Otros libros que te pueden interesar

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  Kevin Belton's Big Flavors of...

  Kevin Belton, Rhonda K. Findley

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  The beloved New Orleans chef dishes up the culinary history of his city with recipes that combine down-home comfort and the big flavors he’s famous for.A true Creole New Orleanian, Chef Kevin Belton is dedicated to the culinary traditions of the Crescent City. In this comprehensive cookbook, he teaches home chefs the secrets to authentic Creole cuisine, from how to make a perfect roux to the importance of the “holy trinity”—celery, onion, and bell pepper. Belton also offers his original spin on Louisiana classics like gumbo, jambalaya, étouffée, po’boys, and grillades with grits.Going beyond Creole fare, Kevin Belton’s Big Flavors of New Orleans celebrates the diverse cultures that haver added to the unique New Orleans palate. Here you’ll discover the Big Easy spin on Mexican, German, Italian and Irish dishes—plus traditional holiday dishes for New Year’s, Thanksgiving, and more.

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  Canal House Cooking Volumes 4–6...

  Christopher Hirsheimer, Melissa...

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  Volumes four through six in Canal House Cooking’s seasonal recipes series, including mouthwatering dishes for the novice and experienced cook alikeCanal House Cooking Volumes Four Through Six is a collection of some of our favorite recipes, the ones we cook for ourselves, our friends, and our families during the summer, fall, and right through the holiday season. They’ll make you want to run straight to the store, market, kitchen, or out to the grill and start cooking.  In Farm Markets and Gardens we live in the season by shopping at farmers’ markets and roadside tables, and gathering the very freshest vegetables from our own gardens. Join us as a “salt-and-pepper cook,” making simple yet intensely flavorful dishes such as tomato salad and berry cobbler. In The Good Life we toast the good life and cook lots of big, delicious food. We turn out classic pâtés and terrines; top buckwheat blini with smoked salmon and trout roe; tuck black truffles under the skin of our roasted chicken. We fry apple fritters in the fall and decorate sugar cookies for the holidays.  Finally, good cooking relies on good shopping, so in The Grocery Store we buy smoked fish to make a delicious creamy stew. Bunches of fat local asparagus go into our shopping cart—we cook them simply and bathe them in a luscious lemon-butter sauce. We choose hearty escarole and tender young spinach and stock up on bags of frozen peas and fava beans to use in so many ways. We buy succulent rhubarb for an early spring tonic or for an Easter dessert, roasted and spooned over crisp meringues.

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  Catalan Cuisine - Europe's Last...

  Colman Andrews

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  “A great source of inspiration,” this cookbook is a stunning, mouthwatering homage to the unique, beloved, and healthy cuisine of Catalonia (Alice Waters, chef/owner of Chez Panisse).   Once an undiscovered gem among Europe’s culinary traditions, the cuisine of Catalonia, a province of northeast Spain, has become an inspiration to some of the world’s top chefs. Catalan Cuisine is the definitive guide to authentic Catalan cooking—the book that introduced this remarkable cuisine to America, and a volume that is found today in the kitchens of some of Catalonia’s most famous chefs.   Using many of the same fresh ingredients as other Mediterranean cuisines—tomato, garlic, olives, beans, pasta, fruits, and a bounty of meat and seafood—Catalan cooking combines them in unexpected and mouthwatering ways. With 200 memorable recipes that are easy to prepare and sure to amaze, plus fascinating facts about the traditions, history, and culture of Catalonia, Catalan Cuisine is required reading—or eating—for any adventurous gourmand or Spanish food aficionado.   “An intelligent, superbly written, profound study of a great and fascinating cuisine.” —Paula Wolfert   “Colman Andrews is one of the most important champions of Catalan cuisine. This significant book expresses a great love for our culture.” —Ferran Adrià, chef/owner of El Bulli

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  Salsas and Tacos

  Susan D. Curtis, Cooking The...

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  From the famed New Mexican cooking school: “This charmer of a cookbook is dedicated to the crowd-pleasing duo of salsa and tacos in all its spicy glory.”—Publishers Weekly    New Mexican Cuisine is a unique and delicious melting pot of Spanish, Mexican, Native American, and American Cowboy cultures, techniques, and flavors. Susan Curtis, founder of the Santa Fe School of Cooking, brought together a team of powerhouse cooking instructors to gather the best and boldest recipes ever to fill a tortilla. Enjoy over 50 recipes from familiar classics like Roasted Tomato Salsa and Pork Carnitas Tacos to fresh takes such as Creamy Chicken and Almond Tacos, Grapefruit-Orange Salsa, Tomatillo-Papaya Salsa, Apple Pie Tacos, and more.

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  The Big Book of Chicken - More...

  Maryana Vollstedt

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  The beloved cookbook author shares more than 275 classic and creative chicken dishes in this easy-to-use volume. 
   
  Whether it’s roasted, fried, grilled, broiled, braised, sautéed, or baked, chicken is always delicious. Maryana Vollstedt has created a new addition to her popular Big Book series with this glorious homage to everyone’s favorite fowl. The Big Book of Chicken offers a tremendous variety, from creative recipes like Pomegranate-Molasses Chicken Drummettes and Chipotle Cheddar Chicken Corn Chowder to comforting favorites like Chicken Marsala and Old-Fashioned Fried Chicken.  
   
  Every recipe is simple to follow with lots of helpful tips on identifying parts of the chicken, cutting up and storing it, and safe preparation techniques. With more than 275 recipes inspired from cuisines around the world, this big book serves up everything there is to know about chicken.

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  Li'l Pumpkin Cookies

  Julia M. Usher

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  Celebrate fall or Halloween—or give yourself a treat any time of year—with these delicious pumpkin spice cookies from the author of Cookie Swap. Embellished with orange glaze, cinnamon stick "stems," and green sugar "vines," these pumpkins appear to be freshly plucked from the patch! With expert advice and step-by-step instructions from celebrated cookie queen Julia M. Usher, you'll be able to add these gourmet ghouls to your next Halloween party or use them in a pumpkin-themed garden scene for a centerpiece.

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