Iron Chef America winner, Anita Lo, offers her best fusion recipes with flavors from across the globe including over 100 recipes for the home cook. Lo creates food that breaks down preconceived notions of what American food is and should be.
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Pierre Hermé is universally acknowledged as the king of French pastry with shops in Tokyo, Paris and London. Now for the first time, all the macaron recipes from this most celebrated French pâtissier are published in English. Readers will appreciate the 32-step-by-step photo-illustrated instructions for making shells and fillings.
Michelin starred brothers Jeff and Chris Galvin share their favorite cuisine – brasserie de luxe food of France in this star studded cookbook featuring 150 recipes from their collection of British restaurants.
In the spirit of ‘head to tail,’ Jennifer McLagen is on a quest to reassert the role of scrap meat. Beyond cookbook, Odd Bits shares historic, religious and cultural roles of these forgotten meats.
The matriarch of breads, Nancy Silverton, leads a team from her wildly popular restaurants Osteria Mozza and Pizzeria Mozza in sharing their most popular recipes derived from authentic, yet not so conventional, Italian favorites.
Dan Lepard’s innovative and earthy approach has made him the baker that every top chef wants in their kitchen. With this how-to-bake book you’ll be baking cakes, pastries, breads and cookies like never before. ‘Short and Sweet’ uses the newest flours and ingredients and has everything from updates on the classics to the latest in baking for intolerances.
Remember jello shots of days of yore? They’re all grown up, and are sporting a sophisticated new look! “Jelly Shots” are classic cocktails reinvented as sassy, gelatin shots–perfect, jewel-like squares, sans cup, which any adult would be proud to serve at their next dinner party.
Following her acclaimed Purple Citrus and Sweet Perfume, Silvena Rowe turns her focus to the delicious small dishes that you would find in the bustling street markets of Damascus or Istanbul – koftes, falafels and pilafs – as well as delicious puddings such as vanilla baklava, and chocolate and pistachio mousse.
Why do the world’s most delicious foods—from grilled meats and vegetables to deep-fried pickles and corndogs—taste even better served on a stick? This beautifully photographed cookbook by Matt Armendariz answers the question with dozens of quick and easy recipes for party food, street-fair food, junk food, and more.
English food words tell a remarkable story about the evolution of our language and culinary history, revealing a collision of cultures from the time Caesar first arrived on British shores to the present day. Words to Eat By explores the stories behind five of our most basic food words.
Claudia Roden brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia.
On-premise catering is an essential part of the fast-growing catering and events industry, and this is the only guide that covers all the essential skills and knowledge a professional needs to succeed in the field. This new Second Edition has been thoroughly updated and revised.
Spirits of Just Men tells the story of moonshine in 1930s America. Charles D. Thompson Jr. chronicles the Great Moonshine Conspiracy Trial of 1935, which made national news and exposed the far-reaching and pervasive tendrils of Appalachia’s local moonshine economy.
Offering “the hows and whys of successful cooking,” Cookwise tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference.
There is a food revolution sweeping the nation, and meat is at the heart of it. This unique book—a guide, memoir, manifesto, and reference in one—shares everything one needs to know about well-raised meat, including how to perfectly butcher and cook meat at home.
Making your own soda is easy and inexpensive. Some recipes show you how to re-create the flavors of favorite commercial soft drinks, and others show you how to use homemade soda in decadent desserts and adult cocktails. The delicious possibilities are endless!
Publishers Quadrille have produced a version of Eliza Acton’s famous Modern Cookery for Private Families, first published in 1845. Essential reading for anyone interested in food and history, so much of what Eliza Acton had to say is as true today as it was more than 150 years ago. Acton gives valuable insight into the Victorian kitchen, and her prose is a pleasure to read.
This is the second feature article about the Great Food series from Penguin Books. This article reviews books by Claudia Roden, Dr A.W. Chase, Alexis Soyer and Colonel Wyvern. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts.
Renowned for beautiful cakes, Miette is among the most beloved of San Francisco’s culinary destinations for locals and travelers. This cookbook brings the enchantment home, sharing 100 secret formulas for favorite Miette treats from chef and owner Meg Ray. More than 75 gorgeous color photos capture the unique beauty of Miette desserts and shops.
This definitive cookbook contains over 75 signature recipes accompanied by beautiful photography. In this elegant collection of Italian cuisine, you’ll find delicious traditional dishes such as Bucatini with pancetta, Beef braised in Barola, Calamari stuffed with rice, parsley and garlic and Pistachio ice cream.
Penguin Books has released a set of 20 books of writings by authors who penned their food wisdom anywhere between 400 and 20 years ago. Slim paperbacks with pretty covers, the GREAT FOOD series is a hit with many food lovers. We asked our reviewers to have a look at a number of them and give their thoughts. Part 1 features reviews of books by Alexandre Dumas, Samuel Pepys, Pellegrino Artusi and Alice B. Toklas.
We are besieged with talk of crisis, meltdown, earthquakes, sink holes, global warming, bailouts, and more. Once you realize there’s not a whole lot of time left, grab a Bundt pan and whip up your own scrumptious Fallen Angel Food Cake–or one of the other 29 apocalyptic cakes in this irreverent cookbook.
From the pure, radiant flavors of classic Blackberry and Spicy Pineapple to unexpectedly enchanting combinations such as Sour Cream, Cherry and Tequila, or Strawberry-Horchata, Paletas is an engaging and delicious guide to Mexico’s traditional—and some not-so-traditional—frozen treats.
A book of groundbreaking and accessible contemporary curries, marrying eastern and western techniques and ingredients, that sit side by side with an awe-inspiring collection of classic regional curries, many never previously published.
Ripe, seasonal fruits. Fragrant vanilla, toasted nuts and spices. Every luscious flavour imaginable is grist for the chill in The Perfect Scoop, pastry chef David Lebovitz’s gorgeous guide to the pleasures of homemade ice creams, sorbets, granitas and more.
In this indulgent celebration of all things cocoa-based, Miss Hope presents 50 of her favourite chocolate recipes. Like the confectionery and chocolate Hope and Greenwood sell in their shops and through their website, everything in the book will recommend the use of the best ingredients, including fresh cream, butter and natural vanilla.
Packed with expert information on every aspect of buying, preparing and cooking meat. Tim Wilson and Fran Warde have teamed up to create this comprehensive reference work and collection of recipes. For each type of meat, the book recommends the best breeds, advises which cuts suit which style of cooking and tells you what to ask your butcher.
This work describes the lives, careers and significance of seven chefs and authors who had profound influences on the creation of American cuisine. A second section includes selected recipes from each author’s books, with notes to aid adaptation by the modern cook.
Chicken coops have never been so chic! From organic gardens in parking lots to rooftop beekeeping, the appeal of urban homesteading is widespread. Chicken and Egg tells the story of veteran food writer Janice Cole, who, like so many other urbanites, took up the revolutionary hobby of raising chickens at home.
So you received a food processor as a gift and you don’t know what to do with it? The New Food Processor Bible promises to become dog-eared and food-stained within months. The recipes feature readily available ingredients, simple enough for the beginner and sophisticated enough for the well-seasoned cook.
An inspiring collection of garden designs and recipes for the home gardener and cook. Based on the seasonal cycles of the garden, each chapter provides a new way to look at the planning stages with themes and designs. More than 100 recipes feature the food grown in each specific garden
In his beautifully designed and illustrated cookbook to accompany a major BBC2, 4-part series, Rick has selected over 140 recipes that capture the authentic taste of Spain today. With over 100 location and recipe photographs, this is an essential book for food-lovers as well as a stunning culinary guide to a diverse country.
First published in 1997, Malt Whisky has been published in six languages and continues to be a key reference on the subject of Scottish malt whisky. This brand new, fully revised edition is produced in a smaller format to allow the whisky enthusiast to carry it as a portable companion for reference when buying, tasting or visiting distilleries.
What sets Bryn apart from his contemporaries is his passionate connection to the land. He is a successful modern chef who never lost touch with his roots. Hailing from Denbigh in North Wales, Bryn learnt to appreciate food and its origins from an early age, shooting and fishing with his father and uncle, and digging for potatoes for dinner.
A stylish collection of easy to make, utterly delicious treats that taste as fabulous as they look. It offers decorating ideas for every occasion from birthdays and weddings to children’s parties and festive celebrations, as well as oodles of poodles for dog lovers, bootylicious shoes for fashionistas, and watering cans for those with green fingers.
An exciting, irrepressible new voice in food, James Ramsden, the influential food blogger and pop-up supper club host aims to get his peers out of their culinary rut and experimenting with recipes that are delicious, unexpected and simple. James believes that cooking is most enjoyable when imbued with a sense of adventure and exploration.
An established regional classic, Out of Old Nova Scotia Kitchens was first published in 1970 and became an instant hit, selling more copies than any cookbook ever published in the province. This fortieth anniversary edition includes an updated look throughout, and a new introduction from the author on the book’s incredible and long-lasting success.
The legendary ‘el Bulli’ in Catalonia has attained a near-mythic reputation for culinary wizardry. But what actually goes on behind the scenes? What is the daily reality of life in the world’s greatest kitchen? The Sorcerer’s Apprentices tells first-hand the story of a young chef enrolled in the restaurant’s legendary training course.
Gelatin is wobbling back into fashion, and Bompas & Parr are at the forefront of the revolution. Here they present the definitive book on the history, art, and science of gelatins – a fun, informative, and visually stunning package that covers such specialties as Henry VIII’s “jelly hippocras” and the fantastic forms dreamed up by the Victorians.
Ken Hom is regarded as the world’s leading authority on Chinese cookery and here shares over 75 of his finest recipes, honouring the simplicity and freshness of Chinese food. This exquisite book will help you to recreate a classic oriental feast at home.
In this compelling book the two old friends have embarked upon an amazing journey back to their homeland to reconnect with their culinary heritage, and reveal the very soul of Italian gastronomy. Containing over 100 mouthwatering recipes, this extraordinary book goes beyond the cliches to reveal real Italian food.
Featuring more than 50 simple, authentic recipes, Tuscany is a culinary journey exploring local food traditions, producers, world-class wines, including Chianti, and ingredients such as truffles, artisan salami, and lardo di Colonnata (a type of preserved pork fat).
Take an evocative journey into the diverse cuisines and culinary customs of regional Turkey. Food and travel writer, Leanne Kitchen, has roamed the country armed with her camera, keen sense of observation and passion for all things culinary.
Martin Bosley is one of New Zealand finest chefs, and his eponymous, award-winning restaurant on the waterfront at Oriental Bay in Wellington is a must-visit for all who appreciate the work of chefs at the peak of their powers and creativity.
The Nordic Bakery is a peaceful haven in the heart of London’s bustling West End. In the Nordic Bakery Cookbook, Miisa Mink allows you to create the irresistible smell of freshly baked bread and pastries in your own home.
