In The Chefs of Belgium you will make the acquaintance of the most influential Belgian chefs of the present day. More than thirty top chefs will talk to you open-heartedly about their culinary ideas and their vision of Belgian cuisine. Each chef will also describe in detail three of his signature dishes. These are all unique dishes that illustrate their individual approach to cooking and have earned them well-deserved reputations of high standing in the world of international gastronomy. The easy step-by-step photographs will help you to follow the more difficult aspects of the dishes, so that... View More...
Kitchens of Biro combines the elegant simplicity of Asian fare with the straightforward rusticity of Spanish cuisine. The second book from award- winning authors and hosts of the PBS program "The Kitchens of Biro" Marcel and Shannon Kring Biro, O combines earthy tapas and flavorful sushi with European cheeses, crispy tarte flambees and simply luxurious miso. O features easy to prepare recipes that mix flavors in unexpected and exhilarating new ways, in soups, salads, sushi, main course dishes, and desserts. From Saffron Shrimp-Leek Soup to Manchego, Tomato & Spinach Tarte Flambee, to LaMancha ... View More...
A native of Lucca and the chef-owner of Beppe, Cesare Casella is the real thing when it comes to Tuscan food. In True Tuscan, Casella offers authentic recipes and Beppe favorites, as well as history and legends, culinary and otherwise, of Italy's most adored region. Tuscany has one of the richest cultural and culinary histories of all of Europe. From Catherine di Medici, who introduced the French to the fork and high heels, to Italian cowboys, this region boasts an intriguing and exciting heritage, and an equally thrilling cuisine. In True Tuscan, Casella presents the Tuscany he knows--the tim... View More...
With twelve fabulous menus and seventy refined dishes, Chef Cathleen Clarity and food photographer Kathrin Koschitzki will teach you how to conjure the taste of France in your home kitchen. In Fabulously French Cooking, you will find French foods for every occasion as well as instructions and professional advice on prepping, cooking, and flawlessly (and easily ) entertaining year-round. Whether you're throwing a celebration for the autumn harvest, having friends over for a Saturday night feast, or offering a delectable lunch for the ladies during the week, Clarity and Koschitzki have you cover... View More...
Gennaro Contaldo is one of the world's best Italian chefs. He's a legend. Jamie OliverNothing brings people together like a good meal cooking it and enjoying it. "Family Italian" is about preparing fresh, honest, seasonal food; instilling smart eating habits in our children; and spending quality time around the kitchen stove and table. From delicious soups to homemade pastas, rich risottos, frittatas, steak, roast chicken, and of course desserts, these recipes are simple, tasty, and family pleasing. " View More...
In Pasta Italiana, Gino D'Acampo, the master of modern Italian cooking, celebrates his homeland's most famous food export with an inspirational collection of 100 mouth-watering recipes that includes classics such as carbonara, puttanesca and ragu alla bologonese, as well as new twists on old favorites such as lasagne, macaroni and spaghetti vongole. Divided into six chapters -- Fresh and Filled Pasta, Dried Pasta, Baked Pasta, Like Mama Used to Make, Pasta on the Go, and Pasta for those with Allergies -- it includes everything from comforting baked pasta dishes, to spicy seafood and healthy ve... View More...
Francesco shows cooks how to prepare 150 classic Venetian recipes ranging from antipasti, sauces, soups, and fish, to meats, pasta, and puddings. He demonstrates how Venetian food is a fabulous fusion of ingredients brought together over centuries as merchants and traders traveled the Mediterranean. The ancient broeto (stock) and mollusk soups testify to this, as does the richness and variety of dishes based on fish, roasts, grills, tasty deep-fried delicacies, and sauces. Each chapter is introduced with the history and origins of the recipes, and throughout there are personal reminiscences by... View More...
This edition is in American measurements.A seasonal exploration of Italian cookery with mouthwatering recipes and photographs. Manuela Darling-Gansser s journey across Italy reveals authentic recipes made from ingredients according to the seasons. Like its landscape, Italy s food is of enormous variety, changing greatly with the seasons and geography. Marvelous ingredients, such as local vegetables and fruits, fresh herbs, rich spices, and exquisite cheeses are magically combined to produce memorable dishes including pastas such as Pappardelle with Duck Ragout, Ricotta and Spinach Gnocchi, and... View More...
Learn to make pasta from New York Times bestselling author and Food Network star Giada De Laurentiis For Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it's healthy and delicious; it can be light and delicate or rich and hearty; it's readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and side... View More...
A bento box of irresistible Japanese flavors and fresh ideas that brings contemporary Japanese cooking alive for the home cook. The over 60 recipes with easy to follow methods, step-by-step photographs for special techniques, and detailed notes on presentation use ingredients widely available in the West. In addition to such classic dishes as sushi, sashimi, tempura, and various noodle dishes, there are chapters devoted to sake and sake cocktails, aperitifs, and wonderful salads and desserts. The sample menus, glossary of Japanese terms, and in-depth treatment of utensils and preparation techn... View More...
Inspired by the roadside vendors and hawker markets of Thailand and Malaysia, and by the simple art of Chinese dim sum, Lotus is a wonderful collection of new recipes and stunning photographs from internationally acclaimed Australian chef Teage Ezard. Traditional dishes such as Pot-Sticker Dumplings and Green Papaya Salad lead to truly inspired creations like Stingray with Chili Jam and Pomelo and Coconut Sambal, Osso Buco with Wasabi Potato Dumpling, Stir-fried Lettuce and Sichuan Pepper Sauce. In between you'll find recipes for Peking duck, Malaysian laksa and red-cooked chicken; mouthwateri... View More...
