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Remedy highlights recipes from all food fans, including amateur home cooks and professional food writers. I love the packaging for their latest series; it’s colorful, fun and perfect for gifting to your foodie friends. Each issue is printed on 100% post-consumer recycled paper and uses 2-color offset printing on the interior (like the founders’ favorite old community cookbooks). If you’re looking for a great way to surprise the food lover in your life, click here to order an issue ($7.50) or a full volume (4 issues) for $28. Hooray for fantastic, independent print publishing!
Off the Menu, which is a collection of recipes from America’s top chefs, created for their staff meals. Some of the contributors include Dan Barber, Danny Myers, Jose Garces, Andrew Feinberg and John Besh.
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"Bought, Borrowed, & Stolen" by Allegra McEvedy. The daughter of a historian, British chef Allegra McEvedy grew up traveling the world with her father as he researched the obscure remainders of centuries past. Encouraged to keep a diary, McEvedy found herself writing more about the food she was having than the cultural points of interest. Her new book "Bought, Borrowed, Stolen" combines her literate upbringing with her passion for food, showcasing the most mind-blowing meals McEvedy encountered from the 20 countries she most recently traversed, along with a unique knife from each place representing its gastronomical heritage.
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Nobu’s Vegetarian Cookbook is a focused look at healthy Japanese eating. Nobu Matsuhisa keeps the eye on the vegetable dishes with insight and expertise that travels across more than 60 recipes. “Nobu uses a wide range of cooking techniques—from marinating and pickling to steaming, roasting, boiling, frying, grating, etc.—to bring out the full flavors and textures of the vegetables. He also introduces tofu and yuba, both traditional Japanese ingredients made from soybeans, and offers ten recipes for vegetable sweets and fifteen for cocktails.”
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gertrude's favourite recipes. there is a roast chicken recipe in here that is DIVINE!
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Beautiful Breads and Fabulous Fillings by Margaux Sky. Take your bread and sandwich-making to the next level. Margaux Sky, whose Art Cafe and Bakery in San Luis Obispo has drawn major media attention for her wonderful fare, now shares the secrets of her success. Beginning with basic white, wheat, and sweet bread dough, Sky shows you how to make the best breads and sandwiches in America. Sky has filled her book with fun facts and nutritional advice along with tasty recipes for sandwich-centered meals that aren't necessarily fit for the novice cook. Sandwiches are built from the ground up-starting with appealing and unusual recipes for bread which might leave beginners frustrated.Sky doesn't waste time on the basics before presenting her unabashedly refined recipe for white bread-calling for half and half as well as powdered sugar-and a range of whole grain breads that cover wheat, rye and oat. Then she adds combinations of sauces and fillings. Sky divides her time between the adventuresome (Roasted Rumble Bumble with Roasted Red Pepper Sauce on Honey-Nut Wheat Bread) and the traditional (Reuben with Reuben Sauce on Herbed Rye Bread), with a number of intriguing combinations that split the difference (Red Deviled Egg Salad Sandwich on Spicy White Pepper-Jack Bread). Rounded out by sections on salads, soups and sides, and complemented by beautiful portraits of finished foods, this is a wonderful multi-purpose cookbook for those who like even their sandwiches prepared with thought and care-no Dagwoods need apply.
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Twain's Feast: Searching for America's Lost Foods in the Footsteps of Samuel Clemens by Andrew Beahrs. At the end of a grand tour of Europe, Mark Twain professed himself thoroughly bored with local fare and composed a wish list of American foods his palate most missed. A few of these more than six dozen dishes, such as steak, turkey, and corn on the cob, continue to appeal to contemporary palates, but others on the list—canvasback duck, possum, frogs, and turtles—shock today's sensibilities. Moreover, in the Starbucks era, Twain's yen for American coffee simply mystifies. Twain's inventory sets Beahrs on a quest to rediscover American cuisine. He prepares grass-fed steak for breakfast. In New Orleans he discovers how much human taming of the Mississippi has changed local agriculture and foodways. He culls recipes from nineteenth-century cookbooks to determine what manner of American victuals Twain might have actually consumed. Beahrs laments recent years' industrialization of agriculture, yet his survey is equally an indictment of the timorous vapidity of present-day taste.
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Think like a chef by Tom Colicchio. He advises, and you tap into food preparation creativity--the ability to forgo recipes, when you wish, for spontaneous kitchen invention. In a series of innovative chapters that explore cooking fundamentals, culinary themes and variations, and "plug-in" component preparations, Colicchio provides a cooking "anatomy" for gaining kitchen mastery. The book's 100-plus recipes are offered not as ends in themselves (though they stand as delicious examples of Colicchio's simple yet sophisticated style), but as illustrative keys to the culinary processes. How does it work? Beginning with a chapter that reviews basic cooking techniques, and includes exemplary stock- and sauce-making formulas, the book then presents a series of "studies," building-block recipes like Roasted Tomatoes, followed by simple-to-sophisticated variations, such as Roasted-Tomato Risotto. A chapter called "Trilogies" explores clusters of three-ingredient recipes--duck, root vegetables, and apples is one ingredient grouping--that show how various techniques, applied to the same ingredients, yield various exciting dishes. "Component Cooking," which focuses on vegetables (Colicchio's major source of inspiration), provides recipes like Corn and Potato Pancakes to be used for assembling a "plate." Concluding the book is "Favorites," a selection of Colicchio's specialties that range from My Favorite Chicken Soup to Poached Foie Gras, a taste bonus that also stimulates the cooking imagination. Illustrated with more than 100 color photos, and including a wide range of tips, Think Like a Chef succeeds at helping readers see through a chef's eyes--and in so doing to visualize cooking with fresh insight.
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The arrival of Dave Pasternack’s The Young Man & the Sea has been a long time coming, perhaps since the days when the chef first opened his critically acclaimed Esca in New York. The so-called “fish whisperer” partnered with renowned food writer Ed Levine to create this 272-page ode to seafood, in which the main mantra is that fresh fish and shellfish are what make a dish extraordinary, no matter how seasoned the cook. With that philosophy, the cookbook’s recipes—culled mainly from Esca’s most popular dishes—become inspirations, rather than declarations, on how to prepare seafood. From the simple Two-Minute Cherrystone Clam Ceviche, or the grand presentation of Salt-Baked Pesce per Due, the cookbook covers the gamut of fish preparations, many of them Italian-based. Fans of Esca will be happy to find several recipes for crudo, the Italian raw fish preparation that made Pasternack famous, as well as recipes for the restaurant’s well-known Spaghetti with Tuna Meatballs and Rigatoni with Tuna Bolognese. Recipes are surprisingly easy to follow and offered without pretension, as Pasternack does not assume the readers are experts in all things fish, and his cooking tips are both helpful and motivating for novice cooks.
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Sara Foster’s Southern Kitchen: Soulful, Traditional, Seasonal, is filled with traditional Southern favorites as seen through Sara’s kitchen. It’s a book that you can’t help but get hungry from just looking at it as it’s packed with Southern favorites that I want to eat this very second. All the classics are there with contemporary twists like Shrimp Jabalaya, fried chicken, brisket and spare ribs.
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For Cod and Country by Barton Seaver. "Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. That's where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus "a fifth season" for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes."
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more from The Flavour Thesaurus by Niki Segnit.
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The Flavour Thesaurus by Niki Segnit. Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? The Flavour Thesaurus is the first book to examine what goes with what, pair by pair. The book follows the form of Roget's Thesaurus. The back section lists, alphabetically, 99 popular ingredients, and suggests classic and less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section and is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, and Earthy. There are 980 entries in all, with 200 recipes and suggestions embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, and cucumber & dill; contemporary favourites like chocolate & chilli, lobster & vanilla, and goat's cheese & beetroot; and interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, and watermelon & oyster.
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broadbean Yes, this book is brilliant - love the recipes, the restaurant recommendations, and the comments!
Chef Paul Prudhomme's Louisiana Kitchen. Priceless for the BBQ shrimp recipe which is not BBQed.
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The Art of Chinese Cooking [Paperback] by the Benedictine Sisters of Peking
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The Picnic Book: 100 Outdoor Meals by Marian Coward Tracy. this 1957 cook book describes different types of picnics, grocery lists and recipe. From picnics for the terrace and patio to picnics for the car or boat, Marian Tracy describes in detail how best to create menus and prepare meals. The book features some very cute mid-century illustrations by Helen Borten.
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Avec Eric by Eric Ripert. The companion cookbook to the PBS show.
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Coralie Bickford-Smith has a stunning new collection of book covers that are part of a series called Great Food that is due out this April.
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life, on the line by grant achatz Life, on the Line is the forthcoming memoir of chef Grant Achatz about his early life, his training at The French Laundry under Thomas Keller, the opening of the reigning Best Restaurant in America, and his diagnosis of a life-and career-threatening illness. Somewhat unusually, the book was jointly written by Achatz and Nick Kokonas, his friend and business partner. The newly launched companion web site has more info, including excerpts. *also UNF
Saveur The New Comfort Food Home Cooking From Around the World. From the Editors of Saveur magazine. From the pages of Saveur magazine, one of the world's premier food publications, comes a celebration of the enormous range of regional American and international dishes that have shaped the classic comfort foods of today. A steaming bowl of udon noodles, a bubbling serving of macaroni and cheese, a hearty helping of huevos rancheros, a perfectly browned grilled cheese sandwich—these are just some of the 100 mouthwatering recipes in this extraordinary volume that highlights the pleasures of comfort food in all its diversity. Brimming with more than 200 stunning photographs and memorable sidebars that present the people, ingredients, and techniques involved in the recipes, Saveur The New Comfort Food is an unforgettable journey behind the scenes of our favorite heartwarming dishes. James Oseland is editor-in-chief of Saveur magazine and a judge on Bravo's Top Chef.
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Guac Off! Rules & Recipes for Becoming Guacamole Champion of the World. By Nathan Myers Photographs by Jeremy Webster Nathan Myers is a guacamole master. His recipes will have guac fans forgoing the chips and digging in with a spoon. With 30 recipes for classic, exotic, and extreme guacamoles, there is a guac to suit every occasion, from the green chile-enhanced Brooktown Classic to the ultra-spicy Scarface Guac. Following the tenets of Sun Tzu's Art of War, Myers sets the rules for holding a guac-off—the ultimate contest to see who reigns supreme in the world of guacamole—culminating in the victor being bestowed with a bottle of tequila. Guac Off! includes prize-winning recipes from past showdowns, a history of avocados, plus a healthy dose of fun. Nathan Myers is a writer and native of Fallbrook, California, the avocado capital of the world. He now lives in Bali where they make guacamole with ice and coffee in a blender. Jeremy Webster is a Southern California-based photographer.
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The Best Casserole Cookbook Ever With More Than 500 Recipes! By Beatrice Ojakangas Photographs by Susie Cushner. A good cook once said that a casserole is a blend of inspiration and what's on hand. Beatrice Ojakangas must have had inspiration by the gallon to come up with these 500 casseroles. From a breakfast of Eggs Florentine to a dinner of Pork Chops with Apple Stuffing, soon even the most casserole-wary cook will be dishing about these delights. Yummy treats like Parmesan and Sun-Dried Tomato Quiche and Strawberry Rhubarb Crisp are just right for parties. Even appetizers are reinvented in casserole form! The Best Casserole Cookbook Ever will inspire comforting dishes and innovative feasts for any meal of the day—no matter what's in the fridge. Beatrice Ojakangas has written over 20 cookbooks. She teaches cooking classes in her home near Duluth, Minnesota. Susie Cushner is a Boston-based photographer.
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Cooking Up a Storm Recipes Lost and Found from The Times-Picayune of New Orleans Edited by Marcelle Bienvenu and Judy Walker. After Hurricane Katrina devastated New Orleans, thousands of people lost their keepsakes and family treasures forever. As residents started to rebuild their lives, The Times-Picayune of New Orleans became a post-hurricane swapping place for old recipes that were washed away in the storm. The newspaper has compiled 250 of these delicious, authentic recipes along with the stories about how they came to be and who created them. Cooking Up a Storm includes the very best of classic and contemporary New Orleans cuisine, from seafood and meat to desserts and cocktails. But it also tells the story, recipe by recipe, of one of the great food cities in the world, and the determination of its citizens to preserve and safeguard their culinary legacy. Marcelle Bienvenu writes the popular "Cooking Creole" column for The Times-Picayune of New Orleans, and has collaborated with Chef Emeril Lagasse on several of his cookbooks. She lives in St. Martinville, Louisiana. Judy Walker is the food editor of The Times-Picayune of New Orleans. She is the author or co-author of five cookbooks on the food of the Southwest.
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The New Making of a Cook: The Art, Techniques, And Science Of Good Cooking by Madeline Kamman {has the BEST chapter on eggs} The cooking begins with "Miracles in a Shell: The Techniques of Egg Cookery." One of the most elementary foods, egg cookery is surprisingly difficult to master. Here readers will learn everything they need to know about eggs, plus the techniques and recipes to conquer the making of perfect omelettes, custards, souffles, and all other egg dishes. www.youtube.com/w...
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Foster's Market Cookbook by Sara Foster "a beautifully photographed and painstakingly detailed collection Sara Foster has put together over 250 of the most often requested recipes from Foster's Market."
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outstanding in the field by jim denevan Outstanding In The Field hosts incredible farm dinners, bringing together farmers, celebrated chefs, and eager diners alike. From humble beginnings of “farmers dinners” in Santa Cruz hosted by chef and artist (whose work you definitely know if you’re reading this!), Jim Denevan in the summer of 1998… which coupled with his brother, Bill, a “pioneering organic grower in California was one of those farmers that brought his ingredients and his story to the restaurant.”… evolved into dinners on the farm! Now, over a decade later it has grown into a series of traveling around the world hosting Farm Dinner events as well as private events.
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The Ultimate Bar Book: The Comprehensive Guide to Over 1,000 Cocktails by Mittie Hellmich
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes by Mark Bitterman
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Donna Reidy This book is incredible. Wonderful information, beautiful pictures, recipes, and Mark Bitterman is a sensational writer. A must have!
The Book of Jewish Food by Claudia Rosen A monumental work--the story of the Jewish people told through the story of Jewish cooking--The Book of Jewish Food traces the development of both Ashkenazic and Sephardic Jewish communities and their cuisine over the centuries. The 800 magnificent recipes, many never before documented, represent treasures garnered bu Roden through nearly 15 years of traveling around the world. 50 photos & illustrations.
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broadbean I own this, but I cook from her "Arabesque" a lot more - recipes from Morocco, Turkey and Lebanon - really good.
justenoughsalt hmmm never heard of it. will have to go check that out. thanks for the recommendation.
Claudia Cadoni wonderful book!
Knife Skills Illustrated by Peter Hertzman. Whether you’re a four-star chef or an at-home beginner, Knife Skills Illustrated will show you how with step-by-step drawings and instructions. Once you acquire these skills, cutting becomes a part of the pleasure of cooking. What’s more, the flavors and texture of your finished dishes will be enhanced. This comprehensive guide fills a gaping void in the literature of cooking. Over 750 step-by-step illustrations for right- and left-handed cooks—all illustrated from the point of view of the person using the knife. Features both basic and advanced techniques from julienning ginger to shaving fennel to boning a trout to carving a turkey for both right- and left-handed cooks.
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I LOVE Frank Stitt! His flagship restaurant, Highland's Bar and Grill in Birmingham, AL woke up the food scene in the south in the 80's and he is still going strong. His food will absolutely make your taste buds sing, and the recipes in this book are easy to follow...they do NOT disappoint.
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Okay, I've already gushed about Chef Stitt...this book is from his Italian restaurant and equally wonderful.
Birthday Cakes Recipes and Memories from Celebrated Bakers By Kathryn Kleinman Text by Carolyn Miller The book features 38 recipes for birthday cakes, contributed by such notable cooks as James Beard, Alice Waters, Tasha Tudor, Patricia Wells, Julia Child and others. The cakes vary from traditional to unusual, so parents looking for a kid's birthday cake will delight in Birthday Cupcakes, German Chocolate Cake and Pineapple Upside-Down Cake, while sophisticated chefs will be happy to find recipes for Aunt Frances's Ricotta Cheesecake and Benoît's Upside-Down Caramelized Apple Tart. Mini-essays by the contributors accompany each recipe, and a nostalgic theme runs throughout, as Robbin Gourley recalls her Aunt Florence's "prized and famous" Jelly Roll and Elizabeth Falkner recounts how her mother always made a Lincoln Log Cake because Falkner shares Abraham Lincoln's birthday. The recipes themselves are a mixed bag; generally, they're not very detailed and leave home cooks to figure out for themselves what instructions like "Roll the cake up with the edge of the paper" mean. The photographs and layout, however, are lovely. The Comforts Coconut Cake with Cream Cheese and Coconut Frosting is a pink and white fantasy; Grandmother's Chocolate Cake is divinely simple; and the Green Cake, with its shelled pistachios and light green icing, is exquisite. Kleinman (a food and floral photographer) and Miller (Chocolate; Espresso; Salt & Pepper) offer a picturesque meditation on an annual rite.
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American Food Writing: An Anthology: With Classic Recipes by Molly O'Neil In a groundbreaking new anthology, celebrated food writer Molly O'Neill gathers the very best from over 250 years of American culinary history. This literary feast includes classic accounts of iconic American foods: Henry David Thoreau on the delights of watermelon; Herman Melville, with a mouth-watering chapter on clam chowder; H. L. Mencken on the hot dog; M.F.K. Fisher in praise of the oyster; Ralph Ellison on the irresistible appeal of baked yam; William Styron on Southern fried chicken. American writers abroad, like A. J. Liebling, Waverly Root, and Craig Claiborne, describe the revelations they found in foreign restaurants; travellers to America, including the legendary French gourmet J. A. Brillat-Savarin, discover such native delicacies as turkey, Virginia barbecue, and pumpkin pie. Great chefs and noted critics discuss their culinary philosophies and offer advice on the finer points of technique; home cooks recount disasters and triumphs. A host of eminent American writers, from Nathaniel Hawthorne, Harriet Beecher Stowe, and Walt Whitman to Thomas Wolfe, Willa Cather, and Langston Hughes, add their distinctive viewpoints to the mix.
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Fish: The Complete Guide to Buying and Cooking Mark Bittman {the only bittman cookbook i open}
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BakeWise Shirley O. Corriher {you can not fail with shirley AND she explains why/how the recipes work}
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breakfast at brennan's by pip, jimmy, and ted brennan. {bananas foster, oyster dressing, jambalaya, bread pudding with whiskey sauce and chantilly lace}
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Favorite Comfort Food: Classic Favorites and Great New Recipes Martha Stewart Living Magazine {mac and cheese, steel cut oatmeal, chicken with mushrooms, pancakes...all the basics}
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Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America by Margaux Sky
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French Tea: Mariage Freres - Three Centuries of Savoir-Faire [Hardcover] Alain Stella (Author), Francis Hammond (Photographer)
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The Cuisine of California Diane Rossen Worthington & Diane Rossen
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Seriously Simple: Easy Recipes for Creative Cooks Diane Rossen Worthington
Seriously Simple: Easy Recipes for Creative Cooks Diane Rossen Worthington {great pesto recipe and a ridiculously good baked pasta recipe in here}
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justenoughsalt the mackerel and cannellini bean bruschetta is amazing