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Wood & Beer: A Brewer's Guide
by Dick Cantwell Peter BouckaertJoin authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description combining the evocative and technical. The smells, the heat, choosing the wood, drying, fashioning staves, steaming, firing, and assembling into a perfect container—at least perfect until the bunghole is drilled to accommodate the precious contents.Barrels and foeders have gone from an oddity of traditional breweries to a commonplace feature at the heart of the craft brewing industry. It is estimated that 85% of US breweries now use wood as part of their process. Maintaining wooden vessels requires care and meticulous organization of cellar space. The authors discuss the vagaries of temperature, humidity, seasonal changes, mold, and evaporation, and how breweries new and old deal with these challenges. The basics of selecting, inspecting, cleaning, and maintaining barrels are detailed.Finally, of course, the wood must be united with the beer. The complexity and variations that govern how wood imparts flavors to beer can be overwhelming. The authors guide the reader through wood's characteristic flavor compounds and the nuances of toasting and charring. Oak is the focus, American, French, and Eastern European, but other woods get their due. As well as intrinsic flavors, the microflora that take up residence in a barrel or foeder are the living, beating heart of a barrel-aged beer, able to create sour and unique beers of fascinating complexity. The authors pepper the text with stories and experiences from some of the giants of the craft brewing scene, discussing how they monitor their barrel programs and taste and blend their beers to create something truly special.All this will inspire professional and amateur brewers alike. At the end of the book the authors give some helpful advice on wood aging for homebrewers, including the uses for chips, cubes, spirals, staves, powders ... and the odd chair leg. Get ready to embrace the mystical complexity of flavors and aromas derived from wood.
Wood Pellet Grill and Smoker Cookbook for Beginners: Easy Recipes for Backyard Barbecue Excellence
by Andrew KosterMaster your wood pellet grill and smoker this summer!The magic of the pellet grill is that—with just a little practice—anyone can develop the skills needed to cook up mouthwatering creations. It's grilling season, and what better way to celebrate than exploring new recipes with your wood pellet grill and smoker? Whether you're grilling, smoking, or baking (yes, baking!), this cookbook has all the tools you need to become a true pit master.BBQing with a wood pellet grill could become your new favorite summer hobby, offering endless meal possibilities. This book provides detailed how-tos and simple recipes to help you unlock the power of your device. No matter your experience level, you'll be on your way to fall-off-the-bone dishes in no time with this complete smoking cookbook.What sets this BBQ cookbook apart:Pellet grill basics—Get started fast with guidance that walks you through everything you need to begin grilling—from firing it up to cleaning it out.Quick reference guides—Take the guesswork out of temperature control, pellet options, and maintenance with handy charts and diagrams that teach the ins and outs of your smoker.Easy recipes—Discover delicious BBQ dishes with simple instructions and easy-to-source ingredients, like Sweet and Spicy Baby Back Ribs, Grilled Oysters, and smoky Beer Bread.Become a backyard barbeque hero (or give the perfect grilling gift) with this companion for any wood pellet smoker or grill.
Wood, Fire & Smoke: Recipes and Techniques for Wood-Fired Cooking
by Michael SmithOver 80 innovative recipes and techniques for grilling, smoking, spit-roasting, cooking over coals, and more, from award-winning chef and master of wood-fired cooking Michael Smith.Having spent a lifetime cooking with a passion for the flame, Michael Smith has mastered the many miraculous ways that wood, fire, and smoke go beyond merely cooking food, elevating it instead to crave-worthy meals. Gathering wood, building a fire, tending it, and cooking delicious food with it also offers us a connection to the primal art of cooking over fire.Wood, Fire & Smoke is a celebration of the intoxicating power of live-fire cooking. In over 80 recipes, the book explores the many ways to cook with fire—methods include wood-grilled, wood-smoked, wood oven–roasted (or baked), pit-smoked, plancha-seared, fire-kissed, barbecued, and charcoal-cooked. Cooking fires, each with its own purpose, are featured throughout and include wood ovens, offset smokers, rotisserie rigs, grills, campfires, wood candles, and more.Inside, Smith shares his knowledge and cooking techniques for building and tending every type of cooking fire as well as how to harness the magical power of smoke—hard-earned experience cooking over a myriad of fires at the award-winning wood-fired culinary experience at the picturesque Inn at Bay Fortune. The cookbook features flavour-packed recipes for every backyard cook, including Smoked Cracked Ribs with Old-School Dry Rub; Wood-Roasted Pork Loin with Roasted Sweet Potatoes and Apples, and Wilted Arugula; Smoke-Roasted Chicken Wings with Ancho Spice Rub and Blue Cheese Aioli; Ember-Roasted Caveman Ribeye Steaks with Board Sauce; Hay-Smoked Salmon with Maritime Mustard Pickles; Iron-Steamed Mussels with Tomato Basil Broth and Fire Toast, Wood Oven–Fired Pizza; Fire-Kissed Broccoli Salad with Broccoli Hummus; Garlic Thyme Campfire Potatoes; Ember-Roasted Acorn Squash with Tarragon Applesauce; and Rum Creamsicle Campfire Marshmallows.Wood, Fire & Smoke is for everyone who wants to cook over fire—novice and experienced cooks alike.
Wood-Fired Cooking: Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire
by Mary KarlinThis contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, WOOD-FIRED COOKING will have you stoking appetites in no time.
Woodpecker Wants a Waffle
by Steve BreenOne day Benny the woodpecker awakens to the best tummy-rumbling smell ever and discovers it’s something called waffles. He must taste them! He pecks on the door of the waffle house, but he gets the boot. He tries to sneak in, but he gets swept away. Each time Benny tries, he just can’t seem to get to those delicious waffles. The other forest animals laugh at him: “Woodpeckers don’t eat waffles!” they say. But Benny has a brilliant plan. . . . Steve Breen has created a delightful picture book with pitch-perfect humor and tons of visual gags that will keep readers coming back for more!
Woodpecker Wants a Waffle
by Steve BreenOne day Benny the woodpecker awakens to the best tummy-rumbling smell ever and discovers it’s something called waffles. He must taste them!He pecks on the door of the waffle house, but he gets the boot.He tries to sneak in, but he gets swept away.Each time Benny tries, he just can’t seem to get to those delicious waffles. The other forest animals laugh at him: “Woodpeckers don’t eat waffles!” they say. But Benny has a brilliant plan. . . .Steve Breen has created a delightful picture book with pitch-perfect humor and tons of visual gags that will keep readers coming back for more! Now a Chicago Public Library Best of the Best Book of 2016!
Word of Mouth
by Priscilla Parkhurst FergusonToday, more than ever, talking about food improves the eating of it. Priscilla Parkhurst Ferguson argues that conversation can even trump consumption. Where many works look at the production, preparation, and consumption of food, Word of Mouth captures the language that explains culinary practices. Explanation is more than an elaboration here: how we talk about food says a great deal about the world around us and our place in it. What does it mean, Ferguson asks, to cook and consume in a globalized culinary world subject to vertiginous change? Answers to this question demand a mastery of food talk in all its forms and applications. To prove its case, Word of Mouth draws on a broad range of cultural documents from interviews, cookbooks, and novels to comic strips, essays, and films. Although the United States supplies the primary focus of Ferguson's explorations, the French connection remains vital. American food culture comes of age in dialogue with French cuisine even as it strikes out on its own. In the twenty-first century, culinary modernity sets haute food against haute cuisine, creativity against convention, and the individual dish over the communal meal. Ferguson finds a new level of sophistication in what we thought that we already knew: the real pleasure in eating comes through knowing how to talk about it.
Words to Eat By: Five Foods and the Culinary History of the English Language
by Ina LipkowitzYou may be what you eat, but you're also what you speak, and English food words tell a remarkable story about the evolution of our language and culinary history, revealing a vital collision of cultures alive and well from the time Caesar first arrived on British shores to the present day.Words to Eat By explores the remarkable stories behind five of our most basic food words, words which reveal fascinating aspects of the evolution of the English language and our powerful associations with certain foods. Using sources that vary from Roman histories and early translations of the Bible to Julia Child's recipes and Frank Bruni's restaurant reviews, Ina Lipkowitz shows how saturated with French and Italian names the English culinary vocabulary is, "from a la carte to zabaglione." But the words for our most basic foodstuffs -- bread, meat, milk, leek, and apple -- are still rooted in Old English and Words to Eat By reveals how exceptional these words and our associations with the foods are. As Lipkowitz says, "the resulting stories will make readers reconsider their appetites, the foods they eat, and the words they use to describe what they want for dinner, whether that dinner is cooked at home or ordered from the pages of a menu."Contagious with information, this remarkable book pulls profound insights out of simple phenomena, offering an analysis of our culinary and linguistic heritage that is as accessible as it is enlightening.
Workhorse: My Sublime and Absurd Years in New York City's Restaurant Scene
by Kim ReedA razor-sharp look at one woman&’s nearly two decades in the New York City restaurant, including her time working with Joe Bastianich, and what happens when your job consumes your life.By day, Kim Reed was a social worker to the homebound elderly in Brooklyn Heights. By night, she scrambled into Manhattan to hostess at Babbo, where even the Pope would have had trouble scoring a reservation, and A-list celebrities squeezed through the jam-packed entryway like everyone else. Despite her whirlwind fifteen-hour workdays, Kim remained up to her eyeballs in grad school debt. Her training—problem solving, crisis intervention, dealing with unpredictable people and random situations—made her the ideal assistant for the volatile Joe Bastianich, a hard-partying, &“What's next?&” food and wine entrepreneur. He rose to fame in Italy as a TV star while Kim planned parties, fielded calls, and negotiated deals from two phones on the go. Decadent food, summers in Milan, and a reservation racket that paid in designer bags and champagne were fun only inasmuch as they filled the void left by being always on call and on edge. In a blink, the years passed, and one day Kim looked up and realized that everything she wanted beyond her job—friends, a relationship, a family, a weekend without twenty ominous emails dropping into her inbox—was out of reach. Workhorse is a deep-dive into coming of age in the chaos of New York City&’s foodie craze and an all-too-relatable look at what happens when your job takes over your identity, and when a scandal upends your understanding of where you work and what you do.. After spending years making the impossible possible for someone else, Kim realized she had to do the same for herself.
Working By Their Side: A Guided Journal for Caretakers of Loved Ones Facing an Eating Disorder
by Lara Lyn BellFor caretakers of those struggling with eating disorders, this workbook and journal helps process and utilize the guidance offered in By Their Side. The Lara Lyn Bell team knows the healing power of journaling firsthand. In Working By Their Side, they offer guidance for further reflection on the advice, testimonials, and resources found in By Their Side.Working By Their Side fosters meaningful discovery through prompts that encourage openness and honesty. The workbook’s educational components prepare readers to fully engage in treatment, giving them a healthy head start in therapy that can put them years ahead in the process.
World Atlas of Beer: THE ESSENTIAL NEW GUIDE TO THE BEERS OF THE WORLD
by Stephen Beaumont Tim WebbAs craft brewing continues to go from strength to strength across the world, World Atlas of Beer is the definitive and essential guide to beer. Understand the rich, multi-faceted traditions of Belgium, the Nordic legend that is Finnish Sahti, the relatively new phenomenon of the New England hazy IPA, and why Australia's lower-strength beers are one of its great successes. With thousands of breweries now operating around the globe, and more opening every day, this is the expert guide to what is really worth drinking.Country by country the book considers a vast range of brewing techniques, beer styles and traditions. Detailed maps describe crucial trends in major territories and features such as matching beer with food and how to pour different kinds of beer complete the picture. Now in a fully updated third edition, this book is the perfect companion to help you explore the best beers the world has to offer.Praise for the second edition of World Atlas of Beer:'Written with authority and wit... the perfect guide to the rapidly changing beer scene' - the Guardian
World Atlas of Beer: THE ESSENTIAL NEW GUIDE TO THE BEERS OF THE WORLD (World Atlas Of)
by Stephen Beaumont Tim WebbAs craft brewing continues to go from strength to strength across the world, World Atlas of Beer is the definitive and essential guide to beer. Understand the rich, multi-faceted traditions of Belgium, the Nordic legend that is Finnish Sahti, the relatively new phenomenon of the New England hazy IPA, and why Australia's lower-strength beers are one of its great successes. With thousands of breweries now operating around the globe, and more opening every day, this is the expert guide to what is really worth drinking.Country by country the book considers a vast range of brewing techniques, beer styles and traditions. Detailed maps describe crucial trends in major territories and features such as matching beer with food and how to pour different kinds of beer complete the picture. Now in a fully updated third edition, this book is the perfect companion to help you explore the best beers the world has to offer.Praise for the second edition of World Atlas of Beer:'Written with authority and wit... the perfect guide to the rapidly changing beer scene' - the Guardian
World Cheese Book
by Juliet HarbuttWorld Cheese Book shows you how to enjoy more than 750 of the world's finest cheeses and includes tasting notes and serving tips. World Cheese Book is the comprehensive guide to cheese and covers more world cheeses, with more photography, than any other book on the subject. Discover the flavor profile, shape, and texture of just about every imaginable cheese in this exhaustive, at-a-glance reference. Written by a team of experts, each writing about their own region, World Cheese Book is a treasure trove of information for the truly adventurous cheese lover and a complete guide to the world of cheese. A tour of the finest cheese-producing countries reveals local traditions and artisanal processes — from Europe, the United Kingdom, and Scandinavia to the Americas to Asia, Australia, and New Zealand. Images of each cheese (inside and out) give an up-close view of each variety. Step-by-step techniques show how to make cheese in your own kitchen. Complementary food and wine pairings round out the offerings in World Cheese Book with the best part of all: Learning how best to enjoy eating these uniquely wonderful cheeses.
World Food Prices and Monetary Policy
by Luis A. V. Catão Roberto ChangA report from the International Monetary Fund.
World Food: Heritage Recipes for Classic Home Cooking [A Mexican Cookbook] (World Food)
by James OselandIntroducing World Food, an exceptional new cookbook series in the classic tradition, taking readers on a journey to the world&’s greatest cuisines and the remarkable cultures they come from.Whether you&’re an absolute beginner at Mexican cooking or already a pro, World Food: Mexico City is for you. This definitive and beautiful user&’s guide unlocks the secrets to real Mexican cuisine with more than fifty authentic, reliable recipes, while the compelling stories and photography tell the tale of the vibrant culinary capital of Latin America. You&’ll be taken to home kitchens, markets, and restaurants, where you&’ll get to know exemplary local cooks and learn how to master Mexican culinary traditions and techniques. Every recipe—from the vivid salsa with pan-roasted tomatoes to the soul-satisfying pork stew with corn, potatoes, and green beans—provides a cook&’s-eye lens into real Mexico City culture. Explore easy party food such as authentic guacamole and homemade tortilla chips; satisfying first courses such as cantina-style garlic soup and beer-infused &“drunken&” rice; or slow-cooked masterpieces such as Mexican-style stewed zucchini. Learn how to make family-friendly meals including ancho chiles stuffed with cheese, as well as standouts such as fall-apart tender roasted lamb with pasilla chiles, or tuna tostada garnished with chipotle mayonnaise and avocado—a modern classic from the beloved restaurant Contramar. With more than 150 photographs and a comprehensive illustrated reference chapter that tells you how to find, use, and store all the necessary ingredients, from cilantro to Mexican cheeses, World Food: Mexico City satisfies an appetite for new recipes, new ways to cook, and a new way of understanding one of the most exciting food destinations on the planet.
World Food: Heritage Recipes for Classic Home Cooking [A Parisian Cookbook] (World Food)
by James Oseland&“This book embodies the culinary soul of Paris. It describes the incredible diversity of France&’s capital&’s food scene and markets and provides quintessential French recipes, as well as stories from passionate home cooks and bistros alike. Accompanied by superb photos of the city, dishes, and ingredients, from cheeses to wines to bread, World Food: Paris is useful and fun to read and cook from.&”—Jacques PépinA definitive user&’s guide that unlocks the secrets to real Parisian cooking, while the beautiful photography tells the tale of the world&’s most dazzling food city. Seasoned cooks and beginners alike will be inspired by this authoritative and delightful book, a new classic for everyone who loves Paris. With more than fifty accessible recipes and contributions from the city&’s leading home cooks and chefs, World Food: Paris—part of the World Food series from award-winning author and food expert James Oseland—intimately captures the Parisian way with food as never before.Included are recipes for time-honored dishes such as Burgundy-style beef braised in red wine and bacon, as well as new ones like roast pork seasoned with preserved lemon and ginger. Readers will also find fundamentals such as how to grill a bistro-style steak to perfection along with tips for recreating a classic Parisian apéro, or appetizer party, complete with wine, cheese, and small plates. There are also desserts such as crème brûlée and Grand Marnier soufflé, a dish as luscious as it is makeable.Paris has long been synonymous with the best in dining. But until now no single book has explained why it continues to matter so much to cooks and food lovers. With more than one hundred fifty photographs, information about ingredients and history, and a comprehensive glossary, World Food: Paris captures a vital modern city where cooks from all walks of life are continuing a glorious culinary tradition.
World Spice at Home
by Julie Kramis Hearne Charity Burggraaf Amanda BevillFans of Yotam Ottolenghi's Plenty and Jerusalem will be thrilled with the exciting new spice profiles in these 75 recipes. This book brings the world's exotic spices to your home kitchen to breath new life into favorite, familiar, and traditional dishes with wonderful new flavors. Transform a grilled ribeye steak using an Arabic baharat spice blend; add drama to your carrot cake using Kashmiri garam masala. Spices add gratifying dimension to foods, and while the spice blends come from around the world, these recipes are friendly and familiar.From the Trade Paperback edition.
World Travel: An Irreverent Guide
by Anthony Bourdain Laurie WooleverA guide to some of the world’s most fascinating places, as seen and experienced by writer, television host, and relentlessly curious traveler Anthony BourdainAnthony Bourdain saw more of the world than nearly anyone. His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter—and many places beyond.In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places—in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.Supplementing Bourdain’s words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Christopher; a guide to Chicago’s best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations by Wesley Allsbrook.For veteran travelers, armchair enthusiasts, and those in between, World Travel offers a chance to experience the world like Anthony Bourdain.
World Vegan Feast: 200 Fabulous Recipes From Over 50 Countries
by Bryanna Clark Grogan“A culinary trip around the word that will introduce you to exciting dishes you never heard of and offer new twists on old favorites.” —Susan Voisin, founder of the Fat Free Vegan Kitchen blogLeading vegan cooking expert Bryanna Clark Grogan shares her vast knowledge of international cooking with over 200 stellar recipes inspired by cuisines from around the world. Developed over many years of travel, study, and research, these global recipes feature exciting dishes that you won’t find anywhere else. They include universal comfort foods: appetizers; grain, bean, and vegetable main dishes; “meats of the field,” brunches; and more, including hearty sandwiches, soups, salads, irresistible desserts, and an international bread sampler.World Vegan Feast includes tantalizing recipes such as:Greek-Style LasagnaPeruvian Sweet Potato ChowderSingapore NoodlesNepalese Green Beans with CoconutRose-Scented BaklavaMaple-Chocolate-Pecan Shoofly PieThis instructive book provides icons to indicate gluten - and soy-free recipes, as well as many dishes that can be ready in less than thirty minutes. The book also contains helpful sidebars and tips, and menu suggestions that can transform any meal into an extraordinary treat.“World Vegan Feast is destined to become a classic, with flavorful, inspired and satisfying meals from around the globe. It’s an extraordinary collection of delicious homestyle recipes, perfect for everyday meals to special occasions. This is the cookbook that you will reach for again and again!” —Julie Hasson, author of Vegan Casseroles
World of Culinary Management, Leadership and Development of Human Resources, Sixth Edition
by Jerald W. Chesser Noel C. CullenA broad, all-encompassing look at the chef as a manager, examining the roles of leadership, management, training, and supervision. The World of Culinary Management: Leadership and Development of Human Resources, 6/e, one of the only texts designed for human resource management from a culinary perspective, gives aspiring chefs the foundational knowledge and skills required to lead, supervise, and manage food service workers. It outlines in clear terms those elements crucial to success in today's quality-driven foodservice industry, with an in-depth exploration of the roles and responsibilities of a successful food service manager. The text examines all aspects of training, providing practical discussions on essential management skills and functions. The new edition incorporates new time-sensitive information about issues such as the Affordable Care Act, diversity, and addresses women culinary industry leaders.
World of Curries
by Ruth Philpott CollinsThroughout her travels in Southern and Eastern Asia, Collins has amassed a vast range of recipes for curry, a popular Asian dish.
World of Food
by Eva MedvedWorld of Food covers the following main topics: Food and Your World The Language of Meals Food Management The World of Cookery
World of Pies: A Novel
by Karen StolzRoxanne is twelve years old and wild for baseball in 1962, the year of a pie-baking contest that will change her life forever. Life in the small town of Annette, Texas, has been idyllic, cozy; until this summer, Roxanne's toughest choices have revolved around whether to wear an apron while she helps her mother in the kitchen or whether to pitch underhand or over. The summer of 1962 brings Roxanne her first glimpse of a life that isn't always fair or even very nice, and though she always ends up returning to the warmth and pleasures of small-town life, Roxanne will be pushed into growing up a little faster after this summer. In this remarkable debut work from author Karen Stolz--a novel in stories--we follow the arc of a girl's life as she grows to womanhood. From crushes to surprise baby sisters to nail polish to a devastating death, Roxanne is our guide through a life that has moments of tenderness, poignancy, sorrow, and great humor, as well as some pretty great baking moments (recipes included). The recipes are for Roxanne's hot-out-of-the-oven comfort foods: Aunt Ruthie's Cinnamon Rolls, Mabel's Angel Food Cake with Chocolate Sauce, and, of course, Miss Cherry Pie. A sumptuous, sweet novel--though, like the best pie, tart in all the right places.
World of Warcraft: The Official Cookbook (World Of Warcraft Ser.)
by Chelsea Monroe-CasselNew York Times–Bestselling Author: Prepare a feast fit for a warchief with this official cookbook inspired by Blizzard Entertainment’s hit online game.Presenting delicacies favored by the Horde and the Alliance alike, this authorized cookbook teaches apprentice chefs how to conjure up a menu of food and drink from across the realm of Azeroth.Featuring food pairings for each dish, ideas for creating your own Azerothian feasts, and tips on adapting meals to specific diets, this otherworldly culinary guide offers something for everyone. The aromatic Spiced Blossom Soup is perfect for plant-loving druids, and orcs will go berserk for the fall-off-the-bone Beer-Basted Boar Ribs. With alternatives to the more obscure ingredients—just in case you don’t have Chimaerok Chops lying around—this comprehensive cookbook will ensure that you have no trouble staying Well Fed. Each chapter features dishes at a variety of skill levels for a total of more than one hundred easy-to-follow recipes for food and brews, including: Ancient Pandaren Spices Fel Eggs and Ham Mulgore Spice Bread Dragonbreath Chili Graccu’s Homemade Meat Pie Bloodberry Tart Greatfather’s Winter Ale Whether you’re cooking for two or revitalizing your raid group for a late-night dungeon run, World of Warcraft: The Official Cookbook brings the flavors of Azeroth to life.“The cookbook instilled in me not only a love for the craft of cooking, but a newfound love for the game.” —PC Gamer
World-Class Swedish Cooking: Artisanal Recipes from One of Stockholm's Most Celebrated Restaurants
by Mons Kallentoft Björn Frantzén Daniel LindebergChefs Björn Frantzén and Daniel Lindeberg dish the kitchen secrets that have made their restaurant (Frantzén/Lindeberg) renowned as the Best Swedish Restaurant of 2012, earning two Michelin stars and delighted reviews from Swedes and tourists alike. From the raw, season-conscious ingredients to artistic plating, these one-of-a-kind dishes are the product of the uncompromising, detail-oriented chefs. Infuse some top-notch Swedish fun into your kitchen!Frantzén and Lindeberg take readers on their journey to culinary stardom, and their passion shines through in this beautiful book. They weave their story and culinary theory together with the dishes themselves, including descriptions, recipes, and stunning photographs that capture their colorful and thoughtful design. Many dishes were created specifically for this cookbook, to be implemented in Frantzén/Lindeberg's ever-changing menu following publication. Prepare to be amazed by this compilation of meat, poultry, fish, and vegetarian entrees; breads, cheeses/butters, and sides; salads and amuse-bouches; and desserts. This smorgasbord includes: Swedish crayfish with late autumn flowers Pork with caramelized sesame and apples and carrots and mild curry Poached and grilled guinea fowl with fried rhubarb and sage Roast duck glazed with white miso White and green asparagus with cilantro, lime, and lemongrass Sweet, salty, and sour macarons Salted caramel ice cream with chocolate and toasted canola oilWith a foreword from novelist Mons Kallentoft and easy-to-navigate indexes of recipes and ingredients, World-Class Swedish Cooking is a must-have for every ambitious cook or restaurateur.