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The Smitten Kitchen Cookbook

The Smitten Kitchen Cookbook

by Deb Perelman

Hardcover, 321 pages, Knopf, $35, published October 30 2012 | purchase
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  • The Smitten Kitchen Cookbook
  • Deb Perelman

The award-winning blogger for Smitten Kitchen presents a long-awaited first cookbook of 100 new and favorite recipes — from Mushroom Bourguignon and Pancetta to Buttered Popcorn Cookies and Chocolate Hazelnut Layer Cake — in a volume that features adapted options for busy home cooks.NPR Bestseller

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Mac & Cheese

Mac & Cheese

80 Classic & Creative Versions of the Ultimate Comfort Food

by Ellen Brown and Steve Legato

Paperback, 192 pages, Perseus Books Group, $20, published September 11 2012 | purchase
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  • Mac & Cheese
  • 80 Classic & Creative Versions of the Ultimate Comfort Food
  • Ellen Brown and Steve Legato

Presents eighty variations on macaroni and cheese adapted from restaurants across the country, featuring such options as truffled mac and cheese, Chesapeake crab mac and cheese, and macaroni with pecan caramel mascarpone.

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Come In, We're Closed

Come In, We're Closed

An Invitation to Staff Meals at the World's Best Restaurants

by Christine Carroll and Jody Eddy

Hardcover, 320 pages, Perseus Books Group, $35, published October 2 2012 | purchase
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  • Come In, We're Closed
  • An Invitation to Staff Meals at the World's Best Restaurants
  • Christine Carroll and Jody Eddy

Offers a behind-the-scenes look at what some of the world's best restaurants are feeding their staff at the traditional meal before opening and features recipes including ghost pepper hot sauce, brined pork loin, and caraway seed cake.

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The Science of Good Cooking

The Science Of Good Cooking

Master 50 Simple Concepts To Enjoy A Lifetime Of Success In The Kitchen

by Cook's Illustrated Magazine

Hardcover, 504 pages, Cooks Illustrated, $40, published October 1 2012 | purchase
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  • The Science Of Good Cooking
  • Master 50 Simple Concepts To Enjoy A Lifetime Of Success In The Kitchen
  • Cook's Illustrated Magazine

Chris Kimball and his team at Cook's Illustrated use simple science to explain their recipes and why they work.

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Jerusalem

Jerusalem

A Cookbook

by Yotam Ottolenghi and Sami Tamimi

Hardcover, 288 pages, Ten Speed Press, $35, published October 16 2012 | purchase
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  • Jerusalem
  • A Cookbook
  • Yotam Ottolenghi and Sami Tamimi

The London restaurateur and best-selling author of Plenty offers a tribute to the vibrant cuisine of Jerusalem that explores its cross-cultural influences and includes such options as Charred Baby Okra with Tomato and Preserved Lemon, Clementine and Almond Cake, and Braised Lamb Meatballs with Sour Cherries.NPR Bestseller

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The Latin Road Home

The Latin Road Home

Savoring the Foods of Ecuador, Spain, Cuba, Mexico and Peru

by Jose Garces

Hardcover, 304 pages, Natl Book Network, $35, published October 8 2012 | purchase
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  • The Latin Road Home
  • Savoring the Foods of Ecuador, Spain, Cuba, Mexico and Peru
  • Jose Garces
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The Table Comes First cover.

The Table Comes First

Family, France, and the Meaning of Food

by Adam Gopnik

Paperback, 317 pages, Vintage, $15.95, published August 21 2012 | purchase
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  • The Table Comes First
  • Family, France, and the Meaning of Food
  • Adam Gopnik

The author of Paris to the Moon describes his investigation into the meaning and relevance of food in a modern world dominated by pop-culture and moralistic influences, tracing the evolution of present-day practices from French traditions to conclude that people have lost touch with the original purpose of gathering at the table.

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Dearie

Dearie

The Remarkable Life Of Julia Child

by Bob Spitz

Paperback, 557 pages, Random House Inc, $16, published April 23 2013 | purchase
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  • Dearie
  • The Remarkable Life Of Julia Child
  • Bob Spitz

Julia Child was a genuine rebel: She took the pretensions that embellished French cuisine and fricasseed them to a fare-thee-well, paving the way for a new era of American food — not to mention blazing a new trail in television. Bob Spitz reveals the history behind the woman who taught America how to cook.NPR Bestseller

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Chia

Chia

The Complete Guide to the Ultimate Superfood

by Wayne Coates

Paperback, 190 pages, Sterling Pub Co Inc, $14.95, published May 1 2012 | purchase
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  • Chia
  • The Complete Guide to the Ultimate Superfood
  • Wayne Coates

Wayne Coates looks at the history and benefits of Chia, a seed full of omega-3 fatty acids and protein, once used by the Aztecs as a super food. Coates explores many of its recipes, such as chia-oat porridge, chia meatloaf and chia frittata.

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Yes, Chef

Yes, Chef

A Memoir

by Marcus Samuelsson

Hardcover, 319 pages, Random House Inc, $27, published June 26 2012 | purchase
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  • Yes, Chef
  • A Memoir
  • Marcus Samuelsson

The Top Chef: Masters winner and James Beard Award-winning proprietor of Harlem's Red Rooster traces his Ethiopian birth, upbringing by an adoptive family in Sweden and rise to a famous New York chef, sharing personal insights into his challenges as a black man in a deeply prejudiced industry.NPR Bestseller

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How to Cook Everything, The Basics

How to Cook Everything, The Basics

All You Need to Make Great Food—with 1,000 Photos

by Mark Bittman

Hardcover, 486 pages, John Wiley & Sons Inc, $35, published March 13 2012 | purchase
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  • How to Cook Everything, The Basics
  • All You Need to Make Great Food--with 1,000 Photos
  • Mark Bittman

The New York Times columnist and author of the best-selling How to Cook Everything demonstrates fundamental cooking techniques while providing 171 recipes using basic staples and methods, covering everything from equipping a kitchen and stocking a pantry to making food selections and performing essential cooking tasks. With photography by Romulo Yanes.

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