Caseus Fromagerie Bistro Cookbook PDF Download
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Author: Jason Sobocinski
Publisher: Rowman & Littlefield
ISBN: 0762775750
Category : Cooking
Languages : en
Pages : 177
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Book Description
In addition to more than 150 recipes this title includes explanations of gourmet jargon, where to find unique ingredients, as well as suggestions on substitutions (considering both price and availability).
Author: Jason Sobocinski
Publisher: Rowman & Littlefield
ISBN: 0762775750
Category : Cooking
Languages : en
Pages : 177
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Book Description
In addition to more than 150 recipes this title includes explanations of gourmet jargon, where to find unique ingredients, as well as suggestions on substitutions (considering both price and availability).
Author: Tracey Medeiros
Publisher: The Countryman Press
ISBN: 1581576412
Category : Cooking
Languages : en
Pages : 1047
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Book Description
From Connecticut’s seafood shacks to its 4-star farmhouse restaurants—locavore recipes and more The Connecticut Farm Table Cookbook brings home cooks a stellar collection of 150 delicious recipes from the Nutmeg State’s celebrated chefs and the dedicated farmers, fishers, ranchers, foragers, and cheese makers they partner with to create dynamic New American and New England fare. This is the best of regional and farm-to-table cuisine from food producers and purveyors whose commitment to sustainability and quality is evident in everything they do. As consumers have demanded more locally grown foods, more organics, and foods with fewer additives, the locavore movement has taken hold across the U.S. Every state and region has their own unique products and their own version of healthful, wholesome, innovative cuisine. The Connecticut Farm Table Cookbook showcases delectable specialties that the state’s growers and chefs are creating using local microgreens, heirloom lettuces, sunchokes, ramps, quail eggs, Burrata, bison, chevre, heritage-breed pork, oysters, and more. Recipes are presented clearly and are easy to follow; they utilize ingredients that are readily available no matter where you shop. Along with mouthwatering recipes and beautiful photography you’ll be treated to fascinating profiles of food producers, chefs, and restaurants. This celebration of Connecticut’s healthy, sustainable food scene is a collection to savor and return to again and again.
Author: Gurth Pretty
Publisher: North Vancouver, B.C. : Whitecap Books
ISBN: 9781552857601
Category : Cooking
Languages : en
Pages : 0
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Book Description
A comprehensive guide to Canadian cheese and cheesemakers. All types of cheese are covered: cow, goat and sheep; made from raw, thermalized, pasteurized and organic milk. Includes recipes, information on purchasing, festivals, storage, and wine pairings.
Author: Gurth Pretty
Publisher:
ISBN: 9781552858967
Category : Cheese
Languages : en
Pages : 0
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Book Description
When a cheese connoisseur and an authority on wine pair up, beautiful things can happen. This is categorically the case in The Definitive Canadian Wine and Cheese Cookbook. Gurth Pretty is Canada’s food and beverage ambassador and the author of The Definitive Guide to Canadian Artisanal and Fine Cheese. International wine consultant, educator and judge Tony Aspler, who writes for Wine Tidings, Vines and Harper’s, is the author of numerous books on wine, including the bible of Canadian wines, The Wine Atlas of Canada. Together, these two eminent epicureans have produced the essential guide to Canadian cheeses. The Definitive Canadian Wine and Cheese Cookbook not only introduces the varied cheeses of Canada, it also matches them with locally produced beverages whenever possible. Alongside the 150 recipes, is a glossary of cheese, a guide to buying and storing cheese and a section on the principles of matching cheese and wine. This definitive book by Canada’s cheese and wine experts is a must-have for cheese lovers everywhere.
Author: Gerry Garvin
Publisher: Meredith Books
ISBN: 9780696233944
Category : Cooking
Languages : en
Pages : 254
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Book Description
The host of "Turn Up the Heat with G. Garvin," combines his impressive culinary resume with an engaging, down-to-earth style to offer simple techniques for savory recipes along with laugh-out-loud anecdotes and indispensable cooking know-how.
Author: Will Guidara
Publisher: Little, Brown
ISBN: 0316191760
Category : Cooking
Languages : en
Pages : 385
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Book Description
Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.
Author: Josh Ozersky
Publisher: Yale University Press
ISBN: 030015125X
Category : Cooking
Languages : en
Pages : 159
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Book Description
Originally published in hardcover in 2008.
Author: Al Brown
Publisher:
ISBN: 9781775537199
Category : Cooking
Languages : en
Pages : 344
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Book Description
Depot has been one of Auckland's favourite restaurants since the day it opened, and now here is its stunning cookbook. Depot is not overly precious or pretentious - it reflects perfectly Al Brown's attitude towards food: in season, beautifully cooked, to be enjoyed with friends. This book is subtitled 'The biography of a restaurant', and in it Al Brown writes extensively about the philosophy of Depot, explaining why Depot has achieved iconic status among New Zealanders. Al wanted to recreate the feeling of being at a Kiwi bach (or crib, for South Islanders, or beach house for non-Kiwis). The New Zealand bach is typically a small homely place where people live the simple life and cook easy but delicious meals. There's a retro feel with mismatched old crockery and chairs and there's always a feeling of generosity, of sharing the fish you caught that day, of enjoying meal times with the whanau and neighbours. And so this is the feel and the design aesthetic that Al wanted to recreate with Depot, which he's done really successfully. But never forget that Al is a highly trained chef. So while the food looks simple, everything is top quality and the flavours are out of this world. His dishes favour the unusual - using cheap cuts of meat and fish but cooking them with skill and talent. In this book Al offers all the recipes that have been cooked at Depot so that you can make them at home. Once again, Al has created a cutting-edge book - it's handsome with a stunning design. It also contains coasters that you can pull out and use at home - a special gift for the buyer, just like the postcards in Stoked and the fortune fish in Go Fish. This isn't a book - it's an institution, and everyone will want to be a part of it.
Author: Brian Noyes
Publisher: Clarkson Potter
ISBN: 0804189617
Category : Cooking
Languages : en
Pages : 226
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Book Description
A charming bakery cookbook with 85 southern baking recipes for favorites like cookies, cakes, pies, and more to make every day delicious—from breakfast to dessert. Nestled on Main Street among the apple orchards and rolling hills of rural Virginia, Red Truck Bakery is beloved for its small town feel and standout baked goods. Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom’s Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery’s provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please! “I like pie. That’s not a state secret… I can confirm that the Red Truck Bakery makes some darn good pie.”—President Barack Obama
Author: Leah Koenig
Publisher: Chronicle Books
ISBN: 1452132321
Category : Cooking
Languages : en
Pages : 355
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Book Description
From a leading voice of the new generation of young Jewish Americans who are reworking the food of their forebears, this take on Jewish-American cuisine pays homage to tradition while reflecting the values of the modern-day food movement. In this cookbook, author Leah Koenig shares 175 recipes showcasing fresh, handmade, seasonal, vegetable-forward dishes. Classics of Jewish culinary culture—such as latkes, matzoh balls, challah, and hamantaschen—are updated with smart techniques, vibrant spices, and beautiful vegetables. Thoroughly approachable recipes for everything from soups to sweets go beyond the traditional, incorporating regional influences from North Africa to Central Europe. Featuring a chapter of holiday menus and rich color photography throughout, this stunning collection is at once a guide to establishing traditions and a celebration of the way we eat now.
