For more than twenty years, he has also been writing some of the best essays on food around, now collected in a volume that caused the Santa Fe New Mexican to exclaim: To read this book is to come away convinced that Harrison is a flat-out genius -- one who devours life with intensity, living it roughly and full-scale, then distills his experiences into passionate, opinionated prose. Food, in this context, is more than food: It is a metaphor for life. From his legendary Smart and Esquire columns, to present-day pieces including a correspondence with French gourmet Gerard Oberle, fabulous pieces on food in France and America for Men's Journal, and a paean to the humble meatball, The Raw and the Cooked is a nine-course meal that will satisfy every appetite.Our 'poet laureate of appetite' [Harrison] may be, but the collected essays here reflect much more. -- John Gamino, The Dallas Morning News[A] culinary combo plate of Hunter S. Thompson, Ernest Hemingway, Julian Schnabel, and Sam Peckinpah.... -- Jane and Michael Stern, The New York Times Book ReviewJim Harrison is the Henry Miller of food writing. His passion is infectious. -- Jeffrey Trachtenberg, The Wall Street Journal

    Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.Filled with over 85 inspired recipes that meld the overlapping traditions and flavors of L.A.—including Korean fried chicken, tempura potato pancakes, homemade chorizo, and Kimchi and Pork Belly Stuffed Pupusas—L.A. Son embodies the sense of invention, resourcefulness, and hybrid attitude of the city from which it takes its name, as it tells the transporting, unlikely story of how a Korean American kid went from lowriding in the streets of L.A. to becoming an acclaimed chef.

    His book is anything but a dutifully “authentic” documentation of Moroccan home cooking. Yes, the great classics are all here—the basteeya, the couscous, the preserved lemons, and much more. But Mourad adapts them in stunningly creative ways that take a Moroccan idea to a whole new place. The 100-plus recipes, lavishly illustrated with food and location photography, and terrifically engaging text offer a rare blend of heat, heart, and palate.

    From fried grits and biscuits with gravy to chicken fried steak and gumbo, The Southern Cast Iron Cookbook takes you on a tasteful tour of the south.Never cooked with cast iron? The Southern Cast Iron Cookbook shows you everything you need to know. Discover how simple proper seasoning really is. Get tips for restoring old or heirloom cookware. Learn maintenance tricks that ensure your cast iron will last a lifetime.The Southern Cast Iron Cookbook includes: 100 American Favorites—Learn to cook up beloved southern staples in over 7 chapters—breakfast, bread and biscuits, fixin’s, seafood, poultry, meat, and dessert. Recipes for Every Kitchen—This cast iron cookbook keeps it simple with recipes that only call for a small selection of cast iron cookware. Caring for Cast Iron—Keep your cookware in perfect condition with the help of detailed guides on seasoning, maintaining, and restoring cast iron. Bring real southern tastes home with The Southern Cast Iron Cookbook.

    Nutrition researcher Sally Fallon unites the wisdom of the ancients with the latest independent and accurate scientific research. The revised and updated Second Edition contains over 700 delicious recipes that will please both exacting gourmets and busy parents.

    With comfort-food recipes gathered from across America as well as 46 other countries, you'll find homemade classics along with dishes that may be difficult to pronounce, but are easy to enjoy. And nearly all 440 of these simple and economical recipes are made from ingredients available in most local groceries, so you can delight your family and friends again and again. As you turn the more than 340 pages of this charming book, you'll discover recipes for real food cooked by real people around the globe—dishes for every occasion and every taste. Enjoy a traditional British Sunday dinner, or delight your family and friends with a delicious Finnish glass cake. You may even want to whip up a batch of Brigham Young's favorite buttermilk donuts. You'll find savory soups to sweet treats, creamy casseroles, entrées with a little bit of kick, and dishes that younger taste buds will like. But perhaps your favorite part of this delightful book will be the stories behind the recipes—snippets that will bring a smile, and maybe even inspire you to start a few new traditions. So pull out the pans, fire up the stove, and create some new favorites with the abundance of appetizing ideas found in your Worldwide Ward Cookbook. 9.5" X 11", 342 pages ISBN 978-1-59811-779-0

    "There's something magical about the process of makinga cake from scratch, a process that transforms a few simple ingredients--butter, sugar, flour, and eggs--into culinary artistry."--Tish Boyle

    She opened her laptop, pulled out some bread and cheese, and then, as one does, started drinking. The video was called "Butter Yo Sh*t" and online sensation My Drunk Kitchen was born.My Drunk Kitchen (the book!) includes recipes, stories, color photographs, and tips and tricks to inspire your own adventures in tipsy cooking. Hannah offers cocktail recommendations, culinary advice (like, remember to turn off the oven when you go to bed), and shares never-before-seen recipes such as:The Hartwich (Knowledge is ingenuity! Learn from the past!) Can Bake (Inventing things is hard! You don't have to start from scratch!) Latke Shotkes (Plan ahead to avoid a night of dread!) Tiny Sandwiches (Size doesn't matter! Aim to satisfy.) Saltine Nachos (It's not about resources! It's about being resourceful.)In the end, My Drunk Kitchen may not be your go-to guide for your next dinner party . . . but it will make you laugh and drink . . . I mean think . . . about life.

    The Julie/Julia Project. In the early days of food blogs, these were the pioneers whose warmth and recipes turned their creators’ kitchens into beloved web destinations. Luisa Weiss was working in New York when she decided to cook her way through her massive recipe collection. The Wednesday Chef, the cooking blog she launched to document her adventures, charmed readers around the world. But Luisa never stopped longing to return to her childhood home in Berlin. A food memoir with recipes, My Berlin Kitchen deliciously chronicles how she finally took the plunge and went across the ocean in search of happiness—only to find love waiting where she least expected it.

      At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage, and thinking about starting a family. Then one day, she went for a run and an aneurysm burst in her brain. She nearly died. She lost her sense of smell, the sight in her left eye, and was forced to the sidelines of the life she loved. Jessica’s journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking. Written with intelligence, humor, and warmth, Stir is a heartfelt examination of what it means to nourish and be nourished."  Woven throughout the narrative are 27 recipes for dishes that comfort and delight. For readers of M.F.K.Fisher, Molly Wizenberg, and Tamar Adler, as well as Oliver Sacks, Jill Bolte Taylor, and Susannah Cahalan, Stir is sure to inspire, and send you straight to the kitchen

    You'll find no tongue-tempting treats within -- unless, of course, you consider Boiled Cow Elbow with Plaid Sauce to be your idea of a tasty meal. No, The Gallery of Regrettable Food is a public service. Learn to identify these dishes. Learn to regard shivering liver molds with suspicion. Learn why curries are a Communist plot to undermine decent, honest American spices. Learn to heed the advice of stern, fictional nutritionists. If you see any of these dishes, please alert the authorities.Now, the good news: laboratory tests prove that The Gallery of Regrettable Food AMUSES as well as informs. Four out of five doctors recommend this book for its GENEROUS PORTIONS OF HILARITY and ghastly pictures from RETRO COOKBOOKS. You too will look at these products of post-war cuisine and ask: "WHAT WERE THEY THINKING?" It's an affectionate look at the days when starch ruled, pepper was a dangerous spice, and Stuffed Meat with Meat Sauce was considered health food.Bon appetit!The Gallery of Regrettable Food is a simple introduction to poorly photographed foodstuffs and horrid recipes from the Golden Age of Salt and Starch. It's a wonder anyone in the 1940s, '50s, and '60s gained any weight. It isn't that the food was inedible; it was merely dull. Everything was geared toward a timid palate fearful of spice. It wasn't nonnutritious -- no, between the limp boiled vegetables, fat-choked meat cylinders, and pink whipped Jell-O desserts, you were bound to find a few calories that would drag you into the next day. It's just that the pictures are so hideously unappealing.Author James Lileks has made it his life's work to unearth the worst recipes and food photography from that bygone era and assemble them with hilarious, acerbic commentary: "This is not meat. This is something they scraped out of the air filter from the engines of the Exxon Valdez." It all started when he went home to Fargo and found an ancient recipe book in his mom's cupboard: Specialties of the House, from the North Dakota State Wheat Commission. He never looked back. Now, they're not really recipe books. They're ads for food companies, with every recipe using the company's products, often in unexpected and horrifying ways. There's not a single appetizing dish in the entire collection.The pictures in the book are ghastly -- the Italian dishes look like a surgeon had a sneezing fit during an operation, and the queasy casseroles look like something on which the janitor dumps sawdust. But you have to enjoy the spirit behind the books -- cheerful postwar perfect housewifery, and folks with the guts to undertake such culinary experiments as stuffing cabbage with hamburger, creating the perfect tongue mousse when you have the fellas over for a pregame nosh, or, best of all, baking peppers with a creamy marshmallow sauce. Alas, too many of these dishes bring back scary childhood memories.

    Ms Cupcake brings her north American influences to the flavourings with peanut butter cookie sandwiches, snickerdoodles and fried cookie dough balls, plus she puts her own twist on British classics like her victoria sponge cake and bakewell tart cupcakes.With fun, fifties-style photography featuring Ms Cupcake's quiffed and tattooed staff, this will be a retro treat for modern foodies, oozing Ms Cupcake's unique, larger-than-life personality and filled with useful hints, hot tips and trade secrets for vegan and food-intolerant cooks.

    Old-Fashioned Grocery in Water Valley, Mississippi, for its Skillet Biscuits and Sausage Gravy breakfasts, made-to-order chicken salad and spicy Tex-Mex Pimiento Cheese sandwiches, and daily specials like Shrimp and Grits that are as good as momma made. The B.T.C.’s freezers are stocked with take-home Southern Yellow Squash Casseroles and its counter is piled high with sweets like Peach Fried Pies as well as seasonal produce, local milk, and freshly baked bread. “Be the Change” has always been the store’s motto, and that’s just what it has done. What started as a place to meet and eat is now so much more, as the grocery has become the heart of a now-bustling country town. The B.T.C. Old-Fashioned Grocery Cookbook shares 120 of the store’s best recipes, giving home cooks everywhere a taste of the food that brought a community together, sparking friendships, reviving traditions, and revitalizing an American Main Street.

    Easier than ever to use, it's organized just he way you plan your meals - with meats and main dishes first. It's packed with know-how, show-how and how-to. More than 1500 recipes, 299 full-color photographs, cooking hints, shopping tips, charts, line drawings.

    Eat well. That's always been my philosophy, Karen Barnaby says. I've just translated it into low-carbing. Anyone who is currently on-or contemplating embarking upon-one of the many low-carb diets will find The Low-Carb Gourmet to be a goldmine of recipes, tips, and inspiration.The first sophisticated low-carb cookbook on the market from acclaimed chef Karen Barnaby, who has lost 70 pounds through low-carb eating.Over the past few years, low-carb high-protein diets have changed the way America eats. But how much steak, bacon, and cheese can a person eat? Low-carbers have been looking for a cookbook that will give them the variety, sophistication, and sublime taste sensations that the true food lover craves-and yet will allow them to reap the weight-loss and health benefits of low-carb eating.In The Low-Carb Gourmet, award-winning Canadian cookbook author Karen Barnaby, executive chef of the famed Fish House in Vancouver, applies her carb-cutting techniques to sophisticated dishes, including soups, snacks, sauces, main dishes, and even spectacular sweets. The 250 recipes range from Prawns with Peppery Garlic Vinaigrette, Guacamole, and Pancetta Wrapped Salmon with Red Wine Butter to Beef Salad with Creamy Horseradish Dressing, Daikon Radish, Chinese Cabbage and Tofu Soup, Pumpkin Cheesecake, and Tiramisu. The author reveals some secrets to low-carb shopping and offers expertadvice on meal planning for special occasions.