Weekend Cooking
Author: Ricardo Larrive
The book to accompany the new Food Network Canada show.
Acclaimed chef Ricardo launched his new 26-episode Food Network Canada series, "Ricardo and Friends," in October 2006. In each episode, Ricardo cooks a three-course home meal for a group of friends, proving that it's easy to entertain while cooking simple, accessible and fun meals. Along the way, Ricardo explains the health and nutritional properties of the recipe, and shares his tips. "Ricardo and Friends" airs three times weekly.
Look for his magazine, Ricardo, a favorite already in Quebec and now available coast to coast in English. Published five times a year, it includes recipes from "Ricardo and Friends."
This cookbook by the first French Canadian with a show on the Food Network allows home cooks to enjoy a superb compilation of over 140 recipes, wine recommendations and stunning food photography. Inspired by intimate gatherings on weekends with family and friends, Weekend Cooking designs menus to awaken readers' appetites.
Among the selections:
- Ricotta-stuffed pancakes with orange sauce
- Sweet potato soup with apples and cloves
- Lasagna with eggplant caviar and grilled sweet red peppers
- Cold salmon roast with shrimp and vegetable stuffing
- Chicken supremes stuffed with ricotta and dried tomatoes
- Sublime coconut cake.
Home cooks will not want to miss out on this exceptional book by the Food Network's newest face.
New interesting textbook: Financial Managerial Accounting or Dictionary of Business Terms
James Beard's Shellfish
Author: John Ferron
Along with such French classics as Lobster a la Nage in Court Bouillon and StuffedMussels ProvenŠ·al are zesty creations such as Curried Crab Crepes and the American favorites, Clam Fritters and West Coast Crab Cakes.
More than any other person, James Beard inspired and nourished our national appetite for good food. With his many books, countless articles, and boundless enthusiasm, Beard introduced millions of Americans to the delicious glories of native and foreign cuisines and to the practical techniques of fine cooking. His recipes, which always stressed the natural goodness of fresh foods gathered at their peak; his limitless store of fact, history, and lore from the world of food; and his remarkable ability to present even the most complicated recipes in an accessible manner made him the mentor of a generation of American cooks. Now, for the first time, some of Beard's most enticing recipes are presented in a charming, inexpensive, paperback format. These recipes, many no longer in print in any other form, have been culled from the legacy of Beard's many magazine articles, newspaper columns, and unavailable books by John Ferrone, Beard's long-time friend and editor. He has organized them into four books, each covering an essential area of cooking. Some of these dishes are versions of Beard favorites, which, with his inventive curiosity, he was always adjusting and rethinking. Others offer exciting new discoveries. All of them provide wonderful eating experiences.
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