The natural beauty of her surroundings and the abundance of local produce serve as the inspiration for The Forest Feast, based on her popular blog. Most of the book’s 100 wholly vegetarian recipes call for only three or four ingredients and require very few steps, resulting in dishes that are fresh, wholesome, delicious, and stunning. Among the delightful recipes are eggplant tacos with brie and cilantro, rosemary shortbread, and blackberry negroni. Vibrant photographs, complemented by Erin’s own fanciful watercolor illustrations and hand lettering, showcase the rustic simplicity of the dishes. Part cookbook, part art book, The Forest Feast will be as comfortable in the kitchen as on the coffee table. Also available from Erin Gleeson: The Forest Feast Gatherings and The Forest Feast for Kids.

    Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when a Dutch physician added oil of juniper to a clear spirit, believing that juniper berries would cure kidney disorders. "The Drunken Botanist" uncovers the enlightening botanical history and the fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even one fungus).Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to our global drinking traditions and our history. Molasses was an essential ingredient in American independence: when the British forced the colonies to buy British (not French) molasses for their New World rum-making, the settlers outrage kindled the American Revolution. Rye, which turns up in countless spirits, is vulnerable to ergot, which contains a precursor to LSD, and some historians have speculated that the Salem witch trials occurred because girls poisoned by ergot had seizures that made townspeople think they d been bewitched. Then there's the tale of the thirty-year court battle that took place over the trademarking of Angostura bitters, which may or may not actually contain bark from the Angostura tree.With a delightful two-color vintage-style interior, over fifty drink recipes, growing tips for gardeners, and advice that carries Stewart's trademark wit, this is the perfect gift for gardeners and cocktail aficionados alike.

      Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.   There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.   These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.   Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.

    Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.

    A celebration of the food and flavours from the regions near the Southern and Eastern shores of the Mediterranean Sea, with over 100 recipes for modern and accessible Middle Eastern dishes, including Lamb & Sour Cherry Meatballs; Chicken, Preserved Lemon & Olive Tagine; Blood Orange & Radicchio Salad; Persian Flatbread; and Spiced Carrot, Pistachio & Coconut Cake with Rosewater Cream.

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you’ll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one—like the chocolate lava cake from Jon Favreau’s Chef, which the actor/director asked to make during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

    The Love & Lemons Cookbook features more than one hundred simple recipes that help you turn your farmers market finds into delicious meals.    The beloved Love & Lemons blog has attracted buzz from everyone from bestselling author Heidi Swanson to Saveur Magazine, who awarded the blog Best Cooking Blog of 2014.    Organized by ingredient, The Love & Lemons Cookbook teaches readers how to make beautiful food with what’s on hand, whether it’s a bunch of rainbow-colored heirloom carrots from the farmers market or a four-pound cauliflower that just shows up in a CSA box. The book also features resources to show readers how to stock their pantry, gluten-free and vegan options for many of the recipes, as well as ideas on mixing and matching ingredients, so that readers always have something new to try.Stunningly designed and efficiently organized, The Love & Lemons Cookbook is a resource that you will use again and again.

    Today's researchers are continuing to confirm the remarkable, life-giving properties of true extra-virgin, and "extra-virgin Italian" has become the highest standard of quality.But what if this symbol of purity has become deeply corrupt? Starting with an explosive article in The New Yorker, Tom Mueller has become the world's expert on olive oil and olive oil fraud-a story of globalization, deception, and crime in the food industry from ancient times to the present, and a powerful indictment of today's lax protections against fake and even toxic food products in the United States. A rich and deliciously readable narrative, Extra Virginity is also an inspiring account of the artisanal producers, chemical analysts, chefs, and food activists who are defending the extraordinary oils that truly deserve the name "extra-virgin."

    Authors Hugh Amano and Sarah Becan present colorful, humorous, and easy-to-follow comics that fully illustrate the necessary steps and ingredients for delicious homemade ramen. Along the way, they share preparation shortcuts that make weeknight ramen a reality; provide meaty tidbits on Japanese culinary traditions; and feature words of wisdom, personal anecdotes, and cultural insights from eminent ramen figures such as chef Ivan Orkin and Ramen Adventures' Brian MacDuckston. Recipes include broths like Shio, Shoyu, Miso, and Tonkotsu, components such as Onsen Eggs, Chashu, and Menma, and offshoots like Mazemen, Tsukemen, and Yakisoba. Ideal for beginners, seasoned cooks, and armchair chefs alike, this comic book cookbook is an accessible, fun, and inviting introduction to one of Japan's most popular and iconic dishes.

    With appealing vulnerability, he shows cooks of all levels how to become more confident and casual in the kitchen. The verve and naturalness of his approach earned raves from Food & Wine and Bon Appétit to GQ and the New York Times, which noted his dishes prove that “sometimes simple is anything but simplistic.” Some of the recipes in this book are weeknight healthyish meals, while others are perfect for off-the-cuff entertaining. Visual stunners, they’re often composed of fewer than five ingredients. Whether Bastardized Easy Ramen; Malaysian Chili Shrimp; Roasted Carrots with Carrot-Top Pesto; or Salty Lemon Squares, all are visual stunners and can be carried off with panache, even by beginners.

    Award-winning New York Times-bestselling author Mark Kurlansky takes us back to the food and eating habits of a younger America: Before the national highway system brought the country closer together; before chain restaurants imposed uniformity and low quality; and before the Frigidaire meant frozen food in mass quantities, the nation's food was seasonal, regional, and traditional. It helped form the distinct character, attitudes, and customs of those who ate it. In the 1930s, with the country gripped by the Great Depression and millions of Americans struggling to get by, FDR created the Federal Writers' Project under the New Deal as a make-work program for artists and authors. A number of writers, including Zora Neale Hurston, Eudora Welty, and Nelson Algren, were dispatched all across America to chronicle the eating habits, traditions, and struggles of local people. The project, called "America Eats," was abandoned in the early 1940s because of the World War and never completed. The Food of a Younger Land unearths this forgotten literary and historical treasure and brings it to exuberant life. Mark Kurlansky's brilliant book captures these remarkable stories, and combined with authentic recipes, anecdotes, photos, and his own musings and analysis, evokes a bygone era when Americans had never heard of fast food and the grocery superstore was a thing of the future. Kurlansky serves as a guide to this hearty and poignant look at the country's roots. From New York automats to Georgia Coca-Cola parties, from Arkansas possum-eating clubs to Puget Sound salmon feasts, from Choctaw funerals to South Carolina barbecues, the WPA writers found Americans in their regional niches and eating an enormous diversity of meals. From Mississippi chittlins to Indiana persimmon puddings, Maine lobsters, and Montana beavertails, they recorded the curiosities, commonalities, and communities of American food.

    Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations.EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.Winner of the 2014 IACP Cookbook Award in the category of "Food Matters."

    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."

    The James Beard Foundation, housed in the late culinary master's home in New York's Greenwich Village, has become the center of American cuisine through its in-house dinners, awards, and generosity to young chefs. Any book by James Beard is an absolute essential to a serious cook's library. Still in print you will find Beard on Bread, James Beard's American Cookery, James Beard's New Fish Cookery, and James Beard's Menus for Entertaining. But don't pass by any out-of-print book you can find (either through our search or your own) written by or coauthored by James Beard.