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.
Wayne Curtis traces the history of America from the perspective of 10 different cocktails, discussing the role of rum in the New World, from the colonial period to present day, in a study that blends pop culture, historical trivia and libation lore.
Looks at the history of milk, eggs, meat, fruits, vegetables, spices, grains, nuts, bread, sauces, sugars, alcohol, and food additives, and discusses nutrition and the principles of cooking.
A two-time James Beard award winner recounts his travels throughout America and to such parts of the world as Thailand, Nova Scotia, and Mexico, presenting a collection of essays and recipes that offer insight into the cultures behind various multicultural cuisines. Reprint. 20,000 first printing.
The food critic for Vogue magazine eats his way around the world in forty amusing, passionate essays that recount his quest for the perfect fat substitute, the best formula for sourdough bread, and other culinary grails. Reprint. 25,000 first printing.
Presents recipes from adventurous motorcycle enthusiasts from across the country, featuring such dishes as Grandpa's oil can stew, penne with crankcase vodka sauce, black leather tostadas, and John's prison break cake.
The popular cable-television chef introduces his own tantalizing collection of robust vegetarian dishes, presenting more than 150 flavorful recipes for Nuclear Potato Salad, Murderous Minestrone Soup, Rowdy Red Rice, Tortured Tomatoes, and other delicious treats. By the author of Biker Billy Cooks with Fire.
Writer Buford's memoir of his headlong plunge into the life of a professional cook. Expanding on his award-winning New Yorker article, Buford gives us a chronicle of his experience as "slave" to Mario Batali in the kitchen of Batali's three-star New York restaurant, Babbo. He describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from "kitchen bitch" to line cook, his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters, and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.—From publisher description.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.
Serves up a collection of authentic recipes for savory ribs from all over the United States and Canada, sharing mouthwatering secrets for beef and pork, as well as dozens of regional barbecue sauces, rubs, marinades, and cooking techniques. Original.
The authors present more than two hundred of their favorite recipes with a Caribbean, West Indian, and American flavor, for such dishes as Vermont picnic ham, Jamaican jerk shrimp, and coconut curried chicken.
The Barefoot Contessa returns with a new assortment of family-style recipes, entertaining tips, and menu suggestions that include fresh, favorite dishes including SAffron Risotto with Butternut Squash, Goat Cheese Popovers, Steak with Balsamic Grilled Onions, and Linguine with Shrimp Scampi, among others. 150,000 first printing.
Secrets from the East Hampton Specialty Food Store for Simple Food and Party Platters You Can Make at Home
The owner of the Barefoot Contessa, the legendary East Hampton specialty-food store, shares a collection of her favorite recipes for appetizers, entrees, desserts, and accompaniments, along with a host of cooking tips, entertaining advice, and food preparation hints. 25,000 first printing.