From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the historic Jewish South is an evocative mixture of history and foodways, including more than thirty recipes to try at home.

4,118円

Matzoh Ball Gumbo: Culinary …

2,376円

The Waldorf Book of Breads

The Good Friends Cookbook" retains all that was unique in the first book -- a warm and attractive design, over 200 tantalizing recipes, professional testing to ensure the best possible results, and above all, the original focus of "good food that tastes good." Along with tried-and-true favorites are new dishes showcasing Southern, Californian, and Italian influences. All are easily adaptable to suit individual tastes.

2,376円

Good Friends Cookbook

The word "gelato," in Italian, simply means "ice cream," but its meaning has shifted to define a type of high-end frozen dessert, made with milk, not cream. Gelato also has 35% less air whipped into it than ice cream, heightening its rich mouthfeel without tipping the scales. Gelato, in all its luxury, is simple to make at home with a standard ice-cream maker. "Making Artisan Gelato," following on the heels of "Making Artisan Chocolates," will offer 45+ recipes and flavor variations for exquisite frozen desserts, made from all-natural ingredients available at any grocery store or farmer's market. From pureeing and straining fruit to tempering egg yolks for a creamy base, the gelato-making techniques included in "Making Artisan Gelato" ensure quality concoctions. Recipe flavors run the gamut--nuts, spices, chocolate, fruit, herbs, and more--with novel flavor pairings that go beyond your standard-issue fare.

4,276円

Making Artisan Gelato: 45 Re…

While growing up in Versailles, an Indiana farm community, Linda Furiya tried to balance the outside world of Midwestern America with the Japanese traditions of her home life. As the only Asian family in a tiny township, Furiya's life revolved around Japanese food and the extraordinary lengths her parents went to in order to gather the ingredients needed to prepare it. As immigrants, her parents approached the challenges of living in America, and maintaining their Japanese diets, with optimism and gusto. Furiva, meanwhile, was acutely aware of how food set her apart from her peers: She spent her first day of school hiding in the girls' restroom, examining her rice balls and chopsticks, and longing for a Peanut Bullter and Jelly sandwich. "Bento Box in the Heartland" is an insightful and reflective coming-of-age tale. Beautifully written, each chapter is accompanied by a family recipe of mouth-watering Japanese comfort food.

4,787円

Bento Box in the Heartland: …

After "Esquire" and "The New York Times" raved about her southern-style cooking, Sema Wilkes found herself and her boardinghouse meals making national news. Now the 94-year old Wilkes has collected over 300 of her most popular recipes for fried chicken, biscuits and banana pudding in this book. Illustrations.

4,752円

Mrs. Wilkes' Boardinghouse C…

From the author of "The Elements of Cooking" comes a groundbreaking book that explains the very essential truth of cooking: it is not the recipe itself but rather two unchanging components that make all food come together.

3,168円

Ratio: The Simple Codes Behi…

The first cookbook to present authentic versions of beloved Mexican sweets plus a creative selection of new recipes rooted in traditional flavors and ingredients"--Provided by publisher.

4,752円

My Sweet Mexico: Recipes for…

Now in a big, personal, and personable book, Greenspan captures all the excitement of French home cooking, sharing disarmingly simple dishes she has gathered over years of living in France. Includes hundreds of recipes and insider tips on French culinary customs.

7,920円

Around My French Table: More…

A wonderful new collection of recipes from a revered cookbook author--every cook and kitchen will delight in these 200+ recipes.

5,544円

The Pure Joy of Monastery Co…

Unavailable for 10 years, this classic work brings together 22 writers, from Joyce Carol Oates to M.F.K. Fisher, Alice Waters to Charles Simic and Francine Prose, to discuss eating as more than simple sustenance.

2,692円

Not for Bread Alone: Writers…

1,336円

Great Texas Chefs

From aab gosht to zeera, this is a wordlist of Hindi (and some regional) terms for food and dishes throughout the sub-continent. A handy pocket size, it is essential company when going to the market, food store or restaurant. Travellers and enthusiasts of Indian food will come to rely on it. Joyce P. Westrip was born in India and has spent a lifetime travelling the country, cooking the food and studying the food history. Her important book on Moghal cookery is also being published, by our colleagues Serif Books, during the course of the year.

2,974円

An N ABC of Indian Food: Fro…

Boost your cooking credentials with help from Shefzilla (a.k.a. Stewart Woodman), whose time-tested recipes that will bring repeat customers to your table.

4,435円

Shefzilla: Conquering Haute …

As wine director for the Mina Group, Parr presides over the lists at some of the country's top restaurants. In "Secrets of the Sommeliers," Parr and journalist Mackay present a fascinating portrait of the world's top wine professionals and their trade.

5,544円

Secrets of the Sommeliers: H…

This first book to introduce Japanese vegetarian and vegan cooking to Western cooks is written by an authority on Japanese cuisine. With its range of elegant and satisfying recipes, "Kansha" will appeal to anyone with an interest in the food of Japan.

5,544円

Kansha: Celebrating Japan's …

Every day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network'sThrowdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.

5,931円

Flour: Spectacular Recipes f…

A gift book for food lovers, showcasing 90 authentic recipes from the Americas' indigenous populations in conjunction with the Smithsonian Institution and the Mitsitam Cafe's executive chef, Richard Hetzler.

4,276円

The Mitsitam Caf Cookbook: R…

The first cookbook from this little-known region of Italy celebrates the richness of the region's landscape and the allure of its cuisine, featuring recipes for easily accessible, fresh-from-the-garden Italian food from a Calabrian native.

7,128円

My Calabria

Storing food can be a major challenge for any family or individual who wants to increase the amount of food available without spending additional money. With rising food costs, the advent of at home gardening and the potential represented in storing your own food, it is no wonder that freezing, drying, and canning are becoming much more popular. Freezing alone, which the National Freezing and Refrigerated Foods Association has stated can add as much as 600% to the lifespan of many common refrigerated foods, is an easy, available action to anyone, but only if it is done properly. This book will show anyone interested in storing food for future use how to do so to optimize the amount of money saved and minimize the risk of damaging food or spreading food borne illnesses. You will learn how to grow for harvest and how to subsequently handle that harvest with this book

3,168円

The Complete Guide to Food P…

Seabury collects more than 100 recipes and anecdotes from the heavyweights ofheavy metal.

2,692円

Mosh Potatoes: Recipes, Anec…

The essence of baking is chemistry, and anyone who wants to be a master pastry chem must understand the principles and science that make baking work. Learn the whys and hows of every chemical reaction, essential ingredient, and technique.

10,736円

How Baking Works

Originally published: Doughcloyne, Wilton, Cork: Collins Press, 2003.

12,267円

The Tannery Cookbook: An Iri…

1,900円

SECRETS OF MACARONS(H)

4,030円

YOSHOKU(P)

7,163円

Uncorking the Past: The Ques…

The Complete Guide to Vegan Food Substitutions is your secret weapon to turning any recipe imaginable into a deliciously "veganized" success--no guesswork or hard labor involved.

4,118円

The Complete Guide to Vegan …

This book will show you how to preserve our wonderful spring, summer and autumn harvests, so that you can enjoy nature's bounty even in the sparser months. From drying, bottling and freezing to simple jams, jellies, curds, cheeses, relishes, syrups and chutneys, all you will ever need to know is explained simply and clearly in this comprehensive guide to home preserving. As well as being fun, rewarding and easier than you might think to produce your own preserves, you won't believe the difference between the flavour of shop-bought products and your own home-made produce where the raw materials are as fresh as you can get. In this book you'll also find tasty recipes for using your home-made preserves in your cooking, from Tomato Chutney and Wensleydale Tart to Winter Conserve Roly Poly.

2,411円

Good Home Preserving: Delici…

5,984円

The Centaur's Kitchen

Since Pangaea opened 12 years ago, Martin Kouprie has cultivated relationships with farmers, foragers, cheese makers, and other artisans to ensure that he has the best local and imported ingredients for his recipes. Although a few recipes such as the Wild Mushroom Risotto and Grilled Calamari with Brown Butter are always available at Pangaea, most of the menu changes seasonally, since the availability of the best-quality ingredients needed in those recipes is not constant "Pangaea" features editorial spreads and photos that show how local ingredients are produced or procured and how imported ingredients arrive and are stored and prepared. Pictures of Pangaea farmers, foragers, and artisan suppliers with Martin Kouprie and other Pangaea staffers are also included in the ingredient sections to emphasize the important role these contributors play in making Pangaea a delicious destination.

5,544円

Pangaea: Why It Tastes So Go…

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