Party People
Celebrate any occasion (really, any occasion!) with 100 creative recipes and endless ideas for your next party, from Academy Award-winning actor Brie Larson and former Milk Bar culinary director Courtney McBroom Brie Larson and Courtney McBroom found each other through food--a huge vat of molten queso, to be exact. They've been throwing food-filled parties together ever since. From game nights to themed birthday parties and their annual Hot Dog Appreciation Festival, they can find a reason to celebrate just about anything. While their debate over whether or not a hot dog is a sandwich will never end, Brie and Courtney can agree that food always tastes best when you cook it and eat it with the ones you love. They wrote Party People to help you create meaningful connections with the ones you love, whether that's with family, friends, or yourself. And with recipes like Old Pal cocktails, Cheesy Jenga Bread, and Dueling Roast Chickens, they have you covered. Technically, this is an entertaining cookbook. But Brie and Courtney are serving up more than party tips and menus. They give you the tools to spark a new dining revolution in your home, one where connection takes center stage and entertaining is an afterthought. Now, go forth and party!
The Heart-Shaped Tin
One August day, months after her marriage abruptly ended, a heart-shaped baking tin fell at Bee Wilson's feet: the same one she had used to bake her wedding cake twenty-three years prior. This discovery struck a wave of emotions that propelled her search for others who have attached magical and personal properties to the objects in their kitchens.Wilson's best-selling Consider the Fork considered how kitchen items changed the way we eat; in The Heart-Shaped Tin, she delves into how these objects change the way we live. She meets people who open up about a favorite wooden spoon, a salt shaker inherited from a parent, and a vintage corkscrew collection. Our beloved items become powerful symbols of identity and memory, representing friendship, grief, love, superstition, safety, and even political resistance. Crossing continents, cultures, and time periods, Wilson deftly moves between a 5,000-year-old bottle for drinking chocolate and her children's favorite melon baller; a metal spoon made by a Holocaust survivor and her mother's silver-plated toast rack; a bombarded Ukrainian kitchen cabinet and her grandfather's Wedgwood teapot. In telling these stories, she comes to terms with her grief over the dissolution of her marriage and the loss of her mother after a battle with dementia. The heart-shaped tin, in the end, becomes a moving reminder of the power of new beginnings.Thoughtful, tender, and beautifully written, The Heart-Shaped Tin is a celebration of the fundamentally human urge to keep mementos, even in an increasingly rational age. It will change the way you look at both precious family heirlooms and humble household objects.
Our Favorite Recipes for One or Two Second Edition
In this new edition we've gathered over 60 recipes from breakfast to dinnertime that make just a couple of servings. Newlyweds, empty-nesters and college students, if you're searching for recipes that don't feed an army, this book is for you! Enjoy flavorful Country-Style Meatloaf and Easy Cheesy Potato Bake any weeknight. Chicken Pot Pie, Pork Chops Dijon and Simple Stew for Two prove that good things do come in small packages. Dress up an easy meal of deli roast chicken or grilled steak with yummy sides like Warm Spinach & Bacon Salad, Parmesan-Stuffed Tomatoes and Brown Sugar-Basil Carrots. Of course we couldn't forget dessert. Try yummy Spiced Apple Crisp, Mocha Mousse, or Orange Cream Cake in a Cup...heavenly! Tucked into a casserole dish, this little book makes a terrific shower gift too.
The Flexitarian Cookbook
Do you want to adopt a more FLEXIBLE approach to your diet? Looking for less of a rigid regime, and more of an ORGANIC way to eat a mainly VEGETARIAN diet? Delve into this collection of DELICIOUS, MODERN, VEGETARIAN recipes, with simple options for switching in meat or fish as the mood takes you. Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical, and health-related reasons for doing so stacks up. The concept of not centring every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of home-cooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy prawns/shrimp if you are looking to add some more protein. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the option to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular mince/ground meat, while the Moroccan spiced vegetable tagine gives an option for cooking with chicken, if the mood so takes you.
Deep Raw
This book, published by Maretti Editore and curated by Sara Favilla, with photographs by Lido Vannucchi, delves into some of the key pillars of chef Edoardo Tilli's philosophy. These principles are developed and practiced daily in the kitchen of his restaurant, Podere Belvedere, in the province of Florence. Tilli goes beyond discussing ingredients like meat; he deeply explores pressing contemporary issues such as animal breeding and feeding, the concept of respecting a healthy life that adheres to standards of wholesomeness, and justifying the sacrifice of animals to obtain better quality meat, processed without waste. Tilli's vision is forward-looking while rooted in the past, seeking answers and examples to revive social and cultural practices, beginning with the pleasures of eating. Text in English and Italian.
Gather Together
Dazzle your guests with enticing seasonal menus and eye-catching d矇cor, all year round. Packed with vibrant photographs and helpful tips for all your hosting needs, Gather Together takes the stress out of entertaining with 100+ food and d矇cor ideas for every holiday and occasion--from showstopping centerpieces to mouthwatering bites for your guests. Organized by season, this book is your guide to hosting any event, with recipes for delicious appetizers, drinks, meals, and desserts, as well as beautiful DIY decorations. Begin your hosting adventure by reviewing the foundational elements of a welcoming, stylish table, from linens and cutlery to essential tools and equipment--all of which can be affordably sourced at any big-box store or supermarket. Then dive into easy-to-create decorations and recipes for seasonal celebrations, including: Egg-ceptional Easter Brunch: A floral-inspired tablescape that brings the beauty of spring into your home, graced with Mustard Caviar Egg Bites; Prosciutto, Mint & Melon Skewers (with prosciutto "flowers" and mint "leaves"); and Rhubarb Mojitos.Picnic in the Sun: An elevated spread under dappled sunlight, complete with a blanket, basket, and a low table serving creamy Coconut Custard and fruit on Marvelous Mini Pavlovas, and a refreshing Raspberry Mint Green Tea.Al Fresco Dinner: An elegant open-air affair that embraces the beauty of nature, featuring a table set with herb bouquet place markers and a menu including Smoked Pineapple Pork Skewers drizzled with Chimichurri Sauce, and a delightful Rosemary Lemonade Fizz.Bountiful Thanksgiving: A warm, welcoming place to gather showcasing fall flowers, wicker cornucopias, pumpkins, and gourds, complemented by creative new sides like Puff Pastry Cornucopias and Stovetop Apple & Bacon Stuffing.Holiday Cocktail Party: A joyful, fancied-up evening featuring a bar cart decked with lights, cedar branches, and red berries alongside Cranberry Hazelnut Goat Cheese Lollipops and homemade ginger beer.If you're feeling overwhelmed about hosting an upcoming holiday, this ultimate guide to party and event planning is the perfect place to start. An ideal gift for newlyweds, new homeowners or renters, and creative DIYers, Gather Together provides solutions to every hosting quandary.
Cafe Gitane
Gorgeously produced and full of fascinating interviews, profiles, and recipes, Caf矇 Gitane: 30 Years tells the story of the vibrant downtown New York culture that thrived in the '90s and 2000s through the lens of an iconic institution nestled at its heart.Through the voices of patrons, artists, and locals who have frequented the beloved Cafe Gitane, readers are sent back to an analog New York, when NoLIta was still Little Italy, a quiet neighborhood tucked between SoHo and the Lower East Side, and downtown hummed with creative energy. Here a tiny, cosmopolitan French Moroccan cafe evolved into a cultural nexus: a meeting place and playground for everyone, from the most talented emerging artists to out-of-town visitors.Cafe Gitane: 30 Years invites readers to savor the sights, sounds, and tastes of an establishment that has left an unusually lasting mark on an ever-shifting city. It chronicles not just a unique caf矇, but a creative community--and a microcosm of New York itself.McNally Jackson Books, Nolita's neighborhood bookstore since 2004, is honored to be publishing this celebratory scrapbook. Indeed, Caf矇 Gitane commemorates the enduring spirit and connection shared by two downtown institutions and gathering places, whose entwined histories and evolutions help define the fabric of the city.
Victorian Recipes with a Side of Scandal
Victorian Recipes with a Side of Scandal by award-winning author Sherry Monahan invites you to savor a taste of history while uncovering the extraordinary life of Ethel Barry, a Victorian socialite whose journey was anything but conventional.Born into the rigid expectations of a proper Victorian household, Ethel was groomed to marry well, manage a household, and uphold the era's stringent social norms. But life had other plans. When a transatlantic move brought her to America-and into a marriage that fell far short of her gilded expectations-Ethel sought solace and empowerment in the unlikeliest of places: the kitchen.Despite a privileged upbringing that left her untrained in the culinary arts, Ethel embraced cooking with passion and determination. Through over seventy-five authentic Victorian-era recipes, Monahan recreates the flavors of Ethel's time, weaving them into a compelling narrative of creativity, adaptation, and quiet defiance.Yet, this isn't just a cookbook-it's a tale steeped in scandal and rebellion. From clandestine skinny-dipping escapades to a sensational divorce that made national headlines with its shocking accusations, Ethel's life defied the conventions of her day at every turn.Victorian Recipes with a Side of Scandal masterfully blends mouthwatering recipes with the captivating story of a woman who challenged societal norms and forged a path all her own. Step into Ethel's world, where every dish tells a story, and every chapter serves up a taste of tenacity, rebellion, and rich history.
Care Fully
What role do critical making, critical pedagogy and experiential inquiry play in supporting equity and justice? In considering the role of care in reimaging power, who is responsible for the care, labor, and power of ancestral and community stories, histories, and affect? Moreover, how does gender intersect with care? As seen with the capacities of cookbooks, how can systems and manners of knowing more equitably and critically enable exploration, learning, and care to reimagine power (of care, literacy, and justice) and knowledge (production, recognition, and legitimacy)?Born out of an anti-dissertation, Care Fully: Critical Care through Making with Food performs as a cookbook, working in collaboration with food makers from Raleigh, Durham, and Chapel Hill, to explore the gendered labor of making with food, the burden and responsibility of care labor, and the capitalization and fetishized commodification of care.
The Forme of Cury
The Forme of Cury is a medieval English cookbook compiled by the master cooks of King Richard II in the late 14th century. Written in Middle English on vellum scrolls, it serves as one of the earliest and most comprehensive collections of recipes in England. The text contains approximately 200 recipes, offering insights into the culinary practices of the medieval court, blending influences from European and Arabic traditions. Dishes include rich stews, elaborate pies, spiced meats, and intricate sauces, often using exotic ingredients such as saffron and almonds to showcase wealth and sophistication. Beyond its culinary content, the work is a valuable historical document, reflecting the social and cultural dynamics of the period, including the interplay between food, class, and medieval trade networks.
Bush Tucker
Discover the rich variety of Australian native foods. Written in short "bite-size" articles. This book will introduce you to 52 different foods that have been consumed for thousands of years.Learn about the names, history, medicinal and culinary uses of plants and insects from the Sunburnt country. Whether you call them Bush Tucker, First Nations foods or Bush Food, you'll call many of them delicious if you use the information to track them down.
Top Service
"Silvano's story is as iconic as it is inspiring. A true legend of London hospitality."- Gordon Ramsay OBE, Michelin-starred chef and television presenter"A must-read and not only for those who have dined at Le Gavroche. Silvano's life story showcases what it takes to be the best in our industry. He regales us with personal anecdotes that will make you laugh and understand why he is the godfather of the front of house!"- Michel Roux, Michelin star Chef, owner of the celebrated restaurant Le Gavroche and TV personality"Silvano is one of a kind. The Godfather of service! He is the Don! His mentoring and coaching skills are famous the world over!" - Fred Sirieix, celebrated ma簾tre d'h繫tel and host of Channel 4's (UK) series First Dates and BBC Two's Million Pound Menu"Not just a fascinating memoir from one of the true legends of modern British hospitality, but a brilliant guide to the art of service too. Absolutely essential reading."-Tom Parker-Bowles, food writer and criticTop Service: My Life in Hospitality by Silvano Giraldin is an inspiring memoir that charts an extraordinary journey from a humble farm in Padua to the dazzling world of London's fine dining scene. For 37 years, Silvano was the heart and soul behind the legendary front-of-house experience at Le Gavroche, where he set the gold standard for exceptional service and redefined hospitality as an art form. With captivating stories from Michelin-starred restaurants and the challenges that shaped him, this book offers a behind-the-scenes look at what it takes to rise to the top in haute cuisine.More than just a memoir, Top Service showcases Silvano's passion for mentoring and nurturing the next generation of hospitality professionals through his work with the Gold Service Scholarship and the Royal Academy of Culinary Arts. Brimming with personal triumphs, lessons in resilience, and the secrets to creating unforgettable guest experiences, this is an essential read for anyone drawn to the magic and dedication behind fine dining.
Top Service
"Silvano's story is as iconic as it is inspiring. A true legend of London hospitality."- Gordon Ramsay OBE, Michelin-starred chef and television presenter"A must-read and not only for those who have dined at Le Gavroche. Silvano's life story showcases what it takes to be the best in our industry. He regales us with personal anecdotes that will make you laugh and understand why he is the godfather of the front of house!"- Michel Roux, Michelin star Chef, owner of the celebrated restaurant Le Gavroche and TV personality"Silvano is one of a kind. The Godfather of service! He is the Don! His mentoring and coaching skills are famous the world over!" - Fred Sirieix, celebrated ma簾tre d'h繫tel and host of Channel 4's (UK) series First Dates and BBC Two's Million Pound Menu"Not just a fascinating memoir from one of the true legends of modern British hospitality, but a brilliant guide to the art of service too. Absolutely essential reading."-Tom Parker-Bowles, food writer and criticTop Service: My Life in Hospitality by Silvano Giraldin is an inspiring memoir that charts an extraordinary journey from a humble farm in Padua to the dazzling world of London's fine dining scene. For 37 years, Silvano was the heart and soul behind the legendary front-of-house experience at Le Gavroche, where he set the gold standard for exceptional service and redefined hospitality as an art form. With captivating stories from Michelin-starred restaurants and the challenges that shaped him, this book offers a behind-the-scenes look at what it takes to rise to the top in haute cuisine.More than just a memoir, Top Service showcases Silvano's passion for mentoring and nurturing the next generation of hospitality professionals through his work with the Gold Service Scholarship and the Royal Academy of Culinary Arts. Brimming with personal triumphs, lessons in resilience, and the secrets to creating unforgettable guest experiences, this is an essential read for anyone drawn to the magic and dedication behind fine dining.
Sentimental Sweets
Step back in time to an era defined by resilience and resourcefulness. From the Great Depression came this remarkable find: a simple handwritten cookbook from 1932, a time when every recipe was a lifeline to hope and survival. This collection, rescued from obscurity, reveals more than just ingredients-it tells the story of a mysterious woman who lived through some of the most tumultuous years in American history. Self-taught baker Valerie Simpson has lovingly recreated every recipe, rich with flavors that defy the hardships of their time. As you explore these recipes, you'll be transported to a world where the simple act of baking became an expression of endurance and optimism. Discover the legacy of a forgotten cook and the enduring spirit of a generation that, despite everything, refused to let go of the sweetness in life.
The Instant Kitchen Meal Prep Cookbook
From cookbook author Coco Morante, a weeknight meal prep guide using your pressure cooker and air fryer to save on time, cooking, and cleanup, with 10 weeks of dinner meal plans, 20 bonus recipes, and inspiration for quick breakfasts and lunches.For anyone who loves the idea of meal prep but doesn't love the idea of sacrificing a whole Sunday afternoon to cooking for the week and eating the same meals on repeat, Coco Morante has made this book just for you. As a busy mom of two little ones, she understands the need for healthy meals that can make it onto the table quickly during hectic weeknights. In The Instant Kitchen Meal Prep Cookbook, Coco outlines 10 weeks of shopping lists; quick, organized prep work; and dinner meals for the week with ingredient overlap for easier prep with a variety of delicious flavors to keep it interesting. These weeknight dishes utilize your pressure cooker or air fryer for fast, hands-off cooking, making weeknights easier than ever. Just toss your prepped food in the appliance, and dinner will be assembled in no time. The final chapters include simple make-ahead or last-minute breakfasts, lunch inspiration, quick and easy bonus dinner ideas, and baked goods to keep in your rotation. Meals include: Broccoli Pesto Penne with Italian Herb-Marinated Chicken CutletsTri-Tip Steak Bites, Quinoa Salad with Roasted Bell Peppers, and ChimichurriChickpea Ratatouille with Parsley Garlic ToastApricot Dijon Chicken Thighs with a Nectarine Chopped SaladRosemary Dijon Salmon, Roasted Sweet Potato, and Lentil SaladAnd many more! The Instant Kitchen Meal Prep Cookbook will immediately become your lifeline in the kitchen for busy workweeks, school nights, or anytime you want a delicious home-cooked meal.
Secrets of Saffron
Pat Willard's enticing exploration of the exotic spice saffron describes its journey from the ancient Sumerian kingdoms, Persia, and the island of Crete to the Pennsylvania Dutch in America. Through a beautiful blend of personal stories, myths, history, quotations, ancient remedies, and modern recipes, Willard takes us from Cleopatra's bath to the medieval court of France and beyond. A practical guide to buying, using, and even growing saffron as well as a cookbook containing recipes ranging from Paella Valenica to Saffron Consomm矇, this magical account is perfect for anyone who has ever been teased by this seductive spice.
The Edge of Fusion
Ever wondered how to prepare crocodile? Always thought tequila and mushrooms would make an excellent combination? Does the fusion of strawberries and salmon make your heart race? You need look no further - you've just stumbled upon the definitive guide to Afro-fusion cooking.Presented by father of South African fusion cuisine, chef Shane Sauvage, the recipes in this book are guaranteed to be the talking point of any dinner party. Amazing combinations of flavour and texture, with enough variety to satisfy even the most curious cook, fill the pages of this book with vibrancy and excitement. Easy-to-follow recipes, accompanied by detailed photographs of each step in the creative process, make fusion cooking far less daunting than one might imagine.Over thirty-five years of experience on the cutting edge of South African cuisine has given Sauvage all the creativity and knowledge necessary to impart an enormous wealth of information to the budding fusion cook.Colourfully narrated in Sauvage's idiomatic style, The Edge of Fusion will draw you to your kitchen and keep you there for hours. *La Pentola restaurant received a 2024 Cha簾ne des R繫tisseurs Award.*
Healthy Air Fryer Feasts
Easy to make, delicious and good for you - Who says healthy has to be boring! Christina Kynigos brings you an air fryer cookbook packed with easy-to-make, delicious dishes that will leave you feeling full of energy. From crispy chicken sandwiches with homemade baconnaise and Lebanese beef-stuffed pitas to hot honey halloumi with roasted vegetable couscous and caramelised biscuit apple crumble, Christina's recipes are designed to please your taste buds and fit your busy lifestyle.With easy-to-find ingredients and a nutritional breakdown including a calorie and protein count, you'll be amazed at how simple it is to eat well without breaking the bank, spending hours in the kitchen, or relying on salads.Save time, money, and effort while indulging in incredible flavours with Christina's air fryer magic. Dive into a world where healthy meets delicious, and every meal is a treat you'll look forward to!
Unpalatable
The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, their tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks, author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published "southern" cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation.
Unpalatable
The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, their tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks, author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published "southern" cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation.
The Davenports EAT
Featuring recipes from books 1-4 in the Green Hills Series of heartfelt and cozy, small-town romance comes a collection of comfort foods and sweet treats by bestselling author Virginia'dele Smith.Whether it's Maree's homemade strawberry jam and her comforting chicken spaghetti in Grocery Girl, Maxwell and Janie Lyn's bread-making adventure from In the Trenches, the Davenport's tradition of Mexican food for Christmas in Three Times to Make Sure, or mega trays of Brookies from Fish & Spoon in Take a Chance on Love, readers have begged for a taste of the foods featured throughout the pages of Green Hills love stories.Now, in her first Green Hills Cookbook, Smith - known in real life as occasional food-blogger Ashli Montgomery - shares her passion for creating family dinners and delicious desserts through the recipes she's relied upon in her own kitchen for years.The Davenports EAT includes a variety of dishes organized into seven categories: BreakfastSoups & StewsBeef & Red MeatWhite Meat & FishVeggies & SidesSweet TreatsBeveragesEach recipe comes with a personal snippet from the author explaining where the recipe comes from and why it appears in The Davenports miniseries.Get your copy of The Davenports EAT to cook with the characters and share the novels' mouth-watering recipes with your true love!
Whitewater Cooks the Food We Love
This book is packed full of recipes that people will want to prepare every day using local fresh ingredients! "The Food We Love" will have five sections including Starters, Salads, Soups and Sides, Dinners and Deserts. Some of the favorite recipes include Spicy Lamb Meatballs with Mint Pesto, Summer Fattoush Salad, Warm Wilted Kale and Potato Salad with Tahini Dressing, Kimchi Fried Rice with Bacon, Couscous Stuffed Whole Roasted Chicken with Green Olive Salsa, Risotto with Seared Scallps with Sauteed Garlicky Kale with Brown Butter, Buttermilk Vanilla Bean Panna Cotta with Boozy Berries and Italian Nonna Ricotta Cake!
Leah Chase
Now in paperback! Leah Lange Chase was raised in a small, country town across Lake Pontchartrain from New Orleans. With the values instilled in her by devoted parents-hard work, faith, and family-she soon grew into a woman to be reckoned with. In her roles as chef of the most popular Creole restaurant in New Orleans, nationally respected patron of the arts, and civic leader, she has influenced the world around her in important ways. Reading her story makes one think, If she can do it, maybe I can too.
Ikarus Invites the World’s Best Chefs
The summit of good taste For the tenth time, Executive Chef Martin Klein gives an exclusive behind-the-scenes look of Restaurant Ikarus, introducing the guest chefs of the year, explaining their extraordinary menus and showing how to recreate the dishes of the world's best chefs yourself.For twenty years, the best chefs in the world have come to the Salzburg Restaurant Ikarus in Hangar-7, which itself has been awarded two Michelin stars and is one of the best gourmet addresses in the country - with a unique concept worldwide: Every month, a different international culinary star takes over the kitchen and cooks together with Executive Chef Martin Klein and his team. The world's best chefs at Restaurant Ikarus talk about their career paths, their culinary philosophy, what has shaped them and their work - and show ambitious amateur chefs how to bring a piece of top culinary art home.The anniversary volume, celebrating the twenty-year existence of Hangar-7 and thus Restaurant Ikarus, shines with a diverse and high-profile selection of guest chefs: Among them are two-star chef Curtis Duffy, who brings some rock 'n' roll to Hangar-7 with his exciting, tension-filled cuisine, and three-star chef Kevin Fehling, whose guests all sit together at one table in a personal atmosphere. Also, a great Austrian who became a gastronomic par excellence in the USA found his way to Restaurant Ikarus as a guest chef: Wolfgang Puck.
Table for Two
We each have different plus-ones in our lives-those friendships, relationships, and special connections who deserve our undivided attention. Table for Two is a masterful guide to elegant entertaining, just for two! For his third cookbook, Marc J. Sievers has created flavorful, easy, and elegant vegetarian recipes portioned perfectly for two, as well as chic entertaining and tablescape ideas-for you and your +1! Set up a catch-up around the coffee table, enjoy a kitchen island soir矇e, or a marvelous in-bed f礙te-Marc has set these scenes and more with useful guides, easy menus, and inspired stories, all centered on wonderful recipes made just for two using fresh ingredients, straightforward preparation, and fabulous flavors.
The Dish
"A thorough, lively work of on-the-ground reportage. ... Friedman shares a remarkable story." --Wall Street JournalAcclaimed "chef writer" Andrew Friedman introduces readers to all the people and processes that come together in a single restaurant dish, creating an entertaining, vivid snapshot of the contemporary restaurant community, modern farming industry, and food-supply chain. On a typical evening, in a contemporary American restaurant, a table orders their dinner from a server. It's an exchange that happens dozens, or hundreds, of times a night--the core transaction that keeps the place churning. In this book, acclaimed chef writer Andrew Friedman slows down time to focus on a single dish at Chicago's Wherewithall restaurant, following its production and provenances via real-time kitchen and in-the-field reportage, from the moment the order is placed to when the finished dish is delivered to the table.As various components of this one dish are prepared by the kitchen team, Friedman introduces readers to the players responsible for producing it, from the chefs who conceived the dish and manage the kitchen, to the line cooks and sous chefs who carry out the actual cooking, and the dishwashers who keep pace with the dining room.Readers will also meet the producers, farmers, and ranchers, who supply the restaurant, as Friedman visits each stop in the supply chain and profiles the key characters whose expertise and effort play essential roles in making the dish possible--they will walk rows of crops that line Midwestern farms, feel the chill of the cooler where beef dry-ages, harvest grapes at a Michigan winery, ride along with a delivery-truck driver, and hear the immigration sagas prevalent amongst often unseen and unheralded farm and restaurant workers.The Dish is a rollicking ride inside every aspect of a restaurant dish. Both a fascinating window onto our food systems, and a celebration of the unsung heroes of restaurants and the collaborative nature of professional kitchen work, The Dish will ensure that readers never look at any restaurant meal the same way again. "Masterful. ... Friedman excels at bringing the dining room to boisterous life with vivid, telling details. ... This will sate gastronomes and casual foodies alike." -- Publishers Weekly (starred review)
Martha: The Cookbook
#1 NEW YORK TIMES BESTSELLER - Martha Stewart celebrates her landmark 100th book with an intimate collection of 100 treasured recipes, along with stunning photos from her personal archives and the stories behind them. A must for anyone who has ever been inspired by the one and only Martha. Join Martha in the kitchen as she shares favorite recipes and invaluable tips. Learn how to cook her mother's humble Potato Pierogi, her decadent Goug癡res, a comforting Apple Brioche Bread Pudding, and the famous Paella she makes for the luckiest friends who visit her in summer. You'll find something to satisfy everyone's taste, whether it's a simple meal you make for yourself, a weeknight family dinner, or a special celebration, recipes range from breakfast & brunch to soups & salads, hors d'oeuvres, cocktails, dinner, and of course dessert. Like a scrapbook of Martha's life in cookbook form, this is the ultimate collection for devotees as well as newer fans who want to become more confident in the kitchen and do what Martha does best: Start with the basics and elevate them. From timeless classics to contemporary delights, these recipes reflect storied moments from her legendary, trailblazing career.
Feeding Curiosity
With simple recipes and advanced techniques, this cookbook covers some tasty tricks and treats to get you going and keep you growing. Salads, sandwiches, burgers, pot-stickers, tacos, soups, and sweets can and will be found between the covers of this cookbook with recipes created inside the mind of Chef Dane Brevoort. Billy & Dane's friendship has garnered many memories. Crashing kitchens, planning parties, and brainstorming world domination culminated in the creation of this first cookbook. A tribute to their diligence and creativity. So, sharpen those knives, put on your favorite music, crack open this book and spend a little time in the kitchen. We do hope you enjoy this collection of recipes and the stories that come with them. Enjoy Your Meal!
Dying for Recipes
Eleanor's binder filled with all of her super-secret recipes is missing! And everyone is a suspect! Who did it? Was it an inside job? Could it be one of the curious ladies in her coffee group? Dede? Pearl? Cleo? Josephine? Or perhaps her gentleman friend Angus, who adores Eleanor's cooking? Could her precocious African gray parrot Feathers somehow be involved too?Follow the clues while enjoying twenty-two of Eleanor's scrumptious, mouth-watering recipes drawn from the pages of Patricia Brown's charming Coastal Coffee Club Mysteries series.
Justine Cooks: A Cookbook
NEW YORK TIMES BESTSELLER - Find and refine your cooking style through 110 approachable and innovative plant-forward recipes from popular blogger and social media storyteller Justine Doiron. "Justine Cooks is like your culinary buddy, encouraging you to try those daring flavor combos or master techniques you thought were out of reach. It's an indispensable guide for both seasoned chefs and home cooking enthusiasts alike."--Carla Hall, chef personality and author of Carla Hall's Soul Food A BEST COOKBOOK OF THE YEAR: NPR, Today, Food & WineJustine Doiron is known for approachable, inventive cooking that surprises with its unexpected flavor and ingredient pairings, as well as her love of vegetables, beans, bread, and farmers' markets. She is also known on social media for her funny, inspiring, validating stories about the ways we connect through food. Here she shares 110 plant-forward recipes for salads, snacks, vegetables, seafood, and tofu plus beans, breads (as well as things to eat on or with bread), and dessert. Recipes include Baked Kale Salad with Chili Quinoa, Breaded Beans with Nutty Skhug, Whitefish Peperonata, and Crispy Rice in Sungold-Miso Broth, plus simple breads like Sweet Potato Focaccia and Ripple Bread. The desserts chapter tempts with recipes like Tiny Salted Tiramisu Cookies and Butternut Squash Cake with Cinnamon Whipped Cream. With tips and techniques as well as kitchen wisdom she's picked up on her cooking journey, Justine Cooks is a delicious invitation to explore your own cooking style and creativity.
The Best American Food and Travel Writing 2024
A collection of the year's top food and travel writing, selected by the trailblazing New York Times bestselling author and Emmy-nominated host of Taste the Nation and Top Chef Padma Lakshmi."Food and travel are natural companions," writes guest editor Padma Lakshmi. From this pairing comes "the possibility of seeing anew, of examining how we make and assign meaning." The essays in this year's Best American Food and Travel Writing circle the world--from Dakar in Senegal, to Michoac獺n in south-central Mexico, to the Camino de Santiago in Spain--and deepen our understanding of our place in it. An ode to the American grilled cheese spurs the desire to find beauty in the smallest daily activities. An obsessive odyssey for the perfect Chinese food blossoms into a heart-wrenching search for a lost childhood. Bold and insightful, joyful and moving, this collection celebrates the experiences that connect us all.The Best American Food and Travel Writing 2024 includes C PAM ZHANG - LIGAYA MISHAN - KIESE LAYMON - MARIAN BULL - MAYUKH SEN - BEN TAUB - AND OTHERS
Matty Matheson: Soups, Salads, Sandwiches
NEW YORK TIMES BESTSELLER - The acclaimed chef, actor, and executive producer of The Bear redefines cooking's iconic trinity: soups, salads, and sandwiches. Chances are you've eaten a soup, salad, or sandwich in the past day (or maybe all three). This trio makes up so many of our meals but is rarely given the attention it deserves-until now. Matty Matheson, known for his bold, innovative flavors, has created a cookbook that will revolutionize how you think of these kitchen basics. This book is for anyone and everyone, offering up Matty's signature twists on the classics, delivered with minimal effort for maximum flavor. Find your favorite combination by mixing and matching dishes like: Soups: Giant Meatball Soup in Beefy Tomato Broth; Crab Congee; Creamy Sausage Soup with Rapini and Tortellini; Caldo de PolloSalads: Everyone's Mom's Macaroni and Tuna Salad; Griddled Salami Panzanella Salad; Peaches with Goat Cheese, Mint, Honeycomb, and Olive OilSandwiches: Cubano; Italian Combo; Sun Warmed Tomato; Banana Bread French Toast with Fried Egg, Peameal Bacon, and Maple SyrupPacked with character, personal stories, 126 scrumptious recipes, and vivid photographs of a day-in-the-life with Matty and his family, Soups, Salads, Sandwiches will have you fearlessly whipping up your own combinations in the kitchen.
The Official Bridgerton Cookbook
Take a seat at the most sumptuous tables of the ton with over seventy recipes from the world of Bridgerton, the hugely popular Shondaland series on Netflix. The Official Bridgerton Cookbook allows you to prepare a feast worthy of Queen Charlotte herself, with dishes like Lady Featherington's towering Salmagundi salad, stacked high with persimmon and watercress, or Colin Bridgerton's Aegean Fasolada. For an intimate t礙te-?-t礙te, share a glass of mixed-citrus Vin d'Orangerie and browned-butter Artichokes for Two. If you long for something sweet, try Queen Charlotte's Pink Perfection, an oversized macaron finished with fresh raspberries and edible gold, with a side of That Ice Cream, a no-churn, bourbon-cherry treat fit for the Duke of Hastings. Packed with quotes from favorite characters, show images, and fabulously photographed recipes, this gorgeous book invites fans to the Regency banquet table that is Bridgerton, with food and drink that entertains and delights.
What's for Christmas Dinner?
A Sunday Times Bestseller, the ultimate Christmas cooking bible from number one Sunday Times bestselling author Sarah Rossi AKA @tamingtwins! 'It's all here... everything you need to know for pulling off Christmas cooking without any stress! Leaving you free to focus on fun with family and friends. If the prospect of cooking the biggest meal of the year is a little daunting, fear not.' Take the stress out of Christmas cooking with the master of meal planning, Sarah Rossi!This beautiful festive book is your new one-stop-shop for all things Christmas, including planning and shopping in the run up; the big day itself; timings plan; extra equipment needed; shopping lists; tips to get ahead; dealing with leftovers, and inclusive recipes for gluten free, veggies and vegans too.Chapters cover: Nibbles and Party Food; Cosy Nights In; Freezer Fillers; The Big Day; Gorgeous Gifts; Festive Feasts; Christmas Breakfast and, of course, Baking - for delicious dishes to please the whole family and save your sanity, Sarah's got you covered.
Happy Hour Snacks
Happy Hour Snacks is a go-to guide to simple, delicious food to share in the looser, lazier and louder comfort of your own home. Containing 80 moreish recipes, this cookbook is about making bites with less utensils, more shortcuts, and with a drink in hand. Experience the shared joy of effortless entertaining with recipes that encourage everyone at the table to get involved. Learn how to shuck oysters, make an easy fresh pasta and graze on great-tasting dishes such as Lazy man'oushe, 'Nduja with super honey and Kimchi garlic bread. Chapters are split into snack cravings: You're a bit salty (salt), The spice and smoke show (spice and smoke), How good is acid? (zest and tang), Cheese sleaze (cheese) and Afters, always. (liquor-based desserts) with options to do a little more, or even less, plus Batch cocktails to keep glasses full. Pick your level of time commitment ('quickie', 'minor investment' or 'go the distance'), pour up the drink pairing and feel free to use a knife, scissors, or just your hands. We're using pre-made ingredients, submitting to sticky fingers and are really just here for a good old time. We're entertaining your way - hey, go you.
Fix-It and Forget-It Budget Meals
127 Instant Pot and slow cooker meals to drastically cut your grocery bill! Looking for quick and easy meals that are also shockingly affordable? You've come to the right place. There's no need to spend a fortune on ingredients. Hope Comerford has compiled more than 100 recipes that are delicious, family-friendly, and cheap! Find crowd-pleasers such as: Black Bean Soup Chili Chicken Corn Chowder Crustless Chicken Pot Pie Spiced Lentils with Chicken and Rice Fresh Veggie Lasagna Orange-Glazed Chicken Turkey Meatballs and Gravy Tamale Pie Black Bean Burritos Pumpkin Spice Pancake Bites Breakfast Sausage Casserole And more! In addition to great recipes, you'll also find tips on how to set up and use your Instant Pot, how to know when your food is perfectly done, and more. Make the most of your Instant Pot or slow cooker with these easy and delicious recipes!
In the Catbird Seat
Due to high demand for the deluxe edition, we're thrilled to announce the trade edition of In the Catbird Seat, featuring the same recipes and content in a more functional size.Since its opening in 2011, The Catbird Seat has captivated foodies and critics alike with its spectacular food and open kitchen layout. Now, take a special inside look at the menus and workings of this renowned restaurant through the eyes of former Executive Chef, Brian Baxter. Part luxury cookbook, part memoir, In the Catbird Seat: A Nashville Chef's Journey at the Convergence of Art and Cuisine brings readers alongside Chef Baxter's time as the fifth Executive Chef of The Catbird Seat. From navigating the post-Covid restaurant scene, to planning the menus, to looking ahead to his time away from The Catbird Seat, the book provides just as intimate an experience as you'd get sitting in one of the exclusive restaurant's twenty-two seats.In the Catbird Seat contains a Prologue by Pedro Iglesias, Introduction by The Catbird Seat's co-founder Josh Habiger, beautiful full-page food photography by Andy Lee, and breathtaking watercolors by Todd Saal and Brian Baxter, offering a stunning depiction of one of the most elite restaurants in the United States. The carefully curated recipes will elevate your cooking and stir your creative culinary imagination. Budding and veteran chefs alike will discover the inspiration behind some of Catbird's most iconic dishes, including Redneck Sushi, Hay-Smoked Mussels with Sauce Poulette, and Burnt Banana Bread.
The Girl from Rector's
Diamond Jim Brady, O. Henry, Lillian Russell, George Cohan, John Kendrick Bangs, and many other actors, authors, artists, and millionaires trod New York City's Great White Way in search of amusement-when they wanted a meal, they turned to Rector's. This entertaining collection of stories by George Rector (1878-1947) surrounding the rise and fall of a ground-breaking restaurant on Broadway offers a fascinating glimpse into a long-lost era. The Girl from Rector's was first published in 1927.
Joanne Fluke's Lake Eden Cookbook
The Queen of Culinary Crime, Joanne Fluke, returns with a much-requested, newly updated edition of her New York Times bestselling Joanne Fluke's Lake Eden Cookbook. This updated version includes all the recipes from the original 2012 cookbook and features title recipes from each of her delectable Hannah Swensen Mysteries that were released after, from Carrot Cake Murder to Pink Lemonade Cake Murder so recipes from the entire series are included. Joanne Fluke invites you to celebrate the holidays with Hannah Swensen and friends at Lake Eden, Minnesota's annual cookie exchange! It's a picture postcard December in Minnesota. Pristine white snow is glistening in the winter sunlight, and Main Street is brimming with festive holiday decorations. Best of all, it's the day Hannah's mother, Delores Swensen, is holding her annual Holiday Cookie Exchange at the Community Center--catered by none other than The Cookie Jar! The whole Swensen clan, their friends, and members of "The Lake Eden Gossip Hotline," of which Delores is a founding member, have gathered for the delicious event. And as they share their favorite juicy tales of Lake Eden and its residents over coffee and dessert, they also share their favorite scrumptious cookie recipes--plus a mouth-watering menu of luncheon recipes, including: *Kiss My Grits Cookies*Peanut Butter & Jelly Pie*Norwegian Pizza*Minty Marvels*Double Chocolate Puffs . . . plus all the recipes from Chocolate Chip Cookie Murder to Pink Lemonade Cake Murder. Whether this is your first taste of Lake Eden, or you're back for another helping, you can now bring the irresistible flavors of The Cookie Jar into your very own kitchen!
Italian American Forever
NEW YORK TIMES BESTSELLER - 120 go-to Italian American favorites for all the red-sauced, pan-fried, crispy-cornered, baked-until-bubbly comforting classics you'll want to eat every night. Food Network star Alex Guarnaschelli may be a French-trained chef, an Iron Chef, and a short-order-chef to her daughter, Ava, but at her core, she's an Italian American home cook. Her mom's heritage was Sicilian and her dad's people were from Bari; she pledged allegiance to her father's marinara on weekdays and to her mom's on the weekend and grew up eating at many of the red-checked-tablecloth trattorias throughout New York City. She still stops in to chitchat with the shop owners in Little Italy, where she buys the milkiest fresh mozz, the most thinly sliced prosciutto, and the crunchiest biscotti. These are the recipes that are favorites for so many of us, whether your family is from Italy or not. From Fettuccine Alfredo, Whole Chicken alla Diavola, and Carmella Soprano's Lasagna (yes, that Carmella Soprano) to Stuffed Artichokes so big and bursting that they're a main course unto themselves, these 120 recipes and 115 stunning photos are a celebration of garlic and tomatoes, Parmesan, pesto, and all the meatballs, sausages, and tiramisu in between. There are both simple weeknight suppers and slowly simmered Sunday sauces, and they represent the food we make to celebrate, commiserate, and just to be--it's Italian, it's American, it's all of us.
Jiggle!: A Cookbook
A definitive, joyful cookbook of new-fangled gelatin recipes for cooks who want to explore this trendy throwback ingredient. Gelatin is back and exploding on the culinary scene. According to two-time Emmy winning producer Peter DiMario, whose pandemic hobby took him deep into gelatin cooking creativity, it's time to take the gelatin explosion to its heights. In Jiggle!, he and food veteran coauthor Judith Choate feature recipes that are sleek, fun, and modern but not pretentious. Forgotten are the pedestrian jelly molds of the past. Jiggle! is a well-rounded book of information and recipes taking a new look at working with that once stodgy foodstuff, gelatin. Jiggle! takes us on a colorful, wobble-filled adventure in 50 recipes, ranging from stunning desserts (like Cherries and Cream; Orange Cr癡me Jiggly Dream; and Gimmie S'more Wiggle), cocktails and other drinks (Boozy Birch Beer Float, Bloody Mary Brunch Shot, and Jiggly Bellini), to savory dishes (My Funny Galantine and Goats 'n' Beets). Rounded out with beautiful color photography, gelatin becomes delicious, playful, edible modern art.
Sourdough Culture
The essential history of bread baking and sourdough's rise to a global phenomenon.Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East's Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history's most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known--but equally important--individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity.Each chapter of Sourdough Culture is accompanied by a selection from Pallant's own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, and engaging read, especially for bakers--whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
Everything Tastes Better at Home
There is nothing quite like a home cooking to evoke feelings of comfort and happiness. I'm sharing some of our favorites that I hope you will enjoy with your family and friends.Barbara Parnell is a home cook with a BA in Business Management and a MS in Elementary Education. She lives on Long Island with her husband and four sons
Tastes and Traditions
A delectable and beautifully illustrated exploration of the deep meaning of the menu across time--at and beyond the table. Menus are invaluable snapshots of the food consumed at specific moments in time and place. Tastes and Traditions: A Journey through Menu History provides glimpses into the meals enjoyed by royalty and rogues, those celebrating special occasions, or sampling new culinary sensations throughout history. It describes food prepared for the gods, meals served during sieges, and tablescapes immortalized in art. It explores how menus entertain adults, link food with play for children, reflect changing notions of health, and highlight the enduring human need to make meals meaningful. Lavishly illustrated, this book offers an engaging exploration of why menus matter and the stories they tell, appealing to food lovers and general readers, as well as professionals in the food industry.
Al Dente
Spaghetti with meatballs, fettuccine alfredo, margherita pizzas, ricotta and parmesan cheeses--we have Italy to thank for some of our favorite comfort foods. Home to a dazzling array of wines, cheese, breads, vegetables, and salamis, Italy has become a mecca for foodies who flock to its pizzerias, gelateries, and family-style and Michelin-starred restaurants. Taking readers across the country's regions and beyond in the first book in Reaktion's new Foods and Nations series, Al Dente explores our obsession with Italian food and how the country's cuisine became what it is today. Fabio Parasecoli discovers that for centuries, southern Mediterranean countries such as Italy fought against food scarcity, wars, invasions, and an unfavorable agricultural environment. Lacking in meat and dairy, Italy developed foodways that depended on grains, legumes, and vegetables until a stronger economy in the late 1950s allowed the majority of Italians to afford a more diverse diet. Parasecoli elucidates how the last half century has seen new packaging, conservation techniques, industrial mass production, and more sophisticated systems of transportation and distribution, bringing about profound changes in how the country's population thought about food. He also reveals that much of Italy's culinary reputation hinged on the world's discovery of it as a healthy eating model, which has led to the prevalence of high-end Italian restaurants in major cities around the globe. Including historical recipes for delicious Italian dishes to enjoy alongside a glass of crisp Chianti, Al Dente is a fascinating survey of this country's cuisine that sheds new light on why we should always leave the gun and take the cannoli.
