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Author: Katherine Alford
Publisher: Chronicle Books
ISBN: 9780811827911
Category : Cooking
Languages : en
Pages : 0
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Book Description
Caviar, truffles, and foie gras--these luxurious ingredients create a dazzling orchestra for the senses and are appearing more and more on the menus at fine restaurants. This elegant cookbook explores the difference between Sevruga and Osetra, the controversy of foie gras, and the enigmatic nighttime world of truffle hunting. Over 50 tantalizing recipes demystify these sometimes intimidating ingredients with straightforward, simple techniques. For those who aspire to decadence in the dining room, it's now possible to enjoy at home the flavors of such sumptuous dishes as Steamed Lobster with Truffle Beurre Fondue or Whole Roasted Foie Gras with Winter Vegetables. Author Katherine Alford reveals the secrets to infusing home cooking with three of the most revered delicacies in haute cuisine.
Author: Katherine Alford
Publisher: Chronicle Books
ISBN: 9780811827911
Category : Cooking
Languages : en
Pages : 0
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Book Description
Caviar, truffles, and foie gras--these luxurious ingredients create a dazzling orchestra for the senses and are appearing more and more on the menus at fine restaurants. This elegant cookbook explores the difference between Sevruga and Osetra, the controversy of foie gras, and the enigmatic nighttime world of truffle hunting. Over 50 tantalizing recipes demystify these sometimes intimidating ingredients with straightforward, simple techniques. For those who aspire to decadence in the dining room, it's now possible to enjoy at home the flavors of such sumptuous dishes as Steamed Lobster with Truffle Beurre Fondue or Whole Roasted Foie Gras with Winter Vegetables. Author Katherine Alford reveals the secrets to infusing home cooking with three of the most revered delicacies in haute cuisine.
Author: Inga Saffron
Publisher: Crown
ISBN: 0767911199
Category : Cooking
Languages : en
Pages : 234
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Book Description
In the tradition of Cod and Olives: a fascinating journey into the hidden history, culture, and commerce of caviar. Once merely a substitute for meat during religious fasts, today caviar is an icon of luxury and wealth. In Caviar, Inga Saffron tells, for the first time, the story of how the virgin eggs of the prehistoric-looking, bottom-feeding sturgeon were transformed from a humble peasant food into a czar’s delicacy–and ultimately a coveted status symbol for a rising middle class. She explores how the glistening black eggs became the epitome of culinary extravagance, while taking us on a revealing excursion into the murky world of caviar on the banks of the Volga River and Caspian Sea in Russia, the Elbe in Europe, and the Hudson and Delaware Rivers in the United States. At the same time, Saffron describes the complex industry caviar has spawned, illustrating the unfortunate consequences of mass marketing such a rare commodity. The story of caviar has long been one of conflict, crisis, extravagant claims, and colorful characters, such as the Greek sea captain who first discovered the secret method of transporting the perishable delicacy to Europe, the canny German businessmen who encountered a wealth of untapped sturgeon in American waters, the Russian Communists who created a sophisticated cartel to market caviar to an affluent Western clientele, the dirt-poor poachers who eked out a living from sturgeon in the aftermath of the Soviet collapse and the “caviar Mafia” that has risen in their wake, and the committed scientists who sacrificed their careers to keep caviar on our tables. Filled with lore and intrigue, Caviar is a captivating work of culinary, natural, and cultural history.
Author: Ian Purkayastha
Publisher: Hachette UK
ISBN: 031638397X
Category : Biography & Autobiography
Languages : en
Pages : 294
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Book Description
"[Ian Purkayastha] has a true, deep expertise in everything he sells--caviar, truffles, fish. He knows the stories that we need to sell the stuff tableside . . . he can disrupt the entire luxury foods market." ---From the Foreword by David Chang Ian Purkayastha is New York City's leading truffle importer and boasts a devoted clientele of top chefs nationwide, including Jean-Georges Vongerichten, David Chang, Sean Brock, and David Bouley. But before he was purveying the world's most expensive fungus to the country's most esteemed chefs, Ian was just a food-obsessed teenager in rural Arkansas -- a misfit with a peculiar fascination for rare and exotic ingredients. The son of an Indian immigrant father and a Texan mother, Ian learned to forage for wild mushrooms from an uncle in the Ozark hills. Thus began a single-track fixation that led him to learn about the prized but elusive truffle, the king of all fungi. His first taste of truffle at age 15 sparked his improbable yet remarkable adventure through the strange -- and often corrupt -- business of the exotic food trade. Rife with tales from the hidden underbelly of the elite restaurant scene, Truffle Boy chronicles Ian's high stakes dealings with a truffle kingpin in Serbia, meth-head foragers in Oregon, crooked businessmen and maniacal chefs in Manhattan, gypsy truffle hunters in the forests of Hungary, and a supreme adventure to find "Gucci mushrooms" in the Himalayan foothills -- the land of the gods. He endures harsh failures along the way but rebuilds with tremendous success by selling not just truffles but also caviar, wild mushrooms, rare foraged edibles, Wagyu beef, and other nearly unobtainable ingredients demanded by his Michelin-starred clients. Truffle Boy is a thrilling coming-of-age story and the incredible but true tale of a country kid who grows up to become a force in the world of fine dining.
Author: Patricia Wells
Publisher: Harper Collins
ISBN: 0062101382
Category : Biography & Autobiography
Languages : en
Pages : 348
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Book Description
Celebrated journalist, author, and teacher Patricia Wells reveals the secrets behind the legendary truffle in this charming cookbook—featuring lush color photographs and sixty delectable recipes What delicacy is more revered or less understood than the black truffle? Its scent is heady, its flavor sublime, and lovers of truffles are just as fascinated by the history, lore, and mystique of truffle-hunting as they are eager to eat the truffles themselves. Patricia Wells explores the subject in depth, explaining how to capture the true flavors of this rarity, examining what to do with a single truffle, expanding and embellishing its extraordinary aroma, texture, flavor, and pure gastronomic pleasure. Drawing upon twenty-five years of hands-on research in Provence, the modern world’s capital of the black truffle, she offers sixty tried-and-true, well-tested recipes that capture the truffle’s exceptional and complex flavor. Enjoy Creamy Polenta with Truffles and Poached Eggs for a weekend brunch. Dine on Seared Duck Breast with Truffled Sauce Poulette or Truffle Risotto with Parmesan Broth. For casual entertaining, try Pecorino-Romano and Truffle Pizza. And for a wonderful cold winter evening, whip up a batch of Pumpkin Soup with Truffle Cream, Curry, Pumpkin Seed Oil, and Truffles. In addition to her recipes, Wells provides a range of menu suggestions and wine pairings, perfect for serving food with just a hint of truffle flavor or preparing a holiday feast for friends and family. The story and folklore behind the pursuit of truffles round out this extensive cookbook—perfect for connoisseurs and novices alike.
Author: Jim Harrison
Publisher: Open Road + Grove/Atlantic
ISBN: 080219222X
Category : Fiction
Languages : en
Pages : 324
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Book Description
From the New York Times–bestselling author of Legends of the Fall: a beautifully crafted story of one woman’s journey to find her son. From her home on the California coast, Dalva hears the broad silence of the Nebraska prairie where she was born and longs for the son she gave up for adoption years before. Beautiful, fearless, tormented, at forty-five she has lived a life of lovers and adventures. Now, Dalva begins a journey that will take her back to the bosom of her family, to the half-Sioux lover of her youth, and to a pioneering great-grandfather whose journals recount the bloody annihilation of the Plains Indians. On the way, she discovers a story that stretches from East to West, from the Civil War to Wounded Knee and Vietnam—and finds the balm to heal her wild and wounded soul. One of Harrison’s most ambitious novels, Dalva explores an extraordinary family through the strong, engaging voice of an unforgettable woman, confirming Harrison as one of America’s most memorable writers. “There is no putting aside Dalva until the time bombs go off, the identities are revealed, and the skeletons almost literally tumble from the closets . . . Dalva is suspended in its own beauty.” —Louise Erdrich, Chicago Tribune
Author: Betsy Franco
Publisher: Simon and Schuster
ISBN: 1416918612
Category : Juvenile Nonfiction
Languages : en
Pages : 226
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Book Description
A collection of poems written in the form of mathematical problems and grouped according to seasonal themes.
Author: Jim Harrison
Publisher: Open Road + Grove/Atlantic
ISBN: 0802190073
Category : Literary Collections
Languages : en
Pages : 297
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Book Description
Twenty-five years of essays from one of America’s most prolific and acclaimed writers, the New York Times–bestselling author of Legends of the Fall. The bestselling author of thirty-nine books of fiction, nonfiction, and poetry—including Dalva and Returning to Earth—Jim Harrison was one of our most beloved and acclaimed writers, adored by both readers and critics. In Just Before Dark, Harrison’s essays and articles have been selected from twenty-five years of work, from venues as diverse as Playboy, The Nation, Outside, and the American Poetry Review. They explore the passions and concerns of a classic American writer—from ice fishing to bar pool, nouvelle cuisine and night walks—with keen insight and great humanity. It is an exceptional reminder of why Harrison was one of our most cherished and important writers. “One of the most interesting and entertaining bodies of work by any writer of his generation.” —Alan Cheuse, Chicago Tribune
Author: Daniel Boulud
Publisher: Basic Books
ISBN: 1541646797
Category : Cooking
Languages : en
Pages : 184
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Book Description
From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food-an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place. As he himself puts it, it is "a tasty life." The love of food and the obsession with flavors, ingredients, and techniques are the chef's source of strength, helping the young chef to survive and flourish during the long years of apprenticeship and their necessary sacrifices. Part memoir, part advice book, part cookbook, part reverie, this delicious new book will delight and enlighten chefs of all kinds, from passionate amateurs to serious professionals.
Author: DK Travel
Publisher: Penguin
ISBN: 1465461663
Category : Travel
Languages : en
Pages : 442
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Book Description
DK Eyewitness Travel Guide: Paris is your in-depth guide to the very best of Paris. The Eiffel Tower and the Louvre are among the many must-see sights in Paris, but DK Eyewitness Travel Guide: Paris will show you so much more. Walk along the banks and bridges of the River Seine, the tree-lined Champs-Élysées, and the intricate back streets of the Montmartre neighborhood with your guide in hand to really embrace the culture of the most glamorous and romantic city in Europe. Discover DK Eyewitness Travel Guide: Paris. + Detailed itineraries and "don't-miss" destination highlights at a glance. + Illustrated cutaway 3-D drawings of important sights. + Floor plans and guided visitor information for major museums. + Guided walking tours, local drink and dining specialties to try, things to do, and places to eat, drink, and shop by area. + Area maps marked with sights and restaurants. + Detailed city maps include street finder index for easy navigation. + Insights into history and culture to help you understand the stories behind the sights. + Suggested day-trips and itineraries to explore beyond the city. + Hotel and restaurant listings highlight DK Choice special recommendations. With hundreds of full-color photographs, hand-drawn illustrations, and custom maps that illuminate every page, DK Eyewitness Travel Guide: Paris truly shows you what others only tell you.
Author: Elisabeth Luard
Publisher: Grub Street Publishers
ISBN: 1908117923
Category : Cooking
Languages : en
Pages : 904
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Book Description
Recipes reflecting the rich traditions of twenty-five countries, passed down through generations. Peasant cookery offers healthy, real food—and is as relevant now as it was centuries ago. In this remarkable book, Elisabeth Luard sets out to record the principles of European cookery and to rediscover what has been lost in over-refinement. The recipes come from twenty-five countries, ranging from Ireland in the west to Romania in the east, Iceland in the north to Turkey in the south. This enormous compendium covers vegetable dishes; potato dishes; beans, lentils, polenta, and cornmeal; rice, pasta, and noodles; eggs, milk, and cheeses; fish, poultry, small game, pork, shepherd's meats; breads and yeast pastries; sweet dishes; preserves; and more. Filled with an authenticity rooted in Elisabeth Luard’s years of living and cooking in Europe, these recipes are peppered with hundreds of fascinating anecdotes and little known facts about local history and folklore.
