In France, you are what you eat, and no one knows this better than Mort Rosenblum. Here, this internationally acclaimed journalist and James Beard Award-winning food writer for his last book, Olives, applies his superb nose for news and fine fare to the food-drenched culture of a country that takes its cuisine as seriously as its politics.
In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza--a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. In American Pie, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
Crossing class and color lines, and spanning every state and variety of pie in the union (from Montana Huckleberry to Pennsylvania Shoo-Fly), the author discovered pie, real, homemade pie, has meaning for all of us. But in today's treadmill take-out world, our fast food nation, does pie still have a place? This book will entertain as it answers this question. And, it includes 25 recipes collected on this journey.
At Mesa’s Edge chronicles the transformation of seasoned food writer and determined Manhattanite Eugenia Bone into Westward-bound woman of the wilderness. Okay, so maybe she hasn’t abandoned all pretense to city sophistication—Bone and her family live part of the year in New York City. But Bone is now sufficiently ensconced in the rugged lifestyle of Colorado’s North Fork Valley to offer up this memoir, as much a story of her personal transformations on the family’s Colorado ranch as a guide to the cuisine, products, and spirit of this pocket of American wilderness. And while the rest of us soak up the vicarious thrill, despair, and knuckle-busting tribulations, city and coast-bound chefs can pore over the 100 recipes. Bone might not have known how to tackle the terrain as comfortably as her native Westerner husband, but with decades of food savvy under her belt—and in the pages of Gourmet, Food & Wine, Saveur magazines, and more—Bone knows how to tackle the cuisine. Her recipes showcase local flavors in all their traditional glory (“Lamb Hash”, “real Colorado comfort food,” says Bone) and in the context of a more sophisticated perspective (“Game Birth Broth with Cilantro Crespelle”).
On learning to make pasta from Italian chef Giovana Carcasci, Ripert writes, “even though I’m a trained chef and know many different culinary techniques, there is nothing like learning a technique from an artist.” The same thought might occur to the reader of Avec Eric: A Culinary Journey with Eric Ripert. From Sonoma to the Cayman Islands to Chianti, the book follows Ripert, the nationally celebrated chef of Le Bernadin and numerous restaurants with The Ritz Carlton Hotels, on a culinary journey complete with elegant recipes and artistic photographs. Ripert adapts classic French technique to the various regional cuisines covered in Avec Eric with resulting recipes that are simple and decadent, beautiful and tempting. Since half the joy of Ripert’s cuisine is the influence of location, Angie Mosier’s scenic shots of coastlines and mountainsides whet the appetite as effectively as the aroma of Ripert’s Cacciucco Alla Livornese
The best crowd-pleasing recipes from widely acclaimed country inns and bed & breakfasts in the United States are collected in this unique cookbook and travel guide. More than 340 inns and 1,500 recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking.
This beautifully illustrated and comprehensive work gives a geographical organization to the understanding and selection of Italian Wines. It can serve as an Italian Wine Atlas and travel guide as well as a wine selection handbook. At once, it is easy to learn of the best wines of each region and the best values as well.
The perfect little directory for the "connected" traveler--someone who uses e-mail and the Internet while on the road--"Cybercafes" lists the top 25 Web travel links and 500 cybercafes worldwide where people can connect. Illustrations, maps & charts.
The Fearless Critic series is at it again, this time in Washington, DC, covering the best and worst culinary outposts in our nation’s capital. Fearless’ self-described “brutally honest” critics have visited 875 of D.C.’s dining destinations and evaluate them, no holds barred, in 500 pages of raw-toothed reviews. Everything that contributes to the overall restaurant experience is fair game for review, from the parking lot (where relevant) to the wine service (ditto). And the Fearless Critic writes for the diner above all, but that includes chefs themselves, e.g. when they head to Chinatown in search of crackling roast duck after service at their own up-market establishments. So chefs, line cooks, servers, and straight-up restaurant patrons alike should find this a handy and often hilarious guide to the dining possibilities in DC.
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!
Joe David has done his fair share of traveling and eating, and this, his fifth book, is a testament to his skill and passion as a culinary traveler. For Gourmet Getaways, David has traveled the country in search of vacations for the foodies among us. Rather than simply eating crab poolside at a resort, David’s getaways put culinary adventurers like himself into the kitchen of some of the country’s most interesting and diversified culinary schools. From the Northeast to the Southwest and everywhere in between, David has scoured the countryside for culinary school programs to pique a variety of cooking interests and skill levels. Heavy-hitters like the Culinary Institute of American in Hyde Park offer a one-day boot camp, taught by actual staff, for a taste of the CIA experience, or a five-day program for those interested in learning the fundamentals of classic cuisine. But David’s recommendations go well beyond the marquee stars of culinary school. Blair House Inn Cooking School in idyllic Wimberly, Texas offers a fun, pleasure-filled foray into the basics of cooking, with six or seven main techniques anchoring the three and five-day class programs, while Chef Hugh Carpenter’s Camp Napa Culinary program offers travelers a hands-on experience of culinary bounty of Napa—transcending the typical tourist experience. Background on each school’s philosophy, complete with course descriptions, sample recipes, and staff biographies will help the wanderlust-ing foodie or vacationing chef choose which program is right for them.
In this eminently readable book, Corby Kummer travels the country and the world to give readers all the latest information they need to make a great cup of coffee at home. The Joy of Coffee sorts through the confusing array of beans on the market and identifies the best. It gives clear, practical information on which coffee grinders to buy and how to choose a coffee brewer or espresso machine.
Martin Yan, the master of Chinese cuisine, takes the culinary curious on a fantastic gustatory tour of the streets, shops, and restaurants of 11 of the world's most vibrant and rich ethnic enclaves: the neighborhoods called Chinatown. He introduces vendors, chefs, and home cooks who share their secrets in Honolulu, London, Macau, Melbourne, New York City, San Francisco, Singapore, Sydney, Toronto, Vancouver, B.C., and Yokahama.
With No Reservations, itinerant-foodie-extraordinaire and charmingly churlish cultural commentator Anthony Bourdain serves up a surprisingly intimate journal of his culinary travels around the world. The book, which accompanies the eponymous and wildly successful television show, juxtaposes the breathtaking and the familiar, with photographs of the exotic and extraordinary alongside shots of cast and crew captured between takes in filming. Bourdain provides pithy descriptions and eloquent recollections (delicately laced with his characteristic wit) of every destination, from Java to Sicily to Namibia. Crackling with humor and raw, popping visuals, No Reservations is a testament to the admixture of reverent fascination and plain-spoken honesty that characterizes Bourdain and company as they take on the privilege, and responsibility, of imparting some small part of the world’s culinary and cultural riches to the rest of us, miserably homebound and hungry.
By virtue of her father’s profession, Chef Sara Jenkins was raised on a diet of locally-grown foods. She might have been in Cyprus, Italy, Lebanon or France, to name a few, but wherever she was, Jenkins’ meals were always recently tilled from the soils or plucked from the surrounding waters of her new and temporary home. Despite spells in major metropolises like Paris and Madrid, Jenkins developed a love for the simpler agrarian existence of her many country homes. Her love of that lifestyle inspired her to become a chef of rustic minimalism whose most recent venture, Porchetta, is a nine-item menu devoted entirely to the eponymous Roman street food. In Olives and Oranges, however, we get a good deal more than porchetta. In fact Jenkins serves up the reward of her years of traveling and eating in a comprehensive recipe collection that evokes the bucolic pleasure of mealtime in the countryside.
Celebrated author of Foodlovers' Guide to Paris and French food authority Patricia Wells explores the mouth-watering food of Paris in this unique collection of recipes, resources, and tips.
Part travelogue, part cookbook, this title in the award-winning series features delicious recipes, hundreds of breath-taking photos, original watercolor illustrations, hand-drawn map, all capturing the essence of the country's rich heritage and diverse culinary traditions.
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.
Australian Chef Shannon Bennett of Melbourne’s iconic French restaurant Vue de monde takes you by the hand and on a whirlwind tour of Paris. Having worked under several of the world’s top Michelin-starred chefs Albert Roux, and Alain Ducasse, and observed the works of French chefs like Michel Bras, and Michel Roux Jr., you’d be hard pressed to find a tour guide to the city of lights with better foodie cred than Bennett. Instead of running you through the Louvre and the Musée d'Orsay in the historic French capital, Bennett, Scott Murray and friends guide the reader through their favorite haunts, from bistros and bars, to posh hotels and three-star restaurants. Arranged by neighborhood, these entries on Bennett’s favorite food joints are interspersed with his own recipes, and reviews of the best of the city’s bread, chocolate and cheese that read like a veritable who’s who of top Parisian artisanal producers. Quirky touches like a list of novels set in Paris, and sets of tips on dealing with terse French waiters make for an entertaining read and set this apart from more quotidian travel guides. Immerse yourself in the personal narratives at a trendy café in the Marais with your Pernod, beret optional.
When Chef David Thompson opened his second outpost of Nahm in Bangkok with the intention of preserving the “decaying” culinary tradition of Thai food in Bangkok, local foodies were outraged. Can anyone say cojones in Thai? Yet readers of Thai Street Food will find it difficult to reproach Thompson when he makes it so clear how much he loves Thai cuisine. The book, dedicated solely to the street food cuisine of city markets and vendors, is an education unto itself. Following meals from morning, noon, and night, this culinary day-in-the-life is packed to the brim with urban deep-fried delicacies, exotic curries, and even a mandatory pad thai. Thompson’s restaurants may have caused its initial stir in Bangkok for all the wrong reasons, but this book is going to cause a stir for the right ones.
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.
This groundbreaking book not only covers all of France's fourteen wine regions, but also includes full-color maps for each one, with unrivaled cartographic detail. Andrew Jefford has traveled extensively in each of France's fourteen wine regions to enable him to write the most exhaustive and authoritative book on French wine to date.
What does an emergency room physician do in her spare time? Well, if she has spare time, she eats, sleeps, or divides twenty minutes between the two. Not Laura Catena. As if being a doctor in one of the highest pressure realms of medicine isn’t challenge enough, Catena is fully ensconced in the Argentine wine world, a burgeoning but comparatively underexposed player in New World winemaking. Who better than Catena to give Argentine viticulture its due? Wine is her family legacy—her great-grandfather founded the family’s first winery in 1902, meaning the book’s “insider” perspective is bona fide, rooted to the Argentine soil like so many grape vines. Born in Mendoza, “a heaven for winemaking” that’s actually a dessert (where vines work harder, yields are lower, and crop quality is much, much higher) Catena saw her father, a third-generation winemaker, transform modern winemaking practices. And now with a wine production operation all her own, Catena is not only knee deep in the history of Argentine wine, she’s part of its future. Vino Argentino ushers in that future by presenting a thorough, and thoroughly readable, foray into the wine culture and practices of the country from gauchos to Malbec (and well beyond Malbec). Catena doesn’t stop at a discussion of soil and region—although she has that, along with a glossary and maps, too. She introduces the vintners (meet Alejandro Vigil!), the varietals (the floral, peachy, surprisingly crisp Torrontés), even the meteorological phenomena (hail anyone?) that make each region, and each year’s crop, a unique expression of the rich Argentine enological traditions. The cherry on top? Recipes for authentic Argentine dishes like Rib Eye Steak with Chimichurri and Patagonian Potatoes or Crepes with Dulce de Leche.