Reveals how to select seasonal, local, fresh, and sustainable foods; provides a series of lessons on everyday principles and practices of good eating; and presents more than two hundred recipes that range from appetizers to desserts.
Instructs home cooks on basic knife skills, providing hundreds of step-by-step illustrations for both left- and right-handed users, in a guide that includes coverage of knife and cutting-board selection, as well as the steps for mastering such techniques as mincing, julienne slicing, and carving.
A scrumptious array of 150 mouth-watering recipes emphasizes a bold new approach to using fine ingredients to create simple but tempting desserts that incorporate such items as delicate handmade cheeses, wholesome grains, varietal honeys and raw sugars, and newly available ethnic items into healthy and delicious treats.
Representing the finest in cuisine from the Hunan Province of China, introduces a series of recipes—including numbing-and-hot chicken, Chairman Mao's red-braised pork, and a variety of vegetable stir-fries—along with culinary history, lore, and anecdotes.
A richly illustrated cookbook covers the practical basics of cooking with meat, encompassing everything you need to know about choosing and storing the best raw materials and understanding the different cuts, offering recipes for 150 classic dishes, and including the basics of roasting, barbecuing, preserving, and processing meat.
A volume of more than 130 recipes for breads and savory pastries evinces the baking traditions of the Mediterranean and includes such options as French Bacon Bread, Greek Spinach and Olive Bread, and Italian Nut Bread. By the author of Mediterranean Street Food.
An exotic array of nearly one hundred recipes reflects the finest cuisine to be found along the legendary spice route, from Zanzibar, to India, to Bali, captures the culinary traditions of each region along the way, and offers a glossary of spices, source list, and lush full-color photography. 17,500 first printing.
A revered cookbook editor and culinary authority traces her lifelong love affair with food, from her discovery of the culinary delights of French cookery while living in Paris following World War II, her publication of Julia Child's Mastering the Art of French Cooking, and the influence of James Beard, Madhur Jaffrey, and other great cooks on American cuisine. 50,000 first printing.
A volume based on the popular NPR radio series explores how communities come together through food, combining popular stories from the show with new interviews, photographs, and recipes from a wide array of atypical kitchens.
A compendium of traditional information, cultural lore, and 175 easy-to-follow recipes offers insight into the flavors of the Arab and Islamic world and includes instructions on how to prepare such dishes as Shorabat Adas, Musaka Betinjan, and Fatet Lamice. 20,000 first printing.
Presents a collection of over a hundred fast recipes, including Asian-flavored chowder and no-worries chocolate mousse, accompanied by time-saving tips, recommendations for stocking a kitchen, and culinary strategies.
Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.
A playful guide to identifying, serving, and enjoying one of America's most delicious foods describes the various types of oysters available in terms of appearance, origin, availability, and flavor and provides a host of tempting recipes, a color guide, lists of top oyster restaurants and festivals, tips on pairing wine and oysters, and more.
Recounts the author's decision to change careers and attend the famed Le Cordon Bleu cooking school in Paris, describing how she survived the program's intense teaching methods and competitive fellow students, in an account complemented by two dozen recipes.es.
An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany
The author offers an account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's restaurant Babbo and his apprenticeships in Italy with Batali's former teachers.
Traces four generations of a Napa Valley wine-making family, from the arrival of Italian immigrant Cesare Mondavi at Ellis Island in 1906, to the scandals that rocked the family throughout the twentieth century, to the present-day battle over the family's billion-dollar fortune. First serial, Wall Street Journal.
Traces the experiences of several sushi novices, a master Japanese chef, and one of the pioneers who brought sushi to America to chronicle the history of sushi in the West, in a natural and culinary tour that also profiles the biology of sushi animals. 50,000 first printing.