The Country Cooking of France [0811846466] - $50.00 : Chronicle Books
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the...
Charcuterie: The Craft of Salting, Smoking, and Curing
The only book for home cooks offering a complete introduction to the craft.Charcuteriea culinary specialty that originally referred to the creation of pork products such as salami, sausages, and prosciuttois true food craftsmanship, the art of turning preserved food into items of beauty and taste....
Cooking for Geeks: Real Science, Great Hacks, and Good Food [Paperback]
Are you the innovative type, the cook who marches to a different drummer -- used to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to food while it's cooking? Do you want to learn what makes a recipe work so you can improvise...
Next Select alternate view: Recipe: Thomas Keller’s Slow-Cooker Cassoulet Beloved by generations of French cooks, cassoulet is a rustic, slow-cooked dish made with white beans and a lavish assortment of meats, from duck confit or foie gras to sausages and succulent cuts of pork, lamb or...
Cassoulet of White Beans, Sausage, and Duck Recipe
Ingredients 2 pounds small white beans such as Great Northern, soaked overnight in plenty of cold water 1/2 pound salt pork or thick-cut bacon, blanched 2 halved onions and 1 chopped onion 1 smashed garlic clove and 1 minced glove Bouquet garni composed of 4 sprigs parsley, 3 sprigs thyme, and 2 bay...
Rinse beans thoroughly, pick through and discard stones. Set beans aside. Put ham hocks in a large pot. Add 1 onion, thyme, and season to taste with salt and pepper. Cover with water and bring to a boil over high heat. Reduce heat to low and simmer, partially covered, for 2 hours. Remove from heat,...
The Country Cooking of France -- Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy...
Our rendered and filtered pure duck fat comes from Moulard ducks raised in Québec. A good source of healthy unsaturated fatty acids, it offers ready-to-use convenience when making crispy fried potatoes, richly flavored sautéed vegetables, duck confit and more. * Duck fat provides...
“When to serve duck confit? What’s the haps with sexual harassment? In a world full of questions, the entertaining Eugene Mirman has all the answers.” (—Sarah Vowell, author of Assassination Vacation ) “Eugene Mirman is the Andy Warhol of comedy. People look to him for...
by Jean-Pierre Moullé This recipe serves six generously, and it’s easily doubled if you want to make more (leftovers are delicious). If you don’t have the traditional deep earthenware casserole, use a 5-quart enameled cast-iron Dutch oven or a ceramic soufflé dish -- the...
The Ultimate Muffin Book: More Than 600 Recipes for Sweet and Savory Muffins
The talented team behind the Ultimate cookbook series (The Ultimate Shrimp Book; The Ultimate Brownie Book; etc.) brings its ebullient creativity to this very American quick bread, explaining muffins' origins and providing many tips on technique, ingredients and equipment. They also include a...
Antique French confit pots with vibrant honey, green and rich brown colors, the patina of which can only evolve from the passage of time, the hot provencial sun and Mother Nature; this look cannot be duplicated by man. These Confit Pots were originally used as utilitarian pieces in country homes and...
* 2 fresh ham hocks * 1 pound boneless pork shoulder, cut into 1 1/2-inch cubes * 6 ounces fresh pork skin with 1/4 inch of fat attached * Salt and freshly ground pepper * 2 pounds dried Tarbais or cannellini beans, picked over and rinsed * 2 ounces salt pork, skin removed * 1/3 cup duck fat (see...
The setting is tres chic (hey, it’s actually a warehouse, with concrete floors and metal roll-up doors). The owners and servers are French, and likely won’t let you forget it, with, shall we say, a bit snippy attitudes? It’s impossible to find, unless you know Sausalito’s...
The Vietnamese cuisine at Le Colonial features the freshest and highest quality ingredients possible, culled from the bounty of produce and ecologically farmed meat, game and poultry found at farms throughout the Bay area. Among the specialty dishes prepared by Executive Chef Joseph Villanueva are...
[Tongue Blood Sausage] Paris is filled to the brim with little stores that sell produits du terroir, artisanal products from different regions of France: condiments and spices, jam and honey, cookies and candy, traditional canned dishes such as cassoulet or duck confit... You push the door and feel...
Fabrique D�lices has introduced its new shelf-stable Cassoulet. Cassoulet originated in the southwest of France (Toulouse, Carcassonne, Castelnaudary). The main ingredient is always white beans to which are added a variety of different meats, according to the region. This one combining tasty pork...
Whether or not readers are familiar with Balthazar, Manhattan's booming, six-year-old brasserie, they're in for a delight. The restaurant's cookbook lifts the lid on the essence of French brasserie cooking, unearthing the secrets to making a deliciously sharp, perfectly melted gratin...
the country cooking of france -- renowned for her cooking school in france and her many best-selling cookbooks, anne willan combines years of hands-on experience with extensive research to create a brand new classic. more than 250 recipes range from the time-honored la truffade, with its crispy...
This beautiful book, filled with more than 150 recipes and 100 color photographs, is not your typical casserole cookbook. It takes one dish meals to a whole new level. The recipes prove that one dish meals aren't only for cold weather. They range from long simmering rich and savory winter-type...
New Yorkers who venture beyond the boroughs know Portuguese food mainly from rustic paelha in Newarks Ironbound District and roadside pork-and-clam stew in Rhode Island. Alfamas mission is to showcase the maritime nations cuisine in all its refinement and variety. It is named for Lisbons oldest,...
Renowned for her cooking school in France and her many best-selling cookbooks, Anne Willan combines years of hands-on experience with extensive research to create a brand new classic. More than 250 recipes range from the time-honored La Truffade, with its crispy potatoes and melted cheese, to the...
* 750 - Hilton SF Financial District writes... 750 celebrates the abundance of local California cuisine with contemporary, seasonally-inspired menus. Spring highlights include duck confit quesadilla, topped with vella jack, fig compote and mango salsa; tender miso glazed sea bass based in soy...
For motorists climbing the hills to Jerusalem from Israel's coastal plain, the ramshackle Efrat winery at the village of Motza, emblazoned by a large commercial sign, was long the most visible symbol of Israel's wine industry. It was equally a symbol of local decrepitude. Far to the north on...
The Duck Cookbook: James Peterson: Amazon.co.uk: Books
Synopsis Nearly everyone enjoys eating duck, but the prospect of cooking it at home can intimidate even the most accomplished home chef. James Peterson comes to the rescue with a complete guide explaining the varieties of duck, the best cooking method for each part of it, and recipes that will make...
Over Thanksgiving weekend we decided to take a food tour of Amsterdam. We tried to hit every Michelin starred restaurant in the city or any restaurant that we'd simply heard good things about. We didn't make it to all the Michelin locations, but we did have a wonderful four days in the city...
From Publishers Weekly Oliver, the brewmaster of the Brooklyn Brewery, argues that brewing beer is far more complicated than making wine, and pleads with beer drinkers to reach past the shelves of mass-produced hops toward bottles produced in more specialized breweries. His message may seem past its...
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) (Hardcover)
One of the many neat features of studying at Cornell University is that, even if you're not enrolled in its famous School of Hotel Administration, you can attend one of the cooking and wine tasting classes organized especially for non-Hotel School students, and get at least a flavor of the five...
The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food (Paperback)
Oliver, the brewmaster of the Brooklyn Brewery, argues that brewing beer is far more complicated than making wine, and pleads with beer drinkers to reach past the shelves of mass-produced hops toward bottles produced in more specialized breweries. His message may seem past its sell-by date, but his...
Are you an innovative cook, accustomed to expressing your creativity instead of just following recipes? Are you interested in the science behind what happens to fool while it's cooking? Do you want to learn what makes a recipe work so you can improvise and create your own dish? More than just a...
Gordon Hamersley's Bistro Cooking at Home makes a much-explored culinary style newly exciting. Hamersley, chef-owner of Hamersley's Bistro in Boston, has won praise for fare that, though straightforward, is often flubbed, due to poor ingredients and technique. Bistro Cooking repeats his...
From Publishers Weekly Whether or not readers are familiar with Balthazar, Manhattan's booming, six-year-old brasserie, they're in for a delight. The restaurant's cookbook lifts the lid on the essence of French brasserie cooking, unearthing the secrets to making a deliciously sharp,...
Afternoon Tea Indulge in one of Victoria's grandest traditions - Afternoon Tea at The Fairmont Empress. For almost a century, the majestic lobby of this landmark hotel has played host to England's most beloved ritual - the taking of Afternoon Tea. Pastry Chef D'Oyen Christie works his...
Why I love it: If you think everything's better with bacon, I'd like to introduce you to duck fat. I can't count the amount of times I've sat at a dinner and a companion said, "why do these potatoes (or insert anything else) taste so good?" A quick inquiry to the kitchen...
Award-winning author James Peterson is renowned for his instructive, encyclopedic cookbooks—each one a master course in the fundamentals of cooking. Like well-honed knives, his books are indispensable tools for any kitchen enthusiast, from the novice home cook, to the aspiring chef, to the...
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