A food-writer and graduate of the French Culinary Institute recounts her time apprenticing at four high-end restaurants around the world, including under the famed chef Wylie Dufresne at the molecular gastronomy hotspot wd-50. 30,000 first printing.
Documents how the author fell in love and discovered the excellence of French cuisine during a life-changing lunch in Paris, recounting her decision to leave her fast-paced New York life to build a life abroad.
Shares harrowing and uproarious tales of what it was really like to complete the revered cooking school's intense degree program, describing how his classmates and he navigated intricate processes and interned at a New York City restaurant.
An award-winning chef describes how he lost his sense of taste to cancer, a setback that prompted him to discover alternate cooking methods and create his celebrated progressive cuisine.
The author discusses her marriage to a man from Beirut, the bond she forged with her Lebanese in-laws, and how she found love, good food, and a meaningful life, despite dividing her time between wartorn Iraq and Lebanon.
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.
The star of the Discovery Channel series Swords and her mother present an essay-complemented treasury of recipes inspired by seasonal Maine cuisine, from Schoolhouse Shore Clam Dip and Grilled Crab-Stuffed Mushrooms to Blackened Swordfish with Blueberry Chutney and Mile-High Strawberry Pie. By the authors of Seaworthy. 20,000 first printing.
Offers more than two hundred recipes from a wide range of barbecue flavoring techniques, including rubs and spice mixes, marinades, spice pastes, sauces, salsas, bastes, butters, chutneys, and relishes.
The follow-up to Cooking under Pressure takes the lid off pressure cooking in the modern kitchen, with plenty of ten-minute recipes for everything from Risotto with Butternut Squash and Sage to delicious desserts.
The James Beard Award-winning author of Fresh & Fast uses her expertise to provide a collection of 150 quick and easy vegetarian meals. Original.
In a book full of of anecdotes and full-color photos, more than 150 recipes from the state of Maine are organized by the shore, the sea, the forest, the farm, the garden, the dairy and the bakery, and include such dishes as Ham With Fried Apples, Corn Fritters With Maple Syrup, Classic Lobster Rolls, Pickled Fiddlehead Ferns and much more.
The author reflects on the role of food in her life while observing the dynamic nature of Southern foodways, in a volume that includes personal anecdotes and recipes that incorporate locally grown ingredients.
Presents a collection of 150 contemporary recipes of classic Southern dishes by a North Carolina Restaurateur of the Year, providing a healthier version of Southern cooking that incorporates local, seasonal, and artisanal ingredients.