Cookery
Kitchen Confidential Updated Ed: Adventures in the Culinary Underbelly
Kitchen Confidential Updated Ed
Adventures in the Culinary Underbelly
Paperback      ISBN: 0060899220

An updated and revised edition of Anthony Bourdain's mega-bestselling Kitchen Confidential, with new material from the original edition

Almost two decades ago, the New Yorker published a now infamous article, "Don't Eat before You Read This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now classic Kitchen Confidential, became an even bigger sensation, a megabestseller with over one million copies in print. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.

Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade from Chef Anthony Bourdain, laying out his more than a quarter-century of drugs, sex, and haute cuisine--this time with never-before-published material.

Nothing Fancy: Unfussy Food for Having People Over
Nothing Fancy
Unfussy Food for Having People Over
Hardcover      ISBN: 0451497015
NEW YORK TIMES BESTSELLER - The social media star, New York Times columnist, and author of Dining In helps you nail dinner with unfussy food and the permission to be imperfect.

"Enemy of the mild, champion of the bold, Ms. Roman offers recipes in Nothing Fancy that are crunchy, cheesy, tangy, citrusy, fishy, smoky and spicy."--Julia Moskin, The New York Times

IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - The Washington Post - San Francisco Chronicle - BuzzFeed - The Guardian - Food Network

An unexpected weeknight meal with a neighbor or a weekend dinner party with fifteen of your closest friends--either way and everywhere in between, having people over is supposed to be fun, not stressful. This abundant collection of all-new recipes--heavy on the easy-to-execute vegetables and versatile grains, paying lots of close attention to crunchy, salty snacks, and with love for all the meats--is for gatherings big and small, any day of the week.

Alison Roman will give you the food your people want (think DIY martini bar, platters of tomatoes, pots of coconut-braised chicken and chickpeas, pans of lemony turmeric tea cake) plus the tips, sass, and confidence to pull it all off. With Nothing Fancy, any night of the week is worth celebrating.

Praise for Nothing Fancy

" Nothing Fancy] is full of the sort of recipes that sound so good, one contemplates switching off any and all phones, calling in sick, and cooking through the bulk of them."--Food52

" Nothing Fancy] exemplifies that classic Roman approach to cooking: well-known ingredients rearranged in interesting and compelling ways for young home cooks who want food that looks (and photographs) as good as it tastes."--Grub Street
Prep: The Essential College Cookbook
Prep
The Essential College Cookbook
Paperback      ISBN: 1611806100
A simple guide to one of life's most essential skills: cooking.

New to the kitchen? Living on your own for the first time? Don't be intimidated This useful guide has everything you need to cook yourself real meals with real food. Centered around 10 basic lessons to get you comfortable in the kitchen, this book will get you whipping up nutritious meals, satisfying snacks, and simple desserts for you and your friends in no time. Also included are notes on knife skills, essential (and nonessential) cooking tools, and stocking your pantry. This is your go-to guide for cooking basics.
What to Cook & How to Cook It
What to Cook & How to Cook It
Hardcover      ISBN: 0714859583

What to Cook and How to Cook is the ultimate cookbook for beginners, by food writer and recipe editor Jane Hornby. Here, Hornby takes 100 easy and delicious recipes back to basics, pairing straightforward instructions with step‐by‐step photographs illustrating ingredients, process, and techniques. Learn to make meals ranging from simple to spectacular, with tasty recipes for every occasion, including Breakfast Muffins and Spaghetti Carbonara, to Mushroom Risotto and classic Lemon Tart. Hornby's careful explanations will turn even the most timid beginner into a confdient cook with a solid recipe repertoire.

You Suck at Cooking: The Absurdly Practical Guide to Sucking Slightly Less at Making Food: A Cookbook
You Suck at Cooking: The Absurdly Practical Guide to Sucking Slightly Less at Making Food
A Cookbook
Hardcover      ISBN: 052557655x
Do you crave food all the time? Do you think you might want to eat again in the future? Do you suck at cooking? Inspired by the wildly popular YouTube channel, these 60+ recipes will help you suck slightly less

You already know the creator of the YouTube show You Suck at Cooking by his well-manicured hands and mysterious voice, and now you'll know him for this equally well-manicured and mysterious tome. It contains more than sixty recipes for beginner cooks and noobs alike, in addition to hundreds of paragraphs and sentences, as well as photos and drawings.

You'll learn to cook with unintimidating ingredients in dishes like Broccoli Cheddar Quiche Cupcake Muffin-Type Things, Eddie's Roasted Red Pepper Dip (while also learning all about Eddie's sad, sad life), Jalape o Chicken, and also other stuff. In addition, there are cooking tips that can be applied not only to the very recipes in this book, but also to recipes outside of this book, and to all other areas of your life (with mixed results).

In the end, you just might suck slightly less at cooking.*

*Results not guaranteed
How to Cook Everything--Completely Revised Twentieth Anniversary Edition: Simple Recipes for Great Food
How to Cook Everything--Completely Revised Twentieth Anniversary Edition
Simple Recipes for Great Food
Hardcover      ISBN: 1328545431
The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos

For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks while retaining Bittman's trademark minimalist style--easy-to-follow recipes and variations, and tons of ideas and inspiration.

Inside, you'll find hundreds of brand-new features, recipes, and variations, like Slow-Simmered Beef Chili, My New Favorite Fried Chicken, and Eggs Poached in Tomato Sauce; plus old favorites from the previous editions, in many cases reimagined with new methods or flavors. Recipes and features are designed to give you unparalleled freedom and flexibility: for example, infinitely variable basic techniques (Grilling Vegetables, Roasting Seafood); innovative uses for homemade condiments; easy-to-make one-pot pastas; and visual guides to improvising soups, stir-fries, and more. Bittman has also updated all the information on ingredients, including whole grains and produce, alternative baking staples, and sustainable seafood. And, new for this edition, recipes are showcased throughout with color photos.

By increasing the focus on usability, modernizing the recipes to become new favorites, and adding gorgeous photography, Mark Bittman has updated this classic cookbook to be more indispensable than ever.
Tender at the Bone: Growing Up at the Table
Tender at the Bone
Growing Up at the Table
Paperback      ISBN: 0812981111
NEW YORK TIMES BESTSELLER - "An absolute delight to read . . . How lucky we are that Ruth Reichl] had the courage to follow her appetite."--Newsday

At an early age, Ruth Reichl discovered that "food could be a way of making sense of the world. If you watched people as they ate, you could find out who they were." Her deliciously crafted memoir Tender at the Bone is the story of a life defined, determined, and enhanced in equal measure by a passion for food, by unforgettable people, and by the love of tales well told. Beginning with her mother, the notorious food-poisoner known as the Queen of Mold, Reichl introduces us to the fascinating characters who shaped her world and tastes, from the gourmand Monsieur du Croix, who served Reichl her first foie gras, to those at her politically correct table in Berkeley who championed the organic food revolution in the 1970s. Spiced with Reichl's infectious humor and sprinkled with her favorite recipes, Tender at the Bone is a witty and compelling chronicle of a culinary sensualist's coming-of-age.

Featuring a special Afterword by the author and more than a dozen personal family photos

Praise for Tender at the Bone

"A poignant, yet hilarious, collection of stories about people Reichl] has known and loved, and who, knowingly or unknowingly, steered her on the path to fulfill her destiny as one of the world's leading food writers."--Chicago Sun-Times

"While all good food writers are humorous . . . few are so riotously, effortlessly entertaining as Ruth Reichl."--The New York Times Book Review

"Reading Ruth Reichl on food is almost as good as eating it. . . . Reichl makes the reader feel present with her, sharing the experience."--Washington Post Book World

" In] this lovely memoir . . . we find young Ruth desperately trying to steer her manic mother's unwary guests toward something edible. It's a job she does now . . . in her columns, and whose intimate imperatives she illuminates in this graceful book."--The New Yorker

"A savory memoir of Reichl's] apprentice years . . . Reichl describes her] experiences with infectious humor. . . . The descriptions of each sublime taste are mouthwateringly precise. . . . A perfectly balanced stew of memories."--Kirkus Reviews
In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland
In Winter's Kitchen
Growing Roots and Breaking Bread in the Northern Heartland
Paperback      ISBN: 1571313613

Beth Dooley arrived in Minnesota from her native New Jersey with preconceptions about the Midwestern food scene. Having learned to cook in her grandmother's kitchen, shopping at farm stands, and making preserves, she couldn't help but wonder, "Do people here really eat swampy broccoli, iceberg lettuce, and fried chicken for lunch everyday?"

These assumptions quickly faded as she began to explore farmers markets and the burgeoning co-op scene in the Twin Cities and eventually discovered a local food movement strong enough to survive the toughest winter. From the husband and wife who run one of the largest organic farms in the region to Native Americans harvesting wild rice, and from award-winning cheesemakers to Hmong immigrant farmers growing the best sweet potatoes in the country, a rich ecosystem of farmers, artisanal producers, and restaurateurs comes richly to life in this fascinating book, demonstrating that even in a place with a short growing season, food grown locally and organically can be healthy, community-based, environmentally conscious, and -- most of all -- delicious.
Noodle Kids: Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together
Noodle Kids
Around the World in 50 Fun, Healthy, Creative Recipes the Whole Family Can Cook Together
Paperback      ISBN: 1592539637

Oodles and oodles of noodles Get your kids in the kitchen with Noodle Kids. Packed with recipes, tips, suggestions, and inspiration to introduce children to, and get them involved in, making noodles like Japanese ramen, Italian spaghetti, Southeast Asian stir-fries, and classic American mac and cheese. James Beard Award winner, Chef Jonathon Sawyer provides recipes that are simple and will take you on a journey around the world. The tips provided can help you choose the perfect topping and even help you set up your very own noodle bar dinner party So go ahead, see where these worldly noodle recipes will take you

"There is nothing that sings in the key of joy like a happy child and almost nothing that brings me to a higher plane than a delicious plate of pasta. Chef/dad/genius Jonathon Sawyer has combined the two to create this handbook of tasty euphoria that makes the celebration of the creation and sharing of simple and delightful noodle-bound happiness as a family the ultimate expression of love and collaboration. This book will make you, your kids and their pals, (and your childish friends) a happy, jubilant choir of yum." - Mario Batali, chef, restaurateur, writer, and media personality

Neil Perry's Good Cooking
Neil Perry's Good Cooking
Hardcover      ISBN: 1743368925

Neil Perry's Good Cooking has over 110 simple yet sophisticated recipes that will show you just how easy it is to create amazing flavors at home with seasonal produce. Drawing on local and global culinary influences, this collection features recipes suitable for any occasion, and is full of food that will entice you into the kitchen and inspire you to cook.

Impress your dinner party with starters like Mexican-style king prawn cocktails and pork and kimchi fritters with spring onion dipping sauce; satisfy the family with delicious dinners like wok-fried duck with coconut milk or slow-roasted rack of lamb with quinoa salad and tahini sauce; and devour desserts like raspberry and yogurt mousse cake.

Good Cooking is an absolute must-have for the kitchen shelf.