Poppy Tooker collects an oral history of Louisiana's diverse food culture, bringing together recipes, portraits and stories from the people behind the dishes.
A culinary portrait of the 16th president reveals his cooking prowess while describing 19th-century kitchen practices, sharing dozens of period recipes and engaging stories about how Lincoln prepared and served favorite foods to guests and during rallies.
In a book with more than 100 full-color photos, a James Beard Award winner offers personable recipes for French home cooking, including a simple roast chicken, a Basque potato tortilla, a glorious cheese-domed onion soup, a cheese and olive quick bread, a "top secret" chocolate mousse and many more. By the author of Baking: From My Home to Yours. 75,000 first printing.
The world-renowned culinary expert shares a collection of 150 delectable Chinese recipes adapted for the modern American table, including such dishes as Iceberg Lettuce-Egg Drop Soup, Barbecued Spareribs, and Moo Goo Gai Pan.
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 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.
The authors share their fresh, updated, from-scratch recipes for traditional dishes. They provide advice on scaling and freezing casseroles so that anyone can stock the freezer with go-to dinners.
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 celebration of the lesser-known culinary history of traditional Arab sweets combines recipes with rich cultural stories from the 10th through the 14th centuries while tracing the development and influence of sweet dishes throughout non-Arabic lands.
Two Home Cooks Share Their Tried-and-True Weeknight Recipes and the Secrets to Happiness in the Kitchen
A collection of 120 accessible, affordable recipes for families, written by two award-winning food journalists, draws on the expertise of professional chefs and the authors' own home-kitchen experiences to provide adaptations of classic dishes, old favorites and one-pot convenience meals that can be readily prepared on busy weeknights.
Applies the author's professional expertise as gleaned from work under such chefs as David Bouley and Shea Gallante to classic Midwestern dishes from her childhood, demonstrating how to best enjoy simple heritage fare that is plentiful, affordable and seasonal.
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.
In this lively introduction to Indian cooking, the author of The Turmeric Trail reveals how to create 100 of the cuisine's most popular dishes. Step-by-step photo gatefolds complement the recipes.
The author of the best-selling Driving Mr. Albert recounts his visit to the medieval Castilian village of Guzman as part of a decade-long effort to taste the world's finest cheese, an encounter that involved him in long-held regional secrets and the story of a heartbroken genius cheese-maker.
Relish contains a series of stories from Lucy Knisley's life in the culinary world, from being toted along as a young girl to her mother's job at the first Dean and Deluca, to her own experiences in the Chicago food scene. These are broken up by some of her favorite recipes, lovingly illustrated and annotated in her bright, cartoony style.
A culinary reference inspired by the cooking traditions of Southern China features dishes that focus primarily on vegetables, shares a comprehensive introduction to key seasonings and techniques, and offers such options as Vegetarian Gong Bao Chicken, Sour-and-Hot Mushroom Soup and Emergency Late-Night Noodles. By the author of Shark's Fin and Sichuan Pepper. 20,000 first printing.