Without Reservations: How to Make Bold, Creative, Flavorful Food at Home

Overview

  • More than 120 recipes in chapters such as: Cocktail Hour, Garden Greatness, Liquid Love, Noodles and Beyond, Oceans of Flavor, Sultry Poultry, Meat Matters, and Save Room For Dessert.
  • The recipes emphasize contrasting tastes, vibrant colors, and enticing textures, like Super Summer Sipper, Curried Chicken in Radicchio Cups, Lobster Bisque, Perfect Carbonara, Sake-Steamed Mussels, and Spicy Maple-Glazed Pork Loin with ...
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Overview

  • More than 120 recipes in chapters such as: Cocktail Hour, Garden Greatness, Liquid Love, Noodles and Beyond, Oceans of Flavor, Sultry Poultry, Meat Matters, and Save Room For Dessert.
  • The recipes emphasize contrasting tastes, vibrant colors, and enticing textures, like Super Summer Sipper, Curried Chicken in Radicchio Cups, Lobster Bisque, Perfect Carbonara, Sake-Steamed Mussels, and Spicy Maple-Glazed Pork Loin with Apple-Mango Chutney.
  • "Don't Hold Back" sidebars to help cooks be creative and improve their cooking: Explore New Foods, Step Up Your Skills, and Make It Yours.
  • Beautiful 4-color photos throughout the book, including recipe "beauty" shots, how-tos, and images of Joey cooking in his kitchen and entertaining with his family and friends.
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Editorial Reviews

Publishers Weekly

Altman, a San Francisco chef and host of Bay Café, a popular local TV cooking show, enthusiastically encourages people to cook California cuisine in their own homes. He introduces an array of global flavors that aim to highlight the best ingredients, particularly citrus and spices, putting a spark into recipes like Island Gazpacho, which features mango, papaya, chiles and horseradish, and Oven-Roasted Beet and Orange Salad. Intriguing combinations like tamarind, pecan and cherries with chicken, or maple, apple and mango with pork augment the dishes' central elements without overwhelming them. Like any good California chef, he gives suggestions for what to drink with main-dish recipes, and he also provides helpful tips throughout about preparation, presentation and ingredients. Altman includes a few simple classics like pasta carbonara, but despite his goal of making chef-style innovation accessible at home, most of the recipes involve numerous steps and techniques that are more suited to cooks with some experience than to absolute beginners. Altman's gusto is infectious for any reasonably confident cook with a love of putting great ingredients to use in unexpected ways. This is an excellent springboard for experimentation. Color photos not seen by PW. (Apr.)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9781451383409
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 4/21/2008
  • Edition number: 1
  • Pages: 288
  • Product dimensions: 8.40 (w) x 9.30 (h) x 0.96 (d)

Meet the Author

Joey Altman is the host of Bay Café, a San Francisco Bay Area television show that has won two James Beard Awards. The more than 1,000 guest chefs who have been on the show include Mario Batali, Jacques Pépin, Jean-Georges Vongerichten, and Patricia Wells. Joey appears at food and wine events nationwide and as a culinary spokesperson for Diageo Chateau & Estate Wines and Spirits. He was also the host of two FoodNetwork shows, Tasting Napa and Appetite for Adventure. Before his broadcast career, Altman trained as a chef in France and cooked at several top restaurants, including Harvest in Cambridge, Commander's Palace in New Orleans, and Stars and Miss Pearl's Jam House (where he was also co-owner) in San Francisco. He lives in San Francisco, California.

Jennie Schacht is the coauthor of The Wine Lover's Dessert Cookbook and has written for many national and international publications. She is a consultant to the food and healthcare industries, with clients including Chez Panisse Foundation, NapaStyle, and the University of California. She lives in Oakland, California.

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Table of Contents

Acknowledgments.

Introduction.

Joey's No-Blues Pantry.

Cocktail Hour.

Guests at the Door?

Garden Greatness.

Liquid Love .

Noodles And Beyond.

Oceans of Flavor.

Sultry Poultry.

Meat Matters.

All Dressed Up.

Rounding Out the Plate.

Save Room for Dessert.

Menus.

Sources.

Index.

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