Recounts the author's decision to change careers and attend the famed Le Cordon Bleu cooking school in Paris, describing how she survived the program's intense teaching methods and competitive fellow students, in an account complemented by two dozen recipes.es.
A volume based on the popular NPR radio series explores how communities come together through food, combining popular stories from the show with new interviews, photographs, and recipes from a wide array of atypical kitchens.
An Amateur's Adventures As Kitchen Slave, Line Cook, Pasta-maker, and Apprentice to a Dante-quoting Butcher in Tuscany
The author offers an account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchen of Mario Batali's restaurant Babbo and his apprenticeships in Italy with Batali's former teachers.
Traces four generations of a Napa Valley wine-making family, from the arrival of Italian immigrant Cesare Mondavi at Ellis Island in 1906, to the scandals that rocked the family throughout the twentieth century, to the present-day battle over the family's billion-dollar fortune. First serial, Wall Street Journal.
Traces the experiences of several sushi novices, a master Japanese chef, and one of the pioneers who brought sushi to America to chronicle the history of sushi in the West, in a natural and culinary tour that also profiles the biology of sushi animals. 50,000 first printing.
A look at the world of produce includes individual profiles of different vegetables and fruits, with facts and lore about each, as well as detailed instructions on how to select, store, and prepare them.
A taste-tempting assortment of fish and seafood dishes with an Italian touch from the chef of New York's famed Esca restaurant features 125 superlative recipes for Nantucket Bay Scallop Crudo, Sea Bass with Pine Nuts, Tuna on Plank, Fritto Misto, Risotto with Lobster and Black Trumpet Mushroom, Linguine with Clams, and other delicious dishes.
Chronicles a year's worth of grocery shopping, food preparation, and entertaining as experienced by the award-winning author of Toast, in an account in which he likens food selection to an adventure and cooks a wide range of seasonal dishes.
Offers more than three hundred of the author's favorite recipes, including split-level pudding, gingered carrot cookies, and fold-over pear torte, and provides baking tips and a glossary.
A volume of simply prepared recipes counsels home cooks on how to apply innovative flavoring and food-preparation techniques to a variety of dishes, in a collection that includes such options as Butternut Ginger Spring Rolls, Pomegranate-Glazed Salmon, and Crispy Tangy Tofu. 20,000 first printing.