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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.
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. |
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa
Marcus Samuelsson, award-winning chef/owner of Restaurant Aquavit and Riingo, takes his formidable culinary talents and curiosity to Africa to bring the continent's diverse cultures and cuisines alive for home cooks in this beautiful book with more than 200 recipes, 250 photos, and fascinating stories of his journey. |
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
The high-profile chef of New York's acclaimed Fiamma restaurant brings his contemporary spin on classic Italian cuisine to home cooks with 110 delectable recipes and more than 75 stunning color photos. Capping off the book are dessert recipes from Fiamma's pastry chef, Elizabeth Katz, which include updated twists on Italian classics such as Blackberry Gelato and Cup of Tiramisu.
Customer Reviews:
Visually pleasing but of poor use.......2007-03-06
1 star for great photos and 1 star for interesting combinations of foods. The book's worth of owning decreases rapidly once you start to cook from it. It would simialr to a hiking book with great photos of places you always wanted to hike but when you used it you found the distances quoted in error and the terrain to be more difficult than described.
The recipes are in error of the serving sizes, e.g.., the individual chocolate cakes recipe makes substantially more than 8 cup cakes. This also points to another problem, poor editing. The aforemention recipe indicates muffin tin and then uses the word cup cake later. A similar problem is with the expresso and gelato calling for shot glasses but the volume being served will overfill a small shot glass as specifeid in the recipe.
The recipe for the polenta with broccoli rabe produces a polenta with slippery texture. While in the introdcution White discusses his method of making polenta without fats, the texture of the polenta in this particular recipe suffered.
Use this book for the concepts of the combinations of foods and use your skill as a cook to make these recipes work. The recipes are for make and serve so you will need to use some creativity on how to use them for a dinner party unless you want to be in the kitchen while everyone else has a good meal. The recipes for the caponatas work well and take little adjustment to make.
Fiamma is Excellent !!! Simple Italian Cooking at its Best!!.......2007-01-05
I spent three and a half weeks in Italy on my honeymoon and then spent three and a half weeks on my return to San Francisco trying to find food that tasted like what we ate all over Italy, without success. I was looking for a good Italian cook book recently and spent several hours at the local bookstore reading and studying the many offerings. After five minutes reading Fiamma, I was struck by the how different this book felt. I almost felt I was back in Cinque Terra watching seafood risotto being prepared as I read parts of Mr. White's book. There is great value and beauty to the simple, well-considerd thoughts and recipes presented in Fiamma. Our many great meals in Italy were made with fresh,simple ingredients.Fiamma captures the essence of this style in its recipes. I felt like I had met a kindred spirit to my visit to Italy in reading about the lessons Mr. Smith learned cooking there. I haven't cooked all the recipes yet, but can say without hesitation, that following Smith's mantra of buying the freshest and best quality ingredients you can afford makes the recipes I've prepared shine. There are many easy and straightford recipes presented..great value for money to those who Love Italian food!I look forward to eating at the restaurant in New York as well.
New Italian Restaurant Dishes You Can Make. Great Desserts.......2006-12-06
`Fiamma' by American restauranteur of Italian cuisine, Michael White, assisted by Joanna Pruess, with desserts by Elizabeth Katz is another in the recent trend of books which market themselves as manuals on `contemporary Italian cooking' when they are actually nothing more than good restaurant cookbooks. Another recent entry into this category is Scott Conant's `New Italian Cooking', which impressed me when I reviewed it, in spite of the pretentious title and aspirations.
Conant and White seem to have much in common, especially as they distinguish themselves from `Mister Italian chef in New York', the redoubtable Mario Batali. While Mario's genetic credentials run to true `Italian-American' traditions, Conant and White both seem to pride themselves on having virtually no Italian blood. We have ample evidence that this is no barrier to cooking great Italian food and even creating great Italian styled dishes. The Brits, Rogers and Gray and wunderkind, Jamie Oliver have been serving up first rate Italian dishes for years now, and both London's River Café and Oliver's `15' seem to be thriving on this diet.
Conant and White are also predominantly rooted in the Northern Italian cuisine, but both distinguish themselves from Mario by focusing on distinctly Italian ingredients. This really sort of runs contrary to their claim to modernity, as Mario seems to have the right idea when he applies the Italian food ethic to local American ingredients. But, all three manage to create totally marvelous dishes.
A glance at White's Table of Contents reveals a style about as Italian as you can get and still be publishing an American book. All primary chapter and recipe titles are in Italian, with all having an English translation just below. A quick glance at recipe titles shows White being almost 100% true to the classic Italian larder and market. In one recipe, White says `I like to marry old dishes with contemporary ingredients.' Well, his ingredients in this dish (not including herbs and spices) are truffle oil, balsamic vinegar, baby artichokes, sea scallops, and frisee. Now which of these ingredients is `contemporary'? I will grant that combining `carciofi alla giudia' with scallops and frisee may be new, but these are certainly not new ingredients. The author makes something of the fact that the pumpkin is a `new world' vegetable that only arrived in Italy in the 16th century. I guess that in a country where a 900-year-old church may be considered `young', this is new, but then the great orange gourd got there at the same time as the tomato, and no one is calling the tomato a `new' Italian ingredient. `The Silver Spoon', the Italian `Joy of Cooking' has 16 recipes for pumpkin listed in its index. There are also several dishes done `in the style of ...' one Italian region or another. Where is the `Contemporary' in this book?
I confess I'm having just a bit of fun at Chef White's expense. I really like almost all the recipes in this book, and I have no doubt that most of the recipes in the book are White's own creation, as much as Conant's recipes and Rogers and Gray's recipes are their own takes on Italian ingredients and techniques. I am also pleased that publisher Wiley didn't put a premium price tag on the book, as they did with the somewhat pretentious `Working the Plate' from Christopher Styler.
Comparing books from both Conant and White to Batali's flagship restaurant book `The Babbo Cookbook', I find both Conant and White's recipes to tend to the simpler, with much more uncommon with Rogers and Gray than with `Molto Mario'.
I also think White brings just a bit of unusual insight to Italian cooking. His sidebars have offered some notions I have not seen before, but they are not earth shaking. If you want major insights into Italian culinary technique, see Marcella Hazan's `Marcella Says...'.
As I swing between assigning four or five stars, I look at the dessert chapter done by Ms. Katz, and decide that this contribution tips the balance to five stars. The recipes are true to Italian Dolci simplicity, but have an extra Franco-American panache that makes them more interesting than poached pears and Parmesan. I also give extra credit for the quality of the photographs, except for the fact that many times they seem to end up one page too far on.
This will do what all good restaurant cookbooks should do; provide good, new, not too expensive recipes with a story. In this case, the story is that an American mid-westerner goes to Italy and does good in the Italian kitchen.
Beautiful inspiration - especially for those with kitchen minions.......2006-12-03
Luscious photographs and bold presentation showcase the contemporary Italian flair of White's New York and Las Vegas restaurants.
Like most elegant restaurant cookbooks, this is as much for savoring in the armchair as taking to the kitchen. White offers cooking tips and suggestions for ingredient substitution inn his evocative recipe introductions but many of his luscious dishes require more patience or kitchen help than the average home cook is likely to coax out of family members.
Robiola Cheese with Soft Polenta and Fonduta, for example, essentially a rich cheese ball covered with polenta and topped with shaved truffles requires an hour of continuous stirring for the polenta as well as a tricky cheese sauce and a bit of quick assembly before your cool cheese ball melts. That said, it's delicious.
Creamy Artichoke and Sunchoke Soup calls for some chopping and several cooking steps but looks to be worth it, as do the Herbed Pork Rolls made with pounded pork tenderloin, sage, rosemary and Romano.
And a few dishes are simple: Rabbit Braised in Oil is a must try - and the 3 cups of braising oil can and should be used again - and Farmer-Style Spinach, well cooked with wine, vinegar and mushrooms has a melting texture.
A beautiful and inspiring book for cooks with a bit of flair and ambition.
-- Portsmouth Herald
Book Description
Reveals the secrets of Chinese internal power development.
Customer Reviews:
excellent!!!.......2005-08-30
...as usual, Dr. Yang does it again with this exceptional work. Buy his books...honestly, buy them all! You can read this many times over and still keep learning new things and getting new ideas. Pretty much like all of his books. Thank you yet again, Dr. Yang. You make me feel humble knowing there are still true masters living in this world.
Another fine book by Dr. Ming.......2005-02-02
This is another of Dr. Ming's excellent books on the Chinese martial arts. I have many of them, including his complete video tape series on chin na, and regard his books and videos as a source of quality information.
There are a number of crane and white crane styles, such as southern white crane, northern black crane, eastern Tibetan white crane, and at least four styles of southern white crane are known. All have their own unique stylistic qualities but share with the others a common core of crane techniques and an emphasis on both hard and soft aspects. The feeding crane is a form rather than a style, and the "vibrating crane" is a fa-jing or explosive chi energy technique. (I don't propose to get into a discussion of chi principles here or their validity, I just mention this for factual purposes).
I should mention right off that despite the title, most of this book is actually about white crane chi gung principles and practice. In fact, 178 pages of the book are devoted to it. There are separate chapters on stationary soft, moving soft, stationary hard, and moving hard chi gung, and a related chapter covers Jin, or energy and power production. Only the last 55 or so pages are actually devoted to the martial applications, so if you're primarily interested in those, perhaps this book isn't for you. However, the photos showing the martial applications are very clear and of value also.
One interesting thing I noticed was how combat realistic the hard, moving chi gung was. Just from the photos, it wasn't easily distinguishable from a real white crane kung fu form. Oddly enough, one of the chi gung postures resembled one from Indonesian Panca Indra Suci Pentjak Silat, an interesting coincidence.
White Crane kung is considered to be an especially refined style of kung fu. It has had an important influence on karate styles such as Okinawan goju-ryu and shorin-ryu, and also Yamaguchi's Japanese goju-ryu has at least one hakutsuru or white crane form. (In fact, I once saw a film of Yamaguchi's funeral and one of his top students performed a white crane form in his honor). Three of these occur in a number of variations in the Okinawan styles. (It's known that aged masters taught different versions to different students on the same day. Whether this was the result of age-related memory deficiencies, shall we say, or some other factor isn't known.) The white crane master, Go Ken Ki, is usually credited with introducing these forms into the Okinawan karate styles.
In addition to its influence on karate, white crane is important in the history of the Chinese arts not only for its own stylistic innovations, but also for its influence on tiger-crane styles such as Hung Gar and other five animals type styles, which incorporate the crane as one of the five animals (the others being dragon, snake, leopard, and tiger). There is also the older Ha Se Fu or "5 Lower Tigers" style, which contains a white crane form. Unlike Hung gar with its extremely long forms (the first form in Hung Gar is over 200 moves long), their forms are shorter and have only one for each animal, which is kept separate from the rest, rather than integrated, as in Hung Gar.
In addition to the above, there is also a chapter on principles and concepts common to all kung fu styles (such as hard, soft, jin energy training, chi, and so on), and there is also a nice history of white crane and kung fu, including some interesting stories about legendary masters and their exploits (which are basically de rigeur in any kung fu book).
Overall, this is another fine book from master Ming emphasizing mostly the more advanced, internal chi gung training of white crane, which should be of interest mostly to intermediate and advanced students who already have some idea of the martial applications and perhaps want to know more about the internal aspects and mental training as well.
A valuable White Crane reference.......2005-01-08
The White Crane is a southern chinese kung fu style, and Dr. Yang's reference sets the standard. The White Crane style is a parent art from which many southern styles developed (including Wing Chun, Japanese and Okinawan Karate) so it is worth studying.
Included is the martial theory behind the system, featuring lengthy discusssions on Qi & Jin and their martial applicability. A martial artist of a style that is descended from the White Crane will find much to enhance his own understanding of his art.
This is mainly a reference material, as Books and DVDs do not make good primary instructional material for martial arts, so plan on attending a seminar or finding a good local school to get the most from this book.
Michael LaRoda.......2004-11-29
Being a marital artist myself for over thirty years I say this book has been most fulfilling after becoming bogged down in the working society and not having time to work out, I was greatly discouraged at the rate my knee joints developed arthritis like pain. Before reading the book I forced myself to work leg work to see what would happen and in a few short months I was walking without a limp. After reading the book I can see that in a few short years continuing down this route would soon result in painful joints again. Not only has this book pointed to a more complete and sensible direction for my martial arts, but also a way that has already improved the quality of my life.
Let's talk about gong fu and say nothing at all.......2004-08-22
I ordered this book to learn about the white crane system and to learn a bit about chi gong. The book has about 200 pages where the same information that can be written in 50 pages is regurgitated and only then do you get some white crane information. The pictures and sequence where hard to understand since several movements are depicted in one still and a few lines are supposed to let me know whet just happened. There is a pit of good information here but the bitter fruit that surrounds it is hard on the digestion.
Book Description
Fully illustrated guide that gives an informative picture of 50 bush flower essences from all over the country, as well as detailed information about their preparation and use in all the areas of healing.
Customer Reviews:
Very Informitive.......2006-11-05
Reading about the Flower Essences and how they were made let me understand better what I was about to undertake. I was tested for my Emotions and given the Bush Flower Essences to help work through things that had surface from my past. It made this experiance better and they do work.
Pretty And Vacant.......2006-06-20
Oh please - not another new age book of babble with not one bit of science.
Instead, it's false promises for those wishing for some sort of false hope and while it's fine to hope for whatever it is one wishes, these sort of books prey on the witless, the clueless, those who fall for a description with absolutely no proof and surely, by now, these sort of books should be banned, or, at least, the people who write them be held accountable for the quackery they promote.
A comprehensive guide.......2001-12-29
For some reason, I love the Australian Bush flower remedies, and this is the guide to those remedies. After Bach discovered the idea and began to sell flower remedies, the work and the idea has spread to many parts of the world, resulting in hundreds of different flower remedies, each unique in its healing power. I tend to prefer remedies from my own region of the world, and these are from a completely different continent. Still, I was very drawn to them, and have not been disappointed. I am always impressed by the people who discover & make the remedies, their perceptions and commitment to the work. Australian Bush remedies are no exception. I highly recommend both this book and the remedies described therein, as well as flower essence therapy in general.
Lovely Book - Powerful Essences.......1999-09-02
The Bush Flower Essences are among my favorites. This is a wonderfully written flower essence book. The repertory is well organized and easy to use.
Highly recommended!
Book Description
The focus on and illustrations are what each breed looks like in its ideal and to show trends that have occurred over the years. A chapter on the correct presentation of each breed in the show ring is a highlight.
Average customer rating:
- Beautiful and helpful
- Leaves a great feeling of "deja vu" thing
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Essence of White
Hilary Mandleberg
Manufacturer: Hearst Books
ProductGroup: Book
Binding: Hardcover
 Style
| Interior Design
| Architecture
| Professional & Technical
| Subjects
| Books
Decorating
| Interior Design
| Home & Garden
| Subjects
| Books
General
| Interior Design
| Home & Garden
| Subjects
| Books
Style
| Interior Design
| Home & Garden
| Subjects
| Books
General
| Arts & Photography
| Subjects
| Books
Home Improvement
| Home & Garden
| Bargain Books
| Stores
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Interior Decorating
| Home & Garden
| Bargain Books
| Stores
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Similar Items:
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White by Design
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White on White: Creating Elegant Rooms with Classic Whites
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White Rooms
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Pure Style
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Carolyn Westbrook Home
ASIN: 0688174329 |
Book Description
Essence of White will inspire interior-design lovers with its insights as well as its glorious images. Ever wonder why white is the preferred choice in tableware for food stylists and chefs? "Like the neutral party in a conflict, it steadfastly refuses to clash with any food a cook can think to put on it. White always makes a meal look appetizing, and also creates the relaxed mood you need for good digestion."
Not only does white "go with" everything; its astonishing versatility and wide variety of shades soothes and unites. This is not just another how-to series, but a charming set of "why-to" books that reveal the reasoning behind design choices.Essence of White will inspire interior-design lovers with its insights as well as its glorious images. Ever wonder why white is the preferred choice in tableware for food stylists and chefs? "Like the neutral party in a conflict, it steadfastly refuses to clash with any food a cook can think to put on it. White always makes a meal look appetizing, and also creates the relaxed mood you need for good digestion."
Customer Reviews:
Beautiful and helpful.......2006-11-27
This is a beautiful book filled with photographs that really help you see the many possibilities you can achieve with white. I love this sweet and very helpful book. Every page is inspiring. It doesn't matter to me if the author here took the pictures, this book gives me a decorating thrill every time I open it. There are examples of what you can do with different rooms in the home, and outdoors too.
Leaves a great feeling of "deja vu" thing.......2001-03-13
It could be defined as a nice little book if it was not full of pictures already published. The really nice pictures of Henry Bourne, over a dozen of them, published in "Essence of White" gives the books a great feeling of "deja vu".
The great work of Bourne was originally made for Jane Cumberbatch "Pure Style", published by Ryland Peters & Small in 1996. It looks like a chapter of Cumberbatch master piece, with no originality at all. The text is very "ingenue" and poor, and the art work is also very similar to "Pure Style" one.
Of course "Essence of White" has pictures of others photographers, but it's mainly composed by Bourne's work.
Well, it's not worth and I don't recommend.
Book Description
The artwork will get your attention, and the detailed descrptions will make this book a keeper. The author is a sailmaker by trade, and an inventor by heart.
Customer Reviews:
boats to dream about.......2007-01-28
Agraet book to read just before bedtime. Then you dream of these beutiful canoes with batwing sails.
Simple and elegant.......2005-06-04
CANOE RIG is three books in one. It is a book for people interested in books, it is a book about communicating information, and, it is a book for people who love canoes.
CANOE RIG is the book which any book lover will recognize as a "keeper." This book meets all the criteria for a classic: it has the size, the heft, and the shape - you want to share a comfortable chair with this book; it has the pedigree - the publisher, WoodenBoat, and the editor, Peter Spectre, have a reputation for perfection; and it was produced by an author whose devotion to the subject shows through on every page.
When I first opened CANOE RIG I turned each page as though the next illustration was going to pop-up from the page like some of those kids books. The pictures make you feel as though you are the first to discover the simple art of a canoe with a sail. You are drawn through this book - just like the way kids used to (perhaps still do) page through magazines and slap each picture and say "mine" -- you "want" every canoe you see, and you want to know more and more about those canoes. I found myself not just wanting to own the canoe, to sail the canoe, but I also wanted the canoe on a tee shirt, too!
As to the technical coverage of the book, Bradshaw has completely covered the world of canoe sailing. From the basics of wind to the complexities of spars, leeboards, sails, mast support, and rigging, and he included an appendix with measured drawings for sails and leeboards.
I contacted Bradshaw to ask him a question: had he ever read any of Edward Tufte's books on the visual display of information. I was disappointed to learn that he hadn't, for CANOE RIG is an excellent example of the principles proscribed by Tufte -- his books are the bibles of the information age. The illustration is truly worth thousands of words, and the words are straight, to the point and from the heart. Todd did relate that his formal schooling was in fine arts, sculpture in fact. Tufte raised the bar on illustration and information to the level of art - CANOE RIG met that mark.
As a book for lovers of canoes, CANOE RIG will become a classic. It will pose a dilemma for canoe sailors - should I use this book as a text, make notes in the margins, sketch in my own changes to some rigs - or should I keep it in its original condition, to savor on cold nights in the off season? It will also bring more canoeists into the sailing brotherhood - who can look at these simple, yet elegant, craft and not wish to own and sail one?
Simple and elegant are the two words which we strive to use whether we are building our canoeing skills or building our canoes. If it's a simple and elegant display by an accomplished freestyle paddler, we will stare in awe and admiration, because to make the difficult look simple and the precarious look elegant is an art. The sheer of a wood and canvas canoe will catch our eye - for it is simple and it is elegant - but we know that behind the simple is skill and struggle and tedium, and that behind the elegant is design for strength and worth and utility. Behind the simple and elegant CANOE RIG is a sculptor who has produced a work of art.
Inspirational.......2002-02-02
Excellent.
Well written, with wonderfully informative illustrations.
Pay close attention to the title because that is exactly what this book is for.
Precisely directed at those who are restoring an old canoe or putting a sail on an old canoe, and desire with that sailing apparatus, to maintain the patina and character of the "oldness."
If you are, as I am, seeking simply to put a sail on a modern canoe, I suppose there is still a good deal to learn from this book. I am getting inspiration from the diagrams and may one day, when I get more free time, build something like what is in this book.
It would be silly to build something according to the plans in this book and put it on a modern canoe. It would sail, no doubt. But the great sin would be the mixture of old and new.
There is enough technical information and close up drawings that I can work from and adapt to using aluminum and modern, manufactured items to create something to get on the water faster than building it all myself from scratch. That is mainly what the thrust of this book is all about, building and sailing it yourself, whilst keeping it's antique patina.
Great book. The author knows his subject.
Also an attractive coffee table book, even if you never do anything with the knowledge therein.
Great Addition to the Library.......2001-01-03
Being single, I get to be my own Santa Claus. So this year Santa brought me " Canoe Rig, The Essence And The Art". Written and Illustrated by Todd E. Bradshaw. Although it looks more like a coffee Table book, the pages are filled with information. The illustrations are computer generated 3-D and are well detailed. There is also a lot of text explaining each type of sail. In the back of the book are scaled graphics to assist in making the sails. All in all an excellent book. I look forward to trying some of these sail configurations on my canoes.
What a treat!.......2000-12-21
This new book is chock full of clear, colorful computer drawings of details of various sail rigs, written by a guy who obviously knows what he's talking about. For the small boat enthusiast it's a real treat. Bradshaw has chapters on spars, leeboards, sails, mast support, and rigging, with an appendix featuring measured plans for sails and leeboards. It's clear and informative, and very hard to put down!
Average customer rating:
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Essence in A Minor: Rage: a Black-White Memoir
Julian M Kelly
Manufacturer: iUniverse, Inc.
ProductGroup: Book
Binding: Paperback
20th Century
| Poetry
| United States
| World Literature
| Literature & Fiction
| Subjects
| Books
General
| Poetry
| United States
| World Literature
| Literature & Fiction
| Subjects
| Books
General
| Poetry
| Literature & Fiction
| Subjects
| Books
United States
| Single Authors
| Poetry
| Literature & Fiction
| Subjects
| Books
ASIN: 0595455301 |
Book Description
Julian Kelly, once hailed as one of musical theatre and R&B's foremost emerging artists brings you a provocative autobiography written in the style of her collected poems. She details her life as a bi-racial adopted child prodigy, living in a tumultuous black household, all the way through starring in films, and touring internationally with crack-heads and junkies.
She is at times heartbreaking, heartwarming, and inspiring as she details her dreams as they unfolded. Lovers, boyfriends, best friends, and broken hearts, this book is filled with groundbreaking poetry, which can easily be compared to the overtures of Maya Angelou and Dylan Thomas.
Books:
- Flea Market Finds: Instant Ideas & Weekend Wonders
- Flight in America: From the Wrights to the Astronauts
- Fried Green Tomatoes at the Whistlestop Cafe
- Golden Tarot Deck
- Graphic Guide to Frame Construction: Details for Builders and Designers (For Pros by Pros)
- Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
- History: Fiction or Science? (Chronology, No. 1)
Books Index
Books Home
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