Here is the sequel to the great cooking classic. Each of thenew recipes is worked out step-by-step, with the clarity andprecision that are the essence of the first volume. 5 times as manydrawings as in Vol. I make the clear instructions even more so.
Easy Meatless Dishes for Everyday Meals This irresistible little book presents 100 essential vegetarian recipes-easy, delicious, wonderfully adaptable dishes that you're guaranteed to love, from Green and White Lasagna to Indonesian Vegetable Stew. Updating dishes from the author's classic, award-winning 1,000 Vegetarian Recipes, it's a must-have kitchen companion, whether you enjoy meatless meals occasionally or you are a devoted vegetarian.
The only cookbook that explains how to create authentic Frenchdishes in American kitchens with American foods. Teaches the keytechniques of French cooking, permitting many variations on atheme. Over 100 instructive drawings.
From the Restaurant That Frank Sinatra Made Famous Of the thousands of restaurants in New York City, very fewwithstand the tests of time—and only one can lay claim to beingFrank Sinatra’s favorite. And where Frank went, his friendsfollowed—from close pals such as Tony Bennett and fellow RatPackers Dean Martin and Sammy Davis Jr. to the show-biz colleaguesthey brought in. Established nearly sixty years ago, Patsy’s has long been acelebrity favorite and a New York institution. Why? Great food,family friendliness, and a welcoming atmosphere that makes you feellike you’ve come home. And the fare is the classic southern Italiancuisine that’s become America’s comfort food: Mussels Arreganata,Fettuccine Alfredo, Rigatoni Sorrentino, Chicken Parmigiana, VealMarsala, Shrimp Scampi, Tiramisù . . . a greatest hits ofNeapolitan-influenced dishes. And Patsy’s Cookbook provides more than recipes: also in the mixare anecdotes from family and friends, including the occasion whenPablo
Can a cup of coffee reveal the face of God? Can it become the holy grail of modern-day knights errant who brave hardship and peril in a relentless quest for perfection? Can it change the world? These questions are not rhetorical. When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen. In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation's most heralded coffee business hotshots—Counter Culture's Peter Giuliano, Intelligentsia's Geoff Watts, and Stump-town's Duane Sorenson. With their obsessive standards and fiercely competitive baristas, these roasters are creating a new culture of coffee connoisseurship in America—a culture in which $10 lat
With mouthwatering morsels on every page, Light Bites contains an invaluable collection of light but satisfying recipes to serve a whole range of needs. Whether you're after a starter for a dinner party, a snack or treat between meals, a 'lunch-sized' portion or a main meal that doesn't load up on stodge or require hours in the oven, you'll find the recipe for you. Set out in a clear, practical design, using basic, easy to find ingredients, Light Bites is fully cross-referenced with useful suggestions for alternatives and more (or less) substantial dishes. All cravings are catered for, from Finger Food to Sweet Treats, from seafood to poultry and covering a variety of international styles of cuisine.
This essential and highly readableguide to the entire world of red wines will demystify thecomplexities of tasting, selecting, storing, and serving redwine.
Qui n’aime pas ces délicieuses gourmandises à déguster au petitdéjeuner, au repas, au go?ter ou à l’apéritif ? Sucrés ou salés,prenez l’habitude de réaliser des pancakes gourmands, sortez de latraditionnelle crêpe au sucre, et faites des blinis maison,tellement plus savoureux que ceux achetés dans le commerce !
Moelleux au chocolat et à l'orange, Moelleux à la vanillecoeur nougat, Moelleux au citron coeur lemon curd, Moelleux auxframboises, Moelleux à la ricana et aux tomates séchées... Fondezde plaisir pour ces délicieux g?teaux ! Collection aiguise vossens... et propose 40 recettes destinées à séduire les papilles desplus fins gourmets. Offrez-vous quelques instants culinairesd'exception alliant simplicité et élégance.
This compendium is brimming with 500mouthwatering recipes for pizzas and flatbreads.Packed with clear,easy-to-follow recipes, you'll find the perfect tasty treat forevery occasion. Casual weekend lunch, simple supper or tastystarter - these delicious recipes will hit the spot every time.
It takes more than top shelf COCktails to produCe a successfulbeverage operation In today S market whether run nlng a stand alone business or one 0ncorporated nto a restaurant hotel,or foodservice operation the SUCCessfu bar operator needs to have product and equipment knowledge management savvy marketing skills 5nsight intothe atest trends and of course，a strong grasp of mixology-all of which are detailed here inThe Bar and Beverage Book This revised Third Edition has the most up to date material on managing a beverage operation，bar equipment，sanitation and bar setuP，managing inventory and planning for profit as wel!as new material on： Responsible alcohol service：learn crisis management protection from liability,and ways to ensure patrons drink responsibly Marketing：investigate new service methods to attract a wider demographic Staffing：improve the recruitment hiring and training of employees Spirits wine and beer：acquire a greater knowledge of upscale products Managemen
Some of the most inspired (and acclaimed) Italian food in thecountry is served at Babbo Ristorante e Enoteca, Mario Batali’sflagship restaurant in the heart of New York City’s GreenwichVillage. Diners in this converted town house have come to expectinnovative flavors and artful presentations that make the most ofseasonal, local, and artisanal ingredients—all with a sensibilitythat is distinctly Italian. Now home cooks can re-create theseshowstopping dishes, just as they are served at the restaurant, towin raves of their own. The Babbo Cookbook is Mario’s biggest yet, filled with 150recipes that have redefined contemporary Italian cooking. Here forthe first time he shares such signature dishes as Mint Love Letterswith Spicy Lamb Sausage and Beef Cheek Ravioli, all showcasing hisunparalleled ability to reinterpret the Italian culinary traditionin a completely original way. Recipes for dozens of Babbo’srenowned antipasti, many based on fresh seasonal produce, arefollowed by an alluring col
America's favorite baker, Nancy Baggett, has been on a roadtrip around the country. Now she's back, with something for everydessert lover: the best pies, cakes, puddings, crisps, cookies, icecreams, and candies in the land. Many of her discoveries werelocally famous family secretsuntil now. They include a memorablysimple blueberry buckle from a Vermont bed-and-breakfast; a coconutchiffon cake from an island off the coast of Virginia that hasbecome a "destination dessert"; a never-before-revealed recipe forchocolate-dipped caramel candies, the fund-raising specialty of thewomen of an Episcopal church in New Mexico; and a sublime peachcobbler from a cook in the Ozarks. Baggett has tested and retestedevery recipe in her home kitchen to ensure that all cooks get thesame results. She has even included a chapter on easy gifts to makewith children, from "bars in a jar" (a homemade brownie mix) tofancifully decorated graham-cracker holiday cottages. Every recipein this lavishly photographed book comes with an
Check out this super-fabulous sleepover kit. From top tips on how to plan your pyjama party to brilliant games and makeover ideas, this kit is perfect for you and your friends.
"Short Sweet" is all about instant gratificiation. Usingordinary ingredients (seven ingredients or less) and radicallystreamlined techniques, James Beard Award winner Melanie Barnardshows how to make elegant desserts in less than thirty minutes.From fruit desserts to mousses and puddings, to cakes and cookies,to frozen desserts, and even to candies for gift giving, all yourfavourites are hers: Baked Fudge Cake, Strawberry Cream Shortcakes,Chocolate Thin Mint Triangles, Country Apple Tart, ScotchButterscotch Sauce, Broiled Peach Crunch, plus 150 more.
From "a great teacher and truly a master technician" (JuliaChild), a new cookbook full of faster-than-ever food, includingdozens of elegant "minute" recipes Jacques Pepin Fast Food My Waywas an immediate sensation, captivating cooks and critics, whocalled it "fabulous," "chic," and "elegant." Now America's firstand most enduring celebrity chef does himself one better, withrecipes that are faster, fresher, and easier than ever. OnlyJacques could have come up with dishes so innovative anduncomplicated. "Minute recipes": Nearly no-cook recipes fit forcompany: Cured Salmon Morsels, Glazed Sausage Bits Smashingappetizers: Scallop Pancakes, zipped together in a blender (10minutes) Almost instant soups: Creamy Leek and Mushroom Soup (7minutes) Fast, festive dinners: Stuffed Pork Fillet on GrapeTomatoes (18 minutes) Stunning desserts: Mini Almond Cakes inRaspberry Sauce (15 minutes)
Gorgeous cakes are not the sole preserve of professional chefs. In this book you will find over 100 ideas for beautiful cakes, all of them easy to make at home without the need for fancy equipment or specialist skills. It means you need never be short of a fuss-free recipe for the perfect cake, whatever the occasion. The choice includes gloriously girly cakes-as-fashion statements, comforting favourites and essential classics including tempting little mini-cakes and cupcakes, the most wickedly indulgent chocolate cakes, and sublimely creamy cheesecakes. There are inspired ideas for festive occasions, from traditional and modern cakes for Christmas and Easter to pretty Valentine's Day cakes and yummy creations for children's birthday parties. There's a stunning selection of dream cakes, as fabulous to look at as they are to eat, meringues, patisserie, old-fashioned standbys and tea-time treats. There are even suggestions for those of us who, perhaps because of food intolerances, normally say no to a slice
Hailed by the New York Times, Esquire, and the AtlanticMonthly as one of the best delicatessens in the country,Zingerman"s is a trusted source for superior ingredients — and anequally dependable supplier of information about food. Now, AriWeinzweig, the founder of Zingerman"s, shares two decades ofknowledge gained in his pursuit of the world"s finest foodproducts: oils, vinegar, and olives; bread, pasta, and rice;cheeses and cured meats; seasonings like salt, pepper, and saffron;vanilla, chocolate, and tea.
Vert pistache, jaune citron ou rose framboise... à la violette,à la rhubarbe ou à la réglisse, il suffit d'une recette bienexpliquée pour que vos macarons soient toujours aussi beaux quebons : ronds, craquants et fondants à la fois... Une si doucetentation !
As the editor of the best-selling culinary icons MarthaStewart and Ina Garten (Barefoot Contessa), as well as such notedfood authorities as Diana Kennedy and Anne Willan, Roy Finamoreshaped many of the most popular and accessible cookbooks of ourtime. Finamore himself began cooking as a young boy, learning fromhis mother and Italian grandmother. Working alongside chefs tostreamline their recipes for the home cook, he has earned areputation as a stylish simplifier. In Tasty, he brings to bear thelessons from more than a decade spent at the pinnacle of the foodworld. The 200 deftly easy, unpretentious recipes show theinfluence of French and Italian traditions and are accompanied bymany tips and techniques from Finamore's abundant experience in thekitchen. Tasty offers ample testimony to the idea that a mealdoesn't need to be a showoff event to be uncommonly good.
De l’entrée jusqu’au dessert, 30 recettes qui mettent àl’honneur les associations sucré-salé. Si certains accords sont devenus des classiques(figues et foie gras, canard et orange…), les possibilités restentillimitées et très tentantes. Voici une cuisine facile, originale etpleine de fra?cheur, à pratiquer au quotidien ou pour recevoir lesamis.
Nestled in the blue mists of Tennessee's Smoky Mountains, the10,000-acre bucolic refuge of Blackberry Farm houses a top-ratedsmall inn with one of the premier farm-to-table restaurants in thecountry. This sumptuous cookbook offers a collection ofrecipes that are as inspired by the traditional rustic cooking ofthe mountainous south as they are by a fresh, contemporary,artistic sensibility. Some of the dishes are robust, others areastonishingly light, all are full of heart and surprise and flavor— and all are well within the reach of the home cook. California has the French Laundry, Virginia has the Inn at LittleWashington, and Tennessee has Blackberry Farm, where theindulgences of a luxury inn are woven together with odes to nature— fly-fishing, hiking, foraging, bird watching, and heirloomgardening — to create a new way of looking at the world, away in which anything seems possible. This is particularly true at the Inn's table and in itsaward-winning wine cellar. To the farm's mast
To read this book is not just to learn the proper preparationfor lasagna and risotto, but also to encounter the Medicis, towitness an opulent banquet for two, and to learn the fablessurrounding the origin of tortellini.
