As a self-taught chef, I am constantly on the lookout for books that will expand my training. Traditionally, books published by culinary schools have been written to accompany classroom instruction making them poor tools for independent learners. Francisco Migoya of the Culinary Institute of America takes a different approach to his books and his latest is certainly a winner for serious students of pastry.
Author Archives: tdomf_4f740
In 1784, Thomas Jefferson struck a deal with one of his slaves, 19-year-old James Hemings. The founding Father was traveling to Paris and wanted to bring James along “for a particular purpose” – to master the art of French cooking. In exchange for James’s cooperation, Jefferson would grant his freedom.
Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane.
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’ renowned cooking school, and local artisans and village cooperatives.
A cookbook of modern Indian dishes from master Indian chef and award-winning author, Vivek Singh. From Scottish Angus Fillet with Masala Potato Chips to Black Leg Chicken with Fresh Fenugreek, Singh marries ingredients and techniques from around the world with the traditions and flavours of Indian cuisine to create something truly unique and exciting.
Since the publication of Bruce Aidells’s hugely successful The Complete Meat Cookbook, the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. The Great Meat Cookbook is the definitive guide to the new landscape.
Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The best part? More than 225 recipes.
A third book from two-Michelin star chef and award-winning author, David Everitt-Matthias. It shows a marked evolution in his recipes, with inflections and techniques drawn from David’s ever-expanding knowledge and love of exciting ingredients and new movements from around the world, which he pairs perfectly with classic traditions.
Fäviken is an exclusive insight into one of the world’s most interesting restaurants: Fäviken Magasinet in Sweden. Narrative texts, photographs and recipes explain head chef Magnus Nilsson’s remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them.
This is the book for cooks who want to take their cooking to a whole new level. Holmberg’s look at this sometimes-intimidating genre—expressed in clear, short bites of information and through dozens of process photographs—delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire.
Step into the world of top luxury resort Blackberry Farm, where lovers of farm-to-table cuisine and the lost arts of American Southern cooking will find bliss in the gorgeous photographs, enticing recipes, and artisanal food-making tutorials of this transporting book.
This new book from Macrina Bakery & Café in Seattle has more of Leslie Mackie’s irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love.
True Blood, HBO’s blockbuster paranormal drama, enthralls a diverse audience of 13 million viewers, now you can bite into recipes from unforgettable scenes, each entertainingly introduced by True Blood’s most compelling characters, these 85 authentic bayou country recipes and 150-plus photos from the series give fans a big taste of Bon Temps.
This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world.
The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Center’s School of Italian Studies.
The primal experience of gathering is inscribed in every human’s DNA, and this book invites us to look to the abundance of wild edible plants that can be found and harvested everywhere. A Feast of Weeds encourages readers to forage diverse natural environments for food, even in our city parks and streets.
Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties.
A cookbook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco’s SPQR restaurant. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.
Learn from a wide range of cheese making professionals and discover delicious artisan recipes. This step-by-step book offers interviews with experts on everything from culture strains to pairings, while the easy-to-follow, original tutorials outline this fun, productive, and classic skill.
The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire their recipes.
Britain has long been known as a mecca for Indian food, especially London which boasts over 1000 Indian restaurants ranging from street fare to Michelin-starred venues. As a natural extension there are an increasing number of cookbooks being published highlighting British Indian food – food that incorporates local produce, fish and meats. Capital Spice is the latest to show the best that London has to offer.
The first part of an extraordinary two-volume work from two-Michelin-star chef, Philip Howard. This first volume covers Howard’s savoury recipes, giving precise instructions on how to create food of top Michelin standard. Meticulous, detailed and fiercely intelligent, this is a book that will set the benchmark for works of the highest culinary ambition.
Two of the most gorgeous, celebrated, and bestselling baking books of the past five years, from San Francisco’s beloved Tartine Bakery, are presented together for the first time. A richly textured slipcase that captures the rustic elegance of a baker’s apron features both Tartine and Tartine Bread.
Renowned BBQ restaurant, Brother Jimmy’s recipes are presented for the first time, with more than 100 recipes. From Hush Puppies with Maple Butter to Shrimp and Corn Fritters to Classic Pulled Pork with Slaw, these are the only recipes you’ll need to re-create your favorite restaurant recipes in your own kitchen.
Over her thirty-year food career, celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world. In Susan Feniger’s Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes.
The authors of this book explore the specific history of the versions of rice and beans beloved and indigenous in cultures from Brazil to West Africa. But they also plumb the shared African, Native American and European trans-Atlantic encounters and exchanges, and the contemporary forces of globalization and nation-building.
As one of Japan’s favourite comfort foods, onigiri or rice balls are quick and easy to put together; nutritious, low in fat and, most importantly, delicious. This cookbook show you how easy it is to prepare onigiri for any occasion, whether it is for a meal or a tasty snack to pack in your lunchbox.
At last, the star of BBC2’s The Great British Bake Off reveals all the secrets of his craft in How to Bake. The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time.
From the frugal to the fantastical, The Curious Cookbook features the most unusual and fascinating recipes from historical cookbooks dating from the Middle Ages to the Second World War. While all of the featured recipes can be recreated, they also offer fascinating insights into the cultural, economic, and regional aspects of the eras.
A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn’s informal gatherings. Cindy’s Supper Club serves up twenty-five complete menus inspired by Cindy’s dinners from the world’s greatest food destinations.
Eat Me is the latest compilation of food design intended by and for designers but a joy for chefs, food lovers and art appreciators. In 2010 I reviewed Design Culinaire which had similar goals, but fell short because if its lack of breadth of contributors. Not so with Eat Me. Over 250 pages representing some 87 different designers and artists with works ranging from whimsical to oblique to functional. Eat Me will surely inspire you to find your own creativity and appreciate the role of designers in our daily gastronomic lives.
Discover the edible riches your backyard, local parks, woods, and even roadside! In The Joy of Foraging, Gary Lincoff shows you how to find fiddlehead ferns, rose hips, beach plums, bee balm, and more, whether you are foraging in the urban jungle or the wild, wild woods.
Millions of people fantasize about leaving their old lives behind, enrolling in cooking school, and training to become a chef. For the first time in the Culinary Institute of America’s history, a book will give readers the firsthand experience of being a full-time student facing all of the challenges of the legendary course in its entirety.
As host of Food Network’s hit show Chopped, Ted Allen presides in pinstripes and sneakers while chefs scramble to cook with mystery ingredients. At home, Ted is the one chopping the vegetables and working the stove, trying unusual ingredients and new techniques. Now Ted invites likeminded cooks to roll up their sleeves, crank up the stereo, and join him in the kitchen for some fun.
A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the United States, People’s Pops. They share their DIY ethos in a breezy cookbook that teaches how to pair ingredients, balance sweetness, and explore fruits (and vegetables and herbs!).
Thanks in part to the popular series Mad Men, fans are discovering the classic cuisine of the 1960’s; whether to revisit the favorite recipes of their childhoods or to celebrate the comforting, sometimes kitschy, always-satisfying dishes of the era, including: Waldorf Salad, Sweet and Sour Meatballs, Buttermilk Dinner Rolls, Cherries Jubilee, Daiquiri Lime and Gelatin Mold, Classic cocktails and many more!
For nearly forty years, Brenda Langton has been one of the most recognizable guiding lights of Twin Cities organic dining. The Spoonriver Cookbook has compiled a flavorful variety of Spoonriver’s offerings from quick-cooking one-pot dishes to simple and scrumptious vegetable sides, legume recipes, and whole-grain preparations.
This book supplies the connoisseurs’ scoop on the finest spirits from the Scottish highlands to the exotic new whiskies emanating from Japan and the evolving world of American micro-distilleries. The book also covers bourbons and ryes, making this the go-to volume for the serious whisky connoisseur as well as the passionate beginner.
Herbivoracious and its 150 recipes herald a new generation in meatless cooking and vegetarian cookbooks. This is grown-up vegetarian food, visually stunning on the plate (more than 80 color photos), intensely flavored in a way that will appeal to readers with a sophisticated and adventurous global palate, health-conscious in a natural manner.
Most chefs love cooking fish as it is such a versatile ingredient. Unfortunately, many home cooks share little of this excitement and, instead, look on fish as ‘difficult’. Brought up in West Bay on the Dorset coast, Mark Hix ably instils readers with both the joys of cooking fish and the confidence to handle them with ease to produce exciting dishes for all occasions.
Whether it’s delicious Kransekake (Swedish almond cake with icing), crunchy Knapriga Sirapskakor (syrup cookies), or classic Vaniljkringlor (vanilla biscuits), these desserts represent the finest of Swedish traditional sweets. Swedish pastry chef Cecilia Vikbladh offers eighty of her irresistible recipes, with mouthwatering color photographs illustrating the final results.
Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from his family’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit.
The opposite of the usual ‘chefy’ restaurant fare, here is an eclectic mix of dishes. Ranging from Mexico to Morocco, from Catalonia to Kerala, taking in the Mediterranean and the Middle East, here are simple, wholesome and perfectly balanced recipes for dishes that will warm the heart in winter and cool the palate in summer.
Tireless in pursuit of a good dinner, Tom Parker Bowles has eaten some of the best food in the world – and then recreated his favourite dishes in his own kitchen. Some of the 140 recipes in this book are inspired by food cooked for him by friends and family, some by more formal dinners, some by his travels.
Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips.
Food blogger Lindsay Landis has invented the perfect cookie dough. It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars.
PS Desserts is set to become the dessert lover’s bible. With a comprehensive, step-by-step section explaining basic techniques such as making puff pastry, chocolate sponge, meringue, creme patisserie, panna cotta and ice creams and sorbets, as well as a chocolate section on ganache and decorations.
April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield’s lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes.
Ice cream, ice cream, everywhere, and not a drop of dairy to be found! Who knew that making vegan frozen treats was so easy, or so much fun? With Vegan a la Mode, you can recreate classic ice cream parlor treats as well as innovative new flavor combinations, with over 100 recipes to choose from. And don’t forget the toppings!
From pot roasts to North African tagines, celebrate the art of slow cooking with The Slow Cook Book. The 200 recipes featured include all the more traditional slow cook dishes such as hearty stews and pot roasts but you may also be surprised to find cakes and bakes featured as well.
The farm has always been a special haven for Rosa and her family, a place for good food and wine, and celebratory meals. In this book she shares more recipes for her favourite Italian dishes which, like those in the popular My Cousin Rosa are simple, traditional, lovingly prepared and utterly authentic.
Lisa Caponigri created this book to give real families recipes they can easily cook and enjoy together. Caponigri has devised 52 delicious Italian menus–one for each Sunday of the year–that feature all the favorites, including classics like crostini, lasagne, polenta, stuffed peppers, veal piccata, risotto alla Milanese, and ricotta pie.
In this delightful cookbook, Popular New Zealand bakery owner, Kim Evans, a self-taught baker, shares the recipes for her most popular tarts, biscuits, savouries and cakes. Adapted for the home cook, Kim’s approachable recipes and helpful hints allow even the novice baker to master the delights of her delicious cafe treats.
This clear and concise directory of herbs and spices provides all the essential information to help you grow a selection of these flavour-enhancing foods in small or large spaces. Ideas for which herbs and spices go best with which foods also accompany each description, so that you can really enliven your repertoire of recipes.
It’s the best of street food: bold, delicious, surprising, over-the-top goodness to eat on the run. And the best part is now you can make it at home. Obsessively researched by food authority John T. Edge, The Truck Food Cookbook delivers 150 recipes from America’s best restaurants on wheels.
San Francisco’s Bi-Rite Creamery is well known for its small-batch, handcrafted, show-stoppingly inventive ice cream. Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient and is filled with step-by-step techniques and insider’s secrets.
Take Away invites readers on a visual voyage into open-air markets and food stalls with hawkers and vendors the world over, seen through the lens of acclaimed French chef and photographer Jean-François Mallet. More than 375 eye-catching photographs of people, places, and foods document the immense variety and beauty of global street food.
Writer Leora Bloom profiles 17 Washington food artisans, including producers of fruit, wine, cheese, tomatoes, lavender, and honey, as well as meat, fish, and grains. She also provides recipes for each farmer’s products, procured from Washington’s most renowned chefs and restaurants.
Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy, and more.
Cheryl Sternman Rule (the popular blog 5 Second Rule) and award-winning food photographer Paulette Phlipot have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship, but to tempt others to “embrace the vegetable, behold the fruit”.
A beautiful guide celebrating the humble sausage. Sausage is a country-by-country guide to the best fresh and cured sausages in the world. All about the much-loved banger, over 330 different varieties are pictured with information on flavour, where to buy and where they originate from helping you seek out the best charcuterie.
Written with Jeffrey Saad’s showstopping passion for food and seasoned with helpful sidebars and cooking essentials, this easy-to-use recipe guide is a melting pot of culinary wisdom. Whether you like savory or sweet, keeping it mild or kicking up the heat, this book shows you how to eat globally and cook locally with gourmet-quality results.
This book champions environmental harmony and celebrates the land by using homegrown, flavourful ingredients taken directly from fields to table, as was customary centuries ago when living off the land and home cooking were essential to survival. The author traveled from farm to farm, homestead to homestead, gathering together this unique reflection of the prairie way of life.
Sisters Annalie Nel and Zuretha Roos grew up in the lovely Hex River Valley where their great-great-grandfather settled as a farmer during the middle of the 19th century. Roast Duck on Sunday includes a wide variety of sumptuous recipes, from comforting soups and traditional roasts to zesty salads and surprisingly simple desserts.
The first-ever book in English on Mugaritz, the ground-breaking restaurant in the Basque country, northern Spain. The book contains 70 definitive recipes and photographs for the signature dishes, as well as narrative texts explaining the creative development and innovations behind the exceptional food.
As boutique chocolatiers continue to release cookbooks for their adoring fans, a clear voice must be found to have these books stand the test of time. Melt, while offering beautiful photography and ample recipes, struggles to achieve the level of accuracy desired by experienced chocolatiers, but may suit beginners just starting their chocolate adventure.
Stéphane Reynaud tackles the barbecue: who better to fire up the grill than the man who is an expert on meat and the author of bestsellers Pork & Sons, Ripailles, and Rôtis? The book features more than 150 recipes divided into chapters on seafood, meat, side dishes, sauces and marinades, and more, whether on skewers, as yakitori, or straight on the grill.
More and more people are turning to raw food. This new cookbook by Dunja Gulin is the perfect guide to introducing raw food into your life and understanding how certain ingredients, and their preparation, can be not only delicious and appealing, but also hugely beneficial to your health.
A master class on vegetables. Woven in with the fundamentals is Peterson’s collection of some 300 recipes that showcase the versatility of vegetables in both familiar and unexpected ways: dozens of refreshing salads; plenty of soups and rich, flavorful stews; crowd-pleasing casseroles and pastas; soul-comforting gratins and risottos; and perfect, hand-crafted gnocchi.
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings. With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.
Most people go to Hanoi to enjoy the food. And in Hanoi, street food is not merely a quaint or exotic culinary excursion – it is at the heart of the culinary tradition and helps to define the culture and rhythm of the city. However, while dining on the street may sound tempting and adventurous to visitors, it can also be intimidating. The aim of this book is to demystify Hanoi’s glorious street food culture.
Pat and Gina Neely, the beloved husband-and-wife team and authors of the New York Times best seller Down Home with the Neelys, are all about lettin’ the good times roll. The Neelys believe that life should be celebrated, holiday or not. With this mouth-watering collection of recipes you have everything you need to Neely-tize your table far beyond the holiday season.
Mediterranean Street Food is a celebration of both the food and the culture of the countries bordering the Mediterranean. Street food has been part of the way of life in this region for centuries and the history of all these countries, from Spain and Morocco in the west to Turkey and Lebanon in the east, is written in the food the people eat. Anissa Helou brings her natural curiosity and her innate cultural understanding to this collection of recipes gleaned from the street vendors themselves. Covering a broad range, this book is a very good introduction to both the similarities and subtle differences between the cuisines of the Mediterranean with an appealing range of recipes easily achievable at home.
The formidable River Cottage team turns their attention to all matters aquatic in this definitive guide to freshwater fish, saltwater fish, and shellfish. Hugh Fearnley-Whittingstall and Nick Fisher examine the ecological and moral issues of fishing, teach individual skills such as catching and descaling, and offer a comprehensive reference section.
Bountiful with Dionysian flair, Hot Knives Alex Brown and Evan George dish up condiments, sauces, and meals with swagger and the knife skills to match. Paired with beer selections and soundtracks, these recipes rely on hearty tubers, slender sprouts, and bushels of other ingredients readily available during the spring months.
Mark Bittman’s highly acclaimed How to Cook Everything the Basics reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts.