State Bird Provisions: A Cookbook

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Ten Speed Press #ad - Their singular and original approach to cooking, chefs, flavors, is a style that has influenced other restaurants throughout the country and is beloved by diners, which expertly blends seemingly disparate influences, and textures, and critics alike. Inspired by their years catering parties, chefs stuart brioza and nicole krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, to their famous savory pancakes such as Chanterelle Pancakes with Lardo and Maple Vinegar, along with a menu of more substantial dishes such as their signature fried quail with stewed onions.

Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Finalist for the 2018 james beard foundation book awards for "Restaurant and Professional" categoryThe debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.

State Bird Provisions: A Cookbook #ad - In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, aromas, and inspire readers to craft an unforgettable meal of textures, temperatures, and colors that excite all of the senses.

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Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall

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Lorena Jones Books #ad - Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, meat, and breads and spreads, simple charcuterie, fish and seafood, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year. Winner of the 2018 international association of culinary professionals iacp cookbook Award for "Chefs & Restaurants" categoryThe highly anticipated narrative-rich cookbook by Chicago’s superstar chef, whose destination restaurant, Paul Kahan, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking.

The publican, conjures a colonial american beer hall with its massive communal tables, often named one of Chicago’s most popular restaurants, deep beer list, high-backed chairs, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to the publican is paul kahan’s and executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor.

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The Grand Central Market Cookbook: Cuisine and Culture from Downtown Los Angeles

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Clarkson Potter #ad - From horse thief bbq’s nashville-style hot fried chicken sando to madcapra’s Sumac Beet Soda to Golden Road’s Crunchy Avocado Tacos, plus spectacular photography that shows off the food, the people, here are over 85 distinctive recipes, and the daily bustle and buzz. Whether you’ve visited and want to make your favorite dishes at home, or are simply looking for a cookbook that provides a plethora of multi-national cuisine, The Grand Central Market Cookbook is sure to make your kitchen just a little bit cooler.

2018 iacp cookbook Award nominee for Compilations. Stories about the market’s vibrant history and interviews with its prominent customers and vendors dot the pages as well. Now, gcm’s first cookbook puts the spotlight on unique recipes from its diverse vendors, bringing their authentic tastes to your home kitchen.

The Grand Central Market Cookbook: Cuisine and Culture from Downtown Los Angeles #ad - Founded in 1917, grand central market is a legendary food hall in Downtown Los Angeles that brings together the many traditions and flavors of the city.

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Kristen Kish Cooking: Recipes and Techniques

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Clarkson Potter #ad - Kish won legions of fans, first by helming two of Barbara Lynch’s esteemed Boston restaurants, and then by battling her way back from elimination to win season ten of Top Chef. She sears avocado and pairs it with brined shrimp flavored with coriander and ginger. Her path from korean orphan to American adoptee, sometime model to distinguished chef, shines a light on her determination and love of food.

The results are delicious, inspiring, and definitely worth trying at home. From one of the most exciting young chefs in America today, Boston cooking years, a cookbook with more than 80 recipes that celebrate impeccable technique and bridge her Korean heritage, Michigan upbringing, and more. Caramelized honey, which is sweet, and slightly bitter, smoky, is spiked with chiles and lemon and served with fried chicken thighs.

Kristen Kish Cooking: Recipes and Techniques #ad - . A broth laced with pancetta and parmesan is boosted with roasted mushrooms and farro for an earthy, soulful dish. Her recipes are surprising yet refined, taking the expected—an ingredient or a technique, for example—and using it in a new way to make dishes that are unique and irresistible.

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A Girl and Her Greens: Hearty Meals from the Garden

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Ecco #ad - From the chef, restaurant owner, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, and author of the critically lauded A Girl and Her Pig comes a beautiful, from summer standbys such as zucchini to earthy novelties like sunchokes. A girl and her greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating.

A Girl and Her Greens: Hearty Meals from the Garden #ad - . In recipes such as pot-roasted romanesco broccoli, an attention to detail, april Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, Onions with Sage Pesto, honest ingredients, Yogurt, and Orange Blossom Water, and Carrots with Spices, and a love for the sensual pleasures of cooking and eating.

Written in her appealing, lively illustrations, A Girl and Her Greens features beautiful color photography, down-to-earth style, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration.

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Tartine All Day: Modern Recipes for the Home Cook

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Lorena Jones Books #ad - Through concise instruction Prueitt translates her expertise into home cooking that effortlessly adds variety and brings everyone to the table. With 200 recipes for everything from the best-ever salad dressings to genius gluten-free pancakes and 45 other gluten-free options, the greatest potato gratin, and dreamy desserts, fool-proof salmon and roasted chicken, Tartine All Day is the modern cookbook that will guide and inspire home cooks in new and enduring ways.

Tartine All Day: Modern Recipes for the Home Cook #ad - As the family cook in her own household, Prueitt understands the challenge of making daily home cooking healthy, delicious, and enticing for all—without wearing out the cook. A comprehensive cookbook with 200 recipes for the way people want to eat and bake at home today, with gluten-free options, from James Beard Award-winning and best-selling author Elisabeth Prueitt, cofounder of San Francisco's acclaimed Tartine Bakery.

Tartine all day is tartine cofounder elisabeth prueitt’s gift to home cooks everywhere who crave an all-in-one repertoire of wholesome, straight-forward recipes for the way they want to eat morning, noon, and night.

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Cherry Bombe: The Cookbook

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Clarkson Potter #ad - Recipes & stories from 100 of the most creative and inspiring women in food today It’s the first-ever cookbook from the team behind Cherry Bombe, the hit indie magazine about women and food, and the Radio Cherry Bombe podcast. The result is a beautifully styled and photographed collection that you will turn to again and again in the kitchen.

Cherry Bombe: The Cookbook #ad - 2018 iacp cookbook Award nominee for Compilations. Inside are 100+ recipes from some of the most interesting chefs, chef/owner of sqirl padma lakshmi, founders of four & twenty blackbirds karlie kloss, supermodel and cookie entrepreneur  jessica koslow, founder of jeni’s splendid ice creams melissa Clark, bakers, chef/owner of Dirt Candy Angela Dimayuga, executive chef of Mission Chinese Food Melissa & Emily Elsen, pastry chef and co-founder of Tartine and Tartine Manufactory  Chrissy Teigen, chef and founder of Milk Bar Joy Wilson, including:   Mashama Bailey, pastry chefs, supermodel and bestselling cookbook author Christina Tosi, of Joy the Baker Molly Yeh, food stylists, chef of The Grey Jeni Britton Bauer, star of Top Chef Elisabeth Prueitt, and creatives on the food scene today,  New York Times columnist and cookbook author Amanda Cohen, of my name is yeh   The Cherry Bombe team asked these women and others for their most meaningful recipes.

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POK POK The Drinking Food of Thailand: A Cookbook

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Ten Speed Press #ad - A celebration of the thrill and spirit of Thai drinking food, Andy Ricker's follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Here, an addictive combination of fried peanuts with makrut lime leaf, a fiery dish known as "Drunkard's stir-fry; kai thawt, Thai-style fried chicken; and thua thawt samun phrai, garlic, Ricker shares accessible and detailed recipes for his favorites: phat khii mao, and chiles.

POK POK The Drinking Food of Thailand: A Cookbook #ad - A cookbook featuring 50 recipes for thai drinking food--an entire subset of Thai cooking that is largely unknown in the United States yet boasts some of most craveable dishes in the Thai canon, inspired by Andy Ricker's decades in Thailand and his beloved restaurant, Whiskey Soda Lounge. Featuring stories and insights from the thai cooks who taught Ricker along the way, this book is as fun to read as it is to cook from, and will become a modern classic for any lover of Thai cuisine.

Just as america has salted peanuts, thailand has its own roster of craveable snacks: spicy, and sour, salty, wings, and nachos, they are perfect accompaniments for a few drinks and the company of good friends.

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Nopalito: A Mexican Kitchen

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Ten Speed Press #ad - Winner of the  2018 james beard foundation cookbook award in "international" categoryFinalist for the 2018 International Association of Culinary Professionals IACP Book Awards A collection of 100 recipes for regional Mexican food from the popular San Francisco restaurant. The true spirit, and beyond--come alive in this cookbook from Gonzalo Guzman, the Yucatán, Mexico City, roots, Michoacán, and flavors of regional Mexican cooking—from Puebla, head chef at San Francisco restaurant Nopalito.

Capped off by recipes for cocktails, churros, paletas, aqua frescas, and flan—Nopalito is your gateway to Mexico by way of California. This is a cookbook to be read, savored, and cooked from every night. Inspired by food straight from the sea and the land, Guzman transforms simple ingredients, such as masa and chiles, into bright and flavor-packed dishes.

Nopalito: A Mexican Kitchen #ad - The book includes fundamental techniques of mexican cuisine, and favorite recipes from nopalito such as Crispy Red Quesadillas with Braised Pork and Pork Rinds; Toasted Corn with Crema, Ground Chile, insights into Mexican food and culture, and Queso Fresco; Tamales with Red Spiced Sunflower Seed Mole; and Salsa-Dipped Griddled Chorizo and Potato Sandwiches.

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Made in Spain: Spanish Dishes for the American Kitchen

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Clarkson Potter #ad - In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. In cantabria, famous for its dairy products, we find wonderful artisanal cheeses.

Many dishes showcase the fine Spanish products that are now widely available across America. And in castilla la mancha, josé shows us the land of the great Don Quixote, where a magical flower produces precious saffron. The dishes of made in spain show the diversity of Spanish cooking today as it is prepared in homes and restaurants from north to south—from casual soups and sandwiches to soul-warming dishes of long-simmered beans and artfully composed salads.

Made in Spain: Spanish Dishes for the American Kitchen #ad - To prove it, josé takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Many more are prepared with the regular ingredients available in any good supermarket. With more than one hundred simple, straightforward recipes that beautifully capture the flavors and essence of Spanish cooking, Made in Spain is an indispensable addition to any cookbook collection.

. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking. In the basque country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In valencia, we learn why the secret to unforgettable paella is all in the rice.

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The Home Cook: Recipes to Know by Heart

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Clarkson Potter #ad - For generations raised on vibrant, and other bold condiments and ingredients, international flavors and supermarkets stocked with miso paste, including Glazed Five-Spice Ribs, Roasted Beef Brisket with Pastrami Rub, harissa, Quinoa Allspice Oatmeal Cookies, here are 300 recipes to replace their parents’ Chicken Marbella, Roasted Eggplant Dip with Garlic Butter Naan, Fennel and Orange Salad with Walnut Pesto, and Dark Chocolate Rum Pie.

For alex guarnaschelli—whose mother edited the seminal 1997 edition of The Joy of Cooking, which defined the food of the late twentieth century—a life in food and cookbooks was almost predestined. The all-in-one cooking bible for a new generation with 300 recipes for everything from simple vinaigrettes and roast chicken to birthday cake and cocktails.

The Home Cook: Recipes to Know by Heart #ad - Now an accomplished chef and author in her own right and mom to a young daughter, Alex pens a cookbook for the way we eat today.

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