Book Description
Presents a compilation of recipes that can be prepared with ease. Each recipe is explained clearly and provides a section detailing how to perform essential basics, such as smoke roasting, smoking, and grilling meat, preparing stocks, cooking dried beans, and cooking with chile peppers. Cookery, American-Western style.
Customer Reviews:
Not for the casual cook.......2007-09-11
I bought this book after seeing author McGrath as a guest on Ming Tsai's PBS show the other day.
The recipes look delicious and the photography in the book is great. I think that some of the recipes, though, are probably better-suited to restaurant preparation instead of the home kitchen. One sandwich, for instance, requires about thirty ingredients to prepare. Not only are you cooking the chicken for the sandwich, you're also making the bread in which the chicken is served. Some of the ingredients may be difficult to obtain, too. One recipe calls for verbena. Good luck if you don't have that growing in your backyard.
Many recipes also call for stock, and there are recipes for several stocks and reductions, but the recipes yield such a large amount and require such extensive preparation time that I'd spend all day cooking the stock before I could even start working on the desired recipe. Definitely not a Rachel Ray 30-minute recipe. It works in the restaurant, but it's not so practical at home.
I'm anxious to try some of these recipes, but anticipate modifying them a bit for home cooking and takiing a few shortcuts. If I was in McGrath's restaurant paying $24 for fish tacos on warm tortillas, for example, I'd expect that the tortillas be fresh and made on the premises, but if I'm making dinner for three people, I'd probably settle for tortillas I've purchased at the store. (His tortillas are made with lard, though, and that's a good thing.)
You must buy this book!.......2006-01-23
My wife and I ate at the Roaring Fork last year while on vacation. It's a fine resaurant featuring American Southwestern food. I liked it but wasn't bowled over. So I was unprepared for how remarkably good the food in this cookbook is. I own over 100 cookbooks, and this is one of the very best.
The food is nuanced, sophisticated, yet very homey and comfortable. Imagine Grilled Shrimp with Chipolte-Creamed Leaks on a Golden Cornmeal Cake or Pan-Fried Trout with a Salad of Spring Melons and Green Onions. The first thing my wife and I tried was Grilled Rib Eye Steak and Blueberry Barbecue Sauce with Roasted-Garlic Mashed Potatoes. The steak sits on a nest of roasted green beans, red onions, and corn. If you are salivating by now, this cookbook isn't for you.
If you are a reasonably experienced cook, Robert McGrath has a treat in store for you. It is one of those cookbooks that you will want to cook through from one end to the other.
Best Southwestern/American Western Chef Around.......2004-05-02
Robert McGrath first made a name for himself in Scottsdale, Arizona as the Executive Chef at the Princess Resort, followed by working as the chef de cuisine at the Phoenician's Windows and the Green, and then finally as the owner of the Roaring Fork.
His recipes are deliciously unparalleled, and he has put his best in this book.
The One and Only.......2000-10-04
If you're going to cook southwest, this is the one and only way to go about it! Tips from The Master of Southwest Cooking. You can't go wrong with the wide variety of unique and interesting recipes to "wow" your family and guests. EXCELLENT!
If you like to eat, you'll love this one!.......2000-05-31
This is an excellent compendium of Robert McGrath's favorites. His Roaring Fork in Scottsdale has gained a wonderful reputation and deservedly so. Now this book shows how many of his magic tricks are performed. In addition to the recipes, it is beautifully illustrated with western scenes.
Book Description
An essential, up-to-date, and profusely-illustrated reference on New England's furniture industry. It comprehensively explores the furniture industry of New England, detailing the impact of urban communities, especially Boston, as well as the pervasiveness of regionalism, which has attracted fresh attention from scholars. The book presents informative essays on each furniture form (seating furniture, bedsteads, tables, stands, fire screens, dressing tables, high chests of drawers, chests of drawers, bureau tables, chests-on-chests, desks, desk-and-bookcases, looking glassses, and dressing glasses) and detailed entries on 225 individual objects.
Customer Reviews:
The Best of the Best.......2005-08-13
For lovers of period furniture, this large book is like pressing your face against the candy store window. The Winterthur collection is the legacy of Henry Dupont. For those who haven't made the journey to Delaware, the Winterthur museum is the premier collection of colonial and early American furniture in existence. This exhaustive book focuses on the New England furniture, among the best in the collection. Each of the 225 pieces is shown in a photograph, often with several images of details. Unfortunately, the photographs are all in black and white (except the dust jacket). An average of 2-3 pages of text accompanies each piece. For the student of furniture design or the lover of fine furniture, this book is a treasure.
Amazon.com
Tomato clafoutis, herb-cured filet of beef Carpaccio, garlic family soup, Catalan tuna daube: these and 171 other recipes pour off the pages of this sumptuous coffee-table cookbook by the author of Bistro Cooking and Simply French. Wells concentrates on coaxing the utmost flavor out of simple, fresh food, and her French recipes are not all swimming in cream, oils, and fats: the filet, for example, profits not from a heavy sauce but from being wrapped for two days in tarragon, parsley, basil, thyme, and salt. In a couple of places Wells even commits the heresy, for a French-style chef, of switching a red wine used to simmer meat to a white wine.
Book Description
For the past fifteen years, Patricia Wells has been carrying on a love affair with a region of France, a centuries-old farmhouse, and a cuisine. Provence is uniquely blessed with natural beauty as well as some of the world's most appealing foods and liveliest wines Wells's culinary skills have transformed the signature ingredients of this quintessential French countryside into recipes so satisfying and so exciting that they will instantly become part of your daily repertoire.
Here are over 175 recipes from Wells's farmhouse kitchen, including whole chapters on salads, vegetables, pasta, and bread There are simple but imaginative "palate openers," such as Tuna Tapenade and Curried Zucchini Blossoms, and soul-satisfying soups, with such delights as Monkfish Bouillabaisse with Aroli, Wells's own brilliant interpretation of a Provencal classic. When it comes to meat and poultry, Wells offers earthy daubes, the slow-simmered stews so beloved by the French, and such melt-in-your-mouth delicacies as Butter-Roasted Herbed Chicken You will savor Wells's fish and shellfish creations with recipes like Seared Pancetta-Wrapped Cod. And no meal would be complete without a delight from the treasure trove of desserts here, including Cherry-Almond Tart and Winemaker's Grape Cake.
Illustrated with famed photographer Robert Fréson's captivating pictures, Patricia Wells at Home in Provence is a book you'll want to revisit time and again.
Customer Reviews:
Patricia Wells At Home In Provence.......2007-02-17
This is a WONDERFUL cookbook containing some of the best recipes I have ever prepared. But more than that, it's an invitation to enjoy the landscape and history of Provence. Excellent work, Patricia!
Warm regards, Linda Quest :)
A treasure found again.......2006-01-05
I bought this book in 1997, made many of the truly excellent recipes, but somehow forgot about it -- the result, I suspect, of my hobby of (addiction to?) purchasing cookbooks. But, while searching for something different to fix for 2005's Christmas dinner, I remembered Patricia's recipe for "City Steak" and, voila, we enjoyed a marvelous meal of City Steak, Fake Frites and Cheesemaker's Salad -- so easy, so delicious!
Thumbing through my copy and the contemporaneous notes I always write for each recipe tried, I was reminded of how we happily devoured the Amazing Sorrel Soup, Turnip and Cumin Puree, Monsieur Henny's Eggplant Gratin, Checchino Dal 1887's Spaghetti alla Carbonara, Steamed Salmon with Warm Lemon Vinaigrette and the Beef and White Wine Daube from Arles, to name a few. I suspect this book will now be a somewhat permanent fixture in my kitchen since there are dozens of recipes I can't wait to try -- even the breads and desserts that usually don't interest me. Yes, it truly is a treasure.
It's Patricia Wells' world..........2005-04-26
...we all just want to be living in it. Perhaps what makes her cookbooks so popular is the impression she gives that we can. Good food, grown yourself or obtained fresh, simply prepared, and appreciated with friends--these things do not require a farmhouse in Provence to enjoy. Nevertheless, owning such a farmhouse would be a joy, and Wells, along with photographer Robert Freson, charmingly captures the experience of farming, cooking, and entertaining in Provence. As for the recipes, they are, like those in all of Wells' books, fairly simple to execute, fresh, appealing, and very tasty. By baking an olive oil brioche, roasting a chicken, or mixing up a simple tapanade, we too can experience the pleasure that comes from making food with our own hands and sharing with family and friends.
Appealing to all of the senses.......2004-08-13
In luscious pictures (by Robert Freson), recipes and anecdotes, "Patricia Wells At Home In Provence" contributes enthusiastically to America's love affair with the place. Seasonal freshness is paramount and Wells prefers her meats and fish whole and unboned. Organized by course, Recipes include tips for storage, techniques, accompaniments and wines.
Many recipes are simple - a "caviar" made with black olives and butter, Goat Cheese Gratin ("pizza without the crust"), raw Grated Beet Salad, Quick Chicken Lemon Soup, Potatoes Roasted in Sea Salt, Lemon-Thyme Lamb Chops.
Others require a bit more time - Beef and White Wine Daube From Arles with Anchovies and Capers, Chanteduc Rabbit with Garlic and Preserved Lemons, Sea Bass in Parchment with Warm Pistou.
One of the nicest aspects of Wells style is her penchant for describing techniques and the reasoning behind them - from the action of citrus in a seviche to filleting a fish to blanching olives or cutting up a rabbit.
A delightful treat for sensuous cooks.
Rich, Rewarding Source of French / Mediteranean Recipes.......2004-03-13
When I saw that Patricia Wells was having a new book published in Spring, I began, after several months of procrastinating, to review a series of her books, especially since the new book seems to overlap the book I am about to review in this MS.
Wells is high in the pantheon of distaff culinary journalist / teachers, on a par with Ann Willen and somewhat less well known than the great Julia Child and Elizabeth David. This book on `home cooking' in the Provence region of France falls, it seems, at the end of a series headed by the book `Simply French' which expounds on the cuisine of Joel Robuchon. This volume covers the high-end `haute cuisine' end of the spectrum. A recent book, `The Paris Cookbook' covers the less Olympian subject of cooking by Paris bistros, restaurants, and purveyors. This is closer to Child's classic subject, `la cuisine Bourgeoisie'. The subject of this review reflects cooking done by Wells herself in Provence, based on the influence of local sources and her own invention. It is a combination of Curnonsky's `la cuisine Regionale', and `la cuisine Improvisee'.
Since many, if not most of the insights into cooking in this book can be traced to the earlier book on Robuchon, it was harder to identify the value of this book in its own right. But, I think I can safely say that this volume stands on it's own two feet by combining the simplicity of home cooking with the healthy ingredients of the Mediterranean ingredients and the cachet of Provence, being an intersection of some of the best of both France and Italy.
My strongest visceral reaction to these recipes is the wealth of things to do with common, inexpensive ingredients such as potatoes, celery, carrots, and tomatoes. My next delight was the variety of bread recipes. The star of this act was a version of brioche that is based on olive oil rather than butter. The reputation of butter has undergone something of a revival since this book was published in 1996, but if you have gotten into the habit of looking for ways to have olive oil to replace butter, this is a recipe for you.
Like all of her other books, this volume's organization follows that most classic of orders, with chapters on:
Appetizers, Salads, Soups, Vegetables, Pasta, Bread, Fish and Shellfish, Poultry and Game, Meat, Desserts, and Pantry.
As the Wells homestead is a fair distance from the Mediterranean, the coverage of fish and shellfish is a bit light, but this shortfall is more than made up by other chapters, especially the chapters on vegetables and pasta, which broadens ones range defined by classic southern Italian cuisine. The most interesting seafood discovery is Wells' combining mint and crabmeat. My Baltimorean friends are rolling their eyes already.
The star of the chapter on meats is the daube of either beef or lamb. This is a fascinating technique with a French name which, however, seems to be characteristic of northern Europe. German dishes like sauerbraten use the daube technique, but, to my knowledge, there is no daube style dish in any Italian cuisine. A daube is basically applied to a dish that has marinated for a long time, a day or more, in a sauer medium, either wine or vinegar. Browning and braising follows the marinade. The recipe may even call for a further day's resting to mix together the flavors.
As with her other books, this volume includes recommendations for wine to serve with each savory dish. Unlike the very specific suggestions in `Simply French', these are fairly generic, simple enough for the least enlightened of liqueur store clerks to interpret. For those who live and die by the very best choices of wine, specifics are included with the general suggestions.
As books on French provincial cooking go, this book is at the opposite end of the spectrum defined by Elizabeth David's classic in that all instructions and descriptions of ingredients are detailed and crystal clear. Virtually everything in all the dishes should be available at a good urban supermarket.
My only complaint, which I bring up only because Ms. Wells is a culinary teacher as well as a journalist, is the inaccuracy of conversion between pounds and kilograms. A kilogram is 2.2 pounds, but Ms. Wells consistently treats the conversion as two (2) pounds to the kilogram. Fortunately, such approximations do not appear in the baking recipes, where she is extra contentious about the accuracy of her metric to English conversions of weights and volumes.
I strongly recommend this book to anyone who loves French or Mediterranean cuisine and who needs a new source of recipes from these sources. I strongly recommend it to anyone who loves to read about food. I recommend it to anyone who cooks. There will be several simple recipes here for inexpensive ingredients that I know you will enjoy.
Book Description
Suddenly Robert Johnson is everywhere. Though the Mississippi bluesman died young and recorded only twenty-nine songs, the legacy, legend, and lore surrounding him continue to grow. Focusing on these developments, Patricia R. Schroeder's Robert Johnson, Mythmaking, and Contemporary American Culture breaks new ground in Johnson scholarship, going beyond simple or speculative biography to explore him in his larger role as a contemporary cultural icon.
Part literary analysis, part cultural criticism, and part biographical study, Robert Johnson, Mythmaking, and Contemporary American Culture shows the Robert Johnson of today to be less a two-dimensional character fixed by the few known facts of his life than a dynamic and contested set of ideas.
Represented in novels, in plays, and even on a postage stamp, he provides inspiration for "highbrow" cultural artifacts--such as poems--as well as Hollywood movies and T-shirts. Schroeder's detailed and scholarly analysis directly engages key images and stories about Johnson (such as the Faustian crossroads exchange of his soul for guitar virtuosity), navigating the many competing interpretations that swirl around him to reveal the cultural purposes these stories and their tellers serve.
Unprecedented in both range and depth, Schroeder's work is a fascinating examination of the relationships among Johnson's life, its subsequent portrayals, and the cultural forces that drove these representations. With penetrating insights into both Johnson and the society that perpetuates him, Robert Johnson, Mythmaking, and Contemporary American Culture is essential reading for cultural critics and blues fans alike.
Customer Reviews:
Contemporary Interpretations of Robert Johnson.......2006-02-14
Robert Johnson (1911? -- 1938)recorded only 29 songs during his brief life and was little-known when he died. In the 1960s, a release of his songs attracted great attention from British rockers and from young Americans, and a subsequent release of "The Complete Robert Johnson," including alternate takes, went platinum. With his haunting voice and astonishing guitar technique, and with the legends that have come to surround his life, the memory of Robert Johnson has evolved from early Delta blues singer to cultural icon. Johnson's photo appeared upon a commemorative United States postage stamp in 1994, with, notoriously, the cigarette dangling from his lip in the original photograph removed.
Patricia Schroeder's book "Robert Johnson: Mythmaking and Contemporary American Culture" (2004) explores the mystique that surrounds Robert Johnson and shows the widely divergent interpretations his life and music continue to evoke. Patricia Schroeder is professor of English at Ursinus College where she teaches courses in the blues in American literature, African American literature, and American literature and drama. Her book is part of an outstanding series of scholarly studies title "Music in American life" which explore a wide range of musical forms and figures, from blues to classical and much else, and their impact in the United States.
The great virtue of Professor Schroeder's work is that it shows how much there is to be learned from serious study of the blues in general and Robert Johnson in particular. Her work is informed, and teaches a great deal about, postmodern critical theory. She shows how a figure such as Johnson has been transformed in American culture from a Delta bluesman -- a living person -- to a symbol and, finally, to an icon or myth separate from and bearing little resemblance to the original flesh and blood man. The ways in which Robert Johnson has been mythologized reflect the preoccupations of the mythmakers who
turn to Johnson more than they help in the understanding of Johnson himself. Thus, in the 1960s, Johnson was discovered as a romantic, authentic figure who spurned commercialism, and wandered through the Delta and elsewhere in pursuit of himself and of his art. Later visions of Johnson have seen him as reflecting the spirit of American pluralism and diversity, as the symbol of an inclusive American community, as exemplifying the spirit of the blues, as a victim of the racial injustice pervading the deep South in the 1930s, as the voice of individualism, and as much else.
Thus, after a brief chapter in which she gives a biographical summary of the Johnson's life, emphasizing competing versions and contradictory accounts at key points, Professor Schroeder offers in successive chapters, accounts of how Robert Johnson has been portrayed in contemporary novels, dramas, film documentaries, and poetry. It is an impressive account of a body of literature, most of which had been unknown to me, and it shows well how Johnson's life has been used in the service of a wide variety of viewpoints on American culture. Professor Schroeder discusses this literature fully, ably and well. I was most impressed, of all the material she discusses, with a 1996 poem by Susan Noguere titled "Whirling Round the Sun" in which the poet discusses eloquently her response to Johnson's music. Professor Schroeder quotes the poem in full (p.161) and expounds it nicely. Proressor Schroeder also discusses how Johnson has fared in cyberspace with an exploration of the many threads devoted to Johnson and an analysis of the comments that his music and life inspire over the Web.
I found that there was too much emphasis in the book on postmoderistic theory. Professor Schroeder shows that this theory can be put to good use in understanding Johnson, or any important cultural figure, but she overdoes it. The book is jargon-filled, and the relativism and skepticism to which postmodernism leads seems to me unnecessary to her discussion of Johnson and the myths he has inspired. In addition, there is too little focus in the book on Johnson's music and lyrics themselves. Johnson's music will always be the strongest reasons for his appeal -- as is the case with any musician or performer. There are times, particularly when she discusses Johnson on the Internet, that Professor Schroeder gets bogged down in jargon and in a second or third-level realm of analysis and almost forgets explaining her subject -- Robert Johnson in contemporary American culture.
Those interested in this book will also enjoy a recent scholarly study by Elijah Wald, "Escaping the Delta: Robert Johnson and the Invention of the Blues." (2004) Wald is also aware of the mythmaking surrounding this great blues artist, but he is not as enamored with postmodernistic theory as is Professor Schroeder. Wald thinks we can form some reasonably accurate ideas about Robert Johnson the man and what he hoped to do with his music. I found his account for the most part convincing. Wald also offers more in the way of musical and literary analysis of Johnson's songs than does Professor Schroeder.
I am pleased that Johnson's music and the blues are receiving sustained and insightul critical attention in Professor Schroeder's book, in Wald's book, and elsewhere. Readers with a serious interest in Robert Johnson and the blues will enjoy Professor Schroeder's study.
Robin Friedman
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Patricia Roberts Style
Patricia Roberts
Manufacturer: W.H. Allen / Virgin Books
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ASIN: 1852270756 |
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The Sullivan Family: 50 Years in Bluegrass Gospel Music
Enoch ,
Margie Sullivan , and
Robert Gentry
Manufacturer: Sweet Dreams Publishing Company
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ASIN: 1893693023 |
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Anri Sala: When The Night Calls It A Day
Robert Fleck ,
Julia Garimorth ,
Susanne Page ,
Laurence Bosse , and
Anri Sala
Manufacturer: Walther Konig
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ASIN: 3883758086
Release Date: 2004-06-15 |
Book Description
This is the first publication to thoroughly document the diverse facets of the young, Albanian-born filmmaker-artist Anri Sala's work, which, in a very short time, has evolved to occupy a very important position in contemporary art. Sala has an objective, documentary approach to filmmaking that reveals personal histories and hidden meanings through photography, video, film, and drawing, and she broaches the present-day epochal themes of migration, globalisation, and our media world. This book accompanies the Anri Sala exhibition mounted by the Musae d'art Moderne de la Ville de Paris/ ARC and the Deichtorhallen Hamburg.
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Norman Lundin: A Decade of Drawing and Painting
Robert Flynn Johnson
Manufacturer: Univ of Washington Pr
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ASIN: 0295970499 |
Book Description
"Several years ago, 26 prominent studio furniture-makers were asked to design works of furniture based on period pieces in the collection of the Museum of Fine Arts, Boston. The result is an explosion of form and fantasy in which past and present are mergedUa celebration of the continued existence of small-scale furniture making in the midst of mass production. Among the works discussed in this lavishly illustrated book are pieces by Garry Knox Bennett, JohnCederquist, Kristina Madsen, Judy Kensley McKie, Michael Pierschalla, and Paul Sasso. In an insightful and detailed essay, author Edward Cooke Jr. contextualizes these works, outlining their complex relationship with American traditions of furniture design."
Books:
- Away for the Weekend: Mid-Atlantic, 6th Edition: Revised and Updated Edition (Away for the Weekend(R))
- Barbecues and Other Outdoor Feasts
- Berlitz European Menu Reader: For Eating Out in over 25 Countries (Berlitz European Guides)
- Best of the Best Vol. 9: The Best Recipes from the 25 Best Cookbooks of the Year (Best of the Best: Best Recipes from the 25 Best Cookbooks of the Year)
- Better Homes and Gardens Home Canning and Freezing (Better Homes and Gardens Books)
- Betty Crocker Complete Thanksgiving Cookbook
- Burrito Lovers Cook Book: Fantastic Flavorful Fillings
- Champagne Cocktails: Includes recipes, quotes, lore, and a directory of the world's poshest lounges
- China: The Beautiful Cookbook
- Church Teaches: Documents of the Church in English Translation
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