Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display. Genuine Pizza is Schwartz's vibrantly illustrated guidebook for creating unforgettable pies at home. His cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them. First providing a clear and simple view of the fundamentals--with detailed step-by-step methods for making the best pizza doughs--Schwartz then empowers home cooks to mix and match ingredients, playing with different sauces, cheeses, meats, vegetables, and more, to build pies both classic and innovative. Pizza is just the beginning--it's a jumping off point to colorful, delicious meals.
Russell lovingly reproduces true Venetian recipes with authentic ingredients very different from the globalized tourist fare in the city's restaurants. The book is structured by season highlighting the ever-changing produce available in Venice's buzzing market stalls throughout the year. Included are Venetian favorites such as asparagus with Parmesan and anchovy butter, butternut risotto, arancini, rabbit cacciatore, warm duck salad with walnuts and beets, scallops with lemon and peppermint, and warm octopus salad.
Russell also affords a rare and intimate glimpse into Venice: its hidden architectural gems, secret places, embedded history, the color and energy of daily life and the characters that make this city so enchanting
'Evergreen' symbolizes something that will last for years and never goes out of fashion. More and more people are focusing on eating green in their daily lives and Mikkel introduces vegetable recipes to inspire. What makes vegetables exciting is that they really change character and taste according to the seasons. In summer a carrot should be pulled from the ground, lightly rinsed and eaten as it is - completely spicy, tender, crisp and juicy. While in late Autumn, when it has been in the ground for a long while enduring weather and wind, and has become big, coarse but sweet in taste, it should be used in a delicious soup, pur e or baked to enhance the wonderful sweetness it has developed. Photographed by Anders Schoennemann as the seasons have move on and new vegetables become ready to harvest, the daylight changes as the long, bright summer evenings became clear autumn days. They enjoyed the most beautiful sunrises, the tranquility of frosty ice-cold mornings, and often the day's first meal was cooked over fire. Mikkel has managed to make easy, tasty and beautiful vegetable dishes that will make the most carnivorous to appreciate a green meal.
--Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur caf in New York's Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic--one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Caf du Monde in New Orleans, as potent as Proust's madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.
The Geeky Chef is back with even more delicious, real-life recipes from your favorite sci-fi and fantasy books, movies, TV shows, and video games. Discover the foods you've always wanted to taste from realms like The Lord of the Rings and Harry Potter to The Legend of Zelda, Firefly, Minecraft, Final Fantasy, and more.
In the Geeky Chef Strikes Back, author Cassandra Reeder has imagined the delicious foods in these faraway worlds and created recipes that are sure to transport you to galaxies far, far way. So if you've found yourself craving Pumpkin Juice from Harry Potter, Lingonberry Pancakes from The Big Lebowski, Norma's Cherry Pie from Twin Peaks, Wife Soup from Firefly, or the White Dragon Noodles from Blade Runner, then look no further.
With easy step-by-step instructions and fun theme photos, these creative recipes are perfect for your next big viewing party or your standing reservation for a party of one. Fantasy foods are fantasy no longer
The James Beard Award-winning, #1 New York Times bestselling author, chef, and healthy living expert gives his fans what they have been clamoring for--a beautiful cookbook featuring more than 250 flavorful, mostly plant-based recipes for eating well every day.
Over the last decade, Americans have become increasingly aware of the health benefits of eating whole foods. But while we're all looking to reduce our reliance on processed foods and eat fewer animal products, one thing has been missing: a cookbook that makes it easy and affordable (not to mention, delicious) to live a plant-based lifestyle.
Enter celebrity chef and health crusader Rocco Dispirito. He knows firsthand that a plant-based diet can deliver real results for weight loss and overall health, and he's on a mission to make healthy eating accessible to everyone once and for all. In Rocco's Healthy and Delicious, he offers more than 250 recipes featuring wholesome dishes that use fresh, local, organic ingredients.
In Rocco's Healthy and Delicious, readers will find simple, everyday recipes for meals, snacks, desserts, smoothies and more. Start your day with Pomegranate Chia Oatmeal or a Strawberry Pistachio Breakfast Bar. Power up with a Chopped Salad with Avocado Crema or Coconut Cilantro Chicken Soup. Feast over Cauliflower Rice Risotto or Thai Curry Veggie Burgers. Indulge in Coconut Macaroons and No Bake Chocolate Chip Cookies. All of these recipes are plant-based, and most importantly: delicious.
With beautiful photography, no-nonsense nutritional guidance, a pantry overview, and more, Rocco offers a real-life guide to eating real food.