It would be the heart of his neighborhood and a meet-and-greet for both the downtown and the uptown sets, serving Southern black and cross-cultural food. It would reflect Harlem's history. Ever since the 1930s, Harlem has been a magnet for more than a million African Americans, a melting pot for Spanish, African, and Caribbean immigrants, and a mecca for artists.  These traditions converge on Rooster’s menu, with Brown Butter Biscuits, Chicken and Waffles, Killer Collards, and Donuts with Sweet Potato Cream. They’re joined by global-influenced dishes such as Jerk Bacon and Baked Beans, Latino Pork and Plantains, and Chinese Steamed Bass and Fiery Noodles. Samuelsson’s Swedish-Ethiopian background shows in Ethiopian Spice-Crusted Lamb, Slow-Baked Blueberry Bread with Spiced Maple Syrup, and the Green Viking, sprightly Apple Sorbet with Caramel Sauce.  Interspersed with lyrical essays that convey the flavor of the place and stunning archival and contemporary photos, The Red Rooster Cookbook is as layered as its inheritance.

    In Mexican Today, she shares easy, generous dishes, both traditional ones and her own new spins. Some are regional recipes she has recovered from the past and updated, like Miners’ Enchiladas with fresh vegetables and cheese or Drunken Rice with Chicken and Chorizo, a specialty of the Yucatán. “Sweaty” Tacos with ripe tomatoes and cheese are so convenient they’re sold on Mexican streets by bicyclists. Her grandmother’s Cornflake Cookies feel just as contemporary now as they did then.Pati has “Mexed up” other recipes in such family favorites as Mexican Pizza with Grilled Skirt Steak and Onions. Still other dishes show the evolution of Mexican food north and south of the border, including Mexican Dreamboat Hotdogs and Cal-Mex Fish Tacos with Creamy Slaw. This food will draw everyone together—a family at the end of a working day, a book club, or a neighborhood potluck.  Throughout, Pati is an infectious cheerleader, sharing stores of the food, people, and places behind the recipes.

    But how does a beginning cook become good, a good cook great?Modeled on Strunk and White's The Elements of Style, The Elements of Cooking is an opinionated volume by Michael Ruhlman—the award-winning and bestselling author of The Making of a Chef and coauthor of The French Laundry Cookbook—that pares the essentials of good cooking into a slim, easy-to-take-anywhere book. It will also stand alongside a handful of classics of the kitchen, just as Strunk and White's book sits on the desk of every writer and every English student. Not only does this book deconstruct the essential knowledge of the kitchen, it also takes what every professional chef knows instinctively after years of training and experience and offers it up cleanly and brilliantly to the home cook. With hundreds of entries from acid to zester, here is all the information—no more and no less—you need to cook, as well as countless tips (including only one recipe in the entire book, for the “magic elixir of the kitchen”) and no-nonsense advice on how to be a great cook. You'll learn to cook everything, as the entries cover all the key moves you need to make in the kitchen and teach you, for example, not only what goes into a great sauce but how to think about it to make it great. Eight short, beautifully written essays outline what it takes not merely to cook but to cook well: understanding heat, using the right tools (there are only five of them), cooking with eggs, making stock, making sauce, salting food, what a cook should read, and exploring the elusive, most important skill to have in the kitchen, finesse.

    Even after living in Tokyo for decades and running two ramen shops that earned him international renown, he remained a gaijin.Fortunately, being a lifelong outsider has made Orkin a more curious, open, and studious chef. In The Gaijin Cookbook, he condenses his experiences into approachable recipes for every occasion, including weeknights with picky kids, boozy weekends, and celebrations. Everyday dishes like Pork and Miso-Ginger Stew, Stir-Fried Udon, and Japanese Spaghetti with Tomato Sauce are what keep the Orkin family connected to Japan. For more festive dinners, he suggests a Temaki Party, where guests assemble their own sushi from cooked and fresh fillings. And recipes for Bagels with Shiso Gravlax and Tofu Coney Island (fried tofu with mushroom chili) reveal the eclectic spirit of Ivan's cooking.

    More recently, expensive “Super Tuscans” have been the rage. But between these extremes lay a bounty of delicious, moderately priced wines that belong in every wine drinker’s repertoire.Vino Italiano is the only comprehensive and authoritative American guide to the wines of Italy. It surveys the country’s wine-producing regions; identifies key wine styles, producers, and vintages; and offers delicious regional recipes. Extensive reference materials—on Italy’s 300 growing zones, 361 authorized grape varieties, and 200 of the top producers— provide essential information for restaurateurs and wine merchants, as well as for wine enthusiasts.Beautifully illustrated as well as informative, Vino Italiano is the perfect invitation to the Italian wine experience.

    With its buttery texture and subtle flavor, the avocado pairs well with meat and seafood, makes a great topping for burgers and salads, and adds a wonderful creaminess to dips, sauces, and even desserts. Absolutely Avocados presents delightfully delicious new ways to use avocados in breakfasts, lunches, salads, snacks, and plenty of the ways you haven't even imagined.But this is more than just a book of avocado recipes; it's also the first cookbook from renowned blogger Gaby Dalkin. Displaying her fresh and simple cooking style—a mix of California casual with a healthy dose of Southwestern flair—Gaby's recipes are ideal for anyone who loves avocados or just scrumptious meals.Features 75 to-die-for recipes like Crab and Avocado Quesadilla and Avocado and Tuna CevicheThe first book by popular food blogger and avocado expert Gaby DalkinIllustrated with gorgeous full-color photographs from acclaimed food photographer Matt ArmendarizIncludes an introductory section that describes common varieties of avocado and includes foolproof advice on cutting, storing, and picking ripe avocados at the marketIf you love avocados and fresh, delicious meals, this is the ideal cookbook for you. Absolutely Avocados serves up a wide range of recipes that get the most of out of this popular, but under-used food.

    It’s synonymous with premium quality, delicious flavor, conscientious farming, and optimum health. It’s what we need to feed our kids, it’s what we deserve to feed ourselves. And thanks in part to Myra Goodman, co-owner and cofounder of Earthbound Farm with her husband, Drew, organic food is now available just about anywhere fresh food is sold, becoming more mainstream every day. Not only has Myra been growing organic food for over twenty years, she has been cooking with it, too. In Food to Live By she combines her twin food passions, serving up hundreds of recipes, ideas, shopping and cooking tips, health notes, and more. Illustrating the book are full-color photographs throughout that bring readers right into the breathtaking California sunshine. This is perfect cooking for friends and family, packed with irresistible dishes for weeknight dinners and casual entertaining, festive breakfasts and fall picnics. Recipes are all about the ingredients and their intrinsic qualities, not fancy techniques or time-consuming steps. Marry chicken with three simple accompaniments— rosemary, lemons, and garlic—and it’s transformed. Heighten the flavor of a springtime fava bean and orzo salad with an unexpected fava bean “pesto.” Combine Meyer lemon juice and soy sauce to create a marinade, tenderizer, and sauce that results in a perfect grilled flank steak. Food to Live By also includes a wealth of information about organic farming and how to make the wisest food choices; there are full-color Field Guides—to gourmet greens, apples, heirloom tomatoes, winter squash—and Farm Fresh ingredient guides to sorrel, corn, melons, avocados, organic poultry, asparagus, artichokes, ginger, and more, featuring what to look for plus care and handling. The book is a boon to food lovers.

    In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation’s palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a completely novel history of the United States.From the colonial period until after the Civil War, there was a patchwork of regional cooking styles that produced local standouts, such as gumbo from southern Louisiana, or clam chowder from New England. Later, this kind of regional identity was manipulated for historical effect, as in Southern cookbooks that mythologized gracious “plantation hospitality,” rendering invisible the African Americans who originated much of the region’s food.As the industrial revolution produced rapid changes in every sphere of life, the American palate dramatically shifted from local to processed. A new urban class clamored for convenient, modern meals and the freshness of regional cuisine disappeared, replaced by packaged and standardized products—such as canned peas, baloney, sliced white bread, and jarred baby food.By the early twentieth century, the era of homogenized American food was in full swing. Bolstered by nutrition “experts,” marketing consultants, and advertising executives, food companies convinced consumers that industrial food tasted fine and, more importantly, was convenient and nutritious. No group was more susceptible to the blandishments of advertisers than women, who were made feel that their husbands might stray if not satisfied with the meals provided at home. On the other hand, men wanted women to be svelte, sporty companions, not kitchen drudges. The solution companies offered was time-saving recipes using modern processed helpers. Men supposedly liked hearty food, while women were portrayed as fond of fussy, “dainty,” colorful, but tasteless dishes—tuna salad sandwiches, multicolored Jell-O, or artificial crab toppings.The 1970s saw the zenith of processed-food hegemony, but also the beginning of a food revolution in California. What became known as New American cuisine rejected the blandness of standardized food in favor of the actual taste and pleasure that seasonal, locally grown products provided. The result was a farm-to-table trend that continues to dominate.“A book to be savored” (Stephen Aron), American Cuisine is also a repository of anecdotes that will delight food lovers: how dry cereal was created by William Kellogg for people with digestive and low-energy problems; that chicken Parmesan, the beloved Italian favorite, is actually an American invention; and that Florida Key lime pie goes back only to the 1940s and was based on a recipe developed by Borden’s condensed milk. More emphatically, Freedman shows that American cuisine would be nowhere without the constant influx of immigrants, who have popularized everything from tacos to sushi rolls.“Impeccably researched, intellectually satisfying, and hugely readable” (Simon Majumdar), American Cuisine is a landmark work that sheds astonishing light on a history most of us thought we never had.

    Which are worth the price? Which are meaningless? Bruce Aidells, America’s foremost meat expert and the founder of Aidells Sausage Company, makes sense of the confusion and helps you choose the best steaks, chops, roasts, and ribs and match them to the right preparation method.The definitive book for our time, The Great Meat Cookbook includes• hundreds of extraordinary recipes, from such “Great Meat Dishes of the World” as Whole Beef Fillet Stuffed with Prosciutto and Parmigiano-Reggiano to economical dishes that use small amounts of meat, like Thai Pork Salad, to American classics like Steak House Grilled Rib Eye• handy recipe tags like “Fit for Company,” “In a Hurry,” and “Great Leftovers” that help you match each dish to the occasion• at-a-glance guides to all the major cuts, with a full-color photo of each• recipes for handcrafted sausages, pâtés, confits, and hams• recipes for newly popular meats like bison, goat, heirloom pork, and grass-fed beef, veal, and lamb• recipes for underappreciated parts that make delicious dishes without breaking the bankWith straight talk and an affable voice, Aidells provides every single bit of information you need to get comfortable in the kitchen, from which thermometers are the most reliable, to instructions for thawing frozen meat from the farmers’ market, to tips that will make you a grill and barbecue pro.

    It tastes great. It’s egg free (and thus safe to eat raw). You can whip it up in minutes. And, best of all, you can use it to make dozens of delicious cookie dough creations, from cakes, custards, and pies to candies, brownies, and even granola bars. Included are recipes for indulgent breakfasts (cookie dough doughnuts!), frozen treats (cookie dough popsicles!), outrageous snacks (cookie dough wontons! cookie dough fudge! cookie dough pizza!), and more.The Cookie Dough Lover’s Cookbook features clear instructions and dozens of decadent full-color photographs. If you’ve ever been caught with a finger in the mixing bowl, then this is the book for you!

    . . thoroughness and most impressive scholarship . . . much entertaining detail and . . . pleasant humour." — The Times Literary Supplement (London)Underwear — practical garments with a utilitarian function or body coverings that serve an erotic purpose? As this fascinating and intelligently written study shows, the role played by underclothing over the last several centuries has been a varied one.In a well-documented, profusely illustrated volume combining impressive scholarship with an entertaining, often humorous style, two distinguished clothing historians consider undergarments worn by the English over the past 600 years. Beginning with the Middle Ages, the authors cover centuries of clothing history, including the Tudor period, the Restoration, the Victorian and Edwardian eras, and the twentieth century up to the eve of World War II. Drawing on extensive, research, the Cunningtons illuminate the role and function of underwear: it protected the wearer against the elements, supported costume shapes, served as an erotic stimulus, symbolized class distinctions, and fulfilled other social, sanitary, and economic functions. Enhancing the detailed, comprehensive text are more than 100 period illustrations and photographs depicting a laced-up bodice of the twelfth century, embroidered linen drawers of the sixteenth century, a hooped petticoat support in bentwood (c. 1750), footed long drawers (1795), nineteenth-century bustles, early nineteenth-century corsets for men, "Frillies for the Tiny Lady" (1939), and much more. A bibliography, appendix, and index complete a valuable reference work that will appeal to costume historians, sociologists, and other readers.

    If you want to declutter and experience the freedom of living with less—but if you somehow never make real progress toward your goal—this book will teach you why and will empower and equip you to make lasting change.In The Truth About Clutter, you’ll find these truths (and more):• Clutter has been linked to anxiety and depression.• There’s a dark side to donating—and it can motivate you to live differently.• Many of us shop to escape our feelings.• Eventually someone will have to decide what to do with every item you own. (Don’t pass this burden on.)Once you understand and internalize the nine truths in The Truth About Clutter, you'll finally be ready to let go and live free.

    The work of Edward S. Morse, a groundbreaking and imaginative inventor, academic, author and museum curator, this edition of Japanese Homes and Their Surroundings features an introduction by David and Michiko Young placing the book in its historical context and explaining its continued relevance.Containing over 300 detailed illustrations and revealing important historical and cultural sources, Japanese Homes and Their Surroundings is a time-tested resource for architects and landscape designers alike. Chapters include:House ConstructionCarpenters' Tools and AppliancesCity and Country HousesTearoomsPortable ScreensHousehold ShrinesVestibule and HallFlowersBridgesViews of Private GardensHouses of the Aino

    That experience sparked a lifelong love of the iconic noodle soup, long before it became a cult food item in the United States.Here Andrea dives deep into pho’s lively past, visiting its birthplace and then teaching you how to successfully make it at home. Options range from quick weeknight cheats to impressive weekend feasts with broth and condiments from scratch, as well as other pho rice noodle favorites. Over fifty versatile recipes, including snacks, salads, companion dishes, and vegetarian and gluten-free options, welcome everyone to the pho table.With a thoughtful guide on ingredients and techniques, plus evocative location photography and deep historical knowledge, The Pho Cookbook enables you to make this comforting classic your own.

    Kristen is sharing 110 decadent recipes--a mix of fan favorites from her famous New York City confectionery and never-before-seen creations--each with an innovative twist. HELLO, COOKIE DOUGHis filled with recipes for cookie dough lovers at every age and skill level. All 40 flavors, spanning the classic to the wildly creative, are ready to eat off the spatula OR can be baked into perfect, chewy cookies. Kristen's baked creations are equally tempting, with treats like cookie dough-stuffed cinnamon rolls, deep dish skillet cookies, and molten cookie dough cupcakes. Sprinkled throughout are her tips on perfecting your confections plus easy swaps to make the recipes gluten-free or vegan. Since cookie dough is best when shared, Kristen is serving up inspiration for all your party needs, including ideas for baby showers, weddings, ice cream parties, and the all-important girls' night in.This is the unconventional baking book every person with a sweet tooth will love. Join Kristen on her mission to make cookie dough all about joy, transforming this once-forbidden treat from a "no-no" to HELLO!