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.
A Feast of Folklore
"Endlessly informative and leaning hard into the British Isles' reputation for the off-beat, this is a delight." -- Publisher's WeeklyFolklorist Ben Gazur guides you through the dark alleys of British history to uncover how our food habits have been passed down through generations of folklore.Who was the first person to throw salt over their shoulder? Why do we think carrots can help us see in the dark? When did we start holding village fairs to honour gigantic apple pies? Or start hurling ourselves down hills in pursuit of a wheel of cheese? Gazur investigates the origins of famous food superstitions as well as much more bizarre and lesser-known tales too, from what day the devil urinates on blackberries to how to stop witches using eggshells as escape boats.Hilarious and fascinating, A Feast of Folklore will introduce you to the gloriously eccentric folk who aren't often noticed by historians. Here lies a smorgasbord of their dark remedies and deadly delicacies, waiting to be discovered.
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
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.
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.
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!
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.
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.
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.
Why I Cook
From Emmy Award-winning chef Tom Colicchio--a cookbook and memoir that shares an exclusive look inside the mind and kitchen of the beloved restaurateur and TV personality * Named a Best Book of 2024 by Amazon and Barnes & Noble * Named a Best New Cookbook / Gift Book by Food & Wine, Harper's Bazaar, The New York Post, and more Tom Colicchio cooked his first recipe at 13 years old--a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom--and it changed his life. Now for the first time ever, Tom recounts the extraordinary personal journey that brought him from his working-class Italian background in Elizabeth, New Jersey, to the award-winning kitchens of New York City's best restaurants, to the set of Top Chef and the stage of the Emmy Awards. Through 10 memoir chapters and 60 recipes, Why I Cook shares Tom's personal reflections of more than 40 years behind the stove. From pre-dawn fishing excursions with his grandfather to running the flat-top at the snack shack of the local swim club, to finding his way as a young chef in New York City, Tom chronicles the dishes and memories that have shaped him as a person and chef. Through these meaningful dishes, gorgeous recipe shots, and images from Tom's childhood, Why I Cook is the most personal look into Tom's life yet.
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.
Pass the Plate
NEW YORK TIMES BESTSELLER - Wildly popular blogger and viral recipe creator Carolina Gelen presents 100 crowd-pleasing, effortlessly delicious recipes that showcase her simple-but-sophisticated style. "Not a lot of cookbooks make me shouty, but this one did instantly: Everything looks so good! Clever, innovative, and fresh, I hardly know what to cook first."--Deb Perelman, author of Smitten Kitchen Keepers ONE OF NPR'S BEST COOKBOOKS OF THE YEAR Far from a fussy chef or unrealistic food influencer, Carolina learned to cook at home with a family who loved food but could rarely go out to eat. Taking that passion to the next level, she worked in restaurants and translated her skills into a successful full-time recipe developer who cultivated an online community of millions who love her recipes. Her debut cookbook, Pass the Plate, features 100 recipes for creative but familiar takes on beloved comfort foods--almost all are brand-new, but there are also some beloved fan favorites. Dishes such as Chicken Schnitzel with Caramelized Lemon Gremolata and Many Mushrooms Lasagna to Broccoli Cheddar Beans with Crispy Cheddar Panko and Upside-Down Pineapple Coconut Cake will satisfy cravings and inspire confidence in the kitchen, regardless of your skill level. With personality-packed chapters such as Egg-Stravaganza, Nosh & Nibble, Salad Days, and Veg Out, everyone will find something to enjoy. Full of gorgeous photography and heartwarming stories about Carolina's Romanian family, Pass the Plate will bring comfort to your kitchen and have friends and family asking for seconds.
The Crab Pot Cookbook
Enjoy fresh seafood at home with these tried-and-true recipes from Seattle's classic waterfront restaurant, the Crab Pot.Located at Miners Landing on Pier 57, right next to the Seattle Great Wheel, the Crab Pot is a landmark restaurant specializing in the Pacific Northwest's freshest, most delicious seafood. With The Crab Pot Cookbook, celebrate feasting the Seattle way with the most popular dishes from this iconic restaurant. This beautifully photographed cookbook features easy-to-follow recipes for everything from crab cakes, wild salmon tacos, and clam chowder to crab-stuffed mushrooms and the Seafeast--the Crab Pot's signature dish--piled high with steamed clams, oysters, mussels, crab, head-on shrimp, and more.Gorgeous photo-essays throughout offer a glimpse at the history and life of the pier, the region, and the seafood in the Pacific Northwest, plus firsthand views of the Crab Pot's very own crabbing boat that capture all the joys of catching, cleaning, and preparing fresh seafood on deck. With this essential collection of recipes, perfect for seafood lovers of all stripes and for fans of Seattle's vibrant waterfront, you can bring the magic of a meal on Puget Sound right to your table.
Entertaining 101
Perfect the art of entertaining with 101 modern twists on classic recipes from entertaining expert Beth Le Manach For more than a decade, Beth Le Manach's YouTube channel, Entertaining with Beth, has been the go-to for anyone looking for creative and practical entertaining advice. Beth is an expert hostess who has figured out the solution to entertaining success, every time. Not only do her recipes look and taste great, but they also offer a practical twist or a killer tip that saves you time, money, or effort! Because let's face it, whipping up your favorite weeknight meal is one thing, but add a few guests to the mix and it becomes a whole other ball game. Beth's first book, Entertaining 101 is the culmination of years of hosting experience, a comprehensive guide that will make entertaining a breeze for both the first-time host and the seasoned dinner party veteran. This book has the answers to all of your questions: What's an easy dinner I can serve to impress my visiting in-laws? (Frenzy-Free Chicken Pot Pie); What's a great egg dish I can make for Christmas morning? (Puffy Egg Bake); What's the easiest drink to serve at my Mother's Day brunch? (Bloody Mary Bar)--and so much more. Beth is determined to make entertaining easier because she has seen how much joy it can add to our lives. So, she's taken it upon herself to compile the top 101 recipes she believes everyone should know how to make! It's her hope that this book will be the answer to all of your entertaining questions, a true manual for the beginner or an easier approach for the seasoned host. Welcome to Entertaining 101!
Food Rules and Rituals
Food Rules and Rituals includes selected papers from the 2023 Oxford Food Symposium. Grounded in a number of different disciplines, writers from around the globe consider how rules and rituals structure the experiences and meanings of consuming foods in a wide variety of contexts.
Space Toast and Lamps
Discover the incredible health benefits of Space Toast and Lamps in this comprehensive guide. From the nutritional value of Space Toast to the effects of light on human health, this book explores the synergistic effects of these two elements. Learn how Space Toast can improve digestive health and how lamps can enhance cognitive function. Discover the combined benefits of Space Toast and Lamps for physical and mental well-being, and find out how to integrate diet and lighting strategies for optimal health. This is a must-read for anyone interested in maximizing their overall well-being.
The Art of Effective Communication with Spatulas
Unlock the secrets of effective communication with spatulas in this comprehensive guide.From nonverbal cues to written and verbal techniques, learn to build rapport, overcome challenges, and advance your spatula communication skills.With practical tips and insights, this book is a must-read for anyone looking to enhance their communication abilities.
The Food Book
Discover the origins, traditions, and use of the everyday foods served on our plates, from salt to sushi and rice to ravioli. A true celebration of food in all its forms, The Food Book follows the human quest for sustenance through the stories of individual ingredients. It examines our millennia-long relationship with nearly 200 foods - from nuts and seeds to noodles and meat - with the help of sumptuous illustrations and tales from all over the world. Food is the cornerstone of daily life, culture, and even religion. Staples like bread, beans, and cereal crops are part of our culinary history and are used in many different ways around the world. This fascinating reference covers: All food groups, including nuts and grains, fruit and vegetables, meat and fish, herbs and spices.Information on every aspect of food's origin, history, and place in world cuisine.Photographs which showcase culturally and historically interesting foods and how they are used.Packed with glorious images to create a feast for the eyes and stories that surprise and enthral, this is the ultimate feast for foodies, a global smorgasbord packed with unforgettable tales and eye-opening facts.
The Rocky Horror Cookbook
From the depths of Dr. Frank-N-Furter's laboratory comes 50 culinary concoctions to titillate the taste buds of Rocky Horror fans, in this lip-smacking officially licensed cookbook based on the cult classic stage musical. Never worry about the likes of Brad and Janet crashing your party; there will be plenty of food for everyone with this delightful and delectable cookbook beamed directly from the galaxy Transylvania to your kitchen. Give your guests a little tease with appetizers like Magenta Mash(ed) Potato Cakes and Thrill Me Chill Me Spicy Gazpacho. The main courses--which can be served in either the dining room or bedroom--offer scintillating options like Rocky's Mussels, Riff Raff Ramen, and Slow-Cooked Thigh Ragu that will have you shivering in antici... ...pation. Wash it all down with a Make You a Man-hattan before biting into Midnight Double Chocolate Feature Brownies for dessert. With a foreword by Rocky Horror creator Richard O'Brien, The Rocky Horror Cookbook will have long-time fans and newly discovered creatures of the night singing in unison, "Don't dream it. Eat it."
The Unofficial Disney Parks Holidays Cookbook
The magic of the holidays meets the magic of Disney right in your very own kitchen with these 100 recipes inspired by Walt Disney World and Disneyland's hottest holiday celebrations, festivals, and special events all year long. Bring the magic of Disney's holiday celebrations straight to your kitchen with The Unofficial Disney Parks Holidays Cookbook! From festivals and holidays to other special events throughout the year, this book features 100 recipes for the best food items Disney's annual celebrations have to offer. You'll learn to make: -Valentine Swirl Dole Whip from The Tropical Hideaway for Valentine's Day -Frozen Apple Cider from ABC Commissary at Halloween -The Patriots Platter at Liberty Tree Tavern for a classic Thanksgiving meal -The Lock Shock and Barrel Sundae from Auntie Gravity's at Christmas -And much more! Perfect for everyone from Disney experts who miss those familiar flavors in between trips to fans who have never visited the Parks but still have Mickey's Very Merry Christmas Party on their bucket list, The Unofficial Disney Parks Holidays Cookbook has all the recipes you need to make a celebratory dish worthy of the Mouse himself.
Food for Sharing
Sumptuous feasts, spice-infused flavors, and simple entertaining destined to impress and appeal to everyone. Inspired by the melded cultures that make up Ashia's extended family, Food for Sharing will take you on a journey full of flavors from India to Africa, the Middle East, Europe, the Americas, and New Zealand, where she now lives. These are recipes for sharing, each infused with the spices and flavors of Ashia's Memon Indian heritage, and the influences picked up through her family's journey from India, to Africa, the Middle East, Europe and New Zealand. With recipes for breakfast and brunch, summer picnics, festive feasts, sunset snacks and sweet and spiced desserts, interspersed with personal stories of Ashia's immigrant family, this book shares all the ingredients to elevate your entertaining, all throughout the year. The recipes in this book have been created to be as simple as possible, all inspired by the spices that Ashia grew up with at home, in the different countries she has lived. Every element of this book is a fusion of cultures, the joys of sharing food, gathered together with loved ones. From Africa, to India, the Middle East, France, UK and New Zealand, this book will take you on a journey full of flavours and the melding of cultures dear to Ashia's heart. Includes themed menus, like "Inspired Indian Soiree" for the home cook who needs a little guidance when pairing dishes suitable for a crowd. The recipes in this book are delicious, impressive, and simple to make, paired with exquisite photography and personal stories. It will make the perfect gift for anyone who loves to entertain.
The New York Times Cooking Page-A-Day(r) Calendar 2025
Curated by New York Times food journalists and including stunning food photography and styling, this calendar will provide delicious inspiration all year long.FAN-FAVORITE RECIPES: Here are meals, sides, snacks, and desserts, highlighting seasonal ingredients throughout the year - including beloved recipes like Cold Noodle Salad with Spicy Peanut Dressing, Crispy Sour Cream and Onion Chicken, hearty Brunswick Stew, Caramelized Corn and Asparagus Pasta, a festive Giant Almond Croissant, and many, many more. FROM THE EXPERTS: This calendar features more than 300 expertly curated recipes from top names in food including Yotam Ottolenghi, David Tanis, Melissa Clark, Julia Moskin, Martha Rose Shulman, J. Kenji L籀pez-Alt, Tejal Rao, Dorie Greenspan, Hetty McKinnon, Ali Slagle, and others. PERFECT GOURMET GIFT: Home cooks, food lovers, or any one of the NYT Cooking app's over one million subscribers will love discovering a new (or well-known!) recipe every day. NOW PLASTIC FREE!: This environmentally-friendly calendar is printed on responsibly sourced paper and 100% recyclable - save your favorite recipes and collect your favorites!
Postfeminism, Postrace and Digital Politics in Asian American Food Blogs
This book examines how Asian American women bloggers challenge dominant race and gender discourses through the practice of food blogging.
Street, Beach & Sky
Embark on a culinary adventure with Andrew West's "Street, Beach & Sky"! This 188-recipe cookbook is your passport to global flavors. Explore the vibrant street food of Bangkok, the fresh tastes of Bali, and the innovative cuisine of Montreal. Each chapter unlocks a new food culture, from mastering Thai classics to savoring Peruvian specialties. More than just recipes, this book tells the stories behind the dishes, encouraging culinary exploration and experimentation. Ignite your passion and bring the world to your kitchen!Embark on a culinary adventure with Andrew West's "Street, Beach & Sky"! This 188-recipe cookbook is your passport to global flavors. Explore the vibrant street food of Bangkok, the fresh tastes of Bali, and the innovative cuisine of Montreal. Each chapter unlocks a new food culture, from mastering Thai classics to savoring Peruvian specialties. More than just recipes, this book tells the stories behind the dishes, encouraging culinary exploration and experimentation. Ignite your passion and bring the world to your kitchen!Embark on a culinary adventure with Andrew West's "Street, Beach & Sky"! This 188-recipe cookbook is your passport to global flavors. Explore the vibrant street food of Bangkok, the fresh tastes of Bali, and the innovative cuisine of Montreal. Each chapter unlocks a new food culture, from mastering Thai classics to savoring Peruvian specialties. Ignite your passion and bring the world to your kitchen!
Monsoon
"The soul of my cooking is the symphonic layering of vibrant flavors that work together like instruments in an orchestra." - Asma Khan Internationally renowned chef and award-winning author Asma Khan returns with a masterclass on building flavor in your cooking through the intuitive principles of Indian cookery. Structured around the six core ayurvedic tastes, namely: Tangy, Bitter, Hot, Sweet, Sour, and Salty and how they correlate to the six seasons in Bengal, this book aims to illuminate Indian cookery by giving you the foundations you need to build balanced flavors, dishes and sumptuous feasts. With core techniques including roasting, grinding and tempering spices, how to cook with ghee, chilies, and onions, and what to add and when to re-balance flavors in a dish, Asma will empower home cooks to apply fundamental processes intuitively to their cooking. Including 80 flavorful recipes for Chicken Cooked in Pickling Spices and Slow-cooked Lamb with Vinegar, to the more veg-forward Pumpkin Dal, and Rice Pulao with Oranges, this book seeks to honor traditional cooking techniques and ayurvedic principles, and ground them in the modern kitchen.
Poutine
While searching for the origins of Canada's most famous fried dish, journalist Justin Giovannetti Lamothe finds a reflection not only of the country's intricate history, but also of his own neglected cultural roots. The recipe is deceptively simple--fried potatoes, cheese curds, gravy--but the story behind it is as rich and complex as Canada itself. Poutine is the closest thing we have to a national dish. As its popularity has spread across the country and beyond, it has become what the baguette is to France: a kind of national symbol, as immediately Canadian as the toque, beaver or hockey puck. Yet the odd, winding history of poutine has never been written--until now. Following lore about the dish's rise from the road-side chip wagons of rural Quebec, award-winning journalist Justin Giovannetti Lamothe tells a story that mirrors the growth of modern Canada and the shifting cultural gap between La Belle Province and its English-speaking neighbors. As the son of an anglophone mother and a francophone father, Giovannetti Lamothe is perfectly suited to the task: much of his childhood was spent on the outskirts of Trois-Rivi癡res, a stone's throw from the region where--according to local lore--poutine was invented sometime in the 1950s or '60s. As he tracks poutine's origins and wanderings, he also reveals the evolving nature of his relationship to his father and, with this, to the Qu矇b矇cois heritage he once drifted away from. After reading the delectable Poutine, you'll never see--or taste--this humbly famous food in quite the same way again.
My Kosmos My Kitchen
In ancient times, Greek ambrosia was believed to be the food of the gods. Here at last is a collection of modern, traditional, and most importantly foolproof Greek recipes by renowned chef Loulla Astin. For Loulla there's nothing quite like the feeling one gets when descending the aeroplane's stairs arriving in Cyprus and Greece; from the nostalgic aroma that engulfs the senses as the hot air wraps itself around your body like a cosy blanket, to the natural kind gestures of the locals that warms everybody's hearts. The Greeks have a unique word for it: 'Philoxenia'. More than just hospitality, it translates as 'a friend to a stranger', but is actually deeper in meaning. These beautiful recipes are intertwined memories and stories from Loulla's childhood in Cyprus and her visits to Greece both professionally while filming 52 programmes of 'Simply Greek' for Granada's Sky Breeze, and as a tourist in various locations. With this book, Loulla will take you back to the warm inviting times spent in the tavernas and family homes of Cyprus and Greece. Yiamas!
My Kosmos My Kitchen
In ancient times, Greek ambrosia was believed to be the food of the gods. Here at last is a collection of modern, traditional, and most importantly foolproof Greek recipes by renowned chef Loulla Astin. For Loulla there's nothing quite like the feeling one gets when descending the aeroplane's stairs arriving in Cyprus and Greece; from the nostalgic aroma that engulfs the senses as the hot air wraps itself around your body like a cosy blanket, to the natural kind gestures of the locals that warms everybody's hearts. The Greeks have a unique word for it: 'Philoxenia'. More than just hospitality, it translates as 'a friend to a stranger', but is actually deeper in meaning. These beautiful recipes are intertwined memories and stories from Loulla's childhood in Cyprus and her visits to Greece both professionally while filming 52 programmes of 'Simply Greek' for Granada's Sky Breeze, and as a tourist in various locations. With this book, Loulla will take you back to the warm inviting times spent in the tavernas and family homes of Cyprus and Greece. Yiamas!
The Hostess Handbook
From the author of The Newlywed Table, this helpful handbook offers readers 100 easy entertaining recipes, party planning advice, and curated menus to pull off the most delicious and delightful of gatherings, from an epic holiday bash to a casual get-together in the backyard, or an inspired dinner party. Ready to throw a dinner party? It's easier than you think. With 100 crowd-pleasing recipes and expert tips and tricks, The Hostess Handbook shows how to create an event that's warm, joyous, and imbued with the special glowy feeling of a celebration that we never want to end. Everything you need to know is here. How to plan a fantastic menu with foolproof recipes for finger foods, make-ahead mains (because you don't want to be in the kitchen when your guests arrive), and festive desserts. How to get your home party-ready, whether hosting two people or twenty, with primers on setting the table, the art of serving, and flower arranging. And drinks, of course--including recipes for both classic cocktails and delicious nonalcoholic libations. Cheers!
The Lost Supper
For fans of Michael Pollan and Anthony Bourdain, this "surprising, flavorsome tour of ancient cuisines" (Kirkus STARRED)--from Neolithic bread to ancient Roman fish sauce--reveals why reviving the foods of the past is the key to saving the future."A fascinating look at the people who are keeping these ancient food traditions alive against the odds, while offering a rough roadmap toward a more sustainable food ecosystem."--Eater Many of us are worried (or at least we should be) about the impacts of globalization, pollution, and biotechnology on our diets. Whether it's monoculture crops, hormone-fed beef, or high-fructose corn syrup, industrially-produced foods have troubling consequences for us and the planet. But as culinary diversity diminishes, many people are looking to a surprising place to safeguard the future: into the past. The Lost Supper explores an idea that is quickly spreading among restaurateurs, food producers, scientists, and gastronomes around the world: that the key to healthy and sustainable eating lies not in looking forward, but in looking back to the foods that have sustained us through our half-million-year existence as a species. Acclaimed author Taras Grescoe introduces readers to the surprising and forgotten flavors whose revival is captivating food-lovers around the world: ancient sourdough bread last baked by Egyptian pharaohs; raw-milk farmhouse cheese from critically endangered British dairy cattle; ham from Spanish pata negra pigs that have been foraging on acorns on a secluded island since before the United States was a nation; and olive oil from wild olive trees uniquely capable of resisting quickly evolving pests and modern pathogens. From Ancient Roman fish sauce to Aztec caviar to the long-thought-extinct silphium, The Lost Supper is a deep dive into the latest frontier of global gastronomy--the archaeology of taste. Through vivid writing, history, and first-hand culinary experience, Grescoe sets out a provocative case: in order to save these foods, he argues, we've got to eat them. Published in partnership with the David Suzuki Institute.
National Dish
Named a Best Book of 2023 by Financial Times, The Guardian, and BBC's The Food Programme "Anya von Bremzen, already a legend of food writing and a storytelling inspiration to me, has done her best work yet. National Dish is a must-read for all those who believe in building longer tables where food is what bring us all together." --Jos矇 Andr矇s "If you've ever contemplated the origins and iconography of classic foods, then National Dish is the sensory-driven, historical deep dive for you . . . [an] evocative, gorgeously layered exercise in place-making and cultural exploration, nuanced and rich as any of the dishes captured within." --Boston Globe In this engrossing and timely journey to the crossroads of food and identity, award-winning writer Anya von Bremzen explores six of the world's most fascinating and iconic culinary cultures--France, Italy, Japan, Spain, Mexico, and Turkey--brilliantly weaving cuisine, history, and politics into a work of scintillating connoisseurship and charm We all have an idea in our heads about what French food is--or Italian, or Japanese, or Mexican, or . . . But where did those ideas come from? Who decides what makes a national food canon? Anya von Bremzen has won three James Beard Awards and written several definitive cookbooks, as well as her internationally acclaimed memoir Mastering the Art of Soviet Cooking. In National Dish, she investigates the truth behind the eternal clich矇--"we are what we eat"--traveling to six storied food capitals, going high and low, from world-famous chefs to culinary scholars to strangers in bars, in search of how cuisine became connected to place and identity. A unique and magical cook's tour of the world, National Dish brings us to a deep appreciation of how the country makes the food, and the food the country.
5 Ingredient Family Favorite Recipes
Quick-fix recipes for any occasion, plus time-saving tips and hints.5 ingredients...or less! You'll be able to get in and out of the kitchen in a snap and deliver delicious results day after day. From mains to one-dish meals, salads to sandwiches and snacks to desserts, this book has it all. One-dish dinners like Fiesta Chicken, Ham & Garden Veggies, Fast & Fancy Beef Stir-Fry, French Onion Rice & Shrimp mean happy eaters...and fewer dishes to wash. Celebrating a birthday, a baseball win or a great report card? So-Easy BBQ Pork Ribs, Potatoes Dijon and Pineapple Coleslaw couldn't be easier or more delicious. On chilly days, warm tummies with Cheesy Corn Chowder and Butter Biscuits. At party time, a spread of Peppery Buttermilk Wings, Bean & Roasted Garlic Dip, Bacon & Apricot Bites and Dill Pickle Wraps can't be beat. And for dessert...don't Aunt Patsy's Peach Pie, Mississippi Mud Pie and Hot Fudge Ice Cream Sandwich Bars. Yum! You'll find 328 simple to make and simply delicious, recipes in this book, plus helpful time-saving tips. So get ready ... 5-4-3-2-1, it's time to eat! Updated with 21 photos.
Favorite Secret Restaurant Recipes
If you've always wondered how your favorite restaurants make their food so delicious, now you can find out! Learn the secrets behind some of the most popular restaurant recipes, from irresistible appetizers, super salads and savory sides to mouthwatering main dishes and decadent desserts. Discover more than 90 incredible copycat recipes you can make at home, so you can enjoy great restaurant food any time. Try irresistible favorites such as the Classic Breakfast Sandwich, Pumpkin Spice Latte, Crazy Breadsticks, Coconut Shrimp, Cheesy Chicken Bake, Mexican Pizza, Spicy Peanut Noodles, and Confetti Bundt Cake. Restaurants include fast-food burger and pizza chains, international coffee bars, best-loved breakfast spots, fast casual bakeries, pasta, sandwich and salad shops, popular steakhouses, classic Italian restaurants, seafood eateries and more. Chapters include Breakfast & Brunch, Appetizers, Soups, Salads, Salads, Sandwiches, Main Dishes, Side Dishes, and Desserts. Contains 90 mouthwatering photos. Hardcover, 192 pages.
Kitchen Confidential Annotated Edition
A deluxe, annotated edition of Kitchen Confidential to celebrate the life of Anthony Bourdain, featuring new photo insertsOver two decades ago, the New Yorker published a now infamous article, "Don't Eat Before Reading This," by then little-known chef Anthony Bourdain. Bourdain spared no one's appetite as he revealed what happens behind the kitchen door. The article was a sensation, and the book it spawned, the now iconic Kitchen Confidential, became an even bigger sensation and megabestseller. Frankly confessional, addictively acerbic, and utterly unsparing, Bourdain pulls no punches in this memoir of his years in the restaurant business.Fans will love to return to this deliciously funny, delectably shocking banquet of wild-but-true tales of life in the culinary trade, laying out Bourdain's more than a quarter-century of drugs, sex, and haute cuisine. Including a handwritten introduction and annotations done by Bourdain about a decade after the book was originally published, this edition also features previously unpublished photos to accompany the now-classic text.
My French Secrets
My French Secrets 'You don't need to be a chef to perform impressive feats in the kitchen. It's just the art of mastering a few basics and learning to think like a French person; then, with the right ingredients, you can create amazing dishes in a short time. Those recipes have been written throughout my life, my career, my travels; some of them are from my mum, my grandad. It's my everyday food: what I think is enjoyable, healthy, naughty sometimes... Good quality ingredients, added to some exercise, meditation, a lot of water and the right amount of wine: this is part of the secret. The other secret of French food is that we take our time. We take the time to cook our food from scratch, take the time to walk, take the time to drink our wine and coffee... In other words, we take time to live. This book will help you to stay healthy and slim while enjoying the food and wine you love. It is a bible for enjoyment, something that everybody could carry around in case they're in need of inspiration for a last-minute dinner with friends, ideas for a weekly menu, a nice meal ? deux or a delicious lunch just for yourself. To help you learn how to feel good whilst indulging in all these pleasures, I will guide you through your daily routine, your organisation in the kitchen and pantry and even your shopping list. So if you wish to keep an elegant silhouette without being frustrated and to eat what you like and drink wine, this book is just for you. Enjoy!' Marl癡ne Dulery
Food for Friends
French by birth, British by education, Australian by choice, Babette Hayes was uniquely placed to bring that fusion of French tradition and informal style that characterises her cuisine and interior design. In Food for Friends she traces her journey from the war-torn Middle East, to the strangeness of life in an English boarding school, to glittering mornings on Sydney's Mosman Bay. These recipes and the stories that accompany them, recall dear friends and family members who have inspired Babette's approach to the joy of living and sharing food. With the inclusion of family photographs, Food for Friends offers the insights and experiences of one who has sought to make an embracing experience of cooking and being together as... 'an ordinary part of everyday life.' 'Plenitude: fullness or adequacy in quantity, measure, or degree; abundance. It's the word I think of first when I recall those magnificent Sunday lunches at Babette Hayes' beautiful house in Hunter's Hill. Of course there was an abundance of wonderful food, but an equal abundance of generosity, goodwill, laughter, great company. There were splendid dinners too, candlelit affairs that extended past midnight, their begetter a consummate hostess dedicated to providing her guests with persistent and ineradicable memories.' - Leo Schofield 'I remember my first visit to your home and sitting on the verandah eating one of your lunches. It is unforgettable. You changed our way of looking at food and entertaining Babette.' - Margaret Fulton
