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Author: James K. McNair Publisher: Chronicle Books ISBN: 9780877017530 Category : Cooking Languages : en Pages : 104
Book Description
Whether served piping hot to warm up a frosty midwinter day or chilled to offset the hot summer doldrums, soup is one of our most comforting and satisfying foods. In this delectable new McNair collection, the bestselling cookbook author presents his favorite recipes, ranging from hearty, chunky meals in a bowl to creamy smooth soups best savored in small starter portions. Special emphasis is placed on soups that are quick and easy to prepare, as well as those that can be made in quantity and frozen for later use. Since flavorful stocks are the basis for many soups, recipes for creating the perfect stock from a variety of poultry, meat, fish, shellfish, and vegetables are highlighted. A host of delicious and exotic recipes follow, including spicy New Orleans Green Gumbo, Minted Lettuce and Snow Pea Soup, Oyster and Artichoke Bisque, Four Onion Soup with Blue Cheese Croutons Caribbean Frozen Ginger Banana Soup, Crab Vichyssoise, Red and Gold Beet Soup, and Autumn Chestnut Porridge. For their fifteenth book together, eminent food photographer Patricia Brabant teams up with McNair's masterful presentations to display each dish in glorious color. Check out all of James McNair's Chronicle cookbooks!
Author: James K. McNair Publisher: Chronicle Books ISBN: 9780877017530 Category : Cooking Languages : en Pages : 104
Book Description
Whether served piping hot to warm up a frosty midwinter day or chilled to offset the hot summer doldrums, soup is one of our most comforting and satisfying foods. In this delectable new McNair collection, the bestselling cookbook author presents his favorite recipes, ranging from hearty, chunky meals in a bowl to creamy smooth soups best savored in small starter portions. Special emphasis is placed on soups that are quick and easy to prepare, as well as those that can be made in quantity and frozen for later use. Since flavorful stocks are the basis for many soups, recipes for creating the perfect stock from a variety of poultry, meat, fish, shellfish, and vegetables are highlighted. A host of delicious and exotic recipes follow, including spicy New Orleans Green Gumbo, Minted Lettuce and Snow Pea Soup, Oyster and Artichoke Bisque, Four Onion Soup with Blue Cheese Croutons Caribbean Frozen Ginger Banana Soup, Crab Vichyssoise, Red and Gold Beet Soup, and Autumn Chestnut Porridge. For their fifteenth book together, eminent food photographer Patricia Brabant teams up with McNair's masterful presentations to display each dish in glorious color. Check out all of James McNair's Chronicle cookbooks!
Author: Publisher: Chronicle Books (CA) ISBN: Category : Cooking Languages : en Pages : 622
Book Description
Millions of cooks the world over count on James McNair for delicious, reliable recipes. Now this best-selling author has collected his all-time favorites (updated, retested, and rewritten for today's busy and more health-conscious cook) in one definitive volume. With over 350 recipes, James McNair's Favorites offers abundant inspiration for entertaining as well as everyday good eating. Join McNair on a culinary journey that begins with scrumptious breakfasts, goes around the world for hot and hearty main dishes (plus vegetables, breads, and zippy condiments), and finishes delectably with a legion of sweets. In addition to terrific recipes, readers get the benefit of McNair's time-tested tips on such topics as making pasta, cooking grains of all types, and forming the perfect pie crust. Filled with innovative dishes and a colorful portfolio of McNair's award-winning food photography, James McNair's Favorites is destined to become a basic text for every 21st-century kitchen. Check out all of James McNair's Chronicle cookbooks!
Author: James McNair Publisher: Chronicle Books ISBN: 9780877018254 Category : Cooking Languages : en Pages : 100
Book Description
Fans of James McNair's bestselling Cold Pasta will especially enjoy his latest volume that offers a brand new array of exciting recipes for delicious, hearty salads. Once again, the emphasis is on salads that can serve as either main dishes or single courses. Each recipe is accompanied by easy-to-follow instructions and a full-color photograph of the presentation. Full-color throughout.
Author: James K. McNair Publisher: Chronicle Books (CA) ISBN: 9780877016182 Category : Cooking Languages : en Pages : 98
Book Description
The author of Chronicle Books' bestselling Cold Pasta fires up pots of boiling water and pans of simmering sauces in this second volume of mouth-watering pasta recipes that reflect McNair's internationally acclaimed style. COlor photos.
Author: James McNair Publisher: Chronicle Books ISBN: 9780877017103 Category : Cooking Languages : en Pages : 108
Book Description
James McNair, acknowledged master of the single-subject cookbook, explores the exciting upscale approach to grilling, the world's oldest cooking method. Features smoking as well as grilling techniques.
Author: James McNair Publisher: Chronicle Books ISBN: 9780811817684 Category : Cooking Languages : en Pages : 0
Book Description
Cookbook virtuoso James McNair needs no introduction. Author of more than two dozen perennial favorites, he's sold over three million copies of his books. He is also the recipient of an International Association of Culinary Professionals Award of Excellence. Now with James McNair's Cakes, the newest addition to his much-loved series, McNair offers a fresh look at an old-fashioned favorite. All of the classic components of cake baking are here: angel food and devils food, butter layer cakes, chiffons and sponges, pound cake, and upside-down cake; each presented complete with James's own unique variations. Some were gleaned from his grandmothers' secret recipes; others reflect current food trends and innovations. By coupling the cakes with a rich selection of frostings, fillings, glazes, and decorations, home bakers can easily create their own irresistible combinations. Shown in mouthwatering color photographs, these are cakes that even a novice can bake and decorate with confidence, plus a couple of showstoppers for special occasions that will tempt accomplished bakers to go the extra mile. When it comes time to bake that special treat, James McNair's Cakes is the cake book to turn to.
Author: Noah Bernamoff Publisher: Clarkson Potter ISBN: 0307954498 Category : Cooking Languages : en Pages : 525
Book Description
Noah and Rae Bernamoff, owners of the New York City restaurant Mile End, celebrate the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. When Noah and Rae opened Mile End, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood. Using their grandmothers’ recipes as a starting point, they updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. In The Mile End Cookbook, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything. For every occasion, mood, and meal, these are recipes that any home cook can make, including: SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.
Author: James K. McNair
Author: James K. McNair
Author: James McNair
Author: 
Author: James McNair
Author: James K. McNair
Author: James McNair
Author: James McNair
Author: James McNair
Author: Noah Bernamoff
Author: James McNair