How did white bread, once an icon of American progress, become “white trash”? In this lively history of bakers, dietary crusaders, and social reformers, Aaron Bobrow-Strain shows us that what we think about the humble, puffy loaf says a lot about who we are and what we want our society to look like.
Books in the category: new release
Why make tofu yourself? Because experiencing tofu’s flavors and textures at its peak–freshly made, creamy, and subtly sweet–is the best way to explore this treasured staple. With minimal equipment required and Nguyen’s clear, encouraging step-by-step instructions, making soy milk and tofu from scratch is a snap for cooks of all levels.
Discover the flavors of Mexican street food in your own kitchen. Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing
Turkey’s culinary customs are as rich and varied as its landscape, and award-winning food writer Leanne Kitchen does justice to them both with more than 170 glorious photographs of the country’s foods and people that make readers want to drop everything and board the next plane.
This is the perfect holiday baking guide, packed with 72 seductive and decadent chocolate recipes. Offering perfect inspiration for chocolate lovers and holiday do-it-yourselfers, the book includes tips and advice on ingredients and cooking techniques, as well as on packaging and shipping holiday food gifts.
Now Fergus Henderson’s books are joined together in a compendious volume. With a dozen new recipes on top of 250 existing ones, more than 100 quirky photos and exceptional production values, The Complete Nose to Tail is not only comprehensive but extremely desirable.
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas. More than 250 recipes were drawn from every corner of Greece, from rustic tavernas, Kochilas’ renowned cooking school, and local artisans and village cooperatives.
Since the publication of Bruce Aidells’s hugely successful The Complete Meat Cookbook, the world of meat cookery has changed radically. With the rise of small farmers and the Internet, a more diverse supply is available— not only of beef, pork, lamb, and veal, but also of bison, venison, and goat. The Great Meat Cookbook is the definitive guide to the new landscape.
Saltie is an eatery in Williamsburg, Brooklyn, that was created and is run by three pioneers of the Brooklyn food scene. Full of surprising visuals, great recipes and colorful storytelling, Saltie is at once a unique cookbook and a guide to good eating.
A third book from two-Michelin star chef and award-winning author, David Everitt-Matthias. It shows a marked evolution in his recipes, with inflections and techniques drawn from David’s ever-expanding knowledge and love of exciting ingredients and new movements from around the world, which he pairs perfectly with classic traditions.
Fäviken is an exclusive insight into one of the world’s most interesting restaurants: Fäviken Magasinet in Sweden. Narrative texts, photographs and recipes explain head chef Magnus Nilsson’s remarkable approach to sourcing and cooking with ingredients that are farmed and hunted in the immediate vicinity of the restaurant, and how he creates a seasonal cycle of menus based on them.
This is the book for cooks who want to take their cooking to a whole new level. 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.
Step into the world of top luxury resort Blackberry Farm, where lovers of farm-to-table cuisine and the lost arts of American Southern cooking will find bliss in the gorgeous photographs, enticing recipes, and artisanal food-making tutorials of this transporting book.
This new book from Macrina Bakery & Café in Seattle has more of Leslie Mackie’s irresistible, artisanal breads, including flatbreads and an emphasis on traditional Italian breads. The reader will also find cakes, cookies, pies, and other sweets and savories that devoted customers love.
This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world.
A complete guide to 1,368 vine varieties, including their origins and flavours, from some of the world’s greatest experts. Using the most cutting-edge analysis and detailing almost 1,400 varieties, this beautiful book includes revelatory grape family trees, and a rich variety of illustrations from Viala and Vermorel’s seminal ampelography with century-old illustrations.
In buying and using this guide (and it is a guide) you are choosing Man’s mastery of language over linguine, smile over sustenance. We have scoured the globe, from Sunderland to Majorca, to find the world’s best-named restaurants, bars and cafes.
The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the art and the science of classic Italian cuisine, as presented by The International Culinary Center’s School of Italian Studies.
The primal experience of gathering is inscribed in every human’s DNA, and this book invites us to look to the abundance of wild edible plants that can be found and harvested everywhere. A Feast of Weeds encourages readers to forage diverse natural environments for food, even in our city parks and streets.
Learn from a wide range of cheese making professionals and discover delicious artisan recipes. This step-by-step book offers interviews with experts on everything from culture strains to pairings, while the easy-to-follow, original tutorials outline this fun, productive, and classic skill.
The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire their recipes.
From Portland’s most acclaimed and beloved baker comes this must-have baking guide. More than just a collection of recipes, it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart.
Giovanni Pilu believes Sardinian cooking should involve fresh produce simply prepared, allowing the full flavour of the ingredients to speak for themselves. Pilu’s food is in his blood and close to his heart – and it is this food he shares with us in A Sardinian Cookbook.
A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, the Nigella Lawson of her generation, whose food writing for Vogue made her the role model for aspiring cooks in the 1960s.
Renowned BBQ restaurant, Brother Jimmy’s recipes are presented for the first time, with more than 100 recipes. From Hush Puppies with Maple Butter to Shrimp and Corn Fritters to Classic Pulled Pork with Slaw, these are the only recipes you’ll need to re-create your favorite restaurant recipes in your own kitchen.
A charming collection of updated recipes for both classic and forgotten cakes, from a timeless yellow birthday cake with chocolate buttercream frosting, to the Christmas standard, Bûche de Noël, written by a master baker and coauthor of Rustic Fruit Desserts.
Over her thirty-year food career, celebrity chef Susan Feniger has continually found inspiration for her renowned cooking in street food carts around the world. In Susan Feniger’s Street Food, she shares 83 of her favorite recipes with home cooks, giving them a taste of these unexpected, tantalizing dishes.
At last, the star of BBC2’s The Great British Bake Off reveals all the secrets of his craft in How to Bake. The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time.
From the frugal to the fantastical, The Curious Cookbook features the most unusual and fascinating recipes from historical cookbooks dating from the Middle Ages to the Second World War. While all of the featured recipes can be recreated, they also offer fascinating insights into the cultural, economic, and regional aspects of the eras.
A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn’s informal gatherings. Cindy’s Supper Club serves up twenty-five complete menus inspired by Cindy’s dinners from the world’s greatest food destinations.
Discover the edible riches your backyard, local parks, woods, and even roadside! In The Joy of Foraging, Gary Lincoff shows you how to find fiddlehead ferns, rose hips, beach plums, bee balm, and more, whether you are foraging in the urban jungle or the wild, wild woods.
A flavor-packed collection of 65 recipes from the trio behind the premier pops stand in the United States, People’s Pops. They share their DIY ethos in a breezy cookbook that teaches how to pair ingredients, balance sweetness, and explore fruits (and vegetables and herbs!).
This book supplies the connoisseurs’ scoop on the finest spirits from the Scottish highlands to the exotic new whiskies emanating from Japan and the evolving world of American micro-distilleries. The book also covers bourbons and ryes, making this the go-to volume for the serious whisky connoisseur as well as the passionate beginner.
In this cookbook each recipe is made with a different beer chosen for unique reasons and flavours. The author believes that the essence of great backyard grilling and smoking comes from having fun and if you know Ted, you know that he lives to have fun.
Herbivoracious and its 150 recipes herald a new generation in meatless cooking and vegetarian cookbooks. This is grown-up vegetarian food, visually stunning on the plate (more than 80 color photos), intensely flavored in a way that will appeal to readers with a sophisticated and adventurous global palate, health-conscious in a natural manner.
The opposite of the usual ‘chefy’ restaurant fare, here is an eclectic mix of dishes. Ranging from Mexico to Morocco, from Catalonia to Kerala, taking in the Mediterranean and the Middle East, here are simple, wholesome and perfectly balanced recipes for dishes that will warm the heart in winter and cool the palate in summer.
Bestselling author Richard Bertinet uses simple techniques and step-by-step photography to teach you how to make four different types of pastry before you put your skills to the test with a mouthwatering collection of over 50 recipes. He also dismisses the myths of making pastry and gives you his top tips.
April Bloomfield takes home cooks on an intimate tour of the food that has made her a star. Thoughtful, voice-driven recipes go behind the scenes of Bloomfield’s lauded restaurants and into her own home kitchen, where her attention to detail and reverence for honest ingredients result in unforgettable dishes.
From pot roasts to North African tagines, celebrate the art of slow cooking with The Slow Cook Book. The 200 recipes featured include all the more traditional slow cook dishes such as hearty stews and pot roasts but you may also be surprised to find cakes and bakes featured as well.
The farm has always been a special haven for Rosa and her family, a place for good food and wine, and celebratory meals. In this book she shares more recipes for her favourite Italian dishes which, like those in the popular My Cousin Rosa are simple, traditional, lovingly prepared and utterly authentic.
Lisa Caponigri created this book to give real families recipes they can easily cook and enjoy together. Caponigri has devised 52 delicious Italian menus–one for each Sunday of the year–that feature all the favorites, including classics like crostini, lasagne, polenta, stuffed peppers, veal piccata, risotto alla Milanese, and ricotta pie.
In this delightful cookbook, Popular New Zealand bakery owner, Kim Evans, a self-taught baker, shares the recipes for her most popular tarts, biscuits, savouries and cakes. Adapted for the home cook, Kim’s approachable recipes and helpful hints allow even the novice baker to master the delights of her delicious cafe treats.
San Francisco’s Bi-Rite Creamery is well known for its small-batch, handcrafted, show-stoppingly inventive ice cream. Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient and is filled with step-by-step techniques and insider’s secrets.
Take Away invites readers on a visual voyage into open-air markets and food stalls with hawkers and vendors the world over, seen through the lens of acclaimed French chef and photographer Jean-François Mallet. More than 375 eye-catching photographs of people, places, and foods document the immense variety and beauty of global street food.
Writer Leora Bloom profiles 17 Washington food artisans, including producers of fruit, wine, cheese, tomatoes, lavender, and honey, as well as meat, fish, and grains. She also provides recipes for each farmer’s products, procured from Washington’s most renowned chefs and restaurants.
Pie has always been a popular cookbook topic, yet in Pie It Forward, baker, confectioner, and pastry master Gesine Bullock-Prado unveils an entirely new frontier of pies, redefining what can be done with a piecrust and pastry shell. Expect lattice and cutouts with an entirely modern twist. Homemade puff pastry made easy, and more.
Cheryl Sternman Rule (the popular blog 5 Second Rule) and award-winning food photographer Paulette Phlipot have teamed up to bring inspiration to hungry home cooks. Their goal is not to deliver another lecture on eating for the sake of nutrition or environmental stewardship, but to tempt others to “embrace the vegetable, behold the fruit”.
A beautiful guide celebrating the humble sausage. Sausage is a country-by-country guide to the best fresh and cured sausages in the world. All about the much-loved banger, over 330 different varieties are pictured with information on flavour, where to buy and where they originate from helping you seek out the best charcuterie.
Written with Jeffrey Saad’s showstopping passion for food and seasoned with helpful sidebars and cooking essentials, this easy-to-use recipe guide is a melting pot of culinary wisdom. Whether you like savory or sweet, keeping it mild or kicking up the heat, this book shows you how to eat globally and cook locally with gourmet-quality results.
This book champions environmental harmony and celebrates the land by using homegrown, flavourful ingredients taken directly from fields to table, as was customary centuries ago when living off the land and home cooking were essential to survival. The author traveled from farm to farm, homestead to homestead, gathering together this unique reflection of the prairie way of life.
Sisters Annalie Nel and Zuretha Roos grew up in the lovely Hex River Valley where their great-great-grandfather settled as a farmer during the middle of the 19th century. Roast Duck on Sunday includes a wide variety of sumptuous recipes, from comforting soups and traditional roasts to zesty salads and surprisingly simple desserts.
Stéphane Reynaud tackles the barbecue: who better to fire up the grill than the man who is an expert on meat and the author of bestsellers Pork & Sons, Ripailles, and Rôtis? The book features more than 150 recipes divided into chapters on seafood, meat, side dishes, sauces and marinades, and more, whether on skewers, as yakitori, or straight on the grill.
More and more people are turning to raw food. This new cookbook by Dunja Gulin is the perfect guide to introducing raw food into your life and understanding how certain ingredients, and their preparation, can be not only delicious and appealing, but also hugely beneficial to your health.
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings. With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.
Most people go to Hanoi to enjoy the food. And in Hanoi, street food is not merely a quaint or exotic culinary excursion – it is at the heart of the culinary tradition and helps to define the culture and rhythm of the city. However, while dining on the street may sound tempting and adventurous to visitors, it can also be intimidating. The aim of this book is to demystify Hanoi’s glorious street food culture.
Mark Bittman’s highly acclaimed How to Cook Everything the Basics reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts.
After divulging the intriguing histories behind 50 iconic desserts, master pastry chef Pierre Hermé shares his tried-and-tested recipes for the great classics of French pastry and other definitive desserts from around the world—and then he reveals how to reinvent them.
If you fancy tucking into a steaming hot bowl of Princess & the Pea Soup, curling up by the fire with a cup of tea and a slab of Hansel & Gretel’s House Gingerbread or tickling your taste-buds with a dollop of Tinkerbell’s Trifle, then Fairytale Food is for you.
Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese cuisine in sixty recipes that showcase vegetables in all their variety.
The Art of Baking Bread accomplishes what no other book has—it teaches the secrets of professional bakers in language anyone can understand. Matt Pellegrini offers home cooks confidence in the kitchen and precise, easy-to-follow blueprints for delicious rolls and loaves that will make you the envy of your fellow bakers.
With its checkered tablecloths, chalkboard menus brandishing the plats du jour, emblematic wooden chairs, and an endless supply of crusty baguettes, the French bistro has firmly established itself as a culinary institution. Bertrand Auboyneau, the owner of Bistrot Paul Bert in Paris, offers a seasonal selection of sixty hearty recipes.
Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com.
For Béatrice Peltre, author of the award-winning blog LaTartineGourmande.com, to cook is to delight in the best of what life has to offer—the people and places we love. With nearly 100 recipes and charming anecdotes, La Tartine Gourmande takes you on a journey, not only through the meals of the day but around the world, as Béa revisits her inspiration for each dish.
From sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table.
In The Chefs of Belgium you will get to know the most influential Belgian chefs of the moment. Over 30 chefs talk about their culinary ideas and their vision for today’s Belgian kitchen. Each chef presents 3 signature dishes, all ones that illustrate the characteristics of their kitchen and which made them famous.
In this latest book from bestselling author and celebrity chef Anna Olson, the mystery of baking is revealed with 215 all-new recipes. Whether looking to bake a fundamental recipe like a basic shortbread cookie or brownie; or delving into a classic torte or an imaginative holiday dessert, Anna provides a reliable framework for all of your baking, with guaranteed success.
Author Brad Thomas Parsons traces the history of the world’s most storied elixir, from its earliest “snake oil” days to its near evaporation after Prohibition to its ascension as a beloved (and at times obsessed-over) ingredient on the contemporary bar scene.
Mark Douglas Hill has spent a lifetime in pursuit of foods that encourage friskiness and enhance the frisking. In search of the ultimate aphrodisiac dishes, over the years he has researched and refined, trialed and tested ingredients and recipes from all over the world. This compendium of culinary come-ons is the legacy of his unceasing quest.
In days gone by, Laduree’s reputation was built around its renowned cakes and pastries. Over the last several years, Laduree has gone a step further and created a recipe collection marrying the sweet and the savoury. In this book, you will discover the great classics of French pastry – transformed into delicious savoury dishes!
James Waller’s new book is written especially for beer lovers who have no idea what “sparge” or “IBU” might mean. After covering the basics of brewing, Waller provides an informative, witty, and accessible compendium of the globe’s beer styles, ranging from Abbey Ale to Zwickel.
Slow-cooked meats, homemade breads, flavorful pastas…these are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations. Marc Vetri and David Joachim share their popular recipes.
Together with their Basque-born head chef Nieves Barragan Mohacho, Eddie and Sam Hart are cooking the best Spanish food in London today. In this cookbook they share their secrets and recipes: gutsy, fresh, sometimes delicate, sometimes hearty food, that a home cook can prepare easily.
Using modern French techniques of cooking and presentation, classically-trained Chris Salans incorporates both everyday and exotic Indonesian and Balinese ingredients in his cooking. The resulting flavours are sometimes surprising and titillate the most jaded of palates.