Книги. Художественная литература. Учебники и пособия.

Skye Gyngell

Captivating chef and local foods advocate Skye Gyngell inspired the Food Network, and "The New York Times Magazine" to tell her story. Her beautiful cookbook, A Year in My Kitchen, is as inspiring as its author. Interweaving personal narrative and 100 seasonal recipes, the book reveals how to make food sing. As the head chef at Petersham Nurseries' award-winning restaurant, Gyngell cooks with produce from her own garden; in this cookbook she inspires locavores, gardeners and cooks to craft meals from their vegetable gardens or source ingredients from local farmers' markets, greengrocers, fish markets and butchers. "There is a wonderful sense of anticipation, as well as a comforting familiarity, if you cook with the seasons," she writes in the book, which won the Guild of Food Writers Award for Best Cookery Book in the UK. The book opens with Gyngell’s toolbox, a trove of flavor-harmonizing ingredients like lemon zest, infused oils, agra-dolce and roasted red onions. Gyngell's spring...

Darina Allen

This is a comprehensive book detailing a year at the world-renowned Ballymaloe Cookery School. With more than 125 recipes, this is a celebration of fresh produce and good food. We are guided through the seasons, meeting the local producers and the school's animals. This book is an invaluable guide to making the best of seasonal produce.

Kiko Denzer, Hannah Field

Kiko Denzer and Hannah Field, maker and baker, invite you into the artisan tradition. First, build a masonry oven out of mud. Then mix flour and water for real bread "better than anything you can buy." Total cost? Hardly more than a baking stone - and it can cook everything else, from 2-minute pizza to holiday fowl, or a week's meals. Clear, abundant drawings and photos clarify every step of the process, from making "oven mud," to fire, and to bread. Informative text puts it all into context with artisan traditions of many ages & cultures. Beautifully sculpted ovens (by the author and readers) will inspire the artist in anyone. And the simple, 4 step recipe (based on professional and homestead experience) promises authentic hearth loaves for anyone, on any schedule. From weekend gardeners to "simple living," back-to-the-landers; Peace Corps volunteers to neighborhood community-builders; third-graders to earth-artists of all ages, this book feeds many hungers! -...

Andrew Schloss, Ken Bookman

How to escape the cooking routine of the same old dishes, meal after meal. Many home cooks are stuck in a food routine that includes preparing the same 10 or 15 recipes over and over again, week after month after year. 2500 Recipes , the ideal guide to escaping that routine, offers 50 recipes each for foods ranging from snacks and sandwiches, to chicken and ground meat; from shellfish to grains; from winter vegetables to summer fruit. There's also a special section of dishes for special occasions. Consider this common scenario. There is a chicken waiting to be roasted for dinner. Stop. Go the chapter that has 50 recipes for roast chicken. Each one is different. Most important, there are sure to be a few that are more interesting than that old reliable one prepared out of habit - too often a bad habit. Without doubt, there will be dozens of recipes based on ingredients commonly on hand to please cook, family and guests. There's even a chapter with 50...

Laura Shapiro

A biography of Julia Child from the award-winning author of Perfection Salad. One of the most beloved figures in 20th century American culture was Julia Child, the bouyant "French Chef" who taught millions of Americans to cook with confidence and eat with pleasure. With an irrepressible sense of humor and a passion for good food, Child ushered in the nation's culinary renaissance and became its chief icon. Unlike the great cooking teachers who preceded her, she won her audience through the revolutionary medium of television. Millions watched as she spun threads of caramel, befriended a giant monkfish, wielded live lobsters, flipped omelets and unmolded spectacular desserts. Her occasional disasters, and brilliant recoveries, were legendary. Yet every step of the way she was teaching carefully crafted lessons about ingredients, culinary technique, and why good home cooking still matters. Award-winning food writer Laura Shapiro describes Child's unlikely career...

Tina Anderson, Sarah Pinneo

What could be better than standing on top of a mountain, snow sparkling, the slopes calling? Not much, except perhaps skiing down to a warm, home-cooked meal that comes together effortlessly. The Ski House Cookbook makes it all possible with 125 recipes that will keep you on the slopes or winding down with friends afterward, not stuck at the stove. Here are easy and delicious meals designed with minimum prep times for often limited home-away-from-home kitchens, from quick-cooking roasts, saut?s, and other fast meals to slow-cooker dishes and recipes that can be made in advance and frozen. And, to get you in the right frame of mind, each recipe is coded with a difficulty rating that corresponds to the familiar green dots, blue squares, and black diamonds of the slopes. Start the day with 'Twas the Night Before French Toast (assembled in advance and baked in the morning) to keep you going until lunchtime, when a Colorado Cubano (made in a flash from readily available...

Catherine Walthers

This volume of over 135 inventive salad recipes is timed to answer the great demand for healthy recipes with organic ingredients. Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout.

Mark Kurlansky

Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants-the oyster. For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city's life that the abundant bivalves were Gotham's most celebrated export, a staple food for all classes, and a natural filtration system for the city's congested waterways. Filled with cultural, historical, and culinary insight-along with historic recipes, maps, drawings, and photos-this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America's environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan's Gilded Age dining chambers. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.

Do Something Different with Chicken - Starting Tonight! Chicken breasts. You've probably got 'em in your freezer or fridge - and with good reason. They're fast, tasty, versatile and healthy. This book gives you 100 easy ways to jazz up chicken breasts - whether you want to add pizzazz to pizza or salads, give a new twist to a chicken classic, go global and spice things up or experience the thrill of the grill. So say goodbye to bland, boring, ordinary chicken - and say hello to a whole new world of chicken delights. Open the book for: - 100 easy, tasty chicken recipes - super soups and salads, retooled classics, restaurant favorites, zesty international dishes, grill-side greats and more - Simple tips for cooking perfect chicken breasts every time, every way - Unbeatable ideas for ultra-fast chicken dishes on the fly - 30 tempting color photographs.

Jamie Purviance

Book DescriptionFor sublime outdoor cooking and entertainment, who better to turn to than the foremost authority on grills? With the experts from Weber taking you through the basics and beyond, you?ll be sizzling in no time. Over 200 recipes?each with a mouthwatering photo?are simple to follow and feature common ingredients found in the local market. You?ll also find, can?t-miss techniques, and even substitution tricks... Mark your favorites?and there?ll be plenty?with the handy enclosed page flags. And yes, once they?ve sampled the savory results of your newfound grilling skills, friends and family will be begging for your secrets. Just nod and say, "It?s all in the technique." Key Features: *One-of-a-kind grilling cookbook with over 200 original recipes, each with a color photos * Photos illustrate tips and techniques throughout * Recipes are big on flavor with easy to find ingredients * Tabbed chapters and...