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Author: Stuart Brioza
Publisher: Ten Speed Press
ISBN: 1607748452
Category : Cooking
Languages : en
Pages : 370
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Book Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Author: Stuart Brioza
Publisher: Ten Speed Press
ISBN: 1607748452
Category : Cooking
Languages : en
Pages : 370
Get Book Here
Book Description
Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Author: Stephanie Izard
Publisher: Clarkson Potter
ISBN: 0451495950
Category : Cooking
Languages : en
Pages : 274
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Book Description
From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs. Since becoming Top Chef's first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she's here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.
Author: Carolyn Jung
Publisher: Rowman & Littlefield
ISBN: 1493007106
Category : Cooking
Languages : en
Pages : 225
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Book Description
Very few areas in the world offer more diversity than the San Francisco Bay Area, a place that is without a doubt, “foodie central.” One reason for the major influx of the finest chefs and their restaurants here is perhaps twofold. First, the resident foodies love to eat out, not to mention the 16 million tourists that also visit here with food at the top of their to-do list. The second reason is perhaps the fact that the Bay Area offers chefs an incomparable proximity to fresh, local, and organic ingredients with which to cook, which anyone who cooks can tell you make all of the difference in the end result. With recipes for the home cook from over 50 of the area's most celebrated eateries and showcasing over 200 full-color photos featuring mouth-watering dishes, famous chefs, and lots of local flavor, San Francisco Chef's Table is the ultimate gift and keepsake cookbook for both tourists and locals alike.
Author: Adam D. Roberts
Publisher: Bantam
ISBN: 0307481360
Category : Cooking
Languages : en
Pages : 224
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Book Description
“A fast track to culinary bliss.”—Frank Bruni, New York Times • “A sort of Rachael Ray for young foodie urbanites.”—Boston Globe Self-taught chef and creator of the Amateur Gourmet website, Adam Roberts has written the ultimate “Kitchen 101” for anyone who’s ever wanted to enjoy the rewards of good eating without risking burning down the house! In this deliciously illuminating and hilarious new kitchen companion, Roberts has assembled a five-star lineup of some of the food world’s most eminent authorities. The result is a culinary education like no other. • Learn the “Ten Commandments of Dining Out” courtesy of Ruth Reichl, editor in chief of Gourmet magazine. • Discover why the New York Times’s Amanda Hesser urges you never to bring a grocery list to the market. • Get knife lessons from a top sous-chef at Manhattan’s famous Union Square Cafe, and much more. Packed with recipes, menu plans, shopping tips, and anecdotes, The Amateur Gourmet provides you with all the ingredients to savor the foodie lifestyle. All you need to add is a healthy appetite and a taste for adventure. Praise for The Amateur Gourmet “For anyone seeking to venture beyond toaster meals into the pleasurable world of sautéing and braising, Roberts is the perfect guide.”—Matt Lee and Ted Lee, authors of The Lee Bros. Southern Cookbook “A funny little guide—thanks to Roberts’ comic timing and frequent kitchen flops—to savoring life’s flavor in pursuit of good eats.”—New York Daily News “Amateurgourmet [online] is a food-world must read, offering an intelligent and witty view of food culture. . . . Now Roberts moves to the head of the table with his new book.”—Denver Post “A delightful and compelling new voice in the food world.”—Michael Ruhlman, author of Charcuterie and The Reach of a Chef
Author: Cathy Chaplin
Publisher: Rowman & Littlefield
ISBN: 1493006665
Category : Travel
Languages : en
Pages : 369
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Book Description
The Best Restaurants, Markets & Local Culinary Offerings The ultimate guides to the food scene in their respective states or regions, these books provide the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Engagingly written by local authorities, they are a one-stop for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: • Favorite restaurants and landmark eateries • Farmers markets and farm stands • Specialty food shops, markets and products • Food festivals and culinary events • Places to pick your own produce • Recipes from top local chefs • The best cafes, taverns, wineries, and brewpubs
Author: Rose Levy Beranbaum
Publisher: Harvest
ISBN: 0544816226
Category : Cooking
Languages : en
Pages : 409
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Book Description
100 easy and essential recipes for cookies, pies and pastry, cakes, breads, and more, with photographic step-by-step how-to instruction, plus tips, variations, and other information
Author: Chris McDade
Publisher: Artisan Books
ISBN: 1579659373
Category : Cooking
Languages : en
Pages : 209
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Book Description
Whether mixed with mayonnaise to make a salad or infused in a tomato sauce and served over pasta, tinned fish are an economical and flavorful addition to most anything you cook. Tinning fish is an old-world preservation method that gives us modern convenience. These fish--anchovies, mackerel, sardines, octopus, and squid, among others--are packed at their peak of freshness, meaning you get all the flavor at a fraction of the cost of buying fish fresh. The 75 recipes range from the simplest snack (try sardines on a Wasa cracker with mustard and lemon) to dishes for holiday entertaining (like a lamb roast studded with anchovies and served with rosemary roasted potatoes). Also included are weeknight pastas, such as Spaghetti with Smoked Oysters and Egg Yolks, and even a meat lover's favorite Steak with Anchovy Butter. Tinned fish are a natural part of an outdoor picnic spread--anchovy, bread, and butter make the perfect sandwich--but they can also be served at a party, especially a warm Cod Brandade on toasts. Tinned fish are perfectly on trend and for good reason: they're sustainable, economical, full of variety, and a great choice to keep stocked in your pantry.
Author: Jessica Koslow
Publisher: Abrams
ISBN: 1613121962
Category : Cooking
Languages : en
Pages : 535
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Book Description
More than 100 fresh, market-driven, healthy, and flavorful recipes from the award-winning chef of popular LA restaurant Sqirl. Jessica Koslow and her restaurant, Sqirl, are at the forefront of the California cooking renaissance. In Everything I Want to Eat, Koslow shares 100 of her favorite recipes for health-conscious, delicious dishes, all of which always use real foods—no fake meat or fake sugar here—that are also suitable for vegetarians, vegans, or whomever you’re sharing your meal with. Each chapter features a collection of recipes centered on a key ingredient or theme. Expect to find recipes for dishes Sqirl has become known for, as well as brand-new seasonal flavor combinations, including: Raspberry and cardamom jam Sorrel-pesto rice bowl Burnt brioche toast with house ricotta and seasonal jam Lamb merguez, cranberry beans, roasted tomato, and yogurt cheese Valrhona chocolate fleur de sel cookies Almond hazelnut milk Everything I Want to Eat captures the excitement of new California cuisine while also offering accessible techniques that allow home cooks to play with the recipes, shaping meals to be nothing short of everything you want to eat. “Jessica Koslow’s cooking is always in tune with the seasons and I admire her approach to food that is pure and beautiful.” ?Alice Waters, award-winning chef and founder of Chez Panisse and Edible Schoolyard “Everything is genius and every ingredient has a purpose.” —David Chang, award-winning chef and founder of Momofuku restaurant group “Koslow seems to embody nearly everything wonderful about Los Angeles cuisine.” ?Jonathan Gold, food critic for the LA Times
Author: Lindsey Smith
Publisher: Wednesday Books
ISBN: 1250139414
Category : Cooking
Languages : en
Pages : 276
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Book Description
"The Food Mood Girl shows you how you can transform your lifestyle by learning form your cravings and using mood boosting ingredients every day in this humorous, lighthearted take on your typical diet book"--Back cover.
Author: Daniel J. Lebbin
Publisher: University of Chicago Press
ISBN: 0226647293
Category : Nature
Languages : en
Pages : 457
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Book Description
Whether we live in cities, in the suburbs, or in the country, birds are ubiquitous features of daily life, so much so that we often take them for granted. But even the casual observer is aware that birds don’t fill our skies in the number they once did. That awareness has spawned conservation action that has led to notable successes, including the recovery of some of the nation’s most emblematic species, such as the Bald Eagle, Brown Pelican, Whooping Crane, and Peregrine Falcon. Despite this, a third of all American bird species are in trouble—in many cases, they’re in imminent danger of extinction. The most authoritative account ever published of the threats these species face, The American Bird Conservancy Guide to Bird Conservation will be the definitive book on the subject. The Guide presents for the first time anywhere a classification system and threat analysis for bird habitats in the United States, the most thorough and scientifically credible assessment of threats to birds published to date, as well as a new list of birds of conservation concern. Filled with beautiful color illustrations and original range maps, the Guide is a timely, important, and inspiring reference for birders and anyone else interested in conserving North America’s avian fauna. But this book is far more than another shout of crisis. The Guide also lays out a concrete and achievable plan of long-term action to safeguard our country’s rich bird life. Ultimately, it is an argument for hope. Whether you spend your early weekend mornings crouched in silence with binoculars in hand, hoping to check another species off your list, or you’ve never given much thought to bird conservation, you’ll appreciate the visual power and intellectual scope of these pages.
