Wine Country Cooking
by admin on May.12, 2012, under Cooking Food Wine
Wine Country Cooking
List Price : $22.50 l
Our Price : $15.14 l You Save : 33%
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California’s wine country boasts a mild Mediterranean climate with cool, foggy mornings and warm, sunny afternoons. Early European settlers, recognizing familiar weather and sloping hillsides, transposed the best of their native landscapes into these new, fertile fields. They planted groves of olive and nut trees, grape vines, and gardens bursting with tomatoes, garlic, peppers, squash, thyme, fennel, and lavender. The result is a wine country that rivals its cousins in Italy, Greece, and southern France for wine, olive oil, and colorful produce.
The natural bounty of this region inspires what acclaimed chef Joanne Weir has termed “wine country cooking.” It’s a Mediterranean-influenced way of cooking and eating that celebrates seasonal produce, fruit-infused olive oils, wild-caught seafood, grass-fed cattle, artisanal cheeses, and rustic breads–all served with a perfectly paired glass of wine.
In Wine Country Cooking, a refreshing collection of 150 recipes and wine pairings, you’ll learn how to cook with the rhythm of the seasons. The abundance of fall squashes, carrots, and turnips become Chicken Ragout with Autumn Vegetables, a hearty dish that’s well complemented by a splash of Chardonnay. In the wintertime, warm up with Shellfish Stew with Orzo and a glass of Pinot Noir. In the spring, take advantage of artichoke season by serving Artichoke Fritters with Lemon Mayonnaise accompanied by Sauvignon Blanc. On a hot, sunny afternoon, cool off with Raspberry and Zinfandel Sherbet with Warm Berry Compote and a flute of sparkling wine.
Impressive enough for entertaining and easy to integrate into a healthy and active lifestyle, these casual and tasty recipes take full advantage of nature’s gifts. Whether you’re picnicking in a sunlit field, strolling through a farmer’s market, or sitting on the back porch with friends, you’ll find yourself taking time to savor every bold and divine wine country flavor.
Wine Country Cooking
Check Out SPQR: Modern Italian Food and Wine for $18.76
by admin on May.03, 2012, under Cooking Food Wine
SPQR: Modern Italian Food and Wine Review
SPQR: Modern Italian Food and Wine Overview
A coobook and wine guide celebrating the regional traditions and exciting innovations of modern Italian cooking, from San Francisco’s SPQR restaurant.
The Roman empire was famous for its network of roads. By following the path of these thoroughfares, SPQR explores Italy’s contemporary local cuisines and artisinal wines. Roads such as the Via Aemilia provide inspiration for chef Matthew Accarrino’s Chestnut Pasta with Broccoli di Cicco, Burnt Orange Sauce, and Pork Jowl, while the Via Salaria influences his inventive Fluke Crudo with Sausage-Stuffed Olives. Along each route, Shelly Lindgren reveals the most interesting Italian wines, highlighting overlooked and little-known grapes and producers. Brimming with both discovery and tradition, SPQR delivers the best of modern Italian food rooted in the regions, flavors, and history of Italy.
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*** Product Information and Prices Stored: May 02, 2012 18:26:09
Hot Deals A16: Food + Wine
by admin on Mar.31, 2012, under Cooking Food Wine
List Price : $35.00
Our Price : $22.86
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Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
by admin on Mar.22, 2012, under Cooking Food Wine
Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies
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Completely redesigned for today’s generation of cooks and food enthusiasts, the 25th Anniversary Edition of Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies by Najmieh Batmanglij provides a treasure trove of recipes, along with an immersive cultural experience for those seeking to understand this ancient and timeless cuisine. This edition is a more user-friendly edition of the award-winning and critically acclaimed cookbook series which began in 1986. Food of Life provides 330 classical and regional Iranian recipes as well as an introduction to Persian art, history, and culture. The book’s hundreds of full color photographs are intertwined with descriptions of ancient and modern Persian ceremonies, poetry, folktales, travelogue excerpts and anecdotes. The 2011 Edition of Food of Life is a labor of love. The book began in exile after the Iranian Revolution of 1979 as a love letter to Batmanglij’s children. Today, as accomplished adults in their own fields, her two sons, Zal and Rostam, encouraged her to redesign the book for their generation.
Food of Life propels Persian cooking into the 21st Century, even as it honors venerable traditions and centuries of artistic expression. It is the result of 30 years of collecting, testing and adapting authentic and traditional Persian recipes for the American kitchen. Most of its ingredients are readily available throughout the U.S. enabling anyone from a master chef to a novice to reproduce the refined tastes, textures, and beauty of Persian cuisine. Food-related pieces from such classics as the 10th century Book of Kings, and 1,001 Nights to the miniatures of Mir Mosavvar and Aq Mirak, from the poetry of Omar Khayyam and Sohrab Sepehri to the humor of Mulla Nasruddin are all included. Each recipe is presented with steps that are logical and easy to follow. Readers learn how to simply yet deliciously cook rice, the jewel of Persian cooking, which, when combined with a little meat, fowl, or fish, vegetables, fruits, and herbs, provides the perfect balanced diet.
ABOUT THE BOOK’S TITLE
Food of Life, the title of the book, comes from the Persian words nush-e jan, literally “food of life”–a traditional wish in Iran that a dish will be enjoyed. For the updated 1993 edition the title was changed to New Food of Life. Now, for the 25th anniversary edition the title returns to its original name, Food of Life.
The full-color Food of Life 25th Anniversary Edition contains 50% more pages than its 2009 predecessor and special added features:
*New Recipes adapted from Sixteenth-Century Persian cookbooks
*Added vegetarian section for most recipes
*Comprehensive dictionary of all ingredients
*A glance at a few thousand years of the history of Persian Cooking
*Master recipes with photos illustrating the steps.
*Color photos of most recipes with tips on presentation
*Updated section on Persian stores and Internet suppliers
*Fahrenheit and Centigrade temperatures for all recipes
*Choices for cooking recipes such as kuku in oven or on stovetop.
*Encourages use of seasonal and local ingredients from farmers markets, Community Supported Agriculture (CSAs) sources or one’s own backyard
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Super Natural Cooking: Five Delicious Ways to Incorporate Whole and Natural Foods into Your Cooking
by admin on Mar.06, 2012, under Cooking Food Wine
Everyone knows that whole foods are much healthier than refined ingredients, but few know how to cook with them in uncomplicated, delicious ways. Using a palette of natural ingredients now widely available in supermarkets, Super Natural Cooking offers globally inspired, nutritionally packed cuisine that is both gratifying and flavorful. With her weeknight-friendly dishes, real-foodie Heidi Swanson teaches home cooks how to become confident in a whole-foods kitchen by experimenting with alternative flours, fats, grains, sweeteners, and more.
Including innovative twists on familiar dishes from polenta to chocolate chip cookies, Super Natural Cooking is the new wholesome way to eat, using real-world ingredients to get out-of-this-world results.An inspiringly stylish introduction to nutritional superfoods, with an emphasis on whole grains, natural sweeteners, healthy oils, and colorful phytonutrient-packed ingredients.Features 80 recipes, a comprehensive pantry chapter, and 100 stunning full-color photos.
Shows how to build a whole-foods pantry with nutrition-rich ingredients like almond oil, pomegranate molasses, and mesquite flour–each explained in detail.Winner of the 2005 Webby Award for best personal website, Heidi Swanson’s recipe blog (www.101cookbooks.com) attracts close to 500,000 page views a month, making it one of the most widely read recipe journals online.
List Price : $20.00
Our Price : $13.60
You Save : 32%
Everyone knows that whole foods are much healthier than refined ingredients, but few know how to cook with them in uncomplicated, delicious ways. Using a palette of natural ingredients now widely available in supermarkets, Super Natural Cooking offers globally inspired, nutritionally packed cuisine that is both gratifying and flavorful. With her weeknight-friendly dishes, real-foodie Heidi Swanson teaches home cooks how to become confident in a whole-foods kitchen by experimenting with alternative flours, fats, grains, sweeteners, and more.
Including innovative twists on familiar dishes from polenta to chocolate chip cookies, Super Natural Cooking is the new wholesome way to eat, using real-world ingredients to get out-of-this-world results.An inspiringly stylish introduction to nutritional superfoods, with an emphasis on whole grains, natural sweeteners, healthy oils, and colorful phytonutrient-packed ingredients.Features 80 recipes, a comprehensive pantry chapter, and 100 stunning full-color photos.
Shows how to build a whole-foods pantry with nutrition-rich ingredients like almond oil, pomegranate molasses, and mesquite flour–each explained in detail.Winner of the 2005 Webby Award for best personal website, Heidi Swanson’s recipe blog (www.101cookbooks.com) attracts close to 500,000 page views a month, making it one of the most widely read recipe journals online.
