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Mexican Flavors

Author: Hugh Carpenter
Publisher: Andrews McMeel Publishing
ISBN: 1449458475
Size: 36.35 MB
Format: PDF, Mobi
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Mexican Flavors is your chance to learn about contemporary Mexican cuisine from a master teacher, Hugh Carpenter. Hundreds of North Americans have traveled to San Miguel to cook with Hugh during the 6-day seminars that he runs with his wife, Teri Sandison, during the winter months. The recipes are based on Hugh's cooking school in San Miguel de Allende, Mexico, a famous artist community located in the high mountain country north of Mexico City. Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and Brie, Barbecued Caesar Salad with Chile Croutons, and Fallen Kahlua Chocolate Cake. The recipes use a wide range of seasonings to achieve innovative flavors with a Mexican flair - all from ingredients available at every American supermarket. Throughout the book, Hugh is at your side showing you easy preparation and cooking techniques, what can be completed in advance, and in page-after-page illuminating the techniques, the history, and the unique flavors of Mexican cuisine. In Mexican Flavors, three special sections show an innovative approach to some of Mexico's most famous dishes. Chile Rellenos are filled with Pulled Pork or a Pine Nut Goat Cheese Herb stuffing, and then smoked on the barbecue. Tacos and tostadas are deconstructed so that even those new to Mexican cuisine can create their own masterpiece. And enchiladas, with their fillings of duck, shrimp, or shiitake mushrooms, are a master class on fail-safe ways to create perfection. Acclaimed as a food photographer, Teri Sandison brings the recipes to life with stunning food photographs. She shows equal skill capturing the mood of San Miguel through shots of everyday life, festivals, markets scenes, and cooking class action shots. Visit San Miguel, a UNESCO World Heritage city, through the lens of Teri's camera. Open Mexican Flavors and step into the life of San Miguel de Allende; walk through the farmer's markets; people-watch on the Jardin; see behind the doors of old colonial homes; and attend the cooking classes at Camp San Miguel. Let master cooking teacher, Hugh Carpenter, lead you on a delicious adventure with new approaches to Mexican cuisine that can be easily reproduced in any American kitchen.

Pacific Flavors

Author: Hugh Carpenter
Publisher: Stewart, Tabori and Chang
ISBN: 9781556703331
Size: 17.51 MB
Format: PDF, ePub, Docs
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Gathers recipes for appetizers, picnic foods, salads, soups, fish, seafood, poultry, game, meat, dumplings, pasta, rice, vegetables, and desserts

Fast Fish

Author: Hugh Carpenter
Publisher: Ten Speed Press
ISBN: 1607746670
Size: 41.26 MB
Format: PDF, Kindle
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The fourth FAST book from the gifted team of Hugh Carpenter and Teri Sandison focuses on that speediest of ingredients: fish. Quick preparation time is one of the many reasons to cook fish more often, and Hugh has an irresistible collection of ways for us to spice up our workday meals. If you're tired of that old standby of pan-fried fish with a squeeze of lemon, explore Hugh's many flavorful combinations, drawing on cuisines from around the world. Teri's colorful photographs will have your mouth watering for dishes such as Sautéed Halibut with Nectarines and Ginger, Roast Salmon with Curry Mayonnaise Rub, and Steamed Snapper with Spicy Pesto. As with all the FAST books, FAST FISH includes short ingredient lists, easy instructions, and simple menu suggestions. Endlessly versatile fish provide an amazing array of quick-to-prepare and easy-to-shop-for flavor-packed recipes. The FAST series continues with its fourth book, dedicated solely to fish. Includes full-color photographs for half of the recipes and more than 75 how-to and spot photos. The FAST series has sold 110, 000 copies. 20, 000-copy first printing.

Chopstix

Author: Hugh Carpenter
Publisher: Stewart Tabori & Chang
ISBN: 9781556701337
Size: 45.99 MB
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Presents Asian-American recipes for soups, salads, main dishes, and desserts that require no special equipment of lengthy preparations

Mod Mex

Author: Scott Linquist
Publisher: Andrews McMeel Publishing
ISBN: 0740786229
Size: 57.40 MB
Format: PDF, Mobi
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Scott Linquist offers a pinata full of flavors. . . . Tacos are jazzed, salsa got snazzed, ceviches have heat, moles ain't sweet, [and the] chili has meat. --New York Magazine * Award-winning chef Scott Linquist transports Mexican flavors (and secrets) from the successful Dos Caminos restaurants to your kitchen table in Mod Mex: Cooking Vibrant Fiesta Flavors at Home. Highlighting regions from the Yucatan to Oaxaca, chef Scott Linquist and cookbook maven Joanna Pruess present more than 125 fresh, inviting, and easy-to-prepare Mexican dishes ranging from Quinoa-Watermelon Salad with Arugula and Baja-Style Mahi-Mahi Tacos to Tuna Ceviche with Mango-Serrano Chile Salsa and Chocolate Layer Cake with Morita Chile-Scented Chocolate Mousse. * In addition to a diverse array of recipes and vibrant four-color photography, informative head notes and sidebars throughout the book offer tips on day-before preparation, recipe variations, cultural insights, cooking techniques, and more. * From the kitchens at Dos Caminos on Park Avenue, SoHo, and Midtown, Linquist satisfies more than 1,000 palates each day. Beyond the three Dos Caminos restaurants in New York City, there are plans for future locations in other major cities.

Fast Entrees

Author: Hugh Carpenter
Publisher: Chartwell Books
ISBN: 9780785832133
Size: 25.68 MB
Format: PDF
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These two authors have taken up that perennial challengeâ??how to develop a repertoire of quick work-night dinners. At the end of a long day, few of us have time to pore over long, complicated recipes. Hugh and Teri offer the perfect antidoteâ??recipes with short ingredient lists and concise instructions that don't sacrifice flavor in the pursuit of efficiency. Drawing on culinary influences from around the globe, FAST ENTRÉES features mouthwatering recipes for fish, shellfish, poultry, pork, beef, pasta, and wraps.

Cooking With Herbs

Author: Lynn Alley
Publisher: Andrews McMeel Publishing
ISBN: 1449431631
Size: 68.21 MB
Format: PDF, ePub, Docs
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In the fresh, vibrant pages of Cooking with Herbs, cooking teacher and best-selling cookbook author Lynn Alley offers fifty delicious recipes for cooking with ten of the most popular culinary herbs, as well as tips for growing your own fresh herbs at home. In profiles on mint, dill, rosemary, thyme, parsley, tarragon, and sage, as well as basil, cilantro, and oregano, seasoned chef Lynn Alley proves that cooking with fresh herbs is an easy way to add flavor without a lot of fuss—or a lot of fat—and that it’s so easy anyone can do it. Best of all, you don’t need a plot of land to grow your own flavorful herbs. A simple container garden will do the trick, and you’ll learn how to get the most out of it. The key to cooking with fresh herbs is to keep things simple and let the flavor of the herbs shine, so the recipes are made with only a few readily available ingredients that showcase the vibrancy of each herb in all its taste-bud-awakening goodness. With mouthwatering recipes for sensational seasonings, spreads, and dressings, as well as dishes such as Apple, Sage, and Hazelnut Rounds; Cheddar, Mustard, Garlic, and Chive Mac 'n' Cheese; Mexican-Style Pizza with Green Chile Sauce, Coriander, Cumin, Cilantro, and Oregano; Polenta with Two Cheeses, Basil, and Oregano; Potatoes Rosti with Indian Flavors; Sunday Scones with Currants, Dried Strawberries, Candied Lemon, and Rosemary; Savory Tomato Sorbet with Tarragon, Chervil, and Parsley; and Deep Chocolate and Peppermint Cheesecakes, this beautiful collection of herb essentials is great for cooks and would-be gardeners alike. So get your herb on, and grow your culinary repertoire in Cooking with Herbs.

Fusion Food Cookbook

Author: Hugh Carpenter
Publisher: Artisan Publishers
ISBN: 9781885183002
Size: 32.80 MB
Format: PDF, ePub, Mobi
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Presents techniques and recipes for fusion food, so called because it uses culinary techniques, ingredients, and presentations from several cultures or countries

Fast Appetizers

Author: Hugh Carpenter
Publisher:
ISBN: 1580080499
Size: 39.43 MB
Format: PDF, Mobi
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Provides more than one hundred recipes for appetizers that can be prepared in fifteen minutes or less, and includes cooking tips and shortcuts

Wok Fast

Author: Hugh Carpenter
Publisher:
ISBN: 1580083838
Size: 60.24 MB
Format: PDF, Mobi
View: 7202
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This cookery book features tips on buying the best wok and filling the pantry with readily available Asian ingredients. Tailored to tight schedules, it includes short ingredient lists with plenty of make-ahead tips. It offers recipes for blackened shrimp with tangerin garlic essence, cantonese wild mushroom pasta, baby bok choy in spicy garlic sauce and more. Each recipe is clearly laid out with photographs to make food preparation easy.