The English chef behind such New York restaurants as The Spotted Pig, The Breslin, and the John Dory shares recipes and techniques that combine her working-class English background with a flair for seasonal and meaty dishes using fresh ingredients.
The Top Chef: Masters winner and James Beard Award-winning proprietor of Harlem's Red Rooster traces his Ethiopian birth, upbringing by an adoptive family in Sweden and rise to a famous New York chef, sharing personal insights into his challenges as a black man in a deeply prejudiced industry.
What exactly is fermentation? And how does it work? Those were the questions that fascinated Sandor Ellix Katz for years. Katz calls himself a "fermentation revivalist" and has spent the past decade teaching workshops around the country on the ancient practice of fermenting food. Katz collects many of his recipes and techniques in a new book, The Art of Fermentation.
Provides more than 100 recipes from America's best restaurants on wheels, including sausage gravy and waffles, lemon crepes, cubano sandwiches and fried avocado tacos.
Based on her blog, Jenny Rosenstrach's cookbook memoir makes clear that family dinner does not have to be perfect. With recipes for home cooks at any level, she captures the frenetic nature and craziness of dinner and reveals how to break down the meal so that families can enjoy good food and simply be together.
Presents more than 150 recipes for vegetarian dishes which contain a multitude of ingredients and take their inspiration from Mediterranean, Middle Eastern, and Asian cuisine.
Paying tribute to the regional heirloom American pies, this cookbook, accompanied by baking tips and techniques, features recipes, gathered from housekeeping guides and booklets from church groups and community associations, that have been tested and updated for contemporary palates.
Provides more than 150 quickly prepared recipes using home-grown vegetables, herbs, and fruits, with suggestions for cultivating an edible garden and preserving harvested produce.
From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard
With more and more home cooks opting for fresh eggs — from farmers' markets or backyard chicken pens — Jennifer Trainer Thompson guides readers through a series of creative, delicious egg-based recipes.
The popular British food writer behind the vegetable guide Tender now explores the wonderful world of fruit, in a book that includes such recipes as Apricot and Pistachio Crumble, Baked Rhubarb With Blueberries and Crisp Pork Belly with Sweet Peach Salsa.
Citing the numerous health and environmental benefits of consuming fresh produce, a color-organized reference combines sumptuous photographs with narrative essays and dozens of recipes for enjoying a strategic diet of common fruits and vegetables.
Peter Hatch traces the history of Thomas Jefferson's vegetable garden, which has been painstakingly restored by the author, from the artichokes and asparagus first planted in 1770 through the horticultural experiments of Jefferson's retirement years.
Explores the origins of various kitchen inventions, products and foodstuff in short vignettes that dispel popular myths and draw lines between food facts and food fiction, showing how some of our greatest culinary achievements were simply by-products of "damned good luck." Illustrated by David Cole Wheeler.
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.
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.