Kategoria BISAC: Cooking >> Individual Chefs & Restaurants

The book is brimming with impressively delicious starters and main courses Braised Duck Legs with Asian Spices from Jean Georges in New York, Seared Scallops...

In an age where convenience often ranks above quality, many Americans have abandoned traditional recipes and methods of cooking for fast solutions to their hunger and nourishment needs. Modern families are busier than ever, juggling hectic schedules that send them to fast-food restaurant drive-through windows and to grocery stores crowded with pre-processed and ready-to-eat foods. With parents frequently working during the daytime, efficient food preparation in the evenings has become the number one priority in kitchens across the country. This trend began during the post--World War II...

-The foremost authority on Puerto Rican cooking is a silver haired, stylish, and warmly hospitable woman named Carmen Aboy Valldejuli . . . her books] are considered today to be the definitive books on island cooking.-
-New York Times

Written entirely in Spanish, Cocina Criolla, the standard reference work on traditional Puerto Rican cooking, is in its 68th priniting and has special appeal to those who enjoy the island's cuisine.

In addition to offering hundreds of delicious recipes, Cocina Criolla includes advice for the inexperienced cook that ranges from suggestions...

Slow cooking is different and requires special recipes. Mable developed every recipe specially for slow-cooking pots. Every one has been tested and re-tested to bring you sure success with each meal you prepare. You'll see how your slow-cooking pot invites culinary creativity. Just use these...

For nearly six decades, cheesecake-lovers have made the pilgrimage to Junior's restaurant for legendary dreamy, creamy slices. But now you don't need to trek to Brooklyn for "to-die-for" cheesecake because you can whip up these cakes right in your own kitchen with the help of Junior's Cheesecake Cookbook.

Alan Rosen, the grandson of Junior's founder, reveals the very recipe that made Junior's reputation -- the Original New York Cheesecake, unchanged since 1950. But that's just the start. There's Banana Fudge, Lemon Coconut, Strawberry Parfait, Brownie Swirl...

So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a...

The secret to Jim Lahey's bread is slow-rise fermentation. As Jim shows in My Bread, with step-by-step instructions followed by step-by-step pictures, the amount of labor you put in amounts to 5 minutes: mix water, flour, yeast, and salt, and then let time work its magic--no kneading necessary. The process couldn't be more simple, or the results more inspiring. Here--finally--Jim Lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

For chef Tyson Cole, sushi has always been more than just food; it's an expression of his love and respect for Japanese culture. Having now devoted more than a decade of his life to the skill, art, and discipline of being a sushi chef, Cole's sole purpose is simple: to create the perfect bite.

Cole delivers that perfect bite every day at Uchi, his Austin restaurant. Since 2003, Uchi has received national acclaim for stretching beyond the borders of traditional Japanese sushi. "Ingredients and flavors from all over the world are easily accessible now," Cole says. "The cuisine I create...

In his more than sixty years as a chef, Jacques Pepin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.

Now, in a book that celebrates his life in food, the world's most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They...

One of the most beloved chefs and authors in America presents her most accessible and affordable cookbook to date, a gathering of more than 100 Italian recipes that have become Lidia's go-to meals for her very own family--the best, the most comforting, and the most delicious dishes in her repertoire.

In Lidia's Favorite Recipes, you'll find a fresh take on more than 100 of Lidia's signature and irresistibly reliable dishes, including:

- Fried Mozzarella Skewers--Spiedini alla Romana
- Escarole and White Bean Soup--Zuppa di Scarola e Cannellini
...