Product Description
A hands-on guide to help readers fall in love with
their kitchen again. Inspiration for home cooks to reach that light bulb moment.
Opens with a hardworking front of book: The Anatomy of a Knife,Pots and Pans You Can't Live Without,Good, Better, Best (Tyler rates the latest gadgets and kitchen equipment).
Tyler shares how to navigate the aisles of a grocery store like a pro so readers can create the Ultimate pantry.
More than 100 must-master recipes.
Loaded with photos, including one of every recipe.
Posts tonen met het label Recipes. Alle posts tonen
Posts tonen met het label Recipes. Alle posts tonen
vrijdag 29 november 2013
Cooking with Curtis: Easy, Everyday and Adventurous Recipes for the Home Cook
From Booklist
Stone, a former head chef in a major London restaurant, is the host-chef of the cable television show Take Home Chef. His charm and creativity, hallmarks of his show, come across in print as well, as indicated in this stunningly illustrated cookbook. His focus here is on seasonal ingredients. For each of the 24 ingredients he features, he offers three recipes in order of difficulty (Stone labels them easy, everyday, and adventurous). These ingredients, which include asparagus, pumpkin, veal, raspberries, mushrooms, and chocolate, are arranged into four chapters corresponding to which of the four seasons the ingredient is most available or most weather suitable. From prosciutto with figs and balsamic vinegar to a warm salad of smoked lamb with a cabernet sauvignon vinaigrette to slowly braised oxtail, Stone carefully guides cooks through recipes not nearly as daunting as they may sound. Brad Hooper
Copyright © American Library Association. All rights reserved
Stone, a former head chef in a major London restaurant, is the host-chef of the cable television show Take Home Chef. His charm and creativity, hallmarks of his show, come across in print as well, as indicated in this stunningly illustrated cookbook. His focus here is on seasonal ingredients. For each of the 24 ingredients he features, he offers three recipes in order of difficulty (Stone labels them easy, everyday, and adventurous). These ingredients, which include asparagus, pumpkin, veal, raspberries, mushrooms, and chocolate, are arranged into four chapters corresponding to which of the four seasons the ingredient is most available or most weather suitable. From prosciutto with figs and balsamic vinegar to a warm salad of smoked lamb with a cabernet sauvignon vinaigrette to slowly braised oxtail, Stone carefully guides cooks through recipes not nearly as daunting as they may sound. Brad Hooper
Copyright © American Library Association. All rights reserved
Simply Delicioso: A Collection of Everyday Recipes with a Latin Twist
Sharing a title with that of her TV Food Network show, Ingrid Hoffman's Simply Delicioso offers 125 Latin-American recipes that reflect her food-loving vivacity. Dishes like Tamarind-Glazed Baby Back Ribs, Salmon Crevice with Mango, and Chipotle Tamale Pie give some idea of her savory way with the traditional Latin repertoire. Hoffman also includes formulas for sweets like Dulce de Leche Cookie Sandwiches and Passion Fruit Mousse, and for and drinks, such as Tart Banana Crush. These are instantly attractive recipes that cooks should have no trouble preparing once ingredients are on hand. (Hoffman provides a handy pantry of necessary items.) She also offers anecdotes and Chica Tips; both help limn her as a happy, serious eater as well as practiced cook. With color illustrations, the book is just the thing when the urge for big flavor strikes. --Arthur Boehm
Tyler Florence: Dinner at My Place (Boek)
Product Description
A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock.
The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.
Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.
Menus and personal photos from Tyler's home-cooked meals and dinner parties.
Beautiful food and lifestyle photos.
A peek into life at home with Tyler. He shares the dishes he likes to prepare for his family and friends when he's off the clock.
The table of contents is organized by occasion, such as his son's first birthday party, a romantic meal for two, Christmas dinner for the whole Florence family, and a simple meal for a rainy Sunday afternoon.
Tyler's menus and recipes feature twists on comfort food classics and showcase his secret family recipes as well as his personal favorites.
Menus and personal photos from Tyler's home-cooked meals and dinner parties.
Beautiful food and lifestyle photos.
Tyler's Ultimate: Brilliant Simple Food to Make Any Time (Boek)
TV chef Tyler Florence brings a direct, regular-guy charm to cooking that is equally straightforward, simple and good. In Tyler's Ultimate, he offers 100-plus recipes for just this kind of food-"ultimate" versions of dishes like onion soup, crab cakes and spaghetti carbonara, as well as more innovative fare like Chicken Paillard with Fresh Fig Salad and Blue Cheese, Grilled Leg of Lamb with Lemon Chickpea Puree and Greens, and Coconut Shrimp with Basmati Rice, Apricots, and Lime. His desserts, all tempting, include the likes of Chocolate Banana Bread, and Almond Semifreddo with Spiced Honey Dried Fruit. Many of the dishes in this concise collection reflect a thoughtful winnowing of ingredients and technique to produce food that is not only delicious, but can be prepared on a regular basis. Some of Florence's inventions-like Watermelon Gazpacho with Chile and Feta Cheese, which is entirely accomplished in a blender-are ingenious. Photo-illustrated throughout, "Ultimate" is for cooks who want their kitchen work to be as easy as possible, but who also require good cooking-dishes that capture fully their flavor potential. --Arthur Boehm
donderdag 28 november 2013
Use It Up Cookbook: Creative Recipes for the Frugal Cook - Catherine Kitcho
Editorial Reviews
Review
The Use It Up Cookbook: Creative Recipes for the Frugal Cook is a handy kitchen reference that contains more than 125 recipes using ingredients that are frequently left over from other dishes and often go to waste. Perfect for small households, each chapter focuses on a single ingredient like tomato paste, cheese, applesauce and cooked rice, to name just a few. There are recipe styles to suit every taste, including comfort foods, light and healthy alternatives, and creative gourmet combinations. The book includes pages at the end of each chapter for jotting down your own notes and recipes, and a concise guide to proper food storage provides information to help keep track of what's in your pantry. -- http://mygourmetconnection.com
Review
The Use It Up Cookbook: Creative Recipes for the Frugal Cook is a handy kitchen reference that contains more than 125 recipes using ingredients that are frequently left over from other dishes and often go to waste. Perfect for small households, each chapter focuses on a single ingredient like tomato paste, cheese, applesauce and cooked rice, to name just a few. There are recipe styles to suit every taste, including comfort foods, light and healthy alternatives, and creative gourmet combinations. The book includes pages at the end of each chapter for jotting down your own notes and recipes, and a concise guide to proper food storage provides information to help keep track of what's in your pantry. -- http://mygourmetconnection.com
200 Best Panini Recipes - Tiffany Collins
Editorial Reviews
Review
I may have to get a panini press after all. (Claudia Kousoulas Cookbook Digest 20081224)
You can duplicate the tasty excitement of a bistro in your own home with a little help from this new collection of panini recipes.... Whether you want to prepare a traditional sandwich or something more exotic, these recipes will provide you with an array of tasty choices. (Larry Cox Tucson Citizen )
Discover easy, quickly prepared recipes from simple and sophisticated to elegant and earthy. (Ann Hattes Beacon (Colorado) )
Review
I may have to get a panini press after all. (Claudia Kousoulas Cookbook Digest 20081224)
You can duplicate the tasty excitement of a bistro in your own home with a little help from this new collection of panini recipes.... Whether you want to prepare a traditional sandwich or something more exotic, these recipes will provide you with an array of tasty choices. (Larry Cox Tucson Citizen )
Discover easy, quickly prepared recipes from simple and sophisticated to elegant and earthy. (Ann Hattes Beacon (Colorado) )
Simple Italian Sandwiches: Recipes from America's Favorite Panini Bar - Jennifer Denton, Jason Denton, Kathryn Kellinger
Editorial Reviews
From Publishers Weekly
The Dentons' first book is as perfect in its simplicity as the panini that fans line up for at the authors' tiny New York restaurants, 'ino and 'inoteca. Known for their magic with a panini grill, the couple have put together an accessible, comprehensive guide to the ingredients and techniques (often involving a panini grill) that yield their delicious signature variations on the Italian pressed sandwich, such as Italian Tuna, Oven-Roasted Tomato and Arugula Panini; Sweet Coppa and Hot Pepper Panini; and Artichoke, Fennel and Fontina Panini. They also offer an array of open-faced bruschetti, from Caponata and Goat Cheese Bruschetta to Fig, Prosciutto and Arugula Bruschetta.
From Publishers Weekly
The Dentons' first book is as perfect in its simplicity as the panini that fans line up for at the authors' tiny New York restaurants, 'ino and 'inoteca. Known for their magic with a panini grill, the couple have put together an accessible, comprehensive guide to the ingredients and techniques (often involving a panini grill) that yield their delicious signature variations on the Italian pressed sandwich, such as Italian Tuna, Oven-Roasted Tomato and Arugula Panini; Sweet Coppa and Hot Pepper Panini; and Artichoke, Fennel and Fontina Panini. They also offer an array of open-faced bruschetti, from Caponata and Goat Cheese Bruschetta to Fig, Prosciutto and Arugula Bruschetta.
Mario Tailgates NASCAR Style - Mario Batali
Editorial Reviews
From Publishers Weekly
With tailgate parties that sometimes last for days, NASCAR fans do their share of gathering around for simple, hearty meals cooked and served outdoors. Food Network star and restaurateur Batali is apparently fond of such rituals, and in this little cookbook he presents food for the races, with Southern-style grilled meats in the starring role. The chef provides several recipes for barbecued chicken wings, burgers and ribs, all of which can be enjoyed in a parking lot or a backyard. Some dishes have an ethnic twist, such as Queso Fundido (a "Mexican cheese concoction") and Thai Flank Steak. Many are standard crowd pleasers, like sausage and peppers, guacamole, coleslaw and refried beans. While the recipes are solid, few deliver anything unexpected; the rare gems include Grilled Tequila and Chipotle-Rubbed Lamb, Soft-Shelled Crab Sandwiches with Spicy Tartar Sauce, and Corn and Sweet Onion Salad. Illustrated with photos of racegoers and drivers (and their arm candy), the book is peppered with racetrack analogies ("A minor variation can make all the difference in a race. The same can be said of salting a steak before grilling it"). More a celebration of the camaraderie at the track than a cookbook, this should be a hit with NASCAR fans. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
From Publishers Weekly
With tailgate parties that sometimes last for days, NASCAR fans do their share of gathering around for simple, hearty meals cooked and served outdoors. Food Network star and restaurateur Batali is apparently fond of such rituals, and in this little cookbook he presents food for the races, with Southern-style grilled meats in the starring role. The chef provides several recipes for barbecued chicken wings, burgers and ribs, all of which can be enjoyed in a parking lot or a backyard. Some dishes have an ethnic twist, such as Queso Fundido (a "Mexican cheese concoction") and Thai Flank Steak. Many are standard crowd pleasers, like sausage and peppers, guacamole, coleslaw and refried beans. While the recipes are solid, few deliver anything unexpected; the rare gems include Grilled Tequila and Chipotle-Rubbed Lamb, Soft-Shelled Crab Sandwiches with Spicy Tartar Sauce, and Corn and Sweet Onion Salad. Illustrated with photos of racegoers and drivers (and their arm candy), the book is peppered with racetrack analogies ("A minor variation can make all the difference in a race. The same can be said of salting a steak before grilling it"). More a celebration of the camaraderie at the track than a cookbook, this should be a hit with NASCAR fans. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Giada at Home: Family Recipes from Italy and California - Giada De Laurentiis
Review
Recipe from Giada at Home:
Stuffed Baby Peppers
Makes 4 to 6 servings
My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I've used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage--almost anything savory that you like. These taste better the longer they sit, so they make great leftovers.
Ingredients
Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, finely chopped
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) baby peppers
Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.
Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.
Arrange the peppers on a platter and serve.
Publlishers Weekly
The newest cookbook from De Laurentiis (after Giada's Kitchen: New Italian Favorites) straddles two continents with wonderful recipes from Italy and California. Chapters of this friendly and inviting book are titled by course, such as Appetizers and Desserts, as well as by ingredient and occasion (e.g., brunch). The author includes straightforward instructions for classic Italian fare, such as steak involtini; Chianti-marinated stew; pecorino and bean salad; and limoncello granita, as well as a selection of such modern dishes as grilled asparagus and melon salad; pea pesto crostini, and lemon hazelnut tiramisù. Chock-full of mouthwatering dishes for easy entertaining (Italian fried olives; whole wheat pita chips with mascarpone-chive dip; and vegetable parmesan), this appealing collection is supplemented with informative, short essays on ingredients including olive oil and dried and fresh herbs. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Recipe from Giada at Home:
Stuffed Baby Peppers
Makes 4 to 6 servings
My mother always loved to serve stuffed vegetables; she stuffed zucchini, potatoes, onions, and, of course, all kinds of peppers. It may have been her way of getting us to eat our vegetables, but we loved them so much we ate them right out of the fridge the next day. I've used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage--almost anything savory that you like. These taste better the longer they sit, so they make great leftovers.
Ingredients
Vegetable oil cooking spray
2 tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, finely chopped
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black pepper
24 (2- to 3-inch long) baby peppers
Place an oven rack in the center of the oven and preheat the oven to 350°F. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion to the pan and cook until translucent and soft, about 5 minutes. Set aside to cool for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.
Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake for 15 to 18 minutes, until the peppers begin to soften and the cheese is warmed through. Cool for 10 minutes.
Arrange the peppers on a platter and serve.
Publlishers Weekly
The newest cookbook from De Laurentiis (after Giada's Kitchen: New Italian Favorites) straddles two continents with wonderful recipes from Italy and California. Chapters of this friendly and inviting book are titled by course, such as Appetizers and Desserts, as well as by ingredient and occasion (e.g., brunch). The author includes straightforward instructions for classic Italian fare, such as steak involtini; Chianti-marinated stew; pecorino and bean salad; and limoncello granita, as well as a selection of such modern dishes as grilled asparagus and melon salad; pea pesto crostini, and lemon hazelnut tiramisù. Chock-full of mouthwatering dishes for easy entertaining (Italian fried olives; whole wheat pita chips with mascarpone-chive dip; and vegetable parmesan), this appealing collection is supplemented with informative, short essays on ingredients including olive oil and dried and fresh herbs. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen - Michael Symon, Michael Ruhlman
Review
From Michael Symon's Live to Cook: Veal Chop Milanese with Arugula Salad
This is a very simple dish to make and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a great late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. The thing I love about it is you get some great texture from the standard breading, and the arugula salad keeps things light and flavorful. -- Michael Symon
Ingredients
4 bone-in veal chops, each 12 ounces
2 cups all-purpose flour
4 large eggs
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 fresh basil leaves
(Serves four)
Directions
Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.
Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.
Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.
Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.
In a large mixing bowl combine the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly, and let marinate for 10 minutes.
Add the arugula, tomatoes, and basil to the dressing and gently toss together.
To serve, place a veal chop in the center of each plate and top with salad.
From Michael Symon's Live to Cook: Veal Chop Milanese with Arugula Salad
This is a very simple dish to make and is also one that works with all sorts of different meats, such as chicken, pork, beef, and most game. It makes a great late lunch or early dinner in the summertime when tomatoes and arugula are bountiful. The thing I love about it is you get some great texture from the standard breading, and the arugula salad keeps things light and flavorful. -- Michael Symon
Ingredients
4 bone-in veal chops, each 12 ounces
2 cups all-purpose flour
4 large eggs
2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 tablespoons unsalted butter
1 garlic clove, minced
Juice of 1 lemon
1/4 cup extra-virgin olive oil
1 red onion, thinly sliced
3 cups arugula
1 cup grape tomatoes, halved
12 fresh basil leaves
(Serves four)
Directions
Put the veal chops on a cutting board and cover them with a large piece of plastic wrap. With a meat mallet, pound the meat to 1/4 inch thick.
Set up a breading station: In three separate bowls put the flour, eggs, and bread crumbs. Lightly whisk the eggs. Stir the Parmesan into the bread crumbs.
Season the veal chops liberally with salt and pepper. Dredge them in flour and shake off the excess, then dip them in egg, and then in bread crumbs to coat.
Heat a large sauté pan over medium heat and add the olive oil and butter. When the fat is hot add the veal chops and cook until golden brown, 4 to 6 minutes per side. Remove to paper towels to drain until ready to serve.
In a large mixing bowl combine the garlic, lemon juice, and 1 teaspoon salt. Whisk in the extra-virgin olive oil. Add the onion, toss to coat evenly, and let marinate for 10 minutes.
Add the arugula, tomatoes, and basil to the dressing and gently toss together.
To serve, place a veal chop in the center of each plate and top with salad.
Southern Farmers Market Cookbook - Holly Herrick
Review
Ever visit your local farmer's market and find yourself loaded up with an abundance of fresh, yummy, locally grown fruits and veggies, and then find yourself back home looking at it all on your counter top and saying to yourself "Now what?, now that I have all of this yummy goodness setting here, what can I make with all of it?". . . This is a book that you'll find yourself turning to time and time again after your weekend visits to your local farmers market. No more of the "What shall I make with this?" game. Now you'll have the answer with more than 75 seasonal recipes to help you along the way. As we say in the South "Ya'll eat up now!" (Tina Wilson Small Town Living )
As fresh as a basket of just-picked produce-and every bit as appealing-Holly Herrick's Southern Farmers Market Cookbook sprouts in bookstores this month. Chock full of colorful recipes, it's the perfect helpmate for at-home cooks looking to make the most of the Lowcountry's bountiful harvest.
(Charleston Magazine )
Between farmers and the public, "The link is there, the bond is forged," she says.
"I think it's always been in the South, but, like everywhere, I think for a while we got away from it because so much of our food was packaged, which became a convenient way to shop. Because farmers markets are becoming more prevalent and because people are becoming more aware of why it's important to shop local and seasonal, they're kind of feeding upon each other. I think it's really exciting."
(The Post and Courier )
"Holly Herrick dedicates her new cookbook to those who 'nurture, cultivate , and bring forth the priceless gems of the seasons. She aptly pays special tribute to small farmers of the South, 'who achieve all of this with the added burden of a scorching summer sun.'...."Local, fresh and organic are trendy buzzwords, but they're really nothing new, Holly points out. "Our ancestors ate whatever they could catch that day or pick from the field."
(Pat Wilens Southern Living, People & Places )
Ever visit your local farmer's market and find yourself loaded up with an abundance of fresh, yummy, locally grown fruits and veggies, and then find yourself back home looking at it all on your counter top and saying to yourself "Now what?, now that I have all of this yummy goodness setting here, what can I make with all of it?". . . This is a book that you'll find yourself turning to time and time again after your weekend visits to your local farmers market. No more of the "What shall I make with this?" game. Now you'll have the answer with more than 75 seasonal recipes to help you along the way. As we say in the South "Ya'll eat up now!" (Tina Wilson Small Town Living )
As fresh as a basket of just-picked produce-and every bit as appealing-Holly Herrick's Southern Farmers Market Cookbook sprouts in bookstores this month. Chock full of colorful recipes, it's the perfect helpmate for at-home cooks looking to make the most of the Lowcountry's bountiful harvest.
(Charleston Magazine )
Between farmers and the public, "The link is there, the bond is forged," she says.
"I think it's always been in the South, but, like everywhere, I think for a while we got away from it because so much of our food was packaged, which became a convenient way to shop. Because farmers markets are becoming more prevalent and because people are becoming more aware of why it's important to shop local and seasonal, they're kind of feeding upon each other. I think it's really exciting."
(The Post and Courier )
"Holly Herrick dedicates her new cookbook to those who 'nurture, cultivate , and bring forth the priceless gems of the seasons. She aptly pays special tribute to small farmers of the South, 'who achieve all of this with the added burden of a scorching summer sun.'...."Local, fresh and organic are trendy buzzwords, but they're really nothing new, Holly points out. "Our ancestors ate whatever they could catch that day or pick from the field."
(Pat Wilens Southern Living, People & Places )
The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South - Holly Herrick
Review
Charleston has needed a cookbook devoted to its great restaurants for a long time, and now we've got one - and it's a winner.
Charleston Currents, December 17, 2009
....this cookbook promises to be a good addition to any Charleston-lovers bookshelf, whether they cook or not.
Charleston City Paper, December 16, 2009
From http://www.cooklink.com :
"Whether you happen to live in Charleston, SC, plan to visit it soon, or just like to know what's going on with Lowcountry cooking, you have to get a hold of Holly Herrick's book: The Charleston Chef's Table Cookbook - Extraordinary Recipes from the Heart of The Old South."
From Charleston Magazine, January 2010:
"Drawing upon a decade of experience as an area restaurant critic and a writer for publications like Gourmet and Southern Living, Herrick highlights more than 60 of her favorite eateries and shares a signature recipe from each. "I chose places that serve delicious food consistently - places with dishes I crave," she says. Through Herrick's insider prose and Christopher Brown's vibrant photographs, readers can get the scoop on joints like Basil and Jack's Cosmig Dogs and try conjuring up Baked Brownies and Bowen's Island Frogmore Stew."
From The Index Journal, Wed., Dec. 23, 2009 St. Claire Donaghy writes:
"It's part cookbook, part restaurant guide and part coffee table book for those who love The Holy City of Charleston. 'The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South' is an elegant, hard-bound book, loaded with tantalizing full-color photographs and recipes from more than 60 of Charleston's top restaurants...The 208-page book highlights everything from tea rooms to chic King Street restaurants serving up iconic she-crab soup to island taverns serving up buffalo fried shrimp and roadside hot dog places."
......"The Charleston Chef's Table whets the appetite with recipes intended to inspire rather than intimidate. "I didn't want people to feel daunted by the recipes," herrick said, noting those chosen help to elevate even everyday ingredients into something more."
http://www.Ochef.com writes:
The Charleston Chef's Table profiles of more than sixty of the city’s best restaurants and offers a signature recipe from each. From roadside dives to upscale eateries, Southern to Chinese, author Holly Herrick winnows Charleston’s 1,500 restaurants down to her top picks. Complementing the text are full-color photographs, as well as sidebars that highlight this city's 300-year history.
From The Florence Messenger, February 3, 2010
By Libby Wiersema
A quick browse through the cookbook’s pages, filled with Christopher Brown's gorgeous glossy photos of Charleston sights and dishes, reveals something unique. While Lowcountry influences are apparent throughout, there is a surprisingly distinctive array of ethnic and fusion offerings.
From The Greenville News, March 10, 2010
Passion for Charleston's food culture fuels cookbook
By Staff Writer Lillia-Penso
When Holly Herrick talks about Charleston, the food writer and formally trained chef slows the pace of her words, as if to allow listeners to savor every tiny morsel of her story. By the end of the conversation you feel oddly full, and in desperate need of a trip to Charleston or at least a good bowl of She Crab soup.
From http://www.JamesBeard.org "The Bookshelf," May, 2010
By Anna Mowry
"As we scanned the names and dishes that fill the pages of food writer and critic Holly Herrick's new cookbook, The Charleston Chef's Table, something struck us: the city of Charleston, where Herrick works and lives, boasts three back-to-back medals for Best Chef: Southeast, with Robert Stehling, Mike Lata, and Sean Brock winning in 2008, 2009, and 2010, respectively. If that streak doesn't convince you to hightail it to the Lowcountry culinary mecca, perhaps Herrick's book will: it profiles more than 60 of the city's restaurants, complete with beautiful photography, appealing regional recipes, and bits of local culinary history."
From http://www.Pettprojects.com , August, 2010
by Adrienne Petterson
Charleston has needed a cookbook devoted to its great restaurants for a long time, and now we've got one - and it's a winner.
Charleston Currents, December 17, 2009
....this cookbook promises to be a good addition to any Charleston-lovers bookshelf, whether they cook or not.
Charleston City Paper, December 16, 2009
From http://www.cooklink.com :
"Whether you happen to live in Charleston, SC, plan to visit it soon, or just like to know what's going on with Lowcountry cooking, you have to get a hold of Holly Herrick's book: The Charleston Chef's Table Cookbook - Extraordinary Recipes from the Heart of The Old South."
From Charleston Magazine, January 2010:
"Drawing upon a decade of experience as an area restaurant critic and a writer for publications like Gourmet and Southern Living, Herrick highlights more than 60 of her favorite eateries and shares a signature recipe from each. "I chose places that serve delicious food consistently - places with dishes I crave," she says. Through Herrick's insider prose and Christopher Brown's vibrant photographs, readers can get the scoop on joints like Basil and Jack's Cosmig Dogs and try conjuring up Baked Brownies and Bowen's Island Frogmore Stew."
From The Index Journal, Wed., Dec. 23, 2009 St. Claire Donaghy writes:
"It's part cookbook, part restaurant guide and part coffee table book for those who love The Holy City of Charleston. 'The Charleston Chef's Table: Extraordinary Recipes from the Heart of the Old South' is an elegant, hard-bound book, loaded with tantalizing full-color photographs and recipes from more than 60 of Charleston's top restaurants...The 208-page book highlights everything from tea rooms to chic King Street restaurants serving up iconic she-crab soup to island taverns serving up buffalo fried shrimp and roadside hot dog places."
......"The Charleston Chef's Table whets the appetite with recipes intended to inspire rather than intimidate. "I didn't want people to feel daunted by the recipes," herrick said, noting those chosen help to elevate even everyday ingredients into something more."
http://www.Ochef.com writes:
The Charleston Chef's Table profiles of more than sixty of the city’s best restaurants and offers a signature recipe from each. From roadside dives to upscale eateries, Southern to Chinese, author Holly Herrick winnows Charleston’s 1,500 restaurants down to her top picks. Complementing the text are full-color photographs, as well as sidebars that highlight this city's 300-year history.
From The Florence Messenger, February 3, 2010
By Libby Wiersema
A quick browse through the cookbook’s pages, filled with Christopher Brown's gorgeous glossy photos of Charleston sights and dishes, reveals something unique. While Lowcountry influences are apparent throughout, there is a surprisingly distinctive array of ethnic and fusion offerings.
From The Greenville News, March 10, 2010
Passion for Charleston's food culture fuels cookbook
By Staff Writer Lillia-Penso
When Holly Herrick talks about Charleston, the food writer and formally trained chef slows the pace of her words, as if to allow listeners to savor every tiny morsel of her story. By the end of the conversation you feel oddly full, and in desperate need of a trip to Charleston or at least a good bowl of She Crab soup.
From http://www.JamesBeard.org "The Bookshelf," May, 2010
By Anna Mowry
"As we scanned the names and dishes that fill the pages of food writer and critic Holly Herrick's new cookbook, The Charleston Chef's Table, something struck us: the city of Charleston, where Herrick works and lives, boasts three back-to-back medals for Best Chef: Southeast, with Robert Stehling, Mike Lata, and Sean Brock winning in 2008, 2009, and 2010, respectively. If that streak doesn't convince you to hightail it to the Lowcountry culinary mecca, perhaps Herrick's book will: it profiles more than 60 of the city's restaurants, complete with beautiful photography, appealing regional recipes, and bits of local culinary history."
From http://www.Pettprojects.com , August, 2010
by Adrienne Petterson
At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka - Madhur Jaffrey
From Publishers Weekly
Starred Review. Legendary chef, notable actress, and prolific author Jaffrey demystifies Indian cuisine for the home cook in this appealing and flavorful collection. Jaffrey highlights dishes that are simple, straightforward, and ideal for time-pressed cooks by utilizing simpler methods and fewer steps than traditionally used. Her recipes hail mostly from India but also from southern Asia and reflect the diversity of this large geographical area. From chickpeas for nibbling or chicken mulligatawny soup to eggplant with fennel and cumin, she showcases easy-to-make dishes with readily accessible ingredients. She offers a wide array of fish and seafood dishes including spicy stir-fry shrimp, mussels in a creamy coconut sauce, and squid curry. Jaffrey also includes chapters on eggs and poultry, meat, rice and grains, and desserts. Not surprisingly, sections on vegetables, dal, and chutneys are especially tantalizing, with South Indian style green beans, potato chaat with variations, green lentils with green beans and cilantro, black-eyed peas with butternut squash, and peanut chutney with sesame seeds. With more than 30 color photos, this book is as attractive as it is appetizing, and Jaffrey's legions of fans will eagerly embrace her newest compilation.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Starred Review. Legendary chef, notable actress, and prolific author Jaffrey demystifies Indian cuisine for the home cook in this appealing and flavorful collection. Jaffrey highlights dishes that are simple, straightforward, and ideal for time-pressed cooks by utilizing simpler methods and fewer steps than traditionally used. Her recipes hail mostly from India but also from southern Asia and reflect the diversity of this large geographical area. From chickpeas for nibbling or chicken mulligatawny soup to eggplant with fennel and cumin, she showcases easy-to-make dishes with readily accessible ingredients. She offers a wide array of fish and seafood dishes including spicy stir-fry shrimp, mussels in a creamy coconut sauce, and squid curry. Jaffrey also includes chapters on eggs and poultry, meat, rice and grains, and desserts. Not surprisingly, sections on vegetables, dal, and chutneys are especially tantalizing, with South Indian style green beans, potato chaat with variations, green lentils with green beans and cilantro, black-eyed peas with butternut squash, and peanut chutney with sesame seeds. With more than 30 color photos, this book is as attractive as it is appetizing, and Jaffrey's legions of fans will eagerly embrace her newest compilation.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Climbing the Mango Trees: A Memoir of a Childhood in India (Vintage)- Madhur Jaffrey
From Publishers Weekly
Starred Review. The celebrated actress and author of several books on Indian cooking turns her attention to her own childhood in Delhi and Kampur. Born in 1933 as one of six children of a prosperous businessman, Jaffrey grew up as part of a huge "joint family" of aunts, uncles and cousins—often 40 at dinner under the benign but strict thumb of Babaji, her grandfather and imperious family patriarch. It was a privileged and cosmopolitan family, influenced by Hindu, Muslim and British traditions, and though these were not easy years in India, a British ally in WWII and soon to go though the agony of partition (the separation and formation of Muslim Pakistan), Jaffrey's graceful prose and sure powers of description paint a vivid landscape of an almost enchanted childhood. Her family and friends, the bittersweet sorrows of puberty, the sensual sounds and smells of the monsoon rain, all are remembered with love and care, but nowhere is her writing more evocative than when she details the food of her childhood, which she does often and at length. Upon finishing this splendid memoir, the reader will delight in the 30 "family-style" recipes included as lagniappe at the end. Photos. (Oct. 11)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.
Starred Review. The celebrated actress and author of several books on Indian cooking turns her attention to her own childhood in Delhi and Kampur. Born in 1933 as one of six children of a prosperous businessman, Jaffrey grew up as part of a huge "joint family" of aunts, uncles and cousins—often 40 at dinner under the benign but strict thumb of Babaji, her grandfather and imperious family patriarch. It was a privileged and cosmopolitan family, influenced by Hindu, Muslim and British traditions, and though these were not easy years in India, a British ally in WWII and soon to go though the agony of partition (the separation and formation of Muslim Pakistan), Jaffrey's graceful prose and sure powers of description paint a vivid landscape of an almost enchanted childhood. Her family and friends, the bittersweet sorrows of puberty, the sensual sounds and smells of the monsoon rain, all are remembered with love and care, but nowhere is her writing more evocative than when she details the food of her childhood, which she does often and at length. Upon finishing this splendid memoir, the reader will delight in the 30 "family-style" recipes included as lagniappe at the end. Photos. (Oct. 11)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved. --This text refers to the Hardcover edition.
The Language of Baklava - Diana Abu-Jaber
Review
"A culinary memoir that's as delectable for its stories as for its accompanying recipes. . . . Rich, dense, and flavorful" Entertainment Weekly
"Wonderful, touching and funny. . . . Honest and precise. . . . Abu-Jaber explores [her cultural] duality with a generous spirit and clear-eyed vision. . . . A lush and lyrical memoir." The Miami Herald
"Incredibly powerful. . . . The world described is so strange and sumptuous, the characters so large and comedic, and the descriptions of the food so enveloping and mouthwatering that you want to climb into this world and make it your own." The Oregonian
"Exquisite. . . . With humor and grace, the author explores timeless topics of love, cultural adjustments and what being rootless means. . . . [Abu-Jaber] takes us on an insightful journey. . .we ought not to miss."
The Seattle Times
"Truly charming. . . . A fascinating memoir of confused exile, great food, and home truths."
O, The Oprah Magazine
"A culinary memoir that's as delectable for its stories as for its accompanying recipes. . . . Rich, dense, and flavorful" Entertainment Weekly
"Wonderful, touching and funny. . . . Honest and precise. . . . Abu-Jaber explores [her cultural] duality with a generous spirit and clear-eyed vision. . . . A lush and lyrical memoir." The Miami Herald
"Incredibly powerful. . . . The world described is so strange and sumptuous, the characters so large and comedic, and the descriptions of the food so enveloping and mouthwatering that you want to climb into this world and make it your own." The Oregonian
"Exquisite. . . . With humor and grace, the author explores timeless topics of love, cultural adjustments and what being rootless means. . . . [Abu-Jaber] takes us on an insightful journey. . .we ought not to miss."
The Seattle Times
"Truly charming. . . . A fascinating memoir of confused exile, great food, and home truths."
O, The Oprah Magazine
The SoNo Baking Company Cookbook: The Best Sweet and Savory Recipes for Every Occasion - John Barricelli
Review
Recipe from the SoNo Baking Company Cookbook:
Ginger Cookies
Makes 60
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus 1/2 cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses
Recipe from the SoNo Baking Company Cookbook:
Ginger Cookies
Makes 60
Ingredients
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 cup sugar, plus 1/2 cup for rolling
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 large egg, at room temperature
1/4 cup unsulfured molasses
Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe - Joanne Chang
Product Description
Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.
Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.
Tender Volume II, . a Cook's Guide to the Fruit Garden - Nigel Slater
Review
Reviews for Tender: Volume I 'The sensual pleasure he gets from growing and cooking the produce from his small London vegetable patch is vividly conveyed in gentle, evocative prose.' The Spectator 'Beautiful, inspiring and informative.' BBC Good Food Magazine 'Tender will not disappoint Slater's fans!the recipes are simple, tasty and sometimes a little bit naughty!the photography compliments the book perfectly!a highlight on any bookshelf.' Jamie Magazine 'If you want to start growing your food this is a lovely reference book of vegetable varieties!it is also packed full of Slater's relaxed, unfussy and very workable recipes.' The Times 'You could eat sublimely for a year using only Nigel Slater's Tender' Guardian 'Slater applies his very evocative, sensual writing style to such topics as tomato varieties -- which ones he likes and why -- with impressive verve!it's an inspiring read; we are left feeling if he can do it, so could we.' Time Out 'Nigel Slater invariably hits the mood of the moment, and here he turns his poetic prose to gardening, growing and eating vegetables!recipes and photography brilliant as always!the book is perfect for everyone.' Country Life Reviews for Tender Volume I: 'Nigel Slater has a special place in my heart -- for his wonderful recipes, openness about his cooking and himself, and what seems like the sort of personality that would grace any dinner table as well as his beautiful food does!I look forward to Volume II." Mathew's Table 'If you want to start growing your food this is a lovely reference book of vegetable varieties!it is also packed full of Slater's relaxed, unfussy and very workable recipes' The Times 'Nigel Slater invariably hits the mood of the moment, and here he turns his poetic prose to gardening, growing and eating vegetables!recipes and photography brilliant as always!the book is perfect for everyone' Country Life
Reviews for Tender: Volume I 'The sensual pleasure he gets from growing and cooking the produce from his small London vegetable patch is vividly conveyed in gentle, evocative prose.' The Spectator 'Beautiful, inspiring and informative.' BBC Good Food Magazine 'Tender will not disappoint Slater's fans!the recipes are simple, tasty and sometimes a little bit naughty!the photography compliments the book perfectly!a highlight on any bookshelf.' Jamie Magazine 'If you want to start growing your food this is a lovely reference book of vegetable varieties!it is also packed full of Slater's relaxed, unfussy and very workable recipes.' The Times 'You could eat sublimely for a year using only Nigel Slater's Tender' Guardian 'Slater applies his very evocative, sensual writing style to such topics as tomato varieties -- which ones he likes and why -- with impressive verve!it's an inspiring read; we are left feeling if he can do it, so could we.' Time Out 'Nigel Slater invariably hits the mood of the moment, and here he turns his poetic prose to gardening, growing and eating vegetables!recipes and photography brilliant as always!the book is perfect for everyone.' Country Life Reviews for Tender Volume I: 'Nigel Slater has a special place in my heart -- for his wonderful recipes, openness about his cooking and himself, and what seems like the sort of personality that would grace any dinner table as well as his beautiful food does!I look forward to Volume II." Mathew's Table 'If you want to start growing your food this is a lovely reference book of vegetable varieties!it is also packed full of Slater's relaxed, unfussy and very workable recipes' The Times 'Nigel Slater invariably hits the mood of the moment, and here he turns his poetic prose to gardening, growing and eating vegetables!recipes and photography brilliant as always!the book is perfect for everyone' Country Life
Simply Ming One-Pot Meals: Quick, Healthy & Affordable Recipes - Ming Tsai, Arthur Boehm
From Publishers Weekly
James Beard Award'winning chef Tsai (and author of Simply Ming) provides 80 one-pan recipes that can be created quickly and healthfully, with relatively inexpensive ingredients. Tsai focuses on seven cooking methods best-suited to one-pot meals: braise, wok, sauté, roast, high temp--which includes steaming and flash frying--soup, and toss. Throughout, Tsai offers preparation tips and drink suggestions, and each recipe is accompanied by a full-color photo. Tsai's trademark Asian flair is evident, but he also ventures into the realm of comfort food, with garlic osso buco with celeriac, chicken meatballs with penne and tomato sauce, and panko-crusted turkey "scaloppini" with warm mango-cranberry chutney. Recipes are short--none longer than one page--and easy to construct. Tsai also includes a helpful glossary of ingredients and techniques for those looking for additional culinary instruction. From kung pao chicken with brown rice to Thai basil shrimp risotto or beef, shiitake, and broccoli stir-fry, Tsai's creations will tempt and delight. Suitable for everyday use, this attractive and highly accessible collection will delight Tsai's many fans and broaden his appeal to those who want a more varied approach to weeknight meals. (Nov.) (c)
(c) Copyright PWxyz, LLC. All rights reserved.
James Beard Award'winning chef Tsai (and author of Simply Ming) provides 80 one-pan recipes that can be created quickly and healthfully, with relatively inexpensive ingredients. Tsai focuses on seven cooking methods best-suited to one-pot meals: braise, wok, sauté, roast, high temp--which includes steaming and flash frying--soup, and toss. Throughout, Tsai offers preparation tips and drink suggestions, and each recipe is accompanied by a full-color photo. Tsai's trademark Asian flair is evident, but he also ventures into the realm of comfort food, with garlic osso buco with celeriac, chicken meatballs with penne and tomato sauce, and panko-crusted turkey "scaloppini" with warm mango-cranberry chutney. Recipes are short--none longer than one page--and easy to construct. Tsai also includes a helpful glossary of ingredients and techniques for those looking for additional culinary instruction. From kung pao chicken with brown rice to Thai basil shrimp risotto or beef, shiitake, and broccoli stir-fry, Tsai's creations will tempt and delight. Suitable for everyday use, this attractive and highly accessible collection will delight Tsai's many fans and broaden his appeal to those who want a more varied approach to weeknight meals. (Nov.) (c)
(c) Copyright PWxyz, LLC. All rights reserved.
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