Heirloom Tomato Cookbook
Author: Mimi Luebbermann
Whether you say "to-may-to" or you say "to-mah-to," chances are you'll agree there's nothing like the taste of a sun-ripened heirloom tomato and this beautifully photographed book is a cornucopia for the tomato lover. First there are the recipes: 50 in all, provided by such notable food names as One Market, Caprial's Bistro, Jimtown Store, and DaVero Olive Oil. Perfect for brunch, cocktails, or dinner, tomatoes are showcased in such delicious dishes as Gazpacho with Cucumber Salsa Verde, Cheese and Pesto Fondue with Tomato-Foccacia Skewers, and Grilled Sea Bass with Lemon-Oregano, Tomato Relish. Accompanying each is a wine pairing suggested by Kendall-Jackson, which each year hosts the Heirloom Tomato Festival in Sonoma the inspiration for this book. Then there's the photographic glossary of the top 25 heirloom varieties, detailed cultivation information, and an invaluable sourcelist of seeds and plants to entice those who want to eat their fruit and grow it too. Add to this, advice on choosing and storing tomatoes and a brief history, and you have a book as vibrant as the tomato it celebrates.
Books about marketing: Wine Lovers Cookbook or How to Eat
Creme Brulee
Author: Sarah Lewis
40 easier-than-you-think recipes for making lovely crème brûlée
Delicious and sophisticated yet elegantly simple, crème brûlée deserves its status as one of the world's most famous desserts. Few can resist its delectable charms.
In Crème Brûlée, Sarah Lewis presents 40 easy-to-make crème brûlée recipes to delight friends and family. For those who have never made a brûlée, she provides careful, step-by-step instructions. More experienced cooks can turn right away to the more exotic flavor combinations, both sweet and savory:
• Raspberry and Champagne Brûlée
• Chocolate Rum Truffle Brûlée
• Salmon and Scallion Brûlée
• Goat Cheese and Sun-Dried Tomato Brûlée
• Vanilla Bean Crème Brûlée
• Apple Pie Brûlée
• Mini Spinach and Tomato Lasagna Brûlée.
From the classic to exciting new flavors, this book will turn any cook into a crème brulée pro.
Table of Contents:
Introduction• Ingredients
• Equipment
• Your questions answered Sweet Brûlées
• Vanilla bean crème brûlée
• Crema catalana
• Sweet rice pudding brûlée
• Bread and butter brûlée
• Apple pie brûlée
• Rose petal brûlée
• Lavender brûlée
• Raspberry and champagne brûlée
• Cranberry, orange and cointreau brûlée
• Marsala baked peach brûlée
• Amaretto brûlée
• Sweet earl grey brûlée
• Honey and pine nut brûlée
• Brûléed figs and honey
• No-bake lemon brûlée
• Lime and papaya brûlée
• Warm berry brûlée
• Saffron brûlée
• Iced brûlée
• Banoffee brûlée
• Banana and maple brûlée
• Passion fruit brûlée
• Coconut and ginger brûlée
• Clotted cream and apricot brûlée
• Rhubarb and custard brûlée
• Sweet pumpkin brûlée
• Caramel brûlée
• Fudge brûlée
• Coffee liqueur brûlée
• White chocolate mint brûlée
• Chocolate rum truffle brûlée
• Chocolate meringue brûlée
• Triple chocolate brûlée Savory Brûlées
• Salmon and scallionbrûlée
• Lobster and tarragon brûlée
• Caramelized onion and gruyère brûlée
• Mini spinach and tomato lasagna brûlée
• Mushroom and rice brûlée
• Roquefort and leek brûlée
• Goat cheese and sun-dried tomato brûlée
Index and acknowledgments
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