The French Laundry Cookbook (The Thomas Keller Library)
Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchenno shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as as close to dining perfection as it gets.
- Artisan Publishers
Eleven Madison Park: The Next Chapter (Signed Limited Edition): Stories & Watercolors, Recipes & Photographs
From the worlds #1 dining destination, New Yorks three-Michelin-starred restaurant Eleven Madison Park, comes a limited edition, signed and numbered, two-volume collection of more than 100 stories and watercolors (volume 1), and more than 100 recipes and food photographs (volume 2), from celebrated chef Daniel Humm and restaurateur Will Guidara.
Daniel Humm and his business partner, Will Guidara, have made an indelible mark on the global dining scene with their award-winning restaurants The NoMad and Eleven Madison Park, which recently claimed the number one slot on the World's 50 Best Restaurants list. In their latest impressive contribution to high-end cookbooks, Humm and Guidara reflect on the last eleven years at Eleven Madison Park, the period in which this singular team garnered scores of accolades, including four stars from the New York Times, three Michelin stars, seven James Beard Foundation awards, and for Chef Humm, the 2015 chefs choice award from a worldwide jury of his peers. In two highly appointed volumes, the authors share more than 100 recipes, stunning photographs, lush watercolor illustrations, andfor the very first timepersonal stories from Chef Humm describing his unparalleled culinary journey and inspiration. Only 11,000 copies of this deluxe slipcase collection have been printed, and each edition is numbered and hand signed by the authors.
Everyday Dorie: The Way I Cook
To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspans food is powerfully cookableher recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon to Lemon Goop.
What makes a Dorie recipe?
Each one has a small surprise that makes it special. Mustard and walnuts in the cheese puffs. Cherry tomatoes stuffed into red bell peppers and oven-charred. Cannellini beans in cod en papillote. The dishes are practical, made with common ingredients from the supermarket, farmers market, or pantry, like Sweet Chili Chicken Thighs, which is both weeknight simple and fine enough for company, and Eton Mess, a beautifully casual dessert of crumbled meringue, fruit, and whipped cream. They are easygoing, providing swaps and substitutions. They invite mixing and matching. Many can be served as dinner, or as a side dish, or as an appetizer, or hot, cold, or room temperature. And every single one is like a best friend in the kitchen, full of Dories infectious love of cooking and her trademark hand-holding directions.
Chloe's Kitchen: 125 Easy, Delicious Recipes for Making the Food You Love the Vegan Way
Enter Chloes Kitchen for delicious vegan recipes everyone will love.
Chloe Coscarelli, the first-ever vegan chef to win Food Networks hit show Cupcake Wars, brings her trademark energy to this fun and healthy cookbook, including animal-free reinterpretations of 125 of Americas favorite foods.
Whether youre newly transitioning to veganism, a long-time vegetarian looking for some new ideas, or a busy mom introducing Meatless Mondays to her family, youll find quick and easy recipes that will convert even the most reluctant to the delicious rewards of a plant-based diet.
Chef Chloes first-ever cookbook, illustrated throughout with gorgeous full-color photos of the mouthwatering dishes, offers helpful advice on how to set up your own kitchen for stress-free, healthful eating, as well as nutritional information, with support from the foreword by well-known physician Neal D. Barnard, M.D.
Foodies of all stripes will revel in the huge array of incredibly appetizing, inventive recipes, all made with easily available ingredients, from savory starters to decadent desserts. Her comforting macaroni and cheese, creamy Fettuccine Alfredo, crave-inducing sliders and fries, and adaptations of the most popular Chinese, Indian, and Mexican dishes will win over carnivores, omnivores, vegetarians, and vegans alike.
With Chef Chloe, eating vegan doesnt mean giving up your favorite treats and flavors. Those with food allergies will appreciate the instructions throughout for making these meat-, egg-, and dairy-free recipes without gluten and soy, so everyone can enjoy them. And the icing on the (cup)cake is her renowned, coveted dessertsincluding the first publication of the recipes for her Cupcake Warswinning vegan cupcakesthe ultimate indulgence without busting your belt.
- Atria Books
Eleven Madison Park: The Cookbook
Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.
- Little Brown and Company
Langdon Clay: Cars: New York City, 19741976
From 1974 to 1976, Langdon Clay (born 1949) photographed the cars he encountered while wandering the streets of New York City and nearby Hoboken, New Jersey, at night. Shot in Kodachrome with a Leica and deftly lit with then-new sodium vapor lights, the pictures feature a distinct array of makes and models set against the gritty details of their surrounding urban and architectural environments, and occasionally the ghostly presence of people.
I experienced a conversion of sorts in making a switch from the decisive moment of black and white to the marvel of color, a world I was waking up to every day, Clay writes of this work. At the time it seemed like an obvious and natural transition. What was less obvious was how to reflect my world of New York City in color I discovered that night was its own color and I fell for it.
Langdon Clay was born in New York City in 1949. He grew up in New Jersey and Vermont and attended school in New Hampshire and Boston. Clay moved to New York in 1971 and spent the next sixteen years photographing there, around the country and in Europe for various magazines and books. In 1987 he moved to Mississippi where he has since lived with his wife, photographer Maude Schuyler Clay, and their three children.
Rao's Cookbook: Over 100 Years of Italian Home Cooking
Rao's, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian
neighborhood, is one of the most sought-after restaurants in all of Manhattan. Its tables are booked months
in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes,
many as old as Rao's itself. You may not get a table at Rao's, but now with this book you can prepare the best Italian home-style food in the
world in your own kitchen. Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, seafood salad,
roasted peppers with pine nuts and raisins, baked clams, lemon chicken, chicken scarpariello, and on and on.
The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans--
from Woody Allen to Beverly Sills. Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap.
Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian
American recipes you will ever find.
- Random House NY
Lidia's Italy in America
From one of America's most beloved chefs and authors, a road trip into the heart of Italian American cooking todayfrom Chicago deep-dish pizza to the Bronx's eggplant parmcelebrating the communities that redefined what we know as Italian food.
As she explores this utterly delectable and distinctive cuisine, Lidia shows us that every kitchen is different, every Italian community distinct, and little clues are buried in each dish: the Sicilian-style semolina bread and briny olives in New Orleans Muffuletta Sandwiches, the Neapolitan crust of New York pizza, and mushrooms (abundant in the United States, but scarce in Italy) stuffed with breadcrumbs, just as peppers or tomatoes are. Lidia shows us how this cuisine is an original American creation and gives recognition where it is long overdue to the many industrious Italians across the country who have honored the traditions of their homeland in a delicious new style.
And of course, there are Lidias irresistible recipes, including
Baltimore Crab Cakes
Pittsburghs Primantis Sandwiches
Chicago Deep-Dish Pizza
Eggplant Parmigiana from the Bronx
Gloucester Baked Halibut
Chicken Trombino from Philadelphia
authentic Italian American Meatloaf, and Spaghetti and Meatballs
Prickly Pear Granita from California
and, of course, a handful of cheesecakes and cookies that youd recognize in any classic Italian bakery
This is a loving exploration of a fascinating cuisineas only Lidia could give us.
- Knopf Publishing Group
Tender at the Bone: Growing Up at the Table (Random House Reader's Circle)
NEW YORK TIMES BESTSELLER An absolute delight to read . . . How lucky we are that Ruth Reichl had the courage to follow her appetite.Newsday
At an early age, Ruth Reichl discovered that food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were. Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told. Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichls infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualists coming-of-age.
Featuring a special Afterword by the author and more than a dozen personal family photos
Praise for Tender at the Bone
A poignant, yet hilarious, collection of stories about people Reichl has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the worlds leading food writers.Chicago Sun-Times
While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl.The New York Times Book Review
Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience.Washington Post Book World
In this lovely memoir . . . we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible. It's a job she does now . . . in her columns, and whose intimate imperatives she illuminates in this graceful book.The New Yorker
A savory memoir of Reichls apprentice years . . . Reichl describes her experiences with infectious humor. . . . The descriptions of each sublime taste are mouthwateringly precise. . . . A perfectly balanced stew of memories.Kirkus Reviews
Chanterelle: The Story and Recipes of a Restaurant Classic
Chef David Waltuck calls Chanterelle "a fantasy of a restaurant, dreamed up by a little, food-loving kid, that somehow, magically, came true." For over 28 years and from two different New York City locations, Chanterelle has broken the boundaries of French cooking, winning over such fans as Gael Greene, Richard Avedon, Keith Haring, and Malcolm Forbes along the way.
Now, co-owner and co-founder Waltuck invites you into his bustling kitchen with a sumptuously illustrated cookbook chock-full of the recipes that have made Chanterelle a destination restaurant of international stature. From their signature Seafood Sausage and other fish and shellfish creations to salads and first courses, poultry and rabbit, meat and game, side dishes, and desserts, the book simply overflows with nouvelle cuisine classics. A must for anyone who has ever had the pleasure of dining there -- and perfect for professionals and the armchair market -- Chanterelle is a cookbook to savor.
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