Julia Child was a genuine rebel: She took the pretensions that embellished French cuisine and fricasseed them to a fare-thee-well, paving the way for a new era of American food — not to mention blazing a new trail in television. Bob Spitz reveals the history behind the woman who taught America how to cook.
Dirt Candy presents recipes for vegetarian appetizers, sauces, entrees and desserts that are featured at the author's New York City restaurant, including such dishes as sound-ground grits, cauliflower and waffles, and caramel popcorn pudding.
Culled from ancient times through the 1960s, these delectable vintage cocktails are by turns fizzy and silken, sweet and tart, lethal and prim. Some of them are absurd, several are sentimental, while others are outright scandalous.
Featuring more than 200 recipes and full-color photos, this delectable cookbook for cookie-lovers covers the classics and provides modern ideas for the adventurous baker that will satisfy any sweet tooth.
Accompanied by tips, techniques, equipment advice, photos and stories, the owner of the Seattle bakery shares the secrets of his success through recipes for breakfasts, pastries, tarts, pies, cakes, cookies, puddings and ice creams.
The founder of the SproutedKitchen.com food blog showcases 100 original and favorite recipes that combine fresh produce, whole grains, unsaturated fats and natural sugar alternatives, from Buckwheat Crepes and Asian Pear and Tofu Tacos to Zucchini Snack Cookies.
Martha Holmberg's look at this sometimes-intimidating genre — expressed in clear, short bites of information and through dozens of process photographs — delivers the skill of great sauce-making to every kind of cook, from beginners to those more accomplished who wish to expand their repertoire.
The host of Too Hot Tamales shares 83 of her favorite recipes culled during visits to eateries throughout the world, offering insights into delectable spice and ingredient combinations in such dishes as Artichokes with Lemon Za'atar Dipping Sauce, Saigon Chicken Salad and Thai Drunken Shrimp with Rice Noodles.
The award-winning blogger for Smitten Kitchen presents a long-awaited first cookbook of 100 new and favorite recipes — from Mushroom Bourguignon and Pancetta to Buttered Popcorn Cookies and Chocolate Hazelnut Layer Cake — in a volume that features adapted options for busy home cooks.
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.
Chris Kimball and his team at Cook's Illustrated use simple science to explain their recipes and why they work.
Inventing Wine describes the 8,000 year history of wine, chronicling the changes that have taken place in preparation and taste as the ancient world gave way to the scientific, industrial, social and ideological revolutions of modern times.
The National Book Award finalist author of Jelly Roll presents an evocative collection of food poetry that meditates on the role of food in everyday life, identity and culture and includes pieces by such writers as Elizabeth Bishop, Robert Frost and Allen Ginsberg.
A former New York Times restaurant critic and Thanksgiving Help Line contact presents an accessible and authoritative guide to cooking and surviving a stylish Thanksgiving dinner, drawing on his extensive experiences to counsel home cooks on everything from different ways to prepare a turkey and selecting accompanying wines to managing difficult relatives and timing side dishes.
Presents eighty variations on macaroni and cheese adapted from restaurants across the country, featuring such options as truffled mac and cheese, Chesapeake crab mac and cheese, and macaroni with pecan caramel mascarpone.
Offers a behind-the-scenes look at what some of the world's best restaurants are feeding their staff at the traditional meal before opening and features recipes including ghost pepper hot sauce, brined pork loin, and caraway seed cake.