Family secrets from an 84-year-old Alabama barbecue joint, food and wine that celebrates the untapped flavors of southern Italy and a collection of authentic recipes and stories evoking 18th-century American cuisine--Chef's Stirrings has compiled a list of three unique new cookbooks from chefs across the country.
Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: What started as a makeshift barbecue pit in Bob Gibson's Decatur, Ala., backyard in 1925 evolved into Big Bob Gibson Bar-B-Q, a Southern staple in authentic, slow-cooked barbecue. In this cookbook, Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Gibson himself, shares the history of the restaurant and passes on the secrets to great barbecue. From dry rubs, glazes and sauces to techniques of low and slow cooking and meat selection, Lilly aims to inform both the seasoned chef and beginner. Available from Clarkson Potter/Publishers on May 12, 2009.
A16 Food + Wine: At San Francisco's A16 restaurant, named for the highway that cuts across southern Italy, executive chef Nate Appleman and wine director Shelley Lindgren draw on the bold and rustic flavors of Italy's Campania countryside to create a menu that pays homage to the region and the age-old bond between its food and handcrafted wines. In part one of A16 Food + Wine, Lindgren profiles the key grapes and producers of southern Italy, exploring grape varieties that are nearly extinct as well as blends of indigenous and international grapes. In the second part of the book, Appleman examines food that honors southern Italian culture and inspires A16's menu: from Naples-style pizzas and bold vegetable dishes to deeply flavorful braises and seasonal desserts. Co-authored by Kate Leahy and published in September 2008 by Ten Speed Press.
City Tavern: Recipes from the Birthplace of American Cuisine: Acclaimed chef, restaurateur and cookbook author Walter Staib offers a look at the recipes, people and history of the Revolutionary Era in the United States, with Philadelphia's historical City Tavern Restaurant at the epicenter. Staib's restaurant, occupying the same location it did during the 18th century, evokes Colonial Philadelphia through its authentic menu, period architecture and artifact reproductions. The book invites seasoned chefs and home cooks to try 230 authentic City Tavern recipes and offers a resource for educators and chefs interested in American culinary history, as Staib is a recognized expert on 18th-century American cuisine. Available in July 2009 (updated 6/3/09) Now available from Running Press.
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Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint: What started as a makeshift barbecue pit in Bob Gibson's Decatur, Ala., backyard in 1925 evolved into Big Bob Gibson Bar-B-Q, a Southern staple in authentic, slow-cooked barbecue. In this cookbook, Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Gibson himself, shares the history of the restaurant and passes on the secrets to great barbecue. From dry rubs, glazes and sauces to techniques of low and slow cooking and meat selection, Lilly aims to inform both the seasoned chef and beginner. Available from Clarkson Potter/Publishers on May 12, 2009.
A16 Food + Wine: At San Francisco's A16 restaurant, named for the highway that cuts across southern Italy, executive chef Nate Appleman and wine director Shelley Lindgren draw on the bold and rustic flavors of Italy's Campania countryside to create a menu that pays homage to the region and the age-old bond between its food and handcrafted wines. In part one of A16 Food + Wine, Lindgren profiles the key grapes and producers of southern Italy, exploring grape varieties that are nearly extinct as well as blends of indigenous and international grapes. In the second part of the book, Appleman examines food that honors southern Italian culture and inspires A16's menu: from Naples-style pizzas and bold vegetable dishes to deeply flavorful braises and seasonal desserts. Co-authored by Kate Leahy and published in September 2008 by Ten Speed Press.
City Tavern: Recipes from the Birthplace of American Cuisine: Acclaimed chef, restaurateur and cookbook author Walter Staib offers a look at the recipes, people and history of the Revolutionary Era in the United States, with Philadelphia's historical City Tavern Restaurant at the epicenter. Staib's restaurant, occupying the same location it did during the 18th century, evokes Colonial Philadelphia through its authentic menu, period architecture and artifact reproductions. The book invites seasoned chefs and home cooks to try 230 authentic City Tavern recipes and offers a resource for educators and chefs interested in American culinary history, as Staib is a recognized expert on 18th-century American cuisine.
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