The James Beard Award-winning author of A Geography of Oysters presents a recipe-complemented celebration of America's apple renaissance that explores 123 of the fruit's considerable varieties, including the Black Oxford, the Knobbed Russet and the D'Arcy Spice.
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They're bitter. In this exploration of bitter through science, culture, history, and 120 deliciously idiosyncratic recipes, Jennifer McLagan makes a case for this misunderstood flavor.
A linguist delves into the world of food, describing the true meanings of descriptive words like "rich" and "crispy" when they appear on a menu and tracing how traditional and favorite dishes spread and changed through colonial shipping routes.
The bread at San Francisco's legendary Tartine Bakery was developed by renowned baker Chad Robertson over a decade of working with the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's daily production. Now, clear instructions and hundreds of step-by-step photos show you how to make this elemental bread. Also included are more than 30 sweet and savory recipes using the day-old bread to make sandwiches, soups, puddings, French toast and kale Caesar.—From publisher description.
Presents a look at the science of alcohol production and consumption, from the principles behind the fermentation, distillation, and aging of alcoholic beverages, to the psychology and neurobiology of what happens after it is consumed.
The owners of the ice-cream truck-turned-national brand share recipes for many of their most popular creations, from the Bourbon Manhattan to Strawberry Gelato with Snickerdoodles. 40,000 first printing.
An anniversary tribute to a noted cooking school traces its reflection of evolving culinary trends throughout its first three decades, providing dozens of recipes designed in accordance with the slow-food movement, gluten-free diets and regionally produced heirloom ingredients.
Bring the flavors of the islands into your kitchen with this collection of Jamaican inspired recipes in categories like comfort food, light salads, simple dinners and party tricks that use tropical ingredients like plantains, rum, coconut and shrimp.
Trained in the classic French tradition, the Korean-American, Brooklyn-raised Chef who appeared on Bravo's Top Chef offers Southern recipes from his Louisville, Kentucky restaurant including Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy, Collards and Kimchi and Miso-Smothered Chicken.
Chef Dan Barber explores farming practices around the world and reveals that America's cuisine is in desperate need of a radical transformation and charts a new path forward for eaters and chefs alike to make food sustainable and delicious.
The food and craft stylist behind the website and magazine Sweet Paul offers recipes like Maple-Roasted Chicken and Smoked Salmon Hash and includes craft projects that use coffee filters, vegetable dye and wooden clothespins. 50,000 first printing.
Poppy Tooker collects an oral history of Louisiana's diverse food culture, bringing together recipes, portraits and stories from the people behind the dishes.
The author of Hollywood Lives shares a collection of personal and celebrity-chef recipes inspired by one of her most favorite characters, including such options as Bourbon-Marinated Flank Steak, Veal Saffron Cream Pasta Sauce and Lucky's Killer Margaritas.
An award-winning author dedicates his latest work to the common egg, taking a tour of all the wonders this ordinary but powerful ingredient can help create, from poached and scrambled breakfasts, to brioche, Italian meringue, mayonnaise, custards, quiches and cakes. 50,000 first printing.
The executive chef and co-host of The Chew presents 130 recipes that offer new variations on international and American South favorites, from Southern Chicken with Milk Gravy and West African Spicy-Sweet Stew to Irish Shepherd's Pie and Mexican Enchiladas.
Combining his story of growing up during Hollywood's golden age with tales of pursuing great food around the world, the author reveals how he has watched the changing history and culture of food in America and Western Europe.
An executive sous chef who has worked alongside cooks from some of the nation's leading restaurants documents an intense twenty-four-hour period that illuminates the allures and adversities of a professional culinary life.
Presents one hundred thirty Southern-style recipes, divided by ten different cooking techniques, and includes recipes for such dishes as pickled sweet potatoes, rabbit cacciatore, bourbon-braised pork cheeks, and cayenne-praline ice cream.