American Regional Cookery
Tartine All Day: Modern Recipes for the Home Cook
Tartine All Day
Modern Recipes for the Home Cook
Hardcover      ISBN: 039957882x
"An all-purpose, comprehensive cookbook with 225 recipes for the whole-foods way people want to eat and bake at home today, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery. In 1993, Elisabeth Prueitt and Chad Robertson opened Tartine Bakery in a modest storefront in the heart of San Francisco's Mission District and immediately changed the city's--and nation's--culinary landscape by popularizing rustic, wild yeast-leavened bread and wholesome and delicious cooking. In Tartine All Day,Tartine's first all-purpose (non-baking) cookbook, Prueitt shares 125 master recipes and 75 variations plus 25 DIY from-scratch techniques from her incredible repertoire of breakfasts, soups, salads, packable lunches, suppers, holiday staples, breads, and desserts, all guaranteed to transform daily home cooking. With 150 compelling photographs and recipes for instant classics (such as White Cheddar Macaroni and Cheese with Toasted Grain Gratin, Brined Pork Chops with Roasted Apples and Corn Spoon Bread, and Chicory Salad with Farro and Lemon-Buttermilk Dressing), plus Prueitt's gluten-free stand-bys, this hardworking resource will inspire and instruct home cooks in new and enduring ways"--
Make It Ahead
Make It Ahead
Hardcover      ISBN: 0307464881
"For the first time, trusted and beloved cookbook author Ina Garten, the Barefoot Contessa, answers the number one question she receives from cooks: Can I make it ahead? If you've ever found yourself stuck in front of the stove at your own party, scrambling to get everything to the table at just the right moment, Ina is here to let you in on her secrets! Thanks to twenty years of running a specialty food store and fifteen years writing cookbooks, she has learned exactly which dishes you can prep, assemble, or cook ahead of time. Whether you're hosting a party or simply making dinner on a hectic weeknight, Ina gives you lots of amazing recipes that taste just as good--or even better!--when they're made in advance. In Make It Ahead, each recipe includes clear instructions for what you can do ahead of time, and how far in advance, so you can cook with confidence and eliminate last-minute surprises. Make a pitcher of Summer Rose Sangria filled with red berries, let it chill overnight for the flavors to develop, and you have a delicious drink to offer your friends the minute they arrive. Simmer a pot of Wild Mushroom & Farro Soup, enjoy a bowl for lunch, and freeze the rest for a chilly evening. You can prep the kale, Brussels sprouts, and lemon vinaigrette for Winter Slaw ahead of time and simply toss them together before serving. Assemble French Chicken Pot Pies filled with artichokes and fresh tarragon a day in advance and then pop them in the oven half an hour before dinner. And for dessert, everyone needs the recipe for Ina's Decadent (gluten-free!) Chocolate Cake topped with Make-Ahead Whipped Cream. Ina also includes recipes for the biggest cooking day of the year--Thanksgiving! Her Ultimate Make-Ahead Roast Turkey and Gravy with Onions & Sage may just change your life. With beautiful photographs and hundreds of invaluable make-ahead tips, this is your new go-to guide for preparing meals that are stress-free yet filled with those fabulously satisfying flavors that you have come to expect from the Barefoot Contessa"--
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
Hardcover      ISBN: 1579657389
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 café 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 Café 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.
Franklin Barbecue: A Meat-Smoking Manifesto
Franklin Barbecue
A Meat-Smoking Manifesto
Hardcover      ISBN: 1607747200
A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue--winner of Texas Monthly's coveted Best Barbecue Joint in Texas award. When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is. In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge.Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.
Vegan Soul Kitchen
Vegan Soul Kitchen
Paperback      ISBN: 0738212288
Innovative, animal-free recipes inspired by African-American and Southern cooking, from an award-winning chef and co-author of Grub: Ideas for an Urban Organic Kitchen
Edible Twin Cities: The Cookbook
Edible Twin Cities
The Cookbook
Hardcover      ISBN: 1402785577
The Edible series travels to the Twin Cities! There, eating local is a way of life, resulting in one of America's largest sustainable food communities. Meet the area's chefs, growers, and shop owners, who uphold organic ideals, and savor more than 100 locavore recipes like Butternut Squash Pancakes, Layered Vegetable Torte, Salsa Verde Beef Stew, and more!
Gluten-Free Girl American Classics Reinvented
Gluten-Free Girl American Classics Reinvented
Hardcover      ISBN: 0544219880
Shares a collection of gluten-free recipes for classic comfort food from cinnamon rolls with cream cheese frosting and chicken-fried steak to New England clam chowder and baked artichoke dip.
America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
America's Best BBQ
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
Paperback      ISBN: 1449458343
This completely revised edition of America's Best BBQ takes you through the back doors of some of the most popular American barbecue restaurants as two of the world's top barbecue experts share the secrets---and once-secret recipes---of the best pitmasters in the business. The original edition was first published in 2009. Only Ardie A. Davis and Paul Kirk, the go-to sources on barbecue, can earn the trust and the recipes from the nation's barbecue legends, from Texas to Memphis, the Deep South, Kansas City, Oklahoma, and even a few joints outside of the traditional barbecue belt. Tasty sides include tips, tricks, techniques, fun memorabilia, tons of full-color photos of the joints and their food, and firsthand recollections of tales from the pits culled from over a century of combined barbecue experience. There is even a section of barbecue basics for those who are just getting started. With more than 100 recipes for mouthwatering starters (Fried Cheese Stick Grits, BBQ Egg Rolls), moist and flavorful meats, both classic and inventive side dishes (BBQ Cornbread, Grilled Potato Salad), a slew of sauces and rubs, and even some decadent desserts (Fried Pies, Root Beer Cake, Pig Candy), this book should come with its own wet-nap.
Astonishing Apples
Astonishing Apples
Paperback      ISBN: 0873519655
Apple aficionados rejoice: this versatile fruit inspires applause in power-up breakfasts, satisfying snacks, and delectable desserts, accompanied by stories and tips to bring joy to your kitchen.
Baco: Vivid Recipes from the Heart of Los Angeles
Baco
Vivid Recipes from the Heart of Los Angeles
Hardcover      ISBN: 1452154686
130 recipes that redefine the way we think about flavor. Visually stunning and conceptually fresh, this is the cookbook of the season from Josef Centeno, the chef credited with capturing the myriad tastes of Los Angeles on the plate. Recipes span from simple to show stopping, exploring sauces, soups, mains, salads, and desserts, too. More than 130 vivid photographs convey the beauty and excitement of Chef Centeno's extraordinary cooking. Josef Centeno is the chef and owner of Bäco Mercat, Bar Amá, Orsa & Winston, Ledlow, and P.Y.T. In Bäco, he draws on his multicultural heritage, formal training in top-notch restaurants such as Manresa and Daniel, a lifelong obsession with cookbooks, and his insatiable curiosity. Centeno's cooking layers textures and explores how spices and sauces can be used to transform the most basic vegetables.