A once-unrecognizable word, it's now synonymous with the award-winning restaurants of the same name in New York City: Momofuku Noodle Bar, Ssäm Bar, Ko, and Milk Bar. Chef David Chang has single-handedly revolutionized cooking in America with his use of bold Asian flavors and impeccable ingredients, his mastery of the humble ramen noodle, and his thorough devotion to pork.  Momofuku is both the story and the recipes behind the cuisine that has changed the modern-day culinary landscape. Chang relays with candor the tale of his unwitting rise to superstardom, which, though wracked with mishaps, happened at light speed. And the dishes shared in this book are coveted by all who've dined—or yearned to—at any Momofuku location (yes, the pork buns are here). This is a must-read for anyone who truly enjoys food.

    Think Roti Pizza, Tomato Rice with Crispy Cheddar, Whole Roasted Cauliflower with Green Pea Chutney, and Malaysian Ramen. Priya’s mom, Ritu, taught herself to cook after moving to the U.S. while also working as a software programmer—her unique creations merging the Indian flavors of her childhood with her global travels and inspiration from cooking shows as well as her kids’ requests for American favorites like spaghetti and PB&Js. The results are approachable and unfailingly delightful, like spiced, yogurt-filled sandwiches crusted with curry leaves, or “Indian Gatorade” (a thirst-quenching salty-sweet limeade)—including plenty of simple dinners you can whip up in minutes at the end of a long work day. Throughout, Priya’s funny and relatable stories—punctuated with candid portraits and original illustrations by acclaimed Desi pop artist Maria Qamar (also known as Hatecopy)—will bring you up close and personal with the Krishna family and its many quirks.

    The food director at Bon Appetit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything--and every recipe includes suggestions for swaps and substitutions, so you'll never feel stuck or stymied.Where Cooking Begins is also the first recent cookbook to connect the way we shop to the way we cook. Music's modern approach--pick up your fresh ingredients a few times a week, and fill your pantry with staples bought online--will make you want to click on a burner and slide out a cutting board the minute you get home.The no-fail techniques, textured recipes, and strategies in Where Cooking Begins will make you a great cook.

    Spotting the familiar items in the hundreds of brilliant photos is at least half the fun.  America's favorite food photography team shows how to create funny, scary, and sophisticated masterpieces using a ziplock bag and common candies and snack items. With these easy-to-follow techniques, even the most kitchen-challenged cooks can:• raise a big-top circus cupcake tier for a kid's birthday• plant candy vegetables on Oreo earth cupcakes for a garden party• trot out a line of confectionery "pup cakes" for a dog fancier• serve spaghetti and meatball cupcakes for April Fool's Day• bewitch trick-or-treaters with eerie alien cupcakes• create holidays on icing with a white Christmas cupcake wreath, turkey cupcake place cards, and Easter egg cupcakes

    Now tailored for American cooks, this loving, authoritative, and galvanizing ode to good meat is one part manifesto on high-quality, local, and sustainable meat production; two parts guide to choosing and storing meats and fowl; and three parts techniques and recipes for roasting, cooking, barbecuing, preserving, and processing meats and getting the most out of leftovers. With this thought-provoking and practical guide, meat eaters can knowledgeably buy and prepare meat for better health and better living, while supporting the environment, vibrant local economies, and respectful treatment of animals.    • Already a sensation in the United Kingdom, this groundbreaking treatise on choosing and preparing meat is now available in the United States for the first time.    • Includes more than 100 recipes and more than 200 full-color photographs.    • Thoughtfully Americanized, with complete information about assorted cuts (including illustrations), production standards, and sources for buying and learning about meats in the United States.    • British edition has sold 150,000 copies.

    Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.      Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough Baking celebrates seasonal abundance alongside the timeless craft of artisan baking.

    Home canning puts the pleasures of eating natural, delicious produce at your fingertips year round. Preserving food is as modern and practical as the latest food trend, and its really quite simple. Easy-to-understand detailed instructions provide all the information you need before you begin a project. Enjoy the rewards of numerous homemade meals and snacks, created from just one preserving session.

    Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

    Ranck and Phyllis Pellman Good"Slow cookers are having a comeback. With good reason. They are friends on a day of running errands. They allow easy entertaining with no last-minute preparation. They are miracles for potluck meals, whether in

    It is my belief?and the point of this book?that this is the best recipe of all. A crab sandwich by the sea on a June afternoon; a slice of roast goose with apple sauce and roast potatoes on Christmas Day; hot sausages and a chunk of roast pumpkin on a frost-sparkling night in November. These are meals whose success relies not on the expertise of the cook but on the more basic premise that this is the food of the moment--something eaten at a time when it is most appropriate, when the ingredients are at their peak of perfection, when the food, the cook and the time of year are at one with each other.? ?Nigel Slater, "The Kitchen Diaries" Nigel Slater writes about food in a way that stimulates the imagination, the heart, and the palate all at once. "The Kitchen Diaries" brings an especially personal ingredient to the mix, letting us glimpse his pantry, tour local farmers? markets with him, and savor even the simplest meals at his table. Recording twelve months in his culinary life, Slater shares seasonal dishes and the intriguing elements behind them. As someone who celebrates each visit to the cheese shop or butcher, he enthusiastically conveys the brilliant array of choices and encourages his view of food shopping as an adventure rather than a chore. A rainy day in February calls for a hearty stew; summertime finds him feasting on a lunch as simple as baked tomatoes with grated Parmesan. If an exotic mood strikes him, slow-roasted duck with star anise and ginger is in order. In "The Kitchen Diaries," Nigel interweaves his meditations on how food should be enjoyed and prepared with his delicious recipes. No matter the season, "The Kitchen Diaries" offers a year-round invitation to cook and dine with the world's most irresistible lover of food. BACKCOVER: Praise for Nigel Slater ?His writing could not be more palate-cleansing? his acidic riffs put you in mind of Nick Hornby, Martin Amis and Philip Larkin all at the same time.? ?"The New York Times" ?Nigel is a genius.? ?Jamie Oliver, author of "Jamie's Kitchen, The Naked Chef," and "Happy Days with the Naked Chef" ?unpretentious, delicious? ?Nigella Lawson, author of "How to Be a Domestic Goddess" ?The recipes sound uniformly delicious, rustic and tasty...but they?re also straight forward: easy to follow, easy to cook.? ?Independent on Sunday ?joyous? ?Guardian Weekend ?Slater wants his food, above all, to be uplifting. As a cookbook, "The Kitchen Diaries" succeeds brilliantly.? ?William Leith, "Observer" (London) ?it's a collection of scrumptious recipes, somehow written in such a way as to make your mouth genuinely water.? ?Rebecca Seal, "Observer" (London)

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Author and cooking geek Jeff Potter helps you apply curiosity, inspiration, and invention to the food you prepare. Why do we bake some things at 350°F / 175°C and others at 375°F / 190°C? Why is medium-rare steak so popular? And just how quickly does a pizza cook if you “overclock” an oven to 1,000°F / 540°C? This expanded new edition provides in-depth answers, and lets you experiment with several labs and more than 100 recipes— from the sweet (a patent-violating chocolate chip cookie) to the savory (pulled pork under pressure).When you step into the kitchen, you’re unwittingly turned into a physicist and a chemist. This excellent and intriguing resource is for inquisitive people who want to increase their knowledge and ability to cook.• Discover what type of cook you are and learn how to think about flavor• Understand how protein denaturation, Maillard reactions, caramelization, and otherreactions impact the foods we cook• Gain firsthand insights from interviews with researchers, food scientists, knife experts, chefs, and writers—including science enthusiast Adam Savage, chef Jaques Pépin, and chemist Hervé This

    But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."

    “An ingenious book. It’s all the convenience of a slow-cooker, but the sophistication and creativity of a fine dining restaurant.” —Zoe François, author of Artisan Bread in Five Minutes a Day

    Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 750 full-color photographs, most of them step-by-step how-tos, and with every recipe approachably written and meticulously tested, Foundations of Flavor: The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—shows how to use these game-changing pantry ingredients in 100 original talk recipes. Fermentation is already building as the most significant new direction in food (and health). With Foundations of Flavor: The Noma Guide to Fermentation, it’s about to be taken to a whole new level.