Nathalie Dupree's Shrimp and Grits Cookbook
Author: Nathalie Dupre
"Breakfast shrimp and grits" has long been a staple of the South Carolina Lowcountry, the favored morning repast during the busy summer shrimp season. Now, renowned Southern cuisine maven and author Nathalie Dupree is pleased to offer an entire cookbook dedicated to this famed Southern dish that will inspire people around the world to discover its appeal and versatility for any meal!
Shrimp and grits have emerged from their humble origins to become a signature for sophisticated Southern dining. The magical combination of shrimp and grits, whether for pre-dawn breakfast on a shrimp boat or as an entree in the finest New York restaurant can be deliriously wonderful. Nathalie Dupree, along with Marion Sullivan, present the most cherished and famous recipes for this lowcountry classic. Their colorful recipes and no-nonsense approach share essential tips about how much and what liquid to use, what kind of pan, and how long to cook grits, along with information about how to catch, clean, freeze and cook shrimp.
Recipes include:
BLT Shrimp and Grits
Short-Cook Shrimp and Grits
New Orleans-Style Grits Cakes with Shrimp and Tasso
Plus a section of recipes for using grits in breads, crackers and desserts!
"Dupree . . . advances the welcoming traditions of Southern hospitality."
-Publishers Weekly
Library Journal
Dupree has written several books on Southern cooking and hosted several PBS, Food Network, and other television series. The Charleston, SC, native here presents more than 75 recipes for a favorite Lowcountry combination. There are both elegant recipes, including some from restaurant chefs, and simple, quick dishes, such as BLT Shrimp and Grits; many are shown in striking color photographs. A narrow topic, but grits inspire passionate fans. For all collections on Southern cooking and any others where Bill Neal and David Perry's Good Old Grits Cookbook has been popular. Copyright 2006 Reed Business Information.
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Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen
Author: Clotilde Dusoulier
Clotilde Dusoulier is a twenty-seven-year-old Parisian who loves to share her passion for all things food-related—recipes, inspirations, restaurant experiences, and above all the lush pleasure to be discovered in cooking with the fresh ingredients found in her local Montmartre shops. But her love affair with food was born not in her mother’s Parisian kitchen; it blossomed in San Francisco, where she moved after college and became infatuated with the new world of tastes on offer. When she returned to her beloved France, her passion for food inspired her to share her culinary exploits, which has garnered Dusoulier more than 4.5 million hits a month and an enormous following of 140,000 unique visitors each month, half of whom are from North America.
In Chocolate & Zucchini, Dusoulier provides a glimpse into the life of a young Parisian as she savors all that the city has to offer. An endearing companion, she shares her cooking philosophy in the form of more than 75 recipes that call for the natural, healthy ingredients of which she is fond (such as zucchini) and the satisfying tastes she craves ( such as chocolate). The Los Angeles Times calls her recipes "simple, charming, and fun."
Appetizers such as Tuna and Green Apple Mousse or Cumin Cheese Puffs, sandwiches and tarts like Tomato Tatin, soups like Chestnut and Mushroom, main dishes of Mustard Chicken Stew or Hand-Cut Steak Tartare, and desserts like Chocolate and Caramel Tart or Yogurt Cake can all be found alongside menus for entertaining, as well as tips for throwing cocktail or dinner parties with French flair.
Illustrated throughout with Dusoulier’s evocativephotography, Chocolate & Zucchini is the book for anyone who has journeyed to Paris and can still recall the delicious tastes and aromas—or for those of us who only dream about them.
Publishers Weekly
Readers of Dusoulier's ebullient food blog, chocolateandzucchini.com, won't be disappointed by this wonderful melange of new creations and old favorites. Dusoulier's charm lies in her culinary curiosity and enthusiasm, and she deftly conveys both through 75-plus recipes and narrative commentary. The 27-year-old Parisian arranges her book into three sections. The first, Simplicite (Simplicity), includes salads, sandwiches, savory tarts, soups and eggs. Part two is Invitation (Entertaining) and features recipes for hors d'oeuvres, "impromptu" dinners like Hand-Cut Steak Tartare, dinner party fare such as Comte Cheese Souffles, buffet items and sides. The final portion concerns sweets, clearly Dusoulier's favorite. With scintillating recipes for cakes (Apricot and Pistachio Ricotta), tarts (Blueberry Amandine), desserts (Chocolate Hibiscus Creme Brelee) and "sweet bites" (Orange Flower Shuttle Cookies), this section brims with innovation. Overall, newcomers to French cuisine will learn to make some classics, like Pistou Soup and Beef Bourguignon, while those seeking to expand their repertoires will enjoy the author's idiosyncratic creations. Dishes like Broccoli and Apple Quiche (born out of a "greenmarket run one fall morning") and, of course, Chocolate & Zucchini Cake (which may sound "a little odd," but is "surprisingly successful" and features "real teamwork at play") are just some of Dusoulier's delightful and unusual offerings. (May) Copyright 2007 Reed Business Information.
Judith Sutton - Library Journal
Chocolateandzucchini.com is Dusoulier's wildly popular food blog, which she started in 2003 shortly after returning to Paris from two years in San Francisco. Now 27, she lives with her husband in the Montmartre district, and her web site, which grew out of a cooking journal, has become her full-time job. Her first book presents recipes grouped into three categories: "Simplicité," for simple weeknight meals; "Invitation," more ambitious dishes for entertaining; and "Gourmandise," her favorite desserts. (Recipe and chapter titles are given in both French and English here, but her blog has always been written in English.) Dusoulier has a great deal of charm, and her recipes are fresh and appealing. For most collections.
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