The author of Paris to the Moon describes his investigation into the meaning and relevance of food in a modern world dominated by pop-culture and moralistic influences, tracing the evolution of present-day practices from French traditions to conclude that people have lost touch with the original purpose of gathering at the table.
Wayne Coates looks at the history and benefits of Chia, a seed full of omega-3 fatty acids and protein, once used by the Aztecs as a super food. Coates explores many of its recipes, such as chia-oat porridge, chia meatloaf and chia frittata.
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.
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.
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.