What we feel like eating and cooking changes with the seasons. This inspirational guide includes a range of recipes that make the most of the best produce available each season. In spring there are budding asparagus tips, delicate pink rhubarb, waxy new potatoes and spring lamb, while summer delicacies include succulent sweetcorn and tomatoes, as well as delicious raspberries and strawberries, which require the minimum of preparation. Autumn brings colourful squashes and pumpkins that are ideal for tasty soups, and an abundance of apples and blackberries just waiting to be picked. In winter, slow-cooked casseroles, delicious winter greens, and rich filling puddings will warm up even on the coldest days.
The title of A Platter of Figs alludes to Tanis’s metaphor for the ideal food: fresh and fleeting. His love of seasonal ingredients is no surprise. Tanis lives two lives, spending half the year as head chef at Chez Panisse and the other half hosting a supper club at his home in Paris. Those who love the Chez Panisse books will appreciate this as a continuation in the series. It’s different, to be sure, but touched with the same seasonal mentality and small techniques that make ingredients shine. The book flows like the seasons it’s created for and includes 24 menus, each recipe serving eight to 10 people. The result is a presentation of straightforward, sophisticated food that is meant to be shared with others. Photographer Christopher Hirscheimer’s pictures present Tanis’ vision of beautiful food—uncontrived and voluptuous. A Platter of Figs seems to be targeting a foodie audience, but Tanis’ message about real-life cooking and back-to-basics approach will serve as a refreshing reminder and inspiration for restaurant chefs.
"When it comes to cooking, there are twelve seasons," says world-class chef Alfred Portale, and at his Gotham Bar and Grill restaurant, the menu changes every four weeks. Using only the freshest ingredients as they come into their prime, his approach is finely attuned to the changing rhythms of our lives and the way our focus changes from month to month.
Though diminutive, the amuse-bouche does many jobs: it opens up the palate, it showcases the level of culinary sophistication to come, and—most importantly—it welcomes the diner, introducing them to the chef, and opens them up to the more elaborate experience of the meal. From complex, avant garde small bites to classics, amuse bouche are a fixture of fine dining, and increasingly popular among upscale casual restaurants that emphasize hospitality. With this aptly named little savor of a cookbook, Rick Tramonto, celebrated executive chef/partner of Chicago's TRU, shares the secret of his delicate, delicious amuses with a mainstream audience.
After a privileged upbringing in Beverly Hills Fred Astaire's daughter Ava and her family moved to a 200-year-old farmhouse on the Irish coast. Here she discovered the joys of cooking as well as the countless pleasures of growing flowers and vegetables in her seaside garden. Ava's wide-ranging recipes and inventive decorating ideas have been shaped by this bountiful produce, and by the wild foods she gathers from the surrounding countryside and nearby ocean. Memorable parties and holiday celebrations-with Hollywood stars and local friends alike-are recorded alongside the easy-to-follow recipes.
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.
In this stunning book, Ina celebrates a relaxed and innovative style of entertaining that is as much of a joy for the host and hostess as it is for the guests. Arranged by season, Ina's 16 parties are more about assembling food than about cooking for hours.
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.
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.
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.
Even as it solidifies the restaurant’s Michelin dominance, Eleven Madison Park: The Cookbook has a soft-spoken modesty and grace to it. It might be the book’s layout—a broad, white cover delicately engraved with the restaurant’s logo, wide pages of complex recipes, and vivid, artistic dish shots. The two-year project of Executive Chef Daniel Humm and General Manager Will Guidara, Eleven Madison Park is an embodiment of not only the restaurant’s culinary perspective—as Danny Meyer’s calls it in his foreword, “reinventing the classic four-star experience for a new generation”—it’s a personification of the EMP experience from the inside out. Everything from the staff’s shared Thanksgivings to the mission statement planning meeting of 2009 where Humm and Guidara decide to “reach for the summit” is shared, part of a cultural, culinary narrative that renews itself every season. The recipes are high-caliber, which is why Guidara recommends amateur cooks don’t feel obligated to tackle recipes completely. (Requests for clarification can be sent to firstname.lastname@example.org, because, in true Meyer restaurant form, “we are here if you need us.”) Professionals and fans alike will enjoy the “Day in the Life” at the book’s end, where we learn, among other things, some typical choices for the dining room set-up play list (Jay Z, the Rolling Stones, and Arcade Fire).
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.
Nigella Lawson is one of Britain's most influential food writers, and a brilliant home cook. How to Be a Domestic Goddess, her award-winning cookbook, sold more than 100,000 copies. Nigella Bites, another great success, featured enticing recipes made with minimum effort. In Forever Summer, Nigella Lawson shares her favorite warm-weather recipes that will give readers that "lazy summer feeling" all year long.
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.
From The Earth to the Table includes more than 300 recipes featuring fresh seasonal ingredients and distinctive flavor combinations. Dishes such as Fish Tacos with Citrus Salsa and Cabbage Slaw, and Pecan Polenta Salad with Grilled Green Onions showcase Ash's global influences as the culinary directory of the Fetzer Vineyards Wine and Food Center in Northern California. All of the recipes in "From The Earth to the Table" show readers how to marry each dish with the appropriate wine. Illustrated with 16 pages of color photographs, "From The Earth to the Table" is the definitive guide to delicious, healthful wine country cuisine.
Gordon Ramsay has become the celebrity chef of the moment with his imaginative interpretations of classic British food at his eponymous London restaurant. His new cookbook showcases his signature dishes, and as the title suggests, highlights his infatuation with the seasonal produce of the English countryside. While some of the recipes seem repetitive his unpretentious cooking looks earthy and flavorful, and unlike the overly complex recipes in many celebrity-chef tomes many of Ramsay dishes can be replicated in the home kitchen.
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.
A summer full of picnics is packed into a new little book from veteran author Barbara Scott-Goodman. Recipes range from good old deviled eggs with a handful of variations to add zip, to potato salad, upscale in a version that includes freshly cooked mussels and their liquid.
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.
Sunday Dinner is about recapturing an old-fashioned mealtime tradition in a cozy, unintimidating way. It's important to take time to sit down with family and friends and enjoy a leisurely weekend meal. Each menu in Sunday Dinner includes recipes for an appetizer, a salad or soup followed by a main course with vegetable side dishes, and, of course, dessert. The recipes are a satisfying mixture of elements you can prepare ahead of time and at the last minute as well.
Filled with more than 125 recipes, 200 glorious, full-page photographs, and wonderful narrative vignettes, this rich, seasonal celebration of the Italian countryside is as much a travelogue as it is a cookbook. The authors collect the culinary wisdom of cooks from all parts of Italy, offering in the process a delightful glimpse of the country's culture and ambience.
In Saltsman’s own words, this book is intended “to offer novice and market-savvy shoppers a seasonal guide to both familiar and exotic crops, with tips on how to select, store, and prepare these interesting finds.” If you have ever been overwhelmed by the array of foods at a farmer’s market, this volume will help you make sense of the produce. The easy-to-prepare recipes, like Penne with Winter Greens, Potatoes, and Cheese, showcase the wonderful fresh ingredients that you can find at your own local farmer’s market.
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.
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.
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!