Beyond Fusion: A New Look at Ethnic Influences on Contemporary Cooking

Beyond Fusion: A New Look at Ethnic Influences on Contemporary Cooking Review

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Beyond Fusion: A New Look at Ethnic Influences on Contemporary Cooking Feature

In this timely book for contemporary cooks, Rainer Zinngrebe demonstrates his easy expertise in the often-misinterpreted field of fusion cuisine. He shows us how to do it properly, going beyond the usual Pan-Asian themes and drawing on his classical European background and extensive experience in Asia and the USA. Ideas and ingredients from the food cultures Rainer knows and understands are fused to create dishes that really work. In 'Beyond Fusion', you will find balanced combinations of taste, texture and technique that transcend traditional ethnic boundaries. Dishes such as Tandoori Paneer Vegetable Ravioli, Pan-Seared Black Cod Fillet with Sun-Dried Tomato Sambal, XO Sauce and Miso Jus and Pandan Tiramisu are as vivdly pleasing to the eye as they are to the palate.

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French Cooking for the Home (De Gustibus Presents the Great Cooks' Cookbooks)

French Cooking for the Home (De Gustibus Presents the Great Cooks' Cookbooks) Review

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French Cooking for the Home (De Gustibus Presents the Great Cooks' Cookbooks) Feature

Fifty recipes of the world famous chefs are adapted for the home kitchen. Superb, specially commissioned photographs by Tom Eckerle, all in full-color, illustrate recipes throughout. The recipes are based on the renowned and popular cooking demonstrations of De Gustibus at Macy's. Special tips and techniques cover cooking times, plan-ahead advice, menu strategy, recommended substitutes for hard-to-find ingredients, and more.

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Rustic Italian Cooking (De Gustibus Presents the Great Cooks' Cookbooks)

Rustic Italian Cooking (De Gustibus Presents the Great Cooks' Cookbooks) Review

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Rustic Italian Cooking (De Gustibus Presents the Great Cooks' Cookbooks) Feature

50 full-color illus. 8 3/4 x 9 3/4.

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Lobel's Meat and Wine: Great Recipes for Cooking and Pairing

Lobel's Meat and Wine: Great Recipes for Cooking and Pairing Review

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Lobel's Meat and Wine: Great Recipes for Cooking and Pairing Feature

When it comes to meat, the Lobel family of New York is recognized as the prime purveyor and authority. Whether it's beef, pork, lamb, poultry, or game, they know not only how to choose it, but also the very best ways to prepare each cut. Here they describe and integrate the flavors of wine and reveal which of its components are the most food-friendly. And then there are nearly 100 recipes. From the easy-to-prepare rib steaks, marinated in Pinot Noir, to the delicious surprise of a gratin of chicken and Gruyre cheese cooked in Bourgogne blanc, each recipe gives detailed wine notes and, where appropriate, butcher's notes and make-ahead tips. Lobel's Meat and Wine is a cut above.

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Cooking 101: The Definitive Interactive Cooking Program

Cooking 101: The Definitive Interactive Cooking Program Review

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Cooking 101: The Definitive Interactive Cooking Program Feature

Would you like to attend cooking class without ever leaving the comfort of your own kitchen?
It's possible with the help of Cooking 101, the ultimate interactive cooking program. Now, you can broaden your culinary horizons with the able assistance of veteran Chef Jean-Pierre, founder of the highly decorated Left Bank Restaurant which has been repeatedly hornored by Gourmet Magazine, Bon Appetit, Conde Nast and Travel & Leisure over the last two decades.
Who better to help you hone your cooking skills than the culinary guru who's been recruited for appearances by the Today Show, Larry King Live, and Crook & Chase? In addition to his high profile as a celebrity chef, Chef Jean-Pierre also created Chef Jean-Pierre's Cooking School in 1997 where he's since instructed more than 14,000 people.
Thanks to the debut of Cooking 101, cooking novices can now learn the tricks of the trade firsthand from Chef Jean-Pierre. Whether your goal is to simply become familiar with the basics of cooking or to create epicurean breakfasts, lunches and dinners, Cooking 101 has something for everyone.
The interactive cooking program comes complete with more than 50 mouthwatering recipes including Roasted Filet Mignon Carmelized Onions & Blue Cheese, Shrimp & Lemon Orzo, Raspberry & White Chocolate Creme Brulee and more. Unlike other cookbooks that leave readers wondering what their finished product will look like, Chef Jean-Pierre's gourmet guide has stunning visuals of each prepared dish in living color.
In addition to the recipes, the first part of Chef Jean-Pierre's manual gives a detailed instructional covering just about every spectrum -- from tools to techniques. Just as one might expect from a cooking class, he delves into herbs, spices, varieties of potatoes, beans, grains and cheeses, and much more. There are also in-depth lessons on utensils, pots and pans and knives to name a few.
But it's the cookbook's companion that makes Chef Jean-Pierre's so innovative. Accompanying the cookbook is a five-disk DVD set featuring Chef Jean-Pierre. Instead of attending the popular five day class, you can bring Chef Jean-Pierre into your own home and learn from the master at your convenience.
Much more than a run-of-the-mill cookbook, Chef Jean-Pierre's Cooking 101 transforms its pupils from amateurs to aficionados in a matter of days. With this accomplished chef at the helm, you'll not only learn your way around the kitchen with finesse, you'll develop a passion for preparing the kind of world-class meals that'll leave your palate pleading for more.

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Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago

Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago Review

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Wolfgang Puck's Modern French Cooking for the American Kitchen : Recipes from the Famed Beard Award-Winning Owner of Spago Feature

Wolfgang Puck has become one of this country's most famous chefs, known for a cooking style in the tradition of such French masters as Paul Bocuse, Michel Guerard, and Roger Verge, but with one important difference: Puck's acclaimed recipes were developed in America, using American ingredients in accordance with American tastes. In fifteen chapters, this new paperback edition of Puck's popular Modern French Cooking for the American Kitchen combines the best of classic French methods with the freshest ingredients to create imaginative, delicately flavored, attractive dishes. The recipes are simplified and clearly explained for ordinary home cooks. Culinary definitions and illustrated cooking techniques precede the recipes. Seasonal menus are also included. Wolfgang Puck is more in the public eye than ever: the publication of this book coincides with the opening of three more of his restaurants, Spago Palo Alto, Spago Chicago, and Chinois Las Vegas.

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Cooking with Caprial: American Bistro Fare

Cooking with Caprial: American Bistro Fare Review

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Cooking with Caprial: American Bistro Fare Feature

Caprial Pence's easy manner introduces people to fine cooking in a fresh, new way, which is reflected in all the recipes, tips and tricks she provides on her acclaimed TV series. These 200 recipes, taken from the show, are delightfully illustrated with line drawings and color photos.

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Homestyle Thai and Indonesian Cooking (Home Cooking (Crossing Press))

Homestyle Thai and Indonesian Cooking (Home Cooking (Crossing Press)) Review

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Homestyle Thai and Indonesian Cooking (Home Cooking (Crossing Press)) Feature

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The Best of Russian Cooking (Hippocrene International Cookbook Classics)

The Best of Russian Cooking (Hippocrene International Cookbook Classics) Review

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The Best of Russian Cooking (Hippocrene International Cookbook Classics) Feature

This classic cookbook offers so much more than a collection of recipes-it captures the spirit of the Russian people and their cuisine. From zavtrak (breakfast) to uzhin (dinner), Russians love to eat heartily. Originally published in 1947, The Best of Russian Cooking is a treasured classic that combines authentic Russian recipes with culinary tips and invaluable cultural insights. This expanded edition features a concise list of menu terms, sections on Russian table traditions and mealtimes, and a guide to special cooking utensils. A survey of the tastiest Russian cuisine, this book includes 300 recipes for popular dishes such as beef stroganoff and borscht, as well as many lesser-known dishes which are daily fare in Russia-kotleti (meatballs), piroshki (dumplings with meat or vegetables) and tvorojniki (cottage cheese cakes).

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The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers--300 Tasty, Tempting Thai Dishes You Can Make at Home (Everything (Cooking))

The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers--300 Tasty, Tempting Thai Dishes You Can Make at Home (Everything (Cooking)) Review

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The Everything Thai Cookbook: From Pad Thai to Lemongrass Chicken Skewers--300 Tasty, Tempting Thai Dishes You Can Make at Home (Everything (Cooking)) Feature

Sumptuous Thai dishes you can make at home!

Thai cuisine creates a harmonious blend between spicy hot and comparatively bland ingredients from age-old Eastern and relatively new Western foods. Featuring both outstanding traditional recipes and cutting-edge crowd-pleasers such as Spicy Fried Rice Sticks, Salmon Toast, Chicken Satay, and Thai Crab Cakes, The Everything® Thai Cookbook guides you through preparing meals as good as you’d find in your favorite Thai restaurant.

The Everything® Thai Cookbook is perfect for both vegetarians and meat-eaters, offering an eclectic range of spices, flavors, and aromas. Whether you want to prepare a meal for one—or an entire feast—The Everything® Thai Cookbook will have you serving up tasty fare to tempt even the most critical food connoisseur.

Featuring mouthwatering recipes for:

·Banana Fritters

·Chicken-Vegetable Rice

·Coconut Curried Chicken

·Fresh Oranges in Rose Water

·Pad Thai

·Pumpkin Rice Custard

·Spicy Rice and Shrimp Salad

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