Author : Albert Roux
Publisher : Little Brown GBR
Page : 256 pages
File Size : 41,62 MB
Release : 1997
Category : Cooking, French
ISBN : 9780316642507
As well as Michel and Albert Roux, the talents of the leading food photographer Anthony Blake, the world-famous illustrator Paul Hogarth and Michael Broadbent, Master of Wine have combined to make New Classic Cuisine the culinary event of the 1980s.
Author : Sheila Ferguson
Publisher : Grove Press
Page : 194 pages
File Size : 30,19 MB
Release : 1993
Category : Cooking
ISBN : 9780802132833
Combines reminiscences and recipes from African American families about their dinners and socials with photographs.
Author : Marcella Hazan
Publisher : Knopf
Page : 737 pages
File Size : 49,73 MB
Release : 2011-07-20
Category : Cooking
ISBN : 0307958302
A beautiful new edition of one of the most beloved cookbooks of all time, from “the Queen of Italian Cooking” (Chicago Tribune). A timeless collection of classic Italian recipes—from Basil Bruschetta to the only tomato sauce you’ll ever need (the secret ingredient: butter)—beautifully illustrated and featuring new forewords by Lidia Bastianich and Victor Hazan “If this were the only cookbook you owned, neither you nor those you cooked for would ever get bored.” —Nigella Lawson Marcella Hazan introduced Americans to a whole new world of Italian food. In this, her magnum opus, she gives us a manual for cooks of every level of expertise—from beginners to accomplished professionals. In these pages, home cooks will discover: • Minestrone alla Romagnola • Tortelli Stuffed with Parsley and Ricotta • Risotto with Clams • Squid and Potatoes, Genoa Style • Chicken Cacciatora • Ossobuco in Bianco • Meatballs and Tomatoes • Artichoke Torta • Crisp-Fried Zucchini blossoms • Sunchoke and Spinach Salad • Chestnuts Boiled in Red Wine, Romagna Style • Polenta Shortcake with Raisins, Dried Figs, and Pine Nuts • Zabaglione • And much more This is the go-to Italian cookbook for students, newlyweds, and master chefs, alike. Beautifully illustrated with line drawings throughout, Essentials of Classic Italian Cooking brings together nearly five hundred of the most delicious recipes from the Italian repertoire in one indispensable volume. As the generations of readers who have turned to it over the years know (and as their spattered and worn copies can attest), there is no more passionate and inspiring guide to the cuisine of Italy.
Author : Michel Roux
Publisher : Quadrille Publishing
Page : 256 pages
File Size : 15,47 MB
Release : 2011-01
Category : Cooking, French
ISBN : 9781844009268
This collection of recipes represents the French home cooking as passed down through generations of food-loving families. Inspired by their mother, who passed on the secrets of her native Normandy cuisine, the book has been put together by Michel and Albert Roux. Divided into twelve regional chapters, each introduction gives an overview of the region and its culinary traditions. Typical recipes follow and each chapter concludes with a list of ingredients indigenous to that area.
Author : Tamar Adler
Publisher : Scribner
Page : 288 pages
File Size : 28,53 MB
Release : 2019-08-06
Category : Cooking
ISBN : 1982113995
The award-winning, bestselling author of An Everlasting Meal “revitalizes classics and long-forgotten dishes, bringing them into this century with verve and ease” (Bon Appetit) in this “lovely and literary” (Vogue.com) cookbook. Many dishes that once excited our palates—like oysters Rockefeller, steak Diane, cheese and walnut soufflés—have disappeared from our tables and, in some cases, from our memories. Creating a unique culinary history, Tamar Adler, a Vogue and New York Times writer and Chez Panisse alum, has collected more than a hundred recipes from old cookbooks and menus and enlivened, updated, and simplified them. Adler’s approach to these dishes involves ample use of acid and herbs, pared down techniques, and contemporary ways of serving. Seasonal menus, wine pairings suggested by sommelier Juliette Pope, gorgeous watercolor drawings by artist Mindy Dubin, and a foreword by influential food critic Mimi Sheraton add to this “personal, nostalgic journey…as much about the writing as it is about the cooking” (The New York Times Book Review). Adler has created a unique culinary history, filled with delicious recipes and smart, witty prose. It is destined to become a modern classic.
Author : Lorena Garcia
Publisher : Ballantine Books
Page : 323 pages
File Size : 36,19 MB
Release : 2011-09-27
Category : Cooking
ISBN : 0345530187
From Lorena Garcia, one of the country’s most popular Latina chefs and the co-star of NBC’s America’s Next Great Restaurant, comes a must-have cookbook for anyone who loves the bold, fresh flavors of the New Latin Cuisine. What’s the secret to great Latin-inspired food? Create layers of flavor that unfold with every bite. That’s just what Garcia does in this debut cookbook, serving up easy-to-make, irresistibly delicious dishes that taste “exotic”—though their ingredients can be found in your local supermarket. Here you’ll find classic Latin favorites like Nuevo Arroz con Pollo, while homey American classics are given a modern Nuevo Latino twist. From succulent Snapper Taquitos with Jicama-Apple Salsita to versatile arepas, the fluffy corn flatbreads that are to the Venezuelan table what baguettes are to the French, more than one hundred recipes in this volume lead lovers of Latin food far beyond tacos and empanadas. Lorena Garcia takes one of America’s hottest cuisine trends out of the restaurant and into the home kitchen, where everyone can enjoy it. Working from a base of standard pantry items that make replicating and extending these meals a snap, Garcia shows everyday cooks how to add a Latin accent to just about any dish, from meatballs to marinara. Want comfort food with flair? Who can resist such flavorful go-to dishes as • Smashed Guacamole • Creamy Roasted Corn Soup • Salmon Taquitos with Roasted Habanero Salsita • Mango BBQ Baby Back Ribs Still have room for dessert? Garcia’s are as simple as they are satisfying: Sticky Arroz con Pollo de Leche, Caramelized Vanilla Figs with Goat Cheese and Grilled Papaya, Spicy Chocolate Mousse—sweet finishing touches to a perfectly prepared meal. Dedicated to the timeless concept of cooking as an expression of love—an idea that transcends all cultures—Lorena Garcia’s New Latin Classics is a delightful book to be shared around the table with family and friends.
Author : Jila Dana-Haeri
Publisher : I.B. Tauris
Page : 240 pages
File Size : 16,70 MB
Release : 2011-02-28
Category : Cooking
ISBN : 9781848855861
From pomegranate soup to saffron ice cream, the subtleties of Persian cuisine and its unique mix of flavors are unlike any other style of cooking. The traditional emphasis on the use of seasonal ingredients and the importance of a complementary mix of herbs, vegetables, meat, fish, fruit, and spices make for fresh, modern meals based on flavor profiles that have been used for centuries. This highly illustrated cookbook offers an enticing introduction to traditional Persian cuisine through recipes and ingredients accessible to the everyday cook. As a medical doctor, Jila Dana-Haeri has adapted traditional Persian recipes for today’s more health-conscious readers and cooks. Featuring beautiful photographs by award-winning food photographer Jason Lowe, this book is essential for the at-home culinary explorer.
Author : Saveur magazine The editors of
Publisher : Simon and Schuster
Page : 290 pages
File Size : 29,83 MB
Release : 2014-10-28
Category : Cooking
ISBN : 1616287357
"1,000 recipes + expert advice, tips & tales"--Cover.
Author : Dean Fearing
Publisher : Grand Central Life & Style
Page : 426 pages
File Size : 33,26 MB
Release : 2014-04-29
Category : Cooking
ISBN : 1455574317
Everyone loves Texas food and now, Dean Fearing, arguably the best chef in Texas, shares the top traditional and modern dishes from the Lone Star State. The Texas Food Bible will be a timeless, authentic resource for the home cook-a collection of the traditional and the contemporary recipes from Texas. Dean Fearing will take readers through Texas culinary heritage, the classic preparations involved, and the expansion and fusion of the foods that have combined to develop an original Southwestern cuisine. A bit of regional history will take the reader from fry bread to Sweet Potato Spoonbread, from Truck Stop Enchiladas to Barbecue Shrimp Tacos. Simple taco and salsa recipes will be starred right beside the culinary treasures that make Dean's cooking internationally known. This comprehensive guide will include step-by-step methods and techniques for grilling, smoking, and braising in the Southwestern manner, in addition to recipes from other chefs who have contributed to the evolution of this regional cuisine, such as Robert del Grande and Stephen Pyles, and a look at local purveyors such as Paula Lambert's cheese. These recipes will be accompanied by more than 150 photographs of finished dishes and the cooking process along with a glossary of food terms. The Texas Food Bible is the ultimate cookbook for foodies and simple home cooks alike.
Author : Emily Roux
Publisher :
Page : 0 pages
File Size : 46,17 MB
Release : 2017
Category : Cooking
ISBN : 9781770859685
Simple recipes from the creative forces behind London's renowned La Gavroche restaurant. It is the dream of many to enjoy fresh and flavorful French cuisine every day. Short of moving to France, New French Table is the answer. It is a beautiful collection of classic and modern dishes from the mother-daughter team of the Roux family, owners of the famous La Gavroche restaurant, the last bastion in London of classically rich French haute cuisine. The recipes in New French Table are for dishes found on a family table in France as often as they are found on the menu of a fancy French restaurant. Both a cookbook and a beautiful photographic homage to French cuisine, New French Table features 113 recipes for fresh and delicious food to enjoy on any day for any event. Some of the dishes are: Bread -- Pan bagnat with sun-dried tomatoes and olives; French brioche with chocolate centers Preserves, Pickles and Terrines -- Vinegar artichokes; Chicken liver pâté Soups -- Mushroom velouté with roasted walnuts; White winter soup (celeriac and chestnuts) Salads -- Fennel salad with fresh herbs and pine nuts; Fregola salad with chorizo and roasted peppers Provincial Family Food -- Snails in parsley sauce; Rabbit with mustard sauce Feeding a Crowd -- Spring lamb with garlic and mint dip; Red onion and fennel tart Today's Trends -- Spelt risotto with sprouting broccoli and mushrooms; Lobster ravioli with parsley condiments International Influences -- Warm Thai noodle salad with seared beef; Strawberry tiramisu The Professional Kitchen -- Pan-seared pollock with avocado purée and citrus dressing; Confit pork, roasted kale and kabocha pure Classic Desserts -- Beignets aux pommes (apple fritters); Cherry clafoutis cake New French Table is a home cook's peek into the Roux kitchen. It will undoubtedly attract avid cooks and aspiring chefs.
