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  • Charred & Scruffedby Peter Kaminsky; Adam Perry Lang; Simon Wheeler

    Artisan 2012; US$ 24.95

    With  Charred & Scruffed , bestselling cookbook author and acclaimed chef Adam Perry Lang employs his extensive culinary background to refine and concentrate the flavors and textures of barbecue and reimagine its possibilities.     Adam's new techniques, from roughing up meat and vegetables ("scruffing") to cooking directly on hot coals ("clinching")... more...

  • Taxidermy Artby Robert Marbury

    Artisan 2014; US$ 18.95

    In this collection of taxidermy art, you?ll find a winged monkey with a fez and a martini glass, a jewel-encrusted piglet, a bionic fawn, and a polar bear balancing on a floating refrigerator. Author Robert Marbury makes for a friendly (and often funny) guide, addressing the three big questions people have about taxidermy art: What is it all about?... more...

  • Della Fattoria Breadby Kathleen Weber; Thomas Keller

    Artisan 2014; US$ 20.95

    Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking,and encourages... more...

  • Heritageby Sean Brock; Peter Frank Edwards

    Artisan 2014; US$ 24.95

    Sean Brock is the chef behind the game-changing restaurants Husk and McCrady?s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes include... more...

  • Mallmann on Fireby Francis Mallmann; Peter Kaminsky

    Artisan 2014; US$ 24.95

    ?Elemental, fundamental, and delicious? is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann?s first book, Seven Fires , ?captivating? and ?inspiring.? And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places?in winter?s... more...

  • The Meat Hook Meat Bookby Tom Mylan; Michael Harlan Turkell

    Artisan 2014; US$ 37.50

    Buying large, unbutchered pieces of meat from a local farm or butcher shop means knowing where and how your food was raised, and getting meat that is more reasonably priced. It means getting what you want, not just what a grocery store puts out for sale?and tailoring your cuts to what you want to cook, not the other way around. For the average cook... more...

  • Seven Firesby Francis Mallmann; Peter Kaminsky

    Artisan 2009; US$ 35.00

    A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann?born in Patagonia and trained in France's top restaurants?abandoned the fussy... more...

  • Sinfully Easy Delicious Dessertsby Alice Medrich

    Artisan 2012; US$ 15.95

    Homemade desserts just got quicker, easier, and smarter Alice Medrich rewrites the dessert menu for cooks in search of totally doable desserts without hours of prep. In  Sinfully Easy Delicious Desserts , you'll find the quickest lemon tart, a lattice-free linzer (mixed entirely in the food processor), one-bowl French chocolate torte (yes, the... more...

  • Mad Hungry Cravingsby Lucinda Scala Quinn

    Artisan 2013; US$ 18.95

    Your family has a hankering--a yen for chicken tikka masala or queso fundido, for shrimp pad thai or a Philly cheesesteak--and they want it bad. So you decide to eat out at a local ethnic or roadside restaurant, or do take-out. It's expedient, but is the food really that good? Really really good? Because Lucinda Scala Quinn's versions of all those... more...

  • Smoke and Picklesby Edward Lee

    Artisan 2013; US$ 19.95

    Chef Edward Lee's story and his food could only happen in America. Raised in Brooklyn by a family of Korean immigrants, he eventually settled down in his adopted hometown of Louisville, Kentucky, where he owns the acclaimed restaurant 610 Magnolia. A multiple James Beard Award nominee for his unique patchwork cuisine, Edward creates recipes--filled... more...