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.
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.
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.
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.
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
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.
"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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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 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.
It is never too early--or too late--to start eating well. New data is showing that the right foods can help bolster the body's defenses against cancer, even for babies in utero. Here you can find the recipes that blend in best with your lifestyle, whether you are a vegetarian, a beginner, or an accomplished cook, a family of one or many.
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.
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.
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.
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.
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.
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!
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.
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.
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
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.
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.
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.
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
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.
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.
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.
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.
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.
In one of the most useful cookbooks you'll ever own, you'll discover how to create an endless variety of exciting new dishes- and add an ethnic touch to your own recipes- by following the "flavor principles" of the thirty international cultures and subcultures collected here. Discover "flavor principles" from such diverse countries and regions as Yucatan (sour orange-garlic -archiote); Indonesia (soy sauce-brown sugar-peanut-chile); Central Asia (cinnamon-fruit-nut); Northeast Africa (garlic-cummint); and Province (olive oil-thyme-rosemary-marjoram-sage-tomato).
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.
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.
A renowned cook and the owner of Chez Panisse, Alice Waters introduces the joys and pleasures of food and cooking to her daughter, Fanny. Alice's new book includes 46 recipes for easy-to-make and delicious foods that will become kids' instant favorites--from banana milkshakes and green apple sherbert to spaghetti and meatballs, french fries, and pizza. Watercolor illustrations.
The seafood cookbook that's destined to become a classic, Fish & Shellfish offers a sprawling range of seafood recipes prepared every way: raw, marinated, cured, smoked, and cooked in every fashion under the sun. Readers also receive tips on buying and storing every type of fish, plus great advice on making sauces, pairing wines with dishes, and more. in color.
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.
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
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.
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.
The best-selling "Food Doctor" (a leading clinical nutritionist) invites parents to experts on kids' health and nutrition. With her menu-planning wisdom, you'll turn the kitchen table into a fun place for your children, and also promote high energy, brain growth, strong bodies, weight control, and immunity from disease. Delicious recipes, including vegetarian dishes that will actually get a hearty thumbs-up from kids, focus on youngsters' nutritional needs from birth to adolescence.
Nigella Lawson is one of Britain's most influential food writers, and a brilliant home cook. How to Be a Domestic Goddess, her award-winning cookbook, sold more than 100,000 copies. Nigella Bites, another great success, featured enticing recipes made with minimum effort. In Forever Summer, Nigella Lawson shares her favorite warm-weather recipes that will give readers that "lazy summer feeling" all year long.
If your goal is to produce great- tasting, flavorful dishes that everyone will enjoy, yet are still good for you then this is the cook book for you! Chef Paul¹s new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He¹s taken out as much fat as possible, leaving the texture, the richness, and the taste for which he¹s famous. This is not a diet book, but one dedicated to healthful ways to cook.
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.
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.
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.
"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.
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.
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
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.
The maximum flavor and minimum fuss of high-heat cooking can now be yours year-round, whether outdoors on the grill or indoors in your oven.
Powerhouse chef Waldy Malouf of Beacon Restaurant in New York City and Stamford, Connecticut, likes to play with fire. Roasting and grilling have become his signature, and High Heat heralds the arrival of this brilliant approach for home cooks. Featuring 125 savory recipes adaptable for both open-flame grilling and hot-oven cooking, High Heat is the first cookbook to offer home cooks this kind of flexibility. In fact, most of the recipes, which are fast and easy to follow, include simple variations for both kinds of cooking so that you can enjoy your favorite flavors whatever the weather or time of year. Both oven roasting and open-flame grilling rely on high heat to bring out the most delicious and fundamental flavors of any food—caramelizing the natural sugars and turning the foods golden brown.
The recipes in High Heat are designed for the home cook—no long ingredient lists or all-day preparations required.
A father himself, Malouf has chosen recipes that will appeal to the whole family. The use of just a few ingredients and basic cooking techniques make these dishes easy to prepare for weeknights as well as special occasions. High-heat cooking is both quick and healthy, intensifying flavors without requiring additional fat or calories. So turn up the heat and prepare a knockout meal in your oven or on your grill.
This enticing little book offers up appetizers, salads, main dishes, and desserts all designed to work their magic. From a steaming plate of angel hair carbonara topped with caviar to a delightfully devilish chocolate cake, Napa Valley food writer Doreen Schmid has gathered together a luscious bunch of recipes to help chefs of all skill levels tempt their lover from out of the kitchen and into the bedroom--or maybe just the couch. Lovers everywhere will flock to Hot, Sweet, and Sticky to learn cooking skills to make things sizzle in more than just the kitchen.
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.
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.
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.
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.
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.
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.
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.
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.
...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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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...
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.
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".
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.
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 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.
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.
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.
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.
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.
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
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.
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?
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.
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.
A comprehensive collection of recipes for more than 340 delights of the Mexican kitchen features recipes for everything from tacos to tortillas, as well as explanations of basic Mexican 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.
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.
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.
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.
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.
“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.
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.
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.
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.
The Union Square Cookbook by Danny Meyer and Michael Romano offers 160 of the Cafe's classic dishes, from appetizers, soups, and sandwiches to main courses, vegetables, and desserts. Hot Garlic Potato Chips, Porcini Gnocchi with Prosciutto and Parmigiano Cream, Grilled Marinated Fillet Mignon of Tuna, Herb-Roasted Chicken, Eggplant Mashed Potatoes, and Baked Banana Tart with Caramel and Macadamia Nuts are some of the all-time favorites included in this long-awaited collection. Amateurs and pros alike will find the dishes here as accessible as they are irresistible...
Julia Child's The Way to Cook is her Magnum Opus, which distills a lifetime of cooking. It is her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Over 800 recipes, including variations--from a treasure trivia of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves.
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.
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.
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.
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.
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.
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.
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.
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.
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!