The A.O.C. Cookbook


Author: Suzanne Goin
Publisher: Knopf
ISBN: 030795823X
Category: Cooking
Page: 429
View: 1902

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Recipes from the author's "sophomore restaurant, A.O.C., turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef"--Dust jacket flap.

Sunday Suppers at Lucques


Author: Suzanne Goin
Publisher: Knopf
ISBN: 1400042151
Category: Cooking
Page: 398
View: 4195

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Introduces Sunday supper recipes served at the Los Angeles restaurant, Lucques, organized according to season, demonstrating the importance of fresh ingredients combined in unexpected ways to create appetizers, main courses, and desserts.

The Book of Greens

A Cook's Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes
Author: Jenn Louis,Kathleen Squires
Publisher: Ten Speed Press
ISBN: 1607749858
Category: Cooking
Page: 328
View: 7362

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From one of Portland, Oregon’s most acclaimed chefs comes this encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day. For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in totally fresh ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.

The Chopped Cookbook

Use What You've Got to Cook Something Great
Author: Food Network (Firm),Food Network Kitchen
Publisher: Clarkson Potter
ISBN: 0770435009
Category: Cooking
Page: 240
View: 2193

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Builds on the popular Food Network television show's secrets for combining everyday pantry staples into exciting meals, sharing advice on how to stock specific ingredients that can be prepared and varied for up to 250 different options. 90,000 first printing.

The Gramercy Tavern Cookbook


Author: Michael Anthony,Dorothy Kalins
Publisher: Clarkson Potter
ISBN: 0385346182
Category: Cooking
Page: 352
View: 5972

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One of the best New York restaurants, a culinary landmark that has been changing the face of American dining for decades, now shares its beloved recipes, stories, and pioneering philosophy. Opened in 1994, Gramercy Tavern is more than just a restaurant. It has become a New York institution earning dozens of accolades, including six James Beard awards. Its impeccable, fiercely seasonal cooking, welcoming and convivial atmosphere, and steadfast commitment to hospitality are unparalleled. The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur Danny Meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market. With 200 sumptuous photographs and personal stories, The Gramercy Tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family. Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes.

A16

Food + Wine
Author: Nate Appleman,Shelley Lindgren
Publisher: Random House Digital, Inc.
ISBN: 1580089070
Category: Cooking
Page: 278
View: 3777

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"A cookbook and wine guide from the San Francisco restaurant A16 that celebrates the traditions of southern Italy"--Provided by publisher.

The Balthazar Cookbook


Author: Keith McNally,Riad Nasr,Lee Hanson
Publisher: Clarkson Potter
ISBN: 1400046351
Category: Cooking
Page: 259
View: 5117

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A collection of classic French brasserie recipes from the celebrated Balthazar restaurant includes more than one hundred signature dishes, all adapted for the home cook, including Onion Soup Gratine, Goat Cheese Tart, Bouillabaisse, Steak au Poivre, and Cassoulet, along with suggestions on accompaniments and advice on cooking techniques. 35,000 first printing. Good Cook.

My Paris Kitchen

Recipes and Stories
Author: David Lebovitz
Publisher: Ten Speed Press
ISBN: 1607742683
Category: Cooking
Page: 352
View: 4582

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A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen. In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.

Ruby Ann's Down Home Trailer Park Cookbook


Author: Ruby Ann Boxcar
Publisher: Citadel Press
ISBN: 9780806523491
Category: Cooking
Page: 223
View: 7506

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Showcases the eccentric residents of the fictional High Chaparral Trailer Park of Pangburn, Arkansas, a community filled with sex, murder, topless dancing, secrets, and adultery, as they dish the dirt on their neighbors and provide such cost-effective recipes as Spam Rolls, Mayonnaises Cake, All Day Crock Pot Delight, and Honky Tonkin' Husband's Bread. Original.

Heart of the Artichoke and Other Kitchen Journeys


Author: David Tanis
Publisher: Artisan Books
ISBN: 1579657338
Category: Cooking
Page: 344
View: 7012

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Recipes from a very small kitchen by a man with a very large talent. Nobody better embodies the present-day mantra "Eat real food in season" than David Tanis, one of the most original voices in American cooking. For more than a quarter-century, Tanis has been the chef at the groundbreaking Chez Panisse, in Berkeley, California, where the menu consists solely of a single perfect meal that changes each evening. Tanis’s recipes are down-to-earth yet sophisticated, simple to prepare but impressive on the plate. Tanis opens this soulful, fun-to-read cookbook with his own private food rituals, those treats—jalapeño pancakes, beans on toast, pasta for one—for when you are on your own in the kitchen with no one else to satisfy. Then he follows with twenty incomparable menus (five per season) that serve four to six. Each transports the reader to places far and wide. And for grand occasions, a time for the whole tribe to gather around the table, Tanis delivers festive menus for holiday feasts. So in one book, three kinds of cooking: small, medium, and large.

Balaboosta


Author: Einat Admony
Publisher: Artisan Books
ISBN: 1579655793
Category: Cooking
Page: 288
View: 5814

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Einat Admony is a 21st-century balaboosta (Yiddish for “perfect housewife”).She’s a mother and wife, but also a chef busy running three bustling New York City restaurants. Her debut cookbook features 140 of the recipes she cooks for the people she loves—her children, her husband, and the many friends she regularly entertains. Here, Einat’s mixed Israeli heritage (Yemenite, Persian) seamlessly blends with the fresh, sophisticated Mediterranean palate she honed while working in some of New York City’s most beloved kitchens. The result is a melting pot of meals for every need and occasion: exotic and exciting dinner-party dishes (harissa-spiced Moroccan fish, beet gnocchi), meals just for kids (chicken schnitzel, root veggie chips), healthy options (butternut squash and saffron soup, quinoa salad with preserved lemon and chickpeas), satisfying comfort food (creamy, cheesy potatoes, spicy chili), and so much more.

Modern Potluck

Beautiful Food to Share
Author: Kristin Donnelly
Publisher: Clarkson Potter
ISBN: 0804187126
Category: Cooking
Page: 240
View: 4743

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Modern Potluck is a cookbook and guide for today’s potluckers that delivers Instagram-worthy dishes packed with exciting, bold flavors. These 100 make-ahead recipes are perfect for a crowd and navigate carnivore, gluten-free, dairy-free, vegetarian, and vegan preferences gracefully. With beautiful color photographs and lots of practical information such as how to pack foods to travel, Modern Potluck is the ultimate book for gathering friends and family around an abundant, delicious meal. - Epicurious: Best Cookbooks of 2016 - New York Times: Holiday Cookbook Roundup

The Flavorful Kitchen Cookbook

101 Amazing 3-Ingredient Flavor Combinations
Author: Robert Krause,Molly Krause
Publisher: Fair Winds Press (MA)
ISBN: 1592335896
Category: Cooking
Page: 288
View: 355

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Accessible flavor combinations help take cooking to the next level, as each recipe highlights three flavors and includes cooking techniques for optimal flavor and seasonality.

The Spice Companion

A Guide to the World of Spices
Author: Lior Lev Sercarz
Publisher: Clarkson Potter
ISBN: 1101905476
Category: Cooking
Page: 304
View: 9564

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A stunning and definitive spice guide by the country’s most sought-after expert, with hundreds of fresh ideas and tips for using pantry spices, 102 never-before-published recipes for spice blends, gorgeous photography, and breathtaking botanical illustrations. Since founding his spice shop in 2006, Lior Lev Sercarz has become the go-to source for fresh and unusual spices as well as small-batch custom blends for renowned chefs around the world. The Spice Companion communicates his expertise in a way that will change how readers cook, inspiring them to try bold new flavor combinations and make custom spice blends. For each of the 102 curated spices, Lev Sercarz provides the history and origin, information on where to buy and how to store it, five traditional cuisine pairings, three quick suggestions for use (such as adding cardamom to flavor chicken broth), and a unique spice blend recipe to highlight it in the kitchen. Sumptuous photography and botanical illustrations of each spice make this must-have resource—which also features debossing on the front cover, an orange-stained book edge, and a silver ribbon marker—as beautiful as it is informative.

Bubby's Brunch Cookbook

Recipes and Menus from New York's Favorite Comfort Food Restaurant
Author: Ron Silver,Rosemary Black
Publisher: Ballantine Books
ISBN: 0345529685
Category: Cooking
Page: 336
View: 5759

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Brunch has become America’s favorite culinary pastime, a wonderfully appetizing and leisurely dining experience unfettered by either time constraints or choice of entrée–and a ritual so increasingly popular that it’s not just for Sundays anymore. And, hands down, no one does it better than Bubby’s, the New York City destination restaurant that has been a hangout for hungry city dwellers and celebrities for nearly two decades. Luckily, you don’t need to travel all the way to the Big Apple to savor Bubby’s amazing array of brunch favorites. With nearly 200 delicious recipes, Bubby’s Brunch Cookbook will help you turn your kitchen into a little piece of heaven. From biscuits to muffins, pancakes to omelets, smoked salmon to hot toddies, there’s inspiration here for both beginner and seasoned chefs alike, and the easy-to-follow recipes invariably produce mouthwatering results. Bubby’s owner and chef Ron Silver reveals the secrets behind his signature dishes–German Skillet-Baked Pancakes, Sizzling Ham and Gruyère Omelet, and Blueberry Scones–as well as scrumptious staples–Skillet Hash Browns, Creamy Buttermilk New Potato Salad, and six variations on classic Eggs Benedict. And don’t forget Bubby’s world famous Sour Cream Pancakes! Of course, no brunch is complete without libations, so Bubby’s stirs up tasty original variations on Bloody Marys and Mimosas, as well as freshly squeezed fruit juice combinations, coffees, and other cocktails. Plus, you’ll get more than twenty terrific menus for special occasions–New Year’s, Easter, Mother’s Day, Christmas, birthdays, and more–and creative tips on how to set the ideal table and pull off the perfect brunch, whether for a cozy twosome or a hungry crowd. Complete with a helping of beautiful colorful photographs, Bubby’s Brunch Cookbook is a thoroughly inspiring cookbook that takes brunch to a whole new level. From the Hardcover edition.

The Neelys' Celebration Cookbook

Down-Home Meals for Every Occasion
Author: Patrick Neely,Gina Neely
Publisher: Alfred a Knopf Incorporated
ISBN: 0307592944
Category: Cooking
Page: 291
View: 8964

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The husband-and-wife team of the best-selling Down Home with the Neelys share recipes and advice for entertaining throughout the year, outlining menu suggestions for major holidays and seasons.

The Essential Instant Pot Cookbook

Fresh and Foolproof Recipes for Your Electric Pressure Cooker
Author: Coco Morante
Publisher: Ten Speed Press
ISBN: 0399580891
Category: Cooking
Page: 160
View: 8424

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Authorized by Instant Pot and filled with beautiful photographs and more than 75 simple, well-tested comfort food recipes, this indispensable book is the ultimate collection of delicious weekday meals. The best-selling Instant Pot has been a runaway hit, with an almost cultlike following and users who swear by it. But finding delicious, well-tested, weekday-friendly recipes that are both inspiring and trustworthy has proven difficult, until now. The Essential Instant Pot Cookbook covers each meal of the day, offering plenty of tried-and-true classic recipes, such as spicy beef and bean chili, a whole roasted chicken with mushroom sauce, and decadent New York cheesecake, alongside a hearty array of contemporary meals, such as Greek-style Gigantes beans with fresh feta, braised pork loin with balsamic vinegar and caramelized onions, buttery cauliflower mashed potatoes, pork adobo, and more! Whether you're looking to expand your pressure cooker recipe repertoire or seeking the ultimate gift for the Instant Pot aficionado, this is the book to have.

The Scarpetta Cookbook

125 Recipes from the Acclaimed Restaurant
Author: Scott Conant
Publisher: HMH
ISBN: 0544188055
Category: Cooking
Page: 384
View: 9742

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Italian recipes from the Food Network star that show “you don’t need expensive ingredients or complicated methods to produce delicious food” (The Miami Herald). In addition to appearances on Chopped and Bravo’s Top Chef, Scott Conant is known for founding Scarpetta—cited on such lists as Esquire’s “Best New Restaurants in America.” The Manhattan eatery, with its Milan-meets-Tuscany style, expanded to Miami, Los Angeles, Las Vegas, and Toronto—and now this gorgeously illustrated cookbook gives you 125 of the restaurant’s signature dishes. Creamy Polenta with Fricassee of Truffled Mushrooms, Spaghetti with Tomato and Basil, Fennel-Dusted Black Cod—not only will you find recipes like these, you’ll also learn how to master techniques and gain a deeper understanding of the art of cooking, rather than merely following a set of steps. And as a bonus, you’ll find sidebars about everything from ingredient shopping to tips on entertaining at home. “Rich in words and flavor, this is a must-have for anyone who wants to know how to cook with passion and taste.” —Marcus Samuelsson, James Beard Award–winning chef

Mast Brothers Chocolate: A Family Cookbook


Author: Rick Mast,Michael Mast
Publisher: Little, Brown
ISBN: 0316255823
Category: Cooking
Page: 288
View: 6555

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2014 James Beard Award Finalist2014 IACP Cookbook Award Winner Stories and recipes from the Mast Brothers, makers and purveyors of America's finest craft chocolate. The Mast Brothers are pioneers of the bean-to-bar craft chocolate movement. Sourcing cocoa with unique flavor profiles from around the equator, they roast the beans in small batches to create truly handmade chocolate, one of the very few chocolate makers to do so. At their flagship factory and retail shop in Brooklyn, their distinctive bars are wrapped in exquisite custom papers that they have designed and are sold at specialty food shops around the country and around the world. Many of the world's pre-eminent chefs, including Thomas Keller, Dan Barber, Daniel Humm, Alice Waters, and Alain Ducasse choose Mast Brothers Chocolate for cooking for its purity and distinctive tasting notes. In MAST BROTHERS CHOCOLATE: A FAMILY COOKBOOK they share their unique story and recipes for classic American desserts like chocolate cookies and cakes, brownies, bars, milkshakes, and even home-made whoopie pie. There are mouthwatering savory dishes as well, like Pan-seared Scallops with Cocoa Nibs and Cocoa Coq au Vin. With striking color photographs throughout, this cookbook celebrates the vision and allure of Mast Brothers Chocolate, the leaders of the American craft chocolate movement and the choice of the world's great chefs.

Cheers to the Publican, Repast and Present

Recipes and Ramblings from an American Beer Hall
Author: Paul Kahan,Cosmo Goss,Rachel Holtzman
Publisher: Lorena Jones Books
ISBN: 0399578560
Category: Cooking
Page: 336
View: 1318

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Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicago's superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago's most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan's hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan's and Executive Chef Cosmo Goss's toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.