Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous Cook
Author: Fergus Henderson
From the proprietor of St. John Restaurant, which won the 2001 Moët & Chandon Restaurant Award, comes this fascinating, cutting-edge guide to preparing carnivorous dishes.
Written in the same entertaining and accessible voice that made Nose to Tail Eating a certified foodie classic, this beautiful new collection of recipes by Fergus Henderson teaches you everything you’ll ever need to know to prepare even more mouthwatering, offal classics, from pork scratching, fennel and ox tongue soup, and pressed pig’s ear to sourdough loaves and lardy cakes, chocolate baked Alaska, burnt sheep’s milk yogurt and goat’s curd cheesecake, among others. While taking you through more than a hundred simple, easy-to-follow recipes, Henderson explains why nearly every part of every animal we eat is a delicious treat waiting for the hands of a patient cook to prepare it.
Book review: Macroeconomic Essentials 2nd Edition or From Walt to Woodstock
Sam Choy's Island Flavors: Cook Your Way to Paradise with More than 200 Delicious Recipes from Hawaii's Master Chef
Author: Sam Choy
This gorgeously designed cookbook celebrates Choy's diverse culinary heritage, featuring over 200 recipes with a Hawaiian flare. color photos.
Publishers Weekly
"Cook your way to paradise," Hawaiian chef, restaurateur and popular cooking-show host Sam Choy boldly asserts in his new cookbook on island (Hawaiian) fare. Choy's colorful, if a bit too exuberant, patter punctuates the text: about his Spicy Chicken Wingettes, "I'd like to say it's `finger lickin' good,' but I know it's even better than that"; on making salads, "Don't be timid. Just let it rip...." His philosophy is to "build a dish" with fresh ingredients as the foundation, adding marinades, then pastas, rice or vegetables as the "walls and roof" and finally, the sauce to bind and "decorate." While chapters cover various meat and vegetable side dishes (and even tropical drinks), seafood dishes predominate, including a section called Working with Fish and Shellfish. The Ingredients Glossary offers helpful purchasing tips and suggests substitutes for hard-to-find ingredients. His 200-plus, easy-to-make recipes represent a multicultural hodgepodge of flavors (Chinese, Japanese, Korean, Thai, and European) as in Crab-and-Shrimp Stuffed Shiitake Mushrooms with Mango Bearnaise Sauce, Honomalino Lamb with Satay Sauce and Pineapple Coconut Yum Yum. Although Choy incorporates Asian ingredients and seafood into his dishes, readers shouldn't automatically expect low-calorie meals: he's just as likely to use butter, cream, sugar, coconut milk and macadamia nuts alongside flavor enhancers such as Japanese wasabi and sambal oelek (Asian chili paste). Choy's passion for food coupled with a minimum fuss/maximum flexibility approach will inspire readers to fire up their hibachis and start cooking. (Mar.)
Library Journal
Hawaiian chef Choy has established a mini-empire of restaurants, with five in Hawaii, one in San Diego, and another in Tokyo. He refers to Hawaii as a "gourmet gathering place," and his cooking reflects influences from Chinese, Japanese, and other cuisines. Macadamias, tropical fruits, and coconuts are favorite ingredients, and there are, not surprisingly, dozens of fish and shellfish dishes. The recipes are in some ways an odd mix: the appetizers, salads, and fish dishes, for example, are more "restaurant-style," involving a number of components (usually not particularly difficult) and lots of seasoning and spice, while the meat and poultry dishes tend to be more old-fashioned, often homey. In addition, some recipes are intentionally low-fat, while others, especially the sauces, pour on the cream. Nevertheless, Choy has an enthusiastic style and includes many unusual and vibrantly flavored dishes here. For area (including San Diego) libraries and larger collections.
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