Related to: 'America's Hometown Recipe Book'

Little, Brown US

Deep Run Roots

Vivian Howard
Authors:
Vivian Howard

Filled with the stories, traditions, ingredients, and recipes that define and celebrate the South, Deep Run Roots is the definitive record of modern Southern food through Vivian Howard's eyes. It weaves the story of her life through twenty-five chapters on the ingredients that make the food of Eastern North Carolina--and all of the South--so special, and shares more than 225 classic and contemporary recipes along the way. There is a dish in every chapter for cooks of every level of skill and interest. With tradition as the starting point, the recipes grow in complexity from simple things to make on a weeknight to more elaborate dishes served at Vivian's restaurants. In the summer, when her walk-in is flooded with blueberries, she makes Blueberry BBQ Chicken, Crispy Corn Cakes with Blueberry Corn Salsa, and Buttermilk Blueberry Sherbet. In the winter, when crates of turnips overrun the restaurant, she makes Seared Sea Scallops, Turnip and Butternut Agrodolce, Cider Braised Pork Shank with Roast Turnip Gremolata, and Potlikker Soup and Sweet Potato Cream. This book is Vivian's love letter to the South, preserving and reinterpreting the traditional foodways of her home.

Grand Central Publishing

Pen & Palate

Lucy Madison, Tram Nguyen
Authors:
Lucy Madison, Tram Nguyen
Little, Brown US

Ruhlman's How to Saute

Michael Ruhlman
Authors:
Michael Ruhlman

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 is both convenient and powerful: the key that unlocks the pleasures of Veal Scaloppini, Sautéed Mushrooms, Chicken Schnitzel with Sage Spaetzle, Sautéed Duck Breast with Rhubarb Gastrique, Flatiron Steak with Tarragon Butter, and more. Ruhlman cuts through centuries of misinformation to provide essential recipes and advice on how to achieve the greatest efficiency, flexibility, and flavor--using dozens of step-by-step color photographs to support cooks of all kinds.

Little, Brown US

Braise

Michael Ruhlman
Authors:
Michael Ruhlman
Constable

Bully Beef and Boiled Sweets

James Mannion
Authors:
James Mannion

For over three hundred years, the British Armed Forces has been made up of brave men and women who put themselves in harm's way so the rest of us can sleep soundly in our beds. Marching alongside, no matter where in the world, was the chef, who had to be just as handy with a Browning L9A1 9mm semi-automatic as a whisk and a garlic crusher. Bully Beef and Boiled Sweets is a celebration of the skills and achievements of this country's military chefs. . Discover what troops are fed now. See what has been served up in the major conflicts, from the Great War to the present day. . Learn how to catch, kill and cook your food when stranded in the middle of nowhere . Hear what some of our most famous ex-servicemen enjoyed eating whilst they were in the British Forces.So for anyone who ever pretended a tree branch was a machine gun, who admire what our Forces go through every day and who want to improve their kitchen skills, Bully Beef and Boiled Sweets is for you.

Virago

Great Food, All Day Long

Maya Angelou
Authors:
Maya Angelou

At one time, I described myself as a cook, a driver, and a writer. I no longer drive, but I still do write and I do still cook. And having reached the delicious age of eighty-one, I realize that I have been feeding other people and eating for a long time. I have been cooking nearly all my life, so I have developed some philosophies.'With her second cookbook, Maya Angelou turns her attention to good food, well-made and eaten in moderation, and gives us time-tested recipes along with intimate autobiographical sketches of how they came to be. Packed with delicious dishes here can be eaten in small portions, many times a day and, more importantly, converted into other mouth-watering incarnations. Great Food, All Day Long is an essential reference for everyone who wants to eat more healthily and joyfully - and a delightful peek into the kitchen and heart of a remarkable woman.

Virago

The Joy Of Eating

Jill Foulston
Authors:
Jill Foulston

Beatrix Potter wove one of her most malicious tales around the roly-poly pudding. Colette counted the nuts she would pick before falling asleep in the French countryside. Dorothy Wordsworth noted her pie-making sessions in her diary and Anne Frank observed the eating habits of her companions in hiding. Food is a constant in our lives, and it has always been a basic ingredient of women's writing - in household books, cookbooks, diaries, letters and fiction. In this, the first anthology to concentrate on international food writing by women, you can go on a picnic with Monica Ali, learn about Frida Kahlo's wedding feast and indulge your appetites with Edwidge Danticat and Barbara Pym. Try making Elisabeth Luard's Afghan Betrothal Custard, Martha Washington's marzipan birds or Nigella Lawson's favourite comfort food. And why not sneak into the literary kitchens of Banana Yoshimoto, Emily Brontë and Angela Carter?Something's cooking. . .

Carolyn Humphries

Carolyn Humphries has been a food writer and editor for many years. She started her career as a chef, but quickly realised she preferred to create food for people to cook at home. Having trained as a journalist, she became a food writer for Woman magazine. She has since written for numerous journals, is the author of over 60 books and has been a consultant, co-writer and editor on many more projects. She is a member both of The Guild of Food Writers and the Institute of Health Promotion and Education. As a busy, working mum she has always needed to feed a hungry family fast and finds the combination microwave a great asset in her kitchen.

Daniel Boulud

Daniel Boulud was born in France in 1955 and trained under renowned chefs Roger Verge, Georges Blanc, and Michel Guerard. He moved to the United States, where he served as Executive Chef at Le Cirque in New York. In 1993 he opened Daniel, Zagat's top-rated New York restaurant for two years running, followed by Café Boulud and DB Moderne. Among numerous other awards, he has been named "Chef of the Year" by Bon Appétit, and has received Gourmet's Top Table award. He lives in New York City.

Duncan Anderson

Duncan Anderson is a neurologist at the Hammersmith Hospital as well as a freelance writer.

Guo Yue

As a musician Guo Yue has travelled extensively making recordings and composing film soundtracks. His own bamboo flutes concerto was performed with the BBC Concert Orchestra.

Judy Ridgway

Judy Ridgway is an acclaimed food writer and international expert on olive oil. She was the first non-Italian judge to sit on the judging panel of the prestigious Leone d'Oro international awards for olive oil. She travels frequently to the producing regions meeting the growers and tasting the oils along the way. She is also in regular contact with specialist cooking schools, university agricultural departments and research institutes. Previous books featuring olive oil include two editions of Judy Ridgway's Best Olive Oil Buys Round the World and The Olive Oil Companion. She also has extensive experience of national TV and radio.

Katharine Whitehorn

Katharine Whitehorn grew up in Mill Hill and studied at Cambridge. She has had distinguished career on Fleet Street; working for the Observer from 1960 to 1996 with stints at Picture Post and the Spectator among others. She is currently Saga magazine's resident agony aunt.

Laura-Jane Koers

Laura-Jane Koers is a food writer, stylist, and photographer and the blogger behind TheRawtarian.com, one of the most popular raw vegan communities online. She also hosts the Raw Food Podcast on iTunes. She lives in Halifax, Nova Scotia.

Lucy Madison

Lucy Madison is a New York City-based journalist and editor, and a senior editor at Food & Wine magazine. She has worked for publications including W, Interview, Teen Vogue, Lucky, BonAppetit.com, Refinery29, The Awl.com, and more.

Maya Angelou

Dr Maya Angelou was one of the world's most important writers and activists. Born 4 April 1928, she lived and chronicled an extraordinary life: rising from poverty, violence and racism, she became a renowned author, poet, playwright, civil rights' activist - working with Malcolm X and Martin Luther King - and memoirist. She wrote and performed a poem, 'On the Pulse of Morning', for President Clinton on his inauguration; she was given the Presidential Medal of Freedom by President Obama and was honoured by more than seventy universities throughout the world.She first thrilled the world with I Know Why the Caged Bird Sings (1969). This was followed by six volumes of autobiography, the seventh and final volume, Mom & Me & Mom, published in 2013. She wrote three collections of essays; many volumes of poetry, including His Day is Done, a tribute to Nelson Mandela; and two cookbooks. She had a lifetime appointment as Reynolds Professor of American Studies at Wake Forest University of North Carolina. Dr Angelou died on 28 May 2014.

Norma Miller

Norma Miller is a successful food writer and author of The Juicing Secret and co-author with Annette Yates of Slow Cooking: Best New Recipes, and the Fresh & Fast series: Meals from the Hob, Meals from the Oven and Meals from the Microwave. She also runs the TasteTalk food consultancy with Annette Yates.

Peter Mayle

Peter Mayle has contributed to a wide range of publications in England, France and America and his work has been translated into 22 languages.

Rocco Dispirito

Rocco DiSpirito entered the Culinary Institute of America at the age of sixteen, and at eighteen began working with legendary chefs worldwide. The James Beard award-winning chef opened the 3-star Union Pacific in New York City where he established his culinary credentials. He was named Food & Wine's Best New Chef and was the first chef to grace the cover of Gourmet as "America's Most Exciting Young Chef". DiSpirito stars in his own syndicated TV show, Now Eat This with Rocco DiSpirito and has a weekly Associated Press column called Now Eat This! He is the author of nine cookbooks, including the New York Times bestselling Now Eat This! Diet and Now Eat This! Italian.

Tram Nguyen

Tram Nguyen is Chicago-based illustrator and costume designer, who has built costumes and props for television, print, theater, and professional sports teams. Her work has appeared in Elle.com, Nylonmag.com,Lucky, and more.