Authentic Recipes from Malaysia
Author: Wendy Hutton
Drawing on their multi-ethnic heritage, Malaysians have developed unique variations on Asian favorites like Malay satay, Chinese fried noodles, and Indian curry puff.
Book about: Photoshop Type Effects Gone Wild or CSS Web Site Design
Weir Cooking in the City: More Than 125 Recipes and Inspiring Ideas for Relaxed Entertaining
Author: Joanne Weir
The American city is thriving. In urban neighborhoods across the country you can find intriguing restaurants, gourmet and ethnic markets, farmers' markets, and artisanal breads and cheeses. In her new book, Weir Cooking in the City, chef and teacher Joanne Weir takes readers and home cooks into our nation's ethnically diverse and vibrant culinary and cultural urban landscape.
Exploring her adopted city of San Francisco as a guide, Joanne invites readers to search their own cities for the myriad international flavors and tastes they will find there. From local ethnic neighborhoods to the butcher to the farmers' market, Joanne seeks out the best ingredients and most delicious dishes and shows how they can be re-created in home kitchens anywhere. A companion volume to her new series on public television, Weir Cooking in the City brings every city to life.
With chapters on Firsts, Soups, Mains, and Desserts, Weir includes more than 125 vividly flavored, inventive recipes, created with urban cooks in mind: those cooks with not enough time and too little space, but an appetite for creating memorable meals and social gatherings. Start your meal with Joanne's Straw Potato Cakes with Smoked Salmon and Caviar, Parmesan Flan, or Kale Soup with Pancetta and White Beans. Showcase beautiful salad greens in a Radicchio, Arugula, Golden Raisin, and Pine Nut Salad or a Duck Salad with Pecans and Kumquats, or spice things up with a Thai Beef Salad with Mint and Cilantro. Simple yet delicious main courses include Silver-Roasted Salmon with Sweet-Hot Relish; Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers; and Green Lasagna with Artichokes and Leeks. Sweets like WarmChocolate, Cinnamon, and Coffee Tart; Plum Cake; Double Chocolate Ice Cream with Dried Cherries; and Panna Cotta with Raspberries will complete your meal. Each recipe is accompanied by wine suggestions from wine expert Tim McDonald.
Filled with mouth-watering photographs throughout, Weir Cooking in the City is the cookbook for the modern home cook, with essential information on stocking your pantry, matching wine with food, and effortless entertaining. From creating a party of Mediterranean-inspired small plates to a simple but sophisticated supper after a movie or play, from bustling neighborhood markets to Joanne's welcoming kitchen, this excursion into city cuisine will inspire you to create a weekday meal or an impromptu dinner party.
Publishers Weekly
This collection of Asian- and Mediterranean-influenced dishes from celebrated cooking teacher Weir (Joanne Weir's More Cooking in the Wine Country, etc.) succeeds on many levels. The recipes are solidly written; the dishes are appealing and flavorful. As Weir explains, "That range of possibility is so incredibly interesting to me and may be at the heart of why I love to be in the city, cooking and eating city food." She offers such recipes as Spicy Bulgur and Lentil Salad and Shanghai Noodles with Chicken, Cashews, Cilantro, and Mint, as well as Croutons with Tapenade, Orange and Fennel, and Autumn Cheddar, Apple, and Walnut Salad. Weir makes a valiant effort to develop the city theme by including quotes from the famous about cities, with a particular emphasis on her home, San Francisco. (Quotes such as Norman Mailer's "Chicago is a great American city," however, feel more like padding than insight.) And many headnotes refer back to urban living, like the one that introduces Grilled Squid Salad with Winter Citrus and extols indoor grilling. However, this loosely bound collection of modern dishes feels unfocused in the aggregate, and it's surprising to see such a practiced author playing fast and loose with language: a "Tuscany by Candlelight" menu consists of Bagna Cauda (from Piedmont), Prosciutto, Parmigiano, and Pepper Breadsticks (with main ingredients from Emilia-Romagna), Golden-Saut ed Veal with Arugula and Tomato Salad (from Milan, Lombardy's capital) and Warm Polenta Custard with Grappa-Soaked Golden Raisins (relying on ingredients from Friuli). (Mar.) Forecast: Despite the book's setbacks, Weir is a justly admired cooking teacher, and as the companion to a television series of the same name, this is likely to fare well. Copyright 2003 Reed Business Information.
Library Journal
In addition to two Cooking in Wine Country titles, companion volumes to her PBS series, Weir is also the author of From Tapas to Meze, one of the best books on these Mediterranean "small plates." Her new title, another companion volume, highlights the diversity of the markets and neighborhoods of her home, San Francisco. She begins with lists for three "essential" pantries-Mediterranean, Asian, and Latin-then moves on to easy, vibrant recipes that reflect those cuisines, from Fiery Peppered Feta with Pita to Japanese Pickled Vegetable Salad to her take on San Francisco's famous Cioppino. Weir provides useful suggestions for both impromptu, casual entertaining and more formal meals; menus for different occasions, such as "A Party of Small Plates," appear throughout. Wine suggestions accompany most recipes. Another appealing collection of imaginative recipes from an enthusiastic and knowledgeable cook and teacher, this is highly recommended. Copyright 2004 Reed Business Information.
Table of Contents:
Preface: City! | 15 | |
The Essential City Pantry | 19 | |
Entertaining in the City | 23 | |
The Right Wine | 35 | |
Firsts | ||
Rice Paper Shrimp Rolls | 45 | |
Potato Rosemary Flatbread | 48 | |
Phyllo Pizza with Feta and Tomatoes | 50 | |
Croutons with Tapenade, Orange, and Fennel | 53 | |
Crostini with Dried Plum Paste and Goat Cheese | 54 | |
Smoked Eggplant with Pita Chips | 55 | |
Pita Chips with Cucumbers, Feta, Dill, and Mint | 57 | |
Bagna Cauda, a Warm Italian Bath | 58 | |
Prosciutto, Parmigiano, and Pepper Breadsticks | 60 | |
Fiery Peppered Feta with Pita | 62 | |
Falafel with Tahini and Herb Salad | 64 | |
Tahini | 65 | |
Chicken Lettuce Wraps | 66 | |
Dried Plums Stuffed with Gorgonzola and Walnuts | 68 | |
Parmesan Flan | 69 | |
Fettuccine with Wild Mushrooms | 71 | |
Fresh Fettuccine | 72 | |
Baked Eggs with Summer Vegetables | 74 | |
Jalapeno-Jack Scones with Chive Butter | 77 | |
Five-Onion Pizza | 79 | |
Favorite Pizza Dough | 80 | |
Moroccan Shellfish Cigars | 81 | |
Straw Potato Cakes with Smoked Salmon and Caviar | 84 | |
Scallop Seviche with Tomatoes, Hot Peppers, and Cilantro | 87 | |
Oysters with Champagne Mignonette | 90 | |
Yakitori with Red and Green Peppers | 92 | |
Salads | ||
Garden Greens with Tomatoes, Lime, Olives, and Cilantro | 97 | |
Cherry Tomato Salad with Herbed Feta | 98 | |
Roasted Pepper Salad with Eggplant Croutons | 101 | |
Autumn Cheddar, Apple, and Walnut Salad | 103 | |
Roasted Beet, Avocado, and Watercress Salad | 105 | |
Orzo Salad with Capers, Corn, Red Onion, and Peppers | 107 | |
Artichoke, Endive, and Arugula Salad | 109 | |
Warm Grilled Fennel Salad | 111 | |
Escarole Salad with Anchovy Vinaigrette and Garlic Croutons | 113 | |
Spicy Bulgur and Lentil Salad | 114 | |
Dried Plum, Fennel, and Manchego Salad with Prosciutto | 116 | |
Fennel Oil | 117 | |
Celebration Salad of Endive, Creme Fraiche, and Caviar | 118 | |
Radicchio, Arugula, Golden Raisin, and Pine Nut Salad | 121 | |
Asparagus Salad with Brown Butter and Meyer Lemons | 123 | |
Farro, Pesto, and Tomato Salad | 124 | |
Farro Salad with Prosciutto and Grapefruit | 125 | |
Thai Beef Salad with Mint and Cilantro | 128 | |
Shrimp, Papaya, and Avocado Salad | 130 | |
Shrimp Salad with White Beans, Mint Oil, and Watercress | 132 | |
Japanese Pickled Vegetable Salad | 133 | |
Gravlax with Spring Salad | 134 | |
Grilled Squid Salad with Winter Citrus | 136 | |
Duck Salad with Pecans and Kumquats | 138 | |
Soups | ||
Yellow Tomato Gazpacho | 143 | |
Champagne Oyster Soup with Celery and Fennel | 147 | |
Miso Soup with Edamame | 148 | |
Dashi | 149 | |
Gratin of Tomato and Eggplant Soup | 150 | |
Hot and Sour Soup | 154 | |
Lobster, Roasted Pepper, Tomato, and Corn Chowder | 156 | |
Yellow Split Pea and Carrot Soup with Cilantro Yogurt | 158 | |
Kale Soup with Pancetta and White Beans | 161 | |
Summer Tomato Soup with Basil Cream | 163 | |
Tortilla and Tomato Soup | 165 | |
Tomato Rice Soup with Tiny Meatballs | 168 | |
Mains and a Few Sides | ||
Pan-Seared Chicken Breasts with Mustard, Rosemary, and Capers | 173 | |
Spice-Crusted Chicken Breasts with Cucumber Lemon Raita | 175 | |
Braised Chicken with Green Garlic | 177 | |
Oven-Fried Potato Chips with Marjoram Salt | 178 | |
Truffle-Scented Roasted Cornish Hens with Prosciutto and Wild Mushrooms | 180 | |
Roasted Cornish Hens with Toasted Bread Crumb Salsa | 182 | |
Fontina, Capocollo, and Roasted Pepper Panini | 185 | |
Panini with Meatballs and Tomato Sauce | 187 | |
Panini Caprese | 188 | |
Risotto with Gorgonzola | 190 | |
Spaghetti and Meatballs, the Ultimate Comfort Food | 192 | |
Orecchiette with Brussels Sprouts and Bacon | 194 | |
Oven-Baked Penne with Wild Mushrooms and Fontina | 197 | |
Green Lasagna with Artichokes and Leeks | 200 | |
Shanghai Noodles with Chicken, Cashews, Cilantro, and Mint | 202 | |
Herb-Crusted Tuna Skewers with Tomato Aioli | 205 | |
Halibut Parcels with Capers and Lemon Thyme | 207 | |
Olive Oil-Poached Salmon with Asparagus and Sugar Snap Peas | 210 | |
Silver-Roasted Salmon with Sweet-Hot Relish | 212 | |
Cedar-Planked Lemon Salmon with Dill | 214 | |
Salmon with Lemon-Shallot Relish and Crispy Prosciutto | 216 | |
Salmon Burgers with Mustard Mayonnaise | 218 | |
Pepper-Salt Crabs | 219 | |
Clam and Mussel Boil with Corn and Red Potatoes | 222 | |
Cioppino with Crab, Clams, and Shrimp | 224 | |
Pork and Tomatillo Burritos | 227 | |
Fiery Green Salsa | 228 | |
Pan-Seared Pork Medallions with Riesling and Apples | 229 | |
Lamb Tagine with Artichokes, Preserved Lemons, and Olives | 230 | |
Preserved Lemons | 232 | |
Grilled Lamb Chops with Green and Black Olive Salsa | 234 | |
Roulade of Herbed Lamb with Stewed Garlic | 235 | |
Olive Oil-Mashed Potatoes | 238 | |
Minted Sugar Snap Peas | 238 | |
Spiced Lamb Sausage with French Lentils | 240 | |
Golden-Sauteed Veal with Arugula and Tomato Salad | 242 | |
Braised Veal Shanks with Olives and Lemon | 244 | |
Orzo | 247 | |
Napolitan Braised Beef Ragu in Two Courses | 248 | |
Soy-Marinated Flank Steak with Asian Pesto | 250 | |
Wasabi-Mashed Potatoes | 251 | |
Desserts | ||
Individual Warm Raspberry Souffles | 255 | |
Panna Cotta with Raspberries | 256 | |
Warm Polenta Custards with Grappa-Soaked Golden Raisins | 259 | |
Caramel Pot de Creme | 261 | |
Caramelized Orange and Rice Custard | 263 | |
Caramelized Chocolate Almond Budino | 266 | |
Summer Fruits in Sweet Spiced Wine | 268 | |
Watermelon, Mango, Blueberries, and Lime "Salad" | 270 | |
Little Almond and Plum Galettes | 271 | |
Dried Plum and Walnut Caramel Tart | 274 | |
Prebaked Short Crust Tart Shell | 275 | |
Warm Chocolate, Cinnamon, and Coffee Tart | 276 | |
Flakiest Apricot and Raspberry Tart | 279 | |
Plum Cake | 281 | |
Cranberry Upside-Down Cake | 283 | |
Triple Ginger Pineapple Cake | 286 | |
Walnut Torte with Maple Cream | 288 | |
Maple Leaf Cookies | 290 | |
Ginger Crisps | 291 | |
Italian Lemon "Milkshake" | 293 | |
Miss Judy's Sienese Almond Cookies | 294 | |
Chocolate Hazelnut Biscotti | 295 | |
Apricot, Meyer Lemon, and Cardamom Triangles | 297 | |
Crispy Moroccan Phyllo with Orange Custard and Almonds | 299 | |
Nectarine Sorbet with Blueberry Compote | 301 | |
Rose Petal Sorbet | 305 | |
Pear Granita | 307 | |
Double Chocolate Ice Cream with Dried Cherries | 308 | |
Butter Pecan Ice Cream | 311 | |
Chestnut Honey Ice Cream with Riesling Poached Fruit | 313 | |
Bellinis | 315 | |
Conversion Charts | 316 | |
Acknowledgments | 317 | |
Index | 322 |
No comments:
Post a Comment