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Author : Michael Chiarello
Publisher : Chronicle Books
Page : 227 pages
File Size : 40,8 Mb
Release : 2013-04-16
Category : Cooking
ISBN : 9781452101811
Michael Chiarello's Live Fire contains 110 recipes for cooking over live fire that reflect the style of this chef and vintner.
Author : Michael Chiarello,Ann Krueger Spivack,Claudia Sansone
Publisher : Chronicle Books
Page : 226 pages
File Size : 43,8 Mb
Release : 2013-04-16
Category : Cooking
ISBN : 9781452127347
Go beyond the typical backyard barbecue with these 125 recipes using a range of outdoor cooking techniques from the acclaimed celebrity chef. A fire adds flavor to your food, but it’s more than just a method for cooking. A fire transforms the meal into a gathering, whether you’re cooking for two people or two hundred, In Live Fire, Top Chef master and legendary restaurateur Michael Chiarello guides readers through the many ways to cook with open flame and embers. Using different types of fuel—wood, charcoal, gas—Chiarello explores a variety of techniques and equipment. Here you’ll find the beloved backyard grill, as well as a fire pit, spit, rotisserie, and more. With 125 recipes for all courses, and one hundred sumptuous photographs, Chiarello shares his passion for outdoor cooking.
Author : Francis Mallmann
Publisher : Artisan
Page : 289 pages
File Size : 51,6 Mb
Release : 2009-06-02
Category : Cooking
ISBN : 9781579656492
James Beard Award Winner A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann—born in Patagonia and trained in France's top restaurants—abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing—and delicious—wood-fired feats. The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes—like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes—indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
Author : Michael Chiarello
Publisher : Chronicle Books
Page : 252 pages
File Size : 40,6 Mb
Release : 2005-09-08
Category : Cooking
ISBN : 9780811840484
In this cookbook--packed with 130 recipes, gorgeous photographs, and inspiring entertaining ideas--Chiarello shares his secrets for celebrating in style and having fun doing it.
Author : Michael Chiarello
Publisher : Chronicle Books
Page : 420 pages
File Size : 43,9 Mb
Release : 2011-04-29
Category : Cooking
ISBN : 9781452100326
The award-winning chef and TV host shares one hundred recipes from his critically acclaimed Napa Valley restaurant. Michael Chiarello has won countless fans through his appearances on Top Chef Masters, the Food Network, and PBS—as well as with the exquisite meals he serves at his award-winning restaurant, Bottega. Now Chiarello offers this beautiful cookbook inspired by the soulful Southern Italian-style menu at that legendary establishment. Bottega is rich with more than 120 photographs that convey the unique experience of dining there, and features one hundred amazing recipes for Southern Italian specialties. With signature Chiarello style, each dish is designed for the home cook to have as much easy and joy cooking as eating.
Author : Michael Chiarello,Janet Fletcher
Publisher : Unknown
Page : 320 pages
File Size : 50,9 Mb
Release : 2001-09
Category : Cooking
ISBN : STANFORD:36105110413825
From the bestselling author of "Tra Vigne Cookbook" and host of his own weekly PBS show comes the story of Napa Valley winemaking and its people. 20 recipes. 150+ full-color photos.
Author : Tim Fish,Peg Melnik
Publisher : The Countryman Press
Page : 515 pages
File Size : 42,9 Mb
Release : 2014-05-26
Category : Travel
ISBN : 9781581576658
“This marvelous book, splendidly researched, packed with terrific advice and considerable insider information, is essential reading for any visitor.”’ —Robert Parker, The Wine Advocate "Consistently rated the best guides to the regions covered...Readable, tasteful, appealingly designed. Strong on dining, lodging, and history."—National Geographic Traveler Explorer’s Guide Napa & Sonoma: A Great Destination reveals the richness of this remarkable region. The focus is on the area’s wines and wineries, but you’ll also find reliable recommendations for restaurants and accommodations. With local history, insider tips, color photos and maps, and lots of other essential information, you’ll quickly see why this book, now in its tenth edition, has been so highly acclaimed, and why this area is a mecca for wine aficionados.
Author : Todd Selby
Publisher : Abrams
Page : 304 pages
File Size : 52,6 Mb
Release : 2012-10-01
Category : Photography
ISBN : 9781613123850
DIVPhotographer Todd Selby is back, this time focusing his lens on the kitchens, gardens, homes, and restaurants of more than 40 of the most creative and dynamic figures working in the culinary world today. He takes us behind the scenes with Noma chef René Redzepi in Copenhagen; to Tokyo to have a slice with pizza maker Susumu Kakinuma; and up a hilltop to dine at an inn without an innkeeper in Valdobbiadene. Each profile is accompanied by watercolor illustrations and a handwritten questionnaire, which includes a signature recipe. Reveling in the pleasures of a taco at the beach, foraging for wild herbs, and the art of the perfectly cured olive, Selby captures the food we love to eat and the people who passionately grow, cook, pour, and serve these incredible edibles every day. Praise for Edible Selby: “Todd Selby has turned his curious eye to the kitchens of some of the world’s most imaginative cooks, artisans, and foragers. Far too often, food and the people who produce it are hidden behind closed doors or lost in an industrial food system, so it’s heartening to see this book champion those who have nothing to hide. With Todd’s trademark good humor and disarmingly quirky style, Edible Selby is a pure celebration of the creativity and authenticity of the wonderful individuals who are bringing real food to the table.” - Alice Waters, owner of Chez Panisse Restaurant “Todd Selby’s foray into the world of food is every bit as intriguing as his eccentric take on the world of interiors. Long live Signor Selby!” - Simon Doonan, Barneys New York creative ambassador “Edible Selby captures the energy and excitement of today's food world. This book is pure Selby.” - Thomas Keller, The French Laundry “Books On My Gifts List…Photographer Todd Selby’s scrapbook reportage on passionate cooks and famous chefs around the world. Messy, magnificent, inspiring.” —Food & Wine magazine “Exploring the world for food, that’s what Edible Selby is all about…and hopefully, you get really hungry when you read it.” —New York Daily News “Photographer Todd Selby has an uncanny eye for the beauty of the unconventional kitchen; in his second book, he features cooks, chefs, and other culinary creative types in their workspaces—complete with recipes and witty hand-drawn illustrations.” —Saveur “This is a book to read on the couch and leave there. Next you’ll want to go to the kitchen and get crazy and make a mess. You will let your hair down, and the meal will be infused with life.” —TheKitchn.com /div
Author : Michael Chiarello,Janet Kessel Fletcher,Janet Fletcher
Publisher : Chronicle Books
Page : 414 pages
File Size : 46,6 Mb
Release : 2002-07
Category : Cooking
ISBN : 0811833836
From the author of "The Tra Vigne Cookbook" comes a collection of recipes that marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the Wine Country. Full-color photos.
Author : Yigit Pura
Publisher : Chronicle Books
Page : 227 pages
File Size : 47,7 Mb
Release : 2014-08-19
Category : Cooking
ISBN : 9781452130613
Recipes from the Top Chef: Just Desserts winner: “As a pastry chef for 25 years, this book inspires me to get into the kitchen and bake.” —Emily Luchetti, author of The Fearless Baker Yigit Pura is a sugar fiend . . . and a pastry dynamo. His striking desserts have sparked excitement and devotion from the top pastry kitchens of New York and San Francisco to the winner’s podium on Top Chef: Just Desserts. Now, Yigit shares his approach to pastry and his sweet formulas for the very first time. He demonstrates how fun—and simple—it can be to combine straightforward basics into beautiful, multilayered desserts. Each ingredient-driven chapter (sugar, flour, dairy, fruit, and chocolate) contains new twists on traditional recipes, such as Butterscotch Sauce, Sweet Almond Tart Dough, and Baked Berry Meringue Kisses. These playful sweets can be served on their own or combined into irresistible melanges such as the Negroni Creamsicle, a composition of Citrus & Vanilla Bean Scented Panna Cotta, Grapefruit-Campari Gelee, and Ruby Red Grapefruit Supremes, or the Sexy Chocolate Coupe, a chocolate extravaganza that marries Dark Chocolate Cremeux to Bittersweet Flourless Chocolate Cake. Brimming with innovative recipes and classic techniques that will elevate your pastry game, this book inspires you to create your own sweet alchemy.
Author : Michael Symon,Michael Ruhlman
Publisher : Clarkson Potter
Page : 481 pages
File Size : 46,7 Mb
Release : 2010-10-13
Category : Cooking
ISBN : 9780307885524
Hometown boy turned superstar, Michael Symon is one of the hottest food personalities in America. Hailing from Cleveland, Ohio, he is counted among the nation’s greatest chefs, having joined the ranks of Mario Batali, Bobby Flay, and Masaharu Morimoto as one of America’s Iron Chefs. At his core, though, he’s a midwestern guy with family roots in old-world traditions. In Michael Symon’s Live to Cook, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route. Michael is known for his easy, fresh food. He means it when he says that if a dish requires more than two pans to finish, he’s not going to make it. Cooking what he calls “heritage” food–based on the recipes beloved by his Greek—Italian—Eastern European—American parents and the community in Cleveland–Michael draws on the flavors of traditional recipes to create sophisticated dishes, such as his Beef Cheek Pierogies with Wild Mushrooms and Horseradish, which came out of the pierogies that his grandpa made. Michael translates the influences of the diverse working-class neighborhood in which he grew up into dishes with Mediterranean ingredients, such as those in Olive Oil Poached Halibut with Fennel, Rosemary, and Garlic; Italian-style handmade pastas, like Linguini with Heirloom Tomato, Capers, Anchovies, and Chilies; and re-imagined Cleveland favorites, such as Mac and Cheese with Roasted Chicken, Goat Cheese, and Rosemary. Part of Michael’s irresistible allure on the Food Network comes from how much fun he has in the kitchen. To help readers gain confidence and have a good time, Michael Symon’s Live to Cook has advice for cooking like a pro, starting with basic instructions for how to correctly use techniques such as braising, poaching, and pickling. There’s also information on how caramelizing vegetables and toasting spices can give dishes a greater depth of flavor–instead of a heavy, time-consuming stock-based sauce–and why the perfect finishing touch to most meat or fish dishes can be a savory hot vinaigrette instead. With fantastic four-color photography throughout and tons of helpful “Symon Says” tips, Michael Symon’s Live to Cook is bound to get anyone fired up about getting into the kitchen and cooking up something downright delicious.
Author : Mittie Hellmich
Publisher : Chronicle Books
Page : 477 pages
File Size : 40,6 Mb
Release : 2010-07-01
Category : Cooking
ISBN : 9780811872904
The Ultimate Bar Book — The bartender's bible and a James Beard nominee for the best Wine and Spirit book, 2008 The cocktail book for your home: The Ultimate Bar Book is an indispensable guide to classic cocktails and new drink recipes. Loaded with essential-to-know topics such as barware, tools, and mixing tips. Classic cocktails and new drinks: As the mistress of mixology, the author Mittie Hellmich has the classics down for the Martini, the Bloody Mary—and the many variations such as the Dirty Martini and the Virgin Mary. And then there are all the creative new elixirs the author brings to the table, like the Tasmanian Twister Cocktail or the Citron Sparkler. Illustrated secrets of classic cocktails and more: Illustrations show precisely what type of glass should be used for each drink. With dozens of recipes for garnishes, rims, infusions, and syrups; punches, gelatin shooters, hot drinks, and non-alcoholic beverages; and let's not forget an essential selection of hangover remedies, The Ultimate Bar Book is nothing short of top-shelf. If you liked PTD Cocktail Book, 12 Bottle Bar and The Joy of Mixology, you'll love The Ultimate Bar Book
Author : Pati Jinich
Publisher : Houghton Mifflin Harcourt
Page : 293 pages
File Size : 43,7 Mb
Release : 2013
Category : Cooking
ISBN : 9780547636474
The host of the popular PBS show "Pati's Mexican Table" shares everyday Mexican dishes, from the traditional to creative twists.
Author : Michael Chiarello
Publisher : Chronicle Books
Page : 0 pages
File Size : 55,9 Mb
Release : 2006-08-03
Category : Cooking
ISBN : 0811855368
The Food Network's Michael Chiarello knows the secret for making great food that is as simple as it is delicious. These 100 innovative recipes for both making and using flavored oils and vinegars capture the essence of herbs, fruits, vegetables, and spices and instantly improve whatever dish they touch. Whether its a sweet splash f Raspberry Vinegar as a finishing touch to a Crisp Pancetta and Fresh Fig Salad, or a spoonful of spicy Brodetto of Manila Clams and Dried Sausage with its comforting touch of chili oil, each recipe is enhanced by the simple addition of these easy to make flavored oils and vinegars. Combining two classic books (over 250,000 sold!), with an enticing new design and cover, Michael Chiarello's Flavored Oils and Vinegars is a sure-fire crowd pleaser.
Author : Ronda Giangreco
Publisher : Unknown
Page : 222 pages
File Size : 44,9 Mb
Release : 2012-03-01
Category : Cooks
ISBN : 0615589944
On July 26th, 2008 Ronda Giangreco was a healthy, vibrant woman. Just back from her latest adventure at a cooking school in Italy, she was busy planning her next big dinner party. She and her husband had spent the day sampling wines in the Napa Valley with friends. Life was good. One day later she was a disabled woman. Told she might not walk for much longer, she asked herself the question, "...then where should I walk now?" Her answer - to the kitchen! It began with a simple idea. What if she tried to cook a meal for eight people every Sunday throughout 2010? with steaming plates of pasta she would attempt to triumph over Multiple Sclerosis one week at a time.