Cookbooks

Dinner With Tennessee Williams : Recipes and Stories Inspired by America's Southern Playwright

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$9.99

Like Hemingway to Cuba or Mark Twain to the Mississippi, certain writers are inextricably tied to their environments-the culture, the history, the people, the cuisine. The plays of Tennessee Williams evoke the ambiance and flavor of the South. Part food memoir and part cookbook, this fresh look at the world of this great American playwright-both in real life and in his plays-is the perfect book for literary lovers and food lovers alike.

Each chapter is based on one of Williams' plays and includes a short essay on food references within that play; highlighted food related quotes from the dialogue; a menu divined from the play; and archived photographs from Williams' life. With more than 80 recipes, fans will love the 50 full-color and black and white photos that showcase the recipes, locale, and history of this beloved American writer.

Enjoy recipes such as: Chop Suey Soup Pecan-crusted Sweet Potato Pone Baton Aubergines Pork Loin Franchese Smoked Corn and Grilled Pepper Bisque Grilled Ahi Tuna, Pinapple Relish Maw Maw Lola's Fig Preserves

Inspired by Tennessee William's Plays like: A Streetcar Named Desire Cat on a Hot Tin Roof The Glass Menagerie The Rose Tattoo Camino Real Night of the Iguana Battle of Angels

Troy Gilbert is a native of New Orleans and the author of New Orleans Kitchens.

Greg Picolo is a native of New Orleans and the chef of Bistro Maison de Ville, which offers sophisticated cuisine in the Louisiana Creole style.

ISBN/SKU: 
9781423621737
Publication Date: 
2011-04-01
Author: 
Publisher: 

Drunken Botanist : The Plants That Created the World's Great Drinks

Drunken Botanist : The Plants That Created the World's Great Drinks
$19.95

Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.

Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs but each represents a unique cultural contribution to our global drinking traditions and our history.

This fascinating concoction of biology, chemistry, history, etymology, and mixology with more than fifty drink recipes and growing tips for gardeners will make you the most popular guest at any cocktail party.

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ISBN/SKU: 
9781616200466
Publication Date: 
2013-03-19

Egg : A Culinary Exploration of the World's Most Versatile Ingredient

Egg : A Culinary Exploration of the World's Most Versatile Ingredient
$40.00
In this innovative cookbook, James Beard award-winning author Michael Ruhlman explains why the egg is the key to the craft of cooking.
For culinary visionary Michael Ruhlman, the question is not whether the chicken or the egg came first, it's how anything could be accomplished in the kitchen without the magic of the common egg. He starts with perfect poached and scrambled eggs and builds up to brioche and Italian meringue. Along the way readers learn to make their own mayonnaise, pasta, custards, quiches, cakes, and other preparations that rely fundamentally on the hidden powers of the egg.
A unique framework for the book is provided in Ruhlman's egg flowchart, which starts with the whole egg at the top and branches out to describe its many uses and preparations -- boiled, pressure-cooked, poached, fried, coddled, separated, worked into batters and doughs, and more. A removable illustrated flowchart is included with the book.
Nearly 100 recipes are grouped by technique and range from simple (Egg Salad with Tarragon and Chives) to sophisticated (nougat). Dozens of step-by-step photographs guide the home cook through this remarkable culinary journey.
ISBN/SKU: 
9780316254069
Publication Date: 
2014-04-08
Author: 

Elements of Cooking : Translating the Chef's Craft for Every Kitchen

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$16.00
In "The Elements of Cooking, New York Times "bestselling author Michael Ruhlman deconstructs the essential knowledge of the kitchen to reveal what professional chefs know only after years of training and experience. With alphabetically ordered entries and eight beautifully written essays, Ruhlman outlines what it takes to cook well: understanding heat, using the right tools, cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the most important skill to have in the kitchen, finesse. "The Elements of Cooking "gives everyone the tools they need to go from being a good cook to a great one.
ISBN/SKU: 
9781439172520
Publication Date: 
2010-05-01
Author: 
Publisher: 

Elements of Cooking : Translating the Chef's Craft for Every Kitchen

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$24.00
Americans are on a roll in the kitchen we've never been better or smarter about cooking. But how does a beginning cook become good, a good cook great?
Modeled on Strunk and White's The Elements of Style, The Elements of Cooking is an opinionated volume by Michael Ruhlman the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student.
Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook.
With hundreds of entries from acid to zester, here is all the information no more and no less you need to cook, as well as countless tips (including only one recipe in the entire book, for the magic elixir of the kitchen ) and no-nonsense advice on how to be a great cook. You'll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great.
Eight short, beautifully written essays outline what it takes not merely to cook but to cook well: understanding heat, using the right tools (there are only five of them), cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the elusive, most important skill to have in the kitchen, finesse."
ISBN/SKU: 
9780743299787
Publication Date: 
2007-11-05
Author: 
Publisher: 

Jeni's Splendid Ice Creams at Home

Jeni's Splendid Ice Creams at Home
$23.95

Ice cream perfection in a word: Jeni s. Washington Post

James Beard Award Winner: Best Baking and Dessert Book of 2011!

At last, addictive flavors, and a breakthrough method for making creamy, scoopable ice cream at home, from the proprietorof Jeni s Splendid Ice Creams, whose artisanal scooperies in Ohio are nationally acclaimed.

Now, with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets ones that are every bit as perfect as hers in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $50 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Filled with irresistible color photographs, this delightful cookbook contains 100 of Jeni s jaw-droppingly delicious signature recipes from her Goat Cheese with Roasted Cherries to her Queen City Cayenne to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up.

How cool is that?

"
ISBN/SKU: 
9781579654368
Publication Date: 
2011-06-15
Author: 
Publisher: 

Onions Onions Onions : Delicious Recipes for the World's Favorite Secret Ingredient (Used)

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$12.00
More than 200 lusty recipes, featuring not only onions but all the other members of the allium kingdom -- garlic, leeks, chives, and shallots.
ISBN/SKU: 
9781881527541
Publication Date: 
1994-11-01
Author: 
Publisher: 

Ratio : The Simple Codes Behind the Craft of Everyday Cooking

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$16.00
Michael Ruhlman s groundbreaking New York Times bestseller takes us to the very truth of cooking: it is not about recipes but rather about basic ratios and fundamental techniques that makes all food come together, simply.
When you know a culinary ratio, it s not like knowing a single recipe, it s instantly knowing a thousand.
Why spend time sorting through the millions of cookie recipes available in books, magazines, and on the Internet? Isn t it easier just to remember 1-2-3? That s the ratio of ingredients that always make a basic, delicious cookie dough: 1 part sugar, 2 parts fat, and 3 parts flour. From there, add anything you want chocolate, lemon and orange zest, nuts, poppy seeds, cinnamon, cloves, nutmeg, almond extract, or peanut butter, to name a few favorite additions. Replace white sugar with brown for a darker, chewier cookie. Add baking powder and/or eggs for a lighter, airier texture.
Ratios are the starting point from which a thousand variations begin.
Ratios are the simple proportions of one ingredient to another. Biscuit dough is 3:1:2 or 3 parts flour, 1 part fat, and 2 parts liquid. This ratio is the beginning of many variations, and because the biscuit takes sweet and savory flavors with equal grace, you can top it with whipped cream and strawberries or sausage gravy. Vinaigrette is 3:1, or 3 parts oil to 1 part vinegar, and is one of the most useful sauces imaginable, giving everything from grilled meats and fish to steamed vegetables or lettuces intense flavor.
Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen water, flour, butter and oils, milk and cream, and eggs work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
As the culinary world fills up with overly complicated recipes and never-ending ingredient lists, Michael Ruhlman blasts through the surplus of information and delivers this innovative, straightforward book that cuts to the core of cooking. Ratio provides one of the greatest kitchen lessons there is and it makes the cooking easier and more satisfying than ever."
ISBN/SKU: 
9781416571728
Publication Date: 
2010-09-07
Author: 
Publisher: 

Reach of a Chef : Professional Cooks in the Age of Celebrity

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$17.00
The author of "The Soul of a Chef" looks at the new role of the chef in contemporary culture
For his previous explorations into the restaurant kitchen and the men and women who call it home, Michael Ruhlman has been described by Anthony Bourdain as ?the greatest living writer on the subject of chefs?and on the business of preparing food.? "In The Reach of a Chef," Ruhlman examines the profound shift in American culture that has raised restaurant cooking to the level of performance art and the status of the chef to celebrity CEO. Bibliophiles and foodies alike will savor this intimate meeting with some of the most famous chefs in the kitchens of the hottest restaurants in the world.
ISBN/SKU: 
9780143112075
Publication Date: 
2007-06-01
Author: 
Publisher: 

Ruhlman's Twenty

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$40.00
Rare is the cookbook that redefines how we cook. And rare is the author who can do so with the ease and expertise of acclaimed writer and culinary authority Michael Ruhlman. Twenty distills Ruhlman's decades of cooking, writing, and working with the world's greatest chefs into twenty essential ideas from ingredients to processes to attitude that are guaranteed to make every cook more accomplished. Whether cooking a multi-course meal, the juiciest roast chicken, or just some really good scrambled eggs, Ruhlman reveals how a cook's success boils down to the same twenty concepts. With the illuminating expertise that has made him one of the most esteemed food journalists, Ruhlman explains the hows and whys of each concept and reinforces those discoveries through 100 recipes for everything from soups to desserts, all detailed in over 300 photographs. Cooks of all levels will revel in Ruhlman's game-changing Twenty.
ISBN/SKU: 
9780811876438
Publication Date: 
2011-09-14

Younger Next Year for Women : Live Strong, Fit, and Sexy-until You're 80 and Beyond

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$12.95
Co-written by one of the country's most prominent internists, Dr. Henry "Harry" Lodge, and his star patient, the 73-year-old Chris Crowley, "Younger Next Year for Women" is a book of hope, a guide to aging without fear or anxiety. This is a book of hope, a guide to aging without fear or anxiety. Using the same inspired structure of alternating voices, Chris and Harry have recast material specifically for women, who already live longer and take better care of themselves than men. New material covers menopause and post-menopause, as well as cardiac disease, osteoporosis, sexuality, and more.

This is the book that can show us how to turn back our biological clocks how to put off 70% of the normal problems of aging (weakness, sore joints, bad balance) and eliminate 50% of serious illness and injury. The key to the program is found in Harry's Rules: Exercise six days a week. Don't eat crap. Connect and commit to others. There are seven rules all together, based on the latest findings in cell physiology, evolutionary biology, anthropology, and experimental psychology. Dr. Lodge explains how and why they work and Chris Crowley, who is living proof of their effectiveness (skiing better today, for example, than he did twenty years ago), gives the just-as-essential motivation.

Both men and women can become functionally younger every year for the next five to ten years, then continue to live with newfound vitality and pleasure deep into our 80s and beyond."

ISBN/SKU: 
9780761147749
Publication Date: 
2007-10-01
Author: 
Publisher: