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"Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? 'As a species, we're hardwired to obsess over food,' Matt Siegel explains as he sets out 'to uncover the hidden side of everything we put in our mouths.' Siegel also probes subjects ranging from the myths--and realities--of...
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"When food writer Matt Rodbard met chef Daniel Holzman while covering the opening of his restaurant, The Meatball Shop, on New York's Lower East Side, it was a match made in questions. More than a decade later, the pair have remained steadfast friends--they write a popular column together, and talk, text, and DM about food constantly. Now, in Food IQ, they're sharing their passion and deep curiosity for home cooking, and the food world zeitgeist,...
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"Steve Doocy calls Kathy, his wife of more than thirty years, "the best cook I've ever met." Together, they take joy in cooking and entertaining with their family and friends. In The Happy Cookbook, the Doocys share favorite recipes, stories, and photos from their family life. In addition to beloved family dishes, this full-color cookbook includes recipes from friends like musician Kid Rock, professional golfer Greg Norman, and many more! The Happy...
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English
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"Everything you ever wanted to know about culinary terms that the foodie is afraid to ask: Based on Brette Warshaw's eponymous newsletter, What's the Difference? is an essential guide that explores all of the differences between kitchen essentials and cooking terms that even non-foodies are too embarrassed to ask about" --
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English
Description
Goose Island opened as a family-owned Chicago brewpub in the late 1980s, and became one of the most inventive breweries in the world. On March 28, 2011, the Halls sold the brewery to Anheuser-Busch InBev, maker of Budweiser, the least craft-like beer imaginable. The sale forced the industry to reckon with craft beer's mainstream appeal and a popularity few envisioned. Noel examines the backlash from Chicagoans and beer fanatics across the country...
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English
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The acclaimed food and travel writer brings to life the people, countryside, and delicious food of Ireland in this James Beard Award–winning cookbook.
Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries.
Meticulously researched and reported by Saveur magazine founder...
Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of small farms, artisanal bakers, cheese makers, and butteries. Farm-to-table dining has been practiced here for centuries.
Meticulously researched and reported by Saveur magazine founder...
Author
Language
English
Description
Tracking his own strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood, Bourdain takes no prisoners as he dissects what he's seen, pausing along the way for a series of confessions, rants, investigations, and interrogations of some of the most controversial figures in food.
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Pub. Date
2018.
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English
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Description
Can you COOK90? It's easier than you think. For 30 days, challenge yourself to cook every meal--and you'll transform the way you eat and feel. The 150,000+ people who take the COOK90 challenge every year know that cooking for yourself is one of the most satisfying, effective, and easy ways to improve your wellbeing. With expert support from the editors of Epicurious, the web's most trusted recipe site, you'll say goodbye to pricey takeout, crummy...
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English
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One day Hart, a bored New York City transplant, decided to make a fake cooking show for a friend back in California. In her book, she presents a collection of stories, drawings, drink recommendations, cooking tips, and recipes to make and enjoy between drinks. The result is a hilarious -- and surprisingly useful -- reminder to enjoy life, and that together we can make it through.
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English
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Following up on Burma, her stunningly well-received exploration of another fascinating cultural crossroads, Duguid introduces us to the next place we want to visit with recipes for food we can't wait to make, and with tales that are memorable and moving. In the way that the Mediterranean has a common palate, so too do these nations: one centered on a love for the fresh and the green (beginning with the piles of fresh herbs that accompany every dish...
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Pub. Date
2020.
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English
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Description
Since its humble opening in 2005, Xi'an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon.
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English
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"I'm drenched in cream, marinated in wine, basted in cognac, and thoroughly buttered by the end of The Alice B. Toklas Cook Book." -Eula Biss, New York Times bestselling author of Having and Being Had
A beautiful new edition of the classic culinary memoir by Alice B. Toklas, Gertrude Stein's romantic partner, with a new introduction by beloved culinary voice Ruth Reichl.
Restaurant kitchens have long been dominated by men, but, as of late,...
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English
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"This is the story of my love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, fables and quick fireside suppers from November to early February, I take you through my essential preparations for Christmas and the New Year and everything you need to enjoy the tinter months."--
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English
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"It was a culinary journey like no other: Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook--and eat--a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric,...
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English
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This is the first and only book which traces the history of cookery from the days of primitive man up to the present day of the Four Seasons Restaurant and gourmet supermarkets. It is full of curious lore about cooking down through the ages, and also features over 150 extra-special recipes, adapted from their historical sources for the modern American kitchen.
Opening with a description of feasts in ancient Greece, Miss Wason rapidly covers a gastronomical...
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English
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Petra (Petee) Paredez shares her personal repertoire of impeccable baking techniques that have made her pie shops, Petee's Pie Company and Petee's Café, New York darlings. At the heart of it all, the goal is simple--a tender, flaky crust and perfectly balanced filling--and this cookbook leads the way with easy-to-follow, step-by-step guidance. A champion of locally sourced ingredients, Paredez features some of the best farms and producers in profiles...
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