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Joanne Weir's More Cooking in the Wine Country电子书

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作       者:Joanne Weir

出  版  社:Simon & Schuster

出版时间:2012-02-21

字       数:30.9万

所属分类: 进口书 > 外文原版书 > 饮食/健康

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"Somehow, we all must eat. we can make indifferent meals, with little connection to where the food comes from. Or we can make meals that are cooked in harmony with the earth and with the seasons, and which are a recurring source of renewal, satisfaction, and celebration. The wine country just seems to require this kind of cooking, and that is part of why I love it." -- From the Foreword Northern California is on the same latitude as many of the countries of the Mediterranean, and award-winning chef Joanne Weir's cooking embodies the vivid flavors of that region. In this book, Weir shares 150 new recipes from the second season of her acclaimed public television series, Weir Cooking in the Wine Country, presented with all the warmth, enthusiasm, skill, and flair that has made her a household name. Weir's style of cooking and serving changes throughout the year, celebrating the bounty of the field, the orchard, the pasture, the river, and the sea with simple, boldly flavored dishes inspired by the freshest ingredients of the season. Enhanced by more than 45 color and black-and- white photographs, this spectacular volume explores the vivid and varied tastes of California with a feast of Mediterranean dishes that are certain to delight you with their exceptional flavors. From starters to desserts, Weir has created a bounty of delectable recipes, expertly explained. A first course of Grilled Bread with Fava Beans and Escarole or Endive with Gorgonzola, Caramelized Onions, and Fig Jam brings friends and family to the table. Creamy Fennel Soup chases the autumn chill, while Roasted Yellow Pepper, Corn, and Tomato Soup is the essence of late summer. Try the Stone Fruit Summer Salad when peaches and plums are at their juicy best, and the True Blue Salad on a cool evening. Main courses are deeply flavored: Chicken Rolled with Fontina, Prosciutto, and Sage; Braised Leg of Lamb with Artichokes, with Lemon and Garlic-Roasted Potatoes; Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt. Tempting options for dessert include Double Chocolate Custard, Summer Cherry and Apricot Galette with Kirsch Cream, Upside-Down Pear Gingerbread, Polenta Shortbread, and Ginger Ice Cream with Chocolate-Covered Almonds. There are also suggestions for the right wine to pair with each dish. No matter where you make your home, you can bring the pleasures of the
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Cover

Title Page

Copyright Page

Dedication

Acknowledgments

Contents

Foreword

Firsts

Spiced Bocconcini and Tomatoes

Garlic Bruschetta

Tomato Bruschetta

Grilled Bread with Fava Beans and Escarole

Crostini with Herbed Goat Cheese and Wilted Spinach

Crostini with Smoked Trout and Lemon Zest

Pita Crisps with Spinach, Walnut, and Garlic Puree

Endive with Gorgonzola, Caramelized Onions, and Fig Jam

Prosciutto-Wrapped Greens with Hot Pepper and Garlic

Rolled Grape Leaves with Rice, Feta, Currants, and Pine Nuts

Wilted Greens with Pine Nuts, Raisins, and Fried Bread

Roasted Potatoes with Tomatoes and Garlic Mayonnaise

Wood-Fired Vegetable Salad with Tomatoes, Peppers, Onions, and Olives

Spanish Omelette with Smoked Pimentos

Sausage and Pepper Turnovers

Pizza with Leeks, Gorgonzola, and Walnuts

Turkish Pizza with Red-Hot Spiced Lamb and Tomatoes

Crispy Cracker Pizza with Mahogany Onions

Calzone with Four Cheeses, Eggplant, and Basil

Gorgonzola Focaccia

Fig and Walnut Flatbread

Rice “Olives”

Risotto Croquettes with Mozzarella

Risotto with Zinfandel and Radicchio

Fettuccine with Gorgonzola and Pine Nuts

Red Onion Ravioli with Thyme Cream

Semolina Gnocchi with Brown Butter and Crisp Sage

Scallop Fritters with Arugula Salsa Verde

Garlic Shrimp with Romesco

Hot Crispy Beets “IN Their Jackets” with Lemon Mint Aïoli

Soups

Italian Bread and Tomato Soup

Roasted Yellow Pepper, Corn, and Tomato Soup

Heirloom Tomato Bisque

Summer Vegetable Soup

Summer Soup with Herb-Rolled Pappardelle

Farmer’s Market Squash Soup with Basil

Chilled Cucumber Yogurt Soup with Pita Crisps

Spring Soup of Favas, Sugar Snap Peas, and Asparagus

Spicy Mussel Stew with Tomatoes and Basil

Green Garlic and New Potato Soup

Creamy Fennel Soup

Tuscan Winter White Bean Soup

Barley and Root Vegetable Soup

Baked Onion and Bread Soup

Roasted Butternut Squash and Carrot Soup

Farro and White Bean Soup

Wild Mushroom Soup with Blue Cheese Toasts

Salads

Stone Fruit Summer Salad

Melon, Grape, Fennel, and Fig Salad

Summer Salad of Seared Tuna, Shell Beans, and Tomatoes

Tartine Salad with Goat Cheese and Roasted Tomato Tapenade

Grilled Corn and Arugula Salad with Shaved Parmigiano

Greek Summer Vegetable Salad

Tuscan Bread Salad with Tomatoes and Basil

Fattoush

Turkish Olive and Bread Salad

Chopped Salad

Arugula Salad with Bosc Pears, Stilton, and Verjus

Slow-Roasted Beet Salad with Parsley, Celery, and Fennel

True Blue Salad

Romaine Salad with Oranges, Walnuts, and Manchego

Layered Salad of Bulgur, Fennel, Pine Nuts, Dill, and Mint

Salad of Pomegranates, Grapes, Apples, Pears, and Pecans with Frisée

Warm Frisée Salad with Pancetta-Wrapped Endive

Sugar Snap Pea and Mint Salad with Prosciutto

Smoked Trout and Winter Citrus Salad

Tuna Niçoise

Mains

Roasted Chicken with Candied Lemons and Golden Fennel

Grilled Chicken with Smoked Tomato Salsa

Red Wine-Braised Chicken with Tomatoes and Olives

Chicken Rolled with Fontina, Prosciutto, and Sage

Grilled Chicken Salad with Sweet and Hot Peppers, Olives, and Capers

Magret of Duck with Fig and Shallot Compote

Spinach Ravioli with Tomatoes and Basil

Risotto with Oven-Roasted Tomatoes and Basil

Penne with Tomatoes and Herbed Ricotta Salata

Farfalle Pasta with Lemon Chicken and Herbs

Artichoke and Green Olive Frittata

Ten-Minute Roasted Leek and Gruyère Soufflé

Gnocchi Soufflé with Gorgonzola Cream

Italian Torta Rustica

Creamy Lemon Thyme and Onion Tart

Batter-Fried Crispy Fish with Garlic Sauce

Steamed Halibut with Fragrant Herbs

Spicy North African Mussels

Linguine with Fresh Manila Clams, Garlic, and Calabrian Peppers

Moroccan Grilled Shrimp with Fusilli

Horseradish-Crusted Salmon with Dilled Cucumbers with Crème Fraîche

Crispy Salmon with Spiced Lentils and Herb Salad

Hazelnut-Crusted Salmon with Fennel Salad

Moroccan Spice-Dusted Salmon with Lemon Mint Yogurt

Grilled Lamb with Aromatic Moroccan Salts

Lamb Shanks, White Beans, and Tomatoes

Braised Leg of Lamb With Artichokes, with Lemon and Garlic-Roasted Potatoes

Rolled Veal with Italian Sausage and Winter Herbs, with Crisp Polenta Triangles

Beef Braised with Zinfandel and Winter Vegetables

Desserts

Summer Bread Pudding with Berries

Lemon Verbena Flan with Blueberries

Semolina Custards with a Sauce of Poached Fruits, Riesling, Thyme, and Honey

Double Chocolate Custard

Caramelized Coconut Budino

Fig and Raspberry Clafouti

Warm Roasted Nectarines with Cherries and Almonds

Honey-Poached Plums with Mascarpone

Zinfandel-Poached Pears with Spiced Zabaglione

Blueberry Brown Butter Tart

Fig and Walnut Tartlets

Apricot Hazelnut Tart

Summer Cherry and Apricot Galette with Kirsch Cream

Three-Minute Almond Cake with Raspberries

Del Gallo Fruit-Filled Summer Cake

Upside-Down Pear Gingerbread

Chocolate Macadamia Soufflé Cake with Soft Cream

Chocolate “Brownie” with Creamy Mint Anglaise

Jean’s Best Chocolate Cake

Orange Citrus Cake

Orange and Crystallized Ginger Biscotti

Italian Almond Crumb Cookie

Polenta Shortbread

Scharffen Berger Meringue Cookies

Mango and Pink Grapefruit Sorbet

Strawberry Rhubarb Sorbet with Strawberry Sauce

Caramelized Pineapple with Coconut Sorbet

Pineapple and Meyer Lemon Sorbet

Cinnamon Apple Sorbet

Peach Granita with Sugared Rose Petals

Ginger Ice Cream with Chocolate-Covered Almonds

Chocolate, Cinnamon, and Orange Ice Cream

Yogurt and Spiced Walnuts Drizzled with Honey

Index

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