BURMA: Rivers of Flavor. By Naomi Duguid. (Artisan, $35.) A bold expedition into a little-known cuisine by the author, with Jeffrey Alford, of "Hot Salty Sour Sweet" and "Seductions of Rice."
BUTTERMILK: A Savor of the South Cookbook. By Debbie Moose. (University of North Carolina, $18.) History and recipes featuring a classic American ingredient that has been strangely overlooked. Part of a new series that also includes "Pecans," by Kathleen Purvis.
THE COUNTRY COOKING OF GREECE. By Diane Kochilas. (Chronicle Books, $50.) A tour of rustic Greek dishes that hops from Crete to Thrace to Samos and back again.
THE DAHLIA BAKERY COOKBOOK: Sweetness in Seattle. By Tom Douglas and Shelley Lance. (Morrow, $35.) Triple coconut cream pie, maple éclairs, cinnamon-sugar mascarpone doughnuts and more from one of Seattle's best-loved bakeries.
THE ESSENTIAL JAMES BEARD COOKBOOK: 450 Recipes That Shaped the Tradition of American Cooking. By James Beard. Edited by Rick Rodgers. (St. Martin's, $35.) Classic recipes from the great missionary for America's regional cuisines, an eclectic roundup that showcases local favorites but also includes dishes from France, Italy, China and Persia.
FRONTERA: Margaritas, Guacamoles and Snacks. By Rick Bayless with Deann Groen Bayless. (Norton, $24.95.) Rick Bayless does for drinks and snacks what he did for Mexican cuisine at his pioneering Chicago restaurants, Frontera Grill and Topolobampo, with recipes for tequila and mescal cocktails, agua fresca drinks, both alcoholic and nonalcoholic, and a procession of guacamoles.
THE FUNDAMENTALS OF CLASSIC ITALIAN CUISINE. By the International Culinary Center, with Cesare Casella and Stephanie Lyness. (Stewart, Tabori Chang, $80.) A heavyweight collection of recipes and lessons, with instructions supported by photographs on how to work with infrastructure dishes like risotto, polenta, pasta and gnocchi.
GRAN COCINA LATINA: The Food of Latin America. By Maricel E. Presilla. (Norton, $45.) A voluminous tour of Latin cooking that encompasses an entire universe of food, from Mexico to Patagonia and sideways to the Caribbean, a mega-region that the author, Cuban by birth, calls "the world's first and greatest laboratory of intercontinental culinary 'fusion.'"
THE MILE END COOKBOOK: Redefining Jewish Comfort Food From Hash to Hamantaschen. By Noah Bernamoff and Rae Bernamoff. (Clarkson Potter, $27.50.) The authors brought the taste of Montreal's Jewish delis to Brooklyn when they opened an artisanal delicatessen, Mile End. Their updated classics and innovations include duck and maple sausage, twice-baked challah and chopped chicken liver tweaked with quatre-épices and pickled red onions.
MODERN SAUCES: More Than 150 Recipes for Every Cook, Every Day. By Martha Holmberg. (Chronicle Books, $35.) Standbys like hollandaise and béarnaise mingle with newcomers like caramelized onion coulis, rosemary-mint mayonnaise and a butter sauce flavored with apple cider and chilies.
MODERNIST CUISINE AT HOME. By Nathan Myhrvold with Maxime Bilet. (The Cooking Lab, $140.) The principles of the six-volume, science-heavy "Modernist Cuisine" distilled into a more accessible format, with the adventurous home cook in mind.
PAUL BOCUSE: The Complete Recipes. By Paul Bocuse. (Flammarion, $49.95.) Five hundred recipes, most of them within range of the home cook, from France's most famous modern chef.
POLPO: A Venetian Cookbook (of Sorts). By Russell Norman. (Bloomsbury, $50.) Venetian-inspired recipes from Polpo (Octopus), the author's restaurant in the SoHo section of London.
RIDE OR FRY: The Dante Fried Chicken Experience. By Dante Gonzales. (Sterling Epicure, paper, $19.95.) Global hipster recipes from the now-famous Los Angeles food truck of the same name and its guiding spirit, the self-described "chef, filmmaker, visionary and charismatic host." For fans of his Guinness blueberry brisket tacos.
ROOTS: The Definitive Compendium With More than 225 Recipes. By Diane Morgan. (Chronicle Books, $40.) The tasty world of the root, from carrots and potatoes to jicama, salsify, galangal and crosnes.
SALUMI: The Craft of Italian Dry Curing. By Michael Ruhlman and Brian Polcyn. (Norton, $39.95.) How to cure and preserve meats the Italian way, for those who can't get enough lardo, lonza, pancetta or salami.
THE SCIENCE OF GOOD COOKING. By the editors at America's Test Kitchen and Guy Crosby. (America's Test Kitchen, $40.) Detailed explanations, with tips, on the chemistry and physics that determine the outcome of potato salad, chicken soup and angel-food cakes.
THE SEASONAL BAKER: Easy Recipes From My Home Kitchen to Make Year-Round. By John Barricelli. (Clarkson Potter, $35.) Sweet and savory recipes, with an emphasis on seasonal fruits and vegetables, from the owner of the SoNo Baking Company in South Norwalk, Conn.
SOUTHERN LIVING HOME COOKING BASICS: A Complete Illustrated Guide to Southern Cooking. By the editors of Southern Living Magazine. (Oxmoor House, $29.95.) Cooking 101 with a Southern slant. Helpful how-to photographs explain fundamental techniques.
VIETNAMESE HOME COOKING. By Charles Phan. (Ten Speed Press, $35.) An introduction to the techniques and dishes familiar in every Vietnamese kitchen, organized to reflect "the way that Vietnamese people truly eat." By the owner of the Slanted Door restaurant and its offshoots in San Francisco.
Source: http://www.news.myanmaronlinecentre.com/2012/12/01/burma-buttermilk-and-more/
No comments:
Post a Comment