Archive for 'Cookbook'

The San Francisco Taste

The San Francisco Bay Area is a mecca for great food. Local, sustainable, organic dining may be a catch phrase in many cities, but here it’s the standard. You’ll find artisan chocolate, hipster coffee, the best pizza restaurant, Italian staples, dishes inspired by divas, and burritos that make grown men weep.

The following books and accessories will bring a wee bit of SFlavor into your kitchen.

Alice Waters

The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious RevolutionAlice Waters is more than a chef, she’s revolutionized the dining experience by establishing the local, sustainable, organic food movement.

Unlike other superstar chefs, Waters’ recipes focus on superior products and minimal manipulation. So you can do everything her book. Just make sure you use fresh, organic, seasonal ingredients.

Thomas Keller

While Alice Waters represents simple presentations of impeccably ripe ingredients, Thomas Keller’s French LaundrBouchon Bakery Cookbooky revolutionized Napa Valley dining and made Yountville a destination. Keller’s restaurants bring high-end French dining to ingredient
s grown across the street in a private garden.

Keller’s Bouchon Bakery cookbook will teach you how to make the finest French breads and sweets. It also includes the world’s finest dog biscuits.

Tartine

Tartine Cafe and Bakery CookbookBouchon’s not the only bakery making waves in the Bay Area. Tartine opens every morning to a line of hungry customers and sells out before the last one is served.

While Tartine’s bread is epic, their tarts are even fancier than those lighting up the Castro district.

This video gives you a glimpse inside the book.

Tartine Bread from 4SP Films on Vimeo.

The San Francisco Treat

Hidden Kitchens: Stories, Recipes, and More from NPR's The Kitchen Sisters
Do you remember the cable car commercials and game show features for Rice-A-Roni® ? It’s the San Francisco treat! But leave it to the Kitchen Sisters to interview the family that created this iconic meal.

“Mrs. Captanian, I had a liking for her right away. So we moved in. Tommy would work until about 7 o’clock at the pasta factory and I was alone a lot,” Lois said. “I was only 18 and I was pregnant. And I had kitchen privileges. Well, I really wasn’t much of a cook. And here was this Armenian lady, probably about 70 years [old], making yogurt on the back of the stove, all day, every day. I didn’t even know what the word ‘yogurt’ meant.”

Mrs. Captanian taught Lois how to make paklava (baklava), soups and her specialty, Armenian pilaf.

“We would bring her Golden Grain vermicelli from the factory,” Lois said. “She wanted us to break it as small as rice if we could.”
Birth Of Rice-A-Roni: The Armenian-Italian Treat – NPR Radio

You can learn more about this and much more in their book.

Hipster and Artisanal

The Bay Area is also home to many small companies that are gaining recognition and rewards for their hyper-attention to quality.

Equator Coffees Bouchon Blend Dark Roasted Whole Bean Coffee
The Blue Bottle Craft of Coffee: Growing, Roasting, and Drinking, with Recipes

TCHO Chocolate Bar, Tcho-a-Day

The Blue Chair Jam Cookbook

Cowgirl Creamery Cooks

At the end of the day… It’s time for a Mission-style Burrito.
Mission Burrito

The Flavor Thesaurus by Niki Segnit

The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative CookThis is not a cookbook for everyone. If you follow a recipe like a religion and expect consistency, you may want to try a different book. But if you are the type of person that oozes with inspiration upon entering an art supply store, this is the culinary resource you’ve been looking for.

Got this book on a whim — mostly because I liked the title! Wow, am I glad I did! For anyone who has cooked strictly from recipes and would like to be more creative OR for anyone who wants more sophisticated results when searching for a recipe to match ingredients in the fridge OR for someone who just likes food writing. This is an unbelievably entertaining and useful book! Nearly 350 pages of good ideas and pithy comments — I don’t know how Ms. Segnit did it, but it’s terrific all the way through!
Pamela Weaver



10 Great cookbooks for Christmas

These cookbooks will inspire your friends for the full year. Some are decadent, some are classic, and some are the ones everyone want to borrow.

1. Booze cakes

What more do you need to know. Everyone loves a cake that catches fire. Booze Cakes: Confections Spiked With Spirits, Wine, and Beer includes traditional Booze Cakes (Black Forest Cakes and English Trifle) as well as more contemporary cocktail cakes (Pina Colada Cake, White Russian Cupcakes, and Sex-on-a-Beach Cake). There’s even a chapter devoted to cake shots: delicious cupcake morsels infused with the flavors of mojitos, kamikazes, and more.

Booze Cakes: Confections Spiked With Spirits, Wine, and Beer

2. Vegan recipes that even carnivores will love

The hosts of the vegan cooking show The Post Punk Kitchen are back with a vengeance – and this time, dessert. A companion volume to Vegan with a Vengeance, Vegan Cupcakes Take Over the World is a sweet and sassy guide to baking everyone’s favorite treat without using any animal products.

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule

3. Southern entertaining

Southern cooking is the hottest trend in America. This cookbook introduces recipes for entertaining and the family dinner. Publisher’s Weekly has a great description of this book:

The playful title of this Southern-French cookbook belies its studious attitude to cookery. Willis, a chef who has cooked for the White House and stars like Aretha Franklin and Jane Fonda, grew up in Georgia and Louisiana, absorbing her mother’s and grandmother’s repertoire of grits, casseroles and gumbos before developing her professional skills at French cooking academies.

The result is a hybrid cuisine she calls refined Southern, which applies traditional French technique and lighter ingredients to produce new versions of Southern staples. Her collard greens are cooked up with smoked salt instead of hog jowl; her cornbread is dressed with panko. Sprinkled liberally throughout are the Southern ingredients that Willis was raised on: Vidalia onions, okra, Georgia pecans and peaches. Willis’s approach is faithful, yet she’s unafraid to reinvent culinary clichés when necessary—like making pimiento cheese from scratch. Some of her creations—like a tipsy salad, riffing on the frat boy combo of watermelon and vodka; Yukon Gold and Edamame Mash; and Coca-Cola Glazed Baby Back Ribs—elevate mundane flavors with sheer ingenuity.

Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking

4. Sarabeth’s Bakery: From My Hands to Yours

This decadent baking cookbook will certainly pack a few pounds on the hips.

“In this decadent tome Sarabeth’s Bakery: From My Hands to Yours (Rizzoli New York) she shares her award winning recipes that will appease your palate– each and every time… Certain to inspire both experienced home cooks and those just starting out in the kitchen, each recipe is designed to ensure the dessert preparation process is as enjoyable as the finished result… a must for dessert enthusiasts!”
Le Petite Blog

Sarabeth's Bakery: From My Hands to Yours

5. Argentine Style Grilling

This beautiful cookbook was the 2010 James Beard award winner for best photography. Francis Mallmann, a master chef from Argentinia, shares his secrets of grilling. You’ll be seduced by the photography and inspired by the dishes.

Seven Fires: Grilling the Argentine Way

6. Country Irish Cooking

I’ve been to Ireland and experienced the worst food I have ever tasted. It was so bad that I kept eating; just to see if it could get any worse. So imagine my surprise to find the 2010 James Beard Award Winner for best cookbook was about Irish food.

Known for its scenic landscape rather than its gastronomic prowess, Ireland has never been considered a major force on the world’s food stage. Until now, that is. Andrews, co-founder of Saveur magazine and author of Catalan Cuisine and Everything on the Table, provides new perspectives on the often maligned Irish cuisine. The breathtakingly beautiful photographs are alone enough to convince, but Andrews, calling Irish cuisine one of the most exciting food stories in the world today, lets the dishes make his case.
Publisher’s Weekly

The Country Cooking of Ireland

7. Possibly the Worst Cookbook Gift

The beef industry created this lovely cookbook in 1976 to introduce the joys of beef and the metric system. This will be the gift that keeps on giving.

American Metric Beef Cookbook

8. Baby Food for the New Parents

Do you have a new family on your shopping list? This cookbook will help them create healthy, tasty, and affordable food for the baby. This cookbook includes more than just recipes.

  • Weaning your baby and transitioning to solid foods
  • Food allergies
  • Time-saving food preparation tips
  • Freezing and reheating your homemade baby food
  • Tricks on finding the hidden nutrition in everyday foods

Top 100 Baby Purees: 100 Quick and Easy Meals for a Healthy and Happy Baby

9. Twitterific Cooking

This anti-cookbook was written via Twitter. So you’ll find short, simple recipes. The challenge is to distill a recipe into 140 characters while still maintaining its essence.

Eat Tweet: 1,020 Recipe Gems from the Twitter Community's @cookbook

10. The Flavour Thesaurus

There are cookbooks that are filled with recipes that work and there are cookbooks that teach you why recipes work. This book, the Flavour Thesaurus, describes why flavors work together and by themselves. It provides confidence in creating your own recipes.

The Flavour Thesaurus

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