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分类:文学

  • The World of Street Food

    作者:Wells, Troth

    This is the book to take the taste buds traveling. Arepas from Venezuela, tom yam soup from Thailand, delicious mezze from the Middle East-The World of Street Food offers the best in fast food from Africa, Latin America, the Middle East, and Asia. Over a hundred recipes have been chosen for their popularity at street stalls and markets around the world. A collective effort by the author and fans of street food worldwide, this book combines thorough research with personal stories from the people and places the recipes come from: for instance, how the South African bunny chow was invented through a combination of Asian curry, European bread, and apartheid; or the stories from Penang, Malaysia, said by many to be the street food capital of the world. Each recipe is accompanied by award-winning food photography and evocative travel pictures. The majority of recipes are vegetarian, and many are vegan or vegan-adaptable. As with all New Internationalist food books, The World of Street Food includes information on nutrition and organic and fair trade ingredients.
  • Nobu

    作者:Matsuhisa, Nobuyuki

    With his multinational and ever expanding empire of thirteen restaurants, Nobu Matsuhisa has become one of the most talked-about international restaurateurs and arguably the world's greatest sushi chef. In his first, long awaited book, Nobu: The Cookbook, Matsuhisa reveals the secrets of his exciting, cutting-edge Japanese cuisine. Nobu's culinary creations are based on the practice of simplicity the art of using simple techniques to bring out the flavors in the best ingredients the world's oceans have to offer and on his unique combinations of Japanese cuisine and imaginative Western, particularly South American, cooking. While simplicity may be the rule in his cooking, exotic ingredients are the key to his signature style: in Matsuhisa Shrimp he combines shiitake mushrooms, shiso leaves, and caviar; Octopus Tiradito is made with yuzu juice and rocoto chili paste; he even gives away the secrets to making his world-famous Seafood Ceviche, Nobu Style. In all, fifty original recipes for fish and seafood are included with step-by-step instructions and lavish color photographs. It features all Nobu's signature dishes along with salads, vegetable dishes, and dessert recipes, while a special chapter about pairing drinks with the meals rounds out the selections. A chapter dedicated to sushi instructs readers how to make Nobu's own original Soft Shell Crab Roll, Salmon Skin Roll and House Special Roll. Throughout the book the author shares stories of his rich and varied life: his childhood memories of rural Japan; the beginning of his career; his meteoric rise to the top, as one of the most renowned chefs of his generation. Featuring a preface by Robert De Niro, a foreword by Martha Stewart and an afterward by Japanese actor Ken Takakura, Nobu: The Cookbook is sure to be the season's hottest cookbook and a sure-fire classic for Japanese cooks and foodies alike.
  • The Soul of a Chef

    作者:Ruhlman, Michael

    In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef , this is an instant classic in food writing-one of the fastest growing and most popular subjects today.
  • For Chocolate Lovers

    作者:The Tanner Brothers

  • Eric Kayser's Sweet and Savory Tarts

    作者:Eric Kayser

    In Éric Kayser's Sweet and Savory Tarts , the master French baker has selected 60 simple yet delicious tarts, arranged here in four sections: savory, fruit, chocolate, and delicacies. Feed your hunger with a variety of quiches and savory tarts including: Sweet Potato, Gorgonzola, and Walnut Tart; Artichoke, Black-Olive Tapenade, and Parmesan Quiche; and Chicken, Eggplant, and Coconut Milk Tart. Celebrate seasonal fresh fruits with tarts such as Rhubarb and Orange; Apricot and Pistachio; or Zesty Lemon. Succumb to chocoholic heaven with tarts such as Dark Chocolate and Chili Pepper; White Chocolate with Raspberries; or Milk Chocolate with Caramel. Spoil your guests with decadence such as Dried Fig and Toasted Pecan Tart; Chestnut Tart; or Pink Praline Tart. Kayser's instructions for selecting ingredients, preparing dough, and using kitchen equipment ensure perfect crusts for the home baker. From a golden, flaky crust heaped with white peaches in wine sauce to a fluffy green spinach and goat cheese quiche, Éric Kayser's Sweet and Savory Tarts divulges the baker's secrets for making authentic, irresistible French tarts.
  • The Reach of a Chef

    作者:Ruhlman, Michael

    The author of The Soul of a Chef looks at the new role of the chef in contemporary culture For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as "the greatest living writer on the subject of chefs—and on the business of preparing food." In The Reach of a Chef , Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.
  • Squeamish About Sushi

    作者:Betty Reynolds

    While eating out in Japan can be an exotically delicious dining experience, it is not without its potential pitfalls. How do you tell a poisonous piece of puffer-fish from an innocuous piece of sushi? Squeamish About Sushi is a tantalizing, tongue-in-cheek guide to Japanese food--an indispensable reference for ex-pats, visitors, and Japanophiles everywhere!
  • Perfect Scoop

    作者:David Lebovitz

    Ripe seasonal fruits. Fragrant vanilla, toasted nuts, and spices. Heavy cream and bright liqueurs. Chocolate, chocolate, and more chocolate. Every luscious flavor imaginable is grist for the chill in The Perfect Scoop , pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas, and more. With an emphasis on intense and sophisticated flavors and a bountiful helping of the author’s expert techniques, this collection of frozen treats ranges from classic (Chocolate Sorbet) to comforting (Tin Roof Ice Cream), contemporary (Mojito Granita) to cutting edge (Pear-Pecorino Ice Cream), and features an arsenal of sauces, toppings, mix-ins, and accompaniments (such as Lemon Caramel Sauce, Peanut Brittle, and Profiteroles) capable of turning simple ice cream into perfect scoops of pure delight.
  • Convection Oven Cooking

    作者:Verkler, Linda A./ Z

    Cooking in a convection oven yields cakes, pies, and home-made breads that are consistently lighter and more flavourful; meat and poultry that are brown and sizzling while remaining tender and juicy; and casseroles and vegetables that are cooked to perfection every time. Convection oven cooking promises all this, plus it is safe, simple, economical, and convenient. Your local bakeries and neighbourhood pizza parlours have been using these ovens for years. Now that you have one of your own, discover all the delicious foods it can help you prepare with this enlightening cookbook. This book offers more than 125 excellent recipes to expand your basic repertoire.
  • Ciao Italia in Tuscany

    作者:Esposito, Mary Ann

    Famed for its bustling cities rich with art, history, and centuries-old traditions, as well as for its gently rolling landscapes filled with vineyards, cypress trees, and olive groves, Tuscany is one of the most popular regions in Italy. Mary Ann Esposito, host of the longest-running television cooking show, invites us to experience the tastes, smells, and traditions of this wonderful region, one delectable meal at time. With eighty delicious recipes accompanied by anecdotes, travel essays, and cooking tips and techniques, this collection shares and explores the essence of Tuscan cooking. "Cucina povera," country-style cooking, is the backbone of the Tuscan culinary heritage, and you'll see it in practice on an agricultural estate just outside of Siena, at a palazzino in the heart of Florence, at a popular restaurant in an industrial city, in medieval villages, and in the charming cities and towns across the region. Simple, flavorful ingredients are transformed into authentic, mouth-watering dishes such as "Scarola e Fagioli" (Escarole and Beans), "Pappa al Pomodoro" (Tomato Bread Soup), "Patate con Olio e Ramerino" (Potatoes with Olive Oil and Rosemary), "Bistecca alla Fiorentina" (Grilled T-bone Steak), "Gnocchi di Patate con Salsa di Pecorino e Panna" (Potato Gnocchi with Pecorino Cream Sauce), "Panforte," "Ricciarelli di Siena" (Siena-Style Almond Cookies), and much more. Complete with information on mail-order sources, Web sites, and Tuscan restaurants, this celebration of the region of Tuscany is a tribute to the people practicing and preserving its rich culinary traditions.
  • The Quick and Easy Japanese Cookbook

    作者:Kobayashi, Katsuyo

    For nearly thirty years, Katsuyo Kobayashi has been showing people how to make good food with a minimum of fuss. She's Japan's most trusted and popular television cooking personality, and the best-selling author of 140 books. In The Quick and Easy Japanese Cookbook, she presents foolproof recipes that anyone can make. All the ingredients are readily available outside Japan, and the cooking methods are kept simple and straightforward. A large full-color photograph of each completed dish is shown opposite the recipe, for easy reference. Small photos of the cooking process, also in color, are in the right-hand margin, with notes from Kobayashi about points to remember or substitutions that can be made for ingredients that may be less familiar. Calories and preparation time are noted for each dish. This is real Japanese family-style food-the kind that you won't find in restaurants but that people are really eating every day, at home. Japanese cooking today is made rich in variety by Asian and European influences, and this book reflects that diversity. Many of the great traditional recipes of Japan are here, such as Japanese Pan-Fried Chicken and Tofu with Sweet Miso Sauce, but so are recipes that came to Japan from China and were adapted to Japanese tastes, like Gyoza Pot Stickers, Steamed Shumai Dumplings, and Banbanji Chilled Sesame Chicken. There's Japanese-style curry, and the popular "Omrice"--delicious flavored rice wrapped inside a thin omelette. There are even Japanese-style hamburgers, flavored with soy sauce and sake. Now, you can enjoy Japanese home cooking without ever leaving home.
  • New Shanghai Cuisine

    作者:Jereme Leung

    As we enter a new millennium, the Shanghainese are re-establishing their presence on the international restaurant scene, harnessing their natural talent for fashioning spectacular, larger-than-life paeans, to pleasure. Dining in Shanghai is an exhilarating experience because whether you’re people watching at Three on The Bund, delighting in slivers of tea smoked eggs slathered in caviar at Whampoa Club, jostling with families at Bao Luo or steeping yourself in Zen minimalism at Shintori, you’re left in no doubt that you’re in Shanghai. Its in the energy, the ambience and the people. Each dining destination may be dazzlingly different and stupendously stylish, yet its the frisson that the city thrillingly creates - as it almost casually melds a pinch of the East with a dash of the West, a measure of history with a shot of the future - that is so unique and intoxicating. It is only natural that a contemporary Chinese, new Shanghainese gustatory revolution should take seed in this city of acute contrast and sublime fusion. The desire to push the envelope, without losing its sense of self, has always been at the heart of this city’s fiesty spirit. Shanghai is a city like no other. It possesses an aesthetic, a style, a way of living that enraptures both the heart and mind. To sup at Shanghai’s table is to savour the pleasures of life itself. In New Shanghai Cuisine: Bridging the Old and the New , Chef Jereme Leung explores the rich culinary heritage of Shanghai and re-interprets it, offering unique and contemporary presentations of some of Shanghai’s classic recipes. His respect for tradition and understanding of the fundamentals behind each dish as he recreates these recipes have won him praise from some of Shanghai’s most respected culinary figures. The classic dishes he has re-created include drunken chicken, Shanghai tea-smoked eggs and glutinous red dates (nuo mi hong zao), which are all regular items on his menu at Whampoa Club in Shanghai.
  • The Whole Beast

    作者:Fergus Henderson

    The Whole Beast: Nose to Tail Eating is a certified "foodie" classic. In it, Fergus Henderson -- whose London restaurant, St. John, is a world-renowned destination for people who love to eat "on the wild side" -- presents the recipes that have marked him out as one of the most innovative, yet traditional, chefs. Here are recipes that hark back to a strong rural tradition of delicious thrift, and that literally represent Henderson's motto, "Nose to Tail Eating" -- be they Pig's Trotter Stuffed with Potato, Rabbit Wrapped in Fennel and Bacon, or his signature dish of Roast Bone Marrow and Parsley Salad. For those of a less carnivorous bent, there are also splendid dishes such as Deviled Crab; Smoked Haddock, Mustard, and Saffron; Green Beans, Shallots, Garlic, and Anchovies; and to keep the sweetest tooth happy, there are gloriously satisfying puddings, notably the St. John Eccles Cakes, and a very nearly perfect Chocolate Ice Cream.
  • The Vegetarian Cook's Bible

    作者:Crocker, Pat

    "250 delicious vegetarian recipes plus information on the health benefits of a vegetarian lifestyle." We choose a vegetarian lifestyle for various reasons, and perhaps one of the most significant is that a plant-based diet is healthful. Many current studies show that the fiber, minerals and other nutrients found in such foods play an important role in preventing disease. This cookbook offers up a vegetarian diet that is rich, varied, healthful and delicious. The recipes call for an interesting range of food choices and are often both budget friendly and spontaneous. In The Vegetarian Cook's Bible, good taste and good health go hand in hand. For example: Warm mushrooms with goat cheese is a recipe that ties in with research showing how shiitake mushrooms bolster the immune system. The author explains that cruciferous vegetables protect against colon cancer-and provides a recipe for a hearty stuffed braised cabbage with potatoes. A special section addresses seven body systems and suggests prescriptive meals and beneficial dietary and lifestyle changes. In The Vegetarian Cook's Bible, imaginative recipes and comprehensive, up-to-date information highlight the benefits of vegetarian cooking.
  • The Seventh Daughter

    作者:Cecilia Chiang,Lisa

    A pioneer in the food world, Cecilia Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin, in 1961, earning the adoration of generations of diners, including local luminaries such as Marion Cunningham, Ruth Reichl, and Chuck Williams. In THE SEVENTH DAUGHTER, Chiang presents a classic collection of recipes framed by her gripping life's story. Beginning with her account of a privileged childhood in 1920s and 1930s Beijing, Chiang chronicles a 1,000-mile trek on foot in the wake of the Japanese occupation, her arrival in San Francisco, and her transformation from accidental restaurateur to culinary pioneer. The book's recipes feature cherished childhood dishes and definitive Mandarin classics, while showcasing Cecilia's purist approach to authentic Chinese home cooking. •The signature recipes and extraordinary story of Cecilia Chiang, the grande dame of Chinese cooking in America. •Includes more than 80 recipes, 20 full-color styled food photographs, and archival photography from Chiang's private collection. •Recipes feature in-depth notes on sourcing ingredients and tips on simplifying the recipes. •Features menus for putting together Chinese banquets and dinners at home.
  • Fondue

    作者:Rice, Lenny/ Callina

    Whether it's the first course or the entire menu, fondue is the perfect party food or casual company dinner: it provides an instant theme; the little prep needed is done well in advance; and it's guaranteed to create a leisurely, cozy atmosphere. Here, you'll find tried-and-true classics (Gruyère, Cheddar), recipes to please cheese connoisseurs (Taleggio, raclette), novel spin-offs on favorite flavors (pizza, French onion soup, Rueben sandwich), and chocolate and caramel desserts that'll keep the tea lights burning long and bright. Rice and Callinan transcend the seventies craze--which delivered the experience but not the complex tastes of European tradition--to inspire a return to the blessedly uncomplicated and authentic fondue.
  • The Food of Italy

    作者:Waverly Root

    To read this book is not just to learn the proper preparation for lasagna and risotto, but also to encounter the Medicis, to witness an opulent banquet for two, and to learn the fables surrounding the origin of tortellini.
  • 125 Best Gluten-Free Recipes

    作者:Washburn, Donna/ But

    A book-full of imaginative and tested gluten-free recipes that the whole family can enjoy. Included are sensational items that gluten-free diets usually exclude, including baked treats and chocolate desserts as well as bread machine recipes. These are recipes that everyone can enjoy, whether they are affected by gluten intolerance or not. Here are some of the inspired gluten-free recipes you can enjoy: - Orange Pecan Streusel Muffins - Country Harvest Loaf - Broccoli-Cheddar Cornbread - - Thin Pizza Crust - Tomato Rosemary Bread - Fudgy Brownies - Lemon Poppy Loaf - - Double Chocolate Cheesecake with Raspberry Coulis - Peanut Butter Biscuits - * Tasty and innovative recipes for everything from baked goods, pasta dishes, appetizers and family meals to mouth-watering desserts. * All the basics are explained: - Handling gluten-free flours & starches - Leaveners - Choosing baking pans - Equipment glossary - Ingredients glossary - Techniques glossary - * Robert Rose is a subsidiary imprint of Firefly Books Ltd, specialising in cookery and health titles.
  • Paris Sweets

    作者:Dorie Greenspan

    The prize-winning author of Baking with Julia (more than 350,000 copies sold), among other cookbook classics, celebrates the sweet life with recipes and lore from Paris's finest patisseries. Like most lovers of pastry and Paris, Dorie Greenspan has always marveled at the jewel-like creations displayed in bakery windows throughout the City of Light. Now, in a charmingly illustrated tribute to the capital of sweets, Greenspan presents a splendid assortment of recipes from Paris’s foremost pastry chefs in a book that is as transporting to read as it is easy to use. From classic recipes, some centuries old, to updated innovations, Paris Sweets provides a sumptuous guide to creating cookies, from the fabled madeleine to simple, ultra-buttery sables; tarts, from the famous Tatin, which began its life as an upside-down error, to a delightful strawberry tart embellished with homemade strawberry marshmallows; and a glorious range of cakes–lemon-drenched "weekend cake," fudge cake, and the show-stopping Opera . Paris Sweets brims with assorted temptations that even a novice can prepare, such as coffee éclairs, rum-soaked babas, and meringue puffs. Evocative portraits of the pastry shops and chefs, as well as information on authentic French ingredients, make this a truly comprehensive tour. An elegant gift for Francophiles, armchair travelers, bakers of all skill levels, and certainly for oneself, Paris Sweets brings home a taste of enchantment.
  • Chinese Cuisine

    作者:Foo

    Susanna Foo has been consistently acclaimed for her stunning interpretations of Chinese food and hailed as one of America's best chefs by publications as diverse as Esquire, Food and Wine, and USA Today. In this book, she shares the revolutionary recipes that established her reputation, from Crab Sui Mei with Red Bell Pepper Sauce to Soy-Braised Cornish Hens. Each one relies on straightforward preparation and easily available ingredients, illustrating Foo's belief that good Chinese food is every bit as easy to prepare as Italian food and relies on the same principles of simplicity and freshness.