Cookbook Finder

Heat : an amateur's adventures as kitchen slave, line cook, pasta maker, and apprentice to a Dante-quoting butcher in Tuscany

by:Buford, Bill

Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.--From publisher description.

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A thousand days in Tuscany : a bittersweet adventure

by:De Blasi, Marlena

A transplanted American chef and food writer continues her story of her life in Italy, describing her and her husband's move to rural Tuscany and detailing their participation in local life and culinary discoveries.

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A vineyard in Tuscany : a wine lover's dream

by:Maté, Ferenc, 1945-

"In A Vineyard in Tuscany, we travel with the Mates - Candace, a painter, Ferenc, a writer - through the winding cypress-lined roads of Tuscany to the ancient hill-town of Montalcino, home of the fabled Brunello. Here, they buy a 13th-century friary on a hill surrounded by 60 acres of forest, olives, and potential vineyards." "From taming a runaway tractor to battling volcanic fermenting vats, Ferenc Mate takes us through the adventures and misadventures of renovating an 800-year-old house, planting 15 acres of vines, starting the winery, and, finally, la Vendemmia - the first harvest, followed by the thrill of wine-making. They learn from world-famous vintner neighbors like Angelo Gaja the secrets of how to grow the best grapes and make superb wines."--Jacket.

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Anthony Bourdain, No reservations : Collection 3

by:Bourdain, Anthony

In a food-obsessed world, best-selling author Anthony Bourdain stands apart as the consummate culinary adventurer. The globe-trotting hedonist known as the "gastronomic Indiana Jones" scrupulously explores a locale's cuisine like no other TV traveler. In Season three, he nibbles caviar and goes clubbing in Moscow, samples the finest Thai Town noodles in Los Angeles, investigates rumors of cannibalism and tests hangover antidotes in French Polynesia, and so much more. Russia: Tony and his guide, Zamir, enjoy some shopping and a hearty meal of shashlyk (a cousin of the kabob), stop to take in the grandeur of the Red Square and meet a former spy who was known to infiltrate the enemy lines and is now infamous throughout Russia. Los Angeles: Anthony cruises the city's fringes in a vintage Delta Royale; visits L.A. institution Roscoe's Chicken and Waffles for fried chicken, waffles, grits and chicken livers; rolls with the punches in a private lesson with the L.A. Derby Dolls; and enjoys fresh goat tacos in historic Boyle Heights. New York: After a traditional Russian meal in Brighton Beach, Anthony visits Ali's Kebab Café in Astoria, Queens, for an authentic Egyptian meal of snouts, hooves, brains and tripe. Later, he shows you where to find the finest sake in New York. Shanghai: In hopes of discovering the perfect dumpling, Anthony stops in at NanXiang restaurant, then meets with a member of the Bai community, who teaches him about cormorant fishing, an ancient but fading tradition using large diving birds. Hong Kong: A wonderland of colors, lights and speed, Hong Kong is a marriage of modern and traditional. Here, Anthony enjoys local fare and learns to perform flips and stunts with none other than Jackie Chan's own stunt crew. French Polynesia: Anthony is introduced to Tahitian Rae Raes, the local drag queens at the Polynesian Piano Bar; samples Poission Cru, the popular snack of choice and hangover antidote; and investigates arguably less appetizing rumors of local cannibalism. Cleveland: Anthony and a friend visit city landmark Skyline Chili, then are awed by Zubal Books, the largest bookstore in the world, which is housed in a former Twinkie factory. Later, Anthony samples some "bohunk food": headcheese (broiled pig's head). Brazil: Anthony gets his "fix" of Brazilian snack and guilty pleasure the Mortadella sandwich and dines at Manaca, a restaurant tucked away in the nearby Atlantic forest and best known for its mix of Amazonian ingredients and local seafood. Argentina: In Buenos Aires, Anthony meets a performance artist who incorporates food into her avant garde art and attends The Day of the Lake festival, where he takes in local music, dancing and an endless supply of beef. Singapore: In this multicultural city and port, Anthony visits a "hawker stand" and samples local favorite "bone soup" -- a hot stew of bones, marrow and an unearthly red sweet-sour sauce -- and one of his favorite dishes, steamed shark head. South Carolina: For his first taste of the South, Anthony enjoys the Hominy Grill's "Big Nasty", a heaping plate of cheese, fried chicken and gravy; then he finishes the meal off with a slice of buttermilk pie. Later, Anthony discovers the delights of crunchy pig skins. Berlin: A city with a rich and intense history, Anthony is on a quest to experience the cuisine and underground culture that make Berlin's blend of the old and the new so intriguing. Tuscany: Anthony ruminates about Tuscany's famous writer Dante after a hellish trip getting to this beautiful region. Once he arrives, his trip is considerably more relaxing, with a visit to two family-owned farms -- or fattorias -- on sprawling estates, where they're treated to fresh wines, cheeses and milks.

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The Tuscan year

by:Romer, Elizabeth

In 1972 Elizabeth Romer moved to a farmhouse in Tuscany, where she discovered a life moulded by the past and tasted the simple, sublime flavours of traditional Italian cooking for the first time. Here, she introduces the Cerotti family who farm one section of the valley, and vividly describes, month by month, the Tuscan year. From January's prosciutto and salame, to cheese-making in March, to threshing the corn in high summer, to the game and chanterelles of autumn, and the chestnut woods of November and December. In the heart of the Cerotti household wonderful meals are prepared using fresh and simple ingredients, governed by the rhythms of the changing seasons. Elizabeth Romer presents the fare for high days and holidays as well as every day, from fresh garlic and wild herbs to fried flowers and carnival cakes. This magical book reveals the secrets of an ancient way of life and cuisine, with dozens of delicious recipes to bring the flavour of Tuscany to any kitchen.

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Amore and Amaretti : a tale of love and food in Tuscany

by:Cosford, Victoria

Imagine visiting Florence to study Italian and being swept off your feet by a charming chef who takes you speeding through the moonlit hills in his Fiat to visit the village of his childhood, and into the kitchens of his Tuscan restaurants where he teaches you to cook.

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A culinary traveller in Tuscany : exploring & eating off the beaten track

by:Elon, Beth

The author takes readers through parts of Tuscany that still remain largely undiscovered and into the kitchens of more than fifty restaurants whose cooks reveal their most authentic recipes.--[book jacket].

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Tuscany : the beautiful cookbook : authentic recipes from the provinces of Tuscany

by:De' Medici Stucchi, Lorenza, 1926-

Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises.Included in each large-format volume are gorgeous food and landscape photographs.

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Giuliano Bugialli's foods of Tuscany

by:Bugialli, Giuliano

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A Tuscan in the kitchen : recipes and tales from my home

by:Luongo, Pino

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