Average customer rating:
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Allen Susser's New World Cuisine
Allen Susser
Manufacturer: Broadway
ProductGroup: Book
Binding: Hardcover
 General
| Baking
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
General
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
General
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
ASIN: 0385471114
Release Date: 1995-02-01 |
Book Description
First came California cuisine, then Pacific Rim, and now comes the hottest, most innovative new way of cooking for the nineties. New World cuisine, coming from South Florida, incorporates the surprise and excitement of tropical flavors and ingredients into the classic American and European traditions. The fruits and root vegetables of the Caribbean and Latin America are combined with fresh fish and seafood from Southern waters, grilled and barbecued meats, crisp greens, and traditional desserts to create a way of eating designed to please modern tastes. As chef and owner of Chef Afleia's in North Miami Beach, Florida, and winner of the 1994 James Beard Award as Best American Chef in the Southeast, Allen Susser is acknowledged as a principal inventor and quintessential proponent of the New World Cuisine. In Allen Susser's New World Cuisine And Cookery, he provides more than two hundred recipes for such appetite-inspiring dishes as Grilled Plaintains with Black Beans and Dried Fruit Salsa, Mahimahi with Sweet Corn Puree, Lobster Cassoulet, Honey Chili Roasted Duck, and Double Chocolate Coconut Cake. All of the dishes are easily within the scope of home cooks everywhere. A complete glossary not only explains the ingredients that might still be unfamiliar but offers alternatives for those that may not be available in colder climates throughout the year.
Book Description
From renowned food writer and proud Southerner James Villas comes the definitive Southern cookbook, featuring fascinating Southern lore, cooking tips, and 388 glorious recipes for any occasion. It includes traditional favorites, delicious regional specialties, and new recipes from some of the South’s most innovative chefs. The author of more than a dozen acclaimed books, Villas was the longtime food and wine editor at Town & Country and was named Bon Appétit’s Food Writer of the Year in 2004.
Customer Reviews:
"southern cooking "is a metaphor ........2007-10-10
I cannot find fault with this fine effort. Southern Cooking is solid, but illusive, unless you have lived in the south...this book is a real pleasure to read and to follow should one be so inclined.
Great Book.......2007-09-28
I first got this book from the library and when I didn't want to give it up, I bought it! Love the book, the pictures, the recipes.
love the book!!!!.......2007-07-24
I love this book, after I got it, I saw it at a high end culinary shop--boy was I impressed that I already had it!!!
terrific condition, wonderful service provider!!!
Fabulous!.......2007-07-16
A fabulous book. I have been seeking a good Southern cookbook for the past several years, ever since I borrowed Damon Lee Fowler's classic from the library and then later realized it was out of print. This one seems to cover all of the classic recipes I was seeking, along with other wonderful surprises. It really fits the bill! The first recipe I made was the pimento cheese, and it was great. Highly recommend.
A Cookbook Worth Waiting For.......2007-04-03
Get thyself immediately on-line to Amazon.com or your local book shoppe and run right by all those tomes on American cooking, New England cooking, Western Cooking, Canadian cooking, and Aunt Betty's crook pot favorites and grab a copy of James Villas's "The Glory of Southern Cooking." This is a no nonsense guide to some of the best recipes one could have in their repertoire of culinary favorites. I love the one recipe per page along with some pithy commentary on origin and preparatory advise. And do I ever love that most of the required ingredients are what one finds in most kitchens. Clearly this cook book goes to the top of the pile!
Book Description
Tradition meets the 21st century in this hip and colorful cookbook that shows that Soul Food doesn't have to be "country food."
In Delilah's Everyday Soul, chef Delilah Winder shares the Southern-inspired recipes that helped earn her the devotion of many, including television's Oprah Winfrey, the NFL's Donovan McNabb, and music's Patti LaBelle. Sharing more than 100 of her favorite recipes and the stories behind them, Delilah reaches back to her roots and forward to future generations of soul food lovers with her fun, eclectic recipes.
For Delilah, Southern food comes from the heart and touches the soul. The recipes in Delilah's Everyday Soul are arranged by occasion and accented with special memories, tips, and suggestions for preparing and serving. They feature traditional soul food like Delilah's delectable fried chicken and strawberry lemonade, and also include more modern renditions of the fare, plus alternative ingredients for those who want to try healthier versions of the spectacular recipes.
Customer Reviews:
Mmmm Good.......2007-09-15
This is one of the many cookbooks I own, but I must say Deliah's book is easy to follow and she has the best macarroni& cheese receipe that I ever tasted. If you like soulfood this is a must have.
Missing a step.......2007-09-02
The "famous" macaroni and cheese recipe is missing a step, but it can be figured out easily enough. Seems like a nice cookbook but I haven't tried all the recipes yet. There is a bit of extra "fluff" between recipes. Pleasant book in any case.
ohhhhhhh Delilah!.......2007-07-24
I bought this book thinking it was just a cookbook but I was sure delighted when I opened it up and read it cover to cover. Deliah shares about how she got her love for entertaining and using fine china, and how she learned from her grandmother how to set a nice, inviting table. I tried two of the recipes so far and they were not hard at all and boy, were they so flavorful! Delilah also gives great tips in this book. This cookbook will be used often.
Everyday Soul.......2007-07-24
I really like this book! And I love her personality! A lot of the recipes DEFINITELY cannot be eaten everyday, but she has some wonderful recipes and stories as well. In the South, there is a story about everything, and Delilah Winder has definitely captured the essence of southern living in her cookbook. If you love "southern" living, then you will love this cookbook.
A good cookbook that's also entertaining to read........2007-07-10
If you want to learn more about southern cooking then this is the right book for you. It includes almost all the recipes that the South is famous for and the author, whose passion for cooking is contagious, does a good job presenting the different recipes with entertaining anecdotes of her own.
However, if you are looking for some healthy and quick recipes then maybe you should get a different cookbook. The author doesn't give any calorie counts or preparation times. What she does give you are some delicious and sometimes indulgent recipes. This book was clearly written for the love of food not to watch your waistline.
My only complaint is that some of the recipes didn't seem to have the right measures. For example the famous Maccaroni and Cheese Recipe(which btw won an award on the Oprah Show) called for one 9x13 pan and states that it serves 6-8 people. Well, when I made it, I came out with THREE 9x 13 pans of maccaroni and cheese which I ended up giving away to friends and family. But everybody confirmed that it was the best Mac and Cheese ever! So just use some common sense when you look at the amount of ingredients versus the serving size.
Average customer rating:
- overrated
- Easily the best cookbook I own.
- Warning about animal welfare
- Impressed
- The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
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The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Marcus Samuelsson ,
Heidi Sacko Walters , and
Gediyon Kifle
Manufacturer: Wiley
ProductGroup: Book
Binding: Hardcover
General
| Cooking, Food & Wine
| Subjects
| Books
African
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
International
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Tutu, Desmond
| ( T )
| Authors, A-Z
| Religion & Spirituality
| Subjects
| Books
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ASIN: 0764569112 |
Amazon.com
New York City Cookbooks from Wiley
New York is one of the world's great food cities; it is also one of the most culinarily diverse. Check out these great cookbooks from some of the stars of the New York food scene, as they make their great recipes accessible to the home cook.
Fiamma: The Essence of Contemporary Italian Cooking
A contemporary spin on classic Italian cuisine for home cooks from New York's acclaimed Fiamma restaurant. |
At Home with Magnolia: Classic American Recipes from the Owner of Magnolia Bakery
Known for recipes evoking a homemade, uncomplicated era, Allysa Torey, the owner of New York's renowned Magnolia Bakery, expands her repertoire with 93 great recipes for appetizers, soups, casseroles, main courses, vegetables, and, of course, desserts. |
Artisanal Cooking: A Chef Shares His Passion for Handcrafting Great Meals at Home
Terrance Brennan, the chef/owner of two acclaimed restaurants, Picholine and Artisanal, brings to life his passion for simple yet flavorful cuisine in this wonderful cookbook. |
Go Fish: Fresh Ideas for American Seafood
Celebrated chef Laurent Tourondel of New York's BLT Fish and BLT Steak, reveals how creating elegant, mouthwatering seafood at home can be marvelously easy-and faster than you might think. |
In the Heat of the Kitchen
Gordon Ramsay Makes It Easy
International superstar chef Gordon Ramsey, owner of the forthcoming New York hot spot "The London," reveals all, from techniques and short cuts to clever cooking tips. |
Book Description
"For as long as I can remember, I've had Africa on my mind." Award-winning chef Marcus Samuelsson may be best known for his innovative take on Scandinavian cuisine at New York's Restaurant Aquavit, but his story begins thousands of miles away, in Africa. Born in Ethiopia and raised in Sweden by adoptive parents, his life transcends national boundaries, and his individual approach to cuisine is a global yet personal one that draws freely from many ethnic and cultural influences.
In The Soul of a New Cuisine, Marcus returns to the land of his birth to explore the continent's rich diversity of cultures and cuisines through recipes and stories from his travels in Africa. Stunning color images by award-winning photographer Gediyon Kifle bring the breadth of the African experience to life, from fishermen at sunset off the coast of Zanzibar to French baguettes loaded onto a bicycle in Senegal.
Marcus shares more than 200 enticing recipes, including his own African-inspired creations and traditional dishes from all parts of Africa. You can delight in spicy stews and Barbequed Snapper from West Africa and the familiar Mediterranean flavors of dishes like Moroccan Lemon-Olive Chicken, or make your way east and south for the irresistible taste combinations of dishes such as Curried Trout with Coconut-Chili Sauce from Kenya and Apple-Squash Fritters from South Africa's Cape Malay. Using ingredients that are readily available in American markets, the recipes are doable as well as delicious.
Of course, one of the keys to authentic African cooking is the use of spice blends and rubs, which elevate simple cooking techniques to an excitingly varied and intense level. Marcus includes his favorites here, with blends that go from sweet to spicy and feature everything from hot chili peppers and peppermint leaves to sesame seeds and ginger.
As he says, Africa is "a state of mind that I hope this book will help you tap into wherever you are." By cooking with a handful of this and a pinch of that, trying new foods and enjoying old ones in a new way, and lingering over meals with family and friends, you will bring the free, relaxed spirit of African cooking to your table and discover for yourself the soul of a "new" cuisine.
Customer Reviews:
overrated.......2007-09-13
I was really disappointed with this recipe book.
tried many recipes but they were awful. I don't
understand how anyone thinks it's a great cookbook.
This guy means well and probably cooks well, but
I thought the recipes were yucky. sorry.
Easily the best cookbook I own........2007-09-08
This book is gorgeous. It starts with a lovely introduction by Desmond Tutu, then goes on to Marcus explaining his background and inspiration and on to the most amazing history, photographs and recipes I have ever seen compiled in a book about Africa. He even states that he wrote it because there was such a dearth of them, and he did a fantastic job.
This is the kind of cookbook you can read from cover to cover, which is what I'm doing now. The way it is broken down and the sheer number of recipes and photographs make it one to be captivated by for hours and hours!
Covering the entire continent is no easy feat, but he does so in a way that all countries are represented, and I've enjoyed the rich history facts the most. I swear I've learned more in this cookbook that I did in 12 years of school; you'd think slavery and pyramids were Africa's only legacies if you have an American education. LMAO
Each recipe has a wonderful little backstory and history and I think the writing is beautiful. Samuelsson brings African cooking to American shores in a way that isn't daunting, and you can't wait to give the recipes a try. It's worth making the various seasonings, spices and rubs alone to add some excitement to meats and fish if you only want to ogle the pics of everything else (especially him - rawr)!
I was reminded to pick this book up when I saw a scaled-down version of it on sale at Starbucks, along with two special pastries/coffee pairings he created in time for fall. This big version is worth every penny and then some.
Warning about animal welfare.......2007-06-13
Based on the positive reviews I had read, I recently bought THE SOUL OF A NEW CUISINE for a public library. And as the reviews said, the book does have a wide variety of tasty and interesting recipes, and beautiful photography of both the foods and scenes in Africa to enjoy as well. I was dismayed, however, to note that a few of the recipes have as ingredients veal and pate de foie gras. According to the Humane Society of the United States, the production of these involves much animal cruelty. Veal is derived from calves that have been separated from their mothers within a few days of birth, and it is customary in the United States for these calves to be kept in tiny crates too small for them even to turn around, in which they live until they are slaughtered at 16-18 weeks of age. In the European Union, these tiny crates for calves have been banned, but they are still customary in the U.S. Similarly, the Humane Society says pate de foie gras is the product of "extreme animal cruelty." To produce this food, farmers force-feed ducks and geece excessive amounts of food through metal tubes that are shoved down their throats, causing liver enlargement and disease such that the animals cannot move comfortably or even walk in some cases.
As I said, these products of cruelty involve just a few recipes in the book, so if you buy it for yourself you can just ignore those recipes. But if you buy it for someone else, as I did, you can't assume that no one will purchase those foods that are the products of extreme cruelty. As an animal advocate, I have given up all meat, and this book does have many meat recipes, but I have come to expect that in most cookbooks. But there are many non-meat recipes here as well. However, I believe the author should have at least avoided promoting the use of foods that are produced in an excessively cruel manner.
Impressed.......2007-05-21
Thoroughly enjoy reading not only the recipes but the story that goes along with them. Very interesting cuisine, well written, lots of very nice pictures and a wonderful story. I'd like to see more books from this Chef!
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa.......2007-04-03
This book was all I expected. The stories and the photo made you want to try a dish as soon as possible.
Amazon.com
Todd Wilbur has baked, boiled, digested, fried, and tested--all in the name of duplicating some of America's favorite convenience foods. He now shares 41 of these naughty but nice gastronomical delights in Top Secret Recipes. If you've ever craved a McDonald's Big Mac at 3:00 A.M. on a Sunday morning, then Wilbur has just the recipe for satisfying your junk-food desires. Even better, no cordon-bleu expertise is needed for this particular clone--just simple frying and chopping skills! Simplicity is the key to all of Wilbur's replicated recipes--all are composed of rudimentary ingredients available at any store, needing only minimal preparation. These recipes are fun and fast--two dozen Snickers Bars in less than 10 minutes (plus cooling time), a delicious Orange Julius in less than 60 seconds (that's considerably quicker than waiting in line for the real thing)! These culinary creations are organized in alphabetical order by manufacturer or restaurant, and illustrated with simple pencil drawings. Top Secret Recipes is a chatty and informative guide to recreating the burgers, candy bars, and cookies of your strip-mall dreams. --Naomi Gesinger
Customer Reviews:
Non Fiction.......2007-09-03
A fun book that looks at how to make your own home made facsimile versions of some famous junk food. At least famous in America, some of them some other people probably will not have heard of. If you want some cooking silliness, this one is definitely for you, or to throw a version of something passable by way of some of those mini-humans.
Fun recipies.......2007-02-01
I've had a lot of fun with some of the recipes in this book. People have asked for the recipies of items I've taken to potlucks and BBQ's. There are a few items that don't quite hit the mark, but overall it's a good cookbook.
Hit and miss oversimplified clone recipes.......2006-10-21
I bought this book out of intrigue to find out the secret sauce behind famous recipes. While there are a few select recipes where the secret sauce is let out, there are dozens of others where the recipes are plain oversimplifications and superficial replicas. What should be an exciting book is mostly common sense.
The book was frustrating because the clone recipes produced average mimics at best. Detail is replaced by simplicity as most recipes seem embarassingly easy and unrefined, lacking the clarity that makes a famous fast food recipe truly unique. I didn't buy this book to be told that a Quarter Pounder with Cheese recipe requires 1/4 lb ground beef and a Kraft cheese slice. Each recipe comes with pointless engineering diagrams showing the assembly, with notes showing the reader to place the cooked hamburger patty in between the top and bottom of the bun.
The book does contain some interesting fast food history with each recipe. However, 95% of the recipes are common sense that could have been derived by the most casual of cooks. For a book that appeared to have a lot of promise, it hasn't turned my hamburgers into Big Macs or my milkshakes into Blizzards.
AWSOME cookbook!.......2006-01-02
I love to cook, hope to go to college at the Culinary.
My sis' Laura, got this for me for Christmas.
The book is sooooo cool!
The hint on it was 'no more fast food!!"
LOVE IT!!!
I will let everone have my e-mail; svgypson@yahoo.com
Todd Wilbur is KING!.......2002-11-19
I made my own Twinkies and Reese's cups!! They were pretty darn close, that's good enough for me because everything was delicious!! (My hips aren't crazy about the book.) It's fun to impress people as well as make their mouths water when you tell them what you have accomplished. If you like to have fun in the kitchen, this book will not disappoint you. Then again, I do not know you. Enjoy!! :o)
Amazon.com
The award-winning, chef, restaurateur and cofounder of New York City's Mesa Grill, Bobby Flay, pulls the best and most innovative recipes from his southwestern kitchen for his first book, Bobby Flay's Bold American Food. Herbs and spices dominate his offerings--red pepper-encrusted tuna steak and cilantro pesto quesadilla are just a few examples. While discussing kitchen equipment, techniques and ingredients, Flay promotes full-bodied sauces and makes exciting menu suggestions, all in celebration of the southwest's animated dishes and distinct flavors. The book won the 1995 Julia Child Cookbook Award for Design.
Book Description
The award-winning, chef, restaurateur and cofounder of New York City's Mesa Grill, Bobby Flay, pulls the best and most innovative recipes from his southwestern kitchen for his first book, Bobby Flay's Bold American Food. Herbs and spices dominate his offerings--red pepper-encrusted tuna steak and cilantro pesto quesadilla are just a few examples. While discussing kitchen equipment, techniques and ingredients, Flay promotes full-bodied sauces and makes exciting menu suggestions, all in celebration of the southwest's animated dishes and distinct flavors. The book won the 1995Julia Child Cookbook Award for Design.
Customer Reviews:
Great Ideas... Bad Proportions.......2007-05-10
I love this book for the meals it has inspired. With a few exceptions, the proportions are pretty strange in this book. Everything must be tasted and tested for consistency, texture, and flavor.
The photos are gorgeous, and with some tweaking all of the recipes I've tried have been absolutely mind-blowing!
Haven't been thrilled with the recipes.......2007-01-14
We have tried many recipes from this book, and haven't been pleased with any of them. They turn out OK, but I expected more complex flavors and better textures from Bobby Flay recipes. I know people who have eaten at his restaurant in New York and were very impressed, so obviously he isn't publishing his best recipes. I wouldn't buy another of his cookbooks.
Bold, Straigthforward Recipes.......2002-09-04
I've been a fan of Bobby Flay's cooking shows on TV for a few years. He makes cooking a way to have fun and socialize while not taking away from the true art of cooking. So, after eyeing this book on the shelves for a few months, my sweet wife ordered it for me online.
This book is a winner! In it you'll find many fresh applications of the wonderful flavors of the southwest. For the most part, the recipes are straightforward and easy to follow. It's amazing how far you can go with just a few basic ingredients (Chile, corn, onion, garlic, etc.) In addition to learning lots of specific recipes, Bobby also gives you a great feeling for how to improvise and come up with your own bold creations. I just cooked my first few recipes from the book (New Mexico BBQ Salmon, chipotle buttered roasted corn), and they came out great!
P.S. As an extra bonus, the book is filled with lots of beautiful color photos of the dishes. It's all very artistic.
Watch his television show instead.......2001-10-21
Catch Bobby's show for a month, visit his web site and print a few recipes and you'll have this book already. No need to purchase, nothing new or exciting in here just a few of his vinagrettes, sauces and spiced up main courses. This book was a waste of my money. I had hoped he'd discuss technique and not just cram the book full of recipes I'd already seen him create on the show.
Excellent!.......2001-06-07
The first cookbook by Chef Bobby Flay. Here is an wonderful book that shows what an excellent Southwestern-style chef he is.
This book contains explanations to some of his ingredients, as well as techniques to use, when using an ingredient, for example, using yellow tomatoes versus red tomatoes. He, also, adds resources where you can find some of his hard-to-find ingredients. This is a definite plus, as a lot of the chiles are hard-to-find in my area, but so worth the effort, because once you assemble the recipe, it is SO delicious! You just can't believe it.
I tried a few of these recipes on my husband, who has a distinct taste that is hard to please, to say the least, and he has loved each recipe I have made from this book. Favorites of ours are the Pan Seared New York Steak with Chipotle Butter, Caesar Salad with Red Chile Croutons and the Peach & Blueberry Cobbler!
In addition to writing cookbooks, Bobby Flay hosts three television shows on the Food Network: "Food Nation with Bobby Flay", "Hot Off the Grill with Bobby Flay" and "Grillin' and Chillin'".
"Food Nation" is a tour of the United States in the least likely spots, where Bobby Flay explores the cuisine of that area. Spots visited have been the Pennsylvania Dutch country, Kentucky, Nashville and Boston.
"Hot Off the Grill" shows Bobby Flay assemble meals with some volunteers that may be like the more average at-home cook, showing me, how easy these dishes really are to prepare.
"Grillin' and Chillin'" has only been on during barbecue season (that I have noticed), but shows Bobby Flay with Jack McDavid, a real southern cook. Together they barbecue huge spreads all on the grill!
Bobby Flay also has his own line of spice and condiments. A wide assortment from dry rubs, drink mixes, infused oils and spice blends. These are available to purchase at his "Mesa Grill" web site: www.mesagrill.com
Also, he owns and works at two restaurants in New York City: "Mesa Grill" (Southwestern cuisine) and "Bolo" (Contemporary Spanish cuisine).
I thoroughly enjoyed this cookbook and would highly recommend it!
Amazon.com
Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper's Bread Book and the multi-award winning The Bread Baker's Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter.
Reinhart begins his inquiry into pizza with his baseline palate memory for what a great pizza should be. As a teenager he had worked in a pizzeria, Mama's, and instinctively knew this pie to be the best. Returning as an adult years later, he discovered otherwise. Had he changed, or had the pizza changed? Both, it happened, were true.
So what is the nature of perfection, and where do you go to find it? In the case of Peter Reinhart, this journey includes travels through Italy and across the US. This is Part One of the book, called The Hunt. It's not the most enlivening travel writing, which would have helped elevate the insights into the nature of great pizza and the people who make it happen. But it's only a third of the entire package. The best is yet to come. In Part Two: The Recipes, Reinhart comes entirely into his own. Here is the master at work. Chapters include "The Family of Doughs", "Sauces and Specialty Toppings," and "The Pizzas." Reinhart gives you the building blocks, no matter what your kitchen, tools, and oven might be like. And then he unfolds the roadmap--pizzas from the strictly classical to the strictly whimsical.
Work diligently with American Pie and in time you will be able to call yourself, without hesitation or rising color, pizzaiolo and focacciaiolo. --Schuyler Ingle
Book Description
In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza—a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York-style, Neapolitan versus Sicilian) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
Beginning his journey in Genoa, Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washington—these are just a few of the stops on Reinhart's epic tour.
Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity—and appetite—and gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo.
Customer Reviews:
A helpful slice of information, especially on dough making.......2007-09-26
I found this to be a fairly serviceable treatise on the topic of pizza. The author, a baking instructor, had a longstanding interest in global pizza hunting, and always made it a point to sample the local pies wherever he traveled. Eventually, he got around to putting it all into book form, wherein he takes the reader on a condensed recap of his far ranging pizza (and foccacia) travels, from Philadelphia, to Texas, to NYC, to New Haven, to Italy, to California, to Chicago, etc., in his quest for perfect pizza.
The author then provides the reader with a basic dough recipe covering each of the (as he classifies them) major types of pizza: Napoletana, Roman, Neo-Neapolitan, New York-Style, Pizza Americana, San Francisco Sourdough Style, Grilled Pizza dough, Chicago Deep-Dish, Sardinian, etc. He then goes on to provide some basic tips for sauce, cheese, toppings, and some philosophical guidelines to help achieve balance in a given recipe.
I already knew most of what little information he provided about sauce and cheese and toppings - the primary focus in this book is primarily on dough making & handling, followed by baking methods, and there's some very helpful information here for amateur home cooks who've always wanted to learn the basics of home pizza making, either in a pan, atop a pizza stone or with a full fledged hearth insert.
I've been making pizza at home for years, and even I learned a few helpful tweaks to my technique ... and I've added a few famous pizza establishments to visit to my life itinerary.
My Nits ? I have a few.
1) IMNSHO, dusting as peel with cornmeal before using it to slide a pie into a home oven is just not practical technique for most home cooks, because it makes a mess of one's oven. The cornmeal and/or flour scorches, and causes one's kitchen (unless you're fortunate enough to have a powerful exhaust system) to reek of scorched flour and/or cornmeal. That's a technique intended exclusively for commercial pizza ovens that are easily and frequently swept out, and where keeping costs low is the golden rule. Try sweeping out a home oven, and you'll not only make a mess of your floor, but probably set your broom ablaze on the electric heating elements or gas burner. Personally, I've found that a much easier and cleaner technique for home cooks to use is to assemble the pizza on parchment paper, and bake it directly on a well heated pizza stone. Ignore the author's direction to remove the parchment after a few minutes - doing so is unnecessary, and only serves to cause your oven to lose 100F+ of precious heat, when it needs it the most. The crust doesn't come out quite as crispy after the initial baking, but if you want a crispier crust, it's a simple matter to keep the oven hot a little while longer, and rebake slices for 2-3 mins to order ... the crusts crisp up very nicely upon rebaking.
2) I'd have liked to have seen a lot more photos. This book only has a precious few of them, all of them black and white, and all of them of decidedly poor quality and exposure. In fact, the photography is downright inept.
3) I think the author aimed a little low in this book, with regards to heft. He could have, and IMO should have, squeezed more material into this book. To me, it read too quickly, and when I'd finished it later the same day, I felt it was a bit thinnish ... I wanted more regions covered, more recipes, and a lot more photos (esp competent ones).
4) I think the author could have included a 'putting it all together' chapter, where he could layout the nuances of how a home cook (i.e., most of the readership) could do a pracitcal in-home pizza party for, say 20+ people ... with nesting rising pans, pre-cut parchment, a cooling rack with screens, mis en place, and how to pre-bake and re-heat in a party settings, and how to store the equipment when not in use. Instead, the author just concludes with his list of dough recipes, and then assortment of topping combos to try.
Other than thhose 4 nits, this book is recommended. Add a point/star if you've always wanted to try making your own pizza from scratch, and this book succeeds in helping you take the plunge, or if the book inspires you to take your existing pizza dough technique to a new level (as it did for me).
Basic homemade pizza is fairly easy, and you can always strive incrementally for new levels of perfection.
Hits the spot.......2007-06-01
I have been making pizzas for twenty years, always searching for improvements. Having no formal training in dough preparation, this book seemed to be the answer. Peter's writing is easy to read, with interesting experiences in Italy matched with excellent dough recipes and his take on the pizzas he and his fellow hunters experienced.
Highly recommended.
Great resource on pizza.......2007-03-17
This book is divided into two equally interesting and useful sections. The first is Reinhart's quest for the perfect pizza. He discusses in detail his culinary experiences both in the US and abroad.
The second section is recipes. He has at least 5 recipes for crusts, many of which are very good. The crust recipe he recommends for frozen pizza is actually one of my favorites (prepared without freezing). The section on toppings is also great. He outlines some new ideas for pizza (at least new to me) and gives his perspective on more traditional recipes. For example, he suggests that it is not necessary to cook pizza sauce as the high oven temperature will make it more dense during the baking process. This advice has saved me time and results in a superior sauce. His pizza with red onion, pecorino, and pistachios has become one of our favorites.
Definitely a worth-while book. Not overly technical, but it does provide extremely useful tips for a successful pizza-making experience.
inspiration in a delicious read.......2007-01-15
as a culinary professional, i found this book inspirational and informative. i have sucessfully implemented some of the recipes and many of the ideas in the book in my day to day prep as well as staff meals. everyone appreciates a good slice of pie, and this book will show you how to make it in your own kitchen, professional or not...
The Most Entertaining Cookbook I've Ever Used.......2007-01-05
This book will help you cure any pizza dissapointment you may be suffering from. Peter Reinhart starts off with the story of his quest for the perfect pizza. In doing so, he takes us to sites of the pizza's origins in Italy where he cooks along side chefs in little pizzarias. Then Reinhart tracks the migration of pizza to America, where we learn about the contributions of New York and New Haven, CT, and then on to more recent contributions in other parts of the U.S. The second half of the book treats us to a variety of incredible and authentic recipies for pizza dough, sauce, and everything on top. Armed with this book I have held several pizza parties in my home and wowed many a guest with pizza much better than I can find in about 90% of the pizzarias around. And when they point to me for compliments, I point to the book that taught me everything.
Book Description
R. W. Apple, Jr., of The New York Times credits third-generation Alabamian Frank Stitt with turning Birmingham into a "sophisticated, easygoing showplace of enticing, southern-accented cooking." His southern peers think his cooking may have a more profound sense of place than any of theirs. His food is rustic and homey, but sophisticated in method.
Now, Alabama's favorite son has written a long-awaited cookbook that features his enticing Provençal-influenced southern food. More than 150 recipes range from the traditional--Spicy Green Tomato and Peach Relish, Spoonbread, and Pickled Shrimp--to the inspired--Slow-Roasted Black Grouper with Ham and Pumpkin Pirlau and Pork Loin with Corn Pudding and Grilled Eggplant. Desserts such as Bourbon Panna Cotta and Sweet Potato Tart with Coconut Crust and Pecan Streusel elevate the best of the South for cooks everywhere.
Customer Reviews:
Amazing cookbook.......2007-08-20
I'm just a regular mom who likes to plunk down with a really good cookbook and try new gourmet recipes to amaze and delight my family. Lets just say that my 3 year old toddler and husband look forward to dinner every night that I pull out Frank Stitt's cookbook. Some recipes make me crazy, especially when I have to flip through 3 different pages to get various related recipes such as sauces, but oh what heavenly delight if you persevere and see the recipe through to completion. I can't say enough good things about this book - makes one appreciate the time, effort and loving care that is evident in the recipes. The sauce gribiche is worth the price of admission. The book feels like an old friend, calling me every few days to try another recipe. What a fantastic chef. This cookbook rivals my other beloved and tattered cookbook " The French Recipe cookbook" by Clements and Wolf-Cohen. You will NOT be disappointed if you get this book. 5 star rating all the way.
Southern Splender on a Plate.......2007-01-31
Wow!! This cookbook rocks. I've recently bought over a dozen Southern cooking cookbooks and this is the BEST hands down. Frank Stitt's recipes are inspiring. No longer does Southern Food need to be somewhat bland and heavy. I'm ordering my Gourmet Cook daughter a copy for her birthday in a couple of weeks. I know she'll love it.
Review.......2007-01-30
I have this cookbook, ordered another for a friend and it was in perfect condition, as stated.
A Masterpiece - The Crown Jewel of my Cookbook library.......2006-11-15
Frank Stitt's Southern Table is truly a masterpiece. I am a Southerner and was raised on the wonderful flavors that form the recipes in this book. I love that Stitt showcases humble vegetables that can be found at any Southern farmer's market and presents them in impeccable fashion. His philosophy on using the freshest, in-season ingredients is wonderful advice for all cooks. I also keep this book on my coffee-table and I often read his charming writings on Southern food and the culture that surrounds cooking and eating in the South. I recommend this cookbook above all others. My family has adored everything I have made from this cookbook. I recommend the Lowcountry Red Rice, Pimento Cheese, All the cookie recipes, Spiced Pecans, and the fabulous section on perfectly mixed cocktails. This cookbook has got me planning a trip to Birmingham for the sole purpose of eating at the Highlands Bar and Grille.
Very colorful, informative & complete!.......2006-11-14
This is a very thick book on the upscale restaurant Bottega in The Highlands area of Birmingham, Alabama. Soon I intend on actually visiting the restaurant, but until then, this book keeps me in tune with the restaurant. I can make their food at home as well as get a clear idea of the environment, cuisine and patrons who visit.
Book Description
River Road Recipes is the nation's #1 best-selling community cookbook series. This cookbook features classic creole and cajun cuisine. These 650 recipes include the basics like "how to make a roux". This is the "Textbook of Louisiana cooking".
Customer Reviews:
Fun -but not for every day use.......2007-05-16
I enjoyed reading this cookbook and feel certain I'll use it one day, but it's not the best for every day cooking. It's a bit old fashioned and many of the recipes are very high in fats and calories.
Wonderful piece of history.......2007-01-27
I lost my copy in a move and finally just had to replace it. This book is an institution in Louisiana cooking. There is unspoken history in each recipe.
River Road Recipes: The Textbook of LA Cuisine.......2007-01-11
a must have for bayou lovers cooking!
A Holy Book in Louisiana.......2006-08-16
Junior League cookbooks are an interesting phenomenon in that they document regional cooking in a really grass roots way.
This is one of the classics of Louisiana cooking. Every one has it and uses it down here. I remember it as a chilld learning to cook in New Orleans. I just bought a new clean one to replace the one that drowned.
Some of these recipes are really dated, very fifties, but interesting to read. Many are authentic 19th century Creole cooking, making this a great historical document for you REALLY hardcore foodies. And there's plenty of old fashioned healthy slow food that stands the test of time. Pair it with Charleston Reciepts and you have a food anthropology seminar... (another Junior League book from the Carolinas)
Notice I say Creole? "Cajun" was something completely different, different culture, different parts of the state. It's now a marketing term that has no respect for the
differences in styles, unfortunately- but this book predates that.
The River Road is about big cities and plantations; this is the French/ African/ native foods fusion that defines Creole. And a lot of very odd cocktails and punch ideas.
A great read and a great working book.
The ultimate cookbook for Louisiana cuisine.......2006-05-05
There really isn't much to say about this cookbook that others have not already said.
In a word, it's FANTASTIC.
Do yourself a favor and pick one up, you won't regret it
Book Description
Authentic Cuban recipes offer a mixture of Spanish, Indian, African, Chinese, and Portuguese cuisine, from appetizers like Green Plantain Chips, to such entrees as Roast Pork Creole, to tropical rum-based drinks and desserts.
Filled with reminiscences and evocative halftone photos of Randelman's childhood in pre-Castro Cuba, this book presents more than 200 traditional recipes for Cuban dishes, a cuisine that lusciously combines Spanish, Indian, African, Chinese, and Portuguese influences.
Customer Reviews:
Great receipes.......2007-08-16
This cookbook comes the closest to the real recipes that I have tasted, except they love to use oregano and lots of green pepper which should be ignored. Red peppers should be substituted and cumin is the favorite spice of the cubans. Once the recipes are doctored the food is outstanding. My favorites are vaca frita, oxtails, black beans (remember, do not use the oregano or the green pepper), the garbanzo bean dish with chorizo. Also remember that the type of chorizo you use will influence the dish and their are several different kinds. The Colombian type is excellent or I would stick to Goya's brand. The Colorado Bean Soup is awesome, especially if you puree it - though it is labor intensive. Remember that many of these recipes can be cooked in a pressure cooker, which is how many real cuban households make these meat dishes quickly and they come out the most tender. It would have been great if they included that method in this book but you can guesstamate the times. This works particularly well with the oxtails. You must remember also that each cuban family makes the dishes their way, so that is why you have to adjust the ingredients.
Disappointed Cuban.......2007-08-15
Just as my review for "Cuban Chicks Can Cook" this book has a whole was also a let down.
Wonderful Cookbook .......2007-07-20
This is truly a wonderful cookbook. Having never really experienced the Cuban cuisine, I was very excited when the book arrived. My wife and I have made four of the recipes: Sandwich Cubano, Picadillo (Cuban Beef Hash), Tambor de Picadillo (Beef Hash and Mashed Potatoes) and Congri Oriental (Red Beans and Rice) and the results were absolutely incredible.
Great Recipes.......2007-07-17
Being of P.Rican descent our cuisine is similar to that of Cuba. I purchased the book a few years ago and loved the recipes. I also purchased another copy recently for my son for Father's Day. If you're familar with cuban food, you'll probably make a few adjustments to some of the recipes. But all in all the recipes are very good. As far as the stories in the book, I do agree with another reviewer. With as much poverty as there is in Cuba, the authors do seem to have a nauseauting effect with all "They Were, and Had." Makes me wonder if these recipes are truly their own or the folks that worked in their home. But if you can get past their "Uppity" stories, I recommend the book. I also recommend: Daisy Cooks!: Latin Flavors That Will Rock Your World
cookbook that tells great stories.......2007-05-15
I love this book and have given it to many friends and family members over the years.
The book is easy to follow, the recipes are excellent and the stories associated with each chapter are interesting.
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