Outros livros que poderiam interessá-lo

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  Dig Shuck Shake - Fish & Seafood...

  John Nelson

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  A seafood expert and Pacific Northwest native shares recipes and stories that capture the flavor of the region’s unique fishing culture.   The seafood recipes and cooking techniques in Dig, Shuck, Shake are perfectly paired with John Nelson’s stories of growing up on the docks of the Pacific Northwest. A former chef who hails from a commercial fishing family, Nelson discusses where and how his favorite seafoods are caught while offering personable instruction in how they can be prepared in a range of delectable seafood dishes.   With recipes reflecting kitchens from Scandinavia, Asia, Germany, South America and more, Dig, Shuck, Shake captures a distinctive style of Pacific Northwest cooking. Here you will find authentic recipes for Clam Chowder, Dungeness Crab Cakes, Fish & Chips, Spot Roe Caviar with Miso, and many other regional favorites.

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  Sunday Roasts - A Year's Worth...

  Betty Rosbottom

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  “[A] terrific collection of meals for lazy weekends.” —Publishers Weekly 
   
  Sunday Roasts contains eighty tantalizing recipes for slow-roasted meats, fowl, fish, and vegetables that compel a Sunday cook to enjoy good food and good living. With an earthy sensibility that celebrates quality ingredients, beloved cookbook author Betty Rosbottom pairs the special—an herb rub, a tapenade, a twist of citrus—with the primal: a substantial cut of meat.  
   
  Also included is a selection of satisfying sides, plus chutneys, relishes, and seasoned butters to dial up the flavor. Roasts of all types and price ranges are represented, so cooks have everything they need to prepare for Sunday or any day, from weeknight suppers to fancy holiday feasts.  
   
  Includes photos and roasting tips and guidelines

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  Bread and Oil - A Celebration of...

  Tomás Graves

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  A blend of history, travelogue, and cookbook focused on the Spanish island, “with a strong sense of place [and] a genuine voice…satisfying as a fine novel” (Terese Allen, author of The Flavor of Wisconsin). Coarse bread bathed in olive oil, then rubbed with tomato or garlic and salt, is common to all the Mediterranean cultures from France to Algeria, from Morocco to Greece. On the island of Majorca, it is known as pa amb oli, bread and oil. Tomás Graves takes this healthy peasant staple as a starting point to explore not only Mediterranean cooking, agriculture, and traditions but also the historical events that have rescued this simple dish from disappearing along with a way of life that had remained essentially unchanged since Roman times. Pa amb oli has come to symbolize for Majorcans all that is still honest and valid in the island, which became a major tourist destination in the 1960s and has been looking for its soul ever since. In Bread & Oil this wonderfully evocative writer celebrates the Majorcan character as reflected in its eating habits. He makes the sights, insights, sounds, scents, and lively folk of the Spanish island jump to life brilliantly. Whether he's writing about class structure, love, or war, Graves, in his own translation of the original Catalan version, manages to tie it all in to bread and oil. Part adventure log, part history book, part travelogue, part restaurant guide, and part cookbook, Bread & Oil includes recipes that reflect the indigenous ingredients: wrinkled olives made with olive oil, lemon juice and crushed garlic; fried sardines topped with sautéed onions and marinated in vinegar served cold with bread and oil; guacamole with tomatoes and onions; and aubergine mousse with cinnamon and curry powder. Graves, son of British poet Robert Graves, writes of a wise tip he once got: “In the event of having had too much to drink, eat a slice of bread soaked in virgin olive oil and in an hour’s time you'll feel right as rain again.” The same can undoubtedly be said of reading this book.

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  A History of South Carolina...

  Lake E. High

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  “The guru of ’que . . . [is] well equipped for his mission: securing South Carolina’s rightful claim as home to the nation’s first and best barbeque” (South Carolina Living).   South Carolina has been home to good, old-fashioned barbeque for quite a long time. Hundreds of restaurants, stands and food trucks sell tons of the southern staple every day. But the history of Palmetto State barbeque goes deeper than many might believe—it predates the rest of America. Native Americans barbequed pork on makeshift grills as far back as the 1500s after the Spanish introduced the pig into the Americas. Since the early 1920s, South Carolinians have been perfecting the craft and producing some of the best-tastin’ ’que in the country. Join author and president of the South Carolina Barbeque Association Lake E. High Jr. as he traces the delectable history from its pre-colonial roots to a thriving modern-day tradition that fuels an endless debate over where to find the best plate.   Includes photos!   “Of course, if one wants to taste the best, one needs to eat barbecue in South Carolina. As High repeatedly thumps into readers, the South, and South Carolina in particular, is home to real barbecue. Nevermind that hippie California TV-producer gobbledegook or those misguided cooking attempts by confused Northerners. Bless their hearts.” —The Island Packet

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  Understanding Wine: A Practical...

  My Ebook Publishing House

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  An indispensable book for every wine lover. 
  
  You're about to discover the magical world of wine.
  Here is a preview of what you'll learn:
  
  An introduction to the world of wine 
  Wine general types and health benefits 
  Understanding wine - grape varieties, classification of wine, vintage, and its importance. 
  How to taste wine - the steps in the process and their relevance, tips to become a wine taster. 
  Much, much more! 
  
  Based on the information presented in this book, you will soon become a wine connoisseur, being able to know and recommend the finest wines to others. And you will be able to choose the perfect wine for every occasion.An Author's Republic audio production.

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  Bottega - Bold Italian Flavors...

  Michael Chiarello

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  The award-winning chef and TV host shares one hundred recipes from his critically acclaimed Napa Valley restaurant. 
   
  Michael Chiarello has won countless fans through his appearances on Top Chef Masters, the Food Network, and PBS—as well as with the exquisite meals he serves at his award-winning restaurant, Bottega. Now Chiarello offers this beautiful cookbook inspired by the soulful Southern Italian-style menu at that legendary establishment.  
   
  Bottega is rich with more than 120 photographs that convey the unique experience of dining there, and features one hundred amazing recipes for Southern Italian specialties. With signature Chiarello style, each dish is designed for the home cook to have as much easy and joy cooking as eating.

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