A master class in cooking distills decades of professional experience into four elements: salt, fat, acid, and heat, which when properly applied in the kitchen will produce delicious meals, and includes recipes to put the lessons into practice.
Collects recipes from a legendary Illinois barbecue joint, including such offerings as pimento cheeseburgers, lone star beef ribs, brisket dumplings and pork belly porchetta.
Overflowing with instruction and inspiration, a writer and go-to recipe developer shares a lifetime of lessons learned through cooking thousands of meals along with more than 400 bold, flavorful recipes, that are simple and achievable, for breakfast, lunch, dinner and dessert.
Expanding on the startling discovery that the brain creates the taste of wine, a neurologist explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics.
Cites the health-compromising qualities of cheese and its immoderate consumption, outlining a radical program for losing weight, improving overall health and managing cheese cravings.
Collects fifty years' worth of the award-winning author's essays on food, travel, and the arts, which have appeared in scholarly journals, popular magazines, and newspapers as varied as "The New York Times," "Saveur," and "Vogue."
The young gastronomist formerly behind New York magazine's Grub Street food blog presents a culinary history of America that chronicles the diverse cultures that shaped the nation's cuisine, using long-forgotten recipes to explain how eight distinct flavors changed how we eat.
The award-winning author of Bitters takes readers on an exhilarating tour of the Italian countryside where he opens their eyes to the rich history and vibrant culture of amaro today, shows how contemporary mixologists are incorporating it into a delicious and eclectic array of cocktails and provides more than 100 recipes for using amaro in food and drink.
From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-loved Cakes From Past to Present
Describes the rich history of American cake baking, from colonial times to the present, and includes such cake recipes as New Orleans king, chocolate stout, angel food, red velvet, and pineapple upside-down.
Draws on more than four decades of professional cooking and world traveling, as well as the author's more recent experiences as a father, to present a collection of personal home-cooking favorites that deconstructs the structural aspects of satisfying meals.
The chefs behind two acclaimed vegetarian restaurants in PhiladelphiaùV Street and Vedgeùoffer 100 diverse, vegetable-based recipes based on street food from around the world, including Papadums With Whipped Dal, Jerk Sweet Potato Salad, Black Garlic Pierogis, Dan Dan Noodles and Churro Ice Cream Sandwiches. 100,000 first printing.
Paul Freedman profiles 10 restaurants in the United States and explains how each reveals a broader story of ethnicity and class, from the first American restaurant to the progenitor of modern Californian farm-to-table cuisine.