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Books : Cooking, Food & Wine : Gastronomy : Essays
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Endorsed by the National Association of Mothers' Centers, this book is dedicated to your realization and mastery of the power of unconditional love. The book offers a wealth of wisdom, knowledge of practical living skills and effective communication techniques. From My Mama's Kitchen reveals the power of relationships, the nature of love and the meaning of life. Johnny's 9 moms equipped him with these insights in a kitchen setting. From the virtue of spiritual awareness to self-actualization, Johnny's 9 moms nourished him with recipes for living to become a person defined by his thoughts and actions.
This book is a tribute to mothers everywhere. It has received five awards: in 2010, Mom's Choice Awards, Mr. Dad Seal of Recognition and Publisher's Choice Awards by Family Magazine Group, in 2011, International Book Awards and National Indie Excellence Book Awards.
The print version of this book is designed as a keepsake for all occasions, meant to last and inspire forever. It includes a blank dedication page for readers to inscribe their own loved one's name, and a space where readers can record their recipes for living. At the very end of the book, Johnny incorporates nine of his favorite food recipes.
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Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements of an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from America's most imaginative chefs, The Flavor Bible is an essential reference for every kitchen.
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
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(Cookbook/Memoir - 67k words. NOW WITH INTERACTIVE TABLE OF CONTENTS. Please note: the Kindle version of this book contains all of the text and recipes that are in the print version but does not contain all of the family photographs. Please note, this is a FAMILY cookbook with recipes contributed by many people. No guarantees are made.) In this combination memoir and family cookbook blogger and novelist Kathleen Valentine combines 30 posts from her blog with nearly 400 recipes collected from family and friends. Growing up in a "mostly Pennsylvania Dutch" family she collected and recorded recipes from grandparents, great-grandparents, aunts, cousins, friends, etc. which were combined in the first Valentine Family & Friends Cookbook published in 1981.
This was expanded in the 1992 edition and now, in this third edition, nearly 400 recipes combine with essays recording memories of growing up in rural Pennsylvania and photographs from six generations. Essays topics include making sauerkraut and soltz (a German pickled meat loaf), toasting marshmallows and catching fireflies, the old-country Christmas traditions of making stollen and visits from Belsnickle, old world ghost stories, their grandmother's quilts, and more.
Traditional family recipes include schmarn, panhaas, moultasha, a variety of sausage recipes, hassenpfeffer, and liver
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Hang on for the ride: with characteristic poetry and pluck, Barbara Kingsolver and her family sweep readers along on their journey away from the industrial-food pipeline to a rural life in which they vow to buy only food raised in their own neighborhood, grow it themselves, or learn to live without it. Their good-humored search yields surprising discoveries about turkey sex life and overly zealous zucchini plants, en route to a food culture that's better for the neighborhood and also better on the table.
Part memoir, part journalistic investigation, Animal, Vegetable, Miracle makes a passionate case for putting the kitchen back at the center of family life, and diversified farms at the center of the American diet.
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Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood.
But he soon discovered it's a different world en France.
From learning the ironclad rules of social conduct to the mysteries of men's footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David's story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city.
When did he realize he had morphed into un vrai parisien? It might have been when he found himself considering a purchase of men's dress socks with cartoon characters on them. Or perhaps the time he went to a bank with 135 euros in hand to make a 134-euro payment, was told the bank had no change that day, and thought it was completely normal. Or when he found himself dressing up to take out the garbage because he had come to accept that in Paris appearances and image mean everything.
The more than fifty original recipes, for dishes both savory and sweet, such as Pork Loin with Brown Sugar–Bourbon Glaze, Braised Turkey in Beaujolais Nouveau with Prunes, Bacon and Bleu Cheese Cake, Chocolate-Coconut Marshmallows, Chocolate Spice Bread, Lemon-Glazed Madeleines, and Mocha–Crème Fraîche Cake, will have readers running to the kitchen once they stop laughing.
The Sweet Life in Paris is a deliciously funny, offbeat, and irreverent look at the city of lights, cheese, chocolate, and other confections.
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Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs worldwide turn for an understanding of where our foods come from, what exactly they're made of, and how cooking transforms them into something new and delicious.Now, for its twentieth anniversary, Harold McGee has prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment.
On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped give birth to the inventive culinary movement known as "molecular gastronomy." Though other books have now been written about kitchen science, On Food and Cooking remains unmatched in the accuracy, clarity, and thoroughness of its explanations, and the intriguing way in which it blends science with the historical evolution of foods and cooking techniques.
Among the major themes addressed throughout this new edition are:
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USA Today bestselling author Barbara Bretton shares forty easy-to-prepare recipes that range from Almost Perfect Pad Thai to Atlantic City Zuppa, from Lake Tung Ting Shrimp to Cape May Clam Chowder with humorous and heartwarming takes on the writer's life peppered throughout.
REVISED November 2011.
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This book is a tribute to all the great cooks that made me the cook I am today. Too often men take entirely too much credit for their cooking. Sure some of us are good cooks, but it was the great cooks of our childhood that forged us into bonified, certified redneck cookers. This is the story of mine, cooks of the past that is. If you’re a new cook male or female there are things in here for you. Like the nuts and bolts of cooking. Cornbread, biscuits, how to make homemade sauces and other things that’ll help you out. If you love to cook and just collect recipe books, this one if full of heirloom recipes, with a few I’ve picked up over the years that stand out. Southern cooking for all of us, it may not be the healthiest for us, but it impresses the friends and spouses and don’t forget the in-laws.
About the author
Kennesaw was born in Milledgeville Georgia in 1960. After traveling the Country and then visiting 37 other countries he settled down in rural Georgia near his home. He writes a column in his local paper. He now travels the country to writ his newest book and speak about child abuse. As a survivor of severe child abuse, he dreams of a world where it doesn’t exist, but knows it hides even today just below the surface of our society.
Includes: REDNECK ITALIANO
APPETIZERS
CHEESE LOG
HAWAIIAN CHEESE BALL
ANY GENDER CRAB DIP
CREAMED BEEF DIP
DILL DIP
TUNA ALOHA
DEVILED FISH EGGS
YVONNE HARDIN
“WARNING: THIS IS NOT A DIET COOKBOOK.”
TATERS AND NOODLES
BREADS
APPLESAUCE BREAD
BANANA NUT BREAD
FAKE CREAM CHEESE DANISH
CANCUN CORNBREAD
MEAT MIXTURE
CORNBREAD MIXTURE
PUMPKIN BREAD
CHEROKEE BREAD
BREAD STUFFING
CORN BREAD STUFFING
SPAGHETTI AND OTHER THINGS ITALIAN
THE BASIC SAUCE
CHICKEN IN A ROOST
BREAD FOR YOUR ITALIAN FOOD
SALMON SUPPER
GARLIC SHRIMP
SOY GINGER SALMON
FISH LOAF
CRAB CAKES
DIPPED SHRIMPS
MUREL ARTHUR
GRANDMAW’S CORN BREAD
GRANDMAW’S FRIED CORNBREAD
BISCUITS
SALADS
CHICKEN/HAM/TUNA/CRAB SALAD
PASTA SALAD PRIMAVERA
RAMAN SALAD
DRESSING:
SALAD:
PINEAPPLE SALAD
PISTACHIO SALAD
MY WIFE BRENDA
BRENDA’S MAC AND CHEESE
BRENDA’S TUNA CASSEROLE
BRENDA’S MEATLOAF
BRENDA’S LASAGNA
GRANNY LAYTON
VEGETABLES
BAKED BEANS
BAKED TOMATOES
BROCCOLI & RICE CASSEROLE
GREEN BEAN CASSEROLE
SQUAW SQUASH CASSEROLE
HASH BROWN MUFFINS
YOU’LL TRIP ON THIS.
PARMESAN RICE
MUSHROOM TREATS
EASY CHEEZY POTATOES
JULIETTE GREEN TOMATO PIE
VIDALIA ONION CASSEROLE
PATSY’S CORN CUSTARD
SCALLOPED CORN
LIMA BEAN SOUP
CABBAGE
PEAR RELISH
PATSY LAYTON GREEN
PATSY’S VEGETABLE SOUP
BARBECUED POT ROAST
BUFFET BEEF IN BEER
IN CASE YOU FORGOT, THIS IS A REDNECK COOKBOOK.
BEEFY MAC BAKE
SWISS STEAK
FAUX LASAGNA
PORCUPINE MEATBALLS
CORNY BURGER BAKE
BROWN BEEF STEW WITH POTATO DUMPLINGS
HAMBURGER RICE CASSEROLE
GERMAN SHORT RIBS
BROILED BEEFBURGER DINNER
GROUND BEEF STROGANOFF
SPICY MEAT PIE
MAYONNAISE PASTRY
SWEDISH MEATBALLS
ONE POT DINNER
PORK SWEET POTATO PIE
HAM AND SCALLOPED POTATOES
THIS IS AN ALL TIME FAVORITE AT MY HOUSE.
CREAM CHEESE STUFFED FRENCH TOAST
EASY FRIED RICE
HAWAIIAN SAUSAGE
SAUSAGE BALLS
3 CUPS BISQUICK
ALMOND SAUSAGE CASSEROLE
AUTUMN CHICKEN
APRICOT CHICKEN
CHICKEN A LA KING
CRUNCHY CHICKEN CASSEROLE
TOPPING
CHICKEN LASAGNA
GINGER’S GINGER CHICKEN
CHICKEN TERIYAKI
CHICKEN TORTILLA CASSEROLE
RITZY CHICKEN
CHINESE CHICKEN
SHOW YOU CHICKEN
DESSERTS
BANANA OATMEAL COOKIES
SOUR CREAM COOKIES
PEANUT BUTTER COOKIES
CHOCOLATE OATMEAL COOKIES
MALASADAS (HAWAIIAN DONUTS)
APPLE BROWN BETTY
BANANA PUDDING
PEANUT BUTTER BALLS
POPCORN BALLS
BAKED ALASKA
AMAZING.
CHOCOLATE MARSHMALLOW LOAF
BAKED STUFFED APPLES
CHERRY-O-CREAM CHEESE PIE
GRANNY’S COCONUT PIE
SHOO FLY PIE
STRAWBERRY PIE
PATSY’S PECAN PIE
PUMPKIN CHEESECAKE
FRUIT CAKE
and more!
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The Chefs and Cooks issue, the third installment of Lucky Peach, attempts to answer a few pressing questions: What does it mean to be a cook in today’s age of celebrity chefdom? Where is cooking headed? How did the molten chocolate cake make its way from Michel Bras’s restaurant in Laguiole, France to the Wal-Mart freezer case? What happens, exactly, when bartenders spank mint? The answers arrive from all over the place Mario Batali recalls the early days of Food Network; Meredith Erickson spends an afternoon with Fergus Henderson; Naomi Duguid visits street vendors in Chiang Mai. We talk to cooks from Fort Bragg to Paris to the South Pole. There are recipes for barbecue-chicken pizza and pasta primavera, and Christina Tosi’s upside-down pineapple cake, just in time for Mother’s Day.
Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Awardwinning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productionproducers of the Travel Channel’s Emmy Awardwinning Anthony Bourdain: No Reservations.
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Lucky Peach is a journal of food writing, published on a quarterly basis by McSweeney’s. It is a creation of David Chang, the James Beard Awardwinning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productionproducers of the Travel Channel’s Emmy Awardwinning Anthony Bourdain: No Reservations.
The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them. The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.
Issue Two's theme is "The Sweet Spot," and will feature Rene Redzepi on vintage vegetables, Tajikistani apricots with Adam Gollner, a visit to Callaway Golf and Louisville Slugger, time-sensitive fermentation, banana pie with Momofuku Milk Bar chef Christina Tosi, and much, much more.
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Britain’s foremost food writer Nigel Slater returns to the garden in this sequel to Tender, his acclaimed and beloved volume on vegetables. With a focus on fruit, Ripe is equal parts cookbook, primer on produce and gardening, and affectionate ode to the inspiration behind the book--Slater’s forty-foot backyard garden in London.
Intimate, delicate prose is interwoven with recipes in this lavishly photographed cookbook. Slater offers more than 300 delectable dishes--both sweet and savory--such as Apricot and Pistachio Crumble, Baked Rhubarb with Blueberries, and Crisp Pork Belly with Sweet Peach Salsa. With a personal, almost confessional approach to his appetites and gustatory experiences, Slater has crafted a masterful book that will gently guide you from the garden to the kitchen, and back again.
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Mark Bittman is one of the nation’s most trusted and beloved food writers, but there was a time when he lived primarily on vanilla ice cream and McDonald’s. Then he discovered cooking, and everything changed. In this story from the new digital publisher Byliner, the New York Times columnist and bestselling author of "How to Cook Everything" traces his journey from grilled-cheese-making neophyte to confident cook. More than that, he makes the case for why all of us should spend more time in the kitchen, regardless of how comfortable we are there. After all, even he was a beginner once.
Bittman argues that a simple meal prepared at home is a powerful tool: It’s one small step toward improving your health and, by extension, the health of the planet. Our reliance on prepared food—in the form of snacks, soft drinks, frozen meals, and fast food—supports a system of agriculture that is playing havoc with our bodies, our economy, and the environment. How can we break the cycle? By cooking.
"People who prepare meals—even infrequently—achieve outcomes that extend far beyond the morsel at the end of the fork," writes Bittman. "Cooking may not solve everything, but it solves a lot. When people make food a priority in their lives, they actively contribute to society. Cooking can change our collective lives for the better."
"Cooking Solves Everything" is an engaging manifesto that inspires non-cooks to reach for a pan (Bittman’s shopping list and foolproof recipes will get them started) and encourages all of us to take a closer look at how we feed ourselves and our loved ones.
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Nationally syndicated columnist and bestselling author of ¡Ask a Mexican! Gustavo Arellano presents an entertaining, tasty trip through the history and culture of Mexican food in this country, uncovering great stories and charting the cuisine’s tremendous popularity in el Norte. In the tradition of Bill Buford’s Heat and Calvin Trillin’s The Tummy Trilogy, Arellano’s fascinating narrative combines history, cultural criticism, personal anecdotes, and Jesus on a tortilla.When salsa overtook ketchup as this country’s favorite condiment in the 1990s, America’s century-long love affair with Mexican food reached yet another milestone. In seemingly every decade since the 1880s, America has tried new food trends from south of the border—chili, tamales, tacos, enchiladas, tequila, bacon-wrapped hot dogs, and so many more—loved them, and demanded the next great thing. As a result, Mexican food dominates American palates to the tune of billions of dollars in sales per year, from canned refried beans to frozen margaritas and ballpark nachos. It’s a little-known history, one that’s crept up on this country like your Mexican neighbors—and left us better for it.
Now, Taco USA addresses the all-important questions: What exactly constitutes “Mexican” food in the United States? How did it get here? What’s “authentic” and what’s “Taco Bell,” and does it matter? What’s so cosmic about a burrito? And why do Americans love Mexican food so darn much?
Tacos, alas, sold separately.
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“All you have to do is ask ‘why’ and open to any page. Good luck putting it down.” —Alton Brown, host of Good Eats and Iron Chef
Have you ever wondered why onions make us cry? Do you believe bananas contain more calories as they ripen and get sweeter? This sequel to the best-selling What Einstein Told His Cook continues Robert L. Wolke’s investigations into the science behind our foods. In response to ongoing questions from readers of his nationally syndicated Washington Post column, “Food 101,” Wolke debunks misconceptions with reliable, commonsense logic. And for exceptionally inquisitive cooks and scientists, he offers “Sidebar Science” features, which dig more deeply into the chemical processes that underlie food and cooking. Above all, What Einstein Kept Under His Hat provides indispensable information that will make readers better shoppers, cooks, and eaters.