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Author: Anya Von Bremzen
Publisher: Workman Publishing
ISBN: 9781563051722
Category : Cooking
Languages : en
Pages : 436
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Book Description
Offering more than 260 recipes, a collection of Thai, Vietnamese, Australian, Malaysian, and Indonesian dishes includes tropical fruits, traditional meats, aromatic soups, and fragrant seafood in treats such as Gingered Salmon Parcels, Shrimp and Shittake Ravioli, and Jasmine Jazz Tiramisu.
Author: Anya Von Bremzen
Publisher: Workman Publishing
ISBN: 9781563051722
Category : Cooking
Languages : en
Pages : 436
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Book Description
Offering more than 260 recipes, a collection of Thai, Vietnamese, Australian, Malaysian, and Indonesian dishes includes tropical fruits, traditional meats, aromatic soups, and fragrant seafood in treats such as Gingered Salmon Parcels, Shrimp and Shittake Ravioli, and Jasmine Jazz Tiramisu.
Author: Anya Von Bremzen
Publisher: Workman Publishing
ISBN: 9780894807534
Category : Cooking
Languages : en
Pages : 692
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Book Description
More than 350 recipes from all fifteen republics of the Soviet Union offer samples of the country's vast diversity--from the robust foods of the Baltic states, to the delicate pilafs of Azerbaijan
Author: Alex A. Gondola
Publisher: CSS Publishing
ISBN: 0788015613
Category : Religion
Languages : en
Pages : 90
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Book Description
Communion is an inexhaustible mystery -- a gift of God's grace. Yet because it is familiar we sometimes take it for granted. Alex Gondola explores the wonder of the Lord's Supper in these captivating and well-illustrated sermons.
Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 0470421355
Category : Cooking
Languages : en
Pages : 1234
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Book Description
"The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544819829
Category : Cookbooks
Languages : en
Pages : 691
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Book Description
The fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods--plus, for the first time, color photography throughout.
Author: John Thorne
Publisher: Macmillan + ORM
ISBN: 146680646X
Category : Cooking
Languages : en
Pages : 720
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Book Description
Ever since his first book, Simple Cooking, and its acclaimed successors, Outlaw Cook, Serious Pig, and Pot on the Fire, John Thorne has been hailed as one of the most provocative, passionate, and accessible food writers at work today. In Mouth WideOpen, his fifth collection, he has prepared a feast for the senses and intellect, charting a cook's journey from ingredient to dish in illuminating essays that delve into the intimate pleasures of pistachios, the Scottish burr of real marmalade, how the Greeks made a Greek salad, the (hidden) allure of salt anchovies, and exploring the uncharted territory of improvised breakfasts and resolutely idiosyncratic midnight snacks. Most of all, his inimitable warmth, humor, and generosity of spirit inspire us to begin our own journey of discovery in the kitchen and in the age-old comfort and delight of preparing food.
Author: Anya von Bremzen
Publisher: Penguin Group
ISBN: 0735223173
Category : Cooking
Languages : en
Pages : 353
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Book Description
Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme “Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together.” —José Andrés “If you’ve ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within.” —Boston Globe In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world’s most fascinating and iconic culinary cultures—France, Italy, Japan, Spain, Mexico, and Turkey—brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm We all have an idea in our heads about what French food is—or Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates the truth behind the eternal cliché—“we are what we eat”—traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. A unique and magical cook’s tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.
Author: Roy Yamaguchi
Publisher:
ISBN: 9781580084543
Category : Cooking
Languages : en
Pages : 165
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Book Description
For five seasons, Roy Yamaguchi has explored the ingredients and growers of Hawaii on his public television show, Hawaii Cooks with Roy Yamaguchi. Now, in a companion volume to the sixth season, he brings his rich culinary discoveries to home kitchens. In HAWAII COOKS, Roy introduces a comprehensive pantry that describes his favorite ingredients in detail and carefully explains how flavors, textures, and colors play off and complement each other on the plate. As a classically trained chef, Roy combines fresh, Hawaiian-grown ingredients with French cooking techniques to produce a mouthwatering collection of recipes with eastern and western influences. Recipes such as Crab and Taro Cakes with B?©arnaise Sauce, Lamb Steaks with Sweet Potato Mash and Apple-Curry Sauce, and Crab with Vanilla Sauce pack an unexpected punch in every delicious bite, bringing out the flavors of ingredients in ways that only Roy can. The companion book to Roy Yamaguchi'¬?s sixth season of Hawaii Cooks with Roy Yamaguchi, broadcast on public television. Includes an in-depth pantry section that comprises nearly a quarter of the book, a detailed description of Roy'¬?s cooking style, and 60 of Roy'¬?s signature recipes. Features full-color ingredient and styled food photography.Roy received the 1993 James Beard Foundation Award for Best Chef: Pacific Northwest.
Author:
Publisher:
ISBN:
Category : Libraries
Languages : en
Pages : 1232
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Book Description
Author: Anya von Bremzen
Publisher: Workman Publishing
ISBN: 9780761135555
Category : Cooking
Languages : en
Pages : 500
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Book Description
Welcome to the world's most exciting foodscape, Spain, with its vibrant marriage of rustic traditions, Mediterranean palate, and endlessly inventive cooks. The New Spanish Table lavishes with sexy tapas —Crisp Potatoes with Spicy Tomato Sauce, Goat Cheese-Stuffed Pequillo Peppers. Heralds a gazpacho revolution—try the luscious, neon pink combination of cherry, tomato, and beet. Turns paella on its head with the dinner party favorite, Toasted Pasta "Paella" with Shrimp. From taberna owners and Michelin-starred chefs, farmers, fishermen, winemakers, and nuns who bake like a dream—in all, 300 glorious recipes, illustrated throughout in dazzling color. ¡Estupendo!
