The Noma Guide to Fermentation
Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
Hardcover ISBN: 1579657184
The influential Noma chef and the head of the restaurant's acclaimed fermentation lab share previously undisclosed techniques for creating a pantry of ferments and creating accessible misos, lacto-ferments, black produce and more. 100,000 first printing.
An Odyssey of Food, My Journey Back to Israel
Hardcover ISBN: 0451494164
An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. . • "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook • "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.
Hardcover ISBN: 1607749165
A collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors. Each dish can be made in 30 minutes or less, with 10 or fewer ingredients, in a single pot, using pantry staples, or prepared ahead of time for brilliantly, deliciously simple meals. Brunch gets a make-over with Braised Eggs with Leeks and Za’atar; Cauliflower, Pomegranate, and Pistachio Salad refreshes the side-dish rotation; Lamb and Feta Meatballs bring ease to the weeknight table; and every sweet tooth is sure to be satisfied by the spectacular Fig and Thyme Clafoutis. With more than 130 photographs, this is elemental Ottolenghi for everyone.
Veggie Burger Atelier
Extraordinary Recipes for Nourishing Plant-based Patties, Plus Buns, Condiments, and Sweets
Hardcover ISBN: 163159348x
The veggie burger of the future is here! Using a vast arsenal of ingredients and techniques inspired by global flavors and traditions, Nourish Atelier's Nina Olsson is here to disrupt your assumptions of what a burger can be. Veggie Burger Atelier is her one-stop guide to making the most flavorful, beautiful, and delicious meat-free burgers you've ever experienced. Olsson shares her secret to the anatomy of the perfect veggie burger with considerations to texture, flavor, firmness, and juiciness. You will also learn substitutions that will let you veganize your burgers, or make them gluten-free. Veggie burgers have never been like this before! These veggie burgers are presented in incredible, full-color photography and with step-by-step instructions. Even if you don't know your way around the kitchen, Veggie Burger Atelier will prove that you can make these veggie burgers like a pro.
Christopher Kimball's Milk Street
Hardcover ISBN: 031643731x
Each recipe delivers big weekend flavor but takes only 25-60 minutes for weeknight ease, in a book that features such dishes as Vietnamese Meatball With Watercress Soup, Miso-ginger Chicken Salad and Raspberry-cardamom Eton Mess. 250,000 first printing.
Happiness Is Baking
Cakes, Pies, Tarts, Muffins, Brownies, Cookies: Favorite Desserts from the Queen of Cake
Hardcover ISBN: 0316420573
"Happiness is baking cookies. Happiness is giving them away. And serving them, and eating them, talking about them, reading and writing about them, thinking about them, and sharing them with you." Maida Heatter is one of the most iconic and fondly remembered cookbook authors of all time. Her recipes, each a modern classic, are must-haves in every home baker's bag of tricks: her cookies, cakes, muffins, tarts, pies, and sweets of all kinds range from extravagantly special to the comforting and everyday. Her brown-sugary Budapest Coffee Cake, her minty Palm Beach Brownies, her sophisticated East 62nd Street Lemon Cake, and many other desserts have inspired legions of devotees. Happiness Is Baking reproduces Maida's best-loved recipes in a fully illustrated new edition with a foreword by Dorie Greenspan. Developed for foolproof baking by experienced cooks and novices alice, these recipes bear Maida's trademark warmth, no-nonsense style, and her promise that they will work every time. Happiness Is Baking is the perfect gift for anyone who loves baking--or who knows the happiness that comes from a delicious dessert.
The Sullivan Street Bakery Cookbook
1st Edition Hardcover ISBN: 0393247287
Ten years ago, Jim Lahey’s no-knead recipes in My Bread caused a home-baking renaissance. In this long-awaited sequel, we turn to the Sullivan Street Bakery, which opened more than twenty years ago in New York’s Soho.The Sullivan Street Bakery Cookbook introduces home bakers to sourdough versions of the pugliese, brioche, and multigrani for which the bakery is known. This includes a step-by-step guide to making sourdough starter—called biga—from the bloom that appears on fresh organic produce.In addition, The Sullivan Street Bakery Cookbook provides recipes for easy and elegant Italian-inspired food. This includes Lahey’s irresistible egg dishes, innovative sandwiches, salads and pizzas, simple Italian cookies, cornetti and crostatas, as well as his coveted recipe for panettone. An essential book for home bakers and lovers of Italian food, The Sullivan Street Bakery Cookbook will bring Lahey’s baking expertise to homes across America.
Paperback ISBN: 1101980095
Camas Davis was at an unhappy crossroads. A longtime magazine editor, she had left New York City to pursue a simpler life in her home state of Oregon, with the man she wanted to marry, and taken an appealing job at a Portland magazine. But neither job nor man delivered on her dreams, and in the span of a year, Camas was unemployed, on her own, with nothing to fall back on. Disillusioned by the decade she had spent as a lifestyle journalist, advising other people how to live their best lives, she had little idea how best to live her own life. She did know one thing: She no longer wanted to write about the genuine article, she wanted to be it. So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else, forcing Camas to question everything she'd believed about life, death, and dinner. So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey from knowing magazine editor to humble butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole-animal gastronomy thrive despite the rise of mass-scale agribusiness, back to a Portland in the throes of a food revolution, where Camas attempts--sometimes successfully, sometimes not--to translate much of this old-world craft and way of life into a new world setting. Along the way, Camas learns what it really means to pursue the real thing and dedicate your life to it.
I Am a Filipino
And This Is How We Cook
Hardcover ISBN: 1579657672
Two trailblazing restaurateurs present a modern cookbook filled with a vast array of Filipino recipes that capture the unexpected and addictive flavors of this vibrant and diverse cuisine. 25,000 first printing.
The Last Interview and Other Conversations
Paperback ISBN: 1612198244
The brilliant intellect and candor of Anthony Bourdain is on full display in this collection of interviews from throughout his remarkable career, including interviews with Neil Degrasse Tyson and Trevor Noah. Anthony Bourdain traveled an extraordinary road, evolving from celebrity chef to intrepid travel writer to journalist, and ultimately, a most unlikely social anthropologist. His storytelling through culinary adventure was frank, often uncompromising, and filled with heart and appreciation for the global cultures and customs he investigated. This volume of interviews includes an Introduction from Helen Rosner, food correspondent for The New Yorker.