On The Menu Bookshelf
What We're Reading...
The Omnivore's Dilemma: A Natural History of Four Meals
by Michael Pollan
Michael Pollan writes about how our food is grown -- what it is, in fact, that we are eating. The book is really three in one: The first section discusses industrial farming; the second, organic food, both as big business and on a relatively small farm; and the third, what it is like to hunt and gather food for oneself.
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by Michael Pollan
Michael Pollan writes about how our food is grown -- what it is, in fact, that we are eating. The book is really three in one: The first section discusses industrial farming; the second, organic food, both as big business and on a relatively small farm; and the third, what it is like to hunt and gather food for oneself.
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Cheese: A Connoisseurs Guide to the Worlds Best
by Max Mccalman and David Gibbons
McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject.
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by Max Mccalman and David Gibbons
McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject.
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Vegetable Love: A Book for Cooks
by Barbara Kafka and Christopher Styler
Barbara Kafka, inveterate food professional and cookbook writer, among others, now brings us the last word on vegetables with the awe-inspiring and massive....
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by Barbara Kafka and Christopher Styler
Barbara Kafka, inveterate food professional and cookbook writer, among others, now brings us the last word on vegetables with the awe-inspiring and massive....
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Setting the Table
by Danny Meyer
In October 1985, at age 27, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants--Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes 11 unique dining establishments, each at the top of its game. How has he done it?
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by Danny Meyer
In October 1985, at age 27, Danny Meyer, with a good idea and scant experience, opened what would become one of New York City's most revered restaurants--Union Square Cafe. Little more than twenty years later, Danny is the CEO of one of the world's most dynamic restaurant organizations, which includes 11 unique dining establishments, each at the top of its game. How has he done it?
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One Spice, Two Spice: American Food, Indian Flavors
by Floyd Cardoz and Jane Daniels Lear
This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The results, however, are astonishing.
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by Floyd Cardoz and Jane Daniels Lear
This volume of more than 140 recipes is a gift to all home cooks who enjoy the flavors of India but are intimidated by the unusual and numerous spices required to prepare these dishes. Here, Cardoz renders those spices user friendly in a down-to-earth primer and glossary. Then, in the recipe notes, he shows you how to easily integrate these new flavors into everyday meals and dinner-party fare. The techniques—sautéing, panfrying, braising, poaching, and roasting—are not new. The results, however, are astonishing.
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The Shun Lee Cookbook: Recipes from a Chinese Restaurant Dynasty
by Michael Tong
In his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? Even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens.
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by Michael Tong
In his first cookbook, Tong shares his most popular recipes from the Hunan, Sichuan, and Shanghai regions of China. Who says Chinese food is difficult to prepare at home? Even novices have nothing to worry about. All the recipes have been tested and modified for home kitchens.
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Perfect Pairings: A Master Sommeliers Practical Advice for Partnering Wine with Food
by Evan Goldstein
The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine. Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal.
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by Evan Goldstein
The quintessential resource for matching wine and food, this book includes 58 companion recipes developed by celebrated chef Joyce Goldstein that showcase each type of wine. Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal.
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In the Kennedy Kitchen: Recipes and Recollections of a Great American Family
by Neil Connolly
The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home.
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by Neil Connolly
The famed compound at Hyannisport was the Kennedy family's favorite place to relax, and Rose Kennedy's kitchen was the central gathering place. Her chef, Neil Connolly, always made sure there was lobster salad, potato salad, and a platter of roast chicken in the fridge, and in this book, he brings these and other favorites to your home.
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The Essential Baker: The Comprehensive Guide to Baking with Chocolate, Fruit, Nuts, Spices, and Other Ingredients
by Carole Bloom
Carole Bloom fell in love with baking as a child and has devoted her professional life to perfecting her baking skills. This cookbook is the culmination of all she has learned as a pastry chef in Europe and the United States—a bountiful collection of her favorite recipes along with comprehensive guidance on home baking.
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by Carole Bloom
Carole Bloom fell in love with baking as a child and has devoted her professional life to perfecting her baking skills. This cookbook is the culmination of all she has learned as a pastry chef in Europe and the United States—a bountiful collection of her favorite recipes along with comprehensive guidance on home baking.
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Where To Go When (Eyewitness Travel Guides)
by Joseph Rosendo
"Go to" destinations are recommended for each month of the year. It's an invaluable guide for the travel thirsty. Not just where to go but what to see, and an explanation of the reasons why. In a word, this guide is indispensible.
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by Joseph Rosendo
"Go to" destinations are recommended for each month of the year. It's an invaluable guide for the travel thirsty. Not just where to go but what to see, and an explanation of the reasons why. In a word, this guide is indispensible.
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Vegetable Harvest: Vegetables at the Center of the Plate
by Patricia Wells
To dispense with a puzzlement right away--though named Vegetable Harvest, Patricia Wells's marvelous 190-plus recipe collection doesn't center on those edibles exclusively. Rather, it offers a well-rounded dish selection that puts them to brilliant use, often as supporting players (except, of course, in chapters titled "Vegetables" and "Potatoes").
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by Patricia Wells
To dispense with a puzzlement right away--though named Vegetable Harvest, Patricia Wells's marvelous 190-plus recipe collection doesn't center on those edibles exclusively. Rather, it offers a well-rounded dish selection that puts them to brilliant use, often as supporting players (except, of course, in chapters titled "Vegetables" and "Potatoes").
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The Art of the Dessert
by Ann Amernick and Margie Litman
As generous as she is accomplished, Amernick wants home cooks to be able to do what she does; even in the intrduction, she explains that she regrets the organization of her 1992 book, Special Desserts, which required page-flipping between recipes to produce some of her more complicated pieces. The new book compensates by risking repetitionSome cooks will be delighted with the scheme and fascinated by the nuanced differences in the repeated recipes; others may feel babied.
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by Ann Amernick and Margie Litman
As generous as she is accomplished, Amernick wants home cooks to be able to do what she does; even in the intrduction, she explains that she regrets the organization of her 1992 book, Special Desserts, which required page-flipping between recipes to produce some of her more complicated pieces. The new book compensates by risking repetitionSome cooks will be delighted with the scheme and fascinated by the nuanced differences in the repeated recipes; others may feel babied.
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Cooking From the Hip: Fast, Easy, Phenomenal Meals
by Cat Cora and Ann Krueger Spivack
Cora, the lone woman to be anointed an "Iron Chef" in the Food Network's American version of the series, aims to translate the fast, flashy style of that high-pressure kitchen into recipes that home cooks who have similar time constraints but comparatively modest gadgets and pantries can enjoy. The results are generally pleasing and more accessible than many of the concoctions presented on TV by battling chefs.
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by Cat Cora and Ann Krueger Spivack
Cora, the lone woman to be anointed an "Iron Chef" in the Food Network's American version of the series, aims to translate the fast, flashy style of that high-pressure kitchen into recipes that home cooks who have similar time constraints but comparatively modest gadgets and pantries can enjoy. The results are generally pleasing and more accessible than many of the concoctions presented on TV by battling chefs.
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Cypress
by Hospitality Management Group, Chef Craig Deihl, and Rick McKee
Charleston, South Carolina's hottest young chef shares recipes for the global palate from the renowned Cypress, A Lowcountry Grille
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by Hospitality Management Group, Chef Craig Deihl, and Rick McKee
Charleston, South Carolina's hottest young chef shares recipes for the global palate from the renowned Cypress, A Lowcountry Grille
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Lobel's Prime Time Grilling: Recipes and Tips from America's #1 Butchers
by Stanley Lobel, Leon Lobel, Evan Lobel, and Mark Lobel
Drawing on their unmatched expertise, the Lobels give you the lowdown on all types of meat and guide you to the best flavorings and grilling methods for each. Want the perfect burger? Start with half ground chuck, half ground sirloin. How do you boost flavor with a rub or marinade? Scores of recipes offer intriguing possibilities from all over the world. What about grilling a big piece of meat, such as a rack of lamb or even a whole turkey? The Lobels explain how, whether you're cooking with charcoal or gas.
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by Stanley Lobel, Leon Lobel, Evan Lobel, and Mark Lobel
Drawing on their unmatched expertise, the Lobels give you the lowdown on all types of meat and guide you to the best flavorings and grilling methods for each. Want the perfect burger? Start with half ground chuck, half ground sirloin. How do you boost flavor with a rub or marinade? Scores of recipes offer intriguing possibilities from all over the world. What about grilling a big piece of meat, such as a rack of lamb or even a whole turkey? The Lobels explain how, whether you're cooking with charcoal or gas.
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The Breakaway Cook: Recipes That Break Away from the Ordinary
by Eric Gower
Eric Gower defines a breakaway cook as someone willing to take a culinary leap by combining everyday staples—chicken, eggs, vegetables, pasta—with an international bazaar of readily available ingredients: miso, pomegranate molasses, green tea, sour pickled plums, star anise, chipotle peppers, and mole, among others. The Breakaway Cook shows home cooks how to take these global flavor blasts down from the shelf and use them in new, time-saving ways.
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by Eric Gower
Eric Gower defines a breakaway cook as someone willing to take a culinary leap by combining everyday staples—chicken, eggs, vegetables, pasta—with an international bazaar of readily available ingredients: miso, pomegranate molasses, green tea, sour pickled plums, star anise, chipotle peppers, and mole, among others. The Breakaway Cook shows home cooks how to take these global flavor blasts down from the shelf and use them in new, time-saving ways.
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As the Table Turns: Biography of a Bistro
by Sue Doody and Michael J. Rosen
Lindey's, the legendary bistro in Columbus's historic German Village, has served over half a million meals, welcomed hundreds of thousands of guests, and hosted umpteen parties of every imaginable kind--but it's the unimaginable number of campy servers, fanatical chefs, and infamous regulars whose antics and expectations, like salt and pepper, have created Lindey's inimitable flavor....a riotous chronicle of a real-life "Cheers," a neighborhood bar and restaurant opened by a "den mother" from the suburbs without a jot of restaurant experience in a "white elephant" location.
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by Sue Doody and Michael J. Rosen
Lindey's, the legendary bistro in Columbus's historic German Village, has served over half a million meals, welcomed hundreds of thousands of guests, and hosted umpteen parties of every imaginable kind--but it's the unimaginable number of campy servers, fanatical chefs, and infamous regulars whose antics and expectations, like salt and pepper, have created Lindey's inimitable flavor....a riotous chronicle of a real-life "Cheers," a neighborhood bar and restaurant opened by a "den mother" from the suburbs without a jot of restaurant experience in a "white elephant" location.
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Mediterranean Grilling: More Than 100 Recipes from Across the Mediterranean
by Diane Kochilas
Diane Kochilas takes the familiar and much-loved cooking method of grilling and pairs it with the cuisines of the Mediterranean, introducing home cooks to a whole new world of flavors that can be created in their own backyards. From Turkish kebabs and Spanish-style grilled artichokes to French grillades and Greek vegetable kebabs, Mediterranean Grilling offers an irresistible array of contemporary and traditional grilled specialties.
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by Diane Kochilas
Diane Kochilas takes the familiar and much-loved cooking method of grilling and pairs it with the cuisines of the Mediterranean, introducing home cooks to a whole new world of flavors that can be created in their own backyards. From Turkish kebabs and Spanish-style grilled artichokes to French grillades and Greek vegetable kebabs, Mediterranean Grilling offers an irresistible array of contemporary and traditional grilled specialties.
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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
by Peter Reinhart
After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen.
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by Peter Reinhart
After much tinkering and trial and error (with help from more than 250 recipe testers), beloved baking instructor Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen.
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A Movable Feast: Ten Millennia of Food Globalization
by Kenneth F. Kiple
In the last twenty-five years alone, the range of fruits and vegetables, even grains, that is available at most local markets has changed dramatically. Over the last 10,000 years, that change is almost unimaginable. This groundbreaking new work, from the editor of the highly regarded Cambridge World History of Food, examines the exploding global palate.
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by Kenneth F. Kiple
In the last twenty-five years alone, the range of fruits and vegetables, even grains, that is available at most local markets has changed dramatically. Over the last 10,000 years, that change is almost unimaginable. This groundbreaking new work, from the editor of the highly regarded Cambridge World History of Food, examines the exploding global palate.
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Cookwise: The Secrets of Cooking Revealed
by Shirley Corriher
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by Shirley Corriher
In the long-awaited CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, but transform you into a confident and exceptional cook -- a cook who is in control.
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The Sweet Spot: Asian-Inspired Desserts
by Pichet Ong and Genevieve Ko
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by Pichet Ong and Genevieve Ko
In The Sweet Spot, renowned pastry chef Pichet Ong presents a collection of one hundred recipes for cakes, cookies, pies, tarts, puddings, ice creams, candies, and more. There are traditional Asian desserts with innovative twists, such as Sesame Balls, Mango Sticky Rice, and Almond Tofu, and classic American favorites, like Spiced Coconut Brownies, Banana Cream Pie, and Cream Puffs, livened up with Asian ingredients and cooking techniques.
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Basics: The Techniques of Continental Cooking
by Filip Verheyden and Tony Le Duc
Learn standard European methods to cut and prepare vegetables and meats, make cream sauces, and perfect bearnaise and consomme. And as The New York Times Magazine noted, there is also an impressive collection of newly minted continental techniques-including how to "cook fennel sous vide (slow-simmered in a vacuum-sealed pouch) and recipes for of-the-moment constructions like foie-gras foam and savory jellies."
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by Filip Verheyden and Tony Le Duc
Learn standard European methods to cut and prepare vegetables and meats, make cream sauces, and perfect bearnaise and consomme. And as The New York Times Magazine noted, there is also an impressive collection of newly minted continental techniques-including how to "cook fennel sous vide (slow-simmered in a vacuum-sealed pouch) and recipes for of-the-moment constructions like foie-gras foam and savory jellies."
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Backstage with Julia: My Years with Julia Child
by Nancy Verde Barr
You’ll love this intimate portrait of the inimitable Julia Child by Nancy Verde Barr, her executive chef and friend for twenty-four years. Brimming with anecdotes, memorabilia, and snapshots, Backstage with Julia conveys Julia’s generosity, her boundless energy, and her love of food and life. This loving memoir celebrates the adventurous, unassuming essence of the chef who seasoned American palates and heightened our appreciation of food.
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by Nancy Verde Barr
You’ll love this intimate portrait of the inimitable Julia Child by Nancy Verde Barr, her executive chef and friend for twenty-four years. Brimming with anecdotes, memorabilia, and snapshots, Backstage with Julia conveys Julia’s generosity, her boundless energy, and her love of food and life. This loving memoir celebrates the adventurous, unassuming essence of the chef who seasoned American palates and heightened our appreciation of food.
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Cucina del Sole: A Celebration of Southern Italian Cooking
by Nancy Harmon Jenkins
Most Italian-American cooking derives from southern Italian fare, yet few cookbooks offer the parent cuisine in all its delicious variety. Nancy Harmon Jenkins's Cucna del Sole does so expertly. A collection of 200 approachable recipes from Sicily, Calabria, Bastilicata, Puglia, and Campania...
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by Nancy Harmon Jenkins
Most Italian-American cooking derives from southern Italian fare, yet few cookbooks offer the parent cuisine in all its delicious variety. Nancy Harmon Jenkins's Cucna del Sole does so expertly. A collection of 200 approachable recipes from Sicily, Calabria, Bastilicata, Puglia, and Campania...
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Happy in the Kitchen: The Craft of Cooking, the Art of Eating
by Michel Richard
"In cooking as in love, you have to try new things to keep it interesting." So says chef Michel Richard in his cookbook Happy in the Kitchen, a collection of 150-plus recipes that more than make his point.
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by Michel Richard
"In cooking as in love, you have to try new things to keep it interesting." So says chef Michel Richard in his cookbook Happy in the Kitchen, a collection of 150-plus recipes that more than make his point.
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The Young Man and the Sea: Recipes and Crispy Fish Tales from Esca
by David Pasternack, Ed Levine, and Christopher Hirsheimer
When a chef writes a cookbook, he or she must make often complex restaurant dishes accessible to home cooks without sacrificing the things that make them great. This is precisely what David Pasternack, chef at New York's Esca, has done in The Young Man and the Sea, a collection of 100-plus simple yet remarkable seafood recipes that cooks at all skill levels will want to try.
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by David Pasternack, Ed Levine, and Christopher Hirsheimer
When a chef writes a cookbook, he or she must make often complex restaurant dishes accessible to home cooks without sacrificing the things that make them great. This is precisely what David Pasternack, chef at New York's Esca, has done in The Young Man and the Sea, a collection of 100-plus simple yet remarkable seafood recipes that cooks at all skill levels will want to try.
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What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks
by James Peterson
From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.
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by James Peterson
From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us.
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Everybody Eats There: Inside The World's Legendary Restaurants
by William Stadiem and Mara Gibbs
If you love restaurants and you love to travel, this book will be your bible! From the private tatami rooms at Ten-Ichi in Tokyo to the sidewalk tables at Da Silvano in New York City, EVERYBODY EATS THERE: Inside the World's Legendary Restaurants by William Stadiem and Mara Gibbs is the ultimate tour of the liveliest, most beautiful, most delicious, most glamorous, most exclusive 100 restaurants on earth-and how they got that way.
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by William Stadiem and Mara Gibbs
If you love restaurants and you love to travel, this book will be your bible! From the private tatami rooms at Ten-Ichi in Tokyo to the sidewalk tables at Da Silvano in New York City, EVERYBODY EATS THERE: Inside the World's Legendary Restaurants by William Stadiem and Mara Gibbs is the ultimate tour of the liveliest, most beautiful, most delicious, most glamorous, most exclusive 100 restaurants on earth-and how they got that way.
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Biba's Italy: Favorite Recipes from the Splendid Cities
by Biba Caggiano
PBS personality Biba Caggiano provides Italian recipes that are authentic, approachable and delicious. In Biba's Italy she offers 125-plus formulas from Rome, Florence, Bologna, Milan and Venice--among the great food centers in a country devoted to good eating.
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by Biba Caggiano
PBS personality Biba Caggiano provides Italian recipes that are authentic, approachable and delicious. In Biba's Italy she offers 125-plus formulas from Rome, Florence, Bologna, Milan and Venice--among the great food centers in a country devoted to good eating.
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Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
Lidia's Italy (a companion to her new public television series of the same name) covers "ten places in Italy Lidia loves most": Istria, Trieste, Friuli, Padova and Treviso, Piemonte, Maremma, Rome, Naples, Sicily, and Puglia.
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by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
Lidia's Italy (a companion to her new public television series of the same name) covers "ten places in Italy Lidia loves most": Istria, Trieste, Friuli, Padova and Treviso, Piemonte, Maremma, Rome, Naples, Sicily, and Puglia.
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The Greyston Bakery Cookbook: More Than 80 Recipes to Inspire the Way You Cook and Live
by Sara Kate Gillingham-Ryan
On a street along the Hudson River in Yonkers, New York, is a bakery that has caused quite a stir since its inception almost 25 years ago: a bakery whose award-winning delicacies are enjoyed by devotees around the world, whose cakes and tarts earned a top rating in Zagat’s, and whose brownies have made their way into several flavors of Ben & Jerry’s ice creams. Baked with a sense of mission, the pastries at Greyston are beyond delicious.
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by Sara Kate Gillingham-Ryan
On a street along the Hudson River in Yonkers, New York, is a bakery that has caused quite a stir since its inception almost 25 years ago: a bakery whose award-winning delicacies are enjoyed by devotees around the world, whose cakes and tarts earned a top rating in Zagat’s, and whose brownies have made their way into several flavors of Ben & Jerry’s ice creams. Baked with a sense of mission, the pastries at Greyston are beyond delicious.
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Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads
by Anissa Helou
Helou draws on cultures from around the region to offer everything from Piquitos (rich Spanish breadsticks) to Sicilian eggplant bread rolls, a lamb-filled Cretan Easter Pie to Moroccan Triangles with Minced Meat, with the similarities between ingredients and preparations demonstrating how much the cultures share despite national divisions.
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by Anissa Helou
Helou draws on cultures from around the region to offer everything from Piquitos (rich Spanish breadsticks) to Sicilian eggplant bread rolls, a lamb-filled Cretan Easter Pie to Moroccan Triangles with Minced Meat, with the similarities between ingredients and preparations demonstrating how much the cultures share despite national divisions.
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Knife Skills Illustrated: A User's Manual
by Peter Hertzmann
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner.
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by Peter Hertzmann
Knives are the most common pieces of equipment in the kitchen, yet few cooks know the basic techniques that can allow them to carve, chop, slice, and mince effectively. Peter Hertzmann teaches you skills that encompass everything you need to do with a knife in the kitchen, whether you're a four-star chef or an at-home beginner.
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Bubby's Homemade Pies
by Ronald M. Silver and Jen Bervin
"One of my fondest childhood memories is of my aunt's pies cooling on the window sill, while father sat with his deputy . . . wait . . . that might be Opie Taylor. If you love pie, and I can only assume you do, Bubby's pies are the best. I'm eating one right now."—Jon Stewart
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by Ronald M. Silver and Jen Bervin
"One of my fondest childhood memories is of my aunt's pies cooling on the window sill, while father sat with his deputy . . . wait . . . that might be Opie Taylor. If you love pie, and I can only assume you do, Bubby's pies are the best. I'm eating one right now."—Jon Stewart
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The Herbalist in the Kitchen
by Gary Allen
The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives.
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by Gary Allen
The book provides all available information about the chemical compounds responsible for a plant's characteristic taste and scent, which allows cooks to consider new subtleties and potential alternatives.
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The House of Mondavi: The Rise and Fall of an American Wine Dynasty
by Julia Flynn Siler
Set in California’s lush Napa Valley and spanning four generations of a talented and visionary family, The House of Mondavi is a tale of genius, sibling rivalry, and betrayal. From 1906, when Italian immigrant Cesare Mondavi passed through Ellis Island, to the Robert Mondavi Corp.’s twenty-first-century battle over a billion-dollar fortune, award-winning journalist Julia Flynn brings to life both the place and the people in this riveting family drama.
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by Julia Flynn Siler
Set in California’s lush Napa Valley and spanning four generations of a talented and visionary family, The House of Mondavi is a tale of genius, sibling rivalry, and betrayal. From 1906, when Italian immigrant Cesare Mondavi passed through Ellis Island, to the Robert Mondavi Corp.’s twenty-first-century battle over a billion-dollar fortune, award-winning journalist Julia Flynn brings to life both the place and the people in this riveting family drama.
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New England Soup Factory Cookbook
by Marjorie Druker and Clara Silverstein
The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes.
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by Marjorie Druker and Clara Silverstein
The New England Soup Factory restaurant has won the Best of Boston award four times. People skip school to eat their soups. A pregnant in labor stopped by the restaurant on the way to the hospital to satisfy a last-minute craving. New England Soup Factory soups are like no other soups. And now you can recreate these delicious soups in your own home. The New England Soup Factory Cookbook contains 100 of Boston's best-tasting traditional and creative soup recipes.
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The Santa Monica Farmers' Market Cookbook
by Amelia Saltsman
When you cook food that is locally grown and in season, the importance of shopping at farmers' markets becomes crystal clear: that's where you'll find ripe, tasty ingredients. Amelia's book is an amazing resource to have with you, a complete season-by-season handbook to guide you through the bounty of the market. --Alice Waters, Chez Panisse
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by Amelia Saltsman
When you cook food that is locally grown and in season, the importance of shopping at farmers' markets becomes crystal clear: that's where you'll find ripe, tasty ingredients. Amelia's book is an amazing resource to have with you, a complete season-by-season handbook to guide you through the bounty of the market. --Alice Waters, Chez Panisse
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Savory Sweets : From Ingredients to Plated Desserts
by Amy Felder, CEPC
The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful.
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by Amy Felder, CEPC
The pastry chef's key to the culinary side of the kitchen, Savory Sweets offers a complete, systematic discussion of flavor, techniques, and ingredients, then puts the discussion into practice using specific plated desserts. Author, chef, and acclaimed teacher Amy Felder brings together the culinary and pastry realms, giving students and professional chefs a new, up-to-date approach to flavor. Though the book comes from a baking perspective, culinary chefs will also find the discussion of savory flavors and fusion cuisine extremely useful.
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The Ethnic Paris Cookbook
by Charlotte Puckette and Olivia Kiang-Snaije
Charlotte Puckette and Olivia Kiang-Snaije's The Ethnic Paris Cookbook is a colorful and lively guide to the best French cooking that's not traditional French cooking, with over 100 recipes inspired by Paris's international chefs, many from the former French colonies, and tips for the best ethnic restaurants and corner shops and ethnic markets in Paris.
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by Charlotte Puckette and Olivia Kiang-Snaije
Charlotte Puckette and Olivia Kiang-Snaije's The Ethnic Paris Cookbook is a colorful and lively guide to the best French cooking that's not traditional French cooking, with over 100 recipes inspired by Paris's international chefs, many from the former French colonies, and tips for the best ethnic restaurants and corner shops and ethnic markets in Paris.
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Discover Your Inner Economist: Use Incentives to Fall in Love, Survive Your Next Meeting, and Motivate Your Dentist
by Tyler Cowen
Perhaps mindful that the procession of Freakonomics-inspired pop-economics books is becoming a blur, blogger Cowen aims to not hit the reader over the head with economic principles. Indeed, in his chatty disquisitions, economics often recedes into near invisibility. Few readers will hold it against this charming guide on how to get more of the good stuff in
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by Tyler Cowen
Perhaps mindful that the procession of Freakonomics-inspired pop-economics books is becoming a blur, blogger Cowen aims to not hit the reader over the head with economic principles. Indeed, in his chatty disquisitions, economics often recedes into near invisibility. Few readers will hold it against this charming guide on how to get more of the good stuff in
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The Relaxed Kitchen: How to Entertain with Casual Elegance and Never Lose Your Mind, Incinerate the Souffle, or Murder the Guests
by Brigit Binns
Did you ever have a dinner party disaster? Yes, I’m afraid so. Have you ever bitten off more than you could chew by cooking a complex main course? Well, yes. Did you ever find yourself barbecuing a large pig in your swimsuit and sarong when uninvited porn stars show up for dinner? Uh…now wait just a minute…
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by Brigit Binns
Did you ever have a dinner party disaster? Yes, I’m afraid so. Have you ever bitten off more than you could chew by cooking a complex main course? Well, yes. Did you ever find yourself barbecuing a large pig in your swimsuit and sarong when uninvited porn stars show up for dinner? Uh…now wait just a minute…
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Michael Mina: The Cookbook
by Michael Mina, JoAnn Cianciulli, Andre Agassi, and Karl Petzke
Mina knows that cooks like to master one recipe but then try different flavors with the main ingredient. MICHAEL MINA reveals how to recreate his trio concept, where a master recipe is followed by three flavor variations, each with its own variations and accompanied by side dishes created just for that version. A crispy loin of pork can be served with an orange/carrot, apple/sage, or tomato/corn combination of accompaniments. Although the flavor combinations create a sense of complexity, the recipes themselves are simple.
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by Michael Mina, JoAnn Cianciulli, Andre Agassi, and Karl Petzke
Mina knows that cooks like to master one recipe but then try different flavors with the main ingredient. MICHAEL MINA reveals how to recreate his trio concept, where a master recipe is followed by three flavor variations, each with its own variations and accompanied by side dishes created just for that version. A crispy loin of pork can be served with an orange/carrot, apple/sage, or tomato/corn combination of accompaniments. Although the flavor combinations create a sense of complexity, the recipes themselves are simple.
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Ultimate Beer
by Michael Jackson
With Ultimate Beer, Jackson homes in on the particulars: which beer, when, and why. After a concise overview of brewing ingredients and processes, Jackson explores a myriad of beers from every corner of the brewing world. His suggestions are organized by the situation in which they might best be enjoyed: from summer sippers to winter warmers, aperitifs to nightcaps.
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by Michael Jackson
With Ultimate Beer, Jackson homes in on the particulars: which beer, when, and why. After a concise overview of brewing ingredients and processes, Jackson explores a myriad of beers from every corner of the brewing world. His suggestions are organized by the situation in which they might best be enjoyed: from summer sippers to winter warmers, aperitifs to nightcaps.
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Whiskey: The Definitive World Guide
by Michael Jackson
From grain to glass, Whiskey tells you everything and anything you'll ever want to know about whiskey, from storing and serving whiskey, whiskey cocktails, to pairing whiskey with food. Whether interested in the story behind aromas and flavors, what makes certain distilleries unique or how weather and environment influence taste‹this is the most fascinating illustrated examination of whiskey on the market.
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by Michael Jackson
From grain to glass, Whiskey tells you everything and anything you'll ever want to know about whiskey, from storing and serving whiskey, whiskey cocktails, to pairing whiskey with food. Whether interested in the story behind aromas and flavors, what makes certain distilleries unique or how weather and environment influence taste‹this is the most fascinating illustrated examination of whiskey on the market.
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The Hog Island Oyster Lover's Cookbook
by Jairemarie Pomo, Ed Anderson, and Leigh Beisch
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac?
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by Jairemarie Pomo, Ed Anderson, and Leigh Beisch
Seductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac?
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The Irish Pub Cookbook
by Margaret Johnson and Leigh Beisch
Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either as The Irish Pub Cookbook so deliciously demonstrates.
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by Margaret Johnson and Leigh Beisch
Talk about the luck of the Irish! One of the most beloved of Irish institutions (there are more than one thousand in Dublin alone), the traditional pub has served generations as the venue for local gossip, sporting news, a ceilidh or two, literary soirees, real estate deals, political debates, revolutionary plots, and, lest we forget, for knocking back a pint of Guinness or a "ball of malt." The food's not bad either as The Irish Pub Cookbook so deliciously demonstrates.
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The Irish Spirit: Recipes Inspired by the Legendary Drinks of Ireland
by Margaret M. Johnson and Leigh Beisch
The Irish Spirit combines the Emerald Isle's favorite recipes with a touch of ale, stout, cider, or whiskey, creating terrific new flavor combinations. Whether scallops and shrimp are poached in single-malt whiskey, tender brisket is simmered in ale and topped with a golden cheese cobbler, or old-time pineapple upside-down cake is updated with a buttery, toffee liqueur topping, each recipe is enhanced by Ireland's famous spirits.
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by Margaret M. Johnson and Leigh Beisch
The Irish Spirit combines the Emerald Isle's favorite recipes with a touch of ale, stout, cider, or whiskey, creating terrific new flavor combinations. Whether scallops and shrimp are poached in single-malt whiskey, tender brisket is simmered in ale and topped with a golden cheese cobbler, or old-time pineapple upside-down cake is updated with a buttery, toffee liqueur topping, each recipe is enhanced by Ireland's famous spirits.
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Chocolate and Zucchini: Daily Adventures in a Parisian Kitchen
by Clotilde Dusoulier
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, Simplicité (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 Comté Cheese Soufflés, buffet items and sides.
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by Clotilde Dusoulier
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, Simplicité (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 Comté Cheese Soufflés, buffet items and sides.
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Animal, Vegetable, Miracle: A Year of Food Life
by Camille Kingsolver, and Steven L. Hopp
Novelist Kingsolver recounts a year spent eating home-grown food and, if not that, local. Accomplished gardeners, the Kingsolver clan grow a large garden in southern Appalachia and spend summers "putting food by," as the classic kitchen title goes.
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by Camille Kingsolver, and Steven L. Hopp
Novelist Kingsolver recounts a year spent eating home-grown food and, if not that, local. Accomplished gardeners, the Kingsolver clan grow a large garden in southern Appalachia and spend summers "putting food by," as the classic kitchen title goes.
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Service Included: Four-Star Secrets of an Eavesdropping Waiter
by Phoebe Damrosch
While Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller.
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by Phoebe Damrosch
While Phoebe Damrosch was figuring out what to do with her life, she supported herself by working as a waiter. Before long she was a captain at the New York City four-star restaurant Per Se, the culinary creation of master chef Thomas Keller.
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The Merlot Murders
by Ellen Crosby
Like a fine wine, Crosby's debut is complex and intricate. Lucie Montgomery, an American ex-pat who's been holed up in France for two years, returns to her family's vineyard in the Virginia countryside after the death of her father in a supposed hunting accident.
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by Ellen Crosby
Like a fine wine, Crosby's debut is complex and intricate. Lucie Montgomery, an American ex-pat who's been holed up in France for two years, returns to her family's vineyard in the Virginia countryside after the death of her father in a supposed hunting accident.
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The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School
by Kathleen Flinn
When the author, an American journalist and software executive working in London, is sacked from her high-powered job, she enrolls as a student at the Cordon Bleu school in Paris. With limited cooking skills and grasp of the French language, she gamely attempts to master the school's challenging curriculum of traditional French cuisine. As if she didn't have enough on her plate eviscerating fish and knocking out pâtéà choux, she determines to write a book about her experience and gets married along the way.
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by Kathleen Flinn
When the author, an American journalist and software executive working in London, is sacked from her high-powered job, she enrolls as a student at the Cordon Bleu school in Paris. With limited cooking skills and grasp of the French language, she gamely attempts to master the school's challenging curriculum of traditional French cuisine. As if she didn't have enough on her plate eviscerating fish and knocking out pâtéà choux, she determines to write a book about her experience and gets married along the way.
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Cooking with Shelburne Farms: Food and Stories from Vermont
by Shelburne Farms, Melissa Pasanen, and Rick Gencarelli
Cooking with Shelburne Farms is a celebration of food from the land. With one hundred recipes featuring ten basic Vermont ingredients—milk and cheese, maple syrup, early season greens, lamb, mushrooms, game, fish, pork, root cellar vegetables, and apples—the dishes deliver rustic flavors with a fresh, comfortable, country-style cooking approach. There are recipes for low-fuss weeknight dinners, such as maple-black pepper roast chicken as well as dishes that will impress guests, such as roast duck legs with sour cherry sauce. With classics like hash, shepherd’s pie, and tomato soup, and New England desserts like hot milk sponge cake and maple syrup pie, Cooking with Shelburne Farms brings a new twist to traditional favorites and pairs native ingredients with newer world flavors.
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by Shelburne Farms, Melissa Pasanen, and Rick Gencarelli
Cooking with Shelburne Farms is a celebration of food from the land. With one hundred recipes featuring ten basic Vermont ingredients—milk and cheese, maple syrup, early season greens, lamb, mushrooms, game, fish, pork, root cellar vegetables, and apples—the dishes deliver rustic flavors with a fresh, comfortable, country-style cooking approach. There are recipes for low-fuss weeknight dinners, such as maple-black pepper roast chicken as well as dishes that will impress guests, such as roast duck legs with sour cherry sauce. With classics like hash, shepherd’s pie, and tomato soup, and New England desserts like hot milk sponge cake and maple syrup pie, Cooking with Shelburne Farms brings a new twist to traditional favorites and pairs native ingredients with newer world flavors.
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Discover Chocolate: The Ultimate Guide to Buying, Tasting, and Enjoying Fine Chocolate
by Clay Gordon
In Discover Chocolate, Gordon opens a world that extends far beyond cookbooks and coffee-table books that feature assorted gooey shots. Yes, his primer is packed with more than a hundred gorgeous photographs of chocolate and truffles, but this is a guide that also includes a handy rating system, a field guide for discerning among different types and styles of chocolates, an overview of how cacao becomes chocolate (including maps of where cacao is grown), advice for pairing chocolate and wine, and, perhaps most important of all, how and where to shop for the best chocolate in the world.
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by Clay Gordon
In Discover Chocolate, Gordon opens a world that extends far beyond cookbooks and coffee-table books that feature assorted gooey shots. Yes, his primer is packed with more than a hundred gorgeous photographs of chocolate and truffles, but this is a guide that also includes a handy rating system, a field guide for discerning among different types and styles of chocolates, an overview of how cacao becomes chocolate (including maps of where cacao is grown), advice for pairing chocolate and wine, and, perhaps most important of all, how and where to shop for the best chocolate in the world.
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Talk with Your Mouth Full: The Hearty Boys
by Dan Smith, Steve McDonagh, and Laurie Proffitt
First book by the popular Food Network personalities and winners of The Next Food Network Star competition. Everyone loves a party; now hosting can be as fun as attending. More than 100 great party-proven recipes—from signature cocktails to upscale comfort food—that are easy to make at home
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by Dan Smith, Steve McDonagh, and Laurie Proffitt
First book by the popular Food Network personalities and winners of The Next Food Network Star competition. Everyone loves a party; now hosting can be as fun as attending. More than 100 great party-proven recipes—from signature cocktails to upscale comfort food—that are easy to make at home
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Zen and the Art of Cooking Beer-Can Chicken
by Cary Black and Don Black
Beer-can chicken is fast growing in popularity as the best way to cook chicken. Zen and the Art of Cooking Beer-Can Chicken was written for all the new fancy cooking devices designed to cook beer-can chicken without the beer-can. What about brining or injecting your poultry? This book has it all!!!
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by Cary Black and Don Black
Beer-can chicken is fast growing in popularity as the best way to cook chicken. Zen and the Art of Cooking Beer-Can Chicken was written for all the new fancy cooking devices designed to cook beer-can chicken without the beer-can. What about brining or injecting your poultry? This book has it all!!!
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Jewish Holiday Cooking: A Food Lovers Treasury of Classics and Improvisations
by Jayne Cohen
More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays. Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives. The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws.
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by Jayne Cohen
More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays. Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives. The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws.
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Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season
by Diane Rossen Worthington and Noel Barnhurst
When the joys of the season are upon us, wouldn't it be great to enjoy them for once? Best-selling author Diane Rossen Worthington offers all the secrets for entertaining with no stress, just lots of style. Essential equipment, suggestions for setting up an in-home bar, great homemade gift ideas, knowledgeable wine and cheese pairing notes from wine expert Peter Marks, and plenty of simple and simply delicious menus cover any occasion from Rosh Hashanah to Thanksgiving to New Year's.
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by Diane Rossen Worthington and Noel Barnhurst
When the joys of the season are upon us, wouldn't it be great to enjoy them for once? Best-selling author Diane Rossen Worthington offers all the secrets for entertaining with no stress, just lots of style. Essential equipment, suggestions for setting up an in-home bar, great homemade gift ideas, knowledgeable wine and cheese pairing notes from wine expert Peter Marks, and plenty of simple and simply delicious menus cover any occasion from Rosh Hashanah to Thanksgiving to New Year's.
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The Conde Nast Traveler Book of Unforgettable Journeys: Great Writers on Great Places
by Various
Travel writing maintains its seemingly endless popularity, and this volume offers a particularly transporting body of work, pairing exotic locales with writers of the highest caliber: Russell Banks writes on the Everglades, Francine Prose explores the secrets of Prague, Robert Hughes takes us on a tour of Italy, and more. From the most beautiful gardens to visit in Japan to the best free things to do in Provence, this book is as enlightening as it is entertaining. Whether off to the other side of the globe or to their favorite reading chair, wanderers of every sort will find this book truly indispensable.
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by Various
Travel writing maintains its seemingly endless popularity, and this volume offers a particularly transporting body of work, pairing exotic locales with writers of the highest caliber: Russell Banks writes on the Everglades, Francine Prose explores the secrets of Prague, Robert Hughes takes us on a tour of Italy, and more. From the most beautiful gardens to visit in Japan to the best free things to do in Provence, this book is as enlightening as it is entertaining. Whether off to the other side of the globe or to their favorite reading chair, wanderers of every sort will find this book truly indispensable.
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The Best of American Beer and Food: Pairing & Cooking with Craft Beer
by Lucy Saunders
In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today's wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today's ales and lagers as flavor components.
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by Lucy Saunders
In The Best of American Beer and Food Lucy Saunders covers both pairing food and beer and cooking with beer. She begins by exploring the art of pairing flavorful beers with specific foods, considering today's wide range of beer styles and the foods and flavors that they compliment from salad through dessert. She then turns to recipes that incorporate beer, using the diverse tastes available from today's ales and lagers as flavor components.
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How to Cook a Turkey: *And All the Other Trimmings
by Fine Cooking
The holiday survival guide for a wide range of home cooks: first timers who have no idea where to even begin; more experienced cooks who, nonetheless, forget every year what temperature to cook their turkey at and for how long; and cooks of all levels who like the idea of having one compact holiday handbook of recipes and how-to information specific to their circumstances. The book contains 100 recipes for everything from appetizers to desserts (including an entire chapter on pies), as well as lots of information on everything to do with turkeys (buying info, thawing times, oven temperatures, cook times), as well as on stuffing and making gravy.
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by Fine Cooking
The holiday survival guide for a wide range of home cooks: first timers who have no idea where to even begin; more experienced cooks who, nonetheless, forget every year what temperature to cook their turkey at and for how long; and cooks of all levels who like the idea of having one compact holiday handbook of recipes and how-to information specific to their circumstances. The book contains 100 recipes for everything from appetizers to desserts (including an entire chapter on pies), as well as lots of information on everything to do with turkeys (buying info, thawing times, oven temperatures, cook times), as well as on stuffing and making gravy.
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The Bacon Cookbook
by James Villas
In this exuberant parade of pork fat, there is no doubting the flap copy when it states that Villas, former food editor for Town & Country, has been beguiled by bacon since he was a boy. However, Villas's statement in his preface that staunch vegetarians and non-pork-eating religious traditionalists are haunted instinctively by the sensuous, irresistible enticement is about as nutty as his Bacon-Almond Cheese Spread (made with cottage cheese and chives). Nonetheless, there's plenty good to be had in these pages.
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by James Villas
In this exuberant parade of pork fat, there is no doubting the flap copy when it states that Villas, former food editor for Town & Country, has been beguiled by bacon since he was a boy. However, Villas's statement in his preface that staunch vegetarians and non-pork-eating religious traditionalists are haunted instinctively by the sensuous, irresistible enticement is about as nutty as his Bacon-Almond Cheese Spread (made with cottage cheese and chives). Nonetheless, there's plenty good to be had in these pages.
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California Healthy, Southern California Edition
by Patricia Hamilton, Chef Biron, and Janel Willette
Traditionally, travel and health have not always been cozy partners. But "California Healthy" shows that they certainly can be. This remarkably comprehensive and easy-to-use guide to food, fitness, and the Golden State gives a whole new meaning to eat and run.
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by Patricia Hamilton, Chef Biron, and Janel Willette
Traditionally, travel and health have not always been cozy partners. But "California Healthy" shows that they certainly can be. This remarkably comprehensive and easy-to-use guide to food, fitness, and the Golden State gives a whole new meaning to eat and run.
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Mission: Cook!: My Life, My Recipes, and Making the Impossible Easy
by Robert Irvine and Brian O'reilly
There are few chefs on the planet who do what Irvine does, flying around the world at a moment's notice to cook for heads of state, royalty, and celebrities. Irvine reveals his fascinating past and unorthodox culinary training. His career as a world-renowned chef began at the age of fifteen when he was discovered by Prince Charles while cooking in the mess halls of the British Royal Navy. In Mission: Cook! Irvine tells the wild stories of his career, from studying under the best European chefs to cooking for three thousand refugees on a beach while civil war raged in South Yemen to preparing an Oscars feast while coordinating the biggest chefs in the business.
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by Robert Irvine and Brian O'reilly
There are few chefs on the planet who do what Irvine does, flying around the world at a moment's notice to cook for heads of state, royalty, and celebrities. Irvine reveals his fascinating past and unorthodox culinary training. His career as a world-renowned chef began at the age of fifteen when he was discovered by Prince Charles while cooking in the mess halls of the British Royal Navy. In Mission: Cook! Irvine tells the wild stories of his career, from studying under the best European chefs to cooking for three thousand refugees on a beach while civil war raged in South Yemen to preparing an Oscars feast while coordinating the biggest chefs in the business.
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Molecular Gastronomy: Exploring the Science of Flavor
by Hervé This and Malcolm DeBevoise
Originally published in France, This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable conventional wisdom-such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled-and gives its history, often quoting famous French chefs, before making scientific pronouncements.
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by Hervé This and Malcolm DeBevoise
Originally published in France, This's book documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. In each short chapter This presents a piece of debatable conventional wisdom-such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled-and gives its history, often quoting famous French chefs, before making scientific pronouncements.
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A Love Affair with Southern Cooking: Recipes and RecollectionsA Love Affair with Southern Cooking: Recipes and Recollections
by Jean Anderson
Along with classic dishes, Anderson shares stories about the South's culinary history (such as the creation of Coca-Cola syrup in Atlanta, and the legend behind Tabasco sauce) and important food figures like Maryland native Frank Perdue and Krispy Kreme Doughnut founder Vernon Rudolph. Appetizer, soup, main course and dessert sections include popular favorites like Shrimp Gumbo, Smothered Pork Chops and Baked Virginia Ham.
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by Jean Anderson
Along with classic dishes, Anderson shares stories about the South's culinary history (such as the creation of Coca-Cola syrup in Atlanta, and the legend behind Tabasco sauce) and important food figures like Maryland native Frank Perdue and Krispy Kreme Doughnut founder Vernon Rudolph. Appetizer, soup, main course and dessert sections include popular favorites like Shrimp Gumbo, Smothered Pork Chops and Baked Virginia Ham.
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Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist
by A.J. Rathbun
Cocktail enthusiast A.J. Rathbun has collected 450 classic and contemporary drink recipes featuring an incredible variety of spirits, mixers, and garnishes. Accompanied by stunning, full-color photographs and written in a fresh, lively tone, this is the definitive guide for anyone who appreciates the art of the cocktail.
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by A.J. Rathbun
Cocktail enthusiast A.J. Rathbun has collected 450 classic and contemporary drink recipes featuring an incredible variety of spirits, mixers, and garnishes. Accompanied by stunning, full-color photographs and written in a fresh, lively tone, this is the definitive guide for anyone who appreciates the art of the cocktail.
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Great Bar Food at Home
by Kate Heyhoe
Heyhoe is the founder and executive editor of GlobalGourmet.com, so it's no surprise that her latest creation has the look and feel of a Web site. As small and square as a Mac Mini, with brief text and large photos, the book offers knowledgeable tidbits on how to make 50 or so small bites, the kind that go down nicely with, say, a double martini or a Singapore Sling. Despite its contemporary design, the mood is often retro, in celebration of cocktail party cuisine.
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by Kate Heyhoe
Heyhoe is the founder and executive editor of GlobalGourmet.com, so it's no surprise that her latest creation has the look and feel of a Web site. As small and square as a Mac Mini, with brief text and large photos, the book offers knowledgeable tidbits on how to make 50 or so small bites, the kind that go down nicely with, say, a double martini or a Singapore Sling. Despite its contemporary design, the mood is often retro, in celebration of cocktail party cuisine.
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Lost Desserts: Delicious Indulgences of the Past Recipes from Legendary and Famous Chefs
by Gail Monaghan, George Lang, and Eric Boman
With recipes of glamorous by-gone desserts, and packed with history and anecdotes of famous classic restaurants and the people who frequented them, Lost Desserts features delicious and sometimes exotic favorites from the new world and the old. Conjuring up the heyday of Hollywood are such American classics as the Brown Derby’s Orange Chiffon Cake, Trader Vic’s Flaming Tahitian Ice Cream, and Chasen’s Banana Shortcake with Banana Sauce, while the old-world elegance of Paris and London is evoked with delightful concoctions like Escoffier’s Mont Blanc and Lady Jekyll’s Orange Jelly with Compote.
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by Gail Monaghan, George Lang, and Eric Boman
With recipes of glamorous by-gone desserts, and packed with history and anecdotes of famous classic restaurants and the people who frequented them, Lost Desserts features delicious and sometimes exotic favorites from the new world and the old. Conjuring up the heyday of Hollywood are such American classics as the Brown Derby’s Orange Chiffon Cake, Trader Vic’s Flaming Tahitian Ice Cream, and Chasen’s Banana Shortcake with Banana Sauce, while the old-world elegance of Paris and London is evoked with delightful concoctions like Escoffier’s Mont Blanc and Lady Jekyll’s Orange Jelly with Compote.
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Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments
by David Lebovitz and Lara Hata
Lebovitz, a former Chez Panisse pastry chef and author of The Great Chocolate Book, credits his "first and craziest, most insane summer job"— as an ice cream scooper at a soda fountain—with inspiring his lifelong devotion to ice cream. The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume.
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by David Lebovitz and Lara Hata
Lebovitz, a former Chez Panisse pastry chef and author of The Great Chocolate Book, credits his "first and craziest, most insane summer job"— as an ice cream scooper at a soda fountain—with inspiring his lifelong devotion to ice cream. The author's 25 years of experience as a frozen-dessert maker are put to excellent use in this wittily written, detailed volume.
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Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors
by Andrea Quynhgiao Nguyen, Bruce Cost, and Leigh Beisch
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country.
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by Andrea Quynhgiao Nguyen, Bruce Cost, and Leigh Beisch
When author Andrea Nguyen's family was airlifted out of Saigon in 1975, one of the few belongings that her mother hurriedly packed for the journey was her small orange notebook of recipes. Thirty years later, Nguyen has written her own intimate collection of recipes, INTO THE VIETNAMESE KITCHEN, an ambitious debut cookbook that chronicles the food traditions of her native country.
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The Seventh Daughter: My Culinary Journey from Beijing to San Francisco
by Cecilia Chiang, Lisa Weiss, Alice Waters, and Leigh Beisch
A foreword by legendary chef Alice Waters hints that this volume is filled with authentic recipes, cultural stories and food memories. And indeed, Chiang, the one-time proprietor of San Francisco's famed Mandarin restaurant—which is widely credited with introducing Americans to real regional Chinese cuisine—presents a rich, heartfelt volume filled with recipes and stories from her life.
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by Cecilia Chiang, Lisa Weiss, Alice Waters, and Leigh Beisch
A foreword by legendary chef Alice Waters hints that this volume is filled with authentic recipes, cultural stories and food memories. And indeed, Chiang, the one-time proprietor of San Francisco's famed Mandarin restaurant—which is widely credited with introducing Americans to real regional Chinese cuisine—presents a rich, heartfelt volume filled with recipes and stories from her life.
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A Passion for Baking
by Marcy Goldman
The smells, the tactile involvement, the delicious results - there's nothing quite like fresh-baked bread, and no other cookbook elevates the art of baking bread and sweets to such grand style as Marcy Goldman's A Passion for Baking. Goldman's enthusiasm and individuality come through loud and clear as readers explore her friendly, modern interpretations of traditional baking techniques.
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by Marcy Goldman
The smells, the tactile involvement, the delicious results - there's nothing quite like fresh-baked bread, and no other cookbook elevates the art of baking bread and sweets to such grand style as Marcy Goldman's A Passion for Baking. Goldman's enthusiasm and individuality come through loud and clear as readers explore her friendly, modern interpretations of traditional baking techniques.
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My Last Supper: 50 Great Chefs and Their Final Meals / Portraits, Interviews, and Recipes
by Melanie Dunea
My Last Meal by photographer, Melanie Dunea is a culinary tabletop book for browsing while waiting for the host of the evening to bring out the coffee and brandy / sherry / cordials. It is graced by an introduction by the culinary journalist ombudsman, Anthony Bourdain, who adds some cachet to the book's premise by stating that the `game' of relating one's preferred last meal is a common recreation in the kitchens and after hours back rooms of restaurants around the world for decades, if not centuries.
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by Melanie Dunea
My Last Meal by photographer, Melanie Dunea is a culinary tabletop book for browsing while waiting for the host of the evening to bring out the coffee and brandy / sherry / cordials. It is graced by an introduction by the culinary journalist ombudsman, Anthony Bourdain, who adds some cachet to the book's premise by stating that the `game' of relating one's preferred last meal is a common recreation in the kitchens and after hours back rooms of restaurants around the world for decades, if not centuries.
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Kitchen of Light: The New Scandinavian Cooking
by Andreas Viestad
In Scandinavia, where the land stretches far enough north that half the year can be bathed in constant light or constant darkness, the notion of a "kitchen of light" has special meaning. In the case of Kitchen of Light, the cookbook by Norway's best known food writer, Andreas Viestad, and companion book to the TV cooking show of the same name, it means the shedding of light on a long-overlooked cuisine and culinary tradition. There is more going on in the Land of the Midnight Sun than smorgasbord.
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by Andreas Viestad
In Scandinavia, where the land stretches far enough north that half the year can be bathed in constant light or constant darkness, the notion of a "kitchen of light" has special meaning. In the case of Kitchen of Light, the cookbook by Norway's best known food writer, Andreas Viestad, and companion book to the TV cooking show of the same name, it means the shedding of light on a long-overlooked cuisine and culinary tradition. There is more going on in the Land of the Midnight Sun than smorgasbord.
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Chinatown New York: Portraits, Recipes, and Memories
by Ann Volkwein
Ann Volkwein invites readers to explore Chinatown's hundreds of restaurants, which stretch to the outer reaches of the neighborhood. Readers can enjoy fresh seafood cooked Hong Kong-style at Fuleen Se
by Ann Volkwein
Ann Volkwein invites readers to explore Chinatown's hundreds of restaurants, which stretch to the outer reaches of the neighborhood. Readers can enjoy fresh seafood cooked Hong Kong-style at Fuleen Se