Author: Susanna Hoffman
Publisher: Workman Publishing Company
ISBN: 0761164545
Category : Cooking
Languages : en
Pages : 609
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Book Description
This is the year "It's Greek to me" becomes the happy answer to what's for dinner. My Big Fat Greek Wedding, the upcoming epic Troy, the 2004 Summer Olympics returning to Athens--and now, yet another reason to embrace all things Greek: The Olive and the Caper, Susanna Hoffman's 700-plus-page serendipity of recipes and adventure. In Corfu, Ms. Hoffman and a taverna owner cook shrimp fresh from the trap--and for us she offers the boldly-flavored Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She gathers wild greens and herbs with neighbors, inspiring Big Beans with Thyme and Parsley, and Field Greens and Ouzo Pie. She learns the secret to chewy country bread from the baker on Santorini and translates it for American kitchens. Including 325 recipes developed in collaboration with Victoria Wise (her co-author on The Well-Filled Tortilla Cookbook, with over 258,000 copies in print), The Olive and the Caper celebrates all things Greek: Chicken Neo-Avgolemeno. Fall-off-the-bone Lamb Shanks seasoned with garlic, thyme, cinnamon and coriander. Siren-like sweets, from world-renowned Baklava to uniquely Greek preserves: Rose Petal, Cherry and Grappa, Apricot and Metaxa. In addition, it opens with a sixteen-page full-color section and has dozens of lively essays throughout the book--about the origins of Greek food, about village life, history, language, customs--making this a lively adventure in reading as well as cooking.
Author: Susanna Hoffman
Publisher:
ISBN: 9780136332985
Category :
Languages : en
Pages :
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Book Description
In this vibrant cookbook, Susanna Hoffman marries respect for tradition with a keen spirit of innovation to celebrate all things Greek. Devoted to food, filled with the passion and voices of people she's lived and cooked with for the past thirty years, The Olive and the Caper is a collection of 250 recipes that are simply and utterly glorious. sIn Corfu, she cooks shrimp fresh from the trap with a local taverna owner -- and offers us a boldly flavored dish of Shrimp with Fennel, Green Olives, Red Onion, and White Wine. She spends an afternoon with a friend grilling eggplant on a balcony in Athens, then develops two spectacular recipes for melanzanosalata (eggplant salad), one urbane and suave, the other rustic and bristling with coarsely chopped vegetables, mint, oregano, and parsley. She learns the secrets of chewy country bread from the baker in Santorini, and translates them for American kitchens.
Author: Georgeanne Brennan
Publisher: Chronicle Books
ISBN: 9780811824941
Category : Cooking
Languages : en
Pages : 144
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Book Description
Gathers such recipes as salt cod and olive cakes and la Reine pizza that use olives, anchovies, and capers as a staple ingredient, and discusses the attributes, cultivation, and preservation of each ingredient.
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
ISBN: 0544186559
Category : Cooking
Languages : en
Pages : 770
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Book Description
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach that embraces different French cooking styles-from fine dining to bistro-style cooking, from hearty regional fare to nouvelle cuisine-Peterson uses fifty "foundation" French dishes as the springboard to preparing a variety of related dishes. In his inventive hands, the classic Moules à la marinière inspires the delightful Miniature Servings of Mussels with Sea Urchin Sauce and Mussel Soup with Garlic Puree and Saffron, while the timeless Duck à l'orange gives rise to the subtle Salad of Sautéed or Grilled Duck Breasts and Sautéed Duck Breasts with Classic Orange Sauce. Through these recipes, Peterson reveals the underlying principles and connections in French cooking that liberate readers to devise and prepare new dishes on their own. With hundreds recipes and dazzling color photography throughout, Glorious French Food gives everyone who enjoys cooking access to essential French cooking traditions and techniques and helps them give free reign to the intuition and spontaneity that lie in the heart-and stomach-of every good cook. It will take its place on the shelf right next to Julia Child's Mastering the Art of French Cooking.
Author: Diane Darrow
Publisher: Grove/Atlantic, Inc.
ISBN: 0802193412
Category : Cooking
Languages : en
Pages : 592
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Book Description
With a bounty of regional Italian dishes, the authors of La Tavola Italiana serve up “inspiration for the mind as well as for the kitchen” (Booklist). Italian cooking draws its inspiration from the roll call of seasonal ingredients that pass through its kitchens, and in this splendid volume Diane Darrow and Tom Maresca share the simple secrets of making the most of the best fresh, top-of-the-season foods from farm and woodland, lake and sea. The Seasons of the Italian Kitchen presents two hundred recipes according to the four seasons and the traditional courses of the Italian meal: antipasto, primo, secondo, contorno, dolce. All are wed (as they always are in Italy) to the wines that best match them, and the recipes have been tested and adapted to seasonal ingredients readily available in the United States. Richly stocked with delightful anecdotes and culinary lore gathered from the authors’ long love affair with Italy, they invite both amateur and expert to experience the Italian genius for making the most of the moment. “If you can read or even browse through this book without running straight to the kitchen, you’ve got more willpower than we do.” —The Wine Investors “Italian cookbooks abound, and some of these dishes will be familiar, but the authors’ text is well written and informed, and there are some unusual regional specialties here, too.” —Library Journal
Author: Deborah Madison
Publisher: Ten Speed Press
ISBN: 160774192X
Category : Cooking
Languages : en
Pages : 416
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Book Description
In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.
Author: Theo Stephan
Publisher: Sourcebooks, Inc.
ISBN: 1939754976
Category : Cooking
Languages : en
Pages : 365
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Book Description
Natural Greek cuisine this healthy and this delicious has never been this easy. Bring the healthy and mouthwatering flavors of Greece home with Opa! The Healthy Greek Cookbook. Filled with traditional dishes, this Greek cookbook combines great tastes with food that's good for you. From Kalamata Olive Spread and Vegetable Moussaka to Shrimp Santorini and Spinach and Feta Stuffed Chicken Breasts, these dishes will have you shouting "Opa!" Worried about finding the right ingredients? This Greek cookbook brings you authentic dishes without needing to visit the Mediterranean to shop. Learn how to stock your pantry, explore Greek flavor profiles, and master cooking techniques. Opa! The Healthy Greek Cookbook includes: 90 healthy Greek recipes—Discover how easy it is to craft sumptuous Greek dishes in your kitchen using easy-to-find ingredients and simple instructions. Helpful tips and tricks—This Greek cookbook is filled with handy suggestions for substituting ingredients, advice for better cooking, timesavers, and more. Live Greek—Get insight into why Greek food is so good for you—as well as healthy lifestyle tips drawn straight from Greece. Eat healthy without sacrificing flavor thanks to Opa! The Healthy Greek Cookbook.
Author: Yotam Ottolenghi
Publisher: Ten Speed Press
ISBN: 1607749165
Category : Cooking
Languages : en
Pages : 0
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Book Description
JAMES BEARD AWARD FINALIST • The New York Times bestselling collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors, all simple in at least (and often more than) one way: made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
Author: Anne Willan
Publisher: Clarkson Potter Publishers
ISBN: 0517573830
Category : Cookery, French
Languages : en
Pages : 534
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Book Description
This text explains how to choose, prepare, present, and store food and answers culinary questions.
Author: Holli Thompson
Publisher: Sunrise River Press
ISBN: 1934716448
Category : Health & Fitness
Languages : en
Pages : 230
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Book Description
Foreword by Frank Lipman, MD Do you want to feel good again, have abundant energy, and finally take control of your own health? Wouldn't it be nice to effortlessly release excess weight and return to your natural vibrancy and glow? It's time you make the connection between what's on your plate and how you feel. Discover Your Nutritional Style shows you the way. Holli Thompson, CHHP, CNHP, gives you the information you need to understand how to nourish yourself in a way that's best for you, based on your individual needs and preferences. Learn what's right for you - and how what's right for you changes with the seasons and with your needs. Drawing on her years of experience as a Certified Holistic Health Coach, Holli Thompson helps you discover what nutritional style - from Healthy Omnivore to Flexible Vegetarian to Modern Vegan - is ideal for your personal nutrition. Her flexible, seasonal approach to eating helps you modify your diet to support your health and lifestyle throughout the year. Holli provides extensive discussions and valuable advice on how to discover your nutritional style. From there, she tells you all about foods to avoid, foods to choose, and the principles of holistic eating and personal care. In addition, Holli provides clear, sensible advice for resetting your system and doing a safe, healthy, and trouble-fee cleanse. Dozens of delicious, easy-to-make recipes using seasonal ingredients round out the book. This book includes contributions from: Mark Hyman, MD, author of The Blood Sugar Solution 10-Day Detox Diet, The Blood Sugar Solution, and other best-selling books on functional medicine and nutrition Frank Lipman, MD, author of Revive: Stop Feeling Spent and Start Living Again and the founder and Director of Eleven-Eleven Wellness Center in New York City Natalia Rose, author of the best-selling Raw Food Detox Diet, Forever Beautiful, and other best-selling nutrition books Sarma Melngailis, author of Raw Food/Real World and Living Raw Food, and owner of Pure Food and Wine Restaurant and One Lucky Duck take-a-way in New York City. Dr. Alejandro Junger, founder of the Clean Program and author of Clean and Clean Gut
