Designed by Kyoko Watanabe Text set in Stone Serif Library of Congress Cataloging-in-Publication Data Valenti, Tom, date. [Soups, stews, and one-pot meals] Tom Valenti's soups, stews, and one-pot meals: 125 home recipes from the ...
Author: Tom Valenti
Publisher: Simon and Schuster
This is the way we love to eat -- slowly braised, cut-with-a-spoon-tender meat resting in aromatic juices just waiting for the perfect piece of bread to come along and sop it up; a steaming bowl of chowder filled with chunks of fish and potatoes in rich broth laced with the smoky-sweet-salty flavor of bacon; a casserole that's spent some serious time in the oven as layer upon layer of creamy, soft cheese, pasta, herbs, and meat meld into a delectable whole. And as luck would have it, this is the way celebrated New York City chef Tom Valenti loves to cook. Considered Manhattan's grandmaster of comfort food, Valenti has made this beloved cooking his trademark. In fact, on any given night, you'll find him in his wildly successful Upper West Side restaurants Ouest and 'Cesca feeding the world's A-list -- Bill Clinton, Steven Spielberg, Charlie Rose, Jerry Seinfeld, Judy Collins, Joan Didion. Because, of course, this is the food they love to eat, too. In Tom Valenti's Soups, Stews, and One-Pot Meals, Valenti and coauthor Andrew Friedman dish up the flavor we've come to expect from a New York chef, without any of the fuss. This is food that gets better a day or two after it's made, food to make on the weekend and savor throughout a busy week, food that is perfect for dinner parties and family celebrations. Here are 125 realistic recipes for the home cook -- most made in one pot -- and all based on the fact that the right ingredients, left alone to cook in a single vessel with virtually no intervention from the cook, steadily build glorious flavor and leave far fewer pots to clean. The book includes "Variations" and "Tomorrow's Table," tips on ways to embellish a dish by adding vegetables or meats or provide economy by stretching it into another satisfying meal by simply adding another ingredient. Valenti and Friedman embrace what they term "cooking in the real world," encouraging home cooks to use canned stocks and beans whenever appropriate. They discuss key ingredients; offer a section on condiments, garnishes, and accompaniments; provide a list of mail-order sources; and recommend cookware (though you won't need a lot).
RECIPE ADAPTED FROM TOM VALENTI'S SOUPS, STEWS, AND ONE-POT MEALS, BY TOM VALENTI. —2003 BUTTERNUT SQUASH SOUP WITH BROWN BUTTER There are other memorable butternut squash soups in this book, but this one, which comes from Bouchon, ...
Author: Amanda Hesser
Publisher: W. W. Norton & Company
The James Beard Award–winning and New York Times best-selling compendium of the paper’s best recipes, revised and updated. Ten years after the phenomenal success of her once-in-a-generation cookbook, former New York Times food editor Amanda Hesser returns with an updated edition for a new wave of home cooks. She has added 120 new but instantly iconic dishes to her mother lode of more than a thousand recipes, including Samin Nosrat’s Sabzi Polo (Herbed Rice with Tahdig), Todd Richards’s Fried Catfish with Hot Sauce, and J. Kenji López-Alt’s Cheesy Hasselback Potato Gratin. Devoted Times subscribers as well as newcomers to the paper’s culinary trove will also find scores of timeless gems such as Purple Plum Torte, David Eyre’s Pancake, Pamela Sherrid’s Summer Pasta, and classics ranging from 1940s Caesar Salad to modern No-Knead Bread. Hesser has tested and adapted each of the recipes, and she highlights her go-to favorites with wit and warmth. As Saveur declared, this is a “tremendously appealing collection of recipes that tells the story of American cooking.”
Author: Kimberly WitherspoonPublish On: 2010-12-15
He is the author of two cookbooks, Welcome to My Kitchen and Tom Valenti's Soups, Stews, and One-Pot Meals. IF YOU'VE LIVED in New York City for two decades or more, dine out with some regularity, and have been to the Red Cat restaurant ...
Author: Kimberly Witherspoon
Publisher: A&C Black
In this raucous new anthology, thirty of the world's greatest chefs relate outrageous true tales from their kitchens. From hiring a blind line cook to butting heads with a crazed chef to witnessing security guards attacking hungry customers, these behind-the-scenes accounts are as wildly entertaining as they are revealing. A delicious reminder that even the chefs we most admire aren't always perfect, Don't Try This at Home is a must-have for anyone who loves food - or the men and women who masterfully prepare it.
(If not serving immediately, let cool, cover, and refrigerate for up toa few days orfreeze forupto 1 month. Reheat before proceeding.) 3. ... RECIPEADAPTED FROM TOM VALENTI'S SOUPS, STEWS, AND ONEPOTMEALS, BY TOM VALENTI. —2003 ...
Author: Amanda Hesser
Publisher: W. W. Norton & Company
A New York Times bestseller and Winner of the James Beard Award: All the best recipes from 150 years of distinguished food journalism—a volume to take its place in America's kitchens alongside Mastering the Art of French Cooking and How to Cook Everything. Amanda Hesser, co-founder and CEO of Food52 and former New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers. Devoted Times subscribers will find the many treasured recipes they have cooked for years—Plum Torte, David Eyre's Pancake, Pamela Sherrid's Summer Pasta—as well as favorites from the early Craig Claiborne New York Times Cookbook and a host of other classics—from 1940s Caesar salad and 1960s flourless chocolate cake to today's fava bean salad and no-knead bread. Hesser has cooked and updated every one of the 1,000-plus recipes here. Her chapter introductions showcase the history of American cooking, and her witty and fascinating headnotes share what makes each recipe special. The Essential New York Times Cookbook is for people who grew up in the kitchen with Claiborne, for curious cooks who want to serve a nineteenth-century raspberry granita to their friends, and for the new cook who needs a book that explains everything from how to roll out dough to how to slow-roast fish—a volume that will serve as a lifelong companion.
Culled from a wide variety of books, magazines, newspapers, and the Internet, this collection of more than 150 great recipes covers everything from comfort food to exotic international specialties by famous chefs, celebrities, and little-known home cooks, including Jamie Oliver, singer George Jones, and Rick Bayless.
250 Amazing Dishes for People With Diabetes and Their Families and Friends Andrew Friedman, Tom Valenti ... I loved the extended family of soups and stews long before I developed diabetes. But most soups and stews happen to be friendly ...
Author: Andrew Friedman
Publisher: Hachette UK
The book food lovers with diabetes have been waiting for: a through-the-menu collection of 250 dishes to meet any craving, from hot and spicy to sweet and sour, from creamy to crunchy, from pastas to dessert. Written by Tom Valenti, one of America's Ten Best Chefs (Food & Wine) and a "clairvoyant in the kitchen" (Ruth Reichl, The New York Times)—and a diabetic—You Don’t Have To Be Diabetic To Love This Cookbook is filled with recipes so delicious, so imaginative, so varied and enticing that it will turn the burden of following a diabetic regimen into a celebration of food. In fact, this is food for everyone in the family to sit down and enjoy, with no penalty to the non-diabetics. Valenti employs innovations and techniques that are a signature of his cuisine—acid to brighten flavors, unexpected combinations of texture and temperature, turkey bacon as a foundation ingredient to add a haunting smoky-salty quality—and he never resorts to imitation products. Recipes include Asparagus and Mushroom Risotto; Chicken Chaat; Filet Mignon with Black and Green Peppercorn Sauce; Snapper Piccata; Grilled Duck Breast Paillard with Orange, Onion, and Mint; Lamb Sausage with Warm Potato Salad; Shrimp and Tomato Ravioli; Goat Cheese Cake; Banana Mousse; Miniature Pumpkin Pies. Real flavors, real food, and finally, real pleasure, for America's 23.6 million diabetics.
Tom Valenti carves a Thanksgiving capon for his wife , Abigail Wolcott . ... potato gratin on Valenti's Thanksgiving menu , plus a variation of the recipe in his brand - new cookbook , Tom Valenti's Soups , Stews and One - Pot Meals .
Picks & Pans BOOKS Tom Valenti's Soups , Stews and One - Pot Meals Tom Valenti and Andrew Friedman GET OVER YOUR COLD ONE POT MEALS 3х COMFORT FOOD Restaurateurs , who Valenti's pork roast is a real - world choice . rarely eat at home ...
Headnotes are helpful and engaging , and most recipes include " Ming's Tips , " along with wine suggestions . Recommended for most collections . Valenti , Tom & Andrew Friedman . Tom Valenti's Soups , Stews , and One - Pot Meals ...
Includes, beginning Sept. 15, 1954 (and on the 15th of each month, Sept.-May) a special section: School library journal, ISSN 0000-0035, (called Junior libraries, 1954-May 1961). Also issued separately.
A veteran food writer and columnist draws on advice, strategies, and recipes from families across the country to address the unique challenges and possibilities of the family dinner, with a selection of one hundred simple, family-friendly recipes, along with advice on food preparation, shopping, pantry staples, meal planning, time-saving appliances, and more. Original.