Fans of Yotam Ottolenghi's Plenty and Jerusalem will be thrilled with the exciting new spice profiles in these 75 recipes. This book brings the world's exotic spices to your home kitchen to breath new life into favorite, familiar, and traditional dishes with wonderful new flavors. Transform a grilled ribeye steak using an Arabic baharat spice blend; add drama to your carrot cake using Kashmiri garam masala. Spices add gratifying dimension to foods, and while the spice blends come from around the world, these recipes are friendly and familiar.
The only cookbook for the break-out best-selling new pan for making the popular sphere-shaped filled pancakes from Denmark. The Ebelskiver pans are sold at Amazon, Walmart, Target and Sur La Table. In the last year this book has sold 75,000 copies at WS stores exclusively.Ebelskivers offers 40 mouthwatering recipes for the Danish-style pancakes, ranging from traditional to whimsical and everything in between. This book includes everything you need to know to make and fill these treats, plus step-by-step photographs and recipes for sauces, toppings, and glazes. Originally from Denmark, ebelskivers (pronounced "able-skeevers") are snacks or desserts traditionally served during holidays and at celebrations. Today, cooks offer these puffy, sphere-shaped pancakes with a wide range of sweet and savory toppings and fillings, varying them in countless creative ways. Making ebelskivers requires little more than ingredients you probably already have on hand--milk, eggs, flour--and a special seven-welled pan that forms the pancakes' unique shape. Everything you need to know about making these treats is here: from mixing the batter; to cooking and filling the pancakes; to tips for creating perfect ebelskivers every time. Filled with luscious photographs and more than forty tempting recipes, this book will provide endless inspiration for any occasion. Served any time of day, these delicious recipes will change the way you look at pancakes forever
Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time.Rick Bayless has been acclaimed widely as America's foremost proponent of Mexico's thrillingly diverse cuisine. In this companion book to his 26-part Public Television series, he takes us, with boyish enthusiasm, through Mexican markets, street stalls and home kitchens to bring us the great dishes of Mexico, one "plate" at a time. And each "plate" Rick presents here is a Mexican classic. Take guacamole, for instance. After teaching us the essentials for a perfect, classic guacamole, Rick shows how to spin contemporary interpretations, like his Roasted Poblano Guacamole with garlic and parsley. Rick's cuisine is always lively, but rooted in strong traditions. Always the teacher, Rick begins each "plate" with some never-before-found features: traditional benchmarks (Rick's idea of the best guacamole), when to think of the recipes (weeknight dinners or casual party food), and advice for American cooks (Rick's insight into the ingredients that make the dish). He rounds out each "plate" with suggestions for working ahead. To complete the journey into the Mexican mindset, Rick, with help from his testers, ends each "plate" with a question-and-answer section detailing just about everything a home cook might want to know: What are the best cuts of beef for grilled tacos? The best cheeses for quesadillas? Is one grill better than another? Rick draws from his years of living in Mexico, pulling us into the Mexican kitchen, to teach us how to create authentic Mexican dishes in our American kitchens. Rick is an Indiana Jones of the stove, a Julia Child of Mexican cuisine in black jeans and a T-shirt. Rick's goal: to enable folks all across the United States to create dishes that weave in the rich tapestry of Mexican flavor with ingredients that are widely available. He always provides ingredients that make the dish authentic, but he also delivers with the right substitute if an ingredient is hard to find. Experience food you can't wait to make in a new and user-friendly cookbook that contains the full range of dishes--Starters, Snacks and Light Meals; Soups, Stews and Sides; Entr es; Desserts and Drinks. Rick serves up such classic Mexican plates as Tomatillo-Braised Pork Loin, Quick-Fried Shrimp with Sweet Toasty Garlic, Chiles Rellenos, Cheesy Enchiladas Suizas, and Mexican Vanilla-Scented Flan. And for an exciting taste of the unexpected, try Rick's contemporary interpretations of the classics--Crispy Potato Sopes with Goat Cheese and Fresh Herbs, Grilled Salmon with Lemon-and-Thyme-Scented Salsa Veracruzana, Broiled Flank Steak with Tomato-Poblano Salsa and Rustic Cajeta Apple Tarts with Berry "Salsa." Food and friends, food and family. Good cooking, for Rick, is the unspoken animator of friends and family as they gather to share a meal. Rick's recipes lend themselves to weeknight family meals or celebrations. Take part in a tamalada, the tamal-making party before the party, or the ritual of a barbacoa, an earthy experience that Rick has made possible with a kettle grill in the backyard. 24 color photographs of finished dishes Photographs of Mexican location shots throughout
The recipes in Unichef have been culled from the world's finest international chefs, representing cuisines from around the globe. Assembled by Hilary Gumbel, each recipe is accompanied by the chef's personal story, a narrative about his or her relationship to food, their memories, cultural associations, and the moments that have shaped their passion for creative cooking. The goal of Unichef is to expose children and adults to the diverse foods, tastes, and culinary customs of the world around them. There is more to Unichef than the recipes, personal photographs and remembrances: with each book sold, proceeds generated will be donated by the author to The U.S. Fund for UNICEF. The United Nations Children's Fund (UNICEF) works in 190 countries and territories worldwide to save and improve the children's lives by providing health care and immunizations, clean water, sanitation, nutrition, education, emergency relief and more. The generosity of these chefs, who have donated their stories and culinary expertise to this cause, will be perpetuated by your purchase. When we cook with others, we create more than just a meal we generate love, community, and mutual understanding. This collection is sure to expand palettes, minds, and hearts, providing nourishment of all kinds for years to come. Contents and chefs included: Preface; Foreword; Hugh Acheson; Jos Andr s; Donatella Arpaia; Mario Batali; Paul Berglund; Daniel Boulud; Anthony Bourdain; Anne Burrell; David Chang; Leah Chase; Tom Colicchio; Cat Cora; Giada de Laurentiis; Todd English; Bobby Flay; Marcella & Giuliano Hazan; Ingrid Hoffmann; Emeril Lagasse; Mourad Lahlou; Padma Lakshmi; Edward Lee; Sandra Lee; Michael Mina; Marc Murphy; Jamie Oliver; Vitaly Paley; Cindy Pawlcyn; Wolfgang Puck; Eric Ripert; Marcus Samuelsson; Aar n S nchez; Suvir Saran; Michael Solomonov; Frank Stitt; Curtis Stone; Vikram Sunderam; Ming Tsai; Norman Van Aken; Alice Waters; Geoffrey Zakarian.
On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions of the Mediterranean.
In this gorgeously photographed book, Sortun shows readers how to use this philosophy of spice to create wonderful dishes in their own homes. She reveals how the artful use of spices and herbs rather than fat and cream is key to the full, rich flavors of Mediterranean cuisine -- and the way it leaves you feeling satisfied afterward. The book is organized by spice, detailing the ways certain spices complement one another and how they flavor other foods and creating in home cooks a kind of sense-memory that allows for a more intuitive use of spice in their own dishes. The more than one hundred tantalizing spice categories and recipes include:
- Beef Shish Kabobs with Sumac Onions and Parsley Butter
- Chickpea and Potato Terrine Stuffed with Pine Nuts, Spinach, Onion, and Tahini
- Crispy Lemon Chicken with Za'atar
- Golden Gazpacho with Condiments
- Fried Haloumi Cheese with Pear and Spiced Dates
Absolutely alive with spices and herbs, Ana Sortun's recipes will intrigue and inspire readers everywhere.
Wildly popular food blogger and critically acclaimed author of The Ancestral Table returns with over 200 weeknight-friendly recipes that taste so good, you'll finally throw out that emergency stack of takeout menus hiding in your kitchen drawerEven though we know full well that most restaurant foods are made using ingredients laden with chemicals and additives, most of us can't seem to shake the desire for even just a taste. Not to mention that nothing is easier than picking up takeout, hitting the drive-thru, or ordering delivery--but at what cost? Paleo Takeout: Restaurant Favorites Without the Junk delivers much healthier but equally satisfying alternatives, offering delectable recipes that mimic the flavors of our drive-thru and delivery favorites--Paleo style Russ Crandall teaches you step-by-step how to prepare meals in under an hour--leaving no sacrifice of taste or time. Our modern lives are hectic: We all face the challenge of creating meals at home that are as quick and flavorful as those from our neighborhood takeout restaurants. It's hard to beat the convenience of restaurant food, even when we know full well that it's seldom a healthy choice. In Paleo Takeout: Restaurant Favorites Without the Junk, celebrated author Russ Crandall re-creates everyone's favorite takeout meals, made in record time using wholesome ingredients, giving you all of the gratification and none of the regret Inspired by beloved restaurant experiences, Paleo Takeout features more than 200 recipes expertly culled from Chinese, Korean, Japanese, Thai, Vietnamese, Indian, Italian, Mexican, Greek, and American cuisines. Inside, you'll find everything from Chow Mein to Moo Shu Pork, and Thai Red Curry to Buffalo Wings, all with a focus of "fridge to face" in under an hour. Also featured is an indispensible meal-planning guide to help you put everything together for a doable, lasting approach to cooking and health. Paleo Takeout: Restaurant Favorites Without the Junk proves that eating right in a way that satisfies even the choosiest of healthy eaters is not only possible, but also a lot of fun
Bright flavors. Fresh and healthful. These are not words we typically associate with German cuisine. But this beautifully packaged cookbook is not quite traditional. Featuring 100 recipes for familiar food re-envisioned to reflect the way we eat now, German Cooking Now celebrates fresh vegetables, grains, herbs, and spices as obsessively as it does pork, pretzels, and beer. Chefs Jeremy and Jessica Nolen share recipes from their family table, inspired by their travels in Germany. Slow-braised meats, homemade pickles and preserves, hand-cut noodles, and vegetables every which way--the recipes in German Cooking Now are entirely true to their roots, yet utterly unique. More than 40 full-color photographs and creative recipes for every meal occasion will satisfy food lovers far and wide.
Presents recipes for both simple dishes and gourmet specialties that reflect traditional as well as modern Finnish cooking
An introduction to the world of edible insects, complete with recipes and color photographs.Includes an historical look at the use of edible insects in indigenous cultures. Provides information on where to obtain insects and how to store and prepare them. Includes over 60 gourmet recipes, complete with stunning color photographs. The most wholesome source of protein on earth cannot be found in any supermarket in the United States, but it can be found right in your backyard Insects have been a staple food of almost every indigenous culture, not only because of their delicious flavor but also because they provide a more complete protein than soy, meat, or fish, and are concentrated sources of calcium, niacin, magnesium, potassium, the B-vitamins, and many other nutrients. As the world heads for food shortages in the next century insects can help meet humanity's growing nutritional needs. Creepy Crawly Cuisine tells you everything you need to know to make insects a part of your diet. It includes an overview of the use of edible insects by indigenous cultures, information on where to obtain insects and how to store and prepare them, and over 60 gourmet recipes, complete with stunning color photographs, that let you take the cooking of insects to dazzling culinary heights. As practical as it is unique, Creepy Crawly Cuisine is the ideal gift for followers of the Diet for a Small Planet, adventurous epicures, and cooks who think they have seen it all.