First published in 1983, The California Seafood Cookbook has sold 128,000 copies--and counting This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half the featured species are found in Gulf, Pacific, and Atlantic waters, and each recipe suggests appropriate alternative fish and shellfish from other regions.
Pork chops are in And no one knows more about them than Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These 60 mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles--batter and fry, marinate and grill, simmer and braise--this cookbook is a vital addition to any kitchen where meat's what's for dinner.
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, p t s, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft.
Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience "became a fascination that transformed into a quest" to understand the larger world of food preservation, called charcuterie, once a critical factor in human survival. He wondered why its methods and preparations, which used to keep communities alive and allowed for long-distance exploration, had been almost forgotten. Along the way he met Brian Polcyn, who had been surrounded with traditional and modern charcuterie since childhood. "My Polish grandma made kielbasa every Christmas and Easter," he told Ruhlman. At the time, Polcyn was teaching butchery at Schoolcraft College outside Detroit.
Ruhlman and Polcyn teamed up to share their passion for cured meats with a wider audience. The rest is culinary history. Charcuterie: Revised and Updated is organized into chapters on key practices: salt-cured meats like pancetta, dry-cured meats like salami and chorizo, forcemeats including p t s and terrines, and smoked meats and fish. Readers will find all the classic recipes: duck confit, sausages, prosciutto, bacon, p t de campagne, and knackwurst, among others. Ruhlman and Polcyn also expand on traditional mainstays, offering recipes for hot- and cold-smoked salmon; shrimp, lobster, and leek sausage; and grilled vegetable terrine. All these techniques make for a stunning addition to a contemporary menu.
Thoroughly instructive and fully illustrated, this updated edition includes seventy-five detailed line drawings that guide the reader through all the techniques. With new recipes and revised sections to reflect the best equipment available today, Charcuterie: Revised and Updated remains the undisputed authority on charcuterie.
Irresistibly tempting, burgers may sometimes be perceived as the all-too-common fast-food-takeaway meal, with its simple principle: a cut bun with meat and some more ingredients inside. Yet a great burger is more than the sum of its parts, and it can easily transform into a gourmet treat. Burgers lend themselves to an endless variety of combination of ingredients, be they vegetables, cheese, dressing, or meat. This book offers more than 50 recipes for burgers, bagels, and hot dogs—from the classic cheeseburger to the deliciously spicy Thai burger with shrimp, the bagel with oil-marinated sardines, and some sweet treats. Learn how to bake your own buns and, last but not least, what side dishes and dips should accompany each type of burger.
In a Nutshell is organized to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts, and Family Style. Omnivores, vegetarians, and vegans alike will delight in dishes both simple and complex, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani. Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a happy-hour snack.
The sea is a treasure chest filed with the planet's most delicious, nutritious, and healthful foods. For those eager to make the most of this bounty, this "Connoisseur's Guide" not only provides essential advice on how to buy and store seafood, it offers easy-to-follow cooking techniques and delectable recipes, from simple soups, pates, and mousses to light lunches, easy family suppers, and sophisticated party fare. And these sumptuous dishes can be enjoyed guiltlessly, since the author has thoughtfully supplied a comprehensive guide to the world's sustainable fish and seafood.
new book with slight exterior damage; peeling label on back
Delicious and satisfying Paleo diet friendly slow cooker recipes that everyone can enjoy.
Enjoy old standards and new classics with this very topical collection of slow cooker recipes. They've been refined to meet the needs of people who subscribe to the Paleo or Primal lifestyle. The Paleo diet is currently one of the most popular diets being followed today and has been embraced by nearly 1.5 million people in North America. The recipes don't contain any grains or legumes (therefore making all of them gluten-free), no refined sugars, no refined oils or processed ingredients -- the basic principles of the diet.
Slow cookers are hugely popular because they're so convenient and the results so delicious -- all the recipes in this book pay very close attention to Paleo guidelines while also recognizing that there's a wide variety of reasons that people choose to eat Paleo that go beyond weight loss. So there's room to be flexible depending on your personal requirements and expectations of the diet.
It's all here: from great family food to more sophisticated recipes for entertaining, not to mention luscious desserts:
- Starters and Snacks Eggplant Caviar, Country Terrine, Swedish Meatballs, Braised Tomato Topping
- Soups Shrimp Bisque, Double Tomato Soup with Arugula-Walnut Pesto
- Poultry Chicken Provencal, Texas-Style Chicken Stew, Tomato-Braised Turkey Breast
- Fish and Seafood Braised Swordfish, Caribbean Pepper Pot, Florida Fish Chowder
- Beef and Veal Short Ribs in Rich Mushroom Gravy, Meatball Goulash, Mom's Sunday Pot Roast
- Pork and Lamb Ancho-Embraced Pork with Tomatillos, Pork Columbo, Irish Stew
- Meatless Mains Louisiana Ratatouille, Cumin Beets, Braised Red Cabbage, Onion-Braised Potatoes with Spinach
- Desserts The Ultimate Baked Apples, Peruvian Cream.
Now even people who follow the Paleo lifestyle can enjoy easy delectable meals that reflect an outstanding variety of fresh flavors, cuisines and textures.
This series of stripped-down pictorials worth a thousand words is the missing link between elementally vague text-based cookbooks and video instruction you can't slow down enough or take into the kitchen. Elegant design you can't help but devour. Highly recommended for all experience levels.
--Library Journal (starred review)
Cooking fish and seafood is not the place to make mistakes. Inferior taste, a waste of expensive ingredients and even contamination can be the consequence. Seafood Basics ensures the best results. Step-by-step photographs demonstrate how to prepare fish and seafood using chef's skills. Tutorials demonstrate basic techniques, such as filleting a cooked round fish and butterflying shrimp, and concise instructions remind cooks of the do's and don'ts of handling fish and seafood.
Seafood Basics is divided into eight chapters:
- Raw and Cured
- Soups and Stews
- Whole Fish
- Fast Fish
- Baked and Shallow-fried Fish
- Seafood Starters
- Seafood Main Courses.
The 86 original recipes include Tuna Carpaccio, Bouillabaisse, Crab Bisque, Moroccan Fish Tagine, Louisiana Seafood Gumbo, Saltencrusted Sea Bass, Sole with Beurre Noisette, Razor Clams in Garlic, Quick Monkfish Curry, Maryland Crab Cakes, Lobster with Cayenne, Stuffed Baked Squid and Spanish Seafood Paella.
Cooks with experience will enjoy these imaginative recipes, while those intimidated by cooking fish and seafood will discover that with a few basic skills, seafood can be a tasty regular on the menu.