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heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch.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.
In this cookbook and memoir, Isaac Hayes reveals his love of good food and his own cooking talents. From the soul food of his youth -- and the lessons learned at his grandmother's side in the kitchen -- to the healthy cuisine he prefers today, this wide-ranging collection reflects the culinary passions of this enduring, respected and popular personality. But this is much more than a collection of recipes. Sprinkled with reflections and stories from Isaac's life, his thoughts about home, family and living well, the book embodies his belief that food is the "greatest healer' both of the body and the soul. Illustrated with black-and-white photos. Printed two-color throughout.
Internationally known as one of the most magnificent farmers' markets in the world, the San Francisco Ferry Plaza Farmers' Market has inspired this gorgeous illustrated market companion. The perfect guide and cookbookno matter where you liveeach page celebrates the abundant seasonal produce grown by local organic and specialty-crop farmers along with more than 100 fresh, remarkably easy-to-assemble recipes. Organized by season, the book details the availability of products at the market and offers advice on choosing, storing, preparing, and freezing items. A foreword by Alice Waters, the history of the market, and vivid color photos throughout bring this farm fresh market guide to life.
The Atlas of American Artisan Cheese is the first reference book of its kind and a must-have for every foodie's library. Jeffrey P. Roberts lavishes loving attention on the growing local food and farmstead movement in what is fast becoming a national trend. This fully illustrated atlas of contemporary artisan cheeses and cheese makers will not only be a mainstay in any cookery and cuisine library--guiding consumers, retailers, restaurateurs, and food professionals to the full breadth and unparalleled quality of American artisan foods--it will be the source of many a fabulous food adventure.
Organized by region and state, The Atlas of American Artisan Cheese highlights more than 350 of the best small-scale cheese makers in the United States today. It provides the most complete overview of what's to be had nationwide--shippable, attainable, delectable. Each entry describes a cheesemaker; its cheese; whether from cow, sheep, or goat milk; availability; location; and even details on cheese-making processes.
The Atlas captures America's local genius for artisan cheese: a capacity for adaptation, experimentation, and innovation, while following old-world artisanship. It is destined to become a classic resource and reference.
San Francisco is world-renowned for its chefs and restaurants, and the acclaimed food section of the San Francisco Chronicle is widely acknowledged to be one of the best food sections in the country. Regular contributors include some of the finest chefs and food writers anywhere, among them Joyce Goldstein, Flo Braker, Alice Waters, Jeremiah Tower, Marlena Spieler, Janet Fletcher, and Georgeanne Brennan. Michael Bauer, the food editor of the Chronicle, has assembled here a definitive collection of recipes that represent the best of California cuisine--simple and stylish, with an appreciation for ethnic flavorings and a commitment to fresh ingredients. Including 325 recipes, for soups, salads, appetizers, meat and vegetable entrees, condiments and relishes, as well as desserts, this inspiring new cookbook is sure to take its place with The New York Times Cookbook as an indispensable and beloved classic.
This winner of the IACP Cookbook Award contains all the stateside favourites from corn muffins and Caesar salad to waffles. American Classics features more than 300 recipes from favourite regional dishes such as Boston baked beans, New York Cheesecake, Chicago deepdish pizza and New Orleans' legendary red beans and rice. There are chapters on soups and stews, salads, vegetables, meat, poultry, fish and shellfish, breads, sandwiches, breakfasts, cookies and brownies and puddings.
Provides the basics of how to dice an onion or cut up a chicken; reveals the best recipes for chocolate cake, turkey, pizza, and poached salmon; explains why one method or ingredient is better than another; and rates kitchen equipment
A city with the representation of literally hundreds of ethnic groups, Chicago has rightfully earned its nickname as the melting pot of America. The authors of The Great Chicago Melting Pot Cookbook have selected a representative group of these nationalities and, in over 400 recipes, have presented the best of their native cuisine. One of the most distinguishing characteristics of a culture is its cooking and The Great Chicago Melting Pot Cookbook is a delightful way to get acquainted. Over the years, American immigrants have adapted the recipes from their homeland to reflect the tastes and available ingredients of their new country. The recipes found here are easy for the American cook to follow, yet still retain the character of the original cuisine.