Cooking New American
2005 James Beard Award Nominee - Food of the Americas 2005 IACP Award Winner - Compilations Category! Cooking New American offers today's cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. With Fine Cooking's most popular recipes by many of America's greatest chefs that include Bruce Aidells, Gale Gand, Caprial Pence, Alice Waters, and Joanne Weir, the book features fresh, delicious ingredients simply prepared, with all the tips and techniques to successfully prepare today's favorite foods. The 200 recipes selected by the editors of Fine Cooking deliver the fresh and bold flavors that have powered the American culinary revolution, yet all the ingredients are readily attainable at the supermarket. The range of recipes is exciting, but every dish is decidedly easy-to-prepare. With almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips from the pros, essays, preparation and serving tips, optional ingredients, shortcuts, recipe variations, and timesaving tips as well as ideas for cooking ahead and serving suggestions, Cooking New American is a private tutorial in preparing the kind of food that Americans truly love to eat.
Fast Food My Way
2005 IACP Award Finalist - General Category Cooks in a hurry, take heart! Memorable dishes are only moments away with Jacques Pépin’s stunning new cookbook. The most celebrated chef in the world — the man who taught millions of Americans how to cook — applies his skills to the food he loves best: simple, special meals that can be prepared quickly. Fast food Jacques’s way is as effortless as seasoning a salmon with fresh herbs and nutty bread crumbs and cooking it right on the serving platter in a low oven. And it doesn’t get any easier than his Instant Beef Tenderloin Stew, quickly sautéed steak combined with an array of colorful vegetables — brighter, fresher, and far faster than traditional versions. Pumpkin Soup with Toasted Walnuts, Quick Cassoulet, and Caramelized Peaches rely on canned goods (what Jacques calls “treasures in the pantry”) and take just moments to make. With Jacques Pépin Fast Food My Way, even a succulent roast can be on the table in thirty minutes. Every dish in this beautifully photographed cookbook is special enough to serve to company. With no tricks, no gimmicks, and no compromises in flavor or appearance, just honest techniques and the lessons of a lifetime of experience, Jacques Pépin Fast Food My Way proves that the best food is the simplest.
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