Patricia Wells, reflecting on what she and her students have learned throughout the years, presents some of her best recipes for appetizers, desserts and everything in between — all of which are inspired by the colorful Provencal countryside and the bustle of Parisian life.
A New Yorker staff writer presents a narrative assessment of the American food world's extremes that considers how new animals, animal parts and trend ingredients are reshaping what we eat. Anything That Moves shares behind-the-scenes revelations about an intricate network of scavengers, dealers and pitchmen who are introducing exotic elements into the culinary marketplace.
"Indigenous peoples have always made the most of nature's gifts. Their menus were truly the "original local," celebrated here in 135 home-tested recipes paired with stories from tribal activists, food researchers, families, and chefs"—
Examines the influences and ingredients that characterize soul food, and explores the social histories of such dishes as macaroni and cheese, candied yams, and black-eyed peas.
The co-founder of the wildly popular Kogi BBQ taco trucks pays tribute to the city he loves with this cookbook that combines his appreciation of food and his evolution as a chef with 60 recipes for everything from kalbi and kimchi to chorizo and carno asada.
A guide to bold and authentic Thai cooking by the chef and owner of the popular Pok Pok chain draws on the traditional preparations he learned in his decades in Thailand and shares 50 recipes for options ranging from Grilled Pork Collar with Spicy Dipping Sauce to Vietnamese Fish Sauce Wings.
A multigenerational memoir by a food writer captures the flavors of the mid-20th-century Soviet experience, tracing her upbringing by an anti-Soviet mother, her witness to the political events that led to the empire's collapse and the parallel food universes of her life that evinced both simple and sumptuous fare.
A debut cookbook by the popular host of Cooking for Real and Home Made in America with Sunny Anderson shares 125 simple recipes for classic American fare that build on store-bought shortcuts and affordable, easy-to-find ingredients, in a volume that includes stories from her childhood and years as an Air Force military reporter. Original.
A sumptuous primer on the seasonal cuisine of Iran features dozens of recipes for traditional and modern dishes, demystifying unfamiliar ingredients while sharing healthy adaptations of such classic favorites as Jeweled Rice, Pomegranate Soup and Saffron Ice Cream. 10,000 first printing.
Collects entries from the author's weekly food column in North Dakota's Grand Forks Herald in which she reviews restaurants in and around the city and documents the shift in American dining over recent decades.