Books by Judith Choate
Homemade: Delicious Foods to Make and Give
Everyone wants to make it homemade. The gift-giver, who would rather offer a more personal present than spend time combing the shops. The food-lover, who adores preparing distinctive, delicious foods in her own kitchen. The crafts-maker, who loves to create, wrap, and decorate truly gorgeous gifts. Now the perfect book for all of them is here: Homemade, the ultimate treasury of food gifts from the heart.
Homemade is filled with an incredible variety of easy, irresistible recipes for everything from the perfect little tea cake to bring as a hostess gift to an assortment of fudge that makes a delightful Christmas present. Delicious ideas include:
• Unique and luscious baked treats like Hazelnut Pound Cake, Chocolate Butter Balls, and Carrot-Ginger Tea Bread
•Jarred delights such as Spiced Candied Nuts and Strawberry-Grand Marnier Jam
•Wonderful additions to the food-lover’s pantry, including Provençal Oil, Red Chile Salsa, and Thai Peanut Sauce
• Plus chutneys, relishes, and dressings—even snacks and drinks
But Homemade is much more than a collection of recipes. Since a big part of every gift’s appeal is its presentation, author Judith Choate includes plenty of ideas and tips on how to wrap, pack, and ship food gifts with creativity and style. You’ll learn how to cleverly combine food gifts into the perfect package, how to decorate jar tops, where to find beautiful bottles for condiments and flavored oils, and more.
Generously illustrated with vibrant full-color photographs, Homemade shows just how easy (and fun) it is to make delectable gifts everyone will be thrilled to receive.
“The most precious gift you can give to someone you love may be a copy of this book!” —Chef Alain Sailhac, The French Culinary Institute
“This is not merely a collection of recipes; it is an extraordinary celebration of delicious homemade gifts. Judith Choate’s generous nature and love for food infuses every page and compels us to jump into the kitchen and whip up a batch of fudge for a neighbor or friend—just for the sheer pleasure of giving.” —Tish Boyle, food editor of Chocolatier magazine and author of Chocolate Passion
Copies
No copies available.
Jiggle!: A Cookbook: 50 Recipes for Sweet, Savory, and―Yes!―Sometimes Boozy Modern Gelatins
by Peter DiMario, Judith Choate
A definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient.
Gelatin is back. Based on recent articles about gelatin and designed gelatin-based foods featured in T: The New York Times Style Magazine, Vogue, The New Yorker, and atlasobscura.com, gelatin is exploding on the culinary scene. New pop-ups in New York City are doing jelly cakes and so are influential Korean bakeries in L.A. The New York Times recently published a nostalgia-tinged story headlined, “This Thanksgiving, Make a Jell-O Salad Instead of Cranberry Sauce.” But according to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it’s not time for more lime JELL-O salad with cottage cheese and walnuts or cherry JELL-O with canned fruit salad, it’s time to take the gelatin explosion to its heights. In Jiggle, he and food veteran coauthor Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. Jiggle! is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin.
Following an introduction detailing the gelatin basics—the different forms (including a vegan agar-agar), how to build layers, float fruits, and suspend edible glitter—Jiggle! takes us on a colorful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Crème Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini), to savory dishes (My Funny Galantine and Goats ‘n’ Beets). Rounded out with beautiful color photography, gelatin becomes delicious, playful, edible modern art.
Copies
-
$25.00
David Burke's New American Classics: Brilliant Variations on Traditional Dishes for Everyday Dining, Entertaining, and Second Day Meals
One of America’s most innovative and accomplished chefs gives us a book full of deliciously original recipes both for everyday meals and for memorable entertaining.
Over the course of a brilliant career, David Burke has created imaginative and irresistible updates of classic American cuisine. Now he makes it easy for the home cook to master a classic dish and then add innovative touches to make it even more tempting, in what he calls contemporary classics. In addition, he includes “Second Day Dishes,” a new and magical approach to leftovers.
Here is how it works: classic Eggs Benedict with Hash Brown Potatoes and Oven-Dried Tomatoes leads to Canadian Bacon and Onion Potato Cake with Poached Eggs and Spicy Tomato Salsa, which in turn leads to Bacon, Potato, and Eggs Strudel on the second day. Traditional Broiled Shrimp with Scampi Butter and Tomato-Rice Pilaf is transformed into Sautéed Shrimp with Spinach-Lasagna Roll and Crisp Spinach, and then into Shrimp Fried Rice and Sausage the next day.
A Classic Chef’s Salad Bowl can be turned into Carpaccio of Chef’s Salad, and then Chef’s Salad Bruschetta. Roast Chicken “Farmhouse Style” with Potatoes, Mushrooms, Bacon, Onions, and Apple Cider Gravy is reconceived as Seawater-Soaked Chicken with Thyme and Poppy Seed Gnocchi, and a day later can become Chicken-Potato Pancakes with Apple-Sour Cream Sauce. New York Cheesecake becomes Grand Marnier Soufflés, changed on the next day into Coconut Cheesecake Beignets with Red Fruit Sorbet and Berries. From appetizers to desserts, for breakfast, lunch, and dinner—117 delectable recipes (including Titanic French Toast with Three Jams; Oh, My Cod!; Chocolate Chip UFOs; and many more of Burke’s signature whimsical creations)—a fabulous cookbook.
Copies
No copies available.
The Shared Table: Cooking with Spirit for Family and Friends
by Judith Choate, Don Pintabona
A labor of love from one of the most celebrated chefs in the business, Don Pintabona’s The Shared Table is a cookbook designed for casual dining with family and friends. With its focus on cooking and community, The Shared Table takes us on a culinary adventure.
Recipes correspond to chapters of Pintabona’s life and are infused with his recollections, from his earliest days in the kitchen, frying meatballs with his Italian relatives; to his festive block parties in Brooklyn; to his travels, whether to the front of the restaurant range or to a remote locale in search of new ideas and flavors.
Pintabona writes about the hospitality he’s received and about how food plays a vital role in bringing people together in harmony and friendship, something he pondered deeply while serving food to workers at the World Trade Center site in the aftermath of September 11. Here he shares those reflections of how a community can demonstrate the best of the human spirit.
Along the way, Pintabona invites us into the kitchen to create a stunning array of dishes, both simple and exotic. Among them are Thai Shrimp Toasts; Hearty Lentil and Tomato Soup; Grilled Asparagus with Basil-Orange Vinaigrette; Four-Cheese Mac and Cheez; Roast Chicken with Potatoes and Mushy Peas; and Turkey Meat Loaf with Cranberry Glaze. Pintabona also provides the secrets to a variety of sauces, including Nana’s Fresh Marinara Sauce, Ginger Plum Sauce, and Yellow Curry Sauce. His remarkable desserts include Tarte au Chocolat, Sweet Asian Plums, and Ricotta Cookies.
Brimming with striking food and travel photographs and with family snapshots, this heartfelt cookbook inspires us to prepare meals for gatherings of those we love–and exemplifies the unshakable bonds forged when food is shared at the table.
Copies
No copies available.
The New Greek Cuisine
by Judith Choate, Jim Botsacos
The acclaimed chef from Molyvos—New York’s “very best Greek restaurant” (Esquire)—reinvents one of the world’s classic cuisines in 150 recipes that celebrate its fresh ingredients and bold flavors.
Before the Livanos family opened Molyvos they wanted to be sure their food hit all the right notes. So they hired gifted chef Jim Botsacos and took him on a tour of the Greek isles, spending many nights dining and cooking in Greek homes. Jim’s immersion in Greek cuisine and his own bistro-influenced sensibility made an immediate impression on New York restaurant critics, including Ruth Reichl, whose three-star rave thanked Molyvos for reminding her “how truly wonderful Greek food can be.” Now, with The New Greek Cuisine, anyone can “go Greek” with flair.
While staying true to tradition, the recipes in The New Greek Cuisine bring everything to the next level by emphasizing ingredients and presentation and intensifying flavors. Home cooks can start small by learning to make marvelous mezes, including mussels with mint or a crustless leek and cheese pie. When it’s time to move on to entrees, there are plenty of tasty and satisfying options, from braised lamb shanks with orzo to plank-grilled prawns. Inventively simple sides such as roasted “cracked” potatoes with coriander and red wine, or comforting pastitsio--a Greek macaroni and cheese--could become new family favorites. And no Greek meal would be complete without desserts like semolina cake with yogurt and spoon sweets or easy pinwheel-shaped baklava.
Based on staples such as fish, whole grains, and olive oil, Greek food is not only healthy and delicious but offers a welcome break from other overexposed Mediterranean cuisines. And this richly illustrated cookbook by one of the new Greek’s most talented practitioners is the perfect way to discover its many delights.
Copies
No copies available.
Recipes for the Good Life
by Judith Choate, Patti LaBelle, Karen Hunter
Patti LaBelle discovered the good life and wants to share it with you—her new cookbook offers delicious recipes that range from healthy to decadent.
“A lot of my memories with my loved ones are set around a dinner table, sharing a meal and sharing good conversation. Food has always been at the center of my joy, from the fish fries my parents had every weekend to the barbecues I have in my backyard today. Food can bring people together, to laugh, to eat, and to simply celebrate life. Most people know me for my voice, and that is truly a gift from God. But food and the ability to share it with others is also a gift—a gift that you can give to those you love. It is with that spirit that I share my third cookbook.” Patti LaBelle
Miss Patti is back, as fierce as ever, sharing more than 100 new recipes that will have your mouth watering and your guests begging for seconds! With dishes ranging from the Over the Top, Top, Top Macaroni and Cheese (with shrimp and lobster!), to the Poached Salmon with Basil Cream Sauce and Fettuccine, to the Tender and Juicy Barbecued Baby Back Ribs, to the Fried Apple Pie, there's something perfect for every occasion. She not only walks you through the preparation of her favorite dishes with ease, but also shares heartfelt and witty stories about food, family, and life throughout the book. Her first two cookbooks were hits and this one is sure to please as well.
Copies
No copies available.
Jacques Torres' A Year in Chocolate: 80 Recipes for Holidays and Special Occasions
by Judith Choate, Jacques Torres
Let your New Year’s resolution be Eat more chocolate.” With Jacques Torres’ A Year in Chocolate as your guide, you won’t have any difficulty sticking with it from January right on through December.
From the elegant Poached Pears with Chocolate Fondue to serve on New Year’s Day and a festive Bûche de Noël filled with chocolate cream and ornamented with meringue mushrooms, to homemade Easter eggs and autumnal Pumpkin Seed Brittle, the world-renowned pastry chef and chocolatier presents us with a calendar’s worth of treats sure to make every celebration more luscious.
All the holiday classics are featured here: Valentine’s Day bonbons, a molded chocolate Easter Bunny, ice cream sundaes for the Fourth of July, and Chocolate Caramel Corn for Halloween. But for Torres’ chocolate-drenched imagination, tradition is also a springboard; among the book’s many fanciful creations are Chocolate-Covered Matzohs for the Passover seder and a Chocolate Tamale to celebrate Cinco de Mayo.
Adapting all his recipes for the home cook, Torres showcases his favorite chocolate creationsfrom traditional French pastry to classic American treats. With 150 ecstasy-inducing photos of the finished dishes, A Year in Chocolate will be the chocolate cookbook of the season.
Copies
No copies available.
An American Family Cooks: From a Chocolate Cake You Will Never Forget to a Thanksgiving Everyone Can Master
With its irresistible recipes, gorgeous photographs, charming illustrations and narration by award-winning author Judith Choate, An American Family Cooks sets the table to which we all want to be invited.
Join award-winning cookbook author Judith Choate in the kitchen and at the table as she and her family of foodies celebrate the new American home cooking. Within its beautifully photographed and delightfully illustrated pages, one will find a sophisticated, yet cook-friendly variety of recipes that meld influences from the fundamentals of traditional home cooking, classic follow-to-the-letter French techniques, contemporary California cuisine, exciting ethnic dishes, holiday classics and the most simple and satisfying of family meals.
• An introduction from a veteran and much-published chef to the new American home cooking with a strong emphasis on organics and local and sustainable produce
• Modern, produce-centric, organic, recipes--from French classics to California cuisine
• Fundamental generations-old recipes and techniques no home chef should be without: stocks, stews, soups, pastries and cakes, canning and preserving
• Richly photographed by renowned food photographer, Steve Pool; charmingly illustrated by Stephen Kolyer. 324 full color photographs, and 15 illustrations.
An American Family Cooks will be the Featured Selection for The Good Cook Bookclub ‘s late September catalog (announce date 9/8/13, in homes approximately 9/25/13).
Table of Contents
Some Thoughts About How We Cook
Shopping, Ingredients, Supplies, and Techniques
Drinks and Nibbles
Chris Talks About Wine
Making Hootch
Cocktail Treats
Grilled Red Devil Quail
Olive Swirls
Hummus
Spicy Bean Dip
Holy Guacamole
Scallop Seviche
Marinated Yogurt Cheese
Just Everyday Meals
Heirloom Tomato Salads
Every Night Salad
Octopus Salad
Braised Baby Artichokes
Boy Oh Boy! Bok Choy (Bok Choy Sauté and Bok Choy, Shiitakes, and Tofu)
Champ
The Chicken Pot Pie That Nana Made and We All Still Make
Pepper Steak
Beef Stew
Stuffed Cabbage
Mom’s Crook Neck Squash
Chris’ Paella
Roasting Chicken
Chicken Meets Lemon
Fried Chicken
Favorite Chicken
Chicken Under a Brick
Braised Lamb Shanks with Green Olives
Talking About Pork (Roast Loin with Garlic Scapes and Stuffed Pork Loin)
Pork Scallopine with Arugula Salad
Making Mole
Fancy Dining
Friday Still Means Fish
Steve’s Every Night Shrimp Creole
Dungeness Crab at Home
Soft Shell Crabs
Scallops with Roe and Fiddlehead Ferns
Linguine with Clam Sauce
Salmon with Curried Carrot Couscous and Green Purée
Cod Cakes
What Would We Do Without Pizza and Pasta?
Pizza
Correcto Risotto – sample pages
Nana’s Potato Gnocchi
Butternut Squash Ravioli
Raw Tomato Sauce
Meatballs and Spaghetti
Pork in Milk
Eggplant Parmigiana
Braised Radicchio
We Can’t Forget the French
Grilled Cheese and Tomato Soup Days
Impromptu Soups
Black Bean Soup
Butternut Squash Soup
Corn Chowder
Talking About Sandwiches
Really, Really Good Cheese Sandwiches
Thin Yellow Boys
Country Cooking
Newsom’s Country Ham
Fried Green Tomatoes
Corn Fritters
Digging Ramps
Waffles for Dinner
Annie’s Brown Bread
Looking Back
Chris on Vinegar
Pickled Asparagus
Easy Pickles
Making Old-Fashioned Relish
Fresh Fig Relish
Making Jams
Making Sausage
Boston Brown Bread
Banana Bread with Canada
Making Bread
A Short Order Cook; Isn’t Breakfast Great
Salt-Buzz Breakfast with Biscuits
Hash Browns
Mom’s Waffles That We All Still Make
Scotch Griddle Scones
Laurel’s Oatmeal Scones
Easy Cinnamon Rolls
We All Love Dessert
Chocolate Chess Pie/Cake
Devil’s Food Cake
Pineapple Upside Down Cake
Laurel Makes Everybody’s Birthday Cake
Lemon Meringue Pie
Shaker Lemon Pie
Strawberry-Rhubarb Pie and Some Others
Apple Pizza
Chocolate Chip Cookies
Ginger Cookies
Poached Pears
Mickey’s Big Birthday
Easter
Scotch Eggs
Greek Easter Bread
Uncle Kol’s Hors d’Oeuvres: Mini Black Bean & Corn Empanadas, Spinach-Feta Phyllo
Cups
Mickey’s Easter Dinner Menu: Grilled Leg of Lamb au Jus and Chimmichurri; Potato
Gratin; O
Copies
No copies available.