Descriere: "Elizabeth Karmel was born in North Carolina, weaned on pulled pork, and has spice and smoke in her bones."
Steven Raichlen, author of The Barbecue Bible and How to Grill Whether you're grilling hot-and-fast or barbecuing low-and-slow, knowing how to match foods with flavors will make you a bona fide backyard BBQ master. In Soaked, Slathered, and Seasoned, Elizabeth Karmel offers hundreds of savory and sweet flavorings to make the most of all your favorite foods ribs, burgers, steaks, poultry, seafood, vegetables, and fruit really, anything you can cook with fire and smoke Karmel offers 400 fresh, creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, jellies, dipping sauces, and even pestos and tapenades that range from classic (Garlicky Lemon Marinade, Irene's Hot Pepper Jelly) to innovative (Fresh Cherry-Horseradish Relish, Roasted Garlic and Shallot Jam) and from sophisticated (Merlot Wine Steak Sauce, Pumpkin Butter Barbecue Sauce) to just plain fun (Elvis Is in the House Sauce, This Swine Is Mine Beer Mop). With tempting color photos throughout the book and a dazzling array of recipes, Soaked, Slathered, and Seasoned will inspire you for years to come and make anything you grill exciting, fresh, and delicious."
Autori: Elizabeth Karmel | Editura: John Wiley & Sons | Anul aparitiei: 2009 | ISBN: 9780470186480 | Numar de pagini: 344 | Categorie: Cooking
Mary Urrutia Randelman
Memories of a Cuban Kitchen: More Than 200 Classic Recipes
Memories of a Cuban features more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences. Filled with reminiscences and evocative photos from Mary Urrutia Randelman's childhood in pre-Castro Cuba, this beautiful cookbook, cowritten with Joan Schwartz, presents more than 200 Cuban dishes, from appetizers like Green Plantain Chips, to such entrees such as Roast Pork Creole, to tropical rum-based drinks and desserts.
James Beard, Richard Olney
Simple French Food "For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." --Alice Waters "I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it." --Lydie Marshall "I need this new edition badly because Simple French Food is the most dog-eared, falling-apart book in my library. Here it is newly bound to enrich one's life." --Kermit Lynch, author of Adventures on the Wine Route "Simple French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author...really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation." --Nika Hazelton, "The New York Times" "I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." ...
Nigel Slater
Written in a style similar to that of Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table. The British have a relationship with their food that is unlike that of any other country. Once something that was never discussed in polite company, it is now something with which the nation is obsessed. But are we at last developing a food culture or are we just going through the motions? 'Eating for England' is an entertaining, detailed and somewhat tongue-in-cheek observation of the British and their food, their cooking, their eating and how they behave in restaurants, with chapters on - amongst other things - dinner parties, funeral teas, Indian restaurants, dieting and eating whilst under the influence. Written in Nigel Slater's trademark readable style, 'Eating for England' highlights our idiosyncratic attitude towards the fine art of dining.