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.
With descriptions of 1001 amazing foods, recipes for more than 250 dishes from some of the most well-known chefs in the world, and hundreds of wonderful photographs, this is a guide to delicious new foods that is guaranteed to take you on a culinary adventure. The descriptions give details about the food’s origins as well as tips on buying and preparing ingredients.
This is truly a definitive work that explores the history, the politics, religion, culture, climatic changes, fashion and social phenomena that have impacted on wine developments around the world. Richly illustrated with hundreds of historic photographs, this is a book that will entertain and inform any wine enthusiast or history buff.
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.
A stunning cookbook, suitable for the coffee table as well as the kitchen counter,The Artist's Palate contains an unprecedented collection of favorite recipes from some of the most famous international artists throughout history -- from Michelangelo, Henri Matisse, and Mary Cassatt to Jackson Pollock, Andy Warhol, and Jeff Koons. Featuring over 125 recipes from 89 great artists, and accompanied by more than 150 photographs of the artists and their work, family snapshots, artworks, documents, and memorabilia, this book offers a unique look at the private lives and appetites of some of the world's most creative personalities.
Bamforth traces the history of beer from ancient Babylon some 8,000 years ago to today's brewing science, recounting important brewing milestones along the way. This new edition contains expansive coverage of global beer styles throughout the world, the sensory character of beef flavor, and the development of the global beer industry.
James Villas stumbled into his forty year long career while escaping from the rain. Interested in food, but not as a career, he ducked into the Hôtel de la Côte d’Or during the reign of celebrated chef Alexandre Dumaine. Dumaine took Villas under his wing, for a moment. In Between Bites, Villas recounts his lifelong journey through the culinary world. He examines the importance of meeting and befriending culinary greats such as Alexandre Dumaine, Craig Claiborne, Paul Bocuse, Paula Wolfert, and many more. Villas exposes little known aspects of people in the food industry that everyone thought they knew. His telling of MFK Fisher’s personal instruction on the correct way to vomit is particularly juicy, as are his questionable activities with James Beard in bars in Midtown Manhattan. Villas’ odyssey would be incomplete without the recipes from critical moments of his life. From Coq au Vin with chicken’s blood to his mother’s strawberry preserves, each recipe is simple and produces stellar results. Read this book and experience the culinary revolution witnessed over the past forty years through James Villas’ eyes.
Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is "moist heat" cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour.
Here internationally renowned food writer Clare Ferguson turns her attention to the world's most popular ingredient: chicken. This is a collection of the most delicious chicken recipes from around the globe, including the basic information you need to choose and prepare each cut. Each recipe is temptingly photographed with 10 shown step-by-step.
Takes us on a gourmand and literary world tour of... chickens. Amusing and fascinating lore accompanies more than 70 new chicken and egg recipes from every corner of the globe. Delightful photographs showcase an astounding variety of country and ornamental chickens.
It's tandoori steaks, cool Thai salads, and fried parsnip chips. Its a great BLT, new-style grilled fish, and old-style brisket. It's exactly the type of food you love to eat. International in inspiration and 100 percent American in outlook, City Cuisine captures the high-energy style and big-city outlook of America's two most creative and dynamic Chefs, Susan Feniger and Mary Sue Milliken.
This exhaustive reference is packed with need-to-know information on more than 350 flavor-enhancing herbs and spices, from basic basil and bay leaves to Kaffir lime leaves, Tunisian five-spice powder, and other exotic seasonings and blends. Written by an international spice merchant who buys directly from growers and knows how to make the most effective use of seasonings, it features 200 color photographs plus descriptions that include Latin names, countries of origin, and guidelines–some with recipes–on how to cook with each seasoning.
In one of the most useful cookbooks you'll ever own, you'll discover how to create an endless variety of exciting new dishes- and add an ethnic touch to your own recipes- by following the "flavor principles" of the thirty international cultures and subcultures collected here. Discover "flavor principles" from such diverse countries and regions as Yucatan (sour orange-garlic -archiote); Indonesia (soy sauce-brown sugar-peanut-chile); Central Asia (cinnamon-fruit-nut); Northeast Africa (garlic-cummint); and Province (olive oil-thyme-rosemary-marjoram-sage-tomato).
Culinary Institute of America's guide for both professionals and the public thoroughly covers wine making and tasting; wines of the new and old worlds; wine, food and health; and service, storing and purchasing.
For a book that combines the culinary variety of a Finnish, Greek, and Cypriot heritage, an English and South African childhood, and a culinary career spanning Sydney, Tuscany, and Mexico, Tessa Kiros’ Falling Cloudberries is quite neatly assembled and prettily adorned. Part homage to her family’s rich culinary traditions and part testament to the heterogeneity of modern cuisine, Kiros’ book serves the dual purposes of validating the home cooking experience and claiming the flavors of divergent traditions as the rightful experience of a single palette. For the wanderlust gourmet, Falling Cloudberries is a testament to the romance, history, and universality of culinary tradition.
This extensively revised edition features 200 new recipes (3,500 in all), 400 new reference entries, new full-color photographs, a handy ribbon marker, and an appealing, contemporary new design and package. And, for the first time ever, entries on American cuisine!
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.
The food world's brightest new star delivers a stunning cookbook debut that present her flavor-packed "fusion home cooking." With this debut, Yeo joins her fellow top chefs on the highest tier of the cookbook shelf. Filled with more than 130 recipes, culinary information, seasonal notes, and beautiful color photographs, this is sure to be one of the most celebrated cookbooks of the year.
Chef Peter Gilmore of Quay cares primarily about the diversity of food. On the menu or on the plate, he wants variety as well as vibrancy. His artistic cookbook celebrates his open culinary philosophy with recipes and photographs from his iconic restaurant. Thomas Keller penned the introduction, where he claims “[Gilmore] has great command of the fundamentals and is also able to successful blend the diverse cultures that have influenced the region with integrity and understanding.” Keller’s favorite, “Mud Crab Congee” reflects Gilmore’s philosophy as much as Keller’s, featuring diverse textures and local ingredients, but with the depth of knowledge that makes Gilmore stand out among Australian chefs. His book, like his restaurant, is a piece of art.
A beautifully illustrated guide to the univeral grain. The books opens with an introduction to the many different types of rice and the products made from it. Then, with a tour of the world, the recipe sections presents more than 200 easy-to-follow recipes in a mouth-watering display of the versatility of rice. Over 500 wonderful color photographs will help you explore and appreciate the amazing repertoire of this simple staple food.
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.
A comprehensive cookbook with over 500 foolproof recipes covering every conceivable kind of soup--including Asian and South American recipes that have not previously appeared in American cookbooks--and sections featuring unusual ingredients, secrets for lowering fat, and more.
Steven Raichlen has zoomed to renown as the master behind the bestsellers How to Grill and the Barbecue Bible, and over the years he has created hundreds of mouthwatering recipes using healthy, low-fat ingredients and cooking techniques to unleash vibrant and flavorful dishes. From tapas and Mexican specialities to pasta and grain dishes, to hearty soups and stews and inspired vegetables, this big, beautiful volume is a treasury of good-eating. The 85 color photographs offer guidance and temptation, and helpful hints from Raichlen pepper the text throughout.
Inspired by her travels to some of the most secluded corners of the planet, Padma shares with cooks the origins of her latest exotic recipes. But you'll never have to feel as though you've just traveled the world in order to prepare them. Padma makes it simple to impress your guests with more than two hundred elegant and savory dishes such as Hot and Sour Fruit Chaat, Tangy Jicama Salad, Pur�e of Roasted Aubergine, Couscous with Merguez Sausage, South Indian Spinach and Lentil Soup, Red Snapper with Green Apple and Mint Chutney, Roasted Citrus Chicken, Barbecue Korean Short Ribs, and Honeycomb Ice Cream. From appetizers to entr�es, soups to desserts—Tangy Tart Hot & Sweet is the perfect book for anyone who wants cooking to be easy, elegant, and unforgettable.
Whether in the form of a passed hors d'oeuvre, canapé, or a dish of small bites placed at a table setting, appetizers are the perfect showcase of a cook's creativity and skill. The Appetizer Atlas brings together an enticing range of starters from around the world that will help lead off any dining experience in style. This unique, encyclopedic cookbook offers 400 authentic, savory recipes for appetizers from twenty-eight distinctive regional cuisines-from Mexico to Maghreb, from China to the Caribbean, along with France, India, Italy, Japan, Thailand, and many more. All recipes are kitchen tested, perfect for home cooking, professional catering, and entertaining. With photographs of finished dishes, plus background material on specialty ingredients and regional cooking methods, this comprehensive resource is the only appetizer book a cook will ever need.
Written by Steve, Raichlen, the multi-award-winning cookbook author whose boundless enthusiasm took him 150,000 miles across 5 continents to discover the world's best grilled food, The Barbecue Bible is a 556-page, over-500-recipe celebration of sizzle, smoke, and secret sauces, summer afternoon cookouts, dads in aprons, and everything we love about cooking over fire. Welcome to the fire pits of South America, home of Argentinean Veal and Chicken Kebabs, and the shoebox-size grills of Asia, with their Balinase Prawn Sats and Grilled Sweet Potatoes with Sesame Dipping Sauce. To Mexico's Yucatan-Style Grilled Fish, Italy's famous Bistecca alla Fiorentina (Florentine Steak), Thai Sweet and Garlicky Pork Chops, Senegalese Grilled Chicken with Lemon Mustard Sauce, and the best Memphis Ribs, Texas-Style Barbecued Brisket, and North Carolina Pulled Pork. In addition there are grilled sides, grilled starters, grilled desserts. And gleaned from the hundreds of pit jockeys the author visited, the Ten Commandments of Perfect Grilling, including master recipes for cooking a perfect steak, a perfect chicken, a perfect fish, a perfect vegetable.
By adding over 50 new recipes, Nathan has improved and expanded what is already considered the classic Jewish cookbook. Featuring recipes from around the world--Italy, Mexico, Algeria, and Russia, to name a few--this is the most complete collection of specific dishes for the eight major holidays, the Sabbath, and all special occasions in the life of a Jewish family.
Through a 250 recipe tour of world cooking, Elisabeth Rozin focuses on similarities rather than differences, on structures and techniques shared by cultures throughout history. Earthy and erudite, Rozin takes us on a gastronomic odyssey, from the classic Salad Nicoise to her grandma's unburnt cucumber salad, to show how the food of people all over the world has evolved along similar lines, a testament to the kitchen as a focus of our common humanity and to the cook as the interpreter of our shared culinary heritage.
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.
Gil Marks, a rabbi, gourmet chef, and authority on Jewish food history and lore, guides us through this largely undiscovered world of Jewish cooking beyond chicken soup and gefilte fish. He has compiled over 500 kosher recipes and histories of Jews throughout the world. Gil Marks delights and enlightens readers with traditional recipes from Italian, Yemenite, Ethiopian ,Indian, Rumanian, Hungarian, Georgian, Ukrainian, Moroccan, German, Alsatian, and Middle Eastern Jewry; culinary conversations with contemporary members of these ancient and medieval communities; and fascinating commentary on Jewish food and Jewish history. He offers a spectacular array of delicacies that will whet the appetite and delight the spirit.