"O'Neill, former New York Times Magazine food writer and author (New York Cookbook), has compiled an informative and heartwarming refutation of the demise of American home cooking. Ten years and many miles in the making, this collection celebrates the nation's culinary diversity, both ethnically and agriculturally, and offers a uniquely intimate look at what home cooking in America is truly like today."
Organic is everywhere these days, including the cocktail scene. Trendsetting bars and bartenders across the country are adding organic drinks to their menus, and now it's possible to make these cutting edge creations at home with this collection of 100 eco-friendly, organic cocktails featuring cutting edge flavors and fresh ingredients.
"American steaks pretty well establish the world standard for flavor, tenderness, and especially size. And the blandishments of the nutrition police have little impact on the nation’s crowded steakhouses. Fussell, an unabashed carnivore, sets out across America to assess the current state of the nation’s beef industry..."
It’s time to rescue snacks from the realm of empty-calorie packaged junk food and transform everyday pick-me-ups into healthful, satisfying mini meals. Why waste calories on cookies or chips that have no nutritional value and provide only short-term satisfaction when raw foods are delicious, simple to prepare, and bursting with natural energy boosters that everybody needs to stay fit and healthy?
Just as Deborah Madison's "Vegetarian Cooking for Everyone" took meatless cooking mainstream, here's the complete guide to raw cuisine. Gnocchi Carbonara. Pizzas. Star Anise Crusted Papaya Steak. Sliders. Pumpkin Cheesecake. Connoisseurs of raw cuisine know how hearty and flavorful it can be; what began as an underground movement for health enthusiasts has moved to the culinary forefront.
Nina Planck, one of the great food activists, changed the way we view old-fashioned foods like butter with her groundbreaking Real Food. Then she got pregnant. Never one to accept conventional wisdom blindly, Nina found the usual advice about pregnancy and baby food riddled with myths and misunderstandings.
“[Natalie MacLean’s] relationship with wine is sensual, very personal and she acknowledges, and occasionally embraces, an aspect of it virtually ignored by most wine books: its delightful effect on the nervous system.”
--Jancis Robinson, author of The Oxford Companion to Wine
In Helou's latest, breads that are often overlooked get a star turn: pitas that enfold spicy meats, pillowy focaccia that serves as a platter for rich tomato sauce and flatbreads used to scoop up hummus...home cooks who just want the goods will appreciate the straightforward, easy-to-follow steps and the often detailed remarks about ingredients, history and preparation that preface many of the recipes
In her latest book the talented Deborah Madison puts fruit at the center of a delightful collection of dessert recipes. Her work should be a particular delight for those with sweet tooths who love bringing fresh fruits home from their local farmers market.
“This is a lovely ode to fruit desserts...It’s a gem from a subtle, artful writer about a life enlivened by food and shared meals.” —Lindsey Shere, author of Chez Panisse Desserts
