Library
Gabbertoons
Collection Total:
1,225 Items
Last Updated:
May 6, 2014
Vefa's Kitchen
Vefa Alexiadou"Vefa's Kitchen" is the first authoritative and all-encompassing Greek recipe book in English. Doing for Greek cuisine what the hugely successful "Silver Spoon" did for Italian, it contains more than 700 fully updated, straightforward and mouthwatering recipes. Aimed at all lovers of Mediterranean food, the book will appeal to anyone who loves to cook easy, tempting and delicious dishes, from simple but stunning salads and mezedes in summer, to slowly simmered meat dishes and crisp filo pastries in winter. As well as presenting definitive recipes for taverna favourites such as moussaka, tzatziki and hummus, the book documents the extraordinary variety of local sweets and pastries, delicious home-baked breads and cheeses of the mountainous interior, as well as the fish and vegetable dishes of coastal areas, simply fragranced with lemons and herbs. Like Italian cuisine, Greek cooking is incredibly simple and delicious, and is based on the natural qualities of good olive oil, fruit and vegetables, grains and seafood. And more than almost any other cuisine, modern Greek food contains many traces of its remarkable history, with its origins as far back as Homer and the 'wine-dark' Aegean Sea of the Iliad. The health benefits of the traditional Greek diet are well documented, and the extensive Greek repertoire of vegetable dishes is well represented, with more than 300 dishes that do not contain meat or fish. There is a comprehensive introduction on local ingredients and wines, the history of Greek cooking and the culinary characteristics of each region, as well as recipes for traditional and religious dishes. Vefa Alexiadou is the leading culinary authority in Greece today and is the author of many bestselling cookbooks. "Vefa's Kitchen" will quickly become a must-have for all home cooks and lovers of Mediterranean food.
Pickles to Relish
Beverly AlfeldMore than just a cookbook, this informative guide to food-preservation techniques discusses methods such as fermentation, curing, pickling, and canning, along with related information from allied fields of knowledge. Specifically designed for ease of use by anyone-homemaker or professional chef and everyone in between- this encyclopedic handbook explores how food preservation has greatly impacted human survival. Full of techniques, tips, and enthusiasm for pickling, recipes include a variety of chutneys and sauces as well as pickles and relishes.
Molto Italiano: 327 Simple Italian Recipes to Cook at Home
Mario Batali"The trick to cooking is that there is no trick." ––Mario Batali

The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience.

Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all–new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre–production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact.

Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty–one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.
The Mile End Cookbook: Redefining Jewish Comfort Food from Hash to Hamantaschen
Noah Bernamoff, Rae BernamoffWHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood.

Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.

For every occasion, mood, and meal, these are recipes that any home cook can make, including:

SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel

PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken confit, sauerkraut, and soup mandel

SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-filled doughnuts, flourless chocolate cake, honey cake, cheesecake, challah, rye

ALL THE CLASSICS: the ultimate chicken soup, gefilte fish, corned beef sandwich, latkes, knishes

With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.
The Ellis Island Immigrant Cookbook
Tom Bernardin
Salted: A Manifesto on the World's Most Essential Mineral, with Recipes
Mark BittermanJames Beard Cookbook Award Winner.  IACP Cookbook Award Finalist in two categories.

Mark Bitterman is a man truly possessed by salt. As “selmelier” at The Meadow, the internationally recognized artisan-product boutique, Bitterman explains the promise and allure of salt to thousands of visitors from across the country who flock to his showstopping collection. “Salt can be a revelation,” he urges, “no food is more potent, more nutritionally essential, more universal, or more ancient. No other food displays salt’s crystalline beauty, is as varied, or as storied.”

In Salted, Bitterman traces the mineral’s history, from humankind’s first salty bite to its use in modern industry to the resurgent interest in artisan salts. Featuring more than 50 recipes that showcase this versatile and marvelous ingredient, Salted also includes a field guide to artisan salts profiling 80 varieties and exploring their dazzling characters, unique stories, production methods, and uses in cooking; plus a quick-reference guide covering over 150 salts. Salting is one of the more ingrained habits in cooking, and according to Bitterman, all habits need to be questioned. He challenges you to think creatively about salting, promising that by understanding and mastering the principles behind it—and becoming familiar with the primary types of artisanal salts available—you will be better equipped to get the best results for your individual cooking style and personal taste. Whether he’s detailing the glistening staccato crunch of fleur de sel harvested from millennia-old Celtic saltmaking settlements in France or the brooding sizzle of forgotten rock salts transported by the Tauregs across the Sahara, Bitterman’s mission is to encourage us to explore the dazzling world of salt beyond the iodized curtain.

Winner – 2011 James Beard Cookbook Award – Reference & Scholarship Category
Blue Book Guide to Preserving
Blue BookThe Ball Blue Book® Guide to Preserving is the ultimate guide to fresh preserving.
I'm Just Here for More Food: Food x Mixing + Heat = Baking
Alton BrownAlton Brown explores the science behind breads, cakes, cookies, pies, and custards, explaining it in his own inimitable style. Recipes cover all the basics, from pie crust to funnel cake to cheese souffle. The book also contains appendices and equipment lists.
I'm Just Here for the Food: Kitchen User's Manual
Alton BrownThis sturdy kitchen organizer is the perfect companion for any home cook—and essential for fans of Alton Brown's I'm Just Here For the Food. Designed to be a constant kitchen companion, the Kitchen User's Manual has eight separate sections for your recipes, notes, and other cooking essentials. Each section includes a durable full-page plastic pocket to hold clippings, equipment manuals and warranties, and other kitchen paperwork. Blank pages have plenty of space for clippings or handwritten recipes—plus notes on the side. And it's the place for all that cooking information that's rarely gathered in one place: temperature and measurement conversion charts, ingredient substitutions, guides to cuts of meat, cutting and carving diagrams, sanitation and safety information, and much more.
Lobster Rolls and Blueberry Pie: Three Generations of Recipes and Stories from Summers on the Coast of Maine
Rebecca Charles, Deborah Di ClementiEscape to the Maine seashore, an exquisite summer sanctuary where vacations stretch out forever during long, golden days and food is the stuff from which memories are made.

The summers that acclaimed chef Rebecca Charles and her family spent swimming in the Atlantic, scouring the beach for shells, and eating shore dinners inspired her to open the famed Greenwich Village restaurant Pearl Oyster Bar. In this heartwarming memoir, Rebecca combines more than seventy of her favorite recipes with captivating family stories.

Rebecca's adventurous granduncle Sam Goldsmith first took the family from the sweltering summer streets of Brooklyn to the exclusive seaside resort of Kennebunkport. But it was his sister–in–law Pearle Goldsmith, Pearl Oyster Bar's namesake and an opera singer with the Metropolitan and New York City operas, who fell in love with the rugged coast of Maine. Pearle passed this love on to her daughter, Eleanor, and her granddaughter, Rebecca.

Rebecca recounts her family's three–generation love affair with the small Yankee fishing village and shares the recipes that have New Yorkers waiting in line for hours to taste what food writer Ed Levine described as "the best lobster roll I have ever eaten."

Rebecca breathes new life into classic beach food. Whether re–creating an old–time clambake or grilling a whole pompano, she imparts the expertise that has made her one of the foremost seafood chefs in the country.
Mastering the Art of French Cooking, 50th Anniversary Edition
Julia Child, Louisette Bertholle, Simone BeckThis is the classic cookbook, in its entirety—all 524 recipes.

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, is revolutionary in its approach because:

• it leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection;
• it breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire;
• it adapts classical techniques, wherever possible, to modern American conveniences;
• it shows Americans how to buy products, from any supermarket in the United States, that reproduce the exact taste and texture of the French ingredients, for example, equivalent meat cuts, the right beans for a cassoulet, or the appropriate fish and seafood for a bouillabaisse;
• it offers suggestions for just the right accompaniment to each dish, including proper wines.

Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America. Bon appétit!
Mastering the Art of French Cooking, Vol. 2: A Classic Continued: A New Repertory of Dishes and Techniques Carries Us into New Areas
Julia Child, Simone BeckThe sequel to the classic Mastering the Art of French Cooking
Here, from Julia Child and Simone Beck, is the sequel to the cooking classic that has inspired a whole American generation to new standards of culinary taste and artistry. On the principle that “mastering any art is a continuing process,” they continued, during the years since the publication of the now-celebrated Volume One, to search out and sample new recipes among the classic dishes and regional specialties of France—cooking, conferring, tasting, revising, perfecting. Out of their discoveries they have made, for Volume Two, a brilliant selection of precisely those recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking.
This second volume enables Americans, working with American ingredients, in American kitchens, to achieve those incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France.
Among its many treasures:
• the first authentic, successful recipe ever devised for making real French bread—the long, crunchy, yeasty, golden loaf that is like no other bread in texture and flavor—with American all-purpose flour and in an American home oven;
• soups from the garden, chowders and bisques from the sea—including great fish stews from Provence, Normandy, and Burgundy;
• meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery;
• chickens poached (thirteen ways) and sauced;
• vegetables alluringly combined and restored to a place of honor on the menu;
• a lavish array of desserts, from the deceptively simple to the absolutely splendid.

But perhaps the most remarkable achievement of this volume is that it will make Americans actually more expert than their French contemporaries in two supreme areas of cookery: baking and charcuterie.
In France one can turn to the local bakery for fresh and expertly baked bread, or to neighborhood charcuterie for pâtés and terrines and sausages. Here, most of us have no choice but to create them for ourselves.
And in this book, thanks to the ingenuity and untiring experimentation of Mesdames Child and Beck, we are given instructions so clear, so carefully tested, that now any American cook can make specialties that have hitherto been obtainable only from France’s professional chefs and bakers.
With the publication of Volume Two, one can select from a whole new range of dishes, from the French bread to a salted goose, from peasant ragoûts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings—five times as many as in Volume One—are demonstrations in themselves, making the already clear instructions doubly clear.
More than a million American families now own Volume One. For them and, in fact, for all who would master the art of French cooking, Julia Child and Simone Beck open up new worlds of expertise and good eating. Bon appétit!
Dining at Delmonico's: The Story of America's Oldest Restaurant
Judith Choate, James CanoraThe name Delmonico’s is synonymous with fine dining. Ever since the establishment—the country’s first real restaurant—opened its doors in Manhattan’s Financial District in 1837, Delmonico’s has been showing Americans just what it means to eat well.

 

Delmonico’s was where American diners were introduced to some of our most beloved dishes: Lobster à la Newburg, Eggs Benedict, Manhattan Clam Chowder, Baked Alaska. Many were created in Delmonico’s kitchen by New York’s first star chef, Charles Ranhofer; others were popularized here. And always heading the bill of fare was the Delmonico’s Steak—an unbelievably succulent 20-ounce prime rib-eye, grilled to perfection and topped with herbed butter—which remains the gold standard that other steakhouses try to emulate.

 

Delmonico’s history is one of “firsts”: the first American restaurant to use tablecloths, to offer private dining rooms, to furnish a separate wine list, to admit women diners, and to re-envision haute cuisine for the American palate. That tradition of exquisite food served in a luxurious setting continues to flourish today. Now, Dining at Delmonico’s invites the home cook into the restaurant’s legendary kitchen, providing more than 80 recipes that let you re-create the gastronomic glories of Delmonico’s dining room for your own table.
Dirt Candy: A Cookbook: Flavor-Forward Food from the Upstart New York City Vegetarian Restaurant
Amanda Cohen, Ryan Dunlavey, Grady HendrixAmanda Cohen does not play by the rules. Her vegetable recipes are sophisticated and daring, beloved by omnivore, vegetarian, and vegan diners alike. Dirt Candy: A Cookbook shares the secrets to making her flavorful dishes—from indulgent Stone-Ground Grits with Pickled Shiitakes and Tempura Poached Egg, to hearty Smoked Cauliflower and Waffles with Horseradish Cream Sauce, to playfully addictive Popcorn Pudding with Caramel Popcorn. It also details Amanda’s crazy story of building a restaurant from the ground up to its currently being one of the hardest-to-get reservations in New York City—all illustrated as a brilliant graphic novel. Both a great read and a source of kitchen inspiration, Dirt Candy: A Cookbook is a must-have for any home cook looking to push the boundaries of vegetable cooking.
Magic In Food: Legends, Lore & Spellwork
Scott CunninghamScott Cunningham began exploring the magical qualities of food in 1973. Since then, while writing about herbs, elemental magic, Wicca and essential oils, he has continued to discover the hidden energies within foods of all kinds. The Magic in Food, the product of 17 years of research and experimentation, is Cunningham's tenth book for Llewellyn Publications. It was written with the premise that all aspects of nature and of our daily lives are suffused with magic, and that we can consciously work with the energies that exist around us to transform our lives.
A Book of Mediterranean Food and other writings
Elizabeth DavidElizabeth David's influence on our culinary tastes and attitudes was nothing short of revolutionary.
Italian Food
Elizabeth David
Gourmet's Cook Book of Fish and Game - Volume 1
Louis P. Degouy1947 ASSUME 1ST EDITION GREEN CLOTH, GILT LETTERING HARDCVR,
Southern Living Cookbook
Southern Living EdHardcover Book
Edible Brooklyn: The Cookbook
EdibleBrooklyn, New York, is a down-to-earth, unsnobby feast for foodies—and Edible Brooklyn Cookbook captures that same fun vibe. It features unpretentious recipes from local artisans, chefs, and ordinary folk who celebrate Brooklyn's finest ingredients. And, like the borough's eclectic population—which includes Italian, Asian, Polish, Mexican, Russian, you name it—you never know what you'll find when you turn the page. After all, when was the last time you saw a cookbook with chapters for small plates and snacks and sandwiches, vegetables, pickles, and sides?
Part travel guide, part recipe collection, part great read, this volume is the first in a series of four Edible cookbooks—and it offers a deliciously up close and personal view of one of American's most exciting food fests.
Snacks & Sandwiches
Time-Life Books EditorsPart of the wonderful Good Cook series, this book covers great snacks and sandwiches. Easy recipes, fabulous tastes.
The Frankies Spuntino Kitchen Companion & Cooking Manual
Frank^Castronovo, Frank^Meehan, Peter FalcinelliFrom Brooklyn's sizzling restaurant scene, the hottest cookbook of the season...

From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn's Carroll Gardens—for food that is "completely satisfying" (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday "sauce" (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen.
The Cooking of Provincial France - Food of the World Series
M. F. K. Editors of Time Life Books ; FisherThe Cooking of Provincial France - Food of the World Series
A Girl and Her Pig: Recipes and Stories
JJ Goode, April BloomfieldApril Bloomfield, the critically acclaimed chef behind the smash hit New York restaurants The Spotted Pig, The Breslin, and the John Dory, offers incomparable recipes and fascinating stories in this one-of-a-kind cookbook and memoir that celebrates all things pork and more. A Girl and Her Pig is a carnivore’s delight, a gift from one of the food industry’s hottest chefs—in the upper echelon alongside Mario Batali, David Chang, and the legendary Fergus Henderson—featuring beautiful illustrations and photographs, and refreshingly unpretentious, remarkably scrumptious recipes for everything from re-imagined British pub favorites such as Beef and Bayley Hazen Pie to Whole Suckling Pig.
The Graham Kerr Cookbook
GALLOPING GOURMETDoubleday, 1969. First Edition (stated). Hard Cover. Recipes from the 1960's television chef the "Galloping Gourmet".
More Swamp Cookin': Another Batch of Recipes from the Louisiana Bayou
Dana HolyfieldBayou bombshell Dana Holyfield serves up another heapin'¬? helpin'¬? of the recipes, photos, and tall tales that made the first book so dang fun. Come on down and stay a spell with Scooter, Roxy, Gator, and the gang for another round of rowdy revelry and food to satisfy your soul. From Daddy'¬?s Homemade Pickled Eggs to Frog Leg Dumplings and Squirrel Sauce Picante, this is comfort food that'¬?ll make you squirm. If you didn'¬?t get to read the first book, throw some beer in the ice chest and kick back, '¬?cause you'¬?re in for a heck of a good time.• Includes 75 color photos and over 100 lip-smackin'¬? new recipes.• Look for a whole new batch of stories, including "Wild Wanda'¬?s Voodoo Shack," "The Drunk Naked Man," and the continuing saga of LouAnn and Gator!
Gluten-Free on a Shoestring: 125 Easy Recipes for Eating Well on the Cheap
Nicole HunnGluten-free cooking has never been this easy—or affordable!  Tired of spending three times as much (or more) on gluten-free prepared foods? If you’re ready to slash the cost of your grocery bill, you’ve come to the right place. In Gluten-Free on a Shoestring, savvy mom Nicole Hunn shows how every gluten-free family can eat well without breaking the bank.    Inside this comprehensive cookbook, you’ll find 125 delicious and inexpensive gluten-free recipes for savory dinners, favorite desserts, comfort foods, and more, plus Nicole’s top money-saving secrets. Recipes include:   Apple-Cinnamon Toaster Pastries • Focaccia • Spinach Dip • Ricotta Gnocchi • Chicken Pot Pie • Szechuan Meatballs • Tortilla Soup •Baked Eggplant Parmesan• Never-Fail White Sandwich Bread • Banana Cream Pie with Graham Cracker Crust • Blueberry Muffins • Cinnamon Rolls • Perfect Chocolate Birthday Cake
With advice on the best values and where to find them, meal planning strategies, and pantry-stocking tips, Gluten-Free on a Shoestring is your essential guide. Never fall victim to the overpriced, pre-packaged gluten-free aisle again. Roll on by—happier, healthier, and wealthier.
Oishinbo: à la Carte, Vol. 1: Japanese Cuisine
Tetsu KariyaFollow journalist Yamaoka Shiro on a rich cullinary adventure as he hunts for the "ultimate menu".

To commemorate its 100th anniversary the heads of newspaper Tozai Shimbun come up with a plan to publish the “Ultimate Menu”. The assignment is given to journalist Yamaoka Shiro, the protagonist of the series. With the help of a female coworker, Kurita Yuko, Yamaoka starts off on what can only be termed an epic saga to find the dishes hat will go into the “Ultimate Menu”. The subject of volume 1 is Nishon ryori, or Japanese cuisine, featuring stories on subjects like how to prepare a proper dashi (broth that is one of the building blocks of Japanese cooking), or matcha (the powdered green tea used in the tea ceremony), or red snapper sashimi. The subjects of the later volumes are: 2) sake, 3) fish, 4) vegetables, 5) rice dishes, 6) udon, and 7) izakaya or “pub” food.

To commemorate its 100th anniversary the heads of newspaper Tozai Shimbun come up with a plan to publish the “Ultimate Menu”. The assignment is given to journalist Yamaoka Shiro, the protagonist of the series. With the help of a female coworker, Kurita Yuko, Yamaoka starts off on what can only be termed an epic saga to find the dishes hat will go into the “Ultimate Menu”.
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Sandor Ellix KatzWinner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
The French Laundry Cookbook
Thomas KellerThomas Keller, chef/proprieter of the French Laundry in the Napa Valley—"the most exciting place to eat in the United States," wrote Ruth Reichl in The New York Times—is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses.

Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes.

From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique.

One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience the Wine Spectator described as "as close to dining perfection as it gets."
Cook's Illustrated 2007
America's Test KitchenThis Book cover is 2006 but is 2007 edition
Cook's Illustrated 2008
America's Test KitchenThis fun food filled book has absolutley nothing wrong with it. Its beautifull , and full of delicious pictures! Shop from thousands of books in our Amazon store. St. Vincent DePaul is a non-profit charity that has a mission to help any person in need. The funds we receive are used exclusively to further this mission. The society of St. Vincent DePaul has been offering aid to those in need for 176 years, and was nominated for the 2008 Nobel Peace Award. The total amount of assistance provided in our area in 2007 is $659,689. We have served 64541 people in Snohomish county alone in 2009. We offer the best in customer service and back every sale with that promise! Please help support our efforts with your purchase. We have sold and shipped several hundred books and always take care of our customers. Our objective is to ship fast and satisfy every customer who visits our store. Please help us establish a reputation that assures others of our guarantee of satisfaction. If you have a title for which you have been looking, email us with the request and we will get back to you. Thank You!
Cook's Illustrated 2009
America's Test KitchenPerfect for long-term reference, the Cook's Illustrated 2009 Annual contains all six of the 2009 issues bound in one cloth-covered edition. Bound inside you'll also find an invaluable 2009 Recipe and Article Index to help search a year's worth of test kitchen recipes and cooking information- fast! Attractive enough for a library, the case-bound construction makes it a sturdy tool for the real world of the kitchen. Featured Discoveries from 2009 include: We grilled more than 200 ears of corn to perfect this backyard version of Mexican Grilled Corn. One of Mexico's most popular street foods is grilled corn on the cob slathered in spices and cheese. We were stumped by how to achieve juicy corn with smoky grilled flavor without overcooking the kernels. The best way to sweeten our quick tomato sauce was to add onions! Is it possible to transform canned tomatoes into an easy, quick, bright, fresh-tasting sauce in the time it takes to boil pasta? We tried dozens of sauces by adding the usual suspects like tomato paste and wine, yet our tasters were still demanding a, richer, sweeter sauce. The secret to tender Italian Grilled Chicken? And because Cook's Illustrated magazine is 100% Advertising-Free, you can count on our equipment ratings and ingredient tastings to be completely objective. Are Aunt Jemima, Mrs. Butterworth and Hungry Jack welcome breakfast guests? Most supermarket "pancake syrups" contain no maple at all, but plenty of high fructose corn syrup. Genuine maple syrup costs as much as one dollar per ounce, compared to a mere 14 cents per ounce for imitation syrup. So is true maple syrup worth the extra dough? We tasted four brands that were genuine maple syrup and five made from corn syrup. Does your expensive pan-seared steak deserve an expensive skillet?
Cook's Illustrated 2010
America's Test Kitchen
Cook's Illustrated 2011
America's Test Kitchenbook, used cook book
Cook's Illustrated 2012
America's Test Kitchen
Relish: My Life in the Kitchen
Lucy KnisleyLucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe—many of them treasured family dishes, and a few of them Lucy's original inventions.   A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a graphic novel for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product.
Ultimate Bread Machine Cookbook
Tom LacalamitaFor once, why don't you step into the kitchen and let someone else do all the work? Just select your favorite bread recipe — maybe Olive Oil Garlic Bread, Seven-Grain Millet Bread, or Lemon Poppy Seed Bread — add the ingredients, push a button, and relax while you wait for your loaf of fresh-baked bread. Or if you're feeling like creating something without having to spend all day doing it, use your machine to make the dough and then hand-shape culinary wonders such as Sun-Dried Tomato Herb Bread Sticks, Soft Green-Onion Lavash, Margherita Pizza, or Pain au Chocolat.

From hearty grains and high-fiber breads to basic whites, babkas, baguettes, and bread sticks, The Ultimate Bread Machine Cookbook contains more than 100 irresistible foolproof recipes tested in all the most popular models. Beautifully illustrated with 32 pages of color photographs, this handy cookbook includes expertly written contemporary, ethnic, and traditional recipes that will stimulate your creative juices and satisfy even the most discriminating palate.

Learn how to make perfect bread every time, using the first and only bread machine cookbook written by a professional in the field. Each recipe has been triple-tested in ten different versions of basic bread machines, covers all models offered by the leading manufacturers, is presented in two-column format — for 2-cup-and 3-cup-capacity machines — and is accompanied by a nutritional analysis.
Baked Explorations: Classic American Desserts Reinvented
Matt Lewis, Renato PoliafitoMatt Lewis and Renato Poliafito’s 2008 Baked was published to national critical acclaim and raved about across the blogosphere. Since then, their profile has gotten even bigger, with continued praise from Oprah and Martha Stewart; product availability in every Whole Foods across the U.S.; and a new bakery in Charleston, South Carolina, with even more traffic than their original Brooklyn location.

 

Now, in Baked Explorations, the authors give their signature “Baked” twists to famous desserts from across the country. Here is their take on our most treasured desserts: Banana Cream Pie, Black & White Cookies, Mississippi Mud Pie, and more—from the overworked to the underappreciated. Readers will love this collection of 75 recipes from breakfast treats to late-night confections and everything in between. 

Praise for Baked Explorations:

"They might look like another pair of fresh-faced Brooklynites (retro tie and mustache? check), but Matt Lewis and Renato Poliafito, the owners of the Baked sweet shops in Brooklyn and Charleston, are media-savvy butter fiends . . . Those whoopie pies? Four sticks of buttery fun. Oh to be young, decadent and baked in Brooklyn." 
-The New York Times 

 "Lewis and Poliafito take on more underappreciated desserts, giving beloved treats like black-and-white cookies and whoopie pies a modern makeover."
 -New York Daily News
Baked: New Frontiers in Baking
Matt Lewis, Renato PoliafitoAs featured on The Martha Stewart Show and The Today Show and in People Magazine!

 

Hip. Cool. Fashion-forward. These aren’t adjectives you’d ordinarily think of applying to baked goods.

 

Think again. Not every baker wants to re-create Grandma’s pound cake or cherry pie. Matt Lewis and Renato Poliafito certainly didn’t, when they left their advertising careers behind, pooled their life savings, and opened their dream bakery, Baked, in Brooklyn, New York, a few years back. The visions that danced in their heads were of other, brand-new kinds of confections . . .

 

Things like a Malt Ball Cake with Milk Chocolate Frosting, which captures the flavor of their favorite Whoppers candies (and ups the ante with a malted milk ball garnish). Things like spicy Chipotle Cheddar Biscuits that really wake up your taste buds at breakfast time. Things like a Sweet and Salty Cake created expressly for adults who are as salt-craving ?as they are sweet-toothed.

 

Which is not to say that Lewis and Poliafito sidestep tradition absolutely. Their Chocolate Pie (whose filling uses Ovaltine) pays loving homage to the classic roadside-diner dessert. Their Baked Brownies will wow even the most discriminating brownie connoisseur. And their Chocolate Chip Cookies? Words cannot describe. Whether trendsetting or tried-and-true, every idea in this book is freshly Baked.
The Amazing Mackerel Pudding Plan: Classic Diet Recipe Cards from the 1970s
Wendy McClureA collection of the notorious retro Weight Watchers recipe cards in all their foul, full-color glory.

In the words of Wendy McClure, author of I'm Not the New Me, blog trailblazer, internet favorite, and fearless discoverer:

I found them while helping my parents clean out their basement. Plenty of the dishes seemed normal enough, but as I flipped through them, some of the recipes began to alarm me. And then I found the card for Rosy Perfection Salad.

I fell over. I mean I Iaughed so hard I started coughing and I fell back on the floor and I waved the card at my mom, who just rolled her eyes."Can I please have these? Please?" I begged. "What do you want them for?" she asked. "To cook?" "No," I said...

And here they are: the disturbing dishes made famous on the Internet and many more. From Fish Balls to Celery Logs to Caucasian Shashlik to Frankfurter Spectacular in all their scary goodness. Mmmmm, Shashlik...
Hawaii ~ Cooking with Aloha
Elvira Monroe, Irish Margahthis cookbook focus is on Hawaii foods
Rustico: Regional Italian Country Cooking
Micol NegrinAmericans have fallen in love with Italian regional food, from the casual fare of Tuscan trattorias to the more refined creations of high-end Piedmontese restaurants, from Sicily’s wonderful desserts to Emilia-Romagna’s superb cheeses and cured meats. Rustico is the first American book to explore the remarkable breadth of these richly varied cuisines, devoting equal attention to each of Italy’s twenty regions. This includes thorough treatment of such places as Val d’Aosta, high in the Alps, whose fare is an intriguing mix of northern Italian, French, and Swiss influences: truffled fondue or grappa-spiked venison stew will
transport you to the slopes of Monte Bianco. Or Trentino–Alto Adige, with the southernmost German-speaking towns in Europe, for goulasch and spaetzle. Or the scorched southern regions like Basilicata, known for their spicy dishes; the Veneto, with the aromatic foods that are a legacy of Venice’s reign as the spice capital; or Sardinia, with its Spanish-inflected cuisine.

For each of the twenty regions, Micol Negrin provides ten authentic, truly representative recipes, with a special focus on original, rustic dishes, encompassing the entire meal—antipasti to dolci. Each chapter is introduced by an overview of the region, its culinary influences, food staples, and important recipes; each includes information on specialty products like cheeses and wines; and each explores the traditions, preparations, and life of the region, not only through recipes but through anecdote, history, and captivating photos. Each chapter, in fact, is a book unto itself; and the sum total is the last Italian cookbook you’ll ever need.
Japanese Soul Cooking: Ramen, Tonkatsu, Tempura, and More from the Streets and Kitchens of Tokyo and Beyond
Tadashi Ono, Harris SalatA collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. 

Move over, sushi.

It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan—the hearty, flavor-packed dishes that everyone in Japan, from school kids to grandmas, craves.

In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, such as ramen, soba, udon, and tempura. Others are lesser known Japanese classics—such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms—that will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family.

Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday Japanese life, bringing beloved Japanese comfort food to Western home cooks for the first time.
The Encyclopedia of Herbs, Spices, & Flavorings
Elisabeth Lambert OrtizAn illustrated sourcebook to these all-important cooking ingredients includes information on more than two hundred herbs, spices, essences, edible flowers and leaves, aromatics, vinegars, oils, teas, and coffees. 25,000 first printing.
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Karen Page, Andrew DornenburgGreat 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
The Great Curries of India
Camellia PanjabiFifty authentic, traditional recipes from all the regions of India include Chicken and Cashew Curry from Bombay and Rogan Josh from Kashmir, and come with information on the basics of curry-making. 15,000 first printing.
Staff Meals from Chanterelle
Melicia Phillips, David WaltuckIt's the other menu at Chanterelle, New York's dazzling four-star restaurant. Customers eat foie gras and truffles. The staff eats Venison Chili with Red Beans. Customers swoon over the signature seafood sausage. The staff, elbows on the table, cheerfully tucks into Lamb Shanks with Tomato and Rosemary. Of all the great restaurants in New York, Chanterelle serves the finest staff meals—nothing fancy, just delicious home-style peasant and bourgeois dishes. And here they are, in Staff Meals from Chanterelle. In 200 recipes, Chanterelle's chef, David Waltuck, brings the superb culinary insights and techniques befitting one of America's best chefs (Gourmet) to the delectable stews, pasta dishes, roasts, curries, one-pot meals, and blue plate specials that have made families happy forever. Outstanding yet easy-to-make, these are dishes for home cooking and entertaining alike, including Fish Fillets with Garlic and Ginger, Thai Duck Curry, Sauteed Pork Chops with Sauce Charcutiere, and the most requested dish of all, David's Famous Fried Chicken with Creamed Spinach and Herbed Biscuits. Tips throughout put cooks in the hands of a four-star teacher, from the best way to boil a potato (uncut and in its jacket) to shaping hot, oven-fresh tuiles into sophisticated dessert cups.
Come Into The Kitchen Cookbook - A Collector's Treasury Of America's Great Recipes
Mary And Vincent Price
A Treasury of Great Recipes
Vincent Price, Mary PriceA Treasury of Great Recipes [Jun 01, 1995] Price, Vincent and Price, Mary
Chef Paul Prudhomme's Louisiana Kitchen
Paul PrudhommeHere for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

So here, in explicit detail, are recipes for the great traditional dishes—gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more—each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme—these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
Noma: Time and Place in Nordic Cuisine
René RedzepiRene Redzepi has been widely credited with re-inventing Nordic cuisine. His Copenhagen restaurant, Noma, was recognized as the #1 best in the world by the San Pellegrino World's 50 Best Restaurant awards in April 2010 after receiving the 'Chef's Choice' award in 2009. Redzepi operates at the cutting edge of gourmet cuisine, combining an unrelenting creativity and a remarkable level of craftsmanship with an inimitable and innate knowledge of the produce of his Nordic terroir. At Noma, which Redzepi created from a derelict eighteenth-century warehouse in 2003 after previously working at both elBulli and The French Laundry, diners are served exquisite concoctions, such as 'Newly-Ploughed Potato Field' or 'The snowman from Jukkasjarvi', all painstakingly constructed to express their amazing array of Nordic ingredients. His search for ingredients involves foraging amongst local fields for wild produce, sourcing horse-mussels from the Faroe Islands and the purest possible water from Greenland. Redzepi has heightened the culinary philosophy of seasonally and regionally sourced sustainable ingredients to an unprecedented level, and in doing so has created an utterly delicious cuisine. At the age of 32, Redzepi is one of the most influential chefs in the world.

Noma: Time and Place in Nordic Cuisine will offer an exclusive insight into the food, philosophy and creativity of Rene Redzepi. It will reveal the first behind the scenes look at the restaurant, Noma, and will feature over 90 recipes as well as excerpts from Redzepi's diary from the period leading up to the opening of the restaurant and texts on some the most enigmatic of Noma's suppliers. The book will include 200 new specially commissioned color photographs of the dishes, unique local ingredients and landscapes from across the Nordic region. It will also include a foreward by the artist Olafur Eliasson.
The Soy Gourmet: Improve Your Health the Natural Way with 75 Delicious Recipes
Robin RobertsonIn 1995, Dr. James Anderson's groundbreaking study showed that just 47 grams of soy protein a day can reduce a person's levels of bad cholesterol! Soy protein-rich foods have other benefits as well—they're packed with bone-strengthening calcium, contain plant estrogens to alleviate symptoms of menopause, and may also help prevent breast cancer and osteoporosis. The Soy Gourmet offers 75 tasty and satisfying soy protein recipes that are easy to prepare and can become staples in anyone's diet. Along with the incredibly delicious recipes, practical information is included, such as:
Descriptions of soybeans, tofu, and tempeh, and other soy foods for the novice cook
Advice on menu planning to help you keep track of what you're eating
A list of breakfast, lunch and dinner menus telling you exactly how much protein you're getting
Zesty recipes such as Bananas Foster French Toast, Spicy Soy Chili, and Almost-Instant Chocolate Mousse prove that healthful meals can still taste great.
The Soy Gourmet includes an introduction by Dr. James Anderson.
The Soy Gourmet offers 75 incredible recipes from Robin Robertson's kitchen.
Each recipe contains a detailed list of the amount of calories, protein, fat, percentage of calories from fat, cholesterol, fiber, sodium, and calcium.
Growing interest in healthier eating insures a large audience for the book.
JOY OF COOKING
Irma S. Rombauer, Marion Rombauer BeckerJoy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home.
Privately printed in 1931, Joy has always been family affair, and like a family it has grown. Written by Irma Starkloff Rombauer, a St. Louisan, it was first tested and illustrated by her daughter, Marion Rombauer Becker, and subsequently it was revised and enlarged through Marion's efforts and those of her architect husband, John W. Becker. Their sons — Ethan, with his Cordon Bleu and camping experiences, and Mark, with his interest in natural foods-have reinforced Joy in many ways.
Now over forty, Joy continues to be a family affair, demonstrating more than ever the awareness we all share in the growing preciousness of food. Special features in this edition are the chapter on Heat, which gives you many hints on maintaining the nutrients in the food you are cooking, and Know Your Ingredients, which reveals vital characteristics of the materials you commonly combine, telling how and why they react as they do; how to measure them; when feasible, how to substitute one for another; as well as amounts to buy. Wherever possible, information also appears at the point of use.
Divided into three parts, Foods We Eat, Foods We Heat and Foods We Keep, Joy now contains more than 4500 recipes, many hundreds of them new to this edition — the first full revision in twelve years. All the enduring favorites will still be found. In the chapter on Brunch, Lunch and Supper Dishes there are also interesting suggestions for using convenience and leftover foods. Through its more than 1000 practical, delightful drawings by Ginnie Hofmann and Ikki Matsumoto, Joy shows how to present food correctly and charmingly, from the simplest to the most formal service; how to prepare ingredients with classic tools and techniques; and how to preserve safely the results of your canning and freezing.
Joy grows with the times; it has a full roster of American and foreign dishes: Strudel, Zabaglione, Rijsttafel, Couscous, among many others. All the classic terms you find on menus, such as Provencale, bonne femme, meunière and Florentine, are not merely defined but fully explained so you yourself can confect the dish they characterize. Throughout the book the whys and wherefores of the directions are given, with special emphasis on that vital cooking factor — heat. Did you know that even the temperature of an ingredient can make or mar your best-laid plans? Learn exactly what the results of simmering, blanching, roasting and braising have on your efforts. Read the enlarged discussion on herbs, spices and seasonings, and note that their use is included in suitable amounts in the recipes. No detail necessary to your success in cooking has been omitted.
Joy, we hope, will always remain essentially a family affair, as well as an enterprise in which its authors owe no obligation to anyone but to themselves and to you. Choose from our offerings what suits your person, your way of life, your pleasure — and join us in the Joy of cooking.
Because of the infinite patience that has gone into the preparation of Joy of Cooking, the publishers offer it on a money-back guarantee. Without question there is no finer all-purpose cookbook.
Joy of Cooking 1931 Facsimile Edition: A Facsimile of the First Edition 1931
Irma S. RombauerIn 1931, Irma Rombauer announced that she intended to turn her personal collection of recipes and cooking techniques into a cookbook. Cooking could no longer remain a private passion for Irma. She had recently been widowed and needed to find a way to support her family. Irma was a celebrated St. Louis hostess who sensed that she was not alone in her need for a no-nonsense, practical resource in the kitchen. So, mustering what assets she had, she self-published The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat. Out of these unlikely circumstances was born the most authoritative cookbook in America, the book your grandmother and mother probably learned to cook from. To date it has sold more than 15 million copies.
This is a perfect facsimile of that original 1931 edition. It is your chance to see where it all began. These pages amply reveal why The Joy of Cooking has become a legacy of learning and pleasure for generations of users. Irma's sensible, fearless approach to cooking and her reassuring voice offer both novice and experienced cooks everything they need to produce a crackling crust on roasts and bake the perfect cake. All the old classics are here — Chicken a la King, Molded Cranberry Nut Salad, and Charlotte Russe to name a few — but so are dozens of unexpected recipes such as Risotto and Roasted Spanish Onions, dishes that seem right at home on our tables today.
Whether she's discussing the colorful personality of her cook Marguerite, whose Cheese Custard Pie was not to be missed, or asserting that the average woman's breakfast was "probably fruit, dry toast, and a beverage" while the average man's was "fruit, cereal, eggs with ham or bacon, hot bread, and a beverage," the distinctive era in which Irma lived comes through loud and clear in every line. Enter a time when such dishes as Shrimp Wiggle and Cottage Pudding routinely appeared on tables across America.
The book is illustrated with the silhouette cutouts created by Irma's daughter Marion, who eventually wrote later editions of The Joy of Cooking. Marion also created the cover art depicting St. Martha of Bethany, the patron saint of cooking, slaying the dragon of kitchen drudgery. This special facsimile edition contains both Irma's original introduction and a completely new foreword by her son Edgar Rombauer, whose vivid memories bring Irma's kitchen alive for us all today.
The Elements of Cooking: Translating the Chef's Craft for Every Kitchen
Michael RuhlmanIn The Elements of Cooking, New York Times bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. The Elements of Cooking gives everyone the tools they need to go from being a good cook to a great one.
Ratio: The Simple Codes Behind the Craft of Everyday Cooking
Michael RuhlmanWHEN YOU KNOW A CULINARY RATIO, IT'S NOT LIKE KNOWING A SINGLE RECIPE, IT'S INSTANTLY KNOWING A THOUSAND.

Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn't it easier just to remember 1-2-3? That's the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want — chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.

RATIOS ARE THE STARTING POINT FROM WHICH A THOUSAND VARIATIONS BEGIN.

Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3 : 1 : 2 — or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3 : 1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.

Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth ofcooking: basic preparations that teach us how the fundamental ingredients of the kitchen — water, flour, butter and oils, milk and cream, and eggs — work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.

As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is — and it makes the cooking easier and more satisfying than ever.
Ruhlman's Twenty: 20 Techniques 100 Recipes A Cook's Manifesto
Michael RuhlmanRare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook's success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman's game-changing Twenty.
Eat Me: The Food and Philosophy of Kenny Shopsin
Kenny Shopsin, Carolynn Carreno"Pancakes are a luxury, like smoking marijuana or having sex. That’s why I came up with the names Ho Cakes and Slutty Cakes. These are extra decadent, but in a way, every pancake is a Ho Cake.” Thus speaks Kenny Shopsin, legendary (and legendarily eccentric, ill-tempered, and lovable) chef and owner of the Greenwich Village restaurant (and institution), Shopsin’s, which has been in existence since 1971.

Kenny has finally put together his 900-plus-item menu and his unique philosophy—imagine Elizabeth David crossed with Richard Pryor—to create Eat Me, the most profound and profane cookbook you’ll ever read. His rants—on everything from how the customer is not always right to the art of griddling; from how to run a small, ethical, and humane business to how we all should learn to cook in a Goodnight Moon world where everything you need is already in your own home and head—will leave you stunned or laughing or hungry. Or all of the above.

With more than 120 recipes including such perfect comfort foods as High School Hot Turkey Sandwiches, Cuban Bean Polenta Melt, and Cornmeal-Fried Green Tomatoes with Comeback Sauce, plus the best soups, egg dishes, and hamburgers you’ve ever eaten, Eat Me is White Trash Cooking for the twenty-first century, as unforgettable and mind-boggling as its author.
Jam It, Pickle It, Cure It: And Other Cooking Projects
Karen SolomonDo you relish the joys of hot toast spread with your own homemade butter and jam? Love to dazzle your friends with jars and tins of choice goodies-all created by you? The kitchen is a paradise for crafty cooks, and whether you're a newcomer to the realm of amateur artisanal edibles or a seasoned food crafter on the prowl for your next batch of appetizing challenges, Jam It, Pickle It, Cure It has recipes galore for you (75, to be exact).

Projects range from perfect pantry staples (Butter, Crackers, Pasta) to festive giftables (Toasted Walnut Brandy, Lemon Curd, Peanut Butter Cups); some give quick gratification (Mayonnaise, Rumkirschen, Potato Chips), while others reward patience (Gravlax, Ricotta Salata, Kimchee). Practical prep-ahead and storage instructions accompany each recipe, several give variations (like Caramelized Onion and Thyme Butter-yum), and most share ideas on how to use it, serve it, and give it away.

Complete with color photographs and the accumulated wisdom of author Karen Solomon's years of food crafting, Jam It, Pickle It, Cure It is your one-stop resource for turning your culinary inspiration into a pantry full of hand-labeled, better-than-store-bought creations

Karen Solomon is a food and lifestyle writer and a veteran culinary tinkerer and food crafter.  In addition to Jam It, Pickle It, Cure It and Can It, Bottle It, Smoke It (Ten Speed Press/Random House), she's also the author of The Cheap Bastard's Guide to San Francisco (Globe Pequot Press) and contributing author to Chow! San Francisco Bay Area: 300 Affordable Places for Great Meals & Good Deals (Sasquatch Press) and a former contributing editor to Zagat Survey: San Francisco Bay Area Restaurants.

Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, and elsewhere, all of which showcase the diversity of her word-wrangling plate.
Macaron Magic
Jialin Tian"Macaron Magic is fun and informative book for anyone who wants to learn the art of these delicious cookies. Jialin takes her readers on a journey where they will discover the intricacies of making macarons and creating wonderful flavor combinations"
—Jacquy Pfeiffer, Founder and Dean of Student Affairs of the French Pastry School in Chicago and star of the critically acclaimed film Kings of Pastry

"It's a great book. The macarons are well made; the recipes are original and clearly written. Very impressive!"
—Stéphane Glacier, Meilleur Ouvrier de France (MOF 2000), World Pastry Team Champion 2006, and author of the best seller Un Amour de Macaron

Almonds, egg whites, sugar, and magic! The Parisian macaron we know today is a symphony of sweet delight with endless possibilities. Now you can learn to make these delectable treats right in your own kitchen! Macaron Magic guides you through the essential steps for making the perfect macaron. It teaches you how to control three key elements―temperature, moisture, and viscosity―to produce the perfect result every time. The book also introduces the important concept of "quasi-meringue" in the most crucial step of macaron making. From there, it takes you on an adventure to explore the most delicious macarons, from your favorite happy hour special to an exotic tropical paradise, from the land of coffee and tea to the morning bazaar, from an array of nutty transformations to a sweet-and-savory wonderland, with the final chapter dedicated to holiday celebrations. Macaron Magic includes more than forty recipes ranging from timeless classics such as raspberry, espresso, and rose to innovative creations such as maple bacon, margarita, Guinness caramel, green pea & wasabi, cashew, and bitter almond & amaretto, from exotic flavors of acai, coconut & lemongrass, jasmine tea, and fig & saffron to spectacular showpieces for Valentine's Day, Fourth of July, and Christmas.
Amuse-Bouche: Little Bites Of Delight Before the Meal Begins
Rick Tramonto, Mary GoodbodyAmuse-bouche (pronounced ah-myuz boosh) are today what hors d'oeuvres were to America in the 1950s: a relatively unknown feature of French culinary tradition that, once introduced, immediately became standard fare. Chefs at many fine restaurants offer guests an amuse-bouche, a bite-sized treat that excites the tongue and delights the eye, before the meal is served. Nobody does it better than the celebrated executive chef/partner of Chicago’s Tru, Rick Tramonto. Amuse-bouche are a fa-vorite of diners at Tru, many of whom come expressly to enjoy the “grand amuse"—an assortment of four different taste sensations.

Amuse-Bouche offers an array of recipes, from elegant and sophisticated to casual and surprising—but always exquisite—that will inspire home cooks to share these culinary jewels with their guests. From Black Mission Figs with Mascarpone Foam and Prosciutto di Parma to Curried Three-Bean Salad, from Soft Polenta with Forest Mushrooms to Blue Cheese Foam with Port Wine Reduction, Tramonto’s creations will embolden the novice and the experienced cook alike to experiment with unfamiliar ingredients and techniques.

Organized by type of amuse and season of the year, the book also includes a directory of sources for specialty products. With more than a hundred recipes and with fifty-two full-page color photographs by James Beard Award—winning photographer Tim Turner, Amuse-Bouche enchants the eyes as much as an amuse pleases the palate.
The New Brooklyn Cookbook: Recipes and Stories from 31 Restaurants That Put Brooklyn on the Culinary Map
Melissa Vaughan, Brendan Vaughan, Michael Harlan TurkellFeaturing recipes and stories from 31 restaurants that put Brooklyn on the culinary map, The New Brooklyn Cookbook by Melissa Vaughan and Brendan Vaughan is a gorgeous compendium of greatest hits from the bold, exciting new restaurants of Brooklyn.
Sylvia's Soul Food
Sylvia WoodsSylvia Woods has been barbecuing, baking, frying, and smothering New York City's best soul food for nearly thirty years. According to the Zagat New York City Restaurant Survey, "For down-home delicious Soul Food, this funky Harlemite is the real thing; go for great ribs, incredible fried chicken, fiery greens, and other artery-clogging Southern staples. Don't tell your doctor what you ate."

Now, for the first time, the "Queen of Soul Food" reveals her recipe secrets for more than one hundred of the authentic, stick-to-your-ribs soul food and classic Southern dishes she serves at her world-famous Harlem restaurant.

Start off with a breakfast of homemade pork sausage with eggs and the tenderest, flakiest biscuits you've ever eaten. Move on to tried-and-true soul food favorites that include Smothered Chicken, Fried Catfish with Hushpuppies, Sweet and Spicy Chicken Wings, Blackeyed Peas and Rice, and, of course, "Sylvia's World-Famous Talked-About Barbecued Ribs."

Of course, no meal at Sylvia's would be complete without a couple of "sides": Fried Green Tomatoes, Collard Greens with Cornmeal Dumplings, Candied Sweet Potatoes, and more. Sylvia's desserts are enough to satisfy any sweet tooth: Peach Cobbler, Lemon Pie, and Three-Layer Caramel Cake.

So, "if you're craving great barbecue, down-home soul food, and something uniquely New York, catch a cab up to Sylvia's, a marvelous restaurant serving up batches of great ribs, pork chops, candied sweet potatoes, and pecan pies that will satisfy the biggest eater in the family" (Passport to New York Restaurants). If you can't make it to New York, Sylvia's Soul Food will make you feel like you're there.
Chinese Gastronomy
Lin (p Hsiang Ju; Lin Tsuifeng; Yutang