One hundred sweet and savory French-inspired recipes culled from the ethnic neighborhoods of Paris are complemented by lighthearted stories about the quirks, trials, and joys of cooking in modern France.
Provides recipes that utilize different mushrooms to create dishes that compliment the flavor of each mushroom, including hedgehog and cashew chili, squid ink pasta with lobster mushrooms and squid, aromatic matsutake broth, and oysters Rockefeller.
In a "cookbook confessional," the editor-in-chief of Food & Wine magazine reveals that she has actually struggled with cooking most of her life and uses advice from more than 60 top chefs and 100 recipes to teach herself — and the reader — key skills for mastering the kitchen.
Details fifty essential ingredients that every cook should have in the pantry, including barley, chocolate, maple syrup, pasta, pecans, vegetable stock, and yeast, and provides recipes incorporating each.
An introduction to the popular Vietnamese sandwich shares dozens of recipes for classic through innovative modern varieties, including peppery grilled chicken, lemongrass pork, and coconut curry tofu.
Presents a collection of seventy-five recipes which incorporate spices from around the world, with information about each spice and options for soups, stews, meat and seafood dishes, bread, desserts, and condiments.
Presents over 150 recipes from around the world to help cooks of any level prepare a variety of international and ethnic meals, including Mexican chile rellenos, homemade Italian pasta, Thai sticky rice, and Egyptian koshari.
The author of Around My French Table presents a collection of 180 desserts from French home cooks and pastry chefs.
The James Beard Award-winning author of A Geography of Oysters presents a recipe-complemented celebration of America's apple renaissance that explores 123 of the fruit's considerable varieties, including the Black Oxford, the Knobbed Russet and the D'Arcy Spice.
Features 700 recipes from across the entire country, showcasing the diversity and flavors of Mexican cuisine.The book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, Salsa Ranchera and Pastel Tres Leches, each with notes on recipe origins, ingredients and techniques.
Outlines scientific approaches to making aesthetically appealing, better-tasting drinks through an awareness of ingredient properties, sharing illustrated recipes and instructions for using specific equipment and techniques. Includes further reading, glossary, sources and recipe list. 35,000 first printing.
Presents recipes for a variety of cakes, discussing ingredients and techniques for such dishes as pound cakes, meringues, cheesecakes, and sponge cakes which have patterns and designs inside.
Ricotta, Mozzarella, Chevre, Paneer - Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!
Presents step-by-step instructions for crafting sixteen different cheeses at home in an hour or less, and provides recipes in which to include these cheeses.
The creator of the popular Chewswise blog documents his 2009 assignment to work in a French boulangerie and subsequent travels through America and Europe to learn bread history and science while perfecting his award-winning recipes. 25,000 first printing.
Yotam Ottolenghi collects more than 100 vegetarian recipes organized by cooking method, including fig salad, root vegetable pie, and apricot, walnut and lavender cake.
The creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong presents a photo-augmented collection of humorous—and scientific—essays on cooking, eating and loving food with all one's heart.
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They're bitter. In this exploration of bitter through science, culture, history, and 120 deliciously idiosyncratic recipes, Jennifer McLagan makes a case for this misunderstood flavor.
A linguist delves into the world of food, describing the true meanings of descriptive words like "rich" and "crispy" when they appear on a menu and tracing how traditional and favorite dishes spread and changed through colonial shipping routes.
The bread at San Francisco's legendary Tartine Bakery was developed by renowned baker Chad Robertson over a decade of working with the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's daily production. Now, clear instructions and hundreds of step-by-step photos show you how to make this elemental bread. Also included are more than 30 sweet and savory recipes using the day-old bread to make sandwiches, soups, puddings, French toast and kale Caesar.—From publisher description.