Presents 20 basic elements of cooking and explains their importance in order to become a better cook, from proper salting techniques to mastering such basic ingredients as eggs and butter.
When lifelong foodie Fanae Aaron had her first child, she wanted to help her son develop a taste for fresh, healthy food — but didn't know where to start. So she asked 20 award-winning chefs who are also parents to share recipes for the food that they feed to their own kids.
Amanda Hesser and Merrill Stubbs wanted to find and celebrate the most exceptional home cooks in the country. So for one year, they ran recipe contests on their website, Food52.com. The 140 recipes in this book are the winners.
The New York Times Dining Section columnist and author of In the Kitchen with a Good Appetite presents a calendar year's worth of easy and delicious meals, featuring organic, fresh ingredients, that will please the whole family.
A fascinating and culturally diverse tour of the ingredients and cuisines that constitute American flavor — including a vast array of innovative, down-to-earth recipes. Andrew Carmellini is the James Beard Award-winning author of Urban Italian and the chef-owner of Locanda Verde.
A full-length recipe collection by the Food Network star and author of The Deen Family Cookbook features comprehensive coverage for 325 Southern-inspired recipes and related cooking techniques.
Sweet Invention: A History of Dessert captures the stories of sweet makers past and present from India, the Middle East, Italy, France, Vienna and the U.S., as author Michael Krondl meets with confectioners to savor and explore the dessert icons of each tradition. Readers will be tantalized by the rich history of each region's unforgettable desserts and tempted to try their own hand at a time-honored recipe.
The founder of the Baker Creek Heirloom Seed Company offers a comprehensive guide to cultivating heirloom vegetables and a wealth of tips and techniques for planting, growing, harvesting and saving seeds, as well as instructions for canning and preserving.
In America Walks into a Bar, Christine Sismondo recounts the rich and fascinating history of an institution that has often been reviled, but has always been central to American life. She traces the tavern from England to New England, showing how even the Puritans valued "a good Beere."
A definitive, one-stop vegetarian cookbook showcases more than two thousand different recipes and variations for simple meatless meals, including salads, soups, eggs and dairy, vegetables and fruit, pasta, grains, legumes, tofu and other meat substitutes.
A one-stop reference answers nearly every kitchen conundrum the home cook may have in a single volume, from equipment and cooking methods to how to handle nearly every ingredient. By the author of On Food and Cooking: The Science and Lore of Kitchen.
The food editor of the Los Angeles Times explores the science underlying the art of cooking—discussing such cooking methods as frying, mixing, roasting, boiling, and baking—and presents more than one hundred new recipes and a host of little-known facts about food and the culinary arts. Reprint.
An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
A photographic tribute to the Berkeley restaurant traces its cultural history through the stories of its famous proprietress and her personal and professional friends, celebrating the restaurant's tradition of gathering around the table and its pioneering sustainable foods practices.