Hilarious, touching, and always surprising, they cover everything from early adversity to career-making triumphs. How I Learned to Cook is an irresistible treat for cooks (and foodies) of all abilities, and includes stories by such culinary giants as Ferran Adria, Mario Batali, Anthony Bourdain, Gabrielle Hamilton, Suzanne Goin, Eric Ripert, and more...

    With this simple cookbook in your kitchen and a mighty wok in your hand, Chinese favorites are now quicker, healthier, and cheaper than delivery. The Essential Wok Cookbook is your guide to mastering the wok, the versatile pan that makes possible all of the Chinese restaurant dishes you love—no extra salt, oil, or MSG required. Beyond tips for selecting, seasoning, and caring for your wok, this cookbook also provides: • Step-by-step illustrations for how to fold a dumpling, egg roll, and wonton • Fun features on the origin stories and American reinventions of foods such as egg drop soup and fortune cookies • Recipe labels to help you decide what to make when you’re short on time (30 minutes or less) and tight on cash (under $10) • Recipe tips to swap ingredients, save time, make a dish more healthy, or kick up the heat If a journey of a thousand miles begins with a single step, start cooking today with your wok and see just how far The Essential Wok Cookbook will take you. Fire up the wok with recipes like Perfect Pork Pot Stickers, Easy Vegetable Stir-Fry, Lighter Egg Foo Young, Sweet Chili Shrimp, General Tso’s Chicken, Better Beef with Broccoli, and many more!

    I want to start a new food revolution; one where people have a better understanding of nutrition but don't forget that eating should be enjoyable!' - Gizzi ErskineGizzi Erskine believes that the key to healthy eating is to cook fresh food using good ingredients. Her ethos is to love food in all its guises and to try new things as much as possible. Gizzi's Healthy Appetite is a collection of over 100 of her favourite recipes - all with a Gizzi twist. Among the array of incredible dishes, insanely good flavours and palate-pleasing textures to choose from are the crunchy Marinated Griddled Whole Chicken Caesar salad, spicy Green Chilli Pork, oozing Roasted Baby Cauliflower with Cheese Sauce & Crispy Shallots, fresh Tuna Tataki with Yuzu and the ultimate Korean BBQ. And, for a sweet treat, who could resist warm Molten Caramel & Chocolate Pudding, soothing White Chocolate & Cherry Clafoutis or the fragrant Maple, Orange & Rosemary Tart? These are dishes that anyone with a healthy appetite will relish.

    The good news? Eating certain foods and avoiding others can be a highly effective way to diminish and manage inflammation. In The Anti-Inflammation Cookbook, professional cook and inflammation sufferer Amanda Haas joins forces with Dr. Bradly Jacobs to explain which foods are beneficial and why and to share 65 delicious, simple inflammation-busting recipes. Sometimes good food can be the best medicine.

    Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness. The lively collection of clear, step-by-step recipes ranges from sublimely refined traditions-Pesto, Manhattan Clam Chowder, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club, Quality Paperback Book Club, Book-of-the-Month Club's HomeStyle Books, Better Homes & Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.

    This work brings the Philippine Islands to life through the stories behind the dishes and their traditional cooking techniques.

    In addition to the eighty recipes and the sixty full-color photographs, Italian Grill includes helpful information on different heat-source options, grilling techniques, and essential equipment. As in Molto Italiano, Batali's distinctive voice provides a historical and cultural perspective as well.Italian Grill features appetizers; pizza and flatbreads; fish and shellfish; poultry; meat; and vegetables. The delicious recipes include Fennel with Sambuca and Grapefruit; Guinea Hen Breasts with Rosemary and Pesto; Baby Octopus with Gigante Beans and Olive-Orange Vinaigrette; and Rosticciana, Italian-Style Ribs.

    Here is the story of this “Louvre of lox” (The Sunday Times, London): its humble beginnings, the struggle to keep it going during the Great Depression, the food rationing of World War II, the passing of the torch to the next generation as the flight from the Lower East Side was beginning, the heartbreaking years of neighborhood blight, and the almost miraculous renaissance of an area from which hundreds of other family-owned stores had fled. Filled with delightful anecdotes about how a ferociously hardworking family turned a passion for selling perfectly smoked and pickled fish into an institution with a devoted national clientele, Mark Russ Federman’s reminiscences combine a heartwarming and triumphant immigrant saga with a panoramic history of twentieth-century New York, a meditation on the creation and selling of gourmet food by a family that has mastered this art, and an enchanting behind-the-scenes look at four generations of people who are just a little bit crazy on the subject of fish.

    Also included are a Kitchen Basics chapter and an abundance of enticing photographs.

    Canning and pickling is a way of doing this. Not only do you source produce from your garden, farmer s market, or local shop, you can also ensure the preparation is wholesome and the ingredients are pure. In this detailed guide, 1950s icon Irma Harding offers her firm guidance on how to properly prepare and preserve your own foods. The book explains how to preserve foods by canning, pickling, freezing, smoking and curing fresh vegetables and meats. Step-by-step techniques and tasty recipes from food artisans in Austin, Texas, Wisconsin, Michigan and other places are included. Along the way, Irma Harding provides her no-nonsense advice and some colorful images and a brief history of her checkered red cloth past. This colorful book delivers both the techniques and recipes necessary to keep their food local and fresh and the life path direct and true.

    With sweeping knowledge and vision, Helou delves into the enormous variety of dishes associated with Arab, Persian, Mughal (or South Asian), and North African cooking, collecting favorites like biryani or Turkish kebabs along with lesser known specialties such as Zanzibari grilled fish in coconut sauce or Tunisian chickpea soup. Suffused with history, brought to life with stunning photographs, and inflected by Helou’s humor, charm, and sophistication, Feast is an indispensable addition to the culinary canon featuring some of the world’s most inventive cultures and peoples.

    Easy Soups from Scratch with Quick Breads to Match makes it simple to create delicious, nourishing soups and warm, toothsome breads for any day of the week with straight-forward, time-saving recipes. With 70 soups and breads to mix and match, soup lovers can choose from cozy classics like Farro Minestrone with Roasted Garlic Focaccia or international flavors like Barbecue Pork and Miso Ramen with Flaky Green Onion Pancakes. Readers can rely on helpful troubleshooting tricks and get-ahead tips to make these winning combinations come out perfect every time.Formats

    But times have changed, and knowledge about the foods we eat and their nutritional value has increased. So, after many inquiries and requests, the author has revised many of her recipes to be lighter and healthier. Illustrated.

    Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean. The journey takes Lin-Liu into the private kitchens where the headscarves come off and women not only knead and simmer but also confess and confide. The thin rounds of dough stuffed with meat that are dumplings in Beijing evolve into manti in Turkey—their tiny size the measure of a bride’s worth—and end as tortellini in Italy. And as she stirs and samples, listening to the women talk about their lives and longings, Lin-Liu gains a new appreciation of her own marriage, learning to savor the sweetness of love freely chosen.

    Now he'll change the way you make--and think about--tacos forever.    TACOS is a deep dive into the art and craft of one of Mexico's greatest culinary exports. We start by making fresh tortillas from corn and flour, and variations that look to innovative grains and flavor infusions. Next we master salsas, from simple chopped condiments to complex moles that simmer for hours and have flavor for days. Finally we explore fillings, both traditional and modern--from a pineapple-topped pork al pastor to pastrami with mustard seeds.    But TACOS is more than a collection of beautiful things to cook. Wrapped up within it is an argument: Through these recipes, essays, and sumptuous photographs by Evan Sung, the 3-Michelin-star veteran makes the case that Mexican food should be as esteemed as the highest French cooking.From the Hardcover edition.