General cookery and recipes Books

Book SynopsisThe husband-and-wife team behind one of New York City’s and Nashville’s favorite pizza places share the secrets behind their acclaimed restaurants in a cookbook featuring more than 100 recipes.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Legions of fans line the block as they flock to Emily and Matt Hyland’s flagship restaurants EMILY and the popular spinoff Emmy Squared. Now, with their irresistible debut cookbook, they share their delicious and doable recipes—no wood-fired oven or fancy equipment required. You’ll be shown how to re-create such crowd-pleasing favorites as their famous round pizza, the iconic Detroit pan pizza, and their legendary EMMY Burger, the juicy wonder that tops many New York City “Best Burger” lists. But EMILY: The Cookbook is more than pizza and burger perfection. You’ll also find recipes for small plates (Nguyen’s Hot Wings with Ranch Dip), salads (Shredded Brussels Sprouts with Blue Cheese, Bacon, and Miso Dressing), sandwiches (Lobster Salad Sandwich), pasta (Campanelle with Duck Ragù), cocktails (a Killer Colada), and scrumptious desserts (Rocky Road Brownies with Rum Ganache Dip). Packed with full-color photos and handy tips, EMILY: The Cookbook is a fabulous find for people who want new ways to entertain, feed, and wow their friends and family.Praise for EMILY: The Cookbook“With EMILY: The Cookbook, the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook.”—Sam Sifton, The New York Times   “The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. . . . The Hylands bring an eclectic flair to some of America’s favorite foodstuffs . . . culled from their restaurant menus, but designed for home kitchens.”—Publishers Weekly (starred review)

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Book Synopsis'Amazing recipes that spread joy.' - Giovanna Fletcher 'The perfect combination of delicious recipes and mindful food. A must-read and a must-eat!' - Frankie Bridge'A magical reminder of how wonderful food can be.' - Tom Kerridge Feel-good food for grey and busy daysThe kitchen has always been my happy place - it's the only place I feel completely at ease. Cooking has got me through some proper tough times! It also helps me slow down, take a breath and take stock.These recipes are all dishes that make me smile - they give me joy and I want to share that joy with you. From my go-to Chicken Nuggets and Brown Butter Macaroni Cheese to my Cinnamon Pastry Twists, you'll find all my everyday favs here. I've included quick meals for those days when you just can't think about what to cook, and my 'therapy' recipes that are good for distracting a worried mind - at least for a while. Take care of yourself.Love,Candice xTrade ReviewCooking can be amazing for the soul, and a therapeutic way of practicing self-care while spreading joy. This book is full of delicious recipes that Candice has created with love. -- Giovanna FletcherThe perfect combination of delicious recipes and mindful food. A must-read and a must-eat! -- Frankie BridgeCandice's book is a magical reminder of how powerful food can be - it sparks memories, connects families and friends, and it can help you connect with yourself. -- Tom KerridgeThis book is gorgeous, generous, and filled with recipes that you'll want to cook every day. - Sophie Michell * Sophie Michell *

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Book SynopsisSimple. Speedy. Delicious. Stuffed with quick, simple and mouth-watering recipes, Easy is the only cookbook you'll need to make every meal count without stressing in the kitchen. Whether it's having a crowd of mates over for a weeknight dinner, recreating your favourite takeaway or rustling up a delicious brunch to start the weekend right, Chris has a dish for every occasion. Packed with straightforward recipes - from Spicy Prawn Tostadas and Honey and Harissa Spatchcock Chicken to Veggie Pilaf with Fried Halloumi and Summer Strawberry and Raspberry Crumble - and handy tips, Easy is the perfect guide to creating delicious food that hits the spot every time.

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Book SynopsisWith the success of the Eat-Clean Diet came the demand for more recipes, and author Tosca Reno is not only a health and fitness expert, she's also an excellent cook. She's always loved cooking for friends and family, and her Clean-Eating lifestyle inspired her to create fabulous meals that everyone would love. Who better to write a cookbook that would make the whole family happy . . . both at the table and when they shop for clothes a few sizes smaller!Get:  •150 beautiful food photographs • Delectable low-fat beef, pork, chicken and fish dinners • Protein-rich meat-free recipes • Gluten-free meals • Tips on eating clean in difficult situations • Timesaving one-dish meals for busy moms • Great recipes on the go • How to prepare an elegant clean-eating event.

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Book SynopsisCookbooks need not—indeed, should not—involve cooking, say the authors of this authoritative, beautifully illustrated book. And they should know. Sergei and Vayla Boutenko bring fifteen years’ experience to this collection of scrumptious, sophisticated recipes and comprehensive guide to the raw life.Fresh covers the whole range of recipes, including savory dishes, desserts, fermented foods, drinks, and wild foods. Techniques common to the recipes are introduced and clearly explained, including an inventory of uncommon fruits and how to handle and prepare them, as well as an immersion into the five basic flavors and the herbs, fruits, vegetables, and grains that help chefs bring out each flavor best. The authors introduce the three stages of adaptation to this lifestyle and provide a concise review of minimal equipment requirements and ideal appliance additions for the well-stocked raw kitchen.

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Book SynopsisThe Blue Heron Ranch Cookbook, based on Cooking Off the Grid, also by Nadia Natali, blends 126 tasty, healthful recipes with lively tales of the Natali family’s adventures living close to the land—in the wilds of California’s Los Padres National Forest. Nadia Natali''s varied dishes, suitable for any group or family, are presented in a simple style that makes them both visually appealing and effortless, as a sequence of ingredients that correspond to numbered directions. Each chapter opens with a vivid account of the family’s trials and triumphs at Blue Heron Ranch, followed by a particular category of recipes, arranged in seven groupings. Whimsical illustrations adorn the recipes and embellish the sometimes poignant, often hilarious stories about raising a family in the wilderness, running a meditation center, and facing nature’s seemingly endless challenges—with the Blue Heron Ranch kitchen being the center around which these events unfold. Recipes include Blue Heron Ranch Potato Leek Soup, Saturday Market Quiche, Miso Pine Salmon, Ojai Bouillabaisse, Early Morning Rice Cream, Aunt Ev’s Cardamom Bundt Cake, and Honey Almond Chai. The Blue Heron Ranch Cookbook offers culinary and spiritual sustenance to anyone who wants to experience, or revisit, the pleasures of comforting, communal meals at Zen and other retreat centers.

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Book SynopsisFast, easy, and economical, the recipes in Microwave Cooking for One are ideal for individuals, whether they live alone or share busy modern households. From breakfast through dinner, fresh, delicious meals can be prepared to satisfy personal tastes without wasted food, overheated kitchens, or messy clean-up.

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Book SynopsisCountry Comfort: Slow-Cooker Favorites is a keepsake of wholesome, nutritious meals for anyone who enjoys valued family mealtime traditions, and anyone who is looking to save a little money by cooking at home.Country Comfort: Slow-Cooker Favorites includes over 100 delicious “comfort food” slow-cooker recipes, and accompanying anecdotes from people across the country. From side dishes and snacks, to seafood or vegetarian entrees, and even desserts, this book proves that you truly can make an endless variety of delicious, healthy meals in a slow-cooker.Each recipe has been carefully crafted to highlight the delicious flavors in everything from hearty stews to scrumptious casseroles. Some of the comforting and unforgettable recipes featured in Country Comfort: Slow-Cooker Favorites include French Toast with Blueberries, Artichoke Soup, Old Fashioned Rich Brown Beef Stew, Maple Meatballs, Chipotle Short Rib Chili, Chicken Cacciatore, Jambalaya, Blueberry Cobbler, Chocolate Fondue, and many more.Country Comfort: Slow-Cooker Favorites also includes:• Basic tips on slow-cooking• A conversion guide for transforming oven or stovetop cooking into slowcooker recipes• A customized meal and buffet menu plannerEating at home saves money, strengthens family bonds, and allows for creativity in cooking. Whether you’re a beginner who prefers easy-to-follow recipes or an experienced chef looking to expand your culinary horizons, Country Comfort: Slow-Cooker Favorites provides a fresh and healthy update to slow-cooker meals and will bring new and exciting meal traditions into your home.

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Book SynopsisStories and memories of festive feasts accompany a wealth of recipes guaranteed to bring all the flavours of celebrations to the dinner table.

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Book SynopsisThe Country Comforts series is designed to share wholesome, nutritious meals with anyone who enjoys valued family mealtime traditions.

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Book SynopsisThis James Beard award-winning cookbook brings chef-owner Cindy Pawlcyn’s Midwestern sensibility and flair for reinventing American food to Napa Valley with over 150 recipes. Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of inventive, delicious food and a glass of Napa''s finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco''s original Fog City Diner, put down her roots in Napa over 15 years ago, and ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. This cookbook is full of the best, most enduring recipes from Mustards Grill—ones people consistently ask for and ones to enhance any home cook’s experience in the kitchen. "Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards'' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle."  —FOOD LOVER''S GUIDE TO SAN FRANCISCO

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Book SynopsisA cookbook and market guide from the nation’s premier neighborhood grocery store, featuring expert advice on how to identify the top ingredients in any supermarket and 90 vibrant recipes that make optimal use of the goods. San Francisco’s Bi-Rite Market has a following akin to a hot restaurant—its grocery goods and prepared foods have made it a destination for lovers of great food. In Eat Good Food, former chef turned market owner Sam Mogannam explains how to source and use the finest farm-fresh ingredients and artisanal food products, decipher labels and terms, and build a great pantry.  Eat Good Food gives you a new way to look at food, not only the ingredients you buy but also how to prepare them. Featuring ninety recipes for the dishes that have made Bi-Rite Market’s in-house kitchen a destination for food lovers, combined with Sam’s favorite recipes, you’ll discover exactly how to get the best flavor from each ingredient. Dishes such as Summer Corn and Tomato Salad, Spicy String Beans with Sesame Seeds, Roasted Beet Salad with Pickled Onions and Feta, Ginger-Lemongrass Chicken Skewers with Spicy Peanut Dipping Sauce, Apricot-Ginger Scones, and Chocolate Pots de Crème will delight throughout the year. No matter where you live or shop, Sam provides new insight on ingredients familiar as well unique, including: • Why spinach from open bins is better than prepackaged greens• What the material used to wrap cheese can tell you about the quality of the cheese itself • How to tell where an olive oil is really from—and why it matters• What “never ever” programs are, and why you should look for them when buying meat  More engaging than a field guide and more informative than a standard cookbook, and with primers on cooking techniques and anecdotes that will entertain, enlighten, and inspire, Eat Good Food will revolutionize the way home cooks shop and eat.

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Book SynopsisHundreds of recipes designed to get exceptional meals on the table in under an hour With Kitchen Simple, James Peterson, one of America’s most celebrated cookbook authors and renowned cooking instructors, delivers a definitive resource for the busy home cook. Elevating routine, weekday fare into exciting culinary creations, Peterson proves unequivocally that great food need not be complicated or time-consuming to prepare.  More than 200 recipes, such as Summer Steak Salad, Mexican-Style Gazpacho, White Bean Bruschetta, Red Cabbage with Bacon and Apples, and Ricotta Ravioli, are thoughtfully streamlined to require no more than thirty minutes of active prep time with delivery to the table in under an hour. For leisurely meals and celebratory occasions, there are also dozens of luxe dishes, like Red Wine Pot Roast, Eggplant Parmigiano, Duck Confit, and Profiteroles with Chocolate Sauce. And, from the master of sauces, comes a paired-down primer on making foolproof Mayonnaise, Caper and Herb Sauce for vegetables and chicken, and an easy Béarnaise to dress up grilled fish.  Kitchen Simple presents creative possibilities for weeknight meals, quick-and-easy breakfasts, impromptu dinner parties, and inspired last-minute desserts. And with Peterson’s invaluable variations, cooks can confidently substitute harder-to-find ingredients with items already at hand. Additional advice on how to stock a pantry with staples to make everyday cooking even easier, plus an inventory of truly indispensable kitchen tools make Kitchen Simple a go-to source of inspiration for cooks of all persuasions: novice or experienced, time-pressed or laid-back, casual or serious.

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Book SynopsisFollow your nose to the Stinking Rose, where you''ll find hearty, California-Italian fare for the garlic worshipper in us all. Recipes like Garlic-Encrusted Baby Back Ribs, Savory Garlic Noodles, and even (brace yourself) Garlic Ice Cream will please die-hard garlic enthusiasts as well as those who prefer just a graceful hint of the bulb. Living up to the restaurant''s motto, 'We season our garlic with food,' this unique cookbook will fill every kitchen with the tantalizing aroma of 'the stinking rose.'A pungent collection of the most popular dishes from the Stinking Rose, the garlic lover''s mecca based in San Francisco and Beverly Hills.Includes 65 recipes plus 45 gorgeous photos of the food and the restaurants'' whimsical d?©cor.The original Stinking Rose, in San Francisco''s Italian neighborhood, North Beach, has become famous for serving more than 3,000 pounds of garlic each month.

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Book SynopsisGive the gift of sweetness with this teen cookbook filled with the desserts teenage boys and girls actually want to bake and eat. From the authors of the best-selling TEENS COOK, TEENS COOK DESSERT is a sugar-coated follow up guide focusing on the foods that young adults are always happy to gobble up—cookies, cakes, pies, puddings, and more. Featuring over 75 mouth-watering recipes with clear, easy-to-follow directions and 120 brilliantly colored photos, this cookbook gives some sweet tips for improving kitchen safety, understanding culinary math, and using disaster-proof shortcuts in the recipes.  The only full-color dessert cookbook written by and for teenagers, TEENS COOK DESSERT offers foolproof guidance for teens to bake their way to kitchen independence.

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Book SynopsisIn this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had.We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them?Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison.Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.

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Book Synopsis¡Ay, que rico! Tacos—real tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsas—are a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef''s sensibility to this vibrant primer for building delicious and authentic tacos.  The heart of a great taco is its filling, and TACOS brims with filling recipes for chicken, fowl, pork, beef, lamb, game, seafood, vegetable, and breakfast tacos. Miller''s recipes are a satisfying balance between impeccably rendered classics like Carnitas (crusty fried pork shoulder), Rajas and Cheese (strips of roasted poblano chiles with melting queso Oaxaca), and Beef Ranchero (with its smoky-spicy sauce), and fresh, sophisticated riffs like Chicken with Apples and Goat Cheese, Baja-Style Tempura Fish, and Roasted Tomatoes and Pumpkin Seed Pesto.  Rounding out the book are luscious photographs; thorough instructions for making soft tortillas from scratch and crafting them into crispy variations; recipes for salsas and accompaniments such as Guacamole and Refritos ("refried" beans); and a suite of essential techniques, like roasting chiles and blackening tomatoes. Each filling recipe provides suggestions for the best tortilla choices, salsas and sides, and beverages to complement the tacos—giving you all you need to make your next taco experience as authentic, inspired, and downright delicious as even the most well-seasoned taquero could make it.

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Book SynopsisWith more than 400 recipes, half of which can be prepared in under 45 minutes, start to finish, this cookbook makes it easy for today’s busy cooks to get consistently delicious, healthy meals on the table every day of the week. Most recipes call for fewer than 10 easily available ingredients. Key techniques are illustrated with helpful step-by-step photos. And tips from the EatingWell test kitchen teach you secrets of healthier cooking. Cooks will turn to this book again and again for versions of classic dishes like chili, lasagna, fried chicken, and mac & cheese—here prepared in delicious and healthy ways. There’s more to keep the adventurous happy too—like Grilled Fish Tacos, Thai Chicken & Mango Stir Fry, and Middle Eastern Lamb Stew. Sweets include cakes, pies, puddings, ice creams, cookies, and more. Finally, all this is now packaged in an innovative flexible cover that will lay open for ease of use and yet hold together for long-term durability. No kitchen should be without it.

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Book SynopsisSriracha sauce arrived on the hot sauce scene a few years ago and swept away the competition. Now, the new kid on the hot sauce block is gochujang. Dating back to 17th-century Korea, gochujang is arguably the keystone ingredient in Korean cuisine. Its rich flavor and distinctive, lustrous red color are unmistakable. Unlike many Western chili sauces that have heat and not much else, gochujang begins with hot chilies but combines those chilies with miso and sweet rice to make a rich, complex-tasting paste that has heat, sweetness, and umami all packed into one package. Cooking with Gochuchang will open your eyes to the secret chefs around the world have been discovering—that this traditional Korean ingredient and its myriad off-label uses can transform your kitchen. From eggs to meats, rice to vegetables—and even cocktails—your taste buds will never be the same.

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Book SynopsisLeftovers are overrated! Avoid having too much food at dinner with these simple two-serving meals. With 70 brand-new recipes, Julie encourages beginner and seasoned cooks alike to cook at home, even when time is tight and everyone is tired. Her approachable and inspiring recipes include: Rustic Pot Pie with Biscuits Sloppy Joe Mac 'n Cheese Slow Cooker Chicken and Wild Rice Comfort Stew Beer-Braised Roast with Polenta Garden Vegetable Egg Bake There's something for everyone in Dinner for Two including breakfast for dinner! 70 color photographs

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Book SynopsisDelicious wild edible plants and mushrooms are abundant throughout North America, not only in the wilderness but in urban areas, too. Learn how to identify, harvest, and eat the tastiest plants in your backyard. Intended as much for the cooking enthusiast as for the survivalist, this book includes recipes that will transform even the most common edible backyard weeds into guest-worthy fare. Even experienced foragers will be impressed with plantain leaf chips that are crisper and tastier than kale chips. Dandelion flowers become wine, Japanese knotweed becomes rhubarb-like compote and tangy sorbet, red clover blossoms give quick bread a delightfully spongy texture and hint of sweetness.

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Book SynopsisEveryone loves the taco. Versatile and simple, it can be breakfast, snack, dinner, and even dessert. The Dos Caminos Taco Bible offers amazing recipes from one of the most creative and talented chefs cooking Mexican cuisine today. Here are traditional recipes for the centuries-old dish, as well as modern interpretations, including: Casabel Chile-Marinated Beef Tacos Hot and Smoky Shrimp Tacos Grilled Chicken Tacos with Avocado Corn Pico Clear, helpful information on chili peppers, tips and tricks for working with Mexican ingredients, and mouthwatering photography come together to make this an indispensable cookbook.

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Book SynopsisSlow cooker food conjures images of meat and potatoes—using a different sauce every day doesn’t hide the fact that it’s pot roast again. But who has time for incredibly complex recipes with dozens of ingredients? Home cooks can take back the slow cooker with these midcentury family favorites, updated for today’s tastes and adapted to make ahead of time and cook all day. With an eye toward entertaining, these recipes come together in a flash with zero time spent standing over the stove. Artichoke Red Pepper Dip Molasses Baked Beans Brown Sugar Cider Ham Banana Caramel Cake Spicy Hot Chocolate There’s a recipe for any occasion—from weeknight dinners to impromptu parties to festive holiday meals—and they will please even the pickiest eater.

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Book SynopsisCooking can sometimes involve mile-long ingredient lists and require more time than one cares to spend in the kitchen after a busy day. With Fast and Easy Five Ingredient Recipes you'll find over 100 recipes that only require five ingredients (or less) and use simple ingredients in unique ways. Recipes include: Southern Style Chicken Sliders Spinach Alfredo Lasagna Pulled Pork Carnita Tacos Homemade Pizza Pockets Peanut Butter Sea Salt Cookies Whether for weeknight meals or last minute dinner parties, these five-ingredient recipes will save you time and money…and they’re delicious too!

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Book SynopsisIf it's time to get food on the table, but too late to hit the grocery store, turn to this collection of fast and easy recipes from blogger Judy Hanneman. She'll help you discover new ways to serve ingredients you already have in your pantry, fridge or freezer. Among her favorites: Bacon Bombs Deluxe Skillet Taco Pie Easy Irish Soda Bread Vidalia Onion Pasta You'll be amazed at the delicious, satisfying, irresistably tasty meals you'll create, using what you already have in your kitchen.

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Book SynopsisThe owners of Rise No. 1 restaurant share their take on cooking and entertaining in this beautifully photographed book. Recipes for souffls, salads, soups, seafoods, tarts, and more illustrate their dedication to food and tradition. Anecdotes and ideas for entertaining round out this charming volume.

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Book SynopsisLearn how to use the best ingredients and simple, classic techniques to make fresh, homemade pasta in your own kitchen with Making Artisan Pasta. Calling for just the simplest ingredients and a handful of unique kitchen tools, making pasta at home has never been easier, more fun, or more delicious.Inside, you'll find:- Recipes for pasta doughs made completely from scratch, with such delicious ingredients as buckwheat and whole wheat flour, roasted red pepper, asparagus, and even squid ink and chocolate- Fully illustrated step-by-step instructions for rolling, shaping, and stuffing dough for gnocchi, lasagna, cannelloni, pappardelle, tagliatelle, ravioli, and dozens of other styles of pasta- Detailed instructions on how to make the ultimate in pasta: hand-stretched dough, Chinese pot stickers, Polish pierogi, Turkish manti, and other delectable pastas from beyond its traditional Italian borders- Artisan tips to help anyone, from novice to experienced, make unforgettable pastaThrough author and chef Aliza Green's pasta expertise and encyclopedic knowledge of all things culinary, plus hundreds of gorgeous photos by acclaimed food photographer Steve Legato, you'll never look at the supermarket pasta aisle the same way again.Making Artisan Pasta is on Cooking Light's Top 100 Cookbooks of the Last 25 Years list for Best Technique and Equipment.

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Book SynopsisAchieving your best body ever requires that two elements merge as one: solid training and good nutrition. This book provides the nutritional component of that muscle-building equation, offering the Men's Health take on food for fitness. "Men's Health Muscle Chow" gives you more than 150 simple recipes for delicious meals ranging from workout protein shakes to healthy dinners the whole family will enjoy. Inside, you'll find: eight easy-to-remember dietary strategies to keep your eating habits in line; filling breakfasts like banana protein pancakes; energizing entries including muscle-bound chilli and mahi fish wraps; hunger-killing snacks such as malted almond bombs; even desserts like key lime pie - all designed to help burn fat and build muscle; a shopping list that makes it easy to stock up on essential ingredients and kitchen tools; a troubleshooting guide for guys with more experience at the gym than in the kitchen; and, insider strategies, tips, tricks of the trade.And "Men's Health Muscle Chow" is much more than just a cookbook. It offers a solid foundation for understanding meal timing and the effects nutrients have on your body.Author Gregg Avedon also outlines his program of 2-month diet cycles that help you set and reach your fitness goals.

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Book SynopsisThey’re easy. They’re silly. They’re healthy. They’re clever. They’re artistic. They’re delicious. They’re fun. They’re a great way to start the day. One breakfast at a time, Bill and Claire Wurtzel are determined to make you laugh and eat and play and laugh some more. Riffing over the years with oatmeal, eggs, apples, and nuts, it is finally ours to share…Funny Food! Not since Joost Elffers’ Play With Your Food has food been so ridiculous and so endlessly diverting. Parents and children will giggle through breakfast. Teachers and students can laugh some more making snacks or desserts after lunch. This is a book filled with nothing but engaging spontaneity and simplicity that makes you say, “I can do that.” And, you can...the consequences are yummy. Really, who doesn’t like to play with food? Bill Wurtzel, a jazz guitarist, has been making these plates for his wife, Claire, for as many years as they’ve been married. Now they are turning a hobby into an art form with a social message. Their goal is to discourage obesity by inspiring children—and adults—to improve their eating habits by creating meals and snacks that are not only nutritious, but fun. These are not your mother’s smiley-face sandwiches. In Bill’s world, carrots turn into airplanes; boiled eggs into jugglers, and pears into guitar players. As gracefully as Picasso’s ceramic plates found endless form so do Wurtzel’s portraits, which seem to grow out of almost anything—cheerios and bananas; lox and bagels; oatmeal, blueberries, and strawberries. Sometimes you think he is portrait artist and you could swear you just saw Sigmund Freud emerging from a pear or Shakespeare growing out of an apple. Sometimes the plates are just plain fanciful. “Your breakfasts don’t have to look like they’ll hang in the Louvre,” he says. “It’s the gesture that counts.” But it sure looks like he riffed on Matisse’s paper cutout dancers with a papaya. In addition to creating Funny Food - which contains both recipes and how-to photographs - Bill and Claire have been conducting workshops for children at Public School 188 on the Lower East Side of New York, teaching them to use their imaginations to improve their health “rather than just putting lettuce and vegetables on their trays.”Trade Review"For decades, through a series of delightful books, Ed Emberly taught kids how to draw funny faces, animals, and more with simple step-by-step illustrations. Now, Claire (author) and Bill (photographer) Wurtzel do the same with photography and food. Captioned photos lay out how to concoct healthy playful snacks and meals—banana birds, bread mobiles, omelet families—that kids as young as six will love to create and then eat. Supplemental recipes, nutrition facts, and tips up the reading ante.” — Highlights"A new art form that also delivers a social message!"--The New York Times “Wake up to fun!”--PBS Parents"Calling all parents...Go out and buy this book!"--Shelley Goldberg, NY1"Breakfast isn't usually heralded as a prime romantic moment, but with a little ingenuity, New York City jazz musician Bill Wurtzel and his wife, teacher Claire Wurtzel, made it just that."--Reader's Digest“Your kid doesn’t want to eat real food for breakfast? No excuses. This book illustrates 365 breakfasts made of eggs, toast, cereal, pancakes, fruit, cheese, yogurt, and other good things...I can’t imagine any kid resisting eating foods like these.”--Dr. Marion Nestle "Bill and Claire Wurtzel’s book FUNNY FOOD is not only adorable and fun, it’s also educational and useful for parents who are having trouble getting their kids to try new foods. As a mom and a registered dietitian, I am always looking for ways to present new foods to my son and my clients. In this book, there are 365 fun, healthy, silly and creative breakfast ideas so you should have enough to keep you going for a while. If your kids are old enough, let them pick their favorites and help you create them. The more you engage them in the process, the more likely they are to try their creation." --Elizabeth Fassberg MPH, RD owner of EAT FOOD, a food and nutrition consultancy in New York City ( http://eatfood.biz/pages/clients/index.html) FUNNY FOOD: 365 FUN, HEALTHY, SILLY, CREATIVE BREAKFASTS is a 'must' for any general lending collection, especially those catering to parents. It features food that tastes great and can be easily and artistically displayed to entice kids. The author has spent the past fifty years transforming simple breakfast dishes into edible paintings for his wife, using common fare - Cheerios and bananas, lox and bagels, pancakes and more - as the palate for his art. Color photos pack a fun, whimsical collection perfect for any cookbook library and present dishes that will appeal to all ages. --California Bookwatch, Midwest Book Review Funny Food, A Book for Snackers, Eaters, and Artists! The trickiest thing about the “recipes” in this book is not trying to follow them (they’re pretty simple), but allowing your child to eat them. Why? Because some of these creations are so artistic you might be tempted to glue them to the plate and hang them on your wall. Bill Wurtzel is the mastermind behind these fanciful, fun and healthy breakfast designs, which feature eggs, pancakes and waffles, fruits, oatmeal and cereals, toast and bagels. Claire, a teacher and his wife of 50 years, wrote the accompanying text—minimal instructions and some nutritional guidelines. But really, it’s the pictures of these amazing edible creations that do all the talking in this book. Tony the Tiger doesn’t stand a chance against any of these critters. Bon Appetit! --NOLA Baby & Family Magazine "Turn family breakfast from epic struggles to creative sessions filled with giggles and yummy noises with the new book "Funny Food: 365 Fun, Health, Silly, Creative Breakfasts...the book includes step-by-step instructions and easy tips for making your own food pictures."--Moms Gear, Tribune Media Services“What I love most about this book is the way the Wurtzels help kids eat healthier and make food appealing at the same time. There is no trickery here by hiding ingredients in dishes. Instead, the Wurtzels make dishes kids want to make and eat because it is plated in a fun and whimsical way. With the help of this book parents can get their kids excited about making and eating breakfast with ingredients that are probably already in their kitchen.”--Kitchen Explorers on PBS Parents“Oh, yes! Bill Wurtzel is the Pea-casso of cooking. He combineswholesome ingredients with a healthy imagination to create incredibleplates.”--Kiwi Magazine"Unfamiliar fruits such as kiwi becomes a charming snack when plated as a cat face in Funny Food...more of look-book than cookbook, with page after page of inspiring images smattered with a few tips, recipes and instructions. For creative parents, the book will be an inspiration, with most of the faces and scenes easy to replicate just by looking at them."--The Star Ledger "The only person more excited than the kids was me" --Lighthearted Locavore "I love how they've used fresh wholesome ingredients to make a good breakfast, snack or healthy dessert."--ittyBittyFoodies.com“Funny Food turns the first meal of the day into a whimsical, artistic and, it's ok to smile while you eat, event! In our digitized world there may be few more noble tasks than to sit at a table with family starting the day sharing values, and creative ideas."--Steven P Salsberg, Vice Chairman NYC Green Markets (GROWNYC.org) "For me, the stuff is just great art.”--Robert Sietsema, Fork in the Road (The Village Voice)"Just too awesome. It's exactly what the title suggests: a book that's overflowing with fruit, pancakes, and eggs, all carved up in clever ways that look almost too good to eat.”--Glamour Magazine’s health and fitness blog, Vitamin G“Oh, what fun this will be for families! This mix of the practical and creative aspects of cooking and information about nutrients and health makes Funny Food a powerful weapon in the ongoing battle against both childhood and adult obesity.”--Eleanor R. Kulleseid, former Director of Libraries at Mercy College and Bank Street College of Education"Bill and Claire Wurtzel have found a wondrous way to pack imagination and funinto their breakfast cookbook...Food has beauty -- and beauty, inthe eyes of the Wurtzels, includes laugher and smiles, as well as art andtaste!"--Juliette Rossant, author of Super Chef“Sure, the intended audience for Funny Food: 365 Fun, Healthy, Silly, Creative Breakfasts is a few decades younger than we are. But hey, we could all use a little more food fun in these days of infinite online cassoulet critics, no?...But what we love is this is truly a cookbook, not just a sensationalized photo gallery as similar books tend to be.”--Squid Ink (LA Weekly’s blog)"I melted"--BlogHer"I'm sure I'll need lots of ideas and inspiration when the time comes to make breakfast for my little one and this super cute book has tons of colorful & interesting ways to make eating healthy in the morning fun."--Eat It: The Brooklyn Food Blog “Funny Food had both of my kids engaged and laughing out loud at the imaginative, food art photographs inside...When I told them, that yes, we too can make a bicyclist out of eggs and veggies, they were thrilled..I witnessed excitement in their faces I’d been hoping for all these laborious years of cooking meals that only I actually wanted to consume.”--Aspen Daily News"What I liked best was the little tips and tidbits of information that are included on almost every page. Did you know that the larger the orange, the sweeter the taste? Did you know that eggs from free range chickens have more Omega 3s? I do now! The book has lots of ideas to make breakfast special."--Book Bargains and Previews"I am charmed by this photographic feast of eggs, bacon, oatmeal, waffles — all dolled up to look like, well, dolls and owls and fish . . . even the Mona Lisa. But amusing as it is, I’m even more enthusiastic about Claire and Bill’s very serious efforts to fight childhood obesity."--Culinate"Under the tutelage of Bill and Claire Wurtzel, breakfast can become the most enjoyable meal of the day."--The Canton Repository"Celebrates wacky and delicious"--Make it Better Magazine “Funny Food speaks to me as a mother who wants her child to love food and, at the same time, understand the importance of eating healthy food. It also spoke to the Speech Therapist in me...eating is a time of engagement, conversation, laughter and exploration, which in turn broadens children’s willingness to try new foods.Funny Food is highly recommended for parents, teachers, speech therapists, and anyone with a creative interest in food.” --Splash Magazine“Making Healthy Food Look Good Makes Kids Like It”--Smart Parent Program (blog)“This collection of 365 Fun, Healthy Silly Creative Breakfasts can engage the most finicky eater! And for the artistically shy, the Wurtzel’s even include some tips on how to construct your own funny food.”--Fresh Local Food (blog)"It is so important to start the day with a healthy breakfast... if creating funny faces from food accomplishes the task, then Bravo!”--Maria Loi, Chef/Owner Loi Restaurant“One of the most interesting cookbooks out this spring isn’t really a cookbook: it’s more about meal inspiration...Perfection isn’t the point: fun, healthy breakfasts are...this book may just be what your kids need to learn to love breakfast.”--The Georgia Straight “This is a wonderful book to inspire younger people to cook and a boost of creativity for experienced cooks who can see how to use fruits vegetables and nuts to make everyday dishes shine.”--The Nibble"What a celebration of food artistry and edible delights! The abundance of joyful and playful images in this cookbook will inspire all cooks–children, families and friends–to imitate or create their own artistic visions for a healthy breakfast–or for lunch or a light supper."--Ann Marie Mott, The Bank Street College of Education, teacher of The Art Workshop“Clearly our mothers were wrong. Bill and Claire Wurtzel prove with out a doubt that you should indeed play with your food! As a professional chef and restaurateur who believes equally in good taste and good nutrition I highly recommend Funny Food as a manual on how to eat well and have fun at the same time!"--Matthew Tivy, Chef Owner, Cafe du Soleil, Chez Lucienne, Soleil Caterers

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Book SynopsisFeaturing more than 250 innovative recipes that respect and transcend regional food traditions. The basis of great cooking has always been the creative use of fresh, seasonal ingredients – whether the kitchen is at home or in a high-end restaurant. At the renowned Black Trumpet restaurant, located in the historic seacoast city of Portsmouth, New Hampshire, Chef Evan Mallett and his staff reflect the constantly changing seasons of New England, celebrating the unique flavors and traditions of fished, farmed, and foraged foods in their ever-changing menus that rotate roughly every six weeks throughout the course of the year. From deep winter’s comfort dishes to the first run of maple syrup during Mud Season; from the first flush of greens in early spring to the embarrassment of high summer’s bounty and fall’s final harvest—Evan Mallett offers more than 250 innovative recipes that draw not only on classic regional foodways, but on the author’s personal experiences with Mexican, Mediterranean, and other classic world cuisines. Recipes include inspired and delicious dishes such as: Quail Adobado with Quince Hash; Scallops with Couscous and Cider Cream; Lobster and Kelp Tamales; and Cauliflower and Chickpea Fritter with Curried Spinach Puree; as well as a wide range of soups, salads, starters, condiments, desserts, and cocktails. Black Trumpet not only tells the story of a great restaurant—how the Black Trumpet became nationally famous as a model for local food sourcing and community involvement—but it also traces the growth and evolution of the local food movement. In some ways, it can be viewed as a how-to manual for building a community around good food, featuring not only creative and delicious recipes, but autobiographical vignettes, and sidebars containing technical how-to information, profiles, anecdotes, and essays. In this cookbook, the trappings of technology are eschewed, and the bare-bones essentials of extracting flavor and combining both commonplace and unusual ingredients take center stage. Genuine flavor and hospitality are what set Black Trumpet apart, and this cookbook will reflect those special qualities and inspire a new generation of adventurous American cooks.Trade ReviewShelf Awareness- "Gourmet cooks with a passion for New England's seafood--as well as culinary memoir--will savor Black Trumpet, Chef Evan Mallett's debut collection of 250 decadent dishes created and served at his family-owned bistro and wine bar of the cookbook's name. Featuring locally sourced ingredients from Black Trumpet's setting in the seaport town of Portsmouth, N.H., Mallett's creative fare is precisely synced with New England's "eight seasons": Early Winter, Late Winter, Early Spring, Late Spring, Early Summer, Late Summer, Early Fall and Late Fall. Black Trumpet features Mallett's personal stories of becoming a chef, his passion for fresh, seasonal food and his recollections of the restaurant's compelling history in the seaport community that is both tourist destination and home.”“With this book, I feel as if I’m right in the restaurant being happily taken care of by a devoted staff while Chef Evan whips up something delicious, local, sustainable, seasonable, with a touch of the exotic—all the things I need to delight my palate.”--Nancy Harmon Jenkins, author of The Four Seasons of PastaPublishers Weekly- "Mallett and his crew weren’t quite sure who they wanted to be when they opened Black Trumpet in Portsmouth, N.H., in the spring of 2007. Today, they’re the embodiment of the locally sourced movement, working with local farmers to craft terrific cuisine that speaks to the region and its history. Mallett shares over 250 recipes that make the most of New England’s offerings, including chestnut butter and fig jam finger sandwiches, cider-braised pork osso bucco, and pork schnitzel with pretzel spätzle. The must-try snacks include pan-fried smelts with Meyer lemon and caper aioli, ceviche with pico de gallo, and the beautifully simple Chile Pasta, a from-scratch pasta dough that incorporates a trio of chilies to add smoke and warmth. The majority of the book’s dishes are probably best ordered at the restaurant itself: potted fava bean pâté with rhubarb gelée, saffron pickled quail egg with serrano ham and aioli in a phyllo nest, and fried rabbit loin with cheesy polenta pudding and rhubarb salsa call for more time than readers may have for dinner. Still, readers [are] sure to find some great ideas and techniques.”Booklist- "Portsmouth, New Hampshire’s Black Trumpet is, according to one Boston Globe review, 'the kind of place where diners are apt to travel farther to get there than the ingredients do' Which speaks well of owner-chef Mallett’s mantra of sustainability and the quality of food his kitchen produces. Mallett arranges these hundreds of recipes into eight miniseasons of ingredient availability, beginning with early winter and ending with late fall (“the final forage”). Thus, the first chapter features warm spinach salad with clementines, goat cheese, and pickled shallots, while late-spring recipes include crunchy garden radishes with malt aioli, tamari, and micro herbs. That 'final forage' includes a zesty apple chutney along with cider-braised pork osso buco. Mallett is one fine writer, both in relating Black Trumpet’s story and guiding philosophy and in laying out his recipes, which are concise but so thoroughly and solicitously explained that even the timid home chef should be inspired to give them a try. With appeal and relevance extending beyond New England, this is a winner, every which way.”“Evan Mallett stealthily and humbly creates our regional culinary identity. His dishes honor our seasonal ingredients, but also give us a sense of adventure in exciting flavors and traditions from Morocco, Mexico, and India. This is the new, true New England cuisine. I’ll make these delicious dishes season by season, but there are beautiful stories here, too, about farmers and fishermen, family and loyal staff—all part of the bigger story behind Evan’s dedication to our Good Food Revolution.”--Rachel Forrest, food writer and restaurant critic“The only complaint I've ever had about Evan Mallett's acclaimed Black Trumpet restaurant is that it's too far from where I live for me to dine there as often as I'd like. With this book, I'm finally able to enjoy Mallett's imaginative, seasonal, and ultra-tasty food at home any time the urge hits—and it will hit often.”--Barry Estabrook, author of Pig Tales: An Omivore’s Quest for Sustainable Meat“A wonderful culinary tour, both through the seasons and through an endlessly inventive and particularly New England kind of sense and sensibility.”--Paul Greenberg, author of Four Fish and American Catch“Evan Mallett is a well-respected food hero who lives and cooks in an edge of North America known more for its trying climate than for its bounty: harsh winters, short seasons, thrifty New England ways. And perhaps it is that very element that makes Black Trumpet so inspiring: the creative use of what’s available in a part of the world where land meets sea; where eaters are only beginning to learn how best to orient their passion for the familiar with the wild offerings of the seasons. “Evan’s book is both a fascinating read and marvelously useful: Beautifully adorned with Enna Grazier’s photographs, Black Trumpet serves as an inspiration and resource for the home cook who seeks practical tools for entertaining. While Evan’s commitment to sustainability and cultivating leadership in the food community via Chefs Collaborative and Slow Food makes him a chef’s chef, this book illustrates how, more than anything, Evan is a teacher and guide for cooks who create in their home kitchens."--Richard McCarthy, executive director, Slow Food USA“Rare is the book that can both deepen your appreciation of tradition and open your mind to innovation, yet Black Trumpet seems to accomplish this on nearly every page. You think it’s all been done, and then Evan Mallett shows you it hasn’t. In a region swimming with farm-to-table chefs, Mallett has managed to break free and create something truly new—an original cuisine that tells the story of modern coastal New England in words, images, and an extraordinary palette of flavors.”--Rowan Jacobsen, author of American Terroir and The Essential Oyster“From the very first chapter, I was captured by Evan’s knowledge of stocks, dressings, aioli, butters that have been browned, and all the necessary beginnings for the magical dishes this wonderful cook has fashioned. All through the book, from one season to the next, I was profoundly impressed by Evan’s understanding of ingredients that bring more than one taste to your delighted mouth. “There are three classic books for cooking: The Joy of Cooking, Julia Child’s Mastering the Art of French Cooking, and The New York Times Cookbook. You only need to add one other now—Evan Mallett’s Black Trumpet.”--James Haller, founding chef and owner, Blue Strawbery; author of Salt & Pepper Cooking

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Book SynopsisBoth inspiring and humorous, this delectable collection of tips, quips, and quotes from beloved chefs and famous food-lovers celebrates cooking, eating, and coming together over a fantastic meal. Featuring classic go-to recipes and an elegant design, this is the perfect gift for foodies.This delightful collection of quotes reveals the life lessons we can glean from our time in the kitchen. With gorgeous food photographs and heartwarming down-home kitchen shots throughout, this ode to kitchen wisdom passes down sayings and advice that even Grandma would approve of, from generations of chefs and foodies alike. More than just a quote book, The Wit& Wisdom from the Kitchen features a dozen key recipes, as well as helpful tips, tricks and techniques, such as: The perfect temperatures for cooking each type of meat A fool-proof pie crust recipe How to make a delicious 30-second salad dressing Mastering fearless knife skills The only roast chicken recipe you'll ever need And so much more! Filled with food for thought--and for your next family feast--this is the perfect gift for every cook and food lover.

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Book SynopsisStaying skinny, eating healthy, and enjoying delicious, flavourful food - all without breaking the bank - what more could a woman ask for? Candice Kumai shows how readers can achieve all this and more with fun and style, presenting recipes for everything from sweet, satisfying breakfasts to elegant salads to hearty mains, plus money-savings tips, fun nutrition facts, and party menus. Better than a diet and infinitely more satisfying, these up-to-date recipes are made with real food, yet have far less fat and calories than their original versions. Think pancakes and burgers are a caloric no-no? Think again! Candice's dreamy crepes are made with fresh fruit and nonfat yogurt, and the secret to her juicy sliders is a combo of lean beef and mushrooms. Her cupcakes, pies, and cookies might taste like splurges, but women won't see them on their hips! Readers will impress their guests with her ultimate breakfast burrito bar and save both money and calories by whipping up their own salad dressings and hollandaise sauce. Filled with tips and tricks from a young, fashionable Los Angeles native and a Cordon Bleu - trained chef who competed on Top Chef, "Pretty Delicious" is the cookbook that appeals directly to what today's women really care about - their bodies, their bank accounts, and their appetites.

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Book SynopsisEvery September during harvest season, the Cakebread family invites five up-and-coming chefs and a host of local farmers to their winery for a weekend of tasting, talking, cooking, and sharing. A whirlwind short course in winemaking, viticulture, and artisan food production, the American Harvest Workshop heats up as the sun goes down. Each evening, the chefs come together to plan and execute two multicourse dinners using a market basket of ingredients from the Cakebreads’ favorite purveyors.In The Cakebread Cellars American Harvest Cookbook, Jack, Dolores, and culinary director Brian Streeter present 100 recipes and wine pairings developed by workshop chefs and the winery in honor of the twenty-fifth anniversary of this groundbreaking annual event. These spectacular dishes—from appetizers to entrees and desserts—are adapted for home cooking in this delicious exploration of Napa Valley’s food and wine culture. Many of the world’s leading chefs have attended the workshop and their recipes are here, including Gary Danko’s Mediterranean Summer Vegetable Gratin, Nancy Oakes’s Warm Chopped Liver Crostini with White Truffle Oil, Hubert Keller’s Provençal Garlic and Saffron Soup, and Alan Wong’s Pan-Seared Sturgeon with Thai Red Curry. For dessert, just try to choose between Charlie Trotter’s Chocolate-Praline Bread Pudding with Cinnamon Cream and Marcel Desaulnier’s Caramel-Banana–Chocolate Chip Ice Cream.Guidelines for wine and food pairing are presented along with profiles of the winery’s finest purveyors, from Cowgirl Creamery and Hog Island Oyster Company to Liberty Ducks, Broken Arrow Ranch, and Fatted Calf. This unique collection celebrates a quarter century of workshops—and the chefs, winemakers, and farmers who come together each year to cook, eat, and drink from the bounty of Napa’s vibrant wine country.

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Book SynopsisA cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes. Russ and Allison first opened the doors to Camino restaurant in Oakland, California, just as recession forced would-be diners home. Faced with a walk-in refrigerator full of uneaten food and an idling staff, they got industrious—canning, preserving, brining. This efficiency borne out of necessity soon became the driver of innovation for Camino’s cooking and the marker of a truly waste-free kitchen. But Camino is not all prudence and grandmotherly frugality. There’s the smoldering fire at the heart of the restaurant, which likely has a whole lamb leg dangling from a string, turning as it roasts perfectly, its fat seasoning a pot of fresh garbanzo beans underneath. Or, eggplants grilling for a smoky and complex ratatouille. Or, fresh fig leaves browning over the hot embers for a surprising and unforgettable grilled fig leaf ice cream. The pared down approach to ingredients at Camino opens up a world of layered flavors and ingenuity—sophisticated but direct, revelatory and, in its own way, revolutionary. This Is Camino is an extension of the brilliance of the restaurant, full of deep knowledge, good humor, and delicious food.

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Book SynopsisA recipe collection and how-to guide for preparing base ingredients that can be used to make simple, weeknight meals, while also teaching skills like building and cooking over a fire, and preserving meat and produce, written by a sustainable food expert and founder of Belcampo Meat Co.Anya Fernald’s approach to cooking is anything but timid: rich sauces, meaty ragus, perfectly charred vegetables. And her execution is unfussy, with the singular goal of making delicious, exuberantly flavored, unpretentious food with the best ingredients. Inspired by the humble traditions of cucina povera, the frugal cooking of Italian peasants, Anya brings a forgotten pragmatism to home cooking, making use of seasonal bounty by canning and preserving fruits and vegetables, salt curing fish, simmering flavorful broths with leftover bones, and transforming tough cuts of meat into supple stews and sauces with long cooking. These building blocks become the basis for a kitchen repertoire that is inspired, thrifty, environmentally sound, and most importantly, bursting with flavor. Recipes like Red Pepper and Walnut Crema, Green Tomato and Caper Salad, Chickpea Torte, Cracked Crab with Lemon-Chile Vinaigrette, Veal Meatballs, Anise-Seed Breakfast Cookies, and Ligurian Sangria will add dimension and excitement to both weeknight meals and parties.  We all want to be better, more intuitive, more relaxed cooks—not just for the occasional dinner party, but every day. Punctuated by essays on the author’s approach to entertaining, cooking with cast-iron, and a primer on buying and cooking steak, Home Cooked is an antidote to the chef and restaurant books that leave you no roadmap for tonight’s dinner. With Home Cooked, Anya gives you the confidence, and the recipes, to love cooking again. — Saveur, Best of 2016

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Book SynopsisWith 100 recipes, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Malaysian, and Indian foodways—as seen through the lens of the cult favorite Chicago restaurant, Fat Rice.  An hour’s ferry ride from Hong Kong, on the banks of the Pearl River in China, lies Macau—a modern, cosmopolitan city with an unexpected history. For centuries, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, where travelers from Europe, Southeast Asia, South Asia, and mainland China traded resources, culture, and food. The Adventures of Fat Rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine. With dishes like Minchi (a classic Macanese meat hash), Po Kok Gai (a Portuguese-influenced chicken curry with chouriço and olives), and Arroz Gordo (if paella and fried rice had a baby), now you, too, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.

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Book Synopsis

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