Bottom of the Pot


Book Description

Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.




Men with the Pot Cookbook


Book Description

From mouthwatering steak to captivating forest and fire photos, online sensation Men with the Pot bring their unique recipes, techniques, and bushcraft to the page with the Men with the Pot Cookbook.




The New Persian Kitchen


Book Description

This luscious and contemporary take on the alluring cuisine of Iran featuring 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef and Lucid Food blogger Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.




The Flavor Matrix


Book Description

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.




All About Cake


Book Description

Welcome to the sugar-fueled, manically creative cake universe of Christina Tosi. It’s a universe of ooey-gooey banana-chocolate-peanut butter cakes you make in a crockpot, of layer cakes that taste like Key lime pie, and the most baller birthday cake ever. From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures. But more than just a collection of Christina’s greatest-hits recipes (c’mon, like that’s not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you’re a kitchen rookie or a full-fledged baking hardbody.




Clean My Space


Book Description

The wildly popular YouTube star behind Clean My Space presents the breakthrough solution to cleaning better with less effort Melissa Maker is beloved by fans all over the world for her completely re-engineered approach to cleaning. As the dynamic new authority on home and living, Melissa knows that to invest any of our precious time in cleaning, we need to see big, long-lasting results. So, she developed her method to help us get the most out of our effort and keep our homes fresh and welcoming every day. In her long-awaited debut book, she shares her revolutionary 3-step solution: • Identify the most important areas (MIAs) in your home that need attention • Select the proper products, tools, and techniques (PTT) for the job • Implement these new cleaning routines so that they stick Clean My Space takes the chore out of cleaning with Melissa’s incredible tips and cleaning hacks (the power of pretreating!) her lightning fast 5-10 minute “express clean” routines for every room when time is tightest, and her techniques for cleaning even the most daunting places and spaces. And a big bonus: Melissa gives guidance on the best non-toxic, eco-conscious cleaning products and offers natural cleaning solution recipes you can make at home using essential oils to soothe and refresh. With Melissa’s simple groundbreaking method you can truly live in a cleaner, more cheerful, and calming home all the time.




The Pot and How to Use It


Book Description

A guide to the handy kitchen appliance, plus a range of recipes, from the Pulitzer Prize–winning movie critic. In The Pot and How to Use It, Roger Ebert—Pulitzer Prize–winning film critic, admitted “competent cook,” and long-time electric rice cooker enthusiast—gives readers a charming, practical guide to this handy and often-overlooked kitchen appliance. While The Pot and How to Use It contains numerous and surprisingly varied recipes for electric rice cookers, it is much more than a cookbook. Originating from a blog entry on Roger’s popular Web site, the book also includes readers’ comments and recipes alongside Roger’s own discerning insights and observations on why and how we cook. With an introduction by vegetarian cookbook author Anna Thomas and expert assistance from recipe consultant and nutritionist Yvonne Nienstadt, The Pot and How to Use It is perfect for fans of Roger’s superb writing, as well as anyone looking to incorporate the convenience and versatility of electric rice cookers into his or her kitchen repertoire.




Glorious One-Pot Meals


Book Description

A patented way to cook quick and easy one-pot meals, while keeping ingredients intact and full of flavor. Elizabeth Yarnell developed her revolutionary infusion-cooking method to avoid often mushy slow-cooker results and to make cooking and cleaning up after dinner a breeze. Now anyone with too many tasks and not enough time can use her technique to get dinner on the table in an hour or less, with no more than twenty minutes of hands-on prep work—and just one pot to clean. All it takes is a Dutch oven and a few basic fresh or even frozen ingredients layered--never stirred. Glorious One-Pot Meals provides the most convenient method yet of serving highly nutritious, satisfying suppers every night of the week.




Shaya


Book Description

An exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire. "Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food." --Yotam Ottolenghi, author of Jerusalem: A Cookbook "Breathtaking. Bravo." --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the American South, in the heart of New Orleans. It's a book that tells of how food saved the author's life and how, through a circuitous path of (cooking) twists and (life-affirming) turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, along with his award-winning New Orleans restaurants: Shaya, Domenica, and Pizza Domenica, ranked by Esquire, Bon Appétit, and others as the best new restaurants in the United States. These are stories of place, of people, and of the food that connects them, a memoir of one man's culinary sensibility, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, choice, every turning point in his life. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors Shaya has tried, places he's traveled, things he's experienced, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.




The Vegan Instant Pot Cookbook


Book Description

A new and vibrant vegan cookbook authorized by Instant Pot, from the creator of the Rainbow Plant Life blog. With food and photos as vivid, joyous, and wholesome as the title of her popular cooking blog--Rainbow Plant Life--suggests, Nisha Vora shares nourishing recipes with her loyal followers daily. Now, in her debut cookbook, she makes healthy, delicious everyday cooking a snap with more than 90 nutritious (and colorful!) recipes you can make easily with the magic of an Instant Pot pressure cooker. With a comprehensive primer to the machine and all its functions, you, too, can taste the rainbow with a full repertoire of vegan dishes. Start the day with Nisha's Homemade Coconut Yogurt or Breakfast Enchilada Casserole, then move on to hearty mains like Miso Mushroom Risotto, and even decadent desserts including Double Fudge Chocolate Cake and Red Wine-Poached Pears. The Vegan Instant Pot Cookbook will quickly become a go-to source of inspiration in your kitchen.