A comprehensive, practical, and reliable guide to finding food in the woods and living off the land, by respected wilderness survivalists. With text by wilderness survivalists, the information in How to Eat in the Woods is tried, trusted, and true. One of the most complete books written on the subject, this portable guide includes essential information on how …
Tiffin: 500 Authentic Recipes Celebrating India’s Regional Cuisine
Explore the vast scope of Indian cooking in this comprehensive collection of regional recipes from renowned Indian chefs, named for the traditional Indian lunch pail. Opening Tiffin unlocks for readers the diverse flavors of India. More than 500 recipes are organized by region and further by course, including vegetarian dishes, hearty meat-filled dinners, seafood, 10-minute appetizers, impossibly easy …
This fully-illustrated, highly-informative, and fun primer presents a whole new way to know and enjoy any type of coffee. In the same format as the highly-praised Wine Isn’t Rocket Science. Rocket science is complicated, coffee doesn’t have to be! With information presented in an easy, illustrated style, and chock-full of the fool-proof and reliable knowledge of a …
Jacques Pépin is universally hailed by professional chefs and home cooks as the grand master of cooking skills and methods. Now, his classic seminal work, Jacques Pépin?s Complete Techniques, is completely revised and updated with more than 1,000 color photographs and 30% new techniques. Based on Pépin?s 1978 and 1979 archetypal works La Méthode and La Technique,Jacques Pépin’sComplete …
Beloved New York Times food columnist Melissa Clark selects more than 100 of her all-time favorite recipes and gathers them here in this collection of delicious, reliable, palate-pleasing dishes for every occasion. Illustrated with full-color photographs throughout. Melissa Clark has been reaching millions of readers through her New York Times column “A Good Appetite” since 2007. She …
Sweet! This yummy new volume in the million-copy Simple series enables anyone to make delicious desserts with minimal fuss and six ingredients or less.How often have you wanted to whip up something sweet only to daunted by the complexity or ingredient list of a recipe? No more! Bestselling Simple author Jean-François Mallet has taken out the inconvenience …
Secrets of the Butcher: How to Select, Cut, Prepare, and Cook Every Type of Meat
A comprehensive, easy-to-use guide to everything you need to know about selecting, butchering, preparing, and cooking every kind of meat, including beef, pork, lamb, poultry, and wild game. In SECRETS OF THE BUTCHER, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Much more than just a book on how to butcher …
Master the art of French pastry with step-by-step instructions from one of Paris’s best bakers and founder of the renowned Maison Kayser. Soon after Maison Kayser opened its first shop in New York City in 2012, USA Today named it one of America’s best bakeries. Not surprising considering Eric Kayser is recognized as one of the most talented …
Rocket science is complicated, wine doesn’t have to be! With information presented in an easy, illustrated style, and chock-full of the fool-proof and reliable knowledge of a seasoned oenophile, Wine Isn’t Rocket Science is the guide you always wished existed. From how grapes are grown, harvested and turned into wine, to judging the color, aroma, and taste of …
Following the success of the IACP-winning Mr. Wilkinson’s Vegetables, chef Matt Wilkinson returns with more than 56 seasonal, easy-to-make, delicious recipes for salads and dressings. Guided by the seasons, award-winning chef Matt Wilkinson has always designed his recipes with vegetables as the foundation of the plate. In his latest cookbook, Matt takes this a step further by …