Empfehlungen basierend auf "A Cook's Tour Global Adventures in Extreme Cuisines"

From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen - the perfect accompaniment to your summerBefore Stanley Tucci became a household name with The Devil Wears Prada , The Hunger Games , and his legendary Negronis, he grew up in an Italian American family that spent every night around he table. In Searching For Italy , he revealed his passion for the secrets and delights of the country's many cuisines. Now, he shares the magic of a lifetime of meals, and the stories behind them.Filled with anecdotes about growing up, shooting foodie films like Julie & Julia , falling in love across the table, and making dinner for his family, Taste is a reflection on the joys of food and life itself. Through five-star meals and burnt dishes, and from the good times to the bad, each morsel of this gastronomic journey is as heartfelt and delicious as the last.'It's impossible to read this without becoming ravenous!' Nigella Lawson'Superb ... Establishes Tucci as one of the wisest and most generous personalities of our time' Daily Mail' The man, the myth, The Devil Wears Prada legend Stanley Tucci has blessed our hungry souls with a food memoir ... Prepare to feel bereaved when it's over' Evening Standard

Easy, everyday dishes with a French twist from the multiple James Beard Award-winning chef, “a great teacher and truly a master technician” (Julia Child).   In this companion volume to the PBS series, Jacques Pépin shows you how to create great-tasting dishes ranging from stunning salads such as Tomato and Mozzarella Fans to Supreme of Chicken with Balsamic Vinegar and Shallot Sauce to his breathtaking Almond Cake with Berries, all special enough for company, yet easy enough for those weekday evenings when you have no time. Fast food Jacques’s way involves no compromises in taste but saves you hours in the kitchen. His Instant Beef Tenderloin Stew, for instance, not only is far faster to make than traditional versions, but tastes brighter and fresher.   With concise, clear directions, Jacques shares the secrets of his kitchen. He teaches you how to season a salmon fillet perfectly and cook it in a low oven, right on the serving platter. You’ll learn how to make a satisfying homemade vegetable soup in seconds, a baked potato in half the usual time, and a succulent roast that takes minutes, not hours, to prepare. He also shows you how to create elegant meals from convenience foods: a bean dip that will keep guests coming back for more, silky soups, and caramelized peaches made from canned peaches. With Jacques Pépin Fast Food My Way at your side, the best food is always the simplest.   “French cooking, Pépin reminds us, is not just a matter of technique; it’s a matter of chic.”—Publishers Weekly

Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart—choosing and preparing fresh ingredients efficiently.In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.How to Cook Everything Fast is a book of kitchen innovations. Time management— the essential principle of fast cooking— is woven into revolutionary recipes that do the thinking for you. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read—and let the recipes guide you quickly and easily toward a delicious result.Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques—encouraging what he calls “naturally fast cooking”—and the results are revelatory.There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).Throughout, Bittman’s commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe.How to Cook Everything Fast puts time on your side and makes a lifetime of homemade meals an exciting and delicious reality.

Frances Hodgson Burnett's The Secret Garden delights in the wondrous discoveries of lonely Mary Lennox as she slowly helps bring an abandoned garden back to life. It also delights in good food and a robust appetite, and the health and strength they can bring. Written at a time when many children were going hungry and even starving, Burnett's beloved story celebrates the magic of fresh air, new milk, homemade currant buns, and hearty, simple fare.Inside the pages of this cookbook are recipes for Mary's favorite foods, in and out of the garden, from porridge to roasted potatoes and eggs, all inspired by The Secret Garden and all adapted by chef and culinary historian Amy Coder from traditional Victorian recipes. Ms. Coder has supplemented these simple, wholesome recipes with fascinating tidbits on Victorian foods and Victorian eating customs. The result is a scrumptious tribute to Burnett's classic novel, a fascinating glimpse into the cooking customs of a historical period that is now long past, and a step-by-step guide to making delicious, tasty treats to enjoy in your own secret garden.

Winner of the 2015 James Beard Award for Best Beverage Book and the 2015 IACP Jane Grigson Award.A revolutionary approach to making better-looking, better-tasting drinks.In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne are all ingredients to be measured, tested, and tweaked.With Liquid Intelligence, the creative force at work in Booker & Dax, New York City’s high-tech bar, brings readers behind the counter and into the lab. There, Arnold and his collaborators investigate temperature, carbonation, sugar concentration, and acidity in search of ways to enhance classic cocktails and invent new ones that revolutionize your expectations about what a drink can look and taste like.Years of rigorous experimentation and study―botched attempts and inspired solutions―have yielded the recipes and techniques found in these pages. Featuring more than 120 recipes and nearly 450 color photographs, Liquid Intelligence begins with the simple―how ice forms and how to make crystal-clear cubes in your own freezer―and then progresses into advanced techniques like clarifying cloudy lime juice with enzymes, nitro-muddling fresh basil to prevent browning, and infusing vodka with coffee, orange, or peppercorns.Practical tips for preparing drinks by the pitcher, making homemade sodas, and building a specialized bar in your own home are exactly what drink enthusiasts need to know. For devotees seeking the cutting edge, chapters on liquid nitrogen, chitosan/gellan washing, and the applications of a centrifuge expand the boundaries of traditional cocktail craft.Arnold’s book is the beginning of a new method of making drinks, a problem-solving approach grounded in attentive observation and creative techniques. Readers will learn how to extract the sweet flavor of peppers without the spice, why bottling certain drinks beforehand beats shaking them at the bar, and why quinine powder and succinic acid lead to the perfect gin and tonic.Liquid Intelligence is about satisfying your curiosity and refining your technique, from red-hot pokers to the elegance of an old-fashioned. Whether you’re in search of astounding drinks or a one-of-a-kind journey into the next generation of cocktail making, Liquid Intelligence is the ultimate standard―one that no bartender or drink enthusiast should be without. 450 color photographs

The ultimate master class—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes—from the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America Teaching has always been Lidia’s passion, and in this magnificent book she gives us the full benefit of that passion and of her deep, comprehensive understanding of what it takes to create delicious Italian meals. With this book—coauthored with her daughter, Tanya—readers will learn all the techniques needed to master Italian cooking. Lidia introduces us to the full range of standard ingredients—meats and fish, vegetables and fruits, grains, spices and condiments—and how to buy, store, clean, and cook with them. The 400 recipes run the full gamut from classics like risotto alla milanese and Tagliatelle with Mushroom Sauce to Lidia’s always-satisfying originals like Bread and Prune Gnocchi and Beet Ravioli in Poppy Seed Sauce. She gives us a comprehensive guide to the tools every kitchen should have to produce the best results. And she has even included a glossary of cuisine-related words and phrases that will prove indispensable for cooking, as well as for traveling and dining in Italy. There is no other book like this; it is the one book on Italian cuisine that every cook will need.

Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

For America’s bestselling cookbook author Ina Garten there is no greater pleasure than cooking for the people she loves—and particularly for her husband, Jeffrey. She has been cooking for him ever since they were married forty-eight years ago, and the comforting, delicious meals they shared became the basis for her extraordinary career in food. Ina’s most personal cookbook yet, Cooking for Jeffrey is filled with the recipes Jeffrey and their friends request most often as well as charming stories from Ina and Jeffrey’s many years together. There are traditional dishes that she’s updated, such as Brisket with Onions and Leeks, and Tsimmes, a vegetable stew with carrots, butternut squash, sweet potatoes, and prunes, and new favorites, like Skillet-Roasted Lemon Chicken and Roasted Salmon Tacos. You’ll also find wonderful new salads, including Maple-Roasted Carrot Salad and Kale Salad with Pancetta and Pecorino. Desserts range from simple Apple Pie Bars to showstoppers like Vanilla Rum Panna Cotta with Salted Caramel. For the first time, Ina has included a chapter devoted to bread and cheese, with recipes and tips for creating the perfect cheese course. With options like Fig and Goat Cheese Bruschettas and Challah with Saffron, there’s something everyone will enjoy.From satisfying lunches to elegant dinners, here are the recipes Ina has tested over and over again, so you too can serve them with confidence to the people you love.

A cookbook from an iconic London bakery, famed for stylish, witty cakes Konditor and Cook are legends in the baking world. Their contemporary and witty cakes are famous--Magic Cakes have achieved iconic status, and their cheeky Dodgy Jammers and Gingerbread Grannies exemplify the humor with which Konditor and Cook are associated. Now 20 years old, Konditor and Cook have finally written their long-awaited baking book. From the classic Curly Whirly Cake to addictive Black Velvet Cupcakes and Boston Brownies, each recipe is easy to follow and will see you whipping up your own Konditor treats at home. And it's not just cakes: there are Apple Crumble Muffins, Raspberry and Ricotta Cheesecakes, and even Spaghetti Bolognese Cupcakes to tickle your fancy. With 100 seductive, stylish recipes featuring step-by-step instructions and stunning photography from Jean Cazals, this cookbook will make your baking a little sweeter and slyer. Includes metric measures.

This gorgeously illustrated volume began as notes on the collection of cookbooks and culinary images gathered by renowned cookbook author Anne Willan and her husband Mark Cherniavsky. From the spiced sauces of medieval times to the massive roasts and ragožts of Louis XIVÕs court to elegant eighteenth-century chilled desserts, The Cookbook Library draws from renowned cookbook author Anne WillanÕs and her husband Mark CherniavskyÕs antiquarian cookbook library to guide readers through four centuries of European and early American cuisine. As the authors taste their way through the centuries, describing how each cookbook reflects its time, Willan illuminates culinary crosscurrents among the cuisines of England, France, Italy, Germany, and Spain. A deeply personal labor of love, The Cookbook Library traces the history of the recipe and includes some of their favorites.