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Mustards Grill Napa Valley Cookbook
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Book Synopsis Mustards Grill Napa Valley Cookbook by : Cindy Pawlcyn
Download or read book Mustards Grill Napa Valley Cookbook written by Cindy Pawlcyn and published by Ten Speed Press. This book was released on 2012-05-15 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: This James Beard award-winning cookbook brings chef-owner Cindy Pawlcyn’s Midwestern sensibility and flair for reinventing American food to Napa Valley with over 150 recipes. Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of inventive, delicious food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, and ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. This cookbook is full of the best, most enduring recipes from Mustards Grill—ones people consistently ask for and ones to enhance any home cook’s experience in the kitchen. "Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO
Book Synopsis Cindy's Supper Club by : Cindy Pawlcyn
Download or read book Cindy's Supper Club written by Cindy Pawlcyn and published by . This book was released on 2012 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn's informal gatherings. It's no secret that legions of fans flock to Cindy Pawlcyn's restaurants for her globally influenced signature dishes. What is not so well known is that Cindy has turned her passions for cooking and travel into a popular supper club, where she creates an adventurous menu celebrating a different international cuisine each week. Cindy's Supper Club has become a destination event, presenting a world tasting tour on a plate. Cindy's Supper Club serves up twenty-five complete menus inspired by Cindy's dinners and featuring more than 125 recipes from the world's greatest food destinations, including Hawaii, Mexico, Brazil, Peru, Austria, Belgium, England, Ireland, Sweden, Norway, France, Greece, Italy, Spain, Hungary, Russia, Georgia, Ethiopia, Morocco, South Africa, Lebanon, Turkey, China, Japan, Korea, India, and Thailand. "I have had the great pleasure of watching my friend Cindy Pawlcyn shape the Napa Valley into a world-class culinary empire. I am constantly amazed at how she creates her dishes and the final extraordinary flavors that hit the plate. Buy this book as fast as you can. You are in for a wonderful surprise." MICHAEL CHIARELLO, chef-owner of Bottega Ristorante and author of Bottega
Book Synopsis The Cakebread Cellars Napa Valley Cookbook by : Dolores Cakebread
Download or read book The Cakebread Cellars Napa Valley Cookbook written by Dolores Cakebread and published by Ten Speed Press. This book was released on 2003-09-04 with total page 242 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Dolores and Jack Cakebread bought their ranch in 1972, they didn't know a thing about growing grapes or making wine. As they began building their family business one bottle at a time, they focused on one simple philosophy—that food and wine should be enjoyed in the company of good friends. Today, Cakebread wines are enjoyed in fine restaurants around the world and Cakebread Cellars is a destination winery offering award-winning labels, a series of renowned culinary events, and welcome haven for friends new and old.In THE CAKEBREAD CELLARS NAPA VALLEY COOKBOOK, Dolores and Jack team with resident chef Brian Streeter to share more than 120 seasonal recipes and wine suggestions perfected in the Cakebread kitchen over the past 30 years. Using produce plucked from Dolores's garden and featuring fresh ingredients from Napa's artisan food purveyors, the Cakebreads share such seasonal masterpieces as Sea Scallops with Sweet Corn, Roasted Peppers, and Shiitake Mushrooms, and Roast Pork Loin with Apple Brandy and Whole-Grain Mustard Sauce.Woven throughout is the story of Dolores and Jack, who along with their three sons and three daughters-in-law, managed to turn an old cow pasture into one of Napa's premier wineries. Featuring Jack's archival winery photographs and contemporary location and food photography, THE CAKEBREAD CELLARS NAPA VALLEY COOKBOOK reflects the Cakebreads' devotion to each other, to the business, and to bringing folks together to celebrate every season's harvest.More than 120 recipes and wine pairings from one of Napa Valley's venerable wine families. Includes recipes created by renowned chefs such as Narsai David and Alan Wong during the Cakebread's annual culinary program, the American Harvest Workshop.With 18 full-color food shots, archival photographs of the winery's early days, and location photography spotlighting the picturesque Napa Valley.Reviews“A remarkable tale of a pioneering life in the California wine country; Jack and Dolores Cakebread's personalities really speak from the pages and Brian Streeter's delicious, sun-drenched recipes wrap the whole thing up into a totally tasty experience.” —Martha Holmberg, publisher, Fine Cooking magazine“The Cakebread family saga is deliciously and lovingly told in this creative book. Open a Cakebread wine, prepare one of Dolores's seasonal dishes and know that life is good.” —Mike and Mary Ann Cleary, cohosts, Food and Travel Radio“The American Harvest Workshop, created by Dolores and Jack Cakebread, is singular in bringing together American chefs in a convivial, relaxed environment to explore and exchange ideas. Chefs leave the Cakebreads inspired and energized by the process. I'm delighted to see it all brought together in this new book.” —Narsai M. David, food & wine editor, KCBS Radio
Download or read book Big Small Plates written by Cindy Pawlcyn and published by Ten Speed Press. This book was released on 2012-05-15 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fans of Cindy Pawlcyn'¬?s Mustards Grill have been making meals out of her sampler-size starters for years. In BIG SMALL PLATES, Cindy brings home the biggest trend in eating out, with generously scaled recipes that promise less fuss and more flavors than traditional appetizers. The wide-ranging collection of universally appealing recipes spans soups, finger foods, salads, scoopables, and even sweets designed to satisfy big appetites as well as grazers. An alternative to conventional, varietyless main-course cooking, Cindy's small plate recipes deliver the inspiration and reliability that make this new way of eating-and entertaining-practical at home. A cookbook of 150 sampler-size recipes from Mustards Grill, Cindy's Backstreet Kitchen, and Pawlcyn's home repertoire, in her signature all-American style with Californian and global influences. Includes 150 gorgeous food, ingredient, and location photos. Pawlcyn's previous book MUSTARDS has sold more than 60,000 copies. MUSTARDS won the James Beard award for Best American Cookbook in 2002 and was nominated for the IACP Cookbook of the Year Award. Reviews "Cindy Pawlcyn is all about big fun and big flavors."-San Jose Mercury News "Cindy Pawlcyn's rollicking Big Small Plates has a cornucopia of brightly flavored small dishes." -Boston Globe "As a basic guide to the wonderful fare served at Mustards and Cindy's Backstreet Kitchen, Big Small Plates has more than enough to go around." -Wine News "The kind of cookbook I just can't resist." -Oakland Tribune "[A]n ample selection of some of the more delicious tidbits you'll ever taste." -Sacramento Bee "Pawlcyn's new book focuses on small plates-tapas-in a grand way." -Baltimore Sun "Buy this book because the recipes are flavorful, diverse, and conducive to infinite applications." -ChefTalk.com "The Napa Valley super chef and entrepreneur's praiseworthy-and successful-attempt to bring the small-plates trend into the home kitchen."-San Francisco Chronicle"Anyone looking for first courses or cocktail party food recipes will find no lack of inspiration here."-Booklist"An enormously appealing book full of heart, and food that's refreshingly real and often adventurous."-Portland Oregonian
Download or read book Terra written by Hiro Sone and published by Ten Speed Press. This book was released on 2013-07-23 with total page 663 pages. Available in PDF, EPUB and Kindle. Book excerpt: Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St. Helena. Their dream of running a world-class restaurant became a reality as word quickly spread about the duo's extraordinary cooking and hospitality. Now, along with the French Laundry, the venerable Terra is a cornerstone of the Napa Valley food scene, and one of its quintessential dining experiences. In TERRA, over 100 recipes from the restaurant's standing and seasonal menus showcase the chefs' sophisticated, yet eminently playful and deeply personal cuisine. Sone and Doumani provide readers with a wealth of insight into the ingredients, preparations, and techniques that shape their cooking philosophy and menus, giving readers guidance—and inspiration—to execute these dishes at home.
Book Synopsis Wine Country Chef's Table by : Roy Breiman
Download or read book Wine Country Chef's Table written by Roy Breiman and published by Rowman & Littlefield. This book was released on 2012-11-20 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Centered on the world’s premier winemaking region and renowned culinary destination, Wine Country Chef’s Table offers an intimate look at a region that thousands of travelers often just “taste.” It is a regional cookbook and travelogue, offering gems of recipes along with restaurant, winery, and farm stories to both locals and visitors alike. The book features great chefs, farmers, and food artisans from the distinct parts of the California wine country—spanning both the Napa and Sonoma valleys.
Book Synopsis Fog City Diner Cookbook by : Cindy Pawlcyn
Download or read book Fog City Diner Cookbook written by Cindy Pawlcyn and published by . This book was released on 1998 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gathers recipes for breads, soups, chowders, stews, appetizers, sandwiches, salads, main dishes, side dishes, and desserts served at the San Francisco restaurant
Book Synopsis The Gunflint Lodge Cookbook by : Ron Berg
Download or read book The Gunflint Lodge Cookbook written by Ron Berg and published by U of Minnesota Press. This book was released on with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers recipes using fresh Minnesota ingredients, along with anecdotes of life at Gunflint Lodge from the 1920s to the present
Book Synopsis The BayWolf Restaurant Cookbook by : Lauren Lyle
Download or read book The BayWolf Restaurant Cookbook written by Lauren Lyle and published by . This book was released on 2001 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this commemorative cookbook, the owners of the Bay Wolf Restaurant in Oakland, California, bring together over 100 recipes that showcase the eatery's robust, down-to-earth sensibilities--a unique blend of California and Mediterranean cuisines with shades of Tuscany, Provence, and the Basque country. Full-color photos.
Download or read book Bottega written by Michael Chiarello and published by Chronicle Books. This book was released on 2011-04-29 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: The award-winning chef and TV host shares one hundred recipes from his critically acclaimed Napa Valley restaurant. Michael Chiarello has won countless fans through his appearances on Top Chef Masters, the Food Network, and PBS—as well as with the exquisite meals he serves at his award-winning restaurant, Bottega. Now Chiarello offers this beautiful cookbook inspired by the soulful Southern Italian-style menu at that legendary establishment. Bottega is rich with more than 120 photographs that convey the unique experience of dining there, and features one hundred amazing recipes for Southern Italian specialties. With signature Chiarello style, each dish is designed for the home cook to have as much easy and joy cooking as eating.
Book Synopsis Napa Valley Iconic Wineries by : Panache Partners LLC.
Download or read book Napa Valley Iconic Wineries written by Panache Partners LLC. and published by Panache Partners LLC. This book was released on 2012-11-06 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Napa Valley iconic wineries offers an inside look at some of the world's most beloved wineries, an introduction to award-winning vintners, and interesting details about their signature wines - including how they are made and best enjoyed..." --Front jacket flap.
Book Synopsis Chez Panisse Café Cookbook by : Alice L. Waters
Download or read book Chez Panisse Café Cookbook written by Alice L. Waters and published by Harper Collins. This book was released on 2014-04-15 with total page 359 pages. Available in PDF, EPUB and Kindle. Book excerpt: We hung the walls with old French movie posters advertising the films of Marcel Pagnol, films that had already provided us with both a name and an ideal: to create a community of friends, lovers, and relatives that span generations and is in tune with the seasons, the land, and human appetites. So writes Alice Waters of the opening of Berkeley's Chez Panisse Café on April Fool's Day, 1980. Located above the more formal Chez Panisse Restaurant, the Café is a bustling neighborhood bistro where guests needn't reserve far in advance and can choose from the ever-changing à la carte menu. It's the place where Alice Waters's inventive chefs cook in a more impromptu and earthy vein, drawing on the healthful, low-tech traditions of the cuisines of such Mediterranean regions as Catalonia, Campania, and Provence, while improvising and experimenting with the best products of Chez Panisse's own regional network of small farms and producers. In the Chez Panisse Café Cookbook, the follow-up to the award-winning Chez Panisse Vegetables, Alice Waters and her team of talented cooks offer more than 140 of the café's best-recipes--some that have been on the menu since the day café opened and others freshly reinvented with the honesty and ingenuity that have made Chez Panisse so famous. In addition to irresistible recipes, the Chez Panisse Café Cookbook is filled with chapter-opening essays on the relationships Alice has cultivated with the farmers, foragers and purveyors--most of them within an hour's drive of Berkeley--who make it possible for Chez Panisse to boast that nearly all food is locally grown, certifiably organic, and sustainably grown and harvested. Alice encourages her chefs and cookbook readers alike to decide what to cook only after visiting the farmer's market or produce stand. Then we can all fully appreciate the advantages of eating according to season--fresh spring lamb in late March, ripe tomato salads in late summer, Comice pear crisps in autumn. This book begins with a chapter of inspired vegetable recipes, from a vivid salad of avocados and beets to elegant Morel Mushroom Toasts to straightforward side dishes of Spicy Broccoli Raab and Garlicky Kale. The Chapter on eggs and cheese includes two of the café's most famous dishes, a garden lettuce salad with baked goat cheese and the Crostata di Perrella, the café's version of a calzone. Later chapters focus on fish and shellfish, beef, pork, lamb, and poultry, each offering its share of delightful dishes. You'll find recipes for curing your own pancetta, for simple grills and succulent braises, and for the definitive simple roast chicken--as well as sumptuous truffed chicken breasts. Finally the pastry cooks of Chez Panisse serve forth a chapter of uncomplicated sweets, including Apricot Bread Pudding, Chocolate Almond Cookies, and Wood Oven-baked Figs with Raspberries. Gorgeously designed and illustrated throughout with colored block prints by David Lance Goines, who has eaten at the café since the day it opened, Chez Panisse Café Cookbook is destined to become an indispensable classic. Fans of Alice Waters's restaurant and café will be thrilled to discover the recipes that keep them coming back for more. Loyal readers of her earlier cookbooks will delight in this latest collection of time-tested, deceptively simple recipes. And anyone who loves pure, vibrant, delicious fare made from the finest ingredients will be honored to add these new recipes to his or her repertoire.
Book Synopsis The Apple Orchard Cookbook by : Janet Christensen
Download or read book The Apple Orchard Cookbook written by Janet Christensen and published by National Geographic Books. This book was released on 2010-08-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An old favorite returns! This fun and practical cookbook, finally back in print, covers apple varieties, facts, and history before it dives into apple recipes for every course of a meal—from “Appletizers” to apple entreés, apple soups to apple desserts, everything you ever wanted to know about cooking with apples is right here. Beginning cooks will appreciate the easy-to-follow instructions while seasoned cooks will enjoy some delicious challenges that are sure to delight everyone at the table. More than 100 apple recipes make America’s favorite fruit exciting again!
Book Synopsis The SoNo Baking Company Cookbook by : John Barricelli
Download or read book The SoNo Baking Company Cookbook written by John Barricelli and published by Clarkson Potter. This book was released on 2012-03-14 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Warm pecan-studded sticky buns; banana streusel muffins; passionfruit mousse served atop a thin layer of sponge cake and garnished with fresh raspberries; decadent chocolate cake layered and iced with smooth, elegant chocolate ganache; red velvet cupcakes; and foccaccia flavored with fresh herbs and topped with tomato, mozzarella, and pesto—these are some of the mouth-watering recipes that John Barricelli shares in The SoNo Baking Company Cookbook. A regular on The Martha Stewart Show and host of Everyday Baking, John Barricelli is a familiar face to home bakers. When he opened the SoNo Baking Company & Café in South Norwalk, Connecticut in 2005, the New York Times gushed, “This new bakery is superb and proves it daily,” and since then it has become a hot spot for discerning pastry aficionados across the Northeast. The SoNo Baking Company Cookbook is for both first-time and experienced home bakers who can find everything they need here. With these foolproof recipes for breads, specialty cakes, delicate pastries, and much more, you can now create your baking repertoire including new variations on old favorites. With John’s simple-yet-elegant recipes and his easy-to-follow directions and techniques—including how to make the best brownies and the lightest meringues—The SoNo Baking Company Cookbook will be used in your home kitchen for years to come. John will teach you what dough should feel like, what batter should look like, and what bread should smell like when it's baking in the oven so that you become a confident, intuitive baker. A third-generation baker, JOHN BARRICELLI graduated from the Culinary Institute of America and worked at River Café, Le Bernardin, and the Four Seasons Restaurant. He then owned and ran Cousin John's Café and Bakery in Brooklyn for ten years. John worked at Martha Stewart Living Omnimedia, becoming a featured chef on Everyday Food, and in 2008 he became host of the spin-off Everyday Baking. In 2005, John opened the SoNo Baking Company and Cafe in South Norwalk, Connecticut.
Book Synopsis The Model Bakery Cookbook by : Karen Mitchell
Download or read book The Model Bakery Cookbook written by Karen Mitchell and published by Chronicle Books. This book was released on 2013-09-17 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!
Download or read book Kitchen Simple written by James Peterson and published by Ten Speed Press. This book was released on 2011-08-09 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hundreds of recipes designed to get exceptional meals on the table in under an hour With Kitchen Simple, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that great food need not be complicated or time-consuming to prepare. More than 200 recipes, such as Summer Steak Salad, Mexican-Style Gazpacho, White Bean Bruschetta, Red Cabbage with Bacon and Apples, and Ricotta Ravioli, are thoughtfully streamlined to require no more than thirty minutes of active prep time with delivery to the table in under an hour. For leisurely meals and celebratory occasions, there are also dozens of luxe dishes, like Red Wine Pot Roast, Eggplant Parmigiano, Duck Confit, and Profiteroles with Chocolate Sauce. And, from the master of sauces, comes a paired-down primer on making foolproof Mayonnaise, Caper and Herb Sauce for vegetables and chicken, and an easy Béarnaise to dress up grilled fish. Kitchen Simple presents creative possibilities for weeknight meals, quick-and-easy breakfasts, impromptu dinner parties, and inspired last-minute desserts. And with Peterson’s invaluable variations, cooks can confidently substitute harder-to-find ingredients with items already at hand. Additional advice on how to stock a pantry with staples to make everyday cooking even easier, plus an inventory of truly indispensable kitchen tools make Kitchen Simple a go-to source of inspiration for cooks of all persuasions: novice or experienced, time-pressed or laid-back, casual or serious.
Book Synopsis Andrea's Cooktales by : Andrea LeTard
Download or read book Andrea's Cooktales written by Andrea LeTard and published by Susan Schadt Press LLC. This book was released on 2018-06 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Andrea's Cooktales: A Keepsake Cookbook. Learn New Recipes, Treasure Old Ones is the debut book of one of America's top 100 home cooks. This heirloom cookbook is meant to be savored, splattered, and shared. It features "New-Generation" Southern recipes that are unique, fun, and easy to follow. Special stories are behind every recipe, which will inspire your own memories and stories. Learn new recipes to add to your weekday as well as holiday meal rotations. From appetizers to dessert, recipes are both naughty (for splurging) and nice (for healthy eating). A notes section is included for cooking/food questions and answers, as well as journal areas to jot down stories and enter family recipes. The perfect gift book, it features a scuff-resistant hardcover, Smythe-sewn binding and a ribbon bookmark that will ensure it will be passed along for years. With delicious photography by Memphian Nicole Cole and a foreword by Memphis restaurateur and chef Jennifer Chandler.
