The author of 97 Orchard and her culinary historian husband present an in-depth exploration into the Depression-era food crisis and how it indelibly shaped American attitudes about utilitarian cuisine, government-sponsored charities and processed food. 25,000 first printing.
Traces the history of many people's favorite edibles, from the creation of the first cupcake to the invention of the sandwich, describing the origins of and methods used to make one hundred different dishes.
The London restaurateur and best-selling author of Plenty offers a tribute to the vibrant cuisine of Jerusalem that explores its cross-cultural influences and includes such options as Charred Baby Okra with Tomato and Preserved Lemon, Clementine and Almond Cake, and Braised Lamb Meatballs with Sour Cherries.
A respected science writer explores the world's meat cultures and traditions to share insights into why a craving for animal protein evolved in humans and why vegetarian lifestyles are so difficult to maintain in spite of health warnings. 20,000 first printing.
The host of the PBS show Pati's Mexican Table serves up recipes for both traditional dishes as well as ones with her own spin that show the evolution of Mexican food north and south of the border and will bring everyone together to share food and stories.
Fans of the Emmy Award-winning show can get the ultimate Bob's Burgers experience at home with 75 recipes straight from the show that are actually edible "Burgers of the Day," including "Sweaty Palms Burger (comes with Hearts of Palm)," "Bleu is the Warmest Cheese Burger," and "Bruschetta-Bout-It Burger."
The frontman of hip-hop stars The Roots and bandleader for Jimmy Fallon's The Tonight Show draws on conversations with 10 cutting-edge chefs, including Ludo Lefebvre, Dominique Crenn and Nathan Myrfvold, to offer inspirational insights into their creative culinary processes.
The award-winning food writer and author of Consider the Fork draws on current research to trace the origins of food habits in culture, memory and appetite to explain how to alter one's palate to promote better health and fulfillment. 50,000 first printing.
A collection of unconventional recipes — including Sichuan Pickled Vegetables, Two Ways; Fish Fragrant Eggplant and Rich Chicken Stock — by the star chef and founder of the Mission Chinese Food restaurant features his signature mashups of Chinese and American cuisine while sharing the story of the restaurant and his rise to fame.
The award-winning creator of the "Ruth Bourdain" Twitter feed presents a foodie's glossary of 100 trendy culinary words that shares fun facts and etymologies for terms ranging from "snackifying" and "vegetable butchers" to "fat-washing" and "sourdough hotel."
Collects more than one hundred fifty recipes for desserts made with nine popular flavors, including chocolate, vanilla, apple, citrus, caramel, nuts, and coffee, organized into chapters by flavor.
With more than 1,000 recipes from the archives of Williams-Sonoma, hundreds of informative side notes and dozens of charts and other reference material, this book contains everything you need to know—and nothing you don't—about how to cook what you want to eat today.
The Emmy-winning host of Lidia's Kitchen, along with her daughter, provides an authoritative guide to Italian cooking that features 400 recipes along with the techniques needed to master Italian cuisine and a comprehensive guide to the tools every kitchen should have to produce the best results. Includes ribbon marker.
Demystifies the art and science of making pastry dough at home through simple-to-follow recipes, detailed diagrams and step-by-step instructions for puff pastries, shortcrusts, biscuits, danish, phyllo, croissants, sweet yeast dough and much more.
A popular Chicago restaurant owner presents a collection of 60 variations on classic cookie recipes, with a discussion on tools, ingredients, measurement and tips on shaping and decorating cookies.
Collects easy-to-prepare, illustrated recipes for practicing simple, fool-proof techniques, based on the science of cooking, for creating great food, including blanching, defatting stock, emulsions and knife skills.