See this at: amazon.com| Added on 06/26/09

The mild and sweet flavor of Meyer lemon is one of Martha’s favorites; these zest-flecked cupcakes are filled with Meyer lemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid, is generally available at... See more

The mild and sweet flavor of Meyer lemon is one of Martha’s favorites; these zest-flecked cupcakes are filled with Meyer lemon curd, which peeks out from the tops. The fruit, which is actually a lemon-orange hybrid, is generally available at specialty stores in winter and early spring. If you can’t find Meyer lemons, use regular lemons instead. The recipe yields a lot of cupcakes, so you may want to consider these for a bake sale or large gathering, such as a shower or special birthday celebration. Cupcake Ingredients * 3 1/2 cups all-purpose flour, sifted * 2 tablespoons finely grated Meyer lemon zest, plus 2 tablespoons fresh Meyer lemon juice (from 1 to 2 Meyer lemons) * 1/2 teaspoon baking powder * 1 1/2 teaspoons coarse salt * 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature * 3 cups granulated sugar * 8 ounces cream cheese, room temperature * 7 large eggs, room temperature * 1 teaspoon pure vanilla extract * Confectioners’ sugar, for dusting * Lemon Curd (made with... See less

Highlights: $16.49

See this at: amazon.com| Added on 08/02/08

Amazon.com: CakeLove: How to Bake Cakes from Scratch: Warren Brown, Renee Comet: Books

Amazon.com: CakeLove: How to Bake Cakes from Scratch: Warren Brown, Renee Comet: Books See less

Highlights: $18.15

See this at: amazon.com| Added on 05/15/08

Pack your knives and go . . . straight to the bookstore. Top Chef presents the official companion cookbook to the No. 1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes... See more

Pack your knives and go . . . straight to the bookstore. Top Chef presents the official companion cookbook to the No. 1 rated food show on cable television! Featuring 100 fabulous recipes from the first three seasons of the show, including dishes from the Elimination Rounds and the Quick-Fire Challenges, The Top Chef Cookbook invites fans into the hottest kitchen on prime time. In-depth discussions with contestants, judges, and crew reveal the inner workings of the show, and lavish photographs take readers behind-the-scenes into the Top Chef pantry and the competition sites. Handsomely packaged with a canvas cover inspired by the chef's jacket worn by each of the Top Chef contestants, this cookbook will have aspiring culinary contenders reliving classic show moments and relishing new recipes just in time to obsess over Padma's outfits in Season 4. About the Author In addition to his job as lead judge on Top Chef, Tom Colicchio is one of America's most influential chefs. He won the... See less

Highlights: $19.77

See this at: amazon.com| Added on 12/10/07

The classic reference on professional baking— now completely revised and expandedProfessional and serious home bakers alike have long turned to Wayne Gisslen's Professional Baking for peerless coverage of the theory and practice of baking. This... See more

The classic reference on professional baking— now completely revised and expandedProfessional and serious home bakers alike have long turned to Wayne Gisslen's Professional Baking for peerless coverage of the theory and practice of baking. This edition is packed with new material and features—from six new chapters on pastry, desserts, and sugar work to hundreds of color photographs and a stunning new user-friendly design. For the first time, it features extensive contributions from the world-renowned Le Cordon Bleu cooking school, including procedures, techniques, and tempting new recipes. Richly illustrated and filled with ideas and techniques to explore, this book offers an excellent foundation for mastering the art and science of baking. Over 600 classic and creative recipes, including 150 from Le Cordon Bleu New chapters on specialty cakes, frozen desserts, special pastries, dessert presentation, sugar work and show pieces, and chocolate work 350 full-color... See less

See this at: amazon.com| Added on 12/10/07

Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious... See more

Up-to-date, advanced techniques for the professional pastry chef and serious home baker The Advanced Professional Pastry Chef brings up-to-date coverage of the latest baking and pastry techniques to a new generation of pastry chefs and serious home bakers. This book covers advanced material and - like chef Bo's classic The Professional Pastry Chef: Fundamentals of Baking and Pastry, Fourth Edition - contains contemporary information to meet the needs of today's pastry kitchen. This volume contains nearly 500 recipes, which emphasize the techniques and presentations offered in top restaurants and bakeshops today. Topics covered in depth include: Decorated cakes Modernist desserts Wedding cakes and holiday favorites Sugar work Marzipan figures Chocolate decorations Illustrated step-by-step instructions demystify even the most complex techniques and preparations, while over 100 vivid color photographs bring finished dishes to life. See less

See this at: amazon.com| Added on 12/10/07

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and... See more

The reference of choice for thousands of pastry chefs and home cooks A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever. The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing... See less

See this at: amazon.com| Added on 12/10/07

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic... See more

Since its first publication in 1938, Larousse Gastronomique has been an unparalleled resource. In one volume, it presents the history of foods, eating, and restaurants; cooking terms; techniques from elementary to advanced; a review of basic ingredients with advice on recognizing, buying, storing, and using them; biographies of important culinary figures; and recommendations for cooking nearly everything.The new edition, the first since 1988, expands the book’s scope from classic continental cuisine to include the contemporary global table, appealing to a whole new audience of internationally conscious cooks. Larousse Gastronomique is still the last word on béchamel and béarnaise, Brillat-Savarin and Bordeaux, but now it is also the go-to source on biryani and bok choy, bruschetta and Bhutan rice.Larousse Gastronomique is rich with classic and classic-to-be recipes, new ingredients, new terms and techniques, as well as explanations of current food legislation, labeling, and technology.... See less

See this at: amazon.com| Added on 12/10/07

Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with... See more

Recognized as the definitive cooking school textbook, the Culinary Institute of America's The Professional Chef is also the perfect guide for independent study at home. More than 1,000 pages are packed into the voluminous seventh edition, with information and recipes designed to teach technique. It is so comprehensive, it could be the only cookbook you need to own. Almost guaranteed to answer any question you could possibly imagine, The Professional Chef is one of the most useful reference books ever written for the kitchen. With thousands of photos showing step-by-step instructions, you'll learn to identify and trim any kind of meat, seafood, fruit, and vegetable, and extensive photos and descriptions of spices, pasta, and grains take the guesswork out of new and unusual recipes. Seemingly complicated techniques for recipes such as Hollandaise Sauce are described with photos and with so many tips, tricks, and troubleshooting guides you feel as though an instructor is cooking... See less

See this at: amazon.com| Added on 12/10/07

To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that... See more

To eat at Thomas Keller's Napa Valley restaurant, The French Laundry, is to experience a peak culinary experience. In The French Laundry Cookbook, Keller articulates his passions and offers home cooks a means to duplicate the level of perfection that makes him one of the best chefs in the U.S. and, arguably, the world. This cookbook provides 150 recipes exactly as they are used at Keller's restaurant. It is also his culinary manifesto, in which he shares the unique creative processes that led him to invent Peas and Carrots--a succulent pillow of a lobster paired with pea shoots and creamy ginger-carrot sauce--and other high-wire culinary acts. It offers unimagined experiences, from extracting chlorophyll to use in coloring sauces to a recipe for chocolate cake accompanied by red beet ice cream and a walnut sauce. You are urged to follow Keller's recipes precisely and also to view them as blueprints. To keep them alive, they must be infused with your own commitment to perfection and... See less

See this at: amazon.com| Added on 12/10/07

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See this at: amazon.com| Added on 12/10/07

Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who... See more

Presented for the first time to the English-speaking public, here is the entire translation of Auguste Escoffier's masterpiece Le Guide Culinaire. Its basic principles are as valid today as when it was first published in 1903. It offers those who practice the art of cookery—whether they be professional chefs or managers, housewives, gourmets or students of haute cuisine—invaluable guidelines culled from more than fifty years' experience. See less

See this at: amazon.com| Added on 12/10/07

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes.

An American translation of the definitive Guide Culinaire, the Escoffier Cookbook includes weights, measurements, quantities, and terms according to American usage. Features 2,973 recipes. See less

See this at: amazon.com| Added on 12/10/07

Once upon a time there were petit fours--delicious morsels to be enjoyed as, or after, dessert. Today, there are minidesserts like Marshmallow Moons and Banana Brûlée Spoonfuls, at least according to Gale Gand's Just a Bite. Gale Gand and Julia... See more

Once upon a time there were petit fours--delicious morsels to be enjoyed as, or after, dessert. Today, there are minidesserts like Marshmallow Moons and Banana Brûlée Spoonfuls, at least according to Gale Gand's Just a Bite. Gale Gand and Julia Moskin's 125 accessible recipes provide a captivating variety of cookie, cake, and candy nibbles. Gand, whose recipes come from her Food Network show, Sweet Dreams, and Chicago restaurant Tru, knows her stuff well enough to have serious fun; readers will be delighted by her bites, which can be served at or away from the table. The recipes range from reborn childhood classics, such as Caramel-Orange Rice Crisps, and animal crackers made with five-spice powder to traditional grown-up favorites such as Orange Tuiles and the extraordinary, custardy cake Cannelés. Present also are inventive extravaganzas, including Chocolate-Almond Fondue with Cake Cubes and Bite-Size Cheesecakes on Lemon-Pepper-Cornmeal Crusts. Candy lovers will be particularly... See less

See this at: amazon.com| Added on 12/10/07

As in his first book, Dessert Circus, Jacques Torres's second offering, Dessert Circus at Home, lures home cooks into making his most elegant creations. Even if your pastry skills are so-so, Torres makes it easy to follow the recipes by leading you... See more

As in his first book, Dessert Circus, Jacques Torres's second offering, Dessert Circus at Home, lures home cooks into making his most elegant creations. Even if your pastry skills are so-so, Torres makes it easy to follow the recipes by leading you through them step by step. Many recipes are very simple to follow, especially those for brownies, cheesecake, and banana cream pie. The goodies you make using Torres's recipes are likely to be the best you will ever eat! Torres is such a gifted teacher that even beginners may confidently try advanced recipes, such as brioche (although it might help if you catch any of the television programs that Dessert Circus at Home accompanies). This book includes the same essential information about equipment, ingredients, and techniques found in Dessert Circus, but adds recipes for pizza dough and 99 other new choices. A kid at heart, Torres makes lollipops, ice-cream cones, and a birthday cake shaped like a giant sunflower. He offers Moccachino Cake... See less

See this at: amazon.com| Added on 12/10/07

From the South of France to the kitchens of New York's legendary Le Cirque restaurant, Jacques Torres has come a long way. Now this acclaimed pastry chef shares the secret of his success--and his puff pastry--in Dessert Circus. Lest you be a timid... See more

From the South of France to the kitchens of New York's legendary Le Cirque restaurant, Jacques Torres has come a long way. Now this acclaimed pastry chef shares the secret of his success--and his puff pastry--in Dessert Circus. Lest you be a timid cook who finds the notion of pastry both overwhelming and terrifying, let Torres reassure you: "Pastry is really very logical. Once you learn the basic building blocks, you can use them to create simple designs or spectacular creations." It is Torres's aim to demystify pastry for the average cook and he does this well. Starting with a list of basic equipment and ingredients complete with explanations about what to get, how to store the items and when to use them, and continuing through a glossary of commonly used terms, Torres takes the guesswork out of what kind of flour to buy or how to make substitutions. And then there are the desserts themselves: puff pastries, cookies and petit fours, fruits, chocolate, and a section called "Signature... See less

See this at: amazon.com| Added on 12/10/07

The food at The 2nd Ave. Deli is what your grandmother, mother, or a friend's family cooked. (Especially if you are not Jewish but loved being well fed.) From its recipes for Schmalz (the rendered chicken fat indispensable to real, old-fashioned... See more

The food at The 2nd Ave. Deli is what your grandmother, mother, or a friend's family cooked. (Especially if you are not Jewish but loved being well fed.) From its recipes for Schmalz (the rendered chicken fat indispensable to real, old-fashioned Jewish dishes) and what is arguably the best chopped liver in the world, to Health Salad (a mayonnaise-less, sweet coleslaw), potato kugel (a dense, crisp-crusted pudding), six versions of chicken soup, a Honey Chiffon Cake served for Jewish New Year, and Mandelbrot, an almond-studded Jewish biscotti, this cookbook offers the best of the hefty, soul-satisfying Jewish cooking that is the ultimate comfort food. Having survived World War II, and, at 19, hungry to succeed, Abe Lebewohl arrived in New York City in 1950, a Jewish immigrant from Russia. His first job was working in a deli on Coney Island. In 1954, he took over the tiny luncheonette near New York's bustling Lower East Side, which he renamed the 2nd Ave. Deli. From that day forward, he... See less

See this at: amazon.com| Added on 12/10/07

Endless Feasts: Sixty Years of Writing from Gourmet, part of the Modern Library Food series, is a fascinating compendium of Gourmet magazine food and travel pieces spanning six decades--a collection that mirrors our dining habits over the years but... See more

Endless Feasts: Sixty Years of Writing from Gourmet, part of the Modern Library Food series, is a fascinating compendium of Gourmet magazine food and travel pieces spanning six decades--a collection that mirrors our dining habits over the years but is timeless in its underlying theme: we are what we eat. The assembled cast is tops: James Beard on pasta; Elizabeth David lauding epicure Edouard de Pomaine; M.F.K. Fisher on her favorite Swiss inns; Paul Theroux writing about crossing the Rockies; Anita Loos evoking cocktail parties of the 1920s. Compiled by Gourmet editor-in-chief (and series editor) Ruth Reichl, and with recipes from the contributors' pieces--including hobotee, North Carolina's famed meat custard, and Katherine Hepburn's brownies--the book will delight armchair and meal-chasing foodies alike. Most readers will discover new voices among the more familiar. Present, as noted, is M.F.K. Fisher, offering one of her most splendid sun-and-shadow portraits, but there's also the... See less

See this at: amazon.com| Added on 12/10/07

Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around... See more

Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around the table, ripping up some bread, licking my fingers, getting tipsy, and enjoying the company of good friends and family," and cooking up "what real people at home really want." The thing is, "real people" picking up cookbooks are often seeking easy-to-follow recipes. But that's not Oliver's bag. The layout of many of his recipes may frustrate traditional-cookbook readers--instructions often appear as one big chunk of conversational text with nary an ingredient or measurement in clear view--but that's part of the charm of Oliver's cookbooks. His commentary, tips, and cooking steps come across in a very approachable, colloquial style and leave plenty of room for individual flair or improvisation. Oliver's enthusiasm for cooking is... See less

See this at: amazon.com| Added on 02/05/08

Cooking, which has certainly been around for a long time, has been treated more as an art than a science. The recipies and techniques that we follow are handed cown from parent to child, or since writing was invented from chef to student. But do many... See more

Cooking, which has certainly been around for a long time, has been treated more as an art than a science. The recipies and techniques that we follow are handed cown from parent to child, or since writing was invented from chef to student. But do many of these procedures make sense. Why do we have such traditional ideas of cooking that seem almost cast in stone with little or no evidence that this is indeed the best way to do things. In this book M. This states a principle, but carrying it further he researches where this principle originated, and then conducts carefully measured experiments to see if this is true. For instance in making beef stock, the rule says put the meat into cold water and increase the temperature gradually. What happens if you put the meat into boiling water? Or what is the difference in Cheeses that are made from milk from cows that had south facing fields when compared to cows on fields that faced a northern slope. What about if the cow was fed silage (wet... See less

Highlights: $19.77

See this at: amazon.com| Added on 12/10/07

Amazon.com Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book... See more

Amazon.com Garde manger refers to the restaurant kitchen area where cold dishes, including soups, salads, sandwiches, sauces, cheeses, sausages, and pâtés, as well as hors d'oeuvres and the condiments used to garnish them, are prepared. The book Garde Manger is a teaching text for food professionals, updated from a 1973 edition by a team of chefs from the Culinary Institute of America. Home cooks, as well as students and professional cooks, will enjoy the chapters on preparing dressings, cold soups, salads, and sandwiches in this clearly, concisely written book, which is illustrated with hundreds of color photos. More serious home cooks will also appreciate the chapters that delve into making sausages, smoked foods, terrines, and other charcuterie. Here you'll learn to prepare and smoke old-fashioned, lusty French Garlic Sausage or a Pheasant Galantine enriched with pork fat and Madeira. Intermediate cooks comfortable with terms such as chiffonade (leafy vegetables cut into very thin... See less

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See this at: amazon.com| Added on 12/10/07

Book Description This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small... See more

Book Description This insightful book presents 350 recipes, along with expert reviews of valuable techniques, for creating mouthwatering breads and desserts. The use of volume and metric measurements suit the needs of large operations, small bakeshops, home kitchens, and classrooms. More experienced bakers can find advanced tips about chocolate, confections, and wedding cakes, as well as the CIA's approach to plating and decorating desserts. Hundreds of full-color photographs introduce the baking ingredients, offer step-by-step guidance through important techniques, and feature finished products. See less

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See this at: amazon.com| Added on 12/10/07

From Publishers Weekly Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant... See more

From Publishers Weekly Having attained a sort of unofficial status as the final arbiter in American cooking, the Culinary Institute of America (that other CIA) brings the proper authority to this encyclopedic work. Surely no single chef or restaurant team would be trusted to cover such a range of subjects, from yeast doughs, quick breads, pies and cookies to confections, decorations and wedding cakes. Unfortunately, this comprehensiveness is matched by a sense of style befitting an encyclopedia, or, perhaps more accurately, a textbook. Sections in the introduction on "dressing for safety" and "managing human resources" make it clear that the CIA (and Wiley) intend to sell more than a few copies to students and working chefs. The home cook who skips right to the recipes will sooner or later be frustrated by the professional quantities (the Old-Fashioned Pound Cake recipe produces six two-pound loaves) and measures (when was the last time you doled out your egg yolks by the ounce?). In... See less

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See this at: amazon.com| Added on 12/10/07

Book Description When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You... See more

Book Description When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician–the ease, the apparent effortlessness of motion. Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand. Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelors and associate degrees in culinary arts and baking and pastry arts. Courses for foodservice professionals are offered at the colleges main campus in Hyde Park, New York, and at its additional campus for continuing education, The Culinary Institute of America at... See less

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See this at: amazon.com| Added on 12/10/07

* Paperback: 234 pages * Publisher: Wiley; 8 edition (September 5, 2006) * Language: English * ISBN-10: 0471973009 * ISBN-13: 978-0471973003 * Product Dimensions: 10.9 x 8.3 x 0.7 inches * Shipping Weight: 1.5 pounds (View shipping rates and... See more

* Paperback: 234 pages * Publisher: Wiley; 8 edition (September 5, 2006) * Language: English * ISBN-10: 0471973009 * ISBN-13: 978-0471973003 * Product Dimensions: 10.9 x 8.3 x 0.7 inches * Shipping Weight: 1.5 pounds (View shipping rates and policies) * Average Customer Review: No customer reviews yet. Be the first. * Amazon.com Sales Rank: #26,741 in Books (See Bestsellers in Books) Popular in these categories: (What's this?) See less

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See this at: amazon.com| Added on 12/10/07

* Hardcover: 1232 pages * Publisher: Wiley; 8 edition (August 28, 2006) * Language: English * ISBN-10: 0764557343 * ISBN-13: 978-0764557347 * Product Dimensions: 11 x 8.9 x 2.3 inches * Shipping Weight: 7.8 pounds (View shipping rates and policies) *... See more

* Hardcover: 1232 pages * Publisher: Wiley; 8 edition (August 28, 2006) * Language: English * ISBN-10: 0764557343 * ISBN-13: 978-0764557347 * Product Dimensions: 11 x 8.9 x 2.3 inches * Shipping Weight: 7.8 pounds (View shipping rates and policies) * Average Customer Review: (33 customer reviews) * Amazon.com Sales Rank: #703 in Books (See Bestsellers in Books) Popular in this category: (What's this?) See less

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See this at: amazon.com| Added on 12/10/07

From Publishers Weekly Not a recipe collection but a series of investigations into culinary problems and dogma, this combines McGee's ( On Food and Cooking ) appreciation of the good life with his background in biochemistry and dedication to... See more

From Publishers Weekly Not a recipe collection but a series of investigations into culinary problems and dogma, this combines McGee's ( On Food and Cooking ) appreciation of the good life with his background in biochemistry and dedication to experimental procedure. In the first section the author reconsiders received truths, such as "sear the meat to seal in the juices," and proceeds to demonstrate, in this case, that it just isn't so. He evolves a means for the home cook to sterilize egg yolks without ruining them for hollandaise or mayonnaise, and discusses the function of sugar in sherbet texture. Explaining the relevant chemistry in accessible terms, McGee appeals to those who savor nuances of method in problem-solving, but in spite of some witty touches and a tone much lightened by etymological and historical asides, his very perseverance can become wearisome. The second section addresses health problems associated with eating habits, including a lengthy and informative, though... See less

Highlights: 4 used & new available from $28.95