The New York Times columnist and author of the best-selling How to Cook Everything demonstrates fundamental cooking techniques while providing 171 recipes using basic staples and methods, covering everything from equipping a kitchen and stocking a pantry to making food selections and performing essential cooking tasks. With photography by Romulo Yanes.
In this lively history of bakers, dietary crusaders and social reformers, Aaron Bobrow-Strain shows that America's century-old, love-hate relationship with the humble, puffy loaf says a lot about who we are and what we want our society to look like.
A tribute to traditional beer making by the head of the Brooklyn Brewery notes its accessibility and how its varied flavors and versatility make it compatible with a wide range of foods, in a guide that also offers an illustrated tour of top international breweries. Reprint. 25,000 first printing.
The author of The Africa Cookbook presents a history of the African Diaspora on two continents, tracing the evolution of culturally representative foods ranging from chitlins and ham hocks to fried chicken and vegan soul.
The chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour and the opening of a first restaurant.
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.
The online foodie best known as the Tipsy Baker describes how the loss of her job prompted a large-scale experiment to determine which foods are more frugally made at home or bought, an effort that raised her awareness of such topics as sustainability, nutrition and animal welfare.
For millennia, fresh olive oil has been one of life's necessities, not just as food but also as medicine, a beauty aid, and a vital element of religious ritual. Today's researchers are continuing to confirm the remarkable, life giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality. But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, the author has become the world's expert on olive oil and olive oil fraud, a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. It is also anaccount of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."
Accented with 150 color photos, this holiday collection offers practical, tasty recipes—Gingerbread Stuffing, Spiced and Superjuicy Roast Turkey with Allspice Gravy, Gold-Dust Cookies, and more —as well as advice about planning and cooking ahead, in a book by the star of Nigella Express and best-selling author of the book of the same name.
Presented by a team of designers, Pasta By Design explores the whimsical and often geometric shapes found in the beloved food. Over 90 forms of pasta are on display, accompanied by descriptions of each shape and drawings that highlight complex details.