The splendor of a candy store window comes home in this approachable guide to the techniques and tools of the confectionary. Master Baker Peter Greweling applies his years of experience in and out of the kitchen (as a professor of Pastry Arts at the C.I.A.) to this comprehensive, but still user-friendly resource. With an introduction on the equipment and ingredients of the confectioner’s kitchen and chapters on everything from the “Master Techniques” to “Brittles, Toffees, and Taffies” to “Fudge, Fondant, and Pralines,” Chocolates and Confections could easily outfit any kitchen for the serious—and seriously sweet—business of candy production.
Robert Landolphi’s Gluten Free Every Day provides a thorough and sophisticated introduction to the world and preparation of gluten-free foods. The cookbook acts as both a technical resource and inspiration, further expanding the gluten-free culinary experience with lists and descriptions of all variety of ingredients and preparations.
Whether they have to eat gluten-free because of Celiac disease or simply choose to, Landolphi’s readers will be more than satisfied with the recipe options available in this gluten-free primer, especially since it seems to make the restrictions of a gluten-free diet entirely disappear.
From the exotic cultural hub of Spain’s Basque country comes Chef Gerald Hirigoyen and his tribute to the tapas, or pintxos (PEEN-chos), of his homeland. With two acclaimed restaurants in San Francisco, Chef Hirigoyen brings his intimate and extensive knowledge of these delectable small plates to the home cook. From the robust traditional plates to those inflected with Hirigoyen’s modern Californian nuances, the recipes are tailored to the uninitiated. Each recipe is accompanied by wine pairing suggestions and personal stories from the chef’s past, all of which flesh out what may be a reader’s first thrilling foray into the convivial culinary experience of pintxos.
As much a visual feast as recipe book, Battman’s (aka Adam Batt, renowned New York photographer) Sandwiches of the World is a vivid, mouthwatering invitation to what are arguably the world’s most delicious and sophisticated sandwiches. In an unrelenting visual assault, Battman provides gorgeous close-up portraits of the most varied collection of sandwiches ever assembled. With recipe contributions and wine pairing suggestions from restaurants and chefs worldwide, Sandwiches of the World spans the sandwich gamut, including the truffle-stuffed “db burger royal” from Daniel Bouloud’s eponymous restaurant alongside the “soft shell crab blt” from Havana Blue in the Virgin Islands. If it is a sandwich, or almost a sandwich, and if it is exceptional, Battman will have found it. Each of the books 108 recipes accompanies a stunning photograph, so alive with fresh, bright colors and textural details that you’ll swear you can taste with your eyes.
Grains are one of the most tasty, versatile and nutritious food sources available, a delight to eat and easy to cook. In this new work, Jenni Muir travels the world, discovering indigenous grains and the best recipes for using them. The first part of the book provides an in-depth look at each of the grains and the second section features over 100 recipes, taking you from breakfast through to dinner. Jenni explains how to vary the dishes according to the grains you have and also recommends an exciting range of accompaniments that will transform each dish to suit the occasion.
Among his myriad other accomplishments, Master Chef Rudi Sodamin has helped define higher standards and expectations for cruise line cuisine. Besides being “the most highly decorated chef at sea,” Sodamin is an extremely well-traveled, sophisticated gourmet chef whose prolific talent brought him to great heights in his career from a very young age. With this second installment of the Holland America Line cuisine cookbooks, Sodamin shares the recipes and practices that make him such a sought-after chef at sea. Chef Sodamin also takes a big picture approach to the world of cruise cuisine, consulting corporations to get the highest quality product to the galleys of every cruise line kitchen. In The Taste of Elegance he offers a repertoire of the recipes and culinary building blocks that make cruise line cuisine work, examples of dishes that successfully transplant the gourmet standards from the land to the sea.
“There is no single path to perfect roasting.” So says Molly Stevens, classically trained chef and author of All About Roasting. And she’s not far off. Like baking, roasting is a technique embedded by time and tradition with just enough “je ne sais quoi” to elude exact quantification. So rather than trying to pin its many variables down to an exact science, Stevens treats roasting like “a process, a conversation between you the cook, the oven heat, and the food you’re roasting.” And All About Roasting, her compendium guide to all things roast-related, provides the tools, techniques, and traditions you’ll need to begin—or elevate—the roasting conversation. Before delving into specifics, Stevens provides some of the history and basic chemistry of roasting, culled from the likes of James Beard and Harold McGee. Dishes are qualified by method (e.g. “combination sear and moderate heat”), planning (“the apricots need to soak for 4 to 8 hours”), and wine pairings from M. S. Tim Gaiser (who recommends a “Nebbiolo-based red” for Stevens’ Oven-Roasted Porchetta). And recipes span the gamut, in skill and cuisine type, with several recipes per protein (or fruit or vegetable)—meaning an experienced chef can work on the nuance of his or her technique while newbies delve into the delicious basics.
2004 James Beard Award Winner for Single Subject; 2004 IACP Award Nominee for Wine, Beer, or Spirits Category; We may know the classic combinations--cheddar and port, blue cheese and Sauternes, goat cheese and Sauvignon Blanc--and appreciate their ethereal marriage of flavors and textures. But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. In her follow-up to the IACP Award-winning The New American Cheese, Werlin guides us to matching the extraordinary artisan cheeses being made across America with our own incomparable wines.
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.
In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza--a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. In American Pie, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
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.
Certified Master Baker and associate professor Eric Kastel of the Culinary Institute of America offers this extensive guide to the processes and products behind artisan breads. Kastel intentionally demystifies the rarefied world of artisan breads for the home cook and seasoned baker alike, with accessible explanations of the specific methods and ingredients that go into producing these characteristically satisfying and impressive breads. He covers everything from flour to yeast to bread texture and crust, offering an array of recipes and instructions on capturing wild yeast for an authentic sourdough starter. The serious bread baker looking to incorporate authentic artisan practices shouldn’t overlook this detailed, authoritative guide.
Food writer and teacher Andrea Nguyen has successfully translated many of the cooking styles and ingredients of Asian food for the West, and her latest book is no different. In Asian Dumplings, Nguyen demonstrates the hows and whys of dumplings from almost every dumpling-producing Asian country. From Philippine’s Lumpia to Malaysian Curry Puffs, Nguyen’s recipes span the globe, demystifying the narrow misconception of dumplings as the habitual contents of a Chinese food takeout container. Recipes for basic dough and detailed instructions for frying, steaming, and preparing all variety of fillings make this a culinary gold mine for dumpling aficionados and the uninitiated alike.
In Bacon: A Love Story, popular bacon blogger Heather Lauer elaborates, pontificates, and explicates the story (and glory) of her beloved “meat candy,” bacon. Oft taken for granted by home cooks as a breakfast side or, at best, the flourish on top of a classic meatloaf, bacon here takes center stage as the source of sophisticated culinary joy. With infectious enthusiasm, Lauer introduces her reader to a deeper level of bacon-savvy than anyone outside the cured-meat industry would normally possess. Providing as much background on bacon as possible, from its production to its consumption, Lauer gives this once banished meat a much-needed publicity makeover. In these days of farm-friendly, sustainable agriculture, this one-stop resource on how best to source and enjoy this once-maligned meat is a timely, tasty arrival.
Adam Perry Lang is a man of passion and detail in all things barbecue. His audience bridges the gap between meat-happy grilling devotees and self-professed foodies looking to grill their latest esoteric protein find. That’s because Lang knows it all—where to get it, how to prep it, and, most importantly, what kind of heat to singe it on. In Serious Barbecue, Lang dealt with more specialized, elaborate barbecue recipes, but BBQ 25 is exactly what the name suggests – the 25 barbecue recipes that are most common to the griller’s repertoire. What Lang does for these tried and true barbecue favorites is infuse them with the kind of “3D flavor” he’s known for. Lang is unapologetically straightforward with his recipes, emphasizing the quality of the product over everything else. (A simple mantra repeated throughout the book: “Butcher over supermarket, local over outsourced, organic over other.”) Useful techniques, rustic, satisfying recipes, and an ultra-straightforward set-up—the book is divided between proteins—not to mention sturdy, sauce and spice-friendly pages, make this the barbecue guide to beat.
America's most esteemed culinary instructor, James Beard, shares his winning ways with chicken, turkey, goose, duck and wild game. An essential for home cooks of all levels, this classic guide, part of the James Beard Library of Great American Cooking, contains tips, preparation and cooking techniques for a delicious variety of poultry and game birds, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard's recipes are elegant, simple and timeless; sure to resonate with a whole new generation of cooks.
2004 IACP Cookbook of the Year; 2004 IACP Award Winner for Single Subject Category; The time when home bakers had only one choice of baking chocolate is long passed. Today, we have an entire new generation of chocolates to choose from: chocolates with less sugar, more cocoa bean solids, and definitely more flavor. These "new chocolates"--called percentage chocolates--beg for the creation of new recipes and a fresh take on the classics. With Bittersweet, the "First Lady of Chocolate" gives the new-generation chocolates and chocolate nibs--the ground-up roasted hulls of cocoa beans that are the new chocolate chip--a starring role.
Award winning baker and ardent “real bread” advocate Andrew Whitley reissues this revealing indictment of industrial bread production at a time when more and more chefs are returning to house-made, local, and natural culinary practices. For the professional and home cook alike, Whitley demystifies the craft of bread baking, a craft which too many people casually entrust to the nutritionally bereft factory process. The first half of Whitley’s book exposes the unhealthy shortcuts of the efficiency-oriented process of industrial bread-making. Whitley explains how the prevalence of preservative-enhanced, chemically manipulated bread has taken a toll on the human diet. The second half of the book breaks down the process of natural bread baking, i.e. the traditional method that uses wild and cultivated yeasts, whole grains, natural and organic flours and generally unadulterated ingredients. Whitley invites his reader to take ownership of the bread he or she consumes from start to finish. All the while he makes the seemingly specialized world of bread not only accessible but native to preparation by the individual. Whether you bake or not, Whitley’s book will at least give you pause the next time you think to outsource your bread-baking to a factory.
Acclaimed chef, baker and teacher Bev Shaffer is also an avid brownie lover and in her Complete Guide for Brownie Lovers she provides a gigantic compendium of all things brownie. After a brief history of brownies, Shaffer divides her chapters by brownie type (e.g. “Classic Brownies: New and Old Favorites,” “Just a Little Fruity,” “White Chocolate Versions”) and ends with chapters on pairings, toppings, ingredient preferences, and sourcing information. The book is extremely user friendly and offers recipes that span the gamut from chewy banana brownies to a sophisticated but chipotle-flecked fudge brownie. Whether the reader wants to elevate a traditional brownie with upscale presentation or find the perfect ingredient to add an extra layer of texture, richness, or spice to a favorite recipe, Shaffer has the brownie recipe to match.
Perhaps one of the best-known purveyors and practitioners of everything sausage, Bruce Aidells brings his intimate knowledge of the world of cased and seasoned meats to the home cook. From the introduction on, Aidell’s sausage-philosophy bases itself in the myriad ethnic cuisines transplanted to modern America. With the historic influx of cultures and culinary traditions, the variety and availability of quality sausage has only expanded. Aidell provides the finishing touch, bringing sausage-making techniques, with casing, grinding, and seasoning options, to the home kitchen. The second half of the book is entirely devoted to recipes with sausage, where homemade sausage can go on a test run in any number of well-crafted, regional recipes.
With three Burger Bar restaurants nationwide, James Beard Award winner Hubert Keller presents some of his best kept secrets on how to transform the humble burger into truly extraordinary cuisine. Tapping into America’s recent obsession with high quality renditions of its favorite carnivore comfort food, Keller arrives on the scene with this gorgeously illustrated cookbook, complete with burger fundamentals (selecting and, where applicable, grinding your own meat) as well as more innovative, sophisticated burger options. With basic tips (e.g. “Never press down the patties.”) and careful leaps from tradition (e.g. “Roasted Squash Quinoa Burger”), Chef Keller provides burger options for a wide audience, sure to satisfy all palates and reincarnate the American burger as a finer, juicier, more succulent version of its current commercialized incarnation.
Former apprentice to Francois Payard at New York’s Daniel and pastry chef at Easthampton’s beloved Nick & Toni’s, Chef Lauren Chattman is a chef with serious credentials – and a serious love of cake. In this ode to cakes old and new, chef Chattman provides recipes for cakes worthy of space in the precious countertop “cake keeper.” Her cakes, from “Neoclassic Gingerbread” to “Pear Cake with Sea-Salted Caramel Sauce,” are suited to all occasions by their varying levels of intricacy, the use of modern updates, and bold flavor combinations that incorporate ethnic influences. Chattman provides a basic introduction to the tools, techniques, and ingredients common to cake baking as well as a few valuable personal tips, ensuring that every serious reader can get as serious about cake as Chattman herself.
In Caviar, Inga Saffron tells, for the first time, the story of how virgin eggs of the prehistoric-looking sturgeon were transformed from a humble peasant food into a czar's delicacy--and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became a culinary extravagance, while taking readers on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe River in Europe, and the Hudson and Delaware Rivers in the United States. Saffron describes how the complex caviar industry has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity.
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.
Pastry chef, instructor, TV producer, chocolatier, cookbook author and general guru of all things chocolate Susie Norris delivers a gem of a book dedicated to the culture and cuisine her favorite subject. Not only does Norris provide chocolate recipes to sate even the most demanding choco-philes, she offers an introduction to the world of chocolate that opens up the much-loved, if oft underestimated, ingredient to a wider appreciation. Norris wants her reader to get to know chocolate on a more intimate level, whether that reader is pastry chef, fellow chocolatier, or mere enthusiast; she offers instructions on setting up a “tasting flight” for chocolate after the fashion of wine and provides lists of online resources useful for purchasing and further education. In addition to a wealth of savory and sweet recipes featuring chocolate, Norris’ book delves into the varieties, origins, and uses of chocolate, as well as its health benefits, gift-giving potential, and topical quotes from fellow chocolate lovers.
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.
Cowboy-turned-chef Grady Spears presents a focused, food-oriented guide to life lived “the cowboy way.” With years spent in the saddle, Chef Spears has intimate knowledge of the grit and gristle of the cowboy life, as well as a keen intuition for the kinds of food capable of satisfying a cowboy’s well-earned hunger. Chapters are divided by region, starting with the Brazos River Cowboys of Graham Texas and traveling through cowboy cultures in Arizona, Alberta, Florida and Missouri. Chef Spears provides authentic recipes for each region, e.g. “Vaquero Migas” (Mexican cowboy scrambled eggs) out of Fort Worth, and even doses out an anecdote here and there to flesh out the cowboy experience. What pervades the book and seems to define the whole cowboy ethos is a healthy respect for the land and the animals that depend on it. Chef Spears demonstrates that cowboy cooking isn’t all about hearty portions, smoky flavors or well-marbled meats. Cowboy cooking at its finest is intuitively sustainable. And as much as the work of a cowboy depends on maintaining a balance with the land, the meal of a cowboy should reflect that – and Chef Spears’ book pays homage.
2004 James Beard Award Nominee for Single Subject; An obsessive cornbread baker and eater, Jeremy has created 50 original recipes for everything from Carrotbread, Griddlecakes, and Indian Pudding to Curly Churros, Persimmon Coffee Cake, and Sour Cream Pie Crust. Jeremy offers tips on choosing the right pan, as well as description of various kinds of cornmeal and their origins.
Marylanders worship soft-shell, Mainers are loyal to peekytoe, Floridians devour stone crab, Alaskans revel in king crab, and Pacific Northwesterners swear by Dungeness. But the truth is, crab is no longer just a regional dish, or even a seasonal one. Today all of the varieties, and more, are shipped to markets all over the country. And because at least one type of crab is always in season and you can get picked fresh crabmeat, as well as frozen and canned, throughout the year, crab fans never have to go without. In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes.
Despite the title, Crust and Crumb is a book for all comers, experts and amateurs alike. Master baker Reinhart brings decades of bread baking experience to this step-by-step, illustrated guide to the fundamentals of extraordinary bread. Rather than merely supply recipes, Reinhart explains the chemistry and craft behind them, giving his readers a feel for the intuitive expertise of a lifelong baker. By providing master formulas for classic breads, from rustic ciabatta to yeasted bagels to basic French bread, Reinhart gives his readers the freedom and confidence to produce variations of their own without sacrificing fundamentals. For purists and innovators alike, Crust and Crumb will establish itself as a definitive resource in the library of serious bakers.
Curry Lover's Cookbook brings together an inspirational collection of recipes and shows just how easy it is to make delicious and authentic curries at home. The basics of curry making are fully explained with a useful guide to the elements of curries, along with information on spices, herbs, and different pastes to use.
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.
A revered favorite for generations, deviled eggs are the ultimate party food. Their cultural status is so powerful that they have their own specifically designed plates. Not only a great party food, deviled eggs are also perfect for rounding out a light summer meal or serving as a fun first course of a more formal dinner. Deviled eggs are incredibly fast, economical, and easy to prepare, and their flavors can range from light and simple (fresh herbs, mild mustards) to elegant (smoked salmon, sun-dried tomatoes) to gutsy (blue cheese, bacon) to fiery (chiles and hot sauces). Add in tips for perfectly hard-cooked eggs and creative presentation ideas and this gorgeous book is sure to be devilishly good.
Rick Tramonto, one of America’s most renowned and award-winning chefs has written a cookbook showcasing the best of Italian cuisine, the food he grew up eating and has explored in depth on his extensive travels throughout the country. Fantastico! is the ideal source for a stunning array of antipasti, assaggios, salumis, and cheeses, the perfect accompaniments to a variety of wines and surprising additions to everyday and formal meals. Tramonto’s terrific recipes, accompanied by wine recommendations and his tips on buying the best ingredients, provide readers with the inspiration and the know-how they need to make a big impression by thinking small. The selection includes such festive recipes as Tramonto’s Razor Clams Casino and Roasted Medjool Dates with Gorgonzola, Bacon, and Toasted Walnuts; innovative ideas for grilled breads with robust toppings (bruschetta) and little toasts with refined toppings (crostini); an extraordinary variety of panini, along with wonderful Venetian-style,open-faced mini-sandwiches (cicchetti); With more than 100 simple recipes and beautiful full-color photographs, Fantastico! will inspire anyone who loves the casual charm of Italian cooking.
Turns out Mother Earth is getting a whole lot of help from her sisters. With Farmer Jane, sustainable food advocate Temra Costa presents 26 women in various aspects of the sustainable food industry. “It’s not that men aren’t changing the way we eat,” Costa explains in the introduction. “It’s just that they’re really good at getting all of the press.” Costa, who’s spent the last decade-plus working her way from an organic foods standards-bearer to a driving force in “Farm to School” and “Buy Fresh Buy Local” movements, is intent on showcasing the fairer sex and their multifarious efforts—from farmland to film—in the cause for healthy, holistic, sustainable eating. Costa introduces us to women the likes of Erika Allen, who took up the helm of the family business, Growing Power, to provide urban residents with access to fresh produce and job training; Deborah Madison, who as chef and author believes in the story behind each piece of food; and filmmaker Severine von Tscharner Fleming, whose documentary on young farmers, The Greenhorns, is meant to “awaken the ‘farmer inside.’” Tips for eaters, farmers, and food business professionals, and an appendix covering topics like the Farm Bill, urban parks, and environmental improvements make Farmer Jane an indispensable read for anyone—of any gender—interested in the future of sustainable food.
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.
2003 James Beard Award Winner - Single Subject Category; In The Flavors of Olive Oil, Deborah Krasner demystifies the world of olive oil. Olives-just like wine grapes-respond directly to variations in climate, soil, cultivation, and harvest, so each oil is unique. By classifying olive oil in four distinct groups (delicate and mild, fruity and fragrant, olivey and peppery, and leafy-green and grassy), Krasner guides readers through the different characteristics of more than 150 different olive oils, providing a step-by-step tasting guide to the flavors and aromas of each one. With notes on oils from Italy to Morocco to California, Krasner transports the reader to olive-oil-producing regions around the world.
With more than thirty years of experience in the business, Delores Custer knows how to make food look good for the camera. And in an industry that relies so heavily on print and online-visuals, the art of the food stylist is in high demand. Would-be food stylists, whether total amateurs or active professionals, couldn’t ask for a better guide than Custer, whose extensive career included heavy-hitters like General Mills, Bacardi, and Cuisinart, and who has previously taught her craft at NYU, the CIA, and ICE. The book is entirely, and exhaustively practical, covering everything from the history of the craft to getting your first job to organizing storyboards, exaggerating appetizing visuals, and building a kit of various, and surprising, food-styling tools. Whether she’s giving advice on how to get the best “cheese pull” for a pizza commercial (pre-slice the dough), suggesting hair grooming lotion as a perfect visual substitute for milk (it’s highly toxic), or troubleshooting styling issues for everything from pasta to meat to pastry, Custer’s advice is detailed, thorough, and generous—proof of a long, successful career in the industry making food look as good as, and often better than, it tastes.
2004 James Beard Award Winner for International; 2004 IACP Award Nominee for International Category; From one of the world's best-loved authorities on food from India and the world comes an evocative and irresistible survey of the world's greatest dishes. Starting with classic curries of her native India, Madhur traces the outside influences that have left their mark on Indian food and goes on to show how the Indian diaspora has mingled the flavors of India with the cuisines of Africa, the West Indies, Asia, Europe, and South America. She concludes with a look at Indian cuisine as it is practised everywhere, from the Pacific Rim to her own kitchen in the United States.
With the new ice cream machines available and Sheldon-John's detailed instructions and 60 recipes, gelato lovers will finally be able to satisfy their craving for Italy's most beloved dessert without even leaving home. Lower in fat than American-style ice cream and easier to make, homemade gelato is the perfect antidote for those who find themselves longing for the taste of summer in Italy.
Kim Boyce’s revelatory cookbook on whole grains pairs a wide range of whole grain flours by flavor profiles and textures to appropriate (and tempting) recipes. Amaranth, for example, “pairs very well with strong-flavored sweeteners like honey … as they temper the boldness of the flour without masking its flavor.” The recipes that follow meld the sophisticated palates of seasoned professionals (Boyce counts Nancy Silverton and Sherri Yard among her mentors) with a maternal hominess. She elevates simple dishes like muffins, pancakes, and cookies with unusual flavor profiles—waffles are spiced with ginger, carrot, orange, and corn-flour; bran muffins enlivened by amaranth, molasses, and dried fruit. Whether your goal is to broaden the flavor range of your pastry program or lure a more health-minded customer base, Boyce’s insights on whole-grain pastry will be a great asset.
Granita Magic is a collection of innovative sweet and savory sensations that can be made with just a fork, a saucepan, and a little spare space in the freezer. And they can be served at any time of the day. Light, easy, flavor-intense granitas are a great way to begin, refresh, or end any meal. Here's the first book of recipes for this glittering icy treat.
Ever the innovator, Douglas Rodriguez was the first American chef to give ceviche the attention it deserves, creating such signature dishes as Spicy Shrimp Ceviche with Popcorn and the decadent Squid Ceviche in Black Ink Sauce. In The Great Ceviche Book, Rodriguez presents over 50 traditional and contemporary recipes, as well as extensive information on ingredient basics, food safety issues, and suggestions for pairing ceviche with other dishes.
The founder of the renowned TomatoFest celebration provides a juicy delight of a book that gives history and cultivation information for such sweet delights as Radiator Charlie's Mortgage Lifter.
Every American has a particular grilled cheese sandwich—it’s the sandwich of our childhood, family kitchens, and favorite memories. But these days who can admit aloud that all they want is a Kraft single on white bread? For those who crave their childhood favorites but don’t want to lose face, Laura Werlin has a solution, or 50. By Europe-izing the American staple with Mediterranean ingredients she cleverly cloaks our favorite comfort food in style. After all, what are burrata, prosciutto, and sautéed pepperoni if not a grown-up’s answer to a BLT?
Unlike many vegetarian cookbooks, High-flavor, Low-fat Vegetarian Cooking does not rely on high-fat dairy products for flavor. Over 225 recipies are included, ranging from Caribbean Bean Bouillabaisse and Peking Tacos to Sin-Free Brownies and Almond Orange Cheesecake. International flavors, the latest ingredients , and mouthwatering color photographs combine to make this an indispensable guide for vegetarians and non-vegetarians alike and a classic for years to come.
Most professional pastry chefs and bakers are well aware of the idiosyncrasies and necessary exactitude of their chosen craft. The same ingredients, the same measurements, and the same methods might yield different results in different kitchens, with different equipment, at different altitudes, or on different days. But Paula Figoni is here to help. She’s been here, in fact, a food scientists and associate professor at the International Baking and Pastry Institute at the College of Culinary Arts at Johnson & Wales University, for years. And this is her third edition of How Baking Works which, despite its title, is far from a beginner’s primer on the basics of the bakeshop. Figoni delves into the technical aspects of baking, from the logic behind the various applications and kinds of baking powder to more esoteric food science like Oxygen Radical Absorbance Capacity (basically a measurement of a food’s antioxidant activity). Whether she’s delving into the chemical structure of a starch molecule or offering techniques to guarantee the highest quality low-fat product for your customer, Figoni is full of practical, professional advice for the contemporary, chemistry-savvy kitchen.
This volume serves up absolutely everything you need to know about the grapes and wines themselves: theory sections offer invaluable information, and accessible sipping exercises featuring affordable wines let you put your newfound knowledge to work. An ideal primer for budding wine lovers.
Four decades in the business of wine—from tasting and pairing as a professional cellar master to educating the next generation—means Kevin Zraly isn’t just an authority on wine—he’s an eno-expert. But that doesn’t stop the somm-instructor extraordinaire from expanding upon his quarter-century-tested tome with new information, resources, and guidance. Without disturbing the eight essential classes of his Windows on the World Wine School, Zraly has successfully updated his instructional guide to “one-stop-shopping” status. It’s comprehensive, well-organized, and rich with personal and professional experiences in the often intimidating world of wine education. Zraly breaks down regions, varietals, blends, and even the styles within those categories. He asks the right questions (e.g. “How do I buy a red Rhone wine?” and “What’s the difference between a $100 Beerenauslese and a $200 Beerenauslese (besides a hundred bucks)?”) and gives the right answers, with regional, varietal, and blend exemplars alongside to give a face, or label that is, to a name. Zraly’s brand breakdowns, price point comparisons, and “Best Bets” within a varietal ensure you’ll always be drinking in the right direction—whether it’s Hungarian Tokaji or a classic French Bordeaux. Bottoms up!
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner. Divided into three chapters—the Basics; Vegetables and Fruits; and Meat, Fish, and Poultry—this book has everything you could need to know about preparing food at home. There are illustrations from the cook’s perspective, and instructions for both right-and left-handed people.
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.
Steeped soundly in the culture of the American cocktail scene—now entering the 21st century with a mixed roster of talented, wisecracking, colorful cocktailians—Lush Life is a veritable labor of love, nor simply for being a byproduct of husband and wife Dale and Jill DeGroff’s LA-born romance. The love here is for the people of the cocktail world, and it’s sketched, brushed, and suffused into each of Jill DeGroff’s pictures. And while the book is laid out generationally, Lush Life essentially unites its subjects under the proud patchwork banner of the bartender. A pictorial tour of the beating heart of the American cocktail scene, Lush Life recalls the old school cool of Al Hirschfeld’s “Speakeasies of 1932,” updated with its tech-savvy cast of mixologist up-and-comers and standby old-timers—all of it colored by DeGroff’s inimitable aesthetic eye. DeGroff’s portraits are the beating heart of the book, and they capture the spirit and nuance of this cast of cocktail-slinging characters with visual grace and spry, poetic wit. But lest she leave her reader thirsty, DeGroff includes recipes for favorite and famous drinks, as well as tales from behind the bar and occasional odd remembrances. In the end the whole experience is akin to an evening spent among friends, leaning up against the polished wood of a favorite local bar.
Simple and perfect, macaroni and cheese can be credited with spearheading today's comfort-food revolution. This timeless dish is reassuring and familiar, yet with the addition of a bit of truffle butter or salsa, it kicks into high gear with an unexpected burst of flavor. Now, for the first time in one collection such well-known chefs as Bobby Flay, Charlie Palmer, Rick Bayless, and Katy Sparks share with us their favorite recipes, some from childhood, some from their restaurant menus.
In this outstanding collection of heart-healthy recipes, Tarantino re-creates marinades and flavoring pastes from all over the world and provides instructions for preparing delicious seafood, poultry, meat, vegetables and cheese--indoors and out. 190 recipes, with helpful marinading charts.
Critically acclaimed food writer and expert of Mediterranean cuisine Paula Wolfert translates her extensive collection of clay pots into this rich array of earthenware-friendly recipes. Beginning with the simple assertion that “most food – and Mediterranean food in particular – tastes better cooked in clay,” Wolfert explains how in her travels throughout the region, cooks and chefs continually touted the supreme results of cooking in a clay vessel. In order to translate these culturally specific methods of cooking to American kitchens, which despite their diversity tend to neglect the uses of clay cookery, Wolfert provides ten basic chapters full of traditional and contemporary recipes for meats, vegetables, grains, fish, dairy, and so on. She also provides a “primer” on clay pots and alternative vessels for each recipe (substituting a Spanish cazuela for a Moroccan tagine, e.g.) allowing for the probability that most readers won’t have her extensive collection of earthenware. However a chef chooses to incorporate it (and Wolfert provides a variety of approaches), clay pot cooking may be the ideal addition for the chef looking to impart an elusive, seductive element of terroir to their dishes.
In her new book Joyce Goldstein demonstrates the variety and versatility of that oft overlooked component to a great meal – salad. Where most diners assume a plate of dressed greens would suffice for a “salad,” Goldstein offers a sophisticated plate of well-prepared food that bears the culinary legacy of the Mediterranean. As a restaurant consultant Goldstein works primarily with chefs, reintroducing them to the world of salads by way of the fundamentals. With her book Goldstein provides a version of her famed salad tutorial, with a compendium of 110 recipes and 30 years experience teaching the art of salad. In the book’s first half, Goldstein teaches her reader the varieties of textures, ideal temperatures, and flavors of traditional salad ingredients. In the second half she explores the choices of salt, acidity, and viscosity in vinaigrette and dressing preparations. With a primer on pairing salad and wine in the Introduction courtesy of her son Evan, Goldstein offers a complete salad primer that introduces the reader to the rich culinary composition that is salad.
Many chefs have experienced the deep-bellied frustration when top-quality protein or tender young produce is ruined by mediocre sauce. But most chefs also know that a well-made sauce can exalt otherwise modest product to new heights of culinary glory. Executive Chef of The Waterside Inn at Bray—currently celebrating its 25th year with three Michelin stars—Michel Roux knows the value of a good sauce. “I first discovered the magic of sauces as a fourteen year-old apprentice to a professional chef,” says Roux, at which point he fell entirely in love with this time-honored component of traditional French cuisine. In this updated and revised version of his classic sauce compendium, Roux shares the techniques and tips he’s accrued since that first encounter over the course of his brilliant career. He shares decades’ worth of soup-sagesse, wisdom will surely turn your sense of sauce from a mere foundational component of a dish to the liquid sine qua non of great cuisine. Over 200 recipes—and the kind of tips that only come with Chef Roux’s seasoned experience—make this an invaluable resource to chefs in French cuisine and beyond—anywhere, in fact, that perfected, exquisitely prepared sauce has a place on the table.
Believe it or not, salsa beats ketchup as the number 1 condiment. It's number 1 for flavor, variety, and spice, too. And salsas are fast and easy to make at home. Nueva Salsa offers over 60 irresistible ways to get those taste buds dancing, from traditional, tomato-based versions such as Roasted Poblano Chiles, Tomato and Avocado to Asian-inspired salsas such as Kimchee and Mango.
2004 IACP Award Nominee for Single Subject Category; James Beard Award-winning cookbook authors Linda and Fred Griffith have traveled the world collecting recipes that use nuts. Nutritious, flavorful, and satisfying, these recipes cover all courses and range from casual to sophisticated. They include Roasted Sweet Potato Soup with Walnut Relish, Thai Shrimp Noodle Salad with Peanut Sauce, Nucci's Chestnut Gnocchi, Peppered Pistachio-Crusted Leg of Lamb, Risotto with Prosciutto, Parmesan and Walnuts, Chocolate Black Walnut Pie, and many more.
Most chefs are no stranger to the titular “odd bits” in Bones and Fat author Jennifer McLagan’s latest book. Between Fergus Henderson’s definitive Whole Beast meat manifesto, an increasingly pervasive culture of sustainability, and Anthony Bourdain’s Travel Channel offal-worship, the “chefs and off-cuts” love story is well told. But McLagan isn’t looking to introduce odd bits, she’s looking to reintroduce them, to point not only chefs but also their dining public to the rich, lengthy history of discarded meat products in our global culinary heritage. Given the potentially horrifying subject matter at hand (“I’m not trying to shock, although I am sure I will.”) McLagan begins with a primer on “odd bits,” which she has wisely swapped in for terms like “off cuts” and “offal,” both for technical accuracy—she’s dealing with everything from lamb’s neck and testicles to the sexier sweetbreads and their ilk—and to capture a sense of their culinary taboo. The rest of the book is divided as an animal would be, “the head, the front, the middle, and the back end.” Amusing history lessons and dedicated primers on some of the more challenging odd bits accompany recipes of varying exoticism like “Headcheese for the Unconvinced,” “Minted Tripe and Pea Salad,” and “Chocolate Blood Ice Cream.”
Pasta: The Story of a Universal Food shows that this enormously popular foodstuff is not merely a form of nourishment but the result of a lengthy process of cultural construction and the culmination of a wide array of knowledge, skills, and techniques. This volume shows that pasta has existed in various forms throughout Middle Eastern, Asian, and even North African culinary cultures long before its appearance in the West. Pasta is indeed the universal food.
Award-winning food writer by vocation and southerner by avocation, James Villas presents his guide to the pig from the perspective of the happily entrenched Southern gentleman. With an introduction that recalls the happiest days of his childhood—community gatherings with pig as the marquee star—Villas whets the appetite for the recipes that follow, and they are copious and generously porky. From pig jowl to hocks to more common, but no less delicious, ham and bacon, Villas spares no part of his beloved pig, providing recipes to suit every craving and occasion. A glossary of southern pork terminology as well as specific regional insight from recipe to recipe should keep the non-southern reader well aware of the cultural legacy of hog-worship ensconced in the cookbook. And with recipes as diverse as Brains and Eggs, Stewed Ham Hocks and Lima Beans, and Curried Pork and Apple Mold, Pig is as much a regional tour as culinary guide—not to be missed by anyone even half as enamored of pork as Mr. Villas.
Chinese cooking and culture come together in this beautifully written and illustrated cookbook. Sharing more than 160 recipes, Stuart Chang Berman makes favorite Chinese restaurant dishes accessible by clearly explaining both techniques and ingredients. He also includes heirloom family recipes that give home cooks exciting new possibilities to explore.
Those bristly cactus spines are guarding something really good to eat. Like chocolate, corn, tomatoes, potatoes, and chile, prickly pear cacti are one of the true treasures of the Americas. In her unique, beautiful cookbook Carolyn Niethammer has collected 56 enticing international recipes for the succulent fruit and tender green pads (or "nopalitos") of the prickly pear. A wild-food expert and master cook, she guides readers all the way from cactus patch to casserole.
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.
Whether it’s the bushels of summer peaches and strawberries filling farmers market stalls, Autumn’s bountiful apples and pears, or winter’s preserved berries and citrus, there’s never a shortage of sweet, sumptuous fruit deserving of the right crumbly, buttery crust. And with Rustic Fruit Desserts, chefs Cory Schreiber and Julie Richardson provide a wealth of traditional options, from the Brown Betty to the lesser-known—awkwardly named—Grunts and Buckles of yesteryear. But Schreiber and Richardson aren’t writing a historical cookbook. Rustic Fruit Desserts defines and showcases the potential of these “old timey” preparations with serious emphasis on quality and modern baking practices. Recipes are divided seasonally, with recommendations and descriptions for the best seasonal produce. And helpful Kitchen Hints, versatile recipes, and creative ingredient combinations make this a valuable resource for the committed baker, especially one who hasn’t yet tested their skills on a classic pandowdy.
Rocky Aoki, the founder of the famous Benihana and Haru restaurants examines how the rice is grown and brewed, supplies fascinating background and history of saké in Japanese culture, describes the different varieties of saké, discusses which sakés should accompany different types of foods, and where one can purchase saké.
Acclaimed chef Reed Hearon offers more than thirty-five recipes for salsas, inspired by Mexican and Southwestern cuisines - healthful and easy-to-prepare as they are delicious.
2004 James Beard Award Nominee for Photography; The range of flavors available in gourmet salts and fresh peppercorns of every color are bringing to all kinds of dishes added complexity and nuance. Salt & Pepper takes readers on a culinary journey through the wide world of new and exotic salts and peppers --from fleur de sel and gray salt to Szechuan and pink peppercorns--and reveals their essential influence on the taste of good food
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).
How many times have you tasted a dinner cooked perfectly, plated beautifully, and ruined in a moment by a dash too much or too little of salt? Salt is one of those ingredients that isn’t often dealt with at length, yet is elemental to the craft of cuisine. In his book, Mark Bitterman seeks to educate the cook on the creativity, flavor, and quality that can be enhanced in a dish by using the correct salt. He approaches his subject scientifically, economically, culturally, and nutritionally. Going through the various methods of cooking meat, Bitterman breaks down which salts work best and why; don’t use kosher salt to grill because it will absorb all the moisture, he writes. His plating innovations are also note-worthy; chocolate fondant served in a pink Himalayan salt bowl works wonders for elegance and taste. After absorbing Salted the reader will understand Cassiodorus’ belief that “man can live without gold… but not without salt.”
This is the definitive history of whisky, written by Scotland’s leading writer on the subject and Editor at Large of Whisky magazine. Superb illustrations and entertaining anecdotes bring to life storied names such as John Walker and Sons, Glenlivet, Macallan, and many others.
The authors that brought you the Cookbook of The Year, Flatbreads and Flavors, have traveled to the major rice eating regions of the world and experienced firsthand dozens of varieties of rice with unimaginable subtleties of taste, as well as the staggering array of foods that must accompany them. In Seductions of Rice, they bring it all home: hundreds of delectable dishes, from the worlds latest rice cuisines, illuminated by stories, insights,and photographs.
Energizing, delicious, and low-cal frozen delights for smoothie devotees who are watching their calorie intake--and anyone looking for a super-healthful, delicious treat.
"Ten years in the making, this tome is the acknowledged bible for both neophytes and experts. Now in its record-breaking sixth printing (since 1996), this James Beard Award-winning book received a starred, boxed review in Publisher’s Weekly and raves in countless magazines, newspapers and websites. Jenkins is the master cheesemonger at Fairway in NYC, where every cheese that means business was first imported and engendered publicity for itself. Buy the book here, at its source, and save a few bucks."
Although his latest cookbook may advertise itself as a housewife’s companion, Michael Richard pays homage to precision and technique with every recipe. To say the recipes are easy is not to say that they are simple: crème brulée and Galette des Rois appear in all their glory. The recipes are “easy” because of the assertive and clear directions provided by Richard, who also updates classics—like the “Chocolate Saint-Honore Lulu,” which adds a chocolate glaze to the Parisian favorite—and introduces bold flavor profiles found in the dishes like “Corn Cookies with a Smidgen of Curry.” Coupled with simple line drawings of the dishes that evoke Saint Exupery’s Le Petit Prince, Sweet Magic: Easy Recipes for Delectable Desserts is an asset to the kitchen professional and amateur baker of lazy Sundays, thumbing through her favorite recipes.
The translation of Japanese noodle traditions to American tables reaches an apex with the arrival of this invaluable resource from James Beard Award winning (and ICC presenter) Takashi Yagihashi. Combining his Japanese heritage with over twenty years of professional experience in restaurants in the Midwest, Yagihashi shares a wealth of noodle varieties and preparations, both traditional and innovative, spanning his culinary career. Home cooks and professionals alike will find inspiration in the book’s elegant visuals and recipes, which are grouped by noodle category and preceded by a brief explanation of the noodle, its traditional uses, and any purchasing guidelines. Before each recipe, Yagihashi shares either the dish’s cultural significance or his own experiences of it, if not both, reiterating that precious balance of food with experience that informs culinary traditions worldwide.
The original “wraps”, tamales are a popular feature of Southwestern and Mexican cooking. Famed chefs Mark Miller (of Coyote Café), Stephan Pyles and John Sedlar offer classic and modern takes on the tamale, including countless variations of flavors. A delight for the eye and the palate, Tamales is the perfect book for Mexican food fanatics.
Master chocolatier Edward Notter’s got an embarrassment of pastry competition gold medals and a pastry school to his name (literally—it’s the Notter School of Pastry Arts). Add to that his 35 years in the business, the admiration of his peers, and his latest effort, the seminal The Art of the Chocolatier, and you’ve got a standard-bearer in the pastry and confectionary arts. A proven pastry maven, as comfortable with a classic dessert as a sugar showpiece, he’s known industry-wide for his mastery of chocolate, and here he shares his extensive knowledge with passion and precision. Notter’s got everything you want to know about all level of techniques, from enrobing and tempering methods to creating transfer sheets and texturing molded shapes; his expertise ranges from “ganache troubleshooting” to creating chocolate tubes by hand. And that’s the beauty of the book—made manifest in the luscious photography of Joe Brooks and Lucy Schaeffer—it’s chocolate from A to Z, clean, precise, impeccably organized. So whether you want to craft the perfect truffle, get comfortable with gelatin molds, or need some aesthetic or structural pointers for a chocolate showpiece, Notter’s got you covered. Or, should we say, enrobed.
Master baker Peter Reinhart brings his role as instructor at Johnson & Wales to the greater bread-baking audience with this seminal work on the art and science of great bread. Since his last breakthrough bread book, Crust&Crumb, Reinhart has revisited the basic practices of bread baking, finding inspiration for this current work in the oldest bakeries of France and the ovens of his own instructional kitchens. Besides a thorough introduction to the world of bread, including a discussion of techniques and best practices, Reinhart precedes the recipes with his twelve-step bread baking process, or “twelve stages of bread,” wherein the reader learns both the technique and rationale for bread’s elaborated production. Trying to convey as much the intuitive “feel” for bread baking as a respect for the science, Reinhart engages the reader’s curiosity with as many explanations as recipes. The result is an ode to and explication of the culinary miracle that is bread.
In a culinary era that emphasizes sustainability and locally-sourced ingredients, no kitchen – professional or home – should be without a good pickling resource. Not only does pickled produce provide an alternative for the abundance of a season’s harvest, but the pickle itself acts as a sharp, sweet, and variously tangy gustatory flourish on plates worldwide. Luckily for both the eco- and palette-conscious cook, Linda Ziedrich’s revised The Joy of Pickling provides a treasure of pickling recipes accessible to even a modestly equipped kitchen. As much a pickling world tour as a recipe book, The Joy of Pickling provides a complete breakdown of pickling ingredients, methods and varieties that will enable any cook to transform a favorite fruit or vegetable into a delectably seasoned pickle.
The revised edition of this be all end all guide to making pickles, is loaded with new recipes, tips, and techniques accumulated by Ziedrich over the past decade. A meticulously detailed introductory chapter highlights the various methods of pickling (including Japanese miso and rice bean pickling), and gives a rundown of the different salts, vinegars, aromatics, and firming agents to choose from. Eschewing the cucumber pickle rut, The Joy of Pickling, also includes recipes for baby corn to eggplant, to lemon, and has an entire chapter dedicated to Cabbage pickles, like Kimchi and sauerkraut. It also includes a section on hot and sweet chutneys, and salsas, and a final chapter focused on pickled meats, fish, and eggs.
For everything and anything grilled, the Kansas City Barbeque Society requests you consult the experts. Founded by the editors in 1986, the KCBS provides a community to all who take the culinary arts—and barbeque—seriously. Although they’re not the creators of the barbeque cook-off tradition, KCBS can certainly be credited with feeding their popularity. To date the KCBS boasts over 10,000 members, and it’s from these smoke and meat fanatics that KCBS draws it favorite recipes for this compellation. Recipes come from chefs and home cooks alike, so you can count on a hearty, broad selection of barbeque recipes. Basically the only thing KCBS recommends you do not to grill are your sneakers. Everything else is fair game. Pineapple? Sure! Ravioli? Why not? Pork butt? Clearly. Just make sure you check in with the experts first.
With a background in cultural anthropology and a native familiarity with cacao production, Maricel Presilla brings both an expert’s authority and a life’s experience to this comprehensive guide to chocolate. Combining its rich cultural history with its evolution through the ranks of modern production, Presilla makes chocolate as we know it a full-fledged centerpiece for the culinary library. Especially in an age of origin-conscious cooking, Presilla’s discussion of cacao farming, including its genetic varieties and agricultural prospects, provides an invaluable link between the chef or pastry chef and his or her cacao source. And a further discussion of cacao’s many flavors and the influences that ultimately affect the finished product will further educate the chef on how to choose from among the increasing variety of single-origin and single-variety chocolates available in the marketplace. Presilla provides recipes that span the gamut from updated Mayan Kekchi Cacao-Chile Balls to Valencian-inspired Chilled Cacao-Almond Horchata, describing the impact and usage of the particular chocolate in each preparation. And a professional glossary and resource index in the back of the book allow chefs to source cacao products to suit their particular culinary needs.
When the Sunseri family first moved from the coast of the Adriatic Sea to southeastern United States, they brought with them a deep love for oysters. They turned this passion into a business, the P&J Oyster Company, which has been harvesting and distributing top quality Crassostrea virginica along the Gulf Coast for over 130 years. Serving such famous New Orleans restaurants as Arnaud’s and The Commander’s Palace, P&J embedded itself in the very roots of American oyster consumption. And this recipe-packed cookbook, written with the help of New Orleans native and unofficial cultural ambassador Kit Wohl, showcases everything from the sublime simplicity of the raw oyster (an umami-rich protein) to its versatility as a dish component in both classic and modern New Orleans cooking.
In a cocktail era more inclined towards three or four-ingredient, spirit-forward recipes, punch may seem like a fussy anachronism. But as D.C. Craft Bartender’s Guild co-founder Dan Searing puts it in The Punch Bowl, cocktail historicism—and the attendant revival of classic cocktails—actually paved the way for the resurgence of punch in all its gilded, celebratory glory. A brief history of punch (including its roots in maritime revelry, piracy, and early trade routes) and a guide to classic punch ingredients bring the reader up to speed on this bygone liquid status symbol. But Searing isn’t looking to pay homage to the porcelain and gold punch traditions of old. While the majority of the book’s 75 punch recipes are pre-20th century—including an ultra-simple 1655 recipe for Jamaican Punch and Jerry Thomas’s 1862 “Light Guard Punch,” a surprisingly delicate concoction meant to refresh “any small regiment (whether military or otherwise)”—Searing updates them in both serving size and instruction. Modern punches abound as well, such as the Highland Park, apple, and red beet concoction “Beetiful Apples” from StarChefs.com of PS 7’s in D.C. But whatever century you dip your mixology ladle into, The Punch Bowl is really about one thing: the craft of celebration.
Lauded by such iconic chefs as Dan Barber and Thomas Keller, Hugh Fearnley-Whittingstall’s River Cottage Meat Book reads like a gentle but insistent manifesto on conscious carnivorousness. The overriding philosophy is simple: Don’t be clumsy cooking meat when it took such time and care to rear. The book provides much more than the typical diagram of animal parts accompanied by tangential reference to the farm and pasture. The River Cottage Meat Book explains “dead meat” in reference to the life of the animal, its treatment and environment acting as a kind of precursor to the culinary preparation. With extensive technique-and-instruction laden recipes, Fearnley-Whittingstall makes a meaningful foray into the omnivore-dominated territory of sustainable, environmentally-conscious food with what is essentially a reverent, animal-conscious philosophy of meat.
Each of the more than two hundred recipes in Michelle Ann Anderson’s new book begins with one time-saving staple: the rotisserie chicken. After a brief introduction on chicken carving and chicken stock, Anderson delves immediately into the many recipes to which white and dark meat chicken readily lend themselves. Alongside traditional offerings like “Creamy Chicken and Pea Salad,” Anderson includes recipes like “Chicken Samosas” and “Pollo Posole,” allowing the time-starved cook a decent variety of options for what would otherwise be a basic chicken dinner. From its humble spot in the local grocery, the rotisserie chicken is transformed into what Anderson and many a rushed home cook would consider a sophisticated culinary experience.
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.
As much a trip down milkshake memory lane as a foray into the modern world of blended beverages, Boston Globe columnist Adam Ried’s new how-to for everything “milkshake” is sure to please all comers. With such classics as a “Caramel Malted Milkshake” to a crème anglaise-infused “Duckfat Vanilla Milkshake” (named for the restaurant Duckfat), the book proffers potables of a decidedly indulgent variety. With equipment breakdowns and ingredients explanations, Ried takes his readers on a comfortable tour of milkshake history, all the while projecting some of the glint of milkshake future with his own innovative and decadent concoctions.
Pop this open for your next celebration, whether it's a late night back of the house party or a toast to successful holiday season service. This handy pocket edition of Tom Stevenson’s guide to Champagne covers the basics of how sparkling wine is made, how to store and serve sparkling wines, and includes a helpful list of styles, basic divisions of sweetness, vintage and non-vintage, grape varieties, color and degree of mousse (bubbly foam). An ideal gift for the bubbly-imbiber in your life.
From the author of Ultimate A-to-Z Bar Guide comes this all-encompassing guide to every kind of non-alcoholic drink.
The most complete book of its kind, The Ultimate Liquor-Free Drink Guide offers a refreshing oasis for the millions of readers who prefer zero proof but are tired of being relegated to seltzer and lime. In her thorough, accessible style, Sharon Tyler Herbst presents a delicious array of beverage alternatives, covering 325 non-alcoholic drinks with authority and verve.
Featuring tips on glassware, measurements, and ingredients, The Ultimate Liquor-Free Drink Guide gives readers every detail they need to know for mixing perfect drinks year-round. In winter months, snuggle up with homemade egg-nog, Hot White Chocolate, or Spiced Cream Tea. Warmer weather invites Watermelon Whirl, trendy Bubble Tea, Iced Cafe Creme Brulee, as well as a host of spritzers, shakes, and ades. Herbst even includes a chapter on energizing nutrition boosters. Virgin versions of popular bar drinks are covered, ranging from zesty Sangrita to soothing Mint Julep Tea. For anyone seeking a boost without the booze, there's never been a better book.
One small step for Thomas Keller…one great leap for sous vide. With Under Pressure, Keller has made a compelling—and very pretty!—case for the technique which continues to be misunderstood by chefs and diners across the country. A joint effort by Keller and acclaimed chefs Jonathan Benno, Corey Lee, and Sebastien Rouxel, Under Pressure details the whys and hows of sous vide (one of the preferred cooking methods at The French Laundry, Bouchon and Per Se) and charts a detailed list of foods that will and will not benefit from the technique. Not to mention Deborah Jones’ lush, high-contrast photographs of vacuum-packed foods, raw ingredient shots, and exquisitely plated dishes are high-art visions that stand alone. Keller’s thorough examination of sous vide cooking coupled with his status as an icon of American cuisine legitimizes this modern technique and makes this the definitive treatise on the subject.
This complete, A-to-Z guide to buying, preparing, and cooking vegetables includes more than 300 wonderful recipes, information on vegetable varieties, uses, storage--in short, everything one would ever need to know about vegetables. 32-page color photo section. Media tour.