Features special tips and tricks from a beloved baking expert for creating amazing special effects and beautiful cake decor. At San Francisco's acclaimed A16 restaurant named for the highway that cuts across southern Italy , diners pack the house for chef Nate Appleman's house-cured salumi, textbook Naples-style pizzas, and gutsy slow-cooked meat dishes. Wine director Shelley Lindgren is renowned in the business for her expeditionary commitment to handcrafted southern Italian wines.
From chile-spiked seafood stews and savory roasts to delicate antipasti and vegetable sides, the recipes are beguilingly rustic and approachable. Lindgren's vivid profiles of the key grapes and producers of southern Italy provide vital context for appreciating and pairing the wines. Stunning photography captures the wood-fired ambiance of the restaurant and the Campania countryside it celebrates.
In Fish Forever, " Johnson offers a cookbook for anyone who loves fish, but worries about overfishing, contaminants like mercury, and other serious health and ecological issues. Plus, Johnson includes amazing recipes from around the world that take advantage of those most abundant and delicious types of fish. Provides in-depth guidance on 70 fish species along with 96 international recipes that highlight the outstanding culinary qualities of the fish usedIncludes more than 60 beautiful color photographs, as well as plenty of cooking tips and helpful sidebars. All the breads take less than one hour, with advice on how to make bread in advance, use the freezer and above all, comes the knowledge from a master-baker of how to make the perfect dough.
With produce specialist Elizabeth Schneider as your guide, take a seed-to-table voyage with more than vegetables, both exotic and common. Discover lively newcomers to the North American cornucopia and rediscover classic favorites in surprising new guises.
IACP Cookbook Awards
In this timely reference, Elizabeth Schneider divulges the secrets of the vegetable kingdom, sharing a lifetime of scholarly sleuthing and culinary experience. In her capable hands, unfamiliar vegetables such as amaranth become as familiar as zucchini -- while zucchini turns out to be more intriguing than you ever imagined.
Each encyclopedic entry includes a full-color identification photo, common and botanical names, and an engaging vegetable "biography" that distills the knowledge of hundreds of authorities in dozens of fields -- scientists, growers, produce distributors, and chefs among them. Practical sections describe availability, selection, storage, preparation, and basic general use.
Finally, the author's fresh contemporary recipes reveal the essence of each vegetable and a culinary sensibility that food magazine and cookbook readers have trusted for thirty years. Each entry concludes with a special "Pros Propose" section -- spectacularly innovative recipes suggested by professional chefs. Vegetables from Amaranth to Zucchini: The Essential Reference is an indispensable resource for home cooks, food professionals, gardeners, information seekers, and anyone who simply enjoys good reading.
Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over step-by-step photographs. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun. It's the wealth of information, the experienced voice, the eagerness to share.
Celebrated pastry chef Regan Daley unravels the mystery of the baking process, explaining the "how" and "why" behind the components that go into making the perfect dessert, and provides the tools and information home bakers need to create delicious recipes of their own-in their own sweet kitchens. Regan shows us that anyone, from complete culinary virgins to accomplished dessert-makers, anyone can make a fantastic dessert.
The secret is in the ingredients.
The Seduction Cookbook : Professor Diane Brown :
For experts, this book will serve as a comprehensive, professional-quality reference of ingredients from basic to rare and an incredible collection of unique flavorings. For the novice, it's a practical and palatable guide to the once mysterious art of baking. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautes beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.
From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monte to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.
One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen--no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience "Wine Spectator" described as "as close to dining perfection as it gets.
After her many years as a teacher and writer, she realized that there was no comprehensive primer for vegetarian cooking, no single book that taught vegetarians basic cooking techniques, how to combine ingredients, and how to present vegetarian dishes with style. Vegetarian Cooking for Everyone teaches readers how to build flavor into vegetable dishes, how to develop vegetable stocks, and how to choose, care for, and cook the many vegetables available to cooks today. For nonvegetarians, the recipes can be served alongside meat, fish, or fowl and incorporated into a truly contemporary style of eating that emphasizes vegetables and fruits for health and well-being.
Which leads to our next step: Believe in aphrodisiac magic: The most powerful aphrodisiac you can serve feeds the mind, so whether you plan to dine on oysters or rhino horn, make sure to serve up a sexy story that supports authenticity. Do it together: I mean, cook in the kitchen. Forget the forks: plan a meal that you can feed to one another. Go for the glow : Votives and dim lights set the stage for true romance.
Amuse the mouth: prepare a small little nibble, or in restaurant-speak, an amuse bouche, to tempt your lover before your seductive dinner is served. My favorite small bite?
Manchego cheese slivers topped with a crisp Asian pear slice. Amuse the mouth 2: A savory crisp soy cracker with a slice of avocado and sushi-grade ahi tuna , with a bit of julienne scallion on top. Amuse the mouth 3: Edamame spiced with Szechwan seasonings, a combination of ground pink peppercorns, sesame seeds, dried garlic, ground ginger , red pepper , and ground coriander.
Amuse the mouth 4: Sweet melon, such as honeydew, cantaloupe or Crenshaw, is the perfect match for salty, luscious proscuitto. Amuse the mouth 6: Shuck some fresh oysters and slurp their briny goodness right from the shell. Create a sensual pre-dining experience by using a finger bowl of warm water scented with dried lavender and lemon juice. Aperitif Play: Take a sensuous slurp of a stimulating aperitif from an erogenous zone.
Champagne belly button shots anyone? Sip on this: Sangria is a festive, flirty multi-cultural sipper. Just mix a good quality bottle of red wine with a cup of brandy, a teaspoon of cinnamon and your favorite fruit: apples , grapes, pears, strawberries, or orange slices all pair well. Blind tasting: Give your partner the ultimate sensual experience by blindfolding her, then feeding sumptuous bites. Nooky or cooky? I mean, in the kitchen…dial your favorite delivery, then dress up the table with a formal setting. Vampires Rule: Get all of the aphrodisiac benefits from garlic , if you both are enjoying it, neither of you will notice the pungent fragrance.
Chopstick or Fork? Grab a pair of sticks for a frisky way to feed your sweetie. Spoil your hard working chef with a shoulder rub. Feed your partner her entire meal, holding her gaze and making each forkful a perfect, lustful bite. Delight in watching her carnal pleasure. Get wild with a sexy story over dinner. Erotic talk over dinner has the hottest aphrodisiac value. Forget the flowers: A fresh herb bouquet will pack a much more sensual response and has ancient aphrodisiac symbolism in Greek, Roman and Asian cultures. Find a ying for your yang: Pair foods with opposite flavors, temperatures and textures for the ultimate sensory experience.
Sweet and savory, hot and cold, creamy and crisp.
Use your resources: Two great cookbooks that can help you understand the sensual side of aphrodisiac cooking and provide some easy, delicious recipes are The Seduction Cookbook by Diane Brown and Fork Me Spoon Me by Amy Reiley. Just minutes in a degree oven is all you need to do to make your main event luscious. Easy Main Event 3: Lamb Chops are the ultimate easy seduction. Tender, juicy, simple to prepare, and a sensual eat, all you need to do is smear them with salt and pepper, a good quality stone ground mustard and pop them under a broiler or on the grill until they are cooked to your desired doneness.
Top with some more grated, good quality parmesan cheese. Get saucy: Serve up a red wine reduction, just shallots, red wine and a touch of butter, reduced down to a luscious syrup, on top of anything.
Top 10 sexy cookbooks
Flash back to Flashdance: Steamed lobster and butter, anyone? Keep it low tech and focused on one another; read a book of poetry, tell a story. In three words: Chocolate, chocolate , chocolate. Which leads to the next tip: Serve dessert and bubbles in the bath: Draw a sumptuous warm bubble bath and serve sweets inside. Double the bubbles and the fun with a glass of champagne. Eat dessert like the French do: Take a bite of your dessert, and pass it to your honey in a French kiss, mmmm! Fruits of desire: Just a simple offering of fresh fruit can fan the flames of desire after a satisfying meal.
The sugar rush of fructose elevates desire, as the positive antioxidant quality of most fruits promotes a feeling of well being. Show up naked with the dessert course. The 1 morning after treat to feed your lover: a freshly ground brew of certified fair trade coffee. A cup of their favorite tea or hot cocoa, all in bed, of course. The Morning After Treat 2: Sumptuous, ripe fresh fruit, hand fed to your sweetie. The Morning After Treat 3: Cut out a heart shape in a thick slice of country bread, then butter and toast it in a hot skillet.
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Crack open an egg and drop it in, then cook to desired doneness. Serve with Morning After Treat 1. Whatever you serve, if you serve it in bed with a mimosa, it will taste sexier! Sorry Paul, I just have to add in one more: Have fun with it. Feeding your lover is only limited to your healthy sense of adventure and curious palate.
Frozen Mango Margarita Makes roughly cocktails depending on the size of the glass 1 fresh Mango 4 ounces Agavero Splash of Agavero optional 4 ounces silver or reposado tequila 1 fresh lime Slice of lime or mango for garnish Ice In a blender, puree 1 fresh Mango. Start the morning after with breakfasts to rekindle the passion. The Seduction Cookbook contains all of the menus indispensable to making the mood magical.
And remember In addition to serving romantic meals to thousands of happy couples, she teaches aphrodisiac cooking classes. Her recipes can be found in Gourmet, Sunset , and Love magazines. See All Customer Reviews. Shop Books. Read an excerpt of this book!