This witty cookbook, may look old-fashioned, with its gilded edges and embossed cover, but the recipes are just we want to eat now. The two franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides.
The Frankies Spuntino Kitchen Companion & Cooking Manual #ad - From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" wrote Frank Bruni in The New York Times. Was surprisingly easy and just as delicious as what I’ve eaten at the restaurants.
New york times book review From Brooklyn's sizzling restaurant scene, the hottest cookbook of the season. With shortcuts and insider tricks gleaned from years in gourmet kitchens, and an amusing discourse on Brooklyn-style Sunday "sauce" ragu, easy tutorials on making fresh pasta or tying braciola, The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
Everything I made from the book.
Roberta's CookbookClarkson Potter #ad - Clarkson Potter Publishers. The brooklyn destination the new york times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook. When roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy.
. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind roberta’s—chef carlo mirarchi and co-owners brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.
The Meatball Shop CookbookBallantine Books #ad - This cookbook, based on michael and Daniel’s successful Meatball Shop restaurant, is comforting and full of life. Finally a book about balls written by two guys who have a big enough pair to impress even me. Andrew zimmern, author, chef, and host of Travel Channel’s Bizarre Foods Clarkson Potter Publishers.
. Ballantine Books. Written in an easygoing voice that is fun and inspiring, it reflects America’s love affair with meatballs and now makes them accessible to everyone. Scott conant, chef and owner of scarpetta restaurants, TV personality The Meatball Shop has quickly grown into a New York City dining destination.
The Meatball Shop Cookbook #ad - In this fun and satisfying cookbook, chef daniel holzman and general manager michael “Meatball Mike” Chernow open up their vault of secrets and share nearly 100 recipes—from such tried-and-true favorites as traditional Bolognese Meatballs and Mediterranean Lamb Balls to more adventurous creations like their spicy Mini-Buffalo Chicken Balls and Jambalaya Balls.
Accompanying the more than twenty meatball variations are recipes for close to a dozen delectable sauces, offering endless options to mix and match: from Spicy Meat to Parmesan Cream to Mango Raisin Chutney. You’ll also find helpful tips on everything from choosing the best cuts of meat to creating the perfect breadcrumbs to building the ultimate hero sandwich.
There may not be a meatball shop near you—yet—but there’s a meatball for everyone and lots more in this crowd-pleasing cookbook that will have them lining up outside your kitchen. Daniel and michael have built a business that is truly special, and this book is an accurate reflection of the kind of guys they are.
And what would a meatball meal be without succulent sides and simple salads to round out the menu: Creamy Polenta, Honey Roasted Carrots, and Marinated Grilled Eggplant, just to name a few.
Rao's Cookbook: Over 100 Years of Italian Home CookingRandom House #ad - Random House NY. Rao's, the hundred-year-old restaurant with a mere ten tables tucked in a corner of East Harlem in what was once a legendary Italian neighborhood, is one of the most sought-after restaurants in all of Manhattan. Clarkson Potter Publishers. You may not get a table at rao's, but now with this book you can prepare the best Italian home-style food in the world in your own kitchen.
Here too is a brief history of the restaurant by Nicholas Pileggi and a Preface by Dick Schaap. Both will convince you that what you have in your hands is a national treasure, a piece of history, and a collection of the best Italian American recipes you will ever find. Ballantine Books. Its tables are booked months in advance by regulars who go to enjoy what The New York Times calls its "exquisitely simple Italian cooking" from traditional recipes, many as old as Rao's itself.
Rao's Cookbook: Over 100 Years of Italian Home Cooking #ad - Here for the first time are recipes for all of Rao's fabulous classics--its famous marinara sauce, chicken scarpariello, roasted peppers with pine nuts and raisins, baked clams, lemon chicken, seafood salad, and on and on. The recipes are accompanied by photographs that re-create Rao's magic and testimonials from loyal Rao's fans--from Woody Allen to Beverly Sills.
Buvette: The Pleasure of Good FoodGrand Central Life & Style #ad - A comfortable and interesting table will make your meals a pleasure and Williams offers suggestions for using varied plates from your shelves or the flea market and helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon.
The best of french bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant. Clarkson Potter Publishers. Buvette: the pleasure of good foodbuVETTE will celebrate and capitalize on the trend of informal eating and simple entertaining, but with delicious flair.
Buvette: The Pleasure of Good Food #ad - Ballantine Books. Jody williams, owner of buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. With gorgeous photography and surprisingly simple recipes, this will be the book cooks will turn to again and again. Random House NY. Also included will be 25 sidebars that offer useful tips on everything from building a bar to removing wine stains.
Grand central Life Style. There will be recipes like ricotta fritters, scallops with caper brown butter, potato Chips with Rosemary Salt, Chocolate on a Spoon, Ratatouille, Carrot Spoon Bread, Roasted Heirloom Apples Stuffed with Pork Sausage, Shaved Brussels Sprouts with Pecorino and Walnuts, and her special Tarte Tatin.
There will be sections on Aperitifs and Cocktails and Coffees and Teas.
EMILY: The CookbookBallantine Books #ad - Packed with full-color photos and handy tips, EMILY: The Cookbook is a fabulous find for people who want new ways to entertain, feed, and wow their friends and family. Praise for emily: the cookbook“with emily: the cookbook, the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook.
Sam sifton, the new york times “the husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. The husband-and-wife team behind one of new York City’s and Nashville’s favorite pizza places share the secrets behind their acclaimed restaurants in a cookbook featuring more than 100 recipes.
EMILY: The Cookbook #ad - Named one of the best cookbooks of the year by food network legions of fans line the block as they flock to Emily and Matt Hyland’s flagship restaurants EMILY and the popular spinoff Emmy Squared. Ballantine Books. Culled from their restaurant menus, but designed for home kitchens. Publishers weekly starred review Clarkson Potter Publishers.
. You’ll also find recipes for small plates nguyen’s hot wings with ranch dip, bacon, cocktails a Killer Colada, pasta Campanelle with Duck Ragù, and Miso Dressing, sandwiches Lobster Salad Sandwich, salads Shredded Brussels Sprouts with Blue Cheese, and scrumptious desserts Rocky Road Brownies with Rum Ganache Dip.
Atelier Crenn: Metamorphosis of TasteHoughton Mifflin Harcourt #ad - Random House NY. Houghton Mifflin. To put it simply, Crenn’s dishes are works of art. Her recipes reflect her poetic nature with evocative names like “A Walk in the Forest, ” “Birth, ” and “The Sea. Even the dishes that sound familiar, like Fish and Chips, or Broccoli and Beef Tartare, challenge the expected with their surprising components and her signature creative plating.
. The debut cookbook from the first female chef in america to earn two Michelin starsAtelier Crenn is the debut cookbook of Dominique Crenn, the first female chef in America to be awarded two Michelin stars—and arguably the greatest female chef in the country. This gorgeous book traces crenn’s rise from her childhood in France to her unprecedented success with her own restaurant, Atelier Crenn, in San Francisco.
Atelier Crenn: Metamorphosis of Taste #ad - Grand central Life Style. Ballantine Books. Clarkson Potter Publishers. This impressive and beautiful cookbook by a chef who is often the only woman to be mentioned in the same breath with other culinary giants is bound to captivate the food world. Crenn’s food is centered around organic, sustainable ingredients with an unusual, inventive, and always stunning presentation.
EstelaArtisan #ad - Random House NY. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. Estela, the long-awaited cookbook, shows how to think like Ignacio Mattos, who as an immigrant sees ingredients with fresh eyes.
Grand central Life Style. Estela presents over 133 recipes, mussels escabeche on toast, including classics that will never leave the menu, like Lamb Ribs with Chermoula and Honey, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso. Innovative without being precious. Houghton Mifflin.
Estela #ad - It’s an inviting and creative expression of Mattos’s fresh and influential style. Ballantine Books. Comfort food, really. Clarkson Potter Publishers. How to use vinegars, fish sauce, citruses, and pickling broth to give each bite a pop of flavor. Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents.
Here is how to look at something as ordinary as a button mushroom and make it extraordinary shaved thin over ricotta dumplings, or as familiar as burrata and transform it with a pool of juiced herby greens and charred bread. Estela is the restaurant, but Estela is far more than a restaurant cookbook.
The Art of Living According to Joe Beef: A Cookbook of SortsTen Speed Press 978-1-60774-014-8 #ad - Houghton Mifflin. Clarkson Potter Publishers. Joe beef’s most popular dishes are also represented, and Pojarsky de Veau a big, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, moist meatball served on a bone. Grand central Life Style. The debut cookbook from one of the most celebrated restaurants in Canada, featuring inventive twists on French market cuisine, plus spirited anecdotes and lush photography.
Earning rave reviews for their unforgettable approach, joe Beef co-owners/chefs David McMillan and Frédéric Morin push the limits of traditional French cuisine with over 125 recipes nearly all of them photographed for hearty dishes infused with irreverent personality. Random House NY. The strip loin steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold.
The Art of Living According to Joe Beef: A Cookbook of Sorts #ad - Ballantine Books. The coup de grâce is the smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings. Featuring lively stories and illustrations showcasing gangsters, and more, oysters, Canadian railroad dining car food, the backyard smoker, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.
Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A CookbookClarkson Potter #ad - Houghton Mifflin. The pasta-heavy, tomato-forward “italian food” the world knows and loves does not actually represent the entire country; rather, these beloved and widespread culinary traditions hail from the regional cuisines of the south. Acclaimed author and food journalist Katie Parla takes you on a tour through these vibrant destinations so you can sink your teeth into the secrets of their rustic, romantic dishes.
And in this book. Woman’s day best cookbooks coming out in 2019“with Food of the Italian South, Parla wanted to branch out from Rome and celebrate the lower half of the country. Punch “acclaimed culinary journalist Katie Parla takes cookbook readers and home cooks on a culinary journey. The parkersburg News and Sentinel Clarkson Potter Publishers.
This excellent volume proves that no matter how well-trodden the Italian cookbook path is, an expert with genuine curiosity and a well-developed voice can still find new material. Publishers weekly starred review “There's There’s Italian food, and then there's there’s Italian food. Random House NY.
Food of the Italian South: Recipes for Classic, Disappearing, and Lost Dishes: A Cookbook #ad - . With just a bite of the involtini alla piazzetta from farm-rich campania, a morsel of focaccia from coastal Puglia, a forkful of ’U Pan’ Cuott’ from mountainous Basilicata, or a mouthful of Pizz e Foje from quaint Molise, a taste of Giurgiulena from the sugar-happy kitchens of Calabria, you’ll discover what makes the food of the Italian south unique.
Bianco: Pizza, Pasta, and Other Food I LikeEcco #ad - It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.
. Grand central Life Style. Houghton Mifflin. Random House NY. Ecco Press. Clarkson Potter Publishers. All he knew was that his food would be the result of his relationships with farmers, and staff, local producers, customers, reflecting the respect and sincere intention that he brings to each of his recipes. Finalist for the gourmand awards italian categorythe highly anticipated cookbook from the chef behind “the best pizza in America”When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement.
Bianco: Pizza, Pasta, and Other Food I Like #ad - The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen. Now the owner of a legendary pizza mecca and a james beard award-winning chef, fully illustrated cookbook illuminating the fundamentals of pizza making, Chris Bianco brings us a full-color, from the basics of flour and water to the philosophy behind Bianco’s cooking.
Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. Ballantine Books.