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Save Me the Plums: My Gourmet Memoir
by Ruth Reichl

Language

English

Pages

269

Publication Date

April 02, 2019

Product Description
Customer Reviews
<b><i>NEW YORK TIMES </i>BESTSELLER • Trailblazing food writer and beloved restaurant critic Ruth Reichl took the job (and the risk) of a lifetime when she entered the high-stakes world of magazine publishing. Now, for the first time, she chronicles her groundbreaking tenure as editor in chief of <i>Gourmet.</i></b><br /><b><br />“A must for any food lover . . . Reichl is a warm, intimate writer. She peels back the curtain to a glamorous time of magazine-making. You’ll tear through this memoir.”—<i>Refinery29</i> (The Best New Books of April 2019)</b><br /><br /> When Condé Nast offered Ruth Reichl the top position at America’s oldest epicurean magazine, she declined. She was a writer, not a manager, and had no inclination to be anyone’s boss. Yet Reichl had been reading <i>Gourmet</i> since she was eight; it had inspired her career. How could she say no?<br /><br /> This is the story of a former Berkeley hippie entering the corporate world and worrying about losing her soul. It is the story of the moment restaurants became an important part of popular culture, a time when the rise of the farm-to-table movement changed, forever, the way we eat. Readers will meet legendary chefs like David Chang and Eric Ripert, idiosyncratic writers like David Foster Wallace, and a colorful group of editors and art directors who, under Reichl’s leadership, transformed stately <i>Gourmet </i>into a cutting-edge publication. This was the golden age of print media—the last spendthrift gasp before the Internet turned the magazine world upside down.<br /><br /> Complete with recipes, <i>Save Me the Plums</i> is a personal journey of a woman coming to terms with being in charge and making a mark, following a passion and holding on to her dreams—even when she ends up in a place she never expected to be.<br /><br /><b>Praise for </b><i><b>Save Me the Plums</b></i><br /><br />“Poignant and hilarious . . . simply delicious . . . Each serving of magazine folklore is worth savoring. In fact, Reichl’s story is juicier than a Peter Luger porterhouse. Dig in.”<b>—<i>The New York Times Book Review</i></b><br /><br /> “In this smart, touching, and dishy memoir . . . Ruth Reichl recalls her years at the helm of <i>Gourmet</i> magazine with clear eyes, a sense of humor, and some very appealing recipes.”<b>—<i>Town & Country</i> (The Must-Read Books of Spring 2019)</b><br /><br />“If you haven’t picked up food writing queen Ruth Reichl’s new book, <i>Save Me the Plums</i>, I highly recommend you fix that problem. . . . Reichl is in top form and ready to dish, with every chapter seeming like a dedicated behind-the-scenes documentary on its own.”<b>—Soleil Ho, <i>San Francisco Chronicle</i></b>
Tacos: Recipes and Provocations
by , Jordana Rothman

Language

English

Pages

230

Publication Date

October 20, 2015

Product Description
Customer Reviews
<b>Superstar chef Alex Stupak's love of real Mexican food changed his life; it caused him to quit the world of fine-dining pastry and open the smash-hit Empellón Taqueria in New York City. Now he'll change the way you make--and think about--tacos forever. </b><br />  <br /> <i>Tacos</i> is a deep dive into the art and craft of one of Mexico's greatest culinary exports. Start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next, master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally, explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds. <br />  <br /> But <i>Tacos</i> is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.
Chinese Street Food: Small Bites, Classic Recipes, and Harrowing ...
by , Greg Matza

Language

English

Pages

330

Publication Date

August 07, 2018

Product Description
Customer Reviews
<B>"<I>Chinese Street Food</I> is brimming with history, food lore, and recipes that take you on a culinary journey outside of the restaurant and into the streets of regional China. Authentic flavors and techniques explode onto the page in a way that first make you salivate, then motivate to roll up your sleeves and get cooking." —Chef Lee Anne Wong</B><BR><BR> One element of Chinese cookery that remains rare throughout the Western world is the most popular style of cuisine across China: <I>street food</I>! Every day, nearly one-fifth of humanity sustains itself on conveniently placed bites and cheap alfresco meals. In China, one’s home is often small, kitchens are cramped, and time is short. So, a walkable nosh on the way to the office, a quick, cheap lunch, or an evening spent hopping from snack stand to snack stand with friends is an everyday occurrence.<BR><BR> Howie Southworth and Greg Matza, best friends and bestselling food authors, have been eating their way through China for over two decades. Soon after their yearly culinary journeys began, they were struck with a delicious addiction: street food! Within this entertainingly narrated cookbook, our dynamic eating duo not only fondly recalls highlights of their fascination with China’s incredible food culture, but they artfully weave in folklore, origin stories, and witty chats with the cooks, vendors, and fellow gastronomes they’ve met along the way. <BR><BR> Photographed entirely in China, this book beautifully presents small plates from the balmy rice paddies of Yunnan and spicy streets of Sichuan to the frozen tundra of Harbin and the imperial majesty of Beijing. This tale of two foodies is destined to change the way readers view going out for Chinese.
On Spice: Advice, Wisdom, and History with a Grain of Saltiness
by Caitlin PenzeyMoog

Language

English

Pages

264

Publication Date

January 15, 2019

Product Description
Customer Reviews
<B>A revealing look at the history and production of spices, with modern, no-nonsense advice on using them at home.</B><BR><BR> Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook’s sense of superiority or cover for their insecurities. It doesn’t have to be this way. <BR><BR> These notes <I>On Spice</I> come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories. Inside, you’ll learn where spices come from: historically, geographically, botanically, and in the modern market. You’ll see snapshots of life in a spice shop, how the flavors and stories can infuse not just meals but life and relationships. And you’ll get straightforward advice delivered with wry wit. <BR><BR> Discover why:<BR><li>Salt grinders are useless <li>Saffron is worth its weight in gold (as long as it’s pure) <li>That jar of cinnamon almost certainly isn’t <li>Vanilla is far more risqué than you think <BR><BR> Learn to stop worrying and love your spice rack.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from th...
by , Harris Salat

Language

English

Pages

256

Publication Date

November 05, 2013

Product Description
Customer Reviews
<b>A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura.</b> <br /><br />Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan.<br /><br /> In<i> Japanese Soul Cooking,</i> Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.<br /><br /> Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.
And a Bottle of Rum, Revised and Updated: A History of the New Wo...
by Wayne Curtis

Language

English

Pages

294

Publication Date

June 05, 2018

Product Description
Customer Reviews
<b>Now revised, updated, and with new recipes, <i>And a Bottle of Rum</i> tells the raucously entertaining story of this most American of liquors</b><br /><br />From the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society. <br /><br />Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. <br /><br />In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.
Kitchen Confidential: Adventures in the Culinary Underbelly
by Anthony Bourdain

Language

English

Pages

321

Publication Date

December 10, 2008

Product Description
Customer Reviews
<b>Anthony Bourdain, host of Parts Unknown, reveals "twenty-five years of sex, drugs, bad behavior and haute cuisine" in his breakout <i>New York Times</i> bestseller <i>Kitchen Confidential</i>.</b><br /><br />Bourdain spares no one's appetite when he told all about what happens behind the kitchen door. Bourdain uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable book, sure to delight gourmands and philistines alike. From Bourdain's first oyster in the Gironde, to his lowly position as dishwasher in a honky tonk fish restaurant in Provincetown (where he witnesses for the first time the real delights of being a chef); from the kitchen of the Rainbow Room atop Rockefeller Center, to drug dealers in the east village, from Tokyo to Paris and back to New York again, Bourdain's tales of the kitchen are as passionate as they are unpredictable.<br /><br />Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
You and I Eat the Same: On the Countless Ways Food and Cooking Co...
by , René Redzepi

Language

English

Pages

216

Publication Date

October 02, 2018

Product Description
Customer Reviews
<DIV><B>Named one of the Best Food Books of the Year by <I>The New Yorker</I>,<I> Smithsonian</I>, <I>The Boston Globe</I>, <I>The Guardian</I>, and more</B><BR /><BR /><B>2019 IACP Award Finalist</B><BR /><BR /><B>MAD Dispatches: Furthering Our Ideas About Food</B><BR /><BR /> Good food is the common ground shared by all of us, and immigration is fundamental to good food. In nineteen thoughtful and engaging essays and stories, <I>You and I Eat the Same</I> explores the ways in which cooking and eating connect us across cultural and political borders, making the case that we should think about cuisine as a collective human effort in which we all benefit from the movement of people, ingredients, and ideas.<BR />  <BR /> An awful lot of attention is paid to the differences and distinctions between us, especially when it comes to food. But the truth is that food is that rare thing that connects all people, slipping past real and imaginary barriers to unify humanity through deliciousness. Don’t believe it? Read on to discover more about the subtle (and not so subtle) bonds created by the ways we eat.<BR />  <BR /><B>Everybody Wraps Meat in Flatbread:</B><BR /> From tacos to dosas to pancakes, bundling meat in an edible wrapper is a global practice.<BR />  <BR /><B>Much Depends on How You Hold Your Fork:</B><BR /> A visit with cultural historian Margaret Visser reveals that there are more similarities between cannibalism and haute cuisine than you might think.<BR />  <BR /><B>Fried Chicken Is Common Ground:</B><BR /> We all share the pleasure of eating crunchy fried birds. Shouldn’t we share the implications as well?<BR />  <BR /><B>If It Does Well Here, It Belongs Here:</B><BR /> Chef René Redzepi champions the culinary value of leaving your comfort zone.<BR />  <BR /><B>There Is No Such Thing as a Nonethnic Restaurant:</B><BR /> Exploring the American fascination with “ethnic” restaurants (and whether a nonethnic cuisine even exists).<BR />  <BR /><B>Coffee Saves Lives:</B><BR /> Arthur Karuletwa recounts the remarkable path he took from Rwanda to Seattle and back again.</DIV>
The Vintage Baker: More Than 50 Recipes from Butterscotch Pecan C...
by Jessie Sheehan

Language

English

Pages

160

Publication Date

May 15, 2018

Product Description
Customer Reviews
This cookbook features fetching retro patterns and illustrations, alongside luscious photography, and an e-booklet at the end rendered in a vintage-style. Blue-ribbon recipes inspired by baking pamphlets from the 1920s to the 1960s are rendered with irresistible charm for modern tastes in this ebook. Here are more than 50 cookies, pies, cakes, bars, and more, plus informative headnotes detailing the origins of each recipe and how they were tweaked into deliciousness. For home bakers, collectors of vintage cookbooks or kitchenware, this is a gem.
The Lost Ravioli Recipes of Hoboken: A Search for Food and Family
by Laura Schenone

Language

English

Pages

349

Publication Date

February 14, 2009

Product Description
Customer Reviews
<p><strong>"Dazzles like the harbor of Portofino." —Adriana Trigiani</strong></p><br /><p>Laura Schenone's original goal was simple enough: to find her great-grandmother's recipe for ravioli. But things get more complicated as she reunites with relatives and digs up buried family stories. Taking readers from New Jersey's industrial wastelands and fast-paced suburbs to the coast of Liguria—homeland of her ancestors and of ravioli—<em>The Lost Ravioli Recipes of Hoboken</em> is a story of the comedies and foibles of family life, of love and loss, of old homes and new, and of the mysteries of pasta, rolled on a pin into a perfect circle of gossamer dough.</p>

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