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Author: The Editors of Food & Wine Publisher: Oxmoor House ISBN: 9780848746490 Category : Cooking Languages : en Pages : 0
Book Description
The most exceptional recipes from the 25 best cookbooks of the year, as chosen by the experts at Food & Wine magazine. To find the year's most outstanding cookbooks, Food & Wine considered hundreds of contenders. Featuring 110 dishes from superstar cooks such as Mario Batali, Alice Medrich, Carla Hall, Tyler Florence, Marcus Samuelsson, Gabrielle Hamilton, and Geoffrey Zakarian, Food & Wine Best of the Best reflects exactly how people want to cook today. Recipes for starters, main courses, and desserts have each been rigorously tested and guaranteed to work by the experts at Food & Wine. As a bonus, Best of the Best includes more than twenty exclusive, never-before-published recipes from theseacclaimed chefs and authors, adding Feta Mac & Cheese with Crunchy Tomato-Olive Crumbs, Roasted Corn& Tomato Tarts, Fudgy Raspberry Swirl Brownies, Ginger Molasses Cookies, and more to the smartly curated collection of favorites. This handsome hardcover volume also features lush color photographs of finished dishes along with simple wine pairings throughout.
Author: The Editors of Food & Wine Publisher: Oxmoor House ISBN: 9780848746490 Category : Cooking Languages : en Pages : 0
Book Description
The most exceptional recipes from the 25 best cookbooks of the year, as chosen by the experts at Food & Wine magazine. To find the year's most outstanding cookbooks, Food & Wine considered hundreds of contenders. Featuring 110 dishes from superstar cooks such as Mario Batali, Alice Medrich, Carla Hall, Tyler Florence, Marcus Samuelsson, Gabrielle Hamilton, and Geoffrey Zakarian, Food & Wine Best of the Best reflects exactly how people want to cook today. Recipes for starters, main courses, and desserts have each been rigorously tested and guaranteed to work by the experts at Food & Wine. As a bonus, Best of the Best includes more than twenty exclusive, never-before-published recipes from theseacclaimed chefs and authors, adding Feta Mac & Cheese with Crunchy Tomato-Olive Crumbs, Roasted Corn& Tomato Tarts, Fudgy Raspberry Swirl Brownies, Ginger Molasses Cookies, and more to the smartly curated collection of favorites. This handsome hardcover volume also features lush color photographs of finished dishes along with simple wine pairings throughout.
Author: Vanessa Price Publisher: Abrams ISBN: 1683359259 Category : Cooking Languages : en Pages : 414
Book Description
The national bestseller that turns you into “an expert at pairing wine with just about anything, from pizza and Lucky Charms to pad thai and Popeye’s” (Maxim). Featured on Today and CBS This Morning Named one of the best books of the year by Food & Wine, Saveur, and Town & Country Sancerre and Cheetos go together like milk and cookies. The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way. “The book explores all different kinds of combinations, including breakfast pairings like avocado toast and Rueda Verdejo, pairings for entertaining like shrimp cocktail & Valdeorras Godello, and even some pairings with popular Trader Joe’s items.” —Food & Wine “A smart, useful guide to drinking the world’s great wine, whether you’re pairing it with foie gras or Fritos.” —Town & Country
Author: David Downie Publisher: New York Review of Books ISBN: 9781892145710 Category : Travel Languages : en Pages : 388
Book Description
Food Wine Rome is a tightly focused guidebook and traveler’s companion to the culinary delights of Rome. For each neighborhood, listings are in three categories: 1) dining: restaurants, trattorie, osterie; 2) gourmet shopping: bakeries, markets, salami makers, cheesemongers, and more; 3) wine: shops and wine bars. A dozen or more sidebars add entertaining and informative bits of city lore, culture, customs, quotes, and anecdotes to bring alive the city’s historic culinary richness: the Roman love affair with artichokes; the watermelon festival held for years on August 24, when giant, ripe watermelons would be released into the river upstream and Roman kids would dive into the river to grab them; Lucullus’ Kitchen Garden; the Cacio e Pepe Family of Pastas; the cult of the strawberries of Nemi (one of whose devotees was Caligula); Papal cuisine; the Renaissance of Rome’s wines; Holy Water and the Aqueducts; Spring Fever (lamb, favas, artichokes, zucchini flowers); and dozens more. A glossary of essential Roman/Italian food terms helps make shopping, marketing, and eating fun and rewarding. It is illustrated with scores of atmospheric photographs and an overall map of central Rome, plus detailed maps for each of Rome’s nine central neighborhoods, so that readers can find addresses immediately.
Author: Alice Feiring Publisher: HMH ISBN: 015603476X Category : Cooking Languages : en Pages : 254
Book Description
An “entertaining and passionate” connoisseur tours the vineyards of Europe and California, arguing for an old-fashioned appreciation of authenticity (The New York Times). The drastic effects that influential wine critic Robert M. Parker Jr. has had on the winemaking industry are best described as wine Parkerization. Many vintners are leaving old techniques behind and turning to chemistry and technology in order to please Parker’s palate. This led to the disappearance of James Beard Foundation Award–winning writer Alice Feiring’s favorite wines—and she was determined to learn why. In a one-woman crusade that will have you wondering what exactly is in your glass, Feiring argues against the tyranny of homogenization, Big Wine, consultants, and, of course, Parker’s infamous one hundred-point scoring system. Traveling through the vineyards of the Loire and Champagne, to Piedmont and Spain, she searches for authentic Barolo, the last old-style Rioja, and the tastiest terroir-driven Champagnes. Feiring reveals what goes into the average bottle—the reverse osmosis, the yeasts and enzymes, the sawdust and oak chips—and why she doesn’t find much to drink in California. She introduces rebel winemakers who are embracing old-fashioned techniques and making wines with individuality and soul. And finally Feiring explains what love’s really got to do with it all, in a delightful read for anyone who truly appreciates the good things in life.
Author: Andrew Dornenburg Publisher: Hachette UK ISBN: 0316077976 Category : Cooking Languages : en Pages : 805
Book Description
Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 1603586288 Category : Cooking Languages : en Pages : 322
Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author: Danny Meyer Publisher: Harper Collins ISBN: 0061868248 Category : Business & Economics Languages : en Pages : 244
Book Description
The bestselling business book from award-winning restauranteur Danny Meyer, of Union Square Cafe, Gramercy Tavern, and Shake Shack Seventy-five percent of all new restaurant ventures fail, and of those that do stick around, only a few become icons. Danny Meyer started Union Square Cafe when he was 27, with a good idea and hopeful investors. He is now the co-owner of a restaurant empire. How did he do it? How did he beat the odds in one of the toughest trades around? In this landmark book, Danny shares the lessons he learned developing the dynamic philosophy he calls Enlightened Hospitality. The tenets of that philosophy, which emphasize strong in-house relationships as well as customer satisfaction, are applicable to anyone who works in any business. Whether you are a manager, an executive, or a waiter, Danny’s story and philosophy will help you become more effective and productive, while deepening your understanding and appreciation of a job well done. Setting the Table is landmark a motivational work from one of our era’s most gifted and insightful business leaders.
Author: Karen MacNeil Publisher: Oxmoor House ISBN: 9780848731229 Category : Cooking Languages : en Pages : 0
Book Description
Wine and cooking enthusiasts will know immediately that they have uncorked something truly magical with MacNeil's Wine, Food & Friends. This book combines the culinary expertise of Cooking Light with the wine connoisseurship of today's preeminent wine authority.
Author: The Editors of Food & Wine
Author: The Editors of Food & Wine
Author: Vanessa Price
Author: David Downie
Author: Alice Feiring
Author: Andrew Dornenburg
Author: Sandor Ellix Katz
Author: Danny Meyer
Author: Ronan Sayburn
Author: Karen MacNeil
Author: Myrna Rosen