Food and Cooking
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The Splendid Table
The Splendid Table
1st Edition    Hardcover      ISBN: 0688089631

Just when you thought you knew the best of Northern Italy, along comes Lynne RossettoKasper to introduce you to Emilia-Romagna, a fertile wedge between Milan, Venice, and Florence, as gastronomically important as any land in the world. The lush homeland of balsamic vinegar, Prosciutto di Parma, tortellini, and Parmigiano-Reggiano cheese, this is a region venerated by Italy's food cognoscenti. "Ask an Italian where to take only one meal in Italy, and, after recommending his mother's house, he will more than likely send you to EmiliaRomagna,"writes Kasper.

A cuisine at once voluptuous and refined, the dishes of Emilia-Romagna's kitchen are literally irresistible. just listen to the names"Little" Spring Soup from the 17th Century, His Eminence's Baked Penne, Modena Crumbling Cake. Then imagine sitting down to a dish of Hot Caramelized Pears with Prosciutto, a Risotto of Red Wine with Fresh Rosemary or a Pie of Polenta and Country Rag The first American book to present the food of this singular northern region, The Splendid Table is an Italian cookbook for the nineties. It will take you from Parma, Bologna, Modena, Ravenna, and Ferrara to tiny villages in the foothills of the Apennines, from Renaissance banquet halls to the simplest of farmhouses, offering history, folklore, and substantive cooking tips along the way.Among the things you will find are:
  • A 56-recipe pasta chapter including many never before seen in America. From fast and easy dishes such as Linguine with Braised Garlic and Balsamic Vinegar to a lasagne of chicken, pine nuts, and currants.
  • A veal Parmigiano like no other-Pan-Fried Veal Chops with Tomato Marsala Sauce, the whole finished with curls of Parmigiano Reggiano cheese.
  • An array of meatless or almost meatless recipes. Grilled vegetables with maccheroni; a
  • country dish of braised lentils with ribbons of pappardelle and crisp nubbins of pancetta; Tortellini of Artichokes and Mascarpone; or Fresh Tuna Adriatic Style.
  • Straight out of the Renaissance but perfect for today, a sumptuous tortellini pie, ideal for important dinners and holidays.
  • A salad of tart greens, Parmigiano-Reggiano cheese, and Prosciutto di Parma with a warm garlic and balsamic dressing and many other antipasto dishes.
  • Over thirty dessert recipes including Chestnut Ricotta Cheesecake and Torta Barozzi, a mysterious chocolate cake made at only one pastry shop in the entire region.
  • "A Guide to Ingredients" that shares the secrets of how to select, use, and store the very best balsamic vinegars, olive oils, porcini mushrooms, Prosciutto di Parma, mortadella, Parmigiano-Reggiano, coppa, fresh herbs, and much more.
  • Encounters with Lucrezia Borgia, Gioachino Rossini, Napoleon's Empress Marie Louise, Giuseppe Verdi, Arturo Toscanini, Carlo Bergonzi, Renata Tebaldi, and Luciano Pavarotti, all characters in the epic of Emilia-Romagna.
  • The Splendid Table is the Italian cookbook America has been waiting for a book firing our passion for Italian food while responding to our health concerns. It not only reveals Italy's best-kept culinary secret, the great cuisine of Emilia-Romagna, it is at the same time one of the most important teaching books of our era. Know it will become a good friend, well thumbed and lovingly stained over years of good cooking and good reading.
  • 24 pages of finished dishes in full color. 200 recipes with wine and menu suggestions.
  • Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking
    Anthony Bourdain's Les Halles Cookbook
    Strategies, Recipes, and Techniques of Classic Bistro Cooking
    Hardcover      ISBN: 158234180x

    Bestselling author, TV host, and chef Anthony Bourdain reveals the hearty, delicious recipes of Les Halles, the classic New York City French bistro where he got his start.

    Before stunning the world with his bestselling Kitchen Confidential, Anthony Bourdain, host of the celebrated TV shows Parts Unknown and No Reservations, spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado.

    Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right.

    As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.



    A Cook's Tour: Global Adventures in Extreme Cuisines
    A Cook's Tour
    Global Adventures in Extreme Cuisines
    Paperback      ISBN: 0060012781

    From the star of No Reservations, Anthony Bourdain's New York Times-bestselling chronicle of travelling the world in search the globe's greatest cuilnary adventures

    The only thing "gonzo gastronome" and internationally bestselling author Anthony Bourdain loves as much as cooking is traveling. Inspired by the question, "What would be the perfect meal?," Tony sets out on a quest for his culinary holy grail, and in the process turns the notion of "perfection" inside out. From California to Cambodia, A Cooks' Tour chronicles the unpredictable adventures of America's boldest and bravest chef.

    Fans of Bourdain will find much to love in revisting this classic culinary and travel memoir.

    Cooking With Daniel Boulud
    Cooking With Daniel Boulud
    1st Edition    Hardcover      ISBN: 0679404090

    A four-star chef offers his seasonal recipes, which have been adapted for making at home without expensive equipment, with simple instructions and a full market list of ingredients

    Dairy Hollow House Soup & Bread: A Country Inn Cookbook
    Dairy Hollow House Soup & Bread
    A Country Inn Cookbook
    Paperback      ISBN: 089480751x

    In every traveler's mind exists the perfect little out-of-the-way inn where the bread is always fresh-baked and the beds are downright heavenly. And where the soup is gratifying, gutsy, and downright gratifying.
    Since 1981, Crescent Dragonwagon-noted children's book author, cookbook writer, and innkeeper-has owned that perfect little inn: Dairy Hollow House in Eureka Springs, Arkansas.
    Distilling all her soup-making, bread-baking and salad-mixing wisdom into one book, Crescent Dragonwagon presents 200 of the recipes that have made her inn a many-time winner of the Uncle Ben's Best Inn of the Year Award. Here are the pedigreed soups: Winter Borscht . la Vielle Russe, Cuban Black Bean Soup. Soups with a twist: Fishysoisse, Gazpacho Rosa, New World Corn Chowder. Soups to warm you up: Deep December Cream of Root Soup. And soups to cool you down: Chilled Avocado Soup, Mexique Bay, Orange Blossom Special. Plus dozens of fabulous breads, from Slightly Fanatic Whole-Grain Dream Bread to Rosemary Foccacia Dairy Hollow, and salads, including Beet and Apple Salad on Mixed Greens. Selection of the Book-of-the-Month Club's HomeStyle Books and Better Homes & Gardens Family Book Service. Over 267,000 copies in print.

    In a Persian Kitchen: Favorite Recipes from the Near East
    In a Persian Kitchen
    Favorite Recipes from the Near East
    Paperback      ISBN: 0804816190
    Much more than just a Middle Eastern cookbook, In a Persian Kitchen offers a look at a rich culinary culture in delightful detail.

    With colorful notes that reflect her family's traditions, Maideh Mazda offers readers the possibility of creating the delicate flavors of Persian cuisine. Maideh prioritizes economy and availability of ingredients, while at the same time offering wholly authentic recipes for such delicacies as:
    • Pomegranate Sauce
    • Ashe Reshte, a hearty beef noodle and lentil soup scented with cinnamon
    • Ashe Torsh, a delicate dried fruit soup with cinnamon and mint
    • And many more...
    Notes on preparation and reflections on her experience of Persian food and eating customs growing up in a traditional Azerbijian household make this book "a pleasure to read" --The New York Times.
    The Tofu Book: The New American Cuisine
    The Tofu Book
    The New American Cuisine
    Paperback      ISBN: 0895294095

    Tofu has long been at the fringes of acceptability as a food in America. The America palate just wasn't ready to completely embrace it--that is, until now. With a clear-cut mandate by the American public for less fat-saturated foods, America's love affair with tofu has just begun. Those cute little tubs of white bean curd can now be found in almost every major supermarket chain in the United States along with tofu-based ice cream, tofu burger mix, tofu franks, and tofu pizza.

    Here, then, is the definitive book for people who want to use tofu in their everyday lives, but just don't know how. The Tofu Book: The New American Cuisine provides all the essential information you need to make tofu part of your balanced diet. Its highly illustrated text covers tofu's rich and celebrated past, explains why tofu is good for you, tells you how you to shop for and store tofu, and even how to make it at home. It also provides a wide range of recipes, including hundreds of delicious and nutritious ideas for breakfast, lunch, and dinner.

    Written by John Paino, founder and president of Nasoya Foods, and Lisa Messinger, health columnist and author, The Tofu Book is the only guide you and your family will need to make that all important move to the wonderful world of tofu.
    The Well-Fed Backpacker
    The Well-Fed Backpacker
    Paperback      ISBN: 0394738047

    Shows how to buy and prepare camping food in advance, cook outdoors, and forage for wild foods

    Ben & Jerry's Homemade Ice Cream & Dessert Book
    Ben & Jerry's Homemade Ice Cream & Dessert Book
    Paperback      ISBN: 0894803123

    With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend.

    Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station.

    But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods.
    Emeril's New New Orleans
    Emeril's New New Orleans
    Hardcover      ISBN: 0688112846

    Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking.

    Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings.