W. W. Norton & Company, 2020. Hardcover. In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard's life and work has done: He looks beyond the public image of the "Dean of American Cookery" to give voice to the gourmet's complex.....
Clarkson Potter Publishers, 2015. Hardcover. Since his New York Times op-ed column debuted in 2011, Mark Bittman has emerged as one of our most impassioned and opinionated observers of the food landscape. The Times' only dedicated opinion columnist covering the food beat, Bittman routinely makes readers think twice about how.....
Houghton Mifflin, 2016. Hardcover. In the most comprehensive book of its kind, Mark Bittman offers the ultimate baker's resource. Finally, here is the simplest way to bake everything, from American favorites (Crunchy Toffee Cookies, Baked Alaska) to of-the-moment updates (Gingerbread Whoopie Pies). It explores global baking, too: Nordic ruis, New.....
Houghton Mifflin, 2008. Hardcover. Mark Bittman's award-winning How to Cook Everything has helped countless home cooks discover the rewards of simple cooking. Now the ultimate cookbook has been revised and expanded (almost half the material is new), making it absolutely indispensable for anyone who cooks--or wants to. With Bittman's straightforward.....
Houghton Mifflin, 2014. Hardcover. Homemade wonton soup in 30 minutes. Chicken Parmesan without dredging and frying. Fruit crisp on the stovetop. The secret to cooking fast is cooking smart--choosing and preparing fresh ingredients efficiently. In How to Cook Everything Fast, Mark Bittman provides a game plan for becoming a better.....
Houghton Mifflin, 2017. Hardcover. The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet--health, sustainability, and ethics--continue to resonate with more.....
Houghton Mifflin, 2019. Hardcover. The ultimate kitchen companion, completely updated and better than ever, now for the first time featuring color photos For twenty years, Mark Bittman's How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today's cooks.....
John Wiley & Sons, 2005. Hardcover. It's a battle of restaurant style vs. homestyle as Mark Bittman takes on the nation's top chefs with accessible versions of some of their favorite dishes. Mark Bittman is famous for the simple, down-to-earth approach to cooking that hundreds of thousands of home cooks.....
Houghton Mifflin, 2018. Hardcover. The ultimate grilling guide and the latest in Mark Bittman's acclaimed How to Cook Everything series Here's how to grill absolutely everything--from the perfect steak to cedar-plank salmon to pizza--explained in Mark Bittman's trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittman's practical advice.....
Clarkson Potter Publishers, 2015. Hardcover. Bestselling author Mark Bittman anthologizes his popular Matrix series in a boldly graphic new cookbook featuring 400 recipes that emphasize creativity, improvisation, and simplicity as the keys to varied cooking. For years, Mark Bittman has shared his formulas, recipes, and kitchen improvisations in his popular.....
Clarkson Potter Publishers, 2019. Hardcover. The first major new work from the man who taught America How to Cook Everything is truly the one book a cook needs for a perfect dinner--easy, fancy, or meatless, as the occasion requires. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY LIBRARY.....
Ecco Press, 2012. Hardcover. April Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and the John Dory, offers incomparable recipes and fascinating stories in this one-of-a-kind cookbook and memoir that celebrates all things pork and more. A Girl and Her Pig.....
Ten Speed Press, 2013. Hardcover. A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied, and stuffed meats at home; plus a guide to sourcing, butchering, and cooking with the finest cuts. The tradition of preserving.....
Rodale Books, 2013. Paperback. An incredibly versatile cooking ingredient containing an abundance of vitamins, minerals, and possibly cancer-fighting properties, mushrooms are among the most expensive and sought-after foods on the planet. Yet when it comes to fungi, culinary uses are only the tip of the iceberg. Throughout history fungus has.....
Penguin Books, 2017. Paperback. INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK "Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she's not wrong, though.....
Ecco Press, 2016. Hardcover. Anthony Bourdain is a man of many appetites. And for many years, first as a chef, later as a world-traveling chronicler of food and culture on his CNN series Parts Unknown, he has made a profession of understanding the appetites of others. These days, however, if.....
Rodale Books, 2013. Hardcover. Whether they're parents, married without kids, or single, most people want to do better at mealtime--they want to put good, nutritious food on the table, they're looking for a more diverse repertoire of dishes to prepare, and they'd like to enjoy the process more. The problem.....
Ten Speed Press, 2017. Hardcover. Finalist for the 2018 James Beard Foundation Book Awards for "Restaurant and Professional" category The debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco. Few restaurants have taken the nation by storm in the way.....
Houghton Mifflin, 2018. Hardcover. One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he.....
Running Press Adult, 2011. Paperback. Home-made ice cream recipes that capture the flavors you remember and the artisanal flair of today's boutique creators? Scoop is a photo-packed guide to making and enjoying ice cream right at home. Scoop reinterprets more than 150 classic recipes for home-made treats, carefully constructed for.....
National Geographic Society, 2019. Hardcover. Best-selling author Dan Buettner debuts his first cookbook, filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest. Building on decades of research, longevity expert Dan Buettner has gathered 100 recipes inspired by the Blue Zones.....
Knopf Publishing Group, 2020. Hardcover. A hilariously self-deprecating, highly obsessive account of the author's adventures, in the world of French haute cuisine, for anyone whose ever found joy in cooking and eating food with their family--from the author of the best-selling, widely acclaimed Heat. A New York Times Book Review.....
Harry N. Abrams, 2013. Hardcover. Gesine Bullock-Prado says it's what's inside that really counts, and in this visually sumptuous book, the author of Sugar Baby and Pie it Forward showcases cakes that are beautiful from the inside out. Each chapter is devoted to a technique of making different types of.....
Chronicle Books, 2014. Hardcover. Here's a cookbook destined to be talked-about this season, rich in techniques and recipes epitomizing the way we cook and eat now. Bar Tartine--co-founded by Tartine Bakery's Chad Robertson and Elisabeth Prueitt--is obsessed over by locals and visitors, critics and chefs. It is a restaurant that.....
Rodale Books, 2016. Hardcover. Taste your way through America with more than 125 recipes for our favorite historical cakes and frostings. Cakes in America aren't just about sugar, flour, and frosting. They have a deep, rich history that developed as our country grew. Cakes, more so than other desserts, are.....
