Mario Batali Big American Cookbook

Mario Batali  Big American Cookbook
Author: Mario Batali
Publsiher: Hachette UK
Total Pages: 448
Release: 2016-10-04
ISBN: 1455584703
Category: Cooking
Language: EN, FR, DE, ES & NL

Mario Batali Big American Cookbook Book Excerpt:

Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie. Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food. Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple and do-able--from Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch. This is THE American cookbook you will want to own.

Tastes Dinners with Mario Batali

Tastes  Dinners with Mario Batali
Author: Mario Batali,Jim Webster
Publsiher: Hachette UK
Total Pages: 20
Release: 2016-09-13
ISBN: 1478970324
Category: Cooking
Language: EN, FR, DE, ES & NL

Tastes Dinners with Mario Batali Book Excerpt:

Yum! A snack-pack of recipes from America-Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers available from TASTES. Our editors have curated some of the best dinner recipes from Mario Batali's cookbook celebrating American farmers for you to test out and enjoy. Featuring 15 recipes from the original book, this sampler is sure to help you plan a delicious dinner! So go ahead, Get a TASTE!

Mario Batali Big American Cookbook

Mario Batali Big American Cookbook
Author: Jim Webster,Mario Batali
Publsiher: Unknown
Total Pages: 495
Release: 2016
ISBN: 9781455569663
Category: Cooking, American
Language: EN, FR, DE, ES & NL

Mario Batali Big American Cookbook Book Excerpt:

Mario Batali's delicious deep dive into American Regional cooking with 250 recipes?from San Diego Fish Tacos to Boston Cream Pie. Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. With over 250 simple recipes celebrating the treasures of the state fairs and the dishes of the local rotary clubs and ethnic groups. Batali has interpreted these regional gems with the same excitement and passion that he has approached traditional Italian food. Covering the Northeast/New England, the Mid-Atlantic, the Gulf Coast, the Great Lakes, the Heartland, the Southwest, and the Pacific Coast, this book will share everything from the BBQ styles of Texas, the Smokeys and the Carolinas, to the seafood soups from yankee Boston to the spicy gumbos of the Gulf Coast and the berry pies of the Pacific Northwest. All the dishes are very simple and do-able?from From Philly Cheesesteaks to Marionberry cobbler. And while Batali uses recipes passed down through the generations, he also shares hints on what he would add to the recipe to take the flavor up a notch. This is THE American cookbook you will want to own.

We Eat What A Cultural Encyclopedia of Unusual Foods in the United States

We Eat What  A Cultural Encyclopedia of Unusual Foods in the United States
Author: Jonathan Deutsch
Publsiher: ABC-CLIO
Total Pages: 339
Release: 2018-05-25
ISBN: 1440841128
Category: Cooking
Language: EN, FR, DE, ES & NL

We Eat What A Cultural Encyclopedia of Unusual Foods in the United States Book Excerpt:

This entertaining and informative encyclopedia examines American regional foods, using cuisine as an engaging lens through which readers can deepen their study of American geography in addition to their understanding of America's collective cultures. • Includes dozens of recipes that students and readers can test for themselves • Highlights and thus preserves the cultural integrity of endangered regional foods • Supports learning through engagingly written entries accessible to readers of all ages • Allows readers to think critically about foods and their origins • Highlights "fun facts" about the entries, including terminology and laws, in sidebars

A Meatloaf in Every Oven

A Meatloaf in Every Oven
Author: Frank Bruni,Jennifer Steinhauer
Publsiher: Hachette UK
Total Pages: 272
Release: 2017-02-07
ISBN: 1455563064
Category: Cooking
Language: EN, FR, DE, ES & NL

A Meatloaf in Every Oven Book Excerpt:

The definitive guide to an American classic though the lens of New York Times journalists Frank Bruni and Jennifer Steinhauer's culinary friendship. Frank Bruni and Jennifer Steinhauer share a passion for meatloaf and have been exchanging recipes via phone, email, text and instant message for decades. A Meatloaf in Every Oven is their homage to a distinct tradition, with 50 killer recipes, from the best classic takes to riffs by world-famous chefs like Bobby Flay and Mario Batali; from Italian polpettone to Middle Eastern kibbe to curried bobotie; from the authors' own favorites to those of prominent politicians. Bruni and Steinhauer address all the controversies (Ketchup, or no? Saute the veggies?) surrounding a dish that has legions of enthusiastic disciples and help you to troubleshoot so you never have to suffer a dry loaf again. This love letter to meatloaf incorporates history, personal anecdotes and even meatloaf sandwiches, all the while making you feel like you're cooking with two trusted and knowledgeable friends.

The Oxford Encyclopedia of Food and Drink in America

The Oxford Encyclopedia of Food and Drink in America
Author: Andrew Smith
Publsiher: Unknown
Total Pages: 2182
Release: 2013-01-31
ISBN: 0199734968
Category: Business & Economics
Language: EN, FR, DE, ES & NL

The Oxford Encyclopedia of Food and Drink in America Book Excerpt:

The second edition of the Oxford Encyclopedia of Food and Drink in America, originally published in September 2004, covers the significant events, inventions, and social movements that have shaped the way Americans view, prepare, and consume food and drink. Entries range across historical periods and the trends that characterize them. The thoroughly updated new edition captures the shifting American perspective on food and is the most authoritative and the most current reference work on American cuisine.

Car and Driver

Car and Driver
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2006
ISBN: 1928374650XXX
Category: Automobile drivers
Language: EN, FR, DE, ES & NL

Car and Driver Book Excerpt:

Library Journal

Library Journal
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2006
ISBN: 1928374650XXX
Category: Electronic journals
Language: EN, FR, DE, ES & NL

Library Journal Book Excerpt:

America Farm to Table

America  Farm to Table
Author: Mario Batali,Jim Webster
Publsiher: Grand Central Life & Style
Total Pages: 352
Release: 2014-10-07
ISBN: 145558469X
Category: Cooking
Language: EN, FR, DE, ES & NL

America Farm to Table Book Excerpt:

Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.

Food Wine

Food   Wine
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2008-07
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

Food Wine Book Excerpt:

The Publishers Weekly

The Publishers Weekly
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2008
ISBN: 1928374650XXX
Category: American literature
Language: EN, FR, DE, ES & NL

The Publishers Weekly Book Excerpt:

Molto Gusto

Molto Gusto
Author: Mario Batali
Publsiher: Harper Collins
Total Pages: 272
Release: 2010-04-06
ISBN: 0061987913
Category: Cooking
Language: EN, FR, DE, ES & NL

Molto Gusto Book Excerpt:

Molto Gusto is a glorious collection of mouth-watering recipes for pizza, pasta, and more from Mario Batali’s famed Otto Enoteca Pizzeria in New York City. Chef and restaurateur Batali—a fixture on the Food Network and bestselling author of Italian Grill and Molto Italiano—has been named by Fortune magazine as one of the “100 most recognized personalities in the U.S.” With Molto Gusto, Mario Batali takes food lovers on a spectacular culinary journey—from antipasti to gelati—with nearly 100 scrumptious recipes for “Easy Italian Cooking” and gorgeous full-color photographs.

Gourmet News

Gourmet News
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 1999-07
ISBN: 1928374650XXX
Category: Food industry and trade
Language: EN, FR, DE, ES & NL

Gourmet News Book Excerpt:

Molto Gusto

Molto Gusto
Author: Mario Batali
Publsiher: Ecco
Total Pages: 272
Release: 2010-04-06
ISBN: 9780061924323
Category: Cooking
Language: EN, FR, DE, ES & NL

Molto Gusto Book Excerpt:

The bestselling author of Italian Grill and Molto Italiano delivers a gorgeous collection of mouthwatering recipes to bring some Italian favorites home. Chef Mario Batali's zest for life infuses the casual Italian fare that has made his restaurant Otto Enoteca Pizzeria a perennially popular New York City destination. Now you can have the flavors of Otto at home, with Molto Gusto, a collection of recipes for everyone's favorites, from pizza, pasta, and antipasti to gelati and sorbetti. Mario has written the definitive book on great pizza making for the amateur, the novice, the foodie, and the gourmet cook, teaching how to make really great pizza at home without any fancy equipment. Here too are recipes for classic pizza, Otto's special pizzas, and even kids' pizzas. Looking for something a little lighter? Try the antipasti. Based on seasonal vegetables, with a few recipes showcasing seafood and meat, these dishes can make up an entire, healthy meal. Also included are many of Mario's favorite simple pasta dishes, and to finish it all off, fantastic recipes for gelati, sorbetti, and copette. Filled with Mario's infectious personality and love of robust flavors, and illustrated with luscious full-color photos, Molto Gusto makes it easy to spend a night on the town without leaving home.

Molto Italiano

Molto Italiano
Author: Mario Batali
Publsiher: Harper Collins
Total Pages: 528
Release: 2005-05-03
ISBN: 0060734922
Category: Cooking
Language: EN, FR, DE, ES & NL

Molto Italiano Book Excerpt:

"The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

People

People
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2002-10
ISBN: 1928374650XXX
Category: Celebrities
Language: EN, FR, DE, ES & NL

People Book Excerpt:

Cook Like a Rock Star

Cook Like a Rock Star
Author: Anne Burrell,Suzanne Lenzer
Publsiher: Clarkson Potter
Total Pages: 256
Release: 2011-10-04
ISBN: 0307953270
Category: Cooking
Language: EN, FR, DE, ES & NL

Cook Like a Rock Star Book Excerpt:

If chefs are the new rock stars, Anne wants you to rock in your own kitchen! For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat. In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home. With Anne's guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you're craving pasta, Chef Anne's Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away. Whether she's telling you how to use garlic most effectively ("perfume the oil, remove the garlic, and ditch it—it's fulfilled its garlic destiny!") or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne's effervescent personality and unmatched vitality will be there every step of the way--as teacher, coach, cooking partner, and friend. Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you're making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.

Saveur

Saveur
Author: Anonim
Publsiher: Unknown
Total Pages: 135
Release: 2004
ISBN: 1928374650XXX
Category: Cooking
Language: EN, FR, DE, ES & NL

Saveur Book Excerpt:

Time

Time
Author: Briton Hadden
Publsiher: Unknown
Total Pages: 135
Release: 2006
ISBN: 1928374650XXX
Category: History, Modern
Language: EN, FR, DE, ES & NL

Time Book Excerpt:

The Mission Chinese Food Cookbook

The Mission Chinese Food Cookbook
Author: Danny Bowien,Chris Ying
Publsiher: HarperCollins
Total Pages: 336
Release: 2015-11-10
ISBN: 0062243438
Category: Cooking
Language: EN, FR, DE, ES & NL

The Mission Chinese Food Cookbook Book Excerpt:

From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice. The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.