By Lucy Buffett, John Buffett
Like her brother, Jimmy, Lucy Buffett celebrates freedom, relaxation, and seaside decadence in her own art--cooking. This previously self-published book (formerly titled Crazy Sista Cooking) has sold over 70,000 copies without marketing or much trade distribution. Packed with more than 120 signature recipes from Lucy's famous Gulf Coast restaurant, LuLu's, WITH LOVE FROM LULU'S KITCHEN is the next best thing to being there. Tucked inside are humorous stories, and plenty of wit and wisdom from Lucy's own kitchen. The book features party menus, Buffett Family favorites, and lots of telling it like it is. Renowned novelist Tom McGuane contributes engaging essays that blend smoothly with the spicy dishes and distinctive drinks. Recipes include soul-satisfying Southern delights like West Indies Salad, Perfect Fried Shrimp, Blackened Grouper Sandwich, Garlic Cheese Grits, Silver Queen Succotash, and Heavenly Fried Crab Claws. And there's a whole chapter on 25 specialty drinks, including "Bama Breeze" and "LuLu's Painkiller." This revised edition has been updated with a new introduction and headnotes, but still has all of the great recipes from Crazy Sista Cooking.
The Lagasse Girls' Big Flavor, Bold Taste--and No Gluten!
By Jessie Lagasse Swanson, Jilly Lagasse
If you're going gluten-free, giving up some of your favourite foods is downright unfair and intimidating (and if your kids are the ones who have celiac disease or gluten intolerance, it can be even more difficult!). The good news is that giving up gluten doesn't mean saying good-bye to all the comforting foods you love,and Jilly and Jessie Lagasse are here to prove it. From breakfasts and lunches to appetizers, mains, and of course, scrumptious desserts,with dairy-free options as well,Jilly and Jessie make gluten-free eating simple and extraordinarily delicious.
Lust for Leaf
By Alex Brown, Evan George
Isa Moskowitz's Vegan With a Vengeance and Sarah Kramer's How It All Vegan! showed the world that plant-based cookbooks don't have to be full of sanctimonious text and wilted sprouts recipes. But why should vegans have all the fun? Food-blogging duo Alex Brown and Evan George- better known as Hot Knives- have shown their 60,000 monthly readers that vegetarians are"cheeky [and] over-the-top&rdquo too and"don't much care for established notions of propriety" ( LA Weekly ). This is the only cookbook you'll find with chapters called"Bro-tein&rdquo and"BBQ Mosh Pit,&rdquo or filled with recipes for DIY Wieners and Patties, Sauce-y Explosions, Salsas that Hurt, Deep Sea Mushrooms, and Nachos that Cook Themselves. And don't forget dessert: try Hand-Cranked Cream Dreams and Booze You Can Eat.Hot Knives bring you vegetarianism with a new set of rules:"Enjoy your food, but party harder. Eat everything with your hands. Drink booze and fruit, not water. Make all of your junk food yourself. Cook at least half of everything you eat on an open fire. Switch to uppers, if possible.&rdquo Urbanhonking.com/hotknives/
By Madelain Farah
As a young girl, Madelain Farah spent hours watching her mother cook. Capturing her mother's "a pinch of this" technique, she has re-created recipes for everything from Arabic Bread, Lentil Soup, and Eggplant Salad, to Baked Fish with Tahini Sauce, Supreme Lamb Stew with Kibbi, and the classic Cucumber Yogurt Salad.
Le Manoir Aux Quat' Saisons
By Raymond Blanc
Raymond Blanc has achieved worldwide fame as an inspired chef with a relentless drive for perfection. His cooking has been described as 'an extraordinary process of creativity, passion, subtlety, indeed genius'. He is entirely self-taught and has never revealed the secrets of his cuisine. But here he explains his uniquely successful methods and shares some of the very special recipes from his Oxfordshire restaurant, Le Manoir aux Quat' Saisons. M. Blanc's reputation is such that even before it opened in 1984, Le Manoir was awarded two Michelin stars. In keeping with Raymond Blanc's insistence on fresh produce, the emphasis in this book is on seasonal variety, with thirty to forty recipes for each season. With glorious photographs by Michael Boys, a preface by Egon Ronay and foreword by Hugh Johnson, Le Manoir aux Quat' Saisons conveys a little of the genius of the chef widely regarded as the best in Britain.