european

The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe

The education of a barbarian in the temples of haute cuisine.

In the blink of an eye, Bob Spitz turned fifty, finished an eight-year book project and a fourteen-year marriage that left him nearly destitute, had his heart stolen and broken on the rebound, and sought salvation the only way he knew how. He fled to Europe, where he hopscotched among the finest cooking schools in pursuit of his dream. The urge to cook like a virtuoso, to unravel the mysteries of the process, had become an obsession.

Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice is a chronicle of his exploits. Combining an outrageous travelogue with gastronomic lore, hands-on cooking instruction, hot-tempered chefs, local personalities, and a batch of memorable recipes, Spitz's odyssey recounts the transformation of a professional writer—and lifelong kitchen amateur—into a world-class cook. 30 illustrations.

Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health

Chances are excellent that you could cook out of The Mediterranean Diet Cookbook for the rest of your life and never feel the slightest tinge of boredom. How does Moroccan Carrot Salad with Orange and Lemon Juice sound? Or Catalan Soup of White Beans and Clams? Or Lebanese Fish Baked in a Tomato-Cilantro Sauce?

Mediterranean cooking is refreshingly low in salt, fat, and starch, relying instead on fresh fruits, vegetables, fish, and poultry. Nancy Harmon Jenkins provides a delicious alternative for anyone who feels their basic diet needs a change, but isn't sure which way to turn. Jenkins relishes tradition and place, and the vibrant people who bring this style of cooking alive. She circles the Mediterranean, collecting the classic recipes that fall within the defined parameters of the Mediterranean diet (as recognized by the World Health Organization): "plentiful fruits, vegetables, legumes, and grains; olive oil as the principal fat; lean red meat only a few times a month; low to moderate consumption of other foods from animal sources, such as dairy products, fish and poultry; and moderate consumption of wine." Simplicity is the key to the Mediterranean diet--simple ingredients and stress-free preparation and cooking. This is more than a cookbook--it is a blueprint for healthier living. --Schuyler Ingle

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

From a star fishmonger, a unique cookbook and guide to healthful, eco-friendly seafood

Winner of the coveted IACP (International Association of Culinary Professionals) "Cookbook of the Year" award!

Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. Now, Johnson at last shares his peerless seafood expertise. Written for people who love seafood but worry about the overfishing of certain species as well as mercury and other contaminants, Fish Forever pinpoints today's least-endangered, least-contaminated, best-tasting fish and shellfish species. Johnson provides in-depth guidance on 70 different fish along with 96 stylish international recipes that highlight the outstanding culinary qualities of each. In addition to teaching readers about sustainable fishing practices, Johnson will be donating a portion of his royalties to Save Our Wild Salmon, an organization that works to restore wild salmon runs. Complete with over 60 beautiful color photographs, how-to tips, and fascinating sidebars, Fish Forever is a must-have kitchen resource for seafood lovers everywhere. A mutiple award winner, this great book also won the IACP's "Best Single-Subject Cookbook."

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

Recipes from the back rooms and basement bakeries that produce Europe's best breads.

When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens.

In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally. 32 pages of color illustrations.

Brew Like a Monk: Trappist, Abbey, and Strong Belgian Ales and How to Brew Them

Brew Like a Monk delves into monastic brewing, detailing this rich-flavored region of the beer world. It also examines methods for brewing these unique ales suited to commercial and amateur brewers.

Between Meals: An Appetite for Paris

A man of Rabelaisian appetite, with the exquisite palate of the true gastronome and the literary flair to match, A.J. Liebling (1904-1963) was a formidable eater and a remarkable man, and his nostalgic recitation of his years and meals in Paris is a pleasure to read, dream on, and drool about.

Liebling treasured a good appetite as a prerequisite for writing about food, as his accounts of substantial meals (two portions of cassoulet, one steak topped with beef marrow, and a dozen or so oysters, for example) attest. For the poised, precise, literary, and humorous flavor of his writing, you need only crack open the book--any page will do. Liebling recounts how to dine superbly without being lead astray by too much money, and he digresses magnificently on the evils of abstemiousness ("No sane man can afford to dispense with debilitating pleasures; no ascetic can be considered reliably sane"). In this age of diets and pragmatic health care, it's refreshing to read such an inspired and inspiring ode to pleasure. As a means of savoring a love affair with Paris, sparking an interest in a trip to France, restructuring your priorities for the trip you've already planned, or gearing up on the flight over for the gastronomic debauches to come, Liebling is unsurpassed. --Stephanie Gold

Pork and Sons

The Most Authoritative and Whimsical Look At the PigPork is the world's most widely eaten meat, the heart and soul of everycharcuterie, and many a culinarian's obsession. From head to hoof, and allthe diverse and flavorful meat cuts in between, the pig is the mostversatile and efficient animal raised for food. And no one knows more aboutthe selection, preparation and cooking of pork than French chef andrestaurateur Stephane Reynaud.Coming from a long line of pig butchers and farmers in rural France,Reynaud certainly knows his stuff. This spring Reynaud shares hisaffection, recipes and deep knowledge of the pig in PORK SONS. The winnerof the 2005 French Gourmand Cookbook Award, PORK SONS celebrates theswine in all its forms, from slaughter to supper. The U.S. release of thisunique and remarkable cookbook introduces Americans to generations-worth ofexpertise and love of this delectable meat.Interspersed with humorous hand-drawn sketches and over 200 evocative colorphotographs, PORK SONS provides insight into the history of the pig,those who raise them, and of course how to flavor, cook and transform porkinto an array of mouth-watering dishes. With 150 simple yet flavorfulrecipes that encompass the whole hog, PORK SONS includes chapters on ham,pates and terrines, sausage, roasting, barbecuing, entertaining, and wildboar, with recipes for Warm Sausage and Puy Lentil Salad with HerbMarinade; Proscuitto, Arugula and Parmesan Crostini; Pork Chops withSaint-Marcellin Cheese; Parfait of Pig's Liver and Muscatel; BarbecuedSuckling Pig and many other delectable creations. Also provided arecomplete lexicons of sausage and ham, top sources of pork in the U.S., anda helpful list of alternative ingredients to those readily available inEurope, so cooks can use PORK SONS wherever they live.While this quintessential "pig" cookbook celebrates the delicious qualitiesof pork in all its myriad forms, it also offers a rare, personal glimpseinto a day-in-the-life of a small family business in rural France. Partcookbook and part scrapbook, PORK SONS spills over with warmth andplayful charm in its celebration of community, family and food. Reynaudintroduces us to the people in his village, including Eric the Pig Farmer,Aime the Butcher, Bibi the Bistro Owner, among the cast of characters. Heeven takes us to a traditional pig killing ceremony in Saint-Agrave.PORK SONS, an affectionate tribute to all things porcine, is the perfectrelease in this "year of the pig."

Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

Reading Rick Rodgers's Kaffeehaus is like strolling through the streets of three of the world's most romantic cities--Vienna, Budapest, and Prague--where the coffeehouse is the center of the universe and that little something sweet to go with your afternoon cup is considered high art. Eleven chapters on subjects ranging from "Sweet Yeast Breads" to "Strudels" and "Sweet Dumplings and Noodles" cover the gamut of sweets you're likely to find in the classic kaffeehauser. Rodgers provides recipes for such legendary treats as chocolaty Sachertorte, flaky Sour Cherry Strudel, sugar-dusted Banana Gugelhupf, jam-filled Linzertorte, and rustic but soul-satisfying squares of Plum Cake.

A renowned cooking instructor and cookbook author, Rodgers has developed the patient voice and attentiveness the job requires, and these qualities shine through in his inviting recipes. Though the book focuses exclusively on the impressive desserts found in coffeehouses, rather than those that are home-baked, Rodgers has developed recipes accessible enough for recreating such scrumptious treats in any home kitchen. Filled with culinary lore--from the scandalous story of Rigo Jansci, the handsome gypsy violinist who lured an American millionairess to leave her husband for a passionate affair and inspired the sinful chocolate dessert that now bears his name, to the great Sachertorte controversy that gripped Vienna in the 1830s--Kaffeehaus is a treat for armchair travelers and adventurous bakers alike. --Robin Donovan

Transporting readers to three of the most romantic cities in the world, this beautiful book brings to life their old-world charms and architectural gems, and presents 150 impeccable recipes for recreating their legendary cakes and pastries in the home kitchen.

Vienna, Budapest, and Prague have a special hold on our imaginations, conjuring up a sense of timeless elegance, of historical and cultural riches–and of tables laden with the most extraordinary desserts imaginable. Rick Rodgers explores all these treasures in Kaffeehaus, a cook’s tour enhanced with stunning full-color photographs.

Rodgers visits such culinary landmarks as Café Slavia in Prague and Café Sperl in Vienna, sampling apple strudel, the Emperor’s pancakes, hot chocolate, and other classics and gathering the recipes (and secrets) of master bakers. With an attention to detail developed through years of teaching, he explains how to make the perfect accompaniments to a cup of coffee, as well as spectacular endings to elegant meals.

Filled with food facts and lore (from when coffee first came to Vienna to the great Sachertorte controversy), Kaffeehaus is a treat for armchair travelers and cooks alike.

Paris Boulangerie-Patisserie: Recipes from Thirteen Outstanding French Bakeries

    The compelling aroma of fresh, buttery croissants, the delicacy of Savarin au Chantilly, the bliss of the chocolate-mousse Le Pleyel, these are just a few of the specialties that make Parisian boulangeries and pâtisseries the best in the world. Now, in the sequel to her acclaimed Paris Bistro Cooking, Linda Dannenberg presents the gourmet breads and pastries from thirteen of Paris's unsurpassed bakeries and pastry shops.
     PARIS BOULANGERIE-PÂTISSERIE offers more than 70 tempting recipes, including Bombes Amandés (Lemon-Almond Cakes) and Mousse au Caramel et aux Poires (Caramel-Pear Mousse Cake) from Paris's oldest pâtisserie, Stohrer; the signature Délice cake (Chodolate-Cream-and-Chocolate-Macaroon Cake) and lace Florentins from the world-renowned chocolatier Maison du Chocolat; and Pain de Campagne (Hearty Country Loaf) and the classic Gougerés (Giant Gruyére Cheese Puffs) from the archetypal neighborhood bakery Haupois. Linda Dannenberg gathered these one-of-a-kind recipes from the great bakers themselves, and presents them in clear, easy-to-understand recipes specially designed for the American home kitchen.
     More than 150 spectacular photographs and evocative descriptions of the bakeries and the people behind them bring the essence of Paris to your kitchen. PARIS BOULANGERIE-PÂTISSERIE is rounded out with a comprehensive guide to authentic French utensils (although most recipes can be prepared using equipment found in ordinary kitchens), and a directory that includes sources for everything from crystallized violets to baking stones.
     PARIS BOULANGERIE-PÂTISSERIE is the quintessential cookbook featuring the peerless baked goods from the most romantic city in the world.

Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery

La Vie En ROSE -- New cookbook takes recipes from one ofParis's most fashionable restaurants and places it in the eager hands ofhome cooks.It might come as a surprise to some that one of the most trendy andsuccessful bakeries in Paris is run by an Englishwoman. But it shouldn't. With the triumphant success of Rose Bakery in Paris's 9th Arrondissement,Rose Carrarini quickly earned a reputation for creating simple, yetuncompromising foods that focus on the importance of using fresh, flavorfulingredients and a loving attention to detail.Like the Rose Bakery itself,Carrarini's new cookbook BREAKFAST, LUNCH, TEA: The Many Little Meals ofRose Bakery dissolves the distinctions between restaurant cooking and homecooking, and holds firm to the belief that flavor need not be complicated.Carrarini has always believed that simplicity is the key ingredient togreat food and a great life, and it was this philosophy that led her toopen London's influential Villandry in 1988 and Rose Bakery, theAnglo-French restaurant in 2002. Tucked away on a side street near theGare du Nord, Parisians line up daily to sample the lunchtime display ofsalads, tarts, cakes, and light fare at the charming b+-ite.At RoseBakery, it is evident that Love of food has become a universal language.It is this universal language that makes BREAKFAST, LUNCH, TEA pure delightwith recipes from 100 of Rose Bakery's most popular dishes, from breakfaststaples such as Crispy Granola to afternoon treats, including Sticky ToffeePudding and Carrot Cake, as well as soups, risottos and other perfectdishes for a light lunch.In BREAKFAST, LUNCH, TEA simplicity is indeed the golden rule, from therecipes and techniques to the structure of the cookbook itself. The bookbegins with a chapter on techniques and ingredients, with thoughts andadvice on such matters as peeling, oven temperatures, and moisture, anddescriptions and tips for such ingredients as olive oil, butter, vanilla,and marigold. Then Carrarini moves straight into Breakfast, providingdozens of simple and delicious recipes, including Fresh Mixed Fruit Salad,Lime Grapefruit and Ginger Juice, Honey Granola, Traditional Porridge,Perfect Scrambled Eggs, Ricotta Pancakes, and Blueberry Scones. Lunchbegins with numerous soups, salads, pastries, and risottos, and thenprovides main courses that range from Asparagus and Almond Salad withChicken to Braised Lamb Shank with Cumin, Aubergine and Chickpeas.BREAKFAST, LUNCH, TEA saves the best for last. The Tea chapter featuresmore than fifty of the tarts, cakes, cookies, tray bakes, and puddings thathave made Rose Bakery world famous and locally adored, including LemonBlueberry Tart, Fresh Ginger Cake, Pine Nut and Almond Biscuits, HazelnutBrownies, Apple and Blackberry Crumble, and Apricot Sorbet, just to name afew.More than 100 specially commissioned photographs from acclaimedphotographer Toby Glanville make BREAKFAST, LUNCH, TEA a visually richcookbook, allowing each recipe to seduce the senses from the very firstread. These pictures are populated with the food, people, and shopatmosphere that make Rose Bakery so special.