Tag: recipes

My Paris Kitchen by David Lebovitz

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my paris kitchenA collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David’s Parisian kitchen.

It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks – most notably in Paris – incorporates ingredients and techniques from around the world into traditional French dishes. In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake…and the list goes on.

David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world. (description from publisher)

Never Too Late to Go Vegan by Carol Adams

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never too lateIf you’re 50 or over and thinking (or already committed to!) a vegan diet and lifestyle that will benefit your health, animals, and the planet, look no further than this essential all-in-one resource.

Authors Carol J. Adams, Patti Breitman, and Virginia Messina bring 75 years of vegan experience to this book to address the unique concerns of those coming to veganism later in life, with guidance on:  the nutritional needs that change with aging, how your diet choices can reduce your odds of developing heart disease, diabetes, cancer, and other conditions, easy steps for going vegan, including how to veganize your favorite recipes and navigate restaurant menus, travel, and more, how to discuss your decision to go vegan with friends and family, the challenges of caring for aging or ailing relatives who are not vegan, and many other topics of particular interest to those over 50.

Warmly written, down-to-earth, and filled with practical advice, plus insights from dozens of seasoned over-50 vegans, Never Too Late to Go Vegan makes it easier than ever to reap the full rewards of a whole-foods, plant-rich diet. (description from publisher)

Fried and True by Lee Brian Schrager

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fried and trueWhether you prefer it cold out of the fridge or hot and crispy on a buttery biscuit, you will find your new favorite fried chicken recipe in Fried & True, serving up more than 50 recipes for America’s most decadently delicious food.
Lee Schrager has left no stone unturned in his quest to find America’s best fried chicken. From four-star restaurants to roadside fry shacks, you’ll learn how to brine your bird, give it a buttermilk bath, batter or even double batter it, season with loads of spices, and fry it up to golden perfection. Recipes to savor include:

–Hattie B’s Hot Chicken
–Yotam Ottolenghi’s Seeded Chicken Schnitzel with Parsley-Caper Mayonnaise
–Marcus Samuelsson’s Coconut Fried Chicken with Collards and Gravy
–Jacques-Imo’s Fried Chicken and Smothered Cabbage
–The Loveless Café’s Fried Chicken and Hash Brown Casserole
–Blackberry Farm’s Sweet Tea–Brined Fried Chicken
–Charles Phan’s Hard Water Fried Chicken
–Thomas Keller’s Buttermilk Fried Chicken
–Wylie Dufresne’s Popeyes-Style Chicken Tenders and Biscuits

Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure. (description from publisher)

Carla’s Comfort Foods by Carla Hall

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carlas comfort foodsFor Carla Hall food is a wonderful way to forge connections with and between people. In her delicious new cookbook, Carla’s Comfort Foods, she finds inspiration by going around the world in search of the universal home-cooked flavors of comfort.

Spinning standbys into distinctive new recipes, she combines the beloved flavors of home with the most delectable, enticing spices and tastes of international cuisine. Carla starts with your essential recipe for perfect all-American burgers; from there, you can choose to do them up Persian-style with Cucumber Yogurt Sauce, lime, and fragrant spices; or give them a Vietnamese twist with pickled veggies, scallions, ginger, and cilantro; or take your burgers to Morocco with gutsy spices, chiles, and feta cheese.

Full of Carla’s entertaining stories, the book shows how seasoning can transform any simple recipe. A comprehensive spice and flavor guide lets you chart your own course in the kitchen by turning your favorite go-to dish into a culinary trip around the world. In recipes that reflect her own vivacious personality, Carla takes you from Southern Chicken with Milk Gravy to West African Spicy- Sweet Chicken Stew; from German Double-Mustard Potato Salad to Moroccan Spice-Rubbed Beef Roast to Indian Chile, Pea, and Coconut Chutney; and from Southern Peach Cobbler to Greek Baklava. We all need an aromatic bowl of chicken soup from time to time; with Carla’s Comfort Foods, you can perk it up Italian-style with fresh basil and oregano; or have a taste of India with cilantro, curry, cumin, and turmeric; for a Caribbean treat, make it fragrant with lime, thyme, and cayenne pepper.

From Nashville to Naples to Nigeria, nothing gathers friends and family around the table like the flavors of home. Now you can hug your friends and family with Carla’s incredibly flavorful takes on creamy soups and noodles, fragrant stews and dumplings, and mouthwatering pastries, pies, and tarts. Join Carla for a delicious journey! (description from publisher)

Love Your Leftovers by Nick Lowe

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love your leftoversNick Evans runs the popular food blog macheesmo.com, and he came up with a simple yet effective concept for everyday cooking: Create one foundation dish, in decent quantity, when you have the time–perhaps on a lazy Sunday afternoon–and then repurpose it to make other delicious dishes throughout the week. Cooking this way saves time and money and allows busy people to eat well every night.

Love Your Leftovers includes breakfast, lunch, dinner, and dessert options as well as a wide range of cuisines. Each main dish will have eight to ten creative recipes for leftovers. So, if you make a Roast Chicken one night, you can then make Chicken Tortilla Soup, Creamy Chicken Pesto Pasta, or Chicken and Dumplings another night. A Flank Steak can morph into Spicy Beef Wontons or Vietnamese Noodle Salad. Spicy Black Beans can become Black Bean Burgers or Crunchy Black Bean Tacos. Love Your Leftovers also features chapters on kitchen and pantry basics and Meal Planning 101, as well as a helpful index of vegetarian and thirty-minute meals. (description from publisher)

From the Wood-Fired Oven by Richard Miscovich

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from the wood fired ovenIn the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers – from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast.

Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first–pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: Making pizza and other live-fire flatbreads; Roasting fish and meats; Grilling, steaming, braising, and frying; Baking pastry and other recipes beyond breads; Rendering animal fats and clarifying butter; Food dehydration and infusing oils; And myriad other ways to use the oven’s residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard’s baker’s percentages, proper care of a sourdough starter, and more.

From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times. (description from publisher)

Craft Beer for the Homebrewer by Michael Agnew

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craft beerAs the craft beer craze continues to sweep the nation, more and more people are deciding to try their hand at creating their own perfect brew. In Craft Beer for the Homebrewer, beer writer and certified cicerone (think sommelier for beer ) Michael Agnew merges the passions of consumption and creation into one definitive guidebook, designed for the craft beer lover who also happens to be a homebrew enthusiast.

Agnew presents dozens of recipes adapted by craft brewmasters for the homebrewer to make in his or her own kitchen, basement, garage, or patio. Based on the actual production beers of featured microbreweries, these recipes cover the entire range of beer styles – ambers and pales, IPAs, stouts and porters, Irish and Scottish ales, Belgians, and wheats – representing craft breweries from across the United States. Each recipe is accompanied by full-color photography, an ingredient list, instructions for both the mash and extract brewer, and historical and anecdotal notes about the brewery that provided it. Agnew prefaces the book with an introduction to the craft beer industry, briefly discussing the major ingredients and required equipment that homebrewers will encounter inside.

With its meticulous selection of delicious beer varieties, Craft Beer for the Homebrewer offers a beautifully designed collection of microbrews for the homebrewer on the cutting edge of the craft beer scene. (description from publisher)

The Great American Chocolate Chip Cookie Book by Carolyn Wyman

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great american chocolateThe advent and swift rise of the chocolate chip cookie offers some of the best stories in American myth-making and king-making. It might feel like this favorite treat is part of our national heritage, perhaps dating back to the founding fathers, but not until 1930 was the first batch impulsively baked in the kitchen of a Massachusetts inn. How quickly it became our nation’s favorite is what makes the chocolate chip cookie more relentlessly American than even apple pie. Easily commodified and mass-produced, it birthed new business moguls overnight, ultimately accounting for more than half of all homemade cookies, with sales of 6 billion packaged cookies annually in the U.S.–it’s the stuff of legend.

Revisit the Toll House Inn kitchen of Ruth Wakefield, who one fateful day took an ice pick to a block of chocolate and sprinkled it into her cookie dough, spawning a national craving that continues unabated to this day. Get to know the first chocolate chip cookie-preneurs and their unlikely success stories. Did you know that Wally “Famous” Amos was a successful music talent agent who signed Dionne Warwick and Simon and Garfunkel to recording contracts before he decided a brighter future lay in perfecting his dear aunt’s irresistible cookie recipe? Or that Mrs. Fields was a determined young trophy wife whose husband said her idea of trying to sell her chunky, chewy cookies would never work?

And the recipes are packed into this book like brown sugar in a measuring cup, from close approximations of the original Toll House and Mrs. Fields recipes to creative variations like Cake Mix Chocolate Chip Cookies and Pudding Chocolate Chip Cookies. Vegan, gluten-free, and low-fat/low-cal recipes are here, too. So whether you prefer yours crunchy or soft, with or without nuts, you’ll be delighted by the wealth of fun facts and delicious recipes in The Great American Chocolate Chip Cookie Book – and you’re sure to be scrambling for the pantry or nearest bakery to feed your craving. (description from publisher)

Grain Power by Patricia Green

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grain powerGrain Power makes it simple to include a variety of delicious gluten-free ancient grains in your everyday meals. Ancient grains are ideal for people with food allergies or gluten intolerances and for those looking for delicious, nutrient-rich grains for a healthy lifestyle. Packed with lots of variety and unique flavors, these recipes feature the popular gluten-free ancient grains amaranth, buckwheat, chia, kaniwa, quinoa, millet, oats, sorghum, and teff.

Grain Power is a complete cookbook featuring everything you need to know about cooking these ancient grains, as well as combining them into unique superblends. (description from publisher)

Bacon 24/7 by Theresa Gilliam

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baconEven as pork prices rise and the economy fluctuates, consumption of bacon remains steady. The American Meat Institute reports that bacon has an almost cult-like following; the Facebook page About Bacon has more than 10 million Likes. Its sublime savory taste has been endorsed by scientists as well: bacon boasts umami, the seductive “fifth taste” that heightens and rises beyond sweet, sour, bitter, and salty. Bacon isn’t just an infatuation–it’s a way of life.

In Bacon 24/7, author Theresa Gilliam and photographer E Jane Armstrong have teamed up to create a fun and current cookbook to feed the need for bacon. They include recipes for every hour, from dawn through dark, as well as info on topics such as how to cure and smoke your own bacon. Drool-worthy photographs highlight dishes such as Pasta Carbonara, Pork Belly Hash with Kale and Sweet Potatoes, and Apple Pie with Bacon Strudel.

Any evening that begins with a Bacon-Infused Manhattan holds the promise of being an unforgettable night. (description from publisher)