Best of
Food-And-Drink

1989

The Supper of the Lamb: A Culinary Reflection


Robert Farrar Capon - 1989
    In The Supper of the Lamb, Capon talks about festal and ferial cooking, emerging as an inspirational voice extolling the benefits and wonders of old-fashioned home cooking in a world of fast food and prepackaged cuisine. This edition includes the original recipes and a new Introduction by Deborah Madison, the founder of Greens Restaurant in San Francisco and author of several cookbooks.

La Varenne Pratique


Anne Willan - 1989
    Written by the founder and director of Paris's prestigious La Varenne cooking school and compiled using La Varenne's extensive resources, the book brings together a practical understanding of cooking techniques, ingredients, and equipment in an unrivaled guide to classic modern cooking.Here in one volume is the answer to every cooking question: how to make a hollandaise sauce (and why egg yolks will only absorb so much oil before the sauce self-destructs); the difference between entrecote and porterhouse; what marinades to use for lamb; which herbs will turn bitter if added at the beginning of a recipe; how to bone a chicken; the roasting times for venison, pheasant, and even squirrel; how to fillet a fiat fish; when to use a bain marie; and much more.La Varenne Pratique is divided into 22 chapters, among them Meat and Charcuterie; Poultry and Game Birds; Milk, Cheese, and Eggs; Pastry and Cookies; Preserving, Stocks, and Soups; and Microwave Cooking. Each chapter offers an overview of the food discussed and then explains how to choose, prepare, store, cook, and present it. Recipes are included wherever an important cooking technique requires a specific example-they are carefully chosen not only to illustrate a particular dish but also to illuminate a way of cooking. In addition, La Varenne Pratique includes a guide to kitchen equipment and a glossary of culinary terms.The photographic illustrations in La Varenne Pratique are beyond comparison. Throughout the book, techniques are clearly illustrated with specially commissioned step-by-step photo sequences that set new standards for culinary photography. Readers can actually see what texture a sauce should be, exactly where to make the first cut when boning a Chicken, what the "crust" on a clarifying broth will look like, and what larding a roast really entails.There has never been a book like La Varenne Pratique. Comprehensive, authoritative, and eminently practical, it demands a place in the kitchen of every serious cook.

The Curry Secret


Kris Dhillon - 1989
    The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago "The Curry Secret" has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone's favourite is here. Praise from readers: 'Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have'; 'The Holy Grail of curry cook books'; and, 'This book is so good it's unbelievable'.

The Story of Wine


Hugh Johnson - 1989
    Quirky, informative and extremely readable, with enlightening chapters on everything from the birth of claret to the rise of the New World. Tim Atkin, on the first edition.

From a Monastery Kitchen: The Classic Natural Foods Cookbook


Victor-Antoine D'Avila-Latourrette - 1989
    Healthy eaters, practical cooks, cookbook collectors, and recipe readers will treasure this edition of this classic cookbook containing more than 125 recipes, arranged seasonally.

Whatchagot Stew: A Memoir of an Idaho Childhood, with Recipes and Commentaries


Patrick F. McManus - 1989
    "Read the memoir first . . . (or) you might select one of my mother's recipes and foolishly believe that because the recipe is included in a cookbook, it must be something to eat".--Pat McManus.

The Cuisines of Germany: Regional Specialities and Traditional Home Cooking


Horst Scharfenberg - 1989
    Food writer Scharfenberg has gathered together hundreds of Germany's traditional and regional specialties, prefacing each recipe with notes on the origin and cultural and culinary background of the dish. He has sought out little-known regional creations and resurrected unfairly forgotten dishes; there are contemporary versions of traditional favorites as well as classic renditions. Scharfenberg's readable style and sense of humor add to the appeal of the book.