Special Feature: Products Sally Recommends
The Daily Dish Archive
May 29, 2003
Stone Fruit by Cynthia Nims: this beautiful and elegant cookbook tells all the secrets to cooking with stone fruit: cherries, nectarines, apricots, plums, and peaches. From the tree to the table, Stone Fruit offers recipes both savory and sweet, from a delectable Dutch Baby with Gingered Apricots to a delightful Chilled Nectarine Soup. Try a tender Chicken SautŽ with Plums or a Cherry-Roasted Leg of Lamb with Cherry Salsa. Includes a a stone fruit calendar and Don Barnett's watercolor painting. This is Nim's second book in this series, after Crab.
May 26, 2003
One of the recent James Beard Book Award winners is Michael Broadbent's Vintage Wine by Michael Broadbent. After devoting five decades to sampling, studying and selling wine, Broadbent boasts encyclopedic vinous knowledge. Head of Christie's wine department since 1966, the author has tasted almost everything. Each major wine-producing region, from Bordeaux to California to New Zealand and everywhere in between, has its own chapter. Chapters are subdivided into time periods, with an introduction to the region during each period, a list of specific years that produced great vintages, year-by-year highlights, and a zero-to-five star rating system for each wine catalogued.
May 22, 2003
Toast, you say? Well, how about Toast with Wild Mushrooms, Truffle Oil, and Marsala? Or Crockpot Lamb Shanks with Toasted Cornbread? Or Toasted Lemon Pound Cake with Pears in Port? In this fun and tempting cookbook, more than 60 easy recipes take toasted bread and turn it into a base for delicious appetizers, snacks, sandwiches, main courses, and desserts. Toast: 60 Ways to Butter Your Bread and Then Some by Jesse Ziff Cool.
May 18, 2003
Powerchef Waldy Malouf of Beacon Restaurant in New York City and Stamford, Connecticut, likes to play with fire. Roasting and grilling have become his signature, and High Heat heralds the arrival of this brilliant approach for home cooks. Featuring 125 savory recipes adaptable for both open-flame grilling and hot-oven cooking, High Heat is the first cookbook to offer home cooks this kind of flexibility.
May 16, 2003
A Tale of Two Valleys by Alan Deutschman is the story of the clash of old and new in the Napa and Sonoma, California wine countries. Deutschman picks up the story in present-day Sonoma with the community's efforts to defeat the very same kind of luxury resorts that first made Napa the darling of glossy travel magazines. Rarely has such an exclusive world and its inhabitants been made so accessible.
May 12, 2003
The Raw Truth: The Art of Preparing Living Foods by Jeremy A. Safron. The latest food trend is so retro it‰s practically primeval: fruits, vegetables, seeds, and nuts untouched by temperatures greater than 108ÁF. In THE RAW TRUTH, restaurateur and consultant Jeremy Safron exalts the delicious simplicity of this back-to-basics cuisine. So whip up such rare and healthy creations as Creamy Red Pepper Soup, Carrot Almond Essence Bread, and Carob Hazelnut Torte, and make your next meal totally rawesome!
May 8, 2003
New Orleans by the Bowl: Gumbos, Jambalayas, Soups and Stews by chef Andrew Jaeger & prominent food writer John DeMers ladles up heaping bowlfuls of the heartiest N‰awluns cookin‰, sopped with rich local tradition and seasoned with anecdotes and cooking tips. The 110 recipes include gumbos, jambalayas, soups, and stews exemplify the bold, improvisational nature of Louisiana cooking.
May 6, 2003
The 2003 James Beard Foundation Book Awards were held in New York City Monday, May 5th. Winners were announced in 13 categories. And the winner is...
May 4, 2003
The Angelica Home Kitchen: Recipes and Rabble Rousings by Leslie McEachern: for over 25 years, New York City‰s Angelica Kitchen has been widely regarded as the epicenter of the vegan universe. Owner McEachern shares more than 100 of her favorite recipes as well as a wealth of information on sourcing, purchasing from, and supporting local organic farmers.
May 1, 2003
The Cornbread Book by Jeremy Jackson, author of the novel Life at These Speeds, turns his attention-gleefully and surprisingly-to cornbread in a quirky cookbook that boasts delicious recipes and a nice bite of cornbread history. Jackson's recipes include both basic (Sweet Cornbread is cakey and rich) and highly inventive (Popcorn Focaccia is excellent, and involves Jackson's own method of milling flour from popcorn) breads.