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Author : Michael J. Rosen
Publisher : Broadway
Page : 0 pages
File Size : 21,11 MB
Release : 2003
Category : Cookbooks
ISBN : 9780767913713
Contains recipes from one hundred American chefs, each accompanied by the story of why the recipe is a personal favorite.
Author : Sami Scripter
Publisher : U of Minnesota Press
Page : 310 pages
File Size : 34,4 MB
Release :
Category :
ISBN : 1452914516
Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentationfor every Hmong recipe, there are as many variations as there are Hmong cooksand often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.
Author : John Besh
Publisher : Andrews McMeel Publishing
Page : 0 pages
File Size : 46,70 MB
Release : 2013-10-29
Category : Cooking
ISBN : 9781449430566
James Beard Award-winning chef John Besh shares the lessons he learned from his mentors through 140 accessible recipes and cooking lessons. Featuring lush photography, inspiring personal stories, and a rich expanse of culinary knowledge, Cooking from the Heart is the next best thing to having an apprenticeship with Chef Besh. Cooking from the Heart, Chef John Besh’s third cookbook, revisits the locations, lessons, and mentors that shaped his culinary journey. From Germany’s Black Forest to the mountains of Provence, each chapter highlights heartfelt memories and delicious recipes—the framework for his love of food. The all-new, easy-to-follow recipes, complete with regional substitution suggestions, make creating upscale farm-to-table dishes accessible for any at-home chef. The rich production values and personal narrative make this cookbook an equally engaging read.
Author : Bricia Lopez
Publisher : Abrams
Page : 506 pages
File Size : 40,95 MB
Release : 2019-10-22
Category : Cooking
ISBN : 1683356527
A colorful celebration of Mexican cuisine from LA’s landmark Oaxacan restaurant—with recipes for moles, salsa, cocktails, family meals and more. Oaxaca is the culinary heart of Mexico, and since opening its doors in 1994, Guelaguetza has been the center of life for the Oaxacan community in Los Angeles. Founded by the Lopez family, Guelaguetza has been offering traditional Oaxacan food for twenty-five years. In this delightful introduction to Oaxacan cuisine, each dish articulates the Lopez family story, from Oaxaca to the streets of Los Angeles and beyond. Showcasing the “soul food” of Mexico, Oaxaca offers 140 authentic, yet accessible recipes using some of the purest pre-Hispanic and indigenous ingredients available. From their signature pink horchata to the formula for the Lopez’s award-winning mole negro, Oaxaca demystifies this essential cuisine.
Author : Pamela Vivian
Publisher :
Page : 96 pages
File Size : 37,22 MB
Release : 2020-10-09
Category : Cooking
ISBN : 9780228834403
Low sodium cooking including family favourites. I have tried to include interesting little bits of the history of recipes or whose favourite it is. The book contains recipes from basic daily meals to a few gourmet ones.
Author : Suzanne Winningham Worsham
Publisher : Wimmer Cookbooks
Page : 0 pages
File Size : 21,62 MB
Release : 1987
Category : Cookbooks
ISBN : 9780961944506
From a world-renowned restaurant and catering company, this lengthy collection of menus and recipes can help you breeze through any occasion you can imagine, from Family Reunions to Sunday Southern Suppers to Holiday Parties.
Author : Hiro Sone
Publisher : Ten Speed Press
Page : 663 pages
File Size : 50,58 MB
Release : 2013-07-23
Category : Cooking
ISBN : 0307815323
Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In TERRA, over 100 recipes from the restaurant's standing and seasonal menus showcase the chefs' sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparations, and techniques that shape their cooking philosophy and menus, giving readers guidance—and inspiration—to execute these dishes at home.
Author : Chris Cosentino
Publisher : Clarkson Potter
Page : 304 pages
File Size : 21,88 MB
Release : 2017-08-29
Category : Cooking
ISBN : 0770435130
The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.
Author : Einat Admony
Publisher : Artisan
Page : 369 pages
File Size : 17,30 MB
Release : 2019-09-17
Category : Cooking
ISBN : 1579656722
A Library Journal Best Cookbook of the Year “SHUK shouts ‘Cook me!” from every vibrant page.” —Boston Globe “Fascinating. . . . This energetic and exciting volume serves as an edifying deep dive into Israeli food market culture and cuisine.” —Publishers Weekly, starred review With Shuk, home cooks everywhere can now inhale the fragrances and taste the flavors of the vivacious culinary mash-up that is today’s Israel. The book takes you deeper into this trending cuisine, through the combined expertise of the authors, chef Einat Admony of Balaboosta and food writer Janna Gur. Admony’s long-simmered stews, herb-dominant rice pilafs, toasted-nut-studded grain salads, and of course loads of vegetable dishes—from snappy, fresh, and raw to roasted every way you can think of—will open your eyes and your palate to the complex nuances of Jewish food and culture. The book also includes authoritative primers on the well-loved pillars of the cuisine, including chopped salad, hummus, tabboulehs, rich and inventive shakshukas, and even hand-rolled couscous with festive partners such as tangy quick pickles, rich pepper compotes, and deeply flavored condiments. Through gorgeous photo essays of nine celebrated shuks, you’ll feel the vibrancy and centrality of the local markets, which are so much more than simply shopping venues—they’re the beating heart of the country. With more than 140 recipes, Shuk presents Jewish dishes with roots in Persia, Yemen, Libya, the Balkans, the Levant, and all the regions that contribute to the evolving food scene in Israel. The ingredients are familiar, but the combinations and techniques are surprising. With Shuk in your kitchen, you’ll soon be cooking with the warmth and passion of an Israeli, creating the treasures of this multicultural table in your own home.
Author : Curtis G. Aikens
Publisher : Wiillam Morrow Cookbooks
Page : 0 pages
File Size : 11,54 MB
Release : 1995
Category : Cooking, American
ISBN : 9780688140120
The host of "From My Garden" combines staples from his childhood in Georgia with the greens and pasta of California-style cooking.