Features 700 recipes from across the entire country, showcasing the diversity and flavors of Mexican cuisine.The book includes dishes such as Acapulco‐style ceviche, Barbacoa de Pollo from Hidalgo, Salsa Ranchera and Pastel Tres Leches, each with notes on recipe origins, ingredients and techniques.
An introduction to the popular Vietnamese sandwich shares dozens of recipes for classic through innovative modern varieties, including peppery grilled chicken, lemongrass pork, and coconut curry tofu.
Outlines scientific approaches to making aesthetically appealing, better-tasting drinks through an awareness of ingredient properties, sharing illustrated recipes and instructions for using specific equipment and techniques. Includes further reading, glossary, sources and recipe list. 35,000 first printing.
Presents recipes for a variety of cakes, discussing ingredients and techniques for such dishes as pound cakes, meringues, cheesecakes, and sponge cakes which have patterns and designs inside.
Ricotta, Mozzarella, Chevre, Paneer - Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!
Presents step-by-step instructions for crafting sixteen different cheeses at home in an hour or less, and provides recipes in which to include these cheeses.
The creator of the popular Chewswise blog documents his 2009 assignment to work in a French boulangerie and subsequent travels through America and Europe to learn bread history and science while perfecting his award-winning recipes. 25,000 first printing.
The creator of the WNYC podcast The Sporkful and host of the Cooking Channel web series You're Eating It Wrong presents a photo-augmented collection of humorous—and scientific—essays on cooking, eating and loving food with all one's heart.
The James Beard Award-winning author of A Geography of Oysters presents a recipe-complemented celebration of America's apple renaissance that explores 123 of the fruit's considerable varieties, including the Black Oxford, the Knobbed Russet and the D'Arcy Spice.
What do coffee, IPA beer, dark chocolate, and radicchio all have in common? They're bitter. In this exploration of bitter through science, culture, history, and 120 deliciously idiosyncratic recipes, Jennifer McLagan makes a case for this misunderstood flavor.
A linguist delves into the world of food, describing the true meanings of descriptive words like "rich" and "crispy" when they appear on a menu and tracing how traditional and favorite dishes spread and changed through colonial shipping routes.
The bread at San Francisco's legendary Tartine Bakery was developed by renowned baker Chad Robertson over a decade of working with the finest artisan bakers in the United States and France, followed by another decade baking solo in a small wood-fired oven on the coast of Northern California. The following for this singular bread far exceeds the bakery's daily production. Now, clear instructions and hundreds of step-by-step photos show you how to make this elemental bread. Also included are more than 30 sweet and savory recipes using the day-old bread to make sandwiches, soups, puddings, French toast and kale Caesar.—From publisher description.
Presents a look at the science of alcohol production and consumption, from the principles behind the fermentation, distillation, and aging of alcoholic beverages, to the psychology and neurobiology of what happens after it is consumed.
The owners of the ice-cream truck-turned-national brand share recipes for many of their most popular creations, from the Bourbon Manhattan to Strawberry Gelato with Snickerdoodles. 40,000 first printing.
An anniversary tribute to a noted cooking school traces its reflection of evolving culinary trends throughout its first three decades, providing dozens of recipes designed in accordance with the slow-food movement, gluten-free diets and regionally produced heirloom ingredients.