You have a midterm tomorrow and a fierce growl in your stomach. Your roommate just nabbed your last cup o’ ramen. Do you: (A) Ignore your stomach and brew another pot of coffee? (B) Break out the PB&J? (C) Order pizza—again? (D) Make a quick trip to the grocery store? The answer’s D, and College Cooking is the …
From the award-winning food editor of The Washington Post comes a cookbook aimed at the food-loving single. Joe Yonan brings together more than 100 inventive, easy-to-make, and globally inspired recipes celebrating solo eating. Dishes like Mushroom and Green Garlic Frittata, Catfish Tacos with Chipotle Slaw, and Smoked Trout, Potato, and Fennel Pizza will add excitement to any repertoire …
Within a single week in 2009, food journalist Robin Mather found herself on the threshold of a divorce and laid off from her job at the Chicago Tribune. Forced into a radical life change, she returned to her native rural Michigan. There she learned to live on a limited budget while remaining true to her culinary principles of …
James Beard Award-winning and self-made chef Naomi Pomeroy’s debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook’s understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.Naomi Pomeroy knows that the best recipes are the ones that make you a better cook. A twenty-year veteran chef with four restaurants …
Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of nose-to-tail cooking.In a world of costly prime cuts—stately crown roasts, plump pork chops, and regal racks of lamb—it’s easy to forget about (and steer clear of) the more economical, but less lovable parts of the beast—bellies, brains, cheeks, combs, gizzards, hearts, …
A history of one of the world’s most iconic cocktails–originally an Italian aperitivo, but now a staple of craft bar programs everywhere–with 60 recipes for variations and contemporary updates. The Negroni is one of the simplest and most elegant drink formulas around: combine one part gin, one part sweet vermouth, and one part Campari, then stir and serve over ice. …
The Tea Enthusiast’s Handbook: A Guide to Enjoying the World’s Best Teas
AROUND THE WORLD IN A TEACUPDid you know that tea is the most widely consumed beverage on the planet after water? Or that all of the world’s tea originates from only three varieties of a single plant? While a cup of tea may be a simple pleasure for most of us, there are a dizzying number of tastes …
Join Texas food writer Robb Walsh on a grand tour complete with larger-than-life characters, colorful yarns, rare archival photographs, and a savory assortment of crispy, crunchy Tex-Mex foods.From the Mexican pioneers of the sixteenth century, who first brought horses and cattle to Texas, to the Spanish mission era when cumin and garlic were introduced, to the 1890s when …
From the acclaimed team behind Manhattan’s three-Michelin-starred Eleven Madison Park restaurant comes this deluxe cookbook showcasing the foods, ingredients, and culinary history of New York.After landing rave reviews for their transformation of Eleven Madison Park from a French brasserie into a fine dining restaurant, chef Daniel Humm and general manager Will Guidara decided to refashion Manhattan’s ultimate destination …
Salted: A Manifesto on the World’s Most Essential Mineral, with Recipes
James Beard Cookbook Award Winner. IACP Cookbook Award Finalist in two categories. Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” …