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James Beard KitchenAid Book Awards |
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2 - SUQAR: Desserts & Sweets from the Modern Middle East
Greg Malouf · Hardie Grant
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SUQAR (which means 'sugar' in Arabic) shares the secrets of more than 100 sweet treats inspired by Middle Eastern flavors - ranging from puddings and pastries, to ice creams, cookies, cakes, confectionary, fruity desserts and drinks.
The traditional time to eat sweets... |
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3 - Wine Folly: Magnum Edition: The Master Guide
MADELINE PUCKETTE · Avery
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The expanded wine guide from the creators of WineFolly.com, packed with new information for devotees and newbies alike.
Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly:... |
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5 - Eat a Little Better: Great Flavor, Good Health, Better World
Sam Kass · Clarkson Potter
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Sam Kass, former chef to the Obamas and White House food policy advisor, makes it easier to do a little better for your diet--and the environment--every day, through smart ways to think about shopping, setting up your kitchen so the healthy stuff comes to hand most naturally, and through... |
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6 - Feast: Food of the Islamic World
ANISSA HELOU · Ecco
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NAMED A MOST ANTICIPATED COOKBOOK OF SPRING 2018 BY BON APPETIT, FOOD & WINE, EPICURIOUS, TASTING TABLE, ESQUIRE, GLOBE & MAIL, and PUBLISHERS WEEKLY "[Helou's] range of knowledge and unparalleled authority make her just the kind of cook you want by your side when... |
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7 - Tokyo New Wave: 31 Chefs Defining Japan's Next Generation, with Recipes
Andrea Fazzari · Ten Speed Press
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Showcasing the new talent of Tokyo's vibrant food scene, Andrea Fazzari profiles 31 chefs who are shaping the future of one of the world's most dynamic cities.
In a luxe collection filled with portraits, interviews, and recipes, author Andrea Fazzari explores the changing landscape... |
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8 - Canned: The Rise and Fall of Consumer Confidence in the American Food Industry
Anna Zeide · University of California Press
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A century and a half ago, when the food industry was first taking root, few consumers trusted packaged foods. Americans had just begun to shift away from eating foods that they grew themselves or purchased from neighbors. With the advent of canning, consumers were introduced to foods produced... |
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9 - Chicken and Charcoal: Yakitori, Yardbird, Hong Kong
MATT ABERGEL · Phaidon Press
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The first cookbook from cult yakitori restaurant Yardbird puts the spotlight on chicken - taking grilling to a whole new levelChicken is the world's best loved meat, and yakitori is one of the simplest, healthiest ways to cook it. At Yardbird in Hong Kong, Canadian chef Matt Abergel... |
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10 - Goat: Cooking and Eating
JAMES WHETLOR · Quadrille Publishing
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We should all be eating more goat. It's sustainable, ethical, highly nutritious and low in calories. Why then does it remain so underused and misunderstood? This book tells the story of how food and farming culture developed in the west without the help of this staple of global agriculture,... |
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11 - Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables
ILENE ROSEN · Artisan
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A "saladish" recipe is like a salad, and yet so much more. It starts with an unexpectedly wide range of ingredients, such as Japanese eggplants, broccoli rabe, shirataki noodles, Bosc pears, and chrysanthemum leaves. It emphasizes contrasting textures - toothsome, fluffy, crunchy,... |
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13 - Cocktail Codex: Fundamentals, Formulas, Evolutions
Alex Day · Ten Speed Press
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From the authors of the best-selling and genre-defining cocktail book Death & Co, Cocktail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors' unique "root cocktails" approach to give drink-makers of every level the tools to understand,... |
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