Food/Cooking from The Vespiary Book Restoration & Bindery

In Ruth Reichl's latest book - one that will delight her fans and convert those as yet uninitiated to her charming tales - the author brings to life her adventures in pursuit of good meals and good company. Picking up where Tender at the Bone leaves off, Comfort Me with Apples recounts Reichl's transformation from chef to food writer, a… Saber más sobre este artículo

Author Abra Berens--chef, farmer, Midwesterner--shares a collection of techniques that result in new flavors, textures, and ways to enjoy all the vegetables you want to eat. From confit to caramelized and everything in between--braised, blistered, roasted and raw--the cooking methods covered here make this cookbook a go-to reference. You will never look at vegetables the same way again.

Who knew vegetables could taste so good? Moskowitz and Romero's newest delicious collection makes it easier than ever to live vegan. You'll find more than 250 recipes — plus menus and stunning color photos — for dishes that will please every palate. All the recipes in Veganomicon have been thoroughly kitchen-tested to ensure user-friendliness and amazing results. And by popular… Saber más sobre este artículo

Long before there was pharmacology as we know it, the North American Indians cured illness and maintained health by natural means, using the healing plants of the forest, desert, and seashore. Their discoveries continue to have impact on modern medicine: over 25 percent of all prescription drugs contain plant derivatives, and the mainstream medical establishment is acknowledging the effectiveness of… Saber más sobre este artículo

A scientific overview of the association of microbes with cheese, through the lens of select cheese varieties that result due to surface mold ripening, internal mold ripening, rind washing, cave aging, or surface smear rind development.

For many years a best-selling cookbook, Madhur Jaffrey's seminal title on Indian cuisine now has been totally revised, redesigned, enlarged, and enhanced with 70 brand-new full-color photos. With chapters on meat, poultry, fish, and vegetables, as well as pulses, relishes, chutneys, and pickles, the author guides her readers through the delicious and colorful range of Indian food.

Wholesome, delicious Japanese comfort food, hot pot cooking satisfies the universal desire for steaming, gratifying and hearty meals the whole family can enjoy. In Japanese Hot Pots, chef Tadashi Ono and food journalist Harris Salat demystify this communal eating tradition for American home cooks with belly-warming dishes from all corners of Japan. Using savory broths and healthy, easy-to-find ingredients such… Saber más sobre este artículo

With startling beauty and sardonic wit, Anya von Bremzen tells an intimate yet epic story of life in that vanished empire known as the USSR — a place where every edible morsel was packed with emotional and political meaning. Born in 1963, in an era of bread shortages, Anya grew up in a communal Moscow apartment where eighteen families shared one… Saber más sobre este artículo

With The Big Book of Preserving the Harvest, even the busiest folks can create a well-stocked pantry of fruits, vegetables, flavored vinegars, pickles, chutneys, and seasonings. Step-by-step illustrated instructions, informative charts, and a host of delicious recipes make this an indispensable kitchen reference for cooks of all levels. The Big Book of Preserving the Harvest covers the handling and managing… Saber más sobre este artículo

From the Pyrenees to Alsace-Lorraine, from Normandy to Provence, Loomis worked side by side in the kitchen, and ate and drank with the people. The result is a portrait in over 250 recipes and lively essays. here are dishes prepared by lifelong cooks, not chefs, intended to satisfy, not impress. This is a celebration of real French food from people… Saber más sobre este artículo

This is the funny and inspiring account of Kathleen Flinn's struggle in a stew of hot-tempered chefs, competitive classmates, her own "wretchedly inadequate" French, and the basics of French cuisine. Flinn was a thirty-six-year-old middle manager trapped on the corporate ladder—until her boss eliminated her job. So she cashed in her savings and moved to Paris to pursue her lifelong… Saber más sobre este artículo

The Professional Chefis among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. Once again, we will completely reorganize this book to reflect the way that people cook in the kitchen today, with the best of foods… Saber más sobre este artículo

As consumers become ever more informed, more sophisticated, and more pressed for time, the modern café must adapt to meet its customers' needs. Operating a successful café requires the chef to be a master of many trades with a deep understanding of quality, refinement, and business strategy. Today's café might offer breakfast baked goods, artisan breads, desserts, cakes, savory items,… Saber más sobre este artículo

Chef Christian F. Puglisi's deeply imaginative, plant-centric cooking has earned him a Michelin star, rave reviews from international food media, and the respect of top chefs from around the world. Relæ is Puglisi's debut: like his restaurant, the book is unconventional, beautifully designed, and thought-provoking. Rather than being recipe-driven, the book is centered on "idea… Saber más sobre este artículo

A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York's Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result… Saber más sobre este artículo

Anthony Bourdain's wickedly funny-yet inspiring-memoir/expos , Kitchen Confidential, provides a gritty and behind-the-scenes look into life behind the kitchen doors. Bourdain's skillful storytelling captivates and shocks readers, stealing their appetite while leaving them begging for more. His passion for his trade shines through as he takes readers on the wild journey that is his culinary career as he goes from… Saber más sobre este artículo

If you can follow a simple recipe, you can create delectable table wines in your own home. It's fun, it's easy-and the results will delightfully complement your favorite meals and provide unparalleled pleasure by the glass when friends come calling. You don't have tore-create Bordeaux in your basement to be a successful home vintner-you can make raisin wine and drink… Saber más sobre este artículo

Founded in 1976 with 12 farmers in a parking lot, New Yorks famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for… Saber más sobre este artículo

What if you cant afford nine-dollar tomatoes? That was the question award-winning journalist Tracie McMillan couldn't escape as she watched the debate about Americas meals unfold, one that urges us to pay foods true cost — which is to say, pay more. So in 2009 McMillan embarked on a groundbreaking undercover journey to see what it takes to eat well… Saber más sobre este artículo

The tradition of stew-making is as old as the invention of the first pot, so it is only natural that a piping-hot, rib-sticking stew is comforting in a very primal sort of way. In The Best Stews in the World, Cliff Wright takes cooks on a culinary voyage around the world to discover the favorite comfort foods of nearly 50… Saber más sobre este artículo