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Simply Truffles

Simply Truffles
Author: Patricia Wells
Publisher: Harper Collins
Total Pages: 348
Release: 2011-12-06
Genre: Biography & Autobiography
ISBN: 0062101382
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Celebrated journalist, author, and teacher Patricia Wells reveals the secrets behind the legendary truffle in this charming cookbook—featuring lush color photographs and sixty delectable recipes What delicacy is more revered or less understood than the black truffle? Its scent is heady, its flavor sublime, and lovers of truffles are just as fascinated by the history, lore, and mystique of truffle-hunting as they are eager to eat the truffles themselves. Patricia Wells explores the subject in depth, explaining how to capture the true flavors of this rarity, examining what to do with a single truffle, expanding and embellishing its extraordinary aroma, texture, flavor, and pure gastronomic pleasure. Drawing upon twenty-five years of hands-on research in Provence, the modern world’s capital of the black truffle, she offers sixty tried-and-true, well-tested recipes that capture the truffle’s exceptional and complex flavor. Enjoy Creamy Polenta with Truffles and Poached Eggs for a weekend brunch. Dine on Seared Duck Breast with Truffled Sauce Poulette or Truffle Risotto with Parmesan Broth. For casual entertaining, try Pecorino-Romano and Truffle Pizza. And for a wonderful cold winter evening, whip up a batch of Pumpkin Soup with Truffle Cream, Curry, Pumpkin Seed Oil, and Truffles. In addition to her recipes, Wells provides a range of menu suggestions and wine pairings, perfect for serving food with just a hint of truffle flavor or preparing a holiday feast for friends and family. The story and folklore behind the pursuit of truffles round out this extensive cookbook—perfect for connoisseurs and novices alike.

Truffles

Truffles
Author: Dede Wilson
Publisher: Harvard Common Press
Total Pages: 108
Release: 2006-08-26
Genre: Cooking
ISBN: 9781558322301
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The gourmet chocolate market is growing like gangbusters, and Truffles offers 50 recipes for indulgent chocolate truffles using high-quality chocolate infused with a wide range of fabulous flavorings. Anyone can become a master truffle maker with these clear, easy-to-follow recipes and tips on truffle-making basics, choosing the right chocolate, and decorating and storing truffles. Filled with beautiful 4-color photographs, this is the only book on the market devoted entirely to truffles.

The Provence Cookbook

The Provence Cookbook
Author: Patricia Wells
Publisher: William Morrow Cookbooks
Total Pages: 352
Release: 2004-04-13
Genre: Cooking
ISBN: 9780060507824
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No matter where you live, or how gloomy it may be outside, Patricia Wells will brighten your kitchen with the sunny flavors of France's bountiful south with The Provence Cookbook. A French-food expert and longtime Provence resident, Patricia offers readers an intimate guide to the culinary treasures of this sun-drenched landscape and dishes that will transport you and your guests with every flavorful bite. The Provence Cookbook's 175 enticing recipes reflect Patricia's long and close ties with the farmers and purveyors who provide her and her neighbors in Provence with a kaleidoscope of high-quality foods. Their year-round bounty is the inspiration for these exciting, healthful Mediterranean-French dishes,which Patricia shares with home cooks everywhere. Over the past twenty years, it is Patricia who has often been the student, learning Provencal ways and regional recipes directly from the locals. With The Provence Cookbook, her readers benefit from this rich inheritance, as she passes along such recipes as My Vegetable Man's Asparagus Flan, or Maussane Potter's Spaghetti. Along side authentic and flavorful dishes for every course from hors d'oeuvre to dessert, as wellas pantry staples, The Provence Cookbook features eighty-eight of Patricia's artful black-and-white photographs of Provence's farmers, shopkeepers, and delightful products. More than a cookbook, this is also a complete guide and handbook to Provencal dining, with vendor profiles, restaurant and food shop recommendations and contact information, and twelve tempting menus -- delight in An August Dinner at Sunset or perhaps A Winter Truffle Feast. Whether you are a home cook, a traveler, or an armchair adventurer, enjoy Provence as the locals do, with Patricia Wells and The Provence Cookbook as your guides.

Simply Favourites

Simply Favourites
Author: Sue Ashworth
Publisher: Bayhall Publishers
Total Pages: 35
Release: 2015-03-16
Genre: Cooking
ISBN: 0992825105
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OK, we LOVE looking at inspirational cook books - they fire our imaginations, whet our appetites and help us to feed ourselves and our families. Yet how many recipes do we actually use - over and over again? We think you might find a few of them right here. Simply Favourites is a pared-down selection of 15 delicious dishes to give you a taste of things to come. (The version with the full 50 will be available soon). Featuring British recipes that are quick, simple and straightforward to make, this mini cook-ebook gives you great flavours to bring to your table to please your family, your friends - and yourself! Written and presented by acclaimed cookery writer, Sue Ashworth (with over 25 cook books to her credit) the recipes in this ebook have been beautifully photographed by Jonathan Short. We hope you enjoy this selection of recipes, and hope that they soon become Simply Favourites of your own.

Chocolate

Chocolate
Author: Nick Malgieri
Publisher: William Morrow Cookbooks
Total Pages: 480
Release: 1998-09-09
Genre: Cooking
ISBN: 9780060187118
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Nick Malgieri, who taught us everything we need to know about baking in How to Bake, takes on chocolate, the world's favorite food. With the authoritative accessibility he brings to his teaching, Nick bridges the gap between the professional baker and the home cook. He knows techniques and ingredients and he teaches them with hand-holding efficiency. In ten chapters, Nick offers a primer on basics and every kind of chocolate from coca to chips and white chocolate (and why it isn't really chocolate in the strictest sense) to big dark slabs of the world's favorite luxury food and the many, many ways to enjoy it. Information on storage, handling, and the fundamentals needed to create chocolate confections is clear and concise. Recipe sections include everything you need to know to turn the food of the gods into desserts for us mortals: cakes and cookies, creams and custards, ice creams, pies and pastries, sauces and beverages, truffles and pralines, dipped and molded chocolates, all adapted for the home cook. Illustrated with four-color photographs throughout, all 380 luscious recipes will send a shiver of delight down the spine of every chocolate lover. Chocolate is definitive without being intimidating; it is a true home companion for anyone who wants to cook with chocolate.

The Truffle Cookbook

The Truffle Cookbook
Author: Rodney Dunn
Publisher: Lantern
Total Pages: 0
Release: 2017-04
Genre: Cooking
ISBN: 9781921384394
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In his second cookbook, Rodney Dunn, founder of The Agrarian Kitchen in Tasmania, celebrates the natural wonder that is the truffle. In addition to more than 60 recipes, Rodney gives a fascinating insight into the Australian truffle industry and practical advice on buying, storing and (most importantly) cooking with truffles. Harvested in winter, truffles have an intense earthy flavour that works particularly well with indulgent ingredients such as cream, butter and cheese. Rodney's recipes are lush and comforting -- just the thing for cosy meals at home -- and once you start experimenting, you'll be surprised at how many dishes can be enhanced by this inimitable fungus. As Rodney firmly believes, there is no such thing as too much truffle.

Simply Food

Simply Food
Author: Sue Ashworth
Publisher: Bayhall Publishers
Total Pages: 129
Release:
Genre: Cooking
ISBN: 0992825121
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You don’t have to count, but there are 52 recipes here – the idea being that you might like to try one new recipe every week. So if you’ve ever thought that you cook the same old, same old every week, then here’s an easy way to inject some interest into your recipe repertoire. You won’t find complicated, convoluted ideas here. The recipes are simple, honest and tasty – using ingredients that are easy to get hold of, making them perfect choices for every day. As a food writer with several hundred recipes under my belt (don’t take that too literally!) I know the difference between practicality and impossibility. So when you want to feed your family, your friends and yourself in a healthy, enjoyable way (with a few treats) let Simply Food give you the solutions.

Vegan Chocolate

Vegan Chocolate
Author: Fran Costigan
Publisher: Running Press Adult
Total Pages: 306
Release: 2013-10-22
Genre: Cooking
ISBN: 0762450673
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It can be difficult to find truly indulgent vegan desserts -- especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she's recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it's like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.

Professional Baking

Professional Baking
Author: Wayne Gisslen
Publisher: John Wiley & Sons
Total Pages: 804
Release: 2008-03-03
Genre: Cooking
ISBN: 0471783498
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Provides step-by-step instructions for professional baking techniques; covers baking principles, equipment, and ingredients; and includes more than nine hundred recipes as well as tips on baking for special diets.

My Master Recipes

My Master Recipes
Author: Patricia Wells
Publisher: HarperCollins
Total Pages: 478
Release: 2017-03-07
Genre: Cooking
ISBN: 0062684051
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Famed bestselling cookbook author Patricia Wells creates a blueprint for success in the kitchen with this superb collection of recipes drawn from her cooking schools in France—the perfect successor to Julia Child’s classic The Way to Cook. At her cooking schools in Paris and Provence, Patricia Wells’s students leave with more confidence in the kitchen than they ever experienced before. Now, home cooks can learn from the master, known for her collections of delectable, precise, and well-tested, recipes. Here Patricia Wells codifies the skills she imparts in her classes in this inviting instruction manual and cookbook. Each of the recipes teaches particular techniques—blanching, searing, simmering, sweating, steaming, braising, deep-frying—with additional recipes that take your skills in directions both savory and sweet, simple and profound—giving you the knowledge and assurance to expand your cooking even further. For each master recipe, Patricia provides creative sub recipes, such as: Braised Meat: Four-Hour Braised Aromatic Pork (Master Recipe), plus Provençal Lamb Daube with Tomatoes, Olives, and Mushrooms Grilling: Scallops Grilled in Shells with Truffle Butter (Master Recipe), plus Grilled Chicken Under a Brick Brioche: Honey Brioche (Master Recipe), plus Blueberry and Orange Blossom French Toast Madeleines: Sweet Chestnut Honey Madeleines (Master Recipe), plus a stunning Walnut Cake using the same batter. Roasted Vegetables: Autumn Rainbow Vegetables (Master Recipe), plus Roasted Eggplant with Harissa, Fennel Seeds, and Honey Panna Cotta: Lemon Panna Cotta with Candied Lemon Zest (Master Recipe), plus Raspberry Panna Cotta Rustic Galette: Apple and Fresh Rosemary (Master Recipe), plus Apricot and Lavender Honey Galette Patricia also provides a list of pantry essentials, necessary equipment, sources for finding the best ingredients—such as oils, fish and shellfish—a dependable list of preferred wine importers, and advice on when to make easy ingredient substitutions and when to stick to the original recipe.