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|My Paris Kitchen: Recipes and Stories
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Author: David Lebovitz
Brand: Random House
A collection of stories and 100 sweet and savory French-inspired recipes from popular food blogger David Lebovitz, reflecting the way Parisians eat today and featuring lush photography taken around Paris and in David's Parisian kitchen.
In 2004, David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.
In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today. You’ll find Soupe à l’oignon, Cassoulet, Coq au vin, and Croque-monsieur, as well as Smoky barbecue-style pork, Lamb shank tagine, Dukkah-roasted cauliflower, Salt cod fritters with tartar sauce, and Wheat berry salad with radicchio, root vegetables, and pomegranate. And of course, there’s dessert: Warm chocolate cake with salted butter caramel sauce, Duck fat cookies, Bay leaf poundcake with orange glaze, French cheesecake...and the list goes on. David also shares stories told with his trademark wit and humor, and lush photography taken on location around Paris and in David’s kitchen reveals the quirks, trials, beauty, and joys of life in the culinary capital of the world.
Featured Recipes from My Paris Kitchen
Download the recipe for Cherry tomato crostini with homemade herbed goat cheese
Download the recipe for Steak with mustard butter and French fries
Download the recipe for Chocolate–dulce de leche tart
- My Paris Kitchen Recipes and Stories
|Barefoot in Paris: Easy French Food You Can Make at Home
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Author: Ina Garten
Brand: Brand: Clarkson Potter
Hearty boeuf Bourguignon served in deep bowls over a garlic-rubbed slice of baguette toast; decadently rich croque monsieur, eggy and oozing with cheese; gossamer crème brulee, its sweetness offset by a brittle burnt-sugar topping. Whether shared in a cozy French bistro or in your own home, the romance and enduring appeal of French country cooking is irrefutable. Here is the book that helps you bring that spirit, those evocative dishes, into your own home.
What Ina Garten is known for—on her Food Network show and in her three previous bestselling books—is adding a special twist to familiar dishes, while also streamlining the recipes so you spend less time in the kitchen but still emerge with perfection. And that’s exactly what she offers in Barefoot in Paris. Ina’s kir royale includes the unique addition of raspberry liqueur—a refreshing alternative to the traditional crème de cassis. Her vichyssoise is brightened with the addition of zucchini, and her chocolate mousse is deeply flavored with the essence of orange. All of these dishes are true to their Parisian roots, but all offer something special—and are thoroughly delicious, completely accessible, and the perfect fare for friends and family.
Barefoot in Paris is suffused with Ina’s love of the city, of the bustling outdoor markets and alluring little shops, of the bakeries and fromageries and charcuteries—of the wonderful celebration of food that you find on every street corner, in every neighborhood. So take a trip to Paris with the perfect guide—the Barefoot Contessa herself—in her most personal book yet.
Ina Garten's much loved cookbooks, The Barefoot Contessa Cookbook, Barefoot Contessa Parties!, and Barefoot Contessa Family Style, offer relaxed yet stylish dishes that don't tax the cook. Her food works wonderfully for entertaining but shouldn't be limited to such times. Barefoot in Paris finds Garten (almost inevitably) in France, "translating" native dishes for the American home cook. The result is rewarding, and should get those reluctant to "cook French" to do just that. Covered are classics like Celery Root Rémoulade, Boeuf Bourguignon, and Chicken with Forty Cloves of Garlic, but also "newer" dishes like Zucchini Vichyssoise and Avocado and Grapefruit Salad. If Garten ranges wide from typical Parisian fare--in, for example, recipes like Rosemary Cashews, Tomato Rice Pilaf, and a distinctly American Brownie Tart--these nonetheless embody the French approach. Her sweets, including the likes of Peaches in Sauternes, Plum Cake "Tatin," and an exemplary Crème Brûlée, are particularly tempting. Included also are asides like "About French Table Settings," and "If You're Going," a resource guide, that, practicality apart, give readers a sense of French culinary life. With color photos, this is winning addition to the Barefoot collection. --Arthur Boehm
|French Patisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts
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Author: Ecole Ferrandi
Ferrandi, the French School of Culinary Arts in Paris—dubbed “the Harvard of gastronomy” by Le Monde newspaper—is the ultimate pastry-making reference. From flaky croissants to paper-thin mille-feuille, and from the chestnut cream–filled Paris-Brest to festive yule logs, this comprehensive book leads aspiring pastry chefs through every step—from basic techniques to Michelin-level desserts. Featuring advice on how to equip your kitchen, and the essential doughs, fillings, and decorations, the book covers everything from quick desserts to holiday specialties and from ice creams and sorbets to chocolates.
Ferrandi, an internationally renowned professional culinary school, offers an intensive course in the art of French pastry making. Written by the school’s experienced teaching team of master pâtissiers and adapted for the home chef, this fully illustrated cookbook provides all of the fundamental techniques and recipes that form the building blocks of the illustrious French dessert tradition, explained step by step in text and images. Practical information is presented in tables, diagrams, and sidebars for handy reference. Easy-to-follow recipes are graded for level of difficulty, allowing readers to develop their skills over time.
Whether you are an amateur home chef or an experienced pâtissier, this patisserie bible provides everything you need to master French pastry making.
|Between Meals: An Appetite for Paris
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Author: A. J. Liebling
Brand: A J Liebling
New Yorker staff writer A.J. Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir, Between Meals: An Appetite for Paris.
A man of Rabelaisian appetite, with the exquisite palate of the true gastronome and the literary flair to match, A.J. Liebling (1904-1963) was a formidable eater and a remarkable man, and his nostalgic recitation of his years and meals in Paris is a pleasure to read, dream on, and drool about.
Liebling treasured a good appetite as a prerequisite for writing about food, as his accounts of substantial meals (two portions of cassoulet, one steak topped with beef marrow, and a dozen or so oysters, for example) attest. For the poised, precise, literary, and humorous flavor of his writing, you need only crack open the book--any page will do. Liebling recounts how to dine superbly without being lead astray by too much money, and he digresses magnificently on the evils of abstemiousness ("No sane man can afford to dispense with debilitating pleasures; no ascetic can be considered reliably sane"). In this age of diets and pragmatic health care, it's refreshing to read such an inspired and inspiring ode to pleasure. As a means of savoring a love affair with Paris, sparking an interest in a trip to France, restructuring your priorities for the trip you've already planned, or gearing up on the flight over for the gastronomic debauches to come, Liebling is unsurpassed. --Stephanie Gold
- Between Meals An Appetite for Paris
|Modern French Pastry: Innovative Techniques, Tools and Design
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Author: Cheryl Wakerhauser
Brand: Wakerhauser Cheryl
Hone Your Skills with Instruction from a Master of Pâtisserie
The perfect pâte á choux, tart dough or meringue is combined with a unique modern twist that make these desserts unlike anything you’ve ever seen before. Cheryl Wakerhauser, award-winning chef and owner of Pix Pâtisserie, is known for crafting bold flavors and textures into stunning cakes, tarts, coupes, entremets and petits fours. Now, with Cheryl’s professional guidance, you can finally nail the challenging techniques that are the foundations of beautiful French pastry. Every dessert is broken down into easy-to-follow sub-recipes that can be done in advance for convenience, and even interchanged with other recipes to create your own signature dessert.
Whether you’re making The Oregon Get Down―sweet tart dough, caramelized pears, hazelnut cream and rosemary ganache―or Miniature Bourbon Éclairs with bourbon pastry cream and cherry jam, each impressive creation will taste just as good as it looks.
- Modern French Pastry Innovative Techniques Tools and Design
|Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
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Author: Jacques Pépin
Brand: HOUGHTON MIFFLIN HARCOURT
For the first time ever, the legendary chef collects and updates the best recipes from his six-decade career. With a searchable DVD demonstrating every technique a cook will ever need.
In his more than sixty years as a chef, Jacques Pépin has earned a reputation as a champion of simplicity. His recipes are classics. They find the shortest, surest route to flavor, avoiding complicated techniques.
Now, in a book that celebrates his life in food, the world’s most famous cooking teacher winnows his favorite recipes from the thousands he has created, streamlining them even further. They include Onion Soup Lyonnaise-Style, which Jacques enjoyed as a young chef while bar-crawling in Paris; Linguine with Clam Sauce and Vegetables, a frequent dinner chez Jacques; Grilled Chicken with Tarragon Butter, which he makes indoors in winter and outdoors in summer; Five-Peppercorn Steak, his spin on a bistro classic; Mémé’s Apple Tart, which his mother made every day in her Lyon restaurant; and Warm Chocolate Fondue Soufflé, part cake, part pudding, part soufflé, and pure bliss.
Essential Pépin spans the many styles of Jacques’s cooking: homey country French, haute cuisine, fast food Jacques-style, and fresh contemporary American dishes. Many of the recipes are globally inspired, from Mexico, across Europe, or the Far East.
In the accompanying searchable DVD, Jacques shines as a teacher, as he demonstrates all the techniques a cook needs to know. This truly is the essential Pépin.
Fall into Cooking Featured Recipe from Jacques Pepin’s Essential Pepin
When the weather gets cooler in the fall, I make soup. I generally cook up a big batch and freeze some for whenever I need it. This one, with sausage, potatoes, and cabbage, is hearty and good for cold weather. It’s terrific served with thick slices of country bread, and if you have a salad as well, you’ve got a complete dinner.
Sausage, Potato, and Cabbage Soup
Ingredients 8 ounces mild Italian sausage meat
2 small onions, cut into 1-inch-thick slices (1 ½ cups)
6 scallions, trimmed (leaving some green) and cut into ½-inch pieces (1¼ cups)
6 cups water
1 pound potatoes, peeled and cut into ½-inch-thick slices
8 ounces savoy cabbage, cut into 1 ½-inch pieces (4 cups)
1¼ teaspoons salt
Crusty French bread
Break the sausage meat into 1-inch pieces and place it in a saucepan over high heat. Sauté, stirring and scraping the bottom of the pan with a wooden spoon to keep the meat from sticking, for 10 minutes, or until the sausage is well browned.
Add the onions and scallions and cook for 1 minute. Stir in the water, potatoes, cabbage, and salt and bring to a boil. Cover, reduce the heat to low, and cook for 45 minutes.
Serve the soup in bowls with chunks of crusty French bread. Baker’s Wife Potatoes
This classic potato gratin is made in France in many places, as is the famous dauphinois gratin, which is made with cream, milk, and garlic. The dauphinois has many more calories than this one, which is flavorful and ideal with any type of roast, from a roast chicken to a leg of lamb.
The potatoes are sliced but not washed, which would cause them to lose the starch that binds the dish. A good chicken stock and a little white wine are added for acidity, and the gratin is flavored with thyme and bay leaves. It can be prepared ahead and even frozen.
2 pounds Yukon Gold potatoes
1 tablespoon peanut oil
4 cups thinly sliced onions (about 14 ounces)
6 large garlic cloves, thinly sliced (3 tablespoons)
3 cups homemade chicken stock (page 612) or low-salt canned chicken broth
1 teaspoon salt, or to taste
½ teaspoon freshly ground black pepper
½ cup dry white wine
3 bay leaves
2 fresh thyme sprigs
Preheat the oven to 375 degrees.
Peel the potatoes and cut them into ⅛-inch-thick slices.
Heat the oil in a large saucepan. When it is hot, add the onions and sauté them for 3 to 4 minutes. Add the remaining ingredients, including the potatoes, mixing gently, and bring to a boil. Transfer the mixture to an 8-cup gratin dish.
Bake for 50 minutes to 1 hour, until most of the moisture is absorbed and the potatoes are tender when pierced with a fork. Serve. Chicken Legs with Wine and Yams
I love both yams and sweet potatoes and use them in different ways, sometimes in soup, sometimes simply split in half and roasted in the oven. You can use either sweet potatoes or yams in this casserole, which also includes mushrooms, chicken, and wine. This is a great dish for company. It can be prepared ahead and reheated--which makes it even better.
2 tablespoons olive oil
4 whole chicken legs (about 3 pounds total), skin removed, drumsticks and thighs separated
¼ cup chopped onion
4 large shallots (about 6 ounces), sliced (about 1½cups)
8 medium mushrooms (about 5 ounces), cleaned and halved
4 small yams or sweet potatoes (about 1 pound), peeled and halved lengthwise
1 cup dry white wine
8 large garlic cloves, crushed and chopped (2 tablespoons)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Heat the oil in a large skillet. Add the chicken pieces in batches and sauté over medium-high heat until browned on all sides, about 10 minutes.
Add the onion and cook for 1 minute. Add the shallots, mushrooms, yams or sweet potatoes, wine, garlic, salt, and pepper. Bring to a boil, cover, reduce the heat, and boil very gently for 20 minutes.
Garnish with the parsley and serve.
- Essential Pepin More Than 600 All time Favorites from My Life in Food
|Eleven Madison Park: The Cookbook
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Author: Daniel Humm
Brand: LITTLE BROWN AND COMPANY
Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine.
Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. ELEVEN MADISON PARK: THE COOKBOOK is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.
|Around My French Table: More than 300 Recipes from My Home to Yours
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Author: Dorie Greenspan
Brand: Dorie Greenspan
When Julia Child told Dorie Greenspan, “You write recipes just the way I do,” she paid her the ultimate compliment. Julia’s praise was echoed by the New York Times and the Los Angeles Times, which referred to Dorie’s “wonderfully encouraging voice” and “the sense of a real person who is there to help should you stumble.”
Now in a big, personal, and personable book, Dorie captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France.
Around My French Table includes many superb renditions of the great classics: a glorious cheese-domed onion soup, a spoon-tender beef daube, and the “top-secret” chocolate mousse recipe that every good Parisian cook knows—but won’t reveal.
Hundreds of other recipes are remarkably easy: a cheese and olive quick bread, a three-star chef’s Basque potato tortilla made with a surprise ingredient (potato chips), and an utterly satisfying roast chicken for “lazy people.”
Packed with lively stories, memories, and insider tips on French culinary customs, Around My French Table will make cooks fall in love with France all over again, or for the first time.
Fall into Cooking Featured Recipe from Dorie Greenspan’s Around My French Table: Pumpkin Stuffed with Everything Good
I've got a slideshow of random snapshots that runs as a screensaver on my computer, and every time the picture of pumpkins for sale at Scott’s Farm Stand in Essex, Connecticut, comes up, I smile. In the picture, it’s a sunny day and the pumpkins, scattered higgledy-piggledy across a big field, look like so many roly-poly playthings. Some people might squint and imagine the jack-o-lanterns that many of these pumpkins are destined to become. Me? I see them sitting in the middle of my dining table, their skins burnished from the heat of the oven and their tops mounded with bubbly cheese and cream. Ever since Catherine, a friend of mine in Lyon, France, told me about how she and her family stuff pumpkins with bread and cheese and bacon and garlic and herbs and cream, I can’t look at a pumpkin on either side of the Atlantic without thinking, "Dinner!"
Of course, pumpkins are a New World vegetable, but I’m seeing them more and more in the Paris markets, which means I’m making this dish more and more wherever I am. It’s less a recipe than an arts and crafts project; less a formula than a template to play with and make your own.
Basically—and it’s really very basic— you hollow out a small pumpkin, just as you would for a jack-o-lantern, salt and pepper the inside, and then start filling it up. My standard recipe, the one Catherine sent to me, involves seasoning chunks of stale bread, tossing them with bacon and garlic, cubes of cheese (when I’m in France, I use Gruyere or Emmenthal; when I’m in the States, I opt for cheddar) and some herbs, packing the pumpkin with this mix and then pouring in enough cream to moisten it all.
But there’s nothing to stop you from using leftover cooked rice instead of bread--I did that one night and it was risotto-like and fabulous--or from adding dried fruit and chopped nuts, cooked spinach or Swiss chard, or apples or pears, fall’s favored fruits. And I was crazy about the dish when I stirred some cooked hot sausage meat into the mix.
The possibilities for improvisation don’t end with the filling: You’ve got a choice about the way to serve this beauty. I think you should always bring it to the table whole--you wouldn’t want to deprive your guests of the chance to ooh and aah--but whether you should slice or scoop is up to you. If you serve it in slices, you get a wedge of pumpkin piled high with the filling, and that’s pretty dramatic (if something this rustic can be called 'dramatic'). The wedge serving is best eaten with a knife and fork (or knife and spoon). If you scoop, what you do is reach into the pumpkin with a big spoon, scrape the cooked pumpkin meat from the sides of the pumpkin into the center, and stir everything around. Do this and you’ll have a kind of mash--not so pretty, but so delicious.
Catherine serves it scooped. I serve it sliced sometimes and scooped others. Either way, I can’t imagine this won’t become an instant fall favorite chez you. --Dorie Greenspan
Makes 2 very generous servings or 4 more genteel servings
You might consider serving this alongside the Thanksgiving turkey or even instead of it--omit the bacon and you’ve got a great vegetarian main course.
Ingredients 1 pumpkin, about 3 pounds
Salt and freshly ground pepper
¼ pound stale bread, thinly sliced and cut into ½-inch chunks
¼ pound cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into ½-inch chunks
2–4 garlic cloves (to taste), split, germ removed, and coarsely chopped
4 strips bacon, cooked until crisp, drained, and chopped
About ¼ cup snipped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
About 1/3 cup heavy cream
Pinch of freshly grated nutmeg
Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment, or find a Dutch oven with a diameter that’s just a tiny bit larger than your pumpkin. If you bake the pumpkin in a casserole, it will keep its shape, but it might stick to the casserole, so you’ll have to serve it from the pot — which is an appealingly homey way to serve it. If you bake it on a baking sheet, you can present it freestanding, but maneuvering a heavy stuffed pumpkin with a softened shell isn’t so easy. However, since I love the way the unencumbered pumpkin looks in the center of the table, I’ve always taken my chances with the baked-on-a-sheet method, and so far, I’ve been lucky.
Using a very sturdy knife--and caution--cut a cap out of the top of the pumpkin (think Halloween jack-o’-lantern). It’s easiest to work your knife around the top of the pumpkin at a 45-degree angle. You want to cut off enough of the top to make it easy for you to work inside the pumpkin. Clear away the seeds and strings from the cap and from inside the pumpkin. Season the inside of the pumpkin generously with salt and pepper, and put it on the baking sheet or in the pot.
Toss the bread, cheese, garlic, bacon, and herbs together in a bowl. Season with pepper--you probably have enough salt from the bacon and cheese, but taste to be sure--and pack the mix into the pumpkin. The pumpkin should be well filled--you might have a little too much filling, or you might need to add to it. Stir the cream with the nutmeg and some salt and pepper and pour it into the pumpkin. Again, you might have too much or too little--you don’t want the ingredients to swim in cream, but you do want them nicely moistened. (But it’s hard to go wrong here.)
Put the cap in place and bake the pumpkin for about 2 hours--check after 90 minutes--or until everything inside the pumpkin is bubbling and the flesh of the pumpkin is tender enough to be pierced easily with the tip of a knife. Because the pumpkin will have exuded liquid, I like to remove the cap during the last 20 minutes or so, so that the liquid can bake away and the top of the stuffing can brown a little.
When the pumpkin is ready, carefully, very carefully--it’s heavy, hot, and wobbly--bring it to the table or transfer it to a platter that you’ll bring to the table.
Storing Fall into Cooking Featured Recipe from Dorie Greenspan’s Around My French Table: Marie-Helene's Apple Cake
It’s really best to eat this as soon as it’s ready. However, if you’ve got leftovers, you can scoop them out of the pumpkin, mix them up, cover, and chill them; reheat them the next day.
I remember once trying to teach a French friend of mine the expression, "as American as apple pie." After I’d explained what pie was, I thought the rest would be easy..but not exactly.
"I don’t understand," she said, "we have apples, too, and we make delicious desserts with them. Why couldn’t we say, 'As French as tarte Tatin?'"
I certainly wasn’t going to argue with her, especially when she was right about all the delicious desserts the French make with apples.
One of my favorites is one that’s not anywhere near as well known as the upside-down tarte Tatin. Actually, I don’t think it has a formal name of any kind. I dubbed it Marie-Hélène’s Apple Cake because it was my Parisian friend, Marie-Hélène Brunet-Lhoste, who first made it for me. Marie-Hélène spends her weekends in Normandy, the land of cream, butter, Brie, and apples, and the cake she made had apples she’d picked from her backyard that afternoon.
I call this dessert a cake, mostly because I don’t know what else to call it. The rum-and-vanilla-scented batter is less cakey than custardy. And there’s only enough of it to surround the apples. It’s a very homey, almost rustic cake and it’s good no matter what kinds of apples you use. In fact, when I asked Marie-Hélène which apples she used, she said she didn’t know--she just used whatever she had.
The cake is extremely easy to make (foolproof, really, you just whisk the ingredients together in a bowl), satisfying, fragrant (I love the way the house smells when it’s in the oven) and appealing in an autumn-in-the-country kind of way.
It may be as French as can be, but it’s become this American’s favorite. I hope you’ll like it too. Now’s certainly the time for it. --Dorie Greenspan
Makes 8 servings
¾ cup all-purpose flour
¾ teaspoon baking powder
Pinch of salt
4 large apples (if you can, choose 4 different kinds)
2 large eggs
¾ cup sugar
3 tablespoons dark rum
½ teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, melted and cooled
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8-inch springform pan and put it on a baking sheet lined with a silicone baking mat or parchment paper.
Whisk the flour, baking powder, and salt together in small bowl.
Peel the apples, cut them in half and remove the cores. Cut the apples into 1- to 2-inch chunks.
In a medium bowl, beat the eggs with a whisk until they’re foamy. Pour in the sugar and whisk for a minute or so to blend. Whisk in the rum and vanilla. Whisk in half the flour and when it is incorporated, add half the melted butter, followed by the rest of the flour and the remaining butter, mixing gently after each addition so that you have a smooth, rather thick batter. Switch to a rubber spatula and fold in the apples, turning the fruit so that it’s coated with batter. Scrape the mix into the pan and poke it around a little with the spatula so that it’s evenish.
Slide the pan into the oven and bake for 50 to 60 minutes, or until the top of the cake is golden brown and a knife inserted deep into the center comes out clean; the cake may pull away from the sides of the pan. Transfer to a cooling rack and let rest for 5 minutes.
Carefully run a blunt knife around the edges of the cake and remove the sides of the springform pan. (Open the springform slowly, and before it’s fully opened, make sure there aren’t any apples stuck to it.) Allow the cake to cool until it is just slightly warm or at room temperature. If you want to remove the cake from the bottom of the springform pan, wait until the cake is almost cooled, then run a long spatula between the cake and the pan, cover the top of the cake with a piece of parchment or wax paper, and invert it onto a rack. Carefully remove the bottom of the pan and turn the cake over onto a serving dish.
The cake can be served warm or at room temperature, with or without a little softly whipped, barely sweetened heavy cream or a spoonful of ice cream. Marie-Hélène served her cake with cinnamon ice cream and it was a terrific combination.
The cake will keep for about 2 days at room temperature and, according to my husband, gets more comforting with each passing day. However long you keep the cake, it’s best not to cover it — it’s too moist. Leave the cake on its plate and just press a piece of plastic wrap or wax paper against the cut surfaces.
- Dorie Greenspan
- Around My French Table: More Than 300 Recipes from My Home
|French Country Cooking: Meals and Moments from a Village in the Vineyards
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Author: Mimi Thorisson
Brand: Clarkson Potter Publishers
A captivating journey through off-the-beaten-path French wine country with 100 simple yet exquisite recipes, 150 sumptuous photographs, and stories inspired by life in a small village.
“Francophiles, this book is pure Gallic food porn.” —The Wall Street Journal
Readers everywhere fell in love with Mimi Thorisson, her family, and their band of smooth fox terriers through her blog, Manger, and debut cookbook, A Kitchen in France. In French Country Cooking, the family moves to an abandoned old château in Médoc. While shopping for local ingredients, cooking, and renovating the house, Mimi meets the farmers and artisans who populate the village and learns about the former owner of the house, an accomplished local cook. Here are recipes inspired by this eccentric cast of characters, including White Asparagus Soufflé, Wine Harvest Pot au Feu, Endives with Ham, and Salted Butter Chocolate Cake. Featuring evocative photographs taken by Mimi’s husband, Oddur Thorisson, and illustrated endpapers, this cookbook is a charming jaunt to an untouched corner of France that has thus far eluded the spotlight.
- Clarkson Potter Publishers
|The Art of French Pastry
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Author: Jacquy Pfeiffer
Brand: Brand: Knopf
Winner of the 2014 James Beard Award for Best Cookbook, Dessert & Baking
What does it take to perfect a flawless éclair? A delicate yet buttery croissant? To pipe dozens of macarons? The answer is: an intimate knowledge of the fundamentals of pastry. In The Art of French Pastry award-winning pastry chef Jacquy Pfeiffer, cofounder of the renowned French Pastry School in Chicago, gives you just that.
By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes, such as:
· napoléons / Mille-Feuilles
· cream puffs
· Alsatian cinnamon rolls / chinois
· lemon cream tart with meringue teardrops
· elephant ears / palmiers
· black forest cake
as well as some traditional Alsatian savory treats, including:
· Tarte Flambée
· Warm Alsatian Meat Pie
Pastry is all about precision, so Pfeiffer presents us with an amazing wealth of information—lists of necessary equipment, charts on how ingredients react in different environments, and the precise weight of ingredients in grams, with a look at their equivalent in U.S. units—which will help you in all aspects of your cooking.
But in order to properly enjoy your “just desserts,” so to speak; you will also learn where these delicacies originated. Jacquy Pfeiffer comes from a long line of pastry chefs and has been making these recipes since he was a child working in his father’s bakery in Alsace. Sprinkled with funny, charming memories from a lifetime in pastry, this book will have you fully appreciating the hundreds of years of tradition that shaped these recipes into the classics that we know and love, and can now serve to our friends and families over and over again.
The Art of French Pastry, full of gorgeous photography and Pfeiffer’s accompanying illustrations, is a master class in pastry from a master teacher.
Featured Recipes from The Art of French Pastry
Download the recipe for Christmas Sables
Download the recipe for Ganache
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