American Regional Cookery
Cheers to the Publican Repast and Present: Recipes and Ramblings from an American Beer Hall
Cheers to the Publican Repast and Present
Recipes and Ramblings from an American Beer Hall
Hardcover      ISBN: 0399578560
The chef behind an incredibly popular restaurant in Chicago, known for its beer-friendly cooking and massive communal tables, offers 125 recipes for meat, seafood and vegetable dishes along with entertaining stories from the kitchen and dining room.
The Cheeses of Wisconsin: A Culinary Travel Guide
The Cheeses of Wisconsin
A Culinary Travel Guide
Paperback      ISBN: 0881507849
A noted food writer recounts her visits with some of Wisconsin state's top-identified cheese artisans, in a reference that surveys the region's diverse and award-winning varieties, explores the process of how specialty dairy foods are made, and lists specific sites of interest. Original.
Christopher Kimball's Milk Street: The New Home Cooking
Christopher Kimball's Milk Street
The New Home Cooking
Hardcover      ISBN: 031643728x
The first cookbook connected to Milk Street's television show delivers more than 125 new recipes arranged by type of dish—from grains and salads, to a new way to scramble eggs, to simple dinners and 21st-century desserts—in a book that includes recipes for Mexican Chicken Soup, Thai-style Coleslaw, Rum-soaked Chocolate Cake and more. 150,000 first printing.
Coi: Stories and Recipes
Stories and Recipes
Hardcover      ISBN: 0714865907
The owner of Coi shares personal stories about the restaurant and his philosophy on food and cooking, and presents recipes for some of the establishment's signature dishes.
The Complete Cook's Country TV Show Cookbook: Every Recipe and Every Review from All Twelve Seasons
The Complete Cook's Country TV Show Cookbook
Every Recipe and Every Review from All Twelve Seasons
Paperback      ISBN: 1945256907
Features foolproof recreations of regional recipes from Season 12 of the hit TV show, including Cast Iron Baked Chicken, Monroe County-Style Pork Chops, Drop Meatballs, Gooey Butter Cake Bars and Blueberry Jam Cake. Original. Illustrations.
Cooking from the Farmers' Market
Cooking from the Farmers' Market
Paperback      ISBN: 161628384x
Explains how to identify, select and prepare more than 100 types of produce fresh from the market and incorporate them into more than 245 recipes, including Creamy Cauliflower Soup, Tenderloin Topped With Rhubarb Chutney, Cornmeal Shortcake Topped With Strawberries and many more. Original.
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. Illustrations by Stephen Crotts
Craft Burgers & Crazy Shakes from Black Tap
Craft Burgers & Crazy Shakes from Black Tap
Hardcover      ISBN: 0735215456
The debut cookbook from NYC's viral sensation Black Tap delivers unique recipes for innovative burgers and sensational, over-the-top milkshakes. Black Tap is no ordinary burgers-and-fries restaurant—after opening in NYC's Soho in March 2015, their bold, gourmet-flavored burgers and sky-high milkshakes adorned with donuts, sparklers, and oversized cookies have created amassive cult following on social media and the streets of New York, with people waiting in line for hours just to score a seat at the restaurant's lunch counter. Though Black Tap is known for its assertive flavors and outrageous shakes, at the heart of the brand is the notion of an old-school luncheonette burger deluxe: an expertly prepared burger with all the trimmings, a side of fries, and a milkshake to cap off the meal. In his debut cookbook, Black Tap chef-owner Joe Isidori delivers 40 recipes for the restaurant's signature burgers, tasty condiments and toppings,and gravity-defying milkshakes. With Craft Burgers and Crazy Shakes, readers will be able to prepare and enjoy all of Black Tap's classic and innovative creations, from their Old Fashioned Burger to the Sour Power Milkshake, in the comfort of their own kitchens, no standing in line required.
The Culinary Lives of John & Abigail Adams: A Cookbook
The Culinary Lives of John & Abigail Adams
A Cookbook
Paperback      ISBN: 0764346695
Dandelion and Quince: Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs
Dandelion and Quince
Exploring the Wide World of Unusual Vegetables, Fruits, and Herbs
Hardcover      ISBN: 1611802873
Celebrating less familiar and more unique produce such as mustard greens, kumquats, spigarello, nettles, fava leaves and sunchokes, an illustrated cookbook, through 150 simple but distinct recipes, encourages us to embrace these blossoms, berries, leaves and roots and use them to satisfy our need for a diversity of plant life in our diets.