Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.    • Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.    • Includes more than 100 recipes and more than 200 full-color photographs.    • Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.    • British edition has sold 150,000 copies.

    Thus, Bouchon was born. This cookbook contains recipes for the emblematic bistro dishes served at Bouchon, interpreted and executed as they've never been before.

    In Bread: A Baker's Book of Techniques and Recipes, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike. Hamelman, a professional baker for nearly three decades, was a member of the United States national baking team that won first place in the 1996 Coupe du Monde de la Boulangerie, the bread-baking World Cup. Here, he shares this experience, putting world-class artisanal loaves within reach of any serious baker. Opening with a comprehensive overview of the foundations - essential ingredients; hand techniques for kneading, scoring, and shaping; the basic process from mixing through baking - he lucidly guides bakers through all elements of this richly rewarding craft. Bread contains 118 detailed, step-by-step recipes for an array of breads: versatile sourdough ryes; breads made with pre-ferments; and simple, straight dough loaves. Recipes for brioche, focaccia, pizza dough, flat breads, and other traditional baking staples augment the diverse collection of flavors, tastes, and textures represented within these pages. From the delicate flavor and aroma of classic French baguettes to the mellow smoothness of Roasted Garlic Levain, a bread for every season and every palate is here.Each recipe clearly outlines the key stages, with easy-to-use charts that list ingredients in both American and metric measures, quantities appropriate for home baking, and baker's percentages. Hundreds of drawings vividly illustrate techniques, and 35 handsome color photographs display finished breads. Sidebars accompany each recipe and section with valuable tips, from the subtle art of tasting and evaluating breads to the perfect fare to complement Vollkornbrot. A complete chapter on decorative breads - with instructions on techniques as well as a wide variety of exquisite patterns - will inspire magnificent display creations.Laced throughout the book, Hamelman's personal narratives offer a compelling portrait of a lifelong love affair with bread and vividly communicate this passion. For bakers seeking to finesse this time-honored craft or simply to learn the tricks of the trade from a real master, Bread is a resource to be consulted time and time again.

    Preparing and enjoying homemade meals provides a sense of purpose and calm, accomplishment and connection. Now in "Hallelujah! The Welcome Table, " Angelou shares memories pithy and poignant-and the recipes that helped to make them both indelible and irreplaceable. Angelou tells us about the time she was expelled from school for being afraid to speak-and her mother baked a delicious maple cake to brighten her spirits. She gives us her recipe for short ribs along with a story about a job she had as a cook at a Creole restaurant (never mind that she didn't know how to cook and had no idea what Creole food might entail). There was the time in London when she attended a wretched dinner party full of wretched people; but all wasn't lost-she did experience her initial taste of a savory onion tart. She recounts her very first night in her new home in Sonoma, California, when she invited M. F. K. Fisher over for cassoulet, and the evening Deca Mitford roasted a chicken when she was beyond tipsy-and created Chicken Drunkard Style. And then there was the hearty brunch Angelou made for a homesick Southerner, a meal that earned her both a job offer and a prophetic compliment: "If you can write half as good as you can cook, you are going to be famous." Maya Angelou is renowned in her wide and generous circle of friends as a marvelous chef. Her kitchen is a social center. From fried meat pies, chicken livers, and beef Wellington to caramel cake, bread pudding, and chocolate eclairs, the one hundred-plus recipes included here are all tried and true, and come from Angelou's heart and her home. "Hallelujah! The Welcome Table "is a stunning collaboration between the two things Angelou loves best: writing and cooking.

    With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, Bourdain brings you his Les Halles Cookbook, a cookbook like no other: candid, funny, audacious, full of his signature charm and bravado. Bourdain teaches you everything you need to know to prepare classic French bistro fare. While you're being guided, in simple steps, through recipes like roasted veal short ribs and steak frites, escargots aux noix and foie gras au pruneaux, you'll feel like he's in the kitchen beside you-reeling off a few insults when you've scorched the sauce, and then patting you on the back for finally getting the steak tartare right. As practical as it is entertaining, Anthony Bourdain's Les Halles Cookbook is a can't-miss treat for cookbook lovers, aspiring chefs, and Bourdain fans everywhere.

    From his first oyster in the Gironde to his lowly position as a dishwasher in a honky tonk fish restaurant in Provincetown; from the kitchen of the Rainbow Room atop the Rockefeller Center to drug dealers in the East Village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable, as shocking as they are funny. A Cook's Tour: In Search of the Perfect Meal Bourdain sets off to eat his way around the world. But this was never going to be a conventional culinary tour. He heads to Saigon where he eats the still-beating heart of a live cobra, and travels into Khmer Rouge territory to find the rumoured Wild West of Cambodia. He also dines with gangsters in Russia, finds a medieval pig slaughter and feast in Portugal, and returns to the fishing village where he first ate oysters as a child. Written with his inimitable machismo and humour, this is an adventure story sure to give you indigestion.

    The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products.

    The emphasis here is on cooking for the family, and her book is filled with unusually delicious basic recipes for everyday eating Italian-style, as well as imaginative ideas for variations and improvisations.Here are more than 200 fabulous new dishes that will appeal both to Lidia’s loyal following, who have come to rely on her wonderfully detailed recipes, and to the more adventurous cook ready to experiment. • She welcomes us to the table with tasty bites from the sea (including home-cured tuna and mackerel), seasonal salads, and vegetable surprises (Egg-Battered Zucchini Roll-Ups, Sweet Onion Gratinate). • She reveals the secret of simple make-ahead soup bases, delicious on their own and easy to embellish for a scrumptious soup that can make a meal. • She opens up the wonderful world of pasta, playing with different shapes, mixing and matching, and creating sauces while the pasta boils; she teaches us to make fresh egg pastas, experimenting with healthful ingredients–whole wheat, chestnut, buckwheat, and barley. And she makes us understand the subtle arts of polenta- and risotto-making as never before. • She shares her love of vegetables, skillet-cooking some to intensify their flavor, layering some with yesterday’s bread for a lasagna-like gratin, blanketing a scallop of meat with sautéed vegetables, and finishing seasonal greens with the perfect little sauce.• She introduces us to some lesser-known cuts of meats for main courses (shoulders, butts, and tongue) and underused, delicious fish (skate and monkfish), as well as to her family’s favorite recipes for chicken and a beautiful balsamic-glazed roast turkey.• And she explores with us the many ways fruits and crusts (pie, strudel, cake, and toasted bread) marry and produce delectable homey desserts to end the meal.Lidia’s warm presence is felt on every page of this book, explaining the whys and wherefores of what she is doing, and the brilliant photographs take us right into her home, showing her rolling out pasta with her grandchildren, bringing in the summer harvest, and sitting around the food-laden family table. As she makes every meal a celebration, she invites us to do the same, giving us confidence and joy in the act of cooking.

    To create this landmark cookbook, editor in chief and celebrated authority Ruth Reichl and her staff sifted through more than 50,000 recipes. Many were developed exclusively for Gourmet's test kitchens. Others came from renowned food writers and chefs and from the magazine's far-flung readers. Then the editors embarked on an extraordinary series of cook-offs to find the most unforgettable dishes, testing and retesting each one to ensure impeccable results. This collection, the only one of its kind, spans a vast range of cultures and cuisines. With it, you can go back to the time when Beef Wellington ruled the table or prepare something as contemporary as Crispy Artichoke "Flowers" with Salsa Verde. And whether you're cooking a simple supper for two or throwing a cocktail party for fifty, you'll make every dish with more flavor and more flair using The Gourmet Cookbook. It includes* 102 hors d'oeuvres, dips, chips, pâtés, and first courses * exciting vegetable dishes -- more than 120 in all -- using everything from artichokes to yuca * versatile recipes for every available kind of seafood, with many suggested substitutes * hundreds of simple but exceptional dinners * festive dishes for every occasion, including a perfect roast turkey with stuffings, the ultimate standing rib roast, and even a gorgeous (but easy) wedding cake * definitive versions of all the classics, from Chicken Kiev to Crcme Brulée and from Bouillabaisse to Pad Thai * more than 50 pastas and risottos, from quick everyday meals to party dishes * scores of soups, salads, breakfast dishes, and sandwiches, including the editors' all-time favorite pizza * a wealth of sauces and salsas, to transform ordinary meals into spectacular ones * more than 300 desserts: cookies, pies, tarts, pastries, buckles, crumbles, ice creams, puddings, mousses, and cakes galore, including cheesecakes and the nine best chocolate cake recipes Gourmet has ever published With engaging introductions to each chapter by Ruth Reichl, entertaining headnotes, indispensable information about ingredients and techniques, hundreds of tips from Gourmet's test kitchens, and an extensive glossary, The Gourmet Cookbook is the essential kitchen companion for anyone who wants one-of-a-kind recipes and spectacular results every time.

    Comprehensive and well-written, it emphasizes an understanding of baking fundamentals, explores the preparation of fresh ingredients, and provides information on other relevant topics, such as food history and food science. This introduction to baking outlines professionalism, tools and equipment, ingredients, mise en place, bakeshop principles, healthful and special needs baking, desserts. It contains over 615 recipes/formulas and 700 photographs and line drawings. For Chefs, Bakers, Restaurant Managers and others in the food service industry.

    . . you shall eat and be satisfied."?—Deut. 8:8-10A Celebration of Classic Jewish Vegetarian Cooking from Around the WorldTraditions of Jewish vegetarian cooking span three millennia and the extraordinary geographical breadth of the Jewish diaspora—from Persia to Ethiopia, Romania to France. Acclaimed Judaic cooking expert, chef, and rabbi Gil Marks uncovers this vibrant culinary heritage for home cooks. Olive Trees and Honey is a magnificent treasury shedding light on the truly international palette of Jewish vegetarian cooking, with 300 recipes for soups, salads, grains, pastas, legumes, vegetable stews, egg dishes, savory pastries, and more. From Sephardic Bean Stew (Hamin) to Ashkenazic Mushroom Knishes, Italian Fried Artichokes to Hungarian Asparagus Soup, these dishes are suitable for any occasion on the Jewish calendar—festival and everyday meal alike. Marks's insights into the origins and evolution of the recipes, suggestions for holiday menus from Yom Kippur to Passover, and culture-rich discussion of key ingredients enhance this enchanting portrait of the Jewish diaspora's global legacy of vegetarian cooking.

    The contents include: Just One Step Beyond Cooking; Fruits, Juices and Tomatoes; Jams, Jellies and Fruit Spread; Chutneys, Pickles and Relishes; Meats, Seafood and Vegetables; Low Sugar and Low Salt Recipes; Sweet and Savory Condiments, Gourmet Spreads and Salsas; Spreads, Meats, Vegetables and Prepared Foods; Fruit Leathers, Jerky and Rubs; From Harvest to Preserving.

    Since 1990, she has been a journalist for regional, national, and international radio and print media. Because of her in-depth knowledge of Greece and the Balkans, she regularly makes extended research trips to all the important areas of southeast Europe. Werner Stapelfeldt began his career as a photographer for travel guides and magazines. After studying photo design he went to work as a freelance photographer, predominantly in the commercial field, working for agencies and institutions. His assignment with the Culinaria series took him to Greece for eight months, where he uncovered unusual wines, fruits, and various Greek dishes. He spent time with people at work and at play and, of course, at the table, all the while endeavoring to capture the country, its specialties, and its atmosphere in the photographs that illustrate this book.

    She was the oldest of seven kids; raised in poverty, married at 13, and a mother of 4 by the time she was 17. Few would have expected this type of adolescence to produce a woman who was the winner of every music award imaginable, the author of two New York Times bestselling books and a 2003 Kennedy Center honoree, and whose life story was the subject of an Academy Award winning movie.In You're Cookin' It Country, Loretta Lynn shares over 120 of her favorite recipes. From the dishes her mother cooked as she was growing up to the meals she has prepared for her family over the years. Also included are more than 35 stories relating to food as only Loretta can tell them. These include stories of her "Mommy" going out hunting for rabbit and possum to the more recent story of Jack White of the rock group The White Stripes flying to Nashville to have a dinner of chicken and dumplings with Loretta. There is also the story of her husband to be, Doolittle, buying a pie from her at an auction only to discover that Loretta had mistaken salt for the sugar when she baked it.You're Cookin' It Country will be a must have purchase for the millions of fans Loretta has made all over the world.Loretta's first book, Coal Miner's Daughter (1978) has sold more than one million copies. Her second book, Still Woman Enough (2002) has sold more than 200,000 copies. Both were New York Times bestsellers.

    Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line.In El Bulli 1998-2002, Adria and his collaborators have created a completely unique guide to cooking which raises the profession to an art form never captured before. This volume, filled with full color photographs, presents not only El Bulli's unparalleled recipes, but also an analysis of their development, philosophy, and technique. Visually stunning, El Bulli 1998-2002 is presented as a boxed set that includes the main volume, along with a detailed Users Guide and an interactive CD that contains each recipe, numbered and catalogued by year. El Bulli 1998-2002 is truly as awe-inspiring as the meals served at its namesake.

    Culinary giants like Thomas Keller venerate him. El Bulli, the restaurant where he creates his masterpieces, has become a pilgrimage site of sorts; food connoisseurs from around the world journey down a dizzying coastal road to Roses, Spain to experience his unconventional tasting menu -- often consisting of 25 or more courses. But if you want a reservation, get in line.

    Best-selling author Brother Victor celebrates creative, nourishing salads.

    He is one of the pioneers in our country's culinary evolution over the last quarter century. Selecting The Inn at Little Washington as one of the top ten restaurants in the world, Patricia Wells hails O'Connell as "a rare chef with a sense of near-perfect taste, like a musician with perfect pitch." As a self-taught chef who learned to cook by reading cookbooks, he has a unique ability to write recipes that are easy to follow and that produce delicious results. In this groundbreaking work, O'Connell celebrates the coming-of-age of American cooking and illustrates that we at last have our own equivalent to the haute cuisine of the great chefs of Europe. He manages to demonstrate that reproducing his versions of refined American cuisine is not only surprisingly doable but often easier than replicating the classic American dishes we grew up with. O'Connell offers vastly refined versions of his favorite American food: Macaroni and Cheese with Virginia Country Ham, Wild Mushroom Pizza, Crab Cake "Sandwich" with Fried Green Tomatoes, Pan-Roasted Maine Lobster with Rosemary Cream, Veal Medallions with Country Ham Ravioli, and Warm Plum Torte with Sweet Corn Ice Cream. All the recipes use readily available ingredients and are written in a clear, easy-to-follow voice - the voice of a self-taught chef who wants to share his love of food and hard-earned expertise. But even more refreshing than the delectable recipes are O'Connell's musings on his upbringing, American food, and entertaining. Reading this warm, witty book is the next best thing to dining at The Inn at Little Washington. Cooking from it is even better!

    44+ color photos.

    A simple seafood antipasto, a rich polenta with wild mushrooms or strawberries drizzled with balsamic, The Food of Italy provides a mouthwatering taste of a country that loves its food with a passion.

    "Cucina di Calabria is a celebration of the cuisine she knows intimately and loves, a cuisine that is more adventurous and creative than that of most other parts of Italy. Nearly 200 recipes offer something for every cook, whether novice or experienced. All start with simple, fresh ingredients, transformed into sumptuous dishes with a minimum of effort. They are interwoven with anecdotes about Calabrian culture and history, traditions, festivals, folklore, and of course, the primary role that food plays in all aspects of Italian life.

    And Luscious Chocolate Desserts is the ultimate chocolate cookbook. Lori Longbotham, author of the best-selling Luscious Lemon Desserts, delivers more than 70 of the best recipes for tantalizing cakes, sumptuous tarts and pies, velvety puddings and souffles, plus melt-in-your-mouth cookies, ice cream, and candy—all with enough chocolate to satisfy even the deepest craving. Recipes run from simple-to-prepare chocolate pound cake and chocolate mousse pie to more elaborate desserts such as chocolate profiteroles with chocolate ice cream and chocolate sauce and the decadent mocha tiramisu. For those who don't know their cocoa from their cacao, this compendium for chocoholics educates readers from bean to bar, including how to choose from the many forms of chocolate available in today's markets, plus the basics of storing, chopping, melting, and—the best part—tasting them. Luscious Chocolate Desserts is pure chocolate satisfaction for proud chocolate lovers everywhere.

    Well, in these pages there are plenty of both, and all are wickedly delicious. Deviled eggs, a perennial favorite of potluck suppers and picnics, a party food that is nearly perfect in its simplicity and speed of preparation, are basking in a long-awaited renaissance. Technically, deviled eggs should be revved up with a little something spicy, but these recipes show that they don't have to be hot to be fabulous. Flavors can range from light to elegant to gutsy to fiery. Fillings can be as smooth as silk or chock full and chunky. If you're a purist, take a trip down memory lane with the best of the classics, infused with fresh herbs and mild mustards. If you're looking for something different and fun, try out combos including blue cheese and bacon or pepperoni and parmesan. Or maybe you want to impress your friends with your international palate by including the flavors of Indian chutney and curry, Italian sun-dried tomatoes and pesto, or Greek feta and olives. And if you love to go for the burn, well, welcome to perdition, where eggs stuffed with salsas or chilies, wasabi or jerk seasoning await the brave. And if you're worried about the devil in the details, fear not: here you will find answers to such timeless questions as how to perfectly hard-cook eggs, how to peel off the shell without demolishing the white, and how to present your creations so they look festive and don't go rolling off the plate when you serve them.

    But without a full understanding of the rudiments of cooking, these explorations can be leaps of faith at best, and dishes from the simplest to most complex and ambitious risk failure.Beginning with a chapter on techniques, The Basics explains and illustrates, with gorgeous photographs, essential cooking techniques, such as how to bard, marinate, poach, caramelize, and lard. Following chapters explain cutting techniques and both savory and sweet recipes for stocks, thickeners, light and hearty soups, potato preparations, rice preparations, cold, hot and sweet sauce preparations, mousses, pastries, spreads, sweet egg dishes and ice creams. And an Ingredients Index makes cross-referencing a snap.Each page in The Basics is like a homily on the principles of great food. Learn the difference between a brunoise, julienne and a chiffonade cut. Follow simple instructions for preparing chicken, white, dark and game stocks. Make more than 30 of your own sauces, including mayonnaise, garlic butter, vinaigrette, pesto, white wine, and hollandaise. Prepare dazzling soups, breads, breakfasts, and desserts, using your own creative imagination and The Basics at your fingertips.

    The much-awaited International School of Sugarcraft Book 3 — New Skills and Techniques covers all the latest style changes in sugarcraft and the various new equipment and products that have become available since Books 1 and 2 were published. Written by leading sugarcraft experts, Margaret Ford in the UK and Nicholas Lodge in the US, this brand new sugarcraft reference, resource, and cake decorating book also includes new techniques and cake designs by five guest sugarcrafters from around the world – with innovative from June Twelves (modelling), Marion Frost (cutters), Toshie Harashima (royal icing), and Earlene Moore and Steven Stellingwerf (American cake styles, icing mediums and techniques). Together, Margaret and Nichols have organised the book into five main sections — using moulds and cutters for quick, impressive results; creating beautiful fabric effects; an update on modelling; producing stunning needlework in sugar; and the latest information on amazing sugar flower making. In this exciting new volume, there are impressive ideas, techniques and cake designs to appeal to anyone who enjoys sugarcraft and cake decoration.

    

    There is, however, a third element that any perfect sit down requires and it is this: biscuits. As Nicey so rightly points out, a cup of tea without a biscuit is a missed opportunity. Finding the right biscuit for the right occasion is as much an art as it is a science, and it is a task that Nicey has selflessly worked on for most of his tea drinking life.From dunking to the Digestive, the Iced Gem to the Garibaldi, everything you'll ever need to know about biscuits is in this book, and quite a lot more besides. Is the Jaffa Cake a cake or a biscuit? And have Wagon Wheels really got smaller since your childhood, or have you just got bigger? Unstintingly researched, Nicey and Wifey's Nice Cup of Tea and a Sit Down does exactly what it says on the biscuit tin. So go on. Take a weight off, put the kettle on, and enjoy.

    This volume from our Foods of the World series explores the city through dozens of engaging stories about the people and places that have contributed to San Francisco's renowned culinary reputation. You'll also discover the time-honored techniques used in making some of the most beloved local foods and sample the city's distinctive palate in more than 45 inspired recipes, including cioppino with focaccia toasts; beet, fennel and avocado salad with ricotta salata; and Meyer lemon pots de creme with raspberry sauce. Also included are informative "best of" features, maps and a glossary.

    Whether you like spicy Asian flavors, flavorful pan braises, or light and healthy grills, pork fills the bill. Now Bruce Aidells, America's leading meat expert, presents a guide to pork's endless versatility, with 160 international recipes and cooking and shopping tips.This comprehensive collection contains everything cooks need to know about pork, including how to choose from the many cuts available, how to serve a crowd with ease, and how to ensure moist pork chops and succulent roasts every time. Aidells offers temperature charts for perfect grilling, roasting, and braising, as well as a landmark chapter with step-by-step instructions for home curing. With Bruce Aidells as your guide, you will be making your own bacon, salami, and breakfast sausages with ease. If you are looking to enhance everyday dining, there are recipes here for quick after-work meals, as well as dramatic centerpiece main courses that are sure to impress guests. Bruce Aidells's Complete Book of Pork is a matchless all-in-one guide that will become a kitchen classic.