From an award-winning pastry chef and a James Beard Award nominated writer for Serious Eats, foolproof recipes and a fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries. From One-Bowl Devil's Food Layer Cake to a flawless Cherry Pie that's crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef's expertise into your kitchen, along with advice on how to "mix it up" with over 200 customizable variations -- in short, exactly what you'd expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab's J. Kenji Lpez-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic. 84 photographs
W. W. Norton & Company
|
9780393239867
|
Hardcover
Bien Cuit
By Golper, Zachary
One of the world's most celebrated bakers shares his insider's secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time - and inexpensively.Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York's top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark - what the French call bien cuit, or "well baked." This signature style is the product of Golper's years as a journeyman baker, from his introduction to baking on an Oregon farm - where they made bread by candlelight at 1 a.m. - through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country's modern artisanal food scene. Bien Cuit tells the story of Golper's ongoing quest to coax maximum flavor out of one of the world's oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several "bread quests," in which he brilliantly revives some of New York City's most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels) . You will also find palate-pleasing and innovative "gastronomic breads" that showcase his chef's intuition and mastery of ingredients. Golper's defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper's methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time - the dough does most of the work.
Regan Arts, 2015.
|
9781941393413
|
Print book
Easy Soups from Scratch with Quick Breads to Match
By Manning, Ivy
Nothing is more comforting at the end of the day than a hearty bowl of homemade soup accompanied by freshly baked bread, and this book shows home cooks how to do it in under an hour. Easy Soups from Scratch with Quick Breads to Match makes it simple to create delicious, nourishing soups and warm, toothsome breads for any day of the week with straight-forward, time-saving recipes. With 70 soups and breads to mix and match, soup lovers can choose from cozy classics like Farro Minestrone with Roasted Garlic Focaccia or international flavors like Barbecue Pork and Miso Ramen with Flaky Green Onion Pancakes. Readers can rely on helpful troubleshooting tricks and get-ahead tips to make these winning combinations come out perfect every time.
Chronicle Books
|
9781452155029
|
Hardcover
Sauces & Shapes
By Vita, Oretta Zanini De
Winner of the 2014 International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.
W. W. Norton & Company
|
9780393082432
|
Book
The Secret History of Food
By Siegel, Matt
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and loveIs Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? "As a species, we're hardwired to obsess over food," Matt Siegel explains as he sets out "to uncover the hidden side of everything we put in our mouths." Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.
Ecco
|
9780062973214
|
Hardcover
The Land of the Five Flavors
By Höllmann, Thomas O.
Renowned sinologist Thomas O. Hollmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Hollmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.Hollmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination.
Columbia University Press
|
9780231161862
|
Hardcover
Eat Like You Give a Fork
By Ibrahim, Mareya
Eighty recipes support eight essential nutritional strategies to help you look and feel amazing "Ibrahims thoughtful recipes and sense of humor ("Greens are your new friends with bennies") keep this book entertaining and accessible." -- Publishers Weekly"This is a book you can use in your healing journey without any boring meals." -- Daniel Amen, MD, co-author of The Daniel PlanRemake your kitchen, your taste buds, your body, and your energy level with honest, transparent and easy-to-understand recipes. Core meal planning and preparation techniques from Ibrahims Facebook Live show save time, money and sanity. These forking delicious recipes make healthy eating simple and quick to table.The 8 essential strategies are:-Reset Your Taste Buds-Stock Your Real Kitchen-Get Up on Greens-Take a Vegan Fast Break-Go Gluten-Free Super Grains-Fill in with Good Fat-Become Real Dense-Live the 90/10 RuleChef Mareya has a fresh voice and a great palate that shines in recipes such as:-Zucchini Noodles with Romesco Sauce-Umami Bone Broth-You Glow Smoothie-Overstuffed Sweet Potatoes with Chipotle Lime Yogurt
St. Martin's Griffin
|
9781250189776
|
Hardcover
The Enchilada Queen Cookbook
By Casares, Sylvia
Better than going out for Mexican food!Mexican food -- by which most of us mean Tex-Mex -- is a favorite from Los Angeles to New York and everywhere in between. And the heart of great Tex-Mex cooking comes from home kitchens along the Rio Grande. In THE ENCHILADA QUEEN COOKBOOK, Sylvia Casares gives you the best of the best, including tricks and simple techniques to turn any dish from appetizing to amazing. You'll learn how to make her Holy Trinity spice paste; why you should use certain key shortcuts, such as chicken bouillon, in some dishes; and how to do her tortilla-changing Texas Two-Step marinating technique. And after you've picked your favorites from her 14 key sauces, you'll make unbelievable food for a family or a crowd, including:--Cheese Enchiladas with Chili Gravy--Spinach Enchiladas with Salsa Verde--Shrimp Enchiladas with Salsa Veracruzano--Stewed Chicken Breast Enchiladas with Salsa MoleAnd the Enchilada Queen is an expert in more than just enchiladas. Here you'll find appetizers, sides, breakfasts and desserts, such as:--Guacamole and Picamole--Kitchen Nachos--Gulf Coast Fish Tacos--Frontera Beef Fajitas--La Fonda Tortilla Soup--Arroz con Pollo--Huevos Rancheros--Refried Beans--Tamales with a variety of fillings--Sopapillas, Polvorones and Bunuelos The Perfect Margarita's here too, and so much more. In The Enchilada Queen Cookbook, you'll get kitchen wisdom from a lifetime of learning recipes from madres and abuelas who make food specific to their border towns on the Rio Grande. You'll also get a resource for hundreds of family dinners -- and a party between covers!
St Martin'S Press
|
9781250082916
|
Hardcover
The Chopped Cookbook
By Network, Food
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 up weeknight dinners. Just as each basket on Chopped has many tasty possibilities, so, too, do the contents of your refrigerator. By showing you how to spin your favorite ingredients into 188 fun, doable, and delicious recipes - including go-to guides for making salad dressings and pan sauces, four-ingredient market baskets that can go in many tasty directions, and ideas for ways to reinvent pasta dinners - the culinary masterminds at Food Network set you up for mealtime victory every night.
Crown Publishing Group
|
9780770435004
|
Hardcover
Winner, Winner! Chicken Dinner
By Stacie, Billis,
Award-winning food writer and blogger Stacie Billis delivers 50 winning recipes for preparing easy, flavorful chicken dinners anywhere, from the stovetop to the grill, in the oven or an Instant Pot.
BraveTart
By Parks, Stella
From an award-winning pastry chef and a James Beard Award nominated writer for Serious Eats, foolproof recipes and a fresh take on the history of American desserts, from chocolate chip cookies to toaster pastries. From One-Bowl Devil's Food Layer Cake to a flawless Cherry Pie that's crisp even on the very bottom, BraveTart is a celebration of classic American desserts. Whether down-home delights like Blueberry Muffins and Glossy Fudge Brownies or supermarket mainstays such as Vanilla Wafers and Chocolate Chip Cookie Dough Ice Cream, your favorites are all here. These meticulously tested recipes bring an award-winning pastry chef's expertise into your kitchen, along with advice on how to "mix it up" with over 200 customizable variations -- in short, exactly what you'd expect from a cookbook penned by a senior editor at Serious Eats. Yet BraveTart is much more than a cookbook, as Stella Parks delves into the surprising stories of how our favorite desserts came to be, from chocolate chip cookies that predate the Tollhouse Inn to the prohibition-era origins of ice cream sodas and floats. With a foreword by The Food Lab's J. Kenji Lpez-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, BraveTart is sure to become an American classic. 84 photographs
Bien Cuit
By Golper, Zachary
One of the world's most celebrated bakers shares his insider's secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time - and inexpensively.Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York's top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark - what the French call bien cuit, or "well baked." This signature style is the product of Golper's years as a journeyman baker, from his introduction to baking on an Oregon farm - where they made bread by candlelight at 1 a.m. - through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country's modern artisanal food scene. Bien Cuit tells the story of Golper's ongoing quest to coax maximum flavor out of one of the world's oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several "bread quests," in which he brilliantly revives some of New York City's most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels) . You will also find palate-pleasing and innovative "gastronomic breads" that showcase his chef's intuition and mastery of ingredients. Golper's defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper's methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time - the dough does most of the work.
Easy Soups from Scratch with Quick Breads to Match
By Manning, Ivy
Nothing is more comforting at the end of the day than a hearty bowl of homemade soup accompanied by freshly baked bread, and this book shows home cooks how to do it in under an hour. Easy Soups from Scratch with Quick Breads to Match makes it simple to create delicious, nourishing soups and warm, toothsome breads for any day of the week with straight-forward, time-saving recipes. With 70 soups and breads to mix and match, soup lovers can choose from cozy classics like Farro Minestrone with Roasted Garlic Focaccia or international flavors like Barbecue Pork and Miso Ramen with Flaky Green Onion Pancakes. Readers can rely on helpful troubleshooting tricks and get-ahead tips to make these winning combinations come out perfect every time.
Sauces & Shapes
By Vita, Oretta Zanini De
Winner of the 2014 International Association of Culinary Association (IACP) Award The indispensable cookbook for genuine Italian sauces and the traditional pasta shapes that go with them. Pasta is so universally popular in the United States that it can justifiably be called an American food. This book makes the case for keeping it Italian with recipes for sauces and soups as cooked in Italian homes today. There are authentic versions of such favorites as carbonara, bolognese, marinara, and Alfredo, as well as plenty of unusual but no less traditional sauces, based on roasts, ribs, rabbit, clams, eggplant, arugula, and mushrooms, to name but a few. Anyone who cooks or eats pasta needs this book. The straightforward recipes are easy enough for the inexperienced, but even professional chefs will grasp the elegance of their simplicity.
The Secret History of Food
By Siegel, Matt
An irreverent, surprising, and entirely entertaining look at the little-known history surrounding the foods we know and loveIs Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually . . . English? "As a species, we're hardwired to obsess over food," Matt Siegel explains as he sets out "to uncover the hidden side of everything we put in our mouths." Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities, to the role of food in fairy- and morality tales.
The Land of the Five Flavors
By Höllmann, Thomas O.
Renowned sinologist Thomas O. Hollmann tracks the growth of food culture in China from its earliest burial rituals to today's Western fast food restaurants, mapping Chinese cuisine's geographical variations and local customs, indigenous factors and foreign influences, trade routes, and ethnic associations. Hollmann details the food practices of major Chinese religions and the significance of eating and drinking in rites of passage and popular culture. He enriches his narrative with thirty of his favorite recipes and a selection of photographs, posters, paintings, sketches, and images of clay figurines and other objects excavated from tombs.Hollmann's award-winning history revisits the invention of noodles, the role of butchers and cooks in Chinese politics, debates over the origin of grape wines, and the causes of modern-day food contamination.
Eat Like You Give a Fork
By Ibrahim, Mareya
Eighty recipes support eight essential nutritional strategies to help you look and feel amazing "Ibrahims thoughtful recipes and sense of humor ("Greens are your new friends with bennies") keep this book entertaining and accessible." -- Publishers Weekly"This is a book you can use in your healing journey without any boring meals." -- Daniel Amen, MD, co-author of The Daniel PlanRemake your kitchen, your taste buds, your body, and your energy level with honest, transparent and easy-to-understand recipes. Core meal planning and preparation techniques from Ibrahims Facebook Live show save time, money and sanity. These forking delicious recipes make healthy eating simple and quick to table.The 8 essential strategies are:-Reset Your Taste Buds-Stock Your Real Kitchen-Get Up on Greens-Take a Vegan Fast Break-Go Gluten-Free Super Grains-Fill in with Good Fat-Become Real Dense-Live the 90/10 RuleChef Mareya has a fresh voice and a great palate that shines in recipes such as:-Zucchini Noodles with Romesco Sauce-Umami Bone Broth-You Glow Smoothie-Overstuffed Sweet Potatoes with Chipotle Lime Yogurt
The Enchilada Queen Cookbook
By Casares, Sylvia
Better than going out for Mexican food!Mexican food -- by which most of us mean Tex-Mex -- is a favorite from Los Angeles to New York and everywhere in between. And the heart of great Tex-Mex cooking comes from home kitchens along the Rio Grande. In THE ENCHILADA QUEEN COOKBOOK, Sylvia Casares gives you the best of the best, including tricks and simple techniques to turn any dish from appetizing to amazing. You'll learn how to make her Holy Trinity spice paste; why you should use certain key shortcuts, such as chicken bouillon, in some dishes; and how to do her tortilla-changing Texas Two-Step marinating technique. And after you've picked your favorites from her 14 key sauces, you'll make unbelievable food for a family or a crowd, including:--Cheese Enchiladas with Chili Gravy--Spinach Enchiladas with Salsa Verde--Shrimp Enchiladas with Salsa Veracruzano--Stewed Chicken Breast Enchiladas with Salsa MoleAnd the Enchilada Queen is an expert in more than just enchiladas. Here you'll find appetizers, sides, breakfasts and desserts, such as:--Guacamole and Picamole--Kitchen Nachos--Gulf Coast Fish Tacos--Frontera Beef Fajitas--La Fonda Tortilla Soup--Arroz con Pollo--Huevos Rancheros--Refried Beans--Tamales with a variety of fillings--Sopapillas, Polvorones and Bunuelos The Perfect Margarita's here too, and so much more. In The Enchilada Queen Cookbook, you'll get kitchen wisdom from a lifetime of learning recipes from madres and abuelas who make food specific to their border towns on the Rio Grande. You'll also get a resource for hundreds of family dinners -- and a party between covers!
The Chopped Cookbook
By Network, Food
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 up weeknight dinners. Just as each basket on Chopped has many tasty possibilities, so, too, do the contents of your refrigerator. By showing you how to spin your favorite ingredients into 188 fun, doable, and delicious recipes - including go-to guides for making salad dressings and pan sauces, four-ingredient market baskets that can go in many tasty directions, and ideas for ways to reinvent pasta dinners - the culinary masterminds at Food Network set you up for mealtime victory every night.
Winner, Winner! Chicken Dinner
By Stacie, Billis,
Award-winning food writer and blogger Stacie Billis delivers 50 winning recipes for preparing easy, flavorful chicken dinners anywhere, from the stovetop to the grill, in the oven or an Instant Pot.