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The Cooking of Southwest France: Recipes from France's Magnificent Rustic Cuisine
Paula Wolfert
076457602X
September 2005
Hardcover
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From Publishers Weekly
When it comes to French food, many Americans know little beyond the bistros of Paris or the herbs of Provence. But many of France's most delightful culinary traditions are to be found near (or nearish) the Pyrénées. For example, there is nothing more enticing than a jar of foie gras, a baguette and a glass of Vin de Cahors; even a simple bowl of Périgord walnuts and a snifter of armagnac can make an immensely satisfying dessert. These combinations can easily be reproduced in an American kitchen-all you need is a good supermarket and plenty of cash-but for more complex dishes, like a Béarnais bean stew, you need a guide. Enter Wolfert and this expanded revision of her 1983 classic, replete with a handy index listing dozens of internet shops that sell everything from truffles to snails....


French
Diane Rossen Worthington
0743249941
May 2004
Hardcover
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From Publishers Weekly
The latest installment in Williams-Sonoma’s collection of glossy cookbooks presents readers with more than 40 French recipes by food-writer and consultant Rossen-Worthington (The Taste of Summer, etc.). Classic bistro fare is the mainstay of this book; recipes lean toward familiar, well-loved dishes like Pommes Frites, Salade Nicoise, Carmelized Onion Tart, Soupe au Pistou, Sole Meuniere, Coq au Vin, Tarte Tatin and Creme Brulee. Numerous sidebars and make-ahead tips explain such necessary details as the difference between pesto and pistou and the secret to making a good souffle (a spotlessly clean bowl and a big balloon whisk). Clean design and mouth-watering photographs complement Rossen-Worthington’s step-by-step instructions, making this a solid reference volume for any kitchen.Copyright © Reed...


Settlement Cook Book: The Way to a Man's Heart, 1903
Simon Kander
1557094365
August 1996
Hardcover
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Book Description
Published in 1903, this was the original "way to a manis heart," featuring authentic American recipes, European cooking, and Jewish favorites. It was put together by the cooking students at the Milwaukee Settlement House and was an important staple of the American kitchen for more than fifty years.


Traditional Irish Recipes
George L. Thomson
0882893394
Aug 1982
Paperback
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Portuguese Homestyle Cooking
Ana Patuleia Patuleia Ortins
1566564085
November 2002
Paperback
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From Publishers Weekly
Portuguese cooking is based on commonplace ingredients: tomatoes and beans, garlic and cilantro, sweet peppers, bay leaves and wine. What, then, distinguishes it from a host of other Mediterranean food cultures? This lavishly photographed tribute to the dishes of Portugal answers that question. Ortins, a first-generation Portuguese-American, learned cooking from her father, and charming anecdotes about her Pai are interspersed throughout the book. She is an astute observer of details, carefully describing how her ingredients should feel, smell and look, rather than simply listing their quantities. Many of the recipes show off the spectacular flavors of a frugal cuisine: Fisherman's Stew of Graciosa and Turnip Green Soup with Rice, for example, are cheap, delicious and easily prepared. More elaborate dishes, like...


Italian
Pamela Sheldon Johns
074324995X
May 2004
Hardcover
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Book Description
From a hearty frittata with sweet peppers and sausage to tender gnocchi served with a sublime sauce of four cheeses and grilled balsamic-glazed veal chops on a bed of polenta, the sumptuous yet easy-to-make recipes in this book represent the very best of vibrant Italian cuisine. Williams-Sonoma Collection Italian offers more than 40 recipes, including beloved favorites as well as exciting new ideas. Pastas such as ravioli filled with butternut squash or papparadelle sauced with long-simmered meat ragÙ make satisfying meals in themselves. When hosting an elegant dinner party, serve individual spinach timbales followed by roast sea bass with fennel and lemon. For a sweet finish, choose from crunchy almond biscotti, irresistible tiramisù, or creamy panna cotta. With an entire chapter devoted to each traditional...


Blue Latitudes: Boldly Going Where Captain Cook Has Gone Before
Tony Horwitz
0641681321

Paperback
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All Along the Rhine
Kay Shaw Nelson
0781810000
July 2003
Paperback
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Baking Illustrated
Cook's Illustrated Magazine Staff
0936184752
March 2004
Hardcover
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Book Review
The mysteries of cream of tartar revealed! How to make maximum use of blackening bananas! The hidden meaning of folding in dry ingredients until just blended! Perfect pie crusts for perfect fools! It's all here in Baking Illustrated, from banana bread to pecan bars, and everything imaginable in between--500-plus pages of densely packed, illustration rich, photo finished information all devoted to baking. Tools, techniques, ingredients, tips, and perfect, tested recipes.

There's cooking and there's baking, and the two should never be confused. Good cooks are ever commendable. Good bakers, on the other hand, have something about them bigger than skill or imagination, something that reaches back to the beginning of agriculture and the first inklings of civilization. Good bakers are their own mystic society. So hats off to...



Imperial Mongolian Cooking
Marc Cramer
0781809991
July 2003
Paperback
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The Post-Crescent (Appleton-Neenah-Menasha, Wisconsin), June 6, 2001
"... Cramer took care to select accessible ingredients and cooking techniques familiar in modern Western kitchens." --This text refers to the Hardcover edition.

Flavor & Fortune, Summer 2001 issue
"... This book is a collection of recipes that open a window onto a diverse and unknown culinary tradition that is worth exploring.” --This text refers to the Hardcover edition.


The Miami Mediterranean Diet: Lose Weight and Lower Your Risk of Heart Disease The Healthy, Practical and Sensible Approach Based on the Clinically Proven Mediterranean Diet & Lifestyle
Michael D. Ozner
0976508400
January 2005
Paperback
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Randolph P Martin, MD, Director of Noninvasive Cardiology, Emory University Hospital, Atlanta, GA
...a compelling argument for the importance of the Mediterranean diet and lifestyle for overall health...

Karen Lieberman, PhD, RD, Professor and Chair, the Hospitality College, Johnson & Wales University, Florida Campus
The recipes are easy to produce and generate delicious meals; no one would feel deprived adhering to the stated plan.

See all Editorial Reviews


The Cooking of the Eastern Mediterranean
Paula Wolfert
0060166517
June 1994
Hardcover
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Book Review
Paula Wolfert is one of the first food writers to acknowledge the importance of Mediterranean cuisine. During a five-year journey that encompassed parts of the Balkans, Turkey, Syria and Greece, she collected a myriad of recipes from native cooks that are easily adaptable to American kitchens. The diet of the region depends upon grains, legumes, vegetables and nuts--perfect for the health conscious--and lends itself to recipes such as pumpkin kibbeh stuffed with spinach, chick peas and walnuts and nettle cheese pie. Wolfert is careful to provide special advice to ensure smooth preparation. The book won both the 1995 Julia Child Cookbook Award in the International Category, and the 1995 James Beard Award in the International Category.

From Publishers Weekly
Food fads may come and go,...


The Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health
Nancy Harmon Harmon Jenkins
0553096087
July 1994
Hardcover
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Book Review
Chances are excellent that you could cook out of The Mediterranean Diet Cookbook for the rest of your life and never feel the slightest tinge of boredom. How does Moroccan Carrot Salad with Orange and Lemon Juice sound? Or Catalan Soup of White Beans and Clams? Or Lebanese Fish Baked in a Tomato-Cilantro Sauce?

Mediterranean cooking is refreshingly low in salt, fat, and starch, relying instead on fresh fruits, vegetables, fish, and poultry. Nancy Harmon Jenkins provides a delicious alternative for anyone who feels their basic diet needs a change, but isn't sure which way to turn. Jenkins relishes tradition and place, and the vibrant people who bring this style of cooking alive. She circles the Mediterranean, collecting the classic recipes that fall within the defined parameters of the Mediterranean diet (as...



Everybody Eats Well in Belgium Cookbook
Maria Robbins
1563054116
January 1996
Paperback
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From Publishers Weekly
In this charming introduction to a cuisine that fuses "French finesse" with German and Dutch country-cooking influences, Van Waerebeek, a Ghent native who teaches Belgian cooking in New York City, expands widely upon family recipes. In the anecdotal introduction, she describes Flemish food as "still deeply rooted in medieval cookery," with centuries-old reliance on such ingredients as nutmeg, saffron, almonds and dried fruits. Appetizers include vegetable dishes that, like Gratin of Belgian Endives, are rich in cheese; more than 20 hearty soup recipes are offered. Recipes featuring mussels, leeks and herring abound. Poultry and meat chapters focus on traditional favorites such as Waterzooi of Chicken ("a confusion of a soup with a stew," chock-full of herbs and vegetables) and meat loaf made with veal. Beer, used...


The Complete Book of Greek Cooking
Recipe Club Of St Paul's Church
0060921293
June 1991
Paperback
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Book Description
More than 200 unique and intriguing recipes for all kinds of Greek dishes.


The Trattorias of Rome, Florence, and Venice
Maureen B. Fant
0060956879
May 2001
Paperback
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Book Description
Before You Sit Down To
One of the Best Meals in the World--
You Have To Find It First!So you're going to Italy -- home to some of the finest food in the world. But the cozy, informal neighborhood trattorias -- the real discoveries -- can be hard to find, even in a country that has catered to tourists since the days when all roads led to Rome. Here's help -- in a guide as friendly and inviting as a fragrant plate of ribollita. In Trattorias of Rome, Florence, and Venice, food writer Maureen B. Fant tells even the least intrepid traveler how to find, order, and enjoy the most memorable meal in three favorite Italian cities.Whether you are planning a trip to Italy or already enjoying one, Maureen B. Fant will guide you to the best trattorias, giving you Locations and contact...


In Tuscany
Frances Mayes
0767905350
November 2000
Hardcover
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Book Review
Frances Mayes continues her love letter to Italy in this sequel to Under the Tuscan Sun and Bella Tuscany. The restoration of her home, Bramasole, is complete, but Tuscany keeps unfolding. While the earlier books chronicled her and her husband's first years in Italy, this one is less full of stories than meditations on the elements of Tuscan pleasures, accompanied by photographs that give color to the place Mayes has described so lovingly and well.

"What makes the people so friendly, no, not just friendly, so genuinely kind and generous?" Mayes asks an Italian friend, then turns her intense attention to answer the question herself. Her answers range from baci (kisses), an intimate expression that "keeps alive the joy we all are born with," to la piazza, the navel of Italy's intense sense of community, to a deep love...



Mediterranean Cooking
Paula Wolfert
0060974648
Oct 1994
Paperback
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From Publishers Weekly
In this revision of her 1977 volume of the same name, Wolfert (The Cooking of the Eastern Mediterranean) has replaced many of the richer dishes of that book with 75 new recipes that represent "some of the best of what the Mediterranean has to offer in terms of health as well as taste." The 150 recipes here are also less demanding, epitomizing a culinary simplicity that highlights the flavor of fresh ingredients. Organized around main ingredients rather than courses or geographical borders, the chapters sport such titles as "Garlic and Oil" and "Chick Peas, Lentils and Beans." Wolfert pays particular attention to the cooking traditions and specialties of the Italian region of Apulia, of Spain's Andalusia, of Provence, Turkey and, in particular, Tunisia. The latter, in which hot red peppers feature more...


Bringing Tuscany Home: Sensuous Style from the Heart of Italy
Frances Mayes
0767917464
October 2004
Hardcover
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From Publishers Weekly
Only those who love sitting through slides from other people's vacations are likely to warm to Mayes's latest, on the joys of owning a renovated Tuscan villa. Mayes's first book on the subject, Under the Tuscan Sun, sold two million copies and spawned a Hollywood film, but with each return visit to familiar territory (Bella Tuscany; In Tuscany) Mayes finds less fresh material. This work is a grab bag of guess-you-had-to-be-there anecdotes (Mayes devotes an entire paragraph to the activities of a wasp that flies into her study while she's writing) and suggestions for how readers can, as Mayes and her husband, Ed, do, live the good life in northern California and Italy. (Hint: it takes a lot of money.) The book includes 25 recipes, though few are specifically Tuscan. Instead, Mayes devotes space to Nancy...

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