The award-winning author of Bitters takes readers on an exhilarating tour of the Italian countryside where he opens their eyes to the rich history and vibrant culture of amaro today, shows how contemporary mixologists are incorporating it into a delicious and eclectic array of cocktails and provides more than 100 recipes for using amaro in food and drink.
From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-loved Cakes From Past to Present
Describes the rich history of American cake baking, from colonial times to the present, and includes such cake recipes as New Orleans king, chocolate stout, angel food, red velvet, and pineapple upside-down.
Draws on more than four decades of professional cooking and world traveling, as well as the author's more recent experiences as a father, to present a collection of personal home-cooking favorites that deconstructs the structural aspects of satisfying meals.
The chefs behind two acclaimed vegetarian restaurants in PhiladelphiaùV Street and Vedgeùoffer 100 diverse, vegetable-based recipes based on street food from around the world, including Papadums With Whipped Dal, Jerk Sweet Potato Salad, Black Garlic Pierogis, Dan Dan Noodles and Churro Ice Cream Sandwiches. 100,000 first printing.
Paul Freedman profiles 10 restaurants in the United States and explains how each reveals a broader story of ethnicity and class, from the first American restaurant to the progenitor of modern Californian farm-to-table cuisine.
The author of 97 Orchard and her culinary historian husband present an in-depth exploration into the Depression-era food crisis and how it indelibly shaped American attitudes about utilitarian cuisine, government-sponsored charities and processed food. 25,000 first printing.
Traces the history of many people's favorite edibles, from the creation of the first cupcake to the invention of the sandwich, describing the origins of and methods used to make one hundred different dishes.
The London restaurateur and best-selling author of Plenty offers a tribute to the vibrant cuisine of Jerusalem that explores its cross-cultural influences and includes such options as Charred Baby Okra with Tomato and Preserved Lemon, Clementine and Almond Cake, and Braised Lamb Meatballs with Sour Cherries.
An introduction to the basics of Korean cooking in graphic novel form, includes 64 recipes, ingredient profiles, and more, presented through light-hearted comics.