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Author
Formats
Description
Here is the captivating story of Julia Child's years in France, where she fell in love with French food and found "her true calling." From the moment she and her husband Paul, who worked for the USIS, arrived in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors...
Author
Pub. Date
2016.
Description
This is not your father's venison cookbook. Buck, Buck, Moose is the first comprehensive, lushly photographed, full-color guide to working with and cooking all forms of venison, including deer, elk, moose, antelope and caribou. Buck, Buck, Moose will take you around the world, from nose to tail. The book features more than 100 recipes ranging from traditional dishes from six continents to original recipes never before seen. You'll also get thorough...
Author
Description
"Set in 1960s California, this blockbuster debut is the hilarious, idiosyncratic and uplifting story of a female scientist whose career is constantly derailed by the idea that a woman's place is in the home, only to find herself starring as the host of America's most beloved TV cooking show. Elizabeth Zott is not your average woman. In fact Elizabeth Zott would be the first to point out that there is no such thing as an average woman. But it's the...
47) Bouchon Bakery
Author
Series
Pub. Date
[2012]
Description
"The tastes of childhood have always been a touchstone for Thomas Keller, and in this amalgam of American and French baked goods, you'll find recipes for the beloved TKOs and Oh Ohs (Keller's takes on Oreos and Hostess's Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits. Co-author Sebastien Rouxel, executive pastry chef for the Thomas...
50) Duck, duck, goose: recipes and techniques for cooking ducks and geese, both wild and domesticated
Author
Pub. Date
2013.
Description
Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks-and even hunters-have a fear of cooking fowl. Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.Hank Shaw, an award-winning food writer, hunter, and...
Author
Pub. Date
[2012]
Description
"The next best thing to having Mark Bittman in the kitchen with you. Mark Bittman's highly acclaimed, bestselling book, How to Cook Everything, is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes. From dicing vegetables and roasting meat, to cooking building-block meals that include salads, soups, poultry, meats, fish, sides, and desserts,...
54) The Pollan family table: the best recipes and kitchen wisdom for delicious, healthy family meals
Author
Pub. Date
2014.
Description
"In The Pollan Family Table, Corky, Lori, Dana, and Tracy Pollan invite you into their warm, inspiring kitchens, sharing more than 100 of their family's best recipes. For generations, the Pollans have used fresh, local ingredients to cook healthy, irresistible meals"--From publisher description.
55) EveryDayCook
Author
Pub. Date
[2016]
Description
"My name is Alton Brown, and I wrote this book. It's my first in a few years because I've been a little busy with TV stuff and interwebs stuff and live stage show stuff. Sure, I've been cooking, but it's been mostly to feed myself and people in my immediate vicinity, which is really what a cook is supposed to do, right? Well, one day I was sitting around trying to organize my recipes, and I realized that I should put them into a personal collection....
Author
Series
Pub. Date
2022.
Description
"Welcome to Sandor Katz's no-desk, new-ways school! There are no tests, no rules--just happy, hungry people learning how to make fermented food. All they need are their favorite vegetables, salt, and the TINY WILD. These invisible microbes change cucumbers into crunchy pickles, and cabbages into zingy-zangy sauerkraut and kimchi." --
Author
Pub. Date
[2019]
Description
Learn to cook smarter, save time and money, and enjoy great meals crafted from leftovers in this practical and creative cookbook that teaches you to plan and prepare great “second meals.”
When it comes to cooking and leftovers, James Beard Award-winner Sara Dickerman believes that there is nothing better than figuring out the right way to reframe a good meal into another, potentially great meal. Second meals aren’t just reheating last night’s...
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