Descriere: This unique book, which is photographed at both the River Cafe and in Italy, complements the existing cookbooks, contains all the recipes shown in the series 1 and 2 of ITALIAN KITCHEN and provides a platform for the authors to explain the philosophy behind their food with passion and verve.
Page dim. 196 x 196 x 13
Weight: 500 grams
A mingling of French, Caribbean, African, Spanish, and Native American influences has created the unique culture of New Orleans, from Mardi Gras to the blues. And like the city itself, the cuisine of New Orleans is an exuberant, creative mix, evoking the legacy of three continents. Step into any Cajun or Creole kitchen and you will experience an extraordinary blend of Old World and New. In The Best of New Orleans, food expert Brooke Dojny has selected the finest dishes of south Louisiana in their most classic guises. From a base of French culinary principles, enlivened by a dash of American ingenuity, come thick spicy gumbos and jambalayas, barbecued and blackened seafood, fiery andouille sausages, superb Sweet Potato Pie and luscious Bananas Foster. Each recipe includes advice on special cooking techniques, and a glossary describes and defines everything from file powder to cayenne, grillade to courtbouillon. Color photographs of the finished dishes and of New Orleans itself capture the joie de vivre of this most irresistible of cuisines.
Praise for "The Food and Life of Oaxaca" "There's a whole new and surprising world of flavor and texture contrasts described in this intriguing cookbook, along with lore and history of the exotic and artistic Oaxaca. No one is better equipped than Zarela to present clear and delectable recipes for the tantalizing dishes of this little-known regional cuisine." -- Mimi Sheraton, author of "The Whole World Loves Chicken Soup" "I've watched Zarela weave her culinary magic from the first dinner party I attended at her home, beginning with intensely flavored salsas presented in lava bowls. How apt that a chef who prepares such dazzling Mexican food should lead us through Oaxaca. The soul and lore of this magical place will add new life to your table through Zarela's recipes." --Shelia Lukins, author of "USA Cookbook," Food Editor of "Parade Magazine" "Food in Mexico, especially in Oaxaca, smacks of so much more than trends and nutrition. Zarela Martinez knows this passionately and has bestowed on us a book that will enrich the lives of all that are really hungry, all that are seeking more than the latest flavor. Filled with honest glimpses of an extraordinary place, "The Food and Life ...
Caggiano, Biba Caggiano
Biba Caggiano has traveled extensively throughout Italy, seeking out trattorie and collecting recipes at their source, and Trattoria Cooking brings together more than two hundred of Biba's favorite authentic recipes. Trattoria Cooking is filled with dishes that exemplify the simplicity and comfort of this homestyle cooking: Fettunta con Spinaci (Tuscan Garlic Bread with Spinach), Zuppa di Cipolle e Pane (Onion and Bread Soup), Rigatoni alla Fornaia (Rigatoni with Tomatoes, Pesto, and Ricotta), Risotto alla Mozzarella Affumicata (Risotto with Smoked Mozzarella). Entrees are well represented with such recipes as Pollo in Padella con Melanzane e Zucchine (Pan Roasted Chicken with Eggplant and Zucchini) and Buridda (Baked Assorted Fish, Tomatoes, and Onions Genova Style), and vegetables are celebrated in all their freshness and versatility - Piselli alla Pancetta Fritta (Peas with Fried Pancetta), Fagiolini con le Alici e Aglio (String Beans with Anchovies and Garlic), and Padellata di Verdure in Agrodolce (Sweet-and-Sour Mixed Sauteed Vegetables). In addition, there are recipes for homey polentas, filling pizzas, calzones, and frittatas, and such mouthwatering desserts as the ...