Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines

 Ethnic And Regional  3 Responses »
Aug 202013
 

Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines

Ethnic Cuisine: How to Create the Authentic Flavors of Over 30 International Cuisines

The first volume of Elisabeth Rozin’s acclaimed trilogy on world foods, Ethnic Cuisine is a unique and practical introduction to the exciting flavors of thirty international cultures. The distinct taste and appeal of many ethnic cuisines comes from the unique combinations of flavor principles–olive oil, lemon, and oregano equals Greek, for example. With this step-by-step guide you can master the preparation of mouth-watering foods from regions as diverse as the Yucatan, Indonesia, Northeast Afr

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The New Regional Italian Cuisine Cookbook: Delectable dishes from Italy’s Alpine Piedmont region to the island of Sicily

 Ethnic And Regional  3 Responses »
May 102013
 

The New Regional Italian Cuisine Cookbook: Delectable dishes from Italy’s Alpine Piedmont region to the island of Sicily

The New Regional Italian Cuisine Cookbook: Delectable dishes from Italy's Alpine Piedmont region to the island of Sicily

It’s both a beautifully illustrated, recipe-filled cookbook and an armchair guide to Italy’s several distinct culinary regions, from the Alpine Piedmont area in the north to the southern island of Sicily. A separate chapter for each of eight regions opens with a magnificent landscape photo on a two-page spread, followed by several photo-filled pages describing the region’s people, their way of life, and locally-produced foods and wines. The rest of each chapter is devoted to the region’s recipes

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A Taste of France: Regional French Cuisine

 Ethnic And Regional  No Responses »
Dec 042012
 

A Taste of France: Regional French Cuisine

A Taste of France: Regional French Cuisine

Take a gastronomic tour of France and its delicious regional specialties. Join Gabriel Gaté as he tours beautiful France, uncovering classic dishes from each region along the way. Showcased alongside Gaté’s recipes are those from local French pastry chefs and food artisans. Most of the dishes are easy to prepare, though some are designed to challenge, and each recipe describes the region from which it came and includes suggestions for how best to serve the dish. There are chapters on soups

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Modernist Cuisine: The Art and Science of Cooking

 Modernist  3 Responses »
Jul 092012
 

Modernist Cuisine: The Art and Science of Cooking

Modernist Cuisine: The Art and Science of Cooking

A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. In Modernist Cuisine: The Art and Science of Cookin

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Modernist Cuisine at Home

 Modernist  3 Responses »
May 242011
 

Modernist Cuisine at Home

Modernist Cuisine at Home

The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.
Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destine

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