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Author: David Waltuck
Publisher: Workman Publishing
ISBN: 0761116982
Category : Cooking
Languages : en
Pages : 465
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Book Description
An assortment of two hundred recipes for home-style, peasant, and bourgeois dishes presents an array of stews, pasta dishes, roasts, curries, single-pot meals, and family favorites.
Author: David Waltuck
Publisher: Workman Publishing
ISBN: 0761116982
Category : Cooking
Languages : en
Pages : 465
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Book Description
An assortment of two hundred recipes for home-style, peasant, and bourgeois dishes presents an array of stews, pasta dishes, roasts, curries, single-pot meals, and family favorites.
Author: Marissa Guggiana
Publisher: Rizzoli Publications
ISBN: 1599621029
Category : Cooking
Languages : en
Pages : 290
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Book Description
Marissa Guggiana spent months on the road, interviewing, travelling, photographing, and sharing staff (or family) meals at more than fifty of America’s top sustainable restaurants from coast to coast. For every lunch or dinner service, there is a staff meal. The best chefs in the best restaurants take their limitations—affordability, ingredients, and time—and create meals worthy of their compatriots. Ranging from small plates to multi course extravaganzas, the concept is simple: A well-fed staff is a happy one. Guggiana looked for chefs that sourced locally, thoughtfully, with a big eco-picture in mind and a well-fed staff at their heart. The result is simply unprecedented: a no-holds-barred trip behind the kitchen door, introducing you to every chef, sous-chef, line cook, server, bus boy, bartender, hostess, sommelier, dishwasher, and manager—all of whom you will come to adore. Off the Menu, an homage to cooking with love and leftovers, makes accessibility a delight. Lush, colorful, homegrown, and delicious, it is packed with lessons, tips, substitutes, anecdotes, and American wine and beer suggestions. At Vetri in Philadelphia, we get a family recipe from Chef Marc Vetri’s father and at Anne Quatrano’s Bacchanalia, we are whisked into the adjoining Star Provisions, described as a “culinary dream shop,” for bahn mi sandwiches. We go from gumbo to hot dogs, chicken and biscuits to duck and lettuce wraps, Tuscan kale salad to Chile Verde. It’s all here. The icing on the cake is the chef’s profile: Guggiana’s own Escoffier Questionnaire, is a playful epicurean take on the Proust questionnaire. Who better to recommend the best coffee shop or the perfect restaurant for a splurge, than the top chefs in the country? Find out where Paul Liebrandt of Corton goes for an after-work meal and the go-to-guilty-pleasure treat of Chef Michael White of Marea. The restaurants included vary from vegetarian to rustic, old-world Italian cuisine, from Asian-fusion to contemporary Mexican, from Scandinavian to Oyster bar. These are the meals that make a staff a family and family part of the staff. Inside Off the Menu you will find 100 recipes from more than 50 of the nation's top restaurants. Each entry includes profiles of the restaurants, Q&As with the chefs, behind-the-scenes trips to the kitchens, and dining out tips, restaurant tricks, and cooking techniques from the cream of the culinary crop. Pull back the curtain on the staff meal, and find new, exciting ways to feed your family from the best in the business. • More than 50 Profiles of America’s Top Restaurants. • "Escoffier Questionnaires": Interviews with America’s Best Chefs. • Behind-the-scenes at America's best restaurants, featuring tips and tricks from the nation's best chefs. • More than 150 delicious, affordable, family-style recipes refined for the home cook. • More than 150 photos. A selection of the Good Cook Book Club.
Author: Christine Carroll
Publisher: Running Press Adult
ISBN: 0762447079
Category : Cooking
Languages : en
Pages : 322
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Book Description
Peer behind the "closed" sign in the world's greatest restaurants, and you may glimpse a packed table whose seats are elusive even to the most in-the-know diner: the daily staff meal. This insider's look goes behind the scenes to share the one-of-a-kind dishes professional cooks feed each other. Join authors Christine Carroll and Jody Eddy as they share these intimate staff meal traditions, including exclusive interviews and never-before-recorded recipes, from twenty-five iconic restaurants including: Ad Hoc in Napa, California; Mugaritz in San Sebastian, Spain; The Fat Duck in London, England; McCrady's in Charleston, South Carolina; Uchi in Austin, Texas; Michel et Sebastien Bras in Laguiole, France; wd~50 in New York City, New York, and many more. Enjoy more than 100 creative and comforting dishes made to sate hunger and nourish spirits, like skirt steak stuffed with charred scallions; duck and shrimp paella; beef heart and watermelon salad; steamed chicken with lily buds; Turkish red pepper and bulgur soup; homemade tarragon and cherry soda; and buttermilk doughnut holes with apple-honey caramel glaze. It's finally time to come in from the cold and explore the meals that fuel the hospitality industry; your place has been set.
Author: Kate Zuckerman
Publisher: Hachette UK
ISBN: 0316070335
Category : Cooking
Languages : en
Pages : 414
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Book Description
Created by the award-winning pastry chef at New York City's renowned Chanterelle restaurant, this dessert cookbook offers delightful recipes for a plethora of sweet treats -- from tarts and cakes to custards, soufflès, and frozen desserts. 50 full-color photos. 15 line drawings.
Author: Antony Daou
Publisher: Lulu.com
ISBN: 0982566697
Category : Cooking
Languages : en
Pages : 211
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Book Description
Vanessa and Tony Daou started giving cooking classes in 2005 when they opened the Black Cat Café & Bakery in the tiny historic spa village of Sharon Springs. Here is a compilation of the menus and recipes from three years of cooking classes. Organized into lunch, baking and dinner classes, the forty classes here comprise almost two hundred recipes.
Author: Erin French
Publisher: Clarkson Potter
ISBN: 0553448439
Category : Cooking
Languages : en
Pages : 258
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Book Description
An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home. This stunning giftable package features a vellum jacket over a printed cover.
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 : 2126
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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: Shellie Froidevaux
Publisher: Twocats
ISBN: 0648944212
Category : Cooking
Languages : en
Pages : 426
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Book Description
Shellie Froidevaux & Ewen Bell take you on a journey into the arctic landscape in search of menus designed to cater for family sized gatherings. Step through the seasons and immerse yourself in the inspiration of each cabin and an integrated menu. Every menu in this collection was photographed at the table, capturing real moments of celebration. The recipes come from Shellie, from her hosts and often somewhere in between. They reflect the charms of cabin life in places far north. They are genuine and delicious.
Author: Alison Pearlman
Publisher: University of Chicago Press
ISBN: 022602993X
Category : Cooking
Languages : en
Pages : 218
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Book Description
Fine dining and the accolades of Michelin stars once meant chandeliers, white tablecloths, and suited waiters with elegant accents. The stuffy attitude and often scant portions were the punchlines of sitcom jokes—it was unthinkable that a gourmet chef would stoop to plate a burger or a taco in his kitchen. And yet today many of us will queue up for a seat at a loud, crowded noodle bar or eagerly seek out that farm-to-table restaurant where not only the burgers and fries are organic but the ketchup is homemade—but it’s not just us: the critics will be there too, ready to award distinction. Haute has blurred with homey cuisine in the last few decades, but how did this radical change happen, and what does it say about current attitudes toward taste? Here with the answers is food writer Alison Pearlman. In Smart Casual:The Transformation of Gourmet Restaurant Style in America, Pearlman investigates what she identifies as the increasing informality in the design of contemporary American restaurants. By design, Pearlman does not just mean architecture. Her argument is more expansive—she is as interested in the style and presentation of food, the business plan, and the marketing of chefs as she is in the restaurant’s floor plan or menu design. Pearlman takes us hungrily inside the kitchens and dining rooms of restaurants coast to coast—from David Chang’s Momofuku noodle bar in New York to the seasonal, French-inspired cuisine of Alice Waters and Thomas Keller in California to the deconstructed comfort food of Homaro Cantu’s Moto in Chicago—to explore the different forms and flavors this casualization is taking. Smart Casual examines the assumed correlation between taste and social status, and argues that recent upsets to these distinctions have given rise to a new idea of sophistication, one that champions the omnivorous. The boundaries between high and low have been made flexible due to our desire to eat everything, try everything, and do so in a convivial setting. Through lively on-the-scene observation and interviews with major players and chefs, Smart Casual will transport readers to restaurants around the country to learn the secrets to their success and popularity. It is certain to give foodies and restaurant-goers something delectable to chew on.
