Paul Bocuse: The Complete Recipes

by Paul Bocuse The unequivocal reference tome on the full spectrum of twentieth-century French cooking, interpreted and revised by master chef Paul Bocuse for the home cook. Celebrated chef Paul Bocuse is the authority on classic French...

$49.95
 
See Special Price
Molto Italiano

by Mario Batali "The trick to cooking is that there is no trick." ––Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice,...

$39.99
 
See Special Price
elBulli 2005-2011

by Ferran Adrià (Author), Albert Adrià (Author), Juli Soler (Author) ElBulli 2005-2011 is an annotated listing of ElBulli, best known as the world's best restaurant until it closed its doors to patrons in 2011. It held three Michelin stars...

$625.00
 
See Special Price
Noma: Time and Place in Nordic Cuisine

by René Redzepi Rene Redzepi is widely credited with re-inventing Nordic cuisine. His restaurant, Noma in Copenhagen, was recognized as the best in the world by the San Pellegrino World’s 50 Best Restaurant awards in April 2010 after...

$59.95
 
See Special Price
JGV-French-Toast

 

JGV-French-Toast

 

 

 

 

 

 

 

 

 

(A Sample Recipe from Home Cooking with Jean-Georges by Jean-Georges Vongerichten, Genevieve Ko,Clarkson Potter; 1 edition (November 1, 2011)

Serves: 4

2/3 cup whole milk
2/3 cup heavy cream
1/2 cup sugar
1 large egg
1 large egg yolk
1/3 vanilla bean, split lengthwise and seeds scraped, pod reserved for another use
4 (1-inch-thick) slices brioche, preferably day-old
3 tablespoons unsalted butter, plus more for the pan
2 Golden Delicious apples, peeled, cored, and cut into eighths
Crème Anglaise, optional
Caramel Sauce, optional
Confectioners’ sugar

Whisk together the milk, cream, sugar, egg, yolk, and vanilla bean seeds until the sugar dissolves. Arrange the brioche slices in a single layer in a shallow baking dish. Pour the milk-egg mixture over the bread, submerging the bread. Cover with plastic wrap and refrigerate until the bread is completely soaked and almost too soft to handle, at least 1 hour and up to overnight. When you’re almost ready to serve, preheat the oven to 400°F. Generously butter a small rimmed baking sheet. Arrange the apples in a single layer. Dot the apples with 1 tablespoon of the butter. Roast until golden brown and tender, about 10 minutes.

Meanwhile, melt the remaining 2 tablespoons butter in a large ovenproof nonstick skillet over medium-low heat. When the butter foams, use both hands to very carefully transfer the soaked brioche slices to the pan. Cook until golden brown, about 5 minutes, then carefully flip. Transfer to the oven and bake alongside the apples until golden brown and puffed, about 5 minutes. Serve the French toast with the apples and the crème anglaise and caramel, if desired. Dust with confectioners’ sugar.

 

 

 

 

 

 

 

Home Cooking with Jean-Georges: My Favorite Simple Recipes

by Jean-Georges Vongerichten, Genevieve Ko   Join Jean-Georges Vongerichten as he shares his favorite casual recipes in this very personal book. In this book, Jean-Georges will take readers into his private place, where simple and...

$40.00
 
See Special Price
Blueberry Muffins

Source: Excerpted from Bouchon Bakery by Thomas Keller and Sebastien Rouxel (Artisan Books). Copyright © 2012. Delicious cupcakes with well defined blueberries within the crumb and sprinkled with Almond Streusels. A delight for any moment of...

Bouchon Bakery

by Thomas Keller and Sebastien Rouxel Winner, IACP Cookbook Award for Food Photography & Styling (2013) "Baking is a unifying force. The smell of baking bread is the smell of sustenance and security. A bakery is an anchor – it draws...

$50.00
 
See Special Price