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BraveTart: Iconic American Desserts
by Stella Parks

Language

English

Pages

400

Publication Date

August 15, 2017

Product Description
Customer Reviews
<p>A <em>New York Times</em> Bestseller<br /><br /><br /><br />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.</p><br /><p>From One-Bowl Devil’s Food Layer Cake to a flawless Cherry Pie that’s crisp even on the very bottom, <em>BraveTart</em> 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 <em>The Food Lab</em>’s J. Kenji López-Alt, vintage advertisements for these historical desserts, and breathtaking photography from Penny De Los Santos, <em>BraveTart</em> is sure to become an American classic.</p>
Kitchen Confidential
by Anthony Bourdain

Language

English

Pages

321

Publication Date

December 10, 2008

Product Description
Customer Reviews
<I>Kitchen Confidential</I> reveals what Bourdain calls "twenty-five years of sex, drugs, bad behavior and haute cuisine." <br />Last summer, <I>The New Yorker</I> published Chef Bourdain's shocking, "Don't Eat Before Reading This." Bourdain spared 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. Kitchen Confidential will make your mouth water while your belly aches with laughter. You'll beg the chef for more, please.
What She Ate: Six Remarkable Women and the Food That Tells Their ...
by Laura Shapiro

Language

English

Pages

318

Publication Date

July 25, 2017

Product Description
Customer Reviews
<b>“If you find the subject of food to be both vexing and transfixing, you’ll love . . . <i>What She Ate</i>.” <i><b><i>—</i>Elle<br /></b></i><br /><b>"Who could resist?"<i> --People<br /><br /></i>“</b>How lucky for us readers that Shapiro has been listening so perceptively for decades to the language of food.” <i><b><i>—</i></b></i><b>Maureen Corrigan, NPR Fresh Air<br /><br />Six </b> “mouthwatering” (<b><i>Eater.com</i>) <i>s</i></b>hort takes on six famous women through the lens of food and cooking, probing how their attitudes toward food can offer surprising new insights into their lives, and our own.<br /><br /></b>Everyone eats, and food touches on every aspect of our lives—social and cultural, personal and political. Yet most biographers pay little attention to people’s attitudes toward food, as if the great and notable never bothered to think about what was on the plate in front of them. Once we ask how somebody relates to food, we find a whole world of different and provocative ways to understand her. Food stories can be as intimate and revealing as stories of love, work, or coming-of-age. Each of the six women in this entertaining group portrait was famous in her time, and most are still famous in ours; but until now, nobody has told their lives from the point of view of the kitchen and the table.  <br /><br />It’s a lively and unpredictable array of women; what they have in common with one another (and us) is a powerful relationship with food. They include Dorothy Wordsworth, whose food story transforms our picture of the life she shared with her famous poet brother; Rosa Lewis, the Edwardian-era Cockney caterer who cooked her way up the social ladder; Eleanor Roosevelt,  First Lady and rigorous protector of the worst cook in White House history; Eva Braun, Hitler’s mistress, who challenges our warm associations of food, family, and table; Barbara Pym, whose witty books upend a host of stereotypes about postwar British cuisine; and Helen Gurley Brown, the editor of <i>Cosmopolitan</i>, whose commitment to “having it all” meant having almost nothing on the plate except a supersized portion of diet gelatin.
My Kitchen Year: 136 Recipes That Saved My Life
by Ruth Reichl

Language

English

Pages

352

Publication Date

September 29, 2015

Product Description
Customer Reviews
<i><b>NEW YORK TIMES </b></i><b>BESTSELLER | <b>NAMED ONE OF THE BEST BOOKS OF THE YEAR BY <i>Los Angeles Times • </i>NPR<i> • Men’s Journal • BookPage • Booklist • Publishers Weekly</i></b><br /></b><br />In the fall of 2009, the food world was rocked when <i>Gourmet</i> magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”<br /><br /> <i>My Kitchen Year </i>follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. Now she has the time to rediscover what cooking meant to her. Imagine kale, leaves dark and inviting, sautéed with chiles and garlic; summer peaches baked into a simple cobbler; fresh oysters chilling in a box of snow; plump chickens and earthy mushrooms, fricasseed with cream. Over the course of this challenging year, each dish Reichl prepares becomes a kind of stepping stone to finding joy again in ordinary things. <br /><br /> The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring. Here, too, is Reichl’s enlivening dialogue with her Twitter followers, who become her culinary supporters and lively confidants. <br /><br /> Part cookbook, part memoir, part paean to the household gods, <i>My Kitchen Year </i>may be Ruth Reichl’s most stirring book yet—one that reveals a refreshingly vulnerable side of the world's most famous food editor as she shares treasured recipes to be returned to again and again and again.<br /><br /><b>Praise for <i>My Kitchen Year</i></b><br /><br /> “Ruth is one of our greatest storytellers today, which you will feel from the moment you open this book and begin to read: No one writes as warmly and engagingly about the all-important intersection of food, life, love, and loss. This book is a lyrical and deeply intimate journey told through recipes, as only Ruth can do.”<b>—Alice Waters<br /></b><br />“What will send this book to the top of bestseller lists is the lovely way Reichl describes how dishes come together, like the Greek chicken soup with lemon and egg known as avgolemono, and her talent for assembling a collection of recipes her legions of former <i>Gourmet</i> fans will want to make themselves.”<b>—<i>The Washington Post</i></b><br /><br /> “The recipes make for lovely reading, full of Reichl’s elemental wisdom. . . . In the best way possible, <i>My Kitchen Year</i> is cozy, the reading equivalent of curling up next to a fire with a glass of red wine and perhaps the scent of bread in the oven wafting over.”<b>—<i>Vogue</i></b><br /><br /> “If anyone can convince us that a dessert, plus two more fabulous dishes, can turn a crummy day around, it’s culinary writer Ruth Reichl, who knows firsthand just how powerful food can be.”<b>—<i>O: The Oprah Magazine</i></b><br /><br /> “The voice is pure Reichl in a way that makes the reader yearn for a house in the country with a pantry full of staples. . . . And as she finds solace through cooking, we find comfort too.”<b>—<i>Eater </i>(Fall 2015’s Best Cookbooks)</b><br /><br /><br /><i>From the Hardcover edition.</i>
F*ck, That's Delicious: An Annotated Guide to Eating Well
by , Rachel Wharton

Language

English

Pages

228

Publication Date

September 12, 2017

Product Description
Customer Reviews
<div>This ain’t no cookbook. This ain’t no memoir. This is Action Bronson’s devotional, a book about the overwhelming power of delicious—no, f*cking amazing—food. Bronson is this era’s Homer, and <I>F*ck, That’s Delicious</I> is a modern-day <I>Odyssey</I>, replete with orgiastic recipes, world travel, siren songs, and weed.<BR>  <BR> Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s <I>F*ck, That’s Delicious </I>includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!</div>
I Hear She's a Real Bitch
by Jen Agg

Language

English

Pages

362

Publication Date

September 12, 2017

Product Description
Customer Reviews
“A terrific, beautifully written, frank, and funny memoir, and a compelling argument for pulling down the long outdated system of ‘bro’ culture that has dominated the industry since what feels like the beginning of time.”<b> —Anthony Bourdain</b><br /><br />From the moment she opened her first bar, Jen Agg knew she could only be her own boss from then on. <i>I Hear She’s a Real Bitch</i> tells the story of how she fought her way through the patriarchal service industry and made it happen, from getting her first job pouring drinks all the way to starting Toronto’s culinary revival and running some of Canada’s most famous restaurants. And she shares what she discovered through years of hard work and learning from her mistakes: how to run a great restaurant that’s also a great business.<br />  <br />Readers who loved Gabrielle Hamilton’s bestselling <i>Blood, Bones, and Butter</i> will devour this raw, uninhibited debut. Studded with Agg’s frank and often hilarious observations on an industry in which sexism has been normalized, <i>I Hear She’s a Real Bitch</i> is more than just a story about starting a restaurant: it is a rallying cry for a feminist revolution in the culinary world.
Feed the Resistance: Recipes + Ideas for Getting Involved
by Julia Turshen

Language

English

Pages

143

Publication Date

October 17, 2017

Product Description
Customer Reviews
From favorite cookbook author Julia Turshen comes this practical and inspiring handbook for political activism—with recipes. As the millions who marched in January 2017 demonstrated, activism is the new normal. When people search for ways to resist injustice and express support for civil rights, environmental protections, and more, they begin by gathering around the table to talk and plan. These dishes foster community and provide sustenance for the mind and soul, including a dozen of the healthy, affordable recipes Turshen is known for, plus over 15 more recipes from a diverse range of celebrated chefs. With stimulating lists, extensive resources, and essays from activists in the worlds of food, politics, and social causes, <em>Feed the Resistance</em> is a must have handbook for anyone hoping to make a difference.
Come and Eat: A Celebration of Love and Grace Around the Everyday...
by Bri McKoy

Language

English

Pages

241

Publication Date

September 05, 2017

Product Description
Customer Reviews
<p><strong>Come with your brokenness, your celebration, and your worries, </strong><strong>but most of all come and eat.</strong></p><p>In today’s busy and often superficial world, we all crave something deeper and truer. Maybe it’s relationships that go beyond the surface or gatherings that allow for joy <em>and</em> pain. Bri McKoy tells us this is within reach! All we need is a table, open hearts, and a simple invitation: come and eat.</p><p>McKoy invites us to discover how a common dining-room table can be transformed into a place where brokenness falls away to reveal peace and fellowship. Whether the table is laid with bounty or with meager offerings, whether it is surrounded by the Body of Christ or homeless, broken souls, she shows us that healing begins when we say, “Come in. I may not know you, but I know your maker. And so I offer you my heart.”</p><p>For all those who are hungry and craving more of God’s kingdom in their homes, <em>Come and Eat </em>offers recipes, tips, and questions to jumpstart conversation, while reminding us that fellowship in God’s love is always the most remembered, most cherished nourishment. Because when we make room for others, we make room for God, and our homes become a vibrant source of life, just as he means them to be.</p>
Cork Dork: A Wine-Fueled Adventure Among the Obsessive Sommeliers...
by Bianca Bosker

Language

English

Pages

346

Publication Date

March 28, 2017

Product Description
Customer Reviews
<b>INSTANT <i>NEW YORK TIMES </i>BESTSELLER<br /><br />“Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the <i>Kitchen Confidential </i>of the wine world, she’s not wrong, though Bill Buford’s <i>Heat </i>is probably a shade closer.” —<b>Jennifer Senior, <i>The New York Times<br /><br /></i><b>“</b>Think: <i>Eat, Pray, Love</i> meets <i>Somm</i>.<b>”</b> <b>—theSkimm</b><br /><br /><b><b><b><b><b>“</b>As informative as it is, well, intoxicating.<b>”</b> <b>—<i>Fortune</i></b></b></b></b></b></b></b><br /> <br />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.” <br /><br />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.<br /><br /><br />Named one of 10 New Nonfiction Food Books to Read this Spring and Summer by <i>Bon Appetit</i><br />Named one of The 4 Books You Should Read This Spring by <i>Fortune</i><br />Named one of 12 Nonfiction Books You Need to Read in March by <i>Harper’s Bazaar</i><br />Named one of the 20 Best Nonfiction Books Coming in March 2017 by Bustle<br />Named one of The Best Drink Books of Spring and Summer 2017 by Punch<br />Named one of the Best Books of Early 2017 by Brightly<br />Named one of the Top Ten Narrative Food and Drink Books of 2017 by <i>Booklist</i><br />Nominated for a 2017 Tasty Award in Food Literature
Betty Crocker Lost Recipes: Beloved Vintage Recipes for Today's K...
by Betty Crocker

Language

English

Pages

240

Publication Date

October 10, 2017

Product Description
Customer Reviews
<DIV><B>A captivating collection that celebrates the wonderful recipes from the Betty Crocker archives in a package that appeals to the modern cook​</B><BR /><BR /><I>Betty Crocker Lost Recipes</I> is the ultimate treasure for the most devoted Betty Crocker fans, as well as cooks who are interested in recipes with a retro/nostalgic twist. Eighty percent of the book includes tried-and-true recipes that simply aren’t in today’s cooking repertoire—mainly from-scratch recipes that are hard to find. Twenty percent is a fun look back at some of the cooking customs of the past that may not be worth repeating, but are worth remembering. Features include ideas like “How to Throw a Hawaiian Tiki Party,” and the robust introductory pages contain interesting stories, anecdotes, and artwork from Betty Crocker’s history. Recipes are carefully curated to ensure that they are still relevant, achievable, and made with available ingredients—think Beef Stroganoff, Chicken à la King, Waldorf Salad, and Chiffon Cake. These lost recipes are ready to grace the tables of a whole new generation of cooks.</DIV>

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