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Top Hotels in the US? Pikaia Lodge Winter Vacations In her unpretentious, home-grown guide to gumbos and soups, Kit Wohl celebrates the free-wheeling and fanciful culinary legacy of a celebrated and storied regional American cuisine. Prolific artist and author, Ms. Wohl makes a charming escort through the home and restaurant kitchens of New Orleans. The variously exotic, rustic, and hearty flavors of no-nonsense gumbos and soups take center stage in this edition of her New Orleans Classics series. With two acclaimed restaurants in San Francisco, Chef Hirigoyen brings his intimate and extensive knowledge of these delectable small plates to the home cook.
In an unrelenting visual assault, Battman provides gorgeous close-up portraits of the most varied collection of sandwiches ever assembled. If it is a sandwich, or almost a sandwich, and if it is exceptional, Battman will have found it. In their travels to cities like Seville, Rome, and Lisbon, the Mantuanos acquired a taste for this decidedly civilized ritual of revelry and sought to recreate it back home, opening Enoteca Spiaggia in Miami Beach and publishing Wine Bar Food.
Both ventures are intended to further the culture of casual, convivial mealtime gatherings in a country polarized by fast food and major occasion-oriented dining. The Mantuanos organize their chapters by region, so the reader is introduced to the wine and small plates of Venice, Barcelona, and Athens organically, as part of the prism of a larger culture. With its exquisitely simple recipes and regional wine recommendations, Wine Bar Food enables us to recreate the easy charm and casual gourmet experience of small plate dining. Not only does Wine Mondays provide a much-needed demystification of the process of pairing wine and food the rules are exquisitely simple , it features seasonally-tailored menus complete with course-by-course wine choices and explanations.
Complete with guidelines for finding ingredients, this book provides recipes for vegetarian and nonvegetarian entries, seasoning blends, chutneys, rice dishes, breads, desserts, and much more. Portland is all about the esoteric, and so it stands to reason that a Portland guide written by a Portland writer should reflect that.
The book has personality and verve—so much so that you might find yourself lingering over its pages long after you achieve your face-stuffing goals. Nifty notes indicate recommended dishes and good-to-know details like where street parking is metered and can be difficult to find. See the back index for top 10 lists and restaurants sorted by cuisine. With descriptions of amazing foods, recipes for more than dishes from some of the most well-known chefs in the world, and hundreds of wonderful photographs, this is a guide to delicious new foods that is guaranteed to take you on a culinary adventure.
Registered dietician David Grotto finds more than satisfaction or flavor in food—he finds restorative properties and the key to better health. Grotto follows up his highly successful Foods That Could Save Your Life with this specifically targeted guide to better health. From common issues like wrinkled skin and haliotosis to infertility, Grotto comprehensively breaks down each topic, offering tips on the foods are most helpful in counteracting symptoms. The second half of the book contains recipes featuring these flavorful, nutritionally potent ingredients, helping the reader easily incorporate the right foods into his or her diet.
Davis breaks down grilling techniques primarily according to the ingredients rather than the equipment, e. This makes the book easily navigable to the novice griller, though it is also an excellent resource for the seasoned griller, as it passes on a legacy of regional seasoning and preparations that have been culled over the lifetime of Dr.
First published in , Bernard Clayton's The Complete Book of Breads immediately became a modern classic; under his guidance, a generation of home bakers was introduced to the seductive pleasures of baking and produced their first loaves. But new products and equipment revolutionized the kitchen, and these changes inspired Bernard Clayton's New Complete Book of Breads, which first appeared in With an electric mixer, a food processor, or a bread machine, and with faster-acting yeasts, anyone could produce home-baked loaves in a fraction of the time bread-baking once took.
The availability of a wide variety of flours and specialty products, once found only in health-food and gourmet stores, opened up a world of possibilities. Clayton revised of the original recipes and added more with these new ingredients and equipment in mind. A collection of 50 recipes for snacks and treats that are nutritious and simple enough to be prepared in 15 minutes or less.
This book offers tasty even to kids! It provides creative ideas to reverse the unhealthy diet habits of kids who may suffer from obesity, diabetes, high cholesterol, mood swings, and tooth decay. These recipes are fun, simple, and fast, and can be the start of a new tradition in family healthy eating. The unpretentious Venice haunt, offers this wonderful cookbook with 72 recipes for irresistible dishes, such as Chicken with Caramelized Apples and Calvados, and 50 other quirky portraits of the restaurant's patrons. This is truly a definitive work that explores the history, the politics, religion, culture, climatic changes, fashion and social phenomena that have impacted on wine developments around the world.
Richly illustrated with hundreds of historic photographs, this is a book that will entertain and inform any wine enthusiast or history buff. Grains are one of the most tasty, versatile and nutritious food sources available, a delight to eat and easy to cook. In this new work, Jenni Muir travels the world, discovering indigenous grains and the best recipes for using them.
The first part of the book provides an in-depth look at each of the grains and the second section features over recipes, taking you from breakfast through to dinner.
Jenni explains how to vary the dishes according to the grains you have and also recommends an exciting range of accompaniments that will transform each dish to suit the occasion. What we feel like eating and cooking changes with the seasons. This inspirational guide includes a range of recipes that make the most of the best produce available each season. In spring there are budding asparagus tips, delicate pink rhubarb, waxy new potatoes and spring lamb, while summer delicacies include succulent sweetcorn and tomatoes, as well as delicious raspberries and strawberries, which require the minimum of preparation.
Autumn brings colourful squashes and pumpkins that are ideal for tasty soups, and an abundance of apples and blackberries just waiting to be picked. In winter, slow-cooked casseroles, delicious winter greens, and rich filling puddings will warm up even on the coldest days. Some call el Bulli the most important restaurant of our time; it's certainly the most mysterious.
The ratio of diners who want reservations to those who get reservations is around The hefty A Day at el Bulli is a close look at a day in the life of the gastronomic monument, from the first rays of sun on the water to the locking of the door at 2am. But it's more than just a picture book. Inserts discuss the history of the restaurant, creative methodology, even a guest's path from front door to table.
Beyond the sheer marvel of such a detailed pictorial documentary, the book's appeal and impact come from its humanity. When Jennifer Felicia Abadi was a child, her mother often pulled down a well-worn homemade black recipe binder from her kitchen shelf and created sumptuous Syrian meals. As an adult, Abadi pulled down that same binder to make her own delicious meals. Mindful of the importance of tradition and the ease with which old-world knowledge vanishes, Abadi embarked on a labor of love with her grandmother to record all of her family's rich, mouthwatering Syrian dishes.
The result is A Fistful of Lentils, an intimate culinary food album featuring more than Syrian-Jewish recipes, warm family anecdotes, and little-known stories of Syrian-Jewish culture. In France, you are what you eat, and no one knows this better than Mort Rosenblum. Here, this internationally acclaimed journalist and James Beard Award-winning food writer for his last book, Olives, applies his superb nose for news and fine fare to the food-drenched culture of a country that takes its cuisine as seriously as its politics.
This book truly makes cooking an enjoyable experience. Widely recognized as one of the fathers of New American cuisine, Jonathan Waxman became a mentor to hundreds of chefs on both coasts. Here he shows you how to flex your culinary muscles while having fun in the kitchen. His combinations are simple but unexpected, exuberant but down to earth. Many of the dishes juxtapose contrasting flavors and textures, pairing cool beef carpaccio with warm potato salad, soft crab cakes with crunchy slaw, or whole wheat pasta with spicy clams.
Waxman shows how to produce magnificent food from just a few ingredients, roasting eggplants and red peppers for a forcefully flavored soup or tossing asparagus with oranges and hazelnuts for a refreshing first course. His love of seasonal ingredients is no surprise. Tanis lives two lives, spending half the year as head chef at Chez Panisse and the other half hosting a supper club at his home in Paris. Those who love the Chez Panisse books will appreciate this as a continuation in the series.
The result is a presentation of straightforward, sophisticated food that is meant to be shared with others. The journey allows Ripert to celebrate local and seasonal produce and experiment with techniques, such as fireplace roasting, not available in a restaurant kitchen. Along the way Ripert combines luscious recipes with mini-tutorials on technique.
Part cookbook, part primer of Chinese medicine, Nina Simonds's A Spoonful of Ginger offers dietary advice, herbal home remedies, and lively, unintimidating Asian recipes for the American home cook. Baked Black Bean Shrimp might be just the dish to get you over that bout of depression. Simonds presents the ailing reader with concoctions to relieve everything from hangovers to frostbite.
Among his myriad other accomplishments, Master Chef Rudi Sodamin has helped define higher standards and expectations for cruise line cuisine. With this second installment of the Holland America Line cuisine cookbooks, Sodamin shares the recipes and practices that make him such a sought-after chef at sea. Chef Sodamin also takes a big picture approach to the world of cruise cuisine, consulting corporations to get the highest quality product to the galleys of every cruise line kitchen.
In The Taste of Elegance he offers a repertoire of the recipes and culinary building blocks that make cruise line cuisine work, examples of dishes that successfully transplant the gourmet standards from the land to the sea. The book is composed of smart , eloquent essays laced with more than recipes which remind us that anticipation -whether for the morels from Michigan's National Mushroom Festival, or for a cherry held by the stem and nibbled with a "singularly selfish satisfaction"-lends food much of its savor. With their first cookbook collaboration, Chef Nate Appleman and wine director Shelley Lindgren present the rustic pleasures of their beloved southern Italy in terms of libation and sustenance respectively.
In an easy to follow course by course layout, the chef pays tribute to the simplicity and potency of southern Italian cooking in what can only be called an exquisitely crafted homage to his adopted culinary homeland. Tired of the average weekend fare of hamburgers, hot dogs, or takeout? The Accidental Gourmet Weekends and Holidays takes a unique approach to family food preparation, with menus for twenty-three holiday meals from New Year's through Christmas, as well as Saturday dinners and Sunday suppers for every weekend of the year.
For those used to Thomas Keller in the context of award-winning restaurants The French Laundry and Per Se comes the happy surprise of this beautiful guide to excellence in home cooking. The consummate professional Keller lets his hair down, so to speak, trading in high-tech equipment for wooden spoons and family-style serving platters. At the end of the book is an index on indispensable culinary staples like clarified butter, mornay sauce, pork brine, and a basic herb sachet.
In Adventures in Jewish Cooking, he offers sophisticated, great-tasting kosher dishes that reflect his belief that, while Jewish dietary laws haven't changed in 3, years, today's tastes and eating styles demand a new approach in the kitchen. Using only the freshest ingredients as they come into their prime, his approach is finely attuned to the changing rhythms of our lives and the way our focus changes from month to month. The photography is up-close and stunning and the wealth of detailed information in each recipe is staggering. Each dish is broken down into its various components, which range from simple to highly complex, and is followed by meticulous instructions for plating and presentation.
Alinea carries the requisite testimonials from food media heavyweights e. The beauty and sophistication of the Alinea cookbook propels it into the very top percentile of this year cookbooks, and makes for the grandest of gifts. Before delving into specifics, Stevens provides some of the history and basic chemistry of roasting, culled from the likes of James Beard and Harold McGee. Dishes are qualified by method e. And recipes span the gamut, in skill and cuisine type, with several recipes per protein or fruit or vegetable —meaning an experienced chef can work on the nuance of his or her technique while newbies delve into the delicious basics.
But as Laura Werlin reveals in this book, there's a whole world of perfect pairings to discover. Learn how to select the right type for every dish, as well as the best way to prepare and cook each kind. Also included are sauces to serve over rice, recipes for leftovers, and information on rice products such as rice flour, mochi, and sanko. With sections on "rice vocabulary," the history of rice, and alternative uses for the grain, this is not only a book of recipes but also a much-needed culinary resource.
In the early s, Chez Panisse chef Jeremiah Tower's revolutionary ethos of fresh ingredients, simply prepared and presented, shook up the national culinary scene and fueled the meteoric rise of American regional cuisine. The successes that followed are legendary, from his trailblazing Santa Fe Bar and Grill in Berkeley to the acclaimed Stars restaurant in San Francisco. More than just a collection of recipes, this beautifully photographed book take you inside the entire season of the America's Test Kitchen series.
You will meet the cast—through photographs, bios, and quotes from each member—and will follow the America's Test kitchen process, as Christopher Kimball and the rest of the cast identify a common cooking problem and then test dozens of variations to come up with the best methods for preparing recipes.
These are folks who are returning to the basics of sustainable, small-scale, or just plain high quality production. In their inspirational stories we also can see the emergence of a true national cuisine.
Also, woven throughout each chapter is the engaging history behind our foods—their natural origins and long journeys to cultivation. Recipes and ordering information are provided so you can enjoy these culinary delights at home. But how can one experience the true French bakery without a visit to France? Simply by following the guidance and simple instructions of the man who has changed the way San Franciscans think about their breads and pastries, Pascal Rigo.
He and his crew of bakers and pastry chefs have poured into this book the knowledge of many lifetimes, of many provinces. And, they have provided recipes that do not compromise authenticity while making the minor adjustments needed to account for local ingredients and the needs of the home cook.
Nearly thirty years after he helped open the landmark Oakville Grocery in San Francisco, Clark Wolf brings us this guide to the ever-expanding roster of fine American cheeses. Well before the inception of the slow-food and sustainability movements in American cuisine, Wolf had begun searching for a stable of homegrown artisan cheeses.
When he began, most decent cheeses were imported from Europe. American-made cheeses were paler, cruder incarnations of their sophisticated cousins. Wolf was part of a small but growing trend to help mature American cuisine, in part by bringing the art of good cheese to American pastures, kitchens, and palates. Today, owing much to those efforts, Wolf is able to provide this guide and recipe book for the ever-expanding repertoire of sophisticated and richly satisfying American gourmet cheeses. Over of the best regional recipes are presented in an easy-to-follow, step-by-step format, so you can sample the food that you love and learn the secrets and skills of preparing authentic Maryland crab cakes, Boston brown bread, Californian salad or Chicago pizza.
This book includes an array of recipes, from salads to desserts, and even a section of breakfast recipes as well. The beautifully designed volume is colorful and full of photographs, making the vibrant recipes even more appealing. In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world.
His most recent pursuit has been pizza--a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. In American Pie, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Crossing class and color lines, and spanning every state and variety of pie in the union from Montana Huckleberry to Pennsylvania Shoo-Fly , the author discovered pie, real, homemade pie, has meaning for all of us.
But in today's treadmill take-out world, our fast food nation, does pie still have a place? This book will entertain as it answers this question. And, it includes 25 recipes collected on this journey. Though diminutive, the amuse-bouche does many jobs: From complex, avant garde small bites to classics, amuse bouche are a fixture of fine dining, and increasingly popular among upscale casual restaurants that emphasize hospitality. An Edge in the Kitchen is the solution, an intelligent and delightful debunking of the mysteries of kitchen knives once and for all.
If you can stack blocks, you can cut restaurant-quality diced vegetables. The knife is the most indispensable kitchen tool, and this book is the essential guide to everything you need to know about it. From choosing the right knife, to storing and sharpening it, to using it and even history on how kitchen knives have been shaped by culture—this useful volume is bound to turn any home cook into a pro. You don't read legendary food writer M. They are so evocative and richly rendered that they completely reel you in and involve you in her day-to-day life.
An Ideal Wine by David Darlington is an in-depth account of the California wine industry and the two conflicting schools of thought in wine making. The book centers on two camps of wine-makers: Randall Grahm, famed winemaker at Bonny Doon Vineyards, and Leo McCloskey, the founder of Enologix, a leading consultancy that helps wineries use scientific techniques to make better wines some say just to get high scores from Robert Parker. Vintners in the opposite camp are prioritize standardization, consulting Enologix for help with consistency and efficiency.
Nigel Slater has won the admiration, hearts, and palates of the British cooking world. His irreverent and irresistible approach to preparing great meals with ease and imagination is sure to make a splash on this side of the Atlantic. In what is certain to be one of the most head-turning, talked-about cookbooks of the year, Marcus Samuelsson presents the daring interpretations of Scandinavian food that have won him worldwide acclaim. Extensively tested for the home kitchen and lavishly illustrated with stunning photographs, Aquavit and the New Scandinavian Cuisine is a book that will inspire the serious cook while rewarding even beginners with exquisite results.
From award-winning restaurant Araxi comes this beautifully-photographed compendium of recipes featuring the regional cuisine of the Pacific Northwest. This beautifully produced commemorative edition of M. Tempting topping, delicious cake, and a spectacular decoration to complete the pretty picture: These recipes are relatively easy to make, and use simple, readily available ingredients.
The pages brim with helpful baking advice, including tips on incorporating nuts, working with decorative sugars, and even creating your own pastry bag. Certified Master Baker and associate professor Eric Kastel of the Culinary Institute of America offers this extensive guide to the processes and products behind artisan breads. Kastel intentionally demystifies the rarefied world of artisan breads for the home cook and seasoned baker alike, with accessible explanations of the specific methods and ingredients that go into producing these characteristically satisfying and impressive breads.
He covers everything from flour to yeast to bread texture and crust, offering an array of recipes and instructions on capturing wild yeast for an authentic sourdough starter. A stunning cookbook, suitable for the coffee table as well as the kitchen counter,The Artist's Palate contains an unprecedented collection of favorite recipes from some of the most famous international artists throughout history -- from Michelangelo, Henri Matisse, and Mary Cassatt to Jackson Pollock, Andy Warhol, and Jeff Koons.
Featuring over recipes from 89 great artists, and accompanied by more than photographs of the artists and their work, family snapshots, artworks, documents, and memorabilia, this book offers a unique look at the private lives and appetites of some of the world's most creative personalities. Food writer and teacher Andrea Nguyen has successfully translated many of the cooking styles and ingredients of Asian food for the West, and her latest book is no different.
In Asian Dumplings, Nguyen demonstrates the hows and whys of dumplings from almost every dumpling-producing Asian country. Recipes for basic dough and detailed instructions for frying, steaming, and preparing all variety of fillings make this a culinary gold mine for dumpling aficionados and the uninitiated alike. Jean-Georges Vongerichten, chef and owner of 18 restaurants around the world, pioneered Asian-fusion cuisine.
In Asian Flavors of Jean-Georges , he presents dozens of recipes for reproducing the dishes that have made his restaurants— Vong , Spice Market , and 66 —some of the hottest dining destinations in the country. The secret is in his subtle and surprising combinations, which introduce Asian flavors to traditional Western-style dishes and cooking techniques. Each recipe is laid out in a clear, easy-to-follow style, and throughout the book invaluable tips are offered for streamlining preparation and cooking.
From taste-tempting appetizers, soups, and salads, to irresistible fish, meat, poultry, and vegetable dishes, to special sauces and one-of-a-kind sweets, the recipes in Asian Flavors of Jean-Georges promise to make an Asian-fusion expert of even the most spice-timid cooks. In this follow-up to her acclaimed Cracking the Coconut, Su-Mei Yu--owner of Saffron restaurant, known for its Thai-styled grilled chicken--brings the techniques and cuisine of Asia to American Barbecues. Asian Sauces and Marinades is the key to the pungent, aromatic and richly spiced sauces that are easy to obtain and use to make the rich and complex flavors that are authentic and satisfying.
For anyone who has ever been dazzled but daunted at the Asian market, here is an indispensable, easy-to-use guide to identifying, choosing, and preparing these wonderfully unusual vegetables. From Amaranth and Bok Choy to Lotus Root and Lemongrass, food editor and writer Sara Deseran describes clearly the exotic array of Asian produce now widely available, explaining everything you need to know to shop confidently. This lavishly photographed resource is rounded out with 50 contemporary recipes. In At Blanchard's Table Melinda and Robert Blanchard share recipes, tips, and stories from their restaurant on the island of Anguilla and from years of entertaining at their home in Vermont, to which they return during the island's off-season.
After a privileged upbringing in Beverly Hills Fred Astaire's daughter Ava and her family moved to a year-old farmhouse on the Irish coast. Here she discovered the joys of cooking as well as the countless pleasures of growing flowers and vegetables in her seaside garden. Ava's wide-ranging recipes and inventive decorating ideas have been shaped by this bountiful produce, and by the wild foods she gathers from the surrounding countryside and nearby ocean.
Memorable parties and holiday celebrations-with Hollywood stars and local friends alike-are recorded alongside the easy-to-follow recipes. And while the rest of us soak up the vicarious thrill, despair, and knuckle-busting tribulations, city and coast-bound chefs can pore over the recipes. The acclaimed book that demystified Japanese cuisine for home cooks returns. Over 90 exquisite recipes cover every aspect of modern Japanese meals from elaborate kaiseki dinners—the haute cuisine of Japan—to simply prepared noodle bowls for a casual family supper.
The dozens of step-by-step techniques illustrations make preparing even the most complicated dishes as easy as ichi, ni, san. Vibrant color photographs take fans of Japanese cookery on a culinary tour of the country, exploring the feasts and festivals, restaurants, sushi bars, street stalls, and even the temples for a taste of this intriguing land. Owner and chef of Montreal's innovative Au Pied de Cochon restaurant, Martin Picard brings together 55 of the restaurant's recipes in this sumptuous album, which not only dodges culinary fads but also breaks the mold of the typical cookbook in its playful, award-winning design.
There's no calorie counting here — Picard leads readers into shameless gastronomic indulgence with such hearty dishes as Foie Gras Pizza, Venison "Chinese Pie," and, per the restaurant's name, oven-braised Pigs' Feet. Six hundred color photos and 50 illustrations complement the lively text. Americans have at last discovered Mexico's pasion for exciting food. We've fallen in love with the great Mexican combination of rich, earthy flavors and casual, festive dining.
But we don't begin to imagine how sumptous and varied the cooking of Mexico really is.
About the author
After ten years of loving exploration, Rick Bayless together with his wife Deann, gives us Authentic Mexican,the only complete and easy-to-use compendium of our southern neighbor's cooking. This companion volume to "Spring Evenings, Summer Afternoons" offers 30 recipes for soups, salads, entrees, breads, beverages, and desserts. A Culinary Journey with Eric Ripert. From Sonoma to the Cayman Islands to Chianti, the book follows Ripert, the nationally celebrated chef of Le Bernadin and numerous restaurants with The Ritz Carlton Hotels, on a culinary journey complete with elegant recipes and artistic photographs.
Ripert adapts classic French technique to the various regional cuisines covered in Avec Eric with resulting recipes that are simple and decadent, beautiful and tempting. Ayurveda, the ancient healing art of India, believes that food plays an essential part in our health and sense of well-being. Here is an authentic guide to the Ayurvedic approach to food and tasty vegetarian cooking. In the growing Mario Batali restaurant empire, Babbo remains the jewel in the crown and one of the hottest reservations in town.
Here, the Babbo experience is re-created. In addition to the abundant recipes, there are seasonal menus and sidebars that illuminate the small details setting Babbo apart, from the way they prime the wine glasses to the fresh, local ingredients that are the basis of the restaurant's unforgettable dishes. He writes with flair and brutal honesty as he discusses the grapes, vintages, regions, myths, and personalities that inhabit the wine world. He peppers his down-to-earth advice with vivid description and hilarious asides.
Oft taken for granted by home cooks as a breakfast side or, at best, the flourish on top of a classic meatloaf, bacon here takes center stage as the source of sophisticated culinary joy. With infectious enthusiasm, Lauer introduces her reader to a deeper level of bacon-savvy than anyone outside the cured-meat industry would normally possess.
Themed Cruises: Passion Plays on the High Seas
Providing as much background on bacon as possible, from its production to its consumption, Lauer gives this once banished meat a much-needed publicity makeover. In these days of farm-friendly, sustainable agriculture, this one-stop resource on how best to source and enjoy this once-maligned meat is a timely, tasty arrival. In an age rich with pastry nostalgia, home and professional cooks alike should get, well, Baked. In this volume, Lisa Yockelson shares flavor-boosting secrets that can make virtually any recipe burst with new vigor and freshness.
This book reveals concepts and techniques for using eighteen basic ingredients--including chocolate, vanilla, apricot, and lemon--to "pyramid" flavor, layer by delicious layer.
Themed Cruises: Passion Plays on the High Seas - dpvcasting.lfmgroup.it
Taking as his starting point , the year the first American cookbook was published, Greg Patent, an accomplished baker, has mined sources from across the country for exemplary baking recipes by and for home cooks. Perusing old cookbooks, journals, and handwritten diaries from libraries and private archives, he has skillfully recreated treasured recipes or used them as inspiration for his own thoroughly up-to-date creations.
- Paradigm Communications Group / Alaska Airlines and Horizon Edition Magazines;
- Stefani Jackenthal (Author of The Complete Idiot's Guide to Rock Climbing).
- Winter by AZ WINE Lifestyle - Issuu;
Ballymaloe Seasons offfers more than recipes for classic Irish dishes that reflect the fertility and diversity of Ballymaloe's gardens. Ballymaloe Seasons focuses on creative new ways to prepare and present meals, while inspiring readers to grow, harvest, and delight in good produce. Magnificent classic French brasserie recipes from one of the most celebrated restaurants in the country.
The Balthazar Cookbook is already creating a buzz among food lovers and critics as the first major French cookbook since Patricia Wells's Paris Cookbook. Started by Keith McNally in , Balthazar quickly became a New York hot spot, famed for its star-studded clientele, its lively, friendly atmosphere, and its superbly prepared versions of the "comfort" foods served up in Parisian brasseries. Beautifully designed and enhanced with glorious full-color and black-and-white photographs, The Balthazar Cookbook captures the restaurant's incomparable style and offers more than recipes from its signature dishes.
Ina Garten knows that the best meals are those where friends are so comfortable they feel like family--and family members feel so much more special. With that in mind, she has assembled yet another outstanding collection of beloved recipes that are easy to make and will delight everyone. With wonderful photos of Ina cooking in her home, as well as helpful menu suggestions and practical shopping tips, the volume is today's must-have guide to making everyday meals elegantly simple, and entertaining as warm and inviting as a family meal. In this stunning book, Ina celebrates a relaxed and innovative style of entertaining that is as much of a joy for the host and hostess as it is for the guests.
Arranged by season, Ina's 16 parties are more about assembling food than about cooking for hours. Adam Perry Lang is a man of passion and detail in all things barbecue. His audience bridges the gap between meat-happy grilling devotees and self-professed foodies looking to grill their latest esoteric protein find. Lang is unapologetically straightforward with his recipes, emphasizing the quality of the product over everything else.
A simple mantra repeated throughout the book: America's most esteemed culinary instructor, James Beard, shares his winning ways with chicken, turkey, goose, duck and wild game. An essential for home cooks of all levels, this classic guide, part of the James Beard Library of Great American Cooking, contains tips, preparation and cooking techniques for a delicious variety of poultry and game birds, from basic roasts to unique and challenging dishes for those with more experience in the kitchen. James Beard's recipes are elegant, simple and timeless; sure to resonate with a whole new generation of cooks.
More than 60 leading chefs--including some of the newest up-and-coming--discuss the inspiration, effort, and quirks of fate that turned would-be painters, anthropologists, and football players into culinary artists. Bamforth traces the history of beer from ancient Babylon some 8, years ago to today's brewing science, recounting important brewing milestones along the way. This new edition contains expansive coverage of global beer styles throughout the world, the sensory character of beef flavor, and the development of the global beer industry.
From starters to puddings, a delicious selection of recipes using the best of Irish ingredients is presented in this cookbook of traditional Irish cooking. The recipes are practical, easy, and quick to prepare. The recipes use the best, most loved Irish food ingredients, such as succulent salmon, nutty brown flour, and creamy cheeses. The recipes are accompanied by drawings and fascinating stories of Irish folklore and legends. More than inns and 1, recipes are collected here, some from the finest chefs in America, while others represent the best in mouth-watering homestyle cooking.
James Villas stumbled into his forty year long career while escaping from the rain. Dumaine took Villas under his wing, for a moment. Handcrafted furnishings and heavy, uncovered wood tables keep the restaurant warm and contemporary, offering a welcoming dining experience. The Blue Duck Tavern welcomes you with wholesome American fare prepared through simple, time-honored cooking methods such as roasting, braising, preserving and smoking. This contemporary neighborhood tavern evokes the warmth and convivial setting of a residential kitchen and gathering place.
The restaurant also recognizes the purveyors and artisans who enrich their menu with their fresh ingredients. As usual, I zeroed in on local wines on the menu, in this case there were several options by the glass and in bottle. Not sure what ingredients were sourced in Path Valley, PA maybe all? Both wines were excellent with the meal as well. All entrees were deemed very good, though the whole fish caused some problems with loose bones. Overall, I thought the experience a worthwhile one.
The food and wine options were wide-ranging and I am a sucker for any locally sourced, farm-to-table concept. However, the service was inconsistent, ranging from nonexistent to great. Also, while the food was outstanding, I felt the restaurant was flirting dangerously with the line of being overpriced. All that being said, I would still recommend this for a nicer evening meal out. Posted by Kovas Palubinskas at 9: Tuesday, November 29, Tuesday Tasting: Epicuro Aglianico del Beneventano Posted by Kovas Palubinskas at 6: Epicuro Aglianico del Beneventano , wine review , wine tasting.
Monday, November 28, Wine Personality Test. Wine is known for its extraordinary complexity and diversity - no two bottles are alike. And just as there are many different reds, whites and everything in between, every wine drinker has their own unique personality. The Little Penguin Wine Personality Test will help you find your ideal wine match, and all you have to do is think like the little guy himself. Whether you identify with the strong alpha male, or even the home-making ladybird, we have the perfect wine to match your unique penguin persona.
I am not afraid of taking risks. A natural-born problem solver, no challenge is too big for me to take on. Being a deep, intellectual bird, I take time to contemplate the important things in life. As I stare into my deep purple glass of Little Penguin Shiraz Cabernet, I find meaning, as well as smooth, juicy taste. Posted by Kovas Palubinskas at Friday, November 25, Happy Thanksgiving Weekend! A Turkey Trot, a brunch, and several hours of outstanding conversation, food, wine, and football were part of our Thanksgiving celebration yesterday.
I added 2 more varietal grapes to my Wine Century Club project - Carmenere and Prosecco, so it was a successful day in every way possible. Have a great weekend all! Posted by Kovas Palubinskas at 7: Every year since , Wine Spectator has compiled a list of the wines reviewed over the past 12 months. These wines reflect significant trends, recognize outstanding producers and spotlight successful regions and vintages around the world. More than 5, of these wines earned outstanding or classic ratings 90 points or higher on Wine Spectator's point scale. They narrowed the list down based on four criteria: But no equation determines the final selections: Of the Top , for domestic wines, only a few were from outside the typical U.
Congratulations to those two wineries! Did I overlook any? Tuesday, November 22, Tuesday Tasting: Very sweet, bubbly, and goes with pretty much any type of food you can think of. The green apple scent and taste add an acidic component to balance the sweet banana flavor. Well-worth searching out, especially for the price. Would you like your wine reviewed? Contact me at Kovas 50statesofwine. Quarry Books, is a wonderful and simplified introductory text to anyone who is considering making wine at home.
Law is the award-winning, small-batch vintner and owner of Linden Vineyards in Linden, Virginia, which is about an hour outside of Washington DC. He also writes, lectures, and teaches classes on wine making. This book is full of Inspiring photographs and how to illustrations that demonstrate techniques for growing grapes and making wine.
Tips on determining what kind of soil you have, how fertile it is, and which grapes are best suited to it are included, along with guides to which types of grapes will grow best in your climate. Ideas on making, storing, and appreciating wines for readers at both the professional and nonprofessional level make this a useful reference tool for your wine library. One of the things I most appreciated about this book was the thoroughness of the process from choosing a site, deciding on grape varieties, all the way to harvesting and then vinifying the grapes.
Law espouses non-interventionist wine-making, but also points out spots in the process where a timely tweak can make the difference between a good or great or undrinkable wine. If you are just curious about the process, this simplified look makes it easy to understand. It's been many years since I had a Nouveau, opting instead to look at more "serious" wines. This year I thought it would be a nice way to mark the beginning of the holiday season.
The wine itself came in an understated bottle, somewhat disappointing for a Nouveau, but it's what inside that counts, right? Immediate aroma of bananas what I remembered from the past , with some berry as well. The taste was much more tart than expected, I was hoping for more sweetness, with just a faint hint of effervescence. Nothing wrong with it, just not my taste -- I won't be getting another bottle. The History of Michigan Wines: The History Press, is a book that documents Michigan's dynamic year wine history. Savor the taste of wines inspired by the Great Lakes. Discover how the Detroit River was used for bootlegging during Prohibition, how the raid on red wine in the Upper Peninsula generated national headlines and how Michigan became the first to repeal.