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Two Great Books for Cooks

Two Great Books for Cooks


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SHEET PAN SUPPERSThis smart new entry for our One-Pot Nation celebrates the utility of the rimmed baking sheet, the most underappreciated workhorse of the kitchen and a baking, roasting, and broiling marvel. Cooks looking to shake up their routine will appreciate Molly Gilbert's modern, playful recipes. Noteworthy: a Chunky Mango Chutney that we're spooning on everything from cheese to chops to shrimp.Workman, $16, 304 pages

Eating healthy should still be delicious.

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VIRGIN TERRITORYIn search of the world's best extra-virgin olive oils, Mediterranean kitchen master Nancy Harmon Jenkins journeys from her ancient olive grove in Tuscany to Spain, Lebanon, and beyond to deliver the green-gold story of one of our most important ingredients. Tape her buying guide to your pantry door, and cook her recipes to taste peasant food at its humble best. Glug glug.Houghton Mifflin Harcourt, $30, 352 pages


Books for cooks

Now personally I am quite the fan of a good fish taco, and the boys have got me covered with a really fresh and frisky Tacos dorados de at ú n (deep-fried fresh tuna tacos) or some Tacos de salmon con frijoles negros picantes (salmon and spicy black bean tacos), but I know they might not be everyone's cup of tea, so if you're not that way inclined but still in the mood for some fresh seafood you might want to check out the Tacos de pulpo asado (octopus and parsley tacos) instead.

Okay, so I may have gotten ahead of myself a little and jumped straight to the seafood, but like many a great cookbook this isn't where the author's have started. There's a little about their background and a little about the taco's background ahead of a handy how-to on making your own corn tortillas. Next up they dish out some little cravings including Aguacate capeado a la cerveza (beer battered avocado dippers) and Tomatitos cherry rostizados (roasted cherry tomatoes) before moving on to breakfast and brunch dishes like Tacos de frijoles pintos y chorizo (pinto bean & chorizo tacos). They move into meat dishes, the Tacos al pastor (pork and pineapple tacos) look a treat, and vegetarian don't go past the Tacos de calabaza rostizada (roasted pumpkin tacos) without stopping.

There's a great chapter of salsas and relishes before they switch it up again to desserts. These are dreamy - from the Tacos de tortilla a la canela y helado (cinnamon torilla & ice cream tacos), to the Taquitos de pay de manzana (apple pie taquitos), to the Tortilla de chocolate con helado (chocolate ice cream tacos with agave). All that's left is for you to pour yourself a Margarita de ruibarbo (rhubarb margarita) or a Agua de limon y menta (whole lime & mint agua fresca), put your feet up, and enjoy the sunshine.

Recommended for taco lovers of any persuasion.


The Gift of Southern Cooking: Recipes And Revelations From Two Great American Cooks: A Cookbook

Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis&rsquos Virginia country cooking and Scott Peacock&rsquos inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.

Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You&rsquoll find all these treasures and more before you even get to the superb cakes (potential &ldquoCakewalk Winners&rdquo all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table.

Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them.


Books by Three Many Cooks

Three Many Cooks ladles out the highs and lows, the kitchen disasters and culinary triumphs, the bitter fights and lasting love. Of course, these stories would not be complete without a selection of treasured recipes that nurtured relationships, ended feuds, and expanded repertoires, recipes that evoke forgiveness, memory, passion, and perseverance: Pumpkin-Walnut Scones, baked by dueling sisters Grilled Lemon Chicken, made legendary by Pam’s father at every backyard cookout Chicken Vindaloo that Maggy whipped up in a boat galley in the Caribbean Carrot Cake obsessively perfected by Sharon for the wedding of friends and many more.

Sometimes irreverent, sometimes reflective, always honest, this collection illustrates three women’s individual and shared search for a faith that confirms what they know to be true: The divine is often found hovering not over an altar but around the stove and kitchen table. So hop on a bar stool at the kitchen island and join them to commiserate, laugh, and, of course, eat!

Other Books by Pam Anderson

As babies, Maggy and Sharon sat in their carriers propped on the counter as Pam chopped and diced as toddlers they stood on stools and helped, and as young teens they tested and tasted. The Perfect Recipe and CookSmart contain many of the Anderson family favorite recipes like fried chicken, crab cakes, and chocolate cake. How to Cook Without a Book demonstrates how the Anderson women get dinner on the table night after night. Perfect Recipes For Having People Over and Perfect One Dish Dinners exemplify their spirit of hospitality and Cook without a Book:Meatless Meals shows just how satisfying eating less meat can be. And finally in The Perfect Recipe For Losing Weight and Eating Great, Pam shares her weight loss story, a philosophy all three cooks embrace.


The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks: A Cookbook

Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis&aposs Virginia country cooking and Scott Peacock&aposs inventive and sensitive blending of new tastes wi Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis's Virginia country cooking and Scott Peacock's inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.

Together they share their secrets for such Southern basics as pan-fried chicken, creamy grits, and genuine Southern biscuits. Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables, and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You'll find all these treasures and more before you even get to the superb cakes (potential "Cakewalk Winners" all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings. Lewis and Peacock include twenty-two seasonal menus, from A Spring Country Breakfast for a Late Sunday Morning and A Summer Dinner of Big Flavors to An Alabama Thanksgiving and A Hearty Dinner for a Cold Winter Night, to show you how to mix and match dishes for a true Southern table.

Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-tasting, genuinely American recipes. The result is a joyful coming together of two extraordinary cooks, sharing their gifts. And they invite you to join them. . more


Two Great Books for Cooks - Recipes

The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks

Here in her mid-80s Lewis brings out the best of Southern cooking with a collaborator less than half her age. She's a Virginian he's from Alabama. So get ready for a delicious spread. They are both dedicated to preserving Southern food ways, and to updating whenever they can. The book is simply packed with wonderful treats from Spicy Eggplant Relish all the way to Warm Apple Crisp. It's written in Peacock's voice and unless he says so there's no telling where his recipes end and hers begin. But it doesn't matter. They are peas in a pod, those two. You will not only learn how Southern food should taste with The Gift of Southern Cooking, you will learn why and you will learn how. Neither your fried chicken nor your buttermilk biscuits will ever be the same. --Schuyler Ingle

Product Description:
Edna Lewis--whose The Taste of Country Cooking has become an American classic--and Alabama-born chef Scott Peacock pool their unusual cooking talents to give us this unique cookbook. What makes it so special is that it represents different styles of Southern cooking--Miss Lewis's Virginia country cooking and Scott Peacock's inventive and sensitive blending of new tastes with the Alabama foods he grew up on, liberally seasoned with Native American, Caribbean, and African influences. Together they have taken neglected traditional recipes unearthed in their years of research together on Southern food and worked out new versions that they have made their own.

Every page of this beguiling book bears the unmistakable mark of being written by real hands-on cooks. Scott Peacock has the gift for translating the love and respect they share for good home cooking with such care and precision that you know, even if you've never tried them before, that the Skillet Cornbread will turn out perfect, the Crab Cakes will be "Honestly Good," and the four-tiered Lane Cake something spectacular.

Together they share their secrets for such Southern basics as pan-fried chicken (soak in brine first, then buttermilk, before frying in good pork fat), creamy grits (cook slowly in milk), and genuine Southern biscuits, which depend on using soft flour, homemade baking powder, and fine, fresh lard (and on not twisting the biscuit cutter when you stamp out the dough). Scott Peacock describes how Miss Lewis makes soup by coaxing the essence of flavor from vegetables (the She-Crab and Turtle soups taste so rich they can be served in small portions in demitasse cups), and he applies the same principle to his intensely flavored, scrumptious dish of Garlic Braised Shoulder Lamb Chops with Butter Beans and Tomatoes. You'll find all these treasures and more before you even get to the superb cakes (potential "Cakewalk Winners" all), the hand-cranked ice creams, the flaky pies, and homey custards and puddings.

Interwoven throughout the book are warm memories of the people and the traditions that shaped these pure-
tasting, genuinely American recipes. Above all, the Southern table stands for hospitality, and the authors demonstrate that the way everything is put together--with the condiments and relishes and preserves and wealth of vegetables all spread out on the tab


333 Homemade Chicken Salad Recipes

  • Author : Mary Laws
  • Publisher : Independently Published
  • Release Date : 2020-08-22
  • Genre:
  • Pages : 196
  • ISBN 10 : 9798677790652

SALAD is NOT a MEAL. It is a STYLE!✩ Read this book for FREE on the Kindle Unlimited NOW! ✩This cookbook "333 Homemade Chicken Salad Recipes" explores a variety of ideas for unique, healthy, and easy-to-make salads. So let's discover right now 333 Awesome Chicken Salad Recipes The distinct blend of ingredients results not only in rich flavors but also plenty of nutrients for good health. All those protein, vitamins, fiber, and other nutrients help regulate metabolism as well as relieve stress and other elements that harm the body.My wonderful husband and two children inspired me to write "333 Homemade Chicken Salad Recipes". As a personal wellness and nutrition consultant, I traveled to Ukraine and Western Russia, the Caucasus, and Eastern Europe. Being a professional food specialist, I began to eagerly gather nuggets of cooking wisdom, examine them, and use them with success. After tying the knot, I began to serve various healthy and delicious meals to my family at the dining table. No harm has been done to their health! So now, I'm sharing my experience with you, beginning with "333 Homemade Chicken Salad Recipes". Here's hoping the salad recipes would inspire you to become healthier!You also see more different types of recipes such as: Chopped Salad Cookbook Asian Salad Cookbook Homemade Pasta Cookbook Chicken Breast Recipes Greek Salad Recipe Thai Curry Recipe Gourmet Salad Cookbook ✩ DOWNLOAD FREE eBook (PDF) included FULL of ILLUSTRATIONS for EVERY RECIPES right after conclusion ✩I really hope that each book in the series will be always your best friend in your little kitchen.Let's live happily and eat salad every day!Enjoy the book,


Two Great Books for Cooks - Recipes

An Irresistible Literary Feast

Stories and recipes inspired by the world's great books

As a young bookworm reading in her grandfather's butcher shop, Cara Nicoletti saw how books and food bring people to life. Now a butcher, cook, and talented writer, she serves up stories and recipes inspired by beloved books and the food that gives their characters depth and personality.

From the breakfast sausage in Laura Ingalls Wilder's Little House in the Big Woods to chocolate cupcakes with peppermint buttercream from Jonathan Franzen's The Corrections , these books and the tasty treats in them put her on the road to happiness.

Cooking through the books that changed her life, Nicoletti shares fifty recipes, including:

The perfect soft-boiled egg in Jane Austen's Emma Grilled peaches with homemade ricotta in tribute to Joan Didion's Goodbye to All That New England clam chowder inspired by Herman Melville's Moby-Dick Fava bean and chicken liver mousse crostini (with a nice Chianti) after Thomas Harris's The Silence of the Lambs Brown butter crv?pes from Gillian Flynn's Gone Girl

Beautifully illustrated, clever, and full of heart, Voracious will satisfy anyone who loves a fantastic meal with family and friends-or curling up with a great novel for dessert.

Praise For Voracious: A Hungry Reader Cooks Her Way through Great Books&hellip

"Nicoletti serves up a mouth-watering scramble of memoir, criticism, and book-inspired recipes."—O Magazine

" Voracious is charming, poignant, and mouthwatering-a book for anyone who has craved a meal in a novel. Cara Nicoletti's writing captures the nourishment of literature and all the magical and tempting ways food and books enrich our lives."—Kate Christensen, author of Blue Plate Special and The Great Man

"Nothing is more comforting than getting to know a new friend through their stories and their food. With Cara Nicoletti's book, I'm certain I have a new friend in her."—Joy Wilson, author of Joy the Baker: Homemade Decadence

" Voracious satisfies two powerful appetites: for great food and for great books. We come to know Cara and her family as she digs into the lives of beloved authors-Homer, Melville, Woolf, Tartt-and discovers the best techniques for making donuts and braising lamb in wine. Her debut is a feast: warm, big-hearted, and inviting."—Nina MacLaughlin, author of Hammer Head

" Voracious is a delicious culinary journey through Cara Nicoletti's love affair with reading from the grilled peaches inspired by Joan Didion's 'Goodbye to All That' to The Silence of the Lambs and the chicken liver mousse that followed, this is a delightful, fun, mouthwatering intersection of the things I love most in life: books and food."—Elissa Altman, author of Poor Man's Feast

"This book is wonderful. It will fill your soul and your stomach."—Jeff Garlin, comedian and author of My Footprint

"As inviting as a bowl of homemade chocolate pudding. . . . Nicoletti turns both reading and cooking into eagerly anticipated visceral experiences."—Publishers Weekly (starred review)

"Like a wonderful appetizer, Nicoletti's entries are easy to digest and full of pleasing surprises."—Bookpage

"A pleasure for hungry readers."—Kirkus

"Her recipes. are enticing. And many of the individual essays, like one on a character in Mrs. Dalloway whose repression is expressed through her avaricious relationship with a chocolate éclair, are charming."—Lisa Abend, The New York Times Book Review

Little, Brown and Company, 9780316242998, 304pp.

Publication Date: August 18, 2015

About the Author

Cara Nicoletti is a butcher, recipe developer, and author of the literary recipe blog Yummy Books. She comes from a long line of butchers in Boston, Massachusetts and currently lives in Brooklyn, New York.


Elizabeth David: Great Recipes From the Writer Who Liberated Cooks

Olive oil --- available in drug stores (because it was used only to treat ear infections).

Garlic, Parmigiano-Reggiano cheese --- unknown and unavailable.

Eggs, butter, olives, tomatoes --- scarce.

That was England in the years after World War II.

(And you wonder why there are jokes about English food.)

Elizabeth David changed all that. She pushed simple French and Italian recipes into the consciousness of English housewives. In short order, groceries started stocking ingredients she championed. Soon enough, you could even find zucchini in English supermarkets.

Elizabeth David was --- almost all the pros say this --- the most important food writer of the last century.

Don't know her? There are reasons. She died in 1992, just as chefs and cookbook writers were becoming celebrities. As a result, though her books have always been available, her contribution to our daily meals --- what she described as "simpler food, simply presented" --- has been obscured by those who stand tall because they're climbed onto her shoulders.

Like Alice Waters, of Chez Panisse: "When I go back and read her books now, I feel I plagiarized them. All of it seeped in so much, it's embarrassing to read them now."

More reasons: Elizabeth David was an extremely difficult personality. She was an exacting writer when it came to prose, less exacting when it came to measuring ingredients. She had no patience for dullness or stupidity, and could be a withering conversationalist. And though she wanted her books to be important, she had little desire to be a public figure.

Also, she had a complicated and busy personal life: husbands, lovers, travel. And then, when she was 49, she had a stroke that robbed her --- how cruel is this --- both of her libido and her ability to taste salt.

The ultimate compliment: a British TV drama about her.

Forget all of that. Just get "At Elizabeth David's Table: Classic Recipes and Timeless Kitchen Wisdom" --- a selection of her most beloved recipes, published in a sturdy format for long use and dotted with terrific photos --- and start cooking. [To buy the book from Amazon, click here.]

Between meals, read the mini-essays, which are as amusing (like: traveling a great distance to have a meal at a restaurant that's closed for a few weeks) as they are informative (like: a great first course of raw fava beans, salami and sheep's milk cheese, served on separate plates). [

Or just try these recipes, which are more delicious than any words I could write.

SPAGHETTI BOLOGNESE

3 ounces pancetta
8 ounces group beef
4 ounces chopped chicken livers
1 onion
1 carrot
1 rib of celery
3 tablespoons tomato paste
1 and ½ cups stock or water
¾ cup white wine
salt, pepper, nutmeg
butter

Cut the pancetta into very small pieces and brown them gently in a small saucepan in about 1 tablespoon of butter. Add the onion, the carrot, and the celery, all finely chopped. When they have browned, put in the ground beef, and then turn it over and over so that it all browns evenly.

Add the chicken livers, and after two or three minutes the tomato paste, and then the white wine. Season with salt, pepper and of nutmeg, and add the meat stock or water.

Cover the pan and simmer the sauce very gently for 30-40 minutes. Some cooks in Bologna add a cupful of cream or milk to the sauce, which makes it smoother.

When the sauce is ready to be served with spaghetti or tagliatelle, mix it with the hot pasta in a heated dish so that the pasta is thoroughly impregnated with the sauce, and add a generous piece of butter before serving. Top with grated cheese, if you like. .

GRATIN DAUPHINOIS

1 lb yellow potatoes
1 garlic clove, peeled
A little butter for greasing
Salt and pepper
½ pint heavy cream
Cube of butter

Preheat oven to 150 degrees.

Peel yellow potatoes, and slice them into even rounds no thicker than a penny. Rinse them in cold water --- this is very important --- then shake them dry with in a cloth. Put them in layers in a shallow earthenware dish that has been rubbed with garlic and well buttered. Season with pepper and salt.

Pour 1/2 pint of thick cream over them strew with a little pieces of butter cook them for 1 and ½ hours. During the last 10 minutes, turn the oven up fairly high to get a fine golden crust on the potatoes. Serve in the dish in which they have been cooked.


Two Great Books for Cooks - Recipes

Two recently-published new cook books came to our attention in the last couple of weeks so we thought we might share them with our Hedonistic Hiking readers.

The first, by food writer and chef Ross Dobson, is called simply: Australia The Cookbook. It is an ambitious project as it explores three main historical eras from First Nations cooks and their knowledge of native Australian ingredients, through the Anglo period when colonists craved and recreated the food of home, up to the huge variety of multi-cultural influences in cooking which exist today. It has always been a difficult issue to define authentic Australian food but this book goes a long way to answering that question and has over 300 recipes for the home cook to get their teeth into, and is an interesting read for keen cooks wherever they live in the world. This book is published by Phaidon.

The second is by world-renowned chef Theo Randall and is called The Italian Deli Cookbook. The world’s love affair with Italian delis goes back many years and Italians all around the globe have taken their very best produce with them to delicatessens from Sydney to Brooklyn. The book showcases delicious family recipes made with easily accessible ingredients such as cured meats, smoked fish, jarred vegetables, vinegars, olives, pasta, pulses, cheeses and wine. There is stunning photography throughout the chapters as well as a directory of classic delicatessens worldwide, so it doesn't matter if you live in the US, UK or Australia to really enjoy these recipes. This book is published by Quadrille Publishing Ltd.


Watch the video: 10 Best Culinary Textbooks 2019 (May 2022).