An: To Eat
By Helene An, Jacqueline An
In Vietnamese, AN" means TO EAT," a happy coincidence, since the An family has built an award-winning restaurant empire, including the renowned celebrity favourite Crustacean Beverly Hills,that has been toasted by leading food press, including Bon Appétit, Gourmet, InStyle and the Food Network. Helene An, executive chef and matriarch of the House of An, is hailed as the mother of fusion" and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences. Now her daughter Jacqueline tells the family story and shares her mother's delicious and previously secret" recipes, including Mama's" Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken. Helene's transformation from pampered princess" in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina's lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene's personal story.
Adam Liaw's Asian Cookery School
By Adam Liaw
ADAM LIAW'S ASIAN COOKERY SCHOOL is your guide to simple and traditional Asian home cooking.More than just a recipe book, it will teach you about the ingredients and techniques of the Asian kitchen for a complete understanding of how you can create authentic Asian flavours. Each chapter in this beautifully designed and exquisitely photographed cookbook is a lesson that will improve your cooking, with practical recipes designed to try out your new skills.Adam explains the heart and soul of Asian cuisines through hundreds of tips and insights and the kind of small wisdoms passed down from generation to generation that you would never find in a recipe alone. With his help, it won't take long for homemade Dumplings, Pad Thai, Crispy Skin Chicken, Lemongrass Beef and Green Tea Ice Cream to become your new everyday family favourites.If you love Asian food, this is the cookbook you need in your home kitchen.
By Dale Talde
Born in Chicago to Filipino parents, Dale Talde grew up both steeped in his family's culinary heritage and infatuated with American fast food. Today, his dual identity is etched on the menu at Talde, where he reimages iconic Asian dishes, imbuing them with Americana while doubling-down on the culinary fireworks that made them so popular in the first place. His riff on pad thai features bacon and oysters. He gives juicy pork dumplings the salty, springy exterior of soft pretzels. His food isn't Asian fusion; it's Asian-American. Now, in his first cookbook, Dale shares the recipes that have made him famous, all told in his inimitable voice. Some chefs cook food meant to transport you to Northern Thailand or Sichuan province. Dale's food reminds us that we're home.
Adam's Big Pot
By Adam Liaw
ADAM'S BIG POT is a cookbook for modern families.In his latest cookbook, Adam Liaw shows you how to prepare easy family meals and gives new answers for that age-old question: 'What's for dinner?' In this beautifully photographed cookbook, Adam takes a practical and creative approach to family cooking, creating new flavours from ingredients you already know, all in just one big wok, pan, dish or pot. From fresh Vietnamese salads and simple South African curries, to Korean grilled pork belly and one-pot Japanese classics, the dishes in ADAM'S BIG POT are basic enough for the novice home cook, affordable enough to feed the whole family, and can all be made from basic supermarket ingredients. Whether you're after easy classics like shaking beef, mee goreng and lamb vindaloo or looking to add new dishes to your repertoire like tiger-skin chicken, snapper rice and Japanese souffle cheesecake, ADAM'S BIG POT is your guide to simple, creative family cooking.
America - Farm to Table
By Mario Batali
Bestselling author and world-renowned chef Mario Batali pays homage to the American farmer - from Maine to Los Angeles - in stories, photos and recipes.AMERICA - FARM TO TABLE: Simple, Delicious Recipes Celebrating Local FarmersMario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favourite farmers were and those farmers graciously shared their personal stories along with their top-of-the-line produce and products.In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnant, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fave Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli and strawberries. Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York; San Francisco; Portland; Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.
By Sue Simkins
This book contains a fascinating collection of delicious recipes for every kind of tea you could imagine, whether it is simple tea and biscuits, traditional afternoon tea, or a more substantial high tea for the children. You'll also find lots of ideas for special occasion teas such as children's parties and christenings. It includesSandwiches and savouries Cakes, buns and sconesPastries and biscuits There is also an overview of all the different kinds of tea available to drink plus lemonade recipes for summer tea in the garden.
Almonds Every Which Way
By Brooke McLay
Almonds are everywhere, and with good reason! Full of vitamin E, magnesium, protein, fiber, calcium, and more, this superfood delivers lots of health benefits in a delicious little package. When almonds are made into grain-free flour, non-dairy milk, and nut butter, these easy alternatives to wheat flour, dairy, and peanut butter support a variety of diets- vegan to gluten-free, vegetarian to Paleo. Whether you're following a particular way of eating or just looking to add variety to your cooking, Almonds Every Which Way offers key info for incorporating more nutritious foods into your diet, including: Basic recipes for homemade almond milks, butters, and flours Easy tips and tricks for using and storing almond ingredients Nutritional info for each recipe Designations for gluten-free, allergy-free, dairy-free, vegetarian, vegan, and Paleo optionsAnd, of course, the recipes: you'll find more than 150 scrumptious almond-based dishes, from breakfast favourites like smoothies, pancakes, and croissants, to sandwiches, snacks, and easy, family-pleasing entrees like fish tacos and vegan "neatloaf." With Almonds Every Which Way , you'll have every diet, meal, and taste bud covered.
Ani's Raw Food Essentials
By Ani Phyo
Want to go raw, but not sure how to start? Ani's Raw Food Essentials offers easy transitional recipes- using the equipment you already have in your kitchen. Looking for innovative meals that are healthy and delicious? Ani offers everything from comfort classics like nachos and burgers to more gourmet dishes like risotto, angel hair pasta, and her you-won't-believe-they're-raw desserts. Ani's Raw Food Essentials once again proves that you don't have to sacrifice taste to reap the benefits of raw foods and a greener lifestyle.
By Jonathan Bloom
Grocery prices and the forsaken foods at the back of your fridge seem to increase weekly. After reading American Wasteland , you will never look at your shopping list, refrigerator, plate, or wallet the same way again. Jonathan Bloom wades into the garbage heap to unearth what our squandered food says about us, why it matters, and how you can make a difference starting in your own kitchen- reducing waste and saving money. Interviews with experts such as chef Alice Waters and food psychologist Brian Wansink, among others, uncover not only how and why we waste, but, most importantly, what we can do about it.
America's Hometown Recipe Book
By Barbara Greenman
This great big collection of recipes, straight from America's heartland, dishes up classic down-home goodness, from super sweet spare ribs to cherry-delight pie. America's Hometown Recipe Book gathers together 800 delicious, beloved, and tried-and-true recipes that have been served up at churches and state fairs across the nation, from Catawissa, Pennsylvania, to Tuscola, Texas, to Carlsbad, California. Culled from Black Dog's three successful books Church Suppers, Church Socials, and Blue Ribbon Recipes, the recipes included here represent the very best of the best that hometown America has to offer. From breakfasts to desserts, these recipes have been served to hungry crowds, both large and small, for generations. The reviews are always raves and many of these dishes have garnered blue ribbons. Organized by type of food, chapters include Breakfast; Brunch; Appetizers; Soups and Sandwiches; Poultry and Game; Meat; Fish; Vegetables; Breads, Rolls, and Biscuits; Preserves; Pies, Cookies, and Cakes. You'll find lip-smacking recipes such as Easy Cheesy-Chile Bean Tomales, Spinach Cheese Squares, Lizzie's Crab Casserole, Vidalia Onions au Gratin, Green Veggie Frittata, Lemon Chiffon Torte, Peanut Butter Fudge, Jalepe?o Jelly, and hundreds more. Packaged in a spiral binder that has a pocket on the front cover for keeping recipe clippings, America's Hometown Recipe Book also includes 12 blank recipe cards to fill out and give to friends, family, and neighbors.
Appetite for Reduction
By Isa Chandra Moskowitz, Matthew Ruscigno
p class="MsoNormal"This is not your mother's low-fat cookbook. There's no foolish tricks, no bizarre concoctions, no chemicals, no frozen meals&hellipno fake anything! Appetite for Reduction means cooking with real food, for real life. (Skimpy portions need not apply.) In Appetite for Reduction , bestselling author and vegan chef Isa Chandra Moskowitz has created 125 delectable, nutritionally-balanced recipes for the foods you crave- lasagna, tacos, barbecue, curries, stews, and much more- and it's all: Only 200 to 400 calories per serving Plant-based and packed with nutrients Low in saturated fat and sugar high in fiber Drop-dead deliciousYou'll also find lots of gluten-free and soy-free options, and best of all, dinner can be on the table in less than 30 minutes. So ditch those diet shakes. Skip that lemonade cleanse. And fight for your right to eat something satisfying! Now you can look better, feel better, and have more energy- for health at any size.
Ancient Wisdom, Modern Kitchen
By Mika Ono, Warren Sheir, Yuan Wang
Award-Winner in the Cookbooks: International category of the 2010 International Book Awards Ancient Wisdom, Modern Kitchen reveals how easy it is to tap into the 3,000-year-old secrets of the Eastern healing arts. This entertaining and easy-to-use book provides scores of delicious recipes, anecdotes about various herbs and foods, and all you need to know about acquiring ingredients- even if you don't know the difference between a lotus seed and the lotus position. Highlighting"superfoods,&rdquo such as goji berries, as well as more familiar ingredients like ginger, garlic, and mint, Ancient Wisdom, Modern Kitchen includes indispensible information: ? An overview of traditional Chinese medicine, herbs, and food therapy ? Details on 100 healthy Asian ingredients ? Healing recipes for common health concerns, including fatigue, menopause, high cholesterol, weight control, and diabetes
By Ned Halley
Is it naff to take a bottle of wine to a dinner party? Are red wine and cheese really a match? Should you stick to the house plonk in restaurants? What's so funny about wine? Is it the fact that we take it so seriously?Ned Halley's affectionately irreverent wine jaunt unearths some of the quaint histories and dark secrets of many of the world's most famous wines. Instead of lordly suggestions for the cellar, here is vulgar advice on investing in wine for profit.Wine and health also comes under the spotlight: is it good for us or bad for us? And then there's wine criticism: are writers who tell you what to drink, and what not to drink, simply insane? There's a look, too, at wine marketing: are the biggest-selling brands as good as the hype?
Ani's Raw Food Kitchen
By Ani Phyo
This is the ultimate gourmet, living foods "uncookbook" for busy people. You don't have to sacrifice taste or style to reap the benefits of raw foods. These delectable, easy recipes emphasize fresh, animal-free ingredients and how to include more organics into your daily diet. Chef Ani offers delicious raw, animal-free versions of: breakfast scrambles, pancakes, chowders, bisques, and other soups, cheezes, mylks, lasagna, burgers, cobblers, pies, and cakes, and more. Included are recipes for dishes such as Stuffed Anaheim Chili with Mole Sauce, Ginger Almond Nori Roll, Coconut Kreme Pie with Carob Fudge on Brownie Crust, Mediterranean Dolmas, and Chicken-Friendly Spanish Scramble. Make your own kitchen more living-foods friendly with Chef Ani's tips on Essential tools, Key ingredients, Stocking your pantry, and How-to kitchen skills.
By Eileen Rhude Yoder