The most transformative cookbook of the century celebrates this milestone by showcasing the genius of chef/proprietor Thomas Keller himself. Keller is a wizard, a purist, a man obsessed with getting it right. And this, his first cookbook, is every bit as satisfying as a French Laundry meal itself: a series of small, impeccable, highly refined, intensely focused courses. Most dazzling is how simple Keller's methods are: squeegeeing the moisture from the skin on fish so it sautées beautifully; poaching eggs in a deep pot of water for perfect shape; the initial steeping in the shell that makes cooking raw lobster out of the shell a cinch; using vinegar as a flavor enhancer; the repeated washing of bones for stock for the cleanest, clearest tastes. From innovative soup techniques, to the proper way to cook green vegetables, to secrets of great fish cookery, to the creation of breathtaking desserts; from beurre monté to foie gras au torchon, to a wild and thoroughly unexpected take on coffee and doughnuts, The French Laundry Cookbook captures, through recipes, essays, profiles, and extraordinary photography, one of America's great restaurants, its great chef, and the food that makes both unique. One hundred and fifty superlative recipes are exact recipes from the French Laundry kitchen—no shortcuts have been taken, no critical steps ignored, all have been thoroughly tested in home kitchens. If you can't get to the French Laundry, you can now re-create at home the very experience Wine Spectator described as “as close to dining perfection as it gets.”

    Unlike other food science books, we make a direct and practical connection between the science and the cooking. We divide the book into 50 core principles, support them through detailed yet friendly explanations, bring them alive with color illustrations and inventive experiments, and reinforce them through recipes that put the principle to work. At Cook's Illustrated, we've been asking why in the kitchen for over 20 years and often find our answers in science. We believe good science makes great food and that understanding basic science will make you a great cook.

    Come on in, but be prepared—it might not be quite what you expect. There is flour on the counter, oats that overflowed onto the floor, chocolate-encrusted spoons in the sink. There is Joey, the husband, exhausted by the thirty-five preschoolers who were hanging on him all day, and he is stuffing granola into his mouth to ease his five o’clock starvation. There are two little girls trying to show me cartwheels in that miniscule space between the refrigerator and the counter where I really need to be.” In her debut cookbook, Alana Chernila inspires you to step inside your kitchen, take a look around, and change the way you relate to food. The Homemade Pantry was born of a tight budget, Alana’s love for sharing recipes with her farmers’ market customers, and a desire to enjoy a happy cooking and eating life with her young family. On a mission to kick their packaged-food habit, she learned that with a little determination, anything she could buy at the store could be made in her kitchen, and her homemade versions were more satisfying, easier to make than she expected, and tastier.              Here are her very approachable recipes for 101 everyday staples, organized by supermarket aisle—from crackers to cheese, pesto to sauerkraut, and mayonnaise to toaster pastries. The Homemade Pantry is a celebration of food made by hand—warm mozzarella that is stretched, thick lasagna noodles rolled from flour and egg, fresh tomato sauce that bubbles on the stove. Whether you are trying a recipe for butter, potato chips, spice mixes, or ketchup, you will discover the magic and thrill that comes with the homemade pantry.            Alana captures the humor and messiness of everyday family life, too. A true friend to the home cook, she shares her “tense moments” to help you get through your own. With stories offering patient, humble advice, tips for storing the homemade foods, and rich four-color photography throughout, The Homemade Pantry will quickly become the go-to source for how to make delicious staples in your home kitchen.

    With the unpublished WPA manuscript as her guide, Willard visits the sites of American food’s past glory to rediscover the vibrant foundation of America’s traditional cuisine. She visits a booyah cook-off in Minnesota, a political feast in Mississippi, a watermelon festival in Oklahoma, and a sheepherders ball in Idaho, to name a few. Featuring recipes and never-before-seen photos, including those from the WPA by Dorothea Lange, Ben Shahn, and Marion Post Wolcott, America Eats! is a glowing celebration of American food, past and present.

    "Following the instructions in a recipe is like parroting pre-formed sentences from a phrasebook. Forming an understanding of how flavors work together, on the other hand, is like learning the language: it allows you to express yourself freely, to improvise, to cook a dish the way you want to cook it.""The Flavor Thesaurus "is the inquisitive cook's guide to acquiring that understanding--to learning the language of flavor.Breaking the vast universe of ingredients down to 99 essential flavors, Segnit suggests classic and less well-known pairings for each, grouping almost 1,000 entries into flavor families like "Green & Grassy," "Berry & Bush" and "Creamy Fruity." But "The Flavor Thesaurus" is much more than just a reference book, seasoning the mix of culinary science, culture and expert knowledge with the author's own insights and opinions, all presented in her witty, engaging and highly readable style. As appealing to the novice cook as to the experienced professional, "The Flavor Thesaurus "will not only immeasurably improve your cooking--it's the sort of book that might keep you up at night reading.""Cooking is an art, like writing or painting, and great cooks are artists. And although the ultimate source of creativity remains elusive, all painters have their color wheel, all writers their vocabulary. And now, in the form of this beautiful, entertaining and exhaustively researched book, cooks have their own collection of essential knowledge: "The Flavor Thesaurus."

    This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    A man of contradictions—kind yet imperious, food-obsessed yet rarely hungry—Escoffier was also torn between two women: the famous, beautiful, and reckless actress Sarah Bernhardt and his wife, the independent and sublime poet Delphine Daffis, who refused ever to leave Monte Carlo. In the last year of Escoffier's life, in the middle of writing his memoirs, he has returned to Delphine, who requests a dish in her name as he has honored Bernhardt, Queen Victoria, and many others. How does one define the complexity of love on a single plate? N. M. Kelby brings us the sensuality of food and love amid a world on the verge of war in this work that shimmers with beauty and longing.

    34 square blocks of Tulsa's Greenwood community, known then as the Negro Wall Street of America, were reduced to smoldering rubble.And now, 80 years later, the death toll of what is known as the Tulsa Race Riot is more difficult to pinpoint. Conservative estimates put the number of dead at about 100 (75% of the victims are believed to have been black), but the actual number of casualties could be triple that. The Tulsa Race Riot Commission, formed two years ago to determine exactly what happened, has recommended that restitution to the historic Greenwood Community would be good public policy and do much to repair the emotional as well as physical scars of this most terrible incident in our shared past. With chilling details, humanity, and the narrative thrust of compelling fiction, The Burning will recreate the town of Greenwood at the height of its prosperity, explore the currents of hatred, racism, and mistrust between its black residents and neighboring Tulsa's white population, narrate events leading up to and including Greenwood's annihilation, and document the subsequent silence that surrounded the tragedy.

    Corriher, tells you how and why things happen in the course of food preparation. The more than 230 outstanding recipes featured not only please the palate, but demonstrate the various roles of ingredients and techniques—making Cookwise an invaluable reference for anyone who has ever wanted to improve on a recipe, make a cake moister, or a roast chicken juicier.

    In it, he shares acrid and poignant stories of blacks colliding--sometimes humorously, but often tragically--with whites throughout the 1920s and 1930s.The book consists of fourteen moving stories:"Cora Unashamed""Slave on the Block""Home""Passing""A Good Job Gone""Rejuvenation Through Joy""The Blues I'm Playing""Red-Headed Baby""Poor Little Black Fellow""Little Dog""Berry""Mother and Child""One Christmas Eve""Father and Son"

    She would, she thought, base her book on the frank disclosures of others on the subject, but she was soon disabused of her presumption when forced to confront the fact that “the conversation” in her own family had not been forthright. Norris unearthed painful family secrets that compelled her to question her own self-understanding: from her father’s shooting by a Birmingham police officer weeks after his discharge from the navy at the conclusion of World War II to her maternal grandmother’s peddling pancake mix as an itinerant Aunt Jemima to white farm women in the Midwest. In what became a profoundly personal and bracing journey into her family’s past, Norris traveled from her childhood home in Minneapolis to her ancestral roots in the Deep South to explore the reasons for the “things left unsaid” by her father and mother when she was growing up, the better to come to terms with her own identity. Along the way she discovered how her character was forged by both revelation and silence. Extraordinary for Norris’s candor in examining her own racial legacy and what it means to be an American, The Grace of Silence is also informed by rigorous research in its evocation of time and place, scores of interviews with ordinary folk, and wise observations about evolving attitudes, at once encouraging and disturbing, toward race in America today. For its particularity and universality, it is powerfully moving, a tour de force.

    With all-new recipes for the best cakes, pies, tarts, cookies, candies, pastries, breads, and more, this magnum opus draws from Rose’s passion and expertise in every category of baking. As is to be expected from the woman who’s been called “the most meticulous cook who ever lived,” each sumptuous recipe is truly foolproof—with detail-oriented instructions that eliminate guesswork, “plan-aheads,” ingenious tips, and highlights for success. From simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp) to show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake, White Christmas Peppermint Cake) to bakery-style pastries developed for the home kitchen (the famous French Kouign Amann), every recipe proves that delicious perfection is within reach for any baker.

    Even when we had a black president! Now that we have a new set of overlords, with President Trump at the head, wouldn’t it be nice to get a little advice on how not to get shot?"From the elections of Barack Obama and Donald Trump to the tragic events of Ferguson and Charlottesville, the subject of race has come to the forefront of American consciousness. Legendary satirist D. L. Hughley offers his own cutting observations on this contentious issue that continues to traumatize the nation, a wound made more painful by the ongoing comments and actions of the 45th president.Hughley uses humor to draw attention to injustice, sardonically offering advice on a number of lessons, from "How to make cops feel more comfortable while they’re handcuffing you" and "The right way to wear a hoodie" to "How to make white food, like lobster rolls" and "Ten types of white people you meet in the suburbs."Filled with illustrations and pictures that illuminate these "lessons," How Not to Get Shot is a much-needed antidote in these distressing times.

    The upper middle class splendor in which she and her siblings so happily lived was made possible by her mother's business in the Numbers, the informal lottery that powered African American communities across the United States. A poignant and revealing examination of how one family lifted itself out of poverty and into a completely different life, for good and bad, The World According to Fannie Davis introduces us to an unforgettable matriarch, and her daughter, whose ways of understanding still resonate today.Offering a daughter's perspective on her larger-than-life mother, Bridgett Davis traces her family's story as part of the Great Migration, showing how her mother and father arrived in Detroit from Tennessee carrying with them not just their own hopes but also those of their families. A child gifted with extraordinary powers of perception and understanding, Davis breaks the code of secrecy around her mother's business and in so doing reveals both her mothers' extraordinary sacrifices as well as her seemingly endless generosity. We come to understand just how keenly Fannie Davis believed in the power of money, and family, to make the world right.Moving, suspenseful and emotionally rewarding, The World According to Fannie Davis will change the way you understand the lengths a mother will go to provide for her family, and the way those sacrifices resonate over time, offering not just a moving portrait of one American family, but also a new way of understanding Detroit.

    After years racking up culinary cred at New York City restaurants like Lupa, Momofuku, and Blue Hill, he managed the trailblazing Four Season Farm in coastal Maine, where he developed an appreciation for every part of the plant and learned to coax the best from vegetables at each stage of their lives.In Six Seasons, McFadden channels both farmer and chef, highlighting the evolving attributes of vegetables throughout their growing seasons—an arc from spring to early summer to midsummer to the bursting harvest of late summer, then ebbing into autumn and, finally, the earthy, mellow sweetness of winter. Each chapter begins with recipes featuring raw vegetables at the start of their season. As weeks progress, McFadden turns up the heat—grilling and steaming, then moving on to sautés, pan roasts, braises, and stews. His ingenuity is on display in 225 revelatory recipes that celebrate flavor at its peak.