Lucky Peach Presents Power Vegetables

Lucky Peach Presents Power Vegetables
Available:
Author: Peter Meehan,the editors of Lucky Peach
Pages: 272
ISBN: 9780553447989
Release: 2016
Editor: Clarkson Potter

DESCRIPTION OF THE BOOK:

Presents vegetable recipes for everything from pickles shitakes and grilled scallions with romanesco to sweet potato burritos and falafel.

Lucky Peach Presents 101 Easy Asian Recipes

Lucky Peach Presents 101 Easy Asian Recipes
Available:
Author: Peter Meehan
Pages: 272
ISBN: 9780804187794
Release: 2015
Editor: Clarkson Potter

DESCRIPTION OF THE BOOK:

"Beholden to bold flavors and not strict authenticity, the editors of Lucky Peach present a compendium of recipes that hit the sweet spot between crave-worthy and stupid simple and are destined to become favorites."--Back cover.

Lucky Peach All About Eggs

Lucky Peach All About Eggs
Available:
Author: Rachel Khong,the editors of Lucky Peach
Pages: 256
ISBN: 9780804187763
Release: 2017-04-04
Editor: Clarkson Potter

DESCRIPTION OF THE BOOK:

A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé.

The Wurst of Lucky Peach

The Wurst of Lucky Peach
Available:
Author: Chris Ying,the editors of Lucky Peach
Pages: 240
ISBN: 9780804187787
Release: 2016-04-05
Editor: Clarkson Potter

DESCRIPTION OF THE BOOK:

The best in wurst from around the world, with enough sausage-themed stories and pictures stuffed between these two covers to turn anyone into a forcemeat aficionado. Lucky Peach presents a cookbook as a scrapbook, stuffed with curious local specialties, like cevapi, a caseless sausage that’s traveled all the way from the Balkans to underneath the M tracks in Ridgewood, Queens; a look into the great sausage trails of the world, from Bavaria to Texas Hill Country and beyond; and the ins and outs of making your own sausages, including fresh chorizo.

Pot on the Fire

Pot on the Fire
Available:
Author: John Thorne,Matt Lewis Thorne
Pages: 528
ISBN: 9781429930451
Release: 2011-04-01
Editor: North Point Press

DESCRIPTION OF THE BOOK:

Pot on the Fire is the latest collection from "the most enticingly serendipitous voice on the culinary front since Elizabeth David and M.F.K. Fisher" (Connoisseur). As the title suggests, it celebrates-and, in classic Thorne style, ponders, probes, and scrutinizes-a lifelong engagement with the elements of cooking, and elemental cooking from cioppino to kedgeree. John Thorne's curiosity ranges far and wide, from nineteenth-century famine-struck Ireland to the India of the British Raj, from the Italian cucina to the venerable American griddle. Whether on the trail of a mysterious Vietnamese sandwich ("Banh Mi and Me") or "The Best Cookies in the World," whether "Desperately Resisting Risotto" or discovering the perfect breakfast, Thorne is an erudite and intrepid guide who, in unveiling the gastronomic wonders of the world, also reveals us to ourselves.

Stirring Words

Stirring Words
Available:
Author: Tom Harte
Pages: 392
ISBN: 0976041340
Release: 2006
Editor: Unknown

DESCRIPTION OF THE BOOK:

To Tom Harte, for whom food is a consuming passion, questions like these are not half-baked. For 10 years he has been writing culinary reflections on such matters for the Southeast Missourian, the largest newspaper between St. Louis and Memphis. The cream of this reflective crop, covering topics as diverse as Peeps and pate a choux, and their attached recipes are included in this volume. Some of the essays delve into the history of food, like the one about lebkuchen, arguably the oldest cookie in the world. Others, dealing with culinary queries and curiosities, attempt to explain the nomenclature of food or the logic behind common recipe conventions. Still others pay homage to great gourmets like Thomas Jefferson, August Escoffier, or Julia Child, or to great ingredients like butter and brown sugar. He also includes a culinary exam and a lesson on how to write a recipe. Whether he's championing the virtues of funnel cake or recounting his experiences judging a national pie contest, Harte is often whimsical, always informative, and never uninteresting. His over-200 carefully selected recipes will be a welcome addition to anyone's files.

Lucky Peach Issue 8

Lucky Peach  Issue 8
Available:
Author: David Chang,Chris Ying,Peter Meehan
Pages: 155
ISBN: 1938073614
Release: 2013-09
Editor: McSweeneys Books

DESCRIPTION OF THE BOOK:

Collects essays about the meat maids of China's Cho Lon market, cooking with flowers, and the lives of Chinese food delivery men, with recipes from Chris Ying, Peter Meehan, and Fuchsia Dunlop.

The Frankies Spuntino

The Frankies Spuntino
Available:
Author: Frank Falcinelli,Frank Castronovo,Peter Meehan
Pages: 280
ISBN: 9781579654498
Release: 2010-06-14
Editor: Artisan Books

DESCRIPTION OF THE BOOK:

A “witty guide” from the chef-owners of Brooklyn’s neighborhood restaurant that “presents pared-down Italian food full of flavor, not pretense” (Bon Appétit). From urban singles to families with kids, local residents to the Hollywood set, everyone flocks to Frankies Spuntino—a tin-ceilinged, brick-walled restaurant in Brooklyn’s Carroll Gardens—for food that is “completely satisfying” (wrote Frank Bruni in The New York Times). The two Franks, both veterans of gourmet kitchens, created a menu filled with new classics: Italian American comfort food re-imagined with great ingredients and greenmarket sides. This witty cookbook, with its gilded edges and embossed cover, may look old-fashioned, but the recipes are just what we want to eat now. The entire Frankies menu is adapted here for the home cook—from small bites including Cremini Mushroom and Truffle Oil Crostini, to such salads as Escarole with Sliced Onion & Walnuts, to hearty main dishes including homemade Cavatelli with Hot Sausage & Browned Butter. With shortcuts and insider tricks gleaned from years in gourmet kitchens, easy tutorials on making fresh pasta or tying braciola, and an amusing discourse on Brooklyn-style Sunday “sauce” (ragu), The Frankies Spuntino Kitchen Companion & Kitchen Manual will seduce both experienced home cooks and a younger audience that is newer to the kitchen. “The team behind the popular Brooklyn eatery divulges light Italian secrets in this beautiful tome worthy of any bookshelf.” —Entertainment Weekly “When we’re craving the comforts of red sauce classics, the Frankie’s cookbook is full of reliable recipes guaranteed to keep us satiated.” —Time Out New York “A cookbook that’s as useful as it is artfully conceived.” —GQ

I Am Almost Always Hungry

I Am Almost Always Hungry
Available:
Author: Lora Zarubin
Pages: 200
ISBN: 1584792876
Release: 2003-10-01
Editor: Stewart, Tabori and Chang

DESCRIPTION OF THE BOOK:

From her early catering days and her time as proprietor of the West Village restaurant Lora to her role as "House & Garden's" food editor, Zarubin has always been hungry for experience. Here she invites readers to share in this lifelong love affair with food.

The Glass Castle

The Glass Castle
Available:
Author: Jeannette Walls
Pages: 368
ISBN: 9781416544661
Release: 2006-01-02
Editor: Simon and Schuster

DESCRIPTION OF THE BOOK:

Journalist Walls grew up with parents whose ideals and stubborn nonconformity were their curse and their salvation. Rex and Rose Mary and their four children lived like nomads, moving among Southwest desert towns, camping in the mountains. Rex was a charismatic, brilliant man who, when sober, captured his children's imagination, teaching them how to embrace life fearlessly. Rose Mary painted and wrote and couldn't stand the responsibility of providing for her family. When the money ran out, the Walls retreated to the dismal West Virginia mining town Rex had tried to escape. As the dysfunction escalated, the children had to fend for themselves, supporting one another as they found the resources and will to leave home. Yet Walls describes her parents with deep affection in this tale of unconditional love in a family that, despite its profound flaws, gave her the fiery determination to carve out a successful life. -- From publisher description.

The Can t Cook Book

The Can t Cook Book
Available:
Author: Jessica Seinfeld
Pages: 240
ISBN: 9781451666328
Release: 2013-10-08
Editor: Simon and Schuster

DESCRIPTION OF THE BOOK:

From the #1 New York Times bestselling author of Deceptively Delicious, an essential collection of more than 100 simple recipes that will transform even the most kitchen-phobic “Can’t Cooks” into “Can Cooks.” Are you smart enough to dodge a telemarketer yet clueless as to how to chop a clove of garlic? Are you clever enough to forward an e-mail but don’t know the difference between broiling and baking? Ingenious enough to operate a blow-dryer but not sure how to use your blender? If you are basically competent, then Jessica Seinfeld’s The Can’t Cook Book is for you. If you find cooking scary or stressful or just boring, Jessica has a calm, confidencebuilding approach to cooking, even for those who’ve never followed a recipe or used an oven. Jessica shows you how to prepare deliciously simple food—from Caesar salad, rice pilaf, and roasted asparagus to lemon salmon, roast chicken, and flourless fudge cake. At the beginning of each dish, she explains up front what the challenge will be, and then shows you exactly how to overcome any hurdles in easy-to-follow, step-by-step instructions. Designed to put the nervous cook at ease, The Can’t Cook Book is perfect for anyone who wants to gain confidence in the kitchen—and, who knows, maybe even master a meal or two.

Vegetronic

Vegetronic
Available:
Author: Alexis Gauthier
Pages: 368
ISBN: 9780770435035
Release: 2013-10-22
Editor: Clarkson Potter

DESCRIPTION OF THE BOOK:

What is “vegetronic”? A world where vegetables (and fruits, too) are at the center of delicious meals—where crisp broccoli is the star of a dinner party and where the flavors and textures of bright, just-picked ingredients are a source of inspiration. As much for carnivores as it is for vegetarians, Vegetronic is a playful and provocative examination of the potential of fresh produce. In this debut cookbook, Michelin-starred chef Alexis Gauthier introduces favorite ingredients from his kitchen—from fragrant rose petals to artichokes, from ripe tomatoes to overripe strawberries—and explains how to highlight their flavors in visually arresting, vegetable-intensive (but not always vegetarian) preparations. As arresting in their presentation as they are boldly flavored, these dishes can be as simple as peeling an orange or dicing a cucumber. Gauthier offers suggestions for coaxing something delicious from early- or late-in-season ingredients, like unyieldingly hard peaches or end-of-season fava beans and peas. Gauthier shows you how to harness eggplant’s velvety texture for a sweet-and-sour bruschetta, or how to make a pan-fried head of broccoli dressed with whole-grain mustard into a worthy main course. Even when a dish gets an extra bump from bacon, chicken broth, or lamb jus, Gauthier’s emphasis is always on the essential flavor of the vegetable or fruit that centers the dish as a whole. These 120 diverse recipes focus on the potential of fresh fruits and vegetables—a salad of warm asparagus ribbons set over ricotta gnocchi and crunchy bacon; a scattering of crisp apples over shockingly pink beets; a chilled fava bean soup topped with a silky poached egg; a pumpkin risotto made even creamier with a dash of mascarpone. So whether you’re a committed vegetarian or just an enthusiastic omnivore, Vegetronic will make you rethink the way you shop, cook, and eat all year long.

The I Don t Know How To Cook Book

The I Don t Know How To Cook Book
Available:
Author: Mary-Lane Kamberg
Pages: 336
ISBN: 9781440584763
Release: 2014-12-05
Editor: Simon and Schuster

DESCRIPTION OF THE BOOK:

Hundreds of Delicious Recipes Anyone Can Make! Do you crave homemade French Toast, Eggplant Parmigiana, and Pecan Pie, but don't know the difference between broiling and baking? This book offers a crash course in cooking basics as well as lessons on creating everything from classic entrees to decadent desserts. Complete with step-by-step instructions, a glossary of cooking terms, and 60 brand-new recipes, you'll learn all there is to know about the kitchen as you make flavorful recipes like: Baked Nutty Banana Pancakes Spinach, Bacon, and Egg Salad Stuffed Green Bell Peppers Shepherd's Pie Oatmeal Chocolate Chip Cookies So forget macaroni and cheese from a box, frozen dinners, and takeout--The "I Don't Know How to Cook" Book, 3rd Edition shows you how to craft great-tasting, homemade meals in no time!

How I Learned To Cook

How I Learned To Cook
Available:
Author: Kimberly Witherspoon,Peter Meehan
Pages: 320
ISBN: 1596919396
Release: 2008-12-09
Editor: Bloomsbury Publishing USA

DESCRIPTION OF THE BOOK:

Before he was a top chef, Tom Colicchio learned to love cooking when he was still slinging burgers at a poolside snack bar. Barbara Lynch tells the story of lying her way into her first chef's job and then needing to cook her way out of trouble in the galley kitchen of a ship at sea. Stories of mentorship abound: Rick Bayless tells the story of finally working with Julia Child, his childhood hero; Gary Danko of earning the trust of the legendary Madeleine Kamman. How I Learned to Cook is an irresistible treat, a must-have for anyone who loves food and wants a look into the lives of the men and women who masterfully prepare it.

The Very Best of Recipes for Health

The Very Best of Recipes for Health
Available:
Author: Martha Rose Shulman
Pages: 368
ISBN: 9781605291116
Release: 2010-08-31
Editor: Rodale Books

DESCRIPTION OF THE BOOK:

From the celebrated NYTimes.com food columnist come her favorite ways to use seasonal produce and a well-stocked pantry to create easy, nutritious meals every day of the week From its inception, "Recipes for Health" has been one of the New York Times's most-read (and e-mailed) features, showing health-conscious readers fast, no-fuss ways to turn seasonal produce, whole grains, and other nutritious ingredients into easy weeknight meals. Now, the most popular have been gathered into one comprehensive, convenient volume. Shulman shows how to fill your refrigerator, freezer, and cabinets with healthy staples such as beans, grains, extra virgin olive oil, tuna, eggs, yogurt, and tomato sauce, so that you are prepared to cook delicious dishes like Asparagus and Herb Frittata, Quinoa Salad with Lime Ginger Dressing and Shrimp, or Pizza Marinara with Tuna and Capers in minutes. Vegans and vegetarians will discover an entire selection of tofu recipes, from stir-fries to sandwiches, and even a tofu cheesecake. Those who frequent the farmers' market will appreciate her extensive collection of dishes for virtually every vegetable under the sun. Full of lists, explanations, and tips, The Very Best of Recipes for Health will help you cook and eat better all year long.

Lucky Peach Issue 21

Lucky Peach Issue 21
Available:
Author: David Chang
Pages: 144
ISBN: 1941235123
Release: 2016-12-13
Editor: Unknown

DESCRIPTION OF THE BOOK:

Lucky Peach is a quarterly journal of food and writing. Each issue focuses on a single theme, and explores that theme through essays, art, photography, and recipes. The theme forLucky Peach's 21st issue is Los Angeles.

A Common Table

A Common Table
Available:
Author: Cynthia Chen McTernan
Pages: 336
ISBN: 9781635650020
Release: 2018-09-04
Editor: Rodale Books

DESCRIPTION OF THE BOOK:

In A Common Table, Two Red Bowls blogger Cynthia Chen McTernan shares more than 80 Asian-inspired, modern recipes that marry food from her Chinese roots, Southern upbringing, and Korean mother-in-law’s table. The book chronicles Cynthia’s story alongside the recipes she and her family eat every day—beginning when she met her husband at law school and ate out of two battered red bowls, through the first years of her legal career in New York, to when she moved to Los Angeles to start a family. As Cynthia’s life has changed, her cooking has become more diverse. She shares recipes that celebrate both the commonalities and the diversity of cultures: her mother-in-law’s spicy Korean-inspired take on Hawaiian poke, a sticky sesame peanut pie that combines Chinese peanut sesame brittle with the decadence of a Southern pecan pie, and a grilled cheese topped with a crisp fried egg and fiery kimchi. And of course, she shares the basics: how to make soft, pillowy steamed buns; savory pork dumplings; and a simple fried rice that can form the base of any meal. Asian food may have a reputation for having long ingredient lists and complicated instructions, but Cynthia makes it relatable, avoiding hard-to-find ingredients or equipment, and breaking down how to bring Asian flavors home into your own kitchen. Above all, Cynthia believes that food can bring us together around the same table, no matter where we are from. The message at the heart of A Common Table is that the food we make and eat is rarely the product of one culture or moment, but is richly interwoven—and though some dishes might seem new or different, they are often more alike than they appear.

Food of Asia

Food of Asia
Available:
Author: Kong Foong Ling
Pages: 192
ISBN: 9781462909728
Release: 2012-10-23
Editor: Tuttle Publishing

DESCRIPTION OF THE BOOK:

Featuring authentic recipes from master chefs in Burma, China, India, Indonesia, Japan, Korea, Malaysia, The Philippines, Singapore, Sri Lanka, Thailand, and Vietnam The Food of Asia offers fascinating insights into the historical, geographic and cultural context of these recipes, enhancing your appreciation of these ancient cuisines. Anyone from the experienced cook to the novice can quickly prepare delicious meals by following the comprehensive; illustrated guide to ingredients, and helpful hints sections. This cookbook contains hundreds of recipes from 12 Asian countries and over 200 photos. The Food of Asia features recipes for appetizers, soups, salads, main courses, snacks, drinks, desserts, and more. Recipes include: Daikon salad Shark fin soup Samosas Tuna sambal Beef sukiyaki Bulgogi Nasi Ayam Rendang Daging Chicken & pork adobo Crab curry Steamed seafood cakes Beef pho And many more favorites from all over Asia! Also featured are measurement and unit conversion tables. Each chapter contains the history and culture of each featured country. You will learn about the food and customs of Asia while also learning how to set up an organized multi course dinner menu for every special occasion.

The Help

The Help
Available:
Author: Kathryn Stockett
Pages: 544
ISBN: 9781440697661
Release: 2009-02-10
Editor: Penguin

DESCRIPTION OF THE BOOK:

The #1 New York Times bestselling novel and basis for the Academy Award-winning film—a timeless and universal story about the lines we abide by, and the ones we don’t—nominated as one of America’s best-loved novels by PBS’s The Great American Read. Aibileen is a black maid in 1962 Jackson, Mississippi, who’s always taken orders quietly, but lately she’s unable to hold her bitterness back. Her friend Minny has never held her tongue but now must somehow keep secrets about her employer that leave her speechless. White socialite Skeeter just graduated college. She’s full of ambition, but without a husband, she’s considered a failure. Together, these seemingly different women join together to write a tell-all book about work as a black maid in the South, that could forever alter their destinies and the life of a small town...

Food for Thought

Food for Thought
Available:
Author: David Hoppe
Pages: 237
ISBN: 1934922757
Release: 2012-07-01
Editor: Unknown

DESCRIPTION OF THE BOOK:

Food For Thought tells the story of Indiana's food renaissance through the voices of more than 80 people who are creating this fresh and dynamic scene. Each of these substantive, first person stories is enhanced by original color photography, creating a vivid composite view of this extraordinary moment in Indiana history.