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Author: Norman Van Aken Publisher: Harper Collins ISBN: 0061986119 Category : Cooking Languages : en Pages : 346
Book Description
In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette. Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.
Author: Norman Van Aken Publisher: Harper Collins ISBN: 0061986119 Category : Cooking Languages : en Pages : 346
Book Description
In New World Kitchen, Norman Van Aken explores the rich influence of Latin American cuisine on the American palate. From the African-influenced Creole cuisines of Cuba, Puerto Rico, and Jamaica to South American flavors from Brazil, Peru, and Argentina to the distinct tastes of Mexico, Van Aken works his particular magic on this luscious cornucopia and emerges with a wealth of brilliant recipes, such as the exquisite Masa-Crusted Chicken with Piquillo Peppers, Avocado Butter, and Greens in Grapefruit-Honey Vinaigrette. Well known in the culinary world for his passion and genius, Norman Van Aken has earned a reputation for innovation and artistry. Armed with his signature recipes, employing a cast of rich ingredients in inventive combinations, anyone can masterfully harness the fire-and flare of Latin American cuisine. With a preface by Anthony Bourdain, author of the bestselling Kitchen Confidential, and enticing color photo graphs by Tim Turner, winner of the James Beard Foundation's award for food photography, New World Kitchen is a lush, beautiful book that new worlds of flavor.
Author: Joyce Esersky Goldstein Publisher: William Morrow ISBN: 9780688101220 Category : Cookery, International Languages : en Pages : 0
Book Description
"Since bursting onto the American food scene in the 1980s with her ground-breaking San Francisco restaurant, Square One, Joyce Goldstein has been expanding our culinary horizons and cooking habits. In her new book, Back to Square One: Old-World Food in a New-World Kitchen, this award-winning restaurateur, teacher, food columnist, and cookbook author presents a rich sampling of the global cuisine that has been her creative hallmark." "In her generous volume she shares over 240 of her favorite recipes from the multitude of regional and national traditions she has studied and cooked for years. As in her acclaimed first book, The Mediterranean Kitchen, she delves into the cuisines of Greece, Portugal, Morocco, Italy, Turkey, Spain, and France, then travels to the Balkans and the Caucasus, to South America, the Indian subcontinent, and the islands of Indonesia and Japan - a journey that celebrates the power of food to "connect us with our cultural roots." "We need to keep in touch with our own food history," she writes, "before our taste memories are lost forever."" "All of Goldstein's offerings are as exciting and direct as her globe-circling inquiry. First courses include Indonesian Hot and Sour Fruit Salad, combining citrus, mangoes, pineapple, and cucumber with Thai basil and mint, and a Latin American Ajiaco Bogotano, a creamy potato soup enriched with avocado, chicken, and corn. Goldstein happily combines Portuguese ingredients with Italian techniques in a Duck and Sausage Risotto, and turns to the traditions of the Pacific Northwest coastal Indians for Potlatch Salmon with Juniper Marinade. From Georgia (the newly independent Russian republic, not the Peach State) comes a tangy Beef Ragout, with cilantro, lemon, and walnuts." "Back to Square One shares a naturally healthy cuisine, with modest fats and ample use of grains, starches, legumes, and a cornucopia of herbs and spices. But a celebration of global gustatory pleasure calls for an occasional indulgence, and Goldstein offers desserts like Cannoli dei Sogni ("Cannoli of Dreams") and Chocolate Mouse Torte with Mocha Ganache. To toast the splendid marriage of fine food and wine, her son, Evan Goldstein, master sommelier and director of the Sterling Vineyards School of Service and Hospitality, makes detailed and enticing wine recommendations for every recipe in the volume."--BOOK JACKET.Title Summary field provided by Blackwell North America, Inc. All Rights Reserved
Author: Norman Van Aken Publisher: Random House (NY) ISBN: 9780679432029 Category : Cooking Languages : en Pages : 0
Book Description
The chef/proprietor of Norman's, the widely acclaimed Miami restaurant, offers a collection of recipes for his dazzling and multicultural New World cuisine--a blend of Latin, Caribbean, Asian and American flavors.
Author: Theresa Carle-Sanders Publisher: Delacorte Press ISBN: 1984855166 Category : Cooking Languages : en Pages : 352
Book Description
Sink your teeth into over 100 new easy-to-prepare recipes inspired by Diana Gabaldon’s beloved Outlander and Lord John Grey series, as well as the hit Starz original show—in the second official cookbook from Outlander Kitchen founder Theresa Carle-Sanders! “If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly With the discovery of a New World comes an explosion of culinary possibilities. The later novels in Diana Gabaldon’s Outlander series and the Lord John Grey series have Jamie, Claire, Lord John, and friends embark on their revolutionary adventures across the Atlantic and back again—and with their voyages come hundreds of new mouthwatering flavors to entice the taste buds of even the most discerning palates. Professional chef and founder of Outlander Kitchen, Theresa Carle-Sanders returns with another hallmark cookbook—one that dexterously adapts traditional recipes for hungry, modern appetites. Interpreted with a spirit of generous humor and joyous adventure, the recipes herein are a mixture of authentic old-worldreceipts from Scottish settlers, new-world adaptations inspired by the cuisine of indigenous peoples, and humorously delicious character-inspired dishes—all created to satisfy your hunger and insatiable craving for everything Outlander, and with the modern kitchen in mind: • Breakfast: Mrs. Figg’s Flapjacks; Simon Fraser’s Grits with Honey • Soups: Leek and Potato Soup with Harry Quarry; Annie MacDonald’s Chicken Noodle Soup • Appetizers: Cheese Savories; Sardines on Toast for Lady Joffrey • Mains: Benedicta’s Steak and Mushroom Pie; The Cheerful Chicken’s Poulet au Miel Pork Tenderloin with Cider Sauce and German Fried Potatoes; Claire’s Beans and Sass • Sides: Tobias Quinn’s Colcannon; Fried Plantains; Corn Bread and Salt Pork Stuffing • Breads: John Grey’s Yorkshire Pudding; Corn Bread; Scones with Preserved Lemon • Sweets: Mistress Abernathy’s Apple Pandowdy; Oliebollen; Almond Biscuits With vivid, full-color photographs and a plethora of extras—including preserves, condiments, cocktails, and pantry basics—Outlander Kitchen: To the New World and Back Again is the highly anticipated follow-up to the immersive culinary experience that inspired thousands of Outlander fans to discover and embrace their inner chefs! Ith gu leòir! Or, bon appétit!
Author: Deb Perelman Publisher: Knopf ISBN: 0307961060 Category : Cooking Languages : en Pages : 675
Book Description
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Author: Theresa Carle-Sanders Publisher: Delacorte Press ISBN: 1101967587 Category : Cooking Languages : en Pages : 352
Book Description
Take a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen founder Theresa Carle-Sanders! “If you thought Scottish cuisine was all porridge and haggis washed down with a good swally of whiskey, Outlander Kitchen’s here to prove you wrong.”—Entertainment Weekly Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate. Now professional chef and founder of OutlanderKitchen.com Theresa Carle-Sanders offers up this extraordinary cuisine for your table. Featuring more than one hundred recipes, Outlander Kitchen retells Claire and Jamie’s incredible story through the flavors of the Scottish Highlands, the French Revolution, and beyond. Yet amateur chefs need not fear: These doable, delectable recipes have been updated for today’s modern kitchens. Here are just a few of the dishes that will keep the world of Outlander on your mind morning, noon, and nicht: • Breakfast: Yeasted Buckwheat Pancakes; A Coddled Egg for Duncan; Bacon, Asparagus, and Wild Mushroom Omelette • Appetizers: Cheese Savories; Rolls with Pigeons and Truffles; Beer-Battered Corn Fritters • Soups & Stocks: Cock-a-Leekie Soup; Murphy’s Beef Broth; Drunken Mock-Turtle Soup • Mains: Peppery Oyster Stew; Slow-Cooked Chicken Fricassee; Conspirators’ Cassoulet • Sides: Auld Ian’s Buttered Leeks; Matchstick Cold-Oil Fries; Honey-Roasted Butternut Squash • Bread & Baking: Pumpkin Seed and Herb Oatcakes; Fiona’s Cinnamon Scones; Jocasta’s Auld Country Bannocks • Sweets & Desserts: Black Jack Randall’s Dark Chocolate Lavender Fudge; Warm Almond Pastry with Father Anselm; Banoffee Trifle at River Run With gorgeous photographs and plenty of extras—including cocktails, condiments, and preserves—Outlander Kitchen is an entertainment experience to savor, a wide-ranging culinary crash course, and a time machine all rolled into one. Forget bon appétit. As the Scots say, ith do leòr!
Author: Alessandra Quaglia Publisher: arsenal pulp press ISBN: 1551523159 Category : Cooking Languages : en Pages : 217
Book Description
French cuisine is considered among the world’s best, but its traditional ingredients like butter and cream aren’t always appropriate for today’s heart-healthy diets. New World Provence is a new-style French cookbook designed with contemporary North American audiences in mind, featuring healthy, easy-to-find ingredients prepared using traditional French techniques tweaked with the home cook in mind. The book includes beautiful yet simple recipes that take advantage of meats, seafood, and vegetables abundant in North American markets; in keeping with their contemporary flair, pan-cultural influences abound, yet all the while the recipes remain faithful to French traditions. Authors Jean-Francis and Alessandra Quaglia are the husband-and-wife chefs and owners of Provence and Provence Marinaside, two fine dining establishments in Vancouver. Their recipes reflect not only North American sensibilities, but familial ones as well; they are the parents of two young sons, and Jean-Francis’ mother owns the famed Le Patalain restaurant in Marseilles, France. These relationships pervade the book, which reveals how a common love and respect for food can be passed on from generation to generation, from the old world to the new. The book features thirty-six stunning, full-color photographs and over 120 recipes, including prawns with chickpea gallette, whole rabbit barbecue, bean and wild mushroom ragout, fresh crab with tomatoes and fresh herbs, roasted vegetable tart, poached sea urchin on bread, and new-style bouillabaisse.
Author: Rick Rodgers Publisher: Weldon Owen ISBN: 9781616280284 Category : Cooking Languages : en Pages : 0
Book Description
The book contains a wealth of simple and delicious recipes from Italy, France, the Mediterranean, Latin America, and Asia. The friendly tone, easy-to-find ingredients, and simple techniques will convince any home cook how easy it is to prepare international favorites at home.
Author: Amy Chaplin Publisher: Artisan ISBN: 1579658024 Category : Cooking Languages : en Pages : 401
Book Description
“There’s no shortage of vegetarian cookbooks out there, but it’s rare that I find one that inspires me page after page as much as Amy Chaplin’s Whole Food Cooking Every Day.” —Bon Appétit Eating whole foods can transform a diet, and mastering the art of cooking these foods can be easy with the proper techniques and strategies. In 20 chapters, Chaplin shares ingenious recipes incorporating the foods that are key to a healthy diet: seeds and nuts, fruits and vegetables, whole grains, and other plant-based foods. Chaplin offers her secrets for eating healthy every day: mastering some key recipes and reliable techniques and then varying the ingredients based on the occasion, the season, and what you’re craving. Once the reader learns one of Chaplin’s base recipes, whether for gluten-free muffins, millet porridge, or baked marinated tempeh, the ways to adapt and customize it are endless: change the fruit depending on the season, include nuts or seeds for extra protein, or even change the dressing or flavoring to keep a diet varied. Chaplin encourages readers to seek out local and organic ingredients, stock their pantries with nutrient-rich whole food ingredients, prep ahead of time, and, most important, cook at home.
Author: Norman Van Aken
Author: Norman Van Aken
Author: Joyce Esersky Goldstein
Author: Norman Van Aken
Author: Theresa Carle-Sanders
Author: Deb Perelman
Author: Theresa Carle-Sanders
Author: Alessandra Quaglia
Author: Peter Gordon
Author: Rick Rodgers
Author: Amy Chaplin