Without Reservations: How to Make Bold, Creative, Flavorful Food at Home
Author: Jennie Schacht
Praise for Without Reservations
"In this enticing book, Joey Altman shows us that with the proper techniques, the knowledge and craftsmanship of the professional chef can be translated to the home kitchen with great menus."
—Jacques Pépin
"I am lucky enough to be able to cook with Joey quite a bit, and I promise you, Joey knows food. With this book, we are lucky to bring his expertise into our own kitchens."
—Tyler Florence, host of Tyler's Ultimate on Food Network
"Joey's Without Reservations exudes personality, insight, and enthusiasm. From his tour through the chef's palette of flavors, ingredients, and techniques to his uniquely 'Joey' takes on all the food we want to eat, this is a book that'll inspire many a happy meal."
—Rick Bayless, Chef of Chicago's Frontera Grill and host of PBS's Mexico—One Plate at a Time
"This is the kind of food I love to cook and eat! Joey has triumphed with a book chock-full of recipes perfect for every day of the week. And the best part, they're doable. This book should find a place in every cook's library."
—Joanne Weir, cookbook author and host of PBS's Joanne Weir's Cooking Class
Publishers Weekly
Altman, a San Francisco chef and host of Bay Café, a popular local TV cooking show, enthusiastically encourages people to cook California cuisine in their own homes. He introduces an array of global flavors that aim to highlight the best ingredients, particularly citrus and spices, putting a spark into recipes like Island Gazpacho, which features mango, papaya, chiles and horseradish, and Oven-Roasted Beet and Orange Salad. Intriguing combinations like tamarind, pecan and cherries with chicken, or maple, apple and mango with pork augment the dishes' central elements without overwhelming them. Like any good California chef, he gives suggestions for what to drink with main-dish recipes, and he also provides helpful tips throughout about preparation, presentation and ingredients. Altman includes a few simple classics like pasta carbonara, but despite his goal of making chef-style innovation accessible at home, most of the recipes involve numerous steps and techniques that are more suited to cooks with some experience than to absolute beginners. Altman's gusto is infectious for any reasonably confident cook with a love of putting great ingredients to use in unexpected ways. This is an excellent springboard for experimentation. Color photos not seen by PW. (Apr.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.Table of Contents:
Acknowledgments.Introduction.
Joey's No-Blues Pantry.
Cocktail Hour.
Guests at the Door?
Garden Greatness.
Liquid Love .
Noodles And Beyond.
Oceans of Flavor.
Sultry Poultry.
Meat Matters.
All Dressed Up.
Rounding Out the Plate.
Save Room for Dessert.
Menus.
Sources.
Index.
Simple Mediterranean Cookery
Author: Claudia Roden
The easy-to-follow recipes in Simple Mediterranean Cookery guarantee delicious results every time, with dishes that range from Tunisian Roasted Salad and Spiced Lentil Soup to Lamb Tagine and Chicken with Preserved Lemons and Olives. Sequential color photos and clear instructions make these authentic recipes absolutely foolproof, and with invaluable information on ingredients, equipment, and menu-planning, this is an essential book for beginners and experienced cooks alike.
Library Journal
The latest additions to this attractive series (following Raymond Blanc's Simple French Cookery) are devoted to two of America's favorite cuisines. Hom, well known for his Chinese cookbooks, worked as a chef in Thailand for years, and he provides an excellent guide to Thai cooking. Roden is an authority on the foods of the Mediterranean (as well as of the Middle East), and she offers an eclectic selection of her favorite dishes from that region. Each book opens with an illustrated glossary, and each recipe includes step-by-step technique photographs in color. Despite its popularity, there are relatively few books on Thai food, and Hom's accessible introduction should appeal to many home cooks. And though there are dozens of titles on the cooking of the Mediterranean, larger collections will want to consider Roden's latest book. Copyright 2006 Reed Business Information.
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