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Southern Ground
A groundbreaking tour of Southern craft bakeries featuring more than 75 rich, grain-forward recipes, from one of the leaders of the cold stone-milled flour movement in the South. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY GARDEN & GUN • “I felt like I was there, on the journey with Jennifer Lapidus herself, as I read her beautifully written book.”—Peter Reinhart, author of The Bread Baker’s Apprentice At Carolina Ground flour mill in Asheville, North Carolina, Jennifer Lapidus is transforming bakery offerings across the southern United States with intensely flavorful flour, made from grains grown and cold stone–milled in the heart of the South. While delivering extraordinary ...
Mosquito Supper Club
Winner, James Beard Award for Best Book in U.S. Foodways Winner, IACP Book of the Year Winner, IACP Best American Cookbook An NPR Best Book of the Year A Saveur, Washington Post, and Garden & Gun Best Cookbook of the Year A Bon Appétit, Food & Wine, Eater, Epicurious, and The Splendid Table Best New Cookbook A Forbes Best New Cookbook for Travelers: Holiday Gift Guide 2021 Long-Listed for The Art of Eating Prize for Best Food Book of 2021 “Sometimes you find a restaurant cookbook that pulls you out of your cooking rut without frustrating you with miles long ingredient lists and tricky techniques. Mosquito Supper Club is one such book. . . . In a quarantine pinch, boxed broth, frozen shrim...
Mother Grains: Recipes for the Grain Revolution
Finalist for the IACP Cookbook Award in Baking and the James Beard Foundation Book Award in Baking and Desserts Named a Best Cookbook of the Year by Bon Appétit, NPR, Washington Post, Epicurious, WBUR Here & Now, and Five Books Named a Best Cookbook of the Spring by Eater, Epicurious, and Robb Report The key to better, healthier baked goods is in the grain. Barley, buckwheat, corn, oats, rice, rye, sorghum, and wheat will unlock flavors and textures as vast as the historic lineages of these ancient crops. As the head baker and owner of a beloved Los Angeles bakery, Roxana Jullapat knows the difference local, sustainable flour can make: brown rice flour lightens up a cake, rustic rye adds un...
From the Wood-fired Oven
In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers--from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the ...
The New Bread Basket
"The New Bread Basket tells the story of how a radical band of grain pioneers--farmers, millers, bakers, brewers, and maltsters--are reinventing community grain systems and reintroducing grains as a viable food crop. Today's commodity grain industry has let many Americans to avoid eating gluten and carbohydrates altogether. Yet our long history with grains suggests that changes in farming and processing could be the real reason wheat has become suspect in popular nutrition. In The New Bread Basket, Amy Halloran introduces readers to a wide range of important projects developing outside of the traditional wheat belt that are empowering communities to turn away from factory bread and beer and revitalize local grain production in a way that benefits people, local businesses, and the environment."--Back cover.
The Hungry Ghost Bread Book
"A beautifully written book by a true artisan. . . . Easy to read and likely to inspire, this book will take your bread-making to the next level.”—Sandor Ellix Katz, fermentation revivalist; author of The Art of Fermentation and other fermentation bestsellers “It’s impossible to read through the recipes in The Hungry Ghost Bread Book without being inspired to scoop out some sourdough starter and get mixing.”—Maurizio Leo, author of James Beard Award–winning The Perfect Loaf For the adventurous home baker and small-scale commercial baker alike, The Hungry Ghost Bread Book is a delicious guide and a pious devotional to the wonderful, awe-inspiring world of sourdough. What does it...
On Fly-Fishing the Northern Rockies:
Anyone would be hard-pressed to find a pastime more emblematic of the western spirit than fly-fishing. Liberating, poetic, wild, soothing and inspiring, it pushes the boundaries of the mind. In essays ranging from introspective to ironic, angler authors Chadd VanZanten and Russ Beck distill the purest truths of fly-fishing into essential, often humorous rules of thumb. With kernels like "always tell the truth sometimes" and "all the fish are underwater," wade into the blue ribbon waters of Montana, Idaho, Wyoming and Utah to reflect metaphysically on these lines of practical wisdom.
Eddie's Week
Eddie Lubomir is heading into a quiet week off from work, but the city of Tragoston's Stay at Home Warden Project (S.T.H.W.P.) unexpectedly places a convict in his care...in a prison cell...in his living room! Eddie and his new inmate roommate, Randall, get off to a rocky start but manage to find a way to co-exist and even enjoy each other's company. But when Randall takes advantage of a thin disguise and Eddie's date night with the unflappable Liz to escape his living room prison cell, Eddie must create a wild web of lies that spirals out of control to protect Randall and himself in a city where no one is quite who they seem to be. The rest of Eddie's week becomes an avalanche of theft, robberies, secret organizations, and murder. Romp your way through this absurd crime comedy showcasing wacky government bureaucracy, intermittent show tunes, pissed off bees, bear costume enthusiasts and you, too, will know some of Tragoston's secrets.
Switched On
The Moog synthesizer "bent the course of music forever" Rolling Stone declared. Bob Moog, the man who did that bending, was a lovable geek with Einstein hair and pocket protectors. He walked into history in 1964 when his homemade contraption unexpectedly became a sensation---suddenly everyone wanted a Moog. The Beatles, The Doors, The Byrds, and Stevie Wonder discovered his synthesizer, and it came to be featured in seminal film scores including Apocalypse Now and A Clockwork Orange. The Moog's game-changing sounds saturated 60's counterculture and burst into the disco party in the 70's to set off the electronic dance music movement. Bob had singlehandedly founded the synth industry and beco...
Flour Power
“Tara’s a natural teacher, and this book reads as if she’s at the bench next to you, patiently articulating the core concepts and techniques of bread-making, as well as the joys and rhythms of the craft.”—Claire Saffitz, bestselling author of Dessert Person, from the foreword 80 easy-to-follow recipes and loads of know-how, troubleshooting guidance, and bread science intel for baking your best naturally leavened loaves—from sourdough whisperer Tara Jensen IACP AWARD FINALIST • ONE OF THE WASHINGTON POST’S TEN BEST COOKBOOKS OF THE YEAR Yes, you can make crusty, tender, bakery-quality sourdough bread—even if you’ve never baked before! Especially when you have a teacher lik...
