The Gourmet Mexican Kitchen A Cookbook

The Gourmet Mexican Kitchen  A Cookbook Author Shannon Bard
ISBN-10 9781624141058
Release 2015-02-24
Pages 208
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GOURMET MEXICAN MEALS IN THE COMFORT OF YOUR OWN KITCHEN Cook up bold Mexican flavors with these incredible gourmet recipes from one of America's hottest chefs. With The Gourmet Mexican Kitchen you'll make authentic Mexican fare hard to find anywhere but Mexico—think Enchiladas Mineras from Guanajuato, Sopa de Calabazza from Oaxaca, Arroz a la Tumbada from Veracruz and Cohinita Pibil originating in the Yucatán region of Mexico. Tips and tricks pulled from Shannon's years of experience will have you trying terrific new dishes. Master one of ten salsa recipes, wow your crowd with a Classic Mexican Vanilla Flan or build a feast around Citrus Rubbed Roasted Chicken with Pueblo Style Mole. And don't forget to pair your creations with one of her incredible margaritas—there are a ton of recipes to choose from! Whether you're looking to impress guests or just cuddle up with the perfect bowl of guacamole, The Gourmet Mexican Kitchen will introduce an exciting world of food and flavor.



Simple Food Big Flavor

Simple Food  Big Flavor Author Aaron Sanchez
ISBN-10 9781451611540
Release 2011-10-04
Pages 208
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You’ve seen him on the Food Network’s Chopped, Chefs vs. City, and Heat Seekers. You’ve savored his lovingly prepared dishes at Centrico in New York City. Now, with Simple Food, Big Flavor, award-winning restaurateur Aarón Sánchez brings the amazing tastes and aromas found in his kitchen to yours. Aarón Sánchez’s passion for food has placed him among the country’s leading contemporary Latin chefs. He has earned a premiere spot in the world of culinaria, introducing an enthusiastic national audience to his technique and creativity with modern interpretations of classic Latin cuisine. In Simple Food, Big Flavor, rather than over-whelming readers with complex, intimidating dishes, he starts small, showing how one simple but fabulous “base” recipe can become many fantastic dishes. Take Garlic-Chipotle Love, a blend of roasted garlic, canned chipotles in adobo, cilantro, and lime zest that keeps in the fridge for weeks or in the freezer for months. Once you make it, you’re just a few steps away from delicious dishes like Chipotle-Garlic Mashed Potatoes, Bean and Butternut Squash Picadillo, and Mussels with Beer and Garlic-Chipotle Love. And that’s just the beginning. Sánchez features fifteen of these flavor base recipes, including Roasted Tomato Salsa, Cilantro-Cotija Pesto, and homemade Dulce de Leche. He even shares his plan of attack for making the perfect mole and how to team it up with roasted Cornish game hens, turkey enchiladas, and the ultimate crowd pleaser, braised beef short ribs. He then provides detailed yet easy tips for applying each sauce to everyday meals, whether you spread it on hamburgers, turn it into a marinade for easy grilled chicken, or stir in a little oil and lime for salad dressing with a kick. With his warm and engaging style, Sánchez equips home cooks with the skills and knowledge they need to come up with their own simple, flavorful meals every night of the week. Your kitchen will be en fuego! As Sánchez says, your food will go from inspiring smiles and polite nods to igniting ridiculous grins and bear hugs. Enjoy!



Floyd Cardoz Flavorwalla

Floyd Cardoz  Flavorwalla Author Floyd Cardoz
ISBN-10 9781579657116
Release 2016-04-05
Pages 352
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From the Winner of Top Chef Masters “A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.” —Publishers Weekly, starred review At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz’s Tamarind Margaritas, of course.



Mexico

Mexico Author Margarita Carrillo Arronte
ISBN-10 0714867527
Release 2014-10-27
Pages 704
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A New York Times Best Seller A Publishers Weekly Top Ten Cookbook (Fall 2014) "All my life I have wanted to travel through Mexico to learn authentic recipes from each region and now I don’t have to – Margarita has done it for me!" – Eva Longoria The first truly comprehensive bible of authentic Mexican home cooking, written by a living culinary legend, Mexico: The Cookbook features an unprecedented 700 recipes from across the entire country, showcasing the rich diversity and flavors of Mexican cuisine. Author Margarita Carrillo Arronte has dedicated 30 years to researching, teaching, and cooking Mexican food, resulting in this impressive collection of Snacks and Street Food, Starters and Salads, Eggs, Soups, Fish, Meat, Vegetables, Accompaniments, Rice and Beans, Breads and Pastries, and Drinks and Desserts. Beautifully illustrated with 200 full‐color photographs, the book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, classic Salsa Ranchera, and the ultimate Pastel Tres Leches, each with notes on recipe origins, ingredients, and techniques, along with contributions from top chefs such as Enrique Olvera and Hugo Ortega.



Bobby Flay s Mesa Grill Cookbook

Bobby Flay s Mesa Grill Cookbook Author Bobby Flay
ISBN-10 9780307885470
Release 2010-10-06
Pages 288
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Smoky, earthy, fruity, and spicy, the flavors of the Southwest have intrigued Bobby Flay ever since he was a young chef, eventually serving as the inspiration for the menu at his first restaurant, Mesa Grill. Now sixteen years later, Bobby’s bold and vivacious take on this cuisine has made him a fixture on America’s culinary scene and turned Mesa Grill into a veritable institution. In Bobby Flay’s Mesa Grill Cookbook, the celebrity chef invites you to join him in the kitchen of his famous restaurant to learn the secrets of his of his signature contemporary Southwestern cuisine. Here are 150 recipes for the drinks, appetizers, soups, salads, main dishes, sides, sauces, desserts, and brunch dishes that have earned Bobby his reputation for creating innovative combinations and big, rich flavors, including: - Grilled Asparagus and Goat Cheese Quesadillas with Tomato Jam and Cilantro Yogurt - Queso Fundido with Roasted Poblano Vinaigrette - Sweet Potato and Roasted Plantain Soup with Smoked Chile Crema - Grilled Shrimp Brushed with Smoked Chile Butter and Tomatillo Salsa - Seared Tuna Tostado with Black Bean Mango Salsa - Coffee-Rubbed Filets Mignons with Ancho-Mushroom Sauce - Spicy Coconut Tapioca with Mango and Blackberries Complete with a guide no tequila lover should be without, a list of must-haves for the Southwestern pantry, menu suggestions for festive occasions with friends and family, Bobby's pointers on basic cooking techniques, and 100 full-color photographs, Bobby Flay’s Mesa Grill Cookbook helps you re-create the fun and flavors of Mesa Grill in your own kitchen. From the Hardcover edition.



Chiltern Firehouse

Chiltern Firehouse Author Nuno Mendes
ISBN-10 9781607749936
Release 2017-04-18
Pages 320
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A cookbook showcasing the food and atmosphere of London's Chiltern Firehouse, a New York-style brasserie drawing praise and patrons from around the world. London’s most fashionable, most talked about restaurant is Chiltern Firehouse, an iconic landmark and destination built in a stunning Victorian-Gothic firehouse in London’s Marylebone neighborhood. Owned by hotelier André Balazs, whose other properties include the Chateau Marmont and the Mercer Hotel, the exquisitely designed space is overflowing with A-listers every night of the week. What draws them in is the design, but what makes them stay is chef Nuno Mendes's incredible food--crab doughnuts, monkfish cooked over pine, and wood-grilled Iberico pork. Chiltern Firehous goes behind the scenes with exclusive photography and striking design, delves into the Firehouse’s love affair with cocktails, and showcases the acclaimed recipes of Lisbon-born chef Nuno Mendes. Mendes draws on influences from his career split between the United States and Europe to create contemporary dishes with an American accent. With a lush, transporting package, Chiltern Firehouse delivers reimagined classics and bold new flavors, along with the charm of London’s hottest restaurant, to America’s shores.



Tacos

Tacos Author Alex Stupak
ISBN-10 9780553447309
Release 2015-10-20
Pages 240
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Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. TACOS is a deep dive into the art and craft of one of Mexico's greatest culinary exports. We start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next we master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally we explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. But TACOS is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking. From the Hardcover edition.



Smoke and Pickles

Smoke and Pickles Author Edward Lee
ISBN-10 9781579655426
Release 2013-05-16
Pages 304
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Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled with pickling, fermenting, frying, curing, and smoking--that reflect the overlapping flavors and techniques that led this Korean-American boy to feel right at home in the South. Dishes like Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy; Collards and Kimchi; Braised Beef Kalbi with Soft Grits and Scallions; and Miso-Smothered Chicken all share a place on his table. Born with the storytelling gene of a true Southerner, Lee fills his debut cookbook with tales of the restaurant world, New York City, Kentucky, and his time competing on Top Chef, plus more than 130 exceptional recipes for food with Korean roots and Southern soul.



The Chef Next Door

The Chef Next Door Author Amanda Freitag
ISBN-10 9780062417398
Release 2015-09-29
Pages 320
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Improve your confidence and add joy to your home cooking with this beautiful, practical, full-color cookbook filled with information, techniques, and more than 100 recipes from the Food Network favorite and critically acclaimed chef of New York’s Empire Diner restaurant. Amanda Freitag is a master at knocking out fabulous meals in her restaurant kitchen and on the set of Food Network’s Chopped and Iron Chef America. But until recently, she was totally intimidated to cook at home in her tiny apartment kitchen, relating to the fears of many home cooks. She realized she wasn’t alone! She set out to help other home cooks and created a list of restaurant-quality recipes that shine in the home kitchen. The Chef Next Door teaches home cooks a wide range of confidence-instilling skills, tricks, and tips that Amanda has picked up working in professional kitchens and cooking competitively on television. In her bright, lively voice, she helps you master the basic techniques that are the foundation of good, flavorful cooking. She also teaches you how to think like a chef—to consider seasonality, balancing flavors, understanding the steps, and learning how to improvise—to create a menu and execute dishes with pro techniques, as if she were right there in the kitchen with you. You’ll find everything from the basics—sauces, marinades, stocks, and rubs—to first impressions, salads, and easy dinner recipes, and will even become skilled in making “The Scary Stuff”—recipes that may seem out of reach but are not. With The Chef Next Door, you’ll be able to dazzle friends and family with a diverse range of dishes, such as Spinach Feta Pies, Kale and Farro Salad with Aged Goat Cheese, Lusty Lemon Chicken, Pop’s Beer-Braised Bold Beef Stew, Mediterranean Potato Salad, Marinated Artichokes, Cocoa Carrot Cake, and more. Filled with beautiful color photographs that show how achievable good food really is, The Chef Next Door makes confident home cooking a breeze.



Cooking Like a Master Chef

Cooking Like a Master Chef Author Graham Elliot
ISBN-10 9781476796536
Release 2015-10-27
Pages 272
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In the first cookbook from Graham Elliot, cohost of the popular Fox series MasterChef and MasterChef Junior, 100 deliciously creative recipes show home cooks the basics of cooking and combining flavors—and then urge them to break the rules and put their own spin on great meals. Graham Elliot wants everyone to cook. To push up their sleeves and get some good food on the table. It’s Graham’s simple philosophy that, while there is no right or wrong when it comes to creativity in the kitchen, you will benefit from knowing some time-honored methods that enable you to serve tasty meals to your family day after day, week after week. So, to teach you his methods and infuse some fun into the process, he’s written Cooking Like a Master Chef, an easygoing, accessible guide for the home cook to create delicious, beautiful food for every occasion. Grouped by season (without being a strictly seasonal cooking book), Graham’s 100 recipes are illustrated with gorgeous, full-color photographs and accompanied by simple, straightforward instructions—with great twists for every palate. That’s because being a top-notch chef or a talented home cook means being a free thinker, spontaneous, like a jazz musician. Cooks need to change the music every so often—once they’re comfortable with the basics—to stay on their toes and infuse their routine with new excitement and energy. Here you’ll find recipes for pork chops with root beer BBQ sauce, halibut BLTs, buffalo chicken with Roquefort cream, corn bisque with red pepper jam and lime crema, smoked salmon with a dill schmear and bagel chips, truffled popcorn, and much more. Kids will love whipped yams with roasted turkey, potato gnocchi with brown butter, PBJ beignets, and classic banana splits. It’s no wonder so many people love Graham and his energetic creativity in the kitchen. With Cooking Like a Master Chef, now you can learn to be a skilled, resourceful, and endlessly inventive cook who makes food everyone, adults and kids alike, will absolutely relish.



Richard Sandoval s New Latin Flavors

Richard Sandoval   s New Latin Flavors Author Richard Sandoval
ISBN-10 9781613127209
Release 2014-10-14
Pages 224
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In New Latin Flavors, award-winning chef Richard Sandoval offers more than 125 vibrantly seasoned Latin dishes, inspired by his popular restaurant fare but carefully streamlined for the home cook. Quesadillas, ceviches, arepas, and enchiladas are offered with Sandoval’s signature flair and bold flavors. The book also presents delectable cocktails featuring traditional Latin spirits that are beloved in the world of mixology—tequila, mescal, cachaca, rum, and pisco—and a variety of salsas, guacamoles, and other cocktail snacks. Whether the food is comfortingly familiar, like the Mahi-Mahi Tacos, or unex­pected, like the Beef Tiradito with Wasabi Dressing, these recipes offer an exciting new vision of contemporary Latin cooking.



Truly Mexican

Truly Mexican Author Roberto Santibanez
ISBN-10 9780470499559
Release 2011-04-19
Pages 264
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Introduces traditional Mexican sauces with recipes for authentic favorites, from tacos and tamales to braised short ribs adobo and red snapper papillotes in green mole and includes instructions on essential ingredients and techniques.



The Best Mexican Recipes

The Best Mexican Recipes Author America's Test Kitchen (Firm)
ISBN-10 1936493977
Release 2015-03
Pages 328
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Let the experts at America's Test Kitchen guide you through all that Mexican cuisine has to offer with 175 recipes developed for the home kitchen. Easy-to-follow step-by-step tutorials make it possible to re-create these dishes with confidence, while streamlined techniques make them accessible and foolproof.



The Ciao Bella Book of Gelato Sorbetto

The Ciao Bella Book of Gelato   Sorbetto Author Frederick W. Pearce
ISBN-10 0307464989
Release 2010
Pages 176
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Collects gelato and sorbetto recipes from the award-winning chain while sharing advice on how to create personalized flavor combinations, including Chocolate Guinness, Hazelnut Biscotti, and Grapefruit Campari.



Southern Heat

Southern Heat Author Anthony Lamas
ISBN-10 1627109153
Release 2015-11-03
Pages 288
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Southern cooking has been called the best food in the country, with its melting pot of ingredients, methods and seasonings. While each region of the South has its own unique flavor, modern Southern cooking has one thing in common: attitude. So-called "new Southern" has taken the culinary world by storm, mixing the standards of traditional Southern with current ingredients and flavors that embody world cuisines. At his Seviche restaurant in Louisville, Kentucky, Anthony Lamas marries his Latin roots with the best ingredients of the South, creating innovative Southern dishes with plenty of personality. Here you'll find Nuevo Latino Shrimp and Grits, Apple and Bourbon Pecan Bread Pudding, Indiana Sweet Corn and Country Ham Chowder, and Macadamia Crusted Striped Bass with Red Chile Bluegrass Soy Butter. Anthony's food reflects his life's experiences, from his Latin heritage to the street vendors of Los Angeles, life on a farm as a young boy, culinary training in southern California, and the cuisine of the South after he moved to Kentucky. Anthony calls his style of cooking modern Southern that reflects the flavors of his life. In this first cookbook, Southern Heat, Anthony's pride in being part of the largest American regional food movement is evident. His appreciation for his heritage, mentors and local farmers, his dedication to using sustainable ingredients, and his passion for layering flavors to achieve the perfect balance between brightness, citrus, acidity, heat and spice is conveyed through stories and tips as well as through stunning photography that sets the foundation for the more than 125 inspired recipes.



Claudia s Cocina

Claudia s Cocina Author Claudia Sandoval
ISBN-10 9781613129449
Release 2016-05-10
Pages 208
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The new cookbook from America's Newest MasterChef, Claudia Sandoval! The #1 summer show on FOX, MasterChef is a nationwide competition to find the best home cook in the country. The judges are some of cooking's biggest stars: Chef Gordon Ramsay (Gordon Ramsay Steak, maze), Graham Elliot (Graham Elliott, Grahamwhich), and Christina Tosi (MilkBar). The prize? $250,000—plus the opportunity to publish their very own cookbook. Claudia's Cocina: A Taste of Mexico celebrates the food of MasterChef Season 6 winner, Claudia Sandoval. Claudia brought with her a cooking background strongly influenced by her family's Mexican roots, as well as the seafood restaurant her grandparents owned when she was a child. Throughout the show she demonstrated a bright, versatile range of flavors and always made family the center of her dishes. Simple by design, the book offers 65 mouthwatering recipes straight from Claudia's kitchen to yours. It showcases a mix of Claudia's favorite dishes, as well as some of the on-the-spot creations that propelled her to victory: Hibiscus Poached Pears Grilled Swordfish Head-On Garlic Shrimp Achiote Rubbed Pork Chops Cilantro Lime Grilled Chicken Tres Leches Cake The book also shares her favorites from her family's town of Mazatlan, as well as creams, sauces, and salsas, plus step-by-step directions for complex dishes that will help readers master some of the staples of Mexican cuisine. The recipes are introduced by headnotes that offer anecdotes about Claudia's life and childhood and include insights into how she became the extraordinary winner of MasterChef Season 6.



Knives Ink

Knives   Ink Author Isaac Fitzgerald
ISBN-10 9781632861221
Release 2016-10-18
Pages 208
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From the authors of Pen & Ink--New York Times bestselling illustrator Wendy MacNaughton and BuzzFeed books editor Isaac Fitzgerald--the stories behind the tattoos that chefs proudly wear, with their signature recipes. Chefs take their tattoos almost as seriously as their knives. From gritty grill cooks in backwoods diners to the executive chefs at the world's most popular restaurants, it's hard to find a cook who doesn't sport some ink. Knives & Ink features the tattoos of more than sixty-five chefs from all walks of life and every kind of kitchen, including 2014 James Beard Award-winner Jamie Bissonnette, Alaska-fishing-boat cook Mandy Lamb, Toro Bravo's John Gorham, and many more. Each tattoo has a rich, personal story behind it: Danny Bowien of Mission Chinese Food remembers his mother with fiery angel wings on his forearms, and Dominique Crenn of Michelin two-starred Atelier Crenn bears ink that reminds her to do "anything in life that you put your heart into.Â?? Like the dishes these chefs have crafted over the years, these tattoos are beautiful works of art. Knives & Ink delves into the wide and wonderful world of chef tattoos and shares their fascinating backstories, along with personal recipes from many of the chefs.