Carolynn Carreno's Books

Mozza at Home

More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining: A Cookbook

By: Nancy Silverton,Carolynn Carreno

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Mozza at Home

More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining: A Cookbook

By: Nancy Silverton,Carolynn Carreno

As an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy—with its ripe vegetables, magnificent landscapes, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home. Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each menu provides a main dish along with a complementary selection of appetizers and side dishes. Under Nancy’s guidance you can mix and match all the options depending on the size of your gathering. Make a few sides for a small dinner party with friends, or make them all for a delicious family feast! And don’t forget dessert—there’s an entire chapter dedicated to end-of-meal treats such as Devil’s Food Rings with Spiced White Mountain Frosting and Dario’s Olive Oil Cake with Rosemary and Pine Nuts that can be prepared hours before serving so that the host gets to relax during the event too. Whether it’s Marinated Olives and Fresh Pecorino and other appetizers that can be put out while you’re assembling the rest of the meal . . . salads, such as Endive Salad with Date Anchovy Dressing, composed of sturdy lettuces that won’t wilt . . . simple sides, such as Roasted Carrots and Chickpeas with Cumin Vinaigrette, that are just as delicious served at room temperature as they are warm . . . or show-stopping mains such as the Flattened Chicken Thighs with Charred Lemon Salsa Verde—there is something here for everyone and every occasion. With clever tips on how to organize your table and your time when serving many guests, Mozza at Home helps you throw the perfect dinner party—one that’s positively stress-free and delicious!

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433

Publisher

Knopf

Published Date

ISBN 10

0385354320

ISBN 13

9780385354325

Fresh Every Day

More Great Recipes from Foster's Market: A Cookbook

By: Sara Foster,Carolynn Carreno

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Fresh Every Day

More Great Recipes from Foster's Market: A Cookbook

By: Sara Foster,Carolynn Carreno

Fresh. Flavorful. Unpretentious. Food this good doesn’t need much of an introduction, and the inspired, down-home fare served at Foster’s Market speaks for itself . . . and keeps the locals coming back day after day. In Fresh Every Day, Sara Foster continues the tradition of soulful, seasonally inspired cooking, with more than two hundred of the New Southern recipes made famous at her eponymous markets. She adapts the skills and secrets of a successful professional kitchen for dishes and flavors that speak to the way we really cook at home, from slow-cooked stews and roasted chicken to burgers and salad meals born of leftovers. No elaborate techniques or esoteric ingredients here—just good home cooking elevated to company fare. Cornbread Panzanella with Avocado. Pan-Roasted Halibut with Cherry Tomatoes and Butternut Squash. Fall Off the Bone Baby Back Ribs. Molasses Sweet Potato Pie. “Take these recipes,” Sara invites, “take everything you know and feel about food, and have fun cooking.” A cookbook for all seasons bursting with recipes easy enough for any day of the week, Fresh Every Day brings new meaning to comfort food.

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Page Count

290

Publisher

Clarkson Potter

Published Date

ISBN 10

1400052858

ISBN 13

9781400052851

Cooking from Your Pantry

Delicious Meals in 30 Minutes or Less, with Ingredients from Jars, Cans, Bags, and Boxes

By: Nancy Silverton,Carolynn Carreno

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Cooking from Your Pantry

Delicious Meals in 30 Minutes or Less, with Ingredients from Jars, Cans, Bags, and Boxes

By: Nancy Silverton,Carolynn Carreno

Looking for quick and easy recipes when you’re not supposed to—or don’t want to—leave your house? Enter Nancy Silverton, the James Beard Award–winning chef profiled on Netflix’s Chef’s Table. One of the most revered restaurant chefs in the country, Nancy turns her attention here to quick and easy recipes that home cooks can whip up using on hand or always easy to get pantry ingredients from jars, cans, bags, and boxes. Here are two dozen delicious recipes for egg, pasta, and polenta dishes—think Olive Oil–Fried Eggs on Toast with Fresh Mozzarella and Spicy Harissa Sauce; Penne Arrabbiata with Charred Sweet Tomatoes, and Polenta with Sausage Ragù—plus as a sweet treat, her delicious Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts. Taken from her beloved classic cookbook, A Twist of the Wrist, these are thirty-minute meals that you’ll want to stay home and cook—whether you’re on lockdown or not!

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Knopf

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ISBN 10

0593318560

ISBN 13

9780593318560

The Mozza Cookbook

Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

By: Nancy Silverton,Matt Molina,Carolynn Carreno

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The Mozza Cookbook

Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria

By: Nancy Silverton,Matt Molina,Carolynn Carreno

Discover the mouthwatering world of Italian cuisine with this delectable collection of more than 130 authentic recipes, from a James Beard Award–winning chef. A traditional Italian meal is one of the most comforting—and delicious—things that anyone can enjoy. Award-winning chef Nancy Silverton has elevated that experience to a whole new level at her Los Angeles restaurants Pizzeria Mozza and the Michelin-starred Osteria Mozza. In The Mozza Cookbook, Silverton shares these recipes with the rest of the world. The original idea for Mozza came to Nancy at her summer home in Panicale, Italy. And that authentic Italian feel is carried throughout the book as we explore recipes from aperitivo to dolci that she would serve at her tavola at home. But do not confuse authentic with conventional! Under Silverton’s guidance, each bite is more exciting and delectable than the last, with recipes such as: • Fried Squash Blossoms with Ricotta • Buricotta with Braised Artichokes, Pine Nuts, Currants, and Mint Pesto • Mussels al Forno with Salsa Calabrese • Fennel Sausage, Panna, and Scallion Pizza • Fresh Ricotta and Egg Ravioli with Brown Butter • Grilled Quail Wrapped in Pancetta with Sage and Honey • Sautéed Cavolo Nero • Fritelle di Riso with Nocello-soaked Raisins and Banana Gelato • Olive Oil Gelato In The Mozza Cookbook, you’ll find all the tricks you need to make homemade pastas, gelato, and pizzas that taste as if they were flown in directly from Italy. Silverton’s lively and encouraging voice and her comprehensive knowledge of the traditions behind this mouthwateringly decadent cuisine make her recipes—both familiar and intricate—easy to follow and hard to resist.

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Page Count

369

Publisher

Knopf

Published Date

ISBN 10

0307272842

ISBN 13

9780307272843

MEAT

Everything You Need to Know

By: Pat LaFrieda,Carolynn Carreño

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MEAT

Everything You Need to Know

By: Pat LaFrieda,Carolynn Carreño

Pat LaFrieda, the third generation butcher and owner of America’s premier meatpacking business, presents the ultimate book of everything meat, with more than seventy-five mouthwatering recipes for beef, pork, lamb, veal, and poultry. For true meat lovers, a beautifully prepared cut of beef, pork, lamb, veal, or poultry is not just the center of the meal, it is the reason for eating. No one understands meat’s seductive hold on our palates better than America’s premier butcher, Pat LaFrieda. In Meat: Everything You Need to Know, he passionately explains the best and most flavorful cuts to purchase (some of them surprisingly inexpensive or unknown) and shares delicious recipes and meticulous techniques, all with the knowledge that comes from a fourth generation butcher. If you have ever wondered what makes the meat in America’s finest restaurants so delectable, LaFrieda—the butcher to the country’s greatest chefs—has the answers, and the philosophy behind it. In seventy-five recipes—some of them decades-old LaFrieda family favorites, some from New York City’s best restaurateurs, including Lidia Bastianich, Josh Capon, Mike Toscano, and Jimmy Bradley—the special characteristics of each type of meat comes into exquisite focus. Pat’s signature meat selections have inspired famous chefs, and now Meat brings home cooks the opportunity to make similar mouthwatering recipes including multiple LaFrieda Custom Burger Blends, Whole Shank Osso Bucco, Tuscan Fried Chicken with Lemon, Crown Pork Roast with Pineapple Bread Stuffing, Frenched Chop with Red Onion Soubise, Beef Wellington with Mushroom Cream Sauce, and Chipotle-Braised Tomahawk Short Ribs, along with many more. Step-by-step photographs make tricky operations like butterflying a veal chop or tying a crown roast easy even for beginners; beautiful double-page photographic diagrams show more clearly than any previous book where different cuts come from on the animal; and advice on necessary equipment, butcher’s notes, and glorious full-color photographs of the dishes complete this magnificent and comprehensive feast for the senses. Throughout the pages of Meat, Pat LaFrieda’s interwoven tales of life in the meatpacking business and heartwarming personal reminiscences celebrate his family’s century of devotion to their calling and are a tribute to a veritable New York City institution. Pat’s reverence and passion for his subject both teach and inspire.

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Page Count

256

Publisher

Simon and Schuster

Published Date

ISBN 10

1476726019

ISBN 13

9781476726014

Bar Chef: Handcrafted Cocktails

By: Christiaan Rollich,Carolynn Carreño

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Bar Chef: Handcrafted Cocktails

By: Christiaan Rollich,Carolynn Carreño

An inviting handbook for cocktails rooted in classics and updated with a farm-to-glass ethos, from "one of LA’s most innovative mixologists" (Forbes). Celebrated Los Angeles bartender Christiaan Röllich approaches a drink the way a master chef approaches a dish: he draws on high-quality seasonal ingredients to create cocktails for every occasion. In Bar Chef, Röllich shares 100 original recipes for drinks that are as beautiful as they are delicious, including the Quixote (gin and grapefruit); a Kentucky Sour (bourbon and homemade cola syrup); Eggnog for the holidays; and Röllich’s signature drink, the Green Goddess (green tea vodka and cucumber with arugula, jalapeño, and absinthe), which has become a part of the language of LA. Featuring easy-to-follow recipes for syrups, tinctures, liqueurs, and bitters with herbs, spices, and seasonal fruit, Röllich guides you through his creative process, demystifying the craft of cocktail making. With stunning color photography and the suave storytelling of your favorite bartender, Bar Chef will become a go-to bar book for home cooks and cocktail enthusiasts, inspiring and pleasing readers with every drink.

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656

Publisher

W. W. Norton & Company

Published Date

ISBN 10

0393651576

ISBN 13

9780393651577

Bowls of Plenty

Recipes for Healthy and Delicious Whole-Grain Meals

By: Carolynn Carreno

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Bowls of Plenty

Recipes for Healthy and Delicious Whole-Grain Meals

By: Carolynn Carreno

A fresh and flexible approach to grain bowls--thoughtfully structured one-dish meals that marry health and flavor--from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, "the bowl" has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients. Bowls of Plenty brings grain bowls to the home cook, offering more than 75 recipes for hearty, grain-centric, one-dish meals that layer flavorful veggies and delicious sauces and vinaigrettes, with optional meats and dairy on a foundation of whole-grain staples. A mix sweet and savory breakfast bowls, salad bowls that will put an end to the sad desk lunch, flexible composed main dish bowls that work with all diets, and creative dessert bowls, Bowls of Plenty is a modern handbook for healthy and delicious cooking at home.

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383

Publisher

Grand Central Life & Style

Published Date

ISBN 10

1455536571

ISBN 13

9781455536573

The Cookie That Changed My Life

And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours: A Cookbook

By: Nancy Silverton,Carolynn Carreno

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The Cookie That Changed My Life

And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours: A Cookbook

By: Nancy Silverton,Carolynn Carreno

NEW YORK TIMES BESTSELLER • The eagerly anticipated baking bible from America's most respected authority: 100+ recipes for cookies, cakes, breads, breakfast pastries, and much more. A Best Book of the Year: NPR, Los Angeles Times, Epicurious "Nancy Silverton baked a brioche so perfect that it brought Julia Child to tears...Nancy showed us how to strip away the extras and spotlight the essentials. She’s still doing that and we’re all still learning from her." —Dorie Greenspan, author of Dorie's Cookies Nancy Silverton made her reputation as the original pastry chef for Wolfgang Puck's restaurant Spago. Biting into a particularly delicious peanut butter cookie one day, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon. From Lattice-Topped Apple Pie to Carrot Cake with Brown Butter Cream Cheese Frosting (the secret? Carrot puree) to Cornbread (is it too much to ask that it actually taste like corn?), she shares recipes for the platonic ideals of our most beloved baked goods. Alongside the classics—Lemon Bars, Key Lime Pie, Layered Buttermilk Biscuits—Silverton includes a handful of her own inventions: Double-Decker Chocolate Cookies (double the fun!), Iced Raisin Bars (a better fig newton), and Chocolate Brandy Cake (chocolate and brandy!)—all sure to become future classics. With more than a hundred perfected recipes, The Cookie That Changed My Life is a veritable encyclopedia of the very best things to bake.

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Page Count

513

Publisher

Knopf

Published Date

ISBN 10

0593321677

ISBN 13

9780593321676

Chi Spacca

A New Approach to American Cooking

By: Nancy Silverton,Ryan DeNicola,Carolynn Carreno

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Chi Spacca

A New Approach to American Cooking

By: Nancy Silverton,Ryan DeNicola,Carolynn Carreno

From the James Beard Award-winning star of Netflix's Chef's Table: A whole new approach to American cooking, one that blends the cutting edge culinary ethos of Los Angeles, the timeless flavors of Italy, and the pleasures of grilling with fire. Featuring 100+ recipes from Chi Spacca, her acclaimed Los Angeles restaurant. In her tenth cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" --Los Angeles Times), shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts, including, of course, her beloved butterscotch budino.

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385

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Knopf

Published Date

ISBN 10

0525654658

ISBN 13

9780525654650

A Good Bake

The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook

By: Melissa Weller,Carolynn Carreno

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A Good Bake

The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook

By: Melissa Weller,Carolynn Carreno

From the James Beard Award nominee, a comprehensive baking bible for the twenty-first century, with 120 scientifically grounded recipes for sweet and savory baked goods anyone can master. "A very good combination: Baking science all of us can understand and a splendid collection of recipes. . . . A baker’s must!” —Dorie Greenspan, author of Dorie's Cookies and Everyday Dorie Melissa Weller is the baking superstar of our time. As the head baker at some of the best restaurants in the country, her takes on chocolate babka and sticky buns brought these classics back to life and kicked off a nationwide movement. In A Good Bake, Weller shares her meticulously honed, carefully detailed recipes for producing impossibly delicious--and impossibly beautiful--baked goods. A chemical engineer before she became a baker, Weller uses her scientific background to explain the whys and hows of baking, so home cooks can achieve perfect results every time. Here are recipes both sweet (Pumpkin Layer Cake with Salted Caramel Buttercream and Brown Sugar Frosting) and savory (Khachapuri with Cheese, Baked Egg, and Nigella Seeds); beloved classics (Croissants and Chocolate Babka) and new sure-to-be favorites (Milk Chocolate and Raspberry Blondies)--as well as Salted Caramel Sticky Buns, of course . . . all written and tested for even the most novice home baker to re-create. With gorgeous photographs by the award-winning Johnny Miller, and tutorials that demystify all of the stuff that sounds complicated, like working with yeast, sourdough starters, and laminating dough Weller's book is the one guide every home baker needs.

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498

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Knopf

Published Date

ISBN 10

152473344X

ISBN 13

9781524733445

A Twist of the Wrist

Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes: A Cookbook

By: Nancy Silverton,Carolynn Carreno

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A Twist of the Wrist

Quick Flavorful Meals with Ingredients from Jars, Cans, Bags, and Boxes: A Cookbook

By: Nancy Silverton,Carolynn Carreno

Award-winning chef Nancy Silverton has conquered the gourmet world as the original dessert chef at Spago and founder of the celebrated La Brea Bakery. Her recipes are legendary, innovative, and delicious. However, in the last few years, there has been a great shift in cooking toward the Home Meal Replacement (HMR), better known as “takeout.” It’s impossible to spend hours in the kitchen after a hard day’s work, so more people are buying prepared foods and frozen meals, compromising taste for convenience. Realizing that people’s hectic workdays don’t afford everyone the time to re-create her epicurean triumphs, Nancy has come up with the perfect solution . . . Enter, the jar! Compiling a list of her favorite products that come in jars—and cans, bags, and boxes—Nancy has created easy-to-follow recipes that require less than thirty minutes to prepare. With this book there’s no need to sacrifice flavor, sophistication, and taste just because you’re spending less time chopping, cleaning, cooking, or baking. Nancy’s shortcuts not only allow us to produce quick and easy meals at home, they let us bring back the pride and the joy of creating gourmet meals for our family and friends. A Twist of the Wrist contains 137 quick and delicious gourmet recipes from salads to pasta to meats and desserts, such as: Cumin Shrimp and Chickpea Salad with Roasted Carrots Creamy Corn Soup with Bacon and Cheddar Crostini Orzo with Dried Porcini Mushrooms, Radicchio, and Aged Balsamic Vinegar Boneless Pork Chops, with Creamy Polenta and Fennel Pollen Seared Rare Tuna with Tomato-Olive Salsa Dulce de Leche Ice Cream Pie with Hot Fudge Sauce, Cajeta, and Salty Spanish Peanuts In addition to Nancy’s own creations, she includes recipes concocted with prepared ingredients from some of her chef friends, including Sara Foster, Tom Colicchio, Charlie Trotter, Mario Batali, Suzanne Goin, Ruth Reichl, and Jean-Georges Vongerichten. There is also a pantry section, telling us where to get—by the Internet and mail order—the best of all things canned, jarred, and bottled. This charming and utterly indispensable cookbook is suited for any type of cook, whether you’re an on-the-go gourmand or you just love flavorful, accessible meals at home. A Twist of the Wrist fits perfectly into today’s modern lifestyle and is a must-have for the contemporary kitchen.

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273

Publisher

Knopf

Published Date

ISBN 10

0593318595

ISBN 13

9780593318591

Eat Me

The Food and Philosophy of Kenny Shopsin: A Cookbook

By: Kenny Shopsin,Carolynn Carreno

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Eat Me

The Food and Philosophy of Kenny Shopsin: A Cookbook

By: Kenny Shopsin,Carolynn Carreno

Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971. Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above. With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.

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289

Publisher

Knopf

Published Date

ISBN 10

0307264939

ISBN 13

9780307264930

Sara Foster's Casual Cooking

More Fresh Simple Recipes from Foster's Market

By: Sara Foster,Carolynn Carreño

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Sara Foster's Casual Cooking

More Fresh Simple Recipes from Foster's Market

By: Sara Foster,Carolynn Carreño

Features more than one hundred recipes for a variety of favorite foods, along with flavorful variations, all made from items that can be kept on hand in the refrigerator, pantry, or freezer, accompanied by time-saving tips.

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258

Publisher

Clarkson Potter Publishers

Published Date

ISBN 10

0307339998

ISBN 13

9780307339997

Taming the Feast

Ben Ford's Field Guide to Adventurous Cooking

By: Ben Ford,Carolynn Carreño

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Taming the Feast

Ben Ford's Field Guide to Adventurous Cooking

By: Ben Ford,Carolynn Carreño

The guide to cooking with fire and feeding a crowd, restaurateur Ben Ford gives step-by-step instructions with photos and illustrations so that you can grill, smoke, or roast the whole beast outdoors—or prepare a “tamed” version of the feast in your home kitchen. Cook big. Play with fire. Get your hands dirty. Chef Ben Ford is known for wowing crowds with his handcrafted feasts of enormous proportions—a whole pig roast, paella for eighty, burgers for the block. Now, in Taming the Feast, his complete guide to outdoor grilling, smoking, and roasting, Ford divulges his secrets for nine jaw-dropping feasts for the adventurous home cook and DIY enthusiast. From mouthwatering Texas-style barbecue to Wood-Fired Paella, these entertaining blueprints can be used to throw a party for the whole neighborhood or an intimate dinner for four. A culinary MacGyver, Ford also provides unique complete do-it-yourself primers for making simple custom outdoor cookers that coax the ultimate flavor out of salmon, pig, rabbit, burgers, bratwurst, turkey, and lamb. Here are easy-to-follow step-by-step instructions, drawings, and timelines for constructing a baking barrel, cinder-block oven, smoking shed, and roasting box in your own backyard. Ford’s food reflects his passion for artisanal techniques, innovative combinations of flavors, and seasonal ingredients. Delicious sides, including Avocado Crostini with Tomatoes, Capers, Olives, Almonds, and Arugula, Persimmon Salad with Goat Cheese and Candied Pecans, Cheddar Cheese Loaf with Artisanal Ham and Spicy Brown Mustard, complement hearty main dishes. Each feast ends on a playful note with delicious desserts like classic S’mores with homemade marshmallows and graham crackers and Coconut and Banana Cream "Pies." Each chapter also includes creative recipes to make use of the leftovers you’re sure to have. Taming the Feast is further enlivened by gorgeous photography and Ford’s stories of growing up with his father, Harrison Ford, then a carpenter, and his life as chef at some of California’s most celebrated restaurants working under such pillars of California cuisine as Alice Waters, Paul Bertolli, David Tanis, Nancy Silverton, Mark Peel, and Eberhard Müller. Whether you are hosting a pig roast, a fish fry, or a backyard barbecue family reunion, you can be sure everyone will leave your party entertained, well fed, and raving about the food.

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288

Publisher

Simon and Schuster

Published Date

ISBN 10

1476706409

ISBN 13

9781476706405

Bar Chef: Handcrafted Cocktails

By: Christiaan Rollich,Carolynn Carreño

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Bar Chef: Handcrafted Cocktails

By: Christiaan Rollich,Carolynn Carreño

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656

Publisher

W. W. Norton & Company

Published Date

ISBN 10

0393651576

ISBN 13

9780393651577

A Twist of the Wrist

Quick Flavorful Meals With Ingredients from Jars, Cans, Bags, And Boxes

By: Nancy Silverton,Carolynn Carreño

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A Twist of the Wrist

Quick Flavorful Meals With Ingredients from Jars, Cans, Bags, And Boxes

By: Nancy Silverton,Carolynn Carreño

Presents more than 130 easy-to-prepare recipes for dishes that use prepared foods from supermarkets or specialty stores as a base, from salads and pasta to meats and desserts.

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273

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Knopf

Published Date

ISBN 10

1400044073

ISBN 13

9781400044078

Mozza at Home

More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining: A Cookbook

By: Nancy Silverton,Carolynn Carreno

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Mozza at Home

More than 150 Crowd-Pleasing Recipes for Relaxed, Family-Style Entertaining: A Cookbook

By: Nancy Silverton,Carolynn Carreno

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Page Count

433

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Knopf

Published Date

ISBN 10

0385354339

ISBN 13

9780385354332

Eat Me

The Food and Philosophy of Kenny Shopsin: A Cookbook

By: Kenny Shopsin,Carolynn Carreno

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Eat Me

The Food and Philosophy of Kenny Shopsin: A Cookbook

By: Kenny Shopsin,Carolynn Carreno

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289

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Knopf

Published Date

ISBN 10

0307264939

ISBN 13

9780307264930

A Good Bake

The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook

By: Melissa Weller,Carolynn Carreno

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A Good Bake

The Art and Science of Making Perfect Pastries, Cakes, Cookies, Pies, and Breads at Home: A Cookbook

By: Melissa Weller,Carolynn Carreno

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498

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Knopf

Published Date

ISBN 10

1524733431

ISBN 13

9781524733438

Bowls of Plenty

Recipes for Healthy and Delicious Whole-Grain Meals

By: Carolynn Carreno

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Bowls of Plenty

Recipes for Healthy and Delicious Whole-Grain Meals

By: Carolynn Carreno

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Page Count

383

Publisher

Grand Central Life & Style

Published Date

ISBN 10

1455536571

ISBN 13

9781455536573

Taming the Feast

Ben Ford's Field Guide to Adventurous Cooking

By: Ben Ford,Carolynn Carreño

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Taming the Feast

Ben Ford's Field Guide to Adventurous Cooking

By: Ben Ford,Carolynn Carreño

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Page Count

288

Publisher

Simon and Schuster

Published Date

ISBN 10

1476706409

ISBN 13

9781476706405

The Cookie That Changed My Life

And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours: A Cookbook

By: Nancy Silverton,Carolynn Carreno

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The Cookie That Changed My Life

And More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours: A Cookbook

By: Nancy Silverton,Carolynn Carreno

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513

Publisher

Knopf

Published Date

ISBN 10

0593321669

ISBN 13

9780593321669

Forks Over Knives: Flavor!

Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day

By: Darshana Thacker

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Forks Over Knives: Flavor!

Delicious, Whole-Food, Plant-Based Recipes to Cook Every Day

By: Darshana Thacker

The first four-color Forks Over Knives cookbook: head chef Darshana Thacker offers 150 delicious, all-new, easy-to-prepare whole-food, plant-based recipes for internationally inspired meals. The 2011 documentary Forks Over Knives ignited a revolution, empowering people to live healthier and happier lives. The film revealed the indisputable link between the average American diet—heavy in meat, dairy, and refined foods—and heart disease, stroke, cancer, and diabetes. It also showed how, by focusing on a whole-food, plant-based diet, these chronic illnesses could not only be prevented, but sometimes even reversed. Through its meal plans, website, and New York Times bestselling cookbooks, Forks Over Knives has proven that a diet based on fruits, vegetables, tubers, whole grains, and legumes isn’t just good for you, it tastes good too. Now, Forks Over Knives shows you how to take your whole-food kitchen to the next level, adding international flair to every meal. Forks Over Knives: Flavor! showcases dozens of recipes—all exclusive to this book—accompanied by over eighty gorgeous photographs that capture the flavors of cuisines from around the world, including: Black Bean Chilaquiles with Fire-Roasted Tomatillo Salsa Moo Shu Vegetable Wraps with Hoisin Sauce Polenta Pizza with Summer Garden Vegetables Persian Yellow Split Pea and Eggplant Stew Thai Red Curry Noodles with Stir-Fry Vegetables German Marble Cake with Raspberries Sure to please health-conscious eaters and the most discriminating palates, these oil-free, plant-based riffs on culinary favorites teach readers new techniques and introduce them to heady spice blends and a wide range of ethnic traditions from around the globe. Convenient, affordable, and wildly creative, Forks Over Knives: Flavor! is a must-have for the health-conscious cook.

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368

Publisher

Harper Wave

Published Date

ISBN 10

0062652761

ISBN 13

9780062652768

Bowls of Plenty

Recipes for Healthy and Delicious Whole-grain Meals

By: Carolynn Carreño,Nancy Silverton

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Bowls of Plenty

Recipes for Healthy and Delicious Whole-grain Meals

By: Carolynn Carreño,Nancy Silverton

Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, "the bowl" has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients. BOWLS OF PLENTY brings grain bowls to the home cook, offering more than 75 recipes for hearty, grain-centric, one-dish meals that layer flavorful veggies and delicious sauces and vinaigrettes, with optional meats and dairy on a foundation of whole-grain staples. A mix sweet and savory breakfast bowls, salad bowls that will put an end to the sad desk lunch, flexible composed main dish bowls that work with all diets, and creative dessert bowls, BOWLS OF PLENTY is a modern handbook for healthy and delicious cooking at home,"--Amazon.com.

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