From beloved chef and author Joanne Chang, the first cookbook from her acclaimed Boston restaurant, Myers+Chang Award-winning and beloved chef Joanne Chang of Boston’s Flour bakery may be best known for her sticky buns, but that’s far from the limit of her talents. When Chang married acclaimed restaurateur Christopher Myers, she would make him Taiwanese food for dinner …
Daniel Boulud is a pioneer of our contemporary food culture-from the reinvention of French food to the fine dining revolution in America. A modern man with a classical foundation and a lifetime of experience, Boulud speaks with passion about the vocation of creating food. Part memoir, part advice book, part recipe book, this updated edition celebrating of the …
The creators of America’s beloved natural foods restaurant, Moosewood, are back with The Moosewood Restaurant Table, their new book with over 250 brand new, never-before-published recipes. Now, in its fifth decade, the cooks at Moosewood still maintain the farm-to-table philosophy that has governed the restaurant since its founding while keeping an eye on today’s gastro-trends. As they say …
Power Food On the Go: Prepare, Store, and Take Away, 49 New Power Food Recipes from Rens Kroes
Power foodies are constantly on the go–to work, to the gym, or play–Rens Kroes wants you to take your delicious and healthy food with you! There’s no reason to buy a smoothie at the spin class smoothie bar, make your own favorite Power Food smoothie and bring it with you!Busy days at work often mean finding a lunch …
Marcus Wareing is a brilliant chef. His restaurant group Marcus Wareing Restaurants includes three critically-acclaimed restaurants – the two Michelin-starred Marcus at The Berkeley, as well as The Gilbert Scott and Tredwell’s. Marcus is also judge of MasterChef: The Professionals, combining authority with inspiration for the contestants and viewers alike. But there’s another side to Marcus – away …
Leave Me Alone with the Recipes: The Life, Art, and Cookbook of Cipe Pineles
Collection of essays about Pineles along with her hand illustrated previously unpublished cookbook entitled Leave me alone with the …
Luke Nguyen’s Street Food Asia: Saigon, Bangkok, Kuala Lumpur, Jakarta
A culinary adventure through Asia to discover the authentic flavors and dishes of Asian street food.Join Luke Nguyen on his latest adventure through the bustling and fragrant backstreets of Asia. Through Saigon and Jakarta, to Bangkok and Kuala Lumpur, Nguyen uncovers the hidden locations and secret eats of four very different cities and their street food cultures. Nguyen …
Object Lessons is a series of short, beautifully designed books about the hidden lives of ordinary things. This book is about a strange object-strange in part because it is something that we all have been, and that many of us eat. Nicole Walker’s Egg relishes in sharp juxtapositions of seemingly fanciful or repellent topics, so that reproductive science …
Tom Kerridge’s Dopamine Diet: My low-carb, stay-happy way to lose weight
Michelin-starred chef Tom Kerridge explains how to diet by keeping all of the good stuff and none of the boring stuff.Tom Kerridge has positively transformed his life over the past year: he shed over one hundred and forty pounds and got his weight firmly under control. How has he done it? Not via ‘clean eating’, nor by denying …
Inventive and delicious food, made from what most people throw away, by the co-founder of the celebrated Danish restaurant, Noma.SCRAPS, WILT & WEEDS features 100 recipes by Mads Refslund, one of the initial partners at Noma, the world-renowned Danish restaurant, using local ingredients in a sustainable, no-waste fashion. Using scraps from vegetables, fruits and animal proteins–food that would …