California Home Cooking or Celebrities and Their Culinary Creations

California Home Cooking: American Cooking in the California Style

Author: Michele Anna Jordan

An infinite bounty ... from land and sea, farm and garden, orchard and vineyard, field and stream. Fresh ingredients express themselves boldly and honestly in the California style of cooking, in the rustic dishes of farmhouses and ranchos, in time-tested recipes brought by waves of immigrants, and in light and casual contemporary fare. These 400 recipes will inspire any cook, anywhere, to celebrate the pleasures of the table in the glorious, delectable ways that Californians do.

Publishers Weekly

Jordan's (Polenta) collection of 400 recipes glorifying Golden State cuisine will leave unfortunate outsiders pining for that state's vegetables, seafood and wines. Happily, a resources list names nearly 70 purveyors of California foodstuffs from abalone to zinfandel. Accompanying the recipes are dozens of sidebars on such localisms as the fabled Chasen's Chili, the key to marijuana brownies and a young Marilyn Monroe as Castroville's 1947 Artichoke Queen. The recipes demonstrate ethnic diversity: Thai Lamb in Romaine Leaves, Jook (Chinese Rice Porridge), Channa Dal with Yogurt and Chutney from India, Solvang Roast Pork with Prunes and Apples from Denmark and Morcilla de Cabrito (Goat's Blood Pudding) from Mexico, which is anchored by a quart of kid's blood. There are plenty of dishes that confirm the Californian urge to exalt culinary creativity. Avocadoes show up in mashed potatoes; Blueberry Coleslaw calls for blueberry mayonnaise, blueberry vinegar and fresh blueberries. More traditonally minded cooks will find their own temptations: Beef and Barley Soup gets a boost from juniper berries; Trout-Fennel Salad offers a potent taste combination; desserts encompass Ginger Chevre Tart and Lavender Ice Cream. While a little organizationally slack (one Chapter offers Main Courses with Vegetables, another Vegetable Side Dishes), Jordan's omnibus is as wide-ranging as the state itself. Illustrations not seen by PW. (Dec.)

Library Journal

Jordan, a food writer and prolific cookbook author, has written about California cooking before, in A Cook's Tour of Sonoma (Addison-Wesley, 1990). Her latest book includes 400 recipes for the casual but often elegant food she likes to cook for herself and guests: Monterey Artichoke Risotto, Chicken with 100 Garlic Cloves (40 aren't enough in California?), Bing Cherry Compote. Alice Waters, the "doyenne" of California cooking, and M.F.K. Fisher are influences, and they, along with Jordan's fellow Californians Betty Fussell and James Beard, are mentioned often in the readable headnotes and informative sidebars. Occasionally, California's abundant produce seems to have gone to Jordan's head -- do we really need Blueberry Coleslaw or Chicken and Raspberry Sandwiches? -- but most of the recipes sound delicious.

Interesting textbook: Cat Herbal or Reiki for Life

Celebrities and Their Culinary Creations: Autographed Photos, Biographies, Trivia, & Recipes

Author: Thea Waldo

Get a taste of what it's like to be famous with recipes from your favorite film and television stars. Whet your appetite with Renйe Taylor's (The Nanny) "Aphrodisiac Appetizers." Dance the night away with John Travolta's (Saturday Night Fever, Pulp Fiction) "Tuna Tar Tare Won Ton Crisps." Kick it up a notch with Jackie Chan's (Rush Hour, Shanghai Noon) dangerous "Beef Fillet with Season Vegetables."

Still hungry?

Come back for second helpings of James Earl Jones' (The Hunt for the Red October, Field of Dreams) "Chilean Sea Bass" and have a laugh with a friend over some of Chevy Chase's (Caddy Shack, National Lampoon's Vacation) "Barbequed Chicken." Don't forget to save room for dessert. Anthony Hopkins' (The Silence of the Lambs, Howards End) "Bara Birth" and Jamie Lee Curtis' (Trading Places, True Lies) "Key Lime Pie" are to die for.

Filled with autographed photos, biographies, and fun facts, Celebrities and Their Culinary Creations is perfect for anyone who loves film or food and would make a great addition to any fan's collection.

Best of all, 50% of all profits of this book will be donated to Childrens Hospital Los Angeles Foundation.

Simple Cafe Food or Japanese Kitchen

Simple Cafe Food: Secrets from a Busy City Cafe

Author: Julie Le Clerc

Prepare to be seduced by sumptuous salads, sublime soups, simple and imaginative seafood, seasonal vegetables, sweet and succulent desserts, and out-of-this-world mains with superb garnishes. This book will take the mystery out of many products and provides simple, flavour-oriented, café style recipes. Includes full-colour photographs

See also: Does It Take a Village or The Selected Letters of Dolley Payne Madison

Japanese Kitchen: A Cook's Guide to Japanese Ingredients

Author: Emi Kazuko

Japanese cooking in intrinsically linked to the country's history, tradition and philosophy—from how food is prepared and cooked to how it is served and received. Dishes are selected to suit the season and the occasion, and the ingredients are prepared to best highlight their natural flavors and textures. This book explores the secrets of a unique culinary tradition.

500 Greatest Ever Cake Recipes or American Brasserie

500 Greatest Ever Cake Recipes: The Best-Ever Fully Illustrated Cake and Baking Book

Author: Martha Day

Fully illustrated in fantastic color photography, the recipes are grouped into sections for all kinds of occasion.

New interesting textbook: Roe v Wade or 1973 Nervous Breakdown

American Brasserie: 150 Simple, Robust Recipes Inspired By The Rustic Foods of France, Italy and America

Author: Gale Gand

Praise for Brasserie T and American Brasserie "Finally, a great modern American cookbook full of accessible recipes for classic dishes with big, bold, bodacious flavors." —Mark Miller, author of Tamales "For many, many years we've enjoyed the great restaurants of France—the brasseries. Now we not only have the brasserie experience on our shores at Brasserie T, we have the book, American Brasserie, to bring these flavors home in. Vive la Rick and Gale! —Norman Van Aken, Chef-Owner, Norman's, Miami "There is a tendency to assume that cutting-edge chefs are incapable of simplicity. The food at Brasserie T shatters that illusion; Tramonto and Gand's food couldn't be more accessible, and yet the dishes manage to dazzle at the same time… This is hearty, rustic eating at its finest." —Chicago Tribune "Brasserie T…is one of the top new restaurants in the country." —Bon Appetit "Gale Gand is considered to be one of the best pastry chefs working today, and she deserves ever accolade she gets. She makes desserts so good you won't believe your mouth or your eyes." —Chicago Sun-Times "Tramonto and Gand put together meals of imaginative diversity." —Food & Wine Visit us online at mcp.com/mgr/cooking

Table of Contents:

Acknowledgments.

Introduction.

A Short History of Beer and brasserie.

On Wine, Beer, and Food.

Notes on Ingredients.

Salads and Appetizers.

Soups and Chowders.

Pizzas.

Breads and Sandwiches.

Pastas, Risotti, and Grains.

Main Courses.

weekend Cooking.

Side Dishes.

Cheese Plates.

Desserts.

Cookies.

Ice Cream and Cool Drinks.

BBasics.

Seasonal and Favorite Menus.

Appendix A: The Principles of Pairing Wine and Food.

Appendix B: Where to Find Brasseries in France.

Appendix C: Mail-Order Sources.

Bibliography.

Index.

Olafs Kitchen or Essential Jewish Cookbook

Olaf's Kitchen: A Master Chef Shares His Passion

Author: Olaf Mertens

"Whether he's cooking for the British Royal family or whipping up a casual dinner,it's the same every time: exquisite meals, stunningly presented." - Josh Sleeman

"Chef Olaf is a bright light in the world of food - a culinary commando dedicated to the pursuit of excellence." - Anna Olson

"...a kind soul with a heart of gold, and those ingredients make Olaf's food absolutely delicious. these pages truly will get stuck together." - Ted Reader

"Olaf's got a big heart and he uses it to make big flavors. I highly recommend wading into this book-there's big fun to be had!" - Brad Long

See also: Potato or Smothered Southern Foods

Essential Jewish Cookbook: A Celebration of a Rich and Diverse Cuisine

Author: Judy Jackson

Jewish cookery is a marvelous mosaic of dishes. In this new book, regional recipes have been adapted to conform to religious rules and new foods have been incorporated into traditional dishes.

Feast Home or Sharing the Vineyard Table

Feast@Home

Author: Julie Le Clerc

Feast at home with some of Julie Le Clerc's most favourite recipes. Indulge yourself and others with amazing flavour combinations; savour the fragrance and colour of these sumptuous recipes. Take pleasure in preparing delicious little feasts for the people you care about. Cook simple, stylish dishes for every occasion, from cocktail parties to dinner parties. With beautiful full-colour photographs, feast@homeis a treasure trove of food styling ideas with each recipe enhanced with tips and hints for entertaining. Julie's food philosophy-cook from the heart-is obvious on every page. This is the companion volume to the best-selling cafe@home.

Books about: The Brand Gap or House of Mondavi

Sharing the Vineyard Table:  A Celebration of Wine and Food from the Wente Vineyards Restaurant

Author: Carolyn Went

In this beautiful seasonal cookbook, over 100 recipes from the award-winning Wente Vineyards restaurant are complemented by full-color photographs of the food, people, and natural beauty of the Wente family vineyards. The simple but elegant recipes include Pecan-Crusted Rainbow Trout with Black Walnut Butter; Ravioli with Hot Smoked Salmon, Fennel, and Tangerine Butter; Colorado Lamb Loin Chops with Mint and Garlic Oil, Spicy Couscous, and Grilled Summer Squash; and Chocolate Souffle with Raspberry Coulis. Throughout the book, sidebars and notes give easy-to-execute tips for making every meal more enjoyable. In Carolyn's words: "Simple flavors accompanied by a nice wine make even a modest meal a special occasion.

Internet Book Watch

Carolyn Wente (a winery president) and Kimball Jones (an executive chef) successfully collaborate in Sharing The Vineyard Table: A Celebration Of Wine And Food From The Wente Vineyards Restaurant to share stories and secrets of vineyard living and showcase more than one hundred delicious recipes, enhanced with color photography, wine notes, and sidebar commentaries. From Mascarpone Cheesecake with Biscotti Crust and Balsamic Strawberries; Smoked Trout on Potato Chips with Lemon, Fennel, and Dill; and Watercress Soup; to Wild Mushroom Flatbread with Prosciutto, Arugula, and Truffle Oil; Calzone with Artichokes, Westphalian Ham, Ricotta, and Parmesan; and Corn and Smoked Chicken Chowder with JalapenoCilantro Butter, Sharing The Vineyard Table offers dishes in harmony with the seasons. Each recipes, from appetizers to desserts, is accompanied by simple and concise wine notes suggesting the type of wine that will best complement the dish (and why!). A superbly accomplished addition to any cookbook collection Sharing The Vineyard Table is enriched for the family chef or casual gourmet browser with are sidebars of Wente and Jones' personal refections on the farming life of the vineyard, cooking tips, a detailed index, entries for 36 wine varietals followed by a list of all the recipes suggested for pairing, and a list of mailorder resources.