V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks — from Artichokes to Zucchini
One of America’s most highly acclaimed chefs gives us more than 140 simple recipes and techniques for imaginative vegetable cooking at home. Gramercy Tavern’s Executive Chef Michael Anthony believes a cook’s job is to create delicious flavors and healthy meals. Written for the home cook, V IS FOR VEGETABLES celebrates the act of cooking vegetables he …
A knockout full-color cookbook from America’s Clone Recipe King For more than twenty-five years, Todd Wilbur has been obsessed with recreating America’s most iconic brand-name foods at home. In his first cookbook with color photos, the New York Times bestselling author brings you 125 new clone recipes: 75 first-time hacks and 50 overhauled all-time favorites. Each recipe …
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. TACOS is a deep dive into the art and craft of one of Mexico’s greatest culinary exports. We start by making fresh …
Lidia’s Mastering the Art of Italian Cuisine: Everything You Need to Know to Be a Great Italian Cook
From the Emmy-winning host of Lidia’s Kitchen, best-selling author, and beloved ambassador for Italian culinary traditions in America comes the ultimate master class: a beautifully produced definitive guide to Italian cooking, coauthored with her daughter, Tanya—covering everything from ingredients to techniques to tools, plus more than 400 delectable recipes. Teaching has always been Lidia’s passion, and in this magnificent …
A Revolution is Underway in the Art of Cooking Modernist Cuisine is an interdisciplinary team in Bellevue, Washington, founded and led by Nathan Myhrvold. The group includes scientists, research and development chefs, and a full editorial team—all dedicated to advancing the state of culinary art through the creative application of scientific knowledge and experimental techniques. Modernist Cuisine: The …
Hi, y’all! This book is my proudest achievement so far, and I just have to tell y’all why I am so excited about it. It’s a book of classic dishes, dedicated to a whole new generation of cooks—for every bride, graduate, and anyone who has a love of a great Southern meal. My family is growing and expanding …
Larousse Gastronomique: The World’s Greatest Culinary Encyclopedia, Completely Revised and Updated
Larousse Gastronomique has been the foremost resource of culinary knowledge since its initial publication in 1938. Long revered for its encyclopedic entries on everything from cooking techniques, ingredients, and recipes to equipment, food histories, and culinary biographies, it is the one book every professional chef and avid home cook must have on his or her kitchen shelf. In …
The bestselling book on making the most of your stand mixer is back in an expanded edition. A stand mixer is perhaps the most useful piece of culinary equipment you can own. And the Kitchen Aid stand mixer is the Rolls Royce of stand mixers. It kneads dough, grinds meat, slices vegetables, whips …
Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme and explores that theme through essays, art, photography, and recipes.Lucky Peach #17 investigates our most important meal of the day, BREAKFAST. Contributions include profiles of coffee pioneer George Howell, Cosme chef Daniela Soto-Innes, and Stephen Tanner of The Commodore and El …
THERE’S ONLY ONE THING THAT COOLIO’S BEEN DOING LONGER THAN RAPPING: COOKING Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. His recipes are built around solid comfort foods with a healthy twist that don’t break the bank. Start your Ghetto Gourmet …