Traces the experiences of several sushi novices, a master Japanese chef, and one of the pioneers who brought sushi to America to chronicle the history of sushi in the West, in a natural and culinary tour that also profiles the biology of sushi animals. 50,000 first printing.
A look at the world of produce includes individual profiles of different vegetables and fruits, with facts and lore about each, as well as detailed instructions on how to select, store, and prepare them.
A taste-tempting assortment of fish and seafood dishes with an Italian touch from the chef of New York's famed Esca restaurant features 125 superlative recipes for Nantucket Bay Scallop Crudo, Sea Bass with Pine Nuts, Tuna on Plank, Fritto Misto, Risotto with Lobster and Black Trumpet Mushroom, Linguine with Clams, and other delicious dishes.
An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany
The author offers an account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's restaurant Babbo and his apprenticeships in Italy with Batali's former teachers.
Chronicles a year's worth of grocery shopping, food preparation, and entertaining as experienced by the award-winning author of Toast, in an account in which he likens food selection to an adventure and cooks a wide range of seasonal dishes.
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.
A volume of simply prepared recipes counsels home cooks on how to apply innovative flavoring and food-preparation techniques to a variety of dishes, in a collection that includes such options as Butternut Ginger Spring Rolls, Pomegranate-Glazed Salmon, and Crispy Tangy Tofu. 20,000 first printing.
A volume based on the popular NPR radio series explores how communities come together through food, combining popular stories from the show with new interviews, photographs, and recipes from a wide array of atypical kitchens.
A delectable compilation of cool summertime cocktail recipes explains how to combine fresh fruit juices, sodas, liqueurs, alcoholic beverages, and other unique ingredients to create a trendy assortment of libations to suit any occasion, from summer supper, to cocktail party, to special-occasion gala. 20,000 first printing.
A sumptuous cookbook honoring the American tradition of weekend getaways showcases more than two hundred recipes, with contributions by such renowned food experts as Nigella Lawson, Mario Batali, Lee Bailey, Craig Claiborne, Alain Ducasse, and Toby Cecchini that include a host of spring, summer, and harvest-time dishes, ranging from ginger chili shrimp and brasserie orange french toast to rhubarb-strawberry crisp. 40,000 first printing.
Thoroughly revised and updated, the ultimate book of recipes and techniques for getting the most out of grilled meats includes advice on grilling equipment, cuts of meat, at-a-glance charts on grilling meat and poultry, and more, plus dozens of recipes, including thirty all-new dishes.
A comprehensive introduction to the art and science of grill cookery presents more than 350 tempting recipes, for everything from rubs and marinades to appetizers, entrées, side dishes, and desserts, as well as information and expert advice on grill types and tools, kinds of fire, ingredients, and techniques. Original. 75,000 first printing.
The chef and owner of New England's four Summer Shack restaurants presents a collection of two hundred easy-to-prepare seafood dishes, including Caribbean callaloo, lobster rolls, and Portuguese fisherman's stew, in a volume that is complemented by illustrated seafood preparation tips.
An introduction to the cuisine of India explains how to combine a few simple ingredients with five common spices—coriander, cumin, mustard, cayenne pepper, and turmeric—to create authentic, easy-to-prepare Indian dishes, including Roasted Lamb with Burnt Onions, Steamed Cauliflower with a Spicy Tomato Sauce, Curried Mushrooms and Peas, and others. Original.
Journeys behind the scenes of some of the most unusual grilling contraptions found across America, in a unique cookbook that highlights innovative cooking techniques and equipment while furnishing colorful photographs, fascinating profiles of cooks across America, and nearly one hundred personal recipes. Original.
The authors describe one year in their lives spent eating only foods grown locally or produced within one hundred miles of their home, sharing their reflections on the benefits and pitfalls of local eating, with seasonal recipes.