The executive chef and co-host of The Chew presents 130 recipes that offer new variations on international and American South favorites, from Southern Chicken with Milk Gravy and West African Spicy-Sweet Stew to Irish Shepherd's Pie and Mexican Enchiladas.
Combining his story of growing up during Hollywood's golden age with tales of pursuing great food around the world, the author reveals how he has watched the changing history and culture of food in America and Western Europe.
An executive sous chef who has worked alongside cooks from some of the nation's leading restaurants documents an intense twenty-four-hour period that illuminates the allures and adversities of a professional culinary life.
Presents one hundred thirty Southern-style recipes, divided by ten different cooking techniques, and includes recipes for such dishes as pickled sweet potatoes, rabbit cacciatore, bourbon-braised pork cheeks, and cayenne-praline ice cream.
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.