A comprehensive, contemporary portrait of China's culinary landscape and the geography and history that has shaped it, with more than 300 recipes. Vaulting from ancient taverns near the yangtze River to banquet halls in modern Taipei, All Under Heaven is the first cookbook in English to examine all 35 cuisines of China.
With hundreds of recipes--from simple fried green onion noodles to Lotus-Wrapped Spicy Rice Crumb Pork--written with clear, step-by-step instructions, All Under Heaven serves as both a handbook for the novice and a source of inspiration for the veteran chef. Los angeles times: Favorite Cookbooks of 2016.
Drawing on centuries' worth of culinary texts, and cooking in Taiwan, Carolyn Phillips has written a spirited, eating, as well as her own years working, symphonic love letter to the flavors and textures of Chinese cuisine.
Taste & Technique: Recipes to Elevate Your Home Cooking
With detailed sections on ingredients, this inspiring, equipment, and techniques, beautifully photographed guide demystifies the hows and whys of cooking and gives you the confidence and know-how to become a masterful cook. From madeleine kamman and charlie trotter to alice Waters and Gray Kunz, Naomi cooked her way through the classics, and mastering balance, studying French technique, acidity, learning how to shop for produce, and seasoning.
In taste & technique, naomi shares her hard-won knowledge, passion, and experience along with nearly 140 recipes that outline the fundamentals of cooking. A twenty-year veteran chef with four restaurants to her name, she learned her trade not in fancy culinary schools but by reading cookbooks. Practice braising and searing with a milk-Braised Pork Shoulder, then pair it with Orange-Caraway Glazed Carrots in the springtime or Caramelized Delicata Squash in the winter.
Prepare an impressive herbed leg of lamb for a holiday gathering, Garlic, and accompany it with Spring Pea Risotto or Blistered Cauliflower with Anchovy, and Chile Flakes. By paring back complex dishes to the building-block techniques used to create them, Naomi takes you through each recipe step by step, distilling detailed culinary information to reveal the simple methods chefs use to get professional results.
Recipes for sauces, seafood, starters, and desserts can be mixed and matched with poultry, vegetables, lamb, salads, beef, and egg dishes to create show-stopping meals all year round. James beard award-winning and self-made chef naomi Pomeroy's debut cookbook, featuring nearly 140 lesson-driven recipes designed to improve the home cook's understanding of professional techniques and flavor combinations in order to produce simple, but show-stopping meals.
Naomi pomeroy knows that the best recipes are the ones that make you a better cook.
Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking
In outlining the differences among various techniques—such as pan-frying, culinary expert Kian Lam Kho provides a practical, oil steeping, and yin-yang frying—and instructing which one is best for particular ingredients and end results, intuitive window into this unique cuisine. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.
Phoenix claws and jade trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. Once you learn how to dry stir-fry chicken, shrimp, you can then confidently apply the technique to tofu, and any number of ingredients. Accompanied by more than 200 photographs, including helpful step-by-step images, such as Spicy Lotus Root Salad or Red Cooked Pork, the 158 recipes range from simple, to slightly more involved, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo.
Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes.
Floyd Cardoz: Flavorwalla: Big Flavor. Bold Spices. A New Way to Cook the Foods You Love.
Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal.
The standout recipes include grilled lamb shanks with salsa verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, and Raisins; and Cardoz’s Tamarind Margaritas, Pine Nuts, of course. From the winner of top chef masters “A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.
Publishers weekly, starred review at his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In floyd cardoz: flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes.
. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level.
Victuals: An Appalachian Journey, with Recipes
The essays introduce readers to their rich histories and the farmers, hunters, curers, and chefs who define the region's contemporary landscape. Winner of the james beard foundation book of the Year Award and Best Book, Victuals is an exploration of the foodways, American Cooking, people, and places of Appalachia.
Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Victuals explores the diverse and complex food scene of the Mountain South through recipes, traditions, stories, and innovations.
Written by ronni lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn and corn liquor.
Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South. Epicurious: Best Cookbooks of 2016.
Hartwood: Bright, Wild Flavors from the Edge of the Yucatán
Here they built hartwood, one of the most exciting and inspiring restaurants in the world. The recipes are beautifully photographed and interspersed with inspiring, gorgeously illustrated essays about this setting and story, making Hartwood an exhilarating experience from beginning to end. Every dish has a balance of sweet and spicy, oil and acid, fresh and dried, without relying heavily on wheat and dairy.
Consider the story of eric werner and mya henry, an intrepid young couple who gave up their restaurant jobs in New York City to start anew in the one-road town of Tulum, Mexico. Winner, cooking light, food52, iacp cookbook award for culinary travel named a best & most beautiful cookbook of the year by Bon Appétit, Fine Cooking, Vice, Yahoo!, Fort Worth Star-Telegram, Departures, T: The New York Times Style Magazine, San Francisco Chronicle, Los Angeles Times, and more The best things happen when people pursue their dreams.
Mya henry took on the role of general manager, seeing to the overall operations and tending to the guests, while Eric Werner went to work magic in the kitchen. The food served at hartwood is “addictive, “it’s the reason people line up for hours every single day to eat there, adding, ” says Noma chef René Redzepi, even though their vacation time is precious.
Werner’s passion for dazzling flavors and natural ingredients is expertly translated into recipes anyone can cook at home. . The flavoring elements are simple—honeys, fresh and dried herbs, salts, onions, fresh and dried chiles, garlic—but by using the same ingredients in different forms, Werner layers flavors to bring forth maximum deliciousness.
Plenty More: Vibrant Vegetable Cooking from London's Ottolenghi
From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. The hotly anticipated follow-up to london chef Yotam Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring more than 150 vegetarian dishes organized by cooking method.
Yotam ottolenghi is one of the world’s most beloved culinary talents. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach.
This visually stunning collection will change the way you cook and eat vegetablesFrom the Hardcover edition.
Malibu Farm Cookbook: Recipes from the California Coast
From the beloved restaurant, meals for sharing, a cookbook featuring more than 100 recipes that celebrates fresh produce, and the beauty of coastal California. Situated at the end of the pier, malibu Farm is beloved for its spectacular Pacific Ocean views, the freshly sourced ingredients on its ever-changing menu, and its warm vibe.
Punctuated with luscious, vibrant photography, Malibu Farm Cookbook is a stunning sensory experience that transports you right to the edge of the Pacific. Now, in malibu farm cookbook, she invites you honor the shoreline and mountains of Southern California with dishes like Ricotta and Pea Frittata, Seared Fava Beans, Butterfly Beef Tenderloin with Horseradish, and Grilled Chocolate Cake with Caramel Sauce.
Helene captures the spirit of her own farm with recipes using the morning’s fresh eggs, the catch of the day, honey harvested steps from where it’s enjoyed, the luscious vegetables that grow all around, and olive oil straight from her grove. Chef-owner helene henderson opened the space after the once-intimate dinners she hosted on the grounds of her home grew too large.
Poole's: Recipes and Stories from a Modern Diner
The cookbook is infused with Christensen’s generous spirit and belief that great cooking is fundamental to good living. With abundant, poole’s is a landmark addition to the cookbook canon, a collection from which readers will cook and find inspiration, dramatically beautiful photography and a luxe presentation, and pass down for generations to come.
From the acclaimed chef ashley christensen comes a bold and revelatory reinvention of Southern food, as told through the recipes and stories from her iconic and beloved restaurant, Poole’s Diner. Ashley christensen is the new face of southern cooking, and her debut cookbook, honors the traditions of this celebrated cuisine, while introducing a new vernacular—elevated simple side dishes spiked with complex vinaigrettes, Poole’s, meatless mains showcasing vibrant vegetables, and intensified flavors through a cadre of back-pocket recipes that will become indispensable in your kitchen.
Recipes like turnip green fritters with whipped tahini; heirloom tomatoes with crushed olives, and crave-worthy Challah Bread Pudding with Whiskey Apples and Creme Fraiche, Crispy Quinoa, a show-stopping Macaroni au Gratin, and White Anchovy Dressing; and Warm Broccoli Salad with Cheddar and Bacon Vinaigrette share the menu with the definitive recipe for Pimento Cheese, all redefining what comfort food can be.
Poole’s is also the story of how Christensen opened a restaurant, and in the process energized Raleigh’s downtown. By fostering a network of farmers, and guests, and taking care of her people by feeding them well, cooks, she built a powerful community around the restaurant.
Big Bad Breakfast: The Most Important Book of the Day
Southerners know how to do breakfast right, and oyster pot Pie are comforting, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, soulful, and packed with real Southern flavor. From the james beard award winner, top chef masters contestant, and acclaimed author comes this fun, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author's popular restaurant in Oxford, festive, Mississippi.
John currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in oxford, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, Mississippi, breakfast.
Big bad breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions.
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. Forkish offers more than a dozen different dough recipes—same-day “saturday doughs” that you can make in the morning to bake pizza that night, and even gluten-free dough—each of which results in the best, levain doughs made from a naturally fermented yeast starter, most texturally sublime crust you’ve ever made at home.
. In this highly anticipated cookbook, ken forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award-winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook.
The elements of pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup.