gourmet food
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New York is famously rich in diversity, a city where you can find cooks from every corner of the globe down each street. The city's gourmet shops dazzle all five senses and entice you to taste new delicacies. Gourmet Shops of New York captures this unique experience in gorgeous photos and authentic recipes. Here you will discover the most seductive culinary treasures to be found only in New York. One hundred of the best-loved and most-visited gourmet destinations, from neighborhood jewels to exotic superstores are explored in fascinating detail-from the sparkling cases of cheeses at Dean & Deluca to the overwhelming spice shelves at Kalustyans. Secrets and stories from behind the counters provide tips on using and preparing different specia [More..] | |
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Mention the word "foraging" and many people think of tramping through soggy swamps or trackless wilderness, battling mosquitoes and briars to reap a tiny harvest of nuts or berries. Yet foraging for wild edibles doesn`t have to be difficult, or require expeditionary gear. Even most of what we now call suburbia was only recently considered to be "the country," and many houses built in the past thirty years are found on land that used to be fertile farmsteads. Like a contemporary Euell Gibbons, Robert Henderson reveals an extraordinary bounty that we pass every day. From vacant lots in cities and tree-lined developments in the `burbs to wooded glens, any neighbourhood will have its share of plants whose roots, shoots, leaves and fruits have b [More..] | |
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collection of American recipes, including cooking terms and procedures [More..] | |
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When Gourmet magazine debuted in the 1940s, America’s wineries were still reeling from the lingering effects of Prohibition and the loss of wines from war-torn Europe. But for every closed door, there was an open bottle: The bleak postwar years were actually a prelude to today’s unprecedented and widespread appreciation for the grape. New York Times bestselling author Ruth Reichl reread sixty-five years of wine articles in Gourmet to select the best for History in a Glass. The result is a rollicking tale of great meals, great walks, and wonderful drinks as Americans discover the pleasures of wine. These marvelous essays were written by men and women who were not only on hand to witness wine’s boom but, in many cases, helped to foster [More..] | |
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Satisfy Your Hunger for Success At over a billion dollars, the food industry is evolving, creating new trends and new opportunities for eager entrepreneurs like you. Learn how you can become a part of one of the hottest and most affordable food businesses—mobile food. From gourmet food to all-American basics and hot dog wagons to bustaurants, get the delicious details behind starting a food truck business. Led by our experts, learn how to find your food niche, follow important rules of conducting business on the road, outfit your moving kitchen, meet safety and sanitation requirements, and much more. Plus, access recipes, shopping lists, favorite equipment buys and more from practicing food truck entrepreneurs. Cove [More..] | |
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The Gourmet Slow Cooker and The Gourmet Slow Cooker: Volume II showed home cooks everywhere that a slow cooker is perfectly capable of turning out meals that are sophisticated enough to serve to guests. It’s simply a matter of using imaginative recipes that bring together fresh, flavor-packed ingredients—and then setting the timer. In The Gourmet Vegetarian Slow Cooker, author Lynn Alley offers up more than fifty dishes, each one vegetarian, some of them vegan, and all of them delicious. The recipes are drawn from the world’s great cuisines and include breakfasts, soups, main courses, sides, and desserts. Dishes, such as Spiced Basmati Rice Breakfast Cereal, Smoky Potage Saint-Germain, Polenta Lasagna with Tomato-Mushroom Sauce, Soy [More..] | |
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For the cook who sails and the sailor who cooks, the Galley Guru is a connoisseur s guide to simple ways to keep your grip in the galley. Prepare, preserve, and present, from a tiny space, real food that would not be ashamed to have come from a gourmet kitchen many times the size. Great cooking takes to the water as Lisa Hayden-Miller, the Galley Guru, presents fare with a flair. From survival food to gourmet feast, all 120 recipes are tagged with appropriate sailing conditions, from anchorage to heavy seas. Galley Guru will tempt even the landlubber, for in this 327-page quality paperback, Lisa makes the exotic accessible and the simple, simply wonderful. [More..] | |
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How many times have you eaten out at a high-end, trendy restaurant spending your whole paycheck on pasta? Why practically pay some famous chef an arm, leg and sell your nephew into indentured slavery when you can recreate the same if not better pasta in your very own home, with portions fit for you and your friends versus small restaurant servings worthy of a box of kittens? With 50 recipes inspired by traditional Italian cooking blended with Russin’s trademark country Irish flair and her love of flamboyantly fun food, your friends and family will enjoy the unexpected. Sauce recipes assign the mundane, “been there, done that” ingredient staples with surprisingly hidden flavor pops – think old school Italian sauce with blueberry unde [More..] | |
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