In stock

Biographical Note: DEBORAH MADISON is the author of eleven cookbooks and is well known for her simple, seasonal, vegetable-based cooking. She got her start in the San Francisco Bay Area...

Table of Contents: Introduction Ingredients Equipment Appetizers mis-en-bouche First Courses entrées Main Courses plats Sides accompagnements Desserts les desserts Pantry ingrédients de base Sources Acknowledgments Index Biographical Note: DAVID LEBOVITZ...

Biographical Note: After a twenty-year career in the tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon,...

Marc Notes: A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. After decades spent traveling...

Marc Notes: Includes index.;A collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes...

Table of Contents: Introduction Jerusalem food The passion in the air The recipes A comment about ownership History Vegetables Beans & Grains Soups Stuffed Meat Fish Savory Pastries Sweets &...

Marc Notes: Originally published in slightly different form in hardcover in Great Britain by Ebury Press, an imprint of Ebury Publishing, a division of the Random House Group Limited, London,...

Table of Contents: Introduction Noshes and Nibbles ( khong wang) Sweet Potato Fritters with Peanut-Sweet Chile Sauce Pineapple with Sweet Peanut-Chicken Topping (Galloping Horses) Crispy Dumplings (Gold Purses) Pork Satay...

Review Quotes: "This is a book that will inspire the next generation of bartenders. The Death & Co crew has managed to mix equal measures of hospitality and creativity, and...

Review Quotes: "A Best Cookbook of 2013"--Sunset "Hank Shaw elevates waterfowl to its rightful place in the culinary skies. He will teach you how to turn flesh into edible works...

Table of Contents: Becoming a Cook Foundations of Flavor Ingredients and Seasonings in the Kitchen Sauces and Condiments Appetizers and First Courses Greetings from the Cook Sandwiches A Casual Meal...

Table of Contents: Respect the Craft The Master Class Gearing Up Master Class Shopping List Part One: Theory Ingredients Part Two: Practice Day One Day Two Day Three Regional American...