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Author: Bon Appetit
Publisher: Pantheon
ISBN: 9780679439776
Category : Christmas cooking
Languages : en
Pages : 0
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Book Description
From the editors of America's most popular food and entertainment magazine comes a sumptuous collection of more than 125 new and classic Christmas recipes to help readers celebrate the holidays with style, ease, and a table full of luscious foods. The recipes are accompanied by do-ahead tips and serving suggestions. Color photos throughout.
Author: Bon Appetit
Publisher: Pantheon
ISBN: 9780679439776
Category : Christmas cooking
Languages : en
Pages : 0
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Book Description
From the editors of America's most popular food and entertainment magazine comes a sumptuous collection of more than 125 new and classic Christmas recipes to help readers celebrate the holidays with style, ease, and a table full of luscious foods. The recipes are accompanied by do-ahead tips and serving suggestions. Color photos throughout.
Author: Virginia Willis
Publisher: University of Georgia Press
ISBN: 0820367494
Category : Cooking
Languages : en
Pages : 353
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Book Description
Featuring new recipes and photographs, this revised and updated edition of Virginia Willis’s best-selling culinary classic also features new variations and commentary on the original recipes plus options using healthier ingredients. More than two hundred heritage and new recipes seamlessly blend into a thoroughly modern Southern cookbook. The daughter and granddaughter of consummate Southern cooks, Willis is also a classically trained French chef and an award-winning writer. These divergent influences come together splendidly in Bon Appétit, Y’all, a modern Southern chef’s passionate and evolving homage to her culinary roots. Espousing a simple-is-best philosophy, Willis uses good ingredients, concentrates on sound French technique, and lets the food shine in a style she calls “refined Southern cuisine.” Approachable recipes are arranged by chapter into starters and nibbles; salads and slaws; eggs and dairy; main dishes with fowl, fish, and other meats; sides; biscuits and breads; soups and stews; desserts; and sauces and preserves. Collected here are stylishly updated Southern and French classics (New Southern Chicken and Herb Dumplings, Boeuf Bourguignonne, Fried Catfish Fingers with Country Rémoulade) and traditional favorites (Meme’s Biscuits, Mama’s Apple Pie, Okra and Tomatoes), and it wouldn’t be Southern cooking without vegetables (Cauliflower and Broccoli Parmesan, Green Beans Provençal, and Smoky Collard Greens). More than one hundred photographs bring to life both Virginia’s food and the bounty of her native Georgia. You’ll also find well-written stories, a wealth of tips and techniques from a skilled and innovative teacher, and the wisdom of a renowned authority in American regional cuisine, steeped to her core in the food, culinary knowledge, and hospitality of the South. Bon Appétit, Y’all is Virginia Willis’s way of saying, “Welcome to my Southern kitchen. Pull up a chair.” Once you have tasted her food, you’ll want to stay a good long while.
Author: Anna Pallai
Publisher: Random House
ISBN: 1473546656
Category : Cooking
Languages : en
Pages : 178
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Book Description
'Spaghetti in aspic, anyone? Revel in astonishing dishes from yesteryear: Stuffed Cocktail Grapes, Savoury Sausage Salad, a spunky Shrimp-Salmon Mould and so much more. Anna Pallai was brought up on 1970s stalwarts of stuffed peppers, meatloaf and platters of slightly greying hardboiled eggs. When she rediscovered her mother's grease-stained 70s cookbooks, she knew she needed to share them with the world, and so the hit Twitter account @70s_Party was born. Harking back to a simpler pre-Instagram, pre-clean-eating era, when the only concern for your dinner party was whether your aspic would set in time, this is a joyful celebration of food that can give you gout just by looking at it. Covering all the essentials, from starters through to desserts, dinner party etiquette (just how does one start to eat a swan fashioned from a hardboiled egg?) and the dreaded 'foreign' food, there's no potato-fashioned-as-a-stone left unturned.
Author: Barbara Fairchild
Publisher: Andrews McMeel Publishing
ISBN: 1449402003
Category : Cooking
Languages : en
Pages : 710
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Book Description
“A collection of Bon Appetit's most treasured dessert recipes, thoroughly tested . . . beautifully illustrated, and, of course, wonderfully delicious.” (Dorie Greenspan, James Beard award winning chef and author of Baking: From My Home to Yours) For more than fifty years, Bon Appetit magazine has been seducing readers with to-die-for desserts. From quick homestyle cookies to unforgettable special-occasion finales such as spiced chocolate torte wrapped in chocolate ribbons, Bon Appetit showcases meticulously tested recipes that turn out perfectly—every time. Now, culled from Bon Appetit's extensive archives and including never-before-published recipes, Bon Appetit Desserts promises to be the comprehensive guide to all things sweet and wonderful. Authored by Bon Appetit editor-in-chief Barbara Fairchild, Bon Appetit Desserts features more than 600 recipes—from layer cakes to coffee cakes, tortes and cupcakes to pies, tarts, candies, puddings, souffles, ice cream, cookies, holiday desserts, and much, much more. Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result. “Beautiful . . . If you were stranded on a desert island with one dessert book . . . .” –Publishers Weekly “Bon Appetit Desserts is filled with exactly the kind of sweets I like to make: inviting, unpretentious, and easy to love, but also innovative enough to turn a few heads . . . .With chapters on ingredients, equipment, and techniques, plus a slew of tips from the Bon Appetit test kitchens, it's also a mini-education.” —Molly Wizenberg, James Beard award-winning author of A Homemade Life: Stories and Recipes from My Kitchen Table “This is a must-have for every baker, cook, and sweet freak in your life.” —Elizabeth Falkner, chef and owner of Citizen Cake and Orson
Author: Zoë François
Publisher: Ten Speed Press
ISBN: 1984857371
Category : Cooking
Languages : en
Pages : 274
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Book Description
IACP AWARD FINALIST • The expert baker and bestselling author behind the Magnolia Network original series Zoë Bakes explores her favorite dessert—cakes!—with more than 85 recipes to create flavorful and beautiful layers, loafs, Bundts, and more. “Zoë’s relentless curiosity has made her an artist in the truest sense of the word.”—Joanna Gaines, co-founder of Magnolia NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT Cake is the ultimate symbol of celebration, used to mark birthdays, weddings, or even just a Tuesday night. In Zoë Bakes Cakes, bestselling author and expert baker Zoë François demystifies the craft of cakes through more than eighty-five simple and straightforward recipes. Discover treats such as Coconut–Candy Bar Cake, Apple Cake with Honey-Bourbon Glaze, and decadent Chocolate Devil’s Food Cake. With step-by-step photo guides that break down baking fundamentals—like creaming butter and sugar—and Zoë’s expert knowledge to guide you, anyone can make these delightful creations. Featuring everything from Bundt cakes and loaves to a beautifully layered wedding confection, Zoë shows you how to celebrate any occasion, big or small, with delicious homemade cake.
Author: Bon Appetit
Publisher:
ISBN: 9780895352149
Category : Cooking
Languages : en
Pages : 230
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Book Description
Author: Claire Saffitz
Publisher: Clarkson Potter
ISBN: 1984826964
Category : Cooking
Languages : en
Pages : 369
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Book Description
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
Author: Carla Lalli Music
Publisher: Clarkson Potter
ISBN: 0525573348
Category : Cooking
Languages : en
Pages : 274
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Book Description
JAMES BEARD AWARD WINNER • PUBLISHERS WEEKLY BESTSELLER • GOOP COOKBOOK CLUB PICK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker • Food52 • Library Journal A modern approach to mastering the art of cooking at home from the food editor at large at Bon Appétit, with more than 70 innately flexible recipes. The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food editor at large at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe includes suggestions for swaps and substitutions, so you’ll never feel stuck or stymied. Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music’s modern approach—pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online—will make you want to click on a burner and slide out a cutting board the minute you get home. The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook. Praise for Where Cooking Begins “An ideal tool kit to transform a timid cook into an adventurous and confident improviser.”—Helen Rosner, The New Yorker “[Carla Lalli Music] is like everyone’s favorite aunt, the one who shows up and makes surprising things happen. Her superpower is that she believes in you as a cook. . . . Where Cooking Begins is her 250-page argument that you should believe in yourself, too.”—Julia Moskin, The New York Times “Carla Lalli Music knows how to help with ingredients, strategy and technique, but most important of all, she understands how to help you become confident as a cook.”—Nigella Lawson “A gorgeous new cookbook from Bon Appétit’s former food director Carla Lalli Music, Where Cooking Begins presents a beautiful guide to truly modern cooking. Laid back and built to share, these simple but sophisticated recipes are the kind you accidentally memorize and learn to live by.”—The Chalkboard “If you loved Salt, Fat, Acid, Heat, this is the next book for you.”—PureWow
Author: Brad Leone
Publisher: Voracious
ISBN: 0316497363
Category : Cooking
Languages : en
Pages : 352
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Book Description
NEW YORK TIMES BESTSELLER • A FOOD52 BEST COOKBOOK OF THE YEAR • Join Brad Leone, star of Bon Appétit's hit YouTube series It's Alive, for a year of cooking adventures, tall tales, and fun with fire and fermentation in more than 80 ingenious recipes Come along with Brad Leone as he explores forests, fields, rivers, and the ocean in the hunt for great food and good times. These pages are Brad’s field notes from a year of adventures in the Northeast, getting out into nature to discover its bounty, and capturing memorable ideas for making delicious magic at home anytime. He taps maple trees to make syrup, and shows how to use it in surprising ways. He forages for ramps and mushrooms, and preserves their flavors for seasons to come. He celebrates the glory of tomatoes along with undersung fruits of the sea like squid and seaweed. Inspiration comes from hikes into the woods, trips to the dock, and cooking poolside in the dead of summer. And every dish has a signature Brad Leone approach—whether that’s in Sous Vide Mountain Ribs or Spicy Smoked Tomato Chicken, Sumac Lemonade or Fermented Bloody Marys, Cold Root Salad, Marinated Beans, or just a few shakes of a Chile Hot Sauce that’s dead simple to make. This is a book about experimentation, adventure, fermentation, fire, and having fun while you’re cooking. And hey, you might just learn a thing or two. Let’s get going!
Author: Laura Kelley
Publisher: iUniverse
ISBN: 1440143056
Category : Cooking
Languages : en
Pages : 374
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Book Description
From the shores of the Black Sea to the sands of the Pacific, the foods enjoyed along the Silk Road whisper tales of connections between the cultures, histories, economies, and regions of Asia. In The Silk Road Gourmet, author Laura Kelley brings the breadth of Asian cooking to your door. Spanning more than thirty countries and including 1,000 recipes, the three volumes of The Silk Road Gourmet explore the cuisines of the countries that traded goods and shared culture along that great lifeline of the ancient world. This first volume surveys the cuisines of Western and Southern Asia from the Republic of Georgia to Sri Lanka and examines the cultural links between the countries that have led them to share ingredients, methods of preparation, and even entire dishes. This cookbook includes recipes for delicious and authentic main-course meat and vegetable dishes as well as appetizers, desserts, sauces, and condiments to grace contemporary, globalized tables. Learn how to prepare Grilled Chicken with Garlic and Walnut Sauce from the Republic of Georgia, Meatballs in Lemon Sauce from Armenia, and Cinnamon Potatoes with Pine Nuts from Azerbaijan. With fully tested recipes and step-by-step instructions, The Silk Road Gourmet brings the exotic home to you. Reviews We tried chicken with apricots in lemon pepper sauce: simple to make and assertively delicious, aromatic, and satisfying. If every dish is as good as this Afghani gem, Kelley's book will prove priceless. --Mick Vann - The Austin Chronicle The Silk Road Gourmet is one of those workhorse cookbooks, the kind that . . . will be kept on the kitchen counter while others get stored on the shelf. --Rose O'Dell King - Ft. Myers News-Post The first volume of The Silk Road Gourmet: Western and Southern Asia has been nominated for an award by Le Cordon Bleu's World Food Media Awards. --Le Cordon Bleu's World Food Media Awards For those who love to learn about history and the origin of foods. The Silk Road Gourmet is an excellent resource.It is a cross between an anthropology textbook and a cookbook. --Sarah Parkin - The Phoenix Examiner Silk Road Gourmet is not an ordinary cookbook. It is a culinary exploration of non-European methods of cooking, tastes and - to a certain extent - a different way of life. --Manos Angelakis, Luxury Web Magazine
