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| subject for james beard or emeril lagasse: Cooking Wild John Ash, James O. Fraioli, 2016-05-10 To eat wild foods, you needn't crawl through the forest or hunt your own game. Many wild foods are as close by as your local supermarket. But this doesn't mean that wild foods aren't worth the hunt. This book takes a big view of “wild,” including recipes and information on both foraged, uncultivated foods as well as looking at the progeny of wild foods more conveniently found for sale alongside their conventional cousins. Increasingly Americans are concerned about where their food comes from, how it's produced, packaged, and marketed. Heritage breeds, paleo diets, farmers' markets, and environmental and climate concerns all point to increased interest in foods that are as natural and un-manipulated (read: healthy) as they can be. Plants, seafood, meat, and birds are all covered in more than 150 recipes, and will serve as a historical, agricultural education for your kitchen. |
| subject for james beard or emeril lagasse: Culinary Birds John Ash, 2013-09-24 More than 170 recipes for chicken, eggs, turkey, duck, goose, and small birds, plus proper storage, handling and preparation. |
| subject for james beard or emeril lagasse: Stalking the Green Fairy James Villas, 2004-05-07 The Food Writer of the Year (Bon Appetit, 2003) Takes You on His Quest for the Ultimate Culinary Experiences . . . [This book reveals] . . . the positively Sherlockian discipline and brilliance of Mr. Villas on the scent of any culinary mystery he feels possessed to unravel. --From the Foreword by Jeremiah Tower Praise for James Villas: One of America's greatest journalists. --Emeril Lagasse There are not many writers around who are as much fun to read as James Villas. In his intensely personal style, he is elegant, quirky, opinionated, precise, and lyrical. --Paula Wolfert James Villas is a man of stature. He travels widely, he has a keen eye, and a keener palate, he knows the arts and times, and has many interests, which makes him all the sharper when he writes about food. --James Beard |
| subject for james beard or emeril lagasse: Santa Barbara Chef's Table James Fraioli, 2012-07-03 Celebrating Santa Barbara's best restaurants and eateries with recipes and photograph, Santa Barbara Chef's Table profiles signature “at home” recipes from 40 legendary dining establishments. A keepsake cookbook for tourists and locals alike, the book is a celebration of Santa Barbara's farm-to-table way of life. |
| subject for james beard or emeril lagasse: Essential Emeril Emeril Lagasse, 2015-10-06 <div>Emeril Lagasse is a culinary legend. One of the original Food Network stars, he has hosted numerous television shows, opened 13 restaurants, and become one of the most beloved personalities in the industry today, inspiring millions of fans with his great passion for food.</div><div><br></div><div>In <i>Essential Emeril</i>, the iconic chef goes back to basics, presenting more than 130 recipes that defined his award-winning career, each tested and perfected for today's home cook. Dishes such as Crab and Corn Fritters with Fresh Corn Mayo, Roasted Portuguese Pork Loin With Potatoes and Homemade Pimenta Moida, and White Chocolate Bread Pudding With Toasted Macadamia Caramel Sauce reflect a lifetime of lessons in technique, showcasing the big flavor for which he is known and his continued evolution in the kitchen. Emeril is at the reader's elbow throughout, offering valuable tips and step-by-step photo tutorials to ensure flawless results. </div><div><br></div><div>Fans will delight in Emeril's anecdotes revealing the inspiration behind each recipe, with appearances from A-list names - Mario Batali, Roy Choi, and Nobu Matsuhira, to name a few - alongside family members and early influences such as Julia Child and Charlie Trotter.</div><div><br></div><div>Gorgeously photographed and imbued with his signature warmth, <i>Essential Emeril</i> is Emeril's most personal cookbook yet, offering an intimate portrait of a chef at the top of his game.</div> |
| subject for james beard or emeril lagasse: Emeril's Kicked-Up Sandwiches Emeril Lagasse, 2012-10-16 From one of America's favorite chefs, here are more than 100 simple, flavorful recipes for the world's best sandwiches and the breads and condiments that make them shine!-- |
| subject for james beard or emeril lagasse: Trattoria Grappolo Leonardo Curti, James Fraioli, James O. Fraioli, 2007 Trattoria Grappolo has emerged into one of the hottest restaurants in Central California, featuring authentic regional Italian country cooking. This unique bistro has also become the in spot where local residents and wine makers gather along with ranchers. The stars behind the scenes are Chef Leonardo, younger brothers Chef Alfonso Curti and Chef Georgio Curti. Their specialties include rustic breads and Italian pastries such as tiramisu, biscottis, apple and pear tartans and Italian gelatos. Take a gastronomic journey through 100 gloriously designed Italian recipes and culinary trips throughout Italy. Every dish is masterfully crafted and presented by the Curti brothers to assure each presentation is not only visually stunning, but simple to prepare with readily available ingredients. A California wine suggestion accompanies each flavorful dish, capitalizing on the Central California region, known by many as Wine Country at its Best. |
| subject for james beard or emeril lagasse: Pizza & Wine: Authentic Italian Recipes and Wine Pairings James O. Fraioli, 2009-09 In Pizza & Wine, Chef Leonardo Curti shares 65 delectable pizza recipes paired with the perfect wine to create an idyllic meal. 65 simple and authentic Italian pizzas and the wine pairings that complement |
| subject for james beard or emeril lagasse: Food Festivals of Italy Leonardo Curti, James O. Fraioli, 2008 Each year Italy's beautiful countryside is spattered with numerous food festivals that showcase various delectable foods such as garlic, pasta, lentils, fruits, nuts, chocolates and more. Now Italian Food Festivals highlights 50 of Italy's most diverse food fairs, bringing a taste of authentic Italy into your home with 100 recipes that use the featured festival foods. Part cookbook and part travelogue, Italian Food Festivals is filled with spectacular photographs and centuries-old recipes that bring the Italian countryside, its people and their cuisine to life for readers. Rather than visiting famous restaurants and local bistros, award-winning authors James O. Fraioli and Leonardo Curti take both professional chefs and home cooks on a culinary odyssey of a different sort, transporting both food lovers and travel aficionados to the stall-lined village streets of these local festivals, filling their imaginations with the tempting aromas, the warmth of the Italian sun, the spectacular settings and easy camaraderie of the friendliest hosts in the world. Take home this carefully culled collection of the best of each festival's mouth-watering recipes with Italian Food Festivals. James O. Fraioli is a published, award-winning author, and an internationally recognized travel writer. He is the author of numerous books on a wide range of subjects. His celebrated cookbook: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World's Finest Chefs has appeared in The New York Times, been presented at the White House, and featured on the Food Network's The Essence of Emeril. He is also a contributing writer and professional photographer for 18 magazines. Prior to his fulltime writing career, Fraioli spent eight years in the motion-picture and television industry for FOX, Walt Disney and Warner Bros. Chef Leonardo Curti is the executive chef and co- proprietor at the acclaimed Trattoria Grappolo bistro in Santa Ynez, California. Born in Calabria, Italy, Leonardo learned his culinary skills in Tuscany before relocating to Los Angeles, where he worked as a chef at Cicada Restaurant and founded Pane Caldo in Beverly Hills. Leonardo's gastronomic journey then led him to Aspen, where he joined the legendary Farfalla Restaurant. In 1997, Leonardo opened Trattoria Grappolo in Santa Ynez and hasn't looked back. Today, the casual bistro continues to serve authentic, traditional Italian fare for lunch and dinner. Aside from the restaurant, Leonardo runs a full catering company and teaches private cooking classes. He has also launched a new line of pasta sauces. |
| subject for james beard or emeril lagasse: Charred & Smoked James O. Fraioli, Derek Bugge, 2018-09-04 Charring, searing, smoking, burning . . . Techniques for achieving mouthwatering dishes with crispy textures and deep, robust flavors are no longer limited to the world of barbecue. Many in the culinary industry who’ve mastered the exciting art of food and fire refer to the savory result as the “fifth taste” after sweet, salty, sour, and bitter. In fact, dishes infused with fire and smoke are showing up everywhere on today’s menus across the country. With Charred & Smoked, you can prepare these same innovative and delicious meals from the comfort of your own kitchen or backyard grill. If you’re ready to improve on a classic or would like to try something new, open the pages of Charred & Smoked and begin your culinary journey. Learn how burning chilies and spices is the secret to enhancing your next dish with bolder flavor and stronger aroma. You’ll discover which foods stand up well to a little char, and Chef Bugge will introduce you to many of these through his ingenious recipes like Charred Broccolini with Burnt Lime Dressing and Caramelized Beet Bites with Whipped Chévre & Toasted Pistachios or the revered Smoked Pork Chop with Burnt Orange Glaze and Caramelized Scallops with Toasted Barley Risotto & Nettle Pesto. Charred & Smoked also includes recipe chapters on rubs, seasonings, dressings, marinades, sauces, creative cocktails, and even desserts using fire and smoke, as well as a deeper dive into proper techniques and cooking methods used throughout the book along with essential equipment and tools you should have on hand. |
| subject for james beard or emeril lagasse: Coyote Cafe Mark Miller, 2002 Now in paperback!When Mark Miller opened the doors of Santa Fe'¬?s Coyote Cafe in 1987, the face of American cuisine changed forever. Blending centuries-old culinary traditions with modern techniques, Miller pioneered the emerging Southwestern cuisine, earning accolades and thrilling diners at the Coyote with his robust, inspired cooking. Originally published in 1989, COYOTE CAFE was Miller'¬?s first cookbook, and it has since sold over 200,000 copies, making it one of the best-selling full-color cookbooks ever. Nearly 15 years later, with Southwestern influences entrenched in kitchens across the country, we'¬?re excited to make this landmark book available to a new generation of cooks in a paperback edition. Featuring over 150 recipes, COYOTE CAFE presents the bold, sumptuous creations that have become Southwestern classics. Mexican, Hispanic, and Native American influences inflect such imaginative dishes as Wild Morel Tamales, Lobster Enchiladas, and Yucatan Lamb. When you try the vibrant cuisine of COYOTE CAFE, you'¬?re experiencing one of America'¬?s most dynamic regional cuisines.,Ä¢ Over 200,000 copies sold in hardcover.,Ä¢ Includes an extensive section on choosing and preparing over 35 fresh and dried varieties of chiles, as well as an in-depth glossary of ingredients. |
| subject for james beard or emeril lagasse: Emeril's New New Orleans Emeril Lagasse, 2013-06-25 Emeril Lagasse fuses the rich traditions of Creole cookery with the best of America's regional cuisines and adds a vibrant new palette of tastes, ingredients, and styles. The heavy sauces, the long-cooked roux, and the smothered foods that were the heart of old-style New Orleans cooking have been replaced by simple fresh ingredients and easy cooking techniques with a light touch. Emeril serves up a masterpiece in his first cookbook, Emeril's New New Orleans Cooking. Emeril offers not only hundred of easy-to-prepare recipes, but plenty of professional tips, shortcuts, and useful information about stocking your own New Orleans pantry and making your own seasonings. |
| subject for james beard or emeril lagasse: So Good Richard Blais, 2017-05-16 100 all-new, accessible recipes from the favorite Top Chef All-Stars winner and Top Chef judge and Food Network regular. Fans know Richard Blais best as the winner of Bravo’s Top Chef All-Stars, the first competitor to be invited back as a permanent judge on Top Chef, and now as a Food Network regular as well. On television, Blais is famous for his daring cooking, making use of science (think liquid nitrogen) to dazzle and impress. But how does he cook at home for his family when the cameras are off? That’s what this book will answer, with elevated homestyle recipes and personal stories that invite you behind the scenes and into his own kitchen for the first time. Some recipes might look familiar, like spaghetti and meatballs, but have a secret, flavor-boosting ingredient, and others feature clever but unexpected techniques, like his fried chicken that is first marinated in pickle juice. These are creative recipes that anyone can make and are sure to excite, from Seabass with Ginger Beer and Bok Choy to Jerked Spatchcock Chicken and Plantains, making this this the book Blais fans have been waiting for. “I cannot get over how amazing his food is. Can. Not. Get. Over!” —Amy Schumer “This collection of recipes is accessibly bold, certain to wow your family and dinner guests.” —Jesse Tyler Ferguson “A fantastic collection of recipes that, at first glance, may seem out of a home cook’s league. However, Richard Blais has a way of turning beautiful restaurant-like dishes into approachable at-home recipes that will make you look like a rock star in the kitchen.” —Emeril Lagasse |
| subject for james beard or emeril lagasse: The Ultimate Guide to Cooking Wild Game James O. Fraioli, 2020-10-13 The new go-to cookbook for wild game hunters in North America! Wild game also has the edge when it comes to flavor, and with that delectable flavor comes the benefits of essential fats like omega-6 and omega-3, which are critical components of a healthy diet. Enjoy seventy-five simple and delicious recipes for cooking the wild game through the recipes featured in this book, including: Hare Braised in Red Wine Peruvian Style Rabbit Sliders Black Bear Meatloaf Elk Medallions with Cranberry Sauce Antelope Summer Salad with Lemon Vinaigrette Reindeer Stroganoff Venison Stir Fry Roasted Wild Boar Leg with Mustard Caper Sauce Bacon-Wrapped Jalapeno Dove Poppers Smoked Grouse Kung Pao Pheasant Southern Fried Quail Pan-Seared Duck Breast with Port Wine Sauce Alligator Gumbo Cajun-Fried Bullfrog Legs Each dish is paired with a suggested wine to further enhance your dining experience among friends and family. There’s also helpful tips on proper field dressing equipment, refrigerator and freezer space, proper packaging and storing, defrosting and food safety, and tools and kitchen essentials. Within the pages of The Ultimate Guide to Cooking Wild Game, twenty-five popular game animals are highlighted and discussed. Amateur and experienced hunters alike will enjoy learning about each animal's origin, range, migration and travel patterns, life span, size and weight, typical habitat, desired foods, why the particular animal is targeted, where it can be hunted, along with hunting tips and why it makes for excellent table fare. Whether you hunt for food, for pleasure, or for environmental management, know that you are engaging in a normal, natural, and innate human instinct that has been with mankind and our predecessors for hundreds of thousands of years and one that will be with us for many more years to come. Enjoy the hunt, and the tastes and flavors of your successes with a little help from this new book! |
| subject for james beard or emeril lagasse: El foie gras , 1987* |
| subject for james beard or emeril lagasse: Storyboarding 101 James O. Fraioli, 2000 Artist Fraioli (Ace Ventura: When Nature Calls) takes the mystery out of the art of storyboarding with clear and concise information on both the mechanics of the art and how the business works. 75 illustrations. |
| subject for james beard or emeril lagasse: The Complete Idiot's Guide to Sushi and Sashimi Chef Kaz Sato, James O. Fraioli, 2008-07-01 Restaurant quality sushi at home. Sushi is one of America's favorite specialty foods, yet it can be intimidating to prepare at home. This guide shows how easy it can be to prepare restaurant- quality sushi that anyone would be proud to serve. Family members and guests will be exclaiming domo arigato! in no time. * Contains 75 of the best sushi recipes from a well-known master sushi chef * Includes in-depth, step-by-step information on everything readers need to know, from buying the freshest ingredients to proper preparation techniques to appetizing presentation * Full-color insert helps reader fully understand and visualize the proper presentation |
| subject for james beard or emeril lagasse: Sammy Hagar's Cocktail Hits Sammy Hagar, James O. Fraioli, 2022-03-29 WINNER of the GOLD Medal from the 2023 Independent Publisher Book Awards Toast to the good life with the Red Rocker’s best cocktail recipes! Sammy Hagar may be best known as the former frontman of the iconic band Van Halen. His fans know him as the Red Rocker and as the songwriter behind hits like “I Can’t Drive 55,” “Right Now,” and “Why Can’t This Be Love.” However, music is just one of his passions. Sammy is a businessman, a connoisseur of great cocktails, and the creator of Cabo Wabo Tequila, Sammy’s Beach Bar Rums, and—along with his good friend and celebrity restaurateur Guy Fieri—a line of Santo Tequilas and Mezquila. He created Cabo Wabo Cantinas and Sammy’s Beach Bar & Grills so people could hang out with their friends and families, have a few drinks, laugh, and enjoy the good times and unique cultures of the places he enjoys most—and the recipes in Sammy’s Cocktail Hits: 85 Personal Favorites from the Red Rocker reflect those differences. In addition to bartending basics and cocktail foundations, chapters include: Splash of Aloha! – Hawaii’s coolest cocktails Mas Tequila – South of the Border cocktails Sinful Signatures – VIP, Vegas–inspired cocktails Tinseltown Twists with Cleveland Pre-Funk – an original mix of Hollywood and Cleveland’s best cocktails Encore – More of Sammy’s personal favorite cocktails Enjoy drinks such as the Coconut Mojito, Maui Mama, Tiki Swizzle, Blanco Gimlet, Coco Loco, Coronarita, Santo Oaxaca, Santa Paloma, Brazilian Kiss, Vojito, Strawberry Surf, and Black & Blue Lemonade, and more! |
| subject for james beard or emeril lagasse: Miss Ella of Commander's Palace Ella Brennan, Ti Martin, 2016-09-13 In this culinary memoir, readers get a personal tour of the storied New Orleans restaurant with the woman who put it—and Creole cuisine—on the map. Meet Ella Brennan: mother, mentor, blunt-talking fireball, and matriarch of a New Orleans restaurant empire. Ella is famous for bringing national attention to Creole cuisine, and her unique vision is best summed up in her own words: I don’t want a restaurant where a jazz band can’t come marching through. In this candid autobiography, Ella shares her life story from childhood in the Great Depression to opening acclaimed eateries. When the Brennans launched Commander’s Palace, it became the city’s most popular restaurant. Many of the city’s most famous chefs such as Paul Prudhomme, Emeril Lagasse, Troy McPhail, and many others, got their start there. Miss Ella of Commander’s Palace describes the drama, the disasters, and the abundance of love, sweat, and grit it takes to become the matriarch of New Orleans’ finest restaurant empire. |
| subject for james beard or emeril lagasse: L.A. Son Roy Choi, Tien Nguyen, Natasha Phan, 2013-11-05 A memoir and cookbook from the creator of the gourmet Korean-Mexican taco truck Kogi and the star of Netflix’s The Chef Show. “Roy Choi sits at the crossroads of just about every important issue involving food in the twenty-first century. As he goes, many will follow.” —Anthony Bourdain Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved—and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi’s inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown’s Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents’ Korean restaurant and his mother’s pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal. Filled with over eighty-five inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef. |
| subject for james beard or emeril lagasse: Dinner at Home JeanMarie Brownson, 2015-11-16 “There’s nothing dumbed down here, only honest cooking: simple stuff for everyday meals and gloriously rich, complex dishes for special occasions.” —Rick Bayless, James Beard Award-winning chef 2016 IACP Cookbook Award winner in Children, Youth & Family category JeanMarie Brownson has long been a beloved chef and food writer, from her time as the Chicago Tribune’s test kitchen director and associate food editor to her ongoing professional partnership with the iconic Rick Bayless (Frontera Grill, Topolobampo, Xoco). Since 2007, Brownson has chronicled her life of cooking in a series of Chicago Tribune columns, the best of which have been hand-picked to form her newest cookbook, Dinner at Home: 140 Recipes to Enjoy with Family and Friends. This book features inventive and easy-to-make recipe ideas, along with gorgeous full-color photography. Organized by course, Dinner at Home also devotes chapters to holiday dinners, party snacks, rubs and sauces, and “breakfast for dinner.” Readers will enjoy the seasonal menus, such as those for special occasions (Anniversary Dinner, Ultimate Father’s Day, and Sunday Brunch) as well as themed meals (Manhattan Cocktail Party, Saturday Night Beer Tasting, and Wish We Were in Ireland Supper). For Brownson, cooking for others ranks as one of life’s greatest pleasures, and her passion for creating trustworthy, approachable recipes is clear throughout Dinner at Home. This book is a must-have for home cooks who love the time spent gathered around the table with friends, family, and delicious meals. “This book shares flavorful recipes that are backed by years of solid testing and include straightforward nutrition notes. I’ll refer to this cookbook for years to come.” —Antonia Allegra, founder of The Symposium for Professional Food Writers |
| subject for james beard or emeril lagasse: Los Angeles Magazine , 2004-06 Los Angeles magazine is a regional magazine of national stature. Our combination of award-winning feature writing, investigative reporting, service journalism, and design covers the people, lifestyle, culture, entertainment, fashion, art and architecture, and news that define Southern California. Started in the spring of 1961, Los Angeles magazine has been addressing the needs and interests of our region for 48 years. The magazine continues to be the definitive resource for an affluent population that is intensely interested in a lifestyle that is uniquely Southern Californian. |
| subject for james beard or emeril lagasse: What to Drink with What You Eat Andrew Dornenburg, Karen Page, 2009-07-31 !--StartFragment--Winner of the 2007 IACP Cookbook of the Year Award Winner of the 2007 IACP Cookbook Award for Best Book on Wine, Beer or Spirits Winner of the 2006 Georges Duboeuf Wine Book of the Year Award Winner of the 2006 Gourmand World Cookbook Award - U.S. for Best Book on Matching Food and Wine !--EndFragment-- Prepared by a James Beard Award-winning author team, What to Drink with What You Eat provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos. |
| subject for james beard or emeril lagasse: Wild Alaskan Seafood James Fraioli, 2013-04-02 In Wild Alaskan Seafood, twenty-five of America’s finest chefs—among them five James Beard award winners: Holly Smith, Bradley Ogden, John Ash, Christine Keff, and Allen Susser—share their favorite recipes using the Last Frontier’s wild, natural, and sustainable seafood. |
| subject for james beard or emeril lagasse: Big Bad Breakfast John Currence, 2016-09-13 From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, Mississippi. John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions. |
| subject for james beard or emeril lagasse: Gourmet Pearl Violette Metzelthin, Ruth Reichl, 2000 |
| subject for james beard or emeril lagasse: The New Native Kitchen Freddie Bitsoie, James O. Fraioli, 2021-10-19 Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine. |
| subject for james beard or emeril lagasse: Braise Daniel Boulud, 2006-10-31 Daniel Boulud's BRAISE is the superstar chef's guide to braising. Featuring braising recipes from around the world, this book will become an instant classic and the definitive cookbook on the technique, bringing one pot meals to a whole new level. BRAISE is Daniel Boulud's definitive cookbook on the time–honored cooking technique of braising. Braising is moist heat cooking, where a small amount of liquid is cooked along with the food in a closed container over long periods of time. A successful braise mingles the flavors of the food being cooked with the liquid it is cooked in, and, because the cooking takes place slowly without burning the food, the technique results in rich, aromatic flavors. Daniel Boulud has collected the world's best recipes for BRAISE. Featuring dishes from Thailand, Italy, Mexico, Turkey, Lebanon, France, Russia, China and many other places, BRAISE is a comprehensive guide to braising. With simple recipes for all kinds of braises –– from meat to fish to vegetables –– the book is sure to please cooks of every skill level. Whether you're interested in the ordinary (Pot Roast) or the exotic (Quiabebe from Brazil), Boulud's expert guidance and easy to follow recipes bring the world of braise to your fingertips with welcome simplicity and intense flavour. |
| subject for james beard or emeril lagasse: Delancey Molly Wizenberg, 2014-05-06 The New York Times bestseller from the author of A Homemade Life and the blog Orangette about opening a restaurant with her new husband: “You’ll feel the warmth from this pizza oven...cheerfully honest...warm and inclusive, just like her cooking” (USA TODAY). When Molly Wizenberg married Brandon Pettit, he was a trained composer with a handful of offbeat interests: espresso machines, wooden boats, violin-building, and ice cream–making. So when Brandon decided to open a pizza restaurant, Molly was supportive—not because she wanted him to do it, but because the idea was so far-fetched that she didn’t think he would. Before she knew it, he’d signed a lease on a space. The restaurant, Delancey, was going to be a reality, and all of Molly’s assumptions about her marriage were about to change. Together they built Delancey: gutting and renovating the space on a cobbled-together budget, developing a menu, hiring staff, and passing inspections. Delancey became a success, and Molly tried to convince herself that she was happy in their new life until—in the heat and pressure of the restaurant kitchen—she realized that she hadn’t been honest with herself or Brandon. With evocative photos by Molly and twenty new recipes for the kind of simple, delicious food that chefs eat at home, Delancey explores that intimate territory where food and life meet. This moving and honest account of two people learning to give in and let go in order to grow together is “a crave-worthy memoir that is part love story, part restaurant industry tale. Scrumptious” (People). |
| subject for james beard or emeril lagasse: Julia Child's The French Chef Dana Polan, 2011-08-12 Dana Polan considers what made Julia Childs TV show, The French Chef, so popular during its original broadcast and such enduring influences on American cooking, American television, and American culture since then. |
| subject for james beard or emeril lagasse: Home , 2001 |
| subject for james beard or emeril lagasse: The Canon Cocktail Book Jamie Boudreau, James O. Fraioli, 2016-11-01 “Integrates modern cooking technique with innovative classical cocktail preparation . . . invaluable for aspiring mixologists looking to go pro.”—Jim Meehan, author of The PDT Cocktail Book Home to the Western Hemisphere’s largest spirit collection, Seattle bar Canon: Whiskey and Bitters Emporium has achieved unprecedented, worldwide acclaim. Named Best Bar in America by Esquire, Canon received Tales of the Cocktail Spirited Awards for World’s Best Drinks Selection (2013) and World’s Best Spirits Selection (2015), and Drinks International included it on their prestigious World’s 50 Best Bars list. In his debut, legendary bartender and Canon founder Jamie Boudreau offers 100 cocktail recipes ranging from riffs on the classics, like the Cobbler’s Dream and Corpse Reviver, to their lineup of original house drinks, such as the Truffled Old Fashioned and the Banksy Sour. In addition to tips, recipes, and formulas for top-notch cocktails, syrups, and infusions, Boudreau breaks down the fundamentals and challenges of opening and running a bar—from business plans to menu creation. The Canon Cocktail Book is poised to be an essential drinks manual for both the at-home cocktail enthusiast and bar industry professional. “If you’re lucky enough to have drunk at Canon, the bar, you’ll find reading Canon, the cocktail book, remarkably similar: rich in detail, surprising, sometimes challenging, and always delightful. If you haven’t been to Canon, at least read the book. A few pages in and you’ll be on your phone, booking a flight to Seattle.”—David Wondrich, author of Imbibe! and Punch “The collection is unassailable . . . This terrific resource is sure to send armchair bartenders scurrying to their shakers.”—Publishers Weekly |
| subject for james beard or emeril lagasse: How Italian Food Conquered the World John F. Mariani, 2011-03-15 Not so long ago, Italian food was regarded as a poor man's gruel-little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called Italy, then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won over the hearts and minds of Americans by way of their stomachs. Featuring evil villains such as the Atkins diet and French chefs, this is a rollicking tale of how Italian cuisine rose to its place as the most beloved fare in the world, through the lives of the people who led the charge. With savory anecdotes from these top chefs and restaurateurs: - Mario Batali - Danny Meyer - Tony Mantuano - Michael Chiarello - Giada de Laurentiis - Giuseppe Cipriani - Nigella Lawson And the trials and triumphs of these restaurants: - Da Silvano - Spiaggia - Bottega - Union Square Cafe - Maialino - Rao's - Babbo - Il Cantinori |
| subject for james beard or emeril lagasse: The Oxford Encyclopedia of Food and Drink in America Andrew Smith, 2013-01-31 Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches. |
| subject for james beard or emeril lagasse: Seattle Chef's Table James Fraioli, 2012-06-05 Celebrating Seattle’s best restaurants and eateries with recipes and photographs Hot chefs are setting the Seattle restaurant scene ablaze. With innovative ideas and culinary surprises, the city’s most heralded restaurants and eateries continue adding spark to an already sizzling food scene. From James Beard winners Holly Smith and Maria Hines to Chris Mills, who competed on the original Japanese Iron Chef in Tokyo, and restaurants like Volterra, which Rachael Ray named one of her “favorite restaurants in the world,” the Emerald City is filled with celebrity chefs, heralded restaurants, and Food Network star eateries that serve up delicious cuisine to locals and tourists. Seattle Chef’s Table is the first cookbook to gather Seattle’s best chefs and restaurants under one cover. Profiling signature “at home” recipes from almost fifty legendary dining establishments, the book is also a celebration of the growing sustainable food movement in the Pacific Northwest. With full-color photos throughout highlighting fabulous dishes, famous chefs, and Seattle landmarks, it is the ideal ode to the city’s coveted food culture and atmosphere. |
| subject for james beard or emeril lagasse: Hot Sour Salty Sweet Jeffrey Alford, Naomi Duguid, 2000-10-07 Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors (a certifiable publishing event —Vogue) and Seductions of Rice (simply stunning—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in an odyssey rich in travel anecdote (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from southwest China. The book invites a flexible approach to cooking and eating, for dishes from different places can be happily served and eaten together: Thai Grilled Chicken with Hot and Sweet Dipping Sauce pairs beautifully with Vietnamese Green Papaya Salad and Lao sticky rice. North Americans have come to love Southeast Asian food for its bright, fresh flavors. But beyond the dishes themselves, one of the most attractive aspects of Southeast Asian food is the life that surrounds it. In Southeast Asia, people eat for joy. The palate is wildly eclectic, proudly unrestrained. In Hot, Sour, Salty, Sweet, at last this great culinary region is celebrated with all the passion, color, and life that it deserves. |
| subject for james beard or emeril lagasse: The Gluten-Free Table Jilly Lagasse, Jessie Lagasse Swanson, 2012-10-09 The Gluten-Free Table provides a well-balanced base of recipes that can add flavor and enjoyment to the menus of even the most demanding gluten-free eaters. With appetizers, soups, salads, sides, entrees, and desserts, the book has something for everyone! Imagine growing up with a father known for his rich, Creole-style cooking, who instilled a love and appreciation of food from the very start. Now imagine not being able to eat most of his dishes anymore. That's what happened to Jilly and Jessie Lagasse when they were diagnosed with gluten allergies in 2001 and 2004, respectively. So they learned to adjust, changing the ways they cooked, ate, and used ingredients. Featuring family favorites, Southern classics, and a few of Jilly's and Jessie's own culinary anecdotes thrown in, readers will delight in this compendium that includes recipes for Sweet 'n' Sticky Chicken Drumsticks, Hearty Butter Bean and Ham Soup, Jalapeño and Cheddar Cornbread, Slow-Cooked Rosemary Chicken with Apples and Fennel, Maple Syrup Johnnycakes with Ice Cream, and more! |
| subject for james beard or emeril lagasse: My Two Souths Asha Gomez, Martha Hall Foose, 2016-10-11 2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE 2017 James Beard Award Nominee 2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These Two Souths that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake. |
| subject for james beard or emeril lagasse: Charred Genevieve Taylor, 2019-05-30 The past few years have seen an explosion of interest in cooking over fire, with cooks all over the world seeking to get elemental in their cooking. But fire and smoke doesn't always have to be about hunks of meat. Chargrilling and barbecue are a fantastic way of getting the maximum flavour out of versatile vegetables. If you're bored of beefburgers, or if you're vegetarian and want more than scorched sweetcorn and chewy halloumi, then Charred offers up over 70 original, exciting recipes to cater for all your veggie BBQ needs. With sections on Stuffed and wrapped veg, Burgers and fritters, Kebabs, Low, slow and smoked, and Sharing Platters, the vegetarian dishes will be the highlight of every meal, with the likes of whole roast cauliflower drenched in spiced garlic butter, griddled radicchio with burrata and figs, or corn on the cob with Cambodian coconut, lime and chilli. Live-fire and BBQ expert Genevieve Taylor has developed these inventive, sensational dishes so that they can just as easily be cooked in a grill pan or conventional oven, year-round. Celebrate the magic that happens when glorious veg meet flame! |
| subject for james beard or emeril lagasse: A History of Food in 100 Recipes William Sitwell, 2015-03-12 The ingredients, cooks, techniques and tools that have shaped our love of food. |
What is a subject? - Walden University
Jul 17, 2023 · A subject is a part of a sentence that contains the person or thing performing the action (or verb) in a sentence. (See What is a verb?) Here are some examples: Example: …
The font size of Outlook's Subject line is too small. How can the …
Jan 1, 2025 · Is there a way to make the area where you type an email address, the CC, Bcc, and Subject areas, larger in Font size? Suggested online forum solutions such as clicking on View …
Outlook Online: Change subject line in reply message
4 days ago · From your description, it seems that you are using Outlook Web App in the browser. If so, here are two methods to change the subject and the methods are as follows: 1. The first …
Are Outlook rules that say "contains" actually meaning "equals"?
May 2, 2022 · Based on your mentioned description, I checked few things from my side. Generally when you receive email message, the subject contain should be exactly matched with the …
How to Edit Email Subject on Outlook Web version?
Jan 5, 2023 · -Change subject line to whatever you need to it say.-Click inside this email's window but OUTSIDE of the subject field, like in the body or elsewhere in the window corner. This …
can you customise the subject line in a mail merge in office 365
Oct 12, 2020 · Microsoft Office's built-in mail merge feature lets you specify the subject in a mail merge. It is a very powerful feature. You can even customize the message automatically …
Why did my subject line disappear in all of my existing emails?
Oct 3, 2023 · 5. In the "Show Columns" window, make sure that "Subject" is selected and click "OK". 6. Back in the "Advanced View Settings" window, click "OK" to save the changes. If the …
Email subject in the outlook not fully displayed
Dec 5, 2023 · The email subject in the outlook is not showing full,Please see if there is any way we can keep subject line fully written.Instead of hidden after … which is to be dragged to view …
Why is my Outlook Inbox folder not showing the sender and …
4 days ago · (ignore the focused/all/unread bit, it's the bar underneath with the ! icon, bell, paperclip, 'SUBJECT' filters that I can't get rid of) I have tried going to View Settings but …
Automatically add a subject to a new email - Microsoft Community
Aug 31, 2017 · There are several ways for you to automatically set a subject to a new email using an Outlook app. One way to do this is by using Quick Steps in Outlook. To get started, kindly …
What is a subject? - Walden University
Jul 17, 2023 · A subject is a part of a sentence that contains the person or thing performing the action (or verb) in a sentence. (See What is a verb?) Here are some examples: Example: …
The font size of Outlook's Subject line is too small. How can the …
Jan 1, 2025 · Is there a way to make the area where you type an email address, the CC, Bcc, and Subject areas, larger in Font size? Suggested online forum solutions such as clicking on View …
Outlook Online: Change subject line in reply message
4 days ago · From your description, it seems that you are using Outlook Web App in the browser. If so, here are two methods to change the subject and the methods are as follows: 1. The first …
Are Outlook rules that say "contains" actually meaning "equals"?
May 2, 2022 · Based on your mentioned description, I checked few things from my side. Generally when you receive email message, the subject contain should be exactly matched with the …
How to Edit Email Subject on Outlook Web version?
Jan 5, 2023 · -Change subject line to whatever you need to it say.-Click inside this email's window but OUTSIDE of the subject field, like in the body or elsewhere in the window corner. This …
can you customise the subject line in a mail merge in office 365
Oct 12, 2020 · Microsoft Office's built-in mail merge feature lets you specify the subject in a mail merge. It is a very powerful feature. You can even customize the message automatically …
Why did my subject line disappear in all of my existing emails?
Oct 3, 2023 · 5. In the "Show Columns" window, make sure that "Subject" is selected and click "OK". 6. Back in the "Advanced View Settings" window, click "OK" to save the changes. If the …
Email subject in the outlook not fully displayed
Dec 5, 2023 · The email subject in the outlook is not showing full,Please see if there is any way we can keep subject line fully written.Instead of hidden after … which is to be dragged to view …
Why is my Outlook Inbox folder not showing the sender and …
4 days ago · (ignore the focused/all/unread bit, it's the bar underneath with the ! icon, bell, paperclip, 'SUBJECT' filters that I can't get rid of) I have tried going to View Settings but …
Automatically add a subject to a new email - Microsoft Community
Aug 31, 2017 · There are several ways for you to automatically set a subject to a new email using an Outlook app. One way to do this is by using Quick Steps in Outlook. To get started, kindly …
