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Tags: in the kitchen

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  Aphrodite: A Memoir of the Senses

  by Isabel Allende

  Under the aegis of the Goddess of Love, Isabel Allende uses her storytelling skills brilliantly in Aphrodite to evoke the delights of food and sex. After considerable research and study, she has become an authority on aphrodisiacs, which include everything from food and drink to stories and, of course, love. Readers will find here recipes from Allende's mother, poems, stories from ancient and foreign... (more)
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  Salt

  A World History

  by Mark Kurlansky

  Mark Kurlansky, the bestselling author of Cod and The Basque History of the World , here turns his attention to a common household item with a long and intriguing history: salt. The only rock we eat, salt has shaped civilization from the very beginning, and its story is a glittering, often surprising part of the history of humankind. A substance so valuable it served as currency, salt has influenced the... (more)
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  The Omnivore's Dilemma

  A Natural History of Four Meals

  by Michael Pollan

  The bestselling author of The Botany of Desire explores the ecology of eating to unveil why we consume what we consume in the twenty-first century "What should we have for dinner?" To one degree or another this simple question assails any creature faced with a wide choice of things to eat. Anthropologists call it the omnivore's dilemma. Choosing from among the countless potential foods nature offers, humans... (more)
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  French Women Don't Get Fat: The Secret of Eating For Pleasure

  by Mireille Guiliano

  Stylish, convincing, wise, funny–and just in time: the ultimate non -diet book, which could radically change the way you think and live. French women don’t get fat, but they do eat bread and pastry, drink wine, and regularly enjoy three-course meals. In her delightful tale, Mireille Guiliano unlocks the simple secrets of this “French paradox”–how to enjoy food and stay slim and healthy. Hers is a charming,... (more)
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  The Joy of Cooking

  by Irma S. Rombauer, Marion Rombauer Becker, Ethan Becker

  Joy is the all-purpose cookbook. There are other basic cookbooks on the market, and there are fine specialty cookbooks, but no other cookbook includes such a complete range of recipes in every category: everyday, classic, foreign and de luxe. Joy is the one indispensable cookbook, a boon to the beginner, treasure for the experienced cook, the foundation of many a happy kitchen and many a happy home. Privately... (more)
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  My Year of Meat

  by Ruth L. Ozeki

  'I had started my year as a documentarian. I wanted to tell the truth, to effect change, to make a difference. And up to a point, I had succeeded...I am haunted by all the things - big things and little things - that threaten to slip through the cracks, untold, out of history'. 'In a single, eye-opening year, two women, worlds apart, experience parallel awakenings'. As Jane Tagaki-Little researches the consumption... (more)
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  Moosewood Restaurant New Classics

  by Moosewood Collective

  Not since their phenomenally successful Moosewood Restaurant Low-Fat Favorites has Ithaca, New York’s, famed Moosewood Collective assembled such a comprehensive and appealing group of recipes -- all brand-new. Crowd-pleasing fare like Moosewood Muffins, savory risottos, satisfying main-dish salads, and two dozen one-dish meals are just some of the standout recipes in this indispensable collection of easy-to-make... (more)
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  Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant

  by Moosewood Collective

  In Sundays at Moosewood Restaurant, 18 of the Moosewood Collective's chefs each contribute a chapter of vegetarian recipes from a different regional cuisine. Recipes are straightforward, and sources (and substitutes!) are given for hard-to-find ingredients. In addition to the Asian cuisine one might expect to find in an international vegetarian cookbook, there are some surprising and tasty options from... (more)
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  Tamales

  by Mark Charles Miller

  Fresh takes on tamales–from three pioneers of modern Southwestern cuisine Inexpensive and easy to make, tamales–those delectable little packages of corn masa dough with a tasty filling and wrapped in a dried corn husk–are one of the most versatile, and increasingly popular, dishes of Southwestern and Mexican cooking. This beautiful book brings together the "top tamales" of three acclaimed southwestern chefs,... (more)
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  In Defense of Food

  An Eater's Manifesto

  by Michael Pollan

  What to eat, what not to eat, and how to think about health: a manifesto for our times "Eat food. Not too much. Mostly plants." These simple words go to the heart of Michael Pollan's In Defense of Food , the well-considered answers he provides to the questions posed in the bestselling The Omnivore's Dilemma . Humans used to know how to eat well, Pollan argues. But the balanced dietary lessons that were... (more)
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  Blue Jelly: Love Lost and the Lessons of Canning

  by Debby Bull

  Former Rolling Stone writer Debby Bull recovers from a broken heart by making jelly. Though her boyfriend dedicates a novel to her and then leaves her in the middle of a party she gives to celebrate its publication, she comes away from it all with more than the bouquet of magazine scent strips that he left behind. In attempting to get rid of his stuff, she discovers the Zen of making jam, and through it the... (more)
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  Tamales 101: A Beginner's Guide to Making Traditional Tamales

  by Alice Guadalupe Tapp

  Tamales 101 A Beginner’s Guide to Making Traditional Tamales by Alice Guadalupe Tapp Corn-husked bundles of fresh masa plump with wonderful combinations of sauces, meats, and vegetables—tamales are a simple and delicious staple of Mexican and Southwestern cuisine. Alice Guadalupe Tapp has perfected the art of tamale making, and in TAMALES 101 imparts her knowledge and passion for this comforting treat.... (more)
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  Mole! (Cook West)

  by Gwyneth Doland

  This spicy sauce is sure to tempt your taste buds! This new addition to the Cook West Series highlights the exotic flavor of mole. Pronounced moe -lay, mole is a type of savory Mexican sauce, often but not always made from red chile and bitter chocolate. But there are many other mole sauces—yellow, green and black. Frequently called the official food of Mexico, mole has recently become one of the new,... (more)
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  Tantalizing Tamales (Cook West)

  by Gwyneth Doland

  Humble ears of corn...transformed. In 50 flavorful recipes Gwyneth Doland reveals the steamy mystery of the corn tamale. This truly American treat is a beloved holiday tradition and comfort food throughout the New World. The Aztecs considered tamales "a feast for gods and men." Now the Cook West Series presents basic techniques and a selection of recipes for making these oh-so-tasty delicacies. For a summer... (more)
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  Pocket Chef: Soups (Pocket Chef)

  by Cook's Illustrated Magazine

  With The New Best Recipe, we invite you into America’s Test Kitchen where you will stand by our side as we try to develop the best macaroni and cheese, the best meatloaf, the best roast chicken, the best brownie, and nearly 1,000 more best recipes for all your favorite home-cooked foods. Behind this book is a deeply felt understanding of how frustrating it can be to spend time planning, shopping and cooking... (more)