Round-Up of New Ethnic/International Books
[Round-up of New Baking Books]
by Gianni Scappin and Vincenzo Lauria, The Culinary Institute of America, $29.95, Hardcover, (Lebhar-Friedman Books)
Life unfolds around an Italian table. Begin with some of the antipasti (Figs with Goat Cheese, Peppered-Honey, and Tarragon or Bruschetta with Three Different Toppings); soups (Tuscan Garfagnana Soup with Corn Meal or Bread-Tomato Soup with Shrimp); and breads (Potato Focaccia in the Style of Apulia or Tigella Bread from Emilia-Romagna). Follow with one of the stews and braises (Market Fish with Escarole and Yellow Potatoes or Lamb Fricassee Scented with Mint) or try a simple one-pot dish (Eggs in Purgatory or Spaghetti with Red Wine and Pecorino). While Italian cooks donít always agree on the finer points, there is a lot of common ground (and common sense) to discover in Chef Gianni Scappinís recipes for these quintessential Italian dishes. Vincenzo Lauriaís beverage suggestions help guide you to the perfect wine and food pairing. Gorgeous photos.
The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes
by Maria Baez Kijac, $24.95, Hardcover, (Harvard Common Press)
This book has 450 authentic recipes from 10 countries for everything from tamales, ceviches, and empanadas that are popular across the continent to specialties that define individual cuisines, such as Brazilís feijoada, the barbecue of Argentina, Chile, and Uruguay, and the seafood specialties of Ecuador and Colombia. The book reflects a mix of history and cultures, melding the bounty of the New World (tomatoes, potatoes, corn, beans, hot peppers) and the cooking traditions of its indigenous peoples with the influences and culinary heritage of the conquistadors, African slaves, and immigrants from Italy, Germany, China, and elsewhere. This landmark work contains thorough chapters on basic preparations and techniques, a glossary, and a resource guide.
by Takashi Yagihashi and Harris Salat, $24.95, Paperback, (Ten Speed Press)
Combining traditional Japanese influences, French technique, and more than 20 years of cooking in the Midwest, chef Takashi Yagihashi introduces American home cooks to essential Japanese comfort food with his simple yet sophisticated recipes. Emphasizing quick-to-the-table shortcuts, the use of fresh and dried packaged noodles, and kid-friendly dishes, he explains noodle nuances and explores each style's distinct regional identity. An expert guide, Takashi recalls his youth in Japan and takes cooks on a discovery tour of the rich bounty of Japanese noodles, so readily accessible today. 75 recipes; many beautiful photographs.
by Mark Miller, $21.95, Paperback, (Ten Speed Press)
Tacos are a revered street food on both sides of the border. Mark Miller adds a chef's sensibility to this vibrant primer for building delicious and authentic tacos. The book brims with filling recipes for chicken, fowl, pork, beef, lamb, game, seafood, vegetable, and breakfast tacos, including classics like Carnitas (crusty fried pork shoulder), Rajas and Cheese (strips of roasted poblano chiles with melting queso Oaxaca), and Beef Ranchero (with smoky-spicy sauce), and fresh creations like Chicken with Apples and Goat Cheese, Baja-Style Tempura Fish, and Roasted Tomatoes and Pumpkin Seed Pesto. There are basic instructions for all relevant preparations and lots of color photographs.
The Italian Farmer's Table
by Matthew Scialabba and Melissa Pellegrino, $19.95, Paperback, (Three Forks)
This cookbook features authentic recipes from more than thirty working family farms in northern Italy, which provide room and board to travelers and offer cuisine that epitomizes the farm-fresh movement. The authors have transcribed 150 northern Italian recipes from these farms – including many that are seldom found in cookbooks outside of Italy. Full-color photographs and anecdotes about the farms and their residents bring Italyís glorious countryside to life and illustrate such recipes as Swiss Chard and Ricotta Tarts, Lavender Encrusted Chicken with Pancetta, Fried Butternut Squash Ravioli, and Goat Cheese Gnocchi with Walnut Butter Sauce.
The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough For Tonight's Dinner
by Jaden Hair, $27.95, Hardcover, (Tuttle Publishing)
Author Jaden Hair's goal is for you to make Asian food, rather than settling for take-out. Her cookbook is stuffed with dozens upon dozens of easy Asian recipes that are quick and easy to make – in time for tonight's supper. She reveals her secret ingredient to create take-out-favorite Broccoli Beef, shows you step-by-step in photos how to roll Vietnamese Spring Rolls, how to make Thai Curry in less time than it takes to drive to a restaurant, and teaches how, with only three main ingredients, you can fry up Firecracker Shrimp.
Menus and Memories from Punjab: Meals to Nourish Body and Soul
by Veronica Sidhu, $29.95, Hardcover, (Hippocrene Books)
At the heart is the story of two women, a Punjabi villager and her American daughter-in-law, and the lives they built together. More than a cookbook, this is also the intimate saga of a family told through the food that has sustained, comforted, and offered them a creative outlet through the years. Punjabi food boasts mouthwatering tandoori kebabs, satisfying curries, and an array of delectable breads. There are twenty-two menus featuring a wide range of dishes, and there are step-by-step, easy-to-follow recipes and advice on shopping, prepping, and creating menus. More than 125 of these recipes are designated as vegetarian or vegan. Glossaries of food and religious terms, a modest number of color photos, a resource section for finding Indian ingredients, and bibliography round out the book.
250 True Italian Pasta Dishes: Easy and Authentic Recipes
by John Coletta with Nancy Ross Ryan, $24.95, Paperback, (Robert Rose)
The purpose of this book, by the owner/chef of Quartino, one of Chicago's finest restaurants, is to provide key instructions, skills and great recipes for authentic Italian pasta dishes. Chapters include Pasta Express, Meatless Pasta, Poultry and Meat Sauces, Seafood, Leftover Pasta, Pasta Salads, Pasta for Kids, Fresh Pasta, Baked Pasta, Filled Pasta and Pasta Desserts. Recipes include Penne with Prosciutto and Asparagus, Spaghettini with Tomatoes and Basil, Linguine with Salmon and Tomato Sauce, Leftover Oven-Browned Ziti with Leeks and Onions, Radiatori Salad with Carrots and Mint, Rigatoni with Turkey and Fennel, Tagliolini with Fava Beans, Apricot Ravioli with Rosemary, among others. Includes professional tips and techniques, and some color photographs.
by Penelope Casas, $19.95, Paperback, (Sellers Publishing)
Spanish cooking, for all its diversity, is essentially family cooking – the freshest vegetables, legumes, grains, and meats prepared simply and heartily – a perfect opportunity for one-pot cooking. This book highlights Spain's best-known dishes (paella, tortilla, etc.) and features many regional recipes like the Catalan mixed seafood zarzuela. This diverse collection offers the best Spanish soups, stews, and braises, all made with authentic ingredients. The simple recipes and complex flavors they produce make this the perfect guide for any cook who wants to explore this colorful culture.
Classic Lebanese Cuisine
by Kamal Al-Faqih, $24.95, Hardcover, (Three Forks)
Among the 170 recipes in Classic Lebanese Cuisine are appetizers (Pomegranate-Beef Crescents, Hummus with Minced Lamb and Pine Nuts, Pumpkin Kibbi Balls); salads (Dandelion Salad with Yogurt, Farmerís Salad with Tahini Dressing, Parsley and Bulgur Wheat Salad); main dishes (Cardamom Chicken (Lamb or Beef) with Rice, Red Snapper with Caramelized Cumin Rice, Jute Mallow and Garlic-Cilantro Stew with Lamb (or Beef), Stuffed Squash and Grape Leaves); side dishes (Basmati Rice with Cumin, Lentils, and Onion, Eggplant Moussaka, Roasted Onion-Cumin Potato Spears, Stewed Okra and Cilantro in Olive Oil); soups (Lentil Soup with Ruby Swiss Chard and Lemon, Miniature Meatball Soup); and desserts (Baklava, Glazed Anise Fingers, and Sweet Semolina Yogurt Cakes). Lots of color photos.
Nirmala's Edible Diary
by Nirmala Narine, photographs by Diana Delucia, $27.50, Paperback, (Chronicle Books)
Join "The Indiana Jones of Spices," as she eats her way from Rio around South America to Buenos Aires, capturing the tastes and smells of the continent. The book is a passport to the street markets and home kitchens of South America, with more than 70 recipes for tantalizing stews, crunchy empanadas, and fruity desserts, and writing and photos of the foods, people, and landscapes that make this continent a stunning travel destination.
500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You'll Ever Need
by Rebecca Baugniet, $15.95, Hardcover, (Sellers Publishing)
500 Pizzas & Flatbreads is packed with irresistible recipes from baking traditions around the world. From thin crust to deep dish, from whole wheat to gluten free, the basics section offers numerous dough recipes and tips to create the perfect crust every time. Includes a vast supply of pizza and flatbread recipes – crispy dosas, aromatic naans, pocket pitas, and many more. to satisfy every appetite and taste. All recipes created for and tested in a conventional home oven. Tons of color photos.
Round-up of New Baking Books
Round-up of New Food Issues Books
Round-up of Food Memoirs and Essay Collections
Round-up of New Diet/Nutrition Books
Round-up of Chef's/U.S. Regional Cookbooks
Round-up of New Cooking Reference Books
Round-up of Family and Children's Cookbooks
Round-up of Alcohol and Drinks Books