Download or read book Cooking Without Borders written by Anita Lo and published by ABRAMS. This book was released on 2011-11-07 with total page 680 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of globe-spanning recipes from the acclaimed chef and restaurateur. To Anita Lo, all cooking is fusion cooking. Whether it’s her slow-poached salmon, smoked paprika, spaetzle, and savoy cabbage from her restaurant Annisa, or the smoked chanterelles with sweet corn flan that led her to victory on Iron Chef America, Lo’s food can always be distinguished by its strong multicultural influence. Inspired by the flavors and textures she’s tasted throughout the world, she creates food that breaks down preconceived notions of what American food is and should be. In Cooking Without Borders, Lo offers more than one hundred recipes celebrating the best flavors from around the globe, including chapters on appetizers, soups, salads, main courses, and desserts. These recipes show home cooks everywhere how easy it is to think globally and prepare creative and delicious food. Now that we have greater access than ever before to ingredients from all corners of the world, there’s no better time to enjoy these flavors at every meal, presented by one of our country’s most innovative chefs.

Download or read book Sous Chef written by Michael Gibney and published by Ballantine Books. This book was released on 2014-03-25 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: NAMED ONE OF THE TEN BEST NONFICTION BOOKS OF THE YEAR BY TIME The back must slave to feed the belly. . . . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion. Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers. In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service. Praise for Sous Chef “This is excellent writing—excellent!—and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney’s.”—Gabrielle Hamilton “[Michael] Gibney has the soul of a poet and the stamina of a stevedore. . . . Tender and profane, his book will leave you with a permanent appreciation for all those people who ‘desire to feed, to nourish, to dish out the tasty bits of life.’”—The New York Times Book Review “A terrific nuts-and-bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes.”—Anthony Bourdain “A wild ride, not unlike a roller coaster, and the reader experiences all the drama, tension, exhilaration, exhaustion and relief that accompany cooking in an upscale Manhattan restaurant.”—USA Today “Vibrantly written.”—Entertainment Weekly “Sizzling . . . Such culinary experience paired with linguistic panache is a rarity.”—The Daily Beast “Reveals the high-adrenaline dance behind your dinner.”—NPR

Download or read book Jack s Wife Freda written by Maya Jankelowitz and published by Penguin. This book was released on 2017-03-21 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Walking into Jack’s Wife Freda feels like a big, warm hug. Maya and Dean serve food you want to eat, anytime, any day. Though I’ll never stop parking myself at their restaurants, I can’t wait to re-create their favorites (and mine) at home.”—Jessica Seinfeld, bestselling author of Deceptively Delicious, The Can’t Cook Book, and Food Swings From Jack's Wife Freda, the New York City neighborhood restaurants with a worldwide following, a gorgeously illustrated cookbook filled with beloved recipes for accessible, delicious, and inventive Jewish comfort-food cooking at home. Jack's Wife Freda, a pair of downtown restaurants whose signs bear the illustrated face of their namesake grandma, have become part of the epicenter of Jewish comfort-food dining in New York's Greenwich Village. With their communal, casual vibe and detailed coziness, the restaurants feel like home, and everyone--from the many local regulars to thousands of tourists just passing through--is greeted like family by owners Maya and Dean Jankelowitz, and their staff. And the food is another reason you never want to leave. A tempting and imaginative meld of Jewish immigrant traditions and recipes, the menu crafted by chef Julia Jaksic borrows from the Ashkenazi and Sephardic dishes of the Jankelowitz's respective childhoods, along with the flavors of South African and Israeli cooking. Fans line up on Carmine and Lafayette Streets each morning for a taste of the legendary spicy baked Shakshuka, Eggs Benny with Beet Hollandaise, or Rosewater Waffles with Honey Syrup. The bustling lunch crowd digs into classics like Matzoh Ball Soup, paired with new favorites like Peri-Peri Chicken Wings infused with African bird's eye chili, and Maya's Grain Bowl with Turmeric Tahini Dressing. Refreshing daytime drinks including Cantaloupe Juice and Nana Tea give way to a signature New York Sour at five o'clock, alongside an appetizer of Fried Zucchini Chips with Smoked Paprika Aioli or Haloumi with Grapes. Dinnertime brings delectable crowd-pleasers that home cooks will turn to again and again: Spiced Rack of Lamb with Herbed Israeli Couscous, Duck Tagine, and Freda's Fish Balls. Malva Pudding, Yogurt Panna Cotta with Rose Syrup and more are a perfect end to any meal. Good food enjoyed with friends and family is the foundation of Jack's Wife Freda, and Maya and Dean bring the same vibrant energy and love of great cooking and healthful eating to their first cookbook. Whether you live around the corner and pop in regularly for a favorite meal or look forward to an out-of-town visit, this beautifully illustrated and user-friendly book makes it easy to eat from Jack's Wife Freda all day, every day. Follow on Instagram @jackswifefreda.

Download or read book Solo written by Anita Lo and published by Knopf. This book was released on 2018-10-30 with total page 257 pages. Available in PDF, EPUB and Kindle. Book excerpt: EATER’S COOKBOOK OF THE YEAR From the Michelin-starred chef and Iron Chef America and Top Chef Masters contestant—a hilarious, self-deprecating, gorgeous new cookbook—the ultimate guide to cooking for one. With four-color illustrations by Julia Rothman throughout. The life of a chef can be a lonely one, with odd hours and late-night meals. But as a result, Anita Lo believes that cooking and dining for one can, and should, be blissful and empowering. In Solo, she gives us a guide to self-love through the best means possible—delicious food—in 101 accessible, contemporary, and sophisticated recipes that serve one. Drawn from her childhood, her years spent cooking around the world, and her extensive travels, these are globally inspired dishes from Lo’s own repertoire that cater to the home table. Think Steamed Seabass with Shiitakes; Smoky Eggplant and Scallion Frittata; Duck Bolognese; Chicken Pho; Slow Cooker Shortrib with Caramelized Endive; Broccoli Stem Slaw; Chicken Tagine with Couscous; and Peanut Butter Chocolate Pie—even a New England clambake for one. (Pssst! Want to share? Don’t worry, these recipes are easily multiplied!)

Download or read book The Barbuto Cookbook written by Jonathan Waxman and published by Abrams. This book was released on 2020-09-29 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: A culinary exploration of Barbuto’s menu—a unique blend of rustic Italian and modern California cuisine—from legendary chef Jonathan Waxman There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the ï¬?rst time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a flavorful restaurant showstopper adapted for straightforward preparation at home.

Download or read book Eat Me written by Kenny Shopsin and published by Knopf. This book was released on 2008-09-23 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above. With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.

Download or read book Chloe s Kitchen written by Chloe Coscarelli and published by Simon and Schuster. This book was released on 2012-03-06 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enter Chloe’s Kitchen for delicious vegan recipes everyone will love. Chloe Coscarelli, the first-ever vegan chef to win Food Network’s hit show Cupcake Wars, brings her trademark energy to this fun and healthy cookbook, including animal-free reinterpretations of 125 of America’s favorite foods. Whether you’re newly transitioning to veganism, a long-time vegetarian looking for some new ideas, or a busy mom introducing Meatless Mondays to her family, you’ll find quick and easy recipes that will convert even the most reluctant to the delicious rewards of a plant-based diet. Chef Chloe’s first-ever cookbook, illustrated throughout with gorgeous full-color photos of the mouthwatering dishes, offers helpful advice on how to set up your own kitchen for stress-free, healthful eating, as well as nutritional information, with support from the foreword by well-known physician Neal D. Barnard, M.D. Foodies of all stripes will revel in the huge array of incredibly appetizing, inventive recipes, all made with easily available ingredients, from savory starters to decadent desserts. Her comforting macaroni and cheese, creamy Fettuccine Alfredo, crave-inducing sliders and fries, and adaptations of the most popular Chinese, Indian, and Mexican dishes will win over carnivores, omnivores, vegetarians, and vegans alike. With Chef Chloe, eating vegan doesn’t mean giving up your favorite treats and flavors. Those with food allergies will appreciate the instructions throughout for making these meat-, egg-, and dairy-free recipes without gluten and soy, so everyone can enjoy them. And the icing on the (cup)cake is her renowned, coveted desserts—including the first publication of the recipes for her Cupcake Wars–winning vegan cupcakes—the ultimate indulgence without busting your belt.

Download or read book At Balthazar written by Reggie Nadelson and published by Simon and Schuster. This book was released on 2017-04-04 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explore New York restaurant Balthazar and everything that makes it iconic in this brilliantly revealing book that celebrates the brasserie’s twentieth anniversary. Keith McNally, star restauranteur, gave author Reggie Nadelson unprecedented access to his legendary Soho brasserie, its staff, the archives, and the kitchens. Journalist Nadelson, who has covered restaurants and food for decades on both sides of the Atlantic, recounts the history of the French brasserie and how Keith McNally reinvented the concept for New York City. At Balthazar is an irresistible, mouthwatering narrative, driven by the drama of a restaurant that serves half a million meals a year, employs over two hundred people, and has operated on a twenty-four hour cycle for twenty years. Upstairs and down, good times and bad, Nadelson explores the intricacies of the restaurant’s every aspect, interviewing the chef, waiters, bartenders, dishwashers—the human element of the beautifully oiled machine. With evocative color photographs by Peter Nelson, sixteen new recipes from Balthazar Executive Chef Shane McBride and head bakers Paula Oland and Mark Tasker, At Balthazar voluptuously celebrates an amazing institution.

Download or read book Big Love Cooking written by Joey Campanaro and published by Chronicle Books. This book was released on 2020-09-08 with total page 277 pages. Available in PDF, EPUB and Kindle. Book excerpt: From Joey Campanaro, the lovable chef and owner of popular Little Owl restaurant in New York City! Big Love Cooking features 75 accessible recipes infused with Mediterranean flavors inspired by Joey's Italian-American family. This is simple, authentic food, with generous servings and nourishing, shareable meals. • Includes stories from the restaurant, historical NYC photographs, and conversational advice • Dishes include Little Owl Crispy Chicken, Ricotta Cavatelli with Tomato Broth, Bacon, and Fava Beans, and Brioche French Toast with Stewed Strawberries. • Features warm, inviting photography that emulates the family-style meals With accessible recipes and familiar ingredients, this cookbook is perfect for big family meals that will please a crowd. Recipes include mouth-watering dishes like Littleneck Clams with Juicy Bread, Mom-Mom Pizza, and Pork Chop with Parmesan Butter Beans. • Big Love Cooking is a return to hearty platters and heartwarming comfort food with a strong sense of place. • Perfect for cooks interested in Mediterranean cuisine and Italian-American favorites • A great book for the home cook that is interested in hearty, delicious Italian meals over trends • You'll love this book if you love cookbooks like Carmine's Family-Style Cookbook by Michael Ronis, The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow, and The Frankies Spuntino Kitchen Companion & Cooking Manual by Peter Falcinelli, Frank Castronovo, and Frank Meehan.

Download or read book Home Cooking with Jean Georges written by Jean-Georges Vongerichten and published by Clarkson Potter. This book was released on 2011-11-15 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Join one of the world’s greatest chefs in his most personal book yet, as Jean-Georges Vongerichten shares his favorite casual recipes in Home Cooking with Jean-Georges. Though he helms a worldwide restaurant empire—with locations in New York, Las Vegas, London, Paris, and Shanghai—Jean-Georges counts his greatest joy in life as family first, then food. In Home Cooking with Jean-Georges, he brings readers into his weekend home, where he cooks simple, delicious dishes that leave him plenty of time to enjoy the company of friends and loved ones. A few years ago, Jean-Georges decided to give himself a gift that most of us take for granted: two-day weekends. He and his wife, Marja, and their family retreat to their country home in Waccabuc, New York. There, the renowned chef produces the masterful, fresh flavors for which he is known—but with little effort and few dishes to clean at the end. These quick, seasonal, Vongerichten-family favorites include: Crab Toasts with Sriracha Mayonnaise, Watermelon and Blue Cheese Salad, Herbed Sea Bass and Potatoes in Broth, Lamb Chops with Smoked Chile Glaze and Warm Fava Beans, Parmesan-Crusted Chicken, Fresh Corn Pudding Cake, Tarte Tatin, and Buttermilk Pancakes with Warm Berry Syrup. With 100 recipes and 100 color photographs—all taken at his country house—Home Cooking with Jean-Georges will inspire home cooks with fantastic accessible dishes to add to their repertoires.

Download or read book Joe Gould s Secret written by Joseph Mitchell and published by Open Road Media. This book was released on 2016-01-26 with total page 110 pages. Available in PDF, EPUB and Kindle. Book excerpt: The story of a notorious New York eccentric and the journalist who chronicled his life: “A little masterpiece of observation and storytelling” (Ian McEwan). Joseph Mitchell was a cornerstone of the New Yorker staff for decades, but his prolific career was shattered by an extraordinary case of writer’s block. For the final thirty-two years of his life, Mitchell published nothing. And the key to his silence may lie in his last major work: the biography of a supposed Harvard grad turned Greenwich Village tramp named Joe Gould. Gould was, in Mitchell’s words, “an odd and penniless and unemployable little man who came to this city in 1916 and ducked and dodged and held on as hard as he could for over thirty-five years.” As Mitchell learns more about Gould’s epic Oral History—a reputedly nine-million-word collection of philosophizing, wanderings, and hearsay—he eventually uncovers a secret that adds even more intrigue to the already unusual story of the local legend. Originally written as two separate pieces (“Professor Sea Gull” in 1942 and then “Joe Gould’s Secret” twenty-two years later), this magnum opus captures Mitchell at his peak. As the reader comes to understand Gould’s secret, Mitchell’s words become all the more haunting. This ebook features an illustrated biography of Joseph Mitchell including rare images from the author’s estate.

Download or read book Provincetown Seafood Cookbook written by Howard Mitcham and published by Seven Stories Press. This book was released on 2018-06-26 with total page 289 pages. Available in PDF, EPUB and Kindle. Book excerpt: A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks. Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs. Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book. You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!

Download or read book Breakfast Lunch Dinner Life written by Missy Robbins and published by Rizzoli Publications. This book was released on 2017-09-19 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOREWORD INDIES Book of the Year Awards — 2017 BRONZE Winner for Cooking In her first cookbook, the acclaimed chef, winner of a 2018 James Beard Award for Best Chef: New York City, shares her favorite cook-at-home recipes, inspired by her year off from professional cooking. Missy Robbins had been on an upward trajectory through the ranks of chefdom, racking up accolades in Chicago at Spiaggia and in New York as the executive chef of A Voce Madison and A Voce Columbus, both of which earned Michelin stars under her leadership. But success in the grueling world of restaurant cooking took a toll, in sacrifices of time, health, and relationships. So in 2013 Robbins hung up the title of executive chef to explore life outside of the restaurant. This book is a result of that year off: A collection of recipes that Robbins created in her tiny West Village kitchen while she rediscovered life outside of the restaurant world. These dishes, organized around essays narrating her year off, will help readers fall in love with cooking again, as Robbins did. In addition to pasta and the Italian-inspired dishes that Robbins is known for, there are her childhood favorites, such as chicken soup with ricotta dumplings, and breakfast, vegetable, and salad recipes, resulting from Robbins’s commitment to healthier eating habits; there is also a chapter of Asian recipes, inspired by a long-wished-for trip to Vietnam and Thailand. Intimate, engaging, and filled with Robbins’s signature thoughtful, ingredient-driven cooking, this cookbook gives readers the secrets to delicious and varied home cooking within a poignant story of self-discovery.

Download or read book Sunday Sauce written by Daniel Bellino-Zwicke and published by CreateSpace. This book was released on 2013-11-27 with total page 278 pages. Available in PDF, EPUB and Kindle. Book excerpt: Collection of Italian-American recipes and stories.

Download or read book Chefs Drugs and Rock Roll written by Andrew Friedman and published by HarperCollins. This book was released on 2018-02-27 with total page 571 pages. Available in PDF, EPUB and Kindle. Book excerpt: An all-access history of the evolution of the American restaurant chef Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and '80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the '80's unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon. Told largely in the words of the people who lived it, as captured in more than two hundred author interviews with writers like Ruch Reichl and legends like Jeremiah Tower, Alice Waters, Jonathan Waxman, and Barry Wine, Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the business and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.

Download or read book Cooking for Jack written by Tommy Baratta and published by Beyond Words/Atria Books. This book was released on 1996 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Jack Nicholson needed to lose the twenty-five pounds he'd gained to portray the lead character in the film Hoffa in order to star in Wolf, he called on his longtime pal, chef Tommy Baratta. The "Jack Nicholson Diet", now on the menu of Baratta's popular Greenwich Village restaurant, Marylou's, is the basis for the simple, low-fat, yet soul-satisfying recipes in Cooking for Jack. To help Jack slim down, Tommy drew on the philosophy that fine Italian food means fresh ingredients, simply prepared, and he created a powerhouse repertoire of quick, full-flavored dishes that are low in fat and calories. Eating Tommy's way, Jack dropped those extra pounds - and so did Tommy! Cooking for Jack includes more that one hundred of the recipes that keep Jack lean and energized, from breakfasts such as Basic Frittata and No Problem French Toast to his favorite dessert, a luscious but light Rice Pudding with rum-soaked raisins.

Download or read book Mario Batali Simple Italian Food written by Mario Batali and published by Clarkson Potter. This book was released on 1998 with total page 328 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chef Mario Batali draws from the traditions of the village of Borgo Capanne in Northern Italy and Greenwich Village in New York to provide over two hundred recipes for pastas, salads, ragus, and other Italian specialties.