Tom Valenti's Soups, Stews, and One-Pot Meals PDF Download
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Author: Tom Valenti
Publisher: Simon and Schuster
ISBN: 074325354X
Category : Cooking
Languages : en
Pages : 441
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Book Description
Considered Manhattan’s grandmaster of comfort food, celebrated chef Tom Valenti and his coauthor Andrew Friedman dish up the flavor his fans have come to expect without any of the fuss in 125 realistic recipes for the home cook. Slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up. A steaming bowl of chowder filled with chunks of fish and potatoes in rich broth laced with the smoky-sweet-salty flavor of bacon. A casserole that’s spent some serious time in the oven as layer upon layer of creamy, soft cheese, pasta, herbs, and meat meld into a delectable whole. Satisfying fare like this is Tom Valenti’s trademark. This is food that gets better a day or two after it’s made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations. Make it at home with 125 recipes based on the guiding principle that the right ingredients left to cook in a single vessel steadily build glorious flavor—and leave far fewer pots to clean. Also included are tips on ways to embellish a dish by adding vegetables or meats and to provide economy by stretching a recipe into another satisfying meal simply by adding another ingredient. Valenti and Friedman embrace what they term “cooking in the real world,” encouraging home cooks to use canned stocks and beans whenever appropriate. They discuss key ingredients; offer a section on condiments, garnishes, and accompaniments; provide a list of mail-order sources; and recommend cookware.
Author: Tom Valenti
Publisher: Simon and Schuster
ISBN: 074325354X
Category : Cooking
Languages : en
Pages : 441
Get Book Here
Book Description
Considered Manhattan’s grandmaster of comfort food, celebrated chef Tom Valenti and his coauthor Andrew Friedman dish up the flavor his fans have come to expect without any of the fuss in 125 realistic recipes for the home cook. Slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up. A steaming bowl of chowder filled with chunks of fish and potatoes in rich broth laced with the smoky-sweet-salty flavor of bacon. A casserole that’s spent some serious time in the oven as layer upon layer of creamy, soft cheese, pasta, herbs, and meat meld into a delectable whole. Satisfying fare like this is Tom Valenti’s trademark. This is food that gets better a day or two after it’s made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations. Make it at home with 125 recipes based on the guiding principle that the right ingredients left to cook in a single vessel steadily build glorious flavor—and leave far fewer pots to clean. Also included are tips on ways to embellish a dish by adding vegetables or meats and to provide economy by stretching a recipe into another satisfying meal simply by adding another ingredient. Valenti and Friedman embrace what they term “cooking in the real world,” encouraging home cooks to use canned stocks and beans whenever appropriate. They discuss key ingredients; offer a section on condiments, garnishes, and accompaniments; provide a list of mail-order sources; and recommend cookware.
Author: Tom Valenti
Publisher: Workman Publishing
ISBN: 9780761154112
Category : Cooking
Languages : en
Pages : 392
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Book Description
Introduces 250 recipes for dishes specifically created to keep the carbohydrate, sodium, and fat content as low as possible to promote healthy glucose levels without relying on sugar substitutes or other imitation products.
Author: Tom Valenti
Publisher: William Morrow Cookbooks
ISBN: 9780060198190
Category : Cooking
Languages : en
Pages : 336
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Book Description
Presents instructions and recipes, for both novice and expert cook, for creating flavorful meals at home.
Author: Andrew Friedman
Publisher: Simon and Schuster
ISBN: 9780743211437
Category : Cooking
Languages : en
Pages : 260
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Book Description
This unique culinary adventure for taste and budget-conscious home cooks offers the best of the best from the popular "CBS Saturday Early Show" segment in which a prominent chef is given thirty dollars to create a three-course meal for four.
Author: Fran McCullough
Publisher: Houghton Mifflin Harcourt
ISBN: 9780618718658
Category : Cooking
Languages : en
Pages : 376
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Book Description
The Best of the Best from the Last Decade Acclaimed by the critics, The Best American Recipes series has long been the universal choice of home cooks and professional chefs as the one infallible source of the year's most dazzling recipes. Now in The 150 Best American Recipes, two of the food world's most respected professionals pull out all the stops to create the ultimate resource: a can't-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print -- in cookbooks, magazines, newspapers, and even in flyers and on the Internet -- from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks -- they chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn't spectacular, it didn't make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best. In The 150 Best American Recipes, you'll find: Scores of brilliantly simple dishes that are sensationally delicious. The best recipes from the great chefs and cooks of the era, including Jamie Oliver, Thomas Keller, Judy Rodgers, and Alice Waters. Miraculously quick, remarkable everyday dishes that you'll want to make countless times and share with your friends. Holiday dishes that are certain to become instant traditions in your family. Valuable tips and techniques to make all your cooking easier.
Author: Stanley Tucci
Publisher: Simon and Schuster
ISBN: 1451661258
Category : Cooking
Languages : en
Pages : 400
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Book Description
Presents more than two hundred authentic Italian recipes and shares authors' family stories.
Author: Katie Parla
Publisher: Clarkson Potter
ISBN: 0804187193
Category : Cooking
Languages : en
Pages : 258
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Book Description
A love letter from two Americans to their adopted city, Tasting Rome is a showcase of modern dishes influenced by tradition, as well as the rich culture of their surroundings. Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine. Each is a mirror of its city’s culture, history, and geography. But cucina romana is the country’s greatest standout. Tasting Rome provides a complete picture of a place that many love, but few know completely. In sharing Rome’s celebrated dishes, street food innovations, and forgotten recipes, journalist Katie Parla and photographer Kristina Gill capture its unique character and reveal its truly evolved food culture—a culmination of 2000 years of history. Their recipes acknowledge the foundations of Roman cuisine and demonstrate how it has transitioned to the variations found today. You’ll delight in the expected classics (cacio e pepe, pollo alla romana, fiore di zucca); the fascinating but largely undocumented Sephardic Jewish cuisine (hraimi con couscous, brodo di pesce, pizzarelle); the authentic and tasty offal (guanciale, simmenthal di coda, insalata di nervitti); and so much more. Studded with narrative features that capture the city’s history and gorgeous photography that highlights both the food and its hidden city, you’ll feel immediately inspired to start tasting Rome in your own kitchen. eBook Bonus Material: Be sure to check out the directory of all of Rome's restaurants mentioned in the book!
Author: Amanda Hesser
Publisher: W. W. Norton & Company
ISBN: 0393247678
Category : Cooking
Languages : en
Pages : 1655
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Book Description
A New York Times bestseller and Winner of the James Beard Award All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
Author: Amanda Hesser
Publisher: W. W. Norton & Company
ISBN: 132400228X
Category : Cooking
Languages : en
Pages : 2163
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Book Description
A KCRW Top 10 Food Book of 2021 A Minnesota Star Tribune Top 15 Cookbook of 2021 A WBUR Here & Now Favorite Cookbook of 2021 The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”
Author: Mark Ladner
Publisher: Hachette UK
ISBN: 1455561533
Category : Cooking
Languages : en
Pages : 551
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Book Description
The definitive cookbook on refined Italian Cuisine by the celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City. Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich.Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings. As the New York Times said in their review: "The food bewilders and thrills."
