Nearly thirty years after he helped open the landmark Oakville Grocery in San Francisco, Clark Wolf brings us this guide to the ever-expanding roster of fine American cheeses. Well before the inception of the slow-food and sustainability movements in American cuisine, Wolf had begun searching for a stable of homegrown artisan cheeses. When he began, most decent cheeses were imported from Europe. American-made cheeses were paler, cruder incarnations of their sophisticated cousins. Wolf was part of a small but growing trend to help mature American cuisine, in part by bringing the art of good cheese to American pastures, kitchens, and palates. Today, owing much to those efforts, Wolf is able to provide this guide and recipe book for the ever-expanding repertoire of sophisticated and richly satisfying American gourmet cheeses.
In Cantina, Chefs Susan Feniger and Mary Sue Milliken, noted experts on the Mexican kitchen, celebrate the best of that nation's casual cooking. They offer their own authoritative versions of popular dishes from the Yucatan to the Rio Grande, from the Sea of Cortez to the Gulf of Mexico.
Michel Bras is a three star Michelin Chef, the owner of an extraordinary inn located in one of the most beautiful spots in France, but he is much more than that. He is the author of a cuisine filled with fresh emotions. Each of his dishes is a discovery and simplicity itself. It is a happy and inventive cuisine. It is a cuisine that owes more to love than science, a universe filled with wonder.
Greg Critser engages every aspect of American life to determine how we have made ourselves the second fattest people on the planet (after South Sea Islanders). Fat Land grapples with the expanding American waistline by tracing surprising connections among class, politics, culture, and economics. With groundbreaking research, Critser also investigates the dark metabolic underside of cheap fats and sugars and how their calories stick. Incisive, discerning, and disarmingly funny, Fat Land is a chilling but brilliantly rendered portrait of the cost in human lives — many of them very young lives — of America’s obesity epidemic.
For Al Brown, chef by trade and lifelong fisherman by avocation, "to catch a fish and then cook it, as simple as it may sound, brings me more gratification than almost anything else." In Go Fish, Brown collects his passion for the treasures of the briny deep into a colorful, heartfelt compendium of recipes, practical tips, and personal stories that span decades of fishing, cooking, and eating. Brown generously shares his idiosyncratic and highly personal relationship with fishing, giving readers a sense of ownership and responsibility similar to what he himself learned as a young boy. After an introduction recounting his first formative muddy days of creek-side eel fishing to his first experience of fishing in the sea, Brown delves into dishes that feature New Zealand's best and lesser-known species. And the chef's philosophy of cooking as simply as possible, which he practices daily at Wellington's Logan Brown, allows the unadulterated purity of the fish to shine through in every dish, making this cookbook as much a regional representation of New Zealand seafood as cooking guide. With sophisticated recipes that encourage experimentation and flexibility, as well as tips that distill not only practical but cultural savvy, Go Fish acts like a literary initiation into the rich tradition and culinary culture of New Zealand fishing.
India Cookbook is comprehensive—and it isn’t afraid to brag about it. Billed as “the only book on Indian food you’ll ever need” on its front cover, this impressive work from cookbook author and University of New Delhi professor is appropriately culinary and scholarly. An info-packed introduction explains some of the history of Indian food (influenced by Greek envoys, Arab traders, Portugeuse explorers, and, of course, the British) as well as its medicinal, regional, spiritual, and cultural characteristics. From there, Pant delves immediately into the over 700 pages of recipes (a strong argument for the “only book on Indian food you’ll ever need” idea), from the “heart and soul of Indian cooking” spice blends to chutneys, appetizers, breads, pulses (legumes), desserts, and more. Color photographs of dishes like “Split Red Dal” and “Goan Fish Curry” bring the dishes to vibrant, mouth-watering life.
In her new book Joyce Goldstein demonstrates the variety and versatility of that oft overlooked component to a great meal – salad. Where most diners assume a plate of dressed greens would suffice for a “salad,” Goldstein offers a sophisticated plate of well-prepared food that bears the culinary legacy of the Mediterranean. As a restaurant consultant Goldstein works primarily with chefs, reintroducing them to the world of salads by way of the fundamentals. With her book Goldstein provides a version of her famed salad tutorial, with a compendium of 110 recipes and 30 years experience teaching the art of salad. In the book’s first half, Goldstein teaches her reader the varieties of textures, ideal temperatures, and flavors of traditional salad ingredients. In the second half she explores the choices of salt, acidity, and viscosity in vinaigrette and dressing preparations. With a primer on pairing salad and wine in the Introduction courtesy of her son Evan, Goldstein offers a complete salad primer that introduces the reader to the rich culinary composition that is salad.
Mourad New Moroccan is like an invitation to encounter cuisine the way its author did: by memory. An economics PhD candidate with no professional culinary ambitions, Mourad Lahlou came to cooking by accident—or, more accurately, by tradition, nostalgically reviving and building upon the foodways of his Moroccan homeland. And with Mourad New Moroccan, Lahlou shares how he bridged the gap between the okra and lamb stews of his bustling family home in Casablanca and the refined contours of his award-winning cuisine at Aziza. The book begins with an introduction to seven indispensable factors of Moroccan (and specifically Mourad-Moroccan) cooking, with “master classes” that have approachable titles like “Dude. Preserved Lemons.” And “The Charmoula Effect.” From the image of women rolling couscous to the incredible versatility of aforementioned charmoula, it’s like an insider’s guide to the human traditions behind flavor. And the recipes that follow like “Figs, Crème Fraîche, Arugula, Mint” and “Dungeness Crab, Meyer Lemon, Harissa Butter” join the stories and savor—a warm, inviting, second-generation homage to first generation flavors.