It's easy to cook up great fish and shellfish, once you've mastered the essentials. Lucky for you, you've found those essentials, right here in this incredibly inexpensive book. With this handy book by your side, you won't be fishing for compliments-they will swim right up to you.
In A Homemade Life: Stories and Recipes from My Kitchen Table, Molly Wizenberg recounts a life with the kitchen at its center. From her mother's pound cake, a staple of summer picnics during her childhood in Oklahoma, to the eggs she cooked for her father during the weeks before his death, food and memories are intimately entwined.
In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.
This exhaustive collection of essays, anecdotes, and recipes spans three centuries of American food writing, from Meriwether Lewis's account of killing "two bucks and two buffaloe" during his famous trek across the continent, to Michael Pollan's up-to-the-minute account of the politics of organic food. In between are countless gems: Alice B. Toklas’s baroque recipe for lobster, Richard Olney’s meditation on paté and Edna Lewis’s poignant description of killing hogs on her family farm. – From Publishers Weekly
Suvir Saran's first book, Indian Home Cooking, offered a you-can-make-it take on one of the world's great cuisines, whose many spice blends, or masalas, can daunt Western cooks. In American Masala, Suvir offers 125 similarly approachable recipes that bring the many-layered flavors of Indian cooking to more familiar dishes.
In her review for Publisher's Weekly Nina Planck wrote, "Novelist Kingsolver recounts a year spent eating home-grown food and, if not that, local. Accomplished gardeners, the Kingsolver clan grow a large garden in southern Appalachia and spend summers 'putting food by,' as the classic kitchen title goes."