Cook Books
Item Number: 177
Time Left: CLOSED
Description
A collection of a half-dozen recent cookbooks selected by The Record's food editor.
NIEMAN MARCUS TASTE by Kevin Garvin
Neiman Marcus first opened its doors to shoppers in 1907, and since then it has been a fixture of American elegance and style. Now Neiman Marcus opens another door, this time to their acclaimed kitchens, with their 100th anniversary cookbook—a retrospective of the timeless, legendary dishes that have satisfied generations of Americans over the past fifty years.SILVER PALATE COOKBOOK 25th ANNIVERSARY EDITION
Celebrate the Silver Anniversary Edition of THE SILVER PALATE COOKBOOK, now with a feast of full-color photographs throughout and a vibrant new cover. This edition is the perfect gift to replace the millions of bedraggled copies in kitchens across America and will introduce its timeless pleasures to a new generation of cooks. An incon with over 2.3 million copies in print, it feels as fresh and exciting as the day it was published, mixing remarkable recipes (Salmon Mousse, Curried Butternut Squash Soup, Decadent Chocolate Cake, the entire pasta chapter, and of course, Chicken Marbella) with those passionate sidebars, boxes, tips, and lore that make every reader fall I love with food all over again. CHEESE & WINE by Janet Fletcher
From the best-selling author of The Cheese Course comes a new guide to enjoying one of the most basic yet sophisticated culinary delights: cheese and wine. Janet Fletcher leads readers on an international tour of 70 cheeses, exploring the best wine pairings and serving suggestions. From Oregon's autumnal Rogue River Blue to aromatic Brin d'Amour evocative of the Corsican countryside, cheese lovers will savor the range of textures, flavors, and colors. Featuring mouth-watering color photography and detailed, informative text, this collection of cheeses and the wines that go with them will inspire perfect pairings.
THE BACON COOKBOOK by James Villas
In this exuberant parade of pork fat, there is no doubting the flap copy when it states that Villas, former food editor for Town & Country, has been "beguiled by bacon since he was a boy." However, Villas's statement in his preface that staunch vegetarians and non-pork-eating religious traditionalists are "haunted instinctively by the sensuous, irresistible enticement" is about as nutty as his Bacon-Almond Cheese Spread (made with cottage cheese and chives). Nonetheless, there's plenty good to be had in these pages. An introductory chapter explains the difference between Salt Pork and Pancetta, Paprikaspeck and Bauchspeck, and provides a thorough list of mail-order sources. Breakfast choices range from a nifty ole Bacon Scrapple to a rich French Cheese and Bacon soufflé. There's a BLT, of course, but most of his other sandwiches go to extremes with ingredients like Jamaican smoked fish. For those who sometimes eat vegetables, there is Lima Bean and Bacon Casserole, and several amalgams mix a menagerie of meats, as in the Spanish Chicken, Bacon, Meatball and Chickpea Stew. Of the six dessert recipes, bacon-wrapped figs work, but Bacon and Peanut Butter Chocolate Truffles would be hard-pressed to create "irresistible enticement" in even the heartiest of carnivores. (Publishers Weekly)
TWO MEATBALLS IN THE ITALIAN KITCHEN by Pino Luongo and Mark Strausman
Though New York chef/restaurateur Pino Luongo and chef Mark Strausman have been good friends and successful restaurant partners for years, they've spent decades arguing the merits of everything from ingredients to techniques and presentation, always with the goal of getting the very best out of Italy's amazing cuisine. Two Meatballs in the Italian Kitchen is the fruit of that debate.
Though New York chef/restaurateur Pino Luongo and chef Mark Strausman have been good friends and successful restaurant partners for years, they've spent decades arguing the merits of everything from ingredients to techniques and presentation, always with the goal of getting the very best out of Italy's amazing cuisine. Two Meatballs in the Italian Kitchen is the fruit of that debate.
GOOD SPIRITS by A.J. Rathbun
Consumers are spending more than $40 billion each year on spirits, and it sometimes seems there are nearly 40 billion drinks to choose from. In Good Spirits, A.J. Rathbun has collected 450 of the best cocktail recipes, featuring an incredible variety of spirits, mixers, and garnishes. The recipes are organized by theme, so it's easy to find the perfect drink for every occasion, and engaging sidebars throughout the book showcase Rathbun's unabashed passion for and knowledge of his subject. With its stunning, full-color photographs and fresh, lively tone, this is the definitive guide to both classic and contemporary drinks for anyone who appreciates the art of the cocktail.
Consumers are spending more than $40 billion each year on spirits, and it sometimes seems there are nearly 40 billion drinks to choose from. In Good Spirits, A.J. Rathbun has collected 450 of the best cocktail recipes, featuring an incredible variety of spirits, mixers, and garnishes. The recipes are organized by theme, so it's easy to find the perfect drink for every occasion, and engaging sidebars throughout the book showcase Rathbun's unabashed passion for and knowledge of his subject. With its stunning, full-color photographs and fresh, lively tone, this is the definitive guide to both classic and contemporary drinks for anyone who appreciates the art of the cocktail.
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