The Gourmet Garage Cookbook: 200 Everday Recipes Using Fresh and Exotic Ingredients from Around the World
Henry Holt & Company, Incorporated
The Gourmet Garage started as a supplier of fresh and exotic ingredients to the chefs and restaurateurs of New York, then became a leading retailing legend when it opened its doors to the public in 1993. Now, award-winning cookbook authors Sheryl and Mel London and the experts of the Gourmet Garage show you how to select from the dizzying array of ingredients, transforming them into simple, healthful, wonderful meals in your own kitchen.
Fresh from the Market: Seasonal Cooking with Laurent Tourondel and Charlotte March
John Wiley & Sons
Fresh from the Market might be an elegant cookbook geared towards the home chef, but it contains valuable insights for professionals looking to marry a farm-fresh perspective with refined cuisine. Because it’s from master chef Laurent Tourondel, progenitor of the BLT restaurant empire, the recipes combine the lush product of local country farms with a cosmopolitan culinary finesse. And because it’s Tourondel, the dishes balance decadence with subtlety, refinement with rusticity. Photographs from Quentin Bacon complement Tourdondel’s culinary narrative; Bacon’s evocative pictures beautifully tell every dish’s story from farm to table. The book is portioned into chapters by season, with a comprehensive list of seasonal ingredients and recipes progressing from the cocktail and amuse bouche all the way to entrees and desserts. Touchingly familiar and yet sophisticated menus for the season’s holidays round out the generous offerings. Pigs in a Blanket “Ritz Carlton” opens a Thanksgiving Menu complete with duck confit and Turkey with chestnut-sausage stuffing. With juxtapositions like this Tourendel succeeds in making gourmet cuisine seem as comfortably familiar as it is in his many restaurants.
Glorious French Food : A Fresh Approach to the Classics
Wiley, John & Sons, Incorporated
2003 James Beard Award Winner! Mediterranean Category; His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine.
Fresh Choices : More than 100 Easy Recipes for Pure Food When You Can't Buy 100% Organic
Rodale Press, Incorporated
Buying organic foods is a great way to protect your family's health and the health of our planet. But organic foods are not always readily available and often cost more than conventional products. Fresh Choices shows that there is an easier and less expensive way to create wholesome and satisfying meals and still adhere to your health and environmental principles.
Fresh From Maine: Recipes and Stories from the State’s Best Chefs
Table Arts Media
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!
Commander’s Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors
With Commander’s Wild Side, the legacy of that storied New Orleans institution The Commander’s Palace returns to its roots in the wilds of Louisiana’s Gulf Coast. While the Commander’s Palace restaurant family has expanded to Houston and Las Vegas since the original opened in 1880, the heart of the restaurant remains in New Orleans, specifically in the wilds surrounding the city where ambitious cooks catch their game, fowl, and fish. With Executive Chef Tory McPhail at the helm, Commander’s presents a hoard of recipes that celebrate and advocate a closer connection to the hunting and fishing that make most restaurants possible. The book supports a more sustainable, locally-sourced kitchen practice and the resulting dishes are sophisticated and suffused with strong southern flavors. Chef McPhail cultivates an active relationship between his kitchen and the environment that feeds it, and with this latest in the Commander’s series, he invites you to do the same.
A Cook's Year : Making the Most of Fresh and Seasonal Ingredients Around the Year in 120 Recipes
Anness Publishing, Ltd.
What we feel like eating and cooking changes with the seasons. This inspirational guide includes a range of recipes that make the most of the best produce available each season. In spring there are budding asparagus tips, delicate pink rhubarb, waxy new potatoes and spring lamb, while summer delicacies include succulent sweetcorn and tomatoes, as well as delicious raspberries and strawberries, which require the minimum of preparation. Autumn brings colourful squashes and pumpkins that are ideal for tasty soups, and an abundance of apples and blackberries just waiting to be picked. In winter, slow-cooked casseroles, delicious winter greens, and rich filling puddings will warm up even on the coldest days.
Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings
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.
Tacos: 75 Authentic and Inspired Recipes
Ten Speed Press
With a primer on tortillas (corn v. flour, fresh v. store-bought), Miller provides an array of recipes for everything from traditional carnitas, New Mexican carne adovada, and tacos al pastor to more modern taco variations like “Grilled Beef with Porcini and Chile Morita” and “Calamari with Blackened Tomato.” Each recipe includes yield, prep time, and overall heat level (an important consideration when handling such a variety of dried and fresh peppers), as well as a brief introduction to the recipe’s history, its regional significance and any outstanding ingredients. Tacos is as much a taco-lover’s bible as an inspiring and useful culinary resource, all around not to be missed.
Farmer Jane: Women Changing the Way We Eat
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.