50 Best Pizzas in the World: The Irresistible Winners of the Passion for Pizza Contest
Author: Honey Zisman
For everyone who loves pizza but is tired of the same old take-out slice. For everyone who sees a round of pizza dough (whether store-bought or homemade) as a blank canvas. For everyone who believes pizza is the most delicious, versatile, fun-to-eat food in the world. . .Here are the winners of the nationwide Passion for Pizza contest--50 recipes for traditional, hearty, veggie, meat, seafood, appetizer and dessert (yes, dessert) varieties of America's favorite food. Among the selections are:Hot Sausage and Pepper PizzaVidalia Onion PizzaPizza PrimaveraProscuitto and Broccoli PizzaEggplant Marinara PizzaFive Cheese Roasted Garlic PizzaCanadian Bacon and Vegetable PizzaSpicy Chicken and Bean PizzaPizza Pot PieChoclate Pizzaand many more.Also included are pizza recipes from top restaurants across America, plus the salads, sauces, crusts, and notes on ingredients to make your pizza kitchen complete.
Book about: Anatomy of Motive or Lion of Jordan
Kaiseki: The Exquisite Cuisine of Kyoto's Kikunoi Restaurant
Author: Yoshio Murata
A STUNNING JOURNEY IN DAZZLING PHOTOS AND INSIGHTFUL TEXT THROUGH THE COURSES OF JAPAN'S MOST ELEGANT AND ARTISTIC CUISINE.
The specialized cuisine served at Kyoto's famed Kikunoi restaurant is a feast for the eyes as well as the palate, and KAISEKI, by owner / chef Yoshihiro Murata, is at once a cookbook and a work of art. This sumptuously illustrated volume features-in seasonal format-the style of cooking that began as tea ceremony accompaniment and developed into the highest form of Japanese cookery.
Kaiseki celebrates the natural ingredients of each season with a spectacular presentation. After a front section explaining the history and components of kaiseki cuisine, Murata introduces his establishment's impressive menu. With candor and insight, he shares his thoughts on ingredients, preparation methods and the philosophy behind his dishes. He explains how the cuisine has changed over the years and continues to do so. His professional and personal accounts are enlightening; ranging, for example, from how some dishes evolve in the search for the proper combination of ingredients to a description of a learning encounter with a zen master.
Approximately twenty dishes from each season, chosen by chef Murata, have been lovingly and carefully photographed to convey the experience of being an honored guest at his restaurant. Also included are the exact recipes direct from the Kikunoi kitchen, and a glossary of kaiseki terms.
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