A debut cookbook by the co-owner of the acclaimed Portland, Oregon restaurant presents a selection of recipes that combine classic Russian techniques and locally sourced ingredients, sharing insights into the political, cultural and geographical forces that inspired such dishes as Armenian Pumpkin Dolmas, Sour Cherry Vareniki and Cauliflower Schnitzel.
In a stylish book, one of the leading American voices writing on wine today covers 101 topics on drinking, buying, storing and sharing wine through very short lessons with informative illustrations along with each.
A Baker's Life contains 100 of Paul Hollywood's very best baking recipes, which have been finessed over decades spent as a baker. Each chapter is filled with bakes that represent a different decade — learning the basics at his father's bakery; honing his pastry skills in the finest hotels; discovering the bold flavors of the Middle East while working in Cyprus; and finding fame with the phenomenally popular Great British Bake Off television series.
An author and essayist delves into her relationship with her father, a wine lover, by tracing his infatuation with the potent potable—from a glass he drank in Paris in 1927 to the one he had on his 80th birthday.
The owner of Guerilla Tacos shares fifty recipes from the truck that call on a wide range of ingredients to create unique dishes, including duck heart tacos, street taters, thai slaw, and mussel quesadilla.
For more than thirty years, Patience Gray — author of the celebrated cookbook Honey from a Weed — lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. In Fasting and Feasting, biographer Adam Federman tells her story.
Using only real, natural ingredients, a candy-maker extraordinaire and owner of the candy company Quin shares 200 achievable recipes for such delectable — and original — delights as Whole Roasted Strawberry Lollipops, Bergamot Caramels and Pinot Noir cotton candy.
Showcasing the cuisine of one of Washington, D.C.'s most popular and acclaimed restaurants, a vibrant cookbook, brimming with exotic flavors, offers recipes for anyone seeking to cook groundbreaking Indian food, including Avocado Chaat With Banana, Spicy Fried Cauliflower Florets, Ginger Garlic Paste, Rhubarb Chutney and more. 30,000 first printing.
A collection of recipes from Michigan's renowned artisanal bakery in celebration of its twenty-fifth anniversary features such options as sour cream coffee cake, Jewish rye, challah, Boston cream pie, French crullers, and pecan sandies with bacon.
An acclaimed historian explores 450 years of food history to describe how the British Empire's quest for tasty nourishment changed the world, including how Africans taught Americans how to grow rice and how the East India Company turned opium into tea. 20,000 first printing.
A former New Yorker editor chronicles her quest to overcome the convergence of the sudden loss of her brother, being dumped by her fiance, and being evicted from her apartment by cooking her way across the country while staying with friends and family.
A culinary historian look at six famous women through the lens of food and cooking, exploring what these women ate and how their attitudes toward food offer surprising new insights into their lives.
Camille Marino has got a full plate. As the sole guardian of her 18-year-old sister and the head chef and owner of a food truck, she's used to life being a juggling act. With food to cook, social media accounts to manage, and a little sister to look after, she doesn't have time for much else. That is, until Drew Bautista walks back into her life.
Interweaving archaeology and science, the author discusses his travels around the world to discover ancient brews for various beverages and then shares his own homebrew interpretations of each beverage and culturally appropriate matching meal recipes.
A master class in cooking distills decades of professional experience into four elements: salt, fat, acid, and heat, which when properly applied in the kitchen will produce delicious meals, and includes recipes to put the lessons into practice.
Collects recipes from a legendary Illinois barbecue joint, including such offerings as pimento cheeseburgers, lone star beef ribs, brisket dumplings and pork belly porchetta.
Overflowing with instruction and inspiration, a writer and go-to recipe developer shares a lifetime of lessons learned through cooking thousands of meals along with more than 400 bold, flavorful recipes, that are simple and achievable, for breakfast, lunch, dinner and dessert.