive, elegant menu that made up their first three-month culinary tour, courtesy of Executive Chef Dave Beran. "By starting Next in Paris in 1906, we honored one of the greatest chefs of all time," says Achatz, "and in the process showed … just how far—or not—cooking has evolved in the last 100 years.” Recipes give reference numbers, so you can check back to Escoffier’s originals [“Potage a la Tortue Claire,” (907); “Bombe Ceylan” (4826)]. But unlike Achatz et alia, Escoffier was scant on instruction, not to mention void on visuals, which are presented here in full, color-rich, iPad perfection. Photos showcase Beran’s modern aesthetic updates on the French classics—Next tends to plate where Escoffier buffets—and give readers a peek into the cobalt blue, industrial-chic, visually spare jumping-off platform that is the Next restaurant space. At a radically affordable $4.99, it’s an easy addition to your iBook shelf. Just leave room for the next Next, coming soon to an iPAD near you.
Master chocolatier Edward Notter’s got an embarrassment of pastry competition gold medals and a pastry school to his name (literally—it’s the Notter School of Pastry Arts). Add to that his 35 years in the business, the admiration of his peers, and his latest effort, the seminal The Art of the Chocolatier, and you’ve got a standard-bearer in the pastry and confectionary arts. A proven pastry maven, as comfortable with a classic dessert as a sugar showpiece, he’s known industry-wide for his mastery of chocolate, and here he shares his extensive knowledge with passion and precision. Notter’s got everything you want to know about all level of techniques, from enrobing and tempering methods to creating transfer sheets and texturing molded shapes; his expertise ranges from “ganache troubleshooting” to creating chocolate tubes by hand. And that’s the beauty of the book—made manifest in the luscious photography of Joe Brooks and Lucy Schaeffer—it’s chocolate from A to Z, clean, precise, impeccably organized. So whether you want to craft the perfect truffle, get comfortable with gelatin molds, or need some aesthetic or structural pointers for a chocolate showpiece, Notter’s got you covered. Or, should we say, enrobed.
In a cocktail era more inclined towards three or four-ingredient, spirit-forward recipes, punch may seem like a fussy anachronism. But as D.C. Craft Bartender’s Guild co-founder Dan Searing puts it in The Punch Bowl, cocktail historicism—and the attendant revival of classic cocktails—actually paved the way for the resurgence of punch in all its gilded, celebratory glory. A brief history of punch (including its roots in maritime revelry, piracy, and early trade routes) and a guide to classic punch ingredients bring the reader up to speed on this bygone liquid status symbol. But Searing isn’t looking to pay homage to the porcelain and gold punch traditions of old. While the majority of the book’s 75 punch recipes are pre-20th century—including an ultra-simple 1655 recipe for Jamaican Punch and Jerry Thomas’s 1862 “Light Guard Punch,” a surprisingly delicate concoction meant to refresh “any small regiment (whether military or otherwise)”—Searing updates them in both serving size and instruction. Modern punches abound as well, such as the Highland Park, apple, and red beet concoction “Beetiful Apples” from StarChefs.com of PS 7’s in D.C. But whatever century you dip your mixology ladle into, The Punch Bowl is really about one thing: the craft of celebration.
The Wild Vine by Todd Kliman is an incredible tale of an unknown grape, an un-recognized pioneer in viticulture history, and an un-traditional wine maker producing notable wine in Virginia. Yes, Virginia, where our oenophile founding father Thomas Jefferson tried unsuccessfully to make more than good juice. Jenni McCloud is making great Norton wine in a state where TJ couldn’t. Part history, part mystery, and a wonderful account of the state of wine-making in the United States, we learn how modern science and agriculture practice is now making wine-growing possible in every corner of the US. Even wine experts will learn something, but the novice won’t be lost in esoteric wine knowledge.
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.
Ideas in Food is a portable book jam packed with information for professional chefs and advanced home cooks. Husband and wife team Alexander Talbot and Aki Kamozawa of IdeasInFood.com work with chefs through their consulting company and blog to make food science understandable and accessible. The book is divided into one section for home cooks and another for professionals. The former section covers topics that one would mostly likely pick up in culinary school; topics like brining and dehydrating are deconstructed, explained, and utilized in tempting recipes. But it’s in the professional chapters where Talbot and Kamozawa get really interesting. They decipher hydrocolloids from xanthan gum and locust bean gum, expound on transglutaminase, and clarify the use of liquid nitrogen. Most chefs know that these chemical catalysts can transform mere ingredients into conceptual and elegant dishes, but readers of Ideas in Food will understand how.
India Cookbook is comprehensive—and it isn’t afraid to brag about it. Billed as “the only book on Indian food you’ll ever need” on its front cover, this impressive work from cookbook author and University of New Delhi professor is appropriately culinary and scholarly. An info-packed introduction explains some of the history of Indian food (influenced by Greek envoys, Arab traders, Portugeuse explorers, and, of course, the British) as well as its medicinal, regional, spiritual, and cultural characteristics. From there, Pant delves immediately into the over 700 pages of recipes (a strong argument for the “only book on Indian food you’ll ever need” idea), from the “heart and soul of Indian cooking” spice blends to chutneys, appetizers, breads, pulses (legumes), desserts, and more. Color photographs of dishes like “Split Red Dal” and “Goan Fish Curry” bring the dishes to vibrant, mouth-watering life.
Maeve O’Meara and Chef Guy Grossi have written an impressive companion cookbook to their Australian cooking show “Italian Food Safari.” The show’s best moments showcase how Italian-Australians re-root classic Italian traditions—mass producing fresh mozzarella di Bufala, producing home-cooked porchetta, and foraging for mushrooms—on Australian soil. These inserts are followed by Ina Garten-style recipes (elegant but simple) from famed Australian chefs. The cookbook focuses on recipes featured on the show but lacks the informational bits that make the TV series so watchable—nothing awakens the appetite like watching an ingredient evolve into and inspire a dish. The recipes range in complexity, originality, and style from Spaghetti Alle Vongole to Quail, Porchini, and Chestnut Involtini. And whether in print or on the air, they remain intriguing and tempting.
Chef Peter Gilmore of Quay cares primarily about the diversity of food. On the menu or on the plate, he wants variety as well as vibrancy. His artistic cookbook celebrates his open culinary philosophy with recipes and photographs from his iconic restaurant. Thomas Keller penned the introduction, where he claims “[Gilmore] has great command of the fundamentals and is also able to successful blend the diverse cultures that have influenced the region with integrity and understanding.” Keller’s favorite, “Mud Crab Congee” reflects Gilmore’s philosophy as much as Keller’s, featuring diverse textures and local ingredients, but with the depth of knowledge that makes Gilmore stand out among Australian chefs. His book, like his restaurant, is a piece of art.
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.
On learning to make pasta from Italian chef Giovana Carcasci, Ripert writes, “even though I’m a trained chef and know many different culinary techniques, there is nothing like learning a technique from an artist.” The same thought might occur to the reader of Avec Eric: A Culinary Journey with Eric Ripert. From Sonoma to the Cayman Islands to Chianti, the book follows Ripert, the nationally celebrated chef of Le Bernadin and numerous restaurants with The Ritz Carlton Hotels, on a culinary journey complete with elegant recipes and artistic photographs. Ripert adapts classic French technique to the various regional cuisines covered in Avec Eric with resulting recipes that are simple and decadent, beautiful and tempting. Since half the joy of Ripert’s cuisine is the influence of location, Angie Mosier’s scenic shots of coastlines and mountainsides whet the appetite as effectively as the aroma of Ripert’s Cacciucco Alla Livornese
Whatever Matt Lewis and Renato Poliafito did in their former days jobs, it’s clear they’re serious about sweets. And it’s not just because they’re wearing ties and overly serious expressions in the early pages of Baked Explorations, their second literary endeavor under the auspices of Baked. The duo are regular pastry evangelists, traveling the country in search of “pockets of regionalism in an increasingly homogeneous America,” searching for the written history of American baking, whether it’s tucked away in cookbooks, kitchen drawers or any of the small sweet shops scattered across America. Whether they’re unearthing forgotten classics of old like the Whoopie Pies or reconfiguring much-abused classics like the Chiffon Pie or Grasshopper Sundae, their aim with this ample, deliciously photographed cookbook is simple: to (re)introduce the national palate to the tender-crumbed, cream-whipped, chocolate-chipped staples of American dessert. It’s like getting a fresh baked cookie from Grandma, except it’s two grown men with a serious set of sweet teeth. In an age rich with pastry nostalgia, home and professional cooks alike should get, well, Baked.
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.
Some restaurants trade on more than providing food—they provide an experience. When a cookbook bears the name of such a restaurant that cookbook has a lot to live up to. Noma: Time and Place in Nordic Cuisine does not miss the mark. Head Chef René Redzepi has created new flavor profiles within locavore cuisine by focusing in on solely Nordic ingredients. The beauty of his cookbook is that the same attention paid to the process of creating this cuisine is paid to the dishes themselves. Redzepi's journal published alongside the recipes give meaning to the gorgeous plating techniques of culinary feats. You come to understand that for Redzepi, it’s not just technique, it’s an act of love. As is the book; with its bold style, evocative photography, and awe-inspiring recipes, the second Noma Cookbook begs for a place on your bookshelf.
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.”
When Chef David Thompson opened his second outpost of Nahm in Bangkok with the intention of preserving the “decaying” culinary tradition of Thai food in Bangkok, local foodies were outraged. Can anyone say cojones in Thai? Yet readers of Thai Street Food will find it difficult to reproach Thompson when he makes it so clear how much he loves Thai cuisine. The book, dedicated solely to the street food cuisine of city markets and vendors, is an education unto itself. Following meals from morning, noon, and night, this culinary day-in-the-life is packed to the brim with urban deep-fried delicacies, exotic curries, and even a mandatory pad thai. Thompson’s restaurants may have caused its initial stir in Bangkok for all the wrong reasons, but this book is going to cause a stir for the right ones.
2009 Seattle Rising Star Ethan Stowell masterfully adapts the Italian culinary philosophy in creative recipes that spotlight the local Northwestern ingredients for which the chef-owner of Seattle’s , How to Cook a Wolf, Anchovies & Olives, and Staple & Fancy Mercantile are renowned. Stowell breaks it down simply: “it’s got to be good, but it’s also got to fun.” Along this vein are recipes that a host could make with a glass of wine in hand, gently sautéing, and possibly telling a joke. The recipes cover the breadth of Italian cuisines, but if there is a region he focuses on for sourcing his ingredients, it’s the northwest—of the US that is. Like most Italian chefs, Stowell likes his food to come from the neighborhood. It is this focus on ingredients that elevates New Italian Kitchen above the rank and file of Italian cookbooks.
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.
Deborah Krasner offers an unsentimental perspective on a hot button issue with this book on the complete process of preparing sustainable meat. Each chapter, simply titled after a specific type of meat, covers pasturing or raising the animal, understanding the anatomy by cut, and cooking the meat. She writes candidly about the unsavory facets of sourcing such as the slaughtering process and how to name animals you know you will eventually serve. Serene pictures of a cow and her calf are bluntly paired with photographs of breaking down a shank of beef. Looking at the animal as both a living creature and a food product isn’t necessarily pleasant, but it’s honest. You might find yourself coming to terms with mortality at breakneck speed when you start reading the recipes: nothing is off limits, including (naturally) off-cuts.
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.
In Mary Mac’s Tea Room, nose-to-tail ingredients and whole foods make up the majority of ingredients—not for the sake of a trend but for tradition. Recipes from this Atlanta institution are unselfconsciously sustainable … and high in calories. But it’s more than a deep-fried, Southern-best-hits list. Recipes for gelatin molds and fried green tomatoes are interspersed with stories from the restaurant’s past and photos of loyal patrons. As traditional American cuisine lost its soul in the hands of corporate food manufacturers, Mary Mac’s Tea Room held fast to its traditions, and Mary Mac’s Tea Room: 65 Years of Recipes from Atlanta’s Favorite Dining Room offers its readers a history lesson for the eyes, nose, throat, and stomach.
Welcome to bread, not as a food, but as a way of life. Chad Robertson’s devotion to the history and process of bread baking is unsurpassed. It’s what earns the chef and owner of Tartine Bakery industry admiration and his recipes Biblical status among bakers and carbohydrate aficionados. Tartine Bread scales back Robertson’s bakery recipes for the home cook and includes chapters on basic country bread, semolina and whole-wheat flours, baguettes, and enriched breads. And with more than 30 recipes that use days-old bread, cooks can replicate the hearty, healthy, and bread-laden fare that cements Tartine Bakery’s unrivalled reputation for crafted café cuisine. Sous chef Eric Wolfinger’s photographs set a luxurious tone to the cookbook, and along with colloquial prose, take readers as close as they can get to looking over Robertson’s shoulder.
Canadian Sommelier François Chartier takes food and wine pairing to the next level in his revolutionary guide to uncovering the hidden tastes of wine in Tastebuds and Molecules. Anyone familiar with the work of Bernard Lahousse of FoodPairings will already have a brief idea of Chartier’s methodology. Deconstructing ingredients and wine to their most basic molecular structure, he offers insight on why certain pairings work and others don't. Rather than focus on the similarity of flavor profiles, Chartier steers his reader towards making complementary choices. By bringing science to an elusive art, Chartier provides access for everyone, from the novice wine aficionado to the Master Sommelier, with practical methods for enhancing the dining experience through greater sensual understanding.
Since David Joachim started his mammoth project in 2003, and even since its first publication in 2005, the culinary world—and its pantry available ingredients—has grown considerably. Responding to the call of friends, family, and culinary professionals everywhere, Joachim answered with this second edition of his seminal substitutions encyclopedia. With 1,500 new substitutions for ingredients like vadouvan and furikake and equipment like cocktail strainer (much in demand in this mixo-happy age), as well as several entirely new sections and additions to pre-existing sections, Joachim’s book has gained a little weight. And serious cooks couldn’t be happier. A self-professed “realist,” Joachim also understands that every ingredient or piece of equipment called for in a given recipe won’t always be on hand, or when on hand, be consistent. And he’s done the leg work, figuring out what works and what won’t in the maneuvering game of food substitution. If you don’t have herring, Herbsaint, or Herve, Joachim has the substitution for you—over 600 pages of substitutions, in fact. Ingredient guides, recipes, and even a detailed breakdown of things like baking at high altitude and alcohol retention in cooking make this hefty book worth its weight in gold—or whatever available substitute is on hand.
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.
Tracey Ryder and Carole Topalian started Edible Communities, Inc. in 2002 as a way to connect regional food magazines across the country in celebration and support of local, artisan, and farm-fresh foods. With Edible, they bring the bold, flavorful mosaic of regional American cuisine to cookbook form. The first part of the book introduces the standouts in local cuisine for six distinct American regions, from farmers and fishermen to ranchers and gardeners, all influential and impassioned leaders in wholesome hometown and sustainable food. The second part explores the flavor of those regions, with seasonally organized recipes that exhibit not only local character but the traditions of culinary excellence that pervade the country. Recipes like “Collard Tops with Parmigiano” and “Grilled Quail with Hazelnuts, Apricot Curry Sauce, and Wild Huckleberry Coulis” make a strong case for the flavorful vitality—and bright future—of local, homegrown American cuisine.
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.
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.
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.
For everything and anything grilled, the Kansas City Barbeque Society requests you consult the experts. Founded by the editors in 1986, the KCBS provides a community to all who take the culinary arts—and barbeque—seriously. Although they’re not the creators of the barbeque cook-off tradition, KCBS can certainly be credited with feeding their popularity. To date the KCBS boasts over 10,000 members, and it’s from these smoke and meat fanatics that KCBS draws it favorite recipes for this compellation. Recipes come from chefs and home cooks alike, so you can count on a hearty, broad selection of barbeque recipes. Basically the only thing KCBS recommends you do not to grill are your sneakers. Everything else is fair game. Pineapple? Sure! Ravioli? Why not? Pork butt? Clearly. Just make sure you check in with the experts first.
Kim Boyce’s revelatory cookbook on whole grains pairs a wide range of whole grain flours by flavor profiles and textures to appropriate (and tempting) recipes. Amaranth, for example, “pairs very well with strong-flavored sweeteners like honey … as they temper the boldness of the flour without masking its flavor.” The recipes that follow meld the sophisticated palates of seasoned professionals (Boyce counts Nancy Silverton and Sherri Yard among her mentors) with a maternal hominess. She elevates simple dishes like muffins, pancakes, and cookies with unusual flavor profiles—waffles are spiced with ginger, carrot, orange, and corn-flour; bran muffins enlivened by amaranth, molasses, and dried fruit. Whether your goal is to broaden the flavor range of your pastry program or lure a more health-minded customer base, Boyce’s insights on whole-grain pastry will be a great asset.
Many chefs have experienced the deep-bellied frustration when top-quality protein or tender young produce is ruined by mediocre sauce. But most chefs also know that a well-made sauce can exalt otherwise modest product to new heights of culinary glory. Executive Chef of The Waterside Inn at Bray—currently celebrating its 25th year with three Michelin stars—Michel Roux knows the value of a good sauce. “I first discovered the magic of sauces as a fourteen year-old apprentice to a professional chef,” says Roux, at which point he fell entirely in love with this time-honored component of traditional French cuisine. In this updated and revised version of his classic sauce compendium, Roux shares the techniques and tips he’s accrued since that first encounter over the course of his brilliant career. He shares decades’ worth of soup-sagesse, wisdom will surely turn your sense of sauce from a mere foundational component of a dish to the liquid sine qua non of great cuisine. Over 200 recipes—and the kind of tips that only come with Chef Roux’s seasoned experience—make this an invaluable resource to chefs in French cuisine and beyond—anywhere, in fact, that perfected, exquisitely prepared sauce has a place on the table.
A chef would be hard pressed to winnow down a precious few favorite ingredients from among the plenty, but Skye Gygnell of Petersham Nurseries Café has done just that. With My Favorite Ingredients, Gygnell shares her sixteen most beloved ingredients, all seasonal and sustainable, from Asparagus to Vinegar to Honey and, of course, Chocolate. Chef and recipe columnist for the Independent on Sunday, Gygnell takes a few justifiable liberties under certain broader ingredients categories like Leaves, for instance, where she expounds upon the virtues of purslane, escarole, and watercress, among others. But as a w hole the book is a dedication by Gygnell to the roster of products that keep her mouth happy and her kitchen running. Recipes and personal recollections accompany each ingredient, and one feels that Gygnell is not simply making a persuasive point—that these ingredients are deservedly her favorites—but that she is writing a professional’s devotional to the foodstuffs that keep her everyday inspired.
In 1914 Auguste Escoffier’s protégé Louis Saulnier first published Répertoire de la Cuisine, helping professional chefs everywhere use intermediate to advanced-level French cuisine in their kitchens without wielding Escoffier’s massive creation into their batter-splattered kitchens. With no methods, it was more of an aide-mémoire than a cookbook; that’s the idea with Gui Alinat’s new nod to Saulnier’s creation. But where Saulnier’s focus was Escoffier classics, Alinat’s version sorts culinary terms of relevance in the States, such as shrimp Creole and country gravy, in alphabetical order for ease of reference.
The splendor of a candy store window comes home in this approachable guide to the techniques and tools of the confectionary. Master Baker Peter Greweling applies his years of experience in and out of the kitchen (as a professor of Pastry Arts at the C.I.A.) to this comprehensive, but still user-friendly resource. With an introduction on the equipment and ingredients of the confectioner’s kitchen and chapters on everything from the “Master Techniques” to “Brittles, Toffees, and Taffies” to “Fudge, Fondant, and Pralines,” Chocolates and Confections could easily outfit any kitchen for the serious—and seriously sweet—business of candy production.
Some cookbooks are incomplete without notes in the margins, creased pages, and the occasional grease stain. Others, such as Great, Grand, & Famous Chefs and Their Signature Dishes, don’t even belong in the kitchen. This elegant collection, presented by Australian hotelier Fritz Gubler, presents a survey of iconic chefs of modern haute cuisine. Each chef profile includes personal anecdotes and culinary philosophies, beautiful photographs, and the recipe for a chef’s signature dish. The recipes are more illustrative than specific, intended to provide the reader with a deeper understanding of the chef rather than a detailed method. But be forewarned: Great, Grand & Famous Chefs may inspire a bout of culinary exploration that could lead to bankruptcy and an overstocked fridge. But according to Fritz Gubler, and based on the profiles in the book, it will be money well spent.
Registered dietician David Grotto finds more than satisfaction or flavor in food—he finds restorative properties and the key to better health. Grotto follows up his highly successful 101 Foods That Could Save Your Life with this specifically targeted guide to better health. From common issues like wrinkled skin and haliotosis to infertility, Grotto comprehensively breaks down each topic, offering tips on the foods are most helpful in counteracting symptoms. The second half of the book contains recipes featuring these flavorful, nutritionally potent ingredients, helping the reader easily incorporate the right foods into his or her diet. In an age of rampant medication, childhood obesity, and fast food fixes, Grotto’s careful breakdown of nutrition and health is a timely and welcome resource.
Among his myriad other accomplishments, Master Chef Rudi Sodamin has helped define higher standards and expectations for cruise line cuisine. Besides being “the most highly decorated chef at sea,” Sodamin is an extremely well-traveled, sophisticated gourmet chef whose prolific talent brought him to great heights in his career from a very young age. With this second installment of the Holland America Line cuisine cookbooks, Sodamin shares the recipes and practices that make him such a sought-after chef at sea. Chef Sodamin also takes a big picture approach to the world of cruise cuisine, consulting corporations to get the highest quality product to the galleys of every cruise line kitchen. In The Taste of Elegance he offers a repertoire of the recipes and culinary building blocks that make cruise line cuisine work, examples of dishes that successfully transplant the gourmet standards from the land to the sea.
Certified Master Baker and associate professor Eric Kastel of the Culinary Institute of America offers this extensive guide to the processes and products behind artisan breads. Kastel intentionally demystifies the rarefied world of artisan breads for the home cook and seasoned baker alike, with accessible explanations of the specific methods and ingredients that go into producing these characteristically satisfying and impressive breads. He covers everything from flour to yeast to bread texture and crust, offering an array of recipes and instructions on capturing wild yeast for an authentic sourdough starter. The serious bread baker looking to incorporate authentic artisan practices shouldn’t overlook this detailed, authoritative guide.
Adam Perry Lang is a man of passion and detail in all things barbecue. His audience bridges the gap between meat-happy grilling devotees and self-professed foodies looking to grill their latest esoteric protein find. That’s because Lang knows it all—where to get it, how to prep it, and, most importantly, what kind of heat to singe it on. In Serious Barbecue, Lang dealt with more specialized, elaborate barbecue recipes, but BBQ 25 is exactly what the name suggests – the 25 barbecue recipes that are most common to the griller’s repertoire. What Lang does for these tried and true barbecue favorites is infuse them with the kind of “3D flavor” he’s known for. Lang is unapologetically straightforward with his recipes, emphasizing the quality of the product over everything else. (A simple mantra repeated throughout the book: “Butcher over supermarket, local over outsourced, organic over other.”) Useful techniques, rustic, satisfying recipes, and an ultra-straightforward set-up—the book is divided between proteins—not to mention sturdy, sauce and spice-friendly pages, make this the barbecue guide to beat.
Blue Water Café + Raw Bar is a seafood hub nestled in Vancouver, a food-loving waterfront city with a wealth of fresh, local fish to supply the restaurant. By combining Western and Eastern seafood traditions between its restaurant and raw bar, Blue Water allows for the greatest variety of menu options to accommodate the day’s catch. And in their recently published cookbook, chefs Frank Pabst and Yoshihiro Tabo bring these menu options to the page, offering up recipes for over eighty of the restaurant’s dishes. Beyond the standard fish, shellfish, and raw bar sections, the book offers very timely chapter on the “Unsung Heroes” of seafood, those under-explored species of fish who could replace the overfished, underpopulated species on a sustainable restaurant menu. Gorgeous photographs, wine pairing suggestions, and a sophisticated, globe-trotting roster of recipes make this seafood cookbook a serious catch.
With Culinary Careers, Rick Smilow and Anne McBride have put together a comprehensive—as in industry-engulfing—resource for anyone interested in a culinary profession. Whether you’re a wearied worker crossing from the office to the kitchen, or vice versa, you’ll find a path, and ample advice, to cater to your specific culinary career. The book is wholly practical: Smilow begins by answering the age-old question: “Do I need to go to culinary school?” and goes on to break down the types (there are five categories) as well as the comparative worth of on-the-job experience. For those not looking to park themselves in a restaurant, Smilow breaks down the variety of other jobs available in the food world, whether you want to be a wine importer, test kitchen manager, or part of the grand machinery of food television. Meanwhile, would-be chefs can pore over advice from professional chefs with restaurant empires all their own, like Thomas Keller and Daniel Boulud, as well as chefs and pastry chefs at the helm of high-caliber kitchens, like Michael Laiskonis and Graham Elliot Bowles. And for those seeking careers outside the kitchen, Smilow has collected advice from leaders in management, retail, public relations, wine and beverage, and sundry other professional sectors of the food world. No one seeking work in the culinary field—a wide and previously uncharted territory—should be without this book.
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.
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 Al Brown, chef by trade and lifelong fisherman by avocation, "to catch a fish and then cook it, as simple as it may sound, brings me more gratification than almost anything else." In Go Fish, Brown collects his passion for the treasures of the briny deep into a colorful, heartfelt compendium of recipes, practical tips, and personal stories that span decades of fishing, cooking, and eating. Brown generously shares his idiosyncratic and highly personal relationship with fishing, giving readers a sense of ownership and responsibility similar to what he himself learned as a young boy. After an introduction recounting his first formative muddy days of creek-side eel fishing to his first experience of fishing in the sea, Brown delves into dishes that feature New Zealand's best and lesser-known species. And the chef's philosophy of cooking as simply as possible, which he practices daily at Wellington's Logan Brown, allows the unadulterated purity of the fish to shine through in every dish, making this cookbook as much a regional representation of New Zealand seafood as cooking guide. With sophisticated recipes that encourage experimentation and flexibility, as well as tips that distill not only practical but cultural savvy, Go Fish acts like a literary initiation into the rich tradition and culinary culture of New Zealand fishing.
Joe David has done his fair share of traveling and eating, and this, his fifth book, is a testament to his skill and passion as a culinary traveler. For Gourmet Getaways, David has traveled the country in search of vacations for the foodies among us. Rather than simply eating crab poolside at a resort, David’s getaways put culinary adventurers like himself into the kitchen of some of the country’s most interesting and diversified culinary schools. From the Northeast to the Southwest and everywhere in between, David has scoured the countryside for culinary school programs to pique a variety of cooking interests and skill levels. Heavy-hitters like the Culinary Institute of American in Hyde Park offer a one-day boot camp, taught by actual staff, for a taste of the CIA experience, or a five-day program for those interested in learning the fundamentals of classic cuisine. But David’s recommendations go well beyond the marquee stars of culinary school. Blair House Inn Cooking School in idyllic Wimberly, Texas offers a fun, pleasure-filled foray into the basics of cooking, with six or seven main techniques anchoring the three and five-day class programs, while Chef Hugh Carpenter’s Camp Napa Culinary program offers travelers a hands-on experience of culinary bounty of Napa—transcending the typical tourist experience. Background on each school’s philosophy, complete with course descriptions, sample recipes, and staff biographies will help the wanderlust-ing foodie or vacationing chef choose which program is right for them.
Sprinkles don’t immediately come to mind when thinking of western savory food, but in Japanese cuisine, the use of furikake (literally “shake” or “sprinkle”) to flavor foods from rice to soups and beyond is common. Originally created to supplement calcium in the Japanese diet (a pharmacist blended dried, ground fish with seaweed and seasonings), furikake have expanded over the decades, even to the shores of western cuisine. In this user friendly guide, three famous chefs offer up recipes using furikake that span the ultra traditional to the contemporary. Interspersed are recipes for furikake, adaptable seasoning blends that lend these (and any) recipes an extraordinary depth of authentic Japanese flavor.
The hot pot is a Japanese culinary tradition: fresh ingredients poached in their own flavorful liquid in one simmering, delicious pot. Perfect for comforting weeknight meals to stave off the cold, hot pots can accommodate a variety of ingredients, although they are most gratifying when prepared with the flavorful stocks of Japanese cuisine. Chef Ono and food journalist Salat offer a primer on the building blocks of hot pots, from umami-rich stocks to hot-pot specific cooking tips. Recipes include extra information on lesser known Japanese ingredients and techniques, ensuring that even the unacquainted cook will produce a hot pot worthy of the tradition.
A taste of Kentucky isn’t just a taste of the South. Kentucky is a region unto itself, with culinary traditions and local ingredients that give its food distinctive character. Chef Jonathan Lundy has been preparing the region’s distinctive cuisine for years at Jonathan at Gratz Park in Lexington. He shares the secrets of his culinary success in this tell-all recipe guide to Kentucky cuisine. With recipes that feature the region’s fresh local produce, artisan cheeses, and wildflower honeys, as well as the long-held traditions and techniques, Jonathan’s Blue Grass Table presents a rich and inviting culinary tapestry, a testament to the flavors and textures of real Kentucky cuisine.
Steeped soundly in the culture of the American cocktail scene—now entering the 21st century with a mixed roster of talented, wisecracking, colorful cocktailians—Lush Life is a veritable labor of love, nor simply for being a byproduct of husband and wife Dale and Jill DeGroff’s LA-born romance. The love here is for the people of the cocktail world, and it’s sketched, brushed, and suffused into each of Jill DeGroff’s pictures. And while the book is laid out generationally, Lush Life essentially unites its subjects under the proud patchwork banner of the bartender. A pictorial tour of the beating heart of the American cocktail scene, Lush Life recalls the old school cool of Al Hirschfeld’s “Speakeasies of 1932,” updated with its tech-savvy cast of mixologist up-and-comers and standby old-timers—all of it colored by DeGroff’s inimitable aesthetic eye. DeGroff’s portraits are the beating heart of the book, and they capture the spirit and nuance of this cast of cocktail-slinging characters with visual grace and spry, poetic wit. But lest she leave her reader thirsty, DeGroff includes recipes for favorite and famous drinks, as well as tales from behind the bar and occasional odd remembrances. In the end the whole experience is akin to an evening spent among friends, leaning up against the polished wood of a favorite local bar.
Formerly a pastry chef in New York City, Anrew Garrison Shotts currently runs the prolific Garrison Chocolates, a confectionary company that creates new flavor combinations five times a year. In Making Artisan Chocolates, this authoritative candy man brings the fine art of the chocolate confectionary to the uninitiated. Garrison Shotts outfits his reader from the ground up, with equipment recommendations, a run down of key ingredients, and a program generally meant to inspire creativity and ownership of the process. For a kitchen looking to incorporate house-made truffles or a chef looking for the best resource for chocolate-making at home, Making Artisan Chocolates is a serious book for serious chocolate-lovers.
“My year rolls across ingredients,” says Martin Bosley in the introduction to his new book, “each season bringing something new to look forward to.” Chef-proprietor of the beloved Martin Bosley’s in Wellington—the 2007 recipient of Cuisine magazine’s Restaurant of the Year Award—Bosley might easily rest on his laurels and let the legacy of his restaurant speak for itself. But Bosley is a cook at heart, a cook in the kitchen and a cook at home. And what’s more, he’s a cook who shares, whether in his weekly recipe columns for the Listener or here, in a book that collects years’ worth of recipes, with sourcing and cooking tips, and, of course, the stories behind them. And while Bosley makes his recipes accessible to most home kitchens, his fellow chefs will no doubt be interested to know just why Bosley’s Perfect Steak Sandwich is the thing to eat after a long night’s service.
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.
Whether it’s the bushels of summer peaches and strawberries filling farmers market stalls, Autumn’s bountiful apples and pears, or winter’s preserved berries and citrus, there’s never a shortage of sweet, sumptuous fruit deserving of the right crumbly, buttery crust. And with Rustic Fruit Desserts, chefs Cory Schreiber and Julie Richardson provide a wealth of traditional options, from the Brown Betty to the lesser-known—awkwardly named—Grunts and Buckles of yesteryear. But Schreiber and Richardson aren’t writing a historical cookbook. Rustic Fruit Desserts defines and showcases the potential of these “old timey” preparations with serious emphasis on quality and modern baking practices. Recipes are divided seasonally, with recommendations and descriptions for the best seasonal produce. And helpful Kitchen Hints, versatile recipes, and creative ingredient combinations make this a valuable resource for the committed baker, especially one who hasn’t yet tested their skills on a classic pandowdy.
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.
The authors of The Amish Cook at Home return with this insider’s view of the Amish baking. Longtime cultural ambassador of the Amish experience to the wider American audience, writer and cook Lovina Eicher teams up with Kevin Williams once more to share the traditions and techniques that typify Amish baking. In a culture as traditionally stoic as the Amish, baked goods are one of a limited number of ways in which people can express themselves outwardly. A good amount of care and an emphasis on the sweet and sticky make Amish baked goods soulfully simple and satisfying. Recipes like “Long John Rolls” and “Mystery Biscuits” are interspersed with stories and traditions from Amish life, making this as much a cultural as a culinary window into the experience of Amish America.
Self described “peripatetic pastry chef” Robert Wemischner has worn many hats in his career: itinerant food writer, gourmet retailer, and instructor in baking and pastry at LA Trade Tech for over 18 years. And with regular contributions to Food Arts and Pastry Art and Design, Wemischner rounds out his profile as one of the more prolific and generous pastry experts in the country. For those who can’t reach his classrooms in Los Angeles comes The Dessert Architect, the crystallization of Wemischner’s extensive knowledge and deeply held respect for the ingredients, techniques, and compositional beauty of the pastry arts. The pastry chef, says Wemischner, “is a composer and conductor, creator and presenter,” who must have both knowledge of and control over the elements of his craft. In his new book, Wemischner breaks down those elements with meticulous care, from the basic components of flavor and palate development to elaborate plating guidelines. Thoughtful questions, instructive recipe guidelines, and comments from chefs around the country make the book an invaluable resource to the cook or pastry chef looking to strengthen his or her ownership of the craft.
Former French Laundry pastry chef and current C. I. A. culinary instructor Francisco Migoya offers this hefty, beautifully illustrated, and arguably definitive account of the evolution of the modern café. From the basic concept of a café to its unique pricing model, standard dishes, and changing expectations, Migoya covers every aspect of the topic. The book is broken down by traditional café areas, including bakery, pastry, savory, beverage, and retail, and Migoya provides comprehensive overview of each section, along with instructions, recipes, and business-oriented pointers. Rustic bread recipes come with detailed technique instructions and troubleshooting tips, while more complex entrées have packaging instructions for “to-go” preparation. And while Migoya provides for the expected convenience of café fare, his elegant, sophisticated food is anything but pedestrian, as exquisite photographs attest. In this penny-pinched age of increased cost-consciousness, Migoya’s work—validating the extraordinary culinary potential of the humble café—couldn’t be timelier.
What does an emergency room physician do in her spare time? Well, if she has spare time, she eats, sleeps, or divides twenty minutes between the two. Not Laura Catena. As if being a doctor in one of the highest pressure realms of medicine isn’t challenge enough, Catena is fully ensconced in the Argentine wine world, a burgeoning but comparatively underexposed player in New World winemaking. Who better than Catena to give Argentine viticulture its due? Wine is her family legacy—her great-grandfather founded the family’s first winery in 1902, meaning the book’s “insider” perspective is bona fide, rooted to the Argentine soil like so many grape vines. Born in Mendoza, “a heaven for winemaking” that’s actually a dessert (where vines work harder, yields are lower, and crop quality is much, much higher) Catena saw her father, a third-generation winemaker, transform modern winemaking practices. And now with a wine production operation all her own, Catena is not only knee deep in the history of Argentine wine, she’s part of its future. Vino Argentino ushers in that future by presenting a thorough, and thoroughly readable, foray into the wine culture and practices of the country from gauchos to Malbec (and well beyond Malbec). Catena doesn’t stop at a discussion of soil and region—although she has that, along with a glossary and maps, too. She introduces the vintners (meet Alejandro Vigil!), the varietals (the floral, peachy, surprisingly crisp Torrontés), even the meteorological phenomena (hail anyone?) that make each region, and each year’s crop, a unique expression of the rich Argentine enological traditions. The cherry on top? Recipes for authentic Argentine dishes like Rib Eye Steak with Chimichurri and Patagonian Potatoes or Crepes with Dulce de Leche.
In 2000, West began its restaurant existence as Ouest, a French fine dining destination in the heart of Vancouver. Since then it has transformed to the West of today, a restaurant that painstakingly works with the best local ingredients to produce regionally authentic, imaginative cuisine. Over 100 recipes from the Vancouver culinary gem fill the pages of this cookbook, dishes that showcase the seasonality and character of the city, including the immigrant influences that shape Vancouver’s cuisine. Contributions from Chef Warren Geraghty as well as pastry chef Rhonda Viani, wine director Owen Knowlton, and mixologist David Wolowidnyk make this a well-rounded exhibition of Vancouver’s increasingly—and deservedly—recognized culinary sophistication.
In Coco, ten of the world’s legendary chefs define the select population—a mere hundred worldwide—of the most talented young chefs on earth. The result is an undeniably authoritative guide to the most exciting kitchens in the world today, from Arles, France to Queens, NY, complete with restaurant photographs, sample menus, recipes, and a brief biography for each of the 100 chosen chefs. The book encapsulates the vital physics of the culinary world, the forces of inspiration and competition that catalyze and invigorate the professional kitchen. With contributions from the likes of Ferran Adrià, Fergus Henderson, Mario Batali and Yoshihiro Murata, including personal reminiscences of dishes that have impacted the great chefs lives and careers, Coco acts like a beacon of culinary excellence to inspire and guide the next generation of professional chefs.
Culinary historian Jeri Quinzio explores the real story of ice cream, and debunks several popular myths along the way in this 2010 IACP-nominated cookbook. A comprehensive overview of the traces the origins of ice cream making in sixteenth century Italy, this creatively spun volume describes the effects of ice cream on America and America on ice cream. Recipes that span the history of frozen desserts are included, such as turn of the century ice cream sandwiches and mallobets—ice creams prepared from melted marshmallows or .
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.
When the Sunseri family first moved from the coast of the Adriatic Sea to southeastern United States, they brought with them a deep love for oysters. They turned this passion into a business, the P&J Oyster Company, which has been harvesting and distributing top quality Crassostrea virginica along the Gulf Coast for over 130 years. Serving such famous New Orleans restaurants as Arnaud’s and The Commander’s Palace, P&J embedded itself in the very roots of American oyster consumption. And this recipe-packed cookbook, written with the help of New Orleans native and unofficial cultural ambassador Kit Wohl, showcases everything from the sublime simplicity of the raw oyster (an umami-rich protein) to its versatility as a dish component in both classic and modern New Orleans cooking.
From award-winning restaurant Araxi comes this beautifully-photographed compendium of recipes featuring the regional cuisine of the Pacific Northwest. Executive chef James Walt and pastry chef Aaron Heath display their ultra-seasonal, farm-to-table style with recipes for Golden Mussels with Pickled Salsify, Leeks and Apple Vinaigrette and Mascarpone Cheesecake with Honey-Caramel Apples and Almond Praline. Often cited as one of Canada’s best restaurants, Araxi is known foremost for its rigorous use of regional flavors and ingredients. The cookbook, which is divided by the seasons Summer, Harvest, and Winter, reads like a guide to the bounty of western Canada’s seafood, produce, and game, and brings Chef Walt’s tested talents to the forum of restaurant cookbooks.
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.
Lisa Schroeder changed careers at 35, enrolling in the Culinary Institute of America, working long hours in multiple restaurants, and finally starting upscale comfort-food mecca Mother’s Bistro & Bar in Portland ten years ago. From this outpost, Chef Schroeder combines her culinary training at one of the country’s most respected programs with a deep respect for the homey satisfaction of mothers’ recipes from all over. Just as her restaurant bridges the gap between the casual, traditional style of home cooking practiced by mothers and the savvy of a working chef, Schroeder’s book offers tips – called “Love Notes” – to explain the winning techniques behind her mom-inspired, chef-executed recipes. With 150 dishes from the restaurant, Mother’s Best promises to bring rustic, simple, home style cuisine to a mother’s kitchen near you.
With over sixty years in the restaurant business, Big Sur’s renowned Nepenthe restaurant is still an unwavering symbol of bohemian culture and culinary tradition, as much now as it was when it was founded by the Fassett family six decades ago. My Nepenthe compiles Fassett family history, Nepenthe lore, and 85 diverse recipes to describe the unique cuisine and culture of the Southern California cultural landmark. The history of the place, including profiles of some of its most notable visitors and employees, is interwoven with family and restaurant recipes like “Lolly’s Famous Hotcakes” and “Herb-Stuffed Pork Loin Roast with Wine-Poached Quince.” The overall impact is to give the reader an intimate perspective on the cuisine and family tradition of Nepenthe’s as it’s evolved over the last several decades.
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.
The latest in The French Culinary Institute’s series of “Fundamentals” instructional volumes addresses basic pastry and baking skills, developed under the direction of FCI’s Dean of Pastry Arts, Jacques Torres of chocolate store fame. A collection of basic pastry techniques with a focus on all things sugary and Gallic, this tome details each one thoroughly with handy step-by-step photographs. An ode to classic French technique, it is divided into sections on puff pastry, cream puff dough, tart doughs, creams and custards, breads and pastries, gâteaux and petits fours. The fundamentals of sanitation, kitchen hierarchy, and equipment are a useful addition for fledgling pastry cooks, and the more advanced techniques are ideal for the savory cook looking to branch out, or developing pastry chefs looking to troubleshoot a flawless Génoise. Because each technique is demonstrated with a recipe, tips and “evaluating your success” sections, the learning process for pastry novices is streamlined significantly. The mouthwatering shots of mini-brioches and sticky buns don’t hurt either.
With a background in cultural anthropology and a native familiarity with cacao production, Maricel Presilla brings both an expert’s authority and a life’s experience to this comprehensive guide to chocolate. Combining its rich cultural history with its evolution through the ranks of modern production, Presilla makes chocolate as we know it a full-fledged centerpiece for the culinary library. Especially in an age of origin-conscious cooking, Presilla’s discussion of cacao farming, including its genetic varieties and agricultural prospects, provides an invaluable link between the chef or pastry chef and his or her cacao source. And a further discussion of cacao’s many flavors and the influences that ultimately affect the finished product will further educate the chef on how to choose from among the increasing variety of single-origin and single-variety chocolates available in the marketplace. Presilla provides recipes that span the gamut from updated Mayan Kekchi Cacao-Chile Balls to Valencian-inspired Chilled Cacao-Almond Horchata, describing the impact and usage of the particular chocolate in each preparation. And a professional glossary and resource index in the back of the book allow chefs to source cacao products to suit their particular culinary needs.
Author of the acclaimed Pork & Sons, Stephen Reynaud returns to culinary publishing with this brimming and often playful guide to French feasting. Incorporating the regional cuisines of France—including the prolific influence of immigration—with entries on the farms, architecture, wine, and spirits of local life, French Feast presents a veritable banquet of cultural heritage. Reynaud focuses his exploration on traditional and family-oriented dishes, the meals that make a French occasion, with recipes for classics like boeuf bourguignon, pike terrine, and head cheese alongside regional specialties that showcase the idiosyncratic adaptations of French cooking in the countryside. Reynaud approaches his subject with as much humor as love and the result is a rich, accessible guide to the unencumbered culinary exuberance of the French feast.
For those used to Thomas Keller in the context of award-winning restaurants The French Laundry and Per Se comes the happy surprise of this beautiful guide to excellence in home cooking. The consummate professional Keller lets his hair down, so to speak, trading in high-tech equipment for wooden spoons and family-style serving platters. With the simple equation that “great product plus great recipes equals great cooking,” Keller exalts the seemingly humble forum of the home kitchen into a place where extraordinary food is possible. Keller begins with a brief primer on the tools and techniques essential to great home cooking, even delineating “the big four” countertop appliances on which any capable kitchen is built. At the end of the book is an index on indispensable culinary staples like clarified butter, mornay sauce, pork brine, and a basic herb sachet. And in between are the recipes that make up Keller’s home cooking repertoire, from classics to creative reinterpretations—dishes that bring the standard of home cooking that much closer to the professional kitchen.
Chef/owners of New York City’s La Palapa restaurants, Barbara Sibley and Margaritte Malfy have put their shared expertise in Mexican cuisine into this recipe collection for antojitos. The small plates or appetizers of Mexican cuisine, antojitos span the gamut from fresh fish ceviches to meaty empanadas and spice-flecked elote, or grilled corn on the cob, but Sibley and Malfy also include supplementary recipes for various authentic salsas and La Palapa’s own guacamole. The book also features special occasion menus, such as a taquiza (or taco feast) for birthday celebrations and a New Year’s menu complete with “Hangover Specials.” A thorough basics section in the back of the book helps outfit any kitchen for Mexican cuisine, enabling the inspired reader to discover their favorite antojitos and get cooking!
Award winning baker and ardent “real bread” advocate Andrew Whitley reissues this revealing indictment of industrial bread production at a time when more and more chefs are returning to house-made, local, and natural culinary practices. For the professional and home cook alike, Whitley demystifies the craft of bread baking, a craft which too many people casually entrust to the nutritionally bereft factory process. The first half of Whitley’s book exposes the unhealthy shortcuts of the efficiency-oriented process of industrial bread-making. Whitley explains how the prevalence of preservative-enhanced, chemically manipulated bread has taken a toll on the human diet. The second half of the book breaks down the process of natural bread baking, i.e. the traditional method that uses wild and cultivated yeasts, whole grains, natural and organic flours and generally unadulterated ingredients. Whitley invites his reader to take ownership of the bread he or she consumes from start to finish. All the while he makes the seemingly specialized world of bread not only accessible but native to preparation by the individual. Whether you bake or not, Whitley’s book will at least give you pause the next time you think to outsource your bread-baking to a factory.
With C Food, Executive Chef Robert Clark and owner Harry Kambolis have taken the usually content-heavy cookbook format and turned it on its head. In conjunction with Vancouver photographer Hammid Attie, Clark and Kambolis have assembled a book that showcases exquisitely detailed culinary photography on an equal footing with recipes. C Food untraditionally rests its laurels on the time-tested formula that a picture is indeed worth a thousand words (in this case, at least a thousand), with close up shots of curlicue grilled squid and bright, textured portraits of salmon sashimi set against a clean black backround—the visual silence against which Attie’s conceptual minimalism sings out. From the seat of their award-winning sustainable seafood outpost C, Clark and Kambolis have proven that eco-friendly and fine dining don’t have to be mutually exclusive concepts. No down-market, folksy aesthetic appears on account of the team’s conscious concessions to mother earth, and the cookbook is no exception, with recipes that convey the restaurant’s inspired, influential, and unswervingly respectful approach to seafood.
Former apprentice to Francois Payard at New York’s Daniel and pastry chef at Easthampton’s beloved Nick & Toni’s, Chef Lauren Chattman is a chef with serious credentials – and a serious love of cake. In this ode to cakes old and new, chef Chattman provides recipes for cakes worthy of space in the precious countertop “cake keeper.” Her cakes, from “Neoclassic Gingerbread” to “Pear Cake with Sea-Salted Caramel Sauce,” are suited to all occasions by their varying levels of intricacy, the use of modern updates, and bold flavor combinations that incorporate ethnic influences. Chattman provides a basic introduction to the tools, techniques, and ingredients common to cake baking as well as a few valuable personal tips, ensuring that every serious reader can get as serious about cake as Chattman herself.
Pastry chef, instructor, TV producer, chocolatier, cookbook author and general guru of all things chocolate Susie Norris delivers a gem of a book dedicated to the culture and cuisine her favorite subject. Not only does Norris provide chocolate recipes to sate even the most demanding choco-philes, she offers an introduction to the world of chocolate that opens up the much-loved, if oft underestimated, ingredient to a wider appreciation. Norris wants her reader to get to know chocolate on a more intimate level, whether that reader is pastry chef, fellow chocolatier, or mere enthusiast; she offers instructions on setting up a “tasting flight” for chocolate after the fashion of wine and provides lists of online resources useful for purchasing and further education. In addition to a wealth of savory and sweet recipes featuring chocolate, Norris’ book delves into the varieties, origins, and uses of chocolate, as well as its health benefits, gift-giving potential, and topical quotes from fellow chocolate lovers.
Cowboy-turned-chef Grady Spears presents a focused, food-oriented guide to life lived “the cowboy way.” With years spent in the saddle, Chef Spears has intimate knowledge of the grit and gristle of the cowboy life, as well as a keen intuition for the kinds of food capable of satisfying a cowboy’s well-earned hunger. Chapters are divided by region, starting with the Brazos River Cowboys of Graham Texas and traveling through cowboy cultures in Arizona, Alberta, Florida and Missouri. Chef Spears provides authentic recipes for each region, e.g. “Vaquero Migas” (Mexican cowboy scrambled eggs) out of Fort Worth, and even doses out an anecdote here and there to flesh out the cowboy experience. What pervades the book and seems to define the whole cowboy ethos is a healthy respect for the land and the animals that depend on it. Chef Spears demonstrates that cowboy cooking isn’t all about hearty portions, smoky flavors or well-marbled meats. Cowboy cooking at its finest is intuitively sustainable. And as much as the work of a cowboy depends on maintaining a balance with the land, the meal of a cowboy should reflect that – and Chef Spears’ book pays homage.
Ferran Adria introduces Chef Jason Atherton, “a magnificent cook,” in a brief but warm forward to this cookbook distillation of Gordon Ramsay’s Michelin-starred London outpost Maze. Working under the likes of Adria and UK culinary powerhouse Ramsay, Atherton developed his own imaginative approach to cuisine that is both ambitious and firmly rooted in fundamentals. In Maze, Atherton showcases the restaurant’s award-winning menu that combines Eastern and Western elements (e.g. Wagyu beef, ras el hanout, Scottish salmon, preserved lemons) for a modern upscale take on tapas. The cookbook is built as a sort of inverse pyramid, with recipes (in categories “Savory” and “Sweet”) straight from the restaurant menu at the top, followed by two recipes that use the same central protein or flavor profile in more casual preparations. With only this brief foray into the back kitchen of Maze, the success of the restaurant, and Chef Atherton’s proven potential, become immediately and stunningly apparent.
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.
Jasper’s Kitchen Cookbook not only showcases the best of the eponymous much-loved Kansas City restaurant, it invites readers into the rich traditions and history of the Mirabile family both inside and outside the kitchen. Stories of recipe origins that date back over a century as well as tips on how to update old techniques and source rare ingredients make this a valuable resource for the chef interested in authentic Italian cuisine. With five courses’ worth of recipes and even a glimpse of how the Mirabiles cook at home, Jasper Jr. tells the full food story of a family legacy begun by his grandfather and continued by his father and most recently himself at a restaurant synonymous with the Italian American success story.
This extensively revised edition features 200 new recipes (3,500 in all), 400 new reference entries, new full-color photographs, a handy ribbon marker, and an appealing, contemporary new design and package. And, for the first time ever, entries on American cuisine!
Critically acclaimed food writer and expert of Mediterranean cuisine Paula Wolfert translates her extensive collection of clay pots into this rich array of earthenware-friendly recipes. Beginning with the simple assertion that “most food – and Mediterranean food in particular – tastes better cooked in clay,” Wolfert explains how in her travels throughout the region, cooks and chefs continually touted the supreme results of cooking in a clay vessel. In order to translate these culturally specific methods of cooking to American kitchens, which despite their diversity tend to neglect the uses of clay cookery, Wolfert provides ten basic chapters full of traditional and contemporary recipes for meats, vegetables, grains, fish, dairy, and so on. She also provides a “primer” on clay pots and alternative vessels for each recipe (substituting a Spanish cazuela for a Moroccan tagine, e.g.) allowing for the probability that most readers won’t have her extensive collection of earthenware. However a chef chooses to incorporate it (and Wolfert provides a variety of approaches), clay pot cooking may be the ideal addition for the chef looking to impart an elusive, seductive element of terroir to their dishes.
Jim Lahey turned artisanal bread into a household name with Sullivan Street Bakery, then turned his hand to pizza at Co. No cryptic methods or hard-to-source wild yeast strains in this cookbook though. Divided into sections on bread, sandwiches, and pizzas and foccaccias, Lahey also explains the science behind the no-knead method presented in this book. Beer, juice, and carrots somehow find their way into bread recipes. With practical recipes for stale bread, this makes a handy home-cook’s bread manual, and although the volume measurements are clearly a home cook touch too, weights are also listed for industry bakers trying to produce the same crunchy stirato baguettes, peanut bread or pancetta rolls.
Prolific Chef and Louisiana champion John Besh presents this ode to his hometown in a format that straddles memoir and cookbook. Especially in the wake of Hurricane Katrina, New Orleans and the environs seem like a precious but essential element of Americana, with its regional specialty cuisine providing the equivalent of a spice-and-sugar-rim on the national cocktail. With this beautifully illustrated book, Besh aims to preserve the mosaic of regional flavors of Louisiana. With an emphasis on the distinctive ingredients that make up Louisiana cooking, Besh breaks down the book by ingredients, region, and events. Chapters like “Strawberries and Citrus,” “Shrimp Season” and “Creole Tomatoes” appear alongside occasion-oriented chapters like “Feast Days” and “Thanksgiving.” Besh begins each chapter with a personal account, either of his encounters with an ingredient (e.g.“Creole tomatoes should be eaten warm, right off the plant, a thing I still look forward to like a child.”) or his experience of a particular feast or occasion, like his in-laws’ famously elaborate Thanksgivings. Chefs unfamiliar with Louisiana can use this native-made resource to incorporate the exotic flavors and textures of New Orleans into their cooking.
Natura features portraits of organic, otherworldly pastry landscapes, works of textural and visual art created by former elBulli pastry chef Albert Adrià. Starting with Snow cristal, created in 2003 to honor visiting Japanese restaurateurs the Hishidas, Adria has compiled years of creativity into this homage to the craft of pastry. “It is not my intention for Natura to be a style or line of work for professionals to find inspiration in,” says Adrià in the book’s afterword. “My only aim,” he insists, “is to show the beauty of this trade.” But inspiration seems inevitable when perusing the pages of Natura, with its detailed, close-up photographs of Adrià’s freeform, nature-mimicking creations. Composed in the catalogue style of the elBulli yearbook, Natura focuses on 49 desserts—or morphs, as they are called at elBulli—born out of Adrià’s unchained, fertile imagination. A DVD contains recipes for every morph and in the afterword Adrià describes his experience with the main techniques. Whether he’s using dehydrated egg powder and a “minted” water cloud to make an ethereal “moss” or cocoa streusel powder to coat and flavor plain cookie crumbs for a vividly realistic “volcanic earth,” Adrià pushes the boundaries of pastry texture, flavor, and composition. Natura at once celebrates and exemplifies the unbounded potential of the craft of pastry.
Perhaps no one has better captured the multifaceted American culinary landscape than Marcus Samuelsson in his latest cookbook. New American Table, besides being a compendium of eclectic recipes that range from the home style rustic to the conceptually sophisticated, presents a snapshot of the country in all its variegated culinary glory. Samuelsson brings the wisdom of a well traveled palate to his adopted homeland, where his vigorous enthusiasm takes him from coast to coast in celebration of the nation’s multi-ethnic, patchwork cuisine. Recipes for Szechuan-Roasted Cornish Hen, Jerk Spiced Catfish, and Doro W’et showcase the dynamic of family traditions, local ingredients, and immigrant influences that permeate the American palate. As much a celebration of the people behind the food as the food itself, New American Table speaks in a unified voice for the country’s many kitchens, affirming the undeniable openness, versatility, and freedom of the American culinary landscape.
Chef Mark Peel of the renowned Campanile Restaurant brings his Monday Night Family Dinners – and the overall spirit of Campanile cooking - into the home kitchen. Selecting from the most popular of his family dinner menus, Chef Peel has assembled a collection of over 200 recipes ranging in flavor and style that faithfully distill the essence of the restaurant’s beloved cuisine. Ravioli, breading, and pesto techniques are photographed step by step, guiding any first-time efforts through uncharted culinary waters. Chef Peel pays such attention to detail in deceivingly conventional recipes like veal piccata and steak bordelaise that they actually elevate home cooking to the level of restaurant sophistication. Even classics like macaroni and cheese take on layers of complexity and flavor that are typically found in a restaurant, not the home kitchen. What Chef Peel offers is not a dumbing-down of restaurant recipes, however, but an effective translation, bringing the rustic sophistication of Campanile cuisine to the home kitchen, quite possibly one near you.
Here is a wealth of heartwarming recipes from one of Bon Appetit’s top ten bakeries in the country. Passed down from mother to daughter, the legacy of the Grand Central Bakery is distilled into a practical baker’s how-to, seasoned with decades of experience. Baker and co-owner Piper Davis inherited the passion for baking from her mother, who opened Grand Central in 1972 to the delight of Seattle. Over three decades later, Davis has continued to build upon her mother’s legacy, incorporating local, seasonal ingredients into the polished, but entirely unfussy bakery items that fill Grand Central’s shelves. This beautifully illustrated book invites longtime bakers and novices alike to sample the traditions and successes of the storied bakery. From stocking the larder to tips on making the perfect crust for rustic savory tarts, The Grand Central Baking Book spans the gamut of bakery topics with well-deserved and totally approachable authority.
Prolific food writer, cookbook author, and radio talk show host Arthur Schwartz brings his profound love of Southern Italian cuisine to center stage with this new cookbook. The result is a simultaneous ode and guide to the ingenuity, tradition, and soul of the region’s world-famous cooking, with a comprehensive recipe guide that covers everything from antipasti and insalate to pesce, carne, verdure, and dolci. Recipes are matched with their region of origin, providing cultural context to further enrich dishes like Aeolian Salad or Calabrian Pasta with Shrimp, Fennel Seed, and Arugula. What distinguishes Schwartz’s book is its intimate, personal approach, rendering the whole experience familiar, an authentic homage- rather than culinary exploitation - of rich, enduring, and delicious Southern Italian traditions.
The Sur La Table cooking series offers this neat little guide as a gift to its readers, and a handy gift it is, with over 500 tips touching on almost every topic in basic cuisine. The fundamentals of cooking could reasonably fill several tomes and then some, but the editors at Sur La Table have gathered the essential cooking tips for their readers in this accessible and useful guide. Every major cooking technique, from roasting to braising to grilling and beyond, is discussed here, as are the fundamentals of temperature control, substitutions, and equipment. Because its written up in alphabetical order, with entries for “cheesecake” followed by “cheesecloth,” “chef’s torch,” and “chemical leaveners,” the reader—or cook in need of immediate guidance—can skip around the book as they like, jumping from topic to topic as they hone their cooking skills with each new entry.
Despite the obvious pun, dessert is not something to be trifled with, argues Dede Wilson, author of this ode to sweet indulgences. Too often dessert is seen as a mere culinary addendum, an after-dinner option for diners with a penchant for sugar. But dessert, done right, is complex, a culinary entity unto itself, deserving of careful preparation and unforgettable presentation. “The flavors should unfold in our mouths,” says Wilson, arguing for greater sophistication – resulting in greater satisfaction – for desserts. In this gorgeously illustrated cookbook, Wilson offers an array of dessert recipes that span the gamut, from the sumptuously simple “Classic Shortbread” to the layered “Cassata with Chocolate, Cherries, Orange, and Almonds.” Wilson breaks down the basics from techniques and equipment to fundamental pastry recipes, even providing a chart on chocolate types and tips for oven placement, all designed to put control of the process firmly into the baker’s hands. Uniting the recipes is Wilson’s above-and-beyond approach, which is accessible to new bakers but just as handy for pastry chefs looking to take their desserts to the level of the unforgettable.
Food writer and teacher Andrea Nguyen has successfully translated many of the cooking styles and ingredients of Asian food for the West, and her latest book is no different. In Asian Dumplings, Nguyen demonstrates the hows and whys of dumplings from almost every dumpling-producing Asian country. From Philippine’s Lumpia to Malaysian Curry Puffs, Nguyen’s recipes span the globe, demystifying the narrow misconception of dumplings as the habitual contents of a Chinese food takeout container. Recipes for basic dough and detailed instructions for frying, steaming, and preparing all variety of fillings make this a culinary gold mine for dumpling aficionados and the uninitiated alike.
Unofficial emissaries of Spanish cuisine in Connecticut and beyond, Andy Pforzheimer and Sasa Mahr-Batuz bring the culinary culture of their five – and soon to be six – Barcelona restaurants to a national audience with this beautifully illustrated new cookbook. Mahr-Batuz and Pforzheimer are both ardent advocates of Spanish cuisine, especially tapas; in fact they are veritable prophets of the small-plates power of the fresh, bold Spanish flavors. And with this, their first ever restaurant cookbook, they share the stories, and more importantly, the recipes, behind the wild success of Barcelona restaurants. Everything from cocktails and wine, hot and cold tapas, main dishes and desserts are on the menu here, with helpful resources like a metric conversion index, recipe notes, and an introduction with the history of Barcelona and its charismatic founders.
You might say that Canal House Cooking covers everything but the kitchen sink, but since it’s a cookbook you would be safe to assume the kitchen sink will be there, too. Canal House Cooking is the shared title of a book, a magazine, and a publishing house. The authors, Christopher Hirsheimer & Melissa Hamilton, both began their careers in the literary world as editors of prestigious culinary magazines. Fed up with the glamorous life, the two women joined forces and bought a home together in New Jersey which serves as their home office. Together they experimented with cooking and writing, publishing recipes online and in print. Their recipes cover a broad range of styles; some recipes are classics, others contemporary, and many originate from destinations across the globe. The only prerequisite for these recipe books, released tri-annually, is that the ingredients correspond to the appropriate season.
Curry Lover's Cookbook brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. The basics of curry making are fully explained with a useful guide to the elements of curries, along with information on spices, herbs, and different pastes to use.
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.
As much a trip down milkshake memory lane as a foray into the modern world of blended beverages, Boston Globe columnist Adam Ried’s new how-to for everything “milkshake” is sure to please all comers. With such classics as a “Caramel Malted Milkshake” to a crème anglaise-infused “Duckfat Vanilla Milkshake” (named for the restaurant Duckfat), the book proffers potables of a decidedly indulgent variety. With equipment breakdowns and ingredients explanations, Ried takes his readers on a comfortable tour of milkshake history, all the while projecting some of the glint of milkshake future with his own innovative and decadent concoctions.
In Bacon: A Love Story, popular bacon blogger Heather Lauer elaborates, pontificates, and explicates the story (and glory) of her beloved “meat candy,” bacon. Oft taken for granted by home cooks as a breakfast side or, at best, the flourish on top of a classic meatloaf, bacon here takes center stage as the source of sophisticated culinary joy. With infectious enthusiasm, Lauer introduces her reader to a deeper level of bacon-savvy than anyone outside the cured-meat industry would normally possess. Providing as much background on bacon as possible, from its production to its consumption, Lauer gives this once banished meat a much-needed publicity makeover. In these days of farm-friendly, sustainable agriculture, this one-stop resource on how best to source and enjoy this once-maligned meat is a timely, tasty arrival.
With over 80,000 books in print, "Keo's Thai Cuisine" continues to be the definitive source for home cooks serious about Thai cooking. Full color.
The revised edition of this be all end all guide to making pickles, is loaded with new recipes, tips, and techniques accumulated by Ziedrich over the past decade. A meticulously detailed introductory chapter highlights the various methods of pickling (including Japanese miso and rice bean pickling), and gives a rundown of the different salts, vinegars, aromatics, and firming agents to choose from. Eschewing the cucumber pickle rut, The Joy of Pickling, also includes recipes for baby corn to eggplant, to lemon, and has an entire chapter dedicated to Cabbage pickles, like Kimchi and sauerkraut. It also includes a section on hot and sweet chutneys, and salsas, and a final chapter focused on pickled meats, fish, and eggs.
In a culinary era that emphasizes sustainability and locally-sourced ingredients, no kitchen – professional or home – should be without a good pickling resource. Not only does pickled produce provide an alternative for the abundance of a season’s harvest, but the pickle itself acts as a sharp, sweet, and variously tangy gustatory flourish on plates worldwide. Luckily for both the eco- and palette-conscious cook, Linda Ziedrich’s revised The Joy of Pickling provides a treasure of pickling recipes accessible to even a modestly equipped kitchen. As much a pickling world tour as a recipe book, The Joy of Pickling provides a complete breakdown of pickling ingredients, methods and varieties that will enable any cook to transform a favorite fruit or vegetable into a delectably seasoned pickle.
Master baker Carole Bloome’s Bite-Size Desserts is the go-to resource for any serious baker craving a variety of miniaturized dessert options. Bite-Size is stocked with elegantly simple recipes that are especially suited to a conceptually refined dessert course. Stocked with over ninety delicately decadent dessert recipes, Bite-Size boasts simple ingredient lists and gorgeous visuals to inspire the seasoned baker. So whether you’re after richly simple fare like “Green Tea Truffles” or something more complex like “Mocha Souffles with Cacao Nib Whipped Cream,” Bloome’s Bite-Size has an itsy-bitsy recipe that’s perfect for your menu.
Robert Landolphi’s Gluten Free Every Day provides a thorough and sophisticated introduction to the world and preparation of gluten-free foods. The cookbook acts as both a technical resource and inspiration, further expanding the gluten-free culinary experience with lists and descriptions of all variety of ingredients and preparations.
Whether they have to eat gluten-free because of Celiac disease or simply choose to, Landolphi’s readers will be more than satisfied with the recipe options available in this gluten-free primer, especially since it seems to make the restrictions of a gluten-free diet entirely disappear.
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.
Bamforth traces the history of beer from ancient Babylon some 8,000 years ago to today's brewing science, recounting important brewing milestones along the way. This new edition contains expansive coverage of global beer styles throughout the world, the sensory character of beef flavor, and the development of the global beer industry.
With three Burger Bar restaurants nationwide, James Beard Award winner Hubert Keller presents some of his best kept secrets on how to transform the humble burger into truly extraordinary cuisine. Tapping into America’s recent obsession with high quality renditions of its favorite carnivore comfort food, Keller arrives on the scene with this gorgeously illustrated cookbook, complete with burger fundamentals (selecting and, where applicable, grinding your own meat) as well as more innovative, sophisticated burger options. With basic tips (e.g. “Never press down the patties.”) and careful leaps from tradition (e.g. “Roasted Squash Quinoa Burger”), Chef Keller provides burger options for a wide audience, sure to satisfy all palates and reincarnate the American burger as a finer, juicier, more succulent version of its current commercialized incarnation.
For the cook or chef not content to use store-bought, pre-made jams, butters, ricotta or mayonnaise comes this handy resource – a how-to on 75 culinary craft projects. Self-appointed “food tinkerer” Karen Solomon here shares her hard-won knowledge on the best recipes for all manner of kitchen comestibles, from gravlax to peanut butter cups to good old-fashioned mayonnaise. With a firm belief in the superior value of homemade, Solomon provides alternatives for most of America’s condiment and staple favorites, along with serving and packaging recommendations, should you intend to use your lemon curd or kimchee as a gift. Not only is the result a fun and useful book, but it infects the reader with serious culinary curiosity.
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.
With a primer on tortillas (corn v. flour, fresh v. store-bought), Miller provides an array of recipes for everything from traditional carnitas, New Mexican carne adovada, and tacos al pastor to more modern taco variations like “Grilled Beef with Porcini and Chile Morita” and “Calamari with Blackened Tomato.” Each recipe includes yield, prep time, and overall heat level (an important consideration when handling such a variety of dried and fresh peppers), as well as a brief introduction to the recipe’s history, its regional significance and any outstanding ingredients. Tacos is as much a taco-lover’s bible as an inspiring and useful culinary resource, all around not to be missed.
The translation of Japanese noodle traditions to American tables reaches an apex with the arrival of this invaluable resource from James Beard Award winning (and ICC presenter) Takashi Yagihashi. Combining his Japanese heritage with over twenty years of professional experience in restaurants in the Midwest, Yagihashi shares a wealth of noodle varieties and preparations, both traditional and innovative, spanning his culinary career. Home cooks and professionals alike will find inspiration in the book’s elegant visuals and recipes, which are grouped by noodle category and preceded by a brief explanation of the noodle, its traditional uses, and any purchasing guidelines. Before each recipe, Yagihashi shares either the dish’s cultural significance or his own experiences of it, if not both, reiterating that precious balance of food with experience that informs culinary traditions worldwide.
Ardie A. Davis, the self-styled “doctor of barbecue philosophy” (or Ph. B.) offers up this valuable tool for any would-be griller intimidated by the variety of practices, equipment, and saucy accoutrements of grilling. Davis breaks down grilling techniques primarily according to the ingredients rather than the equipment, e.g. “Grilling Duck” (which requires indirect fire) versus “Herb Grilled Potatoes” (which require a grill basket). This makes the book easily navigable to the novice griller, though it is also an excellent resource for the seasoned griller, as it passes on a legacy of regional seasoning and preparations that have been culled over the lifetime of Dr. Davis.
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!).
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.
From the fourth century B.C. in China, where it was used as an aid in Buddhist meditation, to the Boston Tea Party in 1773, when its destruction became a rousing symbol of the American Revolution, to its present-day role as the single most consumed beverage on the planet, The Empire of Tea explores the effects of the humble Camelia plant--both tragic and liberating--in the history of civilization.
In her unpretentious, home-grown guide to gumbos and soups, Kit Wohl celebrates the free-wheeling and fanciful culinary legacy of a celebrated and storied regional American cuisine. Prolific artist and author, Ms. Wohl makes a charming escort through the home and restaurant kitchens of New Orleans. With help from some of the city’s most renowned chefs, as well as contributions of precious family recipes from private kitchens, Wohl presents the mystery and tradition of backwater cooking with unpretentious familiarity. The variously exotic, rustic, and hearty flavors of no-nonsense gumbos and soups take center stage in this edition of her New Orleans Classics series. Recipes suffused with Spanish, French, Cajun, and Creole influence will inspire any cook to engage in the cultural mélange of Louisiana cuisine with equal parts curiosity and confidence.
Tired of the average weekend fare of hamburgers, hot dogs, or takeout? The Accidental Gourmet Weekends and Holidays takes a unique approach to family food preparation, with menus for twenty-three holiday meals from New Year's through Christmas, as well as Saturday dinners and Sunday suppers for every weekend of the year
In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results.
Magnificent classic French brasserie recipes from one of the most celebrated restaurants in the country. The Balthazar Cookbook is already creating a buzz among food lovers and critics as the first major French cookbook since Patricia Wells's Paris Cookbook. Started by Keith McNally in 1997, Balthazar quickly became a New York hot spot, famed for its star-studded clientele, its lively, friendly atmosphere, and its superbly prepared versions of the "comfort" foods served up in Parisian brasseries. Beautifully designed and enhanced with glorious full-color and black-and-white photographs, The Balthazar Cookbook captures the restaurant's incomparable style and offers more than 100 recipes from its signature dishes.
2004 IACP Award Nominee for Compilations Category; The largest recipe collection in one volume--from a simple butter cake to an indulgent double dark chocolate cake with white chocolate sauce, this handsome cookbook contains over 1,000 cake recipes--some are family favorites, while others are exotic recipes from around the world. Step-by-step instructions make baking perfect cakes foolproof, and helpful hints and tips guide the baker to the best--and most delicious--results.
Certified Master Chef Fritz Sonnenschmidt taps into the demand for hand-crafted, artisan food with his newly released Charcuterie, a user-friendly guide to the history and creation of sausage and patés. With a full equipment breakdown, animal diagrams, a seasonings chapter and a practical analysis of sausage casing options, Sonnenschmidt presents himself as a kind of liaison between the seemingly rustic tradition of charcuterie and the modern kitchen. In fact, an era of offal-friendly dining and ever-increasing farmyard familiarity (both in and outside the industry), in-house sausage-making may be the missing link between culinary history and its eco-conscious future. With recipes for cooked and poached sausages, spreadable sausages or patés, and more complex raw sausages, Sonnenschmidt speaks at once to the professional and home cook, allowing for varying levels of ability without sacrificing an ounce of technique.
Here internationally renowned food writer Clare Ferguson turns her attention to the world's most popular ingredient: chicken. This is a collection of the most delicious chicken recipes from around the globe, including the basic information you need to choose and prepare each cut. Each recipe is temptingly photographed with 10 shown step-by-step.
With Commander’s Wild Side, the legacy of that storied New Orleans institution The Commander’s Palace returns to its roots in the wilds of Louisiana’s Gulf Coast. While the Commander’s Palace restaurant family has expanded to Houston and Las Vegas since the original opened in 1880, the heart of the restaurant remains in New Orleans, specifically in the wilds surrounding the city where ambitious cooks catch their game, fowl, and fish. With Executive Chef Tory McPhail at the helm, Commander’s presents a hoard of recipes that celebrate and advocate a closer connection to the hunting and fishing that make most restaurants possible. The book supports a more sustainable, locally-sourced kitchen practice and the resulting dishes are sophisticated and suffused with strong southern flavors. Chef McPhail cultivates an active relationship between his kitchen and the environment that feeds it, and with this latest in the Commander’s series, he invites you to do the same.
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.
For 80 years, no visit to Miami Beach has been complete without a visit to Joe's Stone Crab Restaurant. First opened in 1913 as a small lunch counter in what was then just a quiet, backwater town, Joe's was the first to discover and serve up Miami's native delicacy, the stone crab. More than a cookbook, Eat at Joe's captures the love of food, family and friends that has kept the customers coming for all these years
"Red meat, red wine; white meat, white wine." The old standbys of dining etiquette are downright laughable in the face of the amazing array of ingredients and influences that make up our diet today. This easy-to-follow A to Z lets you pair your meals with the perfect wine, beer, or spirit, even if you know nothing about vintages or vineyards. Just look up a dish or it's main ingredient to find its perfect complement.
His third in a series on culinary education finds Charlie Trotter in the wine cellar, conveying his accrued knowledge of the finer points of wine service to his industry peers. The reader is in good hands with Trotter, whose eponymous Chicago restaurant won the James Beard Foundation’s Outstanding Wine Service Award and who himself considers wine as much an inspiration as a compliment to the culinary experience. On Trotter’s behalf, journalist Edmund Lawler conducts an investigation into the components of successful wine service, from hiring the right wine master and service staff to traveling to actual vineyards in search of the best bottles for your restaurant’s tables. The book is permeated by Trotter’s unique perspective on the wine-food relationship, i.e. that wine is a “fixed” quantity whereas food is “variable,” and therefore can be adjusted according to wine as opposed to vice versa. With this reversal of traditional pairing technique, Trotter’s guide to wine service gives his industry peers a grasp of the true malleability of the longstanding and marvelously successful dynamic between the culinary and viticultural arts.
By virtue of her father’s profession, Chef Sara Jenkins was raised on a diet of locally-grown foods. She might have been in Cyprus, Italy, Lebanon or France, to name a few, but wherever she was, Jenkins’ meals were always recently tilled from the soils or plucked from the surrounding waters of her new and temporary home. Despite spells in major metropolises like Paris and Madrid, Jenkins developed a love for the simpler agrarian existence of her many country homes. Her love of that lifestyle inspired her to become a chef of rustic minimalism whose most recent venture, Porchetta, is a nine-item menu devoted entirely to the eponymous Roman street food. In Olives and Oranges, however, we get a good deal more than porchetta. In fact Jenkins serves up the reward of her years of traveling and eating in a comprehensive recipe collection that evokes the bucolic pleasure of mealtime in the countryside.
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.
Each of the more than two hundred recipes in Michelle Ann Anderson’s new book begins with one time-saving staple: the rotisserie chicken. After a brief introduction on chicken carving and chicken stock, Anderson delves immediately into the many recipes to which white and dark meat chicken readily lend themselves. Alongside traditional offerings like “Creamy Chicken and Pea Salad,” Anderson includes recipes like “Chicken Samosas” and “Pollo Posole,” allowing the time-starved cook a decent variety of options for what would otherwise be a basic chicken dinner. From its humble spot in the local grocery, the rotisserie chicken is transformed into what Anderson and many a rushed home cook would consider a sophisticated culinary experience.
Trina Hahnemann’s The Scandinavian Cookbook behaves as much like a cultural ambassador as it does a culinary resource. Written from the unique perspective of the Scandinavian seasonal experience, with its long, bright summers and dark, cold winters, the book provides a calendar year’s worth of recipes, month by month, based on the categorically seasonal nature of Scandinavian cooking. Working her way from January to December, Hahnemann offers up recipes around each season’s most prominent ingredients. In November, meatballs in curry sauce, old fashioned roast with potatoes and salsify, and braised stuff pheasant provide comfort against the encroaching cold. September’s late summer menu features a festive blueberry tart, pickled beets with star anise, and piquant gravlax with a sweet, creamy mustard sauce (Hahnemann recommends ice-cold beer as an accompaniment). Given the extraordinary circumstances of the Scandinavian cook’s resources and lifestyle, The Scandinavian Cookbook is sure to provide invaluable culinary inspiration and insight.
For more than 15 years, Tom Valenti has been creating innovative and critically acclaimed menus for some of New York's most popular restaurants. Here, for the first time, Valenti shares his creative kitchen secrets and recipes, helping every cook to master his bold, deep flavors.
Welcome to My Kitchen is both a teaching book and a recipe book. It focuses not only on good food that is easily made, but on simple, accessible techniques for creating flavor-intense dishes in home kitchens. Valenti reveals an array of culinary "tricks," from how to regulate heat for the best flavor and texture, to how to use sugar to flavor savory dishes. Both beginning and experienced home cooks are sure to learn new techniques, giving them the confidence needed to build their own culinary repertoires. Best of all, Welcome to My Kitchen offers 150 recipes, all of which illustrate the stunning success of Valenti's cooking style.
In this lively book, Sullivan dispels the false legend that has obscured Zinfandel's history for almost a century, reveals the latest scientific findings about the grape's European roots, shares his thoughts on the quality of the wines now being produced, and looks to the future of this remarkable grape.
2004 IACP Award Nominee for Food Reference/Technical Category; Everything food lovers need to know about pantry essentials can be found in this book: how they are made, how to shop for them, what to look for when tasting them, how to store them, and how to cook with them. Zingerman's Guide to Good Eating is more than just a buyer's guide, however. It is a highly informative home reference to top-quality food products that is destined to shuttle between the kitchen counter and bedside table. It's crammed with savvy opinions and buying recommendations, entertaining anecdotes and travel tales, and up-close-and-personal looks at traditional foods and artisans.
For twenty-four years, in an odd and intimate warren of rooms, San Franciscans of every variety have come to the Zuni Cafe with high expectations and have rarely left disappointed. Here, chef and owner Judy Rodgers provides recipes for Zuni's most well-known dishes, ranging from the Zuni Roast Chicken to the Espresso Granita. 2003 James Beard Award Winner! KitchenAid Cookbook of the Year and General/Cooking from a Professional Point of View Category!
Nearly thirty years after he helped open the landmark Oakville Grocery in San Francisco, Clark Wolf brings us this guide to the ever-expanding roster of fine American cheeses. Well before the inception of the slow-food and sustainability movements in American cuisine, Wolf had begun searching for a stable of homegrown artisan cheeses. When he began, most decent cheeses were imported from Europe. American-made cheeses were paler, cruder incarnations of their sophisticated cousins. Wolf was part of a small but growing trend to help mature American cuisine, in part by bringing the art of good cheese to American pastures, kitchens, and palates. Today, owing much to those efforts, Wolf is able to provide this guide and recipe book for the ever-expanding repertoire of sophisticated and richly satisfying American gourmet cheeses.
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.
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.
From renowned Spanish-born Chef and Restaurateur Jose Andrés comes his second cookbook, a companion book to his PBS television series Made in Spain. In Made in Spain: Dishes for the American Kitchen Andrés focuses on regional Spanish cuisine (from Madrid to Andalucia and beyond) and articulates how American chefs can adapt these simple recipes for their kitchens. Each section (the book is divided by geography and ingredients) begins with an informative segment on the region’s political and culinary history. The recipes start with a brief story about the inspiration or background behind it. The book provides a chef’s tour of Spain without having to leave the table and is infused with Andrés’ characteristic wit and charm.
On the Line is a colorful and entertaining in-depth look at almost everything about New York institution Le Bernardin. Chef Eric Ripert reveals details of all aspects of the restaurant: history, back-of-the-house operations, and A to Z planning of the dining experience. You’ll find a list of the 129 cardinal sins that waiters need to memorize and avoid, a daily time-line of Michael Laiskonis’s pastry department, and a play-by play of what goes on in the fish station during service. On the Line is a fun and out-of-the box look at the inner workings of one America’s most highly regarded restaurants, and is perfect for recent culinary grads or those in the industry curious about Ripert’s methods.
Despite its title, this restaurant service guide is comprehensive, an approachable primer for the aspiring restaurateur or front of house manager looking to rejuvenate the standards of service. Written by hospitality industry service experts Sondra Dahmer and Kurt Wahl, this book provides a template of restaurant industry service standards, from pre-service prep to wine and bar service to the use of computers and new technologies to supplement and streamline manpower. An elaborate table of contents ensures you will find the information you’re looking for, whether it’s on how to time turning tables or how to most effectively assign stations to your waitstaff. There’s even a special section dedicated to specific case problems, ensuring no question on the fundamentals of service will remain unanswered.
This is the essence of Robuchon, distilled into one thick tome. From the sheer size, we’d guess that The Complete Robuchon is a compilation of nearly every recipe the great chef made in his career in French post-nouvelle cuisine. You won’t find color photographs or glossy paper in this book, just straight-up recipes for the classics and his own signature dishes, from Vichyssoise and pommes puree to sea bass tartare. Robuchon includes his thoughts on cooking methods, use of wine in food, and structures the rest like a classic French cookbook. It begins with stocks and sauces and progresses through salads, eggs, regional dishes, meat and seafood (a whole chapter dedicated to offal!), and ends with dessert. Eight hundred-plus recipes might sound like a lot, but its user-friendly layout and familiar writing style are enough to excite you about this wealth of knowledge; to his devout fans, it will read like a romantic novel. The simplicity of this book makes Robuchon’s tried and tested cooking within anyone’s reach, and is definitely a must-have for anyone interested in French cooking.
One small step for Thomas Keller…one great leap for sous vide. With Under Pressure, Keller has made a compelling—and very pretty!—case for the technique which continues to be misunderstood by chefs and diners across the country. A joint effort by Keller and acclaimed chefs Jonathan Benno, Corey Lee, and Sebastien Rouxel, Under Pressure details the whys and hows of sous vide (one of the preferred cooking methods at The French Laundry, Bouchon and Per Se) and charts a detailed list of foods that will and will not benefit from the technique. Not to mention Deborah Jones’ lush, high-contrast photographs of vacuum-packed foods, raw ingredient shots, and exquisitely plated dishes are high-art visions that stand alone. Keller’s thorough examination of sous vide cooking coupled with his status as an icon of American cuisine legitimizes this modern technique and makes this the definitive treatise on the subject.
Frank McClelland and food writer Christie Matheson here pass on the “Wine Mondays” tradition of McClelland’s renowned Boston-based L’Espalier, where the philosophy of wine-pairing is to drink what you like, and when you like, above all. Not only does Wine Mondays provide a much-needed demystification of the process of pairing wine and food (the rules are exquisitely simple), it features seasonally-tailored menus complete with course-by-course wine choices and explanations. Whether you’re looking to host a dinner party or picnic by the lake, the book’s recipes guarantee a sophisticated meal. And McClelland’s attention to detail will ensure you find the right wine to accompany it.
Some call el Bulli the most important restaurant of our time; it's certainly the most mysterious. The ratio of diners who want reservations to those who get reservations is around 400:1, and while many meals have been well-documented, the experience remains elusive and singular. The hefty A Day at el Bulli is a close look at a day in the life of the gastronomic monument, from the first rays of sun on the water to the locking of the door at 2am. But it's more than just a picture book. Inserts discuss the history of the restaurant, creative methodology, even a guest's path from front door to table. Beyond the sheer marvel of such a detailed pictorial documentary, the book's appeal and impact come from its humanity. It reminds pious followers that el Bulli is simply a restaurant; it’s human and alive, filled with people brought together by a common cause: devotion to food, wine, and the pursuit of high cuisine.
The ingredients, preparations, and “how the hell did he do this?” elements of Achatz’s signature dishes at Alinea are finally assembled into a volume available to the mere mortal. If you’ve never experienced dining at Alinea, but wish you had, this will get you a step closer. The photography is up-close and stunning and the wealth of detailed information in each recipe is staggering. Each dish is broken down into its various components, which range from simple to highly complex, and is followed by meticulous instructions for plating and presentation. What’s more, no element is repeated from one dish to another—and with 100 recipes, that’s saying a lot. Alinea carries the requisite testimonials from food media heavyweights (e.g. Steingarten, Ruhlman), but the most interesting of the book’s six essays is Achatz’s piece on the thought process, choice of technique, and ingredient selection behind some of his most memorable dishes. The beauty and sophistication of the Alinea cookbook propels it into the very top percentile of this year cookbooks, and makes for the grandest of gifts.
New York’s Chanterelle opened in 1979 and has steadfastly remained one of the city’s most timeless restaurants. The book, the restaurant’s first, begins with a charming account of the business’s beginnings, and in the same light, thoughtful prose appears throughout the book in recipe introductions and anecdotes about staff and events. The 150-plus recipes inspired by Chef David Waltuck’s seasoned and delicate interpretation of French country-style cooking are complemented by photography that provides an appealing, evocative look at the life and times of the restaurant. Chanterelle, with its surprisingly creative and ambitious dishes (e.g. Squab Mousse with Juniper and Green Peppercorns, Scallops with Duck Fat, or Brined Roast Pork Loin with Fennel Jus and Fennel Flan) is a perfect gift for inspiring your favorite cook around the holidays and throughout the seasons.
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.
In The Essential Cocktail, patron saint of mixology Dale DeGroff provides the definitive handbook for any amateur or professional bartender. DeGroff has drawn from his decades of experience behind the bar and compiled simplified – but by no means dumbed-down – recipes for every fundamental classic and modern cocktail that should be in any serious mixologist’s repertoire. DeGroff provides comprehensive recipes based on his years of experience, as well as situational advice, like how to scale up a margarita in party situations or where it is appropriate to make your own drink variations on the classics. What’s more, DeGroff includes the history and lore of each drink, along with personal anecdotes, favorite riffs and advice to make the reader a better bartender. DeGroff is one of today’s foremost authorities on cocktails, and his latest book is a great gift to inspire and educate both professionals and non-professionals alike.
With Windows on the World: Complete Wine Course, renowned wine writer Kevin Zraly diffuses the essence of his famous, decades-old wine class into one encompassing book. Zraly, who taught his first wine course at twenty-one, has spent nearly four decades passing on his great respect for wine to thousands of thirsty students. With professional partnerships with wine giants like Robert Parker, Zraly speaks from an authoritative perspective without abandoning the basic awe and curiosity for wine that he’s nurtured since youth. Breaking down the overpopulated world of vintners into region and variety, Zraly makes the intimidating first steps into wine both manageable and rewarding. And for those more advanced students of eonology, Zraly goes into great instructional detail on wine selection, and appreciation. What permeates throughout is Zraly’s lifelong, infectious enthusiasm and thirst for wine.
When proprietor Frank McClelland introduced his 4-course wine paired dinners at Boston’s renowned L’Espalier restaurant on Monday nights, he had an instant hit on his hands. L’Espalier’s Wine Mondays were a way to introduce and educate diners on pairing wines with a fantastic seasonally inspired meal in an approachable, fun, and straightforward fashion. McClelland has selected 16 of his favorite menus from Wine Mondays over the years—4 for each season—applying his casual approach and philosophy on food and wine to the recipes and pairings included. Each menu is centered around a seasonal theme ranging from Winter’s Bordeaux and Spring’s Rosè- Colored Glasses, to Summer’s Totally Organic and Autumn’s Mushroom Dinner. McClelland encourages his readers to use the book as a reference rather than a formal set guide, asserting his number one rule: drink what you like!
The title of A Platter of Figs alludes to Tanis’s metaphor for the ideal food: fresh and fleeting. His love of seasonal ingredients is no surprise. Tanis lives two lives, spending half the year as head chef at Chez Panisse and the other half hosting a supper club at his home in Paris. Those who love the Chez Panisse books will appreciate this as a continuation in the series. It’s different, to be sure, but touched with the same seasonal mentality and small techniques that make ingredients shine. The book flows like the seasons it’s created for and includes 24 menus, each recipe serving eight to 10 people. The result is a presentation of straightforward, sophisticated food that is meant to be shared with others. Photographer Christopher Hirscheimer’s pictures present Tanis’ vision of beautiful food—uncontrived and voluptuous. A Platter of Figs seems to be targeting a foodie audience, but Tanis’ message about real-life cooking and back-to-basics approach will serve as a refreshing reminder and inspiration for restaurant chefs.
The title of A16 Food + Wine presents the winning formula of the eponymous San Francisco restaurant A16: well prepared food plus well chosen wine equals sublime dining. With their first cookbook collaboration, Chef Nate Appleman and wine director Shelley Lindgren present the rustic pleasures of their beloved southern Italy in terms of libation and sustenance respectively. In her section on wine, Lindgren presents wine by region, offering concise explanations of the region’s classics - as well as any recently rediscovered or replanted favorites - along with an addendum on food pairings. In the book’s second half, Chef Appleman takes over, providing the complement to heady Italian wines with the rustic, hearty cuisine of Campania. In an easy to follow course by course layout, the chef pays tribute to the simplicity and potency of southern Italian cooking in what can only be called an exquisitely crafted homage to his adopted culinary homeland.
Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design. There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text.
Culinaria Spain bases itself on the premise that Spanish cuisine, though well loved and increasingly sought after, is misunderstood and at least until recently, recognized for only a few of its myriad dishes. While paella and sangria enjoy deserved popularity among conventional diners, they are barely the tip of the iceberg that Spanish cuisine has to offer. Editor Marion Trutter breaks up the recipes of Spain by regions, which is natural as they are topographically responsible for the drastic variations in Spanish cuisine. In Basque and Cantabrian cuisine, for example, fresh fish and shellfish feature heavily, while further south in La Rioja the major sources of protein are the sheep and game of the surrounding mountains. The book teems with hundreds of recipes, complete with history and photographs of Spain’s multitude of micro-cultures. It is the ideal resource for any cook eager to explore the culinary mosaic that is Spanish cuisine.
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.
Latin Evolution by Jose Garces, often called “the godfather of Nuevo Latino cuisine,” is a sophisticated, much needed cookbook in the culinary publishing world. As Garces simply states, “This recipe collection is a highly personal mix of my family history, culinary training and personal creativity.” It focuses on modern Spanish and Latin American cuisines with inventive recipes presented in a clear format, each with its own short historical introduction. The “Basics” chapter includes recipes for flavored oils, various confits and authentic sauces, among other things, called for in the preceding recipes. He also includes a glossary of regional ingredients with substitutions for the international audience. We’re glad to see our 2004 Philadelphia Rising Star is keeping up the good work, and spreading the gospel of modern Latin cuisine.
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.
Brought to you by the award-winning duo that created Becoming a Chef and Culinary Artistry, The Flavor Bible is a comprehensive reference on the essence of flavors and flavor combinations. The third chapter is the meat of the book, comprised of “The Charts”: 600-plus entries about ingredients and regional cuisines (with lists of complementary flavors or typical ingredients). Each entry has its own list of characteristics, common flavor combinations, function, affinities, avoidances, and so on. This self-dubbed bible is meant to be just that: a philosophical and practical guide to cooking based on chef-inspired flavor combinations rather than regional ones. Blurbs from famed chefs regarding their fondness for particular flavors and lists of particular dishes are sprinkled throughout. As Culinary Artistry defined the classical combinations that chefs employ, The Flavor Bible reinvents these combinations and provides a jumping-off point for new flavor ventures.
Grains are one of the most tasty, versatile and nutritious food sources available, a delight to eat and easy to cook. In this new work, Jenni Muir travels the world, discovering indigenous grains and the best recipes for using them. The first part of the book provides an in-depth look at each of the grains and the second section features over 100 recipes, taking you from breakfast through to dinner. Jenni explains how to vary the dishes according to the grains you have and also recommends an exciting range of accompaniments that will transform each dish to suit the occasion.
An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all. If you can stack blocks, you can cut restaurant-quality diced vegetables.The knife is the most indispensable kitchen tool, and this book is the essential guide to everything you need to know about it. From choosing the right knife, to storing and sharpening it, to using it and even history on how kitchen knives have been shaped by culture—this useful volume is bound to turn any home cook into a pro.
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.
With the new ice cream machines available and Sheldon-John's detailed instructions and 60 recipes, gelato lovers will finally be able to satisfy their craving for Italy's most beloved dessert without even leaving home. Lower in fat than American-style ice cream and easier to make, homemade gelato is the perfect antidote for those who find themselves longing for the taste of summer in Italy.
In her new book Joyce Goldstein demonstrates the variety and versatility of that oft overlooked component to a great meal – salad. Where most diners assume a plate of dressed greens would suffice for a “salad,” Goldstein offers a sophisticated plate of well-prepared food that bears the culinary legacy of the Mediterranean. As a restaurant consultant Goldstein works primarily with chefs, reintroducing them to the world of salads by way of the fundamentals. With her book Goldstein provides a version of her famed salad tutorial, with a compendium of 110 recipes and 30 years experience teaching the art of salad. In the book’s first half, Goldstein teaches her reader the varieties of textures, ideal temperatures, and flavors of traditional salad ingredients. In the second half she explores the choices of salt, acidity, and viscosity in vinaigrette and dressing preparations. With a primer on pairing salad and wine in the Introduction courtesy of her son Evan, Goldstein offers a complete salad primer that introduces the reader to the rich culinary composition that is salad.
In Wine Bar Food restaurateurs Cathy and Tony Mantuano share their passion for the European tradition of pairing small plates with wine among one’s close friends. In their travels to cities like Seville, Rome, and Lisbon, the Mantuanos acquired a taste for this decidedly civilized ritual of revelry and sought to recreate it back home, opening Enoteca Spiaggia in Miami Beach and publishing Wine Bar Food. Both ventures are intended to further the culture of casual, convivial mealtime gatherings in a country polarized by fast food and major occasion-oriented dining. The Mantuanos organize their chapters by region, so the reader is introduced to the wine and small plates of Venice, Barcelona, and Athens organically, as part of the prism of a larger culture. With its exquisitely simple recipes and regional wine recommendations, Wine Bar Food enables us to recreate the easy charm and casual gourmet experience of small plate dining.
Approaching food as a medicinal rather than simply gustatory resource, John La Puma and Rebecca Powell Marx provide a compendium of ingredients and recipes for readers in search of a more health-conscious culinary experience. Breaking down the macro and micronutrients that make food nutritionally valuable and their functionality to the body, the authors provide practical recipes as sort of counteractive prescriptions for the complacent modern eater. The recipes, with offerings ranging from “Curried Turkey Tenderloin with Penne and Roasted Asparagus” to “Garlicky Potato Salad with Spinach and Lemon,” are intended to counteract the chemical and pesticide-rich diet of preprocessed and refined foods. With diet plans and mini-tutorials on organic and processed foods, the book is a valuable resource in the crusade against thoughtless eating.
Much more than just seafood recipes, this book is a complete guide to preparing seafood, accessible to a beginner as well as suitable for an expert. There are detailed instructions on how to select, handle, and properly cook virtually every kind of seafood—down to directions on how to determine your fillet’s level of “doneness”—and a helpful appendix of ingredient sources in Louisiana and elsewhere. Full of excellent photographs, this book has everything you need to know, from appetizers to the wine that will perfectly complement your Fried Soft-Shell Crabs.
Revised and Updated. One of the most authoritative and fully updated references to the wines of the world, the New Sotheby's Wine Encyclopedia is a must for connoisseur and novice alike.
Rebecca Gray, author of eight cookbooks, writes about her experiences with 18 of the country’s leading food artisans in this book of essays. Each chapter is the story of a particular artisan’s life and work, and why they and their food are unique. These are folks who are returning to the basics of sustainable, small-scale, or just plain high quality production. In their inspirational stories we also can see the emergence of a true national cuisine. Also, woven throughout each chapter is the engaging history behind our foods–their natural origins and long journeys to cultivation. Recipes and ordering information are provided so you can enjoy these culinary delights at home. Recipes come at the end of every chapter so you can enjoy a Ginger-Mint Ice Cream Float at home.
Give a toast to the best, most up-to-date, and beautifully photographed reference on Italian wines! The New Italy explores every signifcant development in the country's wine scene, widely considered one of the world's most complex. It gives readers a comprehensive and thorough look at all the country's key wine types, from Barolo, Chianti, and Montepulciano to Sangiovese and the champagne-like sparkling Prosecco. An introduction to Italy's wine styles and winemaking methods is followed by a region-by-region tour of vineyards, from Piedmont in the north to Calabria in the south. Full-color specially commissioned maps, details of the appellations and grape varieties, background on climate and geography, and profles of the leading producers round out this lively portrait.
Ever wonder why you should choose organic food over its conventional alternatives? With a chapter on every category, from vegetables to kitchen staples, and recipes for just about everything, Cox explains why organic is the best option, as well as when and where to look for organic food.
When Jennifer Felicia Abadi was a child, her mother often pulled down a well-worn homemade black recipe binder from her kitchen shelf and created sumptuous Syrian meals. As an adult, Abadi pulled down that same binder to make her own delicious meals. Mindful of the importance of tradition and the ease with which old-world knowledge vanishes, Abadi embarked on a labor of love with her grandmother to record all of her family's rich, mouthwatering Syrian dishes. The result is A Fistful of Lentils, an intimate culinary food album featuring more than 125 Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-Jewish culture.
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.
Written by Steve, Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbecue Bible is a 556-page, over-500-recipe celebration of sizzle, smoke, and secret sauces, summer afternoon cookouts, dads in aprons, and everything we love about cooking over fire. Welcome to the fire pits of South America, home of Argentinean Veal and Chicken Kebabs, and the shoebox-size grills of Asia, with their Balinase Prawn Sats and Grilled Sweet Potatoes with Sesame Dipping Sauce. To Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina (Florentine Steak), Thai Sweet and Garlicky Pork Chops, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork. In addition there are grilled sides, grilled starters, grilled desserts. And gleaned from the hundreds of pit jockeys the author visited, the Ten Commandments of Perfect Grilling, including master recipes for cooking a perfect steak, a perfect chicken, a perfect fish, a perfect vegetable.
With descriptions of 1001 amazing foods, recipes for more than 250 dishes from some of the most well-known chefs in the world, and hundreds of wonderful photographs, this is a guide to delicious new foods that is guaranteed to take you on a culinary adventure. The descriptions give details about the food’s origins as well as tips on buying and preparing ingredients.
If the uninitiated cook were to approach the kitchen in search of good, home cooked food, he or she would have no better, more complete resource than Cooking. It is a book designed for those struggling with the basics, intimidated by the classics, or otherwise estranged from the extraordinary pleasures of a home-cooked, restaurant quality meal. James Beard Awarding winning chef James Peterson taught himself to cook the hard way, poring over his many cookbooks and throwing himself into the heat and pressure of busy restaurant kitchens. Here he diffuses that knowledge into one well-written, comprehensively illustrated guidebook that takes the reader from the start to finish of food fundamentals. As a follow-up to Peterson’s much-lauded Sauces, Cooking proves that anyone willing can take the journey over the threshold of a kitchen door and return with something extraordinary.
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.
As much a visual feast as recipe book, Battman’s (aka Adam Batt, renowned New York photographer) Sandwiches of the World is a vivid, mouthwatering invitation to what are arguably the world’s most delicious and sophisticated sandwiches. In an unrelenting visual assault, Battman provides gorgeous close-up portraits of the most varied collection of sandwiches ever assembled. With recipe contributions and wine pairing suggestions from restaurants and chefs worldwide, Sandwiches of the World spans the sandwich gamut, including the truffle-stuffed “db burger royal” from Daniel Bouloud’s eponymous restaurant alongside the “soft shell crab blt” from Havana Blue in the Virgin Islands. If it is a sandwich, or almost a sandwich, and if it is exceptional, Battman will have found it. Each of the books 108 recipes accompanies a stunning photograph, so alive with fresh, bright colors and textural details that you’ll swear you can taste with your eyes.
American Masala isn’t about traditional Indian food—it’s about adding new flavors to the great American melting pot, using spices to liven up the old standbys, and enjoying dishes that are as exciting and diverse as lifein the big city, and yet as familiar and comforting as your mother’s cooking. This book includes an array of 125 recipes, from salads to desserts, and even a section of breakfast recipes as well. The beautifully designed volume is colorful and full of photographs, making the vibrant recipes even more appealing. The recipes are simple—there’s even a recipe that will spice up your leftover turkey—and delicious smells virtually waft off the pages.
Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine. In Asian Flavors of Jean-Georges, he presents dozens of recipes for reproducing the dishes that have made his restaurants—Vong, Spice Market, and 66—some of the hottest dining destinations in the country. The recipes reflect Jean-Georges’s extraordinary talent for creating intensely flavorful dishes inspired by simple home cooking and street food. The secret is in his subtle and surprising combinations, which introduce Asian flavors to traditional Western-style dishes and cooking techniques. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking. From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make an Asian-fusion expert of even the most spice-timid cooks.
With seven outposts and counting in his BLT line, it was only a matter of time before Tourondel (Go Fish: Fresh Ideas for American Seafood) wrote a cookbook to codify his credo of American-style French bistro cooking. Many of the dishes come from Tourondel's restaurant menus, but he makes them accessible to the home cook with unintimidating preparations that showcase the quality and flavors of choice ingredients. The opening chapter discusses choosing and preparing different fish and cuts of meat, while brief introductions to each recipe contribute to the pleasantly informal feeling. The cuisine is well-traveled, including Asian salads, a quintessentially American creamy corn soup, Roman-style gnocchi and a hearty, spicy Chicken-Chorizo Basquaise. BLT patrons will be eager to try menu favorites like Giant Cheese Popovers, Marinated Kobe Skirt Steak and Peanut Butter-Chocolate Parfait. Tourondel includes comments on easily substituted ingredients and wine or beer pairings. Both novices and experienced cooks will welcome this comprehensive education in Tourondel's signature style.
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.
Mixologist and Poet A.J. Rathbun (also senior editor for the Kitchen & Housewares store on Amazon.com) fills this gargantuan book with 450 cocktails—some classic but many outrageous originals—designed to capture the humor, livelihood and camaraderie that accompany the art of the drink. Rathbun divides the book into 12 playful chapters, each aptly named according to its respective theme: “Turning Up the Heat” features drinks like Hot Whiskey Punch and French Chocolate for the winter months, and “Pacifying a Crowd,” offers pitcher drink recipes for rowdy customers (i.e. American Punch and Harvest Bowl). Tips, colorful anecdotes and historical facts are included with every cocktail, along with a wide range of pointers—from making your own liquor and glassware selections, to spotlights on lesser-known liqueurs. Also interspersed throughout the book, you’ll find the top four bars in the country for a French 75 and “Random Excuses for a Party.”
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.
With No Reservations, itinerant-foodie-extraordinaire and charmingly churlish cultural commentator Anthony Bourdain serves up a surprisingly intimate journal of his culinary travels around the world. The book, which accompanies the eponymous and wildly successful television show, juxtaposes the breathtaking and the familiar, with photographs of the exotic and extraordinary alongside shots of cast and crew captured between takes in filming. Bourdain provides pithy descriptions and eloquent recollections (delicately laced with his characteristic wit) of every destination, from Java to Sicily to Namibia. Crackling with humor and raw, popping visuals, No Reservations is a testament to the admixture of reverent fascination and plain-spoken honesty that characterizes Bourdain and company as they take on the privilege, and responsibility, of imparting some small part of the world’s culinary and cultural riches to the rest of us, miserably homebound and hungry.
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.
Inspired by her travels to some of the most secluded corners of the planet, Padma shares with cooks the origins of her latest exotic recipes. But you'll never have to feel as though you've just traveled the world in order to prepare them. Padma makes it simple to impress your guests with more than two hundred elegant and savory dishes such as Hot and Sour Fruit Chaat, Tangy Jicama Salad, Pur�e of Roasted Aubergine, Couscous with Merguez Sausage, South Indian Spinach and Lentil Soup, Red Snapper with Green Apple and Mint Chutney, Roasted Citrus Chicken, Barbecue Korean Short Ribs, and Honeycomb Ice Cream. From appetizers to entr�es, soups to desserts—Tangy Tart Hot & Sweet is the perfect book for anyone who wants cooking to be easy, elegant, and unforgettable.
Two heads really are better than one in this lively cookbook by two Italian chefs. So here are nearly 150 delicious recipes representing the best of Italian and Italian-American cooking from not one master but two, with text that teaches, dialogue that's lively, and photography that's gorgeous. Soups, risottos, pastas, and entertaining dialogues between the chefs make this a fun and instructive book. Whether it’s Fettuccine with Butter and Cheese, Tuscan Seafood Sauté, or Warm Chocolate Pudding Cakes, you get simple home cooking done to perfection.
Jonathan Waxman’s ‘less is more’ philosophy is evident everywhere in this cookbook, with recipes that focus on contrasting tastes and simple ingredients—the way he cooks at home. This book truly makes cooking an enjoyable experience.Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman became a mentor to hundreds of chefs on both coasts. Here he shows you how to flex your culinary muscles while having fun in the kitchen.
A Great American Cook presents Waxman’s finest dishes the way he makes them at home. They include the Red Pepper Pancakes with Corn and Caviar that he created when he ran the kitchen of Alice Waters’s Chez Panisse, his famous Grilled Chicken with JW Fries, and a homey Pizza with Bacon, Scallions, Parmesan, and Tomato that’s a family weeknight favorite. His combinations are simple but unexpected, exuberant but down to earth. Many of the dishes juxtapose contrasting flavors and textures, pairing cool beef carpaccio with warm potato salad, soft crab cakes with crunchy slaw, or whole wheat pasta with spicy clams. Other recipes, such as Shrimp BLT, Crispy Chicken and Goat Cheese Burritos, and Gingerbread with Brandied Plums, are free-spirited plays on classics.
Waxman shows how to produce magnificent food from just a few ingredients, roasting eggplants and red peppers for a forcefully flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course.
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.
According to Anne Willan, what makes French country cooking so compelling is “terroir,” its cultural and historical relationship to the land and the people who live there. This cookbook captures that perfectly. Divided into sections on specialties, such as savory tarts or rustic sauces, with large photographs of villages, farms, and homes in addition to those of the food, this book is an indispensable guide to French cuisine.
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner. Divided into three chapters—the Basics; Vegetables and Fruits; and Meat, Fish, and Poultry—this book has everything you could need to know about preparing food at home. There are illustrations from the cook’s perspective, and instructions for both right-and left-handed people.
Surprisingly accessible, this inspiring cookbook from one of the world’s great chefs takes the reader through 125 recipes that will redefine your understanding of Japanese cuisine. With beautiful photography, Morimoto’s book gives instructions on things like how to make and properly eat sushi and sashimi, background on ingredients like tofu and soy sauce, and explanations of his own philosophies about cooking.
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.
In Saltsman’s own words, this book is intended “to offer novice and market-savvy shoppers a seasonal guide to both familiar and exotic crops, with tips on how to select, store, and prepare these interesting finds.” If you have ever been overwhelmed by the array of foods at a farmer’s market, this volume will help you make sense of the produce. The easy-to-prepare recipes, like Penne with Winter Greens, Potatoes, and Cheese, showcase the wonderful fresh ingredients that you can find at your own local farmer’s market.
Author and world-renowned chef Paul Bocuse has chosen only simple, classic French recipes that are easy to follow and prepare. According to the chef, "Simple fare is, in my opinion, the best-the kind that I love to prepare at home for my family and my friends," and Bocuse in Your Kitchen teaches even the most inexperienced of cooks how to share his flair for good food. The book is divided into 15 chapters by type of dish; from soups to meats, vegetables, and desserts, each of the 220 recipes is explained step-by-step. Bocuse's carefully chosen dishes-from beef bourguignon, blanquette de veau, and potato-leek soup; olive tapenade and old-style mustard sauce; to rhubarb jam, pears in wine sauce, and tarte Tatin-highlight the flavor of each ingredient, resulting in food that maintains its freshness and integrity. Bocuse in Your Kitchen includes 60 illustrative photos that serve to inspire, as well as a glossary of culinary terms and techniques.
2003 IACP Award Winner! Single Subject Category; This cookbook provides 337 recipes covering the wide range of Italian cooking. All of the recipes have been tested again and again to ensure that they are foolproof. In addition to recipes, this in-depth volume also provides answers to the questions that home cooks face every day. Italian Classics also contains more than 200 illustrations that show you how to shape pizza, roast peppers, hack up chicken for chicken stock, prepare artichokes, and assemble tiramisu. No-nonsense equipment ratings are also included--find out which cheese graters work best and what to look for when shopping for a chef's knife.
Lauded by such iconic chefs as Dan Barber and Thomas Keller, Hugh Fearnley-Whittingstall’s River Cottage Meat Book reads like a gentle but insistent manifesto on conscious carnivorousness. The overriding philosophy is simple: Don’t be clumsy cooking meat when it took such time and care to rear. The book provides much more than the typical diagram of animal parts accompanied by tangential reference to the farm and pasture. The River Cottage Meat Book explains “dead meat” in reference to the life of the animal, its treatment and environment acting as a kind of precursor to the culinary preparation. With extensive technique-and-instruction laden recipes, Fearnley-Whittingstall makes a meaningful foray into the omnivore-dominated territory of sustainable, environmentally-conscious food with what is essentially a reverent, animal-conscious philosophy of meat.
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.
Prepared with basic techniques such as juicing, dehydrating, and slicing, raw food has all of its nutritional value intact since it isn't subjected to the enzyme-rupturing process that intense heat induces. In Raw, six-time James Beard Award-winner Trotter collaborates with Klein to produce a landmark collection of 100 recipes--the ultimate tribute to the culinary height that this dynamic cuisine can reach.
This groundbreaking book not only covers all of France's fourteen wine regions, but also includes full-color maps for each one, with unrivaled cartographic detail. Andrew Jefford has traveled extensively in each of France's fourteen wine regions to enable him to write the most exhaustive and authoritative book on French wine to date.
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.
CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen.
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.
Delving into the rich culinary traditions of her homeland, Nguyen emerges with a treasure of recipes that directly translate–as opposed to transform–Vietnamese cooking for the American kitchen. In part because ingredients are increasingly available in grocery stores and farmers markets, Nguyen is able to demystify the cuisine of Vietnam and present it accurately - as a food at once comforting and elegant. After a brief primer on Vietnamese culinary history and lore, and tips on stocking a Vietnamese pantry, Nguyen proceeds to her recipes, which are comprehensive, where she provides personal history and a brief description of each dish. The result is the ideal introduction to a foreign cuisine, where you feel as if you’re cooking with an expert and a friend.
Both the recipes and the photographs in this book make you feel as if you’re traveling through Italy. The recipes are the result of Jamie Oliver’s journey all over Italy, and they are by Italian home cooks, for home cooks. Traditional and authentic, the food in this book will make you want to cook, and then take a trip to Italy to thank the contributors for their Sicilian Lobster Broth and Pear Sorbet.
First published in 1973, Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in 1987. With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took. The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised 200 of the original recipes and added 100 more with these new ingredients and equipment in mind.
With Bite Size, legendary Pastry Chef François Payard shows home cooks how to prepare simple, sensational appetizers that will leave guests impressed and hosts with energy to spare. It’s no surprise—Payard knows how to throw a good party. In addition to his late, but renowned, New York restaurant Payard Pâtisserie & Bistro (still very much alive in Vegas) Payard ran upscale catering company, Tastings. And now Payard presents a collection of his favorite recipes made easy for everyday cooks. Along with chapters on meat, fish, vegetable, and cheese hors d'oeuvres, Payard includes a wealth of helpful hosting tips, hints, and serving suggestions—try serving soup in shot glasses, for example. The innovative recipes use simple, easy-to-find ingredients for spectacular results such as Prosciutto-Wrapped Gnocchi, Sweet Corn Madeleines with Caviar and Crème Fraîche, and Crab and Mango Salad in Apple Cups. Each recipe is accompanied by a lush, full-color photograph to whet the appetite.
Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.
Despite the title, Crust and Crumb is a book for all comers, experts and amateurs alike. Master baker Reinhart brings decades of bread baking experience to this step-by-step, illustrated guide to the fundamentals of extraordinary bread. Rather than merely supply recipes, Reinhart explains the chemistry and craft behind them, giving his readers a feel for the intuitive expertise of a lifelong baker. By providing master formulas for classic breads, from rustic ciabatta to yeasted bagels to basic French bread, Reinhart gives his readers the freedom and confidence to produce variations of their own without sacrificing fundamentals. For purists and innovators alike, Crust and Crumb will establish itself as a definitive resource in the library of serious bakers.
Named a Best New Chef in America by Food & Wine and Best Chef: Mid-Atlantic by the James Beard Foundation, rising star Fabio Trabocchi offers a unique take on his native cuisine, that of the until-now-overlooked Le Marche region of Italy. Fabio Trabocchi's soul is in the Italian province of Le Marche. Equidistant from Rome and Florence, Le Marche is on the Adriatic coast, bordered to the north by Emilia-Romagna, to the west by Tuscany and Umbria, and to the south by Lazio and Abruzzo. This geography accounts for the rich variety of Le Marche's food traditions. The first chefs of Le Marche assimilated recipes, ingredients, and techniques from visiting mariners from Greece and North Africa. In his debut cookbook, Trabocchi showcases his signature style of cooking—called "soulful and passionate—not pretentious" by Food & Wine—combining traditional elements of Italian cuisine with a contemporary European sensibility that draws on the many flavors he's experienced throughout his extensive travels and techniques honed at restaurants around the world.
This cookbook, by the chef and co-owner of Tabla in New York, demystifies the flavors of Indian cooking and shows you how to use them in dishes that range from simple soups to flavorful chutneys. Cardoz truly illustrates the meaning of “fusion” by bringing Indian spices and American dishes together in delicious recipes like Sautéed Black Sea Bass with Mustard Curry.
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.
From the day Tom Aikens burst on to the restaurant scene, he has barely been out of the limelight. Awarded two Michelin stars by the age of 26, he has consistently been tipped as one of the hottest and most talented chefs cooking today. For Tom Aikens, cooking and eating well “are a way of life.” This book features recipes from his restaurant and recipes that he cooks at home. Using fresh ingredients is crucial to Aikens, and he offers advice on how to approach shopping and cooking with these in mind. Every recipe is rated either “easy” or “medium” and the appealing photographs further encourage you to try your hand at Seabass with Lime and Lemongrass, or Cinnamon Truffles.
If you have ever wondered what drink to serve with your meal, this is the guide you need. Covering everything from water to wine, this book breaks down what to drink with what you eat into eight instructive and interesting chapters—some alphabetized by food, some by type of beverage. With advice from master sommeliers and top chefs, you’ll soon know what beverages to serve with cheesecake, and which wine goes best with quesadillas.
Live, Love, Eat! takes its title from Puck's signature catch-phrase and one that sums up his exuberant approach to cooking and entertaining. This new offering from Puck's kitchen is composed of 150 favorite recipes featured on his Food Network show.
On May 5th, 2003 Edna Lewis was inducted into the KitchenAid Cookbook Hall of Fame for her lifetime of achievements in the culinary industry. In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menues for every season, she shares the ways her family prepared and enjoyed food, and, having made us yearn for all the good meals she describes, she shows us precisely how to reproduce them today in our own kitchens.
In this outstanding collection of heart-healthy recipes, Tarantino re-creates marinades and flavoring pastes from all over the world and provides instructions for preparing delicious seafood, poultry, meat, vegetables and cheese--indoors and out. 190 recipes, with helpful marinading charts.
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.
Acclaimed chef, baker and teacher Bev Shaffer is also an avid brownie lover and in her Complete Guide for Brownie Lovers she provides a gigantic compendium of all things brownie. After a brief history of brownies, Shaffer divides her chapters by brownie type (e.g. “Classic Brownies: New and Old Favorites,” “Just a Little Fruity,” “White Chocolate Versions”) and ends with chapters on pairings, toppings, ingredient preferences, and sourcing information. The book is extremely user friendly and offers recipes that span the gamut from chewy banana brownies to a sophisticated but chipotle-flecked fudge brownie. Whether the reader wants to elevate a traditional brownie with upscale presentation or find the perfect ingredient to add an extra layer of texture, richness, or spice to a favorite recipe, Shaffer has the brownie recipe to match.
One of the world's most respected wine writers provides an introduction to the enjoyment of wine and an overview of the wines of the world in this companion volume to the acclaimed television series. Full of infectious enthusiam and lots of personal tips, this book will soon have you reaching for the corkscrew. 300 full-color illustrations.
Designed to ensure that you get the most out of every glass, the Wine Course explains how to taste and store wine, suggests what to serve at home, and reveals how to order the best-value bottles in a restaurant. Full of infectious enthusiasm and lost of personal tips, this book will soon have you reaching for the corkscrew.
More than 250 recipes, a guide to more than 900 varieties of organic produce, and sections on every possible kind of organic food make this the essential guide to organic food. Easy to use and in-depth, this book can teach you everything from how to grow your own organic vegetables to cooking with them. The most comprehensive, authoritative organic foods guide available. Flavorful, nutritious meals begin with flavorful, nutritious ingredients. They also begin with knowledge. If you want to learn about and enjoy the benefits of organic foods, this book is an essential resource that will make it easier to "go organic" by helping you "know organic."vCovering fruit, vegetables, meat, eggs, milk, spices, and more, The Organic Cook's Bible expertly addresses the what, where, when, how, and why of choosing and using more than 150 types of organic foods.
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.
If you think the only soup that is fit to be consumed is chicken noodle on a cold winter day, this book will convince you otherwise. With recipes for every kind of vegetable soup imaginable, from summer soups, to soups based on bread and grains, to suggestions on how to improve on canned soup when you don’t have time to cook from scratch—Deborah Madison will have you getting out a bowl and a big spoon.
Chef Kathleen is living proof that dramatic weight loss and great food can go together. A decade ago, when she was drafted to become the chef of one of the world's most luxurious spas on the Big Island of Hawaii, she weighed 205 pounds--not exactly a poster girl for a healthy lifestyle. But with her job at stake, she buckled down and came up with a cuisine she could be proud of. In Cooking Thin with Chef Kathleen, she shares her sassy philosophy and her just-plain-good food with home cooks.
Maria Villegas reveals the last secret of professional food writers and photographers: the direct link between sensation and presentation. Put plainly, the colors of the foods on the table actually affect their taste. Each of the color sections in the book (yellow, green, beige, red, and white) includes a spectrum of recipes from appetizers to entrees, soups, and desserts all in the color "family." The menus here include more than 80 main dishes and 60 complementary dishes which can be grouped in different combinations.
Welcome to Clare Crespo's world of demented and delightful culinary creations, where what you see is definitely not what you get. Illustrated with vivid and slyly hilarious photographs, The Secret Life of Food introduces parents and children to forty-six unbelievable recipes that turn familiar, easy-to-make dishes into wondrous imitations of plants, animals, common household objects, and even human body parts (the ultimate Halloween gross-out!). A hip gift book perfect for young families, The Secret Life of Food shows these and many more whimsical, ingeniously disguised creations. Parents will have as much fun as their children making these playful dishes, or simply leafing through this charming, disarming collection.
Serious cooks know the real thing when they see it, and Charmaine Solomon's Complete Asian Cookbook is it. Having garnered a legion of fans and rave reviews, this cookbook classic has served as a staple in kitchens around the world for 25 years. With an unmatched grasp of all the major culinary traditions of Asia, she presents recipes from Bangladesh, Burma, Cambodia, China, India, Indonesia, Japan, Korea, Laos. Malaysia, Pakistan, the Philippines, Singapore, Sri Lanka, Thailand, and Vietnam.
Gordon Ramsay has become the celebrity chef of the moment with his imaginative interpretations of classic British food at his eponymous London restaurant. His new cookbook showcases his signature dishes, and as the title suggests, highlights his infatuation with the seasonal produce of the English countryside. While some of the recipes seem repetitive his unpretentious cooking looks earthy and flavorful, and unlike the overly complex recipes in many celebrity-chef tomes many of Ramsay dishes can be replicated in the home kitchen.
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.
A much-needed guide to the pleasures and particulars of Italian wine, with original recipes by bestselling chefs and authors Mario Batali and Lidia Bastianch, here is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country's wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes.
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 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.
Garrett Oliver, Brewmaster of the Brooklyn Brewery, leads readers through the amazing range of flavors displayed by the dozens of distinct styles of beer from around the world. Most importantly, he shows how beer, which is far more versatile than wine, intensifies flavors when it is appropriately paired with foods, to create dining experiences most people have never imagined.
David Rosengarten has created a definitive cookbook of truly American favorites, ranging from coast to coast, back into the past, and into the cuisines that have merged with the American mainstream in recent decades.
Most grilling cookbooks have cooking times and techniques geared to charcoal, not gas. In his third cookbook, Cort Sinnes offers gas grillers a wealth of recipes, tips for enhancing flavor, and a surprising variety of grilling techniques, These 225 recipes show has gas grilling can be an exciting way to serve great food to family and friends any day of the week. Illustrations.
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.
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.
The first atlas devoted entirely to New Zealand wines and wine-making. Visually stunning and authoritatively documented, this Atlas builds on the award-winning success of the author’s prior tome which ran to five editions.
This new edition of Matt Kramer's classic guide to wine features a new preface and an all-new chapter that covers changes and advances in winemaking since its first publication in 1989. The superbly written text explains everything an oenophile needs to know, including the creation and naming of wines, wine cellars, presentation and glassware, pairing wine with food, and much more.
Generously spiced with historical and literary anecdotes, this undisputed classic of great gastronomic writing discusses all the major food categories and has become established as the work that combines culinary lore and scientific explanations in one authoritative book. Line drawings and photographs.
Kevin Zraly's incomparable course--"One of the best start-from-scratch wine books ever written," wrote Frank Prial in The New York Times--is still America's top-selling guide to wine. In his inimitable, irreverent style, Zraly answers all your questions; offers the most up-to-date recommendations; takes you on a country-by-country, region-by-region ratings tour of the latest vintages; and starts you on your way to becoming a wine connoisseur.
It's tandoori steaks, cool Thai salads, and fried parsnip chips. Its a great BLT, new-style grilled fish, and old-style brisket. It's exactly the type of food you love to eat. International in inspiration and 100 percent American in outlook, City Cuisine captures the high-energy style and big-city outlook of America's two most creative and dynamic Chefs, Susan Feniger and Mary Sue Milliken.
This comprehensive, authoritative guide to understanding, purchasing, and serving the world's finest teas is beautifully illustrated with color photographs of a variety of tea leaves and herbs, as well as their countries of origin. Learn how to store tea so its aromas last, brew it properly to fullest enjoyment, and appreciate the many nuances of flavor to be found in this extraordinary drink.
Here is the classic reference work on the subject. This book, with more than 180,000 copies sold, was the first book to give single malt scotch the systematic, in-depth treatment previously reserved for wine. In this revised edition, world-renowned spirits writer Michael Jackson has written an extensive new introduction incorporating his recent visits to every Scottish distillery.
This exhaustive reference is packed with need-to-know information on more than 350 flavor-enhancing herbs and spices, from basic basil and bay leaves to Kaffir lime leaves, Tunisian five-spice powder, and other exotic seasonings and blends. Written by an international spice merchant who buys directly from growers and knows how to make the most effective use of seasonings, it features 200 color photographs plus descriptions that include Latin names, countries of origin, and guidelines–some with recipes–on how to cook with each seasoning.
World-renowned authority Michael Jackson provides quintessential recipes for more than 250 cocktails. This essential barside manual comes complete with an A-Z reference to the world's greatest drinks and complete descriptions of bartending equipment and their uses. Whether you'd like to test your courage with an Earthquake or mix a superb Martini, the perfect drink is never far away with this connoiseur's guide at hand.
Chicken on the Grill offers a gotta-have collection of grilled chicken recipes--from skewers and kebabs to rotisserie chickens, sandwiches, pastas, salads, along with 50 nifty ideas for boneless skinless chicken breasts. The Jamisons provide all the tips, tools, and techniques needed to make the most succulent, flavorful, grilled-to-perfection chicken you've ever tasted.
A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the pleasure-palaces of Britain and Europe in the ultimate age of culinary indulgence. Drawing on the patissier royal's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity, and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history - First Empire Paris, Georgian England, and the Russia of War and Peace.
Noble Rot introduces us to the figures who epitomize the changes sweeping Bordeaux: the noble family behind Château d'Yquem engaged in a soap-opera feud; a stonemason turned winemaker whose wine, made in a garage, sells for $100 a bottle; the Maryland-based critic Robert Parker, whose opinion routinely makes or breaks a wine; and the New World operations that have used branding to undercut Bordeaux's supremacy. It also delves into the mysteries of the legendary classification of 1855: how it became the bible of Bordeaux, and how it was at last successfully challenged.
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.
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.
What we feel like eating and cooking changes with the seasons. This inspirational guide includes a range of recipes that make the most of the best produce available each season. In spring there are budding asparagus tips, delicate pink rhubarb, waxy new potatoes and spring lamb, while summer delicacies include succulent sweetcorn and tomatoes, as well as delicious raspberries and strawberries, which require the minimum of preparation. Autumn brings colourful squashes and pumpkins that are ideal for tasty soups, and an abundance of apples and blackberries just waiting to be picked. In winter, slow-cooked casseroles, delicious winter greens, and rich filling puddings will warm up even on the coldest days.
In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous variety of terrific flavors that can come from the primal encounter of food and flame. The Jamison's open up a road map that will guide the griller beyond steaks, burgers, and hot dogs, but they invite us in chapters called "Serious Steaks" and "Hot Burgers and Haute Dogs", to delay our departure and explore the depths of those timeless favorites. Out on the horizon, Born to Grill uncovers alluring new terrain. Salads, pastas, and soups infused with the smoky taste of flame-kissed ingredients; splendid pizzas and tortilla dishes prepared on the grill; vegetables, juicy and crisp, in main dishes and sides; fruits and desserts for a finger-lickin' finish- all these and more make the griller's domain bigger and more delectable than it's ever been.
Amanda Hesser's book is the tale of a romance where food is the source of discovery, discord, and delight--a story of universal desires: good food, great company, and a mate.
Marylanders worship soft-shell, Mainers are loyal to peekytoe, Floridians devour stone crab, Alaskans revel in king crab, and Pacific Northwesterners swear by Dungeness. But the truth is, crab is no longer just a regional dish, or even a seasonal one. Today all of the varieties, and more, are shipped to markets all over the country. And because at least one type of crab is always in season and you can get picked fresh crabmeat, as well as frozen and canned, throughout the year, crab fans never have to go without. In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes.
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.
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.
2004 James Beard Award Nominee for Writing & Reference; In the tradition of M.F.K. Fisher, Shoba Narayan weaves together a fascinating food narrative that combines delectable Indian recipes with musings about Indian culture, tales from her life, and stories of her delightfully eccentric family. The pages of Monsoon Diary confirm a central truth: Life is lived in the kitchen. In this creative and intimate work, Shoba Narayan's considerable vegetarian cooking talents are matched by stories as varied as Indian spices--at times pungent, mellow, piquant, sweet--about her childhood in South India and her life in the U.S.
What lies beyond the velvet ropes of New York City's most exclusive nightspots? What's the hottest dance club of the moment, the best place to taken an important client for a drink, the most romantic choice for popping the question? You'll find all that information, plus much more, in this Zagat Survey of New York City Nightlife, from the publishers of the country's best-selling restaurant guides. Based on the opinions of over 5,000 in-the-know night crawlers, this guide takes you on an insider's tour of the City That Never Sleeps, rating and reviewing over 1,100 establishments and offering practical indexes to help you make the right choice for any occasion.
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.
In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza--a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. In American Pie, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
Tempting topping, delicious cake, and a spectacular decoration to complete the pretty picture: that's what makes a cupcake such a perfect delight-and why these 32 recipes will please young and old. These recipes are relatively easy to make, and use simple, readily available ingredients. The pages brim with helpful baking advice, including tips on incorporating nuts, working with decorative sugars, and even creating your own pastry bag.
After nearly two decades of practicing his art, Charlie Trotter has established himself as one of the true visionaries of modern American cuisine. Charlie Trotter's Meat and Game finds the chef in top form and, like the wines from his restaurant's renowned cellar, perfectly paired with the feast at hand. Exotic meats like pheasant, duck, wild boar, and venison take their place alongside ever-versatile lamb, pork, and chicken; and such robust fare proves to be the ultimate platform for Trotter's synthesis of French technique, Asian minimalism, and improvisational verve.
In this beautifully designed book, over 50 of America's most notable chefs--including Charlie Trotter, Emeril Lagasse, Jacques Pepin, and Alice Waters--have collaborated to memorialize their fellow chef, Patrick Clark, the best way they know how . . . with good food.
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!
Part memoir and part cookbook, this is one woman's cultural and culinary story, weaving childhood reminiscences with lovingly gathered recipes. With descriptions of the traditional Korean kitchen, preparations for special feast days, and the rituals of everyday family meals, author Hi Soon Shin Hepinstall draws an engaging portrait of a seldom glimpsed way of life.
John Ash believes that the best way to become a confident, creative cook is to plunge right in, explore the possibilities, and learn as you go. John Ash: Cooking One-on-0ne presents his liberating approach in 22 lessons, each one focusing on a specific technique, underused or unusual ingredient, or a flavor maker--the vinaigrettes, salsas, and other components that turn ordinary dishes into something special.
As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in this renowned Chicago hot spot. It's about a subtle relationship between food, wine, ambiance, and service--a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In Lessons in Service, journalist Edmund Lawler reveals the secrets behind Trotter's unequaled success and shows other businesses how to improve their levels of service.
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.
2003 James Beard Award Winner! International Category! Renowned chef David Thompson first went to Thailand by mistake; a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Working alongside cooks who perfected their craft in the Thai food places, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is this volume, the most comprehensive account of this ancient and exotic cuisine ever published in English. Thompson writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages.
Fruit - natural, no additives , lowfat , heart-smart, good for you. With every day that passes exotic fruits - like their great counterpart, chiles - are increasingly working their way into our lives. Just as North Americans have found a friend in the fire of chiles due to their embrace of Mexican, South American, Caribbean, Thai, Indian and Chinese cuisines ( among others), so tropical and subtropical fruits are another indispensible and common ingredients that figures dramatically in the cooking of these regions. Experience some of Chef Van Aken's tropical recipes for drinks and desserts!
This beautifully produced commemorative edition of M. F. K. Fisher’s The Art of Eating celebrates the 50th anniversary of its original publication. Fisher’s writing has delighted and inspired generations of lovers of good food and exquisite writing, and this outstanding compilation of her best work is as exciting and engaging today as it was half a century ago. Special features of the anniversary edition include an introductory tribute by Fisher’s leading biographer, Joan Reardon, and quotes from some of today’s top culinary names on the impact of Fisher’s writing.
From fast-food beginnings at diners and drive-ins, where they were served with the mandatory fries and shake, hamburgers have risen to the ranks of haute cuisine, and now appear on the menus of the poshest dining rooms stuffed with foie gras and black truffles. With recipes for burgers made from veal, lamb, pork, poultry, fish, vegetables, and, of course, beef, Burgers Every Way celebrates the iconic sandwich in all its ground-up, char-grilled glory.
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.
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.
Now busy home cooks can bring the fantastic flavors of Thai cuisine into the kitchen with a simple trip to the grocery store. Nancie McDermott, experienced cook, teacher, and author of the best-selling cookbook Real Thai, presents this collection of 70 delicious recipes that focus on easy-to-find ingredients and quick cooking methods to whip up traditional Thai. With recipes like Crying Tiger Grilled Beef, Grilled Shrimp and Scallops with Lemongrass, Sticky Rice with Mangoes, and Thai Iced Tea, along with McDermott's highly practical array of shortcuts, substitutions, and timesaving techniques, anyone can prepare home-cooked authentic Thai meals--as often as they like.
Rachael Ray, the popular host of "30-Minute Meals" and "$40 a Day" seen daily on the TV Food Network, puts the fun back into entertaining with this exciting collection of recipes, all designed to feed a crowd or smaller gathering in 30 minutes or less. Using her trademark free-hand style of cooking and readily available ingredients, Rachael makes "having people over" seem effortless. She offers helpful cooking and organizing tips throughout. When it comes to entertaining, Rachael believes that less is more. Keep it simple, and you will enjoy your own party more. Her recipes will make you look "way cool."
A collection of 50 recipes for snacks and treats that are nutritious and simple enough to be prepared in 15 minutes or less. This book offers tasty (even to kids!) alternatives to the sugar- and fat-rich snacks that nutritionists tell us form far too large a part of the diets of many American children. It provides creative ideas to reverse the unhealthy diet habits of kids who may suffer from obesity, diabetes, high cholesterol, mood swings, and tooth decay. These recipes are fun, simple, and fast, and can be the start of a new tradition in family healthy eating.
2004 IACP Cookbook of the Year; 2004 IACP Award Winner for Single Subject Category; The time when home bakers had only one choice of baking chocolate is long passed. Today, we have an entire new generation of chocolates to choose from: chocolates with less sugar, more cocoa bean solids, and definitely more flavor. These "new chocolates"--called percentage chocolates--beg for the creation of new recipes and a fresh take on the classics. With Bittersweet, the "First Lady of Chocolate" gives the new-generation chocolates and chocolate nibs--the ground-up roasted hulls of cocoa beans that are the new chocolate chip--a starring role.
2004 IACP Award Nominee for General Category; Time to celebrate! With one purpose only--to bring family and friends together--Sheila Lukins presents Celebrate!, a full-color extravaganza of a book with 46 menus, 350 foolproof recipes, 200 color photographs, and throughout, the passion that's made her one of America's most creative cooks and best-loved food writers.
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.
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 Winner for Bread, Other Baking and Sweets Category; Carole Walter, the author of the award-winning Great Cakes and Great Pies and Tarts, now draws on her skills as a master baker and the knowledge she's gained through years of teaching to help novices and old-hands alike bake the perfect cookie every time. Great Cookies is the ultimate compendium of everyone's favorite treat, packed with 200 incomparable recipes, 150 tantalizing full-color photographs, and expert tips and techniques.
From well-known cookbook author Joan Schwartz, creator of the delectable Macaroni and Cheese, comes Meat and Potatoes/ a new collection of outstanding recipes from celebrated chefs across the country. Here are the special recipes of celebrated chefs like Anita Lo, Bobby Flay, Mitchel London, and Patricia Yeo. These chefs work their magic with beef, lamb, veal, and pork in combination of a variety of both white and sweet potatoes. Roasted, braised, or grilled, turned into soups, salads, croquettes or stews, these ingredients are the stuff of endless possibilities.
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.
With more and more chefs achieving celebrity status, interest in the exciting world of today’s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider’s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs--including some of the newest up-and-coming--discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
2004 IACP Award Winner for Chefs and Restaurants Category; Bistro cooking--bold and full-flavored--is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley’s Bistro in Boston helps home cooks bring these classic dishes into their own kitchens.
Internationally bestselling author Robert Parker, the world's foremost authority on wine, returns with the avidly awaited fourth edition of his landmark book on the wines of Bordeaux.
This is the cookbook for working people looking for a lunchtime alternative to the snack machine or the fast food down the street. These are interesting and satisfying recipes for good lunches that promote afternoon energy and won't put on unwanted pounds. More than 100 great choices for healthy lunches in today's fast-paced work environment.
2004 IACP Award Nominee for General Category; In Rick Rogers' most comprehensive book to date, Carefree Cook replaces stress and fuss with creativity and ease. While Rodgers has included numerous quick ideas in this collection, many of his selections simmer and roast at a leisurely pace while the cook relaxes. Written in Rodger's appealing irreverent style, each of the 150 recipes here draws dazzling flavor from just a handful of ingredients.
2004 IACP Award Nominee for Literary/Food Writing Category; Following a small group of contestants for a year on the contest circuit, journalist Amy Sutherland introduces us to well-known cookoff luminaries as well as some of the most bizarre cooks and recipes at local and national contests across the country. When the fanatics gather--be they chiliheads or barbecue fiends--and hunker down at the hot plate, it can be a recipe for delight or disaster as attitudes get spicy and tempers flare. Bursting with humor, Cookoff is an entertaining and in-depth look at a quirky, cutthroatm and (sometimes) delicious world.
Tom Colicchio's New York restaurant Craft is all about the food. Not food as a medium for feats of culinary sleight of hand, but foods that taste unmistakably like themselves-- only more so. This is simple food that is not simplistic, dishes whose purpose is to celebrate fresh, seasonal, usually local ingredients. Rarely do the 125 recipes in Craft require the skills of a professional chef, but they always call for the insight of someone who knows how to bring out the essential flavor and texture of top-quality ingredients.
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.
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.
Jamie's Kitchen -- the book -- is laid out as a cooking course and will inspire readers of all levels. Some of the cooking techniques included are making salads, cooking without heat, poaching and boiling, steaming, stewing and braising, roasting, grilling, and baking. In the process, Jamie shares one-of-a-kind, delicious recipes, such as prosciutto and pecorino, citrus-seared tuna with crispy noodles, herbs, and chili; smoked haddock risotto; and baked chocolate pudding.
The Joy of Mixology brings a new understanding to the world of cocktails and how to make them. Expert author Gary Regan's unprecedented innovation is the fresh look he takes at various "families" of drinks.
2004 James Beard Award Nominee for Photography; Pino Luongo, prolific and irrepressible restaurateur (Le Madri, Coco Pazzo, Tuscan Square, and Centolire) and author of A Tuscan in the Kitchen and Simply Tuscan, has written a highly personal, completely innovative take on the food of his native region.
For Christian Delouvrier, world renowned chef of Lespinasse and author of Mastering Simplicity: A Life in the Kitchen, French cuisine is defined by simple dishes that require an extraordinary amount of skill. As he states it: “This dish appears very simple but, in fact, was created to test the cook’s abilities”. The same may be said of his book. At first glance it is a simple collection of stories and recipes from a noteworthy chef. On closer inspection it is clear that the book is a work of craftsmanship. Rather than organize the recipes by course, Delouvrier chooses instead to progress chronologically through his career—and evolution—in the kitchen. Each chapter includes an introduction by Delouvrier that details the life he was living as he worked on the recipes that follow. What might otherwise be a collection of classic French recipes becomes instead an exceptional personal memoir. Mastering Simplicity is both a good read and a good cookbook. It’s as simple as that.
2004 IACP Award Nominee for Chefs and Restaurants Category; Today’s professional chefs have the world to use as their pantry and draw freely on a global palette of flavors. Now Andrew Dornenburg and Karen Page bring together some of the foremost culinary authorities to reveal how to use different flavors and techniques to create a new level of culinary artistry. Mario Batali, Daniel Boulud, Alain Ducasse, Paula Wolfert, and many others share the foundations of ten influential cuisines:
2004 IACP Award Nominee for Compilations Category; Every year, New York magazine publishes two definitive guides to entertaining-one for summer, one for the holidays. New York Cooks collects the best recipes from these issues, showcasing the creations of the city's greatest chefs. Their mouth-watering dishes can be easily made at home-they've all been tested-without spending the whole day in the kitchen.
Revised and updated third edition of the established standard book on Port. Long the Port guide for The International Wine and Food Society and required reading for the Wine Education Trust diplomas. As the world demand and prices for Port continue to climb, as new Quintas and shippers emerge, updated information from an established authority becomes indispensable. The fascinating history of the region and the trade along with detailed descriptions of the viticulture and winemaking techniques are covered.
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.
American cooking icon James Beard was passionate about life, and he shared his zeal with others through his cooking. The James Beard Foundation has been dedicated to continuing his legacy by recognizing those aspiring cooks who have preserved and perpetuate Beard’s commitment and devotion. The year 2003 marks the 100th anniversary of the birth of James Beard, and in an unprecedented culinary event, 21 master chefs, who have all garnered prestigious James Beard Foundation Awards, share their passion in Winning Styles Cookbook: Recipes from the James Beard Foundation Award Winning Chefs.
In the early 1970s, Chez Panisse chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene and fueled the meteoric rise of American regional cuisine. The successes that followed are legendary, from his trailblazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco.
The best crowd-pleasing recipes from widely acclaimed country inns and bed & breakfasts in the United States are collected in this unique cookbook and travel guide. More than 340 inns and 1,500 recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking.
2004 James Beard Award Nominee for Baking; 2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.
When three Chez Panisse alums opened a tapas bar next door to Alice Waters’ famed Berkeley, California, restaurant, it was only a matter of days before a culinary star was born. With its innovative menu of Spanish-style tapas paired with an astounding wine and spirits list, César earned a legion of devoted fans and was named one of the best restaurants in the Bay Area by the San Francisco Chronicle. In the Cesar cookbook, restaurateur Olivier Said teams up with Spanish-foods authority James Mellgren to tell the story of César from inception to its current status as one of the Bay Area’s prime dining and nightlife spots. One hundred classic tapa and drink recipes from the César catalog showcase the robust flavors of Spain, while more than 100 photographs capture the restaurant’s irrepressible spirit.
2004 James Beard Award Nominee for the General Category; More and more people are returning to the dinner table to rediscover the comforts of home through the pleasure of relaxed entertaining with friends and family. Come for Dinner celebrates home cooking with fabulous recipes and menu ideas that are low stress and appropriate for today’s busy lifestyles.
2004 IACP Award Winner for Compilations Category; Now everyone can learn from the best, with Cooking at Home with The Culinary Institute of America. This complete–and completely approachable–illustrated guide gives home cooks an outstanding course in the essentials of cooking along with a wealth of irresistible recipes. Drawing on the CIA’s extensive expertise, it shares all the basic information on equipment, ingredients, and techniques needed to become a great cook, from proper knife skills to cooking methods such as braising, grilling, sautéing, and stewing. Readers learn the techniques step by step, with detailed instructions and extensive color photographs that clearly explain both what to do and how to do it.
This is a memoir of the bartending life structured as a day in the life at Passerby, the bar owned and run by Toby Cecchini. It is, as well, a rich study of human nature—of the sometimes annoying, sometimes outlandish behavior of the human animal under the influence of alcohol, lust, and the sheer desire to bust loose and party. Cosmopolitan: A Bartender's Life is the hip, behind-the-scenes look at the frenzied yet undeniably fun atmosphere of that great establishment—the bar—and Toby Cecchini sheds plenty of light on the hidden corners of what people do when they go out at night.
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.
2004 KitchenAid Cookbook of the Year; Every kitchen comes equipped with a fundamental, dependable cookbook classic such as Joy of Cooking or Better Homes & Gardens New Cookbook. Now bakers have a modern classic of their own. From leavening, mixing, proofing, and kneading, through shaping and baking, the experts at King Arthur Flour lead you through hundreds of easy and foolproof recipes—from tricky yeast breads and sourdoughs, to trendy flatbreads and crackers, to family favorites such as pancakes and waffles. They also present fried doughs, quick breads, batter breads, biscuits, quiches, cobblers and crisps, cookies, cakes, brownies, pies, tarts, and pastries.
2003 IACP Award Winner! Literary Category; Because cuisine is a--perhaps the--defining characterization of culture, Near A Thousand Tables, is a sampler of civilization; because we meet our environment most intimately when we eat, this is an exploration in historical ecology. Because cooks were the first chemist, this is a history of science. Above all, perhaps, because food is universally appealing and irresistibly topical, this is unashamedly a book of human pleasures.
Overfishing has led to the depletion of once abundant fish and shellfish species. Yet seafood is a healthy and desirable choice in our diets. So what is an ecologically conscious, seafood-loving cook to do? Carole C. Baldwin and Julie H. Mounts have solved the dilemma. Rather than suggest avoiding consumption of seafood for conservation purposes, they present an array of U.S. seafood species to choose from that are fished or farmed in an ecologically sound manner. Furthermore, they have assembled delicious recipes from America's top chefs based on these species.
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.
This volume is a beautiful and highly informative book, produced by the international Slow Food movement, headquartered in Piedmont. For over ten years Slow Food researched the vineyards, the wines, and the history of this fascinating part of the world, including the men and women who have made the vines of the Langhe famous. The book explores the unique features of topography, soils, and climate that have enabled Baraolo and Babaresco to become recognized as two of the world's most exclusive and highly prized wines.
An exploration of the culture, winemaking traditions, regions, laws, wines and producers of all the countries that make up South America. Listings of the top producers also cross-reference the wine estates, wines and brand names. Fifteen detailed maps reveal the aspect and location of top producers, while fact boxes give useful information about climate, soil and grapes.
2004 IACP Award Nominee for Bread, Other Baking and Sweets Category; The French bakery is recognized the world over as the bastion of the fine art of baking. But how can one experience the true French bakery without a visit to France? Simply by following the guidance and simple instructions of the man who has changed the way San Franciscans think about their breads and pastries, Pascal Rigo. He and his crew of bakers and pastry chefs have poured into this book the knowledge of many lifetimes, of many provinces. And, they have provided recipes that do not compromise authenticity while making the minor adjustments needed to account for local ingredients and the needs of the home cook.
A stunning cookbook, suitable for the coffee table as well as the kitchen counter,The Artist's Palate contains an unprecedented collection of favorite recipes from some of the most famous international artists throughout history -- from Michelangelo, Henri Matisse, and Mary Cassatt to Jackson Pollock, Andy Warhol, and Jeff Koons. Featuring over 125 recipes from 89 great artists, and accompanied by more than 150 photographs of the artists and their work, family snapshots, artworks, documents, and memorabilia, this book offers a unique look at the private lives and appetites of some of the world's most creative personalities.
For Bonnie Stern, good food is an essential element in turning a house into a home. With this lavish new cookbook, Bonnie invites us into her kitchen as she prepares food for the people she loves. Bonnie Stern’s Essentials of Home Cooking is filled with Bonnie’s personal favourites -- dishes that reflect the way we are cooking now.
In this eminently readable book, Corby Kummer travels the country and the world to give readers all the latest information they need to make a great cup of coffee at home. The Joy of Coffee sorts through the confusing array of beans on the market and identifies the best. It gives clear, practical information on which coffee grinders to buy and how to choose a coffee brewer or espresso machine.
Acclaimed chef Michel Nischan knows that eating well is all about balance, and his beautiful cookbook proves that robust meals can be both healthy and flavorful. 2004 James Beard Award Winner for Healthy Focus & Vegetarian
2004 IACP Award Winner for Health and Special Diet Category; The queen of vegetarian hip is back! Convinced that entertaining doesn't have to be high-stress or high-maintenance, Didi Emmons presents an alternative view: the best parties aren't meticulously planned. Crammed with innovative ideas for delightfully informal gatherings and hundreds of globally inspired, big-flavored vegetarian recipes, Entertaining for a Veggie Planet proves that having friends over--whether for the season finale of a favorite TV show or for a book group discussion--is not only easy, it's fun.
Granita Magic is a collection of innovative sweet and savory sensations that can be made with just a fork, a saucepan, and a little spare space in the freezer. And they can be served at any time of the day. Light, easy, flavor-intense granitas are a great way to begin, refresh, or end any meal. Here's the first book of recipes for this glittering icy treat.
2004 New York City Marketplace is packed with ratings and reviews of New York City's best food and entertaining resources. Rating everything from bagel shops to beer specialists, caterers to cake decorators, prepared food places to pasta purveyors, this guide includes nearly 1,300 establishments, more than 60 lists and indexes and a bonus section for party sites.
Takes us on a gourmand and literary world tour of... chickens. Amusing and fascinating lore accompanies more than 70 new chicken and egg recipes from every corner of the globe. Delightful photographs showcase an astounding variety of country and ornamental chickens.
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.
2004 IACP Award Nominee for Health and Special Diet Category; "Sound nutrition is the cornerstone of any healthy lifestyle," writes Michel Stroot, and he should know. As the executive chef at southern California's famed Golden Door Spa, he has perfected the art of conscious cooking and nourishment and now shares over 150 of his unique and delicious recipes in Golden Door Cooks Light and Easy. The Golden Door Spa is one of America's most exclusive holistic wellness retreats, and the celebration of food-from garden to table-is a cornerstone of the spa's "simplicity is luxury" ideology.
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.
Joachim Splichal shares his culinary vision in PATINA COOKBOOK, which features more than 60 delicious recipes that blend classic European techniques with fresh California cuisine.
A beautifully illustrated guide to the univeral grain. The books opens with an introduction to the many different types of rice and the products made from it. Then, with a tour of the world, the recipe sections presents more than 200 easy-to-follow recipes in a mouth-watering display of the versatility of rice. Over 500 wonderful color photographs will help you explore and appreciate the amazing repertoire of this simple staple food.
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 Winner for Single Subject; 2004 IACP Award Nominee for Wine, Beer, or Spirits Category; We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines.
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.
The garden is the ideal setting for a party, whether it's a romantic dinner under a rose arbor, a relaxed lunch amid wildflowers, or a fun-filled child's birthday party in a vegetable patch. Suzy Bales presents eight distinctively themed get-togethers in Garden Parties, complete with tempting menus and clever ways of using the garden's natural beauty and bounty to enhance each theme.
2004 James Beard Award Nominee and 2004 IACP Award Nominee Edna Lewis—whose The Taste of Country Cooking has become an American classic—and Alabama-born chef Scott Peacock join forces in this remarkable collection of 225 recipes and reflections on Southern food. What makes this book unique is that it represents the blending of different styles of Southern cooking: Miss Lewis's Virginia country cooking and Scott's Alabama foods, liberally seasoned with Native American, Caribbean, and African influences, as well as neglected traditional recipes that the two cooks, in their years of research together, unearthed and made their own.
2004 IACP Award Winner for American Category; A journey to the source of some of the most tantalizing and delicious foods in the world--the 3,00 mile coastline stretching from Florida to Louisiana and on to Texas and the Yucatan. A recipes-filled, anecdote-rich road map to good times and great food, this volume conveys all the flavors and hospitality of the region. The 200 recipes, whether for classic dishes or innovative variations, can all be prepared easily by the home cook.
Now with a fresh new cover, the New Complete Coffee Book is filled to the brim on the world's favorite beverage. Covering the latest in the coffee craze, it includes dozens of recipes for every coffee drink imaginable, from the sternly efficient Espresso (the rocket fuel of coffees) to the indulgent Cappuccino Borgia Milkshake.
2004 IACP Award Nominee for Single Subject Category; James Beard Award-winning cookbook authors Linda and Fred Griffith have traveled the world collecting recipes that use nuts. Nutritious, flavorful, and satisfying, these recipes cover all courses and range from casual to sophisticated. They include Roasted Sweet Potato Soup with Walnut Relish, Thai Shrimp Noodle Salad with Peanut Sauce, Nucci's Chestnut Gnocchi, Peppered Pistachio-Crusted Leg of Lamb, Risotto with Prosciutto, Parmesan and Walnuts, Chocolate Black Walnut Pie, and many more.
From Susie Quick, the founding food editor and stylist of Real Simple magazine, a new approach to quick-and-easy cooking. This beautifully designed and lavishly illustrated book is filled with terrific recipes for cooks looking for ways to prepare stylish, satisfying meals even when time is short.
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
2004 James Beard Award Nominee for Writing & Reference; 2004 IACP Award Nominee for Literary/Food Writing Category; In this frank and witty memoir, world-renowned chef Jacques Pépin tells how he rose from a frightened thirteen-year-old apprentice in an Old World kitchen to an Emmy Award-winning TV superstar who continues to teach millions of Americans how to cook.
Crossing class and color lines, and spanning every state and variety of pie in the union (from Montana Huckleberry to Pennsylvania Shoo-Fly), the author discovered pie, real, homemade pie, has meaning for all of us. But in today's treadmill take-out world, our fast food nation, does pie still have a place? This book will entertain as it answers this question. And, it includes 25 recipes collected on this journey.
In At Blanchard's Table Melinda and Robert Blanchard share recipes, tips, and stories from their restaurant on the island of Anguilla and from years of entertaining at their home in Vermont, to which they return during the island's off-season.
2004 James Beard Award Nominee for Single Subject; An obsessive cornbread baker and eater, Jeremy has created 50 original recipes for everything from Carrotbread, Griddlecakes, and Indian Pudding to Curly Churros, Persimmon Coffee Cake, and Sour Cream Pie Crust. Jeremy offers tips on choosing the right pan, as well as description of various kinds of cornmeal and their origins.
2004 James Beard Award Nominee for International; Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean region. Chapters serve as extended introductions for 120 recipes that best make use of the staple ingredients of Mediterranean cuisine: salt, olives/olive oil, wine/vinegar, tomatoes/peppers, pork, seafood, and cheese/dairy products.
Maria Villegas reveals the last secret of professional food writers and photographers: the direct link between sensation and presentation. Put plainly, the colors of the foods on the table actually affect their taste. Each of the color sections in the book (yellow, green, beige, red, and white) includes a spectrum of recipes from appetizers to entrees, soups, and desserts all in the color "family." The menus here include more than 80 main dishes and 60 complementary dishes which can be grouped in different combinations.
Believe it or not, salsa beats ketchup as the number 1 condiment. It's number 1 for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over 60 irresistible ways to get those taste buds dancing, from traditional, tomato-based versions such as Roasted Poblano Chiles, Tomato and Avocado to Asian-inspired salsas such as Kimchee and Mango.
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.
The original “wraps”, tamales are a popular feature of Southwestern and Mexican cooking. Famed chefs Mark Miller (of Coyote Café), Stephan Pyles and John Sedlar offer classic and modern takes on the tamale, including countless variations of flavors. A delight for the eye and the palate, Tamales is the perfect book for Mexican food fanatics.
A completely revised and updated edition of the cookbook that set thestandard for entertaining, featuring new recipes and old favorites with allthe great taste, convenience, and ease of preparation that has made it the entertaining bible for more than 500,000 cooks.
We all know that stirring risotto in the kitchen while your guests are gossiping in the living room is no fun. That's why the recipes in The New Elegant but Easy Cookbook can be prepared in advance and refrigerated or frozen until your party. While sharing all-new recipes for delectable dishes like Chicken Breasts Stuffed with Goat Cheese, Mediterranean Couscous Salad, Michele's Corn Pudding, or an astonishing Prepare-Ahead Chocolate Soufflé, Burros and Levine have also included fifty favorites from the original cookbook, like Sherley's Parmesan Puffs, Baked Imperial Chicken, Green and Gold Squash, and Lois's Original Plum Torte (the most requested recipe ever reprinted in The New York Times).
To make your life even easier, the book has an ingredients list with mail-order sources and lists of recipes for specific needs and occasions. Best of all, there are ten foolproof menus, from an Old-Fashioned Casual Dinner for 6 to a Brunch for 16 to a Cocktail Party for 24, each with a shopping list and a two-week "countdown game plan" that will take the fear out of entertaining for even the first-time host.
2004 James Beard Award Winner for the General Category; The Quick Recipe is the result of thousands of hours of testing to determine the techniques that deliver big flavor in less time--all from scratch. Starting with building block recipes for basic quick cooking techniques such as sautéing, grilling, or stir-frying, the editors of Cook’s Illustrated developed more than 300 flavorful recipes. Each recipe requires less than 60 minutes (many less than 30) from ingredient prep and assembly through cooking and/or cooling, and most recipes require 10 or fewer ingredients.
2004 IACP Award Nominee for American Category; Marrying down-home practicality and urban flair, Tyler Florence--the charismatic host of Food Network's Food 911 and former chef at some of New York's trendiest restaurants--presents a hearty helping of his favorite recipes and shows how easy it is to create full-flavored, simple, yet elegant meals at home. The recipes here are organized by occasion, from intimate meals for two to casual dinners for friends, to brunches and outdoor bashes for a crowd.
2004 IACP Award Winner for Food Reference/Technical Category; Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers.
"Gin is both a vividly drawn excursion into the gin-soaked underworld of eighteenth-century London and a vivid recreation of an event which shaped our modern attitudes to alcohol: this is potent stuff."
Whether in the form of a passed hors d'oeuvre, canapé, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Paul Bertolli, the force behind Oliveto, one of California's most influential and respected restaurants, explores some of his best-loved foods through literary essays, stunning images, and more than 100 recipes. 2004 IACP Award Winner for Jane Grigson Award for Research and Presentation
Ever the innovator, Douglas Rodriguez was the first American chef to give ceviche the attention it deserves, creating such signature dishes as Spicy Shrimp Ceviche with Popcorn and the decadent Squid Ceviche in Black Ink Sauce. In The Great Ceviche Book, Rodriguez presents over 50 traditional and contemporary recipes, as well as extensive information on ingredient basics, food safety issues, and suggestions for pairing ceviche with other dishes.
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.
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
Diane Kochilas introduces the dazzling array of Greek meze and explores its rituals and traditions. From yogurt and eggplant dips to seafood delights to meatballs and kebabs, Meze features 80 simple dishes that can be enjoyed as appetizers or used to create a meal. Filled with dozens of color photographs, Meze adds Mediterranean flavor to any gathering.
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.
In Tom Valenti's Soups, Stews, & One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor that we've come to expect from a celebrated New York chef, without any of the fuss. Here are realistic recipes for the home cook--most made in a single vessel--all based on the fact that the right ingredients, left alone cooking in one pot with virtually no intervention from the cook, will steadily build glorious flavor. This is make-ahead food that gets better a day or two later, this is dinner party food, holiday food, food that's made on the weekend and savored throughout a busy week.
In this world of fast food, television, and video games, more children are eating too much and are not active enough: 1 in 4 kids are unhealthily overweight. Now, the experts who have helped thousands of children lead healthier lives have assembled the Trim Kids program. This is a unique plan providing a positive, safe initial approach to lifetime weight management. Each week, families practice proven ways to increase activity and exercises designed for their child's weight level; enjoy dozens of menu plans with nutritious, kid-tested recipes, and discover shopping lists and dining out tips?perfect for busy caregivers.
Bon Appétit monthly columnist and award-winning cookbook author Marie Simmons offers a complete reference work and cookbook on rice, the world’s most popular staple. Learn how to select the right type for every dish, as well as the best way to prepare and cook each kind. Also included are sauces to serve over rice, recipes for leftovers, and information on rice products such as rice flour, mochi, and sanko. With sections on "rice vocabulary," the history of rice, and alternative uses for the grain, this is not only a book of recipes but also a much-needed culinary resource.
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.
"The more successful you become, the further you are taken from the work that made you a success in the first place, from what it was you most loved doing.” And so Eric Ripert, the chef of Le Bernadin, New York’s Mecca of seafood, takes a sabbatical from his kitchen and embarks on a journey to Puerto Rico, the Napa Valley, the Long Island shore, and the Vermont countryside, to become once more a “cook” for himself and his entourage of friends. The journey allows Ripert to celebrate local and seasonal produce and experiment with techniques, such as fireplace roasting, not available in a restaurant kitchen. Along the way Ripert combines 150 luscious recipes with mini-tutorials on technique. The book is accompanied by reproductions of exuberant paintings by Ripert’s friend, Columbian artist Valentino Cortazar
Taking as his starting point 1796, the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations.
The latest in the best-selling Big Book series, The Big Book of Breakfasts starts the day right with over 280 recipes for every kind of breakfast food imaginable. It’s classic Maryana Vollstedt: every delicious dish is so easy to make you can hit the snooze button again and again.
Martin Yan, the master of Chinese cuisine, takes the culinary curious on a fantastic gustatory tour of the streets, shops, and restaurants of 11 of the world's most vibrant and rich ethnic enclaves: the neighborhoods called Chinatown. He introduces vendors, chefs, and home cooks who share their secrets in Honolulu, London, Macau, Melbourne, New York City, San Francisco, Singapore, Sydney, Toronto, Vancouver, B.C., and Yokahama.
Renowned for making food that looks gorgeous and tastes great yet minimal effort, Donna Hay's cookbooks have become international successes. Modern Classics follows a simple formula for each chapter. Chapters, including soups, salads, pastas, and pies, begin with a "basic" recipe. With step-by-step photos, cooks will be able to create increasingly sophisticated variations from this starter recipe.
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.
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.
Though diminutive, the amuse-bouche does many jobs: it opens up the palate, it showcases the level of culinary sophistication to come, and—most importantly—it welcomes the diner, introducing them to the chef, and opens them up to the more elaborate experience of the meal. From complex, avant garde small bites to classics, amuse bouche are a fixture of fine dining, and increasingly popular among upscale casual restaurants that emphasize hospitality. With this aptly named little savor of a cookbook, Rick Tramonto, celebrated executive chef/partner of Chicago's TRU, shares the secret of his delicate, delicious amuses with a mainstream audience.
2003 James Beard Award Winner - Photography Category; Diane Forley shows how to build a dish--and a menu--from the vegetable on up in this innovative cookbook that looks at flavors through a botanical prism.
Ina Garten knows that the best meals are those where friends are so comfortable they feel like family--and family members feel so much more special. With that in mind, she has assembled yet another outstanding collection of beloved recipes that are easy to make and will delight everyone. With wonderful photos of Ina cooking in her home, as well as helpful menu suggestions and practical shopping tips, the volume is today's must-have guide to making everyday meals elegantly simple, and entertaining as warm and inviting as a family meal.
In Caviar, Inga Saffron tells, for the first time, the story of how virgin eggs of the prehistoric-looking sturgeon were transformed from a humble peasant food into a czar's delicacy--and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became a culinary extravagance, while taking readers on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe River in Europe, and the Hudson and Delaware Rivers in the United States. Saffron describes how the complex caviar industry has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity.
Miraval Spa is ranked the number one spa in the country for its incredible food, thanks to world-class chef Cary Neff, who designed Miraval's Conscious Cuisine . When they find out they don't have to sacrifice flavor and choice, Miraval guests flock to Chef Neff's cooking classes and have been begging him for years to write his cookbook--at long last, here it is!
Dale DeGroff, a superstar among bartenders, offers the most upscale, informative entertaining cocktail book yet, with 500 recipes, tempting color photos, and the wit and wisdom born of years behind the world's most inviting bars.
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.
The author of Great Wine Made Simple takes the mystery out of pairing food with wine and makes it easy to choose the best wines to accompany everything from barbecue to rack of lamb. Hundreds of wine and food pairing suggestions are highlighted by superb wine-friendly recipes.
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.
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.
In 1990 Nicola Perry, former tea lady at the London Stock Exchange, started living her dream. She found a storefront and opened Tea & Sympathy, an authentic amalgamation of English tea shop, mum's kitchen, and working man's cafe right in the heart of New York. Anita Naughton was one of her first waitresses, and from day one she kept an anecdotal record of the place, encapsulating the charm, flavor, and enigmatic patrons that are the atmosphere of the restaurant. Together they have created a colorful biography spanning the first decade of this landmark eatery. Complete with 60 recipes and photos of food and popular visitors, this is a quintessential taste of England ready to take home.
In response to a growing movement to classify Australian wine in more regional terms, this "geography" of wine looks at Australia's wine regions and subregions-from Victoria, Tasmania, and South Australia to New South Wales, Western Australia, and Queensland. Encyclopedic in scope, this book will help wine enthusiasts understand the unique qualities of Australian wines and discover the country's many vineyards, both large and small.
2003 IACP Award Winner International Category; 1,000 Indian Recipes enables home cooks to recreate the authentic flavors of India in their own kitchens. Complete with guidelines for finding ingredients, this book provides recipes for vegetarian and nonvegetarian entries, seasoning blends, chutneys, rice dishes, breads, desserts, and much more.
Jeffrey Nathan is the star of PBS's popular kosher cooking show, New Jewish Cuisine, and chef at Abigael's restaurant in New York. In Adventures in Jewish Cooking, he offers sophisticated, great-tasting kosher dishes that reflect his belief that, while Jewish dietary laws haven't changed in 3,000 years, today's tastes and eating styles demand a new approach in the kitchen.
Nigel Slater has won the admiration, hearts, and palates of the British cooking world. His irreverent and irresistible approach to preparing great meals with ease and imagination is sure to make a splash on this side of the Atlantic.
Asian Sauces and Marinades is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying.
From starters to puddings, a delicious selection of recipes using the best of Irish ingredients is presented in this cookbook of traditional Irish cooking. The recipes are practical, easy, and quick to prepare. The recipes use the best, most loved Irish food ingredients, such as succulent salmon, nutty brown flour, and creamy cheeses. The recipes are accompanied by drawings and fascinating stories of Irish folklore and legends.
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.
2003 James Beard Award Winner! Mediterranean Category; His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine.
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.
During the heady glory days of haute cuisine in the 1970s, gourmands from around the world dined at fine restaurants in Paris, Lyons, Roanne, and other parts of France. Yet another illustrious culinary destination was located in a renovated town hall in a village outside of Lausanne, Switzerland, where Frédy Girardet was creating sublime French cuisine to international acclaim, earning three Michelin stars. Chef Girardet entered semiretirement in 1996, and now, 20 years after the publication of his landmark first cookbook, the eagerly anticipated second book has arrived. Over 100 classic recipes are presented, including signature dishes with such classic Girardet ingredients as foie gras, truffles, and citrus.
2003 IACP Award Winner - General Category; From Michael Chiarello, author of The Tra Vigne Cookbook, comes a collection of recipes on his favorite subject-and the favorite subject of home cooks everywhere-preparing meals for family and friends. These treasured recipes marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the Wine Country. Each outhwatering dish-such as Tuscan Shrimp with White Beans, Chicken with Rosemary and Lemon Salt, and Italian Fruit Salad with Sta Bene Honey Zabaglione-is sophisticated, yet simple to prepare.
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.
In France, you are what you eat, and no one knows this better than Mort Rosenblum. Here, this internationally acclaimed journalist and James Beard Award-winning food writer for his last book, Olives, applies his superb nose for news and fine fare to the food-drenched culture of a country that takes its cuisine as seriously as its politics.
Over 200 of the best regional recipes are presented in an easy-to-follow, step-by-step format, so you can sample the food that you love and learn the secrets and skills of preparing authentic Maryland crab cakes, Boston brown bread, Californian salad or Chicago pizza.
From Korean short ribs and Indian tandoori chicken to Japanese yakitori and Vietnamese Beef Salad, Asian grilled foods have become American favorites. In this follow-up to her acclaimed Cracking the Coconut, Su-Mei Yu--owner of Saffron restaurant, known for its Thai-styled grilled chicken--brings the techniques and cuisine of Asia to American Barbecues.
Alice Waters and her legendary Chez Panisse restaurant have inspired a remarkable series of cookbooks, including the bestselling Chez Panisse Vegetables, winner of a James Beard Cookbook Award. In the same tradition, Chez Panisse Fruit is organized alphabetically, from apples to raspberries to strawberries, and includes helpful information on selecting, storing, and preparing each luscious ingredient. Imaginative yet simple, the recipes reflect the bold, natural spirit of Chez Panisse.
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.
Prepare to be seduced by this collection of dynamic recipes from the nationally acclaimed cuisine of award-winning chef Douglas Rodriguez. Dubbed "Nuevo Latino," at his fabulously popular Manhattan restaurant "Patria," Rodriguez's cuisine celebrates unexplored ingredients and weaves a tapestry of flavors from Latin America and the Caribbean.
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.
In the growing Mario Batali restaurant empire, Babbo remains the jewel in the crown and one of the hottest reservations in town. Here, the Babbo experience is re-created. In addition to the abundant recipes, there are seasonal menus and sidebars that illuminate the small details setting Babbo apart, from the way they prime the wine glasses to the fresh, local ingredients that are the basis of the restaurant's unforgettable dishes.
James Villas stumbled into his forty year long career while escaping from the rain. Interested in food, but not as a career, he ducked into the Hôtel de la Côte d’Or during the reign of celebrated chef Alexandre Dumaine. Dumaine took Villas under his wing, for a moment. In Between Bites, Villas recounts his lifelong journey through the culinary world. He examines the importance of meeting and befriending culinary greats such as Alexandre Dumaine, Craig Claiborne, Paul Bocuse, Paula Wolfert, and many more. Villas exposes little known aspects of people in the food industry that everyone thought they knew. His telling of MFK Fisher’s personal instruction on the correct way to vomit is particularly juicy, as are his questionable activities with James Beard in bars in Midtown Manhattan. Villas’ odyssey would be incomplete without the recipes from critical moments of his life. From Coq au Vin with chicken’s blood to his mother’s strawberry preserves, each recipe is simple and produces stellar results. Read this book and experience the culinary revolution witnessed over the past forty years through James Villas’ eyes.
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.
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.
Jay McInerney's wine column for Conde Nast House & Garden is widely read for his acerbic wit, irreverent tone, and bountiful hilarious anecdotes. He writes with flair and brutal honesty as he discusses the grapes, vintages, regions, myths, and personalities that inhabit the wine world. He peppers his down-to-earth advice with vivid description and hilarious asides.
This beautifully illustrated and comprehensive work gives a geographical organization to the understanding and selection of Italian Wines. It can serve as an Italian Wine Atlas and travel guide as well as a wine selection handbook. At once, it is easy to learn of the best wines of each region and the best values as well.
Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sauteed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.
Davis, author of Foie Gras and Cook Something, draws on his Ashkenazi (European Jewish) heritage and family recipes to produce The Mensch Chef. The recipes include familiar Jewish fare like his hearty Chicken Soup and Matzo Balls, Basic Brisket and Gefilte Fish. Several traditional recipes are given tasty new twists, from the slight citric bite of the sweet Apple-Orange Lokshen Kugel to the Baked Fish in Sweet-and-Sour Sauce. Some dishes, like the robust Hummus and the healthy Carrot and Raisin Salad, are more modern Israeli than Old Country, but are growing popular at Jewish tables. The kosher status of each recipe meat, dairy, pareve, or pesadich is indicated, and where appropriate Davis provides alternative versions of recipes that take dietary laws into account. The Pareve Rugelach, for instance, are made with Sweet Chicken Schmaltz and peanut oil instead of dairy products so that they can be eaten after a meat meal. Kosher regulations, ingredients, and tools are all covered in the introduction. Davis's borscht-belt wit spices up the recipes, as do historical tidbits and quick, troubleshooting bits of advice on everything from "How do I grate an onion?" to "Instead of pancakes I made a mess!" This well-written, appealing cookbook will tempt nostalgic Jews and culinary tourists alike.
2003 IACP Award Winner - Bread and Baking Category; Flavor is the very essence of fine baking, the source of wonderful tastes and aromas that tempt the palate and delight the senses. In this volume, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness. This book reveals concepts and techniques for using eighteen basic ingredients--including chocolate, vanilla, apricot, and lemon--to "pyramid" flavor, layer by delicious layer.
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.
Pop this open for your next celebration, whether it's a late night back of the house party or a toast to successful holiday season service. This handy pocket edition of Tom Stevenson’s guide to Champagne covers the basics of how sparkling wine is made, how to store and serve sparkling wines, and includes a helpful list of styles, basic divisions of sweetness, vintage and non-vintage, grape varieties, color and degree of mousse (bubbly foam). An ideal gift for the bubbly-imbiber in your life.
As a chef, Jody Adams spends most evenings at her restaurant, but on nights and weekends off, she treasures cooking for family and friends. Here are favorite dishes she prepares at home. Inspired by New England ingredients and her gastronomic forays throughout Europe, Adams' food--simple soups, seasonal salads, and satisfying main courses--is happy and hearty.
From the critically acclaimed Beer Hunter, comes this award-winning classic, with entirely updated information on two new beer styles (Leipzig Gose and Helles), American ales, Lambics and fruit beers, wheat beers, international ales, porters and stouts, lagers and specialty brews. Also features a recipe section highlighting foods that complement beer.
Master baker Peter Reinhart brings his role as instructor at Johnson & Wales to the greater bread-baking audience with this seminal work on the art and science of great bread. Since his last breakthrough bread book, Crust&Crumb, Reinhart has revisited the basic practices of bread baking, finding inspiration for this current work in the oldest bakeries of France and the ovens of his own instructional kitchens. Besides a thorough introduction to the world of bread, including a discussion of techniques and best practices, Reinhart precedes the recipes with his twelve-step bread baking process, or “twelve stages of bread,” wherein the reader learns both the technique and rationale for bread’s elaborated production. Trying to convey as much the intuitive “feel” for bread baking as a respect for the science, Reinhart engages the reader’s curiosity with as many explanations as recipes. The result is an ode to and explication of the culinary miracle that is bread.
From the author of Ultimate A-to-Z Bar Guide comes this all-encompassing guide to every kind of non-alcoholic drink.
The most complete book of its kind, The Ultimate Liquor-Free Drink Guide offers a refreshing oasis for the millions of readers who prefer zero proof but are tired of being relegated to seltzer and lime. In her thorough, accessible style, Sharon Tyler Herbst presents a delicious array of beverage alternatives, covering 325 non-alcoholic drinks with authority and verve.
Featuring tips on glassware, measurements, and ingredients, The Ultimate Liquor-Free Drink Guide gives readers every detail they need to know for mixing perfect drinks year-round. In winter months, snuggle up with homemade egg-nog, Hot White Chocolate, or Spiced Cream Tea. Warmer weather invites Watermelon Whirl, trendy Bubble Tea, Iced Cafe Creme Brulee, as well as a host of spritzers, shakes, and ades. Herbst even includes a chapter on energizing nutrition boosters. Virgin versions of popular bar drinks are covered, ranging from zesty Sangrita to soothing Mint Julep Tea. For anyone seeking a boost without the booze, there's never been a better book.
America's most esteemed culinary instructor, James Beard, shares his winning ways with chicken, turkey, goose, duck and wild game. An essential for home cooks of all levels, this classic guide, part of the James Beard Library of Great American Cooking, contains tips, preparation and cooking techniques for a delicious variety of poultry and game birds, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard's recipes are elegant, simple and timeless; sure to resonate with a whole new generation of cooks.
More than just a collection of recipes, this beautifully photographed book take you inside the entire 2002 season of the America's Test Kitchen series. You will meet the cast–through photographs, bios, and quotes from each member–and will follow the America's Test kitchen process, as Christopher Kimball and the rest of the cast identify a common cooking problem and then test dozens of variations to come up with the best methods for preparing recipes.
Donna Hay gives cooks of all levels the confidence to create stylish meals on short notice. Apply Donna's signature style for turning pantry basics into spectacular meals. Like her previous cookbooks, recipes are streamlined from start to finish. Ingredient lists are short. Quick cooking techniques are simple.
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.
Gourmands have a long-standing love affair with the elegant and sublime flavors of caviar, truffles, and foie gras–it's a passion derived of good taste and an appreciation for the finer things in life. The intoxicating aroma of roasted truffles, the rich velvety taste of seared foie gras, Caspian caviar savored with a delicate slice of brioche–these luxurious ingredients create a dazzling orchestra for the senses. And now, author Katherine Alford reveals how easy it is to infuse your cooking with three of the most revered delicacies in haute cuisine.
First published in 1933, this classic remains the gold standard for books on the five-centuries-old tea ceremony. Illustrated with traditional drawings of furniture and utensils, tearoom architecture, garden design, floor and ground plans, and beautiful black and white photographs of famous tea bowls, teahouses, and gardens, this volume will enlighten the reader to the intimate aspects of ancient Japanese history, philosophy, and culture.
From the trendiest destination restaurants to home kitchens all over the country, the popularity of chocolate cake never wanes. Now virtually every favorite rendition of this beloved dessert is available in one luscious cookbook. Join noted author and pastry chef Michele Urvater as she reveals the secrets of creating cakes that live up to your richest fantasies.
Four-star chef Gray Kunz and food writer Peter Kaminsky have teamed up to create a different kind of cookbook–showing how anyone can think like a chef and create four-star meals at home.
Simple and perfect, macaroni and cheese can be credited with spearheading today's comfort-food revolution. This timeless dish is reassuring and familiar, yet with the addition of a bit of truffle butter or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection such well-known chefs as Bobby Flay, Charlie Palmer, Rick Bayless, and Katy Sparks share with us their favorite recipes, some from childhood, some from their restaurant menus.
Forty years ago Mastering the Art of French Cooking ignited America's passion for good food, and brought that food into our homes. It remains as essential today as it was then--a great teaching cookbook and the preeminent French cookbook for the American kitchen.
Culinary Institute of America's guide for both professionals and the public thoroughly covers wine making and tasting; wines of the new and old worlds; wine, food and health; and service, storing and purchasing.
2001 IACP Cookbook of the Year; This professional-quality, 704-page reference was singled out by the International Association of Culinary Professionals as the best cookbook of the year, in addition to being chosen as the best book of its category (Bread, Other Baking and Sweets).
The companion book to a new 26-part public television series debuting in the fall of 2001. A fabulous book for people who love to cook! To Jacques Pepin, every meal is a celebration. And his delight in creating delicious offerings for family and friends is contagious as he shares the secrets of meals he has prepared over the years for holidays, special occasions, and family gatherings.
Nobu Matsuhisa needs little introduction. With his multinational and ever expanding empire of 13 restaurants in the United States, Italy, France and Japan he has become the most talked-about restaurateur of recent years and arguably the world's greatest sushi chef. In Nobu: The Cookbook–his first cookbook in any language–Nobu reveals the secrets to his food and indeed the essence of all Japanese cuisine: the art of using very simple techniques to bring out the latent flavors in the very best ingredients that the world's seas have to offer.
This lush volume is destined to become the gold standard in Indian cookbooks. Recipes feature authentic, often unusual dishes and are accompanied by lyrical descriptions of locales, legends, and history. Sure to please any connoisseur, this delightful cookbook celebrates a great world cuisine, one that is inseparable from its people and its past.
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.
Tea is hot and getting hotter. In this cookbook, no leaf is left unturned. Discover the wide variety of teas that are available and their myriad health benefits, as well as over 50 recipes for cooking with tea: beverages, savories, and delectable sweets.
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 Festive Food of Ireland explores the timeless themes and recipes of Ireland's past, and the result is a year full of celebrations and culinary delights. With over 50 recipes, Darina Allen presents the full range of traditional. Irish holiday fare. Celebrate St. Bridget's Day with Boxty Pancakes and May Day with Poached Salmon and Irish Butter Sauce.
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.
"This is a seminal work, and like no other. Jacques Pépin is not only a renowned chef, a foremost authority on French cuisine, and a great teacher; also, as all of us know who have seen him in action, he is truly a master technician. For us to have all this information in our hands, fully illustrated and explained, is indeed a treasure." -Julia Child
From the people who grow the grapes and create the wines to the variety of winery architecture and unrivaled vistas that distinguish the land, Napa Valley offers a personal and stunning look at the places, people, and events that have shaped this now-famous region. Without a doubt, O’Rear’s collection is the most original and comprehensive treasury ever assembled on Napa Valley.
An extraordinary culinary and historical tour, this comprehensive, beautifully evocative cookbook draws a lovely, detailed portrait of a culture in which food is revered for nourishment, necessity, and pleasure. Covering everything from the rich mountain cooking of Epirus, Roumeli, and Thessaly, to the inventive cuisine of the sparse, dry Greek isle, The Glorious Foods of Greece offers more than 400 recipes drawn from generations of Greek cooking that use every native ingredient––including fowl, grains, cheese, greens, seafood, grapes, and olives--that can be prepared by home cooks.
New paperback edition of the classic. Auguste Escoffier was the "King of Chefs and Chef of Kings," a founder of London's famed Savoy Hotel, and probably the greatest cook of all time. Among the sublime tastes elegantly presented here: Hot Lobster Mousse; Chestnut Croquettes; and Meringue with Custard Cream. A complete cooking course in one volume!
The Gourmet Garage started as a supplier of fresh and exotic ingredients to the chefs and restaurateurs of New York, then became a leading retailing legend when it opened its doors to the public in 1993. Now, award-winning cookbook authors Sheryl and Mel London and the experts of the Gourmet Garage show you how to select from the dizzying array of ingredients, transforming them into simple, healthful, wonderful meals in your own kitchen.
In this stunning book, Ina celebrates a relaxed and innovative style of entertaining that is as much of a joy for the host and hostess as it is for the guests. Arranged by season, Ina's 16 parties are more about assembling food than about cooking for hours.
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.
From one of the world's leading cooking schools, expert advice and professional secrets to buying, storing, serving and drinking wine for the everyday wine lover. The book also includes a behind-the-scenes look at winemaking, building a well-balanced wine collection, and practical advice on investing wine.
Offering comprehensive guidance on the essential elements of the recipe-writing art, this useful reference provides complete and proven guidelines for recipe testing and writing, from format, syntax, spelling, and terminology to weights and measurements, and presentation.
Jacques Pépin, America's favorite French chef, makes your cooking easier with 150 timesaving recipes.
Gathered during years of travel and conversations with cooks, the recipes reflect intriguing differences and similarities in chicken soups the world over. And yes, the whole world does love chicken soup; almost all cultures regard it as a truly nurturing food of fragrant comfort and homey warmth.
Grouped geographically, the recipes range from the classic clear and golden Jewish soup of Eastern Europe to a creamy rose- colored Shorabit Addas, or Arabian Red Lentil Soup with Chicken; from hearty New England Chicken and Corn Chowder to a fiery Chicken Pepper Pot Soup and a lusty Italian Green Minnestrone with Chicken and Pesto. And the author also includes instructions for making dumplings, won-tons, noodles of many nations, and appetizing garnishes.
More than just a cookbook, this wonderful volume offers charming chicken soup ancedotes from such diverse personalities as Ed Koch, Geoffrey Beene, Yasir Arafat and Nell Newman, daughter of screen idol Paul Newman, who divulges her father's chicken soup habits and describes his favorite recipe.
"When it comes to cooking, there are twelve seasons," says world-class chef Alfred Portale, and at his Gotham Bar and Grill restaurant, the menu changes every four weeks. Using only the freshest ingredients as they come into their prime, his approach is finely attuned to the changing rhythms of our lives and the way our focus changes from month to month.
This beautifully illustrated, ultrasophisticated cookbook is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread's other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes which range from the whimsical (Raisin Brioche, Red Pepper Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagles and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread.
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".
Perhaps one of the best-known purveyors and practitioners of everything sausage, Bruce Aidells brings his intimate knowledge of the world of cased and seasoned meats to the home cook. From the introduction on, Aidell’s sausage-philosophy bases itself in the myriad ethnic cuisines transplanted to modern America. With the historic influx of cultures and culinary traditions, the variety and availability of quality sausage has only expanded. Aidell provides the finishing touch, bringing sausage-making techniques, with casing, grinding, and seasoning options, to the home kitchen. The second half of the book is entirely devoted to recipes with sausage, where homemade sausage can go on a test run in any number of well-crafted, regional recipes.
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.
There could be no more festive way to introduce Jewish children to their Jewish heritage than through the food associated with the holidays. And no better person to do it than Joan Nathan, whose great enthusiasm and knowledge have gained her a national reputation as the maven of the Jewish kitchen.
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.
The first comprehensive and social history of coffee, which describes how coffee has dominated and molded the economies, politics and social structures of entire countries. Pendergrast's scrupulously researched and lively anecdotal history provides a window thorough which to view broader themes of modern-day media and marketing, the rise of mass production, colonialism, women's issues and international commodity schemes.
In this delightfully visual book, author Enrique Martinez Limon takes the reader on a fascinating anecdotal journey through the history of tequila, providing complete information about how it is produced and descriptions of its legends, heroes, songs, and artistic manifestations. In addition, there are recipes for tequila-based cocktails and for dishes using tequila, as well as professional ratings of more than a hundred brands.
This books is a lively course from an expert teacher, grounded deeply in the fundamentals and enriched with passionate opinions, asides, tips, anecdotes, definitions, glossaries, illustrations, maps, charts and wine labels—everything, in fact but the actual bottle of wine itself. Beginning with the basics of mastering wine—how to taste with focus and build a wine-tasting memory, understanding the subtle interplay of variety, vineyard and vintner and demystifying the issue of vintages—it covers the essentials.
This is truly a definitive work that explores the history, the politics, religion, culture, climatic changes, fashion and social phenomena that have impacted on wine developments around the world. Richly illustrated with hundreds of historic photographs, this is a book that will entertain and inform any wine enthusiast or history buff.
The most comprehensive and authoritative guide to all the wine producing areas in France with tastings from every single appellation and attention to the best growers in each region from Burgundy and Loire, the Rhone and Champagne, Alsace, the Jura and Savoie, Provance, Languedoc-Roussillon and of course, Bordeaux.
Mark Strausman's restaurant Campagna is hailed as one of the best Italian restaurants in New York. The menu offers simple but delicious country-style Italian cooking in a warm and inviting atmosphere. Although the author was trained in the kitchens of Europe, he's also a family man, so he knows how home cooks really cook-and this is a cookbook written just for home cooks. There are chapters on quick-cooking and one-pot recipes for day-to-day cooking, and slow-cooking recipes for the weekends.
Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading. This informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals shows what it takes to make it in the world of food, and helps answer such questions as: What are the first steps in opening up a restaurant? What can I expect if I make a mid-life career change?
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.
This cookbook, Keller's first, is as satisfying as a French Laundry meal, a series of small, highly refined, intensely focused courses. 150 recipes an more than 200 photographs Keller's wit and whimsy find expression in unique recipes (and titles) such as lobster-filled crepes with a carrot emulsion sauce, topped with a pea shoot salad dressed lightly with lemon-infused oil ("Peas and Carrots"), or sauteed monkfish tail with braised ox tails, salsify, and crepes ("Surf and Turf").
Here are fifty original recipes for the traditional baked goods associated with the major holidays--challah for Shabbat, hamantashen for Purim, macaroons and matzah for Passover, jelly doughnuts for Chanukah--as well as delicious and exotic alternatives from around the world: Yemenite kubbanah, Turkish boyos, German schnecken, Russian babka, Hungarian strudel, Parisian pletzel, Mexican banana cake, Syrian ka'ak. But why wait for the holidays? Along with challah, bialys, and bagels, you will want to bake and enjoy all of these cakes and breads with your family and friends throughout the year.
The founder of the renowned TomatoFest celebration provides a juicy delight of a book that gives history and cultivation information for such sweet delights as Radiator Charlie's Mortgage Lifter.
Award-winning author and chef Rozanne Gold has brought together a unique collection of recipes that maximize flavor by eliminating extraneous ingredients...Every recipe distilled to save time, intensify flavor, and enhance the beauty of food...
Yes, you CAN eat gold and Nan Lyons writes delightful of those who have. So join the celebration and invite a friend. The author unmasks junk-food junkies, gleefully revealing both what genuine royals and Hollywood princes and princes really eat---thus finding soul mates for anyone who ever polished off a midnight pint of ice cream. This book is the perfect gift for anyone who enjoys food.
"A lifetime is not long enough to enjoy all the marvelous books that have been written about food and cooking," say Susan Wyler and Michael McLaughlin. But their trenchant, trustworthy index detailing five hundred great books for cooks will certainly help you choose from the most appetizing selection. Here are cookbooks of every variety.
If you're an experienced chef, a novice cook wishing to explore new worlds of cuisine, or even a stranger to your own kitchen, Great Books for Cooks will fire you with new culinary zest. Finding the right cookbook can make all the difference.
Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Jancis Robinson share her lifelong romance with wine and its attendant pleasures--gastronomic, scenic, cultural, and social.
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.
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.
For more than twenty years, Barefoot Contessa, the acclaimed specialty food store, has been cooking and baking extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.
Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. Try Braised Duck with Tangerine Peel and Sweet Potato as a cure for high blood pressure. Baked Black Bean Shrimp might be just the dish to get you over that bout of depression. Simonds presents the ailing reader with concoctions to relieve everything from hangovers to frostbite.
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.
From collard greens to pound cake, real soul food at its best. 125+ recipes from world-famous Harlem restaurateur.
To a large degree, the quality of what we eat determines our health, and many cultures understand that food is the best medicine for what ails us. Arranged alphabetically, fully cross-referenced and indexed, and illustrated with line drawings, The New Whole Foods Encyclopedia provides information on how to select, prepare, store, and use medicinally more than 1,000 common and uncommon whole foods, from acorn to zucchini and aduki (a healthful Japanese bean) to zapote (a tropical fruit). Sidebar anecdotes, unique recipes, historical background, and a complete glossary of terms also contribute to the book's modern, user-friendly format.
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
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.
Come and join Teresa Barrenechea on a culinary expedition to the Basque Country.
The 130 recipes included here are authentic, taken from daily life in the Basque Country and recognizable by old and young alike.
These dishes are easy to make even for an inexperienced cookThe recipies are also uncomplicated and could be included in the daily
menus of any household. During the journey through The Basque Table several stops are made. The first is pinchos,
the Basque version of tapas; next you will explore the wonderful world of Basque sauces, simple but exquisite fish and meat preparations,
and also more sophisticated dishes for special occasions. Vegetable dishes and desserts, uncomplicated and deliciou.
Are you ready?
Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare. Now Hay Day presents 250 of the recipes that keep its customers coming back. 2-color throughout.
Long celebrated for its beauty and rich cultural history, the Hudson River Valley, with its magnificent waterways and mountains, once inspired the early Indian and American settlers as well as the Roosevelts and Vanderbilts. In his stunning culinary debut, Chef Waldy Malouf provides more than 200 recipes that embrace the region's extraordinary variety of produce, game, fish, and dairy products.
By adding over 50 new recipes, Nathan has improved and expanded what is already considered the classic Jewish cookbook. Featuring recipes from around the world--Italy, Mexico, Algeria, and Russia, to name a few--this is the most complete collection of specific dishes for the eight major holidays, the Sabbath, and all special occasions in the life of a Jewish family.
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.
Based on only three ingredients per recipe, Menu Cookbok is designed to streamline complex lives in stylish good taste. Recipe 1-2-3 helped launch a new movement in cooking: it stressed pairing down the elements in a dish in order to achieve depth and flavor based on three superb, perfectly cooked ingredients. More than 260 recipes reflect the new world tapestry of food and ingredients, drawn from Gold's vast international cooking experience.
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.
Filled with more than 125 recipes, 200 glorious, full-page photographs, and wonderful narrative vignettes, this rich, seasonal celebration of the Italian countryside is as much a travelogue as it is a cookbook. The authors collect the culinary wisdom of cooks from all parts of Italy, offering in the process a delightful glimpse of the country's culture and ambience.
Emeril's TV Dinners is another stellar cookbook from master chef and television star Emeril Lagasse.Included are 150 of Emeril's favorite recipes from his award-winning shows. But this cookbook isn't simply a revisit to some old television shows; this is vintage Emeril--great recipes from one of America's best chefs.
Interested in terrific food? Good. The first thing to do is buy this book. Then clear your calendar for the next 150 days. At a recipe a day, that's how long it will take to go from cover to cover. Your old life? Buy this book and kiss your old life goodbye. You won't regret it.
Much more than a cookbook--though it does contain over 300 recipes--this entertaining volume is also a history of the Jewish people through their food. Nathan introduces both people and food in a preface that discusses dietary laws, Jewish holidays, Jewish immigration to the U.S., and the impact of Jews--and their food--on American culture. With every recipe comes an original story or a reprint of an article or a personal vignette that intrigues and/or edifies. For instance, the recipe for falafel appears complete with a profile of Moshe, owner of the best falafel pushcart in New York City. There are also lots of photos, both modern and historic. A number-one choice for cookery collections, but make sure history buffs can find it, too.
Beautifully rejacketed. Understated elegance for home cooks in 100 plus impeccable recipes from New York's only four-star seafood restaurant. Thirty of the famous desserts are here, too. Adapted for home kitchens, all of the selections in the Le Bernardin Cookbook can be prepared with a minimum of fuss, and many of them feature Gilbert Le Coze's simple, delicate herb-infused vinaigrettes and nages.
Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of New York's much-loved Pó restaurant, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. Now, for the first time, more than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavors and spirit of Italy.
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.
...A celebration of country living sprinkled with irresistible recipes, reminiscences, and bits of timeless folk wisdom. There are more than one hundred classic recipes handed down in the Hutchen's farmhouse kitchen. From "Moist and Crunchy Fried Chicken and Gravy" and "Green Beans Country Style" to "Sweet Cherry Dumplings" and "Get You a Husband¹ Apple Pie," these mouthwatering favorites bring back the sweet and savory pleasures of country cooking for any occasion and every season.
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 salad-and-dressing lover's treasury of easy, creative, and dynamic salads and dressings includes simple tossed salads, all-vegetable creations, and substantial entrees, as well as information on choosing and cleaning greens and on dozens of non-salad uses for dressings.
After a privileged upbringing in Beverly Hills Fred Astaire's daughter Ava and her family moved to a 200-year-old farmhouse on the Irish coast. Here she discovered the joys of cooking as well as the countless pleasures of growing flowers and vegetables in her seaside garden. Ava's wide-ranging recipes and inventive decorating ideas have been shaped by this bountiful produce, and by the wild foods she gathers from the surrounding countryside and nearby ocean. Memorable parties and holiday celebrations-with Hollywood stars and local friends alike-are recorded alongside the easy-to-follow recipes.
Ballymaloe Seasons offfers more than 125 recipes for classic Irish dishes that reflect the fertility and diversity of Ballymaloe's gardens. Ballymaloe Seasons focuses on creative new ways to prepare and present meals, while inspiring readers to grow, harvest, and delight in good produce.
A star chef turns his formidable culinary talents to a new collection of dishes that are all family-sized, use easy-to-find ingredients, feature easy-to-follow directions, and provide information on cooking in advance. 45 color illustrations. 30 photos.
The unpretentious Venice haunt, offers this wonderful cookbook with 72 recipes for irresistible dishes, such as Chicken with Caramelized Apples and Calvados, and 50 other quirky portraits of the restaurant's patrons.
The perfect little directory for the "connected" traveler--someone who uses e-mail and the Internet while on the road--"Cybercafes" lists the top 25 Web travel links and 500 cybercafes worldwide where people can connect. Illustrations, maps & charts.
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.
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.
It's time to celebrate Christmas the Creole way: Corn Cakes with Caviar, Sugarcane Baked Ham with Spiced Apples and Pears, Jiffy Pop Firecracker Shrimp --these are the dishes guaranteed to make your holiday season festive. In addition to great appetizers, entrees, and desserts, Emeril includes some terrific stocking stuffer ideas--everything from his Homemade Worcestershire Sauce to a delectable recipe for Orange Pralines that are so good you might just decide to keep them for yourself.
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.
There are over 160 recipes in this book--for everything from cocktails and sunset snacks (Machete Colada, Calypso Calamari) to soups (White Bean, Chorizo, and Collard Greens Caldo; Cracked-Hacked Conch Chowder with Saffron, Coconut, and Oranges) and seviches, salads, and paellas. Norman's fish fare is unforgettable--Rhum and Pepper-Painted Grouper, Grilled Florida Spiny Lobster with a Spicy Cumin Seed Drizzle, Yuca-Crusted Florida Striped Bass--and his recipes for birds, such as Roasted Stuffed Game Hen with Pearl Onions and Sherry, are breathtaking. And then there are Our Just Desserts: A Cubano Bread Pudding Brûlée, Havana Bananas with Barbados Rhum, a Stirfry of Exotic Tropical Fruits in Aromatic Spiced Crêpes.
"The purpose of this book is not to document the latest fashion in food, or to dazzle people with food based on a school of archictecture, but to illustrate that everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food." Recipes include Roasted Chanterelle Salad, Duck Confit and Cannellini Bean Ravioli with Port Wine Sauce; Chess Pie to Chocolate Chip Cookies.
The star of two cooking shows on the Television Food Network presents more than 125 recipes for mouthwatering meat, poultry, and fish dishes, as well as soups and salads that can be prepared partially or completely on the grill.
Chris Schlesinger and "Doc" Willoughby, authors of the bestselling The Thrill of the Grill, are back with even more innovative and inspired everyday and exotic recipes and techniques for grilling great food. This time they've gone heavy on the lighter fare, with more vegetables, more seafood, more pasta, and more surprisingly grillable fruit. color insert.
Over 175 recipes. Buffets are America's favorite way to entertain, and who better to write the definitive-in fact, the only-book on the subject than Carol Peck? The Buffet Book is filled with reasssuring, practical advice about every detail of buffet entertaining, and includes advance prepararion tips throughout.
Florida chef Norman Van Aken is famous for the way he weds the Florida style with other "sun-drenched" cuisines, especially light and healthy Mediterranean and vibrant Southwestern/Latin American dishes. Here he provides 200 recipes which will help home cooks master this glorious cooking style with ease. of color photos.
Using Cooking Without Recipes, readers can learn to make cooking easier, more economical, and just plain fun by turning every meals into a personal and fulfilling free-form expression of themselves
Ayurveda, the ancient healing art of India, believes that food plays an essential part in our health and sense of well-being. Here is an authentic guide to the Ayurvedic approach to food and tasty vegetarian cooking.
Fun and easy to prepare, bocaditos are flavorful small dishes enjoyed as snacks or appetizers, or served together as tapas to make a festive meal or party buffet. This collection features 40 authentic recipes for tasty dishes and accompaniments that are certain to add a lively Mexican accent to any table.
At last, the eagerly awaited companion to the Television Food Network series Too Hot Tamales is here, capturing the sassy cooking style the Mary Sue Milliken and Susan Feniger's nationwide television audience looks forward to every day. Open this adventuresome book and explore a new world of Latin American and Spanish flavors and cooking techniques.
Bridal expert Maria McBride-Mellinger answers all the questions as well as the countless choices and details involved in planning a wedding. From the engagement, to the dress to the flowers. The Perfect Wedding is a comprehensive, knowledgeable text, illustrated throughout with beautiful color photographs, offers advice and creative ideas every step of the way.
A great, friendly, indispensable patchwork of a book, the U.S.A. Cookbook has Sheila Lukins rediscovering, heralding, transforming, and celebrating American cooking. The author of the All Around the World Cookbook now turns to her greatest love--American food--in 600 recipes that range from the sophisticated to the informal.
Never before has so much of the Earth's bounty been so abundantly available in local stores and supermarkets. In Vegetarian Planet, Didi Emmons takes vibrant flavors from around the world and, using techniques known to any home cook and easy-to-find ingredients, creates 350 dishes at once bold and flavorful, soothing and homey. Not a book of recipes "from" this country or that, it is instead a celebration of the new, globally inspired American pantry.
From Georgia to Maryland, the region known as Appalachia has created a style of country cooking that is without parallel. This collection features nearly 300 savory recipes of this unique cuisine, each offering a piece of history, shaped by time and the spirit of the Appalachian people. Line illustrations.
"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."
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.
A superb guide to wine grapes, by one of the world's leading authorities, this volume covers over 850 grapes, from Cabernet Sauvignon, Chardonnay, and Sauvignon Blanc, to Trebbiana, Muller-Thurgau, and Rkatsiteli. It doubles as an informative buuying guide, telling readers everything they need to know to make an informed decision to buy or pass.
Until now, American home cooks have had few authorities to translate the heart of this world-class cuisine to everyday cooking. With more than 150 recipes, chef, author and teacher Rick Bayless provides the inspirations and guidance that home cooks have needed. Fascinating cultural background and practical cooking tips help readers to understand these preparations and make them their own. Familiar recipes with innovative Mexican accents, such as Baked Ham with Yucatecan Flavors, Spicy Chicken Salad, Ancho-Broiled Salmon and Very, Very Good Chili. Throughout, the intrepid Bayless brings chiles into focus, revealing that Mexican cooks use these pods for flavor, richness, color and, yes, sometimes for heat. He details the simple techniques for getting the best out of every chile-from the rich, smoky chipotle to the incendiary but fruity habanero. It's all here: starters like Classic Seviche Tostadas or Chorizo-Stuffed Anch Chiles; tortilla based preparations like Achiote-Roasted Pork Tacos or Street-Style Red Chile Enchiladas; even a whole chapter on fiesta foods; and ending with a selection of luscious desserts like Chocolate Flan with Kahlua.
Soy, in all its forms, has long been a staple of vegetarian cooking. The Natural Kitchen:Soy! proves just how versatile- and flavorful- soy foods can be. From tofu and tempeh to miso and soymilk, soy is emerging as the food of choice for a growing number of health- conscious cooks. It has been proven to lower cholesterol and to help prevent heart disease. Expert cook Dana Jacobi breaks new ground, offering soy dishes that are delectable, international, and divine! You'll discover dozens of recipes for cooking soy foods every meal, every day.
Through a 250 recipe tour of world cooking, Elisabeth Rozin focuses on similarities rather than differences, on structures and techniques shared by cultures throughout history. Earthy and erudite, Rozin takes us on a gastronomic odyssey, from the classic Salad Nicoise to her grandma's unburnt cucumber salad, to show how the food of people all over the world has evolved along similar lines, a testament to the kitchen as a focus of our common humanity and to the cook as the interpreter of our shared culinary heritage.
This is a roots cookbook through and through, and the first lesson to learn is that in Louisiana, the roots run deep. Acadian, Creole, north Louisiana, south Louisiana, Bayou, country, city--each figures into the mix, and Emeril explores them all. He shows you gumbos that can be made with a French roux, African okra, or a file from the indigenous Indians. There are famous Meat Pies from Natchitoches, Louisiana; Creole dishes like Catfish Pecan Meuniere; and classic etouffees, jambalayas, and fricassees--the one-pot meals that are the heart of Acadian (a.k.a. Cajun) cooking.
Fleur De Lys is the preeminent French restaurant in San Francisco and one of the finest restaurants in the country. The dining beneath it's colorful, billowing canopy of handpainted fabric is a dramatic and romantic experience, heightened by Keller's dazzling food and genuine charm.
Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world of Jewish cooking beyond chicken soup and gefilte fish. He has compiled over 500 kosher recipes and histories of Jews throughout the world. Gil Marks delights and enlightens readers with traditional recipes from Italian, Yemenite, Ethiopian ,Indian, Rumanian, Hungarian, Georgian, Ukrainian, Moroccan, German, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history. He offers a spectacular array of delicacies that will whet the appetite and delight the spirit.
In Cantina, Chefs Susan Feniger and Mary Sue Milliken, noted experts on the Mexican kitchen, celebrate the best of that nation's casual cooking. They offer their own authoritative versions of popular dishes from the Yucatan to the Rio Grande, from the Sea of Cortez to the Gulf of Mexico.
From the tropical coast of Quintana Roo to the rugged countryside of northern Mexico, the grill, la parilla, defines the essence of Mexican cooking. Acclaimed chef Reed Hearon's exciting new cookbook explores the limitless possibilities for grilling Mexican style, with more than 80 sensational recipes for everything from snacks to a full-fledged fiesta.
This book, with 200+ recipes created by Alice Waters and the cooks at Chez Panisse, presents the inevitable roll call of vegetables, A to Z. In this case, the alphabetical harvest encompasses choices like amaranth, cardoons and parsnips along with the usual artichokes, carrots and potatoes. Some dishes have sophisticated allure, while many sing with simplicity, including Green Bean and Cherry Tomato Salad and Eggplant Cooked in the Coals. Waters includes both precise recipes and less specific descriptions of dishes. Linoleum block illustrations of vegetables created by Patricia Curtan are sown throughout this handsome book.
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.
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.
Wholesome, simple, and comfortingly nostalgic, Irish food is famous for its heartiness and use of fresh ingredients. Over many years Darina Allen has researched the culinary heritage of Ireland and The Complete Book Of Irish Country Cooking brings these recipes together--from the Irishman's Omelette, Watercress Soup, Michealmas Goose with Traditional Potato and Apple Stuffing, to Funeral Ham and Irish Coffee Meringue and Apple Amble Tart. But the book itself is much more than an Irish cookbook, as it is the first to gather together the history of the traditional dishes of Ireland--and with the passing of this generation, they would certainly have been lost. Darina Allen traveled around Ireland, speaking to the local people and collecting together the recipes. In the book each one is introduced by its history and specially commissioned photographs of the Irish landscape are interspersed throughout.
Over 100 recipes from Restaurant Nora in Washington, D.C. Pouillon serves simple, sophisticated food featuring the finest seasonal, local, organic ingredients. Here, she offers 20 of her four-course menus. Not for the beginner, experienced cooks can comfortably turn out dishes like Indonesian Quail Sate or Sea Scallops in Black Sesame Crust. Pouillon also guides you through presenting the food artfully, with handsome color photos to help.
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.
This Cookbook is organized according to traditional categories, but it's also clearly cross referenced so that cooks in a hurry can quickly find recipes that meet special needs, such as one-pot suppers, low- fat recipe, and microwave meals. The "Investment Cooking" chapter contains advice on how to make several different meals in just three to four hours. "Cook Once - Eat Twice" offers menus of linked recipes, in which one dish serves as the basis for a second or even a third. Other exciting features include festive menus for those entertaining and even a full year of dinner menus for those too busy to plan balanced and varied meals every day.
The '21' COOKBOOK contains well over 150 recipes for dishes ranging from the world famous '21' Burger and Traditional Crab Cakes to many of Chef Michael Lomonaco's innovative ways with grains, fish, and the game for which '21' has always been renowned. And liberally sprinkled throughout are fascinating stories about the restaurant's history, the legends that have grown up around it, and, of course, the many celebrities who have dined there over the years--all illustrated with photographs, cartoons, drawings, and other '21' memorabilia. In short, simply reading THE '21" COOKBOOK is to partake of a feast nearly as opulent as a visit to '21' itself.
This companion volume to "Spring Evenings, Summer Afternoons" offers 30 recipes for soups, salads, entrees, breads, beverages, and desserts. Recipes include Brioche French Toast with Citrus Compote, Braised Roast of Pork with Autumn Root Vegetables, and Winter White Hot Chocolate.
With the Caribbean Pantry Cookbook, you can bring the joyous flavors of the Caribbean to your table all year long. The Pantry cookbook includes 70 recipes some for Jerk Seasoning, Mojito, Banana Chutney, Jamaican Gingerbread, Passion Fruit Rum, and other island favorites.
From innovative techniques such as oven drying summer produce or using vegetable broths to lighten dressings, to homey recipes for one-pot dinners and rustic tarts, A Well Seasoned Appetite illustrates Molly O¹Neil's conviction that "cooking should nourish life at more than one cellular level." With humor and passion, she celebrates the fact that eating, like most intimate acts performed by human beings, has as much to do with the mind and spirit as with the body. The book is composed of smart , eloquent essays laced with more than 200 recipes which remind us that anticipation -whether for the morels from Michigan's National Mushroom Festival, or for a cherry held by the stem and nibbled with a "singularly selfish satisfaction"-lends food much of its savor.
Fruit - natural, no additives , lowfat , heart-smart, good for you. With every day that passes exotic fruits - like their great counterpart, chiles - are increasingly working their way into our lives. Just as North Americans have found a friend in the fire of chiles due to their embrace of Mexican, South American, Caribbean, Thai, Indian and Chinese cuisines ( among others), so tropical and subtropical fruits are another indispensible and common ingredients that figures dramatically in the cooking of these regions. Experience some of Chef Van Aken's tropical recipes for drinks and desserts!
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.
This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.
This timeless addition to the Chez Panisse paperback cookbook library assembles 120 of the restaurant's best menus, including galas, festivals, and special occasion meals that have become such gustatory celebrations. A full range of menus is featured, from picnics to informal suppers. Line drawings.
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.
Cooking with David Burke is a book full of energy, enthusiasm, and true culinary invention, a stunning debut for a fresh and welcome new voice in American cooking...The Burke style blends the principals of haute cuisine with French country cooking, American regional specialties, and ethnic touches. He takes to new heights the European technique of building a dish, rather than displaying food flat upon a plate...
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.
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.
For the first time in five years, Chez Panisse presents an entirely new collection of recipes reflecting the whole range of innovations emanating from the great kitchen of the most influential restaurant in the United States. 16 photos.
Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Color photos.