Book Information: Things Cooks Love

tcl cover 250 Book Information: Things Cooks LoveThings Cooks Love

Implements. Ingredients. Recipes.

by Sur La Table, Marie Simmons

Price: $35.00
ISBN-13: 978-0-7407-6976-4
ISBN-10: 0-7407-6976-6
Format: Hardcover
Size: 8 1/2 x 10 1/2 in.
Page Count: 352 pages

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About Sur La Table

About Sur La Table: Founded in Seattle in 1972, Sur La Table provides authentic cooking tools from around the world. Its array of cooking programs is one of the largest in the nation, and its recent book The Art and Soul of Baking with Cindy Mushet won the 2009 IACP Cookbook Award for Baking.

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Praise for Things Cooks Love

“This great, visually over-the-top book combines tools, recipes, and food photos in a way that gives me kitchen inspiration and makes me hungry to both eat and cook at the same time.” —Mario Batali

“The first time I stepped into a Sur La Table store many years ago, it instantly became my favoirte kitchenware store, and it still is. Its variety never fails to surprise me. I have always found what I needed or even what I didn’t know I needed until I saw it there.” –Marcella Hazan, godmother of Italian cooking in America and author of six cookbooks including Essentials of Classic Italian Cooking

“A book chock-full of mouthwatering recipes and really important equipment information froma cooking store that I really love. If you thought that the store wasn’t perfect enough, check out the book.” –Jamie Oliver, celebrity chef

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Things Cooks Love: Implements. Ingredients. Recipes.

tcl cover 250 Things Cooks Love: Implements. Ingredients. Recipes.The consensus among cooks is that the dividing line between having fun in the kitchen and not having fun in the kitchen is whether you have the most suitable tool for the job. Having the right equipment makes cooking easier, and the results often taste better. Unlike any other book on the market, THINGS COOKS LOVE: Implements. Ingredients. Recipes. (Andrews McMeel Publishing, $35.00), the first in a series of titles by trusted culinary authority Sur La Table, champions the kitchenware that cooks of all levels are passionate about. Whether it’s the gorgeous new copper pot you received as a gift, a rice cooker you have always wanted to try, or your grandmother’s well-aged cast-iron skillet, this book celebrates the deep connection between cooks and the cookware they love.

THINGS COOKS LOVE opens with “Essential Cookware and Tools,” which includes The Basic Kitchen, detailed descriptions of everything from baking dishes and braisers to tongs and toasters, and The Well-Stocked Global Kitchen, the ultimate wish list to take your kitchen to a new level of sophistication. It is both an easy reference for setting up a new kitchen and a convenient checklist for when it’s time to add new items. THINGS COOKS LOVE gives all the information you need to confidently select the best and most durable implements.

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About Sur La Table and Marie Simmons

About Sur La Table

Seattle-based Sur La Table has kept its finger on the pulse of America’s cooks since opening its doors in 1972 at Seattle’s historic Pike Place Market. Since then, chefs and home cooks with a taste for adventure have flocked to the culinary mecca. A destination for iconic chefs like Julia Child, Jacques Pepin, Martha Stewart, and Mario Batali, Sur La Table entices aficionados and curious beginners alike with its amazing selection of cookware and tools. With a successful catalog, Web site, cooking class program, and stores from coast to coast, Sur La Table continues to share its passion for the traditions and tastes of the world with people who love to cook and entertain. For more about Sur La Table, see surlatable.com.

msimmons 250 About Sur La Table and Marie SimmonsAbout Marie Simmons

Marie Simmons is an award-winning cookbook author, popular cooking teacher, and food writer. Her recipes and food articles have appeared in hundreds of magazines. For more than 15 years she wrote a monthly column for Bon Appétit magazine and a weekly column for the Los Angeles Times Syndicate. She currently writes a bi-monthly column, “Simmons Sez,” for the Contra Costa Times and the Bay Area News Group.

Marie has written 18 cookbooks, including Fig Heaven; Fresh & Fast; The Amazing World of Rice; The Good Egg, winner of a James Beard Award; and Lighter, Quicker, Better, written with Richard Sax and winner of Julia Child and James Beard awards. She also wrote Bar Cookies A to Z, Puddings A to Z, Muffins A to Z, and Pancakes A to Z. One of her first cookbooks, 365 Ways to Cook Pasta, has more than 500,000 copies in print. Marie, a native New Yorker, lives in Richmond, CA.

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Green Bean, Tomato, and Potato Salad with Almond and Basil Pesto

pesto 250 Green Bean, Tomato, and Potato Salad with Almond and Basil PestoFrom Things Cooks Love, by Sur La Table and Marie Simmons

Prep 30 min | cook time 18 min | serves 4–6

The Italian word pesto translates roughly as “pounded” and typically refers to any food mashed in a mortar. But the best-known pesto is a sauce made with fresh basil leaves, garlic, olive oil, pine nuts, and grated cheese. It is traditionally the sauce for a pasta dish that also includes green beans and potatoes, but here the pasta has been left out and the pesto is instead served over a salad of warm cubed potatoes and green beans. In another departure from tradition, dry-roasted almonds are used in place of the pine nuts. Make this recipe in the summer when the markets are well stocked with beautiful fresh basil.

Implements:
Large Mortar and Pestle, 6-Quart Dutch Oven, Colander, Rubber Spatula, Chef’s Knife

Ingredients:
1 clove garlic
1 tablespoon plus ½ teaspoon coarse salt
4 tablespoons coarsely chopped unsalted dry-roasted almonds
1 cup lightly packed fresh basil leaves, stemmed
¼ cup grated Parmigiano-Reggiano cheese
¼ cup grated pecorino romano cheese
¼ cup extra virgin olive oil
1 pound Yukon Gold or other boiling potatoes, peeled and cut into ¾-inch cubes
12 ounces thin green beans, trimmed, and cut into 1-inch lengths
1 large, ripe tomato, cut into thin wedges, for garnish

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Clam, Pork, Sausage, and Bacon Stew

cataplana 250 Clam, Pork, Sausage, and Bacon StewFrom Things Cooks Love, by Sur La Table and Marie Simmons

Prep 30 min | cook time 50 min | serves 4

A number of traditional Portuguese dishes are based on the unlikely, but flavorful, combination of pork and shellfish. This variation on amêijoas na cataplana, the classic clam and pork stew, calls for three types of pork: fresh pork cubes, spicy sausage, and bacon. The addition of Italian green beans, also known as romano beans, with the clams makes this recipe a one-pot meal. Serve with plenty of bread to sop up the flavorful sauce.

Implements:

Food Mill, Rubber Spatula, Large, Heavy Skillet, Cataplana, Oven Mitts

Ingredients:
1 can (28-ounce) Italian plum tomatoes with juices
2 tablespoons extra virgin olive oil
2 (1/4-inch-thick) slices bacon, cut into ¼-inch dice
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