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Specific Ingredients

  • Fire and Smokeby Chris Lilly

    Crown Publishing Group 2014; US$ 24.99

    Grill like a pro with the expert recipes and tips in Fire and Smoke.   World champion pitmaster Chris Lilly combines the speed of grilling with the smoky flavors of low-and-slow barbecue for great meals any night of the week, no fancy equipment required. Cook trout in a cast-iron skillet nestled right in smoldering coals for a crispy yet tender... more...

  • The New England Clam Shack Cookbook, 2nd Editionby Brooke Dojny

    Storey Publishing, LLC 2014; US$ 16.95

    Rich buttery lobster, fried clams, and creamy chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried, and served... more...

  • Umamiby Ole G. Mouritsen; Klavs Styrbæk; Mariela Johansen; Jonas Drotner Mouritsen

    Columbia University Press 2014; US$ 33.99

    In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining... more...

  • The Put 'em Up! Preserving Answer Bookby Sherri Brooks Vinton

    Storey Publishing, LLC 2014; US$ 16.95

    Do you have questions about preserving food? Sherri Brooks Vinton has the answers! In this handy Q&A reference, Sherri answers 399 of the most commonly asked questions about canning, pressure canning, refrigeration, freezing, drying, and fermentation, including how to apply these techniques to specific fruits and vegetables. She also addresses setting... more...

  • My Two Heavensby Jo Crabb

    Random House New Zealand 2014; US$ 25.56

    A memoir of restaurateur and chef Jo Crabb, the story of her enviable life between Martinborough and southern France, with recipes from her cooking school Careme. Jo Crabb and her husband artist Stephen Allwood spend most of the year in Martinborough, Jo running her cooking classes from Palliser Estate vineyard and Stephen painting full-time. Jo... more...

  • Chez Panisse Fruitby Alice L. Waters

    HarperCollins 2014; Not Available

    In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally... more...

  • Chez Panisse Fruitby Alice L. Waters

    HarperCollins 2014; Not Available

    In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally... more...

  • Chez Panisse Fruitby Alice L. Waters

    HarperCollins 2014; US$ 21.99

    In 2001 Chez Panisse was named the number one restaurant in America by Gourmet magazine -- quite a journey from 1971 when Alice Waters opened Chez Panisse as a place where she and her friends could cook country French food with local ingredients and talk politics. As the restaurant's popularity grew, so did Alice's commitment to organic, locally... more...

  • Chez Panisse Vegetablesby Alice L. Waters

    HarperCollins 2014; Not Available

    For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut... more...

  • Chez Panisse Vegetablesby Alice L. Waters

    HarperCollins 2014; Not Available

    For twenty-five years, Alice Waters and her friends at Chez Panisse in Berkeley, California have dedicated themselves to the ideal of serving the finest, freshest foods with simplicity and style. From tender baby asparagus in early spring, to the colorful spectrum of peppers at the height of summer; crisp, leafy chicories in autumn, to sweet butternut... more...