Author: James Oseland
Publisher: Chronicle Books
ISBN: 1452105391
Category : Cooking
Languages : en
Pages : 257
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Book Description
The acclaimed food magazine presents a wide-ranging celebration of regional American and international dishes that have shaped today’s comfort foods. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwich—these are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur: The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes.
Author: The Editors of Saveur
Publisher: Weldon Owen International
ISBN: 1681880784
Category : Cooking
Languages : en
Pages : 533
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Book Description
From peak-season tomatoes to pastas and pizzas, recipes from the heart of Italy guaranteed to please the body and the soul. From the editors of America’s favorite culinary magazine, comes the new iconic Italian cookbook. Saveur: Italian Comfort Food features 100 recipes from the magazine’s archives and editors. Each fantastic recipe is paired with gorgeous full-color photography, sidebars, and more to celebrate this favorite cuisine. Dishes from up and down the boot include Tomato Bruschetta with Olives & Basil, Mozzarella with Grilled Lemon Leaves, Bread & Tomato Soup, Farro Gnocchi with Pork Ragù, Veal & Spinach Lasagna, Spaghetti with Spicy Crab Sauce, Potato & Rosemary Pizza Rustica, Classic Meatballs, Porchetta, Pine Nut Cookies, Bourbon Panna Cotta, and more. With classic and brand-new recipes, this cookbook presents the flavors, ingredients and techniques you need for Italian comfort food. This masterful selection illuminates Saveur’s authority, heritage, and culinary wealth.
Author: Saveur magazine The editors of
Publisher: Simon and Schuster
ISBN: 1616287357
Category : Cooking
Languages : en
Pages : 290
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Book Description
"1,000 recipes + expert advice, tips & tales"--Cover.
Author: The Editors of Saveur
Publisher: Weldon Owen
ISBN: 9781616289652
Category : Cooking
Languages : en
Pages : 0
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Book Description
From the editors of America’s favorite culinary magazine, SAVEUR: Soups & Stews features more than 80 recipes from the magazine’s archives and editors paired with enticing full-color photography, sidebars, and more. With a masterful selection of soups and stews that celebrate the brand’s authority, heritage, and culinary wealth, this cookbook is for everyone who relishes cooking home to SAVEUR’s standard of excellence. These authentic, diverse, and from around the globe feature a range of techniques and cuisines that will inspire home cooks everywhere. Contents Meat Chicken and Poultry Seafood and Chowders Vegetable Beans and Legumes Noodles and Dumplings Chilled Stocks These authentic and diverse easy-to-follow recipes, combined with the editor’s top tips, will help you churn out delicious soups all year long.
Author: Colman Andrews
Publisher: Chronicle Books (CA)
ISBN:
Category : Cooking
Languages : en
Pages : 326
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Book Description
How to cook French Cuisine.
Author: Editors of Saveur magazine
Publisher: Chronicle Books
ISBN: 9780811865746
Category : Cooking
Languages : en
Pages : 338
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Book Description
Finally available in paperback, Saveur Cooks Authentic Italian takes a new generation of readers into the kitchens of Italy to sample pasta and risotto made the right way, fish and shellfish dishes redolent of the sea, hearty treatments of meat and game, and tempting desserts. Along the way, the traditions behind this wonderful cuisine are revealed, from a seafood feast with a Venetian fishmonger to the secrets behind pesto in Genoa. Readers will enjoy a lasagna-making lesson in Bologna and learn the lore of white beans in Tuscany. Featuring award-winning writing, hundreds ofstunning color photographs, and more than 120 recipes, here is a celebration of the world's best-loved cuisine.
Author: Felicia Campbell
Publisher: Andrews McMeel Publishing
ISBN: 1449474772
Category : Cooking
Languages : en
Pages : 291
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Book Description
In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
Author: Johanne Killeen
Publisher: William Morrow Cookbooks
ISBN: 9780060161194
Category : Cooking
Languages : en
Pages : 224
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Book Description
Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food. The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses—from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts—the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal. Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.
Author: Editors of Saveur magazine
Publisher: Chronicle Books
ISBN: 9780811855242
Category : Cooking
Languages : en
Pages : 330
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Book Description
Now available in paperback, Saveur Cooks Authentic American is filled with heart-warming stories about real people, delicious food, and authentic recipes. Culled from the pages of Saveur magazine, these 175 recipes and more than 300 color photographs take readers across America in search of good food. From Old World Italian cooking in San Francisco's North Beach to succulent spit-roasted lamb at a Greek Orthodox Easter in New York, this is American cuisine in all its diverse flavors. Featuring the outstanding food writing, step-by-step recipes, how-to sidebars, and luscious on-site photography that have made the magazine an award-winning success, Saveur Cooks Authentic American is a fascinating gastronomic journey.
Author: Richard Olney
Publisher: Grub Street Publishers
ISBN: 190980861X
Category : Cooking
Languages : en
Pages : 453
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Book Description
A food writer and editor of the Time-Life cooking series shares stories and recipes from his friendship with a legendary Provençal chef and vineyard owner. Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence’s noted vineyard Domaine Tempier, and producer of some of the region’s best wines and meals, Lulu has for more than fifty years been Provence’s best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food at the vineyard. Hosting American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. In Lulu’s Provençal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and more than 150 recipes that have emerged from her kitchen. Peppered with more than 75 photographs, Olney’s tribute aptly celebrates the spirit and gifts of this culinary legend. “With good-humored admiration, sharp-eyed description and lucid instruction, Olney—and Lulu—bring readers traditional Provencal cooking at its finest.” —Publishers Weekly “The tentative giving and taking of recipes quietly evolved into a book so rich in collaboration that Lulu together with Richard seemed to become as one: a magical, culinary love affair.” —Simon Hopkinson, The Observer
