Good Eatings Best Of The Best

Download or read book Good Eating's Best of the Best written by Carol Mighton and published by Agate Publishing. This book was released on 2011-07-18 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this, it's first new cookbook in more than a decade, the Chicago Tribune offers 50 of the very best recipes from the pages of the paper’s weekly Good Eating section. The Tribune remains one of the few newspapers in this country with its own working test kitchen, which ensures that the recipes are accurate and reliable. Each year, staff members choose their favorites. Now, the best of those winning recipes are compiled in a book that reflects how we having been cooking--and eating--over the last decade. The book features recipes from across the wide range of common kitchen offerings: starters, meat and poultry dishes, seafood, pasta, rice, side dishes, salads, baked goods, and desserts. In addition, a section on menu planning offers readers ideas for entertaining. Among the recipes featured: Mac and cheese with bacon and tomato Sesame bok choy Napa slaw with charred salmon Chicken cacciatore with red and yellow peppers Homemade maple-sage sausage Strawberry shortcake muffins Chocolate peanut butter pots de crème This book is sure to have broad appeal with home cooks and food enthusiasts across the country and around the world.

Download or read book Good Eating's Best of the Best written by Carol Mighton Haddix and published by Agate Publishing. This book was released on 2011-08-09 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: The very best recipes published in the Chicago Tribune's Good Eating section through the last decade, as voted by readers and the section's editors.

Download or read book Zingerman's Guide to Good Eating written by Ari Weinzweig and published by HMH. This book was released on 2003-11-14 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt: A culinary master shares the secrets of shopping for the very best ingredients: “As delicious and satisfying a read as the traditional foods it celebrates” (Detroit Free Press). Hailed as one of the best delicatessens in the country by the New York Times, Esquire, and the Atlantic Monthly, Zingerman’s is a trusted source for superior ingredients—and an equally dependable supplier of reliable information about food. Now, Ari Weinzweig, the founder of Zingerman’s, shares two decades of knowledge gained in his pursuit of the world’s finest food products. How do you tell the difference between a great aged balsamic vinegar and a caramel-flavored impostor? How do you select an extraordinary olive oil from the bewildering array of bottles on the grocery shelf? Which Italian rice makes the creamiest risotto (and what are the tricks to making a terrific one)? Is there a difference between traditionally made pastas and commercial brands? How do English and American Cheddars compare? How do you make sense of the thousands of teas in the world to find one you love? What should you look for on the label of a good chocolate? In this fascinating resource guide, Weinzweig tells you everything you need to know about how to choose top-quality basics that can transform every meal from ordinary to memorable: oils, vinegars, and olives; bread, pasta, and rice; cheeses and cured meats; seasonings like salt, pepper, and saffron; vanilla, chocolate, and tea. Zingerman’s Guide to Good Eating also includes approximately 100 recipes, many collected from artisan food makers, from Miguel’s Mother’s Macaroni to “LEO” (lox, eggs, and onions) to Funky, Chunky Dark Chocolate Cookies. This book is not only an indispensable guide to pantry essentials—it’s an enthralling read. You’ll visit artisan food producers, learn fascinating facts, find sources for the best brands and food suppliers, and get valuable advice that will change the way you cook forever.

Download or read book Dr. Gabe Mirkin's Good Food Book: Live Better and Longer with Nature's Best Foods written by Gabe Mirkin and published by LINX Corporation. This book was released on 2001-01-01 with total page 199 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Zingerman's Guide to Good Eating written by Ari Weinzweig and published by Houghton Mifflin Harcourt. This book was released on 2003 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: Explains how to select the finest and most flavorful ingredients and pantry staples, offering a host of ingenious buying recommendations, entertaining ancedotes, cooking suggestions, and simple recipes.

Download or read book Good Eating's Creative Pasta written by Chicago Tribune Staff and published by Agate Publishing. This book was released on 2012-09-28 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: Good Eating’s Creative Pasta is a collection of delicious pasta recipes from the Chicago Tribune’s Good Eating section that will provide any home cook with a wide range of recipes for all occasions. Tested and proven dishes for entrees, side salads, and appetizers make up a terrific variety of pastas, from a quick and classic “Late Night Spaghetti” to a more innovative “Free-Form Lasagna with Zucchini Lemon-Thyme Cream.” Each recipe offers a series of helpful tips, suggestions, and comments on dish adaptations, and the entries are grouped into six categories: All About the Sauce, Meatballs & Other Accessories, Hand Made Pasta, Keep It Simple, Classic Comforts, and With a Twist. Aside from pasta, recipes for sauces and meatballs are also featured, including “Homemade Ricotta,” “Meatballs in Tomato-Wine Sauce,” and “Uncooked Tomato Sauce.” Originating as one of the gems of Italian cuisine, pasta has become a staple in American cooking. This book is the ultimate mix of hearty and healthy, creative and quick, as well as light and filling. Combining flavorful classics and nutritious new recipes, Good Eating’s Creative Pasta will extend any home cook’s noodle repertoire by providing tasty dishes that will surely be savored.

Download or read book Good Eating's Fine Dining in Chicago written by Phil Vettel and published by Agate Publishing. This book was released on 2013-04-09 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: Compiled directly from the Chicago Tribune's restaurant reviews, Good Eating's Fine Dining in Chicago is an authoritative collection of the best restaurants in Chicago, including the 2012 and 2013 Michelin-star rated restaurants as well as all of the restaurants rated by the newspaper as four stars. Author and longtime Chicago Tribune dining critic brings the experience of dining in the city's most acclaimed restaurants to life with his warm, accessible writing and extensive expertise. In the past decade, Chicago has become an international destination for fine cuisine, home to master chefs like Rick Bayless, Grant Achatz, and Stephanie Izard. The Chicago Tribune and Phil Vettel have built an insiders' relationship with these top Chicago hotspots, and Good Eating's Fine Dining in Chicago divulges juicy food industry insights along with mouthwatering reviews. This book represents the top tier of dining establishments in the Windy City, in terms of both the highest-quality food and the most innovative and elegant presentation. Organized by types of cuisine, the book reveals a diverse range of fine Chicago restaurants ranging from molecular gastronomy and contemporary American to classic French and new inventive ethnic cuisine. Perfect for both Chicago residents and visitors, Good Eating's Fine Dining in Chicago is a great guide for any lover of gourmet food.