Truffle In The Kitchen A Cooks Guide
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| Author | : Jack Czarnecki |
| Publisher | : |
| Total Pages | : 92 |
| Release | : 2019-12-20 |
| Genre | : Cooking |
| ISBN | : 9780578627755 |
No food has quite the allure and mystery of the truffle. For years, professional chefs have been wowing their guests with the complex flavors and intoxicating aromas yet home chefs hesitate to take the plunge. Truffle in the Kitchen not only guides you through the many uses of the culinary truffle but goes deep into the lore and science that makes the truffle so fun to use and enjoy. Jack Czarnecki, of Joe's Restaurant (Reading, PA) and The Joel Palmer House (Dayton, OR), shares with you everything he's learned over his lauded career foraging for truffles, using them in his restaurants and making truffle products. Winner of a James Beard Book award in 1996, Jack once again wants to take you on a culinary journey with humor and insight. Explore the fun and aromatic world of the truffle!
| Author | : Rodney Dunn |
| Publisher | : Lantern |
| Total Pages | : 0 |
| Release | : 2017-04 |
| Genre | : Cooking |
| ISBN | : 9781921384394 |
In his second cookbook, Rodney Dunn, founder of The Agrarian Kitchen in Tasmania, celebrates the natural wonder that is the truffle. In addition to more than 60 recipes, Rodney gives a fascinating insight into the Australian truffle industry and practical advice on buying, storing and (most importantly) cooking with truffles. Harvested in winter, truffles have an intense earthy flavour that works particularly well with indulgent ingredients such as cream, butter and cheese. Rodney's recipes are lush and comforting -- just the thing for cosy meals at home -- and once you start experimenting, you'll be surprised at how many dishes can be enhanced by this inimitable fungus. As Rodney firmly believes, there is no such thing as too much truffle.
| Author | : Susi Gott Séguret |
| Publisher | : Hatherleigh Press |
| Total Pages | : 282 |
| Release | : 2021-04-27 |
| Genre | : Cooking |
| ISBN | : 1578268192 |
The perfect primer for experimenting with truffles in over 150 recipes. An ingredient with magical properties which brings a new dimension to countless dishes, the truffle is nature’s most lauded culinary treasure. Cooking with Truffles: A Chef's Guide demystifies the truffle for the professional and the home chef, with over 150 unique and tantalizing recipes to suit every palate and occasion. Written by Susi Gott Séguret, Cooking with Truffles features a variety of recipes, ranging from the simple to the sublime. And if you should happen to find yourself without a truffle in your pantry, the recipes stand well on their own! Cooking with Truffles includes an introduction to truffle history—both at home and abroad—as well as truffle science and geography, and notes on taste profiles and seasonality. Anecdotes and photos throughout bring to life a cookbook that's a true feast for the senses. If you’ve ever been curious about truffles, here’s your chance to satisfy your yearnings!
| Author | : N. M. Kelby |
| Publisher | : W. W. Norton & Company |
| Total Pages | : 347 |
| Release | : 2012 |
| Genre | : Fiction |
| ISBN | : 0393079996 |
A reimagining of the world of the remarkable French chef Auguste Escoffier. A man of contradictions, food-obsessed yet rarely hungry, Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. A novel of the sensuality of food and love amid a world on the verge of war.
| Author | : Marilyn Pocius |
| Publisher | : Lake Claremont Press |
| Total Pages | : 356 |
| Release | : 2006 |
| Genre | : Business & Economics |
| ISBN | : 9781893121478 |
This expanded and updated edition of the local bestseller takes food lovers and serious home cooks on a tasty romp into Chicago's secret culinary corners to find everything they never knew they needed. Includes information on over 2,000 ingredients, little-known stores and grocers, helpful hints, and recipes.
| Author | : Frank Castronovo |
| Publisher | : Artisan Books |
| Total Pages | : 280 |
| Release | : 2010-06-14 |
| Genre | : Cooking |
| ISBN | : 1579654495 |
From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season... From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
| Author | : Kristen Blizzard |
| Publisher | : Simon and Schuster |
| Total Pages | : 707 |
| Release | : 2020-10-20 |
| Genre | : Nature |
| ISBN | : 1510749454 |
"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include: Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.
| Author | : Jack Czarnecki |
| Publisher | : Artisan Publishers |
| Total Pages | : 0 |
| Release | : 1995 |
| Genre | : Cookery (Mushrooms) |
| ISBN | : 9781885183071 |
ylvania, gives an account of his life-long fascination with mushrooms--hunting them, cooking them, and eating them--and provides 100 recipes for both exotic mushrooms and the "wild" varieties that are now widely available. 27 color photos.
| Author | : Bobby Stuckey |
| Publisher | : Ten Speed Press |
| Total Pages | : 274 |
| Release | : 2020-07-07 |
| Genre | : Cooking |
| ISBN | : 0399580611 |
An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef. “An exhilarating journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson. Meaning “branch” or “bough,” the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.
| Author | : Thomas Keller |
| Publisher | : Artisan |
| Total Pages | : 339 |
| Release | : 2016-10-25 |
| Genre | : Cooking |
| ISBN | : 1579657567 |
DIVIACP Award Winner 2019 marks the twenty-fifth anniversary of the acclaimed French Laundry restaurant in the Napa Valley—“the most exciting place to eat in the United States” (The New York Times). The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”
