Often referred to as the Paris of North America, Montreal is the second-largest French-speaking city in the world, and like France, food is at the heart of its identity.   In The Art of Living According to Joe Beef, co-owners/chefs Frédéric Morin and David McMillan, along with writer and former Joe Beef staff member Meredith Erickson, present 135 unforgettable recipes showcasing Joe Beef’s unconventional approach to French market cuisine. Advocating the use of ingredients from local or family-owned producers whenever possible, this collection of hearty dishes delivers. The Strip Loin Steak comes complete with ten variations, Kale for a Hangover wisely advises the cook to eat and then go to bed, and the Marjolaine includes tips for welding your own cake mold. Joe Beef’s most popular dishes are also represented, such as Spaghetti Homard-Lobster, Foie Gras Breakfast Sandwich, Pork Fish Sticks, and Pojarsky de Veau (a big, moist meatball served on a bone). The coup de grâce is the Smorgasbord—Joe Beef’s version of a Scandinavian open-faced sandwich—with thirty different toppings.   This cookbook (of sorts) is packed with personal stories, Fred’s favorite train trips, Dave’s ode to French Burgundy, instructions for building a backyard smoker and making absinthe, a Montreal travel guide, and beaucoup plus. With nearly every recipe photographed in exquisite detail, this nostalgic yet utterly modern cookbook is a groundbreaking guide to living an outstanding culinary life.

    It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productions—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them.Each issue will focus on a theme (Issue One’s theme is “Ramen”), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country.The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.

    With dozens of flavor combinations, recipes are structured with three basic shell methods—French, Swiss, and Italian—plus one never-before-seen Easiest French Macaron Method. Pick one that works for you, and go on to create French-inspired pastry magic with nothing more than a mixer, an oven, and a piping bag.  Try shells flavored with pistachio, blackberry, coconut, and red velvet, filled with the likes of sesame buttercream, strawberry guava, pâte de fruit, crunchy dark chocolate ganache, and lemon curd. Or go savory with shells like saffron, parsley, and ancho chile paired with fillings like hummus, foie gras with black currant, and duck confit with port and fig. The options for customization are endless, and the careful, detailed instruction is like a private baking class in your very own kitchen! All recipes have been tested by students and teachers alike and are guaranteed to bring the flavors of France right to your door.

    The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you’ll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you’ll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes—in more than 60 easy-to-follow recipes.

    Included are more than 60 recipes for traditional Polish home cooked meals, from poppyseed cake and pierogi to fruit-flavored summer liqueurs. The photography—ranging across locales such as Warsaw, Poznan, the Tatra Mountains, and the Baltic Sea—showcases the Polish landscape and its influence on the country’s distinct cuisine.

    Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.

    Here and There is an engaging collection of travel tales by acclaimed writer A.A. Gill. Short, sharp, and to the point, Gill’s perspective is always unique. He is controversial and charming, cynical and humorous, and each story bursts with his quick wit and colorful prose. Take a trip with A.A. Gill as he ponders why croissants and cappuccinos just aren’t what they used to be, reveals the appealing nature of slowness, and comes to understand why Freud came up with psychoanalysis. He’ll keep you entranced as he discovers the strong, beautiful rhythm of Budapest, learns about the new trend of "glamping" (glamorous camping), experiences the murderous cold of Svalbard, and stumbles upon lobster-shaped coffins in Ghana. With his unique voice, A.A. Gill delivers a collection of stories that highlights the very best of his travel writing. Here and There, complete with introduction and an extra piece written exclusively for this collection, is a must-read for anyone with a curiosity for travel that can’t be sated.

    Offers a reference for modern French cuisine with over five thousand brief recipes, including appetizers, meats, vegetables, desserts, and drinks.

    The recipes are intriguing and original but even if you never cook a single thing out of this book (which would be a crying shame), its worth buying for Denis’s beautiful prose – you’ll never think of vegetables in the same way again.’ Darina Allen in the Irish Examiner on Wild GarlicThese recipes are designed to complement busy modern-day life and include ideas for mid-week bowl dishes and simple snacks as well as summer barbecue recipes and mouth-watering salads and risottos.Denis is famous for his inventive approach and this collection will inspire cooks everywhere, no matter what your taste or skill level. For the Love of Food is an essential cookbook for vegetarians but will also appeal to non-vegetarians who enjoy flavour-packed food and new combinations. Full of simple and satisfying solutions, this is a book that you will turn to everyday.These beautiful recipes are a joy to read.Recipes include:Orecchiette with broad beans baby courgettesMussaman curry of new potatoes, chickpeas green beans with cucumber coriander salsaPumpkin stew with fennel, leeks borlotti beansChocolate olive oil mousse with salt chilli sesame praline and cherry salsaRhubarb strawberry trifle with prosecco, orange mascarpone pistachio-lemon pralineThe best cheese on toast in the worldMaple chilli roasted beetroot with wild rice, pecans, bitter greens orange yoghurtBroad bean ricotta stuffed braised artichoke with citrus yoghurt and beetroot pastrySaffron-braised squash with aubergine, pine nut spinach stuffing and lentil-goat's cheese sauce

    Favorites such as Cannoli and Zuppa Inglese are featured along with unusual regional specialties such as Licorice Granita and Chocolate Eggplant. In addition to beloved classics and traditional holiday fare, readers will find contemporary sweets enjoyed by Italians today—including a light and luscious “updated” Tiramisù that does not use raw eggs. Segan brings each recipe to life, introducing the countless cooks from whom she learned them: Italian grandmothers and young foodies, pastry chefs and bakery owners, food writers and internationally renowned sweets manufacturers. A chapter on after-dinner drinks rounds out this ultimate, comprehensive guide.Praise for Dolci: “Italian home cooks seem to have a savant-like talent for elevating humble staples such as fresh fruit, nuts and cocoa to elegant heights. Their gift: knowing when an ingredient is at its peak and being unafraid to let its singular virtues shine. Evidence of that talent is on every page of Dolci: Italy’s Sweets, a new cookbook by food historian Francine Segan that brings together a canon of authentic recipes collected from the people who really use them” —The Wall Street Journal “Full-page color photos and an elegant design make this a great contender for a gift book. A swoon-worthy title for those with a sweet tooth and open to expanding their dessert repertoire.” —Publishers Weekly

    We’re talking about serious food for serious eaters, hold the frills.Beyond the kebab – and what you will find listed in most guidebooks – lies a wide range of unique Turkish regional cuisines and restaurants with hints of Balkan, Caucasian and Middle Eastern cooking. With Istanbul Eats as your trusty guide to Istanbul, the culinary Babel of the country, you will know what to eat and where to eat it.

    Each cupcake is baked fresh in small batches early every morning to be sold in some of London’s chicest retailers. The simple yet sophisticated LOLA’s style is a reflection of how fresh their cupcakes are and this delectable book will let you bring some LOLA’s magic into your kitchen. There are 65 totally delicious yet very easy recipes for a wide range of cupcakes and mini cupcakes. Recipes are given for their bestselling flavors, including banana, chocolate, cookies and cream, carrot, lemon, and vanilla, along with specials like strawberry cloud, rocky road, and choc ‘n’ cherry. Each cupcake is smothered in gorgeous buttercream icing and topped with cute sprinkles, hearts, stars, or chocolate curls.

    Internationally acclaimed Austrian chef Kurt Gutenbrunner, whose New York City restaurants include Cafe Sabarsky, Wallse, and Blaue Gans, brings to the home kitchen the fascinating Viennese cafe and restaurant traditions from the fin de siecle to today. Neue Cuisine is one of the first publications to feature not only Austrian cooking but also art and design. More than 100 recipes cover Viennese specialties, such as apple strudel and Wiener Schnitzel, as well as modern dishes using fresh-from-the-market ingredients, such as pea soup with pineapple mint; spatzle with white corn, Brussels sprouts, mushrooms, and tarragon; and lobster with cherries, fava beans, and Bearnaise sauce. Photographed with period tabletop accessories and art from the Neue Galerie to capture the elegance of Vienna in 1900, these easy-to-prepare dishes are perfect for a variety of occasions.

    With its excellent flavor, wide-ranging versatility, and numerous health benefits, goat meat, milk, and cheese are being sought by home cooks. And while goat is the world’s primary meat (upwards of 70 percent of the red meat eaten around the world is goat) never before has there been a cookbook on this topic in the United States. Goat is a no-holds-barred goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and dairy-milking expedition all in one. With recipes such as Pan-Roasted Chops with Blackberries and Sage, Meatballs with Artichokes and Fennel, and Chocolate-Dipped Goat Cheese Balls, this book is sure to become the resource for this new frontier.  Praise for Goat:   “If in five years we’re all eating goat burgers and goat chili, it’ll be because of this book.” —Bon Appétit “A rare guide to all things goat . . . Even if you skip the meat chapters, there’s enough in this book to keep you cooking — and entertained.”- Dallas Morning News"Boasting fewer calories and less fat than chicken, beef, lamb, or pork, there is certainly a health case to be made for goat meat, say Scarbrough and Weinstein, but it is the environmental impact that may be the most compelling from a societal point of view." -Treehugger.com