A fun, sophisticated illustrated collection of essays that catalogs the simple and not so simple pleasures of the eclectic world of candy from the award-winning author of After the Eclipse. With illustrations by Forsyth Harmon.A taxonomy of sweetness, a rhapsody of artificial flavors, and a multi-faceted theory of pleasure, Sweet Nothings is made up of one hundred illustrated micro essays organized by candy color, from the red of Pop Rocks to the purple Jelly Bonbon in the Whitman's Sampler. Each entry is a meditation on taste and texture, a memory unlocked. Everyone's favorites - and least favorites - are carefully considered, including Snickers and Trader Joe's Peanut Butter Cups, as well as the beloved Good n' Plenty and Werther's Originals.An expert guide and exquisite writer, Sarah Perry asks such pressing questions as: Twizzlers or Red Vines? Why are Mentos eaters so maniacally happy? And in The Lion, the Witch and the Wardrobe, how could Edmund sell out his siblings for, of all things, Turkish delight? She rejects the dreaded "What is your favorite candy?" question and counters: Under what circumstances? F The question itself is flawed - favorite under what circumstances? In what weather? On the road, or at home? In what mood? For candy is inextricably tied to the seasons of our lives.
Mariner Books
|
9780063319929
|
Hardcover
Amrikan
By Shah, Khushbu
"What is Indian food in America?"In her eagerly anticipated debut cookbook, acclaimed food writer Khushbu Shah injects an electric and irresistible energy into the story of Indian food, with 125 recipes inspired by the cooking of the diaspora. From the savory and bold flavors of Achari Paneer Pizza to the ultimate home-cooked comfort meal, a pot of Spinach Tadka Dal with rice, Khushbu's recipes are flavor-packed, party-pleasing, and wonderfully surprising. She invites readers on a journey far beyond butter chicken (though she has a stellar recipe for it) , offering instructions for preparing meals, drinks, and desserts as diverse as Saag Paneer Lasagna, Classic Dosas, Keralan Fried Chicken Sandwiches, Pani Puri Mojitos, and a Masala Chai Basque Cheesecake.
W. W. Norton & Company
|
9781324036258
|
Hardcover
Food for Thought
By Brown, Alton
From Alton Brown, the New York Times bestselling cookbook author and beloved culinary food personality, a debut collection of personal essays defined by his flair, wit, and insight. From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what's on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more. With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary cultural appropriation to his ultimate quest for the perfect roast chicken.
Simon & Schuster Audio
|
9781668064214
|
Audiobook
Food on the Move
By Hudgins, Sharon
All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century - from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the "romance of the rails." A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks.
Reaktion Books
|
9781789140071
|
Hardcover
Cooking at Home
By Chang, David
Being a chef can make you the worst kind of home cook. Either you're too fussy when dinner just needs to be on the table or, as Momofuku chef Dave Chang will tell you about his early years in the industry, you just . . . never cook at home. But now, with a family to feed, Dave faces the same challenges as any home cook: how to make something as delicious as possible, in the least amount of time possible, with as little mess as possible. It's no time for meticulous searing or searching for the perfect medium rare. This is his guide to the culinary dark arts of substituting, adapting, shortcutting, and sandbagging, like par-cooking chicken in the microwave before showing you seven ways to blast it with flavor in a four-minute stir-fry or a ten-minute stew, because he is as tired as you are of doing things the hard way.
‎Clarkson Potter; Illustrated edition
|
9781524759247
|
Hardcover
The 100 Most Jewish Foods
By Newhouse, Alana
Tablet's list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It's a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D'oro cookies, for example) . The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka) . Others make us wonder how they've survived as long as they have (such as unhatched chicken eggs and jellied calves' feet) . As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, ric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.
Artisan
|
9781579659066
|
Hardcover
Smooth Life
By Johnston, Ashley
Welcome to the Smooth Life - with over 100 recipes for smoothies, bowls, and more, from smoothie queens Ashley and Taylor Johnston aka Twin Coast. Ashley and Taylor Johnston share their creative, colorful smoothies with the world as Twin Coast, and now, they're welcoming you to the smooth life with over 100 nourishing, mostly plant-based recipes for smoothies, smoothie bowls, light bites, snacks, and desserts.. Living the smooth life is all about making recipes that will keep you energized, satisfied, and healthy, like the vibrant Hot Mango Smoothie or the healing Blue Superfood Smoothie Bowl. Throw together some Green Goddess Sandwiches or Chewy Cranberry Chocolate Bars, or invite some friends over for Party Guacamole and Sunset Sodas, and you'll be living the smooth life before you know it.
DK
|
9780744094848
|
Hardcover
Big Vegan Flavor
By Vora, Nisha
A groundbreaking and comprehensive "vegan flavor bible" - with 150 must-make recipes - from the wildly popular home cook and creator behind Rainbow Plant Life. With more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That's because of her "flavor first" philosophy. It's an approach she's honed nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she's created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand essential flavor pairings, to how to achieve impossible-to-resist, must-have-more textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more.
Avery
|
9780593328934
|
Hardcover
The Cake Bible, 35th Anniversary Edition
By Beranbaum, Rose Levy
The legendary IACP Culinary Classic The Cake Bible - found in the kitchen of every serious baker and beloved for decades - with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment informationThe original Cake Bible is a guiding light in the world's baking literature, with Rose Levy Beranbaum's deep knowledge and respect for craft to be found on every page. It's for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do.The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar.
William Morrow Cookbooks
|
9780063310278
|
Hardcover
Not Too Sweet
By Seinfeld, Jessica
An inclusive, all-new collection of dessert recipes for everyone to enjoy, no matter their age, dietary restrictions, or skill level in the kitchen, from the #1 New York Times bestselling author of Vegan, At Times and Deceptively Delicious.. In her five cookbooks to date, Jessica Seinfeld has shown readers that healthy eating need not be a chore or a bore. Now she's back to show you that this truth applies even to dessert. The recipes in Not Too Sweet allow home cooks to prepare crowd-pleasing desserts for any diet, be it vegan, gluten-free, less-sugar, no-sugar, no-nuts...or "no restrictions." With her trademark accessibility and ingenious use of ingredients, Seinfeld provides step-by-step instructions for making all manner of treats - chocolatey, fruity, traditional, quirky - that will satisfy every (not too) sweet tooth.
Sweet Nothings
By Perry, Sarah
A fun, sophisticated illustrated collection of essays that catalogs the simple and not so simple pleasures of the eclectic world of candy from the award-winning author of After the Eclipse. With illustrations by Forsyth Harmon.A taxonomy of sweetness, a rhapsody of artificial flavors, and a multi-faceted theory of pleasure, Sweet Nothings is made up of one hundred illustrated micro essays organized by candy color, from the red of Pop Rocks to the purple Jelly Bonbon in the Whitman's Sampler. Each entry is a meditation on taste and texture, a memory unlocked. Everyone's favorites - and least favorites - are carefully considered, including Snickers and Trader Joe's Peanut Butter Cups, as well as the beloved Good n' Plenty and Werther's Originals.An expert guide and exquisite writer, Sarah Perry asks such pressing questions as: Twizzlers or Red Vines? Why are Mentos eaters so maniacally happy? And in The Lion, the Witch and the Wardrobe, how could Edmund sell out his siblings for, of all things, Turkish delight? She rejects the dreaded "What is your favorite candy?" question and counters: Under what circumstances? F The question itself is flawed - favorite under what circumstances? In what weather? On the road, or at home? In what mood? For candy is inextricably tied to the seasons of our lives.
Amrikan
By Shah, Khushbu
"What is Indian food in America?"In her eagerly anticipated debut cookbook, acclaimed food writer Khushbu Shah injects an electric and irresistible energy into the story of Indian food, with 125 recipes inspired by the cooking of the diaspora. From the savory and bold flavors of Achari Paneer Pizza to the ultimate home-cooked comfort meal, a pot of Spinach Tadka Dal with rice, Khushbu's recipes are flavor-packed, party-pleasing, and wonderfully surprising. She invites readers on a journey far beyond butter chicken (though she has a stellar recipe for it) , offering instructions for preparing meals, drinks, and desserts as diverse as Saag Paneer Lasagna, Classic Dosas, Keralan Fried Chicken Sandwiches, Pani Puri Mojitos, and a Masala Chai Basque Cheesecake.
Food for Thought
By Brown, Alton
From Alton Brown, the New York Times bestselling cookbook author and beloved culinary food personality, a debut collection of personal essays defined by his flair, wit, and insight. From cameraman to chef, musician to food scientist, Alton Brown has had a diverse and remarkable career. His work on the Food Network, including creating Good Eats and hosting Iron Chef America and Cutthroat Kitchen, has resonated with countless viewers and home cooks. Now, he shares exactly what's on his mind, mixing compelling anecdotes from his personal and professional life with in-depth observations on the culinary world, film, personal style, defining meals of his lifetime, and much more. With his whip-smart and engaging voice, Brown explores everything from wrestling a dumpster full of dough to culinary cultural appropriation to his ultimate quest for the perfect roast chicken.
Food on the Move
By Hudgins, Sharon
All aboard for a delicious ride on nine legendary railway journeys! Meals associated with train travel have been an important ingredient of railway history for more than a century - from dinners in dining cars to lunches at station buffets and foods purchased from platform vendors. For many travelers, the experience of eating on a railway journey is often a highlight of the trip, a major part of the "romance of the rails." A delight for rail enthusiasts, foodies, and armchair travelers alike, Food on the Move serves up the culinary history of these famous journeys on five continents, from the earliest days of rail travel to the present. Chapters invite us to table for the haute cuisine of the elegant dining carriages on the Orient Express; the classic American feast of steak-and-eggs on the Santa Fe Super Chief; and home-cooked regional foods along the Trans-Siberian tracks.
Cooking at Home
By Chang, David
Being a chef can make you the worst kind of home cook. Either you're too fussy when dinner just needs to be on the table or, as Momofuku chef Dave Chang will tell you about his early years in the industry, you just . . . never cook at home. But now, with a family to feed, Dave faces the same challenges as any home cook: how to make something as delicious as possible, in the least amount of time possible, with as little mess as possible. It's no time for meticulous searing or searching for the perfect medium rare. This is his guide to the culinary dark arts of substituting, adapting, shortcutting, and sandbagging, like par-cooking chicken in the microwave before showing you seven ways to blast it with flavor in a four-minute stir-fry or a ten-minute stew, because he is as tired as you are of doing things the hard way.
The 100 Most Jewish Foods
By Newhouse, Alana
Tablet's list of the 100 most Jewish foods is not about the most popular Jewish foods, or the tastiest, or even the most enduring. It's a list of the most significant foods culturally and historically to the Jewish people, explored deeply with essays, recipes, stories, and context. Some of the dishes are no longer cooked at home, and some are not even dishes in the traditional sense (store-bought cereal and Stella D'oro cookies, for example) . The entire list is up for debate, which is what makes this book so much fun. Many of the foods are delicious (such as babka and shakshuka) . Others make us wonder how they've survived as long as they have (such as unhatched chicken eggs and jellied calves' feet) . As expected, many Jewish (and now universal) favorites like matzo balls, pickles, cheesecake, blintzes, and chopped liver make the list. The recipes are global and represent all contingencies of the Jewish experience. Contributors include Ruth Reichl, ric Ripert, Joan Nathan, Michael Solomonov, Dan Barber, Gail Simmons, Yotam Ottolenghi, Tom Colicchio, Amanda Hesser and Merrill Stubbs, Maira Kalman, Action Bronson, Daphne Merkin, Shalom Auslander, Dr. Ruth Westheimer, and Phil Rosenthal, among many others. Presented in a gifty package, The 100 Most Jewish Foods is the perfect book to dip into, quote from, cook from, and launch a spirited debate.
Smooth Life
By Johnston, Ashley
Welcome to the Smooth Life - with over 100 recipes for smoothies, bowls, and more, from smoothie queens Ashley and Taylor Johnston aka Twin Coast. Ashley and Taylor Johnston share their creative, colorful smoothies with the world as Twin Coast, and now, they're welcoming you to the smooth life with over 100 nourishing, mostly plant-based recipes for smoothies, smoothie bowls, light bites, snacks, and desserts.. Living the smooth life is all about making recipes that will keep you energized, satisfied, and healthy, like the vibrant Hot Mango Smoothie or the healing Blue Superfood Smoothie Bowl. Throw together some Green Goddess Sandwiches or Chewy Cranberry Chocolate Bars, or invite some friends over for Party Guacamole and Sunset Sodas, and you'll be living the smooth life before you know it.
Big Vegan Flavor
By Vora, Nisha
A groundbreaking and comprehensive "vegan flavor bible" - with 150 must-make recipes - from the wildly popular home cook and creator behind Rainbow Plant Life. With more than two million devoted fans online, Nisha Vora has become the trusted source for exceptional vegan recipes for the home cook. That's because of her "flavor first" philosophy. It's an approach she's honed nearly a decade creating plant-based dishes that just plain taste amazing, labels aside. Now she's created an essential, comprehensive guide that codifies the principles of plant-based cooking for the first time, from how to coax the most out of your ingredients and how to understand essential flavor pairings, to how to achieve impossible-to-resist, must-have-more textures and embrace the myriad ways vegetables can be enjoyed: roasted, caramelized, braised, pampered in bold marinades and umami-rich sauces, and so much more.
The Cake Bible, 35th Anniversary Edition
By Beranbaum, Rose Levy
The legendary IACP Culinary Classic The Cake Bible - found in the kitchen of every serious baker and beloved for decades - with classic recipes thoroughly updated and including about 30% new recipes and methods and the latest ingredient and equipment informationThe original Cake Bible is a guiding light in the world's baking literature, with Rose Levy Beranbaum's deep knowledge and respect for craft to be found on every page. It's for home and professional bakers who want to make glorious, technically perfect cakes and understand why the ingredients in cakes work the way they do.The book was hugely influential from the moment it first came out in 1988, selling hundreds of thousands of copies and going through sixty printings. It introduced the reverse creaming method, incorporating flour and butter first instead of butter and sugar.
Not Too Sweet
By Seinfeld, Jessica
An inclusive, all-new collection of dessert recipes for everyone to enjoy, no matter their age, dietary restrictions, or skill level in the kitchen, from the #1 New York Times bestselling author of Vegan, At Times and Deceptively Delicious.. In her five cookbooks to date, Jessica Seinfeld has shown readers that healthy eating need not be a chore or a bore. Now she's back to show you that this truth applies even to dessert. The recipes in Not Too Sweet allow home cooks to prepare crowd-pleasing desserts for any diet, be it vegan, gluten-free, less-sugar, no-sugar, no-nuts...or "no restrictions." With her trademark accessibility and ingenious use of ingredients, Seinfeld provides step-by-step instructions for making all manner of treats - chocolatey, fruity, traditional, quirky - that will satisfy every (not too) sweet tooth.
Rosa's Thai Café
By Moore, Saiphin
Succulent street food, family favorites, mouthwatering regional dishes. . This comprehensive new book from acclaimed chef, Saiphin Moore, looks at dishes from across Thailand in over 100 recipes. The recipes feature traditional and regional Thai dishes - and a whole lot of modern variations as well. . Saiphin Moore's first book tells you how to cook Thai food in style, with delicious street-food recipes that are quick to make and go well with a modern lifestyle. Her enthusiasm is beautifully displayed in her collection of family-style dishes that appeals to all appetites and adventure levels. Each recipe is clearly explained and vividly photographed and is sure to motivate home cooks to get into the kitchen to whip up tasty Thai fare. . Divided into nine chapters (small bites, salads, soups, curries, stir-fries, grills and marinades, noodles and rice, sweet things, and basics) and in keeping with its contemporary twist on authentic Thai cuisine, Rosa's Thai Café Cookbook celebrates traditional Thai cooking techniques and features dishes from her restaurant as well as family favorites from her frequent trips back home.