The award-winning food writer and author of Consider the Fork draws on current research to trace the origins of food habits in culture, memory and appetite to explain how to alter one's palate to promote better health and fulfillment. 50,000 first printing.
A collection of unconventional recipes — including Sichuan Pickled Vegetables, Two Ways; Fish Fragrant Eggplant and Rich Chicken Stock — by the star chef and founder of the Mission Chinese Food restaurant features his signature mashups of Chinese and American cuisine while sharing the story of the restaurant and his rise to fame.
The award-winning creator of the "Ruth Bourdain" Twitter feed presents a foodie's glossary of 100 trendy culinary words that shares fun facts and etymologies for terms ranging from "snackifying" and "vegetable butchers" to "fat-washing" and "sourdough hotel."
Collects more than one hundred fifty recipes for desserts made with nine popular flavors, including chocolate, vanilla, apple, citrus, caramel, nuts, and coffee, organized into chapters by flavor.
With more than 1,000 recipes from the archives of Williams-Sonoma, hundreds of informative side notes and dozens of charts and other reference material, this book contains everything you need to know—and nothing you don't—about how to cook what you want to eat today.
The Emmy-winning host of Lidia's Kitchen, along with her daughter, provides an authoritative guide to Italian cooking that features 400 recipes along with the techniques needed to master Italian cuisine and a comprehensive guide to the tools every kitchen should have to produce the best results. Includes ribbon marker.
Demystifies the art and science of making pastry dough at home through simple-to-follow recipes, detailed diagrams and step-by-step instructions for puff pastries, shortcrusts, biscuits, danish, phyllo, croissants, sweet yeast dough and much more.
A popular Chicago restaurant owner presents a collection of 60 variations on classic cookie recipes, with a discussion on tools, ingredients, measurement and tips on shaping and decorating cookies.
Collects easy-to-prepare, illustrated recipes for practicing simple, fool-proof techniques, based on the science of cooking, for creating great food, including blanching, defatting stock, emulsions and knife skills.
Taking readers behind bars, the coauthors, childhood friends — one an ex-con and the other a highly successful Hollywood character actor — provide 65 ramen recipes combined with stories of prison life from the inmates who devised them, including celebrities like Slash from the band Guns n' Roses and actor Shia LaBeouf.
In this lively history of bakers, dietary crusaders and social reformers, Aaron Bobrow-Strain shows that America's century-old, love-hate relationship with the humble, puffy loaf says a lot about who we are and what we want our society to look like.
Yotam Ottolenghi is beloved in the food world for his cookbooks, as well as his Ottolenghi delis and his fine-dining restaurant, Nopi. In The NOPI Cookbook, head chef Ramael Scully's Asian-inspired pantry meets Ottolenghi's Middle Eastern influences and brings the restaurant's favorite dishes within reach of the home cook.
The high-profile restaurant critic and former editor-in-chief of Gourmet magazine shares dozens of favorite comfort-food recipes that helped her recover from depression and reconnect with a sense of purpose after the magazine was shut down.
A first-of-its-kind visual exploration of what is really inside our food profiles 75 of the most common food additives and 25 ordinary food products that contain them, demystifying the contents of processed food and revealing what each additive looks like, where it comes from and how and why it is used.
Discusses the origins and history of heirloom tomatoes and other vegetables and the connection they have to the culinary past, describing the intense efforts being made to preserve their seeds for the future.
Exploring the intersection of great books and great food, a blogger, butcher, pastry chef and avid reader presents a delicious literary feast based on food scenes from her favorite books, along with her own original recipes.