Presents more than 150 recipes for vegetarian dishes which contain a multitude of ingredients and take their inspiration from Mediterranean, Middle Eastern, and Asian cuisine.
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.
Provides more than 150 quickly prepared recipes using home-grown vegetables, herbs, and fruits, with suggestions for cultivating an edible garden and preserving harvested produce.
From Chicken to Kitchen, Recipes for Using Eggs from Farmers' Markets, Local Farms, and Your Own Backyard
With more and more home cooks opting for fresh eggs — from farmers' markets or backyard chicken pens — Jennifer Trainer Thompson guides readers through a series of creative, delicious egg-based recipes.
The popular British food writer behind the vegetable guide Tender now explores the wonderful world of fruit, in a book that includes such recipes as Apricot and Pistachio Crumble, Baked Rhubarb With Blueberries and Crisp Pork Belly with Sweet Peach Salsa.
Citing the numerous health and environmental benefits of consuming fresh produce, a color-organized reference combines sumptuous photographs with narrative essays and dozens of recipes for enjoying a strategic diet of common fruits and vegetables.
Peter Hatch traces the history of Thomas Jefferson's vegetable garden, which has been painstakingly restored by the author, from the artichokes and asparagus first planted in 1770 through the horticultural experiments of Jefferson's retirement years.
Explores the origins of various kitchen inventions, products and foodstuff in short vignettes that dispel popular myths and draw lines between food facts and food fiction, showing how some of our greatest culinary achievements were simply by-products of "damned good luck." Illustrated by David Cole Wheeler.
For 50 years, the taco has been a staple of American life. It's in school lunches and Michelin-star restaurants; it even helped launch the food truck craze. So how did the taco come to loom so large in American bellies? Gustavo Arellano explains our love of all things folded into a tortilla.
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.
In this lively history of bakers, dietary crusaders and social reformers, Aaron Bobrow-Strain shows that America's century-old, love-hate relationship with the humble, puffy loaf says a lot about who we are and what we want our society to look like.
A tribute to traditional beer making by the head of the Brooklyn Brewery notes its accessibility and how its varied flavors and versatility make it compatible with a wide range of foods, in a guide that also offers an illustrated tour of top international breweries. Reprint. 25,000 first printing.
The author of The Africa Cookbook presents a history of the African Diaspora on two continents, tracing the evolution of culturally representative foods ranging from chitlins and ham hocks to fried chicken and vegan soul.
The chef of New York's East Village Prune restaurant presents an unflinching account of her search for meaning and purpose in the food-central rural New Jersey home of her youth, marked by a first chicken kill, an international backpacking tour and the opening of a first restaurant.
Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.
The online foodie best known as the Tipsy Baker describes how the loss of her job prompted a large-scale experiment to determine which foods are more frugally made at home or bought, an effort that raised her awareness of such topics as sustainability, nutrition and animal welfare.