144,91 zł

Super Tuscan: Heritage Recipes and Simple Pleasures from Our Kitchen to Your Table TOUCHSTONE PR

Książki / Literatura obcojęzyczna

From the celebrity/chef husband-wife team and authors of the bestselling Extra Virgin comes a brand-new cookbook with over 100 delicious recipes that incorporate Tuscan flair with classic American dishes. With five seasons of their Cooking Chann

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145,21 zł

Italian American Random House USA Inc

Książki / Literatura obcojęzyczna

Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City.ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book. Michael SymonThe words red sauce alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola and we haven t even gotten to dessert. It s old-school cooking beloved by many and imbued with a deep sense of family.In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone.Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.

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119,58 zł

Jamie's America Penguin Books

Książki / Literatura obcojęzyczna

Jamie Oliver takes you on the food adventure of a lifetime in Jamie's America. 'America - A country of many contrasts. For me, it presented the ultimate food trip to explore places, ingredients, food culture & traditions. I wanted to get to the heart of great American food, to get past the junk and super-sized portions. I set off on what I knew would be a completely inspiring trip. I wasn't wrong...from New York to New Orleans, the energy of Los Angeles to the big skies of Wyoming, I found what I was looking for: some of the most diverse and delicious recipes I've ever come across! And with 120 of them in this book, I'll show you the quick and easy way to put a little slice of America on your dinner table. What a trip!' Jamie's America is the ultimate road trip with the one and only Jamie Oliver. "There is only one Jamie Oliver. Great to watch. Great to cook". (Delia Smith). Jamie Oliver's career started as a chef at the River Cafe, where he was quickly spotted by the television company that made him famous as The Naked Chef.He has since published a huge range of bestselling cookery books, including The Naked Chef, The Return of the Naked Chef, Happy Days with the Naked Chef, Jamie's Dinners, Jamie Does, Jamie's Ministry of Food, Cook with Jamie, Jamie's Kitchen, Jamie at Home, Jamie's Italy, Jamie's Great Britain, Jamie's 30 Minute Meals and Jamie's 15-Minute Meals.

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331,93 zł

Grant Achatz - Alinea Random House USA Inc

Książki / Literatura obcojęzyczna

The debut cookbook from the restaurant Gourmet magazine named the best in the country.§§A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.§§"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly§§"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto." - Art of Eating

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117,27 zł

Haute Cuisine University of Pennsylvania Press

Książki / Literatura obcojęzyczna

"Paris is the culinary centre of the world. All the great missionaries of good cookery have gone forth from it, and its cuisine was, is, and ever will be the supreme expression of one of the greatest arts of the world," observed the English author of The Gourmet Guide to Europe in 1903. Even today, a sophisticated meal, expertly prepared and elegantly served, must almost by definition be French. For a century and a half, fine dining the world over has meant French dishes and, above all, French chefs. Despite the growing popularity in the past decade of regional American and international cuisines, French terms like julienne, saute, and chef de cuisine appear on restaurant menus from New Orleans to London to Tokyo, and culinary schools still consider the French methods essential for each new generation of chefs. Amy Trubek, trained as a professional chef at the Cordon Bleu, explores the fascinating story of how the traditions of France came to dominate the culinary world. One of the first reference works for chefs, Ouverture de Cuisine, written by Lancelot de Casteau and published in 1604, set out rules for the preparation and presentation of food for the nobility.Beginning with this guide and the cookbooks that followed, French chefs of the seventeenth and eighteenth centuries codified the cuisine of the French aristocracy. After the French Revolution, the chefs of France found it necessary to move from the homes of the nobility to the public sphere, where they were able to build on this foundation of an aesthetic of cooking to make cuisine not only a respected profession but also to make it a French profession. French cooks transformed themselves from household servants to masters of the art of fine dining, making the cuisine of the French aristocracy the international haute cuisine. Eager to prove their "good taste," the new elites of the Industrial Age and the bourgeoisie competed to hire French chefs in their homes, and to entertain at restaurants where French chefs presided over the kitchen. Haute Cuisine profiles the great chefs of the nineteenth century, including Antonin Careme and Auguste Escoffier, and their role in creating a professional class of chefs trained in French principles and techniques, as well as their contemporary heirs, notably Pierre Franey and Julia Child.The French influence on the world of cuisine and culture is a story of food as status symbol. "Tell me what you eat," the great gastronome Brillat-Savarin wrote, "and I will tell you who you are." Haute Cuisine shows us how our tastes, desires, and history come together at a common table of appreciation for the French empire of food. Bon appetit!

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135,66 zł

Kimchi Chronicles Rodale Incorporated

Książki / Literatura obcojęzyczna

Long a favorite of in-the-know foodies, Korean cuisine is poised to become the next big food trend, with dishes like bibimbap and kimchi popping up on menus nationwide. In a new PBS series that willbegin airing in May 2011, Marja Vongerichten and three-star Michelin chef Jean-Georges Vongerichten will give viewers an insider's look at Korea as they travel the country and experience its authentic flavors and cultural traditions. As the show's companion cookbook, "The Kimchi Chronicles" will include a recipe for every dish featured, explaining how they can be easily duplicated in an American kitchen. Chef Vongerichten will also offer original dishes with a lighter, modern flair, showing how the flavors of the Korean table can be readily integrated into any meal. For lovers of Korean food, those eager to experiment in search of an accessible introduction to thisintriguing cuisine, and readers who just want a little taste of culinary and cultural exploration outside the Western Hemisphere, The Kimchi Chronicles is sure to provide plenty of inspiration, information, and entertainment.

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144,91 zł

Smoke and Pickles Artisan

Książki / Literatura obcojęzyczna

Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted town of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes - filled with pickling, fermenting, frying, curing, and smoking - that reflect the overlapping flavours and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.

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161,19 zł

Perfect Pairings University of California Press

Książki / Literatura obcojęzyczna

As thousands of wines from around the globe enter the marketplace and the American palate continues to adopt flavors from a range of cultures, the task of pairing wine and food becomes increasingly complicated. No longer is the choice simply red or white, or wines from California, France, or Italy. The typical shopper today has access to wines from those regions plus South Africa, Chile, Argentina, New Zealand, and Australia. If that isn't confusing enough, Asian, Latin American, and Creole dishes might find their way onto the same table. "Perfect Pairings", by well-known Master Sommelier and respected restaurant industry veteran Evan Goldstein, provides straightforward, practical advice for choosing the right bottle for each meal. The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine."Perfect Pairings" combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal.Whether the Chardonnay is earthy and flinty; rich, buttery, and oak-infused; fruity and tropical; or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur alike. It features: 16 full-color photos; six seasonal and special occasion menus; tips for enhancing food and wine experiences, both at home and in restaurants; glossary of wine terminology; overview of the world's primary wine-growing regions; and recommendations of more than five hundred wines, ranging in price from everyday to splurge.

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