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Author: James Oseland
Publisher: Chronicle Books
ISBN: 1452105391
Category : Cooking
Languages : en
Pages : 257
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Book Description
The acclaimed food magazine presents a wide-ranging celebration of regional American and international dishes that have shaped today’s comfort foods. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwich—these are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur: The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes.
Author: James Oseland
Publisher: Chronicle Books
ISBN: 1452105391
Category : Cooking
Languages : en
Pages : 257
Get Book Here
Book Description
The acclaimed food magazine presents a wide-ranging celebration of regional American and international dishes that have shaped today’s comfort foods. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwich—these are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur: The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes.
Author: The Editors of Saveur
Publisher: Weldon Owen International
ISBN: 1681880784
Category : Cooking
Languages : en
Pages : 533
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Book Description
From peak-season tomatoes to pastas and pizzas, recipes from the heart of Italy guaranteed to please the body and the soul. From the editors of America’s favorite culinary magazine, comes the new iconic Italian cookbook. Saveur: Italian Comfort Food features 100 recipes from the magazine’s archives and editors. Each fantastic recipe is paired with gorgeous full-color photography, sidebars, and more to celebrate this favorite cuisine. Dishes from up and down the boot include Tomato Bruschetta with Olives & Basil, Mozzarella with Grilled Lemon Leaves, Bread & Tomato Soup, Farro Gnocchi with Pork Ragù, Veal & Spinach Lasagna, Spaghetti with Spicy Crab Sauce, Potato & Rosemary Pizza Rustica, Classic Meatballs, Porchetta, Pine Nut Cookies, Bourbon Panna Cotta, and more. With classic and brand-new recipes, this cookbook presents the flavors, ingredients and techniques you need for Italian comfort food. This masterful selection illuminates Saveur’s authority, heritage, and culinary wealth.
Author: Saveur magazine The editors of
Publisher: Simon and Schuster
ISBN: 1616287357
Category : Cooking
Languages : en
Pages : 290
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Book Description
"1,000 recipes + expert advice, tips & tales"--Cover.
Author: Editors of Saveur magazine
Publisher: Chronicle Books
ISBN: 9780811865746
Category : Cooking
Languages : en
Pages : 338
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Book Description
Finally available in paperback, Saveur Cooks Authentic Italian takes a new generation of readers into the kitchens of Italy to sample pasta and risotto made the right way, fish and shellfish dishes redolent of the sea, hearty treatments of meat and game, and tempting desserts. Along the way, the traditions behind this wonderful cuisine are revealed, from a seafood feast with a Venetian fishmonger to the secrets behind pesto in Genoa. Readers will enjoy a lasagna-making lesson in Bologna and learn the lore of white beans in Tuscany. Featuring award-winning writing, hundreds ofstunning color photographs, and more than 120 recipes, here is a celebration of the world's best-loved cuisine.
Author: James Oseland
Publisher: Chronicle Books
ISBN: 0811878015
Category : Cooking
Languages : en
Pages : 258
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Book Description
In 1781, the sixth year of the American rebellion, Canada's governor, Frederick Haldimand, was saddled with the responsibility of defending the Crown's largest colony against the threat of Franco-American invasion.
Author: Felicia Campbell
Publisher: Andrews McMeel Publishing
ISBN: 1449474772
Category : Cooking
Languages : en
Pages : 291
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Book Description
In the Arabian Gulf, just east of Saudi Arabia and across the sea from Iran, the kitchens of Oman are filled with the enticing, mysterious aroma of a spice bazaar: musky black limes, earthy cloves, warming cinnamon, cumin, and coriander all play against the comforting scent of simmering basmati rice. Beyond these kitchens, the rocky crags of Jabal Akhdar tower, palm trees sway along the coast of Salalah, sand dunes ripple across Sharqiyah, and the calls to prayer echo from minarets throughout urban Muscat. In The Food of Oman, American food writer Felicia Campbell invites readers to journey with her into home kitchens, beachside barbeques, royal weddings, and humble teashops. Discover with her the incredible diversity of flavors and cultures in the tiny Sultanate of Oman. Omani cuisine is rooted in a Bedouin culture of hospitality—using whatever is on hand to feed a wandering stranger or a crowd of friends—and is infused with the rich bounty of interloping seafarers and overland Arabian caravan traders who, over the centuries, brought with them the flavors of East Africa, Persia, Asia, and beyond. In Oman, familiar ingredients mingle in exciting new ways: Zanzibari biryani is scented with rosewater and cloves, seafood soup is enlivened with hot red pepper and turmeric, green bananas are spiked with lime, green chili, and coconut. The recipes in The Food of Oman offer cooks a new world of flavors, techniques, and inspiration, while the lush photography and fascinating stories provide an introduction to the culture of a people whose adventurous palates and deep love of feeding and being fed gave rise to this unparalleled cuisine.
Author: Saveur The Editors of
Publisher: Weldon Owen
ISBN: 9781616284961
Category : Cooking
Languages : en
Pages : 0
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Book Description
From the editors of America’s favorite culinary magazine, Easy Italian features 30 recipes for authentic classics like soulful minestrone soup, seasonal pasta, and luscious panna cotta. Learn how joyfully simple Italian fare is to prepare—and create dishes that yield deeply flavorful results using simple recipes and items you likely have on hand. Easy Italian also includes guides to ingredients and wine, step-by-steps, and more, making it an indispensable guide you’ll turn to time and again. Offering authentic, from-the-source recipes for Italian classics—from pesto focaccia to linguine with clams and chiles and eggplant parmesan—this title is a handy go-to guide for home cooks looking for inspiration with international cuisine in the home kitchen. The recipe chapters are organized by course (starters, soups, pasta, main dishes, and sweets) making it easy to meal plan; each recipe includes a helpful cooking or pairing note. This cookbook also features on key ingredients and visually-driven narrative guides to the wines of Italy and the Italian pantry. The gorgeous full-color photos throughout help bring this beloved cuisine to life.
Author: Colman Andrews
Publisher: Chronicle Books (CA)
ISBN:
Category : Cooking
Languages : en
Pages : 326
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Book Description
How to cook French Cuisine.
Author: Johanne Killeen
Publisher: William Morrow Cookbooks
ISBN: 9780060161194
Category : Cooking
Languages : en
Pages : 224
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Book Description
Cucina Simpatica brings to home cooks the luscious, lusty food of Al Forno, the acclaimed restaurant in Providence, Rhode Island. Since opening Al Forno in 1980, owners-chefs Johanne Killeen and George Germon have won a loyal following, rave reviews, and many awards for their superb food. The recipes reflect their down-to-earth style of hearty yet simple trattoria and Italian home cooking. Included are detailed instructions for making their renowned grilled pizza. While Cucina Simpatica is organized by courses—from starters, soups, salads, bruschetta, crostinis, and polenta to pizzas, pastas, grills, roasts, braises, vegetables, and desserts—the authors urge readers to be flexible and make their own choices. A grilled pizza accompanied by a small salad may suffice for dinner. Pasta can be served in small portions as a first course or in larger amounts as the focus of the meal. A platter of roasted vegetables makes a fine meatless meal. Cucina Simpatica inspires home cooks to prepare the rustic, robust Italian-style food from one of America's finest restaurants.
Author: Dorothy Kalins
Publisher: HarperCollins
ISBN: 0063001667
Category : Cooking
Languages : en
Pages : 246
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Book Description
A beautifully written tribute to the people who teach us to cook and guide our hands in the kitchen, by a founding editor of Saveur. The cooking lessons that stick with us are rarely the ones we read in books or learn through blog posts or YouTube videos (depending on your generation); they’re the ones we pick up as we spend time with good cooks in the kitchen. Dorothy Kalins, founding editor of Savuer magazine, calls the people who pass on their cooking wisdom her Kitchen Whisperers. Consciously or not, they help make us the cooks we are—and help show the way to the kind of cooks we have the potential to become. Dorothy’s prolific career in food media means many of her Kitchen Whisperers are some of the best chefs around (though the lessons she’s learned from fellow home cooks are just as important). For Dorothy, a lifetime of exposure to incredible cooks and chefs means that she can’t enter her kitchen without hearing the voices of mentors and friends with whom she cooked over the years as they reveal their favorite techniques. Marcella Hazan warns her against valuing look over flavor. Christopher Hirsheimer advises that sometimes water is the best liquid to add to a dish rather than stock or wine. Her onetime Southern mother-in-law wisely knows that not everyone who asks for a biscuit is food hungry. Woven through the text are dozens of narrative recipes, from her mother’s meat loaf to David Tanis’s Swiss Chard Gratin. The Kitchen Whisperers will prompt older readers to identify and cherish the food mentors in their own lives, just as it will inspire younger readers to seek them out. Stories and recipes from Dorothy’s notable connections will inspire the creative food journeys of all.
