Italians regard panini as fast food thanks to its easy preparation, which also accounts for its success in North America. Sales of panini makers have skyrocketed, with small appliance manufacturers releasing new models each year.Tiffany Collins provides great recipes that replicate the bistro experience and maximize the use of a home panini maker. Among the recipes for this vibrant, flavorful food are:Salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini Bacon, spinach and hard-boiled egg panini; smoked salmon, red onion, cream cheese and caper panini Sweet Italian sausage, provolone and tomato sauce panini; hummus, red onion and Swiss cheese panini Pulled pork panini; Tuscan tuna and white bean panini; shrimp club panini Cuban panini; smores panini; sliced beef, caramelized onions and gorgonzola panini Smoked turkey, brie and Granny Smith apple panini; south of the border turkey panini with perfect guacamole. This Italian tradition can now be experienced at home and enjoyed by the whole family.

    elBulli is also the object of culinary pilgrimage—millions clamor every year for a reservation at one of its tables. Yet few people know that, behind each of the thirtyor more courses that make up a meal at elBulli, a small army of stagiaires—apprentice chefs—labor at the precise, exhausting work of executing Adrià’s astonishing vision. In The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adrià’s elBulli, Lisa Abend explores the remarkable system that Adrià uses to run his restaurant and, in the process, train the next generation of culinary stars. Granted more access to Adrià and the elBulli kitchen than any other writer in the restaurant’s history, Abend follows thirty-five young men and women as they struggle to master the cutting-edge techniques, grueling hours, furious creativity, and interpersonal tensions that come with working at this celebrated institution. Her lively narrative captures a great cast, including a young Korean cook who camps on the doorstep of elBulli until he is allowed to work in the kitchen; an ambitious chef from one of Switzerland’s top restaurants struggling to create his own artistic vision of cuisine; and an American couple whose relationship may not withstand the unique pressures of the restaurant. What emerges is an irresistible tale of aspiring young talents caught, for good or ill, in the opportunity of a lifetime.Taken together, their stories form a portrait of the international team that helps make a meal at elBulli so memorable. They also reveal a Ferran Adrià few ever see, one who is not only a genius chef and artist but also a boss, teacher, taskmaster, businessman, and sometimes- flawed human being. Today, food has become the focus of unprecedented attention, and The Sorcerer’s Apprentices also explores the strange evolution—in less than two decades—of a once-maligned profession into a source of celebrity.

    This collection follows a year in the life of this community garden, reflected in recipes that are unusual without being daunting. Many of the recipes reflect everyday activitiesTurkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs on the weekendand the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as Pigeon Smoked Duck Breast with Apples, Walnuts and Chicory; Fried Green Tomatoes with Garlic and Sweet Vinegar; and Courgette and Yoghurt Soup. This character-filled garden was bulldozed to make way for the 2012 Olympics making this a true treasure, documenting the last ever growing season for Sam and Sam and the unique men and women of Manor Garden. Includes metric measurements

    Here, he reveals how he transforms ingredients into the sublime dishes for which he is so justly famous. Much more than a collection of his superb recipes, this inspirational book passes on many of the secrets of his cooking techniques, knowledge and skills. Recipes are presented in a straightforward and comprehensive way with detailed descriptions of Gordon's special techniques, his innovative short-cuts, and other culinary hot tips with close-up photography. With recipes for fish and shellfish, poultry and game, meat, vegetables, salads, fruits, breads and pastries, as well as flavourings, stocks and dressings, this unique cookbook is destined to become a classic kitchen reference book.