New York City Cookbooks from Wiley
New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook.
| Fiamma: The Essence of Contemporary Italian Cooking |
A contemporary spin on classic Italian cuisine for home cooks from New Yorks acclaimed Fiamma restaurant.
| At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery |
Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New Yorks renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts.
| The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa |
Marcus Samuelsson, award-winning chef/owner of Restaurant Aquavit and Riingo, takes his formidable culinary talents and curiosity to Africa to bring the continents diverse cultures and cuisines alive for home cooks in this beautiful book with more than 200 recipes, 250 photos, and fascinating stories of his journey.
| Go Fish: Fresh Ideas for American Seafood |
Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easyand faster than you might think.
| In the Heat of the Kitchen |
Gordon Ramsay Makes It Easy
International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips.
From Publishers Weekly
Brennan's first book makes it clear why his New York restaurants Picholine and Artisanal have such devoted followings. Drawing heavily on his French training but also taking inspiration from the full range of Mediterranean cuisine, the chef emphasizes traditional techniques, good seasonal ingredients—and cheerful invention. He breathes new life into classics from Gougères (cheese puffs) to Cheese Souffles, and makes them seem easy to prepare. His fans, however, will thrill to find so many of his signature dishes, including Chestnut-Fennel Soup with Apple Walnut Chutney, Duck and Morel Risotto, and Daube of Short Ribs with Olives and Orange-Cumin Carrots. Cheese plays a leading role in Brennan's repertoire, and he offers a guide to serving and storing as well as an overview of his 36 favorite varieties. An opening section called "The Artisanal Pantry" functions as a roadmap to ingredients and an introduction to the craft of making stocks, chutneys, compotes and flavored butters. Brennan is a skillful teacher whose recipes are models of clarity, with special notes on techniques, embellishments, and the reason behind certain steps. All in all, though cheese lovers may wish for more from the cheese section, this is a mouth-watering read that brings a great chef's energy and intelligence to life on the page. 75 color, 15 b&w photos.
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