AFTERNOON TEA: A Contemporary Guide (Cookbooks)

AFTERNOON TEA: A Contemporary Guide (Cookbooks) Review

The 22,991 words of AFTERNOON TEA: A Contemporary Guide tells the reader how to entertain at afternoon tea, surely one of the most-delightful pastimes in a too-frantic world. Its content considers the advantages of afternoon tea as entertainment (it’s varied, appealing, romantic, and just about anything else you want to make it), the physical requirements of afternoon tea, the ideal guest list, teapots and other necessary equipment, food presentation, menu planning, serving tea and tea food, the importance of attitude and atmosphere, romance and afternoon tea, the secret of successful afternoon teas, afternoon tea as a friendship bridge, and afternoon tea as a link to legend, history, and tradition. The Guide also treats tea-related topics: how to read tea leaves; the story of the Blue Willow china pattern; and the like. There is an extensive treatment of the processing and correct preparation of “real” tea (camellia sinensis), coffee, and chocolate, as well as of herb teas. Also included is a discussion of the various kinds of teas and their characteristics. In addition to instructions about the brewing of tea and coffee, there are recipes for Almond Tea, Hot Cranberry Tea, Iced Tea, Iced Coffee, Hot Chocolate, Iced Cocoa, Ginger and Lemon Water, Grapefruit Shrub, Lemonade, Orange and Lime Cooler, Strawberry Water, Mulled Wine, Chocolate Muffins, Cinnamon Toast, Corn Muffins, Maggie’s Gingerbread, Old-Fashioned Baking Powder Biscuits, Sally Lunn, Scones, Black Walnut Beauty Cake, Chocolate Citron Cake, Dundee Cake, Ethel’s Brown Sugar Chews, Madeira Cake, Marble Spice Cake, Coconut Balls, Chocolate Dabs, Sugar Cookies, Petticoat Tails, Cucumber Sandwiches, and Curry Butter Sandwiches. The goal of the guide is to make it simpler to present an excellent, fun tea that will more-exactly suit your taste and that of your guests. The author is Linda Hewitt, author of several books dealing with cultural and economic history. There are fifteen original pen-and-ink drawings by award-winning designer and illustrator Robert Hewitt. Read more...

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AFTERNOON TEA: A Contemporary Guide (Cookbooks) Specifications

The 22,991 words of AFTERNOON TEA: A Contemporary Guide tells the reader how to entertain at afternoon tea, surely one of the most-delightful pastimes in a too-frantic world. Its content considers the advantages of afternoon tea as entertainment (it’s varied, appealing, romantic, and just about anything else you want to make it), the physical requirements of afternoon tea, the ideal guest list, teapots and other necessary equipment, food presentation, menu planning, serving tea and tea food, the importance of attitude and atmosphere, romance and afternoon tea, the secret of successful afternoon teas, afternoon tea as a friendship bridge, and afternoon tea as a link to legend, history, and tradition. The Guide also treats tea-related topics: how to read tea leaves; the story of the Blue Willow china pattern; and the like. There is an extensive treatment of the processing and correct preparation of “real” tea (camellia sinensis), coffee, and chocolate, as well as of herb teas. Also included is a discussion of the various kinds of teas and their characteristics. In addition to instructions about the brewing of tea and coffee, there are recipes for Almond Tea, Hot Cranberry Tea, Iced Tea, Iced Coffee, Hot Chocolate, Iced Cocoa, Ginger and Lemon Water, Grapefruit Shrub, Lemonade, Orange and Lime Cooler, Strawberry Water, Mulled Wine, Chocolate Muffins, Cinnamon Toast, Corn Muffins, Maggie’s Gingerbread, Old-Fashioned Baking Powder Biscuits, Sally Lunn, Scones, Black Walnut Beauty Cake, Chocolate Citron Cake, Dundee Cake, Ethel’s Brown Sugar Chews, Madeira Cake, Marble Spice Cake, Coconut Balls, Chocolate Dabs, Sugar Cookies, Petticoat Tails, Cucumber Sandwiches, and Curry Butter Sandwiches. The goal of the guide is to make it simpler to present an excellent, fun tea that will more-exactly suit your taste and that of your guests. The author is Linda Hewitt, author of several books dealing with cultural and economic history. There are fifteen original pen-and-ink drawings by award-winning designer and illustrator Robert Hewitt.

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Sauces: Classical and Contemporary Sauce Making

Sauces: Classical and Contemporary Sauce Making Review

The winner of the James Beard Foundation Cookbook of the Year Award when it was first published nearly two decades ago, Sauces is, in the words of Mark Bittman, "the single contemporary reference on the subject that is both comprehensive and comprehensible." Through two successful editions, it has established itself as a modern cookbook classic—and an essential reference for every serious cook.

James Peterson trained as a chef in France, and the book offers a thorough grounding in the art of classical French sauce making, from velouté, béchamel, and demi-glace to hollandaise, mayonnaise, and crème anglaise. But Peterson also presents a wide variety of lighter contemporary sauces—including pan sauces, purées, and vinaigrettes—as well as sauces from around the world, including salsas, pasta sauces, and Asian-style dipping and curry sauces. Best of all, he includes recipes not just for sauces, but for finished dishes. These recipes give Sauces a broader scope, showing how good cooking and sauce making are intimately related—and demonstrating how a correctly prepared sauce can transform a well-cooked dish into something truly sublime.

Now, with this new edition, Peterson has thoroughly revised and expanded Sauces to make it even more indispensable. You'll find more than sixty all-new recipes for dishes that showcase the leading role of sauces in cooking, such as Chicken Tagine with Harissa Sauce, Osso Buco with Julienned Vegetables, Lobster à la Nage, and Gold-Plated Chicken with Ginger, Saffron, and Almonds. There are intriguing historical recipes from medieval and seventeenth-century Europe as well as broth-based classics such as Pot au Feu and Bollito Misto. And, by popular request, Peterson at last includes a recipe for traditional American Roast Turkey with Giblet Gravy.

This new edition has been completely redesigned to make it easier to use and includes more than thirty beautiful new color photographs of finished dishes with sauces. If you're a fan of the book's previous editions, you should note that Peterson has not cut any recipes for this edition, and that he has reinstated the popular sauce charts that appeared in the first edition.

Lively, erudite, and authoritative, Sauces remains the definitive modern work on the subject. And with this edition's additional recipes—there are now a total of 440—it is now even more valuable as a general cookbook. You'll find all the techniques and know-how you need to master the art of sauce making, and you'll also discover how sauces can take your cooking to a whole new level.

Exclusive Recipe Excerpts from Sauces: Classical and Contemporary Sauce Making

Béarnaise and Hollandaise

Coq Au Vin

Pear-Butterscotch Sauce

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Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World

Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World Review

For this collection, unmatched in the field of dessert cookbooks, Richard Sax devoted more than a decade to searching out and perfecting 350 of the world's best and most beloved home desserts. Everything the cook longs for is here: cobblers and crisps, cakes and cookies, puddings and soufflés, pies and pastries, ice creams and sauces. Extensive sidebars - profiles of cooks, engaging recollections of favorite desserts, quotations from hundreds of literary works, and excerpts from fascinating old recipes - make this an indispensable, lively volume. Winner of a James Beard Award and a Julia Child Award! Read more...

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Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes from Around the World Specifications

Richard Sax has it right: the most accomplished pastry-chef creations don't provide the direct pleasures of good-old homemade desserts. Sax's Classic Home Desserts, first published in 1994, more than makes the point. A classic itself, the book offers more than 350 clear, accessible recipes for the world's home desserts--everything from cobblers and crisps to puddings, pies, and sauces to ice creams, simple pastries, and cakes of all kinds--while providing tips for success, a truly useful glossary of baking equipment, plus 48 color photos depicting the confections in their simple glory. It's hard to imagine a cook--would-be, amateur, or professional--who wouldn't want this comprehensive collection.

In chapters covering every conceivable homemade dessert type, which, besides those listed above, includes sweet pancakes and dumplings, cookies, creams, fools, jellies, tarts, and more, Sax offers a repertoire that's both old-fashioned, and, where desirable, innovative. (But discreetly so: he likes to add a little fresh ginger to his plum crisp, for example.) The recipe titles tell all: Southern-Style Peach and Raspberry Cobbler, Peanut Butter Pie with Fudge Topping, The World's Best Lemon Tart, Double Chocolate Pudding, and Split-Level Lime Chiffon Pie are representative American offerings. Old World specialties include Sephardic Walnut Cake with Honey-Lemon Syrup, Ricotta Strudel from Trieste, and Custardy Prune Pudding or Far Breton, one of Brittany's best-loved sweets, among others. A full repertoire of cookies, from New Mexican Anise Christmas Cookies to 1950s Pecan Puffs, makes the book a great holiday baking resource. With information on techniques, historical and anecdotal notes, and reprints of old recipes, the book is a trove of good information as well as great dessert-making direction. --Arthur Boehm

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