|Browse by Catagory:
Civil Rights & Liberties
War & Peace
Cajun & Creole Cooking
Caribbean & West Indian Cooking
Diabetic & Sugar-Free Cooking
Low Fat Cooking
Middle Eastern Cooking
Pacific Rim Cooking
Home & Garden
Literature & Fiction
Sheet Music & Scores
Environmental & Natural Resources Law
Ethics & Professional Responsibility
Procedures & Litigation
Water Supply & Land Use
Lawyer and Crimal Humor
Outdoors & Nature
Hiking & Camping
Hunting & Fishing
Beer & Beer Making
Health & Fitness
Diets & Weight Loss
Children's Science & Nature
Vitamins & Supplements
Psychology and Counseling
Philosophy of Psychology
Physiological Aspects of Psychology
Psychology of Sexuality
Psychology Testing & Measurement
Chaos & Systems
Geometry & Topology
Logic & Brain Teasers
Chaos & Systems
Geometry & Topology
Probability & Statistics
Experiments, Instruments & Measurement
Chaos & Systems
Fusion & Fission
Nuclear Magnetic Resonance
Waves & Wave Mechanics
Administration & Policy
Allied Health Professions
Medical Education & Training
Endocrinology & Metabolism
Physician & Patient
Insects & Spiders
Fish & Aquariums
Mobile & Wireless Computing: Programming
Linux Kernel & Peripherals
Linux Networking & Administration
State & Local History
Sci Fi Calendars
Bujold, Lois McMaster
Card, Orson Scott
Chalker, Jack L.
Heinlein, Robert A.
McKillip, Patricia A.
Nye, Jody Lynn
|Barefoot in Paris: Easy French Food You Can Make at Home
Lowest new price: $21.37
Lowest used price: $15.49
List price: $35.00
Author: Ina Garten
Brand: Random House
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
Ina Garten's much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that don't tax the cook. Her food works wonderfully for entertaining but shouldn't be limited to such times. Barefoot in Paris finds Garten (almost inevitably) in France, "translating" native dishes for the American home cook. The result is rewarding, and should get those reluctant to "cook French" to do just that. Covered are classics like Celery Root Rémoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also "newer" dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake "Tatin," and an exemplary Crème Brûlée, are particularly tempting. Included also are asides like "About French Table Settings," and "If You're Going," a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm
|Laduree: The Sweet Recipes
Lowest new price: $25.92
Lowest used price: $24.76
List price: $39.95
Author: Philippe Andrieu
- A must-have with scrumptious recipes from the world-famous Ladurée tea shop
- Ladurée reveals the secrets of their magical macaroons for the first time ever
- Features padded cover, gold edges, and a beautiful gift box
- 100 recipes of pastry chef of the prestigious Ladurée known and recognized by gourmets around the world
The story of Ladurée started in 1862 when Louis Ernest Ladurée opened a bakery in the heart of Paris at 16, rue Royale. In 1997 Ladurée opened a tea-room/restaurant on the prestigious Champs-Elysées, followed by other Parisian addresses and international tea-rooms in London, Dublin, Geneva, Monaco, Tokyo, Milan and soon New York.
In this book Philippe Andrieu, the Pastry Chef at Ladurée, reveals 100 of the most famous Ladurée recipes, adapted for the general public. From the Strawberry Cake with Rose Choux Pastry to Pistachio Financiers and the world-famous macaroons in all their variety, this icon of French “art de vivre” is brought to life in a pallet of pastries the colour of powder pink, light green, bright purple, and lemon yellow.
|Mastering the Art of French Eating: Lessons in Food and Love from a Year in Paris
Lowest new price: $13.85
Lowest used price: $14.30
List price: $25.95
Author: Ann Mah
The memoir of a young diplomat’s wife who must reinvent her dream of living in Parisone dish at a time
When journalist Ann Mah’s diplomat husband is given a three-year assignment in Paris, Ann is overjoyed. A lifelong foodie and Francophile, she immediately begins plotting gastronomic adventures à deux. Then her husband is called away to Iraq on a year-long postalone. Suddenly, Ann’s vision of a romantic sojourn in the City of Light is turned upside down.
So, not unlike another diplomatic wife, Julia Child, Ann must find a life for herself in a new city. Journeying through Paris and the surrounding regions of France, Ann combats her loneliness by seeking out the perfect pain au chocolat and learning the way the andouillette sausage is really made. She explores the history and taste of everything from boeuf Bourguignon to soupe au pistou to the crispiest of buckwheat crepes. And somewhere between Paris and the south of France, she uncovers a few of life’s truths.
Like Sarah Turnbull’s Almost French and Julie Powell’s New York Times bestseller Julie and Julia, Mastering the Art of French Eating is interwoven with the lively characters Ann meets and the traditional recipes she samples. Both funny and intelligent, this is a story about loveof food, family, and France.
|French Kids Eat Everything: How Our Family Moved to France, Cured Picky Eating, Banned Snacking, and Discovered 10 Simple Rules for Raising Happy, Healthy Eaters
Lowest new price: $12.65
Lowest used price: $13.46
List price: $24.99
Author: Karen Le Billon
Brand: Harper Collins
French Kids Eat Everything is a wonderfully wry account of how Karen Le Billon was able to alter her children’s deep-rooted, decidedly unhealthy North American eating habits while they were all living in France.
At once a memoir, a cookbook, a how-to handbook, and a delightful exploration of how the French manage to feed children without endless battles and struggles with pickiness, French Kids Eat Everything features recipes, practical tips, and ten easy-to-follow rules for raising happy and healthy young eaters—a sort of French Women Don’t Get Fat meets
|Les Petits Macarons: Colorful French Confections to Make at Home
Lowest new price: $10.85
Lowest used price: $8.59
List price: $18.00
Author: Kathryn Gordon
Macarons, the stuff of bakers’ candy-coated dreams, have taken the world by storm and are demystified here for the home baker, With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag.
Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava pâte de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.
Lowest new price: $28.10
Lowest used price: $18.95
List price: $50.00
Author: Thomas Keller
Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please.
So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity.
But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit.
Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses.
But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form.
This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.
Bouchon, chef Thomas Keller's bistro cookbook, offers 180-plus recipes from his eponymous restaurants--there are two. Readers perusing the near-prosciutto-size book will be dazzled, first, by its great looks (there are many beautiful photos), then, perhaps, wonder why so many of its typically homey bistro dishes are so fussy to prepare. Why, for example, must the onions for onion soup be caramelized for five hours, or the muscles of a leg of lamb separated so that each can be cooked to an exact, presumably optimal, temperature.
They should, however, trust this justly celebrated chef, whose sometimes-painstaking refinements reflect a better way. Apart from the excellence of the dishes, the reason to own Bouchon is to discover the richness of Keller's technical understanding. Readers learn, for example, not to baste chicken while it roasts, which creates skin-softening moisture, and to allow the base for crème caramel to sit before baking, thus permitting its flavors to deepen. Keller's sensitivity to ingredients and their composition is profound; and he and his collaborators have presented it so deftly that one finds oneself engrossed again and again. Whether Keller is talking about vinaigrettes (in their balance of fat, acid, and saltines, the perfect sauce) vegetable glazing, or the creation of brown butter, his insights are fascinating.
The dishes cover a wide range of courses, and include the traditional--poule au pot, veal roast, pommes frites, and so on--and the "new," such as Gnocchi with Summer Vegetables, Skate with Fennel-Onion Confit and Tapenade Sauce, and Grandma Sheila's Cheesecake Tart with Huckleberries. All are, as the French might say, impeccable--and can be accomplished by anyone willing to take the time to do so. Like his cooking, Bouchon is a sui generis treat. --Arthur Boehm
|Eleven Madison Park: The Cookbook
Lowest new price: $34.05
Lowest used price: $22.95
List price: $60.00
Author: Daniel Humm
Eleven Madison Park is one of New York City's most popular fine-dining establishments, and one of only a handful to receive four stars from the New York Times. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world.
ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant, where the latest culinary techniques are married with classical French cuisine. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli. ELEVEN MADISON PARK is sure to be one of the most talked-about cookbooks of 2011.
|The Art of French Pastry
Lowest new price: $20.85
Lowest used price: $19.50
List price: $40.00
Author: Jacquy Pfeiffer
What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.
By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:
· napoléons / Mille-Feuilles
· cream puffs
· Alsatian cinnamon rolls / chinois
· lemon cream tart with meringue teardrops
· elephant ears / palmiers
· black forest cake
as well as some traditional Alsatian savory treats, including:
· Tarte Flambée
· Warm Alsatian Meat Pie
Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.
But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.
The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.
Featured Recipes from The Art of French Pastry
Download the recipe for Christmas Sables
Download the recipe for Ganache
|Around My French Table: More Than 300 Recipes from My Home to Yours
Lowest new price: $18.94
Lowest used price: $12.97
List price: $40.00
Author: Dorie Greenspan
When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.
Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”
Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.
Fall into Cooking Featured Recipe from Dorie Greenspan’s Around My French Table: Pumpkin Stuffed with Everything Good
I've got a slideshow of random snapshots that runs as a screensaver on my computer, and every time the picture of pumpkins for sale at Scott’s Farm Stand in Essex, Connecticut, comes up, I smile. In the picture, it’s a sunny day and the pumpkins, scattered higgledy-piggledy across a big field, look like so many roly-poly playthings. Some people might squint and imagine the jack-o-lanterns that many of these pumpkins are destined to become. Me? I see them sitting in the middle of my dining table, their skins burnished from the heat of the oven and their tops mounded with bubbly cheese and cream. Ever since Catherine, a friend of mine in Lyon, France, told me about how she and her family stuff pumpkins with bread and cheese and bacon and garlic and herbs and cream, I can’t look at a pumpkin on either side of the Atlantic without thinking, "Dinner!"
Of course, pumpkins are a New World vegetable, but I’m seeing them more and more in the Paris markets, which means I’m making this dish more and more wherever I am. It’s less a recipe than an arts and crafts project; less a formula than a template to play with and make your own.
Basically—and it’s really very basic— you hollow out a small pumpkin, just as you would for a jack-o-lantern, salt and pepper the inside, and then start filling it up. My standard recipe, the one Catherine sent to me, involves seasoning chunks of stale bread, tossing them with bacon and garlic, cubes of cheese (when I’m in France, I use Gruyere or Emmenthal; when I’m in the States, I opt for cheddar) and some herbs, packing the pumpkin with this mix and then pouring in enough cream to moisten it all.
But there’s nothing to stop you from using leftover cooked rice instead of bread--I did that one night and it was risotto-like and fabulous--or from adding dried fruit and chopped nuts, cooked spinach or Swiss chard, or apples or pears, fall’s favored fruits. And I was crazy about the dish when I stirred some cooked hot sausage meat into the mix.
The possibilities for improvisation don’t end with the filling: You’ve got a choice about the way to serve this beauty. I think you should always bring it to the table whole--you wouldn’t want to deprive your guests of the chance to ooh and aah--but whether you should slice or scoop is up to you. If you serve it in slices, you get a wedge of pumpkin piled high with the filling, and that’s pretty dramatic (if something this rustic can be called 'dramatic'). The wedge serving is best eaten with a knife and fork (or knife and spoon). If you scoop, what you do is reach into the pumpkin with a big spoon, scrape the cooked pumpkin meat from the sides of the pumpkin into the center, and stir everything around. Do this and you’ll have a kind of mash--not so pretty, but so delicious.
Catherine serves it scooped. I serve it sliced sometimes and scooped others. Either way, I can’t imagine this won’t become an instant fall favorite chez you. --Dorie Greenspan
Makes 2 very generous servings or 4 more genteel servings
You might consider serving this alongside the Thanksgiving turkey or even instead of it--omit the bacon and you’ve got a great vegetarian main course.
Ingredients 1 pumpkin, about 3 pounds
Salt and freshly ground pepper
¼ pound stale bread, thinly sliced and cut into ½-inch chunks
¼ pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About ¼ cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky.
Using a very sturdy knife--and caution--cut a cap out of the top of the pumpkin (think Halloween jack-o’-lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper--you probably have enough salt from the bacon and cheese, but taste to be sure--and pack the mix into the pumpkin. The pumpkin should be well filled--you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little--you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (But it’s hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours--check after 90 minutes--or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully--it’s heavy, hot, and wobbly--bring it to the table or transfer it to a platter that you’ll bring to the table.
Storing Fall into Cooking Featured Recipe from Dorie Greenspan’s Around My French Table: Marie-Helene's Apple Cake
It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
I remember once trying to teach a French friend of mine the expression, "as American as apple pie." After I’d explained what pie was, I thought the rest would be easy..but not exactly.
"I don’t understand," she said, "we have apples, too, and we make delicious desserts with them. Why couldn’t we say, 'As French as tarte Tatin?'"
I certainly wasn’t going to argue with her, especially when she was right about all the delicious desserts the French make with apples.
One of my favorites is one that’s not anywhere near as well known as the upside-down tarte Tatin. Actually, I don’t think it has a formal name of any kind. I dubbed it Marie-Hélène’s Apple Cake because it was my Parisian friend, Marie-Hélène Brunet-Lhoste, who first made it for me. Marie-Hélène spends her weekends in Normandy, the land of cream, butter, Brie, and apples, and the cake she made had apples she’d picked from her backyard that afternoon.
I call this dessert a cake, mostly because I don’t know what else to call it. The rum-and-vanilla-scented batter is less cakey than custardy. And there’s only enough of it to surround the apples. It’s a very homey, almost rustic cake and it’s good no matter what kinds of apples you use. In fact, when I asked Marie-Hélène which apples she used, she said she didn’t know--she just used whatever she had.
The cake is extremely easy to make (foolproof, really, you just whisk the ingredients together in a bowl), satisfying, fragrant (I love the way the house smells when it’s in the oven) and appealing in an autumn-in-the-country kind of way.
It may be as French as can be, but it’s become this American’s favorite. I hope you’ll like it too. Now’s certainly the time for it. --Dorie Greenspan
Makes 8 servings
¾ cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
¾ cup sugar
3 tablespoons dark rum
½ teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène served her cake with cinnamon ice cream and it was a terrific combination.
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it’s best not to cover it — it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
- Dorie Greenspan
- Around My French Table: More Than 300 Recipes from My Home
|Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Lowest new price: $22.28
Lowest used price: $21.99
List price: $40.00
Author: Suzanne Goin
Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world–L’Arpège. Olives, and Chez Panisse, to name a few–places where she acquired top-notch skills to match her already flawless culinary instincts. “A great many cooks have come through the kitchen at Chez Panisse,” observes the legendary Alice Waters, “But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome.”
And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goin’s cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goin’s gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant.
Her Sunday Supper menus at Lucques–ever changing and always tied to the produce of the season–have drawn raves from all quarters: critics, fellow chefs, and Lucques’s devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous.
This inspired cookbook contains:
§132 recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter
§75 full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for
§A wealth of information on seasonal produce–everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items
§Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck
§A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook)
With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking–not to mention transform your results in the kitchen.
Suzanne Goins is the chef-owner of Lucques, an acclaimed Los Angeles restaurant noted for its Sunday meal service. Sunday Suppers at Luques presents 132 recipes from the restaurant, arranged by seasonal menus and thus by market availability, with the likes of Hawaiian Snapper with Green Rice and Cucumbers in Crème Fraîche; Saffron Chicken with Parmesan Pudding, Spring Onions and Sugar Snap Peas; Bistecca California with Peperonata, Baked Ricotta, and Lemon; and Young Onion Tart with Cantal, Applewood-Somked Bacon, and Herb Salad. Home cooks should find these deft, light-handed creations immediately attractive, if not always readily reproducible, as many call for special ingredients like the aforementioned snapper, Kaboca squash, and roncal, a Spanish sheep’s milk cheese, among many others. Reasonable alternatives aren't always suggested. Though the dishes themselves aren't difficult to make, reproducing whole menus, or even multiple dishes within them, will require a kitchen workout.
These things said, many cooks will want to try making the more approachable dishes apart from their "trimmings," not to mention such desserts as Warm Crèpes with Lemon Zest and Hazelnut Brown Butter, and Jessica's Favorite Meyer Lemon Tart with a Layer of Chocolate. With color photos, the book is also lovely to pore through. --Arthur Boehm
Page 2 of 158
CERTAIN CONTENT THAT APPEARS ON THIS SITE COMES FROM AMAZON SERVICES LLC. THIS CONTENT IS PROVIDED AS IS AND IS SUBJECT TO CHANGE OR REMOVAL AT ANY TIME.