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Author: Alon Shaya
Publisher: Knopf
ISBN: 0451494164
Category : Cooking
Languages : en
Pages : 441
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Book Description
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
Author: Alon Shaya
Publisher: Knopf
ISBN: 0451494164
Category : Cooking
Languages : en
Pages : 441
Get Book Here
Book Description
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
Author: Andrew X. Pham
Publisher:
ISBN: 9780985514228
Category : Cooking, Southeast Asian
Languages : en
Pages : 158
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Book Description
A Southeast Asian cookbook with travel and cultural essays written by an award-winning author and food critic.
Author: Paul Merrett
Publisher:
ISBN: 9781909487109
Category : Cooking (Spices)
Languages : en
Pages : 0
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Book Description
Michelin-award winning chef Paul Merrett's collection of recipes is united by a bold and inventive use of spice. Including such dishes as Zanzibar Fish Curry, 25-Minute Veggie Tagine and Coconut and Lemongrass Panna Cotta, this beautiful book is also interspersed with amusing stories of Paul's travels to African spice markets and Asian spice gardens. Including a wealth of tips on storage, buying, grinding, dry-frying, rubs and marinades, as well as fascinating facts on the history of spices, the subtle aromas and fiery flavors in this gorgeous cookbook will inspire you to cook something new.
Author: Rick Stein
Publisher: Random House
ISBN: 1448140226
Category : Cooking
Languages : en
Pages : 328
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Book Description
Rick Stein's Far Eastern Odyssey is an ambitious journey, avoiding the beaten track and tourist hot-spots, in search of the authentic food of Southeast Asia. In this accompanying book to the major BBC series, Rick shares his favourite recipes and some well-known classic dishes inspired by the fragrant ingredients and recipes he sampled from local chefs, family-run restaurants, street vendors and market stalls. In Cambodia, Rick learns how to make a national dish Samlor kako, a stir-fried pork and vegetable soup flavoured with an array of spices; in Vietnam he is shown the best recipe for Pho Bo, a Vietnamese beef noodle soup; and in Thailand, Rick tries Geng Leuong Sai Gung Lai Sai Bua, a yellow curry made with prawns and lotus shoots that you won't find outside the country. Rick Stein's Far Eastern Odyssey includes over 150 new recipes from Cambodia, Vietnam, Thailand, Bangladesh, Sri Lanka, Malaysia and Bali each complemented by Rick's colourful anecdotes from the trip and beautiful on-location photography. This is a visually-stunning culinary tribute to Southeast Asian cooking that evokes the magic of bustling markets, the sizzle of oil and the aromatic steam from a Far Eastern kitchen.
Author: Zachary Mason
Publisher: Macmillan + ORM
ISBN: 1429952490
Category : Fiction
Languages : en
Pages : 239
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Book Description
A BRILLIANT AND BEGUILING REIMAGINING OF ONE OF OUR GREATEST MYTHS BY A GIFTED YOUNG WRITER Zachary Mason's brilliant and beguiling debut novel, The Lost Books of the Odyssey, reimagines Homer's classic story of the hero Odysseus and his long journey home after the fall of Troy. With brilliant prose, terrific imagination, and dazzling literary skill, Mason creates alternative episodes, fragments, and revisions of Homer's original that taken together open up this classic Greek myth to endless reverberating interpretations. The Lost Books of the Odyssey is punctuated with great wit, beauty, and playfulness; it is a daring literary page-turner that marks the emergence of an extraordinary new talent.
Author: Greg Patent
Publisher: John Wiley & Sons
ISBN: 0764572814
Category : Baking
Languages : en
Pages : 420
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Book Description
"In this book, I′m embarking on a different path, focusing on finding recipes that preserve the tastes and memories of a long-departed place.
Author: Sam Ita
Publisher: Sterling
ISBN: 9781402758676
Category : Children's stories
Languages : en
Pages : 0
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Book Description
"After years of battle, Troy has finally fallen-- and Odysseus and his men set sail for home. Odysseus will be returning to reclaim his kingdom and reunite with his family. But this odyssey will be perilous, for the men must face incredible obstacles along the way."--P. [4] of cover.
Author: June Molloy Vladička
Publisher:
ISBN: 9781999998134
Category :
Languages : en
Pages : 74
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Book Description
This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldūnai (pasta dumplings) and SaltibarSčiai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife.
Author: Diana Farr Louis
Publisher: M Evans & Company
ISBN: 9780871317827
Category : Cooking
Languages : en
Pages : 252
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Book Description
A look at the cooking of the Greek Ionian islands, 150 recipes flavored with anecdotes, stories, and pictures.
Author: Homer
Publisher: Oxford University Press
ISBN: 0191646504
Category : Poetry
Languages : en
Pages : 385
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Book Description
'Tell me, Muse, of the man of many turns, who was driven far and wide after he had sacked the sacred city of Troy' Twenty years after setting out to fight in the Trojan War, Odysseus is yet to return home to Ithaca. His household is in disarray: a horde of over 100 disorderly and arrogant suitors are vying to claim Odysseus' wife Penelope, and his young son Telemachus is powerless to stop them. Meanwhile, Odysseus is driven beyond the limits of the known world, encountering countless divine and earthly challenges. But Odysseus is 'of many wiles' and his cunning and bravery eventually lead him home, to reclaim both his family and his kingdom. The Odyssey rivals the Iliad as the greatest poem of Western culture and is perhaps the most influential text of classical literature. This elegant and compelling new translation is accompanied by a full introduction and notes that guide the reader in understanding the poem and the many different contexts in which it was performed and read.
