It is said that Cuban food reflects the Cuban spirit--a hearty appetite for the sweetness and richness of life, and a respect for tradition spiced with the spark of adventure. Here are enticing spiced fish and seafood dishes: sweet, creamy flans; savory paella; warm, hearty black beans and rice; and tropical rum drinks. You'll find almost 200 recipes for appetizers, soups, salads, breads, entrees, vegetables, desserts, and drinks that celebrate the colorful cuisine of Cuba, bringing its flavorful, tropical tastes to your table. Cuban cooking honors the melding of Spanish, Portuguese, and indigenous Cuban culinary traditions in dishes that have become uniquely Cuban. There are many recipes for authentic Cuban specialties, such as pasteles (spiced meat patties), tostones (fried green plantains), churros (fried dough with sugar), and refreshing batidos (fruit milkshakes), as well as gourmet-style recipes for the contemporary Caribbean dishes found in Cuban restaurants. Included too, is an invaluable guide to finding uniquely Cuban ingredients, such as plantain, yucca, malaga, and calabaza.A Taste of Cuba is flavorsome testimony to the ever-growing popularity of Cuban cuisine
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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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.
From PETA, the largest animal rights organization in the world, comes a repackaged collection of over 200 healthy and humane vegan recipes that cover everything from breakfast to dinner and beyond.The Compassionate Cook offers easy-to-make recipes that are tasty, healthy, and most importantly, humane. This collection covers breakfast, lunch and dinner, as well as snacks, appetizers and side dishes. These inventive and fun recipes will inspire readers to experiment with new dishes, cooking methods, and ingredients. With this special selection of recipes, mindful eaters can enjoy delicious food, satisfied with the knowledge that they are helping to protect animals.
From intimate get-togethers to large social events, tea is the perfect excuse for delightful parties of all kinds. Whether you're looking for traditional menus of teas and delicate accoutrements or you want to host a unique party filled with unforgettable personal touches, Country Tea Parties teems with creative, eminently doable ideas to fit any occasion. Fill your house with fragrant rose petals and invite some friends over to cozy up around a fresh warm pot.
These colorful dishes from the eastern shores of the Mediterranean make up an exciting selection of vegetarian recipes. Dips, soups, raw and cooked salads, main courses, and desserts are all easily achieved with readily available ingredients. Delectable dishes such as Squash Blossoms, Dolmades, Moussaka, and Exotic Fruit Salad add zest and variety to vegetarian fare.The author, herself a native of Greece, offers ideas for gluten- and dairy-free cooking as well as tips for the proper presentation and balance of Greek cuisine.
True Thai is one of those rare and important cookbooks where cuisine and culture meet. Food lovers will come away with layers of understanding, discovering the soul of a country where cuisine is a sacred art.
True Thai takes us from the jostling Bangkok streets and canals to countryside rice paddles and mango groves, from distant mountain villages to Thailand's stately Royal Palace, delivering True Thai taste in every sense of the word.
Victor Sodsook, a native Thai, chef/owner of Los Angeles's celebrated Siamese Princess restaurant, has written the authoritative Thai cookbook that American cooks have been waiting for. True Thai satisfies an increasing public interest in the seductive flavors of Thai cuisine, and a decreasing emphasis on high-fat, high-calorie red meats, eggs, and oils. The lively, easy-to-follow recipes are tailor-made for today's adventurous, aware cook.
Most of the tools and ingredients used in True Thai are probably already in your kitchen. And its wide-ranging glossary of ingredients will help you select the most flavorful spices and freshest produce, as well as the best brands of key Thai ingredients like coconut milk and fish sauce. Among True Thai's 250 recipes, you'll find the many Thai dishes that have already won over Americans, such as Crispy Sweet Rice Noodles (mee krob) and soothing, aromatic Chicken-Coconut Soup with Siamese Ginger and Lemon Grass (tom kha kai). Everything is here, from the deliciously spiced barbecued chickens found in Thai provinces to the elaborate and time honored cuisines served to Thailand's royal family, such as King Rama V's Fried Rice. Since Thailand teems with both fresh- and saltwater fish and shellfish, you'll find an abundance of healthful, provocative seafood dishes, such as Ayuthaya Haw Mok Talay, a scrumptious mousse of curried fish, shrimp, and crab, redolent with chili and coconut milk, grilled and served in fragrant banana leaves.
Surprisingly light preparations for meat include Fiery Grilled Beef Salad, a classic of Bangkok cafe cuisine, and mu kratiem phrik Thai, a simple stir-fry of pork medallions sizzling with garlic and black pepper. The Thai Vegetarian Cooking chapter is really a whole book unto itself, encompassing its own blend of curry pastes, soups, appetizers, entrees, and one-dish meals-all completely free of animal or fish products. The Thai Salads chapter showcases such recipes as Coconut, Lemon, and Ginger Salad or Grilled Lobster Salad with Green Mango that demonstrate the great variety and sensuousness of this branch of Thai cooking. Drinks and desserts include such ethereal treats as Rose-Petal Sorbet and the refreshingly herbaceous Lemon Grass Tea, wonderful either hot or cold. There's also a chapter that shows how to marry these newfound Thai tastes with classic American cooking, through such improvisations as Bangkok Burgers with Marinated, Grilled Onions and Spicy Thai Ketchup.
True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.
True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English.
Healthy food doesn't have to be boring In this cookbook, Lisa Turner adapts macrobiotic principles to the way we cook today, and turns healthy eating into a sensory delight. From Shrimp with Cilantro Walnut Pesto to Berry Peach Tart, you will find a wealth of creative recipes for every course of a mostly macro meal.
A professional pastry chef for twenty years, Janice Feuer has translated delicious, traditional American and French bakery and sweet favorites into healthier, sugar-free alternatives while maintaining the excellent taste, lightness, texture, and appearance one would expect in fine baked goods.
Everyday favorites to celebration specialties are included, from the classic American Beauty Apple Pie, Cranapplenut Muffins, and Cinnamon Swirl Raisin Bread to the rich, tempting Black Forest Torte, Stawberry Custard Cake, and Raspberry Cream Roll.
In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example:
-- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks
-- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast
-- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee
-- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace
-- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken
-- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto
-- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish
-- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles
-- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono
-- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles
-- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves
-- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb
-- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace
-- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads
-- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle
Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new " "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.