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Sara Moulton's Home Cooking 101: How to Make Everything Taste Better
Moulton Sara. · Oxmoor House Pages: 368 Format: Print book
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In Sara Moulton's Home Cooking 101, Sara helps answer that eternal question, "What's for dinner?" This must-have resource combines 150-plus all-new recipes with time-tested methods that elevate meals from everyday to extraordinary. Sara guides readers every step of the way,... |
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Food City: Four Centuries of Food-Making in New York
Joy Santlofer · W W Norton Pages: 416 Format: Print book
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From the breweries of New Amsterdam to Brooklyn's Sweet'n Low, a vibrant account of four centuries of food production in New York City. New York is hailed as one of the world's "food capitals," but the history of food-making in the city has been mostly lost. Since... |
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Oysters: A Celebration in the Raw
Jeremy Sewall · Abbeville Pages: 216 Format: Print book
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For centuries, oysters have had the power to sustain and delight, inspiring writers and artists, lowly cooks and four-star chefs, laborers and gourmands, and everyone in between. A feast for the eyes and the palate oysters also are rich in history and lore. In Oysters: A Celebration in the Raw,... |
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Healthy Gut Cookbook
Gavin Pritchard · Dk Publishing Pages: 224 Format: Print book
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A soothing and flavorful collection of 120 recipes for broths, fermented foods, greens, salads, meats, and more, proving that healing your digestive system doesn't have to be bland and boring.If you're seeking to alleviate Leaky Gut Syndrome - or if you follow a GAPS, Specific Carbohydrate... |
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Mario Batali--Big American Cookbook: 250 Favorite Recipes from Across the USA
Mario Batali · Grand Central Pub Pages: 512 Format: Print book
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Mario Batali's delicious deep dive into American Regional cooking with 250 recipes--from San Diego Fish Tacos to Boston Cream Pie. Over two years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America... |
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Grape, Olive, Pig: Deep Travels Through Spain's Food Culture
Matt Goulding · Harper Wave/Anthony Bourdain Pages: 347 Format: Hardcover
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Winner of the 2017 IACP Award: Literary or Historical Food WritingGourmand World Cookbook Award Winner: Culinary TravelAmazon Best Book of November (2016) : Cookbooks, Food and WineThe author of Rice, Noodle, Fish now celebrates the delectable and sensuous culture and cuisine of Spain with... |
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Burma: Rivers of Flavor
Naomi Duguid · Artisan Format: Book
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Winner, IACP Cookbook Award for Culinary Travel (2013)Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution”... |
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The Language of Food: A Linguist Reads the Menu
Dan Jurafsky · W.W. Norton & Company Pages: 246 Format: Hardcover
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2015 James Beard Award Nominee: Writing and Literature category Stanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food. Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have... |
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Food From Across Africa: Recipes to Share
Duval Timothy · Ecco, 2016. Pages: 336 Format: Print book
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Discover the amazing cuisine of Africa with this beautiful full-color cookbook featuring classical and modern African dishes.With its diverse, delicious flavors, African food is "some of the best on the planet," yet remains little known to many in the wider world. To introduce... |
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Vietnamese Market Cookbook: Spicy Sour Sweet
Van Tran · Running Press Format: Hardcover
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Bring the Flavor of Vietnam to Your KitchenSalty, sweet, bitter, sour, and spicy: these are the flavorful tenets of Vietnamese cuisine. This exhilarating culinary culture is rich but light, deeply flavorful but made with simple ingredients, and filling while also easy to prepare. That’s... |
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