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Bread
Dean Brettschneider · Jacqui Small LLP
Format: Hardcover
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Global Baker Dean Brettschneider shares the secrets of making perfect bread every time with more than 60 recipes for rustic, healthy, savoury, sweet and festive breads from around the globe. Brettschneider guides you through the process of bread-making, with expert tips, varied recipes... |
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Sweet Noshings: New Twists on Traditional Jewish Desserts
Amy Kritzer · Race Point Pub
Pages: 96
Format: Print book
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No matter your religion, you'll enjoy these tasty recipes. I know Jew will!Growing up, Amy Kritzer loved to cook traditional foods with her Bubbe Eleanor. Whether they were braiding challah or rolling out rugelach dough, there was always tons of laughter (and a messy kitchen.) These... |
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Sea and Smoke: Flavors from the Untamed Pacific Northwest
Blaine Wetzel · Running Press
Format: Hardcover
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2015 JAMES BEARD WINNER BEST CHEF: NORTHWESTSea and Smoke Sea and Smoke is a travelogue chronicling the plucky ambition of a young chef determined to create a world class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine... |
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Taste of Home Christmas: 465 Recipes For a Merry Holiday
Taste of Home · Readers Digest
Format: Paperback
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Let Taste of Home help you plan your holiday parties and menus with this idea-packed cookbook. There are wonderful appetizers and beverages, company-worthy entrees, delectable breads, an array of sides and best of all dazzling, divine sweets—cookies, candies, cakes, pies and more.... |
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Korean Food Made Simple
Judy Joo · Houghton Mifflin Harcourt
Pages: 286
Format: Print book
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125 simple Korean recipes from the host of the Cooking Channel television show of the same name In"Korean Food Made Simple, " Judy Joo, host of the Cooking Channel s show of the same name and Food Network regular, brings Korean food to the masses, proving that it s fun and easy... |
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Flavor: The Science of Our Most Neglected Sense
Bob Holmes · W.W. Norton & Company
Pages: 320
Format: Print book
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A journey into the surprising science behind our flavor senses.Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don't... |
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Slices of Life: A Food Writer Cooks through Many a Conundrum
Leah Eskin · Running Press
Format: Book
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Bad Haircut Kale Chips. Post-ER Roast Chicken. New Baby Risotto. Frantic Dinner-Party Calming Soup. These are some of the dishes that food writer Leah Eskin has turned out during her years of raising two children, enduring one dog, and tending her marriage. She's also nurtured her ten-year-old... |
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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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Food & Beer
Daniel Burns · Phaidon
Pages: 256
Format: Print book
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A book with more than 75 recipes from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining.The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant... |
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Mastering The Art of Southern Vegetables
Nathalie Dupree
Pages: 208
Format: Hardcover
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Building on their reputation as James Beard Award winners, Dupree and Graubart have excerpted their best vegetable recipes (plus added some new ones) in this timely collection. Organized alphabetically by vegetable, each section begins with instructions on how to prepare and cook the vegetable,... |
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