I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
Not only is this book a beauty, but it’s also a great way to discover new pairings for your favorite seasonal pizza toppings. Many of my favorite pizza recipes have been adapted from combinations of ingredients found in recipes for salads, casseroles, fancy meals, sandwiches, and more. If you’re a farmers’ market fiend and a homemade pizzamaker, you need more books like this one.
Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours,…
Thirty-two years ago, I got my start as a chef by cooking in a shoebox cafe in Boston that played with curious Asian ingredients. Ten years later, after using lots of Asian cookbooks, I was incorporating Thai and Vietnamese cooking into my menus at the restaurant I was running. A few years after that, I opened and ran a Vietnamese restaurant in Cambridge (unfortunately, after major success, it burned down after a year). After this, the tourism board of Malaysia sent me on a four-week trip to write about the street food for FoodArts magazine. It is these experiences that greatly influenced my interest in Southeast Asian cooking.
Written 35 years ago by a UCLA professor and a Bangkok-born female chef who owned a highly lauded restaurant near LA, this photo-less book explains Thai cuisine well, as well as the culture of food in Thailand, and its recipes never miss the mark and generally are short. This book is in no small part responsible for the success of Veggie Planet, a pizza restaurant I owned in Harvard Square, Cambridge, for 6 years. One of the most popular pizzas was called “Red Curry” pizza and was layered with coconut rice, broccoli, pan-fried tofu, and this book’s Red Curry Peanut Sauce. Never again will you use a curry sauce from a can. It’s been through 9 printings, and you’ll have to buy a used copy.
Rich, unusual flavors and hot and spicy combinations have made Thai cooking the newest exotic cuisine that is sweeping the country. Now 157 classic dishes from the authentic Thai restaurant Kamolmal have been collected and re-created into easy-to-follow recipes for American cooks.
On the wall in my office, I have an old newspaper article containing a recipe for Boris Karloff's guacamole. (If you're interested, the title of the article is "Boris Karloff Mad About Mexican Food.") I keep it there because it reminds me of what I love about this genre, in that monsters can contain multitudes. They're not just evil... they can also love guacamole. A good monster novel will have you both cowering in fear and feeling a pang of empathy for the creature, making it a ton of fun to read.
When I was writing my own kid book dealing with monsters, I picked this one up on a whim just to see how kid book authors handle monsters.
I was pleasantly surprised to find it dealt with everything I love: small towns, a gang of kids, and other worldly creatures—in this case vampire-werewolf hybrids. Think Mystic Pizza + Attack the Block. It’s exciting, monster-hunting fun.
Toby McGill dreams of becoming a world-famous chef, but up until now, his only experience has been watching the Food Network. When Toby lands a summer job at Killer Pizza, where pies like The Monstrosity and The Frankensausage are on the menu, things seem perfect. His coworkers, Annabel and Strobe, are cool, and Toby loves being part of a team. But none of them are prepared for what's really going on at Killer Pizza: It's a front for a monster-hunting organization!
Learning to cook pizzas is one thing, but killing hideously terrifying monsters? That's a whole…
I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
Once you master a good pizza dough recipe, the next step is experimenting with different combinations of toppings. Whenever I need some pairing inspiration for seasonal produce or meats or a special type of cheese, this is the first book I reach for.
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements…
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!
Steve’s headshot is still hanging in both off-the-beaten path and famous restaurants in Chicago having been known as the “Hungry Hound” when he was the premier food reporter for ABC/Channel 7.
He’s now with Channel 5, and he continues to report on lesser-known restaurants and chefs in the city. In fact, he’s made people famous just by his endorsements! That’s why I love his focus on tavern-style pizza. That’s much less talked about than deep dish so there’s lots to learn by this book!
There are few things that Chicagoans feel more passionately about than pizza. It is the most identifiable food of the city, and neighbors can argue endlessly about who makes the best pie, whether thin crust or deep dish takes the cake, and which essential ingredients are the most important to make up the ideal pizza. With such a broad range of Chicagoland pizzerias, how could anyone ever decide the best of the best, once and for all? Enter Steve Dolinsky, Chicago's very own eminent food journalist and impartial pizza judge extraordinaire. Dolinsky has embarked on a self-described "Pizza Quest," methodically…
I grew up watching my older sister march through the world, pointing out to adults what was wrong with society and how they should change it. She included me in her activism sometimes, like the time she and I leafletted the neighbors, reminding them that they should vote in the next election. I want kids who aren’t lucky enough to grow up with an activist sibling to know that their voices matter. I write books about kids, like Jennifer Keelan-Chaffins, who change the world.
A cheerful how-to book that prepares kids for what they’re likely to encounter when they participate in a public protest. The text is spare and good for reading aloud. It has very specific advice—“If you’re going to a march, you are going to want a sign. A recycled pizza box works well.” The book stays true to a kid’s point of view; when it describes the speeches that are likely to happen, it warns, “It’s possible this part will get boring.” The illustrations, which show four different families participating in a march, add another level to the narration. Kids can follow each family’s experience through close examination of the pictures.
"If you're going to a march, you're going to want a sign"--and this inspiring handbook, which introduces children to the world of action and activism. As more and more children attend the growing number of marches across the country, this cheerful guide serves as a great reference tool and conversation starter for youthful participants. Inspired by author Martha Freeman's own experiences, this picture book addresses many of the questions kids might have: What should I wear? How will I get there? Where will I be able to go to the bathroom? Is it okay to dance? (Yes, it is!). All…
As a child, I was obsessed with comics, whether it was Garfield, Calvin and Hobbes, or the Far Side, I would devour every one I could get my hands on. I discovered the joy of observing two storylines – the one the writing was telling me and one that the pictures were telling me. As I became a teacher, I realized the importance of pictures and stories working together to keep students engaged. The resurgence of graphic novels has now been a focus for me in my pedagogy practices as well as my pathway as an author-illustrator.
Catwad is a book by the hilarious Jim Benton, the comic style of Catwad is silly and at times, outrageous which is just what you need to keep kids interested.
The comic is broken down into short and sweet chapters that are only a few pages long which is great for those that have trouble focusing for long periods of time. Benton’s character expressions are so animated and funny, kids can pick up what is going on even before they read the words.
From New York Times best-selling author Jim Benton, meet Catwad! He's blue, he's a bit of a grouch, and his best friend is a dim-witted cat named Blurmp who can see the bright side of anything. From pizza and computers, to love and happiness, this crabby tabby has a funny take on just about everything, and he's not afraid to share it. This collection of short comic stories will make even the grumpiest of grouches crack up, and is not to be missed!
I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
Lahey is another pizza sage I refer to often. His no-knead pizza dough is a revelation, and his composed pizza recipes are at once simple and mind blowing.
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes…
I take “silly” graphic books quite seriously: I’m a firm believer that encouraging young people to read for pure enjoyment creates lifelong readers. Originally a reluctant reader myself, it was primarily graphic books that strengthened my reading skills, my vocabulary, and that ultimately turned me into a fierce advocate for literacy. Now a professional creative, I try to share my love of books and graphic books by paying it forward and creating my own books that I hope will resonate with readers and turn them into strong readers as well!
Once your young reader has gained confidence and is ready to tackle some longer graphic novels, I think the Pizza and Taco series is a perfect step up.
Who doesn’t love pizza? Who doesn’t love tacos? Who would have thought of making them both heroes of a graphic novel? (Well, obviously, the answer to that question is Stephen Shaskan!) This perfect pair of delectable, delightful friends will have your reader laughing (and will possibly get their stomach grumbling!)
The first in a hilarious young graphic novel series about Pizza and Taco. Two best friends, lots of toppings...but only one of them can be the BEST, right? Fans of Narwhal and Jelly will eat this book up...and be hungry for more!
Best friends are the BEST! But WHO is the BEST? Is it Pizza or Taco? The question is debatable! They both love water slides. They both are friends with Hot Dog and Hamburger. In fact, maybe they should have a debate and get their friends to VOTE for who's the best! Can their friendship survive the race for…
I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
If you want to delve deep and learn the hows and whys of pizza and bread making, this book has everything you’re looking for. Forkish is one of the great sages of breadmaking, and having this book on your shelf is like having a grand master at the ready.
NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft…
