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Why You Eat What You Eat: The Science Behind Our Relationship with Food

RACHEL HERZ · W. W. Norton & Company
Pages: 368
Format: Hardcover

An eye-opening exploration of the psychology of eating in today's unprecedented North American pantry of abundance, access, and excess.In Why You Eat What You Eat, acclaimed neuroscientist Rachel Herz examines the sensory, psychological, neuroscientific, and physiological factors that influence...
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The New Milks: 100-Plus Dairy-Free Recipes for Making and Cooking with Soy, Nut, Seed, Grain, and Coconut Milks

Dina Cheney · Atria Paperback
Pages: 192
Format: Print book

The definitive guide to nondairy milks - the first comprehensive cookbook demystifying milk alternatives - here's how to make and customize all types of vegan milks, with one hundred delicious recipes and handy comparison charts, tips, and guidance for choosing the right dairy-free milks...
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Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France

Joan Nathan · Knopf; First edition
Format: Hardcover

What is Jewish cooking in France?That is the question that has haunted Joan Nathan over the years and driven her to unearth the secrets of this hidden cuisine. Now she gives us the fruits of her quest in this extraordinary book, a treasure trove of delectable kosher recipes and the often...
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Pasta Modern: New & Inspired Recipes from Italy

Francine Segan · Stewart, Tabori and Chang
Format: Book

In Pasta Modern, Italian food authority Francine Segan challenges the notion that pasta must be traditional or old-world. In this beautifully photographed cookbook, Segan details the hottest, newest, and most unusual pasta dishes from Italys food bloggers, home cooks, artisan pasta makers,...
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The Complete Art and Science of Sausage Making: 150 Healthy Homemade Recipes from Chorizo to Hot Dogs

Tonia Reinhard · Robert Rose
Pages: 272
Format: Print book

There are techniques and secrets to learning how to make sausage in the home kitchen. Making sausages is an ancient art that has made a remarkable comeback in recent years. Tania Reinhard explains the science to making sausages, taking all the guesswork out of it, making it a fun, safe...
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The Pioneer Woman Cooks: Come and Get It!: Simple, Scrumptious Recipes for Crazy Busy Lives

REE DRUMMOND · William Morrow Cookbooks
Pages: 400
Format: Hardcover

Delicious recipes for busy lives from the #1 New York Times bestselling author and Food Network host.For home cooks, nothing beats spending a long, leisurely day preparing dinner for your family while savoring every flavorful step. But let's face it: Few of us really have the time to do that...
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100 Best Decorated Cookies: Featuring 750 Step-by-Step Photos

Julie Hession · Robert Rose; Spi edition
Format: Print book

Hand-crafted cookies from your kitchen are the perfect gift and great for any occasion! Both the occasional holiday home baker and the seasoned pro will delight in Julie Anne Hession's designs and ideas. This fun and creative book features tempting cookie decorating ideas for a wide...
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Ingredienti: Marcella's Guide to the Market

Marcella Hazan · Scribner
Pages: 238
Format: Print book

From the inimitable woman who popularized Italian cuisine in America, Marcella Hazan's simple and elegant manual on how to shop for the best ingredients and prepare the most delicious meals is a must-have for every home cook.When Marcella Hazan died in 2013, the world mourned the passing...
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Vegetable Basics: 84 Recipes Illustrated Step by Step

Jody Vassallo · Firefly Books
Format: Paperback

The My Cooking Class Series takes a refreshing approach to learning the art of home cooking. The recipes are presented in complete visual sequences from start to finish, and every ingredient and every step is shown from above in full color so it's as true to life as possible -- just...
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Night Market: Delicious Thai Food to Facilitate Drinking and Fun-Having Amongst Friends

Kris Yenbamroong · Clarkson Potter
Pages: 320
Format: Hardcover

If you love to eat Thai food, but don't know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it's a scorching...
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Dinner Pies: From Shepherd's Pies and Pot Pies to Tarts, Turnovers, Quiches, Hand Pies, and More, with 100 Delectable and Foolproof Recipes

Ken Haedrich · Harvard Common Press
Pages: 271
Format: Hardcover

Dinner Pies includes 100 recipes for two-crust, one-crust, and no-crust pies. As a recognized master in the art of making pies, Ken Haedrich includes updated and perfected versions from the great savory pie traditions, including British, New England Yankee, and Southern - recipes for classics...
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Clodagh's Irish Kitchen: A Fresh Take on Traditional Flavors

Clodagh McKenna · Kyle Cathie Limited
Pages: 256
Format: Hardcover

The food scene in Ireland is thriving, and Clodagh McKenna is at the forefront of it all. Clodagh presents today's Irish cooking at its best with Clodagh's Irish Kitchen, in which she takes the stereotypical Irish dishes Americans usually think of and revitalizes them to the current...
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The Red Rooster Cookbook: The Story of Food and Hustle in Harlem

Marcus Samuelsson · Rux Martin/Houghton Mifflin Harcourt
Pages: 352
Format: Hardcover

Southern comfort food and multicultural recipes from the New York Times best-selling superstar chef Marcus Samuelsson's iconic Harlem restaurant. When the James Beard Award-winning chef Marcus Samuelsson opened Red Rooster on Malcolm X Boulevard in Harlem, he envisioned more than a restaurant....
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something to food about: Exploring Creativity with Innovative Chefs

Questlove · Clarkson Potter/Publishers
Pages: 240
Format: Print book

Questlove is a drummer, producer, musical director, culinary entrepreneur, and New York Times best-selling author. What unites all of his work is a profound interest in creativity. In somethingtofoodabout, Questlove applies his boundless curiosity to the world of food. In conversations...
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Duck Season: Eating, Drinking, and Other Misadventures in Gascony--France's Last Best Place

David Mcaninch · Harpercollins
Pages: 288
Format: Print book

A delicious memoir about the eight months food writer David McAninch spent in Gascony - a deeply rural region of France virtually untouched by mass tourism - meeting extraordinary characters and eating the best meals of his life.Though he'd been a card-carrying Francophile all of his life,...
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