Greetings from Amazon.com Delivers Cooking Every cookbook collector probably has one or two of James McNair's 28 beautiful, single-subject books on his or her shelf. Perhaps you received "Salads" as a gift, or you picked up his "Pie Cookbook" because you couldn't resist the gorgeous blueberry pie on the cover. The joy of McNair's books is twofold--his award-winning food styling and photography make every dish appear mouthwatering and ready to eat, and the recipes are straightforward and easy to prepare. If you haven't had a chance to collect all 28 books yet, worry not! "James McNair's Favorites" has just been published, collecting all of his best recipes and tips, along with several full-color pages depicting his lovely preparations. In this exclusive essay for Amazon.com, McNair shares with us the trail of his personal culinary journey, from Louisiana Gumbo to Thai Fiery Grilled Shrimp Salad. And for dessert, he's included a recipe for Molten Chocolate Babycakes, so you can prepare this restaurant favorite at home. You can find "James McNair's Favorites" at http://www.amazon.com/exec/obidos/ASIN/0811801152/entertainmentsit and other titles by James McNair at http://www.amazon.com/exec/obidos/external-search/?keyword=james+mcnair&tag=entertainmentsit ****** A Lifetime of Good Food by James McNair My lifelong fascination with good cooking began in the fabled food land of Louisiana, where I was born shortly after dinnertime on Thanksgiving Day. In my hometown of Jonesville, as a child and youth, I learned to cook from my parents, relatives, and church ladies in my daddy's congregation. Those classic southern dishes, including Buttermilk Biscuits, Hoppin' John, and Sweet Potato Pie, laid a solid foundation in good home cooking to which each phase of my life added interesting new layers. During my seminary years in New Orleans and my later residency there, I learned to prepare the sophisticated Creole cookery of that city and the bold and zesty cooking of the Cajuns of the lower portion of my home state. My "Favorites" collection includes Grillades and Grits, Smothered Cajun Corn, Louisiana Gumbo, and Creole Bread Pudding from my New Orleans days. Next stop on my culinary journey was New York City, another of the world's great food centers and an eye-opening mecca for a young man from rural Louisiana. During my years there, I was introduced to a vast range of ethnic cultures and cuisines and I added many new dishes to my cooking repertoire, including Puerto Rican Rice and Chicken Stew (Asopao de Pollo), French Potatoes Anna (Pommes Anna), and Stuffed Eggplant, Turkish Style (Imam Bayildi). During my years in Manhattan I helped manage an upscale ultracontemporary plant and flower store on Fifth Avenue, where I created countless bouquets for the rich and famous. Each week I designed tabletop decorations for Tiffany and Company, a task that proved to be great training for the photo styling for my cookbooks that were to come later. For the past 25 years, I've lived and cooked in California, mainly in San Francisco and its environs, including several years in Napa Valley, the heart of the wine country. It was in food-obsessed San Francisco that my career as a cookbook author emerged. After working as a garden writer for Ortho Books, I became interested in writing about food and wrote several cookbooks for Ortho and one for Sunset Books. Inspired by an Ortho book on picnics, I opened a party-planning and catering service and a retail gourmet store. When the store closed, the collection of recipes that I'd developed for takeout became the impetus for the first book, "Cold Pasta," in my single-subject series. Although I prepared vast quantities during my grocery career, I still greatly enjoy Poached Chicken Breasts with Thai Peanut Sauce and Noodles and included it in "Favorites." Travels abroad and across North America always introduce me to new dishes. Whether at home or in faraway places, I visit restaurants to glean ideas as other writers might use a library. Research has never been more fun! Later at home I attempt to re-create those remembered tastes or develop a recipe with influences from those dining experiences. Florentine Onion Soup (Carabaccia), Burmese Ginger Salad (Ghin Thoke), and Southwestern Tamale Casserole are a few of the many dishes in the book gleaned from my travels. Having readily available foodstuffs from around the globe at my fingertips has greatly influenced my cooking style, yet as I write recipes for publication, I'm aware that many ingredients that are included in my daily cooking are considered exotic if not impossible to find in many areas. To compensate for this, I try to include readily available alternatives whenever possible or offer guidelines on where to stock up on ingredients so that anyone can make Thai Fiery Grilled Shrimp Salad (Yum Goong Yang Phet) or Vietnamese Beef Soup with Noodles (Pho Bo) at home. In writing a cookbook, it is always important to me that my recipes are easy for the novice cook to follow, yet be of interest to accomplished kitchen veterans. I take great care to write concise and clear step-by-step directions, so that any beginning baker can easily turn out Molten Chocolate Babycakes that would delight the most sophisticated gourmet. And to be certain that readers achieve the same results that I do, my partner Andrew and I methodically test each dish several times, carefully following the written recipe. I feel confident that those who try my recipes will discover some of my favorites that will become favorite dishes in their own kitchens. Molten Chocolate Babycakes from "James McNair's Favorites" To insure that the fudgy centers of these individual cakes are runny, time their preparation so they can be served hot from the oven. Or bake them up to a day ahead, cool, cover, and store at room temperature; reheat uncovered in a 350-degree oven for about 10 minutes or in a microwave oven at full power for about 25 seconds, being careful not to cook the cakes further when reheating. Tissue-thin sheets of gold leaf make a luxurious garnish and reinforce the suggestion of flowing molten lava from the little mounds of cake. The inert metal is edible and may be purchased at art-supply stores and some cake-decorating supply stores. Consider serving the cakes with Creme Anglaise, Fresh Berry Sauce, Caramel Sauce, Chocolate Sauce made with white chocolate, or Whipped Cream. Solid vegetable shortening, at room temperature, for greasing 12 ounces finest-quality bittersweet (not unsweetened) or semisweet chocolate, finely chopped 3 tablespoons unsalted butter, at room temperature 2/3 cup granulated sugar 1/8 teaspoon salt 4 eggs, at room temperature, lightly beaten 1/2 cup cake flour 1 teaspoon pure vanilla extract Gold leaf for garnish (optional) Powdered sugar for dusting, if not using gold leaf Mango and raspberry purees for swirling (optional) Position racks so that the cakes will bake in the middle of an oven and preheat the oven to 400 degrees Fahrenheit. Using a pastry brush, generously grease the bottom and sides of six 6-ounce custard cups or souffle dishes with shortening. Line the bottoms of the containers with rounds of kitchen parchment, then lightly brush the parchment with shortening. Set aside. Melt the chocolate in a double boiler or microwave oven, and set aside to cool slightly. In a bowl or food processor, combine the butter, granulated sugar, salt, and eggs, and beat with an electric mixer at medium speed or process until well blended. Add the flour and blend well. Add the vanilla and cooled chocolate and blend until smooth. Divide the batter evenly among the prepared baking dishes and smooth the surfaces with a small rubber spatula. Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes. Remove the baking dishes to a wire rack to cool for about 5 minutes. Run the blade of a small metal frosting spatula or dull knife around the insides of each baking dish to loosen the cakes. Invert the plate and baking dish together, and lift off the baking dish. Peel off the parchment. Repeat with the remaining cakes. Top each cake with a sheet of gold leaf (if using) or lightly sift a little powdered sugar over the tops of the cakes. Spoon a portion of the Creme Anglaise or other sauce around each cake, then add dollops of mango and raspberry purees (if using) and swirl with a wooden skewer. Makes 6 servings. Recipe adapted from "James McNair's Favorites," copyright 1999 by James McNair. Used by permission of Chronicle Books. Featured in this e-mail: "James McNair's Favorites" by James McNair http://www.amazon.com/exec/obidos/ASIN/0811801152/entertainmentsit You can find other titles by James McNair at http://www.amazon.com/exec/obidos/external-search/?keyword=james+mcnair&tag=entertainmentsit ****** You'll find more great books, articles, excerpts, and interviews in Amazon.com's Cooking, Food & Wine section at Cooking, Food & Wine
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