The unpretentious Venice haunt, offers this wonderful cookbook with 72 recipes for irresistible dishes, such as Chicken with Caramelized Apples and Calvados, and 50 other quirky portraits of the restaurant's patrons.
Some call el Bulli the most important restaurant of our time; it's certainly the most mysterious. The ratio of diners who want reservations to those who get reservations is around 400:1, and while many meals have been well-documented, the experience remains elusive and singular. The hefty A Day at el Bulli is a close look at a day in the life of the gastronomic monument, from the first rays of sun on the water to the locking of the door at 2am. But it's more than just a picture book. Inserts discuss the history of the restaurant, creative methodology, even a guest's path from front door to table. Beyond the sheer marvel of such a detailed pictorial documentary, the book's appeal and impact come from its humanity. It reminds pious followers that el Bulli is simply a restaurant; it’s human and alive, filled with people brought together by a common cause: devotion to food, wine, and the pursuit of high cuisine.
The title of A16 Food + Wine presents the winning formula of the eponymous San Francisco restaurant A16: well prepared food plus well chosen wine equals sublime dining. With their first cookbook collaboration, Chef Nate Appleman and wine director Shelley Lindgren present the rustic pleasures of their beloved southern Italy in terms of libation and sustenance respectively. In her section on wine, Lindgren presents wine by region, offering concise explanations of the region’s classics - as well as any recently rediscovered or replanted favorites - along with an addendum on food pairings. In the book’s second half, Chef Appleman takes over, providing the complement to heady Italian wines with the rustic, hearty cuisine of Campania. In an easy to follow course by course layout, the chef pays tribute to the simplicity and potency of southern Italian cooking in what can only be called an exquisitely crafted homage to his adopted culinary homeland.
The ingredients, preparations, and “how the hell did he do this?” elements of Achatz’s signature dishes at Alinea are finally assembled into a volume available to the mere mortal. If you’ve never experienced dining at Alinea, but wish you had, this will get you a step closer. The photography is up-close and stunning and the wealth of detailed information in each recipe is staggering. Each dish is broken down into its various components, which range from simple to highly complex, and is followed by meticulous instructions for plating and presentation. What’s more, no element is repeated from one dish to another—and with 100 recipes, that’s saying a lot. Alinea carries the requisite testimonials from food media heavyweights (e.g. Steingarten, Ruhlman), but the most interesting of the book’s six essays is Achatz’s piece on the thought process, choice of technique, and ingredient selection behind some of his most memorable dishes. The beauty and sophistication of the Alinea cookbook propels it into the very top percentile of this year cookbooks, and makes for the grandest of gifts.
Chef/owners of New York City’s La Palapa restaurants, Barbara Sibley and Margaritte Malfy have put their shared expertise in Mexican cuisine into this recipe collection for antojitos. The small plates or appetizers of Mexican cuisine, antojitos span the gamut from fresh fish ceviches to meaty empanadas and spice-flecked elote, or grilled corn on the cob, but Sibley and Malfy also include supplementary recipes for various authentic salsas and La Palapa’s own guacamole. The book also features special occasion menus, such as a taquiza (or taco feast) for birthday celebrations and a New Year’s menu complete with “Hangover Specials.” A thorough basics section in the back of the book helps outfit any kitchen for Mexican cuisine, enabling the inspired reader to discover their favorite antojitos and get cooking!
In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results.
From award-winning restaurant Araxi comes this beautifully-photographed compendium of recipes featuring the regional cuisine of the Pacific Northwest. Executive chef James Walt and pastry chef Aaron Heath display their ultra-seasonal, farm-to-table style with recipes for Golden Mussels with Pickled Salsify, Leeks and Apple Vinaigrette and Mascarpone Cheesecake with Honey-Caramel Apples and Almond Praline. Often cited as one of Canada’s best restaurants, Araxi is known foremost for its rigorous use of regional flavors and ingredients. The cookbook, which is divided by the seasons Summer, Harvest, and Winter, reads like a guide to the bounty of western Canada’s seafood, produce, and game, and brings Chef Walt’s tested talents to the forum of restaurant cookbooks.
In At Blanchard's Table Melinda and Robert Blanchard share recipes, tips, and stories from their restaurant on the island of Anguilla and from years of entertaining at their home in Vermont, to which they return during the island's off-season.
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.
With more and more chefs achieving celebrity status, interest in the exciting world of today’s leading chefs is higher than ever. Essential reading for anyone who loves food, Becoming a Chef gives an entertaining and informative insider’s look at this dynamic profession, going behind the scenes to look into some of the most celebrated restaurant kitchens across the nation. More than 60 leading chefs--including some of the newest up-and-coming--discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists.
2004 IACP Award Winner for Chefs and Restaurants Category; Bistro cooking--bold and full-flavored--is more like the best home cooking than restaurant fare, featuring slow-cooked stews, exquisitely roasted chickens, perfectly seared steaks, vibrant salads, fresh fruit tarts, and comforting custards. Now Gordon Hamersley of acclaimed Hamersley’s Bistro in Boston helps home cooks bring these classic dishes into their own kitchens.
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.
Reviews of Gabrielle Hamilton’s bare-bones memoir are splayed across newspapers and magazines, much the way the (reluctant) chef splays her checkered—read: relatable, human—past across the book’s 291 pages. “Triple B”’s best-seller status is no surprise. Not only is the public perpetually hungry for a gritty memoir, but chefs seem to agree that Hamilton hit the tone and spirit of behind-the-burner struggle right on its gnarled head. Emotionally naked, tattooed with kitchen burns and knife scars, Hamilton leaves no stone or past indiscretion unturned on her journey to chefdom. She follows the meandering and unlikely course from a bucolic and bizarre childhood in Eastern Pennsylvania to her first haphazard and short-lived stint in the front of house, and soon after to the kitchen. “And that, just like that, is how a whole life can start,” the Prune chef recalls of her first foray into the back of house. As much storyteller as chef—her other vocational track was writing—Hamilton shares herself with an almost startling openness. What results is not culinary, per se, but a cook’s book and a very human story in the end. Whether or not the public continues to immerse itself in the chef subculture of cuisine, Hamilton succeeds here in proving that a chef isn’t superhuman, subhuman, or even a rock star—even if she can party like one. She’s just a girl who got a job, and kept it.
Blue Water Café + Raw Bar is a seafood hub nestled in Vancouver, a food-loving waterfront city with a wealth of fresh, local fish to supply the restaurant. By combining Western and Eastern seafood traditions between its restaurant and raw bar, Blue Water allows for the greatest variety of menu options to accommodate the day’s catch. And in their recently published cookbook, chefs Frank Pabst and Yoshihiro Tabo bring these menu options to the page, offering up recipes for over eighty of the restaurant’s dishes. Beyond the standard fish, shellfish, and raw bar sections, the book offers very timely chapter on the “Unsung Heroes” of seafood, those under-explored species of fish who could replace the overfished, underpopulated species on a sustainable restaurant menu. Gorgeous photographs, wine pairing suggestions, and a sophisticated, globe-trotting roster of recipes make this seafood cookbook a serious catch.
This beautifully illustrated, ultrasophisticated cookbook is also accessible and user-friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a yeasted starter (the secret of truly great bread), and how that starter interacts with a bread's other elements to bring about a firm yet light inside and a crispy, crusty outside. Then come the recipes which range from the whimsical (Raisin Brioche, Red Pepper Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagles and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread.
With C Food, Executive Chef Robert Clark and owner Harry Kambolis have taken the usually content-heavy cookbook format and turned it on its head. In conjunction with Vancouver photographer Hammid Attie, Clark and Kambolis have assembled a book that showcases exquisitely detailed culinary photography on an equal footing with recipes. C Food untraditionally rests its laurels on the time-tested formula that a picture is indeed worth a thousand words (in this case, at least a thousand), with close up shots of curlicue grilled squid and bright, textured portraits of salmon sashimi set against a clean black backround—the visual silence against which Attie’s conceptual minimalism sings out. From the seat of their award-winning sustainable seafood outpost C, Clark and Kambolis have proven that eco-friendly and fine dining don’t have to be mutually exclusive concepts. No down-market, folksy aesthetic appears on account of the team’s conscious concessions to mother earth, and the cookbook is no exception, with recipes that convey the restaurant’s inspired, influential, and unswervingly respectful approach to seafood.
Modern Vegan Classics from New York’s Premiere Sustainable Restaurant
The vegan diet is restricted by definition—something most chefs don’t take too lightly. But with Candle 79’s cookbook, which shares what are arguably some of the best vegan recipes out there, there’s a solid chance that chef’s might actually wake up to the benefits of creative exploration that comes with a restricted diet. Not that Candle 79 is about restriction. As they say in their introduction, “the food at Candle 79 expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying.” The collected efforts of chefs Ramos and Pineda and owner Joy Pierson, the cookbook bases itself not on what’s missing—any and all animal products—but on the plenty that is represented. And the recipes—all prepared with local, seasonal, organic products that go to the heart of the restaurant’s philosophy—more than prove their point. From amuse bouches like “Arancini with Roasted Plum Tomato Sauce” to main courses like the tofu-cheese stuffed “Manicotti Rustica” and desserts like their “Chocolate Mousse Tower,” the Candle 79 Cookbook has rewritten the vegan menu for the next century of conscientious, delicious eating.
When three Chez Panisse alums opened a tapas bar next door to Alice Waters’ famed Berkeley, California, restaurant, it was only a matter of days before a culinary star was born. With its innovative menu of Spanish-style tapas paired with an astounding wine and spirits list, César earned a legion of devoted fans and was named one of the best restaurants in the Bay Area by the San Francisco Chronicle. In the Cesar cookbook, restaurateur Olivier Said teams up with Spanish-foods authority James Mellgren to tell the story of César from inception to its current status as one of the Bay Area’s prime dining and nightlife spots. One hundred classic tapa and drink recipes from the César catalog showcase the robust flavors of Spain, while more than 100 photographs capture the restaurant’s irrepressible spirit.
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.
For the first time in five years, Chez Panisse presents an entirely new collection of recipes reflecting the whole range of innovations emanating from the great kitchen of the most influential restaurant in the United States. 16 photos.
Lindsey Shere, pastry chef at Chez Panisse since 1971, shares recipes for basic pastries, cookies, cakes, and creams grouped around their dominant ingredient--from apples and berries to dried fruits, chocolate, wine, and spirits. The subtle, surprising results complement seasonal menus. Color photos.
Alice Waters and her legendary Chez Panisse restaurant have inspired a remarkable series of cookbooks, including the bestselling Chez Panisse Vegetables, winner of a James Beard Cookbook Award. In the same tradition, Chez Panisse Fruit is organized alphabetically, from apples to raspberries to strawberries, and includes helpful information on selecting, storing, and preparing each luscious ingredient. Imaginative yet simple, the recipes reflect the bold, natural spirit of Chez Panisse.
This book, with 200+ recipes created by Alice Waters and the cooks at Chez Panisse, presents the inevitable roll call of vegetables, A to Z. In this case, the alphabetical harvest encompasses choices like amaranth, cardoons and parsnips along with the usual artichokes, carrots and potatoes. Some dishes have sophisticated allure, while many sing with simplicity, including Green Bean and Cherry Tomato Salad and Eggplant Cooked in the Coals. Waters includes both precise recipes and less specific descriptions of dishes. Linoleum block illustrations of vegetables created by Patricia Curtan are sown throughout this handsome book.
In Coco, ten of the world’s legendary chefs define the select population—a mere hundred worldwide—of the most talented young chefs on earth. The result is an undeniably authoritative guide to the most exciting kitchens in the world today, from Arles, France to Queens, NY, complete with restaurant photographs, sample menus, recipes, and a brief biography for each of the 100 chosen chefs. The book encapsulates the vital physics of the culinary world, the forces of inspiration and competition that catalyze and invigorate the professional kitchen. With contributions from the likes of Ferran Adrià, Fergus Henderson, Mario Batali and Yoshihiro Murata, including personal reminiscences of dishes that have impacted the great chefs lives and careers, Coco acts like a beacon of culinary excellence to inspire and guide the next generation of professional chefs.
Daniel Boulud, chef/owner of the wildly successful Restaurant Daniel on Manhattan's Upper East Side, has assembled a volume of spectacular recipes for which the gastronomic community has been enthusiastically clamoring. This collection of over 200 recipes includes everything from hors d'oeuvres to desserts that are lavishly illustrated and adapted for the home cook.
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.
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.
Wine Spectator calls da Fiore the best restaurant in Venice. Patricia Wells includes it on her list of the world's top five restaurants. Gourmet writes that the Martins serve the finest Adriatic seafood of any Italian restaurant. The New York Times calls chef Mara Martin and her husband Maurizio "the city's most respected restaurateurs." Now home cooks and armchair travelers can visit Venice's best restaurant through the pages of The da Fiore Cookbook.
At the helm of Daily Feast is Chef Ramiro Jimenez, head chef of the recently opened La Puerta Azul in New York state. After almost twenty years in the restaurant industry, Chef Jimenez brings his refined and tested technique to the cuisine of his culinary roots. Wherever Mexican food is thought of as an assemblage of proteins, cheese, and tortillas, Chef Jimenez can shine the light of revelation. He provides his readers with an assortment of authentic, regional dishes highlighting Mexico’s culinary heritage. Bold photographs highlight the sophistication of Jimenez’ technique; he plates Mexican preparations with a decidedly classical aesthetic. The result is a welcome challenge to the reader’s store-bought notions of the flavors and textures of Mexican cuisine.
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.
For 80 years, no visit to Miami Beach has been complete without a visit to Joe's Stone Crab Restaurant. First opened in 1913 as a small lunch counter in what was then just a quiet, backwater town, Joe's was the first to discover and serve up Miami's native delicacy, the stone crab. More than a cookbook, Eat at Joe's captures the love of food, family and friends that has kept the customers coming for all these years
Even as it solidifies the restaurant’s Michelin dominance, Eleven Madison Park: The Cookbook has a soft-spoken modesty and grace to it. It might be the book’s layout—a broad, white cover delicately engraved with the restaurant’s logo, wide pages of complex recipes, and vivid, artistic dish shots. The two-year project of Executive Chef Daniel Humm and General Manager Will Guidara, Eleven Madison Park is an embodiment of not only the restaurant’s culinary perspective—as Danny Meyer’s calls it in his foreword, “reinventing the classic four-star experience for a new generation”—it’s a personification of the EMP experience from the inside out. Everything from the staff’s shared Thanksgivings to the mission statement planning meeting of 2009 where Humm and Guidara decide to “reach for the summit” is shared, part of a cultural, culinary narrative that renews itself every season. The recipes are high-caliber, which is why Guidara recommends amateur cooks don’t feel obligated to tackle recipes completely. (Requests for clarification can be sent to email@example.com, because, in true Meyer restaurant form, “we are here if you need us.”) Professionals and fans alike will enjoy the “Day in the Life” at the book’s end, where we learn, among other things, some typical choices for the dining room set-up play list (Jay Z, the Rolling Stones, and Arcade Fire).
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.
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.
In the great and diverse catalogue of literature devoted to the chef, his cuisine, and the El Bulli legacy, Colman Andrews’ coverage stands out as something slightly more personal—as intimate a glimpse into the man behind the curtain as we’re likely to get. The book, purportedly the last biography to which Adrià will contribute, isn’t actually a biography, at least not in the traditional sense. It’s a life story, certainly, a kind of dual biography told in parallel. On one side is the story of Adrià as chef, covering his meandering path from hapless partier, to semi-serious cook, to the driving force behind the next great evolution in cuisine. On the other side is the life of El Bulli the institution, from its inauspicious beginnings as a would-be tourist trap through its various culinary incarnations, to its rebirth as the stucco-ed, breezy, unlikely hub of modern gastronomy. Whether Andrews intended it or not, the parallel is effective, not simply in narrative terms; it emphasizes how the evolutions Adrià and El Bulli are inextricably interlinked, and with them, the future of the culinary experience as we know it.
2009 Boston Rising Star Chef Joanne Chang originally came to Cambridge with business mathematics in mind. Fortunately for sweet-toothed Bostonians she quickly traded in her graphing calculator for a baker’s scale. Flour is the compilation of dessert and bread recipes she’s been honing at her homey bakery Flour. Chang’s precise verging-on-obsessive instructions set Flour apart: her attention to ingredient temperature and preparation teach the reader to think like a baker. While Chang gleaned much of her technical skill from mastering French technique at Payard with Chef François himself, she gravitates towards the American style desserts denied her as a child. Staple American pastries like Oreos and Pop Tarts are redefined as homey treats that achieve a surprising elegance. Also worth a look is the “Other Sweets” chapter where Chang showcases her creativity, catering towards the adult palate with desserts such as Lemon Sherbert and Prosecco Sorbet and Ginger Tuile Cups with Champagne Sabayon and Fresh Berries.
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!
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.
For Al Brown, chef by trade and lifelong fisherman by avocation, "to catch a fish and then cook it, as simple as it may sound, brings me more gratification than almost anything else." In Go Fish, Brown collects his passion for the treasures of the briny deep into a colorful, heartfelt compendium of recipes, practical tips, and personal stories that span decades of fishing, cooking, and eating. Brown generously shares his idiosyncratic and highly personal relationship with fishing, giving readers a sense of ownership and responsibility similar to what he himself learned as a young boy. After an introduction recounting his first formative muddy days of creek-side eel fishing to his first experience of fishing in the sea, Brown delves into dishes that feature New Zealand's best and lesser-known species. And the chef's philosophy of cooking as simply as possible, which he practices daily at Wellington's Logan Brown, allows the unadulterated purity of the fish to shine through in every dish, making this cookbook as much a regional representation of New Zealand seafood as cooking guide. With sophisticated recipes that encourage experimentation and flexibility, as well as tips that distill not only practical but cultural savvy, Go Fish acts like a literary initiation into the rich tradition and culinary culture of New Zealand fishing.
2004 IACP Award Nominee for Health and Special Diet Category; "Sound nutrition is the cornerstone of any healthy lifestyle," writes Michel Stroot, and he should know. As the executive chef at southern California's famed Golden Door Spa, he has perfected the art of conscious cooking and nourishment and now shares over 150 of his unique and delicious recipes in Golden Door Cooks Light and Easy. The Golden Door Spa is one of America's most exclusive holistic wellness retreats, and the celebration of food-from garden to table-is a cornerstone of the spa's "simplicity is luxury" ideology.
Ferran Adria introduces Chef Jason Atherton, “a magnificent cook,” in a brief but warm forward to this cookbook distillation of Gordon Ramsay’s Michelin-starred London outpost Maze. Working under the likes of Adria and UK culinary powerhouse Ramsay, Atherton developed his own imaginative approach to cuisine that is both ambitious and firmly rooted in fundamentals. In Maze, Atherton showcases the restaurant’s award-winning menu that combines Eastern and Western elements (e.g. Wagyu beef, ras el hanout, Scottish salmon, preserved lemons) for a modern upscale take on tapas. The cookbook is built as a sort of inverse pyramid, with recipes (in categories “Savory” and “Sweet”) straight from the restaurant menu at the top, followed by two recipes that use the same central protein or flavor profile in more casual preparations. With only this brief foray into the back kitchen of Maze, the success of the restaurant, and Chef Atherton’s proven potential, become immediately and stunningly apparent.
Chef Michael Psilakis combines his Greek heritage and experience in four of New York’s great Greek restaurants, including modern upscale Anthos, to provide this comprehensive guide to updated traditional Greek cooking. How to Roast a Lamb shares not only the techniques for that robust Hellenic classic, but delves into the full spectrum of Greek regional foods and techniques, from coastal recipes like “Cretan Spiced Tuna with Bulgur Salad” to game recipes for “Venison Sausage” and “Braised Quail with Fennel.” Psilakis takes his readers into the kitchen of Kefi, his home style Greek outpost in New York, with recipes for more casual or festive occasions, while a later chapter on Anthos showcases the interplay of Greek tradition and New World techniques and ingredients that distinguishes Anthos – and Psilakis – as a steward of Greek cuisine for the next generation.
Jasper’s Kitchen Cookbook not only showcases the best of the eponymous much-loved Kansas City restaurant, it invites readers into the rich traditions and history of the Mirabile family both inside and outside the kitchen. Stories of recipe origins that date back over a century as well as tips on how to update old techniques and source rare ingredients make this a valuable resource for the chef interested in authentic Italian cuisine. With five courses’ worth of recipes and even a glimpse of how the Mirabiles cook at home, Jasper Jr. tells the full food story of a family legacy begun by his grandfather and continued by his father and most recently himself at a restaurant synonymous with the Italian American success story.
Joachim Splichal shares his culinary vision in PATINA COOKBOOK, which features more than 60 delicious recipes that blend classic European techniques with fresh California cuisine.
A 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.
Beautifully rejacketed. Understated elegance for home cooks in 100 plus impeccable recipes from New York's only four-star seafood restaurant. Thirty of the famous desserts are here, too. Adapted for home kitchens, all of the selections in the Le Bernardin Cookbook can be prepared with a minimum of fuss, and many of them feature Gilbert Le Coze's simple, delicate herb-infused vinaigrettes and nages.
As winner of the James Beard Foundation's Outstanding Restaurant Award, Charlie Trotter and his service staff run what many consider to be America's finest restaurant. But it's not just about food in this renowned Chicago hot spot. It's about a subtle relationship between food, wine, ambiance, and service--a relationship Trotter has perfected by hiring passionate staff with the ability to surpass his incredibly high standards. In Lessons in Service, journalist Edmund Lawler reveals the secrets behind Trotter's unequaled success and shows other businesses how to improve their levels of service.
“My year rolls across ingredients,” says Martin Bosley in the introduction to his new book, “each season bringing something new to look forward to.” Chef-proprietor of the beloved Martin Bosley’s in Wellington—the 2007 recipient of Cuisine magazine’s Restaurant of the Year Award—Bosley might easily rest on his laurels and let the legacy of his restaurant speak for itself. But Bosley is a cook at heart, a cook in the kitchen and a cook at home. And what’s more, he’s a cook who shares, whether in his weekly recipe columns for the Listener or here, in a book that collects years’ worth of recipes, with sourcing and cooking tips, and, of course, the stories behind them. And while Bosley makes his recipes accessible to most home kitchens, his fellow chefs will no doubt be interested to know just why Bosley’s Perfect Steak Sandwich is the thing to eat after a long night’s service.
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.
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.
Natura features portraits of organic, otherworldly pastry landscapes, works of textural and visual art created by former elBulli pastry chef Albert Adrià. Starting with Snow cristal, created in 2003 to honor visiting Japanese restaurateurs the Hishidas, Adria has compiled years of creativity into this homage to the craft of pastry. “It is not my intention for Natura to be a style or line of work for professionals to find inspiration in,” says Adrià in the book’s afterword. “My only aim,” he insists, “is to show the beauty of this trade.” But inspiration seems inevitable when perusing the pages of Natura, with its detailed, close-up photographs of Adrià’s freeform, nature-mimicking creations. Composed in the catalogue style of the elBulli yearbook, Natura focuses on 49 desserts—or morphs, as they are called at elBulli—born out of Adrià’s unchained, fertile imagination. A DVD contains recipes for every morph and in the afterword Adrià describes his experience with the main techniques. Whether he’s using dehydrated egg powder and a “minted” water cloud to make an ethereal “moss” or cocoa streusel powder to coat and flavor plain cookie crumbs for a vividly realistic “volcanic earth,” Adrià pushes the boundaries of pastry texture, flavor, and composition. Natura at once celebrates and exemplifies the unbounded potential of the craft of pastry.
“What I wanted was my own interpretation of the cooking I had grown up with—a neue cuisine that was half Mozart, half Lou Reed.” How apt that Kurt Gutenbrunner introduces his inspiration this way, a Viennese-American combination of Mozart’s sublimely perfected genius and musician Lou Reed’s free-form inspiration. Not only does it reflect the chef’s cuisine, it sets up the mood and tone of the cookbook. From the artistic freedoms of the Vienna Secession to the nightlife culture of cabaret, Austria is a land of artistic and cultural interdependencies. And every page of Gutenbrunner’s cookbook is a reflection, a culinary manifestation of classically Viennese cosmopolitanism. An introduction on turn-of-the-century Vienna, “the City of Dreams,” covers everything from art and architecture to the culture of coffee houses and the birth of psychoanalysis. And the cultural inclusions don’t end there. Recipes for the chef’s elegant updates on traditional Austrian cuisine (“Fresh Morels with Sherry and Semolina Dumplings” and “Pheasant Roasted in Salt Dough a la Heinz Winkler”) are interspersed with paintings by Gustav Klimt, photos of the chef in boyhood, and meditations on classic Austrian ingredients.
Chef Mark Peel of the renowned Campanile Restaurant brings his Monday Night Family Dinners – and the overall spirit of Campanile cooking - into the home kitchen. Selecting from the most popular of his family dinner menus, Chef Peel has assembled a collection of over 200 recipes ranging in flavor and style that faithfully distill the essence of the restaurant’s beloved cuisine. Ravioli, breading, and pesto techniques are photographed step by step, guiding any first-time efforts through uncharted culinary waters. Chef Peel pays such attention to detail in deceivingly conventional recipes like veal piccata and steak bordelaise that they actually elevate home cooking to the level of restaurant sophistication. Even classics like macaroni and cheese take on layers of complexity and flavor that are typically found in a restaurant, not the home kitchen. What Chef Peel offers is not a dumbing-down of restaurant recipes, however, but an effective translation, bringing the rustic sophistication of Campanile cuisine to the home kitchen, quite possibly one near you.
It’s apt that the same year that saw the original, unabridged translation of the Guide Culinaire also saw the publication of Next Restaurant: Paris 1906—the wireless, cyber-bound, great culinary grandson of Escoffier’s original. The first in the “near-real-time” documentation of Next Restaurant’s time-and-taste jumping menu publications, Paris 1906 presents both the rationale for their starting point and the extensive, elegant menu that made up their first three-month culinary tour, courtesy of Executive Chef Dave Beran. "By starting Next in Paris in 1906, we honored one of the greatest chefs of all time," says Achatz, "and in the process showed … just how far—or not—cooking has evolved in the last 100 years.” Recipes give reference numbers, so you can check back to Escoffier’s originals [“Potage a la Tortue Claire,” (907); “Bombe Ceylan” (4826)]. But unlike Achatz et alia, Escoffier was scant on instruction, not to mention void on visuals, which are presented here in full, color-rich, iPad perfection. Photos showcase Beran’s modern aesthetic updates on the French classics—Next tends to plate where Escoffier buffets—and give readers a peek into the cobalt blue, industrial-chic, visually spare jumping-off platform that is the Next restaurant space. At a radically affordable $4.99, it’s an easy addition to your iBook shelf. Just leave room for the next Next, coming soon to an iPAD near you.
Some restaurants trade on more than providing food—they provide an experience. When a cookbook bears the name of such a restaurant that cookbook has a lot to live up to. Noma: Time and Place in Nordic Cuisine does not miss the mark. Head Chef René Redzepi has created new flavor profiles within locavore cuisine by focusing in on solely Nordic ingredients. The beauty of his cookbook is that the same attention paid to the process of creating this cuisine is paid to the dishes themselves. Redzepi's journal published alongside the recipes give meaning to the gorgeous plating techniques of culinary feats. You come to understand that for Redzepi, it’s not just technique, it’s an act of love. As is the book; with its bold style, evocative photography, and awe-inspiring recipes, the second Noma Cookbook begs for a place on your bookshelf.
Prepare to be seduced by this collection of dynamic recipes from the nationally acclaimed cuisine of award-winning chef Douglas Rodriguez. Dubbed "Nuevo Latino," at his fabulously popular Manhattan restaurant "Patria," Rodriguez's cuisine celebrates unexplored ingredients and weaves a tapestry of flavors from Latin America and the Caribbean.
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.
A comprehensive guide to all of the wines and regions of Portugal with emphasis on new premium table wine producers. Exciting new information on little known grape varieties with good insights into the people, the traditions and trade practices. Chapters devoted to Portugal’s fortified wines, the great wines of Madeira, Moscatel de Setubal and of course Port
Chef Peter Gilmore of Quay cares primarily about the diversity of food. On the menu or on the plate, he wants variety as well as vibrancy. His artistic cookbook celebrates his open culinary philosophy with recipes and photographs from his iconic restaurant. Thomas Keller penned the introduction, where he claims “[Gilmore] has great command of the fundamentals and is also able to successful blend the diverse cultures that have influenced the region with integrity and understanding.” Keller’s favorite, “Mud Crab Congee” reflects Gilmore’s philosophy as much as Keller’s, featuring diverse textures and local ingredients, but with the depth of knowledge that makes Gilmore stand out among Australian chefs. His book, like his restaurant, is a piece of art.
Although Pesto and The Blue Door Bar were loving additions to their tidy Otago restaurant empire, Chef-owner Pete Gawron and wife Melanie Hill have run Saffron together for nearly a decade, and it’s here that Chef Gawron showcases his style at its most essential. For the restaurant’s eponymous cookbook, the chef has chosen his favorite dishes from Saffron’s regionally evocative menu. Like the restaurant, the book is organized according to the seasons, and dishes like Goat’s Cheese Sorbet with Snowberries and Stir-Fried Milford Sound Crayfish showcase the region’s unique produce and express the chef’s ardent commitment to thoughtful cooking, start to finish. Aaron McLean’s photographs add stunning beauty and character to this already strong voice for New Zealand regional cuisine.
2004 James Beard Award Winner for Photography. Foreword by Charlie Trotter. Shunju: New Japanese Cuisine captures the experience of dining at Tokyo's most innovative and exciting restaurants: Shunju. Everything about these restaurants is unique: the design, decoration, lighting and, especially, the food.
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.
Unofficial emissaries of Spanish cuisine in Connecticut and beyond, Andy Pforzheimer and Sasa Mahr-Batuz bring the culinary culture of their five – and soon to be six – Barcelona restaurants to a national audience with this beautifully illustrated new cookbook. Mahr-Batuz and Pforzheimer are both ardent advocates of Spanish cuisine, especially tapas; in fact they are veritable prophets of the small-plates power of the fresh, bold Spanish flavors. And with this, their first ever restaurant cookbook, they share the stories, and more importantly, the recipes, behind the wild success of Barcelona restaurants. Everything from cocktails and wine, hot and cold tapas, main dishes and desserts are on the menu here, with helpful resources like a metric conversion index, recipe notes, and an introduction with the history of Barcelona and its charismatic founders.
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.
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.
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 is the essence of Robuchon, distilled into one thick tome. From the sheer size, we’d guess that The Complete Robuchon is a compilation of nearly every recipe the great chef made in his career in French post-nouvelle cuisine. You won’t find color photographs or glossy paper in this book, just straight-up recipes for the classics and his own signature dishes, from Vichyssoise and pommes puree to sea bass tartare. Robuchon includes his thoughts on cooking methods, use of wine in food, and structures the rest like a classic French cookbook. It begins with stocks and sauces and progresses through salads, eggs, regional dishes, meat and seafood (a whole chapter dedicated to offal!), and ends with dessert. Eight hundred-plus recipes might sound like a lot, but its user-friendly layout and familiar writing style are enough to excite you about this wealth of knowledge; to his devout fans, it will read like a romantic novel. The simplicity of this book makes Robuchon’s tried and tested cooking within anyone’s reach, and is definitely a must-have for anyone interested in French cooking.
Fleur De Lys is the preeminent French restaurant in San Francisco and one of the finest restaurants in the country. The dining beneath it's colorful, billowing canopy of handpainted fabric is a dramatic and romantic experience, heightened by Keller's dazzling food and genuine charm.
"The purpose of this book is not to document the latest fashion in food, or to dazzle people with food based on a school of archictecture, but to illustrate that everyone, with a little concentration and passion, can prepare flavorful and deeply satisfying food." Recipes include Roasted Chanterelle Salad, Duck Confit and Cannellini Bean Ravioli with Port Wine Sauce; Chess Pie to Chocolate Chip Cookies.
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").
Since first opening in Westport, Connecticut, in 1978, Hay Day has been a celebrated purveyor of the finest farmstand produce and take-out fare. Now Hay Day presents 250 of the recipes that keep its customers coming back. 2-color throughout.
Former French Laundry pastry chef and current C. I. A. culinary instructor Francisco Migoya offers this hefty, beautifully illustrated, and arguably definitive account of the evolution of the modern café. From the basic concept of a café to its unique pricing model, standard dishes, and changing expectations, Migoya covers every aspect of the topic. The book is broken down by traditional café areas, including bakery, pastry, savory, beverage, and retail, and Migoya provides comprehensive overview of each section, along with instructions, recipes, and business-oriented pointers. Rustic bread recipes come with detailed technique instructions and troubleshooting tips, while more complex entrées have packaging instructions for “to-go” preparation. And while Migoya provides for the expected convenience of café fare, his elegant, sophisticated food is anything but pedestrian, as exquisite photographs attest. In this penny-pinched age of increased cost-consciousness, Migoya’s work—validating the extraordinary culinary potential of the humble café—couldn’t be timelier.
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...
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.
In 2000, West began its restaurant existence as Ouest, a French fine dining destination in the heart of Vancouver. Since then it has transformed to the West of today, a restaurant that painstakingly works with the best local ingredients to produce regionally authentic, imaginative cuisine. Over 100 recipes from the Vancouver culinary gem fill the pages of this cookbook, dishes that showcase the seasonality and character of the city, including the immigrant influences that shape Vancouver’s cuisine. Contributions from Chef Warren Geraghty as well as pastry chef Rhonda Viani, wine director Owen Knowlton, and mixologist David Wolowidnyk make this a well-rounded exhibition of Vancouver’s increasingly—and deservedly—recognized culinary sophistication.
When proprietor Frank McClelland introduced his 4-course wine paired dinners at Boston’s renowned L’Espalier restaurant on Monday nights, he had an instant hit on his hands. L’Espalier’s Wine Mondays were a way to introduce and educate diners on pairing wines with a fantastic seasonally inspired meal in an approachable, fun, and straightforward fashion. McClelland has selected 16 of his favorite menus from Wine Mondays over the years—4 for each season—applying his casual approach and philosophy on food and wine to the recipes and pairings included. Each menu is centered around a seasonal theme ranging from Winter’s Bordeaux and Spring’s Rosè- Colored Glasses, to Summer’s Totally Organic and Autumn’s Mushroom Dinner. McClelland encourages his readers to use the book as a reference rather than a formal set guide, asserting his number one rule: drink what you like!
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!