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Author: Chris Bianco Publisher: HarperCollins ISBN: 0062224387 Category : Cooking Languages : en Pages : 383
Book Description
Finalist for the Gourmand Awards (Italian category) "The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America." -Ed Levine, New York Times When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes. Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.
Author: Chris Bianco Publisher: HarperCollins ISBN: 0062224387 Category : Cooking Languages : en Pages : 383
Book Description
Finalist for the Gourmand Awards (Italian category) "The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America." -Ed Levine, New York Times When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes. Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.
Author: Christina Barrueta Publisher: ISBN: 9781773271101 Category : Cooking Languages : en Pages : 264
Book Description
Phoenix's dynamic food scene has deep culinary roots courtesy of a vibrant community of talented chefs, artisanal producers, and dedicated farmers. Phoenix Cooks by award-winning food writer Christina Barrueta presents 100 signature chef-tested recipes designed for home cooks of all skill levels. From a refreshing yellow gazpacho to an epic Oscar-style tomahawk steak to comforting mesquite chocolate-chip cookies, this beautifully photographed cookbook of Silicon Desert's most popular dishes has something for everyone.
Author: Katarina Kovacevic Publisher: Rowman & Littlefield ISBN: 0762776021 Category : Travel Languages : en Pages : 287
Book Description
Savor the Flavors of Phoenix & Scottsdale Things are different in the desert, and we wouldn’t have it any other way. Greater Phoenix offers everything from sophisticated, delectable dishes to simple Southwest staples paired with a proud Old West attitude. In Food Lovers’ Guide to Phoenix & Scottsdale, seasoned food writer Katarina Kovacevic shares the inside scoop on the best places to find, enjoy, and celebrate these culinary treasures. A bounty of mouthwatering delights awaits you in this engagingly written guide. With delectable recipes from the renowned kitchens of the region’s iconic eateries, diners, and elegant dining rooms, Food Lovers’ Guide to Phoenix & Scottsdale is the ultimate resource for food lovers to use and savor. Inside You'll Find: Favorite restaurants and landmark eateries • Farmers’ markets and farm stands • Specialty food stores, markets, and food trucks • Food festivals and culinary events • Recipes from top Phoenix and Scottsdale chefs • The cities’ best cafes, taverns, and wine bars • The metro area’s best breweries, wineries, and wine shops
Author: Ed Levine Publisher: Clarkson Potter ISBN: 0307953319 Category : Cooking Languages : en Pages : 370
Book Description
Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006. Are you a Serious Eater? 1. Do you plan your day around what you might eat? 2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious? 3. When you daydream, do you often find yourself thinking about food? 4. Do you live to eat, rather than eat to live? 5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie? Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide. Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life. You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite. From the Trade Paperback edition.
Author: Rita Connelly Publisher: History Press Library Editions ISBN: 9781540228185 Category : History Languages : en Pages : 130
Book Description
Tucson's culinary journey began thousands of years ago, when Native American tribes developed an agricultural base along the Santa Cruz River. In modern times, restaurants ranging from tiny taquerias to fine dining spaces all contributed to the local food culture. El Charro, serving Mexican cuisine since 1922, still attracts crowds from all over. Folks head straight to Pat's for a hot dog, Lucky Wishbone for some fried chicken or eegee's for a grinder and a cold, frosty drink. On any given night, the patio at El Corral is filled with diners anticipating their famous prime rib and tamale pie. Local food writer Rita Connelly brings to life the stories of beloved eateries that have endured for decades and continue to delight with incredible flavors.
Author: Publisher: University of Arizona Press ISBN: 9780816524594 Category : Social Science Languages : en Pages : 320
Book Description
There is a common but often unspoken arrogance on the part of outside observers that folk science and traditional knowledgeÑthe type developed by Native communities and tribal groupsÑis inferior to the Òformal scienceÓ practiced by Westerners. In this lucidly written and humanistic account of the OÕodham tribes of Arizona and Northwest Mexico, ethnobiologist Amadeo M. Rea exposes the limitations of this assumption by exploring the rich ornithology that these tribes have generated about the birds that are native to their region. He shows how these peoplesÕ observational knowledge provides insights into the behaviors, mating habits, migratory patterns, and distribution of local bird species, and he uncovers the various ways that this knowledge is incorporated into the communitiesÕ traditions and esoteric belief systems. Drawing on more than four decades of field and textual research along with hundreds of interviews with tribe members, Rea identifies how birds are incorporated, both symbolically and practically, into Piman legends, songs, art, religion, and ceremonies. Through highly detailed descriptions and accounts loaded with Native voice, this book is the definitive study of folk ornithology. It also provides valuable data for scholars of linguistics and North American Native studies, and it makes a significant contribution to our understanding of how humans make sense of their world. It will be of interest to historians of science, anthropologists, and scholars of indigenous cultures and folk taxonomy.
Author: Renee Brooks Catacalos Publisher: Johns Hopkins University Press+ORM ISBN: 1421426900 Category : Reference Languages : en Pages : 284
Book Description
For consumers of all income levels, an extensive guide to participating in the local food movement in the Chesapeake region. There was a time when most food was local. Exotic foods like olives, spices, and chocolate shipped in from other parts of the world were considered luxuries. Now, most food that Americans eat is shipped from elsewhere, and many consider eating local to be a luxury. Renee Brooks Catacalos is here to remind us that eating local is easier?and more rewarding?than we may think. There is an abundance of food all around us, found all over the Chesapeake region. In The Chesapeake Table, Catacalos examines the powerful effect of eating local in Maryland, Virginia, and Washington, DC. Hooked on the local food movement from its early days, Catacalos opens the book by revisiting a personal challenge to buy, prepare, and eat only food grown within a 150-mile radius of her home near Washington, DC. From her in-depth study of food systems in the region, Catacalos offers practical advice for adopting a locavore diet and getting involved in various entry points to food pathways, from your local farmers market to community-supported agriculture (CSA). She also includes recipes that show how to make more environmentally conscious food choices. Introducing readers to the vast edible resources of the Chesapeake region, Catacalos focuses on the challenges of environmental and economic sustainability, equity and diversity in the farming and food professions, and access and inclusion for local consumers of all income levels, ethnicities, and geographies. Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.
Author: Debbie Ross Publisher: Falcon Guides ISBN: 9781573800723 Category : Travel Languages : en Pages : 438
Book Description
Located in the heart of the Sonoran Desert, more than 10 million people visit the Valley of the Sun every year. Discover the capital city of Arizona through its fiery sunsets, world-class resorts and golf courses, hiking trails, city walks, great cuisine and distinctive Southwestern heritage with the help of local authors who know the area, its people and its attractions intimately.
Author: Andrea Reusing Publisher: Clarkson Potter ISBN: 0307463893 Category : Cooking Languages : en Pages : 274
Book Description
"If there’s one thing Reusing understands, it’s the power of a remarkable ingredient." – O Magazine "[A] must-have title for both new and experienced cookes." --Publisher's Weekly (Starred Review) “Her enthusiasm is infectious, her approach, inviting.”—BookPage Top Pick and Cookbook of the Month “I love Andrea Reusing’s Lantern in Chapel Hill. And her recipes in Cooking in the Moment are so approachable and her stories so insightful that they blaze a path toward great home cooking.” —David Chang “I’ve had the pleasure of enjoying many fine meals at Lantern. Andrea Reusing’s food is always fresh, seasonal, and as local as possible. Her recipes are creative and downright delicious.” —John Grisham For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—“cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby. When seasonality is reimagined as a grocery list rather than a limitation, everyday meals become cause for celebration—a whole week of fresh sweet corn; a blue moon autumn asparagus harvest; a rich, spicy soup made with the last few sweet potatoes of winter. Reusing seamlessly blends down-to-earth kitchen advice with delicious, doable recipes, including childhood favorites (chicken and dumplings), simple one-pot dinners (shrimp, pea, and rice stew), as well as feasts to satisfy a crowd (roast fresh ham with cracklings). And while the action takes place in North Carolina, the kinds of producers and places that animate these pages—farmers, ranchers, cheesemakers, butchers, bakers, orchards, backyard henhouses, and fishing holes—can be found all over, producing the flavors that we crave. With gorgeous photography throughout and more than 130 recipes, Cooking in the Moment will inspire cooks everywhere to embrace the flavors and bounty of each season.
Author: Marie-Pierre Colle Publisher: Clarkson Potter ISBN: 0517592355 Category : Cooking Languages : en Pages : 226
Book Description
In the tradition of the best-selling Monet's Table, Frida's Fiestas is a personal account in words and pictures of many important and happy events in the life of Mexican artist Frida Kahlo, and a scrapbook, assembled by her stepdaughter, of recipes for more than 100 dishes that Frida served to family and friends with her characteristic enthusiasm for all the pleasures of life. Full-color photographs.
Author: Chris Bianco
Author: Chris Bianco
Author: Christina Barrueta
Author: Katarina Kovacevic
Author: Ed Levine
Author: Rita Connelly
Author: 
Author: Renee Brooks Catacalos
Author: Debbie Ross
Author: Andrea Reusing
Author: Marie-Pierre Colle