American Regional Cookery
The Taste of Country Cooking
The Taste of Country Cooking
Hardcover      ISBN: 0307265609

In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:

- The fresh taste of spring--the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.

- The feasts of summer--garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna's mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church's shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.

- The harvest of fall--a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously "different" taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.

- The hearty fare of winter--holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.

The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman--her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother's good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.
The Complete Milk Street TV Show Cookbook (2017-2019): Every Recipe from Every Episode of the Popular TV Show
The Complete Milk Street TV Show Cookbook (2017-2019)
Every Recipe from Every Episode of the Popular TV Show
Hardcover      ISBN: 0316415847
Cooking doesn't have to be a chore: get ready for fresh and familiar flavors and elevate your cooking with all 225+ easy, healthy recipes from the hit TV show.

Featuring every recipe from every episode of the show, this cookbook is the perfect kitchen companion for every occasion and the ultimate guide to high-quality and low-effort cuisine.

Packed with creative, comforting flavors and prepared with simple and smart techniques, these recipes are instant classics. You'll get to enjoy dozens of delectable dishes, such as: Thai Fried Rice, Cacio e Pepe, Charred Brussels Sprouts, Harissa Roasted Potatoes, Cape Malay Chicken Curry, and even Central Mexican Guacamole and Israeli Hummus -- classics with a twist

Organized by type of dish -- from salads, soups, grains, and vegetable sides to simple dinners and 21st-century desserts -- this cookbook will deliver big flavors fast and change the way you cook forever.

Welcome to the new home cooking. Welcome to Milk Street.
The Food Lab: Better Home Cooking Through Science
The Food Lab
Better Home Cooking Through Science
Hardcover      ISBN: 0393081087

Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining )--and use a foolproof method that works every time?

As Serious Eats's culinary nerd-in-residence, J. Kenji L pez-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new--but simple--techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.

Roadfood, 10th Edition: An Eater's Guide to More Than 1,000 of the Best Local Hot Spots and Hidden Gems Across America
Roadfood, 10th Edition
An Eater's Guide to More Than 1,000 of the Best Local Hot Spots and Hidden Gems Across America
Paperback      ISBN: 0451496191
A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.

First published in 1977, the original Roadfood became an instant classic. James Beard said, "This is a book that you should carry with you, no matter where you are going in these United States. It's a treasure house of information." The 40th anniversary edition of Roadfood includes 1,000 of America's best local eateries along highways and back roads, with nearly 200 new listings, as well as a brand new design.

Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant's locale as well as the dining experience itself, and each is written in the Sterns' entertaining and colorful style.

"The bible for motorists seeking mouthwatering barbecue or homemade pie." - USA Today
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook
Jubilee: Recipes from Two Centuries of African American Cooking
A Cookbook
Hardcover      ISBN: 1524761737
"A celebration of African American cuisine right now, in all of its abundance and variety."--Tejal Rao, The New York Times

JAMES BEARD AWARD WINNER - IACP AWARD FINALIST - NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review - The New Yorker - NPR - Chicago Tribune - The Atlantic - BuzzFeed - Food52

Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She's introduced us to black cooks, some long forgotten, who established much of what's considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?

In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking--deeply beautiful, culturally diverse, fit for celebration.

Praise for Jubilee

"There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives--everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin's Jubilee."--Sam Sifton, The New York Times

"Despite their deep roots, the recipes--even the oldest ones--feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine."--The New Yorker

"Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious."--Kitchn

"Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries."--Taste
Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine
Buttermilk Graffiti
A Chef's Journey to Discover America's New Melting-Pot Cuisine
Paperback      ISBN: 1579659004
Winner, 2019 James Beard Award for Best Book of the Year in Writing

Finalist, 2019 IACP Award, Literary Food Writing

Named a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more

Semifinalist, Goodreads Choice Awards

"Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory."
--Anthony Bourdain

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories?

A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There's a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur caf in New York's Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic--one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Caf du Monde in New Orleans, as potent as Proust's madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha.

Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.
The Minnesota Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes
The Minnesota Homegrown Cookbook
Local Food, Local Restaurants, Local Recipes
Hardcover      ISBN: 0760347107

With The Minnesota Homegrown Cookbook, you can recreate delicious local dishes, as prepared at some of the state's most beloved restaurants and cafes.

Locally grown food can't be beat for flavor, nutrition, or beauty. From the Twin Cities to the North Shore and in between, many of Minnesota's best restaurants use locally grown produce and meats to create their finest dishes.

The Minnesota Homegrown Cookbook celebrates the best of our state with 100 local recipes from the state's finest restaurants, cafes, and bed and breakfasts, using incredibly fresh ingredients from regional farmers, markets, and organic producers. Restaurant profiles will tempt those who want adventures on the road as well as in the kitchen?"you'll find yourself planning a trip to taste these inspired dishes.

Local favorite recipes range from breakfast to dessert and include: Lois's Buttermilk Pancakes, Wild Mushroom-Tomato Bisque, Barbecue Bacon Elk Burger, and Norwegian Rommegrot Cream Pudding.

The Minnesota Homegrown Cookbook is beautifully illustrated with full-color, full-page photographs of the finished dishes, the ingredients, Minnesota landscapes, and the chefs and producers themselves.

This new edition is updated with 30% new material and restaurant information.

"
The Cooking Gene: A Journey Through African American Culinary History in the Old South
The Cooking Gene
A Journey Through African American Culinary History in the Old South
Paperback      ISBN: 0062379275

A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry--both black and white--through food, from Africa to America and slavery to freedom.

Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.
From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors' survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep--the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

--Christian Science Monitor
Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites: A Cookbook
Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites
A Cookbook
Hardcover      ISBN: 1101874813

Deb Perelman, award-winning blogger and New York Times best-selling author of The Smitten Kitchen Cookbook, understands that a happy discovery in the kitchen has the ability to completely change the course of your day. Whether we're cooking for ourselves, for a date night in, for a Sunday supper with friends, or for family on a busy weeknight, we all want recipes that are unfussy to make with triumphant results.

Deb thinks that cooking should be an escape from drudgery. Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites presents more than one hundred impossible-to-resist recipes--almost all of them brand-new, plus a few favorites from her website--that will make you want to stop what you're doing right now and cook. These are real recipes for real people--people with busy lives who don't want to sacrifice flavor or quality to eat meals they're really excited about.

You'll want to put these recipes in your Forever Files: Sticky Toffee Waffles (sticky toffee pudding you can eat for breakfast), Everything Drop Biscuits with Cream Cheese, and Magical Two-Ingredient Oat Brittle (a happy accident). There's a (hopelessly, unapologetically inauthentic) Kale Caesar with Broken Eggs and Crushed Croutons, a Mango Apple Ceviche with Sunflower Seeds, and a Grandma-Style Chicken Noodle Soup that fixes everything. You can make Leek, Feta, and Greens Spiral Pie, crunchy Brussels and Three Cheese Pasta Bake that tastes better with brussels sprouts than without, Beefsteak Skirt Steak Salad, and Bacony Baked Pintos with the Works (as in, giant bowls of beans that you can dip into like nachos).

And, of course, no meal is complete without cake (and cookies and pies and puddings): Chocolate Peanut Butter Icebox Cake (the icebox cake to end all icebox cakes), Pretzel Linzers with Salted Caramel, Strawberry Cloud Cookies, Bake Sale Winning-est Gooey Oat Bars, as well as the ultimate Party Cake Builder--four one-bowl cakes for all occasions with mix-and-match frostings (bonus: less time spent doing dishes means everybody wins).

Written with Deb's trademark humor and gorgeously illustrated with her own photographs, Smitten Kitchen Every Day is filled with what are sure to be your new favorite things to cook.
Midwest Made: Big, Bold Baking from the Heartland
Midwest Made
Big, Bold Baking from the Heartland
Hardcover      ISBN: 076246450x
A Love Letter to America's Heartland, the Great Midwest

When it comes to defining what we know as all-American baking, everything from Bundt cakes to brownies have roots that can be traced to the great Midwest. German, Scandinavian, Polish, French, and Italian immigrant families baked their way to the American Midwest, instilling in it pies, breads, cookies, and pastries that manage to feel distinctly home-grown.


After more than a decade of living in California, author Shauna Sever rediscovered the storied, simple pleasures of home baking in her Midwestern kitchen. This unique collection of more than 125 recipes includes refreshed favorites and new treats:

  • Rhubarb and Raspberry Swedish Flop
  • Danish Kringle
  • Secret-Ingredient Cherry Slab Pie
  • German Lebkuchen
  • Scotch-a-Roos
  • Smoky Cheddar-Crusted Cornish Pasties

. . . and more, which will make any kitchen feel like a Midwestern home.