The corner bistro offers all the highlights of French cuisine: crepes, bouillabaisse, ratatouille, and beef bourguignonne – all with rustic flair, simple ingredients, and impeccable flavors. Now, with Maria Zihammou’s French Bistro, you can cook up the authentic tastes of France in your own kitchen.
Each recipe shows how intricate meals steeped in culinary tradition can be re-created with simple techniques using modern ingredients and equipment. This is a tribute to proper French cuisine, featuring bistro takes on such classics as: Marinated olives, Croque-monsieur and croque-madame: open sandwich with ham and cheese, Pan-bagnat: picnic sandwich with tuna and veggies, Quiche Lorraine, Soupe à l’oignon: French onion soup, Entrecôte with béarnaise and many more mouthwatering dishes. In addition, a chapter on cheese shows the proper making of a cheese course, a French tradition.
French Bistro takes you into the world of cozy French neighborhoods and cuisine with a charming design and gorgeous, photographs. Discover the joys of French cooking and be inspired by passionate food! (description from publisher)
One day, lonely cubicle dweller and otherwise bored New York City transplant Hannah Hart decided to make a fake cooking show for a friend back home in California. She opened her laptop, pulled out some bread and cheese, and then, as one does, started drinking. The video was called “Butter Yo Sh*t” and online sensation My Drunk Kitchen was born.
My Drunk Kitchen (the book!) includes recipes, stories, color photographs, and tips and tricks to inspire your own adventures in tipsy cooking. Hannah offers cocktail recommendations, culinary advice (like, remember to turn off the oven when you go to bed), and shares never-before-seen recipes such as: The Hartwich (Knowledge is ingenuity! Learn from the past!) Can Bake (Inventing things is hard! You don’t have to start from scratch!) Latke Shotkes (Plan ahead to avoid a night of dread!) Tiny Sandwiches (Size doesn’t matter! Aim to satisfy.) Saltine Nachos (It’s not about resources! It’s about being resourceful.) In the end, My Drunk Kitchen may not be your go-to guide for your next dinner party . . . but it will make you laugh and drink . . . I mean think . . . about life. (description from publisher)
Three signs you need Dinner, the Playbook: 1) Chicken fingers qualify as adventurous. (Hey, they’re not nuggets.) 2) You live in fear of the white stuff touching the green stuff. 3) Family dinner? What’s family dinner?
When Jenny Rosenstrach’s kids were little, her dinner rotation looked like this: Pasta, Pizza, Pasta, Burgers, Pasta. It made her crazy – not only because of the mind-numbing repetition, but because she loved to cook and missed her pre-kid, ketchup-free dinners. Her solution? A family adventure: She and her husband, Andy, would cook thirty new dishes in a single month–and her kids would try them all. Was it nuts for two working parents to take on this challenge? Yes. But did it transform family dinner from stressful grind to happy ritual? Completely.
Here, Rosenstrach – creator of the beloved blog and book Dinner: A Love Story – shares her story, offering weekly meal plans, tons of organizing tips, and eighty-plus super-simple, kid-vetted recipes. Stuck in a rut? Ready to reboot dinner? Whether you’ve never turned on a stove or you’re just starved for inspiration, this book is your secret weapon. (description from publisher)
With her groundbreaking bestseller Around My French Table , Dorie Greenspan changed the way we view French food. Now, in Baking Chez Moi , she explores the fascinating world of French desserts, bringing together a charmingly uncomplicated mix of contemporary recipes, including original creations based on traditional and regional specialties, and drawing on seasonal ingredients, market visits, and her travels throughout the country. Like the surprisingly easy chocolate loaf cake speckled with cubes of dark chocolate that have been melted, salted, and frozen, which she adapted from a French chef’s recipe, or the boozy, slow-roasted pineapple, a five-ingredient cinch that she got from her hairdresser, these recipes show the French knack for elegant simplicity. In fact, many are so radically easy that they defy our preconceptions: crackle-topped cream puffs, which are all the rage in Paris; custardy apple squares from Normandy; and an unbaked confection of corn flakes, dried cherries, almonds, and coconut that nearly every French woman knows.
Whether it’s classic lemon-glazed madeleines, a silky caramel tart, or “Les Whoopie Pies,” Dorie puts her own creative spin on each dish, guiding us with the friendly, reassuring directions that have won her legions of ardent fans. (description from publisher)
Yotam Ottolenghi is one of the world’s most beloved culinary talents. In this follow-up to his bestselling Plenty, he continues to explore the diverse realm of vegetarian food with a wholly original approach. Organized by cooking method, more than 150 dazzling recipes emphasize spices, seasonality, and bold flavors.
From inspired salads to hearty main dishes and luscious desserts, Plenty More is a must-have for vegetarians and omnivores alike. This visually stunning collection will change the way you cook and eat vegetables. (description from publisher)
For years, Dana Cowin kept a dark secret: From meat to vegetables, broiling to baking, breakfast to dinner, she ruined literally every kind of dish she attempted to make.
Now, in this cookbook confessional, the vaunted first lady of food and exceptional entertainer finally comes clean about her many meal mishaps. With the help of friends – all-star chefs, including Mario Batali, Alex Guarnaschelli, and Tom Colicchio, among many others – Cowin takes on 100 recipes dear to her heart. Ideal dishes for the home cook, each recipe has a high “yum” factor, a few key ingredients, and a simple trick that makes it special. With every dish, she acquires a critical new skill, learning invaluable lessons along the way from the hero chefs who help her discover exactly where she goes wrong.
Hilarious and heartwarming, encouraging and instructional, Mastering My Mistakes in the Kitchen will inspire anyone who loves a good meal but fears its preparation. Featuring gorgeous full-color photography, it is an intimate, hands-on cooking guide from a fellow foodie and amateur home chef, designed to help even the biggest kitchen phobics overcome their reluctance, with delicious results. (description from publisher)
The only cookbook of its kind, In a Nutshell is a complete guide to cooking and baking with nuts and seeds.
After working for years as instructors at the Institute of Culinary Education, Cara Tannenbaum and Andrea Tutunjian deliver the essential cookbook for Mother Nature’s most versatile and nutritious ingredients. With more than 250 recipes exploring the culinary and cultural history of nuts and seeds in everything from Pumpkin Seed Guacamole to Hazelnut Roulade, In a Nutshell unites the smooth, crunchy, savory, and sweet. In a Nutshell is organized to reflect the way we eat meals today, with chapters like Nibbles, Dip It, Noodles and Nuts, and Family Style. Omnivores, vegetarians, and vegans alike will delight in dishes both simple and complex, from Almond-Crusted Mac-and-Cheese to Pistachio Biryiani.
Culinary cheerleaders for the powerful team of sixteen nuts and seeds featured in the book, Tannenbaum and Tutunjian prove that nuts are so much more than a happy-hour snack. (description by publisher)
In Bitter, Jennifer McLagan turns her attention to a fascinating, underappreciated, and trending topic: bitterness.
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They’re bitter. While some culinary cultures, such as in Italy and parts of Asia, have an inherent appreciation for bitter flavors (think Campari and Chinese bitter melon), little attention has been given to bitterness in North America: we’re much more likely to reach for salty or sweet. However, with a surge in the popularity of craft beers, dark chocolate, coffee, greens like arugula, dandelion, radicchio, and frisée, high-quality olive oil and cocktails made with Campari and absinthe – all foods and drinks with elements of bitterness – bitter is finally getting its due.
In this deep and fascinating exploration of bitter through science, culture, history, and 100 deliciously idiosyncratic recipes – like Cardoon Beef Tagine, White Asparagus with Blood Orange Sauce, and Campari Granita – award-winning author Jennifer McLagan makes a case for this misunderstood flavor and explains how adding a touch of bitter to a dish creates an exciting taste dimension that will bring your cooking to life. (description from publisher)
These cookies are almost too beautiful to eat!
For bakers of all skill levels, this delightful book features 50 projects to try with a wide range of different decorating techniques: elegant cookies piped with royal icing, or fun and funky fondant cookies, or cookies made with amazing colored dough, or built up into awesome 3-D cookie sculptures! The projects are grouped according to the type of icing used, and a neat icon shows roughly how long it takes to make each one. And at the back of the book is a selection of cookie recipes, decorating tips, and a set of templates.
With step-by-step instructions and photography, each project features simple, elegant designs that are guaranteed to amaze and delight. (description from publisher)
The beautifully produced America, Farm to Table at times has the feel of being two different books sewn together. And that’s not a bad thing.
On one hand, celebrity master chef Batali comes through again with an inspired collection of appetizers, soups, main dishes, sandwiches, and desserts. Most of his more than 100 recipes, unsurprisingly, have an Italian spin. Standouts include a potato and salami cheesecake, black risotto with oysters and fennel, minestrone Genovese, and Batali’s grandmother’s fettuccine with sparerib sauce.
Complementing Batali’s pieces are the sections written by Webster, an editor at the Washington Post and self-described “culinary adventurer.” He has traveled to 14 cities across the country, interviewing a chef, and that chef’s supplier, in each. The result is a highly entertaining behind-the scenes look at the business of small farming. In Nashville, chef Erik Anderson of the Catbird Seat and chicken farmer Karen Overton colorfully explain the 60-day trip her chicks take from hatchling to entrée, snacking on oyster shells from the restaurant and listening to the radio in their barn (NPR, of course). And in Tampa, Webster meets chef Greg Baker and his pork producer, Rebecca Krassnoski, who coaxes her hogs to their final reward not by wielding an electric prod but by proffering blueberry doughnuts. (description from publisher)