Found insideMartin and Rebecca Cate, founders and owners of Smuggler's Cove (the most acclaimed tiki bar of the modern era) take you on a colorful journey into the lore and legend of tiki: its birth as an escapist fantasy for Depression-era Americans; ... Filipino recipes from the the creator of the legendary Eggslut in LA, host of the hit online series The Burger Show, and the most prominent Filipino chef in the US. Alvin Cailan has risen to become arguably the most high-profile chef in ... A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times ... #1 New York Times Bestseller Winner, IACP Cookbook Award for Food Photography & Styling (2013) Baked goods that are marvels of ingenuity and simplicity from the famed Bouchon Bakery The tastes of childhood have always been a touchstone for ... Found insideThe book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli. The book truly reads as Hal and Cara talk. Every year, Americans spend billions of dollars gobbling up meals at full-service restaurant chains, inspiring Todd Wilbur to change his focus from cracking the recipes for convenience store foods to cloning the popular dishes served at ... In this revised edition of The Great Margarita Book, Al offers more than 85 of his special formulas along with profiles of more than 75 premium tequilas, including discussions of the all-important blue agave and methods of tequila ... With this book you get the best of both worlds and can decide whether to barbecue Tuscan Rosemary Smoked Whole Chickens or quickly grill some Pimiento Cheese-Bacon Burgers, depending upon your craving. Found insideSmoke savory meats and vegetables at home and cook signature recipes from the chef-driven kitchen of Buxton Hall Barbecue in Asheville, North Carolina. Furnishing the latest interdisciplinary information on the most important and frequently the only investigational system available for discovery programs that address the effects of small molecules on newly discovered enzyme and receptor ... This book explains in simple terms how plants are classified and named. Found insideThe hosts of the Cooking Channel's "Extra Virgin" present 120 recipes inspired by contemporary Tuscan cuisine, including pecorino and honey dip, braised artichokes, breakfast pizza, and coffee granita. Found inside – Page 1A first direct Food Network collaboration profiles the most-requested dishes from the celebrity chef's popular television show while sharing behind-the-scenes memories from favorite episodes, in a volume that includes such recipes as Mac ... For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. Found insideIn Bobby Flay Fit, Bobby shares smoothies and juices, breakfast bowls, snacks to fuel workouts, hearty salads, nourishing soups, satisfying dinners, and lightened-up desserts. Of course, in the book as at the festival, it’s the amazing food that takes center stage. Builds on the popular Food Network television show's secrets for combining everyday pantry staples into exciting meals, sharing advice on how to stock specific ingredients that can be prepared and varied for up to 250 different options. 90 ... To fully realise this potential, much work needs to be done by a wide range of stakeholders. The book will feature 115 new recipes, including 40 previously unpublished recipes such as: •Panera Bread French Onion Soup •Burger King Onion Rings •Chick-Fil-A Honey Roasted BBQ Sauce •McDonald’s Cinnamon Melts •Stouffer’s ... Originally published in hardcover in 2008. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out ... Drive-Thru Dreams by Adam Chandler tells an intimate and contemporary story of America—its humble beginning, its innovations and failures, its international charisma, and its regional identities—through its beloved roadside fare. Found insideBarbecue Lover's the Carolinas is an essential reference tool for those looking to immerse themselves in the culture of Carolina-style barbecue. Eat More Better weaves science and humor into a definitive, illustrated guidebook for anyone who loves food. But this book isn’t for foodies. It’s for eaters. In Michael Symon’s Live to Cook, Michael tells the amazing story of his whirlwind rise to fame by sharing the food and incredible recipes that have marked his route. Michael is known for his easy, fresh food. Offers a look at an organic garden on school grounds, which are tended and harvested by students and the benefits that arise from it. Found insideThe Great American Burger Book is the first book to showcase a wide range of regional hamburger styles and cooking methods. The author continues his celebration of American cuisine with a history of backyard barbecues, fast-food restaurants, and gourmet burgers, in a volume complemented by fifteen recipes. Explores the homogenization of American culture and the impact of the fast food industry on modern-day health, economy, politics, popular culture, entertainment, and food production. A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants. When Andra Cook and Linda Stradley discovered that they each had been working on compiling favorite recipes requested by their children, they decided to throw their efforts into one pot and let it simmer for a while until the contents were ... Found insideThis is where we get real about how busy families can still make great food at home. Come along on a pilgrimage to some of the oldest and most historic restaurants in America in A Century of Restaurants. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and ... Found inside – Page 121The success of the Food Network television channel has spawned a tremendous interest in celebrity chefs among the American public. This is a staple for every cookbook shelf!" Hugh Acheson, author of A New Turn in the South Pati's energy and spirit shine through in this beautiful book. Found insideFrom White Castle to Shake Shack, from simple sandwich to specialty burger, you won’t miss a bite. This is the definitive Bible of Burgers. The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. Found inside" -- Anthony Bourdain "Just looking at this book makes me hungry, and reading George's stories will take you on the ultimate American road trip."-- Michael Bloomberg "George Motz is the Indiana Jones of hamburger archeology. Bar Americain’s famed brunch dishes and irresistible desserts round out this collection of America’s favorite flavors. Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia. The book is organized by seminal themes in his life; it starts with his family in France, and ends back there in the “Holiday” chapter. Found insideThe science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. 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