Crop To Cuisine » Hand Picked

REating: NOMA Time & Place in Nordic Cuisine

C2C — Mon, 08 Nov 2010 01:25:09 +0000

This books feels more like a coffee table book than a tried and true kitchen companion. Filled with gorgeous photographs and descriptions of nordic’s most unique ingredients available, NOMA is a true feast for the eyes.

Publisher’s Notes:

Hailed by Frank Bruni as “an international sensation,” Noma’s cuisine has become the hottest topic in the food world, with its commitment to serving local, seasonal and wild ingredients from the Nordic region. This new cookbook provides readers the world over with a unique insight into Redzepi’s philosophy and techniques and will, as The Atlantic suggests, inspire a new generation of chefs.

REating: Southern Pies

C2C — Sun, 07 Nov 2010 03:19:46 +0000

Anyone who grew up on pie, yet never learned the fundamentals, will appreciate this book. McDermott takes you through the basics of pie crust, and there are many of them, to the full line of seasonal pies.

Publisher’s Notes:

In Southern Pies, Nancie McDermott follows her smash hit Southern Cakes with more than 60 recipes for a delicious abundance of both old-school and new fangled pies, with a heaping portion of culinary history, local color, and practical magic for making these Southern desserts in your everyday home kitchen.

REating: Complete Book of Knife Skills

C2C — Sun, 07 Nov 2010 03:10:39 +0000

Outside of one’s bare hands, the knife is a chef’s best tool in the kitchen. The name J.A. Henckels is synonymous with cutlery, and they’ve released a handbook to those looking to master knives.

Publisher’s Notes:

If you asked, most home cooks would agree that the one ingredient missing in their kitchens is basic knife skills. Most of us have a favorite knife we like to use but how much do we really know about it or how to use it properly? Now culinary experts, Jeffrey Elliot and James P. DeWan have combined their talents to create ZWILLING J.A. HENCKELS COMPLETE BOOK OF KNIFE SKILLS: The Essential Guide to Use, Techniques & Care.

REating: What To Cook & How To Cook It

C2C — Sun, 07 Nov 2010 01:18:06 +0000

In this book, Jane Hornby brings years of experience helping people to translate simple ingredients into timeless dishes.

Publisher’s Notes:

WHAT TO COOK AND HOW TO COOK IT is organized by occasion to help you solve the dilemma of what to put on the table, from quick weeknight meals to a “wow” dish to serve at a party. Chapters include Breakfast & Brunch, Light Lunches, Simple Suppers, Food for Sharing, Weekend Cooking, Side Dishes and Desserts & Baking. Lunchbox surprises for kids are a breeze, too, with recipes for Butterscotch Banana Bread, Chocolate Brownies and Frosted Cupcakes. The end of the book also features menu suggestions, a glossary, basic techniques in illustrated detail, and an index.