In France, you are what you eat, and no one knows this better than Mort Rosenblum. Here, this internationally acclaimed journalist and James Beard Award-winning food writer for his last book, Olives, applies his superb nose for news and fine fare to the food-drenched culture of a country that takes its cuisine as seriously as its politics.
Bon Appétit monthly columnist and award-winning cookbook author Marie Simmons offers a complete reference work and cookbook on rice, the world’s most popular staple. Learn how to select the right type for every dish, as well as the best way to prepare and cook each kind. Also included are sauces to serve over rice, recipes for leftovers, and information on rice products such as rice flour, mochi, and sanko. With sections on "rice vocabulary," the history of rice, and alternative uses for the grain, this is not only a book of recipes but also a much-needed culinary resource.
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.
This beautifully produced commemorative edition of M. F. K. Fisher’s The Art of Eating celebrates the 50th anniversary of its original publication. Fisher’s writing has delighted and inspired generations of lovers of good food and exquisite writing, and this outstanding compilation of her best work is as exciting and engaging today as it was half a century ago. Special features of the anniversary edition include an introductory tribute by Fisher’s leading biographer, Joan Reardon, and quotes from some of today’s top culinary names on the impact of Fisher’s writing.
For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes.
Jay McInerney's wine column for Conde Nast House & Garden is widely read for his acerbic wit, irreverent tone, and bountiful hilarious anecdotes. He writes with flair and brutal honesty as he discusses the grapes, vintages, regions, myths, and personalities that inhabit the wine world. He peppers his down-to-earth advice with vivid description and hilarious asides.
With more and more chefs achieving celebrity status, interest in the exciting world of today’s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider’s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs--including some of the newest up-and-coming--discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
James Villas stumbled into his forty year long career while escaping from the rain. Interested in food, but not as a career, he ducked into the Hôtel de la Côte d’Or during the reign of celebrated chef Alexandre Dumaine. Dumaine took Villas under his wing, for a moment. In Between Bites, Villas recounts his lifelong journey through the culinary world. He examines the importance of meeting and befriending culinary greats such as Alexandre Dumaine, Craig Claiborne, Paul Bocuse, Paula Wolfert, and many more. Villas exposes little known aspects of people in the food industry that everyone thought they knew. His telling of MFK Fisher’s personal instruction on the correct way to vomit is particularly juicy, as are his questionable activities with James Beard in bars in Midtown Manhattan. Villas’ odyssey would be incomplete without the recipes from critical moments of his life. From Coq au Vin with chicken’s blood to his mother’s strawberry preserves, each recipe is simple and produces stellar results. Read this book and experience the culinary revolution witnessed over the past forty years through James Villas’ eyes.
Here internationally renowned food writer Clare Ferguson turns her attention to the world's most popular ingredient: chicken. This is a collection of the most delicious chicken recipes from around the globe, including the basic information you need to choose and prepare each cut. Each recipe is temptingly photographed with 10 shown step-by-step.
Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sauteed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.
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
A unique feast of biography and Regency cookbook, Cooking for Kings takes readers on a chef's tour of the pleasure-palaces of Britain and Europe in the ultimate age of culinary indulgence. Drawing on the patissier royal's rich memoirs, Ian Kelly traces Antonin Carême's meteoric rise from Paris orphan to international celebrity, and provides a dramatic below-stairs perspective on one of the most momentous, and sensuous, periods in European history - First Empire Paris, Georgian England, and the Russia of War and Peace.
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.
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.
This is a memoir of the bartending life structured as a day in the life at Passerby, the bar owned and run by Toby Cecchini. It is, as well, a rich study of human nature—of the sometimes annoying, sometimes outlandish behavior of the human animal under the influence of alcohol, lust, and the sheer desire to bust loose and party. Cosmopolitan: A Bartender's Life is the hip, behind-the-scenes look at the frenzied yet undeniably fun atmosphere of that great establishment—the bar—and Toby Cecchini sheds plenty of light on the hidden corners of what people do when they go out at night.
With Culinary Careers, Rick Smilow and Anne McBride have put together a comprehensive—as in industry-engulfing—resource for anyone interested in a culinary profession. Whether you’re a wearied worker crossing from the office to the kitchen, or vice versa, you’ll find a path, and ample advice, to cater to your specific culinary career. The book is wholly practical: Smilow begins by answering the age-old question: “Do I need to go to culinary school?” and goes on to break down the types (there are five categories) as well as the comparative worth of on-the-job experience. For those not looking to park themselves in a restaurant, Smilow breaks down the variety of other jobs available in the food world, whether you want to be a wine importer, test kitchen manager, or part of the grand machinery of food television. Meanwhile, would-be chefs can pore over advice from professional chefs with restaurant empires all their own, like Thomas Keller and Daniel Boulud, as well as chefs and pastry chefs at the helm of high-caliber kitchens, like Michael Laiskonis and Graham Elliot Bowles. And for those seeking careers outside the kitchen, Smilow has collected advice from leaders in management, retail, public relations, wine and beverage, and sundry other professional sectors of the food world. No one seeking work in the culinary field—a wide and previously uncharted territory—should be without this book.
2004 James Beard Award Nominee for International; Nancy Harmon Jenkins writes about the 25 years she's spent living, cooking, marketing, gardening, and happily eating her way through the Mediterranean region. Chapters serve as extended introductions for 120 recipes that best make use of the staple ingredients of Mediterranean cuisine: salt, olives/olive oil, wine/vinegar, tomatoes/peppers, pork, seafood, and cheese/dairy products.
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.
2003 James Beard Award Winner - Literary Category; When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy. An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this pathbreaking book helps us understand more clearly than ever before what we eat and why.
2003 James Beard Award Winner! Mediterranean Category; His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine.
Yes, you CAN eat gold and Nan Lyons writes delightful of those who have. So join the celebration and invite a friend. The author unmasks junk-food junkies, gleefully revealing both what genuine royals and Hollywood princes and princes really eat---thus finding soul mates for anyone who ever polished off a midnight pint of ice cream. This book is the perfect gift for anyone who enjoys food.
Gillian Duffy, culinary editor for New York magazine, presents an array of hors d'oeuvres, as delicious as they are attractive, to take us through the year. With expertise and enthusiasm, Gillian offers her own creations as well as recipes from top New York City chefs and caterers. Beautiful full-color photographs throughout the book whet the appetite and make this a splendid gift. Best of all, the recipes are easy enough to be prepared in anyone's home kitchen.
Hors d'Oeuvres moves from winter bites such as Raclette Crisps with Pecans and Basil to summer refreshers like Shrimp with Green-Chile Pesto. Classic cocktails such as the Cosmopolitan Martini are invented by master mixologists like Dale DeGroff of the Rainbow Room. Whether the event is flamboyant or low key, classic or cutting edge, Hors d'Oeuvres offers just what's needed to kick off a party or start a meal with style.
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.
Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading. This informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals shows what it takes to make it in the world of food, and helps answer such questions as: What are the first steps in opening up a restaurant? What can I expect if I make a mid-life career change?
CIA-trained Bourdain, currently the executive chef of the celebrated Les Halles, wrote two culinary mysteries before his first (and infamous) New Yorker essay launched this frank confessional about the lusty and larcenous real lives of cooks and restaurateurs. He is obscenely eloquent, unapologetically opinionated, and a damn fine storyteller--a Jack Kerouac of the kitchen.
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
A Man with a Pan tells the tales of today’s most masculine culinary celebrities as they’ve never before been seen; a maison and en famille. It’s a compilation of personal essays, interviews, and recipes. And with men at the helm, preparing family dinner becomes a fly-by-night operation, Michael Ruhlman recommends sex before chicken, Mario Batali’s kids rave about duck testicles, and Stephen King commands his readers to cook with their microwaves but “don’t nuke the sh*t out of it!” As a fascinating marker of changing times or as the perfect father’s day gift, A Man with a Pan does it all (much like the fathers it features).
2004 James Beard Award Nominee for Writing & Reference; In the tradition of M.F.K. Fisher, Shoba Narayan weaves together a fascinating food narrative that combines delectable Indian recipes with musings about Indian culture, tales from her life, and stories of her delightfully eccentric family. The pages of Monsoon Diary confirm a central truth: Life is lived in the kitchen. In this creative and intimate work, Shoba Narayan's considerable vegetarian cooking talents are matched by stories as varied as Indian spices--at times pungent, mellow, piquant, sweet--about her childhood in South India and her life in the U.S.
2003 IACP Award Winner! Literary Category; Because cuisine is a--perhaps the--defining characterization of culture, Near A Thousand Tables, is a sampler of civilization; because we meet our environment most intimately when we eat, this is an exploration in historical ecology. Because cooks were the first chemist, this is a history of science. Above all, perhaps, because food is universally appealing and irresistibly topical, this is unashamedly a book of human pleasures.
With No Reservations, itinerant-foodie-extraordinaire and charmingly churlish cultural commentator Anthony Bourdain serves up a surprisingly intimate journal of his culinary travels around the world. The book, which accompanies the eponymous and wildly successful television show, juxtaposes the breathtaking and the familiar, with photographs of the exotic and extraordinary alongside shots of cast and crew captured between takes in filming. Bourdain provides pithy descriptions and eloquent recollections (delicately laced with his characteristic wit) of every destination, from Java to Sicily to Namibia. Crackling with humor and raw, popping visuals, No Reservations is a testament to the admixture of reverent fascination and plain-spoken honesty that characterizes Bourdain and company as they take on the privilege, and responsibility, of imparting some small part of the world’s culinary and cultural riches to the rest of us, miserably homebound and hungry.
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.
On the Line is a colorful and entertaining in-depth look at almost everything about New York institution Le Bernardin. Chef Eric Ripert reveals details of all aspects of the restaurant: history, back-of-the-house operations, and A to Z planning of the dining experience. You’ll find a list of the 129 cardinal sins that waiters need to memorize and avoid, a daily time-line of Michael Laiskonis’s pastry department, and a play-by play of what goes on in the fish station during service. On the Line is a fun and out-of-the box look at the inner workings of one America’s most highly regarded restaurants, and is perfect for recent culinary grads or those in the industry curious about Ripert’s methods.
For topping French Fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. He also includes 100 historical recipes.
New in paper. Homer called salt divine. Plato described it as especially dear to the gods. As Mark Kurlansky so brilliantly relates in his world-encompassing new book, salt has shaped civilization from the beginning, and its story is a glittering, often surprising part of the history of mankind. So valuable that it has often served as currency (and still does in places today), salt inspired the earliest trade routes across unknown oceans and the remotest deserts. Wars have been fought over salt, and while salt taxes secured empires across Europe and Asia, they have also inspired revolution (Gandhi's salt march in 1930 began the overthrow of British rule in India).
As New Yorkers, StarChefs.com rarely feels the need to thumb through a city guide—we’re pretty sure we’ve got it licked. When we’re asked to contribute, on the other hand, we’ve got more than a mouthful to share. Of course most of what’s amazing about the incredible guide that Chef Shannon Bennett of Vue de monde in Melbourne has culled together from years experience and culinary know-how is the breadth of his contacts and experience. Flipping through the pages of Shannon Bennett’s New York is like revisiting a published urban Facebook and getting a fresh look at old friends.
What happens when a four-star chef and a renowned culinary minimalist cook together? They invent a delicious style that adapts to every occasion and every level of expertise. This book introduces a simply spectacular concept created by New York's hottest chef, Jean-Georges Vongerichten and Mark Bittman, author of The New York Times's hugely popular column "The Minimalist".
A Slice of Life is a collection of contemporary food writing that readers can really sink their teeth into: one that examines the ineluctable link between nourishment, literature, and society. Represented here are some of the world's best known writers, many of whom--like Julia Child, Marcella Hazan, and Anthony Bourdain--are well known for their alimentary musings, while others, like Roland Barthes, Umberto Eco, and Susan Sontag are better known for their writings in other genres; all speak eloquently on the nature of food, language, and the adaptability of social customs.
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.
Writing with Julia Child's authority, Elizabeth David's intelligence, and M.F.K. Fisher's verve, Jancis Robinson share her lifelong romance with wine and its attendant pleasures--gastronomic, scenic, cultural, and social.
2003 James Beard Award Winner! International Category! Renowned chef David Thompson first went to Thailand by mistake; a holiday plan had to be changed at the last minute, and he ended up in Bangkok, where he was seduced by the people, culture, and cuisine. Working alongside cooks who perfected their craft in the Thai food places, he began to document the traditional recipes and culinary techniques that have been handed down from generation to generation. The result is this volume, the most comprehensive account of this ancient and exotic cuisine ever published in English. Thompson writes about Thailand and its food with an easy erudition, encouraging readers to cook and experiment, while simultaneously fostering a respect for the food and its stewardship through the ages.
2004 James Beard Award Nominee for Writing & Reference; 2004 IACP Award Nominee for Literary/Food Writing Category; In this frank and witty memoir, world-renowned chef Jacques Pépin tells how he rose from a frightened thirteen-year-old apprentice in an Old World kitchen to an Emmy Award-winning TV superstar who continues to teach millions of Americans how to cook.
Gathered during years of travel and conversations with cooks, the recipes reflect intriguing differences and similarities in chicken soups the world over. And yes, the whole world does love chicken soup; almost all cultures regard it as a truly nurturing food of fragrant comfort and homey warmth.
Grouped geographically, the recipes range from the classic clear and golden Jewish soup of Eastern Europe to a creamy rose- colored Shorabit Addas, or Arabian Red Lentil Soup with Chicken; from hearty New England Chicken and Corn Chowder to a fiery Chicken Pepper Pot Soup and a lusty Italian Green Minnestrone with Chicken and Pesto. And the author also includes instructions for making dumplings, won-tons, noodles of many nations, and appetizing garnishes.
More than just a cookbook, this wonderful volume offers charming chicken soup ancedotes from such diverse personalities as Ed Koch, Geoffrey Beene, Yasir Arafat and Nell Newman, daughter of screen idol Paul Newman, who divulges her father's chicken soup habits and describes his favorite recipe.