Food & Drink Books

Book SynopsisWinner of the 2011 James Beard Foundation Award for International Cooking, this is the authoritative guide to stir-frying: the cooking technique that makes less seem like more, extends small amounts of food to feed many, and makes ingredients their most tender and delicious.The stir-fry is all things: refined, improvisational, adaptable, and inventive. The technique and tradition of stir-frying, which is at once simple yet subtly complex, is as vital today as it has been for hundreds of years—and is the key to quick and tasty meals. In Stir-Frying to the Sky’s Edge, award-winning author Grace Young shares more than 100 classic stir-fry recipes that sizzle with heat and pop with flavor, from the great Cantonese stir-fry masters to the culinary customs of Sichuan, Hunan, Shanghai, Beijing, Fujian, Hong Kong, Macau, Taiwan, Singapore, and Malaysia, as well as other countries around the world. With more than eighty stunning full-color photographs, Trade Review"With this extraordinarily inspiring and comprehensive book, Grace Young establishes herself not only as one of the world’s great experts in Chinese cooking but as one of its few genuine masters. Buy it, read it, cook from it—and soon you will be on your way to becoming a stir-frying master yourself." --James Oseland, editor-in-chief of Saveur and author of Cradle of Flavor: Home Cooking from the Sipce Islands of Indonesia, Malaysia, and Singapore“For Grace Young, poet-laureate of the wok, a way of cooking is a way of life. Through stories, practical kitchen advice, and eminently doable recipes, Stir-Frying to the Sky’s Edge takes the art of stir-frying to a new level." --Betty Fussell, author of Raising Steaks: The Life & Times of American Beef“Stir-Frying to the Sky's Edge is the essential cookbook for anyone who wants to stir-fry with confidence, even mastery. Grace Young has interviewed exceptional Chinese cooks from all over the world to document their stories and recipes and to reveal the many ways in which stir-frying has sustained the Chinese in cultures as far-flung as India, Trinidad, Jamaica, Cuba, Peru, France, and America. Whether you are seeking a practical and inspiring Chinese cookbook or a beautiful culinary history, look no further." --Paula Wolfert, author of Mediterranean Clay Pot Cooking"Trying to flip quickly through this book is impossible. Nearly every page turn caught me up with something I had to read. Grace Young brings us the entire being of the wok. Yes, she’s a gifted recipe writer, hand holding through each step, so success comes pretty effortlessly. But the revelation with Grace goes further. The wok is probably the most underrated (and underpriced) piece of equipment we have. Grace knows its life, its place not solely in China, but in the world. The wok is immediacy, tradition and maybe even an instrument of life force. Did I get carried away? Maybe, but that’s where Grace can take you. Follow her, you’ll love the trip." --Lynne Rossetto Kasper, host of Public Radio’s national food show, The Splendid Table®, from American Public Media"Grace Young's masterful book reveals stir-frying as 'a cooking method of great subtlety and sophistication.' She provides a sense of spirit, of excitement, that makes stir-frying delicious fun. Recipes are clearly written and detailed; you'll get the requisite hand-holding to stir-fry your way to a delicious dinner....Young has done an admirable job showing how this ancient technique can be deliciously new and cool." --Bill Daley, Chicago Tribune"Young, whose expertise in wok technique has already enlightened American cooks, has now gathered recipes for stir-frying reflecting culinary traditions as far-flung as Indonesia and Peru.For the novice, Young offers lots of basic yet learned advice on shopping for unfamiliar ingredients and on assembling a Chinese pantry. Photographs and step-by-step instructions make fundamental wok tools and techniques accessible to even the least experienced. Her sidebars featuring talented stir-frying masters from all over the world add human dimension to the recipes." — Mark Knoblauch, Booklist"If you've ever spent much time with the award-winning The Breath of a Wok, you know that Grace Young's cookbooks feel as personal as they are practical. Her latest is no exception. And if you're expecting food a la Panda Express, this book will be a revelation. Stir-fries, it turns out, can come from almost every continent, and a good one is no slapdash affair. Young reveals the many small techniques that add up to excellence." --Katherine Miller Fran Walden, The Oregonian"Grace Young is one of the very best cookbook authors writing today. Her newest book, Stir-Frying to the Sky's Edge: The Ultimate Guide to Mastery, With Authentic Recipes and Stories is essential reading for anyone interested in Chinese cooking." --Erica Marcus, Newsday"The new cookbook by Grace Young is an extended love poem to the wok. It has more than 100 fab recipes, from classics such as Stir-Fried Beef and Broccoli to delicious hybrids like Chinese Jamaican Jerk Chicken Fried Rice and Chinese Trinidadian Stir-Fried Shrimp and Rum. Young's travels take her around the globe and along the way, fortunate readers will learn how to rock the wok." --Matt Schaffer, The Boston Herald

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Book SynopsisAn acclaimed English cookbook author offers more than 250 vegetarian recipes for a year’s worth of delicious meals that are influenced by international flavors, spanning from the Mediterranean to Sri Lanka, Japan and beyond. 20,000 first printing.

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Book SynopsisA USA TODAY bestseller, Health Nut is the playful, accessible, and irresistible cookbook from the nationally bestselling author of Salad Freak, Jess Damuck, that gives the genre a delicious update and challenges our expectations on what health food can be. 'Remarkably down-to-earth . . . Approachable, beautiful food.” — Eater “The perfect balance of being craveable yet wholesome...If you’re not already cooking your way through this vibrant book, pray tell, what are you doing?” —Molly Baz, former senior food editor at Bon Appétit and New York Times bestselling cookbook author When good-for-you food tastes like this, it’s pretty easy to be a health nut. With more than 100 of her favorite recipes that feel good to eat (and look beautiful on your plate), Jess turns her talent for creating gorgeous, obsession-worthy recipes to traditional health food. T

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Book SynopsisRufus Estes'' Good Things to Eat is the fascinating and historically significant cookbook by African-American chef Rufus Estes. Born into slavery in 1857, Estes began working as an attendant, then chef, in private railroad cars before honing his skills and eventually cooking for corporate executives and American presidents. Published in 1911, Good Thing to Eat is one of the first cookbooks by an African-American and is an illuminating glimpse into the African-American experience, as well as the culinary tastes of the wealthy a century ago. Part autobiography and part cooking guide, Estes begins by recounting his remarkable life before sharing the secrets to some of his most delicious and requested recipes. Presented in a conversational style, Estes describes in easy-to-follow terms how to make many dishes that are rarely seen in modern kitchens, such as chestnut stuffing with truffles and beef tongue, as well as simpler and more recognizable fare, such as gumbo, roast beef, and glaz

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Book SynopsisFirst published in 1747, The Art of Cookery by English author Hannah Glasse is one of the most popular cookbooks of the 18th century. Glasse''s classic guide to cooking English-style food was reissued in over forty updated editions for more than a century after it was first written and was popular in the American colonies before and after the American Revolution. The cook book famously introduced English and American households to new and modern recipes for jelly, trifle, and curry and included exotic spices such as nutmeg, cinnamon, and cocoa into popular and widely made dishes. The book''s appeal was largely due to its easy-to-follow and accessible style so that even those with little training or experience could make the recipes. Glasse''s cookbook was owned and used in the homes of many famous Americans, including Thomas Jefferson, Benjamin Franklin, and George Washington. The Art of Cookery established the standards for what is now recognized as traditional English cooking and

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