Public Radio Market presents the best of the products featured on your favorite public radio programs.
Meat Is for Pussies: A How-To Guide for Dudes Who Want to Get Fit, Kick Ass, and Take Names by John Joseph
Buy Book | Kindle
The Splendid Table: The Cro-Mags’ John Joseph: ‘To me, cooking is meditation, man’
John Joseph wants men to know, in no uncertain terms, that they don’t need to eat steak, burgers, wings, ribs, or any other animal product, for that matter, to be strong—in fact, he would argue, eating animals is for the weak. Because when your protein sources come from animals, you’re missing out on all of the nutritional benefits of a plant-based diet—a diet that can make you more fit, more sexy, and more manly.
In Meat is for Pussies, Joseph presents a throw-down of information, offering both personal and scientific evidence that a plant-based diet offers the best path to athleticism, endurance, strength, and overall health. In addition to handily dispelling the myths surrounding meat, Joseph offers workout advice, a meal plan, and recipes that make going plant-based easy. Flavor and vitamin-packed options like the Working Man Stew and Veggie Chili with Cornbread will keep men’s (and women’s) bodies healthy and energized, while workouts that emphasize cardio and strength training build endurance and stamina and prove that you don’t need meat to build muscle.
Joseph also offers living proof that living a plant-based lifestyle is badass, from super-athlete Brendan Brazier to MMA champion Jake Shields to Joseph himself, who is an Ironman Triathlete and still rocking out (at the age of fifty-two) on world tours as the frontman for his legendary band the Cro-Mags. Joseph’s passion for educating the world about the benefits of a plant-based diet comes through on each page, in a voice and a vocabulary that is uniquely his own. At the end of the day, he wants readers to live a long, healthy, happy life … and he won’t take no for an answer.
Fictitious Dishes: An Album of Literature’s Most Memorable Meals by Dinah Fried
The Splendid Table: Oliver Twist’s gruel and Alice’s tea party: Photographing literature’s memorable meals
Fictitious Dishes serves up a delectable assortment of photographic interpretations of culinary moments from contemporary and classic literature. Showcasing famous meals such as the madcap tea party from Alice’s Adventures in Wonderland, the watery gruel from Oliver Twist, the lavish chicken breakfast from To Kill a Mockingbird, the stomach-turning avocado-and-crabmeat salad from The Bell Jar, and the seductive cupcakes from The Corrections, this unique volume pairs each place setting with the text from the book that inspired its creation. Interesting food facts and entertaining anecdotes about the authors, their work, and their culinary predilections complete this charming book, which is sure to whet the appetites of lovers of great literature and delicious dishes.
Fried & True: More than 50 Recipes for America’s Best Fried Chicken and Sides by Lee Brian Schrager, Adeena Sussman
The Splendid Table: Do you clap your hands when you make fried chicken? Maybe you should
NPR: These 10 Summer Cookbooks Will Make The Good Life Even Better
You know you want it! And you don’t have to go begging at the Colonel’s. We’re talking about fried chicken. 61 recipes for fried chicken, volunteered by — or extracted from — as many chefs (big names like Yotam Ottolenghi and Tyler Florence and Marcus Samuelsson as well as ones you’ve never heard of). Yes, 61 recipes is probably overkill, but then, everything about fried chicken is overkill. Double-dipped? Hard-fried? Fricasseed? Hawaiian? Keralan? Korean? They’re all here. Thank goodness there is also an army of sides — mashed potatoes, cucumber salad, biscuits, dirty rice — because there’s only so many fried chickens you can cook (or eat) in a single summer. But don’t let that stop you from trying to eat them all.
God in a Cup: The Obsessive Quest for the Perfect Coffee by Michaele Weissman
The Splendid Table: Making great coffee at home
Can a cup of coffee reveal the face of God? Can it become the holy grail of modern-day knights errant who brave hardship and peril in a relentless quest for perfection? Can it change the world? These questions are not rhetorical. When highly prized coffee beans sell at auction for $50, $100, or $150 a pound wholesale (and potentially twice that at retail), anything can happen.
In God in a Cup, journalist and late-blooming adventurer Michaele Weissman treks into an exotic and paradoxical realm of specialty coffee where the successful traveler must be part passionate coffee connoisseur, part ambitious entrepreneur, part activist, and part Indiana Jones. Her guides on the journey are the nation’s most heralded coffee business hotshots—Counter Culture’s Peter Giuliano, Intelligentsia’s Geoff Watts, and Stump-town’s Duane Sorenson.
With their obsessive standards and fiercely competitive baristas, these roasters are creating a new culture of coffee connoisseurship in America—a culture in which $10 lattes are both a purist’s pleasure and a way to improve the lives of third-world farmers. If you love a good cup of coffee—or a great adventure story—you’ll love this unprecedented look up close at the people and passions behind today’s best beans.
Great American Craft Beer: A Guide to the Nation’s Finest Beers and Breweries by Andy Crouch
The Splendid Table: Thinking small: The session beer
Great American Craft Beer takes readers on a passionate and informative journey through the most palate pleasing ales and lagers produced in America today. Built on the inalienable truth that there is a beer out there for everyone, the book directs readers to focus on the flavors they already enjoy tasting, such as sweet fruits, roasted coffee, or bitter hops. More than 80 styles and 340 beer profiles are accompanied by full-color photographs and illustrations of the beers and beer labels. This unconventional approach allows drinkers of all experience levels to step right up to the bar and order their next pint with confidence.
Roadfood: The Coast-to-Coast Guide to 900 of the Best Barbecue Joints, Lobster Shacks, Ice Cream Parlors, Highway Diners, and Much, Much More by Jane Stern, Michael Stern
The Splendid Table: Regional food is more than hamburgers and hotdogs; it’s ‘a national legacy’
The Splendid Table: Roadfood Honor Roll: The 100
First published in 1977, the original Roadfood became an instant classic. James Beard said, “This is a book that you should carry with you, no matter where you are going in these United States. It’s a treasure house of information.”
Now this indispensable guide is back, in an even bigger and better edition, covering 500 of the country’s best local eateries from Maine to California. With more than 250 completely new listings and thorough updates of old favorites, the new Roadfood offers an extended tour of the most affordable, most enjoyable dining options along America’s highways and back roads.
Filled with enticing alternatives for chain-weary-travelers, Roadfood provides descriptions of and directions to (complete with regional maps) the best lobster shacks on the East Coast; the ultimate barbecue joints down South; the most indulgent steak houses in the Midwest; and dozens of top-notch diners, hotdog stands, ice-cream parlors, and uniquely regional finds in between. Each entry delves into the folkways of a restaurant’s locale as well as the dining experience itself, and each is written in the Sterns’ entertaining and colorful style. A cornucopia for road warriors and armchair epicures alike, Roadfood is a road map to some of the tastiest treasures in the United States.
Duck, Duck, Goose: The Ultimate Guide to Cooking Waterfowl, Both Farmed and Wild by Hank Shaw
The Splendid Table: How to carve ducks and geese
A lush, illustrated cookbook devoted to preparing and cooking ducks and geese, both domestic and wild, from the author of the award-winning blog Hunter Angler Gardener Cook.
Duck is having a renaissance in American restaurants and kitchens as cooks discover that diverse breeds, species, and cuts of meat offer an exciting range of flavors and textures. Many cooks—and even hunters—have a fear of cooking fowl.Duck, Duck, Goose shows you how to cook duck and goose like a pro: perfectly crisp skin crackling with each bite, succulent confit, impeccable prosciutto, and more.
Hank Shaw, an award-winning food writer, hunter, and cook on the forefront of the marsh-to-table revolution, provides all you need to know about obtaining, cleaning, and cooking these flavorful birds. Duck, Duck, Goose includes detailed guides on species and breeds, selecting a duck in the market, and plucking and hanging a wild bird. Shaw’s delicious and doable recipes include basics such asGrilled Duck Breast and Slow-Roasted Duck; international favorites like Duck Pho, Sichuan Fragrant Duck, Mexican Duck with Green Mole, and Cassoulet;and celebration-worthy fare such as Perfect Roast Goose. It also features an array of duck and goose confit and charcuterie, from fresh sausages to dry-cured salami.
The most comprehensive guide to preparing and cooking both domestic and wild ducks and geese, Duck, Duck, Goose will be a treasured companion for anyone who wants to free themselves from the tyranny of chicken and enjoy perfectly cooked waterfowl.
Tacos, Tortas, and Tamales: Flavors from the Griddles, Pots, and Streetside Kitchens of Mexico by Roberto Santibanez, JJ Goode, Todd Coleman
The Splendid Table: How the flavors of the Middle East ended up in Mexico
Americans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.
Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.
Author Roberto Santibañez is also the author of Rosa’s New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan
Santibañez’s Truly Mexican was chosen as a New York Times Notable Cookbook of 2011
Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alike
While the flavors you’ll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.
Bouchon Bakery by Thomas Keller, Sebastien Rouxel
The Splendid Table: Thomas Keller and Sebastien Rouxel share pie pastry secrets
The tastes of childhood have always been a touchstone for Thomas Keller, and in this dazzling amalgam of American and French baked goods, you’ll find recipes for the beloved TKOs and Oh Ohs (Keller’s takes on Oreos and Hostess’s Ho Hos) and all the French classics he fell in love with as a young chef apprenticing in Paris: the baguettes, the macarons, the mille-feuilles, the tartes aux fruits.
Co-author Sebastien Rouxel, executive pastry chef for the Thomas Keller Restaurant Group, has spent years refining techniques through trial and error, and every page offers a new lesson: a trick that assures uniformity, a subtlety that makes for a professional finish, a flash of brilliance that heightens flavor and enhances texture. The deft twists, perfectly written recipes, and dazzling photographs make perfection inevitable.
Smoke: New Firewood Cooking by Tim Byres
As Heard on Public Radio:
The Splendid Table: Wood + Charcoal Grilling
Recipe: Picnic Chicken and BBQ Pit Beans
2014 James Beard Award Nominee: General Cooking
A Texan chef shows there is a whole world of flavor beyond just barbecue. Smoke is a primer on the most time-tested culinary technique of all—but one that we have lost touch with. Chef Tim Byres shows how to imbue all kinds of foods—not just meat—with the irresistible flavor of smoke. Here he gives innovative ideas for easy ways to use smoke in your everyday kitchen arsenal of flavors—such as smoking safely on the stovetop with woodchips, putting together relishes and salsas made with smoked peppers and other vegetables, grilling with wood planks, and using smoke-cured meats to add layers of flavor to a dish. For serious cooks, there are how-to sections on building a firepit, smokehouse, and spit roast at home. As a Texan, Byres draws on the regional traditions of Mexico, Louisiana, and the South. He takes down-home foods and gives them brilliant twists. The results are such gutsy recipes as Pork Jowl Bacon with Half Sour Cucumbers, Boudin Balls and Brick Roux Gumbo, Cabrito and Masa Meatpies, and Coffee-Cured Brisket with Rustic Toast. Everything is made from scratch—not just the sausages but also the accompanying sauces, jams, and pickles. This is cooking at its most primal, and delicious.
The New Artisan Bread in Five Minutes a Day by Jeff Hertzberg adn Zoe Francois
Buy Book | Kindle
The Splendid Table: The Secret to Making Easy, Artisan Bread
Recipe: Refigerator Stored Artisan Boule with Whole Grains
A fully revised and updated edition of the bestselling, ground-breaking Artisan Bread in Five Minutes a Day—the revolutionary approach to bread-makingWith more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day.Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They’ve also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They’ve made the “Tips and Techniques” and “Ingredients” chapters bigger and better than ever before, and included readers’ Frequently Asked Questions.
Sticky Fingers’ Sweets by Doron Petersan
The Splendid Table: Doron Peterson on Vegetarian Baking
Recipe: Man in Black Cupcakes
A Food Network Cupcake Wars winner shares her scrumptious recipes in a new cookbook that has vegans and omnivores alike clamoring for more.
When Sticky Fingers Sweets & Eats opened in 2002, it instantly became one of the most popular bakeries in D.C.-a bakery that just happens to be vegan. Soon, Sticky Fingers was voted D.C.’s best bakery by The Washington City Paper, and chef Doron Petersan found herself beating out traditional bakers on the Food Network’s Cupcake Wars.
Sticky Fingers’ Sweets is packed with one hundred of her beloved recipes- from indulgent snacks like Fudgetastic Brownies and Oatmeal Raisin Cookies to breakfast treats like Pecan Spice Coffee Cake and Cranberry Ginger Scones, and from celebratory desserts like Chocolate Seltzer Cake and Red Velvet Cupcakes to Sticky Fingers’ most popular sweets- Little Devils, Cowvins, and Sticky Buns. Petersan also includes “love bite” nutritional tips and valuable tricks-of-the- trade techniques that every home baker will appreciate.
The Meat Racket: The Secret Takeover of America’s Food Business by Christopher Leanard
The Splendid Table: The Hidden King: An excerpt from ‘The Meat Racket’
The Splendid Table: Christopher Leanard on Tyson Chicken
Morning Edition: Is Tyson Foods’ Chicken Empire a ‘Meat Racket’?
Airtalk: Investigative Journalist Christopher Leanard Looks Into America’s Meat Racket
Radiowest: The Meat Racket
The Leonard Lopate Show: The Stranglehold of Industrial Farming
In a new book about the takeover of the American meat industry by a few large companies, investigative journalist and New America Foundation fellow Christopher Leonard hones in on Tyson Foods.
Tyson is the biggest of the U.S.’s meat giants, bringing in $28 billion in annual sales and $780 million in profits. The company’s model of vertical integration and farmer control helped it take over the chicken and hog industries and now threatens the cattle business, even as independent farmers hold onto their independence.
How has the “chickenization” of American farming changed the industry? Are Tyson’s cost-cutting methods helpful to consumers, or harmful to the meat business? What does the future hold for meat?
Pretty Good Goods Holiday 2013 Catalog
View the Catalog -
Make your holiday shopping easy and cross everyone off your list (and support the public radio programming you love in the process). There are over 200 gift items in the holiday catalog ranging from the most recent collection of stories from Garrison Keillor titled Lake Wobegon Family Reunion, to exclusive CDs from Chanticleer and The New Standards plus an exclusive classical collection (A Taste of the Holidays Vol 4) which arrives with a menu from Lynne Rossetto Kasper, humorous Tshirts including sayings “She Who Must be Obeyed,” “It’s Just One Dam Project after Another,” “Those who can do DO, those who can do more TEACH,” and so much more including our exclusive, limited edition Lake Wobegon snow globe which is featured on the cover.
The Dahlia Bakery Cookbook by Tom Douglas
The Splendid Table: The Key 3 with Tom Douglas
Recipe: Tom’s Tasty Tomato Soup
KUOW: Tom Douglas Talks Sweetness in Seattle
Want to fry up the doughnuts with cinnamon sugar and mascarpone that Food Network star Giada De Laurentiis called the “best thing I ever ate”? Are you pining for the peanut butter sandwich cookie recipe that legendary writer Nora Ephron proclaimed “the greatest cookie ever ever ever”? Do you long to dazzle friends with the triple coconut cream pie that New York food writer and Serious Eats founder Ed Levine called “one of the best pies in the country”? Or do you just want to get your hands on the crazy-rich, streusel-topped monkey bread with caramel dipping sauce that has people lining up outside the Dahlia Bakery’s door? Now, those sweet dreams can come true, thanks to The Dahlia Bakery Cookbook.
Big Tom’s Dinners - Drawn from special meals with family members, friends, vintners, and fellow restaurant owners, Tom’s Big Dinners brings together thirteen of his favorite feasts, with no-nonsense recipes that make it easy to cook like a restaurant chef without ever leaving home.
The menus range in style from the refined Wine Cellar Dinner, with recipes for Goat Cheese Fondue, Vine-Roasted Squab with Syrah Jam, and Chocolate Crêpes, to the relaxing Screen Door Barbecue, featuring Pit-Roasted Pork Spareribs, Down-Home Collard Greens, and Hard Watermelon Lemonade, and the festive Pop Pop’s Winter Solstice, starting with Pop Pop’s Perfect Martini and Caramelized Fennel Tart, followed by Creamy Seafood Chowder and Parsley Scones.