Publication date: 2002-05
List Price: $29.95
Price: $29.95
Review Today in Bulgaria: Everyday Regional Cooking / Pro-Culture Editions, Inc.:This is the first in our series of CD-Rom cookbooks dedicated to regional everyday cuisine. These works add all the features of Multimedia to traditional cookbooks. New technologies allow us to add video clips and original songs from each country - to add a "flavor" to your dishes, all this as well as the traditional recipe card file. An innovation in cookbooks, this CD-ROM is an interactive lesson on Balkan everyday cooking, in particular, Bulgarian. It is not only a recipe book but a tour of Bulgaria Today. Several pages of text describe the unusual traditions of Bulgarian cuisine, in particular, the important place that grandmothers hold in the preparation of holiday and celebration dishes. The recipes are easy to understand and constitute everyday cooking. As you read each recipe, a series of images appear to show each distinct step of the way to preparing a Bulgarian Family meal tonight. Another feature is the printed booklet that accompanies the CD-Rom. It came be taken to the kitchen and used as a traditional recipe card file while you cook.
Publication date: 1991-11
Dewey code: 641.59495
Price: $15.95
Review Opaa!: Greek Cooking Chicago Style / Bonus Books:
Authors
- Cristina Larraondo
- Raquel Rodriguez De Bujalance
- Covadonga De La Rica
Dewey code: 641
List Price: $50.95
Price: $37.19
Review Triunfar En La Cocina Sin Ayuda De Las Mujeres (Biblioteca Practica) / Piramide:
Publication date: 2007-05-28
Dewey code: 641.509945
List Price: $59.95
Price: $37.23
Review The Lake House: Recollections and Recipes for All Seasons / Hardie Grant Books:For lovers of fine food and high-end travel, this collection of photographs and recipes offers a peek inside an award-winning small boutique hotel. Set in the stunning surroundings of Victoria, Australia, the Lake House is not only a destination for those who like to sleep in style but also those who like to eat in style. This book shares tales from the hotel along with recipes and anecdotes from the kitchen, including the stories of the local growers who provide the regional, seasonal produce that is the focus of the restaurant’s cuisine. As a lush memento or a read to tempt armchair travelers and aspiring chefs alike, this celebration of a world-class destination will delight readers of all tastes.
Publication date: 2007-04-30
Dewey code: 641
Price: $34.90
Review Pork & Sons / Phaidon Verlag GmbH:The Most Authoritative and Whimsical Look At the PigPork is the world's most widely eaten meat, the heart and soul of everycharcuterie, and many a culinarian's obsession. From head to hoof, and allthe diverse and flavorful meat cuts in between, the pig is the mostversatile and efficient animal raised for food. And no one knows more aboutthe selection, preparation and cooking of pork than French chef andrestaurateur Stephane Reynaud. Coming from a long line of pig butchers and farmers in rural France,Reynaud certainly knows his stuff. This spring Reynaud shares hisaffection, recipes and deep knowledge of the pig in PORK SONS. The winnerof the 2005 French Gourmand Cookbook Award, PORK SONS celebrates theswine in all its forms, from slaughter to supper. The U. S. release of thisunique and remarkable cookbook introduces Americans to generations-worth ofexpertise and love of this delectable meat. Interspersed with humorous hand-drawn sketches and over 200 evocative colorphotographs, PORK SONS provides insight into the history of the pig,those who raise them, and of course how to flavor, cook and transform porkinto an array of mouth-watering dishes. [+]With 150 simple yet flavorfulrecipes that encompass the whole hog, PORK SONS includes chapters on ham,pates and terrines, sausage, roasting, barbecuing, entertaining, and wildboar, with recipes for Warm Sausage and Puy Lentil Salad with HerbMarinade; Proscuitto, Arugula and Parmesan Crostini; Pork Chops withSaint-Marcellin Cheese; Parfait of Pig's Liver and Muscatel; BarbecuedSuckling Pig and many other delectable creations. Also provided arecomplete lexicons of sausage and ham, top sources of pork in the U. S. , anda helpful list of alternative ingredients to those readily available inEurope, so cooks can use PORK SONS wherever they live. While this quintessential "pig" cookbook celebrates the delicious qualitiesof pork in all its myriad forms, it also offers a rare, personal glimpseinto a day-in-the-life of a small family business in rural France. Partcookbook and part scrapbook, PORK SONS spills over with warmth andplayful charm in its celebration of community, family and food. Reynaudintroduces us to the people in his village, including Eric the Pig Farmer,Aime the Butcher, Bibi the Bistro Owner, among the cast of characters. Heeven takes us to a traditional pig killing ceremony in Saint-Agrave. PORK SONS, an affectionate tribute to all things porcine, is the perfectrelease in this "year of the pig. ".
Publication date: 2004-11-15
Dewey code: 641
List Price: $15.99
Price: $37.15
Review Magyar Menu / Boulevard Books:
Authors
- J. Terry Nutter
- Johnna H. Holloway
- Constance B. Hieatt
Dewey code: 641.59420902
List Price: $29.00
Price: $29.00
Review Concordance of English Recipes: Thirteenth Through Fifteenth Centuries (Medieval and Renaissance Texts and Studies) / Arizona Center for Medieval and Renaissance S:
Publication date: 2006-07-01
Dewey code: 641
List Price: $26.45
Price: $26.45
Review Farmhouse Fare / Hesperides Press:"This book is made up entirely of recipes contributed and well-tried by countrywomen scattered over the length and breadth of the country. The dishes you will find here have not been concocted by experts with all the resources of a modern kitchen. They have been cooked by succeeding generations of women in the farmhouses of the British Isles: upon modern cookers, upon open fires, upon old-fashioned ranges; with every variety of fuel, from peat and oil to electricity. ".
Creator: Linda Robertson
Publication date: 1992-03
Dewey code: 641.59439
Price: $11.95
Review Flavors of Hungary (101 Productions) / Cole Group:
Creator: HF Ullmann
Edition: 1
Publication date: 2008-02
Dewey code: 641
List Price: $49.95
Price: $32.04
Review Dine With Europe's Master Chefs: Appetizers, Main Dishes, Desserts (Eurodelices) / h. f. ullmann:More than 100 European master chefs and pastry chefs have contributed to this volume with their creations. Andre Jaeger, Alfonso Iaccarino, Michel Bourdin, Dieter Kaufmann, and Lea Linster, among others, are responsible for the appetizers and main courses. The desserts and pastries originated with Maurice Bernachon, Flavio Perbellini, Francisco Torreblanca, and their colleagues. Passionate gourmets - and those who aspire to join their ranks - will find everything they could possibly need to create exquisite menus in this volume.
Creator: Alan Donaldson
Publication date: 2003-10
Dewey code: 641
Price: $40.00
Review The Three Chimneys: Recipes & Reflections from the Isle of Skye's World Famous Restaurant / Interlink Publishing Group:The Three Chimneys on the Isle of Skye is one of the world's finest restaurants. Award-winning chef Shirley Spear has drawn on her experiences to put together a visually stunning and highly readable book. A winning combination of recipes, culinary essays, personal anecdotes and over 100 evocative images of Skye-this is more than just a cookbook.
Creator: Marty Snortum
Publication date: 2005-04-22
List Price: $34.95
Price: $34.95
Review Biro: European-Inspired Cuisine / Gibbs Smith, Publisher:The companion book to the nationally broadcast 26-episode PBS reality cooking series, The Kitchens of Biro, shares a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biro and Shannon Kring Biro.
Publication date: 2008-03-15
Dewey code: 641
List Price: $39.95
Price: $30.36
Review Pork and Sons / Phaidon Press:
Publication date: 1996-01-01
Dewey code: 641
List Price: $7.95
Price: $64.28
Review A Little Irish Cookbook (Little Books) / Chronicle Books:A lively introduction to Irish cooking, this delightful volume contains 47 traditional recipes.
Edition: Revised
Publication date: 1999-08-01
Dewey code: 641.591822
Price: $23.00
Review Mediterranean Cooking Revised Edition / Ecco:"When I develop my recipes I always look for ways to create what I call the Big Taste. While I enjoy eating simple grilled foods, what interests me when I cook are dishes with a taste that is fully dimensional. What do I mean by Big Taste? I mean food that is deeply satisfying, and that appeals to all the senses. "This revised edition of Mediterranean Cooking celebrates the sensuous pleasures and "Big Taste" of cooking in the various styles of the countries surrounding the world's largest inland sea. In more than 150 authentic recipes (75 of them brand new), Wolfert reveals the aromas, flavors, and textures of this bountiful area, which includes coastal France, Spain, Italy, Greece, Morocco, Tunisia, and other neighboring countries. Recipes are indexed by nationality and course for those who wish to serve a complete Mediterranean meal from a particular country or region. Each recipe states the equipment needed and gives approximate times for preparation and cooking. There is also a list of suppliers of ingredients that may not be locally available. Wolfert's culinary expertise, for which she has been hailed by Food & Wine magazine as the "Mistress of the Mediterranean,"is evident in the stylish and informative way she presents each delicious recipe. Among the dishes included in this sumptuous volume are Spinach and Cheese Dumplings with Gorgonzola Sauce, Roast Pork with Oranges, Couscous in the Style of Tangier, and Honey Walnut Cake. [+]In addition to being fresh and delicious, the cuisine of this sunny region is lower in saturated fats and higher in fiber than most other cooking styles. The focus on fruits, vegetables, and grains rather than meat and the reliance on red wine and olive oil are believed to contribute to the long, healthy lives of the Mediterranean peoples. Paula Wolfert's reputation as one of the world's preeminent food writers and cookbook authors, combined with her acute knowledge of the Mediterranean region, makes this book a mandatory addition to the kitchen of anyone who cares about eating well.
Creator: Georgia Glynn Smith
Publication date: 2000-09
Dewey code: 641
Price: $35.00
Review Gordon Ramsay: A Chef for All Seasons / Ten Speed Press:Do we need another by-the-seasons cookbook? Yes, emphatically, if it's Gordon Ramsay's A Chef for All Seasons. Ramsay, a rugby player turned U. K. superchef, has done a rare thing: he's created a chef's cookbook of impeccable yet unfussy food that's truly approachable. A quick look at the recipes-Corn and Green Onion Risotto, Asparagus Soup with Fresh Cheese Croûtes, Monkfish with Creamy Curried Mussels-reveals not only Ramsay's cognizant palate but also his singularly direct approach. Though many of the dishes aren't meant for weeknight cooking, a sufficient number, including Spring Pea Soup and Roasted Cod with Garlic Pomme Purée, are easy to put together and would make impressive fare for relaxed entertaining. Most cooks, and all food lovers, will delight in Ramsay's book. The chapters, each devoted to a season, begin with illuminating explorations of relevant ingredients. Spring's curly parsley, for example, is ideally blanched, puréed, and mixed with mashed potatoes. Recipes follow, each illustrated with color photos. [+]The winter selection is particularly satisfying and includes Quick Casserole of Squab and Loin of Pork with Choucroute and Mustard Cream Sauce. Desserts aren't neglected; such sweets as Roasted Autumn Fruits, Panna Cotta with Raspberries, and Mille Feuille with Lavender will surely please those who try them. With an extended section on basic, step-illustrated techniques and core recipes (Ramsay's Peach Chutney is almost worth the price of admission by itself), the book is a truly welcome addition to the seasonal-and everyday-cooking canon. -Arthur Boehm Known for his irresistible dishes and volatile public persona, Gordon Ramsay is London 's most talked-about chef, an international sensation whose eponymous restaurant boasts three coveted Michelin stars. Now, Gordon is becoming a household name across the Atlantic, with the U. S. premiere of his hit reality show, Hell 's Kitchen. In this new paperback edition of his seminal cookbook A CHEF FOR ALL SEASONS, he shares 100 recipes that embody his commitment to working with ingredients in their prime. Each chapter is dedicated to one of the four seasons, with detailed descriptions of key ingredients and recipes that utilize them in delicious, often unexpected combinations. Accompanied by lush color photography, Gordon 's expert culinary advice and seasonal musings will enlighten and seduce the senses year round.
Creator: Simon Griffiths
Publication date: 2008-04-01
Dewey code: 641
List Price: $55.00
Price: $32.80
Review Winter in the Alps: Food by the Fireside / Hardie Grant Books:Take a culinary journey from the peaks of St. Moritz down to the glittering streets of Zürich—home to some of the most delicious food in all of Europe—in this attractive cookbook of Alpine cuisine. Be tempted by Cloud Soufflé, Pappardelle with Duck Ragù, melt-in-your-mouth Spätzle, Rösti, and Creamy Zabaione; sip warming Glühwein and roast chestnuts over the open fire and be transported to the enchanting heart of continental Europe during winter. Showcasing the culture, lifestyle, and food of this remarkably diverse region, this beautifully illustrated book is a stunning depiction of the unique cuisine and breathtaking beauty of the Alps.
Creator: Siger Zeischka
Publication date: 2008-12-01
Dewey code: 641
List Price: $59.00
Price: $37.17
Review The Dining Nobility: From the Burgundian Dukes to the Belgian Royalty / ASP-VUB Press:Presenting a rare glimpse into the dining rooms of Belgian nobility from the Middle Ages to modern times, specialists in the field discuss gastronomy and festive culture in a historical and sociological context. This stunning work provides insights into both the culinary proclivities and table manors of these epic gourmands, answering such questions as What was the daily menu of the dukes of Burgundy? What was behind the sudden enthusiasm for saltwater fish in the 17th century? and Why were exotic desserts so popular in the 19th century? A valuable addition to the historical study of Belgian Noblemen and the ruling elite, this bilingual collection—presented in both English and French—creates a wonderfully rich portrait of the past, from the dukes of Burgundy to Belgian royalty.
Creator: Fabien Bellahsen
Publication date: 1998-12
Dewey code: 641
List Price: $29.95
Price: $75.00
Review Desserts (Eurodelices) / Konemann:
Publication date: 2004-11-15
Dewey code: 700
List Price: $35.00
Price: $29.75
Review Food in Painting: From the Renaissance to the Present / Reaktion Books:In this sumptuous exploration of food images in European and American painting from the early Renaissance to the present, Kenneth Bendiner sees food painting as a separate classification of art with its own history. He reconsiders famous works by the likes of Brueghel, Rembrandt, Chardin, Manet and Warhol, and intriguing paintings by lesser-known artists, such as Adriaen Coorte and Peter Blume. The book underlines the central importance of 16th-century innovations in food subjects, and the great influence of 17th-century Dutch food paintings in the development of food imagery. Kenneth Bendiner shows how myth, religion, medical theories and traditional social privileges can determine the meaning of food imagery. He covers aphrodisiacs, bottled water, menus, antisocial eating scenes, dogs in the dining room and many other visual representations relating to food. He also deals with images of food that are purely symbolic, the sexual references of surrealist food art and food as a marginal element in allegories. He illustrates the optimistic, human-centered, Renaissance spirit of food, and the way abundance, success and fulfillment pervade this art. Drawing together two pleasurable and engrossing subjects-eating and handsome paintings-Bendiner offers up a tempting and irresistible feast of facts and images. Those who want to learn about the history of food, as recorded in images, will find the book rewarding. And those who wonder what Brueghel's peasants are eating or why Chardin decorated a brioche with an orange blossom will find their understanding of art history enriched. [+]Kenneth Bendiner is professor of art history at the University of Wisconsin-Milwaukee and is the author of An Introduction to Victorian Painting (1985) and The Art of Ford Madox Brown (1998).
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Today in Bulgaria: Everyday Regional Cooking, Opaa!: Greek Cooking Chicago Style, Triunfar En La Cocina Sin Ayuda De Las Mujeres (Biblioteca Practica), The Lake House: Recollections and Recipes for All Seasons, Pork & Sons, Magyar Menu, Concordance of English Recipes: Thirteenth Through Fifteenth Centuries (Medieval and Renaissance Texts and Studies), Farmhouse Fare, Flavors of Hungary (101 Productions), Dine With Europe's Master Chefs: Appetizers, Main Dishes, Desserts (Eurodelices), The Three Chimneys: Recipes & Reflections from the Isle of Skye's World Famous Restaurant, Biro: European-Inspired Cuisine, Pork and Sons, A Little Irish Cookbook (Little Books), Mediterranean Cooking Revised Edition, Gordon Ramsay: A Chef for All Seasons, Winter in the Alps: Food by the Fireside, The Dining Nobility: From the Burgundian Dukes to the Belgian Royalty, Desserts (Eurodelices), Food in Painting: From the Renaissance to the PresentTop headlines: In pursuit of hot spots, we often miss the point: In our blind obsession with erogenous spots are we missing the forest for the trees? 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