Bill Telepan is passionate about ingredients. He wants to know where his food comes from and how it's cared for before it finds its way into his pots and pans and onto the table. A familiar face at greenmarkets, he personally knows the men and women who sell there. He buys locally and cooks seasonally. Hailed by Gourmet magazine as "one of the most thoughtful chefs in Manhattan," Telepan says, "It's about flavor first," and creates inventive, mouthwatering dishes that celebrate the seasons and showcase the best that local farmers have to offer. In Inspired by Ingredients: Market Menus and Family Favorites from a Three-Star Chef, Telepan, who was chef of Midtown Manhattan's JUdson Grill for six years and cooked at such three- and four-star restaurants as Le Bernardin, Le Cirque, and Gotham Bar and Grill, shares his passion in a cookbook that is both exciting and resoundingly practical; it is full of bold, enticing flavors and sound everyday advice for shopping and cooking. There are chapters for every season, each composed of three theme menus, a special-occasion menu, a make-ahead meal, as well as recipes grouped by ingredient or technique, such as peas in the spring and preserving in the summer. The chapter Dishes for All Seasons includes recipes that satisfy no matter what the calendar says; and there are classics from Bill's restaurant menus, such as The Chicken and Potato-Crusted Crab Cakes. Whether it's a dessert inspired by a favorite childhood treat or a fresh, elegant twist on spaghetti carbonara, each dish is wonderfully appealing and truly delicious. There are profiles of Bill's favorite farmers and suppliers, and wine notes from distinguished wine expert Beth von Benz accompany each recipe. Illustrated with Quentin Bacon's glorious photographs, Inspired by Ingredients brings the freshest flavors of the market to the table and will inspire home cooks everywhere.
Generation Eats is a cookbook that looks like MTV and tastes like a Parisian restaurant and is geared toward the 20-something crowd. Lavishly illustrated, this title captures the essence of...
Presents easy recipes that use basic cooking techniques and need little adult supervision.
159 pages • 6x9 • $ 27.50 hc • 0-7818-1123-6 • ( 303 ) CUCINA DI CALABRIA : TREASURED RECIPES AND FAMILY TRADITIONS FROM SOUTHERN ITALY MARY AMABILE PALMER “ [ This volume ) delivers fully on its promise of an authentic Southern Italian ...
3 large white potatoes , peeled green onions ( green part only ) vegetable oil 3 Mounier Brut Champagne 12 12 144 cups 300 mL Salt to taste 1/4 cup sour cream 50 mL 1 jar ( 342 oz / 100 g ) Malossol or Sevruga caviar * I Slice potatoes ...
The Golfer's Cookbook: Recipes Collected at Pebble Beach
Provides recipes for many different occasions along with photographs and dialogue from the television show "Friends."
Contains more than one thousand tested recipes for everything from soups, salads, and appetizers to desserts
In Spain , this is often served as a first course with small shelled prawns cooked in an oven in individual terracotta dishes . If you don't like messing around with your fingers , buy small prawns with the shells removed , but the ...
Reader's Digest Great Recipes for Good Health
Quick, Thrifty Cooking