Author: Jacqueline Higuera McMahan Publisher: Sasquatch Books ISBN: 9781570613845 Category : Cooking Languages : en Pages : 0
Book Description
A collection of down-to-earth, easy-to-prepare, and stylish California recipes introduces readers to the original "fusion cuisine"--West Coast style--offering a rich bllend of Spanish, Mexican, and Californian. Original.
Author: Vanessa Barrington Publisher: Chronicle Books ISBN: 0811872688 Category : Cooking Languages : en Pages : 182
Book Description
“Everything you need to know about the delicious new world of beans in this pioneering [recipe] book . . .A keeper.” —Paula Wolfert, James Beard and Julia Child Award–winning cookbook author Who would have thought a simple bean could do so much? Heirloom bean expert Steve Sando provides descriptions of the many varieties now available, from Scarlet Runners to the spotted Eye of the Tiger beans. Nearly ninety recipes in the book will entice readers to cook up bowls of heartwarming Risotto and Cranberry Beans with Pancetta, or Caribbean Black Bean Soup. Close-up photos of the beans make them easy to identify. Packed with protein, fiber, and vitamins, these little treasures are the perfect addition to any meal. “Heirloom Beans is no less than a promise of good things to come from this humble but rather magical food.” —Deborah Madison, James Beard and Julia Child Award–winning cookbook author of Vegetarian Cooking for Everyone “Heirloom Beans is the ultimate kiss and tell all of legendary legumes. A delicious recipe and savory story for every heirloom bean.” —Annie Somerville, cookbook author and chef, Greens Restaurant “We give Rancho Gordo beans a place of honor at our restaurants.” —Thomas Keller, James Beard award-winning chef, cookbook author and restaurateur, French Laundry
Author: Encarnación Pinedo Publisher: Univ of California Press ISBN: 0520246764 Category : Cooking Languages : en Pages : 233
Book Description
"It's a rare cookbook that is as pleasurable to think about as it is to cook from. But that's what Dan Strehl has accomplished with his elegant translation of Encarnación’s Kitchen, a book that provides a fascinating look at the life and cooking of the wealthy Californios in the final days of the rich Rancho culture of California."—Russ Parsons, author of How to Read a French Fry "At long last! It is with enormous pleasure that I greet Dan Strehl’s authoritative English translation, Encarnación’s Kitchen. I should like to have had the original Spanish edition as well, but I dream."—Karen Hess, author of The Carolina Rice Kitchen "Encarnación’s Kitchen is far more than a historical curiosity, or a mere kitchen fragment that sketches silhouettes of ingredients and techniques. The recipes of Encarnación Pinedo’s kitchen, brought alive and set in context by Dan Strehl (and Victor Valle’s lucid introduction), offer rich examples of how California’s Mexican culinary culture developed as it bumped into—and cross-pollinated with—young, multifarious America. These dishes lay bare the often overlooked reality that food can be more than a reflection of culture. Food, as Encarnación understood, can be a seductively delicious catalyst for social understanding, change, even rebellious protest."—Rick Bayless, author of Mexico One Plate at a Time
Author: Deborah Szekely Publisher: ISBN: Category : Cooking Languages : en Pages : 216
Book Description
Great cooking--using fresh, seasonal, local ingredients--is at the heart of the experience offered by Rancho La Puerta, Baja California's premier resort spa. Cooking with the Seasons transports that regenerative experience to your own home kitchen, changing the way you think about food and cooking--and, just possibly, changing your life. This is no "diet cookbook," however. For Rancho's founder, Deborah Szekely, and co-author Deborah Schneider, food is the very force of life, and eating simply and healthfully is one of life's most profound pleasures. The book's 120 recipes are organized as a series of complete--and luscious--seasonal menus. As spring rouses the earth, you'll awaken your taste buds with Sorrel and Spinach Salad with Roasted Cumin-Orange Vinaigrette. When summer arrives, your senses will dance with Poached Wild Salmon with Avocado-Tarragon Aioli. You'll revel in fall's brilliant colors with Carrot and Ginger Soup with Pears. And, in winter, you'll welcome the new year with Mayan Chocolate Sorbet. Throughout, sidebar tips give valuable advice on everything from choosing the most healthful grains and flours, to preserving summer's goodness with dried herbs and homemade jams.
Author: Gonzalo Guzmán Publisher: Ten Speed Press ISBN: 0399578293 Category : Cooking Languages : en Pages : 258
Book Description
Winner of the 2018 James Beard Foundation Cookbook Award in "International" category Finalist for the 2018 International Association of Culinary Professionals (IACP) Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, roots, and flavors of regional Mexican cooking—from Puebla, Mexico City, Michoacán, the Yucatán, and beyond--come alive in this cookbook from Gonzalo Guzman, head chef at San Francisco restaurant Nopalito. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes. The book includes fundamental techniques of Mexican cuisine, insights into Mexican food and culture, and favorite recipes from Nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches. Capped off by recipes for cocktails, aqua frescas, paletas, churros, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night.
Author: Craig Von Foerster Publisher: University of Pennsylvania Press ISBN: 1586858599 Category : Cookbooks Languages : en Pages : 280
Book Description
From the prestigious Sierra Mar Restaurant at the Post Ranch Inn comes an exquisite cookbook that captures the romance and mystique of this historic place. Flavorful California cuisine meets classic French and Mediterranean fare in the adventuresome kitchen of Executive Chef Craig vonFoerster. Sierra Mar shares unique and irresistible recipes for all seasons, with a focus on fresh ingredients and creativity, for appetizers, soups, salads, entrees, and desserts. Also included are personal notes and wine pairings from respected Sierra Mar sommelier Dominique DaCruz.
Author: Deborah M. Schneider Publisher: Rodale ISBN: 9781594862038 Category : Cooking Languages : en Pages : 304
Book Description
Combines a wealth of regional recipes with evocative stories and photographs to celebrate the cuisines of Guadalupe Valley, Tijuana, Puerto Nuevo, and other Baja California cultures, in a culinary resource that includes preparation instructions for such fare as Crispy Spicy Shrimp with Honey, Habanero, and Lime; Chipotle Grilled Chicken; and Chocolate Crepes with Dulce de Leche. 35,000 first printing.
Author: Joe Yonan Publisher: Ten Speed Press ISBN: 0399581499 Category : Cooking Languages : en Pages : 242
Book Description
Unlock the possibilities of beans, chickpeas, lentils, pulses, and more with 125 fresh, modern recipes for globally inspired vegetarian mains, snacks, soups, and desserts, from a James Beard Award-winning food writer “This is the bean bible we need.”—Bon Appétit JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: Food Network, NPR, Forbes, Smithsonian Magazine, Wired After being overlooked for too long in the culinary world, beans are emerging for what they truly are: a delicious, versatile, and environmentally friendly protein. In fact, with a little ingenuity, this nutritious and hearty staple is guaranteed to liven up your kitchen. Joe Yonan, food editor of the Washington Post,provides a master base recipe for cooking any sort of bean in any sort of appliance—Instant Pot, slow cooker, or stovetop—as well as creative recipes for using beans in daily life, from Harissa-Roasted Carrot and White Bean Dip to Crunchy Spiced Chickpeas to Smoky Black Bean and Plantain Chili. Drawing on the culinary traditions of the Middle East, the Mediterranean, Africa, South America, Asia, and the American South, and with beautiful photography throughout, this book has recipes for everyone. With fresh flavors, vibrant spices, and clever techniques, Yonan shows how beans can make for thrillingdinners, lunches, breakfasts—and even desserts!
Author: Jacqueline Higuera McMahan
Author: Vanessa Barrington
Author: Encarnación Pinedo
Author: Deborah Szekely
Author: Mark Thompson
Author: Gonzalo Guzmán
Author: Craig Von Foerster
Author: Deborah M. Schneider
Author: Joe Yonan
Author: Steve Sando