The food commentator for NPR's "Weekend Edition Sunday" journeys into the heartland of America to discuss those foods that we eat for holidays, family gatherings, comfort, and other occasions, with essays on great regional specialties and more than seventy recipes for such classic foods as popovers, Southwestern chili, shepherd's pie, Irish raisin soda bread, and chicken la king. 20,000 first printing.
Inspired by the beautiful seasonal produce available from San Francisco's Ferry Plaza Farmers' Market, a beautifully illustrated cookbook, organized according to season, features more than one hundred easy-to-prepare recipes, along with tips on selecting, storing, preparing, and freezing items. Original. 20,000 first printing.
The owner and chef of the award-winning In at Little Washington presents an innovative approach to American regional cookery that emphasizes the use of fresh local ingredients and refined versions of favorite American dishes, icnluding Macaroni and Cheese with Virginia Country Ham, Crab Cake Sandwich with Fried Green Tomatoes, and Warm Plum Torte with Sweet Corn Ice Cream.
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.