Made in Italy
Italian-born Silvia Colloca returns to the villages where she spent her childhood, in the regions of Abruzzo, Marche and Molise. Reuniting with family and close friends, Silvia celebrates the incredible array of fresh produce, its marked regional variations, and how this affects the local cuisine. With her trademark warmth and good humor, Silvia shares family stories and recipes that are close to her heart, including homemade ricotta, roast potatoes with bay leaves and cured pork cheek, handmade noodles with monkfish ragu, wine-drenched peaches with mascarpone cream and the intriguing-sounding "bear's cake"! Includes dual measures.
Das Cook Book
A collection of Rockenwagner's inventive German cooking with a California flair, featuring recipes from his popular California restaurants and bakeries.This cookbook is "filled with fantastic versions of the chef's singular California-European cooking" that made his beloved restaurants and cafes so famous (LA Weekly). One of Eater National's Most Anticipated Cookbooks of 2014One of Tasting Table's Best Upcoming CookbooksOne of CNN Underscored's Best Cookbooks for Traveling the World From Your KitchenThis modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans R繹ouml;ckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe R繹ckenwagner in Brentwood.From fresh, light salads inspired by the Santa Monica Farmers' Market, where R繹ckenwagner shops weekly, to such hearty German classics as sp瓣tzle and schnitzel, to the breads and baked goods for which he is renowned, Das Cookbook shares all of R繹ckenwagner's best recipes, all created, tested, and perfected for the home cook.
Ikaria
Part cookbook, part travelogue, Ikaria is an introduction to the food-as-life philosophy of the Greek island "blue zone" and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from locals. The remote and lush island of Ikaria in the northeastern Aegean is home to one of the longest-living populations on the planet, making it a "blue zone." Much of this has been attributed to Ikaria's stress-free lifestyle and Mediterranean diet: daily naps, frequent sex, a little fish and meat, free-flowing wine, mindful exercise like walking and gardening, hyper-local food, strong friendships, and a deep-rooted disregard for the clock. No one knows the Ikarian lifestyle better than Chef Diane Kochilas, who has spent much of her life there. Capturing the true spirit of the island, Kochilas explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as "medicine," and the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long. Ikaria is more than a cookbook. It's a portrait of the people who have achieved what so many of us yearn for: a fuller, more meaningful and joyful life, lived simply and nourished on real, delicious, seasonal foods that you can access anywhere.
Calabria in Cucina
Calabria in Cucina contains authentic, regional recipes, as well as local food traditions and classic wine from the Sila Mountain range to the white cliffs of the Vaticano Cape, close to Tropea. The easy-to-follow recipes are written by Chef Valentina Oliveri, owner of the restaurant L'Elibelinde, based in Rende (Cosenza).
Aarti Paarti
From a beloved Food Network personality, a beautifully written cookbook that weaves Indian and Middle Eastern recipes from the author's childhood with American dishes she has grown to love. Aarti Paarti: An American Kitchen with an Indian Soul is a collection of memories and recipes that makes cooking with traditional Indian flavors and spices approachable for the US market. Aarti's stories dissolve the "foreign-ness" of Indian flavors and make seemingly complicated technique and flavor accessible. She simplifies traditional recipes, offering many specific how-to's and tips on using traditionally Indian spices in new ways. And there is a streak of Middle Eastern in some of these recipes, given her youth in Dubai. Recipes include: Cornflake & Kaya French Toast Real Deal Hummus Masala Kale Chips Mum's Everyday Dal Bombay Sloppy Joes and much, much more! The narratives that open each chapter are wonderfully evocative, telling the story of a woman who was an outsider experiencing many cultures and cuisines. She finds that food always saves her and encourages us all to find the warmth in cooking.
The Everything Mediterranean Slow Cooker Cookbook
Easy, make-ahead meals for a healthier lifestyle The benefits of a Mediterranean diet--fresh vegetables and fruits, whole grains, seafood and lean meats, nuts, and olive oil--are well known. People who live in the region have the lowest rates of chronic diseases and one of the highest life expectancies in the world. Inside are 300 recipes that combine the vibrant flavor of Mediterranean ingredients with the ease and convenience of slow cooking. You'll find mouthwatering dishes such as: Parmesan olive focacciaBlack and white bean dipCitrusy and sticky honey wingsApricot-stuffed pork tenderloinMussels marinaraLobster risottoVegetable and chickpea stew with lemony couscousChallah bread pudding With recipes for everything from filling breakfasts to special-occasion dinners, you'll find all you need to effortlessly incorporate this healthy lifestyle into your busy weekday life.
My Paris Kitchen
A collection of stories and 100 sweet and savory French-inspired recipes that reflect the way Parisians eat today, featuring lush Parisian photography"David Lebovitz is a rare specimen: both a terrific storyteller and a brilliant, uncompromising recipe writer."--Yotam Ottolenghi In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks--most notably in Paris--incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You'll find Soupe ? l'oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there's dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake . . . and the list goes on. David also shares stories told with his trademark wit and humor; and lush photography taken on location around Paris and in David's kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
The Mediterranean Slow Cooker Cookbook
Celebrate the flavors of Greece, Italy, and Spain with The Mediterranean Slow Cooker Cookbook With The Mediterranean Slow Cooker Cookbook, you'll enjoy healthy vegetables, fruits, legumes, fish, and whole grains from the most delicious region on earth. Mediterranean food draws much of its flavor from heart-healthy fats such as olive oil and nuts. By using a slow cooker, you can maximize the taste of your Mediterranean dishes and save time in the kitchen. With a bit of advanced preparation, you can come home to a healthy, slow-cooked Mediterranean meal, even on a busy weeknight. The Mediterranean Slow Cooker Cookbook will add delicious variety to your plate with: - 101 robust, healthy recipes, including Turkish Stuffed Eggplant, Garlic Tilapia, and Chocolate Hazelnut Bread Pudding - Flavor profiles of 5 different regions - 14 essential tips for using your slow cooker - 76 key ingredients to keep in your kitchen - A handy guide to cook time conversions With its simple recipes, Mediterranean Slow Cooker Cookbook can bring savory, romantic flavors to your plate-and extra time to your day.
Love Italy
Join Guy Grossi as he travels around the gastronomic paradise that is Italy, tasting the best of Italian food and meeting the passionate artisans who produce it. All the quintessential Italian ingredients are here, from parmesan to prosciutto, balsamic vinegar to buffalo mozzarella. Discover the wonderful characters behind the ingredients, and the traditional artisan methods that have been passed down through the generations. Then cook your way through 150 recipes, including Slow-cooked veal shoulder with porcini; Bresaola with gorgonzola, honey, and fennel; Artichoke tortellini with capers, lemon, and olive oil; Crispy polenta chips with truffle mayonnaise; and Vanilla panna cotta, strawberries, and aged balsamic. This is irresistible, authentic Italian food you can make at home. Love Italy is a warm, honest, and joyful celebration of real food and real people. It is destined to become a classic cookbook and a must-have for any lover of Italian food and culture.
Margaret Powell's Cookery Book
In the national bestseller Below Stairs, Margaret Powell told readers what it was really like to work in the great houses of England. In Margaret Powell's Cookery Book, she gives readers a closer look at the world inside the vast kitchens of these great houses. It's an eye-opening and mouthwatering snapshot of that world. The upstairs dining room always demanded the best of Continental cuisine and, cooking downstairs, Margaret Powell obliged. Her cookery book is a firsthand account of the way English people cooked and dined in the early twentieth century when houses like those in "Upstairs, Downstairs" and "Downton Abbey" were fully staffed and running like clockwork. Describing kitchen equipment such as the black ranges that had to be shined daily, the fancy moulds that needed screen covers to keep out the flies and tubs of ice that were used instead of refrigerators, she tells readers just how big a job it was to keep the upstairs dining table abundantly filled. Giving away the secrets of the manor, she presents more than 500 recipes, from the simple to the sophisticated. Divided into chapters such as Hors d'oeuvre, Soups, Fish, Entrees, Roasts and Meat Dishes, Savouries, Puddings and others, she shows readers today what it was like to eat well, if you were a member of England's upper class. Classic, but simple, dishes such as Shepherd's Pie and Roast Chicken Stuffed with Herbs alternate with sophisticated fare and long-lost recipes like Potatoes a la Florence, Rabbit Pilau, Compote of Snipe, Sardines a la Bombay and Queen Mab Pudding. With her trademark wit and gimlet eye, she tells readers what it was like to cook for her "betters" but she also states one thing proudly--"Food is more than just food. I like it be prepared and cooked well, and I like trouble taken over it." Behind every well-fed family like the Crawleys of "Downton Abbey" or the Bellamys of "Upstairs, Downstairs" was a cook like Margaret Powell and, now, she invites readers everywhere to the feast.
Dos Caminos Mexican Street Food
After twenty years of traveling throughout Mexico, Chef Ivy Stark became enchanted by the colorful, tasty native foods and was determined to bring them to America. From stylish couples enjoying beef tacos at a caf矇 to day laborers standing at a counter over a paper plate filled with carnitas, everyone loves this delicious, accessible cuisine.While the bright, robust flavors of Mexican cooking have tempted taste buds north of the border for decades, only recently has the country's lesser-known street food made its way onto the American table via California and the Southwest. Versatile and simple, these dishes can be enjoyed as a quick nibble or as part of an elegant meal. Stark introduces both beginners and skilled cooks to such traditional foods as Mexico City corn, smoked fish tostadas, plantain croquettes, and much more. Stark offers time-saving techniques and make-ahead suggestions, as well as tips for working with Mexican seasonings and produce like chilies and plantains.
Clarita's Cocina
"This practical and convenient guide for novice and experienced cooks alike offers instructions with charming anecdotes and countless down-to-earth pointers for Spain's most famous dishes!"-- Studio 10 TV "Keep this one on a shelf that's easy to get to, because after you read it, you are going to go back to it time and time again."--Orlando Sentinel "Full of mouthwatering recipes most families would savor."--Chicago Tribune "Instructions are very easy to follow and one of the things I love about this book (besides the great recipes) are the stories Clarita shares. . . . Pick up a copy of this book. You won't be sorry."--Tina McUlbertson in Novel Meals From the classic Potaje de Garbanzos (Spanish bean soup) and spicy Camarones Criolla (shrimp creole) to delicious Tomates Rellenos (stuffed tomatoes), these dishes are ripe with the passion and warmth of a Spanish kitchen. Clarita Garcia shares recipes from years spent managing her family's famous restaurant--Las Novedades--tried and true dishes from Spanish friends and relatives, and her own unique, delectable creations. The resulting savory delights will please and comfort the whole family. Not your average cookbook, this colorful guide to authentic Spanish cooking is enriched with Clarita's lively anecdotes and personal stories, making it a treasure for your kitchen. Clarita Garcia (1915--2006) came from an impeccable line of Spanish chefs and restaurateurs. Her flavorful dishes could be tasted in her family's restaurant, Las Novedades, and observed in her witty cooking shows.
From Paris to Provence
Paris to Provence is a culinary travelogue of separate summers spent in France, interweaving a collection of simple recipes with evocative memories and stories of those years. "This beautiful m矇moire will beguile everyone who loves France and should be essential reading for anyone going there for the first time. Ethel and Sara have captured a beloved place through the rosy, whimsical, wacky, tender, and honest lens of childhood. Forget three-star dining and luxury travel; this is the France that I love and remember with pleasure. The recipes are simple and soul satisfying--from caf矇 fare and home cooking to street food and a village feast. I was enchanted with the evocative photos and charmed by every memory."--Alice Medrich, author of Sinfully Easy Delicious Desserts"To read Paris to Provence is to take a beautiful and wonderfully nostalgic journey to the France of my childhood, the France of sweet dreams. If you've ever had your soul captured by the magic that exists in the lighter side of la France profonde, and if you have a sensitivity toward joyful moments created around food, family, and friends, then Paris to Provence is for you. It's a lovely book filled with classic and simple yet delicious French recipes. Somebody needs to open a restaurant here in the United States that uses this book to inspire its menu. I'd eat there at least once a week!"--William Widmaier, author of A Feast at the BeachEthel and Sara beguile you with recipes and stories from their summer childhoods as they traveled with their respective families from Paris to Provence. In markets, caf矇s, truck stops, bakeries, bistros, and French family homes, the girls experienced their first taste of France, re-created here through recipes, stories, and photographs. Inspired by her memories of truck stop lunches sitting next to tables of grizzled truckers, Ethel gives us Steak au Poivre ? la Sauce aux Morilles (pepper steak with morels). Sara's whimsical game of using her asparagus as soldiers' spears to guard her food from her sister is the source of her recipe for Les Soldats (soft-boiled eggs and fresh asparagus spears). Lingering over late-night dinners with grown-ups and listening in on their stories of the resistance and wild boar hunts inspired Ethel's recipe for Fraises au Vin Rouge (strawberries in red wine syrup). Rosemary and its powerful scent, first discovered by Sara while hiking with her family in the Luberon Mountains in the south of France, infuses her recipe for Cotes d'Agneau Grill矇es au Romarin (grilled lamb chops with rosemary). From ?les Flottantes (poached meringues in cr癡me anglaise) to Escargots (snails in garlic butter), and from Merguez (spicy grilled lamb sausage patties) to Ratatouille (summer vegetable stew), each recipe reflects Sara and Ethel's childhood experiences in Paris and Provence. Sixty thoughtful, simple, and traditionally French dishes complemented by over one hundred luscious photographs will send you toyour kitchen, and maybe even to France.
The Goodness and Best-Kept Secrets of Mediterranean Food
The secret to a long, healthy life isn't found in some new diet pill, injection, or modern medical breakthrough. The keys to a longer, healthier, happier life can be found within ancient traditions based on Mother Nature's bounty. Mediterranean grandmothers know that people survive longer and live better simply by eating fresh, organic, healthy, raw food every day. This is the effortless practice followed by the people of the Mediterranean for millennia. The Mediterranean diet is packed with delicious foods rich in anti-ageing antioxidants, carbohydrates, fibre, protein, and minerals-homemade bread, pasta, fresh organic vegetables picked from the garden, fresh Mediterranean herbs and spices, tomatoes, onions, garlic, basil, extra virgin olive oil, cheese, fresh milk and dairy, polenta, rice, parsley, mixed salad, capsicum, lemon, eggplant, green and black olives, lentils, legumes, spinach, cereals, nuts, fresh and dried beans, peas, corn, fresh and dried fruit, and seafood, with eggs, poultry, and red meat limited to just once or twice a week. Now these ancient secrets and recipes are updated for a new generation. You don't need to follow a torturous diet framed around deprivation and manufactured pills, shakes, and processed diet foods to reach or maintain your health goals. The people of the Mediterranean treat their bodies as holy temples, offering up only the best and healthiest food. Eating a healthier diet can help you to look and feel younger-and you are never too old to start reversing the ravages of time.
Lidia's Favorite Recipes
The beloved chef presents her most accessible and affordable cookbook to date, a gathering of more than 100 Italian recipes that have become Lidia's go-to meals for her very own family--the best, the most comforting, and the most delicious dishes in her repertoire. In Lidia's Favorite Recipes, you'll find a fresh take on more than 100 of Lidia's signature and irresistibly reliable dishes, including: - Fried Mozzarella Skewers--Spiedini alla Romana- Escarole and White Bean Soup--Zuppa di Scarola e Cannellini- Ziti with Broccoli Rabe and Sausage--Ziti con Broccoli Rabe e Salsicce- Baked Stuffed Shells--Conchiglie Ripiene al Forno- Eggplant Parmigiana--Melanzane alla Parmigiana- Savory Seafood Stew--Zuppa di Pesce - Chicken Cacciatore--Pollo alla Cacciatore - Veal Ossobuco with Barley Risotto--Ossobuco di Vitello con Risotto d'Orzo- Cannoli Napoleon--Cannolo a Strati - Limoncello Tiramis羅--Tiramis羅 al Limoncello From the classic sauces to the delicious desserts, these recipes have been revised and updated to be more concise and clear, but just as soul-satisfying as ever. With new information about the affordability, seasonality, and nutritional value of the ingredients, this book shows there is no question why these dishes are the easiest and most enjoyable to bring to the family table for your most memorable moments. Beautifully illustrated throughout with full-color photographs, Lidia's Favorite Recipes will give both new cooks and longtime fans something extraordinary to celebrate.
SPQR
A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco's SPQR restaurant.The Roman Empire was famous for its network of roads. By following the path of these thoroughfares, Shelley Lindgren, wine director and co-owner of the acclaimed San Francisco restaurants A16 and SPQR, and executive chef of SPQR, Matthew Accarrino, explore Central and Northern Italy's local cuisines and artisanal wines. Throughout each of the eight featured regions, Accarrino offers not only a modern version of Italian cooking, but also his own take on these constantly evolving regional specialties. Recipes like Fried Rabbit Livers with Pickled Vegetables and Spicy Mayonnaise and Fontina and Mushroom Tortelli with Black Truffle Fonduta are elevated and thoughtful, reflecting Accarrino's extensive knowledge of traditional Italian food, but also his focus on precision and technique. In addition to recipes, Accarrino elucidates basic kitchen skills like small animal butchery and pasta making, as well as newer techniques like sous vide--all of which are prodigiously illustrated with step-by-step photos. Shelley Lindgren's uniquely informed essays on the wines and winemakers of each region reveal the most interesting Italian wines, highlighting overlooked and little-known grapes and producers--and explaining how each reflects the region's unique history, cultural influences, climate, and terrain. Lindgren, one of the foremost authorities on Italian wine, shares her deep and unparalleled knowledge of Italian wine and winemakers through producer profiles, wine recommendations, and personal observations, making this a necessary addition to any wine-lover's library. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.
Irish Food & Cooking
This inspired collection of 150 authentic step-by-step dishes captures the heart and soul of Irish cooking. The recipes make the most of the wonderful local ingredients from wild and cultivated harvest fruits to meats, game, seafood and regional breads and brews. From boxty potato pancakes to beef and guiness casserole, this wonderful volume is for all those who want to discover the secrets of a traditional cuisine, and to visit the land through its recipes. Every recipe is shown in step by step photographs to ensure success.
Muy Bueno
"Packed with authentic regional recipes, beautiful stories and gorgeous photographs, Muy Bueno is above all else a delicious family love story."--Matt Armendariz, MattBites.com and author of On a Stick!*As featured in Eater, The New York Times, TODAY Food, Taste of Home Magazine, Woman's World Magazine, Latina Magazine, Leite's Culinaria, People en Espa簽ol Magazine, Cosmo for Latinas Magazine, Epicurious, and The Kitchn*Si矇ntate a comer, esta muy bueno! Sit down and eat, it's very good!This was how Jesusita Mendias-Soza always welcomed guests to her table. The same words served as inspiration for her daughter Evangelina and granddaughters Yvette and Veronica, who wanted to honor her memory and preserve their family's recipes and stories for future generations. They started the Muy Bueno Cookbook blog in 2010 with this idea in mind, and quickly attracted thousands of fans and followers who fell in love with Muy Bueno's flavorful Mexican recipes, heartwarming family stories, and beautiful photography. Now they open their hearts and kitchens to an even wider audience in their first cookbook.Spanning three generations, Muy Bueno offers over 100 recipes: traditional old-world northern Mexican recipes from Jesusita's kitchen; comforting south of the border home-style dishes from Evangelina; and innovative Latin fusion recipes from Yvette and Veronica. Also includes a chile glossary with photos and step-by-step instructions for roasting chiles, making tamales, and red chile sauce.*GREAT ON KINDLE*Sample recipes: Homemade Flour TortillasTomatillo SalsaPersimmon MojitoMexican Meatball Soup (Albondigas)Pork in Red Chile Sauce (Asado de Chile Colorado)Cilantro Lime RiceMexican Bread Pudding (Capirotada)Mexican Wedding Cookies (Biscochos)Horchata Popsicles (Paletas de Horchata)
Grandma's German Cookbook
Whether it's crispy fried potatoes, steamed dumplings, or a creamy jelly roll stuffed with raspberries, no one makes food as good as a German grandmother -- that is, until now! Featuring eighty-five classic recipes, from soups to Sunday roasts, and desserts to Christmas favorites, Grandma's German Cookbook is loaded with recipes any German grandmother would proudly serve her family. They'll also discover charming profiles of German grandmothers and their takes on classic dishes, for added authentic inspiration.
Tapas & Spanish
Spanish food is renowned for its sizzling tastes, wonderful fresh ingredients and regional diversity, and tapas - the little bar dishes - are deservedly famous. This book is a showcase for over 130 deliciously authentic recipes from one of Europe's best-loved cuisines. It features Spanish national classics such as Sopa de Mariscos, Cocido, Paella Valenciana, Chorizo with Chestnuts, Patatas Bravas, and Spicy Sausage and Cheese Tortilla, to name but a few. The recipes are easy to follow, and each has a nutritional analysis to help you plan your meals. ,
Grace's Sweet Life
Learn how to bake adorable, delectable Italian-style desserts in your home kitchen with renowned cooking blogger, Grace Massa-Langlois.No true Italian meal is complete without a perfectly crafted dessert. From traditional favorites to little-known delights, this book shows how to make eye-popping, mouth-watering, authentic Italian sweets, including: -Amaretti Morbidi (Soft Amaretti Cookies)-Pizzelle-Ferratelle (Italian Waffle Cookies)-Bomboloni alla Crema (Italian Cream-Filled Doughnuts)-Fiadone Dolce di Ricotta (Abruzzo Sweet Cheesecake)-Cannoli Siciliani (Sicilian Cannoli)-Cicerchiata-Struffoli (Italian Honey Balls)-Torta Sette Strati (Seven-Layer Cake)-Torta Caprese (Flourless Chocolate Torte)-Fichi allo Zabaione (Figs with Zabaglione Cream)-Panna Cotta con Gelatina (Panna Cotta with Jelly) Even if you're a novice baker, Grace's Sweet Life guides you through the process of creating amazing delights. With illustrative photos and detailed step-by-step instructions for making complex treats in your own kitchen, this easy-to-use book will enable you to enjoy the labor of love that is Italian dessert.
The Sorcerer’s Apprentices
Now in paperback--Kitchen Confidential meets Heat in the first behind-the-scenes portrait of the world's most influential restaurant and the aspiring culinary geniuses who toiled to make it so exceptional. WHAT GOES ON BEHIND THE SCENES AT ELBULLI? Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adri?'s remarkable cuisine comes to life--with dragon cocktails that make the drinker breathe smoke and caviar made from tiny spheres of olive oil. elBulli is also the object of culinary pilgrimage--millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirty or more courses that make up a meal at elBulli, a small army of stagiaires--apprentice chefs--labor at the precise, exhausting work of executing Adri?'s astonishing vision. In The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adri?'s elBulli, Lisa Abend explores the remarkable system that Adri? uses to run his restaurant and, in the process, train the next generation of culinary stars. Today, food has become the focus of unprecedented attention, and The Sorcerer's Apprentices explores the strange evolution--in less than two decades--of a once-maligned profession into a source of celebrity.
Lidia's Italy in America
From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking today--from Chicago deep-dish pizza to the Bronx's eggplant parm--celebrating the communities that redefined what we know as Italian food. As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style. And of course, there are Lidia's irresistible recipes, including - Baltimore Crab Cakes - Pittsburgh's Primanti's Sandwiches - Chicago Deep-Dish Pizza - Eggplant Parmigiana from the Bronx - Gloucester Baked Halibut - Chicken Trombino from Philadelphia - authentic Italian American Meatloaf, and Spaghetti and Meatballs - Prickly Pear Granita from California - and, of course, a handful of cheesecakes and cookies that you'd recognize in any classic Italian bakery This is a loving exploration of a fascinating cuisine--as only Lidia could give us.
Traditional Swedish Cooking
Focusing on the flavors and foods native to Sweden, such as fresh dill, horseradish, allspice, juniper berries, fish, blueberries, and apples, Hofberg presents a mouthwatering collection of modern and classic Swedish dishes. From apple pancakes and lingon berry chutney to baby potato salad with asparagus and cod with horseradish aioli, every recipe holds onto Swedish tradition while adding a fresh twist. Gathering inspiration from the ocean, woods, lakes, and farms, Hofberg shows her true passion for Swedish cooking through the simple and entertaining way she prepares her recipes. Beautiful full-color photographs will inspire any cook.
Mexican Made Easy
Why wait until Tuesday night to have tacos--and why would you ever use a processed kit--when you can make vibrant, fresh Mexican food every night of the week with Mexican Made Easy? On her Food Network show, Mexican Made Easy, Marcela Valladolid shows how simple it is to create beautiful dishes bursting with bright Mexican flavors. Now, Marcela shares the fantastic recipes her fans have been clamoring for in a cookbook that ties into her popular show. A single mom charged with getting dinner on the table nightly for her young son, Fausto, Marcela embraces dishes that are fun and fast--and made with fresh ingredients found in the average American supermarket. Pull together a fantastic weeknight dinner in a flash with recipes such as Baja-Style Braised Chicken Thighs, Mexican Meatloaf with Salsa Glaze, and Corn and Poblano Lasagna. Expand your salsa horizons with Fresh Tomatillo and Green Apple Salsa and Grilled Corn Pico de Gallo, which can transform a simply grilled chicken breast or fish fillet. For a weekend brunch, serve up Chipotle Chilaquiles or Cinnamon Pan Frances. Delicious drinks, such as Pineapple-Vanilla Agua Fresca and Cucumber Martinis, and decadent desserts, including Mexican Chocolate Bread Pudding and Bananas Tequila Foster, round out the inspired collection. With 100 easy recipes and 80 sumptuous color photographs, Mexican Made Easy brings all of the energy and fresh flavors of Marcela's show into your home. Chipotle-Garbanzo Dip makes 3/4 cup 1 (15.5-ounce) can garbanzo beans, rinsed and drained2 garlic cloves, peeled1 tablespoon fresh lemon juice2 tablespoons adobo sauce (from canned chipotle chiles) plus more for serving2 teaspoons sesame seed paste (tahini)1/3 cup olive oil, plus more for servingSalt and freshly ground black pepper1 tablespoon chopped fresh cilantroTortilla chips Put the garbanzo beans, garlic, lemon juice, adobo sauce, and sesame paste in a food processor and puree until nearly smooth; the mixture will still be a little coarse. With the machine running, add the olive oil and process until well incorporated. Season to taste with salt and pepper. Transfer the dip to medium bowl. Drizzle with olive oil and a few drops of adobo sauce and top with the cilantro. Serve with tortilla chips.
Laduree
A must-have book with scrumptious recipes from the world-famous Ladur矇e tea shop. Reveals the secrets of their savoury recipes for the first time everThe story of Ladur矇e started in 1862 when Louis Ernest Ladur矇e opened a bakery in the heart of Paris at 16, rue Royale. In 1872, following a fire, the little bakery became a pastry shop and the decoration was then done by Jules Cheret, a famous painter and poster-designer of the time. Jeanne Souchard, Ernest Ladur矇e's wife, then had the idea of combining the Parisian caf矇 with a pastry-shop. She therefore created one of Paris' first tearooms.In 1993 Ladur矇e was bought by Francis and David Holder and became one of the best-known gourmet addresses in Paris, a veritable institution with its famous "macaron" as its emblem. In 1997 Ladur矇e opened a tea-room/restaurant on the prestigious Champs-Elys矇es, followed by another in the Printemps department store and on the Left Bank as well as the beginning of their international adventure with branches in London, Geneva, Monaco and Tokyo.In this book Michel Lerouet, the Chef at Ladur矇e, reveals 100 of the most famous Ladur矇e recipes, adapted for the general public. From duck foie gras with rose macaroon to vegetable tagliatelles with Ladur矇e tea and cardamom, as well as the taramasalata 矇clair with rose petals, the Chef presents us with an entire artist's pallet of appetizers, main courses, fish, meat, salads, omelettes... All with the Ladur矇e quality and creativity.
Le Guide Culinaire
The culinary bible that first codified French cuisine--now in an updated English translation with Forewords from Chefs Heston Blumenthal and Tim Ryan When Georges Auguste Escoffier published the first edition of Le Guide Culinaire in 1903, it instantly became the must-have resource for understanding and preparing French cuisine. More than a century later, it remains the classic reference for professional chefs. This book is the only completely authentic, unabridged English translation of Escoffier's classic work. Translated from the 1921 Fourth Edition, this revision includes all-new Forewords by Heston Blumenthal, chef-owner of the Michelin three-star-rated Fat Duck restaurant, and Chef Tim Ryan, President of The Culinary Institute of America, along with Escoffier's original Forewords, a memoir of the great chef by his grandson Pierre, and more than 5,000 narrative recipes for all the staples of French cuisine. Includes more than 5,000 recipes in narrative form for everything from sauces, soups, garnishes, and hors d?oeuvres to fish, meats, poultry, and desserts Ideal for professional chefs, culinary students, serious home cooks, food history buffs, and unrepentant foodies The only unabridged English translation of Escoffier's original text, in a sleek, modern design For anyone who is serious about French food, modern cooking, or culinary history, Escoffier's Complete Guide to the Art of Modern Cookery is the ultimate guide and cookbook.
Italianissimo
Unless you aspire to perfection--to be, in short, a Cordon Bleu--you do not have to be born with a chef's hat on your head to become a good cook. All you need is to love to cook, pay close attention to details, form the habit of being precise, and choose only the finest materials. The best way to learn, of course, is to work under a capable cook; but even without that experience, with a book like mine to guide you, if you are serious, you can learn to cook.--from the preface
French Classics Made Easy
Many recipes lead to a Boeuf Bourguignon, but none comes even close to Richard Grausman's for ease, clarity, sheer deliciousness, and an understanding of how home chefs can-and should-cook classic French food. A Cordon Bleu-trained cooking teacher, Grausman has spent more than four decades making French food accessible to Americans. His culinary innovations and techniques reinvigorate the classics to fit our contemporary diet and schedule.When a step isn't crucial, he eliminates it. When a shortcut works, he uses it. When something can be done in advance, he does it. Plus he's cut the amount of butter, cream, egg yolks, salt and sugar without compromising the flavor of the dish. It's an amazing transformation: 250 splendid recipes for both gracious entertaining and cooking everyday meals with an unmistakable French flair.
Taste of Romania
Here is a real taste of both traditional and modern Romanian culture in a unique cookbook that combines over 140 traditional recipes with enchanting examples of Romania's folklore, humor, art, poetry and proverbs.
The Spice Necklace
While sailing around the Caribbean, Ann Vanderhoof and her husband Steve track wild oregano-eating goats in the cactus-covered hills of the Dominican Republic, gather nutmegs on an old estate in Grenada, make searing-hot pepper sauce in a Trinidadian kitchen, cram for a chocolate-tasting test at the University of the West Indies, and sip moonshine straight out of hidden back-country stills.Along the way, they are befriended by a collection of unforgettable island characters: Dwight, the skin-diving fisherman who always brings them something from his catch and critiques her efforts to cook it; Greta, who harvests seamoss on St. Lucia and turns it into potent Island-Viagra; sweet-hand Pat, who dispenses hugs and impromptu dance lessons along with cooking tips in her Port of Spain kitchen.Back in her galley, Ann practices making curry like a Trini, dog sauce like a Martiniquais, and coo-coo like a Carriacouan. And for those who want to take these adventures into their own kitchens, she pulls 71 delicious recipes from the stories she tells, which she places at the end of the relevant chapters.The Spice Necklace is a wonderful escape into a life filled with sunshine (and hurricanes), delicious food, irreplaceable company, and island traditions.
Knives at Dawn
Sizzling saut矇 pans. Screaming spectators. Television cameras. A ticking clock. Fasten your seatbelt for the Bocuse d'Or, the world's most challenging and prestigious cooking competition, where the pressure and the stakes could not be higher. At this real-life Top Chef, twenty-four culinary teams, each representing its home nation, cook for five and a half grueling hours. There are no elimination rounds--the teams have only this chance to cook two spectacular platters of food to be judged by a jury of chefs. Prize money, international acclaim, and national pride are on the line. Knives at Dawn is the dramatic story of the selection and training of the 2009 American team, overseen by a triumvirate of revered culinary figures, Daniel Boulud, Thomas Keller, and J矇r繫me Bocuse, icons portrayed here in intimate detail that only the author's unparalleled behind-the-scenes access could yield. The stars of this chefs-as-athletes story, Timothy Hollingsworth and his assistant, or commis, Adina Guest, both from the celebrated The French Laundry in Yountville, California, are up against a determined, colorful cast of international competitors. All the hopefuls meet in an arena in Lyon, France, for the ultimate competition, where technical and mental fortitude and split-second decisions can make all the difference in the world. With its riveting details and revelatory depictions of chefs in action, Knives at Dawn delivers fascinating insights into what drives chefs in their pursuit of excellence and perfection.
Chef Frederic's Best
Food has always been Chef Frederic Pierrel's singular passion. Now, he and his wife, author Deborah Pierrel, present a collection of his favorite classic recipes. With a refined and down-to-earth style, Chef Frederic gives easy instructions to create appetizers, soups, salads, vegetable dishes, main courses, cheese dishes, and desserts; he also shares the art of pairing these creations with wine. Chef Frederic's Best demonstrates how this French chef experiments and plays in markets and kitchens all over the world to find new flavors and develop new recipes, some of which appear as nightly specials and added menu items at the Lakefront, in Mammoth Lakes, California, the restaurant where he has worked as a chef for the last ten years. Chef Frederic Pierrel shares his way of life through his cooking. With anecdotal insights to his outgoing personality and creation of recipes, this cookbook presents a hall pass to cooks everywhere to try and try again without fear.
National Trust Complete Traditional Recipe Book
Revised, redesigned, and updated with a selection of new recipes, this glorious book is a celebration of the very best of British food, from warming soups to delectable puddings Packed with mouthwatering color illustrations, this classic British cookbook contains a wealth of tempting traditional recipes. Choose from time-honored family favorites such as Toad in the Hole or Rice Pudding, or discover local gems from around the country such as Stargazey Pie from Cornwall or Singin' Hinnies from Northumberland. As well as the conventional cooking method, instructions are given for each recipe to be cooked on an Aga. The book also explores the history behind some of the key dishes in British cooking, from 14th-century macaroni cheese to 19th-century mulligatawny soup, and the introductions to each chapter provide a fascinating account of our culinary traditions and influences. Sarah Edington's research has uncovered long-forgotten but delicious tastes of history from the roots of British cooking. The book's recipes are arranged by soups (Golden Cider Soup); fish dishes (Salmon in Pastry); meat dishes (Roast Duck with Sage and Onion Stuffing and Apple Sauce); savory sauces (Onion Gravy); vegetables and side dishes (Cauliflower Cheese); hot puddings (Almond, Orange and Lemon Tart); cold puddings (Blackcurrant and Rum Posset); breads, teabreads and scones (Leek and Onion Scones); cakes and biscuits (Rich Fruit Cake with Guinness); jams and preserves (Rhubarb Chutney); drinks (Homemade Orange Cordial); and confectionery (Peppermint Creams).
India Cookbook
India: The Cookbook is the first comprehensive guide to Indian cooking, with over 1,000 recipes covering every aspect of India's rich and colourful culinary heritage. Unlike many other Indian cookbooks, it is written by an Indian culinary academic and cookbook author who lives and works in Delhi, and the recipes are a true reflection of how traditional dishes are really cooked all over India. They have been carefully edited to ensure that they are simple to follow and achievable in western kitchens, with detailed information about authentic cooking utensils and ingredients. Indian food has been hugely popular in the UK for many years, and the appetite for Indian food shows no sign of diminishing. Now, for the first time, a definitive, wide-ranging and authoritative book on authentic Indian food is available, making it simple to prepare your favourite Indian dishes at home, alongside less well-known dishes such as bataer masalydaar (marinated quails cooked with almonds, chillies and green cardamom), or sambharachi kodi (Goan prawn curry with coconut and tamarind). The comprehensive chapters on breads, pickles, spice pastes and chutneys contain a wide variety of recipes rarely seen in Indian cookbooks, such as bagarkhani roti (a rich sweet bread with raisins, cardamom and poppy seeds) and tamatar ka achar (tomato and mustard-seed pickle). India: The Cookbook is the only book on Indian food you'll ever need.
From Kai to Kiwi Kitchen
In the past two decades, cuisine and culinary history have attracted increasing attention, with both popular and academic books reflecting the growth of interest. Recipes are both sensitive markers of the socioeconomic conditions of their times and written representations of a culture's culinary repertoire yet, despite the vast number of cookbooks that survive, they have not been the primary focus of research projects. Acknowledgement of their potential contribution to our understanding of culinary history has been slow. This book is a first in its field.
At Home With Madhur Jaffrey
For all who love the magical flavors of good Indian cooking and want to reproduce effortlessly some of the delectable dishes from that part of the world, here is a groundbreaking cookbook from the multi-James Beard Award-winning author who is revered as the "queen of Indian cooking" (Saveur). By deconstructing age-old techniques and reducing the number of steps in a recipe, as well as helping us to understand the nature of each spice and seasoning, she enables us to make Indian dishes part of our everyday cooking. - First, she tantalizes us with bite-size delights to snack on with drinks or tea. - A silky soup is mellowed with coconut milk; a spinach-and-ginger soup is perfumed with cloves. - Fish and seafood are transformed by simple rubs and sauces and new ways of cooking. - A lover of eggs and chicken dishes, Jaffrey offers fresh and easy ways to cook them, including her favorite masala omelet and simple poached eggs over vegetables. There's chicken from western Goa cooked in garlic, onion, and a splash of vinegar; from Bombay, it's with apricots; from Delhi, it's stewed with spinach and cardamom; from eastern India, it has yogurt and cinnamon; and from the south, mustard, curry leaves, and coconut. - There is a wide range of dishes for lamb, pork, and beef with important tips on what cuts to use for curries, kebabs, and braises. - There are vegetable dishes, in a tempting array--from everyday carrots and greens in new dress to intriguing ways with eggplant and okra--served center stage for vegetarians or as accompaniments. - At the heart of so many Indian meals are the dals, rice, and grains, as well as the little salads, chutneys, and pickles that add sparkle, and Jaffrey opens up a new world of these simple pleasures. Throughout, Madhur Jaffrey's knowledge of and love of these foods is contagious. Here are the dishes she grew up on in India and then shared with her own family and friends in America. And now that she has made them so accessible to us, we can incorporate them confidently into our own kitchen, and enjoy the spice and variety and health-giving properties of this delectable cuisine.
Save the Deli
David Sax's delightful travelogue is a journey across the United States and around the world that investigates the history, the diaspora, and the next generation of delicatessen. David Sax was alarmed by the state of Jewish delicatessen. As a journalist and lifelong deli lover, he watched in dismay as one beloved deli after another closed its doors, only to be reopened as some bland chain restaurant laying claim to the cuisine it just paved over. Was it still possible to save the deli? He writes about the food itself--how it's made, who makes it best, and where to go for particular dishes--and, ultimately, what he finds is hope: deli newly and lovingly made in places like Boulder, Colorado, longstanding deli traditions thriving in Montreal, and the resurrection of iconic institutions like New York's 2nd Avenue Deli. No cultural history of food has ever tasted so good.
Guyana's Tasty Exotic
An introduction to Guyanese cuisine, this book offers up an array of exotic meals. Whether its Cantonese Fried Rice, Curried Chicken, Metemgee, Garlic pork, Pepperpot, or Sherpherds Pie, you will have recipes that represents each type of people from this tiny melting pot nestled in the South American continent. Guyana's rich culture and beauty can be seen in many photographs highlighted in this book, which are meant to bring nostalgia to Guyanese abroad and pride for the ones at home. In addition, Guyana's Tasty Exotic introduces Guyana's clandestine beauty, culture and foods to the world. Deborah's love affair with Guyana is clearly visible in the culinary language and images seen in her presentation of this manuscript. Guyana is a country positively vibrating with an enthuasiasm for life, culture, music and food. It is rich in vegetation, fragrant red rum, and it's vast production of sugar and rice. The typical Guyanese cook has an array of ingredients to choose from, and utilizes them with great skill, thus creating delicious meals for their families. Guyana's cultural Association(GCA) is proud to recommend Guyana's Tasty Exotic. - Malcolm Hall, President of GCA
Good Mood Food
'Good Mood Food is a new breed of cookbook that springs from the talent of a passionate home cook. A truly scrumptious read.'Ross Golden-Bannon, The Sunday Business Post restaurant critic & FOOD&WINE Magazine.Eating healthily is not just about following the latest fad diet or becoming a health fanatic. It's about choosing good quality, fresh ingredients, healthy cooking methods and most of all enjoying the food you eat!Good Mood Food is a cookbook that will change your attitude to food, offering a delicious range of simple, healthy and delicious home-cooked recipes. Good mood food is not just healthy, but deliciously tempting as well.
I Loved, I Lost, I Made Spaghetti
From failure to fusilli, this deliciously hilarious read tells the story of Giulia Melucci's fizzled romances and the mouth-watering recipes she used to seduce her men, smooth over the lumps, and console herself when the relationships flamed out. From an affectionate alcoholic, to the classic New York City commitment-phobe, to a hipster aged past his sell date, and not one, but two novelists with Peter Pan complexes, Giulia has cooked for them all. She suffers each disappointment with resolute cheer (after a few tears) and a bowl of pastina (recipe included) and has lived to tell the tale so that other women may go out, hopefully with greater success, and if that's not possible, at least have something good to eat. Peppered throughout Giulia's delightful and often poignant remembrances are fond recollections of her mother's cooking, the recipes she learned from her, and many she invented on her own inspired by the men in her life. Readers will howl at Giulia's boyfriend-littered past and swoon over her irresistable culinary creations.
At Home & in the Mood
In this, his latest book, Luke emphasizes cooking at home, entertaining, barbecuing, simple foods, snacks, food for the family and friends. Contains: Healthy natural foods Favorites and new takes Uncomplicated and easy to cook food 130 recipes Every day food such as sandwiches, wraps, pastas and stews. Mood spreads at beginning of each section with anecdotes and quotes.
Giada at Home
Since her debut on Food Network in 2002 with the hit program Everyday Italian, Giada De Laurentiis has been enticing Americans with her updated twists on Italian favorites. Her dedication to ease, healthfulness, and--above all else--flavor have won her a permanent place in the hearts of home cooks. In Giada at Home, she shares a personal look into how she cooks for those dearest to her, with simple recipes inspired by her television show of the same name. Born in Italy, Giada was raised in Los Angeles by a gregarious Italian family. While her grandmother, aunt, and mother brought her up on generations-old recipes, Giada also became enamored with the bright and clean flavors of California's abundant seasonal fruits and vegetables. Giada at Home presents recipes from both traditions, all with Giada's signature style. She shares classic Italian recipes passed down through the years, like cheese-stuffed dates wrapped in salty prosciutto, creamy risotto with the earthy and deep flavors of mushrooms and gorgonzola, and lamb chops basted with honey and balsamic vinegar. New family favorites include grilled asparagus and melon, game hens roasted with citrus and herbs, and a sorbet made with pomegranate and mint, all bursting with fresh, vibrant flavors. No meal would be complete without the company of family and Giada particularly enjoys bringing her loved ones together over meals. For the first time, she incorporates her go-to brunch recipes--what she cooks when setting up a feast on her back patio for everyone on weekend mornings--from Jade-approved Panini, with gooey mozzarella, luscious raspberries, and a sprinkling of brown sugar, to Todd's favorite pancetta-studded waffles scented with cinnamon. No matter which recipe you choose--classic or contemporary--Giada at Home makes gathering the favorite people in your life for fabulous weeknight meals and family celebrations delicious and easy. GIADA DE LAURENTIIS is the Emmy-winning star of Food Network's Everyday Italian, Giada's Weekend Getaways, and Giada at Home; a contributing correspondent for NBC's Today; and the author of four New York Times bestselling cookbooks. She attended the Cordon Bleu in Paris and worked at Wolfgang Puck's Spago restaurant in Los Angeles before starting her own catering company, GDL Foods. Born in Rome, she grew up in Los Angeles, where she now lives with her husband, Todd, and their daughter, Jade.
Eat My Globe
Internationally popular food savant and blogger Simon Majumdar has an "irrepressible humor [that] sparkles through every bite" (Booklist) of this "ballsy, often hilarious foodie travelogue" (Publishers Weekly, starred review) that chronicles a yearlong journey around the world in search of everything delicious, odd, and oddly delicious. When Simon Majumdar hit forty, he realized there had to be more to life than his stable but uninspiring desk job. As he wondered how to escape his career, he rediscovered a list of goals he had scrawled out years before, the last of which said: Go everywhere, eat everything. With that, he had found his mission--a yearlong search for the delicious, and curious, and the curiously delicious, which he names Eat My Globe and memorably chronicles in these pages. In Majumdar's world, food is everything. Like every member of his family, he has a savant's memory for meals, with instant recall of dishes eaten decades before. Simon's unstoppable wit and passion for all things edible (especially those things that once had eyes, and a face, and a mom and a pop) makes this an armchair traveler's and foodie's delight--Majumdar does all the heavy lifting, eats the heavy foods (and suffers the weighty consequences), so you don't have to. He jets to thirty countries in just over twelve months, diving mouth-first into local cuisines and cultures as different as those of Japan and Iceland. His journey takes him from China, where he consumes one of his "Top Ten Worst Eats," stir-fried rat, to the United States, where he glories in our greatest sandwiches: the delectable treasures of Katz's Delicatessen in Manhattan, BBQ in Kansas and Texas, the still-rich po' boys of post-Katrina New Orleans. The meat of the story--besides the peerless ham in Spain, the celebrated steaks of Argentina, the best of M羹nich's wursts as well as their descendants, the famous hot dogs of Chicago--is the friends that Simon makes as he eats. They are as passionate about food as he is and are eager to welcome him to their homes and tables, share their choicest meals, and reveal their local secrets. Also a poignant memoir, Eat My Globe is a life told through food and spiced with Majumdar's remembrances of foods past, including those from his colorful childhood. A captivating look at one man's passion for food, family, and unique life experiences, Eat My Globe will make you laugh while it makes you hungry. It is sure to satiate any gastronome obsessed with globetrotting--for now.
The Food and Cooking of Estonia, Latvia and Lithuania
The carefully compiled selection by Baltic specialist Silvena Johen conveys the eating traditions of Estonia, Latvia and Lithuania. Supported with over 300 specially commissioned photographs, the reader can absorb the diverse influences and relish the rustic tastes of these three little-known cuisines.
