Food Writing
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The Soul of a Chef: The Journey Toward Perfection
The Soul of a Chef
The Journey Toward Perfection
Paperback      ISBN: 0141001895

In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and renowned Thomas Keller of the French Laundry. This fascinating book will satisfy any reader's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more. Like Ruhlman's The Making of a Chef, this is an instant classic in food writing-one of the fastest growing and most popular subjects today.

The New Whole Foods Encyclopedia: A Comprehensive Resource for Healthy Eating
The New Whole Foods Encyclopedia
A Comprehensive Resource for Healthy Eating
Paperback      ISBN: 0140250328

To a large degree, the quality of what we eat determines our health, and many cultures understand that food is the best medicine for what ails us. Arranged alphabetically, fully cross-referenced and indexed, and illustrated with line drawings, The New Whole Foods Encyclopedia provides information on how to select, prepare, store, and use medicinally more than 1,000 common and uncommon whole foods, from acorn to zucchini and aduki (a healthful Japanese bean) to zapote (a tropical fruit). Sidebar anecdotes, unique recipes, historical background, and a complete glossary of terms also contribute to the book's modern, user-friendly format.

For three decades, Rebecca Wood has conducted workshops and seminars on whole foods cookery and the properties of foods according to Western, Ayurvedic, and Chinese models. The New Whole Foods Encyclopedia shares her wisdom with a new generation of readers at a time when the benefits of holistic medicine are being recognized by the entire medical community.

It Must've Been Something I Ate: The Return of the Man Who Ate Everything
It Must've Been Something I Ate
The Return of the Man Who Ate Everything
Paperback      ISBN: 0375727124

In this outrageous and delectable new volume, the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl--into each other-- to produce the Cajun specialty called "turducken."

It Must've Been Something I Ate finds Steingarten testing the virtues of chocolate and gourmet salts; debunking the mythology of lactose intolerance and Chinese Food Syndrome; roasting marrow bones for his dog, and offering recipes for everything from lobster rolls to gratin dauphinois. The result is one of those rare books that are simultaneously mouth-watering and side-splitting.
Whole Food Facts: The Complete Reference Guide
Whole Food Facts
The Complete Reference Guide
Paperback      ISBN: 089281635x

This easy-to-read compendium is an indispensable guide to meal planning, cooking, and shopping for both the beginner and the experienced whole food cook. From amazake and arugula to shiitake and teff, Evelyn Roehl offers the most up-to-date information on buying and cooking with whole foods. The familiar as well as the exotic in fruits and vegetables, dairy products, grains and legumes, oils, and sweeteners are discussed in detail in this A-Z reference guide no kitchen should be without.
Updated and enlarged edition.

With more natural foods and organic produce in supermarkets, the new USDA Food Pyramid Guide, and recently published information on the value of nutrients and specialty diets, more health-conscious consumers are seeking information on selecting, preparing, and storing whole foods.

The author provides comprehensive nutritional charts and a complete discussion of diets, including vegetarian, macrobiotic, and the new USDA-recommended diet.

A special chapter on nutrients answers the frequently-asked questions What is it?, How do I use it?, How nutritious is it?, and Where does it come from?.
Back to Square One: Old-World Food in a New-World Kitchen
Back to Square One
Old-World Food in a New-World Kitchen
Hardcover      ISBN: 0688101224

Gathers international-style recipes for appetizers, salads, sandwiches, pizzas, soups, pasta, rice, fish, shellfish, poultry, meat, vegetables, sauces, and desserts



Cooking With Master Chefs
Cooking With Master Chefs
1st Edition    Paperback      ISBN: 0679748296

In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example:
-- from Charles Palmer (Aureole, New York), how to sear peppery venison steaks
-- from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast
-- from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee
-- from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace
-- from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken
-- from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto
-- from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish
-- from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles
-- from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono
-- from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles
-- from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves
-- from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb
-- from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace
-- from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads
-- from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle
Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new " "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.

Four Seasons in Five Senses: Things Worth Savoring
Four Seasons in Five Senses
Things Worth Savoring
Paperback      ISBN: 0393325369

On the farm, appreciating the fruits of one's own labor requires all the senses: smell that knows when a peach is ready to be picked; sight that observes the health of a season's crop; touch that measures the weight of a fruit; hearing that recognizes each voice that calls out across the fields; and taste that savors the refreshing tang of a fruit at that perfect moment of ripeness. Taking us into his fields to witness the cycle of the harvest, Masumoto reminds us that we must stop living on the run in order to savor the world around us.
French Lessons: Adventures with Knife, Fork, and Corkscrew
French Lessons
Adventures with Knife, Fork, and Corkscrew
Paperback      ISBN: 0375705619

A delightful, delicious, and best-selling account of the gustatory pleasures to be found throughout France, from the beloved author of A Year in Provence.

The French celebrate food and drink more than any other people, and Peter Mayle shows us just how contagious their enthusiasm can be. We visit the Foire aux Escargots. We attend a truly French marathon, where the beverage of choice is Ch teau Lafite-Rothschild rather than Gatorade. We search out the most pungent cheese in France, and eavesdrop on a heated debate on the perfect way to prepare an omelet. We even attend a Catholic mass in the village of Richerenches, a sacred event at which thanks are given for the aromatic, mysterious, and breathtakingly expensive black truffle. With Mayle as our charming guide, we come away satisfied (if a little hungry), and with a sudden desire to book a flight to France at once.
I Am Almost Always Hungry: Seasonal Menus and Memorable Recipes
I Am Almost Always Hungry
Seasonal Menus and Memorable Recipes
Hardcover      ISBN: 1584792876

The food editor for House & Garden shares her lifelong love affair with food in a collection of simple recipes with a seasonal touch.

Still Life With Menu Cookbook
Still Life With Menu Cookbook
Hardcover      ISBN: 0898152569

The author of Moosewood Cookbook and The Enchanted Broccoli Forest presents a new collection of delectable vegetarian recipes featuring great tastes and natural ingredients.