Daniel Boulud, one of America’s most respected and successful chefs, delivers a definitive, yet personalcookbook on his love of French food.From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional …
In this memoir and cookbook, Roland Mesnier, executive pastry chef to five presidents, tells the story behind each of the holiday gingerbread houses he created for display in the White House State Dining Room. Chef Mesnier also provides step-by-step instructions and templates for constructing and decorating a gingerbread house in the home kitchen. During the holidays, thousands of …
A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine.We all love to eat, and most people have a favorite ingredient or dish. But how many of us know where our much-loved recipes come from, who invented them, and how they were originally cooked? In A HISTORY OF FOOD IN …
In recent years, gin has shed its old-fashioned image and been reborn as a hot and hip spirit. The number of brands grows every day and bartenders – and consumers – are now beginning to re-examine gin as a quality base spirit for drinks both simple and complex.Now, with more brands available than ever …
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 …
An extremely stylish illustrated encyclopedia of herbs designed to enrich our understanding of all their uses, from cooking to medicine―an ideal gift and a must-have for your own kitchenHerbs are all about living well, from enriching a meal to treating an illness. Sacred, almost mystical qualities have often been associated with their long history of curative and ritualistic …
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there …
Jerry Thomas Bartenders Guide 1862 Reprint: How to Mix Drinks, or the Bon Vivant’s Companion
The 1862 Bartenders Guide is the FIRST cocktail book, in its FIRST version, now in an affordable reprint as it first appeared, in Hardback. It was first known as “How to Mix Drinks, or the Bon Vivant’s Companion” and published in 1862 with “A Manual for the Manufacture of Cordials, Liquors, Fancy Syrups, etc, etc” by Christian Schultz …
97 Orchard: An Edible History of Five Immigrant Families in One New York Tenement
“Social history is, most elementally, food history. Jane Ziegelman had the great idea to zero in on one Lower East Side tenement building, and through it she has crafted a unique and aromatic narrative of New York’s immigrant culture: with bread in the oven, steam rising from pots, and the family gathering round.” — Russell Shorto, author of …
**Now a docu-series airing on Netflix on February 19, 2016, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan’s book, and each episode will focus on a different natural element: fire, water, air, and earth. **“Important, possibly life-altering, reading for every living, …