by
Shulman, Martha Rose.
Call Number
641.5 SHU
Publication Date
2002
Format:
Books
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228025.2813
by
Shulman, Martha Rose.
Call Number
ARC 641.6526 SHU
Publication Date
1984
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Books
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206735.8438
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by
Shulman, Martha Rose.
Call Number
ARC 641.657 SHU
Publication Date
1984
Format:
Books
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191019.8594
by
Shulman, Martha Rose.
Call Number
641.5 SHU
Publication Date
2006
Format:
Books
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164700.5781
by
Pfeiffer, Jacquy.
Call Number
641.865 PFE
Publication Date
2013
Summary
"The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless eclair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher. "-- "The definitive book on classic French pastry recipes from an award-winning pastry chef, star of the documentary Kings of Pastry, and cofounder of the renowned French Pastry School in Chicago. What does it take to make a flawless éclairair? A delicate yet buttery croissant? To perfectly pipe dozens of macarons? All the answers are here in this comprehensive, easy-to-use, wonderfully written and gorgeously illustrated book of French pastry fundamentals. With a wealth of information on ingredients (how they react in various combinations, how different environments affect those reactions), equipment, and techniques, you will be able to start with the basics and learn how to make everything from pâte à choux to pastry cream, from brioche to Black Forest Cake, from Vacherin to Croquembouche. Laced with charming, witty memories and anecdotes from a lifetime in pastry, Chef Pfeiffer will have you fully appreciating the hundreds of years of tradition that shaped these 75 recipes into the classics that we know, love, and--with the help of this wonderfully engaging and endlessly edifying book--can now prepare and serve to our friends and families over and over again. The Art of French Pastry is a master class from a master teacher"--
Format:
Books
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149944.7031
by
Schwartz, Oded
Call Number
641.5636 SCH
Publication Date
1994
Format:
Books
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127578.0703
by
Shulman, Martha Rose.
Call Number
641.5892
Publication Date
2016
Summary
The ultimate collection of seventy-five irresistible and easy recipes for spiralizer fanatics, from the veteran cookbook author and New York Times contributor Martha Rose Shulman.
Format:
Electronic Resources
Relevance:
26485.7969
by
Shulman, Martha Rose.
Call Number
641.5636
Publication Date
2014
Format:
Electronic Resources
Relevance:
26452.1367
by
Shulman, Martha Rose.
Call Number
641.5636
Publication Date
2010
Summary
In The Recipes For Health Cookbook, New York Times food columnist Martha Rose Shulman presents recipes, some of which are from her column, reflecting a year of cooking with a well-stocked pantry and seasonal produce. As readers make their way through her recipes, they will fill their fridge, freezer, and cabinets with healthy staples such as beans, olive oil, tuna fish, eggs, and tomato sauce, so that they are prepared to cook delicious dishes like Lentil Soup, Asparagus and Herb Frittata, Macaroni With Tomato Sauce and Goat Cheese, and Pizza Marinara with Tuna and Capers, any day of the week. Vegetarians will rejoice as they discover an entire section on tofu and how it can be turned into tacos, stirfries, sandwiches, and even cheesecake, and vegans have their work cut out for them with her extensive collection of dishes including what seems like every vegetable under the sun. Full of lists, explanations, and tips, Recipes for Health will help readers cook and eat practically, healthily and very close to the earth.
Format:
Electronic Resources
Relevance:
26446.4395
by
Sunee, Kim.
Call Number
641.5
Publication Date
2014
Summary
"There is a big difference between traveling to escape and traveling to discover. A Mouthful of Stars is a book that shows the beauty of learning about yourself, the food you eat, the world around you, and the wonderful people at every stop. It''s a poignant voyage through the smart writings and wonderful recipes of Kim Sunee." -- HUGH ACHESON, author of A New Turn in the South "Kim Sunee''s food, life, and writing are the stuff of pure genius. When she cooks, I am hungry, craving not just her food but also the essence of her presence and the mindfulness with which she lives. She has taken recipes from near and far, and served them to us with doses of stylishness, honest ingredients, playful spices,and haunting flavors." -- SUVIR SARAN, Top Chef Master and author of American Masala and Indian Home Cooking "A Mouthful of Stars will immediately draw you into Kim''s culinary journey through the stories she shares of cooks and how they connect with their food. Get ready to be transformed into her world of Flower and Ice, Down-and-Dirty Rice, Tipsy Melons, and more. A Mouthful of Stars is a tasty and thoughtful combination of Zen and gourmet." -- SARA FOSTER, author of Sara Foster''s Southern Kitchen and The Foster''s Market Cookbook "Kim Sunee is one of the most compelling memoirists writing today, and on top of that, she is a gifted cook. I want to follow her everywhere she goes, reflect on every thought in this moving story, and make a meal of A Mouthful of Stars. I loved being immersed in the context of each recipe, and was impressed by how effortlessly Kim can transport dishes from near, far, and wide to her own kitchen and into ours." -- MARTHA ROSE SHULMAN, food columnist for the New York Times Bestselling author of Trail of Crumbs and former food editor Kim Sunee offers up her first cookbook. A Mouthful of Stars: A Constellation of Favorite Recipes from My World Travels is a collection of Kim''s interpretation of cherished recipes and cooking discoveries from across the globe. From Tuscan crostini di fegatini and Louisiana dirty rice to the flavors of her birth country, South Korea, and favorites from the ten years she spent eating and cooking in Provence and Paris, you''ll find A Mouthful of Stars in the cookbook section. However, this book''s breadth also extends to travel and food writing. The author''s time in many lands and cooking in many kitchens has inspired this beautiful, unique, exotic, and delicious culinary journey. From the foreword by Frances Mayes: "Trail of Crumbs established Kim Sunee as an outstanding literary writer, not only about life, but about food. . . . Now, after Kim''s brilliant debut memoir, she serves forth A Mouthful of Stars. What an astonishing book. I zoomed through the pages with an increasing feeling of joy. A Mouthful of Stars is original. First, she brings to her recipes zest, energy, and a raucous spirit of fun. Second, she praises, philosophizes, and celebrates . . . She knows that life isn''t worth living without friends who know how to eat the heart out of a taco. This sense infuses every bite. How could I help but dash to the kitchen to try Grilled Peaches Wrapped in Prosciutto, Pan-fried Peppers with Coconut and Tamarind, Roasted Cherries with Burrata, and Quick Pickled Fennel. I love her delicate balance of flavors and aromas. Is she alchemist, conjurer, poet, or cook? All of the above. Even the few classic recipes (roast turkey and pizza) include a particular Kim-twist. A Mouthful of Stars makes a cultural leap out beyond the landscape where most cooks stir their pots. Kim''s allegiance is to a global kitchen. A citizen of the world, she''s not tied to a particular terrain. This is the future. She''s already where we''re headed. And the food, paradiso!".
Format:
Electronic Resources
Relevance:
0.1112
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