Mezze
Welcome to the delicious and wonderful world of the Mediterranean mezze-a way of enjoying food that makes having a meal a fun experience! A mezze plate resembles an antipasto platter or tapas. Sharing mezze is very much a way of life in the mediterranean. It is a social time, a time for family and friends to get together and enjoy a vast variety of delectable dishes over several hours, with a drink or two. This book is a collection of the best mezze recipes from all over the Mediterranean:
The Tuscan Sun Cookbook
"Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We'll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we'll be carrying platters out the door. We'll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside--so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house." --from the Introduction In all of Frances Mayes's bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients. A toast to the experiences they've had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes. Lose yourself in the transporting photography of the food, the people, and the place, as Frances's lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner. The more than 150 tempting recipes include: - Fried Zucchini Flowers - Red Peppers Melted with Balsamic Vinegar - Potato Ravioli with Zucchini, Speck, and Pecorino - Risotto Primavera - Pizza with Caramelized Onions and Sausage - Cannellini Bean Soup with Pancetta - Little Veal Meatballs with Artichokes and Cherry Tomatoes - Chicken Under a Brick - Short Ribs, Tuscan-Style - Domenica's Rosemary Potatoes - Folded Fruit Tart with Mascarpone - Strawberry Semifreddo - Steamed Chocolate Cake with Vanilla Sauce Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort. Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.
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.
Our Irish Grannies' Recipes
Taste the tradition--cook with heart and a dash of Irish magic.Bring the soul of Ireland into your kitchen with Our Irish Grannies' Recipes--a beloved collection of 80+ authentic dishes passed down through generations of Irish grandmothers.Perfect for both beginners and seasoned home cooks, this nostalgic cookbook delivers comfort and connection in every recipe. From the rich warmth of Ravenscroft Guinness Beef Stew to the simplicity of soda scones and the sweetness of classic apple tart, these are the dishes that define Irish home cooking--unfussy, flavorful, and full of heart.Each recipe uses everyday ingredients and clear instructions, making traditional Irish cooking accessible to all. Whether you're reconnecting with your roots or creating new traditions, this book offers more than meals--it offers memories.Inside you'll find: Authentic Irish comfort food, from stews to stuffings to soda breadEasy, straightforward instructions--granny-approved and beginner-friendlyCultural context and family stories that bring each dish to lifeIf you love traditional recipes, Irish heritage, or simply a warm, home-cooked meal--this book belongs on your shelf.
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.
The Silver Spoon (Revised- Updated) (2ND ed.)
The Silver Spoon, the most influential and successful Italian cookbook of the last 50 years, is now available in a brand new revised edition. Originally published in 1950, it became an instant classic, selling over one million copies in eight editions. Considered essential in every household, it is still one of the most popular wedding presents today. The Silver Spoon was conceived and first published by Domus, the design and architectural magazine famously directed by Gi簷 Ponti from the 1920s to the 70s. A select group of cooking experts was commissioned to collect hundreds of traditional Italian recipes and make them available for the first time to a wider modern audience. In the process, they updated ingredients, quantities and methods to suit contemporary tastes and customs, at the same time preserving the memory of ancient recipes for future generations. They furthermore included modern recipes from some of the most famous Italian chefs, resulting in a style of cooking that appeals to the gourmet chef and the amateur enthusiast alike. A comprehensive and lively book, its uniquely stylish and user-friendly format makes it accessible and a pleasure to read. The new edition features new introductory material covering culinary matters such as how to compose a traditional Italian meal, typical food traditions of the different regions, and how to set the table. It is also illustrated with twice as many newly commissioned photographs and contains a new section of menus by celebrated chefs cooking traditional Italian food. This is a monumental and unsurpassably prestigious cookbook that will share the bookshelves with classic titles such as The Joy of Cooking and Larousse Gastronomique. With over 2,000 recipes illustrated with specially commissioned art work and photography, the book is destined to become a fresh and definitive classic in the Italian cuisine booklist.
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
Classic French food is hotter than ever. But one thing hasn't changed--few of us have the time, the patience, the technique, or the cream and butter allowance to tackle the classics as presented by Julia Child's Mastering the Art of French Cooking. The good news is--we don't need to. For the past 40 years Richard Grausman, America's premier culinary teacher, has been training American chefs in a simpler, better way of French cooking, and in French Classics Made Easy--a refreshed and updated edition of his original collection, At Home with the French Classics--he shares all of his extraordinary innovations and techniques. Golden souffl矇s in ten minutes. A light and luscious chocolate mousse that can be made as a cake, a chocolate roll, souffl矇, or pudding. Plus Cassoulet, Boeuf Bourguignon, Coq au Vin, Bouillabaisse, Poached Salmon with Beurre Blanc--in all, 250 impeccably clear, step-by-step recipes in range of anyone who knows how to boil water or dice an onion. When a step isn't critical, Grausman eliminates it. If something can be done in advance, he does it. Plus he's cut the amount of butter, cream, egg yolks, salt, and sugar; the result is health-conscious recipes that don't compromise the essential nature of the dish. Techniques are illustrated throughout in line drawings. It's the grandness of French cuisine, made accessible for both entertaining and everyday meals.
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.
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.
Noma
Ren矇 Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the third best in the world by the San Pellegrino World's 50 Best Restaurant awards in 2009 and received the unique 'Chef's Choice' award at the same ceremony. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir.At Noma, which Redzepi created from a derelict 18 th Century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasj瓣rvi', all painstakingly constructed to express there amazing array of Nordic ingredients. Redzepi's fascination with giving his diners a real taste of their food's environment extends to serving dishes upon pebbles found in the same fields as his produce. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary themes of seasonal and regionally sourced, sustainable ingredients to an exquisite level, and in doing so has created an utterly delicious cuisine.Noma is an unprecedented opportunity to learn about Redzepi and Noma's history and philosophy, the sourcing of ingredients, the experimentation behind the dishes and the cultural significance of dining at Noma. Accompanying this insight into Redzepi's world will be over 90 of Redzepi's recipes, by far the most comprehensive collection ever published. The book will also feature a series of specially commissioned photographs, illustrating the food and atmosphere of Noma, as well as the Nordic environment that lies at the heart of Redzepi's 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.
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.
Kosher Salt and Exotic Spices
Kosher Salt and Exotic Spices: An Adventure in Kosher Cooking introduces a unique array of recipes to the world of kosher cuisine. Because the author, Sharyn Rosler, enjoys experimenting with recipes, any cook who uses this cookbook will discover that it is an adventure in taste sensations. By adding non-traditional herbs and spices, she brings creative diversity to her cooking and the recipes included in Kosher Salt and Exotic Spices. She invents recipes that reflect the diverse heritage of the Jewish people, drawing on their traditions from all areas of the globe where Jews have lived. By bringing Jewish cuisine into the twenty-first century, she unites the cuisines of the Ashkenazim and Sephardim. Kosher Salt and Exotic Spices will awaken a joy in all cooks that can only come from creating a meal utilizing fresh ingredients that resonate with flavor; for Jewish and non-Jewish, old and young, Orthodox, Conservative and Reform cooks alike!
Kosher Salt and Exotic Spices
Kosher Salt and Exotic Spices: An Adventure in Kosher Cooking introduces a unique array of recipes to the world of kosher cuisine. Because the author, Sharyn Rosler, enjoys experimenting with recipes, any cook who uses this cookbook will discover that it is an adventure in taste sensations. By adding non-traditional herbs and spices, she brings creative diversity to her cooking and the recipes included in Kosher Salt and Exotic Spices. She invents recipes that reflect the diverse heritage of the Jewish people, drawing on their traditions from all areas of the globe where Jews have lived. By bringing Jewish cuisine into the twenty-first century, she unites the cuisines of the Ashkenazim and Sephardim. Kosher Salt and Exotic Spices will awaken a joy in all cooks that can only come from creating a meal utilizing fresh ingredients that resonate with flavor; for Jewish and non-Jewish, old and young, Orthodox, Conservative and Reform cooks alike!
Mastering the Art of French Cooking
Perfect for any fan of Julia Child--and any lover of French food--this boxed set brings together the two volumes of the acclaimed best-selling classic cookbook, Mastering the Art of French Cooking. "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" --Entertainment WeeklyVolume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Volume Two presents a brilliant selection of 257 additional recipes that not only add to the home cook's repertoire but, above all, bring them to a new level of mastery. Taken together, these two books are a stunning feat of cookbook literature, and Julia Child's most beloved works.
The National Trust Farmhouse Cookbook
A celebration of the farmhouse foods of Britain and a collection of the best farmhouse recipes that have at their heart local ingredients.A celebration of the farmhouse foods of Britain and a collection of the best farmhouse recipes that have at their heart local ingredients. The South West has a wonderful tradition of cooking with pastry and clotted cream, the South East has puddings in suet crusts, and the Lake District often uses brown sugar and spices derived from the West India trade.Every region of Britain has a selection of recipes that bring out the best of the local ingredients, traditional cooking techniques and are much loved by locals and visitors. Sally Lunn Bread and Strawberry Cider from the West Country; Curd Tart and Yorkshire Pudding from God's Own Country; and Partridge Pudding and Kentish Huffkins from the Garden of England.These wonderful recipes - from salads, soups, stews and roasts to cakes, buns and bread - celebrate British food and specific local foods. But more than that, the book offers a range of recipes that can delight palates all over the United Kingdom.
The Essential Cuisines of Mexico
Combining her three bestselling and classic books--The Cuisines of Mexico, Mexican Regional Cooking, and The Tortilla Book-- in one volume, Diana Kennedy has refreshed the classics and added more than thirty new recipes from different regions of Mexico. More than twenty-five years ago, when Diana Kennedy first published The Cuisines of Mexico, knowledge and appreciation of authentic Mexican cooking were in their infancy. But change was in the air. Home cooks were turning to Julia Child for an introduction to French cuisine and to Marcella Hazan for the tastes of Italy. Through Diana Kennedy, they discovered a delicious and highly developed culinary tradition they barely knew existed and she became recognized as the authority on Mexican food. Whether you turn to this book for the final word on tamales, recipes for tasty antojitos to serve with drinks, or superb tacos, you'll find there's no better teacher of Mexican food. How enviable to attempt Calzones del Diablo (yes, the Devil's Pants) for the first time, and what a pleasure to succumb to Diana's passion for Mexican food!
La Cucina
Fifty years ago, a group of Italian scholars gathered to discuss a problem: how to preserve traditional Italian cooking. They formed the Italian Academy of Cuisine to document classic recipes from every region. The academy's more than seven thousand associates spread out to villages everywhere, interviewing grandmothers and farmers at their stoves, transcribing their recipes--many of which had never been documented before. This is the culmination of that research, an astounding feat--2,000 recipes that represent the patrimony of Italian country cooking. Each recipe is labeled with its region of origin, and it's not just the ingredients but also the techniques that change with the geography. Sprinkled throughout are historical recipes that provide fascinating views into the folk culture of the past. There are no fancy flourishes here, and no shortcuts; this is true salt-of-the-earth cooking. The book is an excellent everyday source for easily achievable recipes, with such simple dishes as White Bean and Escarole Soup, Polenta with Tomato Sauce, and Chicken with Lemon and Capers. For ease of use there are four different indexes. La Cucina is an essential reference for every cook's library.
Gluten-Free Italian
From the author of the Wheat-Free Cook, selected by Sara Moulton on Good Morning America as one of the top ten cookbooks of 2007, Gluten-Free Italian charts new territory. Many of Italy's best-loved foods -- from ravioli to tiramisu -- contain wheat flour, so they've been off limits to the gluten-intolerant. Until now. Jacqueline Mallorca creates gluten-free surprises like fresh pasta, rustic breads, delicious vegetable contorni (side dishes) that double as appetizers, and sensational regional desserts. Mallorca's easy-to-follow recipes make using fresh ingredients an inviting prospect. Gluten-Free Italian also includes a shopping guide, cooking tips, Italian pantry staples, a glossary of alternative grains and flours, mail-order sources, and celiac resources.
Food & Cooking of Germany
This book presents a selection of the very best of German food, with 60 superb recipes from simple farmhouse fare to international classics. With over 300 photographs, this book will provide all you need to experience authentic German cooking.
Hungarian Cookbook
These enticing Old World Hungarian recipes were brought to America by the author's grandparents, but they have been updated to accommodate today's dietary concerns and faster-paced lifestyles. The author also explores the seasonal and ceremonial observances still practiced by Hungarian Americans: bacon cookouts, fall grape festivals, weddings, Christmas, New Year's, and Easter.
The Food and Cooking of Slovenia
This inspirational new book reveals the full potential of this little-known cuisine, a fascinating blend of European and Slavic tastes. Whether one chooses to start with the smoky flavored sweet-and-sour Bean and Sauerkraut Hotpot from the Primorska region close to the Adriatic sea, or the celebrated multi-layered Prekmurje Gibanica Pie from the north east, the selection of dishes gives a delightful insight into the varied and wholesome tastes of Slovenia.
Lucia's Survival Guide and Cookbook
Whether you're a young Adult leaving home for the first time or an anxious parent nudging your precious offspring out of the nest, Lucia's Survival Guide and Cookbook is a fun and easy manual for anyone faced with the daunting task of creating their first home. Filled with helpful tips on everything from the first trip to the grocery store to removing the worst laundry stains, this guidebook is a no-nonsense primer for all the basic tasks involved with homemaking. Easily adaptable to any new living situation, the guide comes complete with everything you need to know for keeping a clean, comfortable home. It also includes an Italian cookbook with recipes even the first-time cook can quickly master. From tips for choosing a new apartment to a list of essential items one must always have on hand, it uses a pragmatic and comprehensive set of instructions to show anyone how to easily and properly set up their new home. Written in the loving style of a mother sending her child off into the big, wide world, Lucia's Survival Guide and Cookbook will turn any rookie into an accomplished and confident homemaker.
Hungarian Specialties Cookery Book
This early twentieth-century volume by Sacellary and Fodor aims to acquaint American cooks with Hungarian dishes that can be prepared in their own homes.
Rosemary and Bitter Oranges
Patrizia Chen's childhood was suffused with the scent of simmering pots of cacciucco -- a local, hearty seafood stew -- and of the pittosporum blooming along the Tuscan coast. Her family's house and sumptuous garden in the Italian seaside town of Livorno are at the center of this captivating book that weaves together simple, delicious recipes with a love of home, family, nature, custom, and, above all, food. The family cook, Emilia, a feisty, temperamental woman from a nearby fishing village, dutifully produces bland white dishes for every family meal, as dictated by Patrizia's grandfather. But behind the kitchen door it's a different story. One day seven-year-old Patrizia is led by a wonderful smell into the kitchen, where Emilia is preparing a spicy red sauce bursting with garlic and onion. With one bite, Patrizia becomes hooked. In the spacious, sun-drenched kitchen and adjoining herb garden, Emilia takes Patrizia under her wing, disclosing the secrets of her favorite Tuscan dishes. Through vivid descriptions and charming anecdotes, Chen brings to life the white Carrara marble terraces, the coal-burning stoves, antique roses, and sacks of chestnut flour that fill the family house, kitchen, and garden. This delightful and evocative narrative will welcome you into the heart of Patrizia's Tuscan home and allow you to bring the robust flavors of Emilia's cooking into your own kitchen.
Recipes That Have Created Memories
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Jane Grigson’s Fruit Book
Jane Grigson's Fruit Book includes a wealth of recipes, plain and fancy, ranging from apple strudel to watermelon sherbet. Jane Grigson is at her literate and entertaining best in this fascinating compendium of recipes for forty-six different fruits. Some, like pears, will probably seem homely and familiar until you've tried them 獺 la chinoise. Others, such as the carambola, described by the author as looking "like a small banana gone mad," will no doubt be happy discoveries. You will find new ways to use all manner of fruits, alone or in combination with other foods, including meats, fish, and fowl, in all phases of cooking from appetizers to desserts. And, as always, in her brief introductions Grigson will both educate and amuse you with her pithy comments on the histories and varieties of all the included fruits. All ingredients are given in American as well as metric measures, and this edition includes an extensive glossary, compiled by Judith Hill, which not only translates unfamiliar terminology but also suggests American equivalents for British and Continental varieties where appropriate.
Shut Up and Eat!
Actor Tony Lip, best known for his role on The Sopranos and featured in the Golden Globe Award-winning film Green Book, cooks up a memoir filled with the secret recipes and stories of Italian-American actors. These mouthwatering recipes are passed down from generation to generation, from the shores of Italy to the old neighborhoods in New York City. Adding to their flavor are heartwarming and often hilarious accounts of growing up around an Italian kitchen. Enjoy a whole range of stories and dishes from Danny Aiello's mother's Lentil Soup to Joe Mantegna's Mussels Mantegna. Also included are recipes from famous restaurants in New York City like The Copacabana, Patsy's, and Lombardi's, and from the sets of The Godfather and The Sopranos. Share these recipes with friends and family--the Italian way, as Tony Lip hosts a party that's sure to make your next Italian dish a big hit. So pull up a chair and warm up to these dishes made by your favorite movie and television actors. Do them a favor though, let them do the talking, you do the cooking and then just Shut Up and Eat!
La Paella
The most famous dish of the hottest cuisine in town right now, paella is as flavorful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law's Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain's national culinary treasures.
Julie and Julia 美味關係：茱莉與茱莉亞
The bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef" (Philadelphia Inquirer) that inspired Julie & Julia, the major motion picture directed by Nora Ephron, starring Amy Adams as Julie and Meryl Streep as Julia. Nearing 30 and trapped in a dead-end secretarial job, Julie Powell reclaims her life by cooking every single recipe in Julia Child's legendary Mastering the Art of French Cooking in the span of one year. It's a hysterical, inconceivable redemptive journey -- life rediscovered through aspics, calves' brains and cr矇 me br羶l矇e.
