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Veggie Burgers Every Which Way: Fresh, Flavorful and Healthy Vegan and Vegetarian Burgers - Plus Toppings, Sides, Buns and More

Lukas Volger · The Experiment
Format: Paperback

Tasty, Exciting, Inexpensive–Veggie Burgers Every Which Way!Whether you already subsist on veggie burgers, enjoy them occasionally, or ardently wish there was an alternative to the rubbery, over-processed frozen burgers sold in cardboard boxes, Veggie Burgers Every Which Way is the book...
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Barrel Strength Bourbon: The Explosive Growth of America's Whiskey

Carla Harris Carlton · Clerisy Press
Pages: 220
Format: Hardcover

In an approachable, conversational style, Barrel Strength Bourbon provides an in-depth examination of the bourbon industry in Kentucky--the creation of an American spirit, its resurrection following Prohibition, its astronomical growth in the past five years, and its potential for the future.Along...
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At My Table: A Celebration of Home Cooking

NIGELLA LAWSON · Flatiron Books
Pages: 288
Format: Hardcover

Nigella's most relaxed, achievable and delicious recipes to date, for the food she cooks and shares at her table every day.Nigella Lawson is every home cook's goddess, and in this new book she returns to celebrating the food she loves to cook for friends and family every day. As Nigella...
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Tabletop Distilling: How to Make Spirits, Essences, and Essential Oils with Small Stills

KAI MLLER · Schiffer
Pages: 175
Format: Hardcover

With a small, 0.5-liter distiller, you can easily create fine brandies, whiskies, and even essential oils in your own kitchen. In this detailed how-to book, learn the tools, techniques, and safe procedures to distill raw natural materials for a variety of applications. Also included is a useful...
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Everyday Dorie: The Way I Cook

Dorie Greenspan · Rux Martin/Houghton Mifflin Harcourt
Pages: 368
Format: Hardcover

To the hundreds of thousands who follow her on Twitter, Instagram, and Facebook, Dorie Greenspan's food is powerfully cookable - her recipes instant classics. In Everyday Dorie, she invites readers into her kitchen to savor the dishes that she makes all the time, from Miso-Glazed Salmon...
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Cheesecake Love: Inventive, Irresistible, and Super-Easy Cheesecake Desserts for Every Day

Jocelyn Brubaker · St. Martin's Griffin
Pages: 240
Format: Hardcover

Add some cheesecake love to all your favorite desserts with these playful and inventive recipes!"If it doesn't have cheesecake in it, it should" is the baking motto that Jocelyn Brubaker lives by. Over the years, she has baked thousands of cheesecakes and challenged herself to work...
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Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake

Kristen Miglore · Ten Speed Press
Pages: 288
Format: Hardcover

In this follow-up to the IACP award-winning, New York Times best-selling cookbook Genius Recipes, Food52 is back with the most beloved and talked-about desserts of our time (and the under-the-radar gems that will soon join their ranks) - in a collection that will make you a local legend,...
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The Book of Spice: From Anise to Zedoary

John O'Connell · Pegasus Books
Pages: 248
Format: Print book

At once familiar and exotic, spices are rare things, comforting us in favorite dishes while evoking far-flung countries, Arabian souks, colonial conquests and vast fortunes. John O'Connell introduces us to spices and their unique properties, both medical and magical, alongside the fascinating...
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Craft Burgers and Crazy Shakes from Black Tap

Joe Isidori · Pam Krauss Books
Pages: 128
Format: Print book

The debut cookbook from NYC's viral sensation Black Tap delivers unique recipes for innovative burgers and sensational, over-the-top milkshakes. Black Tap is no ordinary burgers-and-fries restaurant - after opening in NYC's Soho in March 2015, their bold, gourmet-flavored burgers and sky-high...
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Unicorn Food: Beautiful, Vibrant, Plant-Based Recipes to Nurture Your Inner Magical Beast

KAT ODELL · Workman Publishing Company
Pages: 192
Format: Hardcover

It's among the hottest trends in the food world today - magically colorful dishes and drinks that are as bewitchingly beautiful as they are incredibly tasty and nutritious. Now, Kat Odell - a food journalist, author (the just-published Day Drinking) , and entrepreneur who started...
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Finding the Flavors We Lost: From Bread to Bourbon, How Artisans Reclaimed American Food

Patric Kuh · Ecco
Pages: 278
Format: Print book

The multiple-James Beard Award-winning restaurant critic for Los Angeles Magazine delivers an arresting exploration of our cultural demand for "artisanal" foods in a world dominated by corporate agribusiness.We hear the word "artisanal" all the time - attached to cheese,...
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Get Lean Stay Lean: The 6-step program for a happier, healthier body, for life

Joanna Mcmillan · Murdoch Books
Pages: 240
Format: Paperback

Get Lean, Stay Lean is not a diet plan with an end date--it's a way of life. It's not about being perfect or becoming some sort of health evangelist, it's a doable, achievable, realistic, and delicious way of living a life that aligns with great health, vitality, and weight...
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Turnip Greens & Tortillas: A Mexican Chef Spices Up the Southern Kitchen

Eddie Hernandez · Rux Martin/Houghton Mifflin Harcourt
Pages: 320
Format: Hardcover

Southern fare with a Mexican flair, by the chef/co-owner of the restaurant empire that Bon Appétit called a "Top American Restaurant"USA Today called Taqueria del Sol "a runaway success." Bon Appétit wrote: "Move over, Chipotle!" The fast-casual food...
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Tots!: 50 Tot-ally Awesome Recipes from Totchos to Sweet Po-tot-o Pie

DAN WHALEN · Workman Publishing Company
Pages: 160
Format: Paperback

It's a fact: Americans love tots, and last year consumed 3.5 billion of them. And not just at home. From fast-food joints to high-end restaurants, chefs are joining the tot trend, serving exotically spiced tots or fun mash-ups like Totchos, with tots replacing the corn chips in nachos....
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Buttermilk Graffiti: A Chef's Journey to Discover America's New Melting-Pot Cuisine

EDWARD LEE · Artisan
Pages: 304
Format: Hardcover

American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning....
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