by Claus Meyer - In this book, Claus Meyer brings the ethos that built Noma into the world's best restaurant into the home with easy-going, accessible dishes that will fit seamlessly into family life. The book is divided into four seasonal chapters so that you can get the most from the food and flavors in season. There are also features on food from the wild, including chanterelles, dandelions and blackberries.
by Alexandra Raij - Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection.
by Tim Anderson - Ramen, gyoza, fried chicken, udon, pork belly buns, and other boldly flavored, stick-to-your ribs dishes comprise Southern Japanese soul food. The antidote to typical refined restaurant fare, this hearty comfort food has become popular in the US as street food and in ramen bars. In a unique package that includes a cool exposed binding, Nanban brings home cooks the best of these crave-inducing treats. From pungent kimchi to three types of Japanese fried chicken, and with a primer on Japanese ingredients and substitutions, Nanban is the perfect cookbook for any lover of Asian food.
by Melina Hammer - Aspiring young chefs will love the fun, easy-to-follow instructions in this kids’ cookbook that’s part cooking school and part cookbook. First, kid chefs enroll in culinary school and learn the skills they’ll need to excel in the kitchen, from sharpening their knife skills to prepping ingredients. Then they’ll be ready to set up shop and cook a range of delicious―and nutritious―recipes that are sure to please parents, too.
by Questlove - Questlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, he explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought.
by Greg Denton, Gabrielle Quiñónez Denton, & Stacy Adimando - One hundred innovative and exciting recipes for the backyard griller--inspired by the live-fire and asador cooking traditions of Latin America and the authors' popular restaurant, Ox, in Portland, Oregon.
by Martin & Rebecca Cate - Cast aside your cares and worries. Make yourself a Mai Tai, put your favorite exotica record on the hi-fi, and prepare to lose yourself in the fantastical world of tiki, one of the most alluring—and often misunderstood—movements in American cultural history. Martin and Rebecca Cate, founders and owners of Smuggler’s Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; how exotic cocktails were invented, stolen, and re-invented; Hollywood starlets and scandals; and tiki’s modern-day revival.
by Jeanine Donofrio - Sometimes all you need is a little spark of inspiration to change up your regular cooking routine. The Love & Lemons Cookbook features more than one hundred simple recipes that help you turn your farmers market finds into delicious meals.
by Leela Cyd - The best gatherings are simple, yet somehow special. They might begin with an impromptu picnic after shopping at the farmer’s market or a late lunch with neighbors that stretches into cocktails under the stars. Whatever the occasion, this picture-perfect cookbook shows how to turn any meal into a delectable affair. These effortless recipes for brunch, teatime, happy hours, picnics, potlucks, and dessert all include a whimsical twist: a few slices of French toast doused in lavender syrup, rainbow chard empanadas served with pistachio crema, or a vibrant purple cauliflower hummus. With tips on creating an inviting table, stocking a pantry to make last-minute nibbles, and packing delicious parting gifts for guests, Food with Friends will inspire any get-together, however large or small.
by Eric Ripert - Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.
by Frank Caiafa - Frank Caiafa—bar manager of the legendary Peacock Alley bar in the Waldorf Astoria—stirs in recipes, history, and how-to while serving up a heady mix of the world’s greatest cocktails. Learn to easily prepare pre-Prohibition classics such as the original Manhattan, or daiquiris just as Hemingway preferred them. Caiafa also introduces his own award-winning creations, including the Cole Porter, an enhanced whiskey sour named for the famous Waldorf resident.
by Gwyneth Paltrow - Gwyneth Paltrow is back to share more than 125 of her favorite recipes that can be made in the time it would take to order takeout (which often contains high quantities of fat, sugar, and processed ingredients). All the dishes are surprisingly tasty, with little or no sugar, fat, or gluten. From easy breakfasts to lazy suppers, this book has something for everybody. Yummy recipes include Chocolate Cinnamon Overnight Oats, Soft Polenta with Cherry Tomatoes, Chicken Enchiladas, Pita Bread Pizzas, Quick Sesame Noodles, and more! Plus, an innovative chapter for "on-the-go" meals (Moroccan Chicken Salad Wrap, Chopped Salad with Grilled Shrimp, and others) that you can take for lunch to work or school, to a picnic, or to eat while watching soccer practice!
by José Pizarro - Eighty regional recipes from the beautiful Basque country of northern Spain. From its obsession with the perfect pintxos to boasting the most Michelin starred–restaurants per capita in the world, the Basque country in northern Spain offers plenty for food lovers. In Basque, José Pizarro shares recipes for the area’s most-loved dishes, including the traditional bacalao (salt cod with pisto and allioli) and hake "à la plancha" with potatoes and Romesco sauce. He dispels the myth that creating traditional Spanish fare is a laborious task and shows you how to bring the experience of dining in city tapas bars to your own kitchen—enjoy croquetas (stuffed fried potato croquettes), tortilla de patatas (Spanish omelette), and Jamón Ibérico (cured ham). Featuring stunning views of the Basque country, this book will whisk you to the heart of Spanish culture.
by Joel MacCharles & Dana Harrison - Joel and Dana’s journey into preserving began with an innocent lesson in making jam. Almost a decade later, WellPreserved.ca is an extraordinary resource for both beginners and experts alike. Their much-anticipated first cookbook showcases seven different preserving techniques—waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing—and takes readers on a trip to the market in twenty-five ingredients. Within each ingredient chapter, you’ll find multiple preserving recipes using the different methods. From apples, pears, peaches and rhubarb, to asparagus, peppers, mushrooms, and tomatoes, and covering a variety of meat and fish, Batch teaches you everything you need to know to get the most out of your kitchen.
by Michael Solomonov & Steven Cook - James Beard Book of the Year and Best International Cookbook (2016). The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.
by Sweet Paul - Summer Food features more than 90 recipes for light and flavorful fare for every meal of the day—from brunch favorites to light suppers, refreshing cocktails, and fruit-forward desserts. Dishes like grilled escarole with plums and goat cheese; salmon with crème fraiche and garden herbs; quinoa with capers, torn basil, and tomatoes; and lamb burgers with minty pesto celebrate the fresh flavors of the season and are well suited for sharing with friends and family at alfresco meals. Gorgeous, photography throughout the book showcases the simplicity and beauty of summer cooking. Stunning scenic photography of the seaside, finished dishes, and summer ingredients, emphasize the book’s carefree nature and style.
by Christine Chitnis -
When the days turn hot, or when you're looking for that perfectly refreshing and light dessert or snack, ice pops are a natural, as are slushies, granitas, frozen yogurt, ice cream, shakes, floats, and more. In Icy, Creamy, Healthy, Sweet author Christine Chitnis has you covered. With 75 recipes for a full range of frozen sweets, you'll find healthy treats that use fresh fruits, vegetables, and herbs, that are free of refined sugars, and that include vegan and dairy-free options. The results are flavorful, unique, refreshing, and healthy—making the whole experience a little sweeter.
by Chetna Makan - Whether it's a sponge cake with a cardamom and coffee filling; puff pastry bites filled with fenugreek paneer; a swirly bread rolled with citrusy coriander, mint and green mango chutney; or a steamed strawberry pudding flavoured with cinnamon, Chetna's Indian influences will transform your baking from the familiar to the exotic, from the ordinary to the extraordinary.
by Roxanne Wyss & Kathy Moore - Now anyone can bake rich, wonderful, and comforting desserts and get out of the kitchen in lightning-fast speed. Quick and convenient dump cakes are perfect for families with children who always want to help, for home cooks on the go and for anyone who just wants to keep their cooking simple. It's the answer to the constant barrage of "bring a dish" events and the balm that calms dessert cravings.
by Nick Sandler - Nick Sandler will guide you through bone broths with creative recipes that are both good for you and deliciously tasty. Broth will be split into 6 sections covering Stocks, Brunch and Lunch, Packed Lunch and Picnics, Family Food, Hearty Weekend Broths and Entertaining and Shabu Shabu. Broths are great for everyday eating, both at home and on the move, and Nick makes these nutritionally beneficial recipes accessible for the home cook.
by Anya Fernald & Jessica Battilana - A recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.
by Lukas Volger with photos by Michael Harlan Turkell - A restorative bowl of vegetarian ramen sent Lukas Volger on a quest to capture the full flavor of all the one-bowl meals that are the rage today—but in vegetarian form. With the bowl as organizer, the possibilities for improvisational meals full of seasonal produce and herbs are nearly endless.
by Katie Parla & Kristina Gill - Even 150 years after unification, Italy is still a divided nation where individual regions are defined by their local cuisine-- mirrors of their culture, history, and geography. But the cucina romana is the country’s greatest standout. In Tasting Rome, journalist Katie Parla and photographer Kristina Gill capture Rome's unique character and truly evolved food culture-- a culimation of two thousand years of history.
by Juan Mari Arzak - Juan Mari Arzak is the owner and chef of Arzak restaurant in San Sebastian, Spain, and was one of the first Spanish chefs to be awarded 3 Michelin stars. The restaurant is now rated 8th best in the world, and Juan’s daughter Elena, who cooks with him, was voted best female chef in the world in 2012. They both studied with the great chefs of their day – Juan in France with Paul Bocuse and the Troisgros brothers; Elena with Alain Ducasse, Ferran Adrìa and Pierre Gagnaire. ‘What we eat, how we eat, is in our culture,’ says Elena, ‘our signature cuisine is Basque. Our taste is from here. We were born here. We cook unconsciously with this identity.’ Thus Arzak is considered to be one of the most influential masters of the New Basque cuisine, which has continued to have a major influence on international cuisine, particularly on such world renowned chefs as Ferran Adrià, who took the techniques pioneered by Arzak to new heights.
by Annie Rigg - Sweet cherries, juicy oranges, succulent strawberries, tongue-tingling limes – everyone has a favorite fruit, though too often many of us just eat it as it comes, or stick to classics such as apple crumble. In this inspiring collection of seasonal recipes, Annie Rigg offers 120 original, exciting and tempting ways to enjoy the orchard's bounty. Whether introducing a splash of color to your plate or providing the perfect tangy countertaste to a rich cheese, she shows how fruit can play the starring role. Chapters cover Citrus, Berries & Soft Fruit, Stone Fruit, Tropical Fruit and Orchard Fruits, and the recipes include such delicious dishes as Bulgar Wheat Salad with Cherries and Feta, Mango & Chili Hot Sauce, Fromage Frais Panna Cotta with Blood Orange Jelly and Pistachio and Coconut & Lime Cake, as well as all manner of tarts, pies, creams, dressings and syrups.
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