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|Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
by Bill Buford
The author's account of his entry into the world of a professional cook-in-training, documenting his experiences in the kitchens of chefs Mario Batali and Marco Pierre White and his apprenticeships with Batali's former teachers.
|Cooking & Screaming by Adrienne Kane
A recipe-filled memoir about loss, recovery, and finding oneself through food and cooking.
|As Always, Julia : The Letters of Julia Child and Avis DeVoto : Food, Friendship, and the Making of a Masterpiece
by Joan Reardon
Presents more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent. This collection opens the window on Julia's deepest thoughts and feelings.
|The Nasty Bits : Collected Varietal Cuts, Usable Trim, Scraps, and Bones
by Anthony Bourdain
Anthony Bourdain serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures.
|Blood, Bones, & Butter : The Inadvertent Education of a Reluctant Chef
by Gabrielle Hamilton
Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law.
|Superfoods for Dummies by
This friendly guide explains everything you need to know — why you need superfoods, the science behind them, and how to prepare and enjoy them.
|The Food You Crave : Luscious Recipes for a Healthy Life
by Ellie Krieger
This cookbook contains 200 recipes that cover every meal of the day and every craving you might have. Every recipe contains a complete nutritional breakdown, as well as tips on ingredients and techniques that will keep you eating smart and eating well.
|Nothing Fancy: Recipes and Recollections of Soul-Satisfying Food
by Diana Kennedy
In this book, noted cook Diana Kennedy presents over 100 recipes that span the wide world of easy-to-prepare (yet often elegant and unusual) comfort food.
|The Essential New York Times Cook Book : Classic Recipes for a New Century
by Amanda Hesser
Amanda Hesser, the well-known New York Times food columnist, brings her signature voice and expertise to this compendium of influential and delicious recipes from chefs, home cooks, and food writers
|City Cuisine by
Mary Sue Milliken
"City Cuisine" is tandoori steaks, cool Thai salads, and fried parsnip chips. It's a great BLT, new-style grilled fish, and old-style brisket. It's exactly the type of food you like to eat.
|Dad's Own Cookbook by
Dad's Own Cookbook shows how to do everything from handling a knife properly to juggling three dishes so that dinner comes together on schedule. Its lively charts, tips, and directions replace intimidation with pleasure and camaraderie, and its 150 great recipes will turn the most culinarily challenged dad into the family chef.
|Born Round : The Secret History of a Full-Time Eater by
Bruni, restaurant critic for "The New York Times," tells his heartbreaking and hilarious account of his lifelong, often painful struggle with food.
|A Cook's Tour : In Search of the Perfect Meal by
Dodging minefields in Cambodia, diving into the icy waters outside a Russian bath, Chef Bourdain travels the world over in search of the ultimate meal. The only thing Anthony Bourdain loves as much as cooking is traveling.Inspired by the question, 'What would be the perfect meal?', Anthony sets out on a quest for his culinary holy grail.
|It Must've Been Something I Ate : The Return of the Man Who Ate Everything
by Jeffrey Steingarten
the Man Who Ate Everything proves that he will do anything to eat everything. That includes going fishing for his own supply of bluefin tuna belly; nearly incinerating his oven in pursuit of the perfect pizza crust, and spending four days boning and stuffing three different fowl—into each other-- to produce the Cajun specialty called “turducken.”
|Fork It Over : The Intrepid Adventures of a Professional Eater by
Fork it over is a hilarious series of culinary adventures from GQ's award-winning food critic, ranging from flunking out of the Paul Bocuse school in Lyon to dining and whining with Sharon Stone.
|What the Great Ate : A Curious History of Food and Fame
by Matthew Jacob and Mark Jacob
In What the Great Ate, Matthew and Mark Jacob have cooked up a bountiful sampling of the peculiar culinary likes, dislikes, habits, and attitudes of famous—and often notorious—figures throughout history.
|The sharper Your Knife, the Less You Cry : Love, Laughter, and Tears at the World's Most Famous Cooking School
by Kathleen Flinn
This is the funny and inspiring account of Kathleen Flinn’s struggle in a stew of hot-tempered chefs, competitive classmates, her own “wretchedly inadequate” French, and the basics of French cuisine.
|The Fantasy Cookbook by
Rita and Timothy Hildebrandt
Real recipes you can cook in your own home!
|Crowd-Pleasing Potluck : 225 Delicious Recipes Guaranteed to Win Rave Reviews
by Francine Halvorsen
Entertaining a crowd? These potluck dishes take group entertaining to a new level of taste and sophistication.Most of the simple-to-make, easy-to-take dishes in this book serve 8 to 12 people but can easily be halved or multiplied.
|The Oprah Magazine Cookbook by
the editors of O Magazine
Who wouldn't love to put fantastic foods on the table--extraordinary pleasures for everyday eating; simply delicious treats that can be prepared in record time; comfort food that brings family and friends together; luxurious meals that cost barely more than fast food; divine dishes perfect for guests or just for quiet nights at home? Now you can have all that and more, any time you choose, with this first-ever collection of 175 beloved recipes from O, The Oprah Magazine.
|A Well-Seasoned Appetite : Recipes From an American Kitchen by
The award-winning author of The New York Cookbook combines innovative cooking techniques with a delectable assortment of seasonal recipes that emphasize the best of each season of the year.
|Coffee Talk : The Stimulating Story of the World's Most Popular Brew
by Morton Satin
"Why does coffee make the world seem right?" Satin answers his own question and more in this ode to the mighty bean, which details the origins of java as well as its current corporate culture. And if this book has you thirsty for a cup of joe, turn to Satin’s step-by-step guide for brewing the perfect, piping hot cup of espresso.
|Eating for Beginners : An Education in the Pleasures of Food From Chefs, Farmers, and One Picky Kid by
When Rehak realizes she has too many unanswered questions about food-what to buy at the store, what to feed her son, why organic is important-she decides to immerse herself in the world of food production. Rehak joins the staff of a locally supplied restaurant called applewood, learns their cooking methods and gets her hands dirty while she soaks up knowledge as a farmhand. As she completes her education, the reader learns important food lessons along with her.
|Cakewalk : A Memoir by
Throughout her difficult childhood, her awkward adolescent years and the end of her first marriage, Moses has had one constant in her life: sweets. She made chocolate chip cookies for the "weirdo kids" in junior high, baked brownies that M.F.K. Fischer proclaimed "delicious," and was consoled post-divorce by her buddy Alicia’s blondies. In a brilliantly witty tone Kate shares that her life isn’t perfect, but time spent making-and eating-sweet treats certainly is.
|The Dirty Life : On Farming, Food, and Love by
Kristin Kimball was living life as an adventure. But she was beginning to feel a sense of longing for a family and for home. When she interviewed a dynamic young farmer, her world changed. Kristin knew nothing about growing vegetables, let alone raising pigs and cattle and driving horses. But on an impulse, smitten, if not yet in love, she shed her city self and moved to five hundred acres near Lake Champlain to start a new farm with him.
|Ferran : The Inside Story of El Bulli and the Man who Reinvented Food
by Colman Andrews
Restaurateur Ferran Adrià has changed the way people think of food and making a reservation: His El Bulli restaurant in Spain seats only 8,000 people each year, or less than 25 per day. "Since Ferran, every chef has felt free to create new things," Milanese chef Carlo Cracco says. A true innovator, Ferran is known for combining unlikely ingredients like sake and sorbet, coco and caviar. This book details Ferran’s genius and his influence over the way people experience food.