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.
  • The Gourmet Cookbook: More Than 1000 Recipes
    The Gourmet Cookbook
    More Than 1000 Recipes
    Hardcover      ISBN: 0618374086

    For the past six decades, Gourmet magazine has shaped the tastes of America, publishing the best work of the foremost names in the world of food. To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results.
    This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes
    * 102 hors d'oeuvres, dips, chips, pates, and first courses * exciting vegetable dishes -- more than 120 in all -- using everything from artichokes to yuca * versatile recipes for every available kind of seafood, with many suggested substitutes * hundreds of simple but exceptional dinners * festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake * definitive versions of all the classics, from Chicken Kiev to Crcme Brulee and from Bouillabaisse to Pad Thai * more than 50 pastas and risottos, from quick everyday meals to party dishes * scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza * a wealth of sauces and salsas, to transform ordinary meals into spectacular ones * more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published
    With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants one-of-a-kind recipes and spectacular results every time."

    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.

    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.
    Diet for a Small Planet (20th Anniversary Edition): The Book That Started a Revolution in the Way Americans Eat
    Diet for a Small Planet (20th Anniversary Edition)
    The Book That Started a Revolution in the Way Americans Eat
    Paperback      ISBN: 0345321200
    The book that started a revolution in the way Americans eat

    The extraordinary book that taught America the social and personal significance of a new way of eating is still a complete guide for eating well in the twenty-first century.

    Sharing her personal evolution and how this groundbreaking book changed her own life, world-renowned food expert Frances Moore Lapp offers an all-new, even more fascinating philosophy on changing yourself--and the world--by changing the way you eat.

    The Diet for a Small Planet features:
    - simple rules for a healthy diet
    - streamlined, easy-to-use format
    - food combinations that make delicious, protein-rich meals without meat
    - indispensable kitchen hints--a comprehensive reference guide for planning and preparing meals and snacks
    - hundreds of wonderful recipes
    The Totally Garlic Cookbook
    The Totally Garlic Cookbook
    Paperback      ISBN: 0890877254

    Filled with recipes for breads, broths, and bold dishes such as Garlic Herb Focaccia, Pork Roast with Garlic and Sage, and Roasted Garlic Mashed Potatoes, garlic takes center stage in this handy pocket-size book featuring the world's favorite seasoning.

    Festivals, Family, and Food: A Guide to Multi-Cultural Celebration
    Festivals, Family, and Food
    A Guide to Multi-Cultural Celebration
    Paperback      ISBN: 095070623x

    Over 175,000 copies sold This family favourite is a unique, well loved source of stories, recipes, things to make, activities, poems, songs and festivals.

    Each festival such as Christmas, Candlemas and Martinmas has its own, well-illustrated chapter. There are also sections on Birthdays, Rainy Days, Convalescence and a birthday Calendar. The perfect present for a family, it explores the numerous festivals that children love celebrating.

    Flavored Oils: 50 Recipes for Cooking With Infused Oils
    Flavored Oils
    50 Recipes for Cooking With Infused Oils
    Paperback      ISBN: 081180898x

    This elegant and practical cookbook reveals how oils enhanced with the essence of herbs, spices, fruits, and vegetables captured at their peak can add an aromatic, gourmet touch to practically any dish. Low in saturated fats and easy to use, flavored oils make healthful alternatives to mayonnaises and sauces in everything from marinades and vinaigrettes to appetizers and entrees. Written by Michael Chiarello, renowned chef and creator of a popular line of infused oils, Flavored Oils presents a dazzling array of tempting recipes, from a heady Rosemary and Roasted Lemon Marinade to a delicate Beet Salad with Tarragon and Orange Oil to a savory Pork Tenderloin with Molasses, Bacon, and Porcini Vinaigrette. Brimming with inventive ideas and lavishly illustrated with full-color photographs, this unique volume makes a welcome companion for the home cook, as well as a lovely gift.

    The Juicing Book
    The Juicing Book
    Paperback      ISBN: 089529253x

    Complete guide to using juices to maximize health and vitality. Offers up-to-date information on the value of juices in relation to the body's needs. Included are comprehensive charts, delicious recipes and instructions on using various juicing equipment.