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A Platter of Figs and Other Recipes $35 David Tanis might cook in the most famous restaurant in America, but here he is all about keeping meals simple at home.In this eloquent appeal for good sense in cooking great food, Davis Tanis serves up twenty-four seasonal menus that are simply conceived and simply served—on platters, family style. His food bursts with invention and flavor, such as wild salmon with spicy Vietnamese cucumbers to celebrate spring and braised duck with fried ginger for a cool-weather dinner.Tanis has an elemental, unpretentious finesse with ingredients and a genuine gift for words. Deliciously down-to-earth, his intuitive menus make cooking a pleasure, not a stress—whether you’re “Feeling Italian” (Steamed Fennel with Red Pepper Oil; Roasted Quail with Grilled Radicchio and Creamy Polenta; Italian Plum Cake), “Slightly All-American” (Sliced Tomatoes with Sea Salt; Grilled Chicken Breasts; Corn, Squash, and Beans with Jalapeño Butter; Blueberry-Blackberry Crumble), or “Too Darned Hot, Alors!” (Provençal Toasts; Melon and Figs with Prosciutto and Mint; Deconstructed Salade Niçoise; Lavender Honey Ice Cream).”David’s recipes are simple and marvelous,” says cookbook author Paula Wolfert. “What more can a food lover want?” Tanis shows you how to slow down, pay attention, give ingredients their due, and provide meals that will delight friends and family. Here, at last, is a cookbook that has nothing to do with celebrity chefdom and everything to do with real life. Cancel the dinner reservations and pick up this book—and rediscover the pleasure of cooking at home. |
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American Pie: My Search for the Perfect Pizza $27.99 In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza-a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York-style, Neapolitan versus Sicilian) to the particular (Pepe’s versus Sally’s, Gino’s East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.Beginning his journey in Genoa, Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washington-these are just a few of the stops on Reinhart’s epic tour. Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity-and appetite-and gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo. |
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American Pie: My Search for the Perfect Pizza $14.99 In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza-a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York-style, Neapolitan versus Sicilian) to the particular (Pepe’s versus Sally’s, Gino’s East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.Beginning his journey in Genoa, Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washington-these are just a few of the stops on Reinhart’s epic tour. Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity-and appetite-and gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo. |
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Betty Crocker Christmas Cookbook $19.95 THE PERFECT CHRISTMAS COOKBOOK!Get into the holiday spirit with this spectacular guide to Christmas cooking, decorating and entertaining. You’ll find 250 tantalizing recipes that offer endless ideas for wonderful family feasts, while a Holiday Survival Guide helps you plan, organize and prepare a perfect party—without all the stress. With fun gift ideas and craft projects, the Betty Crocker Christmas Cookbook is all you need for a wonderful holiday season! |
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Burgess Unabridged $14.18 Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free.This is an OCR edition with typos.Excerpt from book:Pit 8 a Kipe, v. To inspect critically; to appraise prag- matically; to eye with jealousy or envy. Kipe, n. A woman’s glance at another woman. Up and down, from hat to heel, women kipe each other insolently as they pass. In subway or in street-car, every woman who enters is kiped by her shrewd-eyed sisters. In that keen first glance, every article of the new comer’s raiment is appraised. (See Flooijab.) So, at the employment agency, the housewife kipes the cook, and cook kipes housewife, each turning away with the thought, ” She won’t do for me.” (See Snosh.) Employer kipes the applicant for .position, accepts or rejects. The poker-player, with his last blue chip in the pot, kipes his four-card draw. The fastidious smoker kipes the gift cigar. The golfer kipes his ” lie.” Says Aunt Samanthy Hanks to Mary Jane at the county fair, as she kipes the patchwork bedquilts in the gallery, ” Mine’s better’n her’n.” Says the mother of the bride, as she kipes the wedding presents spread out on the table, “H’m! his folks must be close-fisted.” (See Gefoojet.) As you whiz, motoring through the park, a car flashes by — but not too fast for your automobile host to kipe it: ” 1913 36-6 ‘Strangler’— No good!” So do the village girls kipe the strange young man in town. Carlotta kipes at Ermyntrude, And Ermyntrude at Rose; And every stitch that each has on Each other lady knows. Each lady knows the other’s faults, Her quality and size, And just how old and good she is; Would men were half as wise! Krip’sle, n. A worrying physical sensation, an invisible annoyance absorbing one’s attention. Klip’sly, a. Distracting, distrait, unmentiona- bly provocative. Walking on spilt sugar is kripsly. That fugitive morsel of walnut-meat in the cavity of you… |