Word: cookbook
(lookup in dictionary)
(lookup stats)
Dates: all
Sort By: most recent first
(reverse)
...prompting a store in Minneapolis, Minnesota, to abruptly rescind a speaking invitation to the author. Is it a racy Henry Miller-style novel? A political screed? A Howard Stern tell-all? No, the R-rated tome arousing concerns about obscene language and public decency is, of all things, a cookbook...
...Anthony Bourdain's Les Halles Cookbook is not your average cooking manual. Bourdain, never one to hold back, once referred to vegetarians as "the enemy of everything good and decent in the human spirit." The book is written in the same brusque style, and its language can get a little profane. The introduction to poulet r?ti gently proclaims, "If you can't properly roast a damn chicken then you're one helpless, hopeless, sorry-ass bivalve in an apron." Pearl onions are "little f____ers." And butter should be formed into a log "like you would roll a joint...
...past all the cussing, this cookbook could be your new best friend in the kitchen. Bourdain's passion for food is contagious, and his precise instructions go a long way toward helping make classic bistro cooking, from fris?e aux lardons to boeuf bourguignon, less intimidating for the home cook. Don't worry?the book comes in a brown paper wrapper...
...Serena Bass, who plans parties for the likes of Sarah Jessica Parker, Ralph Lauren and Kate Spade, offers up some of her party-throwing secrets in Serena, Food & Stories. Bass cooked her first dinner party at age 16 (for her older sister's boyfriend) by reading directly from a cookbook, and the experience shows: her precise directions and encouraging, down-to-earth tone make it easy for even the most tentative cook to do the same. The recipes are for creative, homestyle foods with innovative gourmet touches like adding juniper berries to potato salad. The book is dotted with amusing...
...past all the cussing, this cookbook could be your new best friend in the kitchen. Bourdain's passion for food is contagious, and his precise instructions go a long way toward helping make classic bistro cooking, from frisée aux lardons to boeuf bourguignon, less intimidating for the home cook. Don't worry--the book comes in a brown paper wrapper. --By Lisa McLaughlin