Written and Compiled by Phillip D. Johnson
French digital company, UNOWHY recently launched “LA TABLETTE QOOQ” in the United States, the first interactive touch-screen tablet made especially for the kitchen and not a moment too soon. Already a sensation in France, the QOOQ CULINARY TABLET transforms the process of at-home cooking through highly interactive content from leading European chefs, helping to simplify meal preparation for culinary experts and novices alike. With a catalog of over 4,000 exclusive recipes from more than 100 of Europe’s most acclaimed chefs, QOOQ provides a step-by-step interactive guide to create delicious appetizers, meals and desserts through real-time HD video, photos and text as tools to guide users.
Unlike other tablet computers, QOOQ is designed to be spill-proof, non-slip, and survive the wear and tear of the kitchen and a touchscreen that is specifically designed to be used in the kitchen, where it resists humidity and heat and can be used risk free with hands covered in flour or fat. (It can easily be cleaned with a damp cloth.) The device offers access to hundreds of ingredient fact sheets and videos demonstrating culinary techniques and its personalized features allow users to input their own favorite recipes and share with friends, create weekly menus and shopping lists, and automatically adjust ingredient quantities. QOOQ is available for purchase in the U.S. for $399 and comes pre-loaded with 1,000 recipes and videos. Users will also be able to purchase additional recipes, individually or in themed recipe packs, or subscriptions for monthly ($9.90/mo.) or yearly ($99.00/mo.) premium access. To learn more, or purchase a QOOQ tablet, please visit, www.qooq.com
ELI ZABAR (www.elizabar.com), the iconic New York City food emporium is stepping it up big time this season with a whole new selection of food gift baskets designed to tempt the palate this holiday season. Guaranteed to impress the most discerning gourmets, ELI ZABAR‘s newest artisanal, organic delicacies arrive straight from their ovens to your door. Each gift is made to order at ELI’S MARKETPLACE and shipped nationally, in time for holiday cheer.
ELI ZABAR BREAD OF THE MONTH CLUB: The gift that keeps on giving: A YEAR’S SUPPLY OF FRESHLY BAKED ARTISANAL BREAD, sent in monthly duos. Few things equal the elusive power of the perfect handmade loaf with crackling crust. Ranging from TUSCAN ROUNDS to MANOR HOUSE LOAVES, JEWISH RYES, BRIOCHE, CHALLAH, WHOLE WHEAT, PARIS and HEALTH LOAVES, and SAN FRANCISCO SOURDOUGH; all baked in ELI’S NEW YORK BAKERY. From richly dense to light-as-air varieties, each satisfies the soul as well as the breakfast table. Available in 4, 6, or 12 month subscriptions, priced at $150, $220 and $400. www.elizabar.com
ELI ZABAR ORGANIC (GIFT) BASKET: Celebrating fresh, organic foods, this gift basket is committed to harvesting the best of what’s on the market. It’s one-stop shopping for those who love the greener side of life. From small-farm seasonal fruits and vegetables, to fair-trade teas, ripe triple-crème cheeses and even hillside candies, finished with delectable packaged treasures like fruit spread, tomato sauce and balsamic vinegar – it’s chock full of sun-blessed goodness. Contains only certified organic items, fresh items vary from day to day. Priced at $150, $250 and $350. www.elizabar.com
For the holiday season, MCCORMICK® WORLD OF FLAVORS, from MCCORMICK & COMPANY, has themed gift bundles, specialty gifts, gift sets and cooking accessories featuring Baltimore’s favorite brands, adding the local Baltimore touch to any gift. Designed for all occasions, but ready for the holidays, MCCORMICK WORLD OF FLAVORS’ GIFT SETS include some of McCormick’s best-known brands like OLD BAY® and Grill Mates® as well as the exclusive MCCORMICK WORLD OF FLAVORS line of flavorful products including olive oils, tapenades and fruit spreads.
MCCORMICK® WORLD OF FLAVORS MCCORMICK INDULGENCE MINI: McCormick World of Flavors Peach Fruit Butter, Ginger Essence and French Kitchen Candles, McCormick Chocolate Black & Tan Chocolate, McCormick Chocolate Milk Almond Chocolate, McCormick Cinnamon Apple Tea, Billy Bee Honey. $37.00
ELI ZABAR CAVIAR CLASSIC (GIFT BASKET): Nothing whispers luxury like a tin of lush, radiant caviar, ideal for cocktail parties and ringing in the New Year. ELI ZABAR sends it with a loaf of freshly baked, buttery brioche along with a caviar spoon. Dive into the dark salty pearls and spread on brioche toast points. The finest CALIFORNIA, FRENCH and ISRAELI CAVIAR will impress your guests and is a must for New Year’s Eve. This is the simplest ELI ZABAR basket and the most elegant. Available in 2, 4, or 9 oz. tins. From $225. www.elizabar.com
ELI ZABAR CHRISTMAS CLASSIC: Unwrap the season with this CHRISTMAS BASKET for everyone naughty and nice, guaranteed to keep any snowed-in family contentedly munching for days. It’s overflowing with freshly BAKED GINGERBREAD, SWISS COCOA, HANDMADE MARSHMALLOWS, HOLIDAY CHOCOLATES, PECAN SABLES, BUTTER COOKIES, PEPPERMINTS and HONEY TOASTED CASHEWS. ELI’S FRUITCAKE is known to convert the grouchiest disbeliever, fragrant with spice and citrus, it has just a bit of cake to hold it together. Festive ‘popper’ toys and surprises complete the holiday cheer. $100-$250. www.elizabar.com
MCCORMICK® WORLD OF FLAVORS MEALS MADE EASY: McCormick brands: Vegetable Seasoning, Salad Supreme Seasoning, McCormick Hearty Beef Stew, Slow Cookers BBQ Pulled Pork, Slow Cookers Savory Pot Roast, Slow Cookers Southern BBQ Ribs, OLD BAY Seafood Steamers, Bag ‘N Season® Pot Roast, Bag ‘N Season Chicken, Bag ‘N Season Pork Chops, Thai Kitchen® Red Curry Kit. $27.00
ELI ZABAR HAPPY CHANUKAH GIFT BASKET: This basket has everything a family needs for a beautiful holiday celebration. The CHALLAH MENORAH is flanked by KOSHER CRISPS, CHOCOLATE BARS, GOLD-WRAPPED CHOCOLATE COINS, CANDIES, NUTS and ISRAELI BLACK OLIVE TAPENADE. Even a driedel is included. $100-$150.
MCCORMICK® WORLD OF FLAVORS BAKING GIFT SET: Vahiné® Vanilla Cupcake Mix, McCormick Orange, Strawberry and Vanilla Pure Extracts, Vahiné Chocolate Vermicelli Sprinkles, Vahiné Sugar Heart and Sugar Star Decors and McCormick Red Food Color. $53.00
ELI ZABAR MENORAH BREAD: ELI ZABAR‘s exclusive CHALLAH MENORAH is a delicious new way to celebrate the Festival of Lights. GOLDEN CHALLAH BREAD is braided and sculpted into the nine-branched candelabra, ready to be set on the table and shared among family and friends. (Not kosher, contains butter and eggs). $45. www.elizabar.com
A TASTE OF BALTIMORE WITH ALL THINGS OLD BAY: Hand-Painted Italian Pottery Oval Plate, two crab mallets, 6oz. Seasoning, Lemon & Herb Seasoning, Garlic Herb Seasoning, Blackened Seasoning, Crab Cake Classic, Tuna Classic, Salmon Classic, Seafood Steamers, Seafood Rub, 30% Less Sodium Seasoning. $108.00
MCCORMICK GOURMET DELUXE FOR THE FOODIE ON YOUR LIST: Bamboo bowl, Olive Oil Pump & Dispenser, Salt & Pepper Set, McCormick World of Flavors brand: Lemon Olive Oil, Peach Vinegar, Parmesan Asiago Cheese Spread, Three Olives Tapenade, Medium Salsa, Chardonnay Mustard, Applewood Smoked Salt; McCormick Chocolate with Sea Salt, McCormick Red Velvet Milk Chocolate; McCormick Gourmet brands: Sweet Basil & Oregano Bruschetta Recipe Mix, Peppercorn Melange, Mediterranean Spiced Sea Salt. $199.00
ELI ZABAR BAR BONANZA AND BROWNIE BONANZA: This box invites indulgence with 18 individually wrapped bars. Moist, dense and fudgy, with a parchment-thin crust, each one is richly satisfying, a perfect foil for a cold glass of milk. The Bar Bonanza contains a variety from a CLASSIC CHOCOLATE BROWNIE to a PALE BLONDIE, CRUMBLY APRICOT and RASPBERRY BARS TOPPED WITH STREUSEL, SWEET PECAN BARS, STRIPED ZEBRA BROWNIES WITH CHEESECAKE SWIRLED IN, to COCONUT CRUNCH BROWNIES. Brownie Bonanza has 18 chocolate brownies. Either way, there is enough for any crowd of hungry snackers. $65. www.elizabar.com
ELI ZABAR NEW YORK DELI EXPERIENCE: A taste of New York designed for nostalgic expats, this basket delivers all the comforts of a classic New York deli. Piled high with the AUTHENTIC FRESH, CHEWY BAGELS that New Yorkers crave, CHOCOLATE-SWIRLED BABKA, SOFT ONION ROLLS, TRADITIONAL BLACK AND WHITE COOKIES and a “METROCARD” COOKIE. U-BET SYRUP for egg creams is included, and Eli’s exclusive smoked salmon and pastrami are the finishing touches to the quintessential platter. From $100. www.elizabar.com
MCCORMICK FIESTA BUNDLE FOR AUTHENTIC HISPANIC FLAVORS: Tortilla press, bamboo bowl, Tinga de Pollo, Albóndigas al Chipotle, Guacamole Seasoning, Taco Seasoning, Fajita Seasoning, Arroz a la Mexicana, Mole Poblano, Tacos al Pastor, Jaliso Hot Sauce, Paprika, Gourmet Ground Red Pepper, Mexican Chili Powder, El Guapo Chili Pods, Pupusa Sauce, Jalapeño Peppers. $81.00
MCCORMICK INDULGENCE FOR PAMPERING: Bamboo bowl, McCormick chocolate, available exclusively in McCormick World of Flavors: Dark Chocolate, Milk Chocolate, Red Velvet Milk Chocolate, Smores Milk Chocolate; Vahiné Sorbet & Ice Cream and Molten Chocolate Cake, McCormick World of Flavors Hot Fudge, Apple Cider Fruit Spread, Lavender Basil Candle, Billy Bee Honey, McCormick teas: Hibiscus, Cinnamon Apple, Lemongrass Tea, and Chamomile Tea. $102.00
PAOLO SARTORI LIMITED EDITION CHEESE GIFT BOX ($65.99 USD) include one wedge of all five of SARTORI‘s 2012 Limited Edition Cheeses (Cognac Bellavitano®, Cannella Bellavitano™, Peppermint Bellavitano, Pastorale Blend®, and Extra-Aged Goat Cheese), a Sartori Branded Cutting Board, a Sartori Cheese Knife, a set of never before released Sartori Collectable Wine Charms, and a Certificate Of Authenticity. Each certificate will be hand signed and numbered (1 to 200) by Sartori‘s first MASTER CHEESEMAKER, LARRY STECKBAUER. The company will have a limited supply of 200 gift baskets that will be for sale through the month of December while supplies last. These special releases are meticulously crafted by
Sartori cheesemakers using a blend of old world tradition coupled with American ingenuity. The cheese is only produced when the conditions are perfect and the ingredients are readily available – for this reason, SARTORI LIMITED EDITION items are made in small quantities and only available seasonally. www.sartorifoods.com
An indispensable kitchen tool that offers great versatility, an upright hand blender, also referred to as an immersion blender, is a smart gift idea for a favorite cook. The KITCHENAID® HAND BLENDER can reach into deep pots, bowls and containers and take on tasks from chopping frozen foods and blending soups and smoothies to whisking homemade vinaigrette and whipped cream. Features found on all models include a sturdy yet lightweight design, a “soft touch” handle, a BPA-free blender jar and lid, and an 8-inch metal shaft. Variable speeds accommodate a number of cooking, food preparation and other tasks, from crushing ice to chopping nuts. All parts except the corded handle are dishwasher safe for easy cleaning. The
FROTHER BEATER BLADE, which can be used for frothing milk for cappuccino or children’s milk drinks, adds another level of flexibility to this versatile kitchen tool. Much like everything KITCHENAID makes, it does everything but have sex with you! KITCHENAID offers 2-, 3- and 5-speed models carrying suggested retail prices of $59.99, $79.99 and $129.99, respectively. All models are available in ONYX BLACK and CONTOUR SILVER with 2-speed models available in additional colors including CRYSTAL BLUE, GREEN APPLE, TANGERINE, EMPIRE RED, ONYX BLACK and WHITE.
COOKING LIGHT ushers in the next generation of healthy home cooking with its landmark new cookbook, THE NEW WAY TO COOK LIGHT. Combining 25 years of expertise in healthy cooking with a forward-looking view on food trends, Cooking Light Editor SCOTT MOWBRAY and his team deliver a definitive guide for home cooks looking to craft delicious, wholesome meals and a must-have for anyone interested in eating well. This book is a classic kitchen staple in the making, guiding modern home cooks through the joys of healthy eating, with an expansive collection of tips, tools, techniques and recipes highlighting ingredients that are fresh, local, organic, artisanal, and global. It dispenses with the old-school nutrient obsessions and embraces common-sense ideas and tactics with a focus on quality and authenticity that everyone can achieve. THE NEW WAY TO COOK features over 400 mouth-watering recipes that cover a wide spectrum of flavors, foods, and international cuisines for both the weekend cook who has some time to spend in the kitchen as well as the busy weeknight cook who needs to get a healthy dinner on the table fast. Even more engrossing, it has over 200 beautiful, full-color photographs bringing Cooking Light‘s recipes, techniques and ingredients to three-dimensional life. THE NEW WAY TO COOK LIGHT, is available in a beautiful hardcover edition wherever books are sold, and in eBook format for tablets.
When you are in the thick of it, an extra bowl for the KITCHENAID® STAND MIXER eliminates the need to stop and wash the bowl when making multiple dishes or mixing separate components of a single recipe. KITCHENAID now offers three stylish GLASS STAND MIXER BOWL options – HAMMERED, FROSTED AND CLEAR – each with a five- quart capacity. Designed to fit on virtually all KITCHENAID® TILT-HEAD MIXERS, the glass bowls include a comfort handle, a pour spout and an included lid for easy ingredient storage. Both the frosted and clear glass bowls have measurement markings for easy, precise measurement. The suggested retail price on all glass bowl styles is $79.99. Just like ruffles potato chips, you can’t just have one, you need a collection of bowls.
WILTON ENTERPRISES, the leader in cake decorating for more than 80 years, released their annual ‘WILTON YEARBOOK OF CAKE DECORATING.’ The 2013 YEARBOOK features 248 pages of eye-catching cakes, cookies, cupcakes, candy, and a DECORATING GUIDE plus product information. Developed to inspire at-home party planners, bakers and decorators of all skill levels to create stunning designs made with icing, fondant, gum paste, Sugar Sheets and more, the new yearbook proves that Wilton makes it easy to make any celebration amazing. The yearbook, which would make a great gift for the home cook, offers treats for all of life’s momentous events from weddings and baby showers to graduations and anniversaries. No Wilton yearbook is complete without an impressive wedding cake section and this year, wedding cakes are all about texture…molded accents, piping, patterns and more. Wilton makes it easy to make wedding cakes amazing with fondant molds, texture presses and finishing touches with metallic color mist and pearl dust. The 2013 WILTON YEARBOOK
BAREFOOT CONTESSA FOOLPROOF: RECIPES YOU CAN TRUST
Millions of people love INA GARTEN because she writes recipes that make home cooks look great and always seems so unruffled on her television show. She’s the opposite of Emeril and Guy—and I love her even more for that. In BAREFOOT CONTESSA FOOLPROOF: RECIPES YOU CAN TRUST, the Food Network star takes easy a step further, sharing her secrets for pulling off deeply satisfying meals that have that “wow!” factor we all crave. Start with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster & Potato Salad, and Easy Tomato Soup With Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet Of Beef With Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Purée are just two of the many fabulous dinner recipes in her new cookbook. And your guests will always remember the desserts, from Sticky Toffee Date Cake With Bourbon Glaze to Salted Caramel Brownies.
For the fabulous Miss Ina, “foolproof” means more than just making one dish successfully; it’s also about planning a menu, including
coordinating everything so it all gets to the table at the same time. In BAREFOOT CONTESSA FOOLPROOF, she shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It’s as though Ina is there in the kitchen with you guiding you every step of the way. With 150 gorgeous color photographs and Ina’s invaluable tips, Barefoot Contessa Foolproof is a stunning yet infinitely practical cookbook that home cooks will turn to again and again.
Birthday cakes are special because they create precious memories. BIRTHDAY CAKES: FESTIVE CAKES FOR CELEBRATING THAT SPECIAL DAY ($29.95, Rizzoli, Hardcover) is filled with inspired ideas from Britain’s leading baker and cake designer FIONA CAIRNS, best known for designing the cake for the royal wedding in 2011 of Prince William and Kate Middleton. In this charming book, she turns her attention to birthdays, adding a touch of bling to her trademark style of cake baking and decorating. BIRTHDAY CAKES features fifty-two cake recipes and sixty-one decoration designs—each cake recipe can be used with a number of different decoration designs, making the possible cakes almost endless. The book also includes sixteen cupcake recipes, as well as spectacular themed parties, including a Vampires’ Party with a crystal skull cake and a Vintage Tea Party with a super-realistic crocodile handbag cake. BIRTHDAY CAKES is sure to be the perfect book for anyone planning a party or looking for baking inspiration.
LA CUCINA ITALIANA ENCYCLOPEDIA OF ITALIAN COOKING (Edited by The Editors of LA CUCINA ITALIANA (magazine), $50.00, Rizzoli) is the quintessential guide on Italian cooking. All the essential techniques are in there, profusely illustrated with step-by-step photographs. How do you recognize a San Marzano tomato? How do you shape tortellini? How do you cut scallopine? Everyone loves Italian food, but the ingredients and techniques can be new territory and plain recipes can take you only so far. To make sense of it all, you need LA CUCINA ITALIANA ENCYCLOPEDIA OF ITALIAN COOKING. With more than 3,000 step-by-step photographs, this veritable encyclopedia guides you through all the essential building blocks of this cuisine. The images remove the guesswork from the more than 500 recipes included, allowing you to truly master the art of Italian cooking.
Reflecting the philosophy of the cuisine itself, LA CUCINA ITALIANA puts ingredients first, explaining the different types and the best use of each. Then it supplies you with multiple methods for preparing those ingredients, ranging from simple to complex. Thus the book is suitable both for beginners and more advanced chefs who want to perfect their techniques. Sprinkled throughout are sidebars such as “The Right Tool,” “Chef’s Secrets,” and “Advice and Tips.” Perhaps the most user-friendly publication ever on Italian cooking, La
Cucina Italiana is like a compact cooking school you can keep on your shelf.
FOUR SEASONS: A YEAR OF ITALIAN FOOD
Written by Manuela Darling-Gansser, with Photography by Simon Griffiths ($45.00, Hardie Grant Books)
A seasonal exploration of Italian cookery with mouthwatering recipes and photographs, MANUELA DARLING-GANSSER’s journey across Italy reveals authentic recipes made from ingredients according to the seasons. Like its landscape, Italy’s food is of enormous variety, changing greatly with the seasons and geography. Marvelous ingredients, such as local vegetables and fruits, fresh herbs, rich spices, and exquisite cheeses are magically combined to produce memorable dishes including pastas such as Pappardelle With Duck Ragout, Ricotta And Spinach Gnocchi, and Ditali With Spring Vegetables, to stylishly simple seafood and meat dishes like Swordfish Kebabs, Grilled Mussels, Turkey With Chestnut Stuffing, and Rolled Lamb With Asparagus. Along with gorgeous risottos, pizzas, salads, and snacks, the author also reveals delectable desserts such as Chocolate Truffle Cake, Cannoli, and Marsala Ice Cream. Drawn from travels to Costa Smeralda, Lugano, Piemonte, the Swiss Alps, and Sicily, Manuela’s recipes are a collection of her favorites from each of these fascinating places. Divided into four chapters—one for each season—FOUR SEASONS: A YEAR OF ITALIAN FOOD, a collection of authentic Italian recipes is sure to become a staple in your kitchen. This edition is in American measurements.
THE GENTLEMAN’S GUIDE TO COCKTAILS
Written by Alfred Tong and Jack Hughes ($17.95, Hardie Grant Books,)
A definitive catalog of the most suave cocktails. To shake or stir? Muddle or mix? THE GENTLEMAN’S GUIDE TO COCKTAILS answers all of these questions and more. It’s the ultimate guide for the cocktail barman. ALFRED TONG teaches you how to mix a margarita with mojo, a gimlet with grace, and a piña colada that packs a punch. With more than 150 cocktail recipes—personally selected by Alfred for their coolness factor and retro quality—it covers classics like the Bloody Mary, fizzes, fogmatics, and alcoholic teas. Illustrated with sophisticated drawings by Jack Hughes, this book will turn the wannabe barman into the perfect cocktail party host.
James Halliday Australian Wine Companion 2013
Written by James Halliday ($29.95, Hardie Grant Books)
The most authoritative and trusted guide to Australian wine in the world, James Halliday’s annual AUSTRALIAN WINE COMPANION is recognized as the industry benchmark for Australian wines and keenly anticipated each year by winemakers, collectors, and wine lovers everywhere. Mr. Halliday shares his extensive knowledge of wine through detailed tasting notes, each with vintage-specific ratings and advice on optimal drinking as well as each wine’s closure, alcohol content and price. He provides information about the wineries, winemakers, and other important details such as vineyard sizes, opening times, contact details, and website addresses. The AUSTRALIAN WINE COMPANION 2013 contains information you will get nowhere else, an indispensable reference and must-have guide for anyone with a passion for wine. And it isn’t only relevant to wine lovers in Australia—with the online marketplace booming and massive exporting of Australian wines, a wide selection of Aussie vintages are now readily available at the click of a button.
A respected wine critic and vigneron, JAMES HALLIDAY has had a long career as an international wine judge. In 1995 he received the Australian wine industry’s ultimate accolade, the MAURICE O’SHEA AWARD, and in 2010 he was made a MEMBER OF THE
ORDER OF AUSTRALIA, an honor system that recognizes outstanding achievement and service.
PAUL BOCUSE: THE COMPLETE RECIPES
Written by PAUL BOCUSE, Photographed by JEAN-CHARLES VAILLANT and ERIC TROCHON ($49.95, Flammarion)
This undisputable reference tome covers the full spectrum of twentieth-century French cooking, interpreted and revised by MASTER CHEF PAUL BOCUSE, the celebrated authority on classic French cuisine, for the home cook, the celebrated authority on classic French cuisine. In this volume, he shares 500 simple, traditional French recipes. Aimed at the beginner but with enough breadth to entice the confident chef, these recipes can be readily prepared at home and emphasize the use of the freshest and simplest ingredients. The book is divided into twenty-two chapters, fourteen covering savory recipes and eight covering sweet recipes, with everything from soups to soufflés, by way of terrines, fish, meat, and vegetables. Practical appendixes include average cooking times for different types of meat, conversion tables, and a glossary of key French culinary terms. PAUL BOCUSE was named CHEF OF THE CENTURY BY THE CULINARY INSTITUTE OF AMERICA in 2011 and has been a beacon for the culinary world for over forty-five years. With three Michelin stars and the Legion of Honor to his name, he is widely regarded as the father of modern French cuisine. His many cookbooks, including Paul Bocuse’s Regional French Cooking and Bocuse in Your Kitchen, are best sellers. JEAN-CHARLES VAILLANT’s photographs have appeared in FLAVORS OF THE MEDITERRANEAN and OLIVE OIL. ERIC TROCHON is a food stylist whose work also appears in PIERRE GAGNAIRE: 175 HOME RECIPES WITH A TWIST.
DANIEL BOULUD COCKTAILS & AMUSE-BOUCHES, FOR HER & FOR HIM
BY DANIEL BOULUD, WITH A FOREWORD BY JAY MCINERNEY ($50.00, 160 PAGES, Assouline Books)
World-famous chef DANIEL BOULUD presents COCKTAILS BY DANIEL BOULUD, a two-volume collection—one For Him and one For Her—of sophisticated drink recipes from his New York City restaurant, DANIEL, giving classic cocktails a modern twist. MIXOLOGIST XAVIER HERIT brings innovative methods to the bar at DANIEL, incorporating unusual flavors like teas, spices, and herbs in his concoctions, and using seasonal produce and even modern molecular techniques. This chic two-volume slipcase set is a creative gift for the contemporary host and hostess. DANIEL BOULUD is the award-winning chef-owner of restaurants around the globe and hails from a small village near Lyon, France, where he was raised on his family’s farm, and he remains inspired by the rhythm of the seasons. Since coming to the U.S. in 1982, he has become renowned for the contemporary appeal he adds to soulful cooking rooted in French tradition. At RESTAURANT DANIEL, bar manager XAVIER HERIT has become known for blending unconventional ingredients to create unique and beautiful cocktails combining the use of unusual flavors and seasonal produce with the application of modern molecular techniques to bring a contemporary twist to classic mixology.
ROOTS: THE DEFINITIVE COMPENDIUM WITH MORE THAN 225 RECIPES by award-winning cookbook author DIANE MORGAN is available now, just in time for the holiday season. From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes). The more than 225 recipes—covering salads, soups, side dishes, main courses, drinks, and desserts—opened my eyes to the earthy goodness of each and every one of these intriguing vegetables. From Andean tubers and burdock to yams and yuca, this essential culinary encyclopedia let dedicated home cooks achieve a new level of taste and sophistication in their everyday cooking.