Includes recipes. Chefs have been playing the "My Last Supper" game among themselves for decades, if not centuries, but it had always been kept within the profession-until now. Melanie Dunea came up with the ingenious idea to ask fifty of the world's famous chefs to let her in on this insider's game and tell her what their final meals would be. My Last Supper showcases their fascinating answers alongside stunning Vanity Fair-style portraits. Their responses are surprising, refreshing, and as distinct from each other as the chefs themselves. The portraits-gorgeous, intimate, and playful-are informed by their answers and reveal the passions and personalities of the most respected names in the business. Lastly, one recipe from each landmark meal is included in the back of the book. With My Last Supper, Dunea found a way into the typically harried, hidden minds of the people who have turned preparing food into an art. Who wouldn't want to know where Alain Ducasse would like his last supper to be? And who would prepare Daniel Boulud's final meal? What would Anthony Bourdain's guest list look like? As the clock ticked, what album would Gordon Ramsay be listening to? And just what would Mario Batali eat for the last time? Featuring: Ferran Adrià, José Andrés, Dan Barber, Lidia Bastianich, Mario Batali, Rick Bayless, Michelle Bernstein, Daniel Boulud, Anthony Bourdain, Scott Conant, Gary Danko, Hélène Darroze, Alain Ducasse, Wylie Dufresne, Suzanne Goin, Gabrielle Hamilton, Fergus Henderson, Thomas Keller, Giorgio Locatelli, Masa Kobayashi, Nobu, Jamie Oliver, Jacques Pépin, Gordon Ramsay, Michel Richard, Eric Ripert, Marcus Samuelsson, Charlie Trotter, Jean-Georges Vongerichten, and more...

    It’s as simple as that. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that’s downright bad?So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can—and should be—delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook—the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook—more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb’s beautiful color photographs.The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: “What should my new signature dessert be?” “What is always welcome at a potluck?” “What did Deb consume almost single-handedly a week after having a baby?” These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in—plus what to make for it!—and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

    For Wisconsin native Sara Roahen, a Sazerac is also a fine accompaniment to raw oysters, a looking glass into the cocktail culture of her own family and one more way to gain a foothold in her beloved adopted city. Roahen's stories of personal discovery introduce readers to New Orleans' well-known signatures: gumbo, po-boys, red beans and rice, and its lesser-known gems: the pho of its Vietnamese immigrants, the braciolone of its Sicilians, and the ya-ka-mein of its street culture. By eating and cooking her way through a place as unique and unexpected as its infamous turducken, Roahen finds a home. And then Katrina. With humor, poignancy, and hope, she conjures up a city that reveled in its food traditions before the storm – and in many ways has been saved by them since.

    Toklas's rich mixture of menus and memories of meals shared with such famous friends as Wilder, Picasso, and Hemingway, originally published in 1954.

    Liebling recalls his Parisian apprenticeship in the fine art of eating in this charming memoir.No writer has written more enthusiastically about food than A. J. Liebling. Between Meals: An Appetite for Paris, the great New Yorker writer's last book, is a wholly appealing account of his éducation sentimentale in French cuisine during 1926 and 1927, when American expatriates like Ernest Hemingway and Gertrude Stein made café life the stuff of legends. A native New Yorker who had gone abroad to study, Liebling shunned his coursework and applied himself instead to the fine art of eating – or “feeding,” as he called it. The neighborhood restaurants of the Left Bank became his homes away from home, the fragrant wines his constant companions, the rich French dishes a test of his formidable appetite. is a classic account of the pleasures of good eating, and a matchless evocation of a now-vanished Paris.

    Nourished invites readers on Huber's world-roaming search to find the necessary ingredients to nurture all three. She begins her quest with an Anthony Bourdain moment in a Guatemalan village: she's slipping fresh vegetables into a communal pot of soup she's cooking up for chronically undernourished children. Village grannies look on disapprovingly... until the kids come back for more. From there, Huber takes readers to the Greek island of Corfu, where she learns the joys of simple food and the power of unconditional love; to a Costa Rican jungle house (by way of an 8,000-mile road trip), where she finds hope and healing; and finally to California's wine country, where she steps into the person she was meant to be and discovers her calling to nourish others.

    When she decided to enroll in a local cooking school—held in an unheated classroom with nary a measuring cup in sight—she jumped into the ring herself. Progressing from cooking student to noodle-stall and dumpling-house apprentice to intern at a chic Shanghai restaurant, she finds poor young men and women streaming in from the provinces in search of a “rice bowl” (living wage); a burgeoning urban middle class hungry for luxury after decades of turmoil and privation; and the mentors who take her in hand in the kitchen and beyond. Together they present an unforgettable slice of contemporary China in the full swing of social and economic transformation.

    Not everyone agrees about how to reform our relationship to food, but one suggestion rises above the din: home-cooked meals. Amid concerns about obesity and diabetes, unpronounceable ingredients, and the environmental footprint of industrial agriculture, food reformers implore parents to slow down, cook from scratch, and gather around the dinner table. Voting with your fork, they argue, will lead to happier and healthier families. But is it really that simple?Informed by extensive interviews and observations with families, Pressure Cooker takes seriously the difficulties and dilemmas of feeding a family that food reformers and writers often ignore. From picky eaters and ill-equipped kitchens to hectic schedules and stretched budgets, Sarah Bowen, Joslyn Brenton, and Sinikka Elliott consider the deep-seated differences that pass through the kitchen and profoundly shape what and how we eat. This book looks closely at the lives of nine diverse families to examine the class inequality, racism, sexism, and xenophobia that shape the work done in kitchens across America. Parents from all backgrounds have heard the relentless advice to take the time to put fresh food, preferably locally-sourced organic fruits and vegetables, on the dinner table each night, but only the most advantaged families can manage it.Romantic images of family meals are inviting, but they create a fiction that does little to fix the problems in the food system. Even worse, such notions put pressure on families--especially mothers--to strive for an ideal that has never been simple to achieve. Pressure Cooker demonstrates that if we want a food system that is fair, equitable, and nourishing, we must look outside the kitchen for answers.

     Nom Nom Paleo is a visual feast, crackling with humor and packed with stunningly photographed step-by-step recipes free of gluten, soy, and added sugar. Designed to inspire the whole family to chow down on healthy, home-cooked meals, this cookbook compiles over 100 foolproof recipes that demonstrate how fun and flavorful cooking with wholesome ingredients can be. And did we mention the cartoons?Nom Nom Paleo kicks off with a fresh introduction to Paleo eating, taking readers on a guided tour of author Michelle Tam's real-food strategies for stocking the kitchen, saving time, and maximizing flavors. Also, sprinkled throughout the book are enlightening features on feeding kids, packing nutritious lunches, boosting umami, and much more.But the heart of this book is Michelle's award-winning recipes, 50 percent of which are brand-new—even to diehard fans who own her bestselling iPad cookbook app. Readers can start by marrying their favorite ingredients with building blocks like Sriracha Mayonnaise, Louisiana Remoulade, and the infamous Magic Mushroom Powder. These basic recipes lay the foundation for many of the fabulous delights in the rest of the book including Eggplant & "Ricotta" Stacks, Crab Louie, and Devils on Horseback.There's something for everyone in this cookbook, from small bites like Apple Chips and Kabalagala (Ugandan plantain fritters) to family-sized platters of Coconut Pineapple Rice and Siu Yoke (crispy roast pork belly). Crave exotic spices? You won't be able to resist the fragrant aromas of Fast Pho or Mulligatawny Soup. In the mood for down-home comforts? Make some Yankee Pot Roast or Chicken Nuggets drizzled with Lemon Honey Sauce. When a quick weeknight meal is in order, Nom Nom Paleo can show you how to make Crispy Smashed Chicken or Whole-Roasted Branzini in less than 30 minutes. And for a cold treat on a hot day, nothing beats Mocha Popsicles or a two-minute Strawberry Banana Ice Cream.Healthy cooking doesn't mean sacrificing flavor. This book gives you "Paleo with personality," and will make you excited to play in the kitchen again.

    It encompasses royal feasts and street food, the skinning of eels and the making of strawberry jelly, mixing tales of culinary stars with those of the invisible hordes cooking in kitchens across the land. Beginning before Roman times, the book journeys through the ingredients, equipment, kitchens, feasts, fads, and famines of the British. It covers the piquancy of Norman cuisine, the influx of undreamed-of spices and new foods from the East and the New World, the Tudor pumpkin pie that journeyed with the founding fathers to become America's national dish, the austerity of rationing during World War II, and the birth of convenience foods and take-away, right up to the age of Nigella Lawson, Heston Blumenthal, and Jamie Oliver. The first trade book to tell the story of British cooking-which is, of course, the history that led up to American colonial cooking as well-Taste shows that kitchens are not only places of steam, oil, and sweat, but of politics, invention, cultural exchange, commerce, conflict, and play.

    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."

    Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals -- no fuss, no b.s., just easy, cheap, delicious food. Several books -- including Veganomicon, Appetite for Reduction, Isa Does It, and Superfun Times Holiday Cookbook -- later, the punk rock priestess of all things tasty and animal-free returns to her roots-and we're not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favorites even awesomer, more in-the-kitchen tips with Fizzle--and full-color photos of those amazing dishes throughout. With tips for taming your tofu, doing away with dairy, and getting rid of the eggs, you'll find recipes for: "Fronch" Toast; Biscuits and White Bean Sausage Gravy; Chile sin Carne al Mole; Apple Pie-Crumb Cake Muffins; Three Kinds of Knishes (Knish Madness!); Revolutionary Spanish Omelet; Tempeh Reuben; Braised Cauliflower with Three-Seed Sauce; Ethiopian Seitan and Peppers; No-Bake Black Bottom-Peanut Butter Silk Pie; Coconut Heaven Cupcakes . . . and more. So much more.

    Katie Morford has the key to a quick and easy for weekdays, slow and luxurious for relaxed weekends—you can turn your morning into an exercise in good nutrition and great taste. You'll find breakfasts that can be eaten at the table (Egg-in-a-Nest Pesto Pizzas), at the bus stop (Strawberries and Cream Spoon Smoothies), or on the run (Milk and Cereal Bars), all healthy alternatives to cold cereal and prepackaged bars that even picky eaters will love. Rise & Shine is tailor made for busy families who want to do mornings just a little bit better. It's a toolkit of ideas and inspiration to make a nourishing breakfast not only doable, but delicious.

    The story, however, is not only about hunger in the land of plenty and the organized efforts to reduce it; it is also about doing that work against a backdrop of ever-growing American food affluence and gastronomical expectations. With the popularity of Whole Foods and increasingly common community-supported agriculture (CSA), wherein subscribers pay a farm so they can have fresh produce regularly, the demand for fresh food is rising in one population as fast as rates of obesity and diabetes are rising in another. Over the last three decades, Winne has found a way to connect impoverished communities experiencing these health problems with the benefits of CSAs and farmers' markets; in Closing the Food Gap, he explains how he came to his conclusions. With tragically comic stories from his many years running a model food organization, the Hartford Food System in Connecticut, alongside fascinating profiles of activists and organizations in communities across the country, Winne addresses head-on the struggles to improve food access for all of us, regardless of income level. Using anecdotal evidence and a smart look at both local and national policies, Winne offers a realistic vision for getting locally produced, healthy food onto everyone's table.

    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.