Both experienced and novice cooks will love this A-to-Z guide packed with more than 6,000 tips, shortcuts and other culinary wisdom cookbooks never tell you. Find all the answers you'll ever need to a universe of cooking quandaries and questions on hundreds of subjects, including foods, beverages, kitchen equipment, cooking techniques, entertaining ideas and smart ways to use leftovers. Plus, there are loads of quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes.
Located only blocks from Tokyo's glittering Ginza, Tsukiji-the world's largest marketplace for seafood-is a prominent landmark, well known but little understood by most Tokyoites: a supplier for countless fishmongers and sushi chefs, and a popular and fascinating destination for foreign tourists. Early every morning, the worlds of hi-tech and pre-tech trade noisily converge as tens of thousands of tons of seafood from every ocean of the world quickly change hands in Tsukiji's auctions and in the marketplace's hundreds of tiny stalls. In this absorbing firsthand study, Theodore C. Bestor-who has spent a dozen years doing fieldwork at fish markets and fishing ports in Japan, North America, Korea, and Europe-explains the complex social institutions that organize Tsukiji's auctions and the supply lines leading to and from them and illuminates trends of Japan's economic growth, changes in distribution and consumption, and the increasing globalization of the seafood trade. As he brings to life the sights and sounds of the marketplace, he reveals Tsukiji's rich internal culture, its place in Japanese cuisine, and the mercantile traditions that have shaped the marketplace since the early seventeenth century.
Written by the greatest wine authority of his day, and first published in 1964, The Frank Schoonmaker Encyclopedia has long been acclaimed as one of the very best wine books available. The New York Times immediately called it "the finest quick reference book in the literature of wine."
Because no other wine book provides the reader with as much information in so concise a form, a revised version has been long awaited. Despite all the wine books that have appeared in the past decade, The New Frank Schoonmaker Encyclopedia of Wine is still unique in that its self-contained alphabetical entries make it easier to use than any other encyclopedia on the market. This book has no indexyou simply turn to the entry you want and find exactly the information you need.
Completely revised by one of today's top wine experts, the Bespaloff edition takes into consideration the increased interest in the wines of California, Italy, and Australia. The material on such traditional topics as port and champagne has also been expanded considerably. Beautifully designed in two colors, it features twenty-three maps drawn especially for this edition, and contains more than five hundred new entries including such varied topics as Amador, calories, cra classe, FrenchAmerican hybrids, late harvest, Martha's Vineyard, vintage port, and "Zip Code wines."
The New Frank Schoonmaker Encyclopedia of Wine is the foundation of any wine library. It is the one book any wine lover will ever need. Even if you own and use other wine encyclopedias, the elegant accessibility of this book will induce you to eventually rely on it and no other.
Issuing a "profound and engaging...passionate call to us to re-think our food industry" (Jim Harrison, author of The Raw and the Cooked), Gary Paul Nabhan reminds us that eating close to home is not just a matter of convenience it is an act of deep cultural and environmental significance. Embodying "a perspective...at once ecological, economic, humanistic, and spiritual" (Los Angeles Times), Nabhan has dedicated his life to raising awareness about food as an avid gardener, as an ethnobotanist preserving seed diversity, and as an activist devoted to recovering native food traditions in the Southwest. This "inspired and eloquently detailed account" (Rick Bayless, Chefs Collaborative) tells of his year-long mission to eat only foods grown, fished, or gathered within two hundred miles of his home. "A good book for gardeners to read this winter" (The New York Times), Nabhan's work "weav es] together the traditions of Thoreau and M. F. K. Fisher in] a soul food treatise for our time" (Peter Hoffman, Chefs Collaborative)."
Shares a selection of 250 recipes from around the world complete with expert instruction on how to make them. From rugged Cranberry Orange Nut Bars and Bittersweet Chocolate Biscotti to Chocolate Filled Almond Hearts, this work lets readers bake their way through basic drop cookies, hand formed cookies, sandwich cookies, and decorator cookies.
The Horn of the Moon Cafe's vegetarian cookbook is one we've an been waiting for. It offers a splendid array of recipes perfected during many years of serving customers at the popular restaurant in Montpelier, Vermont. The cafe specializes in dishes that feature healthful, meatless meals with a gourmet, international flair. Ginny Callan's Horn of the Moon Cookbook contains irresistible ideas for every meal of the day, from Blackberry Buttermilk Coffeecake and a Brie with Fresh Herb Omelette for breakfast to Chilled Melon Soup and Asparagus Fettuccine for lunch to Mexican Vegetable Pie or Stuffed Shells Florentine for dinner. Desserts include Chocolate Cream Cheese Brownies, Mandarin Orange Cake, and Raspberry Pie. Using whole-grain flours and natural sweeteners, Ginny's dishes combine principles of good nutrition with loving attention to the taste, color, and texture of fresh, natural foods-and the results are delightful. Whether you're cooking a simple meal or preparing a banquet for a festive occasion, you'll find a wealth of pleasure in the Horn of the Moon Cookbook.
Hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious. For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastronomy. Though other books have been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques. Among the major themes addressed throughout the new edition are:
- Traditional and modern methods of food production and their influences on food quality
- The great diversity of methods by which people in different places and times have prepared the same ingredients
- Tips for selecting the best ingredients and preparing them successfully
- The particular substances that give foods their flavors, and that give us pleasure
- Our evolving knowledge of the health benefits and risks of foods On Food and Cooking is an invaluable and monumental compendium of basic information about ingredients, cooking methods, and the pleasures of eating. It will delight and fascinate anyone who has ever cooked, savored, or wondered about food.
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.
--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.
For people concerned with the quality and integrity of the food they eat and who want to take the guesswork out of shopping, The Whole Food Bible provides a ready source of up-to-date information on all varieties of foods. The author details the latest findings on such topics as food irradiation, pesticides, and chemical food additives, enabling consumers to minimize their exposure to the hazards existing in many foods today. The author also provides extensive information on diet and nutrition and the benefits of eating foods that are organically grown and minimally refined.- New edition of the best-seller. - First published by Addison-Wesley in 1991, with more than 35,000 copies sold. - A handy guide for both the experienced and beginning cook. - More than 100 simple, healthy, and delicious recipes and a large assortment of tips on how to select and prepare delicious whole foods.