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.
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.
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.
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.
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.
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.
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.
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.
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.
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”).
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.
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.
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.
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.
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.
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.
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.
His first cookbook, Bradley Ogden's Breakfast, Lunch, and Dinner, published by Random House in 1991 won the prestigious International Association of Culinary Professionals Award.
Here is the best of contemporary American cooking, from the best of contemporary American cooks, in an original, inviting collection that's become a culinary classic.
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.
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.
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.
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.
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.
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.
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.
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.
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...
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.
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.
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.
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.
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.
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.
In Emeril's New New Orleans Cooking, Emeril Lagasse shares the recipes that have made his restaurant "Emeril's" both a local favorite and a number one destination for visitors to New Orleans. He fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients and styles.
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.
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.
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.
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.
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.
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.
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 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.
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.
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?
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.
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.
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.
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.
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.
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.
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.
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.
Chef Paul Prudhomme's Louisiana Kitchen is full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Paneed Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme- these and many more are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Red fish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.
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.
...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.
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.
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.
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.
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:
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.
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.
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.
Illustrated with bright watercolors evoking the delicious languor of the warmer seasons, this charming collection of 30 delectable recipes is the perfect gift for those who revel in the fresh, clean-tasting meals of spring and summer.The warmth and abundance of the seasons are reflected in the recipes. 40 Full-color illustrations.
From collard greens to pound cake, real soul food at its best. 125+ recipes from world-famous Harlem restaurateur.
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.
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.
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.
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.
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.
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").
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.
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.
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.
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.
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.
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.
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.
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.
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.
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!