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Huckleberry: Stories, Secrets, and Recipes From Our Kitchen by Zoe Nathan
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Good Food: The Huckleberry Cookbook
"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica’s favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry’s recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options—and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

Huckleberry: Stories, Secrets, and Recipes From Our Kitchen by Zoe Nathan

Buy  Buy Book | Kindle

Good Food: The Huckleberry Cookbook

"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica’s favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry’s recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options—and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

The Catch: Sea-to-Table Recipes, Stories & Secrets by Ben Sargent, Peter Kaminsky
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The Splendid Table: Running an illegal lobster roll business from a basement apartment
Ben Sargent shares his love of the open waters with adventure stories and simple seafood recipes that will entice you with their fresh flavors.
An avid fisherman, home cook, and veteran surfer, Ben has been mesmerized by fishing since childhood. He catches almost everything he eats, but even if you don’t, The Catch is the perfect book for cooking simple, delicious fish and shellfish.
These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic preparations for salmon, shrimp, and clams to chowders using snakehead and blackfish.
Showcasing Ben’s signature lobster rolls (for which people journey many oceans), The Catch also features recipes such as Catfish Sandwich with Dill Rémoulade & Sliced Jalapeños (a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut & Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire).
With stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, The Catch is Ben’s take on sustainable seafood and will become your go-to resource when you want to savor fish and seafood in your home kitchen.

The Catch: Sea-to-Table Recipes, Stories & Secrets by Ben Sargent, Peter Kaminsky

Buy  Buy Book | Kindle

The Splendid Table: Running an illegal lobster roll business from a basement apartment

Ben Sargent shares his love of the open waters with adventure stories and simple seafood recipes that will entice you with their fresh flavors.

An avid fisherman, home cook, and veteran surfer, Ben has been mesmerized by fishing since childhood. He catches almost everything he eats, but even if you don’t, The Catch is the perfect book for cooking simple, delicious fish and shellfish.

These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic preparations for salmon, shrimp, and clams to chowders using snakehead and blackfish.

Showcasing Ben’s signature lobster rolls (for which people journey many oceans), The Catch also features recipes such as Catfish Sandwich with Dill Rémoulade & Sliced Jalapeños (a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut & Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire).

With stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, The Catch is Ben’s take on sustainable seafood and will become your go-to resource when you want to savor fish and seafood in your home kitchen.

Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market, with 88 Recipes by Tama Matsuoka Wong, Eddy Leroux
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The Leonard Lopate Show: Lessons from a Foraging Pro on How to Find Edible Plants in the Wild
The Leonard Lopate Show: Recipe: Tama Matsuoka Wong’s Fried Chicken with Za’atar
Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook. 
While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. 
With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.

Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer’s Market, with 88 Recipes by Tama Matsuoka Wong, Eddy Leroux

Buy  Buy Book | Kindle

The Leonard Lopate Show: Lessons from a Foraging Pro on How to Find Edible Plants in the Wild

The Leonard Lopate Show: Recipe: Tama Matsuoka Wong’s Fried Chicken with Za’atar

Forage for wild food and discover delicious edible plants growing everywhere—including your backyard—and how best to prepare them to highlight their unique flavors, with this seasonally organized field guide and cookbook. 

While others have identified in the past which wild plants are edible, Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of renowned chef Daniel Boulud, and Eddy Leroux, its chef de cuisine, go two steps further, setting the bar much higher. First, they have carefully selected only the wild plants that are worth seeking out for their fabulous flavors. Second, after much taste-testing, they have figured out the best way to prepare each ingredient—a key in getting to know these exciting new foods. In Foraged Flavor, they reveal their seventy-one favorite plants, which are easy to identify and can be harvested sustainably across the country (including at farmers’ markets for those without access to nearby fields and forests). Tama helps readers uncover bright lemony oxalis growing in patches of their lawn or creeping jenny, with its unmistakable leaves and delicate green-pea flavor. Eddy then gives simple recipes to showcase the foraged finds, including Cardamine Cress with Fennel and Orange Vinaigrette; Braised Beef, Dandelion Leaves, and Clear Noodles; and Purslane Eggplant Caponata. 

With twenty-five botanical illustrations, fifty color photographs of the plants, and tons of field- and kitchen-tested know-how, Foraged Flavor will be an indispensable guide for cooking enthusiasts.

Tartine Bread by Chad Robertson
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All Things Considered: The Considered Bite: Low-Carb Diets And Our Relationship With Food
For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.

Tartine Bread by Chad Robertson

Buy  Buy Book | Kindle

All Things Considered: The Considered Bite: Low-Carb Diets And Our Relationship With Food

For the home or professional bread-maker, this is the book of the season. It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.

Sausage Making: The Definitive Guide with Recipes by Ryan Farr
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The Splendid Table: To make homemade sausage, you need fresh, cold meat and a good grinder
The Splendid Table: Maple-bacon Breakfast Sausage
With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.

Sausage Making: The Definitive Guide with Recipes by Ryan Farr

Buy  Buy Book | Kindle

The Splendid Table: To make homemade sausage, you need fresh, cold meat and a good grinder

The Splendid Table: Maple-bacon Breakfast Sausage

With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and 50 recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.

Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw
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The Splendid Table: Asparagus Quinoa Sushi Rolls
After her health journey led her to a plant-based diet, Gena Hamshaw started a blog for readers of all dietary stripes looking for a common– sense approach to healthy eating and fuss–free recipes. Choosing Raw, the book, does in an in depth manner what the blog has done for hundreds of thousands of readers: addresses the questions and concerns for any newcomer to veganism; makes a plant–based diet with many raw options feel easy instead of intimidating; provides a starter kit of delicious recipes; and offers a mainstream, scientifically sound perspective on healthy living.
With more than 100 recipes, sumptuous food photos, and innovative and wholesome meal plans sorted in levels from newcomer to plantbased pro, Hamshaw offers a simple path to health and wellness. With a foreword by Kris Carr,New York Times–bestselling author of Crazy Sexy Diet, Choosing Raw is a primer in veganism, a cookbook, the story of one woman’s journey to health, and a love letter to the lifestyle that transformed her relationship with food.

Choosing Raw: Making Raw Foods Part of the Way You Eat by Gena Hamshaw

Buy  Buy Book | Kindle

The Splendid Table: Asparagus Quinoa Sushi Rolls

After her health journey led her to a plant-based diet, Gena Hamshaw started a blog for readers of all dietary stripes looking for a common– sense approach to healthy eating and fuss–free recipes. Choosing Raw, the book, does in an in depth manner what the blog has done for hundreds of thousands of readers: addresses the questions and concerns for any newcomer to veganism; makes a plant–based diet with many raw options feel easy instead of intimidating; provides a starter kit of delicious recipes; and offers a mainstream, scientifically sound perspective on healthy living.

With more than 100 recipes, sumptuous food photos, and innovative and wholesome meal plans sorted in levels from newcomer to plantbased pro, Hamshaw offers a simple path to health and wellness. With a foreword by Kris Carr,New York Times–bestselling author of Crazy Sexy Diet, Choosing Raw is a primer in veganism, a cookbook, the story of one woman’s journey to health, and a love letter to the lifestyle that transformed her relationship with food.

Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill by Steven Raichlen
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The Splendid Table: Basic Beer-Can Chicken
Chicken on a beer can? You bet! When Steven Raichlen, America’s barbecue guru, says it’s the best grilled chicken he’s ever tasted, cooks stop and listen.
An essential addition to every grill jockey’s library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster’s), Stoned Chicken (it’s grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

Beer-Can Chicken: And 74 Other Offbeat Recipes for the Grill by Steven Raichlen

Buy  Buy Book | Kindle

The Splendid Table: Basic Beer-Can Chicken

Chicken on a beer can? You bet! When Steven Raichlen, America’s barbecue guru, says it’s the best grilled chicken he’s ever tasted, cooks stop and listen.

An essential addition to every grill jockey’s library, Beer-Can Chicken presents 75 must-try beer-can variations and other offbeat recipes for the grill. Recipes such as Saigon Chicken with Lacquered Skin and Spicy Peanut Sauce, Root Beer Game Hens, Beer-Can Turkey (uses the 32-ounce Foster’s), Stoned Chicken (it’s grilled under a brick), Dirty Steak, Fish on a Board (Salmon with Brown Sugar Glaze), Mussels Eclade-grilled under pine needles, Grilled Eggs, Wacky Rumaki, Rotisseried Garlic Rolls-even Grilled Yellow Pepper Soup will have your mouth-watering. Whether on a can, on a stick, under a brick, in a leaf, on a plank, or in the embers, each grilling technique is explained in easy-to-follow steps, with recipes that guarantee no matter how crazy the technique, the results are always outstanding. So pop a cold one and have fun.

Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies by Kris Holechek Peters
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The Splendid Table: Classic Vegan Ice Cream Sandwiches
Nothing beats the marriage of crunchy cookies and luscious ice cream. Whether you’re hosting a birthday bash, dinner party or just indulging yourself on a hot summer’s day, homemade ice cream sandwiches are the perfect frozen treat.
This book offers endless combinations of cruelty-free, decadent recipes to please any palate.

Vegan Ice Cream Sandwiches: Cool Recipes for Delicious Dairy-Free Ice Creams and Cookies by Kris Holechek Peters

Buy  Buy Book | Kindle

The Splendid Table: Classic Vegan Ice Cream Sandwiches

Nothing beats the marriage of crunchy cookies and luscious ice cream. Whether you’re hosting a birthday bash, dinner party or just indulging yourself on a hot summer’s day, homemade ice cream sandwiches are the perfect frozen treat.

This book offers endless combinations of cruelty-free, decadent recipes to please any palate.

Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love by Paul Lowe
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The Splendid Table: In Norway, there is more than one way to preserve a fish
It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as “ a trove of seasonal delights,” it is turning heads with its easy, elegant food and style-setting aesthetic.
Divided into Morning, Brunch, Noon, and Night, with color palettes to match, Sweet Paul Eat and Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds and brunches like Smoked Salmon Hash with Scallions, Dill, and Eggs. For lunch, there’s a super-quick Risotto with Asparagus, and for dinner, Maple-Roasted Chicken and a stunning Norwegian specialty, World’s Best Cake. Rustically chic craft projects—paper flowers made out of coffee filters, a vegetable-dyed tablecloth, and a trivet from wooden clothespins—will captivate even those who are all thumbs.

Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love by Paul Lowe

Buy  Buy Book | Kindle

The Splendid Table: In Norway, there is more than one way to preserve a fish

It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Praised by the New York Times as “ a trove of seasonal delights,” it is turning heads with its easy, elegant food and style-setting aesthetic.

Divided into Morning, Brunch, Noon, and Night, with color palettes to match, Sweet Paul Eat and Make includes breakfast dishes like Morning Biscuits with Cheddar, Dill, and Pumpkin Seeds and brunches like Smoked Salmon Hash with Scallions, Dill, and Eggs. For lunch, there’s a super-quick Risotto with Asparagus, and for dinner, Maple-Roasted Chicken and a stunning Norwegian specialty, World’s Best Cake. Rustically chic craft projects—paper flowers made out of coffee filters, a vegetable-dyed tablecloth, and a trivet from wooden clothespins—will captivate even those who are all thumbs.

Cooking from the Heart: The Hmong Kitchen in America by Sami Scripter
  Buy Book | Kindle
The Splendid Table: Documenting Hmong recipes from an oral tradition
Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentation—for every Hmong recipe, there are as many variations as there are Hmong cooks—and often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes from Hmong-American kitchens, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.
Cooking from the Heart is the first cookbook to clearly set out the culinary traditions of the Hmong people as well as the cultural significance such traditions hold. The recipes are accompanied by anecdotes, aphorisms, and poems that demonstrate the importance of food and cooking in Hmong culture and offer a dramatic perspective on the immigrant experience. Scripter and Yang outline diet restrictions and taboos as well as how herbs and foods are traditionally used for healing purposes. The dishes featured in Cooking from the Heart range from well-known items such as egg rolls and green papaya salad to more unfamiliar dishes such as Nqaij Qaib Hau Xyaw Tshuaj (Chicken Soup for New Mothers) and Dib Iab Ntim Nqaij Hau Ua Kua (Stuffed Bitter Melon Soup).
The oral tradition by which these recipes have been passed down has meant that Hmong cooking has not yet reached a wide audience in the United States. While designed for an American kitchen, Cooking from the Heart encourages readers to seek out Hmong herbs and vegetables only recently introduced in the United States. After all, the authors say, the essence of Hmong cuisine is cooking with an adventurous and creative spirit—from the heart.

Cooking from the Heart: The Hmong Kitchen in America by Sami Scripter

Buy  Buy Book | Kindle

The Splendid Table: Documenting Hmong recipes from an oral tradition

Simple, earthy, fiery, and fresh, Hmong food is an exciting but still little-known South Asian cuisine. In traditional Hmong culture, dishes are created and replicated not by exact measurements but by taste and experimentation—for every Hmong recipe, there are as many variations as there are Hmong cooks—and often served to large, communal groups. Sami Scripter and Sheng Yang have gathered more than 100 recipes from Hmong-American kitchens, illustrated them with color photos of completed dishes, and provided descriptions of unusual ingredients and cooking techniques.

Cooking from the Heart is the first cookbook to clearly set out the culinary traditions of the Hmong people as well as the cultural significance such traditions hold. The recipes are accompanied by anecdotes, aphorisms, and poems that demonstrate the importance of food and cooking in Hmong culture and offer a dramatic perspective on the immigrant experience. Scripter and Yang outline diet restrictions and taboos as well as how herbs and foods are traditionally used for healing purposes. The dishes featured in Cooking from the Heart range from well-known items such as egg rolls and green papaya salad to more unfamiliar dishes such as Nqaij Qaib Hau Xyaw Tshuaj (Chicken Soup for New Mothers) and Dib Iab Ntim Nqaij Hau Ua Kua (Stuffed Bitter Melon Soup).

The oral tradition by which these recipes have been passed down has meant that Hmong cooking has not yet reached a wide audience in the United States. While designed for an American kitchen, Cooking from the Heart encourages readers to seek out Hmong herbs and vegetables only recently introduced in the United States. After all, the authors say, the essence of Hmong cuisine is cooking with an adventurous and creative spirit—from the heart.

International Night: A Father and Daughter Cook Their Way Around the World Including More than 250 Recipes by Mark Kurlansky, Talia Kurlansky
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The Leonard Lopate Show: Travel the World in Your Kitchen
The Leonard Lopate Show: Recipe: Haitian Grilled Octopus
The Leonard Lopate Show: Recipe: Haitian Griyo de Porc
The Leonard Lopate Show: Recipe: Haitian Blanc Manger Mamiche
Once a week in the Kurlansky home, Mark spins a globe and wherever his daughter’s finger lands becomes the theme of that Friday night’s dinner. Their tradition of International Night has afforded Mark an opportunity to share with his daughter, Talia—and now the readers of International Night—the recipes, stories, and insights he’s collected over more than thirty years of traveling the world writing about food, culture, and history, and his charming pen-and-ink drawings, which appear throughout the book.
International Night is brimming with recipes for fifty-two special meals—appetizers, a main course, side dishes, and dessert for each—one for every week of the year. Some are old favorites from Mark’s repertoire, and others gleaned from research. Always, they are his own version, drawn from techniques he learned as a professional chef and from many years of talking to chefs, producers, and household cooks around the world. Despite these insights, every recipe is designed to be carried out—easily—by any amateur chef, and they are designed to be completed with the assistance of children. 
Mark and Talia invite you and your family into their kitchen, outfitted with overflowing packets of exotic spices and aromas of delicacies from Tanzania and Kazakhstan to Cuba and Norway. From there, recipes and toothsome morsels of cultural and historical information will fill your bellies and your minds, and transport you to countries all around the world.

International Night: A Father and Daughter Cook Their Way Around the World Including More than 250 Recipes by Mark Kurlansky, Talia Kurlansky

Buy  Buy Book | Kindle

The Leonard Lopate Show: Travel the World in Your Kitchen

The Leonard Lopate Show: Recipe: Haitian Grilled Octopus

The Leonard Lopate Show: Recipe: Haitian Griyo de Porc

The Leonard Lopate Show: Recipe: Haitian Blanc Manger Mamiche

Once a week in the Kurlansky home, Mark spins a globe and wherever his daughter’s finger lands becomes the theme of that Friday night’s dinner. Their tradition of International Night has afforded Mark an opportunity to share with his daughter, Talia—and now the readers of International Night—the recipes, stories, and insights he’s collected over more than thirty years of traveling the world writing about food, culture, and history, and his charming pen-and-ink drawings, which appear throughout the book.

International Night is brimming with recipes for fifty-two special meals—appetizers, a main course, side dishes, and dessert for each—one for every week of the year. Some are old favorites from Mark’s repertoire, and others gleaned from research. Always, they are his own version, drawn from techniques he learned as a professional chef and from many years of talking to chefs, producers, and household cooks around the world. Despite these insights, every recipe is designed to be carried out—easily—by any amateur chef, and they are designed to be completed with the assistance of children. 

Mark and Talia invite you and your family into their kitchen, outfitted with overflowing packets of exotic spices and aromas of delicacies from Tanzania and Kazakhstan to Cuba and Norway. From there, recipes and toothsome morsels of cultural and historical information will fill your bellies and your minds, and transport you to countries all around the world.

Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking by Ben Ford, Carolynn Carreño
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KCRW Good Food: Taming the Feast
Chef Ben Ford worked at Chez Panisse before moving to Los Angeles to work at Campanile and Chadwick. His new cookbook, Taming the Feast, offers DIYers diagrams, line drawings, and timelines for creating a backyard party to satisfy the masses.

Taming the Feast: Ben Ford’s Field Guide to Adventurous Cooking by Ben Ford, Carolynn Carreño

Buy  Buy Book | Kindle

KCRW Good Food: Taming the Feast

Chef Ben Ford worked at Chez Panisse before moving to Los Angeles to work at Campanile and Chadwick. His new cookbook, Taming the Feast, offers DIYers diagrams, line drawings, and timelines for creating a backyard party to satisfy the masses.

Lunch at the Shop: The Art and Practice of the Midday Meal by Peter Miller
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KCRW Good Food: Lunch at the Shop
In our current bustle, lunch has been outsourced to stand-up counters, reduced to take-out platters, wrapped and rolled and packaged. But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.
Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 45 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure.

Lunch at the Shop: The Art and Practice of the Midday Meal by Peter Miller

Buy  Buy Book | Kindle

KCRW Good Food: Lunch at the Shop

In our current bustle, lunch has been outsourced to stand-up counters, reduced to take-out platters, wrapped and rolled and packaged. But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock.

Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 45 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure.

The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen
  Buy Book | Kindle
The Splendid Table: Don’t forget Maggi seasoning sauce or daikon pickles in your banh mi
The Splendid Table: Thai Fried Omelet
The Splendid Table: Shrimp in Caramel Sauce
The Splendid Table: Grilled Lemongrass Pork
A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.
Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.
Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: 
Crispy Drunken Chicken
Shrimp in Caramel Sauce
Grilled Lemongrass Pork
Beef and Curry Sliders
Coconut Curry Tofu
Lettuce Wrap Banh Mi
Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen. 

The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen

Buy  Buy Book | Kindle

The Splendid Table: Don’t forget Maggi seasoning sauce or daikon pickles in your banh mi

The Splendid Table: Thai Fried Omelet

The Splendid Table: Shrimp in Caramel Sauce

The Splendid Table: Grilled Lemongrass Pork

A cookbook devoted to the beloved Vietnamese sandwich, with 50 recipes ranging from classic fillings to innovative modern combinations.

Created by Vietnamese street vendors a century or so ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy daikon and carrot pickles, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? You’ll have ample opportunities to customize your sandwich with filling options such as grilled pork, roast chicken, and “the special”—a delectable combination of garlicky pork, liver pâté, and Vietnamese cold-cuts.

Opening a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: 

Crispy Drunken Chicken

Shrimp in Caramel Sauce

Grilled Lemongrass Pork

Beef and Curry Sliders

Coconut Curry Tofu

Lettuce Wrap Banh Mi

Respected food writer Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen. 

Sous Chef: 24 Hours on the Line by Michael Gibney
  Buy Book | Kindle
Dinner Party Download: A Sous Chef, in the Heat of the Moment
The back must slave to feed the belly… . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.
Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.
In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

Sous Chef: 24 Hours on the Line by Michael Gibney

Buy  Buy Book | Kindle

Dinner Party Download: A Sous Chef, in the Heat of the Moment

The back must slave to feed the belly… . In this urgent and unique book, chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen. Here readers will find all the details, in rapid-fire succession, of what it takes to deliver an exceptional plate of food—the journey to excellence by way of exhaustion.

Told in second-person narrative, Sous Chef is an immersive, adrenaline-fueled run that offers a fly-on-the-wall perspective on the food service industry, allowing readers to briefly inhabit the hidden world behind the kitchen doors, in real time. This exhilarating account provides regular diners and food enthusiasts alike a detailed insider’s perspective, while offering fledgling professional cooks an honest picture of what the future holds, ultimately giving voice to the hard work and dedication around which chefs have built their careers.

In a kitchen where the highest standards are upheld and one misstep can result in disaster, Sous Chef conjures a greater appreciation for the thought, care, and focus that go into creating memorable and delicious fare. With grit, wit, and remarkable prose, Michael Gibney renders a beautiful and raw account of this demanding and sometimes overlooked profession, offering a nuanced perspective on the craft and art of food and service.

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