Entertaining: Simple Recipes for Every Occasion edited by
Celia Brooks Brown (Ryland Peters & Small) There is something very
satisfying about being the host of a gathering and bringing people
together for great food and good company. But entertaining can be a daunting
experience for the beginner cook, and even the more practiced need inspiration
especially when time is short. Packed with simple recipes for everything
from brunch to dessert, Easy
Entertaining is all that readers need to cook up a storm. Some recipes:
There are also sections on Pasta, Rice, and Noodles and
Party Food and Drinks.
Editor Celia Brooks Brown, one of the talented
teacher-chefs at the famous Books for Cooks bookshop, brings together
recipes from well-known food writers:
Entertaining features an eclectic mix of basic recipes for aspiring
cooks new to entertaining; presented by famous chefs and food writers, the book
should be a welcomed addition to everyones shelf.
Culinary Schools 2004 by Peterson's (Thomson Petersons) If readers want to become part of the who's who among chefs and restaurant managers, getting good training is the first step. For nearly a decade, Peterson's has published respected, comprehensive, up-to-date information on degree and apprenticeship programs for prospective professionals in the culinary industry. With details on more than 500 programs. More
A Food and Wine Lovers' Journey by Jennifer Barry &
Robert Holmes, with text by Mimi Luebbermann (Ten Speed Press) is
the most visually satisfying book to come across my desk in a long time.
Three Californians art director Jennifer Barry, travel photographer Robert Holmes, and writer Mimi Luebbermann team up to produce a combination travel and food/wine extravaganza, which may be as useful in the kitchen as it is pretty on the coffee table. In Sonoma, we take a scenic, culinary journey through
Nestled within the lush landscape of
features 40 regional recipes contributed by
Souffles from the St. Francis Winery Kitchen
with Tapenade from the Sassafras Restaurant
Fromage Blanc Ice Cream from the Jintown Store
Also included are
profiles of local farms and establishments, such as Bellwether Farms, which
makes sheep and cow cheeses, Devoto Gardens, which produces 40 different kinds
of apples, and Hector's Bees, a one-man operation that supplies honey and wax
candles to area farmers' markets.
Appealing to cooks and travel enthusiasts alike, Sonoma
illuminates the extraordinary bounty this part of the country has to offer, an
inspirational keepsake to provide pleasure for years to come.
by Nigel Slater (Clarkson Potter) Nigel's book is not like
other cookery books, but if you read it and accept it's premise that most
cooking is instinctive, you will get great results from this book. Don't expect
it to be prescriptive down to the last pinch of salt - this is not Nigel's
style. But you will discover your own way of doing things, and develop the
confidence to go on and create your own dishes. If you decide to go through
life without cooking you are missing something very, very special. You are
losing out on one of the greatest pleasures you can have with your clothes
on. Nigel Slater
A chance comment spurred the heralded Observer columnist and wildly popular cookbook author Nigel Slater to write Appetite. A reader asked If you dont give me exact amounts in a recipe, then how will I know if it is right? Slater realized the reader had so little confidence in his own cooking that he didnt know what he liked unless he was told. Appetite is not about getting it right or wrong; it is about liking what you cook.
To help the everyday cook achieve culinary independence, Slater supplies the basics of relaxed, unpretentious, hearty cooking, written with his trademark humor and candor. Slater doesnt believe in replicating restaurant-style theatricality to impress guests -- he simply loves food, and his love is evident on every page.
Slater covers the philosophies of cooking, the basics to have on hand, and detailed descriptions of necessary equipment and ingredients. He tells you which wok to buy (the cheap one), and why it can pay to flirt with the fishmonger. There are sections on seasoning, a good long list of foods that pair well, and a large collection of recipes for soup, pasta, rice, vegetables, fish, meat, pastry and desserts. These are straightforward, easy-to-make dishes adapted for the North American cook -- every one a springboard to something new, different and delicious. And with full-color photography throughout the book, Appetite is a feast for the eyes as well as the palate.
& Drink in Britain: From the Stone Age to the 19th Century by C.
Anne Wilson (Academy Chicago) "Glimpses of how people
[in Britain] cooked and brewed, and of what they have been swallowing and
chewing since that land was first occupied, give a far more vivid view of our
past than can any lists of kings, queen, battles, and political parties."
-- Thus The Guardian spoke about this most unusual approach to
social history, in which C. Anne Wilson traces culinary practices and
preferences from our earliest prehistoric forbears all the way down to the
generation of the Industrial Revolution, and offers an extraordianary taste of
the times. This work of first-rate scholarship is enornously readable and
entertaining; its publication in the UK was greeted with wild enthusiasm, and
the author has prepared a new introduction and updated bibliography for this
first US edition.
American readers will become acquainted with the sources of many of our
current tastes and conventions. Discover "macrows," the prototype of
macaroni, and that "whales, porpoises and sturgeon were all royal
fish." Meringue, to the Elizabethans, was a "dishful of snow,"
and rather difficult to whip up before the advent of the fork in the late 17th
century. Before the Reformation, all buns were "hot cross" in order to
"ward off evil spirits that might prevent the bread rising." Wilson
provides a tabletop perspective on class structure, religion, politics, and
social custom, generously seasoned with such culinary and cultural tidbits as
the importance of salt in English history, and the role of romance in England's
first taste of the wines of southernmost France.
Van Gogh's Table at the Auberge Ravoux: Recipes From the Artist's Last Home and Paintings of Cafe Life by Alexandra Leaf, Fred Leeman (Workman) At the Auberge Ravoux, in a tiny artists' village twenty miles from Paris, Postimpressionist painter Vincent van Gogh found a measure of peace in an otherwise ill-starred life. In what would be his last home, he enjoyed the camaraderie of fellow artists and an unparalleled burst of creativity.
The auberge still operates today as the Maison de Van Gogh. Very little has changed since Van Gogh first set down his bags more than a century ago, and visitors to the caf are treated to the same regional cuisine that he dined upon. Here is an intimate view into Van Gogh's world as stirring as sharing poulet and pommes sautees with the artist himself, and quite as delicious.
As an artist, Vincent van Gogh spent most of his life in cafes, hotels, and small inns. These establishments often became the subjects of his paintings, as did the people he met there, many now immortalized in portraits. In the caf he found a place of life in the shadow of this own isolation. And he found food, drink, and friendship.
Written by a culinary historian and the former chief curator of the Van Gogh Museum in Amsterdam, in cooperation with the Institut Van Gogh, Van Gogh's Table explores the artist's sojourn at the Auberge Ravoux and presents nearly fifty of its recipes. Old engravings and postcards, letters, and a selection of Van Gogh's paintings transport the reader back to the turn of the twentieth century.Here is an intimate view into Van Gogh's world, as stirring as sharing poulet and pommes sautes with the artist himself. Written by one of America's foremost culinary historians, with Dr. Fred Leeman, the former chief curator of the Van Gogh Museum in Amsterdam, and including an introduction by the auberge's proprietor, this unique cookbook/art book explores life in the artists' caf, with traditional recipes ranging from the hearty to the refined. Letters, engravings, postcards, and a selection of Van Gogh's paintings transport the reader to the turn of the century.
OLIVE OIL: From Tree to Table by Peggy Knickerbocker, Photographs by Laurie Smith, Foreword by Maggie Blyth Klein, ($19.95, paper, 167 pages, color photos, recipes, index, Chronicle Books ISBN: 0811813509)
Olive oil has always played an essential culinary role in the Mediterranean, where olives have been cultivated for thousands of years. Today, this healthful, versatile ingredient is a valued staple throughout the world. In Olive Oil, Peggy Knickerbocker and photographer Laurie Smith trace the birth and voyage of the "oil of the gods." They take us to the rustic orchards of Greece, Spain, Italy, North Africa, and California (a burgeoning olive-growing region in its own right), and introduce us to the fascinating process of harvesting the fruit and extracting the shimmering essence. Then they invite us to taste the exquisite results with a host of flavorful dishes.
Here are inspired recipes from the best of Mediterranean cuisines - everything from starters to sweets, and you cant go wrong with any of them. There is the ridiculously easy Orecchiete with Cauliflower and Pecorino, and the seasonal sensation of Fettuccine with Asparagus, Fava Beans, and Peas. Linguine with Gorgonzola Sauce is a culinary killer, and spring lamb -never tasted better than in Knickerbockers recipe for Butterflied Leg of Lamb Stuffed with Mint Gremolata. Her fish and poultry dishes are wonderful: a classic Roasted Chicken with Potatoes, Capers, and Endive or a tender Sea Bass in Parchment. Salads and vegetables take on a new life with Knickerbockers recipes.
Writing in an energetic and personal style, Knickerbocker says in her introduction, "I want all cooks, after reading this book, to become passionate about olive oil the way I have. I want them to know what to look for in olive oil and then to urge purveyors to be honest and experimental with what they stock. Only then can American food lovers have an increased access to olive oil that one day might reflect its abundance and variety in the Mediterranean." Smiths photographs explode with vibrancy and -her settings reflect the origins of these delectable foods that showcase the worlds best olive oils, bringing the world of Olive Oil to the readers doorstep.
Peggy Knickerbocker is a food and travel writer who lives in San Francisco. Her work has appeared in Savior, Food & Wine, Gourmet, House & Garden, Travel & Leisure, the New York Times, and the Los Angeles Times. Laurie Smiths photographs have appeared in Savior, Food & Wine, and Fine Cooking, and in two previous books, La Parilla and Bocaditos, both from Chronicle Books. Maggie Blyth Klein is the author of The Feast of the Olive and owner of, Olivetos, a favorite Mediterranean restaurant in the San Francisco Bay Area.
PARMIGIANO! New & Classic Recipes with Parmigiano-Reggiano Cheese by Pamela Sheldon Johns ($17.95, hardcover, 111 pages, index, color photos throughout, Ten Speed Press, ISBN: 0-89815-937-7)
Parmigiano-Reggiano is considered the king of Italian cheeses. It is savored alone or as an integral component to such beloved Italian dishes as risotto, pastas, soups and salads. So valued is the cheese that the 70-pound rounds are aged in high-security, temperature-controlled bank vaultsand yes, Parmigiano-Reggiano bank heists have happened. The cheese is cherished by Italians and is a mainstay of their diet, with only seven percent of the cheeses annual production set aside for export. Quality of the cheese is strictly monitored, and any cheese that falls short of the legislated standards is re-labeled as table cheese by Partnigiano-Reggiano inspectors.
In PARMIGIANO!, cookbook author and cooking teacher Pamela Sheldon Johns takes us to the heartland of Italy to the artisans dairies to see how each round of Parmigiano-Reggiallo is crafted. Detailing the history and geographical origins of the cheese, every step of the cheese making process, and how to store, age, buy and select it, Sheldon-Johns provides the first engaging, thorough, and practical guide to an age-old classic.
Parmigiano-Reggiano has many imitators, but no rivals. (Parmigiano is made in other countries, but has different flavors and texturesdue to variations in cows mild and processing standards.) Indeed, true Parmigiano-Reggiano can only come from Emilia-Romagna, the same region that gives the world Prosciutto di Parma and other fine Italian foodstuffs. In Parmigiano! each painstaking step in the cheesemaking process is chronicled by stunning color photographs; some 25 additional photos show the simple yet sophisticated dishes. PARMIGIANO!s 50 recipes explore the heartiness as well as the nuances of the cheese in seven chapters, including:
About the Author: Pamela Sheldon Johns is a cookbook author, a cooking instructor, and the food editor of Santa Barbara Magazine. She is also program director for the Avignonesi Wine and Food Workshop in Tuscany. Her first book, the Healthy Gourmet Cookbook was a Jangles Beard Cookbook Award nominee. She is currently working on several new cookbooks, including the forthcoming Williams-Sonoma Lifestyles: Vegetarian Cookbook. She travels to Italy frequently and writes about Lillian food and wines for many national food publications.
NEW RECIPES FROM QUILT COUNTRY: More Food and Folkways from the Amish & Mennonites by Marcia Adams ($30.00, hardcover, 294 pages, color photos throughout, index, Clarkson Potter, ISBN: 0-517-70562-1)
In their previous award-winning book Cooking from Quilt Country, Marcia Adams took readers on a memorable culinary odyssey through the rural Amish and Mennonite communities near her Indiana home. Readers and viewers of her public television series fell in love with the simple, satisfying, provincial American fare that is still an everyday pleasure on these country tables, and rediscovered many treasured recipes that have once again become family favorites.
Now, nearly ten years later, she heads back to Quilt Country, serving up a second helping of nostalgic recipes, as well as offering fascinating insights into the changes that are slowly making their way into the Amish way of life. Broadening her scope to include Amish communities across the United States and Canada, too, she has found that higher land prices have caused many Amish and Mennonites to look beyond their agrarian roots; some have moved to far-flung locales in search of cheaper farmland, while others have become entrepreneurs, working in closer proximity to their "English" neighbors. In both cases, outside influences have left indelible marks on the food they prepareoften with delicious results.
NEW RECIPES FROM QUILT COUNTRY celebrates Amish cooking today, with irresistible offerings from the school lunch bucket, the roadside stand, the harvest cellar, and more. The chapter Casseroles and Carry-Ins provides the perfect fare for casual get-togethers and potlucks, while Family Milestones suggests tempting treats for important occasions and celebrations, and Changing Times, Familiar Favorites illustrates some of the ways outside influences have found their way into the Amish kitchen. All of these dishes are sure to please family and friends and become classics on English tables, too.
HEALTHY CROCKERY COOKERY by Mable Hoffman ($15.00, paperback, 256 pages, H.P. Books, ISBN: 1557882908) enjoys an unsurpassed reputation for creating delicious, satisfying meals using the slow cooker. Now, this highly acclaimed New York Times best-selling author presents all new, healthy recipes full of slow cooked goodness while cutting down on calories and fat.
This enticing variety of recipes from appetizers to entrees to luscious desserts allows you to prepare a scrumptious meal without scrimping on taste or taking valuable time out of your busy schedule. Made with everyday ingredients, these dishes deliver extraordinary flavor while ensuring the best of health. And every recipe includes a comprehensive nutritional analysis.
Try just some of Mable Hoffmans irresistible offerings, such as Navajo Beef and Chile Stew, Taste of Acapulco Flank Steak, Touch of the Orient Chicken, Wild Rice with Portobello mushrooms, Pesto and Turkey Stuffed Pita Pockets, Garden of Eden Apples or Steamed Cranberry Pudding
Mable Hoffman is a professional home economist and director of Hoffman Food Consultants. The author of many cookbooks, including Crockery Cookery, California Flavors, and Appetizers and Small Meals, she is the recipient of four Tastemaker Awards.
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