Armenian Table
Author: Victoria Jenanyan Wis
A veteran cookbook author returns to her delicious culinary heritage in this savory and passionate recipe collection
Victoria Jenanyan Wise grew up with the flavors, scents, and seasonings of Armenian cooking--a cuisine that combines Mediterranean flavors with Persian and Russian accents. In her eleventh cookbook-and her first on Armenian food--Wise collects traditional favorites and inspired contemporary variations. Recipes include:
-Lavosh, Armenian pizzas, and other savory breads
-Shish kebab, moussaka, and other lamb dishes
-Baked and roast chicken prepared with yogurt, dill, turmeric, pomegranate, and more
-Grilled mackerel with lemon and dill; red snapper stew with tomato and artichokes
-Stuffed vegetables (dolmas) and stuffed grape leaves
-Baklava and other fillo-pastry sweets; lemon yogurt cake; almond and rice flour pudding with toasted almond slices, and more.
This authentic and warm-hearted cookbook will be met by a ready audience of Armenian-Americans, as well as lovers of Greek, Turkish, Lebanese, and other Mediterranean and Middle Eastern cuisines.
Library Journal
Wise began her culinary career at Chez Panisse in Berkeley, CA, and has written a dozen other cookbooks, from American Charcuterie to The Vegetarian Table: Japan, but her culinary roots are Armenian. Here she focuses on the food she learned from her father and his extended family, who immigrated to California in the early decades of the 20th century. Some of the dishes will be familiar to those who have eaten Middle Eastern cuisines, especially Turkish, while others, such as a Spring Chicken Stew with Leeks, Fava Beans, and Tarragon, will be new to most readers. Wise also puts her own spin on some of the traditional dishes, adding Wilted Leek and Fontina Cheese Topping, for example, to classic Armenian pizza. One of the few books on the topic, this is recommended for most collections. Copyright 2004 Reed Business Information.
Interesting book: Adobe Photoshop Elements 6 or Scam Proof Your Life
Spago Chocolate
Author: Mary Bergin
Chocolate is not just an inclination. It is a passion, a disposition of the soul. Here, collected for the first time, are recipes for the chocolate desserts people clamor for night after night at Spago—many so popular they can't be taken off the menu. Spago Chocolate is a passport to indulgence and a chance to bring a piece of the Spago magic home, with the prom-ise of recurring pleasure.
There are recipes for beginners, as easy as to-die-for chocolate chunk cookies, chocolate tiramisù, or dark chocolate cupcakes. Try Mary's spectacular chocolate truffle cake (it will have your guests in awe), a mouthwatering white chocolate soufflé with Grand Marnier sauce, or a chocolate-nougatine tart with apricot ice cream. Spago regulars will find their favorites, from the world's most sinfully seductive chocolate mousse to a showstopping meringue Napoleon.
With breathtaking photographs by Alan Richard-son, one of America's top food photographers, Spago Chocolate has been fully tested at home by Judy Gethers, who has shaped every Spago cookbook from The Wolfgang Puck Cookbook to Spago Desserts. Every recipe is broken down into simple basics, with unmistakably clear instructions and helpful tips.
Like Wolfgang Puck, Spago's charismatic chef and owner, pastry chef Mary Bergin has mastered the rare blend of classical teaching and dazzling, innovative spirit that has made the James Beard Award-winning Spagos among the best-loved restaurants in the world. Now you can make Mary Bergin's unforgettablechocolate desserts at home—just as they are prepared in the Spago kitchens.
Library Journal
Spago Desserts showcased favorite desserts of all types from Wolfgang Puck's popular restaurants. This time, Bergin, pastry chef at Spago, Las Vegas, and coauthor Gethers limit their tantalizing selection to chocolate treats. There are cakes and pastries, pies and tarts, cookies, souffl s and other "creamy desserts," and a selection of delicious candies; some are as homey as Buttermilk Layer Cake, others as sophisticated as Dark Chocolate Pots de Cr me and Orange Brul e. Any chocolate lover will find this book irresistible; recommended for all pastry collections. Copyright 1999 Cahners Business Information.
Weekly Editors Entertainment
You almost get a dark, rich whiff of chocolate as you page through this book, which comes wrapped in thick gold foil, just like a pricet truffle.
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