Trained in the classic French tradition, the Korean-American, Brooklyn-raised Chef who appeared on Bravo's Top Chef offers Southern recipes from his Louisville, Kentucky restaurant including Chicken-Fried Pork Steak with Ramen Crust and Buttermilk Pepper Gravy, Collards and Kimchi and Miso-Smothered Chicken.
Chef Dan Barber explores farming practices around the world and reveals that America's cuisine is in desperate need of a radical transformation and charts a new path forward for eaters and chefs alike to make food sustainable and delicious.
The food and craft stylist behind the website and magazine Sweet Paul offers recipes like Maple-Roasted Chicken and Smoked Salmon Hash and includes craft projects that use coffee filters, vegetable dye and wooden clothespins. 50,000 first printing.
Poppy Tooker collects an oral history of Louisiana's diverse food culture, bringing together recipes, portraits and stories from the people behind the dishes.
The author of Hollywood Lives shares a collection of personal and celebrity-chef recipes inspired by one of her most favorite characters, including such options as Bourbon-Marinated Flank Steak, Veal Saffron Cream Pasta Sauce and Lucky's Killer Margaritas.
An award-winning author dedicates his latest work to the common egg, taking a tour of all the wonders this ordinary but powerful ingredient can help create, from poached and scrambled breakfasts, to brioche, Italian meringue, mayonnaise, custards, quiches and cakes. 50,000 first printing.
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.