Highlighted by essays, advice, and commentary from acclaimed chefs, this connoisseur's guide to wine offers practical tips on what wines should accompany which foods, covering every course from appetizer to desserts, from simple meals to exotic dishes from around the world. Original.
New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.
James Beard nominee and Bravo’s “Top Chef” contestant Chef John Tesar reveals the secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted. “I've had some phenomenal meals at Knife. Tesar really knows how to cook a steak, and this great book shows you how he does it!” – Aaron Franklin, author of The New York Times bestseller, Franklin Barbecue No one cooks a steak like legendary chef John Tesar. In his first ever cookbook, Knife reveals Chef Tesar’s secrets to cooking the purest, beefiest, most delicious steak you’ve ever tasted. Infused with the flavor of Texas and Tesar’s culinary genius, Knife goes “Back to the Pan,” and shows you the method for cooking the perfect steak. Tesar doesn’t stop at steak, though; this book is full of recipes for cooking lamb, pork, veal, and the best burgers ever. Tesar also offers up the recipes to his signature sides: Roasted Okra, Avocado Fries, and Bacon Jam, and foolproof versions of classic sauces. With recipes for your favorite juicy cuts of meat, as well as techniques for making mouthwatering dishes from underrated cheaper cuts, Knife is devoted to the celebration of steak in every form.
Author: The Creators of Top Chef
Publisher: Chronicle Books
Release Date: 2011-10-21
The number one food show on cable TV presents the ultimate guide to becoming a Top Chef. This cookbook and culinary primer in one features recipes from all six seasons of the show and season one of Top Chef: Masters, along with insider techniques from everyone's favorite contestants and judges. Covering everything from knife skills to sauces and sous-vide, How to Cook Like a Top Chef teaches aspiring chefs what it takes to be a star in the kitchen. Packed with exclusive contentincluding a foreword by Top Chef: Masters winner Rick Bayless, original recipes from contestants, behind-the-scenes interviews, juicy trivia, and tons of tips and tricksthis volume is as indispensable on the cook's countertop as it is essential reading for Top Chef fans.
Author: Isaac Cronin
Publisher: Skyhorse Publishing, Inc.
Release Date: 2011-10-01
First published in 1983, The California Seafood Cookbook has sold 128,000 copies—and counting! This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half the featured species are found in Gulf, Pacific, and Atlantic waters, and each recipe suggests appropriate alternative fish and shellfish from other regions.
Author: Karen E. Drummond
Publisher: Wiley Global Education
Release Date: 2016-11-16
Genre: Technology & Engineering
Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or “healthy cooking”) courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.
Author: Rick Roberts
Publisher: Speedy Publishing Books
Release Date: 2016-07-11
A great cookbook inspires you to cook. There are but a handful of great fish and shell fish recipes books that meet the criteria of being inspiring or great. Books like Rick Moonen's "Fish Without a Doubt: The Cook's Essential Companion" or James Peterson's "Fish & Shellfish: The Cook's Indispensable Companion" are two that actually make the cut. The Fish & Shellfish Cook's Journal is a recipe journal to complement books such as these. This journal will allow you to create and document your own recipes for future reference. This journal will allow the cook to be creative in their own recipes giving ample space for ingredients, specialized cooking instruction to be documented. If you ever wanted to start your own collection of personalized fish and shellfish recipes that you can keep for a lifetime or pass down to generations to come then this is the journal you need.
Author: Jon Bowermaster
Release Date: 2010
Genre: Business & Economics
Presents a collection of essays by leading experts examining the current condition of the world's oceans and their inhabitants and emphasizing the need to preserve them from the threat of pollution, overfishing, dead zones, and global warming.
Author: Editors of Time Out
Publisher: Time Out Guides
Release Date: 2012-07-13
Time Out Las Vegas is the only crib sheet travelers need to the world's most outlandish city. Whether going for a short or extended visit, this guide is an invaluable companion through the neon maze that awaits in Las Vegas. With the lowdown on all the hotels and casinos, money-saving tips, extensive restaurant reviews, hints on the hottest nightlife, and a full guide to gambling, it leaves nothing to chance. This seventh edition proves that there is more to Sin City than just sequins and slots — the dramatic expansion in hotel accommodations, fine dining, and shopping is attracting tourists from every economic strata, not just those with gambling as their sole agenda. The guide contains a detailed explanation of what games are available in the casinos, as well as tips on how to play them. There is also a chapter on suggested side trips to Hoover Dam, as well as other sights in Nevada and Arizona.
It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.
Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. The more than 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation as well as engaging anecdotes and stories conveying the Chefs’ culinary expertise and insatiable cultural curiosity. With an eye to making cooking seafood both easy and rewarding, the recipes are high in nutrition, low in fat, and astounding in flavor. Inspired by their travels around the globe, these passionate chefs have created such imaginative combinations as: Ahi Tuna Tiger Eye with Spicy Cashew Sauce, Quick Easy Bouillabaise, Shrimp Andouille Lollipops, Leek Parsley Coated Halibut with Oven Roasted Tomatoes, and more. Each dish is beautifully photographed in full color by top photographer Marshall Williams.