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Special Courses Recommended titles
by Rick Tramonto, Mary Goodbody Random House, 2002. 288 pp.
"An amuse-bouche is a special little tidbit served as a treat at the beginning of the meal in many upscale restaurants, and Tramonto, chef of Chicago's acclaimed Tru, is a master of the form. ... But sophisticated as his amuses are, they translate surprisingly well to the home kitchen. Because they are prepared on such a small scale and often include only a few ingredients, the better to highlight individual flavors, preparation of many of them, such as Watermelon Cube with Aged Balsamic, is not the lengthy process typical of most chefs' recipes. Not that there aren't more complicated recipes, too, such as Seared Cumin-Crusted Squab with Horseradish Gastrique, but the recipe instructions are clearly written and accessible. Tramonto also points out that these little bites are a great way for home cooks to serve an ingredient that would otherwise be prohibitively expensive ..." -- Publishers Weekly
by James Peterson John Wiley & Sons, 2000. 640pp.
"... Offering almost 300 tantalizing recipes ranging from the most pristine consommés to the heartiest peasant stews, the book also provides extensive technical information, tips, and serving suggestions that make it a true soup tutorial. The book's "ultimate goal," says Peterson, "is to give the reader the tools with which to invent," an aim he realizes with clarity, warmth, and precision. It's hard to imagine a cook who wouldn't embrace this authoritative yet companionable work...." --Arthur Boehm for Amazon.com
by John Kinsella, David T. Harvey John Wiley & Sons, 1996. 288 pp.
"... Written by a master chef and his protégé, this is the student, amateur or veteran cook's guide to the world of charcuterie—complete with illustrated coverage of techniques, equipment, sanitation and safety and ingredients. It provides preparation , curing, and smoking instructions for many different kinds of foodstuffs—from the simple and rustic to the elegant and exotic. This includes sausages, hams, bacon and game birds as well as various fish and meat patés. Professional Charcuterie is the best, most practical, and up-to-date guide to an enduring and constantly evolving culinary artform. Provides over 200 recipes. Suggests guidelines for creating healthier products using fat-free oils and dry curing." -- book description
by Wilbur F. Eastman Jr. Storey Publishing, 2002. 192 pp.
"This book teaches you how to safely---with large emphasis on safety and hygiene---prepare, and store meat using a wide variety of canning, freezing, and curing methods. The text is well-illustrated with diagrams of equipment (including sausage makers, and smokers) and methods. There are plenty of helpful tips, and handy charts indicating how long a product should be heated per pound (with time adjustments when cooking at altitude). The recipes in the book are massive. Most require 100lb of meat, pounds of salt, and gallons of water; a few handful of recipes call for 3-10 pounds of meat." --rkchin
by Max McCalman, David Gibbons Clarkson Potter, 2002. 240 pp.
"The Cheese Plate begins with the fundamentals: history, what exactly cheese is, and how it’s made. Then Max moves onto the subject that has made him a star in the culinary world—the art of cheese tasting. To begin with, it’s important to know how to buy, store, and serve cheeses, and then how to taste them (again, as with wines, the best results come with a little finesse). Then you’ll want to pair cheeses with other foods and beverages, especially wines, to bring out the best of both. And with all this expertise in hand, you’ll want to construct cheese plates, from a quick lunch assortment to a full after-dinner tasting extravaganza. Finally, you’ll appreciate a rundown of the best cheeses in the world—where they’re from, what they look and taste like, their perfect wine accompaniments—so that you can become a maître fromager in your own right." -- book description
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