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.

    How to Cook Everything: Simple Recipes for Great Food
    How to Cook Everything
    Simple Recipes for Great Food
    Hardcover      ISBN: 0028610105

    Mark Bittman shows you how to prepare great food for all occasions using simple techniques, fresh ingredients, and basic kitchen equipment.

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

    This family favorite 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 illustrated chapter. Also included are sections on birthdays, rainy days, convalescence, and a birthday Calendar.

    The perfect present and fun for the whole family, it explores the numerous festivals that children love to celebrate.
    The Way to Cook: A Cookbook
    The Way to Cook
    A Cookbook
    Paperback      ISBN: 0679747656

    In her most creative and instructive cookbook, Julia Child distills a lifetime of cooking into 800 recipes emphasizing lightness, freshness, and simplicity. Chapters are structured around master recipes, followed by innumerable variations that are easily made once the basics are understood. For example, make Julia's simple but impeccably prepared saut of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Proven ale, Chicken Pip rade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and you'll soon be including Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese on your menu. Here home cooks will find a treasure trove of poultry and fish recipes, as well as a vast array of fresh vegetables prepared in new ways, along with bread doughs and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on a cake, there are more than 600 color photographs to entice and instruct you along the way. A brilliant, inspiring, one-of-a-kind, book from the incomparable Julia Child, The Way to Cook is a testament to the satisfactions of good home cooking.

    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

    Risotto: More Than 100 Recipes for the Classic Rice Disk of Northern Italy
    Risotto
    More Than 100 Recipes for the Classic Rice Disk of Northern Italy
    Paperback      ISBN: 0020303955

    "Judith Barrett and Norma Wasserman have written a beautiful book on risotto. It] . . . is not just a recipe book but a piece of man's history."
    --Arrigo Cipriani

    "Delectable."
    --Booklist

    "For the rice lover . . . this well-crafted book is a unique source."
    --Chicago Tribune

    Risotto is the hottest development in Italian cooking since pasta, and Risotto is the definitive book on this classic rice dish from Northern Italy. Risotto contains more than120 authentic risotto recipes, many of which can be made in thirty minutes or less witha minimum of preparation.

    Here is just a sampling of the many delicious risotto variations you'll find:
    * Scallops, Shrimp, and Mushrooms
    * Lamb with Egg and Lemon Sauce
    * Turkey, Red Peppers, and Tomatoes
    * Prosciutto, Chicory, and Fontina
    * Monkfish in Tomato Basil Cream
    * Chicken with Olives
    * Mussels in White Wine
    * Sausage, Artichoke, and Peas
    * Fresh Tuna and Curry
    * Veal in White Cream Sauce

    In addition to these mouthwatering recipes, Risotto also contains informative chapters on risotto ingredients and preparation methods. For the rice and risotto lover, Risotto is an incomparable kitchen companion.
    Miami Spice: The New Florida Cuisine
    Miami Spice
    The New Florida Cuisine
    Paperback      ISBN: 1563053462

    The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen, an award-winning food writer, shares the best of it in Miami Spice. With 200 recipes and firsthand reports from around the state, Miami Spice captures the irresistible convergence of Latin, Caribbean, and Cuban influences with Florida's cornucopia of stone crabs, snapper, plantains, star fruit, and other exotic native ingredients (most of which can be found today in supermarkets around the country).

    Main selection of the Book-of-the-Month Club's HomeStyle Books. Winner of a 1993 IACP/Julia Child Cookbook Award.
    The Food of Italy
    The Food of Italy
    Paperback      ISBN: 0679738967

    In this thoroughly comprehensive, utterly captivating culinary guidebook, acclaimed food writer Waverley Root traverses Italy from Lombardy to Sicily, and across 3,000 years of invasions. An exhaustive catalog of the country's gastronomic legacy, The Food of Italy explains the regional delicacies, the traditions, and the history that define the way Italians eat.

    From the legally enforced frugality of the Renaissance table to the enduring Saracen luxury of Sicilian desserts, from the lasagna of Bologna to the saltimbocca of Rome, Root explores the secrets and customs of a cuisine so nuanced that even the basic ragu Bolognese has some two hundred variations.

    A culinary adventurer who made his mark decades before Anthony Bourdain appeared on the scene, Root shares the stories of an elephant forced to spend the winter of 1551 in the South Tyrol and the dishes named after him, the proper way to bottle Chianti, and the mysteries surrounding the origin of tortellini. Essential reading for travelers--of the armchair and ticketed variety, alike--The Food of Italy, which features decorative maps (that may not be legible for all readers) and illustrations, brings the subtleties of the Italian palate into any home.