The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Inspired by their years catering parties, chefs Stuart Brioza and Nicole Krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes (such as Chanterelle Pancakes with Lardo and Maple Vinegar), along with a menu of more substantial dishes such as their signature fried quail with stewed onions. Their singular and original approach to cooking, which expertly blends seemingly disparate influences, flavors, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, chefs, and critics alike. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, and inspire readers to craft an unforgettable meal of textures, temperatures, aromas, and colors that excite all of the senses.
Tokyo is rightfully known around the world as one of the most exciting places to eat on the planet. From subterranean department store food halls to luxurious top-floor hotel restaurants, and all the noodle shops, sushi bars, and yakitori shacks in between, there may be no other city so thoroughly saturated with delicious food. Tokyo Stories is a journey through the boulevards and backstreets of Tokyo via recipes both iconic and unexpected.Chef Tim Anderson takes inspiration from the chefs, shopkeepers, and home cooks of Tokyo to showcase both traditional and cutting-edge takes on classic dishes like sushi, ramen, yakitori, and tempura. Also included are dishes that Tokyoites love to eat with origins from abroad, like Japanese interpretations of Korean barbecue, Italian pizza and pasta, American burgers and more. Tim tackles his food tour of Tokyo from the ground up, with chapters broken down into: LOWER GROUND FLOOR: Tokyo on the Go (Department Store Basements, Subway Stations, and Convenience Stores); FIRST FLOOR: Tokyo Local (food traditional to Tokyo); SECOND FLOOR: Tokyo National (food traditional to Japan); THIRD FLOOR: Tokyo Global (Japanese food with an international twist) FOURTH FLOOR: Tokyo at Home (Japanese home cooking); and, FIFTH FLOOR: Tokyo Modern (experimental Japanese food found in high-end hotel bars). With Tim's easy-to-follow recipes, this is make-at-home Japanese food, authentic yet achievable for the home chef - without cutting corners. The real thrill of eating in Tokyo is in the sense of discovery - of adventurous curiosity rewarded. And that may come in the form of an unexpectedly good convenience store sandwich, an 'oh my god' sushi moment, or just the best damn bowl of ramen you've ever had. With Tokyo Stories you can explore Tokyo and discover its incredible food without leaving your home kitchen. Featuring over 90 recipes, all set to the backdrop of Tokyo location shots, this is essential for the Japanophile in your life.
Learn authentic Mexican cooking from the internationally celebrated chef Enrique Olvera (and featured in the Netflix docuseries Chef's Table), in his first home-cooking book
Enrique Olvera is a leading talent on the gastronomic stage, reinventing the cuisine of his native Mexico to global acclaim - yet his true passion is Mexican home cooking. Tu Casa Mi Casa is Mexico City/New York-based Olvera's ode to the kitchens of his homeland. He shares 100 of the recipes close to his heart - the core collection of basic Mexican dishes - and encourages readers everywhere to incorporate traditional and contemporary Mexican tastes and ingredients into their recipe repertoire, no matter how far they live from Mexico.
A NEW YORK TIMES BESTSELLER
From the endlessly inventive imaginations of star Spanish-American chef Jos Andr s and James Beard award-winning writer Matt Goulding, Vegetables Unleashed is a new cookbook that will transform how we think about--and eat--the vast universe of vegetables.
Andr s is famous for his unstoppable energy--and for his belief that vegetables are far sexier than meat can ever be. Showing us how to creatively transpose the flavors of a global pantry onto the produce aisle, Vegetables Unleashed showcases Andr s's wide-ranging vision and borderless cooking style.
With recipes highlighting everything from the simple wonders of a humble lentil stew to the endless variations on the classic Spanish gazpacho to the curious genius of potatoes baked in fresh compost, Vegetables Unleashed gives us the recipes, tricks, and tips behind the dishes that have made Andr s one of America's most important chefs and that promise to completely change our relationship with the diverse citizens of the vegetable kingdom.
Filled with a guerilla spirit and brought to life by Andr s's globe-trotting culinary adventures, Vegetables Unleashed will show the home cook how to approach cooking vegetables in an entirely fresh and surprising way - and that the world can be changed through the power of plants.
- The Berliner: leek, lentils, pink kraut, and curry ketchup
- The Habibi: broccoli, white beans, scallions, and cashew cream
- The Bombay: cauliflower, turmeric, and sesame carrot salad
- Pulled Jackfruit Sliders, Falafel, and a sushi-inspired Avocado Tofu Rice Bun
- Plus, recipes for homemade Ketchup, Harissa, Kimchi, Vegan Mayonnaise, and Quinoa Spelt Buns
- 2020 IACP Awards Finalist - Food Issues & Matters.
- This is the book for cooks who love great global recipes and support organizations that make a big difference.
- More than 150 photographs from award-winning photographer Eric Wolfinger capture the spirit of the people, the mouthwatering food, and the diversity of the immigrant experience.
- La Cocina is an incubator kitchen that provides affordable commercial kitchen space, industry-specific technical assistance, and access to market opportunities to women of color and immigrant communities.
- Delicious recipes will make your kitchen smell like you've traveled around the world
- Mouthwatering global recipes include Golveda Ko Achar (Tomato Cilantro Sauce), Maf (Peanut Stew), Kuy Teav Phnom Penh (Cambodian Noodle Soup), and many more.
- Honey loaf
- Chocolate pistachio biscotti
- Butter pecan sandies
- Rocky road brownies
- Raisin scones
- Chocolate chip pound cake
- And many more
The world-famous chef Ren Redzepi's intimate first-hand account of a year in the life of his renowned restaurant, noma
A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant's history. After a month of vacation, Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world's most creative minds. Originally featured in the bestselling A Work in Progress, first published in 2013.