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Mister Jiu's in Chinatown
JAMES BEARD AWARD WINNER • The acclaimed chef behind the Michelin-starred Mister Jiu’s restaurant shares the past, present, and future of Chinese cooking in America through 90 mouthwatering recipes. ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: The New Yorker, San Francisco Chronicle • ONE OF THE BEST COOKBOOKS OF THE YEAR: Glamour • “Brandon Jew’s affection for San Francisco’s Chinatown and his own Chinese heritage is palpable in this cookbook, which is both a recipe collection and a portrait of a district rich in history.”—Fuchsia Dunlop, James Beard Award-winning author of The Food of Sichuan Brandon Jew trained in the kitchens of California cuisine pioneers and Michelin-st...
How the Soviet Jew Was Made
In post-1917 Russian and Yiddish literature, films, and reportage, Sasha Senderovich finds a new cultural figure: the Soviet Jew. Suddenly mobile after more than a century of restrictions under the tsars, Jewish authors created characters who traversed space and history, carrying with them the dislodged practices and archetypes of a lost world.
The Best American Food Writing 2021
The year's top food writing, from writers who celebrate the many innovative, comforting, mouthwatering, and culturally rich culinary offerings of our country. Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. "A year that stopped our food world in its tracks," writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most. THE BEST AMERICAN FOOD WRITING 2021 INCLUDES * BILL BUFORD * RUBY TANDOH * PRIYA KRISHNA * LIZA MONROY * NAVNEET ALANG * KELSEY MILLER HELEN ROSNER * LIGAYA MISHAN and others
Once We Were Slaves
Origins (Bridgetown, 1793-1798) -- From Slave to Free (Bridgetown, 1801) -- From Christian to Jew (Suriname, 1811-12) -- The Tumultuous Island (Bridgetown, 1812-1817) -- Synagogue Seats (New York & Philadelphia, 1793-1818) -- The Material of Race (London, 1815-17) -- Voices of Rebellion (Bridgetown, 1818-24) -- A Woman Valor (New York, 1817-19) -- This Liberal City (Philadelphia, 1818-33) -- Feverish Love (New York, 1819-1830) -- When I am Gone (New York, Barbados, London, 1830-1847) -- Legacies (New York and Beyond, 1841-1860).
An Unchosen People
A revisionist account of interwar EuropeÕs largest Jewish community that upends histories of Jewish agency to rediscover reckonings with nationalismÕs pathologies, diasporaÕs fragility, ZionismÕs promises, and the necessity of choice. What did the future hold for interwar EuropeÕs largest Jewish community, the font of global Jewish hopes? When intrepid analysts asked these questions on the cusp of the 1930s, they discovered a Polish Jewry reckoning with Òno tomorrow.Ó Assailed by antisemitism and witnessing liberalismÕs collapse, some Polish Jews looked past progressive hopes or religious certainties to investigate what the nation-state was becoming, what powers minority communities ...
Iconic San Francisco Dishes, Drinks & Desserts
"The roots of San Francisco's celebrated food and drink culture are as diverse as the city itself. A bountiful ocean, rich soil and ingenious residents combined to create unforgettable and enduring gastronomic legacies. Discover the disputed origins of local specialties like the Chicken Tetrazzini, chop suey and the classic martini, along with the legend behind the creation of Green Goddess Dressing. Learn how the abundance of the bay contributed to classics like the Hangtown Fry and Cioppino. Marvel at the introduction of America's first fortune cookie by Benkyodo Candy Factory and how a lack of refrigeration spawned the iconic Anchor Steam Beer. Pile the guacamole on a Mission Burrito and grab an Its-It for dessert. With classic and modern recipes from beloved establishments, author Laura Smith Borrman brings these and other culinary stories to life"--Amazon.
Unique Eats and Eateries of San Francisco
When people talk about great food cities, San Francisco rises to the top of the list thanks to its 49-square-miles of mouthwatering ways to whet your appetite. Unique Eats & Eateries of San Francisco invites the city’s nearly 25 million annual visitors—and its food-obsessed residents—to discover the stories and histories that simmer behind some of San Francisco’s iconic dishes, historic restaurants, and artisanal shops. Want to taste the prize-winning pie of a 12-time World Pizza Champion? Eat your homework at cheese school? Attend a dinner party for 40? Food truck hop in a national park? Chow down on dumplings in the country’s oldest Chinatown? Or eat your first Hangtown Fry? Pull up a chair and crack open Unique Eats & Eateries of San Francisco. This tasty guide is seasoned with all you need for an unforgettable edible exploration of one of the world’s most food-savvy cities.
Raw Deal
"A shocking and engrossing exposâe of the US meat industry, the devastating failures of the country's food system, and the growing disappointment of alternative meat producers claiming to revolutionize the future of food by the head of Forbes's Food, Drink, and Agriculture division, Chloe Sorvino"--
MUNCHIES
This cookbook, based on the game-changing web series Chef's Night Out, features stories of the world's best chefs' debauched nights on the town, and recipes for the food they cook to soak up the booze afterwards. MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media's food website, MUNCHIES) to the page with snapshots of food culture in cities around the world, plus tall tales and fuzzy recollections from 70 of the world's top chefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there are the 65 recipes: dishes these chefs cook when they're done feeding customers, and ready to...
