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Creativity Motivation – What is motivation – Corey K Katir
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Describes motivation process for creativity with emphasis on intrinsic motivation by Corey K Katir


Weeknights with Giada Quick and Simple Recipes to Revamp Dinner
Written by Giada De Laurentiis

Hardcover, 240 pages | Clarkson Potter | Cooking – Quick & Easy; Cooking – Italian; Cooking – American – California Style | $35.00 | March 27, 2012 | 978-0-307-45102-6 (0-307-45102-X)

Giada De Laurentiis is one of America’s most-loved culinary stars, adored for her Food Network hit shows and her New York Times bestselling cookbooks alike, both of which feature her fresh, flavorful Italian recipes. For the first time, Giada tackles weeknight cooking, sharing her favorite tips and go-to dishes—all in her vibrant signature style—to get a delicious meal on the table in a flash.
 
After a full day, Giada, like most parents, wants nothing more than to sit down for a home-cooked dinner with her husband, Todd, and their daughter, Jade. Weeknights with Giada rises to the challenge, delivering soups, sandwiches, pizzas, pastas, and meat and fish dishes that come together quickly as stand-alone main courses—most in half an hour or less: Rustic Vegetable and Polenta Soup, a hearty soul-warming one-pot dish, cooks in under twenty minutes; Lemony White Bean, Tuna, and Arugula Salad is a great meal that’s quickly assembled from pantry and fridge essentials; Spicy Linguini with Clams and Mussels is a fifteen-minute-or-less spectacular pasta; and you can’t beat Grilled Sirloin Steaks with Pepper and Caper Salsa, which are also ready in just fifteen minutes. From inventive breakfast-for-dinner dishes and meatless Monday vegetarian recipes—both weekly traditions in Giada’s house—to picnic sandwiches and hearty salad recipes for reinventing leftovers, Weeknights with Giada reveals every secret in her repertoire. Even the desserts are quick to mix and bake, should a craving—or a last-minute school bake sale—strike.
 
Here is Giada at her most inventive—and at her most laid-back. Flavor, freshness, and fun take center stage while cooking times, pots dirtied, and stress are kept to a minimum. With gorgeous color photographs and intimate home snapshots of Giada and her family, Weeknights with Giada is a welcome handbook of fantastic recipes and surefire Monday-to-Friday strategies for every home cook.


Hello, Jell-O! 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets
Written by Victoria Belanger

Hardcover, 128 pages | Ten Speed Press | Cooking – Desserts; Cooking – Quick & Easy; Cooking – Specific Ingredients | $16.99 | February 28, 2012 | 978-1-60774-111-4 (1-60774-111-3)

Food blogger Victoria Belanger shares the secrets to creating inspired, modern gelatin desserts—with fresh fruits and flavors, new twists on trendy treats, and easy but artistic presentations.

A classic, nostalgic treat is getting a makeover, thanks to innovative culinary bloggers like Victoria Belanger—aka the Jello Mold Mistress of Brooklyn—whose jiggly creations have caught the eye of food journalists, trendspotters, and a new generation of food crafters.

In Hello, Jell-O!, Belanger shares her secrets for turning humble gelatin into impressive yet economical desserts that will steal the show at your next party or potluck. Featuring holiday crowd-pleasers such as Pumpkin Pie and Eggnog Rum, kid-friendly favorites like Root Beer Float Squares, grownup boozy bites like Sparkling Champagne and Strawberries, and vegan delights like Watermelon Basil Agar, the Jello Mold Mistress serves up recipes for every occasion. The deliciously wiggly versions of Key Lime Pie, Chai Tea Panna Cotta, and Chocolate Peanut Butter Cups will charm the inner child in every sophisticated home cook.
 
Readers can create these whimsical recipes using their favorite gelatin products, from unflavored gelatin powders to preflavored gelatins from popular brands like Knox and Jell-O (both brands are registered trademarks, and their owners are not sponsors of Hello, Jell-O! or otherwise affiliated with the book).


Nadia G’s Bitchin’ Kitchen: Cookin’ for Trouble
Written by Nadia G
Foreword by Guy Fieri

Trade Paperback, 224 pages | Ballantine Books | Cooking; Cooking – Ethnic; Cooking – Entertaining | $22.00 | October 25, 2011 | 978-0-345-53182-7 (0-345-53182-5)

HAUTE OUT OF THE OVEN—BITCHIN’ KITCHEN’S NADIA G IS COOKIN’ FOR TROUBLE!
 
Culinary It-girl Nadia G is just as skilled strutting in stilettos as she is wielding a meat cleaver. Now this Julia Child of the Net generation and host of the wildly popular Bitchin’ Kitchen TV show on the Cooking Channel brings her savvy chef know-how and rock star ’tude to glam up your dining experience. Trained at the culinary institute of Hard Wooden Spoon Whacks, Nadia says that her passion for food started in her Italian family’s kitchen, where meals became moments. In Cookin’ for Trouble, she shares recipes and cooking tips for beginner and seasoned home cooks to liven any occasion.
 
• Back-of-the-Fridge Bachelor Brunches: Sometimes what lurks in the back of our fridge isn’t that inspiring, unless it’s been there long enough to strike up a conversation. No groceries, no problem! With just a few leftovers, whip up a scrumptious Sartu di Patate, or a Pasta Frittata that tastes like you’d planned it for days.
 
• (Dysfunctional) Family Pizza Night: Bring your family and thighs closer together with the Giosia familia recipe for Rustica Pan Pizza, Puttanesca Panzerotti, and Traditional Italian Frittelle smothered in a creamy chocolate-nougat fondue.
 
• Makeover Meals: We all get stuck in a rut sometimes, whether it’s the same boring dish, hairstyle, or boyfriend. It’s time for an upgrade! Turn ordinary dishes on their head with inspired crispy Tuna Sliders, smoky Chicken Risotto, and juicy Meatloaf Kebabs.
 
• Plus Nadia’s creative menus for Hi-Speed Suppers, Girl’s Night In, Veg-Head Specials, Student Shkoff-fest, and a special chapter devoted to everyone’s favorite food group: Bacon!
 
I know—we had you at “Bacon.” But there’s more! Loaded with gorgeous photos, more than fifty original recipes, sanity-saving “Nadvice,” a Bitchin’ Party Guide, and a hunky team of food correspondents—Panos, the Spice Agent, and Hans—Cookin’ for Trouble will take your meals from square to sassy faster than you can say “Tsaketa.”*
 
*and for newbies, there’s an Italian Slang Dictionary!


A New Turn in the South Southern Flavors Reinvented for Your Kitchen
Written by Hugh Acheson
Photographed by Rinne Allen
Foreword by Bertis Downs

Hardcover, 304 pages | Clarkson Potter | Cooking – American – Southern States; Cooking – American; Cooking – Seasonal | $35.00 | October 18, 2011 | 978-0-307-71955-3 (0-307-71955-3)

When Hugh Acheson, a chef from Ottawa, settled in Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own?
 
In 2000, following French culinary training on both coasts, Hugh opened Five and Ten in Athens, a college town known for R.E.M., and the restaurant became a spotlight for his exciting interpretation of traditional Southern fare. Five and Ten became a favorite local haunt as well as a destination—Food & Wine named Hugh a “Best New Chef” and at seventy miles away, the Atlanta Journal-Constitution named Five and Ten the best restaurant in Atlanta. Then came the five consecutive James Beard nominations.

Now, after opening two more restaurants and a wine shop, Hugh is ready to share 120 recipes of his eclectic, bold, and sophisticated flavors, inspired by fresh ingredients. In A New Turn in the South, you’ll find libations, seasonal vegetables that take a prominent role, salads and soups, his prized sides, and fish and meats—all of which turn Southern food on its head every step of the way. Hugh’s recipes include: Oysters on the Half Shell with Cane Vinegar and Chopped Mint Sauce, shucked and left in their bottom shells; Chanterelles on Toast with Mushrooms that soak up the flavor of rosemary, thyme, and lemon; Braised and Crisped Pork Belly with Citrus Salad—succulent and inexpensive, but lavish; Yellow Grits with Sautéed Shiitakes, Fried Eggs, and Salsa Rossa—a stunning versatile condiment; Fried Chicken with Stewed Pickled Green Tomatoes—his daughters’ favorite dish; and Lemon Chess Pies with Blackberry Compote—his go-to classic Southern pie with seasonal accompaniment.

With surprising photography full of Hugh’s personality, and pages layered with his own quirky writing and sketches, he invites you into his community and his innovative world of food—to add new favorites to your repertoire.

 


Cook Like a Rock Star 125 Recipes, Lessons, and Culinary Secrets
Written by Anne Burrell and Suzanne Lenzer
Foreword by Mario Batali

Hardcover, 256 pages | Clarkson Potter | Cooking – American; Cooking – Italian; Cooking – Pasta | $27.99 | October 4, 2011 | 978-0-307-88675-0 (0-307-88675-1)

If chefs are the new rock stars, Anne wants you to rock in your own kitchen!
 
For Anne Burrell, a classically trained chef and host of Food Network’s Secrets of a Restaurant Chef (where she shares impressive recipes and smart techniques that anyone can master), and Worst Cooks in America (the show that transforms hopeless home cooks), being a rock star in the kitchen means having the confidence and ability to get a great meal on the table without a sweat.  In her debut cookbook, she presents 125 rustic yet elegant recipes, all based on accessible ingredients, along with encouraging notes and handy professional tricks that will help you cook more efficiently at home.

With Anne’s guidance, even the novice cook can turn out showstoppers like Whole Roasted Fish or Rack of Lamb Crusted with Black Olives, which are special enough for guests but easy enough for a weekday evening. For Piccolini (Little Nibbles), try making Truffled Deviled Eggs, Sausage and Pancetta Stuffed Mushrooms, or Baked Ricotta with Rosemary and Lemon. Delicious first courses include Pumpkin Soup with Allspice Whipped Cream and Garlic Steamed Mussels with Pimentón Aioli. And if you’re craving pasta, Chef Anne’s Light-as-a-Cloud Gnocchi, Sweet and Spicy Sausage Ragù, or Killer Mac and Cheese with Bacon will blow you away.

Whether she’s telling you how to use garlic most effectively (“perfume the oil, remove the garlic, and ditch it—it’s fulfilled its garlic destiny!”) or reaffirming the most important part of cooking (it should have the “sparkle factor!”), you will never feel alone at the stove. Anne’s effervescent personality and unmatched vitality will be there every step of the way–as teacher, coach, cooking partner, and friend.

Organized from “Piccolini and Firsts” to “Pasta, Seconds, Sides,” and, of course, “Dessert” Cook Like a Rock Star is all about empowering you with the confidence to own what you do in your kitchen, to be excited by what you’re making, and to experience the same kind of joy that Anne feels everyday when she cooks and eats.


Artisan Cheese Making at Home Techniques & Recipes for Mastering World-Class Cheeses
Written by Mary Karlin and Ed Anderson

Hardcover, 256 pages | Ten Speed Press | Cooking – Culinary Arts & Techniques; Cooking – Dairy; Cooking – Courses & Dishes | $29.99 | August 23, 2011 | 978-1-60774-008-7 (1-60774-008-7)

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. 

Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. 

Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. 

Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.


The Cakebread Cellars American Harvest Cookbook Celebrating Wine, Food, and Friends in the Napa Valley
Written by Dolores Cakebread and Jack Cakebread

Hardcover, 208 pages | Ten Speed Press | Cooking – American – California Style; Cooking – Seasonal; Cooking – Courses & Dishes | $35.00 | August 16, 2011 | 978-1-60774-013-1 (1-60774-013-3)

Every September during harvest season, the Cakebread family invites five up-and-coming chefs and a host of local farmers to their winery for a weekend of tasting, talking, cooking, and sharing. A whirlwind short course in winemaking, viticulture, and artisan food production, the American Harvest Workshop heats up as the sun goes down. Each evening, the chefs come together to plan and execute two multicourse dinners using a market basket of ingredients from the Cakebreads’ favorite purveyors.

In The Cakebread Cellars American Harvest Cookbook, Jack, Dolores, and culinary director Brian Streeter present 100 recipes and wine pairings developed by workshop chefs and the winery in honor of the twenty-fifth anniversary of this groundbreaking annual event. These spectacular dishes—from appetizers to entrees and desserts—are adapted for home cooking in this delicious exploration of Napa Valley’s food and wine culture.

Many of the world’s leading chefs have attended the workshop and their recipes are here, including Gary Danko’s Mediterranean Summer Vegetable Gratin, Nancy Oakes’s Warm Chopped Liver Crostini with White Truffle Oil, Hubert Keller’s Provençal Garlic and Saffron Soup, and Alan Wong’s Pan-Seared Sturgeon with Thai Red Curry. For dessert, just try to choose between Charlie Trotter’s Chocolate-Praline Bread Pudding with Cinnamon Cream and Marcel Desaulnier’s Caramel-Banana–Chocolate Chip Ice Cream.

Guidelines for wine and food pairing are presented along with profiles of the winery’s finest purveyors, from Cowgirl Creamery and Hog Island Oyster Company to Liberty Ducks, Broken Arrow Ranch, and Fatted Calf. This unique collection celebrates a quarter century of workshops—and the chefs, winemakers, and farmers who come together each year to cook, eat, and drink from the bounty of Napa’s vibrant wine country.


Kitchen Simple Essential Recipes for Everyday Cooking
Written by James Peterson

Hardcover, 256 pages | Ten Speed Press | Cooking – Quick & Easy; Cooking – Culinary Arts & Techniques; Cooking – Reference | $30.00 | August 9, 2011 | 978-1-58008-318-8 (1-58008-318-8)

Hundreds of recipes designed to get exceptional meals on the table in under an hour
 
With Kitchen Simple, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that great food need not be complicated or time-consuming to prepare.
 
More than 200 recipes, such as Summer Steak Salad, Mexican-Style Gazpacho, White Bean Bruschetta, Red Cabbage with Bacon and Apples, and Ricotta Ravioli, are thoughtfully streamlined to require no more than thirty minutes of active prep time with delivery to the table in under an hour. For leisurely meals and celebratory occasions, there are also dozens of luxe dishes, like Red Wine Pot Roast, Eggplant Parmigiano, Duck Confit, and Profiteroles with Chocolate Sauce. And, from the master of sauces, comes a paired-down primer on making foolproof Mayonnaise, Caper and Herb Sauce for vegetables and chicken, and an easy Béarnaise to dress up grilled fish.
 
Kitchen Simple presents creative possibilities for weeknight meals, quick-and-easy breakfasts, impromptu dinner parties, and inspired last-minute desserts. And with Peterson’s invaluable variations, cooks can confidently substitute harder-to-find ingredients with items already at hand. Additional advice on how to stock a pantry with staples to make everyday cooking even easier, plus an inventory of truly indispensable kitchen tools make Kitchen Simple a go-to source of inspiration for cooks of all persuasions: novice or experienced, time-pressed or laid-back, casual or serious.

Filed under: Dining, Luxury Travel & Hotels

Wolgan Valley Resort & Spa

Wolgan Valley Resort & Spa, an Emirates property and Australia’s first luxury conservation-based resort, is celebrating autumn in Australia with the “Autumn Retreat” package for gourmet aficionados.

A member of The Leading Small Hotels of the World, the luxe resort is located within its own 4,000 acre conservation reserve nestled between two national parks. This secluded refuge features 40 individual suites surrounded by private decks, each with its own indoor/outdoor swimming pool. The resort’s architecture is designed to be reminiscent of traditional rural Australian homesteads.

The Autumn Retreat package includes an on-site cooking demonstration by a Wolgan Valley chef featuring fresh autumnal produce from the resort’s kitchen garden and local suppliers, showcasing uniquely Australian cuisine enhanced by a seasonal, regional and organic food philosophy.

Continue reading Autumn Culinary Retreat Package at Australia’s Luxe Wolgan Valley Resort & Spa

LuxistAutumn Culinary Retreat Package at Australia’s Luxe Wolgan Valley Resort & Spa originally appeared on Luxist on Tue, 05 Apr 2011 11:01:00 EST. Please see our terms for use of feeds.

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Filed under: Dining, Luxury Travel & Hotels, EventsversaillesLast year French cooking got a rare honor. As of November 16, 2010, the Gastronomic Meal of the French was included in UNESCO’s list of Intangible Cultural Heritage of Humanity. Let the celebration begin! At the initiative of Jaume Tàpies, Chairman of the Board of Relais & Châteaux, and Marc Haeberlin, President of Grandes Tables du Monde, Le Dîner des Grands Chefs will take place at the Château de Versailles on April 6, 2011. The once-in-a-lifetime meal will take place in the Gallery of Battles, after a visit to the Hall of Mirrors and the exhibition “Thrones in Majesty” in the heart of the Royal Apartments. A total of 650 lucky guests will enjoy an unforgettable culinary experience.

Continue reading 60 Chefs Gather To Create The Ultimate French Meal

Luxist60 Chefs Gather To Create The Ultimate French Meal originally appeared on Luxist on Tue, 15 Feb 2011 22:01:00 EST. Please see our terms for use of feeds.

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Filed under: Dining, Luxury Travel & Hotels

Auberge du Soleil in Napa Valley celebrates 30 year anniversary with special getaway package

Auberge du Soleil, the iconic Michelin-starred restaurant (and winner of the Luxist Readers’ Choice Award for Most Romantic Restaurant) and premier luxury resort is celebrating its 25th anniversary as a resort (30 years for the restaurant). Auberge du Soleil, which is Napa Valley’s first fine-dining venue, helped transform the area into the must-see destination it is today for food, wine, and the beauty of wine country. In honor of this milestone, Auberge du Soleil will celebrate with a year of culinary offerings and experiences in addition to a fresh new look unveiled this month.

The first culinary offering features a “30-Year Journey Through Wine” list featuring 30 consecutive vintages from around the world as well as from the Napa Valley that was compiled by Wine Director Kris Margerum. This special list will be available through 2011 in addition to the more than 1,300 selections that are featured on Auberge du Soleil’s standard comprehensive wine list.

Gallery: Auberge du Soleil

Continue reading Auberge du Soleil Celebrates its Anniversary with Getaway Package

LuxistAuberge du Soleil Celebrates its Anniversary with Getaway Package originally appeared on Luxist on Fri, 11 Feb 2011 09:31:00 EST. Please see our terms for use of feeds.

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In honor of Motheras Day, todayas Food section offered homage to some of the women who have changed our culinary landscape, by championing causes, their native cuisine or imparting skills and techniques.Read full article >>

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Chat Leftovers: Stuff it
From feeds.washingtonpost

Greetings, one and all. I hope you liked todayas tribute to some of the culinary worldas most celebrated mothers. And I hope youall try the related recipes. Iam here to tell you that Maida Heatteras Miami Beach Sour Cream Cake is to die for.

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My wife and I recently dined at the 14K restaurant at the Crowne Plaza in Washington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare.

My husband and I recently spent a weekend in San Francisco and had a superb dinner at Perbacco. Everything was wonderful, but our dessert was one of the most delicious I’ve ever tasted.

Fresh basil and a touch of lemon are infused with a little heavy cream, which is cooked down just until it thickens, and is poured over pasta. Topped with fresh-grated Parmesan and fresh-cracked pepper, it makes for a remarkably easy but elegant meal!

My wife and I recently dined at the 14K restaurant at the Crowne Plaza in Washington, D.C., during happy hour, and we had the most wonderful and addictive ahi tuna tartare.

My husband and I recently spent a weekend in San Francisco and had a superb dinner at Perbacco. Everything was wonderful, but our dessert was one of the most delicious I’ve ever tasted.

Fresh basil and a touch of lemon are infused with a little heavy cream, which is cooked down just until it thickens, and is poured over pasta. Topped with fresh-grated Parmesan and fresh-cracked pepper, it makes for a remarkably easy but elegant meal!

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