One Potato, Two Potato: 300 Recipes from Simple to Elegant
Everyone loves potatoes. This book transports cooks beyond the usual side dishes and introduces them to the secrets and specialties of great chefs and cooks the world over. Roy Finamore and Molly Stevens show how to prepare spectacularly simple appetizers, including dips, chips, and show-stopping cocktail potatoes made from a few ordinary ingredients. They presents dozens of soups and salads, including rich Summer Vichyssoise and Herb Garden Potato Salad. There are more than fifty main-dishes, such as Sunday Lamb with Proper Roast Potatoes and Chicken Stuffed with Potatoes and Shiitake Mushrooms — not to mention a sophisticated rendition of Shepherd”s Pie. The potato turns up as the hidden ingredient in breads (Potato Cheddar Bread with Chives) and in such desserts as moist Farmhouse Chocolate Cake. Finamore and Stevens show how to master crisp steak fries, silky mashes, and sumptuous gratins. A bonus feature of the book is the sweet potato, in dishes from a delightfully nostalgic Baked Sweet Potatoes with Marshmallow to an urbane Semifreddo with Chocolate Sauce.
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The 150 Best American Recipes
Finalist in the 2007 IACP annual Cookbook Awards.
An ultimate resource: a can’t-live-without-it collection of the most exciting recipes of the last decade. Out of literally tens of thousands of recipes that have appeared in print — in cookbooks, magazines, newspapers, and even in flyers and on the Internet — from the deservedly famous to the wonderfully obscure, from top-flight chefs to unknown but gifted cooks — two of the food world’s most respected writers chose the most distinctive. Then came the key step: extensive testing in their own kitchens. If the dish wasn’t spectacular, it didn’t make the cut. Finally, they pitted their favorites against one another and chose the winners: the very best of the best.
Scores of brilliantly simple dishes that are sensationally delicious. The best recipes from the great chefs and cooks of the era, including Jamie Oliver, Thomas Keller, Judy Rodgers, and Alice Waters.
Miraculously quick, remarkable everyday dishes that you’ll want to make countless times and share with your friends.
Holiday dishes that are certain to become instant traditions in your family.
Valuable tips and techniques to make all your cooking easier.
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The Best American Recipes 2004-2005
Hailed by People, the New York Times, Food & Wine, CBS This Morning, the Wall Street Journal, and other media around the country as the perfect choice for any cook, The Best American Recipes is the most wide-ranging and extensively home-tested collection of its kind. Series editors Fran McCullough and Molly Stevens track down the tastiest and easiest dishes of the year from sources as diverse as an amateur cooking contest in California and the Web site of a family-run Vermont food company. With recipes culled from world-class chefs and publications ranging from Ina Garten’s prim Barefoot in Paris to Maya Angelou’s rip-roaring Hallelujah! The Welcome Table to Harley and Davidson Family Recipes, editors McCullough and Stevens have compiled a daydream-inspiring yearbook of American cooking. Dedicated home chefs would do well to add at least one of the book’s main dishes to their arsenal; with favorites like Tagliatelle with Crème Fraîche and Arugula and Scandanavian Salmon Stew with Mushrooms and Dill to choose from, it shouldn’t be hard to shake up any family’s evening lineup. The desserts chapter alone will make this a must-have for culinary enthusiasts. The recipes use ingredients available at any corner market, so even inexperienced cooks working in a sparsely equipped kitchen can turn out delicious, eye-catching dishes.
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New England
No book series documents the dynamics of contemporary American regional cooking like Williams-Sonoma’s New American Cooking. Ingredient-driven, this series describes each dish through what’s locally raised, be it fruit, fish, fowl, or beast.
New England reflects the foods, recipes, and ways of cooking that distinguish the region from the rest of the country. In addition to such classics as chowder, pot roast, and bread pudding, this collection explores the vibrant palate of New England’s contemporary cuisine. At the same time, it offers a lively portrait of the eclectic mix of foods and people that set the Northeast apart.
To purchase a copy, please click here: New England (Williams-Sonoma New American Cooking)