Cooking

Butter: A Rich History

Butter: A Rich History
$16.95

"Edifying from every point of view--historical, cultural, and culinary." --David Tanis, author of A Platter of Figs and Other Recipes

It's a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world's most fabulous cuisines, butter is boss. Here, it finally gets its due.


After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself.

From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter's role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.

"A fascinating, tasty read . . . And what a bonus to have a collection of essential classic butter recipes included." --David Tanis, author of A Platter of Figs and Other Recipes

"Following the path blazed by Margaret Visser in Much Depends on Dinner, Elaine Khosrova makes much of butter and the ruminants whose milk man churns. You will revel in dairy physics. And you may never eat margarine again." --John T. Edge, author of The Potlikker Papers: A Food History of the Modern South

"Butter proves that close study can reveal rich history, lore, and practical information. All that and charm too." --Mimi Sheraton, author of 1,000 Foods to Eat Before You Die

"Irresistible and fascinating . . . This is one of those definitive books on a subject that every cook should have." --Elisabeth Prueitt, co-owner of Tartine Bakery

"The history of one of the most delectable ingredients throughout our many cultures and geography over time is wonderfully churned and emulsified in Khosrova's Butter . . . Delightful storytelling." --Elizabeth Falkner, author of Demolition Desserts: Recipes from Citizen Cake

ISBN/SKU: 
9781616207397
Publication Date: 
2017-10-17
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CLASSIC COOKING WITH PORK

CLASSIC COOKING WITH PORK
$24.95

Classic Cooking With Pork, offers to its readers an alternative to heavier red meat entrees.

ISBN/SKU: 
9781550138764
Publication Date: 
1997-09-01
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Cork Dork

Cork Dork
$17.00
INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK

"Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she's not wrong, though Bill Buford's Heat is probably a shade closer." --Jennifer Senior, The New York Times

Professional journalist and amateur drinker Bianca Bosker didn't know much about wine--until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a "cork dork."

With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist's fMRI machine as she attempts to answer the most nagging question of all: what's the big deal about wine? What she learns will change the way you drink wine--and, perhaps, the way you live--forever.

"Think: Eat, Pray, Love meets Somm." --theSkimm

"As informative as it is, well, intoxicating." --Fortune

ISBN/SKU: 
9780143128090
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Dinner: Changing the Game

Dinner: Changing the Game
$35.00
200+ inventive yet straightforward recipes that will make anyone a better and more confident cook, from a James Beard Award-winning chef

"Everything I want for my dinner--dishes which are familiar but fresh, approachable but exciting."--Yotam Ottolenghi

Dinner has the range and authority--and Melissa Clark's trademark warmth--of an instant classic. With more than 200 all-new recipes, Dinner is about options: inherently simple recipes that you can make any night of the week.

Each recipe in this book is meant to be dinner--one fantastic dish that is so satisfying and flavor-forward it can stand alone--maybe with a little salad or some bread on the side. This is what Melissa Clark means by changing the game. Organized by main ingredient--chicken, meat, fish and seafood, eggs, pasta and noodles, tofu, vegetable dinners, grains, pizza, soups, and salads that mean it--Dinner covers an astonishing breadth of ideas about just what dinner can be. There is something for every mood, season, and the amount of time you have: sheet pan chicken laced with spicy harissa, burgers amped with chorizo, curried lentils with poached eggs, to name just a few dishes in this indispensable collection. Here, too, are easy flourishes that make dinner exceptional: stir charred lemon into pasta, toss creamy Caesar-like dressing on a grain bowl.

Melissa Clark's mission is to help anyone, whether a novice or an experienced home cook, figure out what to have for dinner without ever settling on fallbacks.

ISBN/SKU: 
9780553448238
Publication Date: 
2017-03-07
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Author: 

Dumpling Galaxy Cookbook

Dumpling Galaxy Cookbook
$19.99
From one of Eater's 38 best restaurants in America--which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City--comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides.

New York Times critic Pete Wells calls Helen You a kind of genius for creating miniature worlds of flavor and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors.

"Flushing jiaozi master Helen You's guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town."--New York magazine

ISBN/SKU: 
9781101906637
Publication Date: 
2017-01-17
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Author: 

Eating My Way Through Italy

Eating My Way Through Italy
$26.99

A cultural and culinary celebration of everything that makes Italian cuisine great, from Rome's resident gastronomic expert

After a lifetime of living and eating in Rome, Elizabeth Minchilli is an expert on the city's cuisine. While she's proud to share everything she knows about Rome, she now wants to show her devoted readers that the rest of Italy is a culinary treasure trove just waiting to be explored. Far from being a monolithic gastronomic culture, each region of Italy offers its own specialties. While fava beans mean one thing in Rome, they mean an entirely different thing in Puglia. Risotto in a Roman trattoria? Don't even consider it. Visit Venice and not eat cichetti? Unthinkable. Eating My Way Through Italy, celebrates the differences in the world's favorite cuisine.

Divided geographically, Eating My Way Through Italy looks at all the different aspects of Italian food culture. Whether it's pizza in Naples, deep fried calamari in Venice, anchovies in Amalfi, an elegant dinner in Milan, gathering and cooking capers on Pantelleria, or hunting for truffles in Umbria each chapter includes, not just anecdotes, personal stories and practical advice, but also recipes that explore the cultural and historical references that make these subjects timeless.

For anyone who follows Elizabeth on her blog Elizabeth Minchilli in Rome, read her previous book Eating Rome, or used her brilliant phone app Eat Italy to dine well, Eating My Way Through Italy, is a must.

ISBN/SKU: 
9781250133045
Publication Date: 
2018-05-29
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Publisher: 

Food Anatomy

Food Anatomy
$16.95
Get your recommended daily allowance of facts and fun with Food Anatomy, the third book in Julia Rothman's best-selling Anatomy series. She starts with an illustrated history of food and ends with a global tour of street eats. Along the way, Rothman serves up a hilarious primer on short-order egg lingo and a mouthwatering menu of how people around the planet serve fried potatoes -- and what we dip them in. Award-winning food journalist Rachel Wharton lends her expertise to this light-hearted exploration of everything food that bursts with little-known facts and delightful drawings. Everyday diners and seasoned foodies alike are sure to eat it up.

Also available in this series: Nature Anatomy, Nature Anatomy Notebook, Ocean Anatomy, and Farm Anatomy.

ISBN/SKU: 
9781612123394
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Food, Health, and Happiness

Food, Health, and Happiness
$35.00
Oprah Winfrey will be the first to tell you, she has had a complicated relationship with food. It's been both a source of delight and comfort for her, but also the cause of an ongoing struggle with her weight. In Food, Health, and Happiness, Oprah shares the recipes that have allowed eating to finally be joyful for her. With dishes created and prepared alongside her favorite chefs, paired with personal essays and memories from Oprah herself, this cookbook offers a candid, behind-the-scenes look into the life (and kitchen!) of one of the most influential and respected celebrities in the world. Delicious, healthy, and easy to prepare, these are the recipes Oprah most loves to make at home and share with friends and family. From simple pleasures like Unfried Chicken and Turkey Chili, to such celebrations of freshness as Tuscan Kale and Apple Salad and Pasta Primavera, this is food as it should be: a taste of happiness, a ritual to be shared, a toast to life.
ISBN/SKU: 
9781250126535
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Homegrown Pantry

Homegrown Pantry
$22.95
Now that you've mastered gardening basics, you want to enjoy your bounty year-round, right? Homegrown Pantry picks up where beginning gardening books leave off, with in-depth profiles of the 55 most popular crops -- including beans, beets, squash, tomatoes, and much more -- to keep your pantry stocked throughout the year. Each vegetable profile highlights how many plants to grow for a year's worth of eating, and which storage methods work best for specific varieties. Author Barbara Pleasant culls tips from decades of her own gardening experience and from growers across North America to offer planting, care, and harvesting refreshers for every region and each vegetable.

Foreword INDIES Silver Award Winner
GWA Media Awards Silver Award Winner

ISBN/SKU: 
9781612125787
0
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HOT ELEMENTS : GREAT FOOD FROM THE FIRE CHEF'S KITCHEN

$18.95
ISBN/SKU: 
9781550547733
Publication Date: 
2000-09-07
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