The Opera Lover's Cookbook PDF Download

Author: Francine Segan
Publisher: Harry N. Abrams
ISBN: 9781584795360
Category : Cooking
Languages : en
Pages : 0

View

Book Description
"Each chapter of Opera Lover's Cookbook presents a culinary performance--an elegant five-course dinner, a brunch, a dessert party--scored to a particular operatic motif or keyed to the work of a renowned composer. Operas set in Spain--Carmen, Il Barbiere di Siviglia, Don Giovanni--are the exotic backdrop for a tapas fiesta. The far-flung locales of Puccini's La Boh?me, Madama Butterfly, Tosca, and Turandot inspire an eclectic international buffet. A rustic Italian dinner is orchestrated to the strains of Verdi's Traviata. And Gilbert and Sullivan, of course, provide the overture for an English-style pub supper"--Publisher website (November 2006).

Author: Paula Lambert
Publisher: Simon and Schuster
ISBN: 0743213289
Category : Cooking
Languages : en
Pages : 410

View

Book Description
Paula Lambert is a godsend to cheese lovers everywhere. She so yearned for delicious cheese that she built her own factory, the Mozzarella Company, in Dallas, Texas. The Cheese Lover's Cookbook and Guide is her indispensable resource on buying, storing, cooking, and serving cheese, and even making your own cheese at home. In more than 150 recipes, Lambert presents a down-to-earth approach to cooking with many varieties, whether it's Gruyère, Camembert, or just tried-and-true Cheddar. Learn to put the cheeses you love into every meal, from appetizers like a Savory Herbed Cheesecake to such desserts as an Orange-Ricotta Almond Tart. With so many wonderful cheeses available, it can be difficult to choose among them. To help navigate this abundance of riches, The Cheese Lover's Cookbook and Guide contains descriptions of a hundred cheeses by taste, texture, country of origin, and type of milk used to make them, as well as suggestions on selecting cheeses and putting together a cheese course when entertaining. Reflecting various influences -- Southern, Mexican, Southwestern, and Italian -- The Cheese Lover's Cookbook and Guide is at once international and familiar, and always full of flavor. Because Lambert is a cheesemaker, she is not afraid to experiment in the kitchen, and she shares her delicious results. From the bold and unusual Artichoke, Spinach, and Goat Cheese Spring Rolls to the delicious and traditional Fettuccine ai Quattro Formaggi, cheese is the main focus in each of these artfully creative recipes. She also includes recipes for courageous and unintimidated cooks to make their own Crème Fraîche, Fresh Cream Cheese, Cottage Cheese, Mascarpone, Ricotta, Queso Blanco, and Aged Tomme at home. For home chefs and anyone interested in learning more about the delicious world of cheese, The Cheese Lover's Cookbook and Guide is ideal. Every cheese lover will be thrilled with the mouth-watering results.

Author: Sandra Sherman
Publisher: Bloomsbury Publishing USA
ISBN:
Category : Cooking
Languages : en
Pages : 381

View

Book Description
This eye-opening history will change the way you read a cookbook or regard a TV chef, making cooking ventures vastly more interesting—and a lot more fun. Every kitchen has at least one well-worn cookbook, but just how did they come to be? Invention of the Modern Cookbook is the first study to examine that question, discussing the roots of these collections in 17th-century England and illuminating the cookbook's role as it has evolved over time. Readers will discover that cookbooks were the product of careful invention by highly skilled chefs and profit-minded publishers who designed them for maximum audience appeal, responding to a changing readership and cultural conditions and utilizing innovative marketing and promotion techniques still practiced today. They will see how cookbooks helped women adjust to the changes of the Enlightenment and Industrial Revolution by educating them on a range of subjects from etiquette to dealing with household servants. And they will learn how the books themselves became "modern," taking on the characteristics we now take for granted.

Author: Francine Segan
Publisher: ABRAMS
ISBN: 1613121881
Category : Cooking
Languages : en
Pages : 446

View

Book Description
A “swoon-worthy” illustrated tour of Italian desserts and treats, from the James Beard Award–nominated author of Opera Lover’s Cookbook (Publishers Weekly). Join food historian Francine Segan on a lavishly illustrated tour of Italy, with more than one hundred recipes for cookies, cakes, pastries, puddings, frozen confections, and more. Drawing from all regions of Italy, Dolci collects recipes from grandmas in remote villages as well as hip young bloggers, world-renowned pastry chefs, and small local cafés. Classics like Cannoli and Zuppa Inglese are featured alongside unique regional favorites like Sweet Rosemary and Chocolate Eggplant. Embellished with bits of history and Italian food lore, this cookbook offers new innovations like an “updated” Tiramisù that doesn’t use raw eggs, unexpected frozen delights like Spumone with Homemade Hazelnut Brittle, an award-winning Parmesan Panna Cotta with Pears, and many other irresistible Italian treats. Rounded out by a chapter on after-dinner drinks, this delectably comprehensive guide offers “a canon of authentic recipes collected from the people who really use them” (The Wall Street Journal).

Author: Jairemarie Pomo
Publisher: Ten Speed Press
ISBN: 1580087353
Category : Cooking
Languages : en
Pages : 178

View

Book Description
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar. • The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America. • With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn. • Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots. • The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons. Reviews One of the Best Cookbooks of the Year —7 x 7 Magazine "A roadie's guide to oysters and their history . . . Pomo's recipes are brimming with exciting and thoughtful ideas." —New York Times Summer Cookbook Review "An opus for oyster lovers." —San Francisco Chronicle "If your family vacation this summer takes you to oyster country, either "Back East'" or "Out West," carry this convenient volume with you." —Milwaukee Journal Sentinel "This book could be what legions of oyster fans who can't get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for." —Baltimore Sun

Author: Gideon Glick
Publisher: The Countryman Press
ISBN: 1682687198
Category : Cooking
Languages : en
Pages : 220

View

Book Description
An exhilarating, pun-filled love letter to musicals, with 50 Broadway-inspired recipes. "This hilarious book is a gift to every cook and every lover of musical theater." -- Dorie Greenspan Good food and trivia and authors who sing—these are a few of our favorite things! Tony-nominated actor Gideon Glick and food writer Adam Roberts have teamed up to write the ultimate cookbook for theater lovers. This collection of musical-inspired recipes includes dishes like Yolklahoma!, Clafoutis and the Beast, Yam Yankees, Dear Melon Hansen, and more. And while readers are sure to be charmed by the names, the recipes themselves will have them sticking around for the food, glorious food! Thoughtfully assembled by two veritable Broadway experts, this book is sure to result in some enchanted eating. Each dish comes with a brief history of the show that inspired it, a summary of the plot, and “Listening Notes” chock-full of behind-the-scenes trivia. Complete with lively illustrations from celebrated theatrical illustrator Justin “Squigs” Robertson, Give My Swiss Chards to Broadway makes every meal feel like a night at the theater.

Author: Dolores Rivellino
Publisher: AuthorHouse
ISBN: 1425914357
Category : Cooking
Languages : en
Pages : 357

View

Book Description
"THE MALIBU COOKBOOK is not only a cookbook but a colorful memoir filled with angels and many magical moments. From the streets of the Bronx, New York to the beaches of Malibu, California, the Godmother takes you a delightful rollercoaster ride with warm and wonderful stories about people and food... ...stories that say over and over again...."LIFE IS A BANQUET AND MOST POOR SOB'S ARE STARVING TO DEATH" ..** For the first time in 27 years, The Godmother reveals her famous recipes, some of which originated in dreams and family cupboards and have made The Godmother of Malibu a legend." Quote **From Mame, The Musical......book by Jerome Lawrence & Robert E. Lee based upon the novel "Auntie Mame" by Patrick Dennis

Author: Gilroy Garlic Festival Committee
Publisher: Celestial Arts
ISBN: 9780890874240
Category : Cooking
Languages : en
Pages : 204

View

Book Description
Offers prize-winning recipes for appetizers, soups, salads, breads, desserts, and meat, poultry, seafood, and vegetable dishes that use garlic.

Author: Elizabeth S. Demers Ph.D.
Publisher: Bloomsbury Publishing USA
ISBN: 031338133X
Category : Social Science
Languages : en
Pages : 333

View

Book Description
Discover how these contemporary food icons changed the way Americans eat through the fascinating biographical profiles in this book. Before 1946 and the advent of the first television cooking show, James Beard's I Love to Eat, not many Americans were familiar with the finer aspects of French cuisine. Today, food in the United States has experienced multiple revolutions, having received—and embraced—influences from not only Europe, but cultures ranging from the Far East to Latin America. This expansion of America's appreciation for food is largely the result of a number of well-known food enthusiasts who forever changed how we eat. Icons of American Cooking examines the giants of American food, cooking, and cuisine through 24 biographical profiles of contemporary figures, covering all regions, cooking styles, and ethnic origins. This book fills a gap by providing behind-the-scenes insights into the biggest names in American food, past and present.

Author: Melitta Weiss Adamson
Publisher: Bloomsbury Publishing USA
ISBN: 0313086893
Category : History
Languages : en
Pages : 619

View

Book Description
From the earliest times, humans have enjoyed dining and entertainment with family and friends, from sharing a simple meal to an extravagant feast for a special celebration. In this two-volume set, entries tell the history of wedding and religious customs, holidays such as Thanksgiving and Christmas, and modern day get togethers such as block parties and Superbowl parties. Providing a worldwide perspective on celebration, entries on topics such as Dim Sum, La Quinceanera Parties, Deepavali, and Juneteenth cover many cultures. In addition, entries on Ancient Rome, Medieval entertaining, and others give an inside view as to what entertaining was like during those times, should readers want to recreate these themes for school projects or club banquets. Whether a student of history or world language class, or an adult planning a theme party, there is something in Entertaining from Ancient Rome to the Super Bowl for everyone.