Cookbooks

Open a cold one and get cooking! Showcasing the diverse ways that beer can be used to enhance a meal, either as an ingredient or by pairing, John Holl's collection of 155 tasty recipes are designed for the beer-loving foodie. From twists on traditional favorites like American Wheat Bear Steamed Clams to unexpected surprises like Chocolate Jefferson Stout Cupcakes, you'll soon be amazing your friends with the culinary versatility of your favorite beverage.

Welcome to the Caribbean, home to an incredibly rich cooking tradition. Here, African, French, Asian, and Spanish influences combine with the local flavors of Barbados, Saint Lucia, Trinidad and Tobago, Jamaica, and more. You'll discover:

GIRO Press, 1999. 1st edition. Dust jacket in protective cover; dj unmarked, like new; smooth green cloth with gilt lettering on spine; front and rear endpapers have dark residue at the hinges; bottom edge of text block lightly stained; binding tight; text bright. VG/VG+

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.

The Essential, New York Times-Bestselling Guide to Botany and Booze

"A book that makes familiar drinks seem new again . . . Through this horticultural lens, a mixed drink becomes a cornucopia of plants."--NPR's Morning Edition

"Amy Stewart has a way of making gardening seem exciting, even a little dangerous." --The New York Times

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.

The United States boasts a culturally and ethnically diverse population that makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In "a unique and surprising view of American history...richly researched, intriguing, and elegantly written" (The Atlantic), Lohman sets out to explore how these influential ingredients made their way to the American table.

She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens--then she asks why.

"A fresh, original perspective to American culinary history" (The Christian Science Monitor), Eight Flavors takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations, and Lohman's own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat--which "may make you hungry" (Bustle).

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.

From Scratch looks at 10 favorite meals, including roast chicken, the perfect omelet, and paella--and then, through 175 recipes, explores myriad alternate pathways that the kitchen invites. A delicious lasagna can be ready in about an hour, or you could turn it into a project: try making and adding some homemade sausage. Explore the limits of from-scratch cooking: make your own pasta, grow your own tomatoes, and make your own homemade mozzarella and ricotta. Ruhlman tells you how.
There are easy and more complex versions for most dishes, vegetarian options, side dishes, sub-dishes, and strategies for leftovers. Ruhlman reflects on the ways that cooking from scratch brings people together, how it can calm the nerves and focus the mind, and how it nourishes us, body and soul.

What is the "best" diet? Do calories matter? And when it comes to protein, fat, and carbs, which ones are good and which are bad? Mark Bittman and health expert David Katz answer all these questions and more in a lively and easy-to-read Q&A format. Inspired by their viral hit article on Grub Street--one of New York magazine's most popular and most-shared articles--Bittman and Katz share their clear, no-nonsense perspective on food and diet, answering questions covering everything from basic nutrients to superfoods to fad diets. Topics include dietary patterns (Just what should humans eat?); grains (Aren't these just "carbs"? Do I need to avoid gluten?); meat and dairy (Does grass-fed matter?); alcohol (Is drinking wine actually good for me?); and more. Throughout, Bittman and Katz filter the science of diet and nutrition through a lens of common sense, delivering straightforward advice with a healthy dose of wit.

Published by Editora de Puebla, S.A.; paper tanned. G

Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes--from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire.

"Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term 'haute cuisine.' She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining. --Thomas Keller, The French Laundry

Warm, crumbly cornbread. Chicken sizzling in the pan. Childhood memories filled with delicious, home-cooked dishes and your family there to enjoy it with you. Cast iron's popularity faded in the '70s--replaced by chemically processed cookware--but today's cooks are reigniting a passion for wholesome cast-iron-cooked meals. This ain't your grandma's kitchen--caring for and cooking with cast iron is easy, healthy, and totally Pinterest worthy.

In Modern Cast Iron, self-proclaimed cast-iron connoisseur Ashley L. Jones recaptures the ease and joy of cooking with cast-iron cookware. Jones introduces readers to the best brands and types of cast-iron cookware to fulfill any cook's needs. She offers detailed tips and tricks for rescuing old, rusted pans and keeping them properly seasoned, and she shares recommendations for the best cooking oil for every recipe. With Jones's help, both experienced and beginner cooks will be able to rival grandma's cooking. Chock-full of stories from Jones's own childhood growing up with cast-iron meals, as well as recipe after tantalizing recipe--from breakfast quiche to gluten-free meals and beautiful blueberry cobbler--Modern Cast Iron explores the countless ways that cast iron benefits health and happiness.

A comprehensive guide to all things cast iron and home-style cookin', Modern Cast Iron offers a new way for cooks to spice up the kitchen using all-natural tools and ingredients.

According to James Beard-award winning cookbook author Michael Ruhlman, "Braising is what cooking is truly about -- transformation. You start with a tough, often inexpensive, cut of meat, and through your care and knowledge as a cook, you turn it into something tender and succulent and exquisite. That is true cooking, cooking that engages both mind and soul."

Among the recipes featured in this second book in Ruhlmans's new "how-to" series are Moroccan Lamb Tagine, Classic Yankee Pot Roast, Mexican Pork and Posole Stew with Dried Chilis, Braised Fennel, and a Corned Beef and Cabbage Braise.

As with the other books in this line, practical information about essential tools and staple pantry items will be outlined, along with straightforward and clearly presented advice and dozens of colorphotographs showcasing both finished dishes and step-by-step cooking techniques.

The sauté station is the place all aspiring restaurant chefs want to be: the "hot seat," where the action happens. The same is true at home, where a good sauté unlocks the pleasures of dishes such as Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarab Gastrique, and Flatiron Steak with Sautéed Shallots and Tarragon Butter.

In How to Sauté, Ruhlman gives you essential information and straightforward advice about the tools you need (and which ones you don't); tips on stocking your pantry for the greatest efficiency, flexibility, and flavor; and dozens of color photographs showcasing finished dishes and step-by-step cooking techniques.

Mrs. C.F. Leyel, familiarly known as Hilda Leyel (1880-1957), was an expert herbalist who founded the Society of Herbalists in England in 1927, as well as a chain of herbalist stores called the "Culpeper Shops." She wrote The Magic of Herbs (1926) and many other books on herbs, such as Herbal Delights (1937), Compassionate Herbs (1946), Elixirs of Life (1948), Hearts-Ease (1949), Green Medicine (1952), and Cinquefoil (1957). In addition, she wrote cookbooks, such as this charming book on jams. 

First edition in scarce dust jacket; dj in protective mylar cover; dj has one tiny tear at bottom of front cover and small tear at top of back cover. Reddish brown boards with design and lettering stamped in black on cover and spine; binding tight; text clean. VG/VG

Winner of the 2018 IACP Award: Compilations

The Joy of Cooking for a new generation: A collection of easy-to-make, delicious, and original recipes from the kitchens of Blue Apron--the beloved national meal-delivery service--featuring 165 step-by-step, technique-driven dishes that will transform novice cooks into confident home chefs and will excite experienced cooks too.

Named for the uniform of apprentice chefs in professional kitchens, Blue Apron has made its mark from its exemplary meal-delivery service, but its true passion is culinary education--a value that infuses their commitment to providing healthy, sustainably sourced, seasonal foundations for creative cooking.

Now in The Blue Apron Cookbook, this trusted national brand steps into the kitchens of home cooks everywhere, taking its familiar step-by-step instructional style to a new level in a technique-driven cookbook intended to build confidence and expertise through meals that are as beautiful to look at as they are mouth-wateringly delicious to enjoy.

Organized around essential meals that explain both the how and the why of cooking techniques, The Blue Apron Cookbook excites, educates, and inspires. With the help of 800 stunning color photographs and unparalleled step-by-step instruction, amateur home cooks will grow into competent home chefs, perfecting and creating variations of classics ranging from roast chicken to risottos, pastas, soups, salads, and desserts. Each chapter starts with the basics and builds from there--as you cook through the recipes, even experienced cooks will appreciate the basics in a new way, learning how one dish or technique can be transformed into many others.

Today's cooks are hungry for real culinary expertise, and eager to cook smarter and better. A cookbook that reflects the tastes and trends of the moment while honoring the traditional methods and flavors chefs have perfected for centuries, The Blue Apron Cookbook is poised to become the go-to resource for anyone looking to truly master home cooking.

In the first portrait of James Beard in twenty-five years, John Birdsall accomplishes what no prior telling of Beard's life and work has done: He looks beyond the public image of the Dean of American Cookery to give voice to the gourmet's complex, queer life and, in the process, illuminates the history of American food in the twentieth century. At a time when stuffy French restaurants and soulless Continental cuisine prevailed, Beard invented something strange and new: the notion of an American cuisine.

Informed by previously overlooked correspondence, years of archival research, and a close reading of everything Beard wrote, this majestic biography traces the emergence of personality in American food while reckoning with the outwardly gregarious Beard's own need for love and connection, arguing that Beard turned an unapologetic pursuit of pleasure into a new model for food authors and experts.

Born in Portland, Oregon, in 1903, Beard would journey from the pristine Pacific Coast to New York's Greenwich Village by way of gay undergrounds in London and Paris of the 1920s. The failed actor-turned-Manhattan canapé hawker-turned-author and cooking teacher was the jovial bachelor uncle presiding over America's kitchens for nearly four decades. In the 1940s he hosted one of the first television cooking shows, and by flouting the rules of publishing would end up crafting some of the most expressive cookbooks of the twentieth century, with recipes and stories that laid the groundwork for how we cook and eat today.

In stirring, novelistic detail, The Man Who Ate Too Much brings to life a towering figure, a man who still represents the best in eating and yet has never been fully understood--until now. This is biography of the highest order, a book about the rise of America's food written by the celebrated writer who fills in Beard's life with the color and meaning earlier generations were afraid to examine.

Many are looking to adopt a more healthful diet but may have questions, like: How do I plan a vegan meal? Is protein an issue? How do I make it work if I don't cook? Which are the best choices at restaurants?

In The Vegan Starter Kit Dr. Neal Barnard, perhaps the world's most respected authority on vegan diets, answers your questions and gives you everything you need to put vegan power to work. You'll learn how to ensure complete nutrition, and get quick-reference charts for calcium sources, tips for modifying your favorite recipes, and examples of quick and easy meals. Everything you need for permanent weight control and dramatically better health is presented.

The Vegan Starter Kit also includes information on healthy eating in childhood, pregnancy, and other stages of life, and a complete set of basic meals, holiday feasts, snacks, among many other features.