The Batali Brothers Cookbook

The Batali Brothers Cookbook
  • Author : Leo Batali,Benno Batali
  • Publisher : Harper Collins
  • Pages : 112
  • Relase : 2013-05-14
  • ISBN : 9780062270177

The Batali Brothers Cookbook Book Review:

Inspired by their dad's fiftieth birthday and their family's love of food, Benno and Leo Batali prove that you're never too young to start cooking like a grown-up. With additional recipes from Mario for Batali family favorites, The Batali Brothers Cookbook is a must-have both for young chefs and seasoned pros alike.

Representing Italy Through Food

Representing Italy Through Food
  • Author : Peter Naccarato,Zachary Nowak,Elgin K. Eckert
  • Publisher : Bloomsbury Publishing
  • Pages : 288
  • Relase : 2017-03-09
  • ISBN : 9781474280426

Representing Italy Through Food Book Review:

Italy has long been romanticized as an idyllic place. Italian food and foodways play an important part in this romanticization – from bountiful bowls of fresh pasta to bottles of Tuscan wine. While such images oversimplify the complex reality of modern Italy, they are central to how Italy is imagined by Italians and non-Italians alike. Representing Italy through Food is the first book to examine how these perceptions are constructed, sustained, promoted, and challenged. Recognizing the power of representations to construct reality, the book explores how Italian food and foodways are represented across the media – from literature to film and television, from cookbooks to social media, and from marketing campaigns to advertisements. Bringing together established scholars such as Massimo Montanari and Ken Albala with emerging scholars in the field, the thirteen chapters offer new perspectives on Italian food and culture. Featuring both local and global perspectives – which examine Italian food in the United States, Australia and Israel – the book reveals the power of representations across historical, geographic, socio-economic, and cultural boundaries and asks if there is anything that makes Italy unique. An important contribution to our understanding of the enduring power of Italy, Italian culture and Italian food – both in Italy and beyond. Essential reading for students and scholars in food studies, Italian studies, media studies, and cultural studies.

Savoring Gotham

Savoring Gotham
  • Author : Andrew F. Smith
  • Publisher : Oxford University Press
  • Pages : 735
  • Relase : 2015
  • ISBN : 9780199397020

Savoring Gotham Book Review:

From the Native Americans who arrived in the area 5,000 years before New York was New York, and who planted the maize, squash, and beans that European and other settlers to the New World embraced centuries later, to Greek diners in the city that are arguably not diners at all, this is the first A-Z reference work to take a broad and historically-informed approach to NYC food and drink.

America--Farm to Table

America--Farm to Table
  • Author : Mario Batali,Jim Webster
  • Publisher : Grand Central Life & Style
  • Pages : 352
  • Relase : 2014-10-07
  • ISBN : 9781455584697

America--Farm to Table Book Review:

Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.

Mario Batali--Big American Cookbook

Mario Batali--Big American Cookbook
  • Author : Mario Batali
  • Publisher : Grand Central Life & Style
  • Pages : 448
  • Relase : 2016-10-04
  • ISBN : 9781455584703

Mario Batali--Big American Cookbook Book Review:

Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie. Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food. Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch.This is THE American cookbook you will want to own.

The Tucci Cookbook

The Tucci Cookbook
  • Author : Stanley Tucci
  • Publisher : Simon and Schuster
  • Pages : 400
  • Relase : 2012-10-09
  • ISBN : 9781451661286

The Tucci Cookbook Book Review:

The Tucci Family brings wine pairings, updated recipes, gorgeous photography, and family memories to a new generation of Italian food lovers. There is some truth to the old adage “Most of the world eats to live, but Italians live to eat.” What is it about a good Italian supper that feels like home, no matter where you’re from? Heaping plates of steaming pasta . . . crisp fresh vegetables . . . simple hearty soups . . . sumptuous stuffed meats . . . all punctuated with luscious, warm confections. For acclaimed actor Stanley Tucci, teasing our taste buds in classic foodie films such as Big Night and Julie & Julia was a logical progression from a childhood filled with innovative homemade Italian meals: decadent Venetian Seafood Salad; rich and gratifying Lasagna Made with Polenta and Gorgonzola Cheese; spicy Spaghetti with Tomato and Tuna; delicate Pork Tenderloin with Fennel and Rosemary; fruity Roast Duck with Fresh Figs; flavorful Baked Whole Fish in an Aromatic Salt Crust; savory Eggplant and Zucchini Casserole with Potatoes; buttery Plum and Polenta Cake; and yes, of course, the legendary Timpano. Featuring nearly 200 irresistible recipes, perfectly paired with delicious wines, The Tucci Cookbook is brimming with robust flavors, beloved Italian traditions, mouthwatering photographs, and engaging, previously untold stories from the family’s kitchen.

The Del Posto Cookbook

The Del Posto Cookbook
  • Author : Mark Ladner
  • Publisher : Grand Central Life & Style
  • Pages : 302
  • Relase : 2016-11-01
  • ISBN : 9781455561537

The Del Posto Cookbook Book Review:

The definitive cookbook on refined Italian Cuisine by the celebrated chef at Mario Batali's and Lidia Bastianich's award-winning destination restaurant in New York City. Mark Ladner, the Chef at Del Posto, redefines what excellent Italian Cooking in America can be. With a focus on regional Italian ingredients and tradition, Ladner has chosen recipes that bring together flavors from the old country, but in sophisticated new ways, like: Fried Calamari with Spicy Caper Butter Sauce; Red Wine Risotto with Carrot Puree, Monkfish Piccata, Veal Braciole, and Ricotta-Chocolate Tortino. But what is special is that these recipes will really work in the home kitchen, unlike some ambitious cookbooks like this. And given Del Posto's origin and founders, the book includes recipes by Lidia Bastianich, and forewords by Mario Batali and Joe Bastianich.Plus, the award-winning sommelier at Del Posto offers advice on which Italian varietals to serve with what dishes. All this is complemented by photography that is inspired by 16th century still life paintings.As the New York Times said in their review: "The food bewilders and thrills."

Molto Italiano

Molto Italiano
  • Author : Mario Batali
  • Publisher : Harper Collins
  • Pages : 536
  • Relase : 2005-05-03
  • ISBN : 9780060734923

Molto Italiano Book Review:

"The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

Pourcel Brothers Cookbook

Pourcel Brothers Cookbook
  • Author : Laurent Pourcel,Bernhard Winkelmann,Philippe Lamboley
  • Publisher :
  • Pages : 184
  • Relase : 2004
  • ISBN : 1844300994

Pourcel Brothers Cookbook Book Review:

This cookbook encompasses the ideology of the Pourcel brothers' company 'La Compagnie des Comptoirs' - the introduction of spices and ingredients from the Middle and Far East into Western cooking.

Elizabeth Falkner's Demolition Desserts

Elizabeth Falkner's Demolition Desserts
  • Author : Elizabeth Falkner
  • Publisher : Random House Digital, Inc.
  • Pages : 230
  • Relase : 2007
  • ISBN : 9781580087810

Elizabeth Falkner's Demolition Desserts Book Review:

The author presents a collection of recipes for her favorite creations, including cookies, brownies, and cupcakes, from her restaurant.

A Girl and Her Pig

A Girl and Her Pig
  • Author : April Bloomfield
  • Publisher : Canongate Books
  • Pages : 352
  • Relase : 2012-11-01
  • ISBN : 9780857867322

A Girl and Her Pig Book Review:

A Girl and Her Pig takes us behind the scenes of April Bloomfield's lauded restaurants and into her own home kitchen, where her attention to detail and her reverence for sourcing the finest ingredients possible results in unforgettable food. Her innovative yet refreshingly unfussy recipes hark back to a strong English tradition, enlivened by a Mediterranean influence and an unfailingly modern and fresh sensibility. From baked eggs with anchovies and cream to smoked haddock chowder, from beetroot and smoked trout salad to a classic duck confit, April's recipes are wonderfully fresh and unfussy. Written with real verve, this is a cookbook full of personality and chock-full of tales and tips from one of the world's best-loved chefs.

The Mozza Cookbook

The Mozza Cookbook
  • Author : Nancy Silverton,Matt Molina,Carolynn Carreno
  • Publisher : Knopf
  • Pages : 368
  • Relase : 2011-09-27
  • ISBN : 9780307599643

The Mozza Cookbook Book Review:

Winner of the 2014 James Beard Award for Outstanding Chef: the top chef in the country A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Osteria Mozza and Pizzeria Mozza, co-owned with restaurateurs Mario Batali and Joe Bastianich. A reservation at Mozza has been the hottest ticket in town since the restaurants opened and diners have been lining up for their wildly popular dishes. Finally, in The Mozza Cookbook, Silverton is sharing these recipes with the rest of the world. The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as: Fried Squash Blossoms with Ricotta Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto Mussels al Forno with Salsa Calabrese Fennel Sausage, Panna, and Scallion Pizza Fresh Ricotta and Egg Ravioli with Brown Butter Grilled Quail Wrapped in Pancetta with Sage and Honey Sautéed Cavolo Nero Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato Olive Oil Gelato In the book, Nancy guides you through all the varieties of cheese that she serves at the Mozzarella Bar in the Osteria. And you’ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist. It’s no wonder it is so difficult to get a table at Mozza—when you’re cooking these dishes there will be a line out your door as well.

The Graham Kerr Cookbook

The Graham Kerr Cookbook
  • Author : Graham Kerr
  • Publisher : Rizzoli Publications
  • Pages : 320
  • Relase : 2022-03-08
  • ISBN : 9780789337856

The Graham Kerr Cookbook Book Review:

Before Emeril Lagasse's signature "Bam!" or Anthony Bourdain's hedonistic charm, there was Graham Kerr: a pioneering TV chef who, following in the footsteps of Julia Child, showed millions of viewers in the '60s and '70s that home cooking could be easy and fun. Kerr's approach to home cooking and to issues of authenticity and cultural borrowing have much more in common with Mario Batali and Jamie Oliver's outlook than with Kerr's 1960s contemporaries. This reissue, updated with an introduction by the Lee Brothers and commentary from Kerr himself will appeal to generations any home cook. A new edition of a beloved cookbook celebrating the classic dishes and witty humor that were signature to TV chef Graham Kerr's "The Galloping Gourmet."

FUDS

FUDS
  • Author : Kelly Hudson,Dan Klein,Arthur Meyer
  • Publisher : Bloomsbury USA
  • Pages : 176
  • Relase : 2015-02-24
  • ISBN : 1620403145

FUDS Book Review:

Since the FUDS parody menu went viral through the Brooklyn foodie scene, then the broader food world and the even broader Internet in 2012, people have been clamoring for the recipes behind those menu items. (Well, actually, no, they haven't, because most of them consisted of baffling nonsense words [Mini-hrak cuddles with malonies] or otherwise sounded disgusting [Dead dog co-plated with yam clippings and a leafy sage dumping.] Oftentimes, both.) BUT. People HAVE been clamoring for more of the deliciously absurd humor that characterizes the FUDS brand. And since that spot-on menu send-up, the young comedians behind it have spun out an entire "cookbook and field guide." Here are tips on planning a seasonal menu that's likely to make your guests ill; tips on kitchen safety that could leave your sous-chefs badly charred. And, of course, recipes for all the FUDS classics: Roundeye Flank Stringers with a Yankee-Poisoned Marinara and Fuzzy Rice Curds, Shitty Chicken Spanked with Cinnamon-Garlic Dirt and Dimpled with a Freshwater Whale-Tit Sauce . . . and the cult classic Bill Clinton Sandwich ! The cookbook is designed and illustrated with a straight face--with a foreword by master chef Mario Batali--perfectly balancing the anarchic humor suffusing this parody. Your pretentious foodie friend has been asking for it: introduce them to the wonderful world of FUDS.

Trattoria Grappolo

Trattoria Grappolo
  • Author : Leonardo Curti,James Fraioli,James O. Fraioli
  • Publisher : Gibbs Smith
  • Pages : 224
  • Relase : 2007
  • ISBN : 1423602153

Trattoria Grappolo Book Review:

A prized collection of delicious, simple-to-prepare recipes from one of Central California's most venerated restaurants is featured in a collection of authentic Italian dishes--including antipasto, salads, soups, breads, pizzas, pastas, main courses, and desserts--that also includes suggested wine pairings.

Cooking with Zac

Cooking with Zac
  • Author : Zac Posen,Raquel Pelzel
  • Publisher : Rodale Books
  • Pages : 288
  • Relase : 2017-10-10
  • ISBN : 9781623367770

Cooking with Zac Book Review:

Fashion designer Zac Posen takes you on a culinary journey through his life with 100 recipes every bit as decadent and inspiring as his designs. Since he was a child, world-renowned fashion designer Zac Posen has been cultivating his passion for cooking. For Zac, cooking and fashion are both sensory experiences. Whether you’re planning a meal or a fashion line, the goal is to create a masterpiece. In Cooking with Zac, Posen shares a curated collection of his favorite recipes, gathered throughout his extraordinary life—from longstanding family favorites to flavors he has discovered while traveling the globe. When it comes to creating meals, Zac believes in a balance between healthy, fresh, local ingredients and exotic international dishes. In the same way that he breaks down barriers on the runway, he’s not afraid of taking risks in the kitchen: recipes range from delicate summer corn salads to beer can chicken to savory dashi-glazed lotus root. So put on your most stylish apron, and get cooking with Zac!

The Dahlia Bakery Cookbook

The Dahlia Bakery Cookbook
  • Author : Tom Douglas
  • Publisher : Harper Collins
  • Pages : 400
  • Relase : 2012-11-20
  • ISBN : 9780062183750

The Dahlia Bakery Cookbook Book Review:

New York Times Bestseller When it comes to delectable, freshly baked cakes, pies, cookies, and muffins, nobody beats the world famous Dahlia Bakery of Seattle, Washington. Owner, Iron Chef, and James Beard Award-winning cookbook author Tom Douglas offers up the best loved recipes from this incomparable bread and pastries mecca in The Dahlia Bakery Cookbook—featuring everything from breakfast to cookies and cake to soups and jams and more—demonstrating why the West Coast wonder has long been a favorite of foodies and celebrities, like Food Network’s Giada De Laurentiis and Serious Eats founder Ed Levine.

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners
  • Author : Matt Lee,Ted Lee
  • Publisher : W. W. Norton & Company
  • Pages : 608
  • Relase : 2006-10-17
  • ISBN : 9780393609905

The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners Book Review:

You don't have to be southern to cook southern. From the New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston—how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style—simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.

The Complete Nose to Tail

The Complete Nose to Tail
  • Author : Fergus Henderson
  • Publisher : A&C Black
  • Pages : 420
  • Relase : 2012-01-01
  • ISBN : 9781408809167

The Complete Nose to Tail Book Review:

'It would be disingenuous to the animal not to make the most of the whole beast; there is a set of delights, textural and flavoursome, which lie beyond the fillet.' Thus Fergus Henderson set out his stall when in 1994 he opened St. John, now one of the world's most admired restaurants. With a combination of sophistication and peasant thriftiness, his two Nose to Tail books have gained cult status in the world of cookbooks. Now they have been joined together inThe Complete Nose to Tail, a compendious volume with additional recipes and more photography from the brilliant Jason Lowe.This collection of recipes includes traditional favourites like Eccles cakes, devilled kidneys, and seed cake with a glass of Madeira, as well as many St. John classics for more adventurous gastronomes - roast bone marrow and parsley salad, deep-fried tripe and pot-roast half pig's head to name but a few.With a dozen new recipes on top of 250 existing ones, exceptional production values and more than 100 beautiful, witty photographs, The Complete Nose to Tail is not only comprehensive but completely irresistible.

The Tucci Table

The Tucci Table
  • Author : Stanley Tucci,Felicity Blunt,Kay Plunkett-Hogge
  • Publisher : Simon and Schuster
  • Pages : 256
  • Relase : 2014-10-28
  • ISBN : 9781476738567

The Tucci Table Book Review:

Shares family-friendly recipes from the actor's Italian heritage and his wife's British roots, including recipes for such dishes as baked salmon, sausage rolls, Tuscan tomato soup, and blueberry pie.