Packed with more than 4,000 terms, including 500 new ones, this newly expanded, A-to-Z guide defines and describes preparation and cooking methods, kitchen utensils, herbs and spices, cuts of meat, types of cheese and sausage, seafood, sauces, foreign food terms, unusual tropical fruits, and even gives basic descriptions of beers, wines, and cocktails.
Offers more than seven thousand alphabetical entries providing information on all aspects of cooking and dining, including food preparation methods, cooking utensils, serving suggestions, ingredients, wines, and meat cuts.
Oysters Bienville was created in the late 1930s at one of New Orleans's most famous restaurants, Antoine's. It consists of oysters ON THE HALF SHELL topped with a BÉCHAMEL flavored with SHERRY and CAYENNE and mixed with sautéed garlic, ...
Thei Zervaki Nathan's Famous for the ten cents Feltman and others charged. After saving up three hundred dollars ... but it was the quality of the products and astute marketing that made Nathan's famous. The natural casing hot dogs were ...
This book is top notch and the pronunciation guide for every entry fills a void in recent wine literature." --Bob Foster, "California Grapevine "This terrific book is likely to prove curiously addictive.
When Amanda Hesser produced The Essential New York Times Cookbook in 2012, she was adamant about not updating Claiborne's 1961 ... to see the city as a site for farming but to “get dirty” by growing food in the city however we can.
The typical American pie made from uncooked apples, fat, sugar, and sweet spices mixed together and baked inside a ... The two most common are vanilla ice cream, first served with the title ''a` la mode'' in the 1890s, and cheese.
JIMMY STEWART, AMERICAN ACTOR (IN THE FILM THE PHILADELPHIA STORY) Canadian whisky A blended whisky produced in Canada and made from rye, corn, barley (malted and unmalted), and/or wheat. It's wood aged a minimum of 3 years, ...
The Real Food Companion includes more than 200 recipes, with photography by Matthew's long-time friend and collaborator, Alan Benson. It is the result of Matthew's four decades as a writer, chef and farmer, and multiple years' research.
From the author of the acclaimed Food Lover's Guide to Paris, here is a passionate, discriminating guide to the rest of France-from the camembert farms of Normandy to the tree-shaded...
They wouldn't tell us exactly what woods they use to cold smoke it, but if you have a cold smoker, it's something you could try. Rachel McCormack says that yes, you could then cook with it, but frankly you could also just eat it in ...