The passion I have for food was born during my childhood in France when I learned how to cook and bake with my mother, and it never faded away. I still continue to explore, and I have the chance to participate in more than sixty tastings a year. When traveling, I always prepare my trips by searching the web for unique restaurants, coffee roasters, breweries, and local bakeries. When I interview culinary leaders, I am curious about their innovation and their creative process. Chef Elizabeth Falkner wrote in my book foreword, “Emmanuel genuinely seems like he is trying to solve a puzzle, which is why his book is an important piece of writing.”
In my first ten years in this country, I fell in love with barbecue and was lucky to travel in the Carolinas, to Kansas City, Memphis, and in Texas, the four main regions that characterize barbecue in the United States. When a friend of mine recommended Cooked by Michael Pollan, I read the first chapter called “Fire” in one go. This chapter takes you on the roads from Skylight Inn in Ayden, N.C., to The Pit in Raleigh, N.C., and other delicious barbecue places. Pollan structures his book by the four ancient elements connected to specific “cooking” methods, grilling, braising liquids, baking bread, and the fundamental of fermentation. The research for the book brought Pollan to meet experts in a particular way of cooking or prepping food, and to learn how to do it himself. Pollan shows how cooking is at the heart of our culture. This book is a…
Michael Pollan, the bestselling author of The Omnivore's Dilemma, Food Rules, How to Change Your Mind, and This is Your Mind on Plants explores the previously uncharted territory of his own kitchen in Cooked.
"Having described what's wrong with American food in his best-selling The Omnivore's Dilemma (2006), New York Times contributor Pollan delivers a more optimistic but equally fascinating account of how to do it right. . . . A delightful chronicle of the education of a cook who steps back frequently to extol the scientific and philosophical basis of this deeply satisfying human activity." -Kirkus (starred review)
Since childhood I've been fascinated with the beauty of organic molecules. I pursued this passion in graduate school at Brown University and through a postdoctoral position at Stanford University. My professional career began at a startup pharmaceutical company in California, which evolved into research positions in agriculture and food ingredients. After 30 years I retired as a vice-president of research and development for a food ingredients company. I developed a passion for food and cooking and subsequently acquired a position as the science editor for America’s Test Kitchen, which I held for over 12 years. Today at the age of 80 I still write and publish scientific papers and books about food, cooking, and nutrition.
Another beautifully illustrated book that traces the evolution of agriculture in seven different regions of the world starting approximately 10,000 years ago. Many anthropologists believe the evolution of agriculture was the single greatest technological development of all time as it transformed early humans from hunter-gathers to settled societies resulting in an explosion of the human population.
In this text, the archaeologist, Bruce Smith, explores the initial emergence and early expansion of agriculture and the transformations in human society that made it possible. He charts the course of the agricultural revolution as it occurred in the Middle East, Europe, China, Africa and the Americas, showing how basic archaeological methods and modern technologies, such as plant analysis, radiocarbon dating and DNA sampling are used to investigate this event. Although in the agricultural mind, the agricultural revolution is often seen as a one-step transition from hunter-gatherer societies to farming ones, Smith shows how truly varied the patterns of animal…
Heart disease ravaged both sides of my family. When I was a teenager, my mother developed heart disease and her two brothers died of heart attacks. In response, at the age of seventeen, I gave up meat. Now, after a career writing comedy for the stage and television, I write books on health, and all my extensive research on nutrition has vindicated my instincts from the age of seventeen but taught me that there is far more to a healthy diet than just avoiding flesh foods. I have authored or co-authored eleven books that, in different ways, make the case for the health benefits of plants.
Dr. Caldwell B. Esselstyn, Jr., is a soft-spoken giant of modern medicine who has revolutionized the treatment of heart disease. The studies he has conducted on the role of diet in reversing heart disease, reported on within the book, are the most significant heart studies of our time. Esselstyn writes simply and clearly; when you finish reading his book, you understand everything you need to know in order to nurture and protect, through diet, a healthy heart.
Reading books is a kind of enjoyment. Reading books is a good habit. We bring you a different kinds of books. You can carry this book where ever you want. It is easy to carry. It can be an ideal gift to yourself and to your loved ones. Care instruction keep away from fire.
As the author of nine cookbooks, I strive to help readers master new skills and to become more comfortable in the kitchen. I’m constantly reading other cookbooks to keep my fingers on the pulse of what’s happening in the food world, as well as to improve my own culinary prowess. It’s been nearly 20 years since I graduated from culinary school, and I love that I can open a book to refresh a forgotten skill, learn a new one, or delve into the “why” behind cooking’s biggest questions. These books have kept me entertained and intrigued, not to mention well-fed. I hope they do the same for you!
This book was written by the former culinary director of the website Serious Eats, and it’s one of my most turned-to references on my cookbook shelf. A deep dive into the world of culinary science, I learn something new whenever I flip through its pages. I particularly love the informational photos, charts, and illustrations, based on painstaking experiments and tests. Take the section on boiled eggs: It was fascinating to see an illustration showing how eggs look at 30-second increments of cooking, and to read the explanation of what exactly is happening inside an egg as it heats up, which helped me fine-tune the cooking time for my idea of the perfect jammy egg. This book is full of similarly nerdy experiments and information, and useful tutorials on techniques both basic and advanced, like carving a chicken or turkey, making mayonnaise, and making homemade sausage. Read the book from cover…
J. Kenji Lopez-Alt shows that cooks don't need a state-of-the-art kitchen to cook perfect meals. In a book centred on much-loved dishes, Kenji explores the science behind searing, baking, blanching and roasting. In hundreds of easy-to-make recipes with over 1,000 full-colour images illustrating step-by-step instructions, readers will find out how to make perfect roast turkey with crackling skin, how to make extra fluffy or creamy scrambled eggs and much more. Combining the unrelenting curiosity of a cheerful science geek with the expert knowledge of a practised chef, The Food Lab gives readers practical tools and new approaches to apply when…
Jackie Alpers is an award-winning professional food photographer and author. She is a longtime contributing recipe developer & photographer for The Food Network, Refinery29, TheKitchn, TodayFood, Real Simple, National Geographic, and Edible Baja Arizona Magazine among others. She has been featured in articles for Reader’s Digest, CNN, Good Morning America, The New York Times & NPR. She writes, cooks, and styles recipes from her sun-lit studio in Tucson, Arizona.
Longing for the food from home yet finding her quest unobtainable to fulfil, Lisa Fain, a 7th generation Texan, took matters into her own hands and began exploring ways to recreate Tex-Mex dishes in her NYC apartment. From this process a cookbook was born. The Homesick Texan is for every armchair traveler who wants to recreate a little bit of Texas, not matter where they may be at the moment.
When Lisa Fain, a seventh-generation Texan, moved to New York City, she missed the big sky, the bluebonnets in spring, Friday night football, and her family's farm. But most of all, she missed the foods she'd grown up with.
After a fruitless search for tastes of Texas in New York City, Fain took matters into her own hands. She headed into the kitchen to cook for her friends the Tex-Mex, the chili, and the country comfort dishes that reminded her of home. From cheese enchiladas drowning in chili gravy to chicken-fried steak served with cream gravy on the side, from…
Like many of my generation, my formal introduction to the zombie genre started with George A. Romero's Night of the Living Dead. Stories of the zombie apocalypse, and the arterial sprays, dismemberments, and eviscerations that accompanied it, have fascinated me ever since. But, I'm also a psychology professor. Although I was initially captivated by the carnage of the undead, I quickly found that the mindsets of the survivors were equally fascinating. More than anything, I love seeing how fictional worlds represent real-world psychological concepts.
An undead-rising means that there will be no early-bird buffets, no fast-food drive-throughs, and no food delivery services. And all of the Michelin chefs will be zombies, incapable of providing star-level dishes. But that doesn't mean you have to eat poorly! Wilson's and Bauthus' book details the culinary techniques and recipes needed to meet even the most finicky eater's gustatory and nutritional needs. The names of the recipes are worth the read alone! My personal favorite is "The Wok-ing Dead Stir-fry," although "Life's Chard, but it will be OKale" is a close second.
Just because the undead's taste buds are atrophying doesn't mean yours have to! You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you've been running from all day. You hear a gurgling sound. Is it the undead? No--it's your stomach. When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers' market.…
I remember the author from Master Chef, I
hadn't been following him on YouTube or Tiktok, so I bought his cookbook
without really knowing much about his cooking style past what I saw on TV but
I'm so glad I did!
It's not only really, really beautifully photographed, I want to make literally every recipe right
now! Nothing is overly complicated, but everything has its own unique twist.
Can we talk about the brilliance of turning Eggs Benedict into a sandwich!?!?!? Nick's personality shines through even the
most concise of the head notes.
I loved his browned butter chocolate chip
cookies, and while they weren't the quickest cookie recipe I've ever made, the extra effort was 1000% worth it. They're absolutely delicious and the
instructions were very easy to follow.
Home-cooked food doesn’t have to be over-the-top, fussy, or time-intensive to be absolutely amazing. In his debut cookbook, Nick DiGiovanni gives you the tools to become fearless in the kitchen and to create delicious meals.
Building on a foundation of staple recipes such as basic pasta dough and homemade butter, Nick shares a mouthwatering selection of his favorite recipes. Feast on New England favorites like Browned Butter Lobster Rolls and Garlic Butter Steak Tips, enjoy decadent pasta dishes like Smoky Mezcal Rigatoni and Sungold Spaghetti, and recreate fan favorites like his…
My wife and I were at a red sauce joint in the West Village of Manhattan drinking a bit of wine when we posed the question: who invented all this? We knew Italian American food didn’t look all that much like the food we ate in Italy. Later, at home, I started Googling for answers. None were satisfactory. I read a few books before finding myself at the New York Public library sleuthing through JSTOR. After examining my notes, I said to myself, “oh, I guess I’m writing a book.”
Food inspired by the traditions of Italy are well known around the world, and Mariani examines how the nation had an outsized impact on global food culture. Once considered an unsophisticated cuisine better known for macaroni or pizza, Mariani argues Italian food has since displaced French cuisine as the quintessential example of haute dining culture. His discussion of Italian food history largely centers how it disseminated globally. He discusses Italian American foods, but as part of the whole rather than as a distinct cuisine onto itself.
Not so long ago, Italian food was regarded as a poor man's gruel - little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession. The book begins with the Greek, Roman, and Middle Eastern culinary traditions before the boot-shaped peninsula was even called 'Italy,' then takes readers on a journey through Europe and across the ocean to America alongside the poor but hopeful Italian immigrants who slowly but surely won…
I am an independent research scholar, food writer, and cook who won the James Beard Cookbook of the Year award and the Beard Award for the Best Writing on Food in 2000 for A Mediterranean Feast. I have written 19 books, 17 of which are cookbooks, and two on politics and history. I wrote all the food entries for Columbia University's Encyclopedia of the Modern Middle East and the entry for tiramisu and other sweets in the Oxford Companion to Sweets. I have written articles on politics, military affairs, foreign policy, history, and botany.
Better known by his pen-name Curnonsky, Maurice Edmond Sailland, was called the Prince of Gastronomy and was the most celebrated writer on gastronomy in France in the 20th century. Notice I say writer on gastronomy and not most famous chef or most famous cookbook author. What Curnonsky did was write about the whys and wherefores of the great provincial cuisines of France. If you think you know something about provincial French cuisine, Curnonsky will enlighten you with his explorations into the culture and geography of these various regions. The recipes in some cases will be unfamiliar and archaic, although no less delicious. The book is a gem.
Traditional Recipes of The Provinces of France : Selected By Curnonsky Hardcover– January 1, 1961 by Edwin (Trans. And Ed.) Lavin(Author) Translated and edited by Edwin Lavin, c1961
I’m a longtime food writer, magazine editor, cookbook author, and certified chef (through Kendall College, also in Chicago of course!). I was born in Chicago, raised in the Northern suburbs, and came back right after graduating from the University of Michigan in the early 2000s. For two decades, I lived in various parts of the city and wrote about the food scene for local and national outlets. The first edition of The Chicago Chef’s Table came out in 2012. Even though I moved to the suburbs a few years ago with my growing family, we still get down to the city often to enjoy the hottest new spots. My love for Chicago will never subside!
This is just an awesome cookbook that I recommend regardless of its Chicago roots.
Stephanie Izard was the winner of Bravo TV’s Top Chef Season 4, is a two-time James Beard Best Chef: Midwest winner and longtime restaurateur in Chicago with Boka Restaurant Group, which owns a ton of popular restaurants around town.
I really like her sweet and sour eggplant and pork ragu recipes. All the recipes are great and easy to make, though.
Stephanie Izard knows how to inspire, captivate, and cook up a storm. Fan favorite and the first and only woman to win on TV s Top Chef, she s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago. The Girl in the Kitchen collects more than 100 of Izard s best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef s process including where she finds her cooking muses, how she…
