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Author: Valerie Nehez
Publisher: Simon and Schuster
ISBN: 0684871378
Category : Cooking
Languages : en
Pages : 298
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Book Description
As Moosewood Restaurant is to Ithaca and the Black Dog is to Martha's Vineyard, Cafe Pongo is to Tivoli, an oasis of small-town America set in New York's Hudson River Valley. Valerie Nehez, the cafe's owner, is pleased to present a collection of more than 230 home-tested recipes from this much-loved restaurant. In her warm and inviting voice, Nehez recounts her memories and brings her culinary know-how to each dish. 25+ black-and-white photos.
Author: Valerie Nehez
Publisher: Simon and Schuster
ISBN: 0684871378
Category : Cooking
Languages : en
Pages : 298
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Book Description
As Moosewood Restaurant is to Ithaca and the Black Dog is to Martha's Vineyard, Cafe Pongo is to Tivoli, an oasis of small-town America set in New York's Hudson River Valley. Valerie Nehez, the cafe's owner, is pleased to present a collection of more than 230 home-tested recipes from this much-loved restaurant. In her warm and inviting voice, Nehez recounts her memories and brings her culinary know-how to each dish. 25+ black-and-white photos.
Author: Judy Rodgers
Publisher: W. W. Norton & Company
ISBN: 0393020436
Category : Cooking
Languages : en
Pages : 569
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Book Description
Chef-owner Judy Rogers offers a collection of 250 diverse recipes along with explanations of each preparation step and ideas on roasting, pastry-making, braising, and the importance of tasting.
Author: Alice L. Waters
Publisher: Harper Collins
ISBN: 0062354000
Category : Cooking
Languages : en
Pages : 359
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Book Description
We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.
Author: Rose Gray
Publisher: Random House
ISBN: 1446460355
Category : Cooking
Languages : en
Pages : 609
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Book Description
THE RIVER CAFE COOK BOOK is one of the most influential cookbooks ever published and is the winner of both the Glenfiddich Food Book of the Year and BCA Illustrated Book of the Year awards. Acclaimed for their innovative re-interpretation of Italian farmhouse cooking - CUCINA RUSTICA - at the River Cafe restaurant, Rose Gray and Ruth Rogers have produced an outstanding selection of Italian recipes with an emphasis on uncomplicated food which is vibrant with flavour. Beautifully illustrated, THE RIVER CAFE COOK BOOK is a wonderful guide to this approachable and exciting form of Italian cooking and a celebration of a great restaurant.
Author: Kathy Rice
Publisher: Lake Superior Port Cities
ISBN: 9781938229046
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
Bring along a story and grab a plateful of delicious at The Pie Place Café in Grand Marais, Minnesota, where a meal means more than a bite to eat. For nearly two decades, the family-owned restaurant has delivered fresh, satisfying dishes with a side of warm hospitality. In this book, you'll find precious treasures from their years of refining recipes and sharing stories, laughter and touching moments with their guests - regulars and drop-by visitors. Like the Café, this unique cookbook combines a refreshing take on recipes new and traditional along with the stories of customers who have become family. Open your heart and bring your appetite for their heartwarming tales and the scrumptious fare of The Pie Place Café. Book jacket.
Author: Anna King-Shahab
Publisher: Penguin Books
ISBN: 9780143572459
Category :
Languages : en
Pages : 272
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Book Description
New Zealand's favourite cafes open their recipe books to share best-loved dishes from their menus. As you discover recipes from 50 cafes up and down the country, you'll spot some familiar places and visit others you'd never heard of, and be shown how to recreate their signature breakfasts, brunches, lunches and baked treats. The perfect road trip companion or book to flick through over a flat white; a celebration of our thriving café culture and the places, people and food that make it special.
Author: Joe Brown
Publisher:
ISBN: 9780966120073
Category : Cooking, American
Languages : en
Pages : 0
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Book Description
The youngest of ten children, Joe Brown was born to feed a crowd. And he does nightly as chef/owner of Melange Cafe in Cherry Hill, New Jersey. The menu at Melange combines the heat of Louisiana cuisine with the passion of authentic Italian cooking. His first cookbook, Joe Brown?s Melange Cafe brings the restaurant?s assertive and imaginative Louisiana-Italian cuisine into America?s kitchens. The cookbook and the restaurant buzz with Big Easy spirit, Southern hospitality, and great food. Loyal customers of Melange Cafe will be delighted to find the recipes for the restaurant?s most popular dishes in Joe Brown?s Melange Cafe Cookbook including Fried Oysters with Horseradish Mustard Reduction; Pan Smoked Tomato Crab Bisque; Seafood Jambalaya; Chicken, Red Beans, and Rice with France?s Cheese Biscuits; Smothered Chicken with Crawfish Mashed Potatoes; Sweet Potato Chocolate Ravioli; Southern Chocolate Chip Cannoli; and Joe?s famous Crabmeat Cheesecake with Pecan Crust and Wild Mushroom Reduction. All of the 100 original recipes in Joe Brown?s Melange Cafe Cookbook feature clear directions, easy to find ingredients and a casual, happy approach to cooking.
Author: Michael Ballon
Publisher: North River Press
ISBN: 9780884279044
Category : Cooking
Languages : en
Pages : 0
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Book Description
Chef Ballon is an migr from the New York City restaurant scene; since 1989 he has owned and runs Castle Street Caf in Great Barrington, MA. The recipes here are arranged by type of food that is served at the cafsoups, salads, vegetables, pasta, seafood, poultry, meat, sauces, and desserts. All have been adapted for the home cook. One of Ballon's tenets is simplicity, so most of the recipes use no more than ten ingredients. He also stresses the use of indigenous, seasonal produce; he includes recipes using Berkshire Blue cheese, wild ramps, blueberries, tomatoes, and shad roe. An additional plus for this cookbook is the inclusion of a separate chapter of essays written by the chef. In two or three pages for each essay, he writes on carbohydrates, braising, farming fish, giving the gift of food, and more. Recommended for libraries in the Northeastern United States or those that have regional collections.Christine Bulson, SUNY at Oneonta Lib. Copyright 2008 Reed Business Information.
Author: David Bitton
Publisher:
ISBN: 9780980809701
Category : Cooking, French
Languages : en
Pages : 223
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Book Description
It all started with a jar of strawberry and vanilla jam, made from a recipe lovingly passed down from grandmother to grandson. Bitton Gourmet Caf?nd Grocer is a Sydney institution, a sanctuary for busy city dwellers where they can grab a bite to eat, enjoy a great coffee or relax over a leisurely weekend breakfast before the bustle of the new week begins. More than a caf?this is a place where exotic traditions of food come together. David's French childhood and training, his grandfather's Moroccan heritage, his grandmother's Turkish history and his wife's South African Indian background are the influences behind David Bitton's cooking and menus. Bitton is about the stories that have shaped the philosophy of this much-loved Sydney caf?As traditions and memories inspired David's love of food and passion for cooking, Bitton is a tangible way people can enjoy creating their very own memories of cooking for family and friends. More than a cookbook, Bitton vividly gives the provenance of each recipe, following David Bitton's amazing culinary journey.There is something for everyone, from simple rustic breakfast dishes to extravagant dinner party suggestions. Here's the chance to enjoy five-star food that is accessible, focusing on fresh ingredients and tantalising flavours. Filled with Bitton favourites and the dishes that David enjoys cooking at home, Bitton is a must-have for anyone who loves good food.
Author: Jason Hammel
Publisher: Phaidon
ISBN: 9781838667535
Category : Cooking
Languages : en
Pages : 0
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Book Description
The debut cookbook from Jason Hammel, showcasing the all-day seasonal food and arty vibe of his iconic Chicago restaurant This book is the story of 20 years of cooking, love, friendship, and community told through food, with each recipe taking a particular moment in time as its inspiration. Chapters include: Brunch, Soups, Snacks, Salads, Vegetables, Pasta, Meat/Fish, and Desserts, along with dozens of 'building block' recipes and 'classic' signature dishes. With 90 all-day recipes, each marked with the date of their creation, and all-new photography, this first book about Jason Hammel's bustling hotspot, Lula Cafe, gives a vibrant insight into the food and story of this iconic Chicago restaurant, written by its admired chef-author owner. Beloved by its loyal clientele, Lula is a meeting place for locals, gourmands, artists, writers, filmmakers, and musicians, and the intensely personal recipes and stories in this book are infused with their creative spirit - the perfect book for creative home cooks, and for readers who love stories about the ingredients, techniques, and people behind the food they eat.
