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Hubert Keller's Souvenirs
From a James Beard award winner, “part memoir, part cookbook . . . fresh takes on traditional French cuisine, with small anecdotes that introduce each dish.”(Booklist) Souvenirs is a memoir cookbook written by the multitalented Hubert Keller: celebrity chef, restaurateur, and Frenchman. Through personal stories and 120 recipes, the book explores his classical training and traces his development as a creative superstar chef. Keller apprentices in a Michelin three star–rated restaurant at the age of sixteen. He moves from his native Alsace, to southern France, and is inspired by the cuisine of the sun while working with the great French chefs of his time, Roger Vergé, Paul Bocuse, and G...
Out of Left Field
A nerdy gay teenager jumps headfirst into the bro-y world of high school baseball in this semi-autobiographical LGBTQ+ graphic novel. Ninth-grader Jonah is not a jock. On the contrary, he loves history class and nerdy movies, and his athletic ineptitude verges on tragic. So, what’s he doing signing up for the baseball team? Could it have something to do with the cute shortstop, Elliot? For the rest of high school, Jonah faces challenges on and off the baseball field, from heteronormative social pressure to thrilling romance. Realizing who his real friends are, he figures out what really matters and finally recognizes and embraces his gay identity. Based on debut author-illustrator Jonah Ne...
Hiroko's American Kitchen
“A good East-meets-West love story . . . a champion of Japanese cooking stateside marries her native cuisine with American ingredients.” —Tasting Table You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That’s easy using Hiroko Shimbo’s classic books, The Japanese Kitchen and The Sushi Experience. But wait: Can you find the ingredients? Can you take the time to prepare it? Your friends, family, significant other—will they relish these “foreign” dishes the way you do? Hiroko’s American Kitchen provides answers to all of those questions. Here there are 125 new recipes that highlight the be...
The Fun Book for Girlfriends
Girlfriends never let you down and neither does The Fun Book for Girlfriends: 102 Ways for Girls to Have Fun. The book includes 102 easy and inspiring ways for girlfriends to reconnect and have more fun. From the free to the extravagant to everything in between, this book has everything a girl needs besides her gal pals. And what's not to love about the flirty, inviting, eye-catching cover? It's smart, sassy, and fun. So, go girls--and have more fun. You deserve it.
Tupelo Honey Cafe
As an early pioneer in the farm-to-fork movement, Chef Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. This cookbook collection of more than 125 innovative riffs on Southern favorites is illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms.
The Spice Kitchen
More than 100 delicious recipes for using herbs and spices to add vibrant flavors to your food at breakfast, lunch, dinner, and any time in between. From Spiced Yogurt and Granola Parfaits, to Strawberry Salad with Cinnamon-Balsamic Vinaigrette, Spiced Guacamole, Tarragon Chicken Potpie, Clove Spiced Caramel Corn, and more, this exciting cookbook is full of inventive recipes, information, and tips for using herbs and spices. Best of all, the recipes are easy and fuss free—a must for busy home cooks who want to spend less time in the kitchen and more time at the family table. And with dozens of full-color photographs and illustrations, The Spice Kitchen is as beautiful as it is practical. T...
Feeding the Dragon
This beautifully illustrated cookbook and travelogue features 100 authentic recipes gathered from Shanghai to Xinjiang and beyond. Mandarin-speaking American siblings Mary Kate and Nate Tate traveled more than 9,700 miles through China, collecting stories, photographs, and lots of recipes. In Feeding the Dragon, they share what they saw, learned, and ate along the way. Highlighting nine unique regions, this volume features Buddhist vegetarian dishes enjoyed on the snowcapped mountains of Tibet, lamb kebabs served on the scorching desert of Xinjiang Province, and much more presented alongside personal stories and photographs. Recipes include Shanghai Soup Dumplings, Pineapple Rice, Coca-Cola Chicken Wings, Green Tea Shortbread Cookies, and Lychee Martinis. Feeding the Dragon also provides handy reference sidebars to guide cooks with time-saving shortcuts such as buying premade dumpling wrappers or using a blow-dryer to finish your Peking Duck. A comprehensive glossary of Chinese ingredients and their equivalent substitutions complete the book.
I Love Meatballs!
Move over bacon! Here are fifty-five of the best meatball recipes, ranging from traditional to modern, with flavors from all around the world. With over fifty recipes ranging from comfortingly traditional to cutting-edge modern, Rick Rodgers expands the role of the beloved meatball inside I Love Meatballs! Dishes inspired by a variety of ethnicities including Italian, Thai, Chinese, Greek, Vietnamese, Swedish, Moroccan, and Indian are made from a full range of meats including beef and veal, pork, lamb, poultry, and even seafood. Divided into six hunger-inducing categories, I Love Meatballs! shows meatballs as appetizers and dinner entrees, inside soups and breads, and (of course) with pasta,...
Mexican Flavors
A master cooking teacher leads you on a delicious adventure with new approaches to Mexican cuisine that can be easily reproduced in any American kitchen. Discover mouthwatering recipes that are based on Hugh Carpenter’s cooking school in San Miguel de Allende, Mexico, a famous artist community located in the high mountain country north of Mexico City. His wife, acclaimed food photographer Teri Sandison, brings the dishes to life with stunning photographs that capture the food and the town. Mexican Flavors includes classic recipes such as Guacamole, Tortilla Soup, and Barbecue Chicken with Mole Sauce. But there are many gastronomic surprises such as Banana Salsa, Quesadillas with Papaya and...
My New Orleans
It's 16 chapters of culture, history, essay and insight, and pure goodness. Besh tells us the story of his New Orleans by the season and by the dish. Archival, four-color, location photography along with ingredient information make the Big Easy easy to tackle in home kitchens. Cooks will salivate over the 200 recipes that honor and celebrate everything New Orleans. Bite by bite John Besh brings us New Orleans cooking like we've never tasted before. It's the perfect blend of contemporary French techniques with indigenous Southern Louisiana products and know-how. His amazing new offering is exclusively brought to fans and foodies everywhere by Andrews McMeel. From Mardi Gras, to the shrimp sea...
