|
Showing 1 - 25 of
29 matches in All Departments
Set on one of the oldest and largest estates in Sicily, you’ll
find Casa Vecchie, where all the food is either sustainably grown
or wild. Here you’ll find the Anna Tasca Lanza Center for
Sicilian Food and Culture, one of the most respected culinary sites
in Europe. Now run by Anna’s daughter, Fabrizia, the school’s
programming extends beyond cooking into food heritage and farming.
Chefs and food professionals like Alice Waters, David Tanis, Jody
Adams, and Emiko Davies return again and again to reacquaint
themselves with farm-to-table Italian cooking. Â Curated by
Fabrizia, Coming Home to Sicily celebrates the authentic flavors of
Sicily, as well as the harmonious connection between land,
producer, and food. The recipes include her family’s renditions
of traditional dishes, such as Frittata with Fava Beans, Eggplant
Caponata, Mint and Garlic–Stuffed Swordfish, and Risotto with
Green Cauliflower and Almonds, as well at-home versions of
Sicily’s famous street food, such as Panelle (chickpea fritters),
Casatelle (ricotta-filled turnovers), and Cannoli. Filled with
photographs that capture the beauty and abundance of the land, this
captivating book will be your go-to for timeless dishes from one of
the world’s most beloved culinary regions.
The New York Times "Best Cookbooks of Fall 2019"
House Beautiful’s “Amazing New Cookbooks that also look Delicious on Your Shelf"
This brilliantly revisited and beautifully rephotographed book is a totally updated edition of a go-to classic for home and professional bakers―from one of the most acclaimed and inspiring bakeries in the world. Tartine offers more than 50 new recipes that capture the invention and, above all, deliciousness that Tartine is known for―including their most requested recipe, the Morning Bun. Favorites from the original book are here, too, revamped to speak to our tastes today and to include whole-grain and/or gluten-free variations, as well as intriguing new ingredients and global techniques. More than 150 drop-dead gorgeous photographs from acclaimed team Gentl + Hyers make this compendium a true collectible and must-have for bakers of all skill levels.
Foreign Cinema opened its doors in 1999 in the Mission District of
San Francisco, pioneers in transforming the neighborhood into a
culinary destination. The dramatic experience of dining in the
sweeping atrium, where films screen nightly, still enchant visitors
18 years later. Now, for the first time, chef-owners Gayle Pirie
and John Clark share the best from their distinctive North African,
California-Mediterranean menu. Featuring 125 signature dishes, the
book spans Pirie and Clark's award-winning brunch favorites like
Champagne Omelet and Persian Bloody Mary, cocktail hour with
Lavender Baked Goat Cheese in Fig Leaves, and dinner fare including
a Five-Spice Duck Breast with Cassis Sauce and Madras Curry Fried
Chicken with Spiced Honey, alongside instructions for how to blend
spice staples like Ras el Hanout. With rich storytelling
throughout, Pirie and Clark offer home cooks a chance to take the
restaurant into their own kitchen.
Speaking together in Cuba in 1991, Mandela and Castro discuss the
unique relationship and example of the struggles of the South
African and Cuban peoples.
Bathed in the warm clarity of the summer sun in Provence, Marcel Pagnol's childhood memories celebrate a time of rare beauty and delight.Called by Jean Renoir "the leading film artist of his age," Pagnol is best known for such films as The Baker's Wife, Harvest, Fanny, and Topaze, as well as the screen adaptations of his novels Jean de Florette and Manon of the Springs (North Point, 1988). But he never forgot the magic of his Provencal childhood, and when he set his memories to paper late in life the result was a great new success. My Father's Glory and My Mother's Castle appeared on the scene like a fresh breeze, captivating readers with its sweet enchantments. Pagnol recalls his days hunting and fishing in the hill country, his jaunts about Marseilles, his schoolboy diversions, and above all his family: his anticlerical father and sanctimonious uncle, his mild and beautiful mother, and many others. This bright and lively book sparkles with the charm and magic that were Marcel Pagnol's own.
"Niloufer King's food is always delicious. Here she unravels her
native Parsi cuisine with love and intelligence, revealing its
secrets and the little touches that make her dishes stand out.
Bravo!"--Paula Wolfert, author of "The Slow Mediterranean Kitchen"
"With clever wit and panache, cook and culinary anthropologist,
Niloufer King introduces us to one of India's most exceptional
regional cuisines. Her market-inspired dishes have layers of flavor
that immediately satiate your palate, yet leave you longing for the
next bite. A gift of love from a passionate cook."--Gary Danko,
Chef and Principle, Restaurant Gary Danko
"Niloufer's "Bombay Kitchen" is a place of delight and seduction.
The stories and recipes are beautifully crafted and spiked with wit
and wisdom. From an exotic coconut milk and fish stew to a simple
cucumber-ginger salad, to her grilled Thanksgiving turkey, each
dish is a treasure."--Judy Rogers, chef and owner, Zuni Cafe
"Full of evocative memories, tastes, smells, colors, places,
kitchens, family, and friends--This is so much more than a
cookbook!"--Diana Kennedy, author of "The Essential Cuisines of
Mexico"
"What a seductive book! Niloufer King goes straight to the heart of
what food is all about and makes you want to rush to the kitchen to
join her. I'd read this fascinating book for the sheer fun of it,
even without any recipes-but oh, the recipes!"--Fran McCullough,
editor of the "Best American Recipes" series
Take a breath.... Read "slow"ly.
How often in the course and crush of our daily lives do we
afford ourselves moments to truly relish-to truly be present in-the
act of preparing and eating food? For most of us, our enjoyment of
food has fallen victim to the frenetic pace of our lives and to our
increasing estrangement, in a complex commercial economy, from the
natural processes by which food is grown and produced. Packaged,
artificial, and unhealthful, fast food is only the most dramatic
example of the degradation of food in our lives, and of the deeper
threats to our cultural, political, and environmental
well-being.
In 1986, Carlo Petrini decided to resist the steady march of
fast food and all that it represents when he organized a protest
against the building of a McDonald's near the Spanish Steps in
Rome. Armed with bowls of penne, Petrini and his supporters spawned
a phenomenon. Three years later Petrini founded the International
Slow Food Movement, renouncing not only fast food but also the
overall pace of the "fast life." Issuing a manifesto, the Movement
called for the safeguarding of local economies, the preservation of
indigenous gastronomic traditions, and the creation of a new kind
of ecologically aware consumerism committed to sustainability. On a
practical level, it advocates a return to traditional recipes,
locally grown foods and wines, and eating as a social event. Today,
with a magazine, Web site, and over 75,000 followers organized into
local "convivia," or chapters, Slow Food is poised to revolutionize
the way Americans shop for groceries, prepare and consume their
meals, and think about food.
"Slow Food" not only recalls the origins, first steps, and
international expansion of the movement from the perspective of its
founder, it is also a powerful expression of the organization's
goal of engendering social reform through the transformation of our
attitudes about food and eating. As "Newsweek" described it, the
Slow Food movement has now become the basis for an alternative to
the American rat race, the inspiration for "a kinder and gentler
capitalism."
Linger a while then, with the story of what Alice Waters in her
Foreword calls "this Delicious Revolution," and rediscover the
pleasures of the good life.
Perhaps more responsible than anyone for the revolution in the way
we eat, cook, and think about food, Alice Waters has
"single-handedly chang[ed] the American palate" according to the
"New York Times." Her simple but inventive dishes focus on a
passion for flavor and a reverence for locally produced, seasonal
foods.
With an essential repertoire of timeless, approachable recipes
chosen to enhance and showcase great ingredients, "The Art of
Simple Food" is" "an indispensable resource for home cooks. Here
you will find Alice's philosophy on everything from stocking your
kitchen, to mastering fundamentals and preparing delicious,
seasonal inspired meals all year long. Always true to her
philosophy that a perfect meal is one that's balanced in texture,
color, and flavor, Waters helps us embrace the seasons' bounty and
make the best choices when selecting ingredients. Fill your market
basket with pristine produce, healthful grains, and responsibly
raised meat, poultry, and seafood, then embark on a voyage of
culinary rediscovery that reminds us that the most gratifying dish
is often the least complex.
Few chefs in America have won more acclaim than Suzanne Goin, owner
of Lucques restaurant. A chef of impeccable pedigree, she got her
start cooking at some of the best restaurants in the
world-L'Arpege. Olives, and Chez Panisse, to name a few-places
where she acquired top-notch skills to match her already flawless
culinary instincts. "A great many cooks have come through the
kitchen at Chez Panisse," observes the legendary Alice Waters, "But
Suzanne Goin was a stand-out. We all knew immediately that one day
she would have a restaurant of her own, and that other cooks would
be coming to "her" for kitchen wisdom and a warm welcome."
And come they have, in droves. Since opening her L.A. restaurant,
Lucques, in 1998, Goin's cooking has garnered extraordinary
accolades. Lucques is now recognized as one of the best restaurants
in the country, and she is widely acknowledged as one of the most
talented chefs around. Goin's gospel is her commitment to the
freshest ingredients available; her way of combining those
ingredients in novel but impeccably appropriate ways continues to
awe those who dine at her restaurant.
Her Sunday Supper menus at Lucques-ever changing and always tied to
the produce of the season-have drawn raves from all quarters:
critics, fellow chefs, and Lucques's devoted clientele. Now, in her
long-awaited cookbook, "Sunday Suppers at Lucques, "Goin offers the
general public, for the first time, the menus that have made her
famous.
This inspired cookbook contains:
132 recipes in all, arranged into four-course menus and organized
by season. Each recipes contains detailed instructions that distill
the creation of these elegant and classy dishes down to
easy-to-follow steps. Recipes include: Braised Beef Shortribs with
Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis;
Warm Crepes with Lemon Zest and Hazelnut Brown Butter
75 full-color photographs that illustrate not only the beauty of
the food but the graceful plating techniques that Suzanne Goin is
known for
A wealth of information on seasonal produce-everything from reading
a ripe squash to making the most of its flavors. She even tells us
where to purchase the best fruit, vegetables, and pantry
items
Detailed instruction on standard cooking techniques both simple and
involved, from making breadcrumbs to grilling duck
A foreword by Alice Waters, owner and head chef of Chez Panisse
restaurant and mentor to Suzanne Goin (one-time Chez Panisse line
cook)
With this book, Goin gives readers a sublime collection of
destined-to-be-classic recipes. More than that, however, she offers
advice on how home cooks can truly enjoy the process of cooking and
make that process their own. One Sunday with Suzanne Goin is
guaranteed to change your approach to cooking-not to mention
transform your results in the kitchen.
How big business promotes cosmetics to generate profits and
perpetuate the inferior status of women. In her introduction,
Mary-Alice Waters explains how the entry of millions of women into
the workforce during and after World War II irreversibly changed
U.S. society and laid the basis for the advances women have won
through struggle over the last three decades.
Known and loved by locals and travellers alike, the Cheese Board is
equal parts bakery, cheese store, pizzeria, and gathering place.
For the first time ever, The Cheese Board presents the classic
recipes that have made the store one of the San Francisco Bay
Area's most acclaimed gourmet destinations. Complete with a history
of the shop and neighbourhood, a cheese primer, and all the classic
recipes, this book is as rich and varied as the institution that
inspired it.
This vibrant retrospective celebrates the four-decade career of
Berkeley graphic artist David Lance Goines. Its 155 full-color
posters promote movies, galleries, restaurants, and concerts, in
addition to other events and products. Distinctive and dramatic,
the images speak volumes to the viewer's eye, evoking a mood that
the brief text complements and clarifies.
Developed in cooperation with the artist, this edition features a
Preface by the artist, in which he discusses his motivations and
techniques, and a Foreword by Alice Waters of Chez Panisse, the Bay
Area restaurant that Goines' posters have so effectively publicized
to the world.
In 1958, Doris Muscatine's husband, a medieval scholar, got a
Fulbright for a year of research in Italy. They lived in Rome and
almost immediately became hopeless Italophiles. "The Vinegar of
Spilamberto" is the enchanting story of their experiences. The
couple returned often, staying in various apartments -- a house in
Venice, a medieval tower in Tuscany, and a villa on the Appia
Antica with its own catacombs.
From such small places as Populonia and Rovescala to bigger ones
like Riace and Dozza, the family immersed themselves in the Italy
off the typical tourist tracks. Muscatine describes the extreme
cultural differences everywhere, but most notable in Sicily, and
delights in various foods -- including "Il Ranocchio,
dall'antipasto al dolce "(The Frog, from antipasto to dessert) --
and the wines that went with them. Chapters are devoted to the
Italian appreciation of slow food and of special products such as
truffles and balsamic vinegar.
Alice Waters has been a champion of the sustainable, local cooking
movement for decades. To Alice, good food is a right, not a
privilege. "In the Green Kitchen" presents her essential cooking
techniques to be learned by heart plus more than 50 recipes--for
delicious fresh, local, and seasonal meals--from Alice and her
friends. She demystifies the basics including steaming a vegetable,
dressing a salad, simmering stock, filleting a fish, roasting a
chicken, and making bread. An indispensable cookbook, she gives you
everything you need to bring out the truest flavor that the best
ingredients of the season have to offer.
Contributors: Darina Allen * Dan Barber * Lidia Bastianich * Rick
Bayless * Paul Bertolli * David Chang * Traci Des Jardins * Angelo
Garro * Joyce Goldstein * Thomas Keller * Niloufer Ichaporia King *
Peggy Knickerbocker * Anna Lappe & Bryant Terry * Deborah
Madison * Clodagh McKenna * Jean-Pierre Moulle * Joan Nathan *
Scott Peacock * Cal Peternell * Gilbert Pilgram * Clair Ptak *
Oliver Rowe * Amaryll Schwertner * Fanny Singer * David Tanis *
Poppy Tooker * Charlie Trotter * Jerome Waag * Beth Wells
|
You may like...
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
Morbius
Jared Leto, Matt Smith, …
DVD
R179
Discovery Miles 1 790
Loot
Nadine Gordimer
Paperback
(2)
R398
R330
Discovery Miles 3 300
|