Publication date: 1997-11
Price: $20.99
Review Brownies, Fudges and Toppings / Konemann UK Ltd:
Authors
- Sally Swift
- Lynne Rossetto Kasper
Dewey code: 641.53
List Price: $35.00
Price: $21.34
Review The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show / Clarkson Potter:Just when you thought the last thing the world needed was another book on weeknight cooking, along comes an entirely fresh take on the subject. As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach their topic with attitude and originality, making The Splendid Table’s How to Eat Supper one of the most engaging cookbooks of this or any other year. As loyal listeners know, Lynne and Sally share an unrelenting curiosity about everything to do with food. Their show, The Splendid Table, looks at the role food plays in our lives—inspiring us, making us laugh, nourishing us, and opening us up to the world around us. Now they have compiled all the most trenchant tips, never-fail recipes, and everyday culinary know-how from the program in How to Eat Supper, a kitchen companion unlike any other. This is no mere cookbook. Like the show, this book goes far beyond the recipe, introducing the people and stories that are shaping America’s changing sense of food. We don’t eat, shop, or cook as we used to. Our relationship with food has intensified, become more controversial, richer, more pleasurable, and sometimes more puzzling. How to Eat Supper gives voice to rarely heard perspectives on food—from the quirky to the political, from the grassroots to the scholarly, from the highbrow to the humble—and shows the essential role breaking bread together plays in our world. [+]How to Eat Supper takes you through a plethora of inviting recipes simple enough to ensure success even if you’ve never cooked before. And if you are experienced in the kitchen, you’ll find challenging new concepts and dishes to spark your imagination.
Publication date: 2009-04-30
Dewey code: 641
List Price: $30.00
Price: $21.34
Review The Best of Irish Breads and Baking: Traditional, Contemporary and Festive / Georgina Campbell Guides:This is a sumptuous collection of signature recipes from 40+ of the best-loved hotels, restaurants and country houses in Ireland. Completely revised and updated, this volume is a collection of the best-loved recipes from more than forty historic country houses, hotels, and restaurants throughout Ireland. The recipes featured in "Irish Country House Cooking" celebrate the natural riches of the land and sea that surround the featured establishments - local seafood, freshwater fish, game, fruit, vegetables, herbs, farmhouse cheeses, and more. The recipes vary greatly in style, from the country classics of Hayfield Manor in County Cork to the city chic of Restaurant Patrick Guilbaud in Dublin, but all are clearly described for home cooks to make with confidence.
Publication date: 1991-01-10
Review Making Australian Wild Flowers for Cake Decorating / Random House Australia:
Authors
- Charlie Trotter
- Michelle Gayer
- Trotter Charlie
Dewey code: 641.86
List Price: $50.00
Price: $27.95
Review Charlie Trotter's Desserts / Ten Speed Press:It's the grand (and we do mean grand!) finale. Cooks, book buyers, and food-lovers have come to expect the lavishly unexpected from: master chef Charlie Trotter, and his fourth and final large-format, gorgeously photographed cookbook, Desserts, delivers the ultimate indulgence. Chapters focus on ingredients from the delightfully familiar (Berries, Custards, Spices) to the characteristically unusual (vegetable- and grain-based desserts) with 100 show-stopping desserts including: - Huckleberry Tuiles with White and Golden Peach Compote and Huckleberry Sherbet - Three-Point Peach Tart with Peach Compote and Preserved Ginger, Cranberry and Walnut Tart with Cranberry Ice Cream, Cranberry Sauce, and Caramel-Lime Sauce, - Chocolate Macadamia Nut Cake with Coconut Froth and Sugar Cane Ice Cream. With over 125, 000 copies of the first three books in print, Trotter's series has seduced amateur and professional cooks everywhere, and Desserts is truly the icing on a most enticing cake. "I have always considered desserts to be of equal importance to the savory food," Charlie Trotter writes in the opening pages of his lavish Charlie Trotter's Desserts. "My approach to desserts celebrates a fruit-driven style, where flash and visual pyrotechniques [sic] are shunned in favor of celebrating the glorious flavors of a perfectly ripe piece of fruit at the height of its season. " The illustrations for this book (which won the James Beard award for Best Food Photography) don't quite square up with that statement. It's hard to imagine more pyrotechnics and more visual flash. It's also a little hard to imagine how many hands went into the creation of any single dish. These are not simple desserts for the everyday cook. [+]Rather, this is a catalog of the kinds of desserts that can be created when fabulous food products and fantastic culinary talents all converge at a single kitchen. It's a coffee-table document of possibility. Two Watermelon Soups with Frozen Yogurt Soufflé and Chocolate Seeds is certainly a "doable" recipe for the home cook, and the assembly makes no big demands. The real trick with this dessert, as with most of the desserts in this book, is finding the "perfectly ripe piece of fruit at the height of its season. " If you are a cook with access to such fruit, have at it. If your grocery store or supermarket buys the usual picked green fruit found in the commercial fruit pipeline, then take a copy of this book to your produce manager and complain loudly. Charlie Trotter's Desserts is divided into Soups and Sorbets, Citrus Fruits, Berries, Tropical Fruits, Tree Fruits, Vegetables and Grains, Custards, Nuts, Spices, Chocolate, and Chateau d'Yquem. Combinations are stunning. Surprises are endless. You'll discover such delights as Meyer Lemon Pudding Cakes with Persimmon and Tarragon Anglaise, Pineapple Tarte Tatin with Ginger-Hokkaido Squash Ice Cream, Rosewater Crème Caramel with Primrose Sauce and Black Pepper Tuiles, and Macadamia Nut Chocolate Cakes with Coconut Emulsion and Sugarcane Ice Cream. After living with this book you'll never look at a dessert menu in quite the same way. -Schuyler Ingle.
Publication date: 2008-02-13
Dewey code: 641
List Price: $35.00
Price: $20.75
Review Mix & Bake / Penguin Global:
Publication date: 2004-09-01
Dewey code: 641
List Price: $7.50
Price: $27.92
Review Magnet Finger Food (Magnet Cookbook) / Silverback Books:Each magnet book contains 20-25 sumptuous recipes with a color photograph for every dish. From classic recipes to ethnic cuisine, you are sure to find something quick and sure to please. To make things even more convenient, each cookbook has a magnet in the back, so now finding your favorite cookbook in the kitchen has been made even easier. Share the secrets of successful recipes, put together by a team of international authors, in this great new series!.
Publication date: 2006-11
List Price: $27.50
Price: $20.75
Review Secretos de Pastelero / Gargola:
Publication date: 2002-05
List Price: $12.95
Price: $20.62
Review Ice Cream / Canadian Broadcasting Corporation (CBC Audio):In this delicious story of ice cream, we are taken on an exotic journey for the old world to the new, from ice harvesting in ancient China to birthday celebrations in the age of Louis XIV to ice cream cones painted by Andy Warhol in the twentieth century. It’s a story filled with history, adventure, myth, and intriguing facts about ice cream. Did you know that Scots believed ice cream parlors were dens of iniquity? Or that there are more than seven hundred flavors and that the flavor you prefer expresses your personality? In all its many forms, ice cream has become one of the oldest, most popular, and most democratic of pleasures, "The only emperor is the emperor of ice cream," wrote the poet Wallace Stevens. A wonderful surprising, entertaining, and intelligent book, Ice Cream is about the dessert itself and how we have come to regard it. As Marilyn Powell reveals, ice cream is the dessert of memory, a perfect food for the imagination. Containing illustrations, anecdotes, and famous recipes, Ice Cream will delight ice cream lovers around the world.
Edition: 1
Publication date: 2001-09-20
Dewey code: 641.86
List Price: $45.00
Price: $21.00
Review Chocolate Desserts by Pierre Herme / Little, Brown and Company:Whether you are an expert in the dessert kitchen or a beginner with a desire for the delicious this collection will introduce you to the myriad delights of Pierre Herme's desserts, his unusual juxtapositions of ingredients, his conjurer's touch with textures, and his perfect pitch when it comes to sweetness, tartness and "chocolatey-ness". The book provides recipes for the simplest chocolate truffle as well as the luxuriously soft and rich Suzy's Cake, which is spectacularly delicious yet quite simple to make. Through more than 75 recipes, readers will be able to taste chocolate in all its states - hot and cold, creamy and crunchy, smooth and custardy, thick and chewy, bittersweet and sweet, dark, milk and white. Finally, there are the indispensable Base Recipes and a Dictionary of Terms, Techniques, Equipment and Ingredients. Together they form a complete course in chocolate dessert artistry. Since Pierre Hermé is probably the best pastry chef in the world, and chocolate the best dessert flavor, it's no surprise that this stellar combination, presented in Chocolate Desserts by Pierre Hermé is dazzling. Hermé's beautiful recipes are written by Dorie Greenspan, who also worked with him on his award-winning Desserts by Pierre Hermé, and the resulting creations are photographed as works of art by Jean-Louis Block-Laine. Although Hermé is best known for his multilayered extravaganzas, this collection was written and tested for American home kitchens. So while there are a few mind-boggling, taste-bud-stretching experiences like Plaisir Sucre (hazelnut dacquoise, milk chocolate ganache, milk chocolate whipped cream, sheets of tempered milk chocolate, and a crunchy chocolate praline spread), most of the recipes are more than manageable, and just as scrumptious. Lacy Coffee-Cocoa Nougatine Cookies are crisp and delicate and extremely flavorful. [+]The Chocolate Macaroons are the perfectly smooth, ganache-filled ones you see all over Paris, and with Hermé and Greenspan to walk you through the steps, the best results are guaranteed. Pistachio Waffles with Chocolate Cream are crispy outside and moist and tender inside, and the combination of hot and cold makes them even more memorable. Chocolate Rice Pudding is far from old-fashioned, and while it makes a delectable stand-alone dessert, Hermé suggests making it part of a truly grand dessert: his Pear and Fresh Mint Tempura with Chocolate Rice Pudding is an amazing combination of flavors, textures, and temperatures. In recipes for everything from Hot Chocolate to Bittersweet Chocolate Sorbet, from Moist and Nutty Brownies to the legendary chocolate caramel extravaganza the Faubourg Pave, readers will benefit from Hermé's 25 years of experience, his limitless creativity, and his obvious passion for his profession. This volume is destined to become a classic. -Leora Y. Bloom.
Authors
- Editors of Cook's Illustrated Magazine
- Jack Bishop
Edition: 1st
Publication date: 1999
Dewey code: 641
List Price: $14.95
Price: $49.00
Review How to Make Soup / Boston Common Press:Homemade soup-there's nothing like it. Recognizing that most of us would prepare it more often if we knew the basics, How to Make Soup offers a succinct tutorial. In fewer than 100 pages it provides illustrated, step-by-step instructions for preparing favorite soups and chowders-recipes, tips, and information that all cooks can use. Stating that soup, which seems the improvisatory dish, has its own rules, the book then offers chapters on soup-making fundamentals and a wide range of soup recipes, from chicken, beef, and French-onion formulas to those for puréed brews, chowders, minestrone, and more. Core recipes are presented with variations-for example, readers learn how to make an exemplary chicken noodle soup, then how to recast it with orzo and spring vegetables, or with shells, tomatoes, and zucchini. Throughout, underlying techniques are explored and illustrated (such as preparing tomatoes for cream of tomato soup), and sensible tips abound (save Parmesan rinds for making minestrone, for example). A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. -Arthur Boehm.
Edition: Bilingual
Publication date: 2009-01
Dewey code: 641.6374
List Price: $21.25
Price: $21.25
Review Chocolate (Native Foods of Latin America / Alimentos Indigenas De Latino America) / PowerKids Press:
Publication date: 2008-08-30
Dewey code: 641.860993
List Price: $40.00
Price: $21.35
Review The Pavlova Story: A Slice of New Zealand's Culinary History / Otago University Press:While Australians and New Zealanders have long debated which country invented the pavlova (a large meringue dessert cake said to emulate the lightness of the famous ballerina, Anna Pavlova), the real story of the ballerina's visit to the Antipodes and the emergence of three different pavlovas was neglected. The contributions of a gelatine manufacturer, a Dunedin spinster, and numerous other New Zealand housewives are all revealed in this fascinating contribution to food history. The book shows the evolution of the three pavlova types, that their recipes have never been set in stone, and that creative and innovative cooks have played the most important roles in transforming a fashionable afternoon tea cake into an iconic dessert.
Authors
- Zhu Deming
- Xu Rongming
- Zhang Guoxiang
- Wen Jinshu
- Zhang Guomin
- Zhu Guifu
- Cao Gang
Publication date: 2000-01
List Price: $39.95
Price: $24.49
Review Soup: Learn to Cook Chinese Dishes (Chinese/English edition) / Foreign Language Press:You don't have to take classes from a professional teacher to learn the art of Chinese cooking if all you want to do is to entertain your friends or cook for your family. Almost without exception, Chinese women learn this skill by watching and working together with their mothers or grandmothers. After they become wives or mothers themselves, the most diligent will try to improve their techniques by consulting cook books and exchanging experiences with their neighbors. In this way they eventually become as skilled as the best chefs in established restaurants. It should be noted, of course, that most of the well-known chefs in famous restaurants are men, because many men in Chinese homes are just as good at the art of cooking as their wives. This book in the Learn to Cook Chinese Dishes series has been compiled by master chefs. They have used simple explanations to introduce the ingredients, the ways of cutting, and the cooking procedures for each Chinese recipe. Readers, who follow the directions, will before long become skilled in the art of Chinese cooking. The entire set consists of ten volumes, covering freshwater and seafood dishes, meat dishes, vegetable dishes, courses made from soy beans, soups, cold dishes, pastries, dishes of eggs and poultry, food carving techniques, and recipes for special feasts. This volume presents forty-two different soup dishes. [+]Soups, indispensable for any authentic Chinese meal, consist of two categories: one is "fresh soups," watery mixtures in the sense of "primary products" that have been prepared for use in cooking a variety of dishes. The other category is soups to be served as soon as they are prepared. The ingredients for making both kinds of soups are many, ranging from various types of poultry, meat, fish, shrimps and shelled fish to all kinds of vegetables including bamboo shoots, mushrooms, pickled vegetables, bean sprouts and radishes. Different raw materials are selected according to the taste of the diner, but all of them must be fresh and finely prepared. The right proportion between the raw materials and water must be ensured. Too many of the raw materials and too little water will make the soup thick and greasy. The opposite will cause the soup to become thin and tasteless. Fire is equally important. In making a soup dish, a medium fire will have the best effect when the fat and protein in fish and meat are to be totally dissolved in water, turning the soup into a milky white color with a wonderful taste. For thick soups, a strong fire is necessary so that the water will boil first. Then the fire should be turned down to medium. And when the soup thickens, a strong fire again is required. For clear soups, a low fire is required to let the water simmer. If the water boils violently, the soup will not be clear. The amount of water, salt, scallions, ginger, soy sauce, cooking wine and pepper and the timing for putting in the ingredients will result in subtle variations in the taste of the soup. Ideally, when the raw materials are put into a pot, adequate amount of cold water should go in also. During cooking, no more water should be added. If there is not enough salt in the soup, no matter how many raw materials there are, the soup will not be tasty. But to add the salt before the soup reaches the boiling point will not produce tasty soup either. All pages of the book are spiral bound and double coated for easy clean-up of any spills. Color Illustrations.
Publication date: 2005-05-01
Dewey code: 641
List Price: $20.82
Price: $20.82
Review Desserts (Lifestyle Box Sets) / Kudos Books:If puddings and sweets are your thing, then you can't go wrong with this indulgent book. This title contains recipes from fruits and smoothies, to puddings and pies, with new lashings of cream and chocolate.
Publication date: 2009-01
Dewey code: 613
List Price: $21.25
Price: $21.25
Review Cookies and Cakes (Make and Eat) / PowerKids Press:
Publication date: 2008-02
Dewey code: 641
List Price: $34.95
Price: $20.90
Review CAKES REGIONAL AND TRADITIONAL / Grub Street Cookery:Julie Duff runs an award-winning cake business, which supplies wonderful rich succulent fruit cakes and other traditional cakes to some of the country's premier shops, such as Fortnum and Mason, St Paul's Cathedral and Selfridges. She has now committed to paper her most treasured collection of recipes, some of them from generations of her own family, in this her first book. She says in her introduction 'my passion for cakes can be wholeheartedly blamed on my grandmother who spent many hours letting me mix fruit cakes at the kitchen table. It was inevitable that one day I would derive pleasure from baking cakes. Having been a chef for many years, my interest in cakes grew - eventually setting up Church Farmhouse Cakes, from our farmhouse in the Vale of Belvoir. We have now grown to become one of the foremost speciality cake makers in the country but the fundamental way in which we make the cakes has never changed, they are still made in small batches using exactly the same methods taught to me as a child. '.
Publication date: 2001
Dewey code: 468
Price: $22.95
Review Todo Dulce / Atlantida:
Publication date: 2004-01
List Price: $35.00
Price: $23.19
Review Tea Time Entertaining: A Collection of Tea Themes & Recipes / DWS Publishing:
Edition: 4
Publication date: 2004-04-06
Dewey code: 641.815
List Price: $65.00
Price: $54.00
Review Professional Baking / Wiley:One of the most respected cookbooks in the industry—the 2002 IACP Cookbook Award Winner for Best Technical/Reference—Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker’s craft, offering more than 750 recipes—including 150 from Le Cordon Bleu—for everything from cakes, pies, pastries, and cookies to artisan breads. Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics—such as pâte brisée and puff pastry—and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.
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Brownies, Fudges and Toppings, The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show, The Best of Irish Breads and Baking: Traditional, Contemporary and Festive, Making Australian Wild Flowers for Cake Decorating, Charlie Trotter's Desserts, Mix & Bake, Magnet Finger Food (Magnet Cookbook), Secretos de Pastelero, Ice Cream, Chocolate Desserts by Pierre Herme, How to Make Soup, Chocolate (Native Foods of Latin America / Alimentos Indigenas De Latino America), The Pavlova Story: A Slice of New Zealand's Culinary History, Soup: Learn to Cook Chinese Dishes (Chinese/English edition), Desserts (Lifestyle Box Sets), Cookies and Cakes (Make and Eat), CAKES REGIONAL AND TRADITIONAL, Todo Dulce, Tea Time Entertaining: A Collection of Tea Themes & Recipes, Professional BakingTop headlines: U.S. deaths in Afghanistan drop sharply: One American serviceman died in Afghanistan in November, a dramatic drop from earlier months that the U.S. military attributed in part to their campaign against insurgents. ›23:19 Video: India terror attack sends shockwaves across U.S.: Dec. 1: The recent terrorist attacks in Mumbai have raised new concerns that the incident could trigger new tensions between old rivals, India and Pakistan, both critical to U.S. national security. 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What she says about their effect on U.S. politics, feminism and the differences between American and European approaches to history. ›17:08 8 Oct, Mon Some travelers canceling plans to visit India: In the past decade, India has gone from a place that relatively few Americans visited to one of the top international destinations for U.S. residents ahead of other locales like Brazil, Switzerland and Greece. ›01:09 2 Dec, Tue New hope on AIDS in Africa: In a sign of hope on a continent ravaged by AIDS, a South African fertility clinic has started a service allowing couples infected with the virus to have a healthy baby. ›12:20 Could Nobel Win Push Gore Into 08 Race?: Thousands of activists are hoping to convince Al Gore to run for president. Could a Nobel Peace Prize give the reluctant candidate a push? ›14:39 8 Oct, Mon Answer Desk: Explaining the oil bust: With oil prices at a third of peak levels, OPEC producers are having little luck trying to prop them back up. So was the price spike driven by greedy speculators after all? Answer Desk. ›21:57 30 Nov, Sun New fanlike coral found in deep sea: A spectacular new species of coral has been discovered thriving in veritable forests on the peaks of undersea mountains off the coast of the Pacific Northwest. ›16:33 Seeking Common Ground on Abortion: Can evangelicals and liberals come together over abortion, gay rights, and the role of religion in public life? ›14:35 10 Oct, Wed Cool Cars We Miss: Gone but not forgotten—a shortlist of cars we loved and still miss. ›07:00 18 Oct, Thu |
