Cook / Specific Ingredients Books

Karen Page and Andrew Dornenburg are obsessed with flavor, and with WHAT TO DRINK WITH WHAT YOU EAT, they broke new ground in combining flavors both classic and modern. Now, taking into account what they consider the four factors that make up flavor (taste, mouthfeel, aroma, and" the x factor"), the pair leaps, dives, and thoroughly revels in flavor combinations of all kinds, from what makes eggs sing (asparagus and basil are just two) to the many "flavor affinities" of rhubarb, involving combinations such as fennel and mascarpone. Accompanied by thoughts and ideas from well-known chefs, Emily Luchetti and Michael Laiskonis among them, this inspiring encyclopedia shines. With artful, full-color photographs.

Hundreds of toothsome recipes are included in this far-reaching cookbook, involving curries of all stripes, foods that go well with them, and a host of other delicacies. Beginning with an extensive chapter on spices, Raghavan Iyer continues with a wealth of wonderful foods and techniques. Recipes include Kerala-Style Avocado Relish with Tamarind and Chiles, Yogurt Chicken with Spinach Sauce, Fennel-Kissed Chicken Simmered in Ginger-Poppy Seed Sauce, Black Chickpeas with Coconut-Chile Sauce, and Mango Cardamom Cheesecake with Pistachio Crust. With photographs.

In the first section of this book, Hurley profiles 45 herbs and how to use their nourishing and rejuvenating properties in the kitchen, the garden, and the medicine cabinet. In the second section, she shares remedies from herbal masters to beautify, fortify, and heal many common problems. Also includes growing tips and aromatherapy ideas.

Steve Raichlen, author of THE BARBEQUE! BIBLE, provides a seemingly endless stream of information about everything the eager rib fanatic needs to know--from methods of cooking to 75 saliva-inducing recipes. With full-color photographs.

Steven Jenkins, perhaps New York's greatest authorities on cheese, tells you what you need to know about hundreds of cheeses. Region by region, he covers the major cheeses of all the cheese-producing countries, tells how to pick out a good cheese, and gives invaluable tips on serving, storing, and choosing wines that compliment them.

This cookbook writer provides 140 recipes, ranging from soups to salads to entrées to muffins, featuring apples in all their forms. Recipes include Curried Apple Meat Loaf, Zucchini and Apple Soup, Breakfast Sausage Crêpes, Maple Sweet Potato Casserole, Apple Sponge Pudding, Apple Blackberry Crisp, and Wassail.

A reference for amateur and professional cooks, this cookbook contains seafood recipes prepared in every possible way: raw, marinated, cured, smoked, microwaved, grilled, baked, and steamed. Winner of the Julia Child Cookbook Award in 1997.