Michael Veal's Books

Ruhlman's How to Saute

Foolproof Techniques and Recipes for the Home Cook

By: Michael Ruhlman

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Ruhlman's How to Saute

Foolproof Techniques and Recipes for the Home Cook

By: Michael Ruhlman

Another master class from award-winning culinary expert Michael Ruhlman: how to cook on your stovetop, featuring accessible instruction and exceptional recipes to elevate the cooking of beginners and professionals alike. The sauté station is the place all aspiring restaurant chefs want to be: the "hot seat," where the action happens. The same is true at home, where a good sauté unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter. In How to Sauté, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.

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Page Count

252

Publisher

Little, Brown

Published Date

ISBN 10

0316254169

ISBN 13

9780316254168

Offal Good

Cooking from the Heart, with Guts: A Cookbook

By: Chris Cosentino,Michael Harlan Turkell

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Offal Good

Cooking from the Heart, with Guts: A Cookbook

By: Chris Cosentino,Michael Harlan Turkell

The off cuts, the odd bits, the variety meats, the fifth quarter—it seems that offal is always hidden, given a soft-pedaled name, and left for someone else to eat. But it wasn't always this way, and it certainly shouldn't be. Offal—the organs and the under-heralded parts from tongue to trotter—are some of the most delicious, flavorful, nutritious cuts of meat, and this is your guide to mastering how to cook them. Through both traditional and wildly creative recipes, Chris Cosentino takes you from nose-to-tail, describing the basic prep and best cooking methods for every offal cut from beef, pork, lamb, and poultry. Anatomy class was never so delicious.

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Page Count

304

Publisher

Clarkson Potter

Published Date

ISBN 10

0770435130

ISBN 13

9780770435134

Carbone's Cookbook

Old-World Elegance and the Best Italian Food in the Northeast

By: Jane Stern,Michael Stern

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Carbone's Cookbook

Old-World Elegance and the Best Italian Food in the Northeast

By: Jane Stern,Michael Stern

While Italian restaurants are popular throughout the United States, New York, New Jersey, and Connecticut make up the part of the country most associated with the great ones. And one of the best is Carbone's in Hartford, Connecticut. Founded sixty-five years ago, Carbone's is Hartford's oldest and best-reviewed restaurant. The founder, Charlie Carbone, learned some of his best recipes from New York restaurants by going into their kitchens, posing as a health inspector, and watching their chefs. In the 1960's, chef Gaetano Carbone created a weekly special and many of these recipes by "the master" are in the book. Vinnie Carbone continues the family tradition and has a unique way of catering special events. Carbone's Cookbook not only contains the creative recipes of Executive Chef Paul Rafella and Michael McDowell, but also takes you inside a real family-owned Italian restaurant. Well into its second half-century, Carbone's is famous for its Veal All Bergamo, Roasted Mushrooms, Scampi Popalardo, Filetto do Manzo and Salmone Alla Senape. In keeping with the tradition of celebrating the finest regional restaurants in the United States, Carbone's is the sixth restaurant in the United States to be chosen to be a Roadfood cookbook by authors Jane and Michael Stern.

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Page Count

301

Publisher

Thomas Nelson

Published Date

ISBN 10

1418557862

ISBN 13

9781418557867

Elegant Comfort Food from the Dorset Inn

Traditional Cooking from Vermont's Oldest Continuously Operating Inn

By: Jane Stern,Michael Stern

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Elegant Comfort Food from the Dorset Inn

Traditional Cooking from Vermont's Oldest Continuously Operating Inn

By: Jane Stern,Michael Stern

Recipes from the Vermont inn that has delighted diners for over two hundred years: “Perhaps America’s foremost experts on regional food.” —San Diego Magazine The Dorset Inn, an extraordinarily romantic special-occasion restaurant, is a destination for those who go through southern Vermont to ski and sightsee. People honeymoon here, have anniversary meals here, and come to the Dorset Inn to get away from it all. It’s a place rich with historical association with the very beginnings of America and American cooking. It was on the Dorset Village Green that the Green Mountain Boys prepared for battle in the Revolutionary War, and just down the road is Arlington, where Norman Rockwell created his most beloved paintings. Elegant Comfort Food from the Dorset Inn not only celebrates the history of the inn and the spirit of America found in New England—it also is a practical cookbook containing recipes founded on a tradition of hearty portions, clarity of flavors, and transformation of leftovers into glorious meals, but refined and elevated. Cooks can turn to it for ideas for Sunday dinners, company’s-coming meals, candlelight suppers, and leisurely family breakfasts on a weekend morning. Elegant Comfort Food from the Dorset Inn is part of Jane and Michael Stern’s Roadfood cookbook series, which celebrates the finest regional restaurants in the United States. Includes photos.

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Page Count

256

Publisher

HarperChristian + ORM

Published Date

ISBN 10

1418580449

ISBN 13

9781418580445

The Shiva

By: Michael Tregebov

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The Shiva

By: Michael Tregebov

Failures in business and marriage tip poor Mooney into a spell in a psychiatric ward. But he has the great fortune of befriending an Indian seer, one of his pals from the casino where Mooney hangs out, who promises to put Mooney's life back together. Dennis is no ordinary Indian seer. For one thing, he's a rez Indian, from right around Winnipeg, just like Mooney. For another, he's a stock picker, and what he sees coming, in the spring of 2008, is the sub–prime mortgage meltdown. So he puts together a consortium of himself, Mooney, and a bunch of Mooney's pals from the world of North End Winnipeg, to pool their savings in a short–selling scheme to cash in on the coming crash. But the so–called "Eisenteeth syndicate" isn't just betting against the market. Mooney and his pals are betting against Mooney's brother Dave: crude, ignorant, maddeningly successful, whose oafish touch turns every business venture into gold. Did we mention their mother has something to say about all this? Like Michael Tregebov's debut novel The Briss, which was a finalist for the Commonwealth First Novel Award (Canada–Caribbean Region), The Shiva is a fast-paced character-driven novel.

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Page Count

275

Publisher

New Star Books

Published Date

ISBN 10

1554200636

ISBN 13

9781554200634

Ruhlman's How to Braise

Foolproof Techniques and Recipes for the Home Cook

By: Michael Ruhlman

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Ruhlman's How to Braise

Foolproof Techniques and Recipes for the Home Cook

By: Michael Ruhlman

The second in a series of highly accessible and instructive single-subject books covering basic to advanced techniques that will make you a better cook. According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about -- transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul." Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise. As with the other books in this line, practical information about essential tools and staple pantry items will be outlined, along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.

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Page Count

204

Publisher

Little, Brown

Published Date

ISBN 10

0316254142

ISBN 13

9780316254144

A Restaurateur Remembers

By: Michael Olivier

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A Restaurateur Remembers

By: Michael Olivier

Michael Olivier has captured the very essence of local cooking and food in this beautifully illustrated and designed book.

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Page Count

152

Publisher

Juta and Company Ltd

Published Date

ISBN 10

1919930876

ISBN 13

9781919930879

WineWise

Your Complete Guide to Understanding, Selecting, and Enjoying Wine

By: Steven Kolpan,Brian H. Smith,Michael A. Weiss,The Culinary Culinary Institute of America

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WineWise

Your Complete Guide to Understanding, Selecting, and Enjoying Wine

By: Steven Kolpan,Brian H. Smith,Michael A. Weiss,The Culinary Culinary Institute of America

A new, revised and updated edition of the James Beard award-winning guide to wine from The Culinary Institute of America.

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Page Count

389

Publisher

Houghton Mifflin Harcourt

Published Date

ISBN 10

0544334620

ISBN 13

9780544334625

Restaurant Confidential

By: Michael F. Jacobson,Jayne Hurley,Center for Science in the Public Interest

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Restaurant Confidential

By: Michael F. Jacobson,Jayne Hurley,Center for Science in the Public Interest

In May 2001, the Center for Science in the Public Interest (CSPI) broke a major pizza story on the ABC television program 20/20 and once again captured front-page headlines, just as it did when it released studies on movie popcorn and take-out Chinese food. In Restaurant Confidential, Dr. Michael F. Jacobson and his CSPI team do for sit-down meals what their Fast-Food Guide--with 247,000 copies in print--did for fast food. Belgian Waffle or Rib-Eye Steak? Bloomin' Onion or Mrs. Fields's Double-Fudge Brownie? Americans are now eating almost one-third of their meals outside the home, spending $222 billion annually doing so-and watching their waistlines balloon. What's in this food? To answer, CSPI performs across-the-board restaurant profiles that give straight-shooting scientific data on the fat, sodium, and calorie content of the most popular dishes. The information is organized by type of cuisine--Chinese, Mexican, steak house, and more--and covers all the major chains, such as The Olive Garden, Applebee's, and Outback. The book provides specific eating strategies for every kind of restaurant, as well as shocking facts: Did you know that a typical order of stuffed potato skins packs a whopping 1,260 calories and 48 grams--two days' worth--of saturated fat? A 10-point plan for ordering wisely, plus dozens of tips throughout, takes the information one step further by showing how to eat happily and healthfully. It's the nutrition book that reads like a thriller. Take the steak and brownies; a whole fried onion with dipping sauce has a blooming 163 grams of fat, and the seemingly innocent Belgian waffle with whipped topping and fruit has even more fat and calories than two sirloin steaks.

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Page Count

397

Publisher

Workman Publishing Company

Published Date

ISBN 10

0761178864

ISBN 13

9780761178866

New Living Heart Diet

By: John P. Foreyt,Michael E. Debakey,Lynne W. Scott

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New Living Heart Diet

By: John P. Foreyt,Michael E. Debakey,Lynne W. Scott

From good old American favorites to vegetarian and delicious ethnic dishes, this cookbook includes more than 300 tasty recipes for healthful eating--presented by the team that focused America's attention on a heart-healthy diet. Includes charts throughout. National ads/media.

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Page Count

420

Publisher

Simon and Schuster

Published Date

ISBN 10

068481188X

ISBN 13

9780684811888

The European Model of Agriculture

By: Michael Cardwell

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The European Model of Agriculture

By: Michael Cardwell

Michael Cardwell's study assesses whether the EU can create a new leglislative framework that is feasible and which will placate the WTO and its drive towards world domination.

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514

Published Date

ISBN 10

019924216X

ISBN 13

9780199242160

Easy Gourmet Recipes for the Frugal Cook

Mikey Likes It!

By: Michael Burwen

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Easy Gourmet Recipes for the Frugal Cook

Mikey Likes It!

By: Michael Burwen

This book contains 219 gourmet recipes culled from well over 1000 that were collected over 40 years by Michael Burwen, an accomplished amateur chef. All of the recipes are easy to make and most are low cost. Although the recipes have roots in many international cuisines, they will all appeal to the average palate and call for ingredients that are readily available in...

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Page Count

271

Publisher

Michael Burwen

Published Date

ISBN 10

0615863728

ISBN 13

9780615863726

Case Studies in US Trade Negotiation Volume 2

Resolving Disputes

By: Charan Devereaux,Robert Z Lawrence,Michael D Watkins

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Case Studies in US Trade Negotiation Volume 2

Resolving Disputes

By: Charan Devereaux,Robert Z Lawrence,Michael D Watkins

Between 1992 and 2000, US exports rose by 55 percent. By the year 2000, trade summed to 26 percent of US GDP, and the United States imported almost two-thirds of its oil and was the world's largest host country for foreign investors. America's interest in a more open and prosperous foreign market is now squarely economic. These case studies in multilateral trade policymaking and dispute settlement explore the changing substance of trade agreements and also delve into the negotiation process—the who, how, and why of decision making. These books present a coherent description of the facts that will allow for discussion and independent conclusions about policies, politics, and processes. Volume 2 presents five cases on trade negotiations that have had important effects on trade policy rulemaking, as well as an analytic framework for evaluating these negotiations.

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Page Count

391

Publisher

Columbia University Press

Published Date

ISBN 10

088132471X

ISBN 13

9780881324716

The Elements of Cooking

Translating the Chef's Craft for Every Kitchen

By: Michael Ruhlman

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The Elements of Cooking

Translating the Chef's Craft for Every Kitchen

By: Michael Ruhlman

New York Times bestselling author Michael Ruhlman deconstructs the "essential knowledge all cooks and food people need" (The New York Times Book Review) to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. The Elements of Cooking gives everyone the tools they need to go from being a good cook to a great one.

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Page Count

364

Publisher

Simon and Schuster

Published Date

ISBN 10

1416579222

ISBN 13

9781416579229

Carmine's Family-Style Cookbook

More Than 100 Classic Italian Dishes to Make at Home

By: Michael Ronis

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Carmine's Family-Style Cookbook

More Than 100 Classic Italian Dishes to Make at Home

By: Michael Ronis

Anyone who has visited Carmine's flagship Times Square restaurant knows that Carmine's food is the best of classic Italian cuisine—each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds. Carmine's Family-Style Cookbook reveals the simple secret of Carmine's longtime success—hearty, rich Italian food, just right for sharing, and perfect for cooking at home! Carmine's Family-Style Cookbook's perfect Italian recipes include: --Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine's Famous Caesar Salad --Carmine's Heroes: from classic Cold Italian Hero sandwiches to Italian Cheesesteak Heroes --Pasta: from Country-style Rigatoni to Pasta Marinara --Fish and Seafood Main Courses: from Salmon Puttanesca to Shrimp Fra Diavolo --Meat and Poultry Main Courses: from Porterhouse Steak Contadina to Veal Parmigiana --Side Dishes: from Spinach with Garlic and Oil to Creamy Polenta --Carmine's Desserts: from Chocolate Bread Pudding to the world-famous Titanic Ice Cream Sundae Carmine's restaurant packs them in every night in its four bustling locations, including its warm, festive Times Square flagship where over a million people from all across the country come every year to share meatballs, chicken parmigiana, linguini with clam sauce, and fried calamari. Carmine's flavors are the tastes Americans love to cook and eat at home—fresh garlic, bubbling tomato sauce, and pasta boiled just to the perfect al dente. Try any of the recipes in Carmine's Family-Style Cookbook and bring home that classic Italian flavor to your family.

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Page Count

340

Publisher

St. Martin's Press

Published Date

ISBN 10

1429993863

ISBN 13

9781429993869

Eating Well, Living Better

The Grassroots Gourmet Guide to Good Health and Great Food

By: Michael S. Fenster

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Eating Well, Living Better

The Grassroots Gourmet Guide to Good Health and Great Food

By: Michael S. Fenster

Everyone loves to eat. And everyone wants to be healthy. But how do we navigate between today’s extremes—between those offering us gastronomic gluttony and the siren song of convenient junk food and those preaching salvation only through deprivation and boring food choices? Dr. Michael Fenster draws upon his expertise and training as an interventional cardiologist and as a chef to forge a path through this wilderness to offer readers a middle path that endorses both fine dining and health eating. As a chef and foodie, and someone who has battled the bulge himself, he knows that if the food doesn’t taste great, no one will sustain any program for a lifetime. Here, Dr. Mike introduces the idea of becoming a Grassroots Gourmet. Being a Grassroots Gourmet is all about using fresh, wholesome ingredients, from local sources when you can get them. It is about the judicious use of salt, sugars, and fat to create wonderfully appealing and tasty, restaurant-worthy dishes. You do not need to be a trained chef; a few simple techniques, described here, go along way. As a physician, chef, and martial arts expert, Fenster combines knowledge from all three fields to present a cooking and dining program that recognizes our desire to eat great food without gaining weight and without sacrificing our health along the way. Revealing the latest data on previously forbidden foods like red meat and foie gras, Dr. Mike describes why these can be delicious AND healthy choices. He guides the reader step by step through a philosophy of eating and living that is sustainable and enjoyable once the commitment is made, and offers original, kitchen-tested recipes, and information about various food choices. Recipes include: Oven Roasted Mushroom Stuffed Quail with Blueberry Chimichuri Chicken Yakitori Saffron Risotto with Mushrooms, Peas, and Pearl Onions French Omelet with Truffle Butter and Brie Butternut Squash Ravioli with Sage Brown Butter Porcini Mushroom and Artichoke Heart Ragu Grilled Pork Loin Margarita Blood Orange Curry Sauce

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Page Count

333

Publisher

Rowman & Littlefield Publishers

Published Date

ISBN 10

1442213418

ISBN 13

9781442213418

From Scratch

10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By: Michael Ruhlman

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From Scratch

10 Meals, 175 Recipes, and Dozens of Techniques You Will Use Over and Over

By: Michael Ruhlman

From the James Beard Award-winning, New York Times-bestselling author. “Through the recipes for 10 classic meals, he covers how to cook almost anything.” —Ina Garten, the Barefoot Contessa From Scratch looks at ten favorite meals, including roast chicken, the perfect omelet, and paella—and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how. There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul. “Like a master chef clarifying a murky stock into a crystal-clear consommé, Ruhlman detangles the complex web of technique, myth, and folklore that is cooking . . . The lessons are set up in such a way that you can decide exactly how deep a dive you want to take, though with a guide like Ruhlman at your side, that’s most likely a mouth-first leap straight into the deep end.” —J. Kenji López-Alt, New York Times-bestselling-author of The Wok “He’s like a good friend joining you in the kitchen, and this book will certainly become the home cook’s trusted companion.” —Thomas Keller, chef/proprietor, The French Laundry

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Page Count

566

Publisher

Abrams

Published Date

ISBN 10

1683356535

ISBN 13

9781683356530

The Making of a Chef

Mastering Heat at the Culinary Institute of America

By: Michael Ruhlman

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The Making of a Chef

Mastering Heat at the Culinary Institute of America

By: Michael Ruhlman

Exploring the essence of becoming a chef, this book reveals the elusive, unnameable elements of great cooking.

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Page Count

338

Publisher

Macmillan

Published Date

ISBN 10

080508939X

ISBN 13

9780805089394

Michael Caines At Home

By: Michael Caines

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Michael Caines At Home

By: Michael Caines

Michael Caines, MBE, is a truly original British chef, who has created innovative and original dishes which have earned him two Michelin stars and numerous awards and accolades, including ‘the UK’s best all round restaurant’ (Hardens) and ‘perfect in every way’ (Sunday Times). For the last three years his flag ship restaurant, Gidleigh Park in Devon has been voted second only to Heston Blumenthal's Fat Duck as Britain's best restaurant. Michael Caines at Home is his first book which contains nearly 100 exciting, delicious recipes suitable for cooking in domestic kitchens, distilled from a life time of passionate cooking.

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Page Count

316

Publisher

Random House

Published Date

ISBN 10

1448149487

ISBN 13

9781448149483

Insiders' Guide® to Des Moines

By: Michael Ream

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Insiders' Guide® to Des Moines

By: Michael Ream

A first edition, Insiders' Guide to Des Moines is the essential source for in-depth travel and relocation information to Iowa's capital. Written by a local (and true insider), this guide offers a personal and practical perspective of Des Moines and its surrounding environs.

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Page Count

230

Publisher

Rowman & Littlefield

Published Date

ISBN 10

0762769319

ISBN 13

9780762769315

The Silver Palate Cookbook

By: Julee Rosso,Sheila Lukins,Michael McLaughlin

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The Silver Palate Cookbook

By: Julee Rosso,Sheila Lukins,Michael McLaughlin

This is the book that changed the way America cooks."—Barbara Kafka The Silver Palate Cookbook is the beloved classic that brings a new passion for food and entertaining into American homes. Its 350 flawlessly seasoned, stand-out dishes make every occasion special, and its recipes, featuring vibrant, pure ingredients, are a pleasure to cook. Brimming with kitchen wisdom, cooking tips, information about domestic and imported ingredients, menus, quotes, and lore, this timeless book feels as fresh and exciting as the day it was first published. Every reader will fall in love with cooking all over again. This twenty-fifth anniversary edition is enriched with full-color photographs throughout.

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796

Publisher

Hachette+ORM

Published Date

ISBN 10

0761179585

ISBN 13

9780761179580

Ruhlman's How to Roast

Foolproof Techniques and Recipes for the Home Cook

By: Michael Ruhlman

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Ruhlman's How to Roast

Foolproof Techniques and Recipes for the Home Cook

By: Michael Ruhlman

In this first in a new series of books focusing on cooking methods, an award-winning cookbook author, food writer, and online culinary expert explores one of the most fundamental cooking techniques: roasting. Humankind has been roasting for millennia. The term originally referred to cooking over an open fire, usually on some kind of spit, and has evolved to describe cooking of meat or vegetables or even fruit in an oven, a "dry heat" (and usually high-heat) method of making things irresistibly appetizing. Michael Ruhlman has developed a reputation for providing lucid, no-nonsense cooking advice as sharp as a good chef's knife. "Of all our cooking terms," Ruhlman writes, "sautéed, grilled, poached, broiled -- I believe roasted is the most evocative adjective we can attach to our food, conjuring as it does ideas of deep rich flavors and delicious browning." Ruhlman's How to Roast combines practical advice -- what tools you need, staple ingredients to have on hand, how to get the most out of your oven -- with 20 original and mouthwatering recipes, chosen to showcase a wide range of roasting methods and results, from "The Icon" (roast chicken), to Monkfish Roasted with Tomatoes and Basil, to Roasted Peaches with Mint Créme Fraiche. Dozens of color photographs offer step-by-step illustration as well as finished-dish showpieces.

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Page Count

209

Publisher

Little, Brown

Published Date

ISBN 10

0316254118

ISBN 13

9780316254113

Cooking in the Lowcountry from The Old Post Office Restaurant

Spanish Moss, Warm Carolina Nights, and Fabulous Southern Food

By: Jane Stern,Michael Stern

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Cooking in the Lowcountry from The Old Post Office Restaurant

Spanish Moss, Warm Carolina Nights, and Fabulous Southern Food

By: Jane Stern,Michael Stern

The exquisite menu at The Old Post Office Restaurant on Edisto Island, SC, has garnered this one-of-a-kind establishment legions of fans from around the country. It has been written up in the New York Times, Travel and Leisure, USA Today, Wine Spectator and Gourmet. This exciting new cookbook is part of the Roadfood Cookbook Series by Jane and Michael Stern, two of the most popular and successful food writers in America. Like a visit to this historic Southern island (less than an hour from Charleston), Lowcountry Cooking from The Old Post Office Restaurant contains more than 150 favorite recipes for Southern dishes with a classical twist, such as Fussed-Over Pork Chop, P.B.'s Ultimate Filet Mignon, Coca Cola Cake, and Key Lime Mousse. It includes an 8-page color insert. Chef Philip Bardin says, "Breads and desserts are prepared daily and all of the produce and seafood are local and the freshest available in the area. Our stone-ground grits - milled to our specifications - have been a specialty since 1988." Previous Roadfood cookbooks include: Blue Willow Inn Cookbook (1-55853-991-3), El Charo Cookbook (1-55853-992-1), Durgin-Park Cookbook (1-4016-0028-X), Harry Carey's Cookbook (1-4016-0095-6), Louie's Backyard Cookbook (1-4016-0038-7), Carbone's Cookbook (1-4016-0122-7), and The Famous Dutch Kitchen Restaurant Cookbook (1-4016-0138-3).

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Page Count

254

Publisher

HarperChristian + ORM

Published Date

ISBN 10

1418557889

ISBN 13

9781418557881

The World Cookbook [4 volumes]

The Greatest Recipes from around the Globe [4 volumes]

By: Jeanne Jacob,Michael Ashkenazi

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The World Cookbook [4 volumes]

The Greatest Recipes from around the Globe [4 volumes]

By: Jeanne Jacob,Michael Ashkenazi

This is the only world cookbook in print that explores the foods of every nation-state across the globe, providing information on special ingredients, cooking methods, and commonalities that link certain dishes across different geographical areas. Increasing globalization, modern communication, and economic development have impacted every aspect of daily life, including the manner by which food is produced and distributed. While these trends have increased the likelihood and expansion of food influences, variations of the same popular dishes have been found in regions all over the world long before now. This book is an ecological, historical, and cultural examination of why certain foods are eaten, and how these foods are prepared by different social groups within the same—and different—geographical region. The authors cover more than 200 countries and cultural groups, featuring each nation's food culture and traditions, and providing overviews on foodstuffs, typical dishes, and styles of eating. This revised edition features in excess of 400 new recipes, several new countries, and additional sidebars with fun facts explaining unique foods and unfamiliar ingredients. More than 1,600 recipes for popular appetizers, main courses, desserts, snack foods, and celebration dishes are provided, allowing readers to construct full menus from every country of the world.

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Page Count

1996

Publisher

Bloomsbury Publishing USA

Published Date

ISBN 10

1610694694

ISBN 13

9781610694698

A Return to Cooking

By: Eric Ripert,Michael Ruhlman

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A Return to Cooking

By: Eric Ripert,Michael Ruhlman

Essays on topics ranging from the handling of raw fish and the power of vinaigrette to the virtues of Tabasco highlight this cookbook which features more than 125 recipes reflecting the various seasons in four different locales.

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Page Count

337

Publisher

Artisan Books

Published Date

ISBN 10

1579653936

ISBN 13

9781579653934

Outdoor Recreation Management

By: J. J. J. Pigram,John Michael Jenkins

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Outdoor Recreation Management

By: J. J. J. Pigram,John Michael Jenkins

Analysing leisure and outdoor recreation in terms of both their management and their wider importance to society, this volume considers the future of outdoor recreation and potential social, economic, political and technological developments.

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Page Count

442

Publisher

Psychology Press

Published Date

ISBN 10

0415159997

ISBN 13

9780415159999

Michael Chiarello's Casual Cooking

Wine Country Recipes for Family and Friends

By: Michael Chiarello,Janet Kessel Fletcher,Janet Fletcher

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Michael Chiarello's Casual Cooking

Wine Country Recipes for Family and Friends

By: Michael Chiarello,Janet Kessel Fletcher,Janet Fletcher

From the author of "The Tra Vigne Cookbook" comes a collection of recipes that marry the rich traditions of his Italian culinary heritage with the casual style and fresh flavors of the Wine Country. Full-color photos.

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Page Count

414

Publisher

Chronicle Books

Published Date

ISBN 10

0811833836

ISBN 13

9780811833837

Gabriel Kreuther

The Spirit of Alsace, a Cookbook

By: Gabriel Kreuther,Michael Ruhlman

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Gabriel Kreuther

The Spirit of Alsace, a Cookbook

By: Gabriel Kreuther,Michael Ruhlman

From award-winning chef Gabriel Kreuther, the definitive cookbook on rustic French cooking from Alsace Gabriel Kreuther is the cookbook fans of the James Beard Award-winning chef have long been waiting for. From one of the most respected chefs in the United States, this cookbook showcases the recipes inspired by Kreuther’s French-Swiss-German training and refined global style, one that embraces the spirits of both Alsace, his homeland, and of New York City, his adopted home. Sharing his restaurant creations and interpretations of traditional Alsatian dishes, Kreuther will teach the proper techniques for making every dish, whether simple or complex, a success. Recipes include everything from the chef's take on classic Alsatian food like the delicious Flammekueche (or Tarte Flambée) and hearty Baeckeoffe (a type of casserole stew) to modern dishes like the flavorful Roasted Button Mushroom Soup served with Toasted Chorizo Raviolis and the decadent Salmon Roe Beggar’s Purse garnished with Gold Leaf. Featuring personal stories from the chef's childhood in France and career in New York as well as stunning photography, Gabriel Kreuther is the definitive resource for Alsatian cooking worthy of fine dining.

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Page Count

695

Publisher

Abrams

Published Date

ISBN 10

1647004705

ISBN 13

9781647004705

Gustave Caillebotte

Painting the Paris of Naturalism, 1872-1887

By: Michael Marrinan

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Gustave Caillebotte

Painting the Paris of Naturalism, 1872-1887

By: Michael Marrinan

Gustave Caillebotte (1848–1894), the son of a wealthy businessman, is perhaps best known as the painter who organized and funded several of the groundbreaking exhibitions of the Impressionist painters, collected their works, and ensured the Impressionists’ presence in the French national museums by bequeathing his own personal collection. Trained at the École des Beaux-Arts and sharing artistic sympathies with his renegade friends, Caillebotte painted a series of extraordinary pictures inspired by the look and feel of modern Paris that also grappled with his own place in the Parisian art scene. Gustave Caillebotte: Painting the Paris of Naturalism, 1872–1887 is the first book to study the life and artistic development of this painter in depth and in the context of the urban life and upper-class Paris that shaped the man and his work. Michael Marrinan’s ambitious study draws upon new documents and establishes compelling connections between Caillebotte’s painting and literature, commerce, and technology. It offers new ways of thinking about Paris and its changing development in the nineteenth century, exploring the cultural context of Parisian bachelor life and revealing layers of meaning in upscale privilege ranging from haute cuisine to sport and relaxation. Marrinan has written what is sure to be a central text for the study of nineteenth-century art and culture.

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Page Count

406

Publisher

Getty Publications

Published Date

ISBN 10

1606065076

ISBN 13

9781606065075

Protein Power

The High-Protein/Low-Carbohydrate Way to Lose Weight, Feel Fit, and Boost Your Health--in Just Weeks!

By: Michael R. Eades,Mary Dan Eades

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Protein Power

The High-Protein/Low-Carbohydrate Way to Lose Weight, Feel Fit, and Boost Your Health--in Just Weeks!

By: Michael R. Eades,Mary Dan Eades

Join the thousands who have experienced dramatic weight loss, lowered cholesterol, and improvement or reversal of the damages of heart disease, adult-onset diabetes, and other major diseases by following this medically proven program. Protein Power will teach you how to use food as a tool for • Dramatic and permanent weight loss • Resetting your metabolism and boosting your energy levels • Lowering your “bad” cholesterol levels while elevating the “good” • Protecting yourself from “The Deadly Diseases of Civilization” (including high blood pressure and heart disease) And best of all, Protein Power encourages you to • Eat the foods you love, including meats (even steaks, bacon, and burgers), cheeses, and eggs • Rethink the current wisdom on fat intake (science has shown that fat does not make you fat!) • Stop shocking your body with breads, pastas, and other fat-inducing carbohydrates So prepare yourself for the most dramatic life-enhancing diet program available!

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