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The Heart of the Plate: Vegetarian Recipes for a New Generation
Mollie Katzen · Rux Martin/Houghton Mifflin Harcourt; First Edition edition
Format: Hardcover
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With The Moosewood Cookbook, Mollie Katzen changed the way a generation cooked and brought vegetarian cuisine into the mainstream. In The Heart of the Plate, she completely reinvents the vegetarian repertoire, unveiling a collection of beautiful, healthful, and unfussy dishes — her... |
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American Whiskey, Bourbon & Rye: A Guide to the Nation’s Favorite Spirit
Clay Risen · Sterling Epicure
Format: Hardcover
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The number of commercially available American whiskeys has grown exponentially over the past yearsmdashas has its popularity Discerning drinkers will savor this the only guide devoted solely to US-made whiskey rye and bourbon Arranged alphabetically by distillery andor brand it offers... |
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World Beer
Tim Hampson · DK
Format: Hardcover
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World Beer explores the renaissance of beer, explaining the brewing process, beer history, and the finer points of beer appreciation. The stories of major beer producing nations are explored in depth, focusing on their local beer styles and the breweries that made them famous. From the face-smacking... |
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Table Manners: How to Behave in the Modern World and Why Bother
Jeremiah Tower · Farrar
Pages: 160
Format: Print book
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An authoritative and witty guide to modern table manners for all occasions by one of the world's most acclaimed chefs and restaurateursTable Manners is an entertaining and practical guide to manners for everyone and every occasion. Whether you are a guest at a potluck or the host of a dinner... |
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Ivan Ramen: Love, Obsession, and Recipes from Tokyo's Most Unlikely Noodle Joint
Ivan Orkin · Ten Speed Press
Format: Hardcover
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The end-all-be-all guide to ramen from Ivan Orkin the iconoclastic New York-born owner of Tokyos top ramen shopIn Orkin a middle-aged Jewish guy from Long Island did something crazy In the food-zealous insular megalopolis of Tokyo Ivan opened a ramen shop He was a gaijin foreigner trying... |
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One Good Dish
David Tanis · Artisan
Format: Hardcover
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In this, his first non-menu cookbook, the New York Times food columnist offers 100 utterly delicious recipes that epitomize comfort food, Tanis-style. Individually or in combination, they make perfect little meals that are elemental and accessible, yettotally surprisingand theres something... |
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Why You Eat What You Eat: The Science Behind Our Relationship with Food
RACHEL HERZ · W. W. Norton & Company
Pages: 368
Format: Hardcover
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An eye-opening exploration of the psychology of eating in today's unprecedented North American pantry of abundance, access, and excess.In Why You Eat What You Eat, acclaimed neuroscientist Rachel Herz examines the sensory, psychological, neuroscientific, and physiological factors that influence... |
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The Chopped Cookbook: Use What You've Got to Cook Something Great
Food Network · Crown Publishing Group
Pages: 240
Format: Hardcover
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Never again let the question, "What's for dinner?" stump you. The Chopped Cookbook features secrets for combining pantry staples to make exciting meals. If you've ever looked into your fridge, hoping for inspiration to strike, let The Chopped Cookbook help you shake... |
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How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition
MARK BITTMAN · Houghton Mifflin Harcourt
Pages: 832
Format: Hardcover
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The ultimate guide to meatless meals, completely updated and better than ever, now for the first time featuring color photos Ten years ago, this breakthrough cookbook made vegetarian cooking accessible to everyone. Today, the issues surrounding a plant-based diet - health, sustainability,... |
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