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books tagged “food”
books tagged “food”
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An Alphabet for Gourmetsby M. F. K. FisherISBN 0865473919 (0-86547-391-9)
Softcover, Farrar Straus & Giroux
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The Auberge of the Flowering Hearthby Roy Andries De GrootISBN 0880015047 (0-88001-504-7)
Softcover, Ecco Pr
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Barbecue Bible/Counter Display: The Great Big Backyard Barbecue Cookbookby Steven RaichlenISBN 0761111794 (0-7611-1179-4)
Softcover, Workman Pub Co
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› Find signed collectible books: 'Barbecue Bible/Counter Display: The Great Big Backyard Barbecue Cookbook'Book summary:There's a world of grilled food out there, and Steven Raichlen seems to have wandered through all of it the State Department deemed "safe." No Afghanistan, for instance. No Iraq. But not to worry. Any decent conflict produces refugees, and nothing travels quite so easily as your own way with food. So Raichlen availed himself of restaurant cooks in this country where and when he had to--all to get right down to the meat of it.
"Barbecue," as Raichlen points out, is a confusing word in the U.S. because it means so many things, up to and including slow-cooked barbecue with its smoky aroma and succulent charm. The word stands in for the tool itself. It's an event. It's food. It's the style of cooking.
To set the record straight, 90 percent of Raichlen's recipes (there are more than 500, from drinks to appetizers to main courses, salads, and desserts, not to mention sauces and dry rubs) are for grilled foods--and that can mean cooked on a hot grill, a moderately hot grill, a relatively cool grill, or an indirectly heated grill (which is more like an oven than a grill, but that's another story). Raichlen gets into some barbecue recipes: pork ribs, for example, or beef brisket, or chicken. But the reader would be better advised to look elsewhere for instruction specific to barbecue (cooking for long periods of time with smoke at low heat). The results will be more appealing.
But grilling. Well, Steven Raichlen has a lock on grilling. This book is absolutely overwhelming it is so deep, so comprehensive, so far-reaching, so all-encompassing. This isn't one of those chefs with taste memories from a grill in Barbados, now let's try to jazz it up and be clever kind of books. No. This is a book by an author who squatted in the market in Vietnam eating whole grilled eggs dipped in a special sauce, and he gives you the recipe and the technique. You could go set up your own egg-grilling stand in a Vietnamese market with this book. You could open shop in Central or South America. Or North Africa. Or the Middle East. Or Korea. Anywhere food is grilled--be that meat, poultry, seafood, or vegetables--Raichlen's been there and brought home the goods. The real goods.
But there's another angle, too. Raichlen freely shares his travel experiences with you, making this a valuable travel book. And he freely shares his techniques, too, telling you exactly how he learned and all about who taught him. His book is worth it just for the section on salads and sauces. Start there and work your way from cover to cover. Hey, take all summer trying. You won't regret it. Your life will never be the same. You'll probably find yourself thinking that if one grill in the backyard is good, two is no doubt better. See? You're already on your way. Let Steven Raichlen be your guide. --Schuyler Ingle [via]
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The Barbecue! Bibleby Steven Raichlen, Margaret Chodos-IrvineISBN 0761113177 (0-7611-1317-7)
Hardcover, Workman Pub Co
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Barbecue! Bible Sauces, Rubs, and Marinades: Bastes, Butters & Glazesby Steven Raichlen, Ron TanovitzISBN 0761119795 (0-7611-1979-5)
Softcover, Workman Pub Co
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› Find signed collectible books: 'Barbecue! Bible Sauces, Rubs, and Marinades: Bastes, Butters & Glazes'Book summary:Steven Raichlen, whose name needs no introduction to fans of The Barbecue! Bible, has spent years tasting the best barbecue the world has to offer. This global exposure is deliciously evident in his newest "bible," Barbecue! Bible Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes. Raichlen's latest cookbook offers a lively introduction to such saucy American standbys as Kansas City-style and Texas-style barbecue while paying due respect to such international grill classics as Indian tandoori, Argentinean chimichurri, Korean boolkogi, and Indonesian satay (the recipes for these, by the way, are carefully authentic as well as delicious). The most important lesson Raichlen offers is his careful explanation of the components of great barbecue, which builds upon different layers of flavor. Variously referred to as wet rubs, marinades, cures, bastes, glazes, or slather sauces, these layers are clearly defined and supplemented by dozens of recipes. How to deploy these layers? According to personal taste, says Raichlen, but he helpfully offers a peek at the structure of a "championship barbecue," which might start with a long deep soak in marinade, followed by a dusting of spice mix, before being basted and glazed during the cooking process. When the meat is ready to be eaten, it is served with a finishing sauce, slather sauce, dipping sauce, or chutney. Raichlen provides fascinating recipes for every step, from the Only Marinade You'll Ever Need to recipes for homemade ketchups and mustards, both classic slather sauces. Novices who have yet to light their first grill and seasoned smoke hands alike will find this guide inspiring and indispensable. --Sumi Hahn Almquist [via]
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Barefoot Contessa Parties!: Ideas and Recipes for Parties That Are Really Funby James Merrell, Ina Garten, Barefoot Contessa (Store)ISBN 0609606441 (0-609-60644-1)
Hardcover, Clarkson Potter
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› Find signed collectible books: 'Barefoot Contessa Parties!: Ideas and Recipes for Parties That Are Really Fun'Book summary:"A good party is not about the food," says Ina Garten, "it's about the people." That may be true, but her Barefoot Contessa Parties! will ensure that your next party is a fabulous one, regardless of your guest list. Garten, author of The Barefoot Contessa Cookbook and a monthly column in Martha Stewart Living, has been catering since 1978. So who better to put together a collection of entertaining theme parties? She's included everything from drinks and hors d'oeuvres to dessert and coffee, as well as notes about what "surprises," atmospheres, venues, and table decorations lend themselves to each. Because she likes to attend her own parties (and who doesn't?), almost every recipe is make-ahead and remarkably uncomplicated.
From casual get-togethers, such as the Pizza Party--which includes recipes for Caesar Salad with Pancetta, California Pizzas that your guests can assemble themselves, and Ice-Cream Sodas--to the elegant Academy Awards dinner--where your guests will enjoy Raspberry Vodka, Rori's Potato Chips with Caviar Dip, Smoked Salmon with Mesclun, Filet of Beef with Gorgonzola Sauce, Roasted Cherry Tomatoes, Garlic Roasted Potatoes, and Chocolate Ganache Cake--Garten's parties are well thought out and well organized. Divided by season, you'll look forward to Summer's Outdoor Grill, which starts with Real Margaritas, followed by Endive and Avocado Salad, Grilled Herb Shrimp with Mango Salsa, Spaghettoni al Pesto, Tomato Fennel Salad, and Peach Raspberry Shortcakes for dessert. Autumn brings beautiful menus like the one where you cook with your guests and end up with a feast of Potato Pancakes with Caviar, Salad with Warm Goat Cheese, Rack of Lamb, Orzo with Roasted Vegetables, and Apple Crostata. Winter's menus bring soul-warming food, such as Seafood Chowder, Butternut Squash and Apple Soup, and a recipe for possibly the world's best Chocolate Chunk Cookies. Spring offers menus such as the Sunday Breakfast, with a main course of Roasted Asparagus with Scrambled Eggs, and the Jewish Holiday Party, with Chicken Soup with Matzo Balls.
Filled with funny party anecdotes, a bit of Ina Garten history, and clever hints and tips to help guarantee the success of these recipes, this collection, subtitled "Ideas and Recipes for Easy Parties That Are Really Fun," delivers on every count. --Leora Y. Bloom [via]
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Best Recipes: From The Backs Of Boxes, Bottles, Cans And Jarsby Ceil DyerISBN 0884860639 (0-88486-063-9)
Softcover, BBS Publishing Corporation
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› Find signed collectible books: 'Best Recipes from the Backs of Boxes, Bottles, Cans, and Jars'Book summary:More than 600 pages of beloved and classic recipes, all tested and proven in the kitchens of your favorite food manufacturers.[via]
These are the recipes you meant to clip and save: the ones on that jar label, those cans, on the back of the box. They come from the test kitchens of America's food manufacturers--Kraft, Borden, Libby's and more--and every dish has become one of the nation's favorites. Everybody loves these classics: Kellogg's® Crunchy Baked Chicken, Campbell's® Scalloped Potatoes, the original Chex Party Mix, Rice Krispies Marshmallow Treats, Vanilla "Philly" Frosting. There's even a recipe from the Tabasco® hot pepper sauce people for Irish Stew that was developed by James Beard. In addition to being delicious, they're fast and easy to make, with detailed instructions for perfect results every time.More editions of Best Recipes: From The Backs Of Boxes, Bottles, Cans And Jars:
- Best Recipes: From The Backs Of Boxes, Bottles, Cans And Jars: ISBN 0883657376 (0-88365-737-6)
Hardcover, Sterling Pub Co Inc - Best Recipes: From The Backs Of Boxes, Bottles, Cans And Jars: ISBN 0883658275 (0-88365-827-5)
Hardcover, Galahad Books - Best Recipes from the Backs of Boxes, Bottles, Cans, and Jars: ISBN 0884860639 (0-88486-063-9)
Softcover, BBS Publishing Corporation
- Best Recipes: From The Backs Of Boxes, Bottles, Cans And Jars: ISBN 0883657376 (0-88365-737-6)
The Book of Latin American Cookingby Elisabeth L. OrtizISBN 0880013826 (0-88001-382-6)
Softcover, Harpercollins
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The Book of Saltby Monique TruongISBN 0618446885 (0-618-44688-5)
Softcover, Houghton Mifflin
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The Cake Bibleby Vincent Lee, Rose Levy Beranbaum, Maria Guarnaschelli, Manuela PaulISBN 0688044026 (0-688-04402-6)
Hardcover, Harpercollins
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› Find signed collectible books: 'The Cake Bible'Book summary:Rose Levy Beranbaum is a kitchen chemist extraordinaire--this, after all, is the woman who wrote her master's thesis on the effects of sifting on the quality of yellow cake. In The Cake Bible, she explains the science behind types of leavening, the merits (or not) of sifting, melting chocolate, preheating ovens, and more. There are precise and detailed instructions for intricate wedding cakes as well as cakes that can be mixed and in the oven in five minutes. In addition, nutrition information is included with every recipe. Cake scientist Beranbaum doesn't forget the art, either; pencil drawings teach novice bakers how to create a garden full of flowers from royal icing and mushrooms from piped meringue. It's no wonder that the International Association of Culinary Professionals picked The Cake Bible as their cookbook of the year for 1988--this book has something to teach bakers at every level. [via]
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The Cheese Bookby Vivienne Marquis, P. Haskell, L. SenelickISBN 0671531336 (0-671-53133-6)
Softcover, Simon & Schuster
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Chinese Foodby Kenneth H. C. LoISBN 0882540300 (0-88254-030-0)
Hardcover, Hippocrene Books
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Chocolate: A Bittersweet Saga of Dark And Lightby Mort RosenblumISBN 0865477302 (0-86547-730-2)
Softcover, Farrar Straus & Giroux
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› Find signed collectible books: 'Chocolate: A Bittersweet Saga of Dark And Light'Book summary:A delectable journey into the world of chocolate--from manufacturing to marketing, French boutiques to American multinationals--by the award-winning author of Olives.[via]
Science, over recent years, has confirmed what chocolate lovers have always known: the stuff is actually good for you. It's the Valentine's Day drug of choice, has more antioxidants than red wine, and triggers the same brain responses as falling in love. Nothing, in the end, can stand up to chocolate as a basic fundament to human life.
In this scintillating narrative, acclaimed foodie Mort Rosenblum delves into the complex world of chocolate. From the mole poblano--chile-laced chicken with chocolate--of ancient Mexico to the contemporary French chocolatiers who produce the palets d'or--bite-sized, gold-flecked bricks of dark chocolate--to the vast empires of Hershey, Godiva, and Valrhona, Rosenblum follows the chocolate trail the world over. He visits cacao plantations, meets with growers, buyers, makers, and tasters, and investigates the dark side of the chocolate trade as well as the enduring appeal of its product.
Engaging, entertaining, and revealing, Chocolate: A Bittersweet Saga of Dark and Light is a fascinating foray into this "food of the gods."More editions of Chocolate: A Bittersweet Saga of Dark And Light:
- Chocolate: A Bittersweet Saga Of Dark And Light: ISBN 0865476357 (0-86547-635-7)
Hardcover, Farrar Straus & Giroux - Chocolate: A Bittersweet Saga of Dark And Light: ISBN 078627834X (0-7862-7834-X)
Hardcover, Thorndike Pr - Chocolate: A Bittersweet Saga of Dark And Light: ISBN 0865477302 (0-86547-730-2)
Softcover, Farrar Straus & Giroux
- Chocolate: A Bittersweet Saga Of Dark And Light: ISBN 0865476357 (0-86547-635-7)
The Complete Book of Spicesby Jill NormanISBN 0863184871 (0-86318-487-1)
Hardcover, Dorling Kindersley
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The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seedsby Jill NormanISBN 0670834378 (0-670-83437-8)
Hardcover, Penguin Group (USA) Incorporated
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› Find signed collectible books: 'The Complete Book of Spices: A Practical Guide to Spices and Aromatic Seeds'Book summary:Winner of the 1991 International Association of Cooking Professionals award, this book presents an A to Z guide to familiar and exotic spices. Each spice is shown in its various guises with information on its origins and history; its cultivation; its aroma and flavor; and its culinary and other uses. Full-color photos throughout. [via]
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Cooking at the Kasbah: Recipes from My Moroccan Kitchenby Kitty Morse, Laurie SmithISBN 081181503X (0-8118-1503-X)
Softcover, Chronicle Books Llc
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Cooking for Kings: The Life of Antonin Careme, the First Celebrity Chefby Ian KellyISBN 0802777317 (0-8027-7731-7)
Softcover, St Martins Pr
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The Cooking of Japanby Rafael SteinbergISBN 0809400677 (0-8094-0067-7)
Hardcover, Time Life Education
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Cooking of Provincial France Recipe Bookletby M. F. FisherISBN 0809400847 (0-8094-0084-7)
Softcover, Silver Burdett Pr
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A Cordiall Water: A Garland of Odd and Old Receipts to Assuage the Ills of Man & Beastby Mary Frances Kennedy FisherISBN 0865470367 (0-86547-036-7)
Softcover, Farrar Straus & Giroux
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- A Cordial Water: A Garland of Odd and Old Receipts to Assuage the Ills of Man and Beast: ISBN 0865470359 (0-86547-035-9)
Hardcover, Farrar Straus & Giroux - A Cordiall Water: A Garland of Odd and Old Receipts to Assuage the Ills of Man & Beast: ISBN 0865470367 (0-86547-036-7)
Softcover, Farrar Straus & Giroux
- A Cordial Water: A Garland of Odd and Old Receipts to Assuage the Ills of Man and Beast: ISBN 0865470359 (0-86547-035-9)
Delia Smith's Summer Collectionby Delia Smith, Peter Knab, Delia SmtihISBN 0789468085 (0-7894-6808-5)
Hardcover, Dk Pub
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Eat Your Way Across the U. S. A.by Jane Stern, Michael SternISBN 0767900936 (0-7679-0093-6)
Softcover, Broadway Books
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English Bread and Yeast Cookeryby Elizabeth DavidISBN 0670296538 (0-670-29653-8)
Hardcover, Penguin USA
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The Essential Vegetarian CookbookISBN 0864115849 (0-86411-584-9)
Softcover, Graphic Arts Center Pub Co
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The Essential Vegetarian Cookbookby Jane Price, Wendy Stephen, Deirdre BlayneyISBN 0864115105 (0-86411-510-5)
Hardcover, Graphic Arts Center Pub Co
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Every Day's a Party: Louisiana Recipes for Celebrating With Family and Friendsby Emeril Lagasse, Marcelle Bienvenu, Felicia WillettISBN 0688164307 (0-688-16430-7)
Hardcover, Harpercollins
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Everything I Ate: A Year in the Life of My Mouthby Tucker ShawISBN 0811847721 (0-8118-4772-1)
Softcover, Chronicle Books LLC
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Fish & Shellfishby James PetersonISBN 0688127371 (0-688-12737-1)
Hardcover, Harpercollins
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The Food Bible: The Ultimate Guide to Nutritional Health and Vitalityby Judith WillsISBN 0684856921 (0-684-85692-1)
Softcover, Simon & Schuster
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The Fourth Star : Dispatches from Inside Daniel Boulud's Celebrated New York Restaurantby Leslie BrennerISBN 0609608088 (0-609-60808-8)
Hardcover, Crown Publishing Group
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› Find signed collectible books: 'The Fourth Star : Dispatches from Inside Daniel Boulud's Celebrated New York Restaurant'Book summary:Daniel Boulud's Manhattan restaurant, Daniel, is considered one of the nation's top dining spots. But in 1999, New York Times restaurant reviewer William Grimes demoted Daniel from its lofty four-star status to a merely "excellent" three stars. Leslie Brenner's The Fourth Star recounts her self-assigned year behind the scenes at Daniel, at the end of which Grimes returned the coveted star. Her fascinating fly-on-the-wall narrative takes readers to the restaurant's two arenas: the front of the house, a world of demanding patrons and equally exacting staff, who try to accommodate guests while ensuring the smooth coordination of operations; and the world behind the swinging doors, a roiling place in which tension is both staved off and cultivated by barking chefs--including Boulud--but which nonetheless (or consequently) produces world-class food.
Brenner takes readers everywhere: to the reservations desk and its crew's VIP-seating machinations; to staff meetings; to a wine-buying session; to a visit from President Clinton (who is allergic, it's noted, to chocolate); and, primarily, to the kitchen, where "the work is really hard and someone else takes all the credit" and burnout means that cooks, most in their 20s, stay an average of a year. This is all great stuff, and Brenner is particularly, almost amazingly, good at getting it all down to the last crème brûlée. Unfortunately, the book is compromised by the author's near-sycophantic regard for Boulud (his "genius is readily apparent," is a typical observation) and the restaurant, whose "wondrousness" is presented as a given. Thus the narrative, which is also (perhaps unavoidably) repetitive, often feels like an infomercial. Hanging her tale on the wish for the fourth star also plays Brenner false, as the issue is largely unmentioned or otherwise expressed by the cast of characters, leading Brenner to interject leading comments ("Could [Boulud] have missed his moment in the eyes of the critic whose judgment matters most?") that only salute the lack of narrative tension. These things said, the book is still a must-read for anyone interested in the workings of a top-drawer restaurant at the peak of its powers, and of the amazing hierarchical dramas, front of the house and back, that make it what it is. --Arthur Boehm [via]
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Fried Green Tomatoes at the Whistle Stop Cafeby Fannie FlaggISBN 0679744959 (0-679-74495-9)
Softcover, Random House Inc
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› Find signed collectible books: 'Fried Green Tomatoes at the Whistle Stop Cafe'Book summary:Great narrative in a unique genre [via]
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Good to Eat: Riddles of Food and Cultureby Marvin HarrisISBN 0671503669 (0-671-50366-9)
Hardcover, Simon & Schuster
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The Gradual Vegetarianby Lisa TracyISBN 0871314525 (0-87131-452-5)
Hardcover, M Evans & Co
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Great Tastes Made Simple: Extraordinary Food and Wine Pairing for Every Palateby Andrea Immer, Anthony GiglioISBN 0767909070 (0-7679-0907-0)
Hardcover, Bantam Dell Pub Group
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Hugh Johnson's Pocket Encyclopedia of Wineby Hugh JohnsonISBN 0684867567 (0-684-86756-7)
Softcover, Simon & Schuster
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› Find signed collectible books: 'Hugh Johnson's Pocket Encyclopedia of Wine'Book summary:Hugh Johnson is the Grand Old Man of wine writing. For nearly a quarter of a century--during which there's been an exponential growth in the number of Napa wineries--Johnson has been distilling the entire world of wine into Hugh Johnson's Pocket Encyclopedia of Wine 2000. This is the 23rd edition of this lively, biased, Eurocentric, and highly informative compact reference.
Johnson's foreword to this "micro-encyclopedia" (his term) states his intention to craft a nontheoretical, practical volume "designed to take the panic out of buying." He candidly declares his business interests in both Chateau Latour and Hungary's Royal Tokaji Wine Co., and admits that his information is culled from various sources. This edition begins with chapters on grape varieties, with information ranging from the astute ("Trebbiano: Mostly thin, bland wine; needs blending [or more careful growing]") and the contentious (his idea that Sangiovese has top-quality potential in California would probably come as a surprise to the Napa growers who've been struggling with it for years) to the incomplete (no mention of Zinfandel's relation to Italy's Primitivo) and the just plain wrong (Syrah and Petite Sirah are not the same grape). The "Wine and Food Matches" chapter is just as idiosyncratic. The best match for kippers? "A good cup of tea, preferably Ceylon (no milk, no sugar)." And hamburger? "Bulgarian Cabernet. Or Coke or Pepsi (not Diet)." By the time he suggests that you pour expensive Margaux claret on your strawberries, you may want to skip right to the alphabetized chapters, arranged by country, which comprise the heart of Hugh Johnson's Pocket Encyclopedia of Wine 2000. Wine terms, grape growers, wineries, geography, maps, opinions on top vintages, advice on when to drink them--this is the stuff that'll have your copy dog-eared and falling apart just in time for next year's edition. --Tony Mason [via]
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Hugh Johnson's Pocket Encyclopedia of Wine 1995by Hugh JohnsonISBN 0671886355 (0-671-88635-5)
Hardcover, Simon & Schuster
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Hugh Johnson's Pocket Encyclopedia of Wine 1997by Hugh JohnsonISBN 0684830612 (0-684-83061-2)
Hardcover, Simon & Schuster
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Hugh Johnson's Pocket Encyclopedia of Wine 1998by Hugh JohnsonISBN 0684843803 (0-684-84380-3)
Hardcover, Simon & Schuster
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Hugh Johnson's Pocket Encyclopedia of Wine 2001by Hugh JohnsonISBN 0743203992 (0-7432-0399-2)
Hardcover, Simon & Schuster
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Hugh Johnson's Pocket Encyclopedia of Wine, 1996by Hugh JohnsonISBN 0684801817 (0-684-80181-7)
Hardcover, Simon & Schuster
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› Find signed collectible books: 'Hugh Johnson's Pocket Encyclopedia of Wine, 1996'Book summary:A long-standing member of Cambridge's Wine and Food Society, Hugh Johnson edited Wine & Food magazine and has written an impressive array of oenological masterpieces, such as The World Atlas of Wine. What makes Johnson special is his ability to translate his knowledge into language the average wine-sipping Joe can appreciate and understand.
The Pocket Encyclopedia takes all Johnson's erudition, selects the most useful and necessary tidbits, and puts it all in a convenient, portable size. Take California. Focusing on one of four featured North American regions (the others being the Pacific Northwest, the Southwest, Texas, etc., and East of the Rockies & Ontario), the California chapter starts off with a brief but savvy wine history of the region and the market, then launches into thumbnail sketches of the principal vineyard areas and a summary of the qualities and characters of recent crops (1985 to 1996 for Chardonnay, 1974 to 1996 for Cabernet Sauvignons), providing an easy and precious reference on the value of various vintages. Then come the wineries--alphabetically listed, rated with a star system, pithily revealing for each their varietals, vintages, flavor characteristics, and any other notable details, such as new owner or direction.
Johnson supplies the same attention to the wines of the world, with chapters dedicated to Sherry, Port, and Madeira, and the Châteaux of Bordeaux.
Johnson provides the skinny on all the major wines you could expect to find in quality wine stores and restaurants, plus a hundred or so more obscure wineries that ship only to private orders. It's all most people need to know. --Stephanie Gold [via]
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The Jane Austen Cookbookby Maggie Black, Deirdre Le FayeISBN 0771014171 (0-7710-1417-1)
Softcover, Random House Inc
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Jane Grigson's Vegetable Bookby Jane Grigson, Yvonne SkargonISBN 0803259948 (0-8032-5994-8)
Softcover, Univ of Nebraska Pr
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› Find signed collectible books: 'Jane Grigson's Vegetable Book'Book summary:An alphabetical guide to vegetables from artichokes, asparagus and aubergines to tomatoes, watercress and yams. There are favourites like cabbage and parsnips and new vegetables such as the chayote from Jamaica and the cardoon from the Mediterranean. The author also wrote "Fruit Book". Jane Grigson won the Glenfiddich Writer of the Year Award. [via]
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Local Flavors : Cooking and Eating from America's Farmers' Marketsby Deborah MadisonISBN 0767903498 (0-7679-0349-8)
Hardcover, Broadway Books
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Mario Batali's Simple Italian Food: Rustic Cooking from Two Villagesby Mario BataliISBN 0609603000 (0-609-60300-0)
Hardcover, Random House Inc
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› Find signed collectible books: 'Mario Batali's Simple Italian Food: Rustic Cooking from Two Villages'Book summary:Perfectly pristine ingredients, combined sensibly and cooked properly, are the unmistakable hallmarks of the best Italian food. Chef Mario Batali, known to fans far and wide as "Molto Mario" from his appearances on television's Food Network and as chef of several New York restaurants, has elevated these simple principles to fine art, creating innovative new fare that pays tribute to traditional Italian home cooking in a distinctly modern way. More than 200 of his irresistible recipes for fresh pastas, sprightly salads, grilled dishes, savory ragus, and many others are gathered in Simple Italian Food, a celebration of the flavours and spirit of Italy. Mario draws inspiration for his distinctive dishes from the two "villages" that have left their stamps on his cuisine: Borgo Capanne, the tiny hillside village in Northern Italy where he lived and cooked for several years, and New York's Greenwich Village, where he has ready access to bountiful produce and outstanding artisan-made products. His full-flavoured, smartly presented fare combines the best of both worlds. Chapters covering antipasti, pasta and risotto, fish, meat and poultry, contorni (side dishes), and cheese and sweets offer classic dishes such as baked lasagne with asparagus and pesto and pork loin cooked in caramelized onions and milk alongside Batali's own enticing improvisations -- penne with spicy goat cheese and hazelnut pesto or tuna carpaccio with cucumbers, sweet potatoes, and saffron vinaigrette. And because his recipes succeed on the strength of their ingredients rather than on virtuoso techniques, home cooks can easily duplicate the clear, clean flavours and lively presentations that are Mario's signature. Thirty-two pages of color photographs showcase Chef Batali's colourful and approachable recipes. 288 pages, hardcover.
Mario Batali is chef/owner of several restaurants in New York's Greenwich Village. He has been a mainstay of television's Food Network for several ye [via]More editions of Mario Batali's Simple Italian Food: Rustic Cooking from Two Villages:
Mediterranean Cooking: Revised With 75 New Recipesby Paula WolfertISBN 0880014024 (0-88001-402-4)
Hardcover, HarperCollins Publishers
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- Mediterranean Cooking: Revised With 75 New Recipes: ISBN 0812906608 (0-8129-0660-8)
Hardcover, Quadrangle/New York Times Book Co - Mediterranean Cooking: Revised With 75 New Recipes: ISBN 0880010754 (0-88001-075-4)
Hardcover, Ecco Press - Mediterranean Cooking: ISBN 0880014024 (0-88001-402-4)
Hardcover, HarperCollins Publishers
- Mediterranean Cooking: Revised With 75 New Recipes: ISBN 0812906608 (0-8129-0660-8)
The Minimalist Cooks Dinner: More Than 100 Recipes for Fast Week-Night Meals and Casual Entertainingby Mark BittmanISBN 0767906713 (0-7679-0671-3)
Hardcover, Bantam Dell Pub Group
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Monet's Table: The Cooking Journals of Claude Monetby Claire JoyesISBN 0671692593 (0-671-69259-3)
Hardcover, Simon & Schuster
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› Find signed collectible books: 'Monet's Table: The Cooking Journals of Claude Monet'Book summary:Claude Monet a painter, who love to entertain recipes with beautiful pictures in this book [via]
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The Moosewood Restaurant Kitchen Garden: Creative Gardening For The Adventurous Cookby David HirschISBN 0671692399 (0-671-69239-9)
Hardcover, Simon & Schuster
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North Africaby Kitty MorseISBN 0811830373 (0-8118-3037-3)
Softcover, Chronicle Books LLC
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Pancakes, Pancakes!by Eric CarleISBN 0689822464 (0-689-82246-4)
Softcover, Simon & Schuster
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› Find signed collectible books: 'Pancakes, Pancakes!'Book summary:The barnyard rooster crows and Jack wakes up -- hungry, of course! What does he want for breakfast? A big pancake! But first, Jack's mother needs flour from the mill, an egg from the black hen, milk from the spotted cow, butter churned from fresh cream, and firewood for the stove. Will Jack ever get his pancake?
With his trademark vibrant collage illustrations and a lively text, Eric Carle has created a mouthwatering tale for young readers. [via]
More editions of Pancakes, Pancakes!:
- Pancakes, Pancakes!: ISBN 0689878338 (0-689-87833-8)
Softcover, Simon & Schuster Children's Publishing - Pancakes, Pancakes!: ISBN 0689871481 (0-689-87148-1)
Hardcover, Little Simon - Pancakes, Pancakes!: ISBN 0887081207 (0-88708-120-7)
Hardcover, Simon & Schuster - Pancakes, Pancakes!: ISBN 0887082750 (0-88708-275-0)
Hardcover, Simon & Schuster Children's Publishing - Pancakes, Pancakes!: ISBN 0590444530 (0-590-44453-0)
Softcover, Scholastic - Pancakes, Pancakes!: ISBN 0689822464 (0-689-82246-4)
Softcover, Simon & Schuster
- Pancakes, Pancakes!: ISBN 0689878338 (0-689-87833-8)
Pkt Encyc Wine Pby Hugh JohnsonISBN 0671230182 (0-671-23018-2)
Softcover, Simon & Schuster
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The Potato: How the Humble Spud Rescued the Western Worldby Larry ZuckermanISBN 0865475784 (0-86547-578-4)
Softcover, North Point Pr
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› Find signed collectible books: 'The Potato: How the Humble Spud Rescued the Western World'Book summary:During the 17th and 18th centuries, the potato was berated, feared, and loathed. It was blamed for everything from population explosions to population implosions, not to mention social upheaval and financial despair. Yet now, with the luxury of hindsight, Larry Zuckerman regards the potato as a saving grace for Western civilization, a crop that protected populations from starvation, encouraged self-sufficiency, and improved the lives of ordinary people. The potato's roller-coaster journey from dreary boiled peasant food into the most widely consumed vegetable on the planet is chronicled in this refreshing history lesson. The Potato goes way beyond the usual scope of spud history, which commonly focuses on the Irish Potato Famine of the 1840s. Although this disaster is a key event in the book, the potato's broader influence in the Western world was far more complex--changing the shape of agrarian societies, triggering world emigration, and even influencing social-welfare reforms. Snippets from journals, newspaper editorials, and government documents make this a convincing and fascinating glimpse of four centuries' worth of a vegetable to which we normally wouldn't give a second thought. --Naomi Gesinger [via]
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Roald Dahl's Revolting Recipesby Roald Dahl, Quentin BlakeISBN 0670858366 (0-670-85836-6)
Hardcover, Penguin Group USA
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The Savory Wayby Deborah MadisonISBN 0767901665 (0-7679-0166-5)
Softcover, Bantam Dell Pub Group
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The Savory Way: 125 Great Recipes on an Easy-To-Use Easelby Deborah MadisonISBN 0811816192 (0-8118-1619-2)
Hardcover, Chronicle Books Llc
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› Find signed collectible books: 'The Savory Way: 125 Great Recipes on an Easy-To-Use Easel'Book summary:Culled from the award-winning cookbook, these 125 recipes for robust and delicious vegetarian dishes are now available in a convenient new format: the Recipeasel. Cleverly designed to stand on its own and free the chef's hands for more important tasks, this sturdy companion is a must-have for any health-minded cook. Deborah Madison has made landmark contributions to vegetarian cuisine, and this unique collection reflects her years of masterful creativity in the kitchen. [via]
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Secrets of Saffron: The Vagabond Life of the World's Most Seductive Spiceby Pat WillardISBN 0807050091 (0-8070-5009-1)
Softcover, Beacon Pr
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The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theoryby Carol J. AdamsISBN 0826411843 (0-8264-1184-3)
Softcover, Continuum Intl Pub Group
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› Find signed collectible books: 'The Sexual Politics of Meat: A Feminis- Vegetarian Critical Theory'Book summary:In just over a year, the book with the strange title--and even strager ideas, some would say--has become the classic articulation of the hidden connections between meat eating and patriarchy, between vegetarianism and feminism. Now in paperback and widely available to readers everywhere, The Sexual Politics of Meat will have an even larger impact on the American public. [via]
More editions of The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory:
- The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory: ISBN 0826405134 (0-8264-0513-4)
Softcover, Continuum Intl Pub Group - The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory: ISBN 0826404553 (0-8264-0455-3)
Hardcover, Continuum Intl Pub Group - The Sexual Politics of Meat: A Feminis- Vegetarian Critical Theory: ISBN 0826411843 (0-8264-1184-3)
Softcover, Continuum Intl Pub Group
- The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory: ISBN 0826405134 (0-8264-0513-4)
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Shoal of Time a History of the Hawaiian Islandsby Gavan DawsISBN 0824803248 (0-8248-0324-8)
Softcover, Univ of Hawaii Pr
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› Find signed collectible books: 'Shoal of Time a History of the Hawaiian Islands'Book summary:Gavan Daws' remarkable achievement is to free Hawaiian history from the dust of antiquity. Based on years of work in the documentary sources, Shoal of Time emerges as the most readable of all Hawaiian histories.
Starting with the Western discovery of the islands in 1778--on through the days of the whalers, the missionary period, the plantation era with its vast numbers of Oriental immigrants, to the fall of the Hawaiian monarchy, annexation by the United States, and the long, slow move to statehood--the characters and events of Hawaii's past shine with new vitality and immediacy. [via]
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The Spice And Herb Bibleby Ian Hemphill, Kate HemphillISBN 0778801462 (0-7788-0146-2)
Softcover, Robert Rose Inc
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The Spice and Herb Bible: A Cook's Guideby Ian HemphillISBN 0778800423 (0-7788-0042-3)
Softcover, Firefly Books Ltd
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Steak Lover's Cookbookby William RiceISBN 0761100806 (0-7611-0080-6)
Softcover, Workman Pub Co
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The Tuscan Yearby Elizabeth RomerISBN 0689115687 (0-689-11568-7)
Hardcover, Simon & Schuster
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The Tuscan Year: Life and Food in an Italian Valleyby Elizabeth RomerISBN 0865473870 (0-86547-387-0)
Softcover, North Point Pr
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Typhoid Mary: An Urban Historicalby Anthony BourdainISBN 0756779561 (0-7567-7956-1)
Hardcover, Diane Pub Co
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The Ultimate Ice Cream Book: Over 500 Ice Creams, Sorbets, Granitas, Drinks, and Moreby Bruce WeinsteinISBN 0688161499 (0-688-16149-9)
Softcover, William Morrow & Co
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Vegetarianby Williams-Sonoma, Allan RosenbergISBN 0848730577 (0-8487-3057-7)
Hardcover, Oxmoor House
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Vegetarian 5-Ingredient: 250 Simple Recipes and Dozens of Healthy Menus for Eating Well Every Dayby Nava AtlasISBN 076790690X (0-7679-0690-X)
Softcover, Bantam Dell Pub Group
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› Find signed collectible books: 'Vegetarian 5-Ingredient: 250 Simple Recipes and Dozens of Healthy Menus for Eating Well Every Day'Book summary:If you don't get home until six or later and still need to get dinner on the table, this is the book for you. The Vegetarian 5-Ingredient Gourmet pares down ingredients to their simplest and most flavorful form. "Keeping things simple takes the frantic quality--and pressure--out of preparing a meal," says author Nava Atlas. "Simplifying helps you to slow down and enjoy the process of cooking."
Atlas devotes a whole chapter to tofu and soy products, including seitan and packaged products like soy "hot dogs" and "sausage." She also has a chapter on "Rudimentary Wraps," which includes recipes for Avocado and Ricotta Soft Tacos, Goat Cheese and Red Pepper Wraps, and the ever popular Black Bean Burrito (spice them with green chiles). Pasta is a quick and easy favorite. Keep jarred sauce on hand and you have the beginnings of Pasta with Triple Red Sauce or Pasta with Olive Sauce. Serve veggie burgers on whole-grain buns with a side of Creamy Coleslaw or Baked Barbecued Tofu and Potato Kebabs for an easy weeknight meal. Or try Asian Sesame-Soy Noodles paired with Broccoli and Tofu in Peanut Sauce.
Every recipe includes a nutritional breakdown including calories, fat, protein, carbohydrates, cholesterol, and sodium. Nearly every recipe has suggestions for what to pair the dish with and on what page to find it. This is an especially handy cookbook for time-crunched families. The food is easy, quick, healthy, and doesn't require great concentration to prepare. --Dana Van Nest [via]
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Vegetarian Suppers from Deborah Madison's Kitchenby Deborah MadisonISBN 0767916271 (0-7679-1627-1)
Hardcover, Bantam Dell Pub Group
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Vegetarian Table : North Africaby Kitty Morse, Deborah JonesISBN 0811806944 (0-8118-0694-4)
Hardcover, Chronicle Books LLC
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Weber's Big Book of Grilling : 350 All New Recipesby Jamie Purviance, Sandra McCrae, Tim Turner, Al RokerISBN 0811831973 (0-8118-3197-3)
Softcover, Chronicle Books LLC
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Williams-Sonoma Kitchen Companion: The A to Z Everyday Cooking, Equipment, and Ingredientsby Mary Goodbody, Carolyn Miller, Thy Tran, Chuck Williams, Alice HarthISBN 0737020512 (0-7370-2051-2)
Softcover, Warner Books Inc
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- Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment & Ingredients: ISBN 0848726081 (0-8487-2608-1)
Softcover, Leisure Arts - Williams-Sonoma Kitchen Companion: The A to Z Everyday Cooking, Equipment, and Ingredients: ISBN 0737020512 (0-7370-2051-2)
Softcover, Warner Books Inc
- Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment & Ingredients: ISBN 0848726081 (0-8487-2608-1)
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