Julia Child was a genuine rebel: She took the pretensions that embellished French cuisine and fricasseed them to a fare-thee-well, paving the way for a new era of American food — not to mention blazing a new trail in television. Bob Spitz reveals the history behind the woman who taught America how to cook.
Michael Pollan explores the previously uncharted territory of his own kitchen. There, he discovers the enduring power of the four classical elements — fire, water, air and earth — to transform the stuff of nature into delicious things to eat and drink.
For 50 years, the taco has been a staple of American life. It's in school lunches and Michelin-star restaurants; it even helped launch the food truck craze. So how did the taco come to loom so large in American bellies? Gustavo Arellano explains our love of all things folded into a tortilla.
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.
Presents a collection of recipes which use simple methods and everyday ingredients to make Mexican dishes suitable for family meals and holiday celebrations.
From beer to bourbon, and martinis to Manhattans, all the world's alcoholic drinks come from plants. Garden writer Amy Stewart explores the plants behind our favorite cocktails: the fruits and grains that become alcohol; the herbs that add flavor; and the garnishes and mixers that add the finishing touches.
Nigellissima, like the Italian cooking from which it takes its inspiration, is a celebration of food that is fresh, delicious, and unpretentious. Here Nigella Lawson serves up 120 straightforward recipes that are quick and easy yet elevate weeknight meals into no-fuss feasts.