The French edition. The culinary revolution that has transformed restaurant menus around the world is also making its way into home kitchens. The Cooking Lab, publisher of the encyclopedic six-volume set Modernist Cuisine, which immediately became the definitive reference for this revolution, has now produced a lavishly illustrated guide for home cooks, complete with all-new recipes tailored for cooking enthusiasts of all skill levels.Modernist Cuisine at Home, by Nathan Myhrvold with Maxime Bilet, is destined to set a new standard for home cookbooks. The authors have collected in this 456-page volume all the essential information that any cook needs to stock a modern kitchen, to master Modernist techniques, and to make hundreds of stunning recipes. The book includes a spiral-bound Kitchen Manual that reprints all of the recipes and reference tables on waterproof, tear-resistant paper. Drawing on the same commitment to perfection that produced Modernist Cuisine, Modernist Cuisine at Home applies innovations pioneered by The Cooking Lab to refine classic home dishes, from hamburgers and wings to macaroni and cheese. More than 400 new recipes are included, most with step-by-step photos that make it easy to bring dining of the highest quality to your own dinner table.Among the amazing techniques you'll find are: how to cook fish and steak perfectly every time, whether you're in the kitchen, the backyard, or tailgating in a parking lot;how to use a pressure cooker to make stocks in a fraction of the usual time while capturing more of the flavor;the secret to making quick, sumptuous caramelized vegetable soups and purees;how to outfit your home oven to make pizzas as crispy as you would get from a wood-fired brick ovenalong with recipes for: perfect eggs and breathtaking omelets that remove the guesswork for stress-free breakfasts, even for a crowd;gravies and a hollandaise sauce that are wonderfully rich, perfectly smooth, and never separate;a flawless cheeseburger and an ultrafrothy milk shake;chicken wings made better with Modernist techniques, plus seven great sauces and coatings for them;macaroni and cheese, including stove-top, baked, and fat-free versions, that can be made with any cheese blend you like, from gouda and cheddar to jack and Stilton.Cooking like a Modernist chef at home requires the right set of tools, but they're less expensive and easier to find than you might think. You'll also learn how to get the best out of the kitchen appliances you already own. Learn how to use your microwave oven to steam fish and vegetables to perfection, make exceptional beef jerky, and fry delicate herbs.The first 100 pages of the book are a trove of useful information, such as: how to test the accuracy of a thermometer, and why it's time to switch to digital;how to use (and not to use) a blowtorch to sear food fast and beautifully;how to marinate meats more quickly evenly by injecting the brine;the myriad uses for a whipping siphon beyond whipped cream;why those expensive copper pans may not be worth the price;how to deep-fry without a deep fryer;how to stop worrying and get the most out of your pressure cooker;how to cook sous vide at home with improvised equipment, a special-purpose water bath, or a home combi oven.Modernist Cuisine at Home is an indispensable guide for anyone who is passionate about food and cooking.

Master over 110 inspirational recipes that will make your next soiree go with a bang! Elizabeth Van Lierdes' College Housewife blog boast over 6m followers. In the Everyday Entertaining you'll understand why. Make this your go to guide for entertaining, finger foods, and everything you need to make your next gathering Instagram-worthy. "This book is pure delight, and Elizabeth's joyful energy is alive on every page. I'm going to be leaning hard into these vibrant, playful and delicious foods. Every recipes are an instant portal to relax mode--I want to be sitting by a pool eating Poke nachos, and Prosciutto and melon or huddled around Green Suiza Chicken Enchiladas with friends, now." -Sarah Copeland, Author of Every Day is Saturday, The Newlywed Cookbook and Instant Family Meals "Elizabeth's approach to entertaining is enviably effortless (have you seen her backyard gatherings?!), and I can only dream of being half the hostess she is. Luckily for me, she's sharing her best recipes and tips in Everyday Entertaining, so that I, too, can impress my guests with ease. Just wait 'til you see the cheeseboards!" -Grace Elkus, Food Director "Everyday Entertaining is full of delicious and inspiring recipes and accompanied by stunning imagery. The layouts and details are fantastic. Elizabeth has filled these pages with charm and creativity. Every hostess needs a copy of this book!" -Courtney Whitmore, author of The Southern Entertainer's Cookbook and Pizzazzerie.com Master over 110 inspirational recipes that will make your next ?soiree go with a bang! Elizabeth Van Lierdes and her College Housewife blog boast over 6m followers. In the Everyday Entertaining you'll understand why. Make this your go to guide to entertaining, finger foods, table settings and everything you need to make your next gathering Instagram-worthy

The hungrily awaited sixth volume in the Cornbread Nation series tells the story of the American South--circa now--through the prism of its food and the people who grow, make, serve, and eat it. The modern South serves up a groaning board of international cuisines virtually unknown to previous generations of Southerners, notes Brett Anderson in his introduction. Southern food, like the increasingly globalized South, shows an open and cosmopolitan attitude toward ethnic diversity. But fully appreciating Southern food still requires fluency with the region's history, warts and all. The essays, memoirs, poetry, and profiles in this book are informed by that fluency, revealing topics and people traditional as well as avant garde, down home as well as urbane.
The book is organized into six chapters: "Menu Items" shares ruminations on iconic dishes; "Messing with Mother Nature" looks at the relationship between food and the natural environment; "Southern Characters" profiles an eclectic mix of food notables; "Southern Drinkways" distills libations, hard and soft; "Identity in Motion" examines change in the Southern food world; and "The Global South" leaves readers with some final thoughts on the cross-cultural influences wafting from the Southern kitchen. Gathered here are enough prominent food writers to muster the liveliest of dinner parties: Molly O'Neill, Calvin Trillin, Michael Pollan, Kim Severson, Martha Foose, Jessica Harris, Bill Addison, Matt and Ted Lee, and Lolis Eric Elie, among others. Two classic pieces--Frederick Douglass's account of the sustenance of slaves and Edward Behr's 1995 profile of Cajun cook Eula Mae Dore--are included. A photo essay on the Collins Oyster Company family of Louisiana rounds out "Cornbread Nation 6."
Published in association with the Southern Foodways Alliance at the Center for the Study of Southern Culture at the University of Mississippi. A Friends Fund Publication.

We don't usually think of "haute cuisine" when we think of the Middle Ages. But while the poor did eat a lot of vegetables, porridge, and bread, the medieval palate was far more diverse than commonly assumed. Meat, including beef, mutton, deer, and rabbit, turned on spits over crackling fires, and the rich showed off their prosperity by serving peacock and wild boar at banquets. Fish was consumed in abundance, especially during religious periods such as Lent, and the air was redolent with exotic spices like cinnamon and pepper that came all the way from the Far East.In this richly illustrated history, Hannele Klemettila corrects common misconceptions about the food of the Middle Ages, acquainting the reader not only with the food culture but also the customs and ideologies associated with eating in medieval times. Fish, meat, fruit, and vegetables traveled great distances to appear on dinner tables across Europe, and Klemettilla takes us into the medieval kitchens of Western Europe and Scandinavia to describe the methods and utensils used to prepare and preserve this well-traveled food. "The Medieval Kitchen" also contains more than sixty original recipes for enticing fare like roasted veal "paupiettes" with bacon and herbs, rose pudding, and spiced wine. Evoking the dining rooms and kitchens of Europe some six hundred years ago, "The Medieval Kitchen" will tempt anyone with a taste for the food, customs, and folklore of times long past.

Ranging from the imperial palaces of ancient China and the bakeries of fourteenth-century Genoa and Naples all the way to the restaurant kitchens of today, Pasta tells a story that will forever change the way you look at your next plate of vermicelli. Pasta has become a ubiquitous food, present in regional diets around the world and available in a host of shapes, sizes, textures, and tastes. Yet, although it has become a mass-produced commodity, it remains uniquely adaptable to innumerable recipes and individual creativity. "Pasta: The Story of a Universal Food" shows that this enormously popular food has resulted from of a lengthy process of cultural construction and widely diverse knowledge, skills, and techniques.

Many myths are intertwined with the history of pasta, particularly the idea that Marco Polo brought pasta back from China and introduced it to Europe. That story, concocted in the early twentieth century by the trade magazine "Macaroni Journal," is just one of many fictions umasked here. The true homelands of pasta have been China and Italy. Each gave rise to different but complementary culinary traditions that have spread throughout the world. From China has come pasta made with soft wheat flour, often served in broth with fresh vegetables, finely sliced meat, or chunks of fish or shellfish. "Pastasciutta," the Italian style of pasta, is generally made with durum wheat semolina and presented in thick, tomato-based sauces. The history of these traditions, told here in fascinating detail, is interwoven with the legacies of expanding and contracting empires, the growth of mercantilist guilds and mass industrialization, and the rise of food as an art form.

Whether you are interested in the origins of lasagna, the strange genesis of the Chinese pasta bing or the mystique of the most magnificent pasta of all, the "timballo," this is the book for you. So dig in

In "An Extravagant Hunger," time slows and is relished, and the turning points and casual strolls of M.F.K. Fisher's life are unwrapped and savored. From the "Berengaria" that washed her across the sea to France in 1929, to Le Paquis, the Swiss estate that later provided a backdrop for some of the most idyllic and fleeting moments of her life, Zimmerman exquisitely captures the breadth and stories of Fisher's love for food and her love for family and men. Exploring Fisher's lonely and formative time in Europe with her first husband; her subsequent divorce and re-marriage to her creative sparkplug, Dillwyn Parrish, and his tragic suicide; the story of M.F.K. Fisher's life becomes as vibrant and passionate as her prolific words on wine and cuisine.
Letters and journal entries piece together a dramatic life, but "An Extravagant Hunger" steps further, bridging the gaps between personal notes and her public persona, filling in the silences by offering an engaging and unprecedented intuitive commentary. With a passion of her own, Anne Zimmerman is the cheerful witness, lingering beside M.F.K. Fisher through her most dramatic and productive years.

The Dwarven Cookbook: Recipes from the Kingdom of Kathaldum provides a look into the often ignored world of Dwarven cuisine. Carefully translated from the original manuscript, this book contains recipes interpreted for the modern kitchen. The editors have striven to remain true to the original intent, but some dishes have been updated to make them more accessible to the modern palate. While reflecting the traditions of Dwarven culture, the text also displays a rich diversity in flavors and spicing.

The bestselling author of "When Elephants Weep" explores humans' relationship with the animals they call food. Masson investigates how denial keeps people from recognizing the animal at the end of their fork as well as each culture's distinctions among animals considered food and those that are forbidden.

An eye-opening exploration of a unique region of Italy that bridges the Alps and the Adriatic Sea, featuring 80 recipes and wine pairings from a master sommelier and James Beard Award-winning chef.

"An exhilarating journey, no passport required."--Thomas Keller, chef/proprietor, The French Laundry

Bordered by Austria, Slovenia, and the Adriatic Sea, the northeastern Italian region of Friuli Venezia Giulia is an area of immense cultural blending, geographical diversity, and idyllic beauty. This tiny sliver of land is home to one of the most refined food and wine cultures in the world and yet remains off the grid. The unique cuisine of Friuli is what inspires the menu at Frasca, a James Beard Award-winning restaurant in Boulder, Colorado, helmed by master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson.

Meaning "branch" or "bough," the word frasca refers to the Friulian tradition of hanging a branch outside the family farm as a sign that new wine was available for sale. Friuli Food and Wine celebrates this practice and the wine and cuisine of the Friulian region through eighty recipes and wine pairings. Dishes such as Wild Mushroom and Montasio Fonduta, Chicken Marcundela with Cherry Mostarda and Potato Puree, Squash Gnocchi with Smoked Ricotta Sauce, and Whole Branzino in a Salt Crust are organized by Land, Sea, and Mountains, while profiles of local winemakers and wines, including Tocai, Ribolla Gialla, Malvasia Istriana, and Verduzzo, open up new pairing possibilities. Showcasing the best Friulian wines you can buy outside of Italy as well as restaurant and winery recommendations, this beautifully photographed cookbook, wine guide, and travelogue brings the delicious secrets of this untouched part of Italy into your home kitchen.

A Unique Collection of Family Recipes and Tidbits of History from Abraham Lincoln, Robert E. Lee and Other Notables Involved in the War of Northern Aggression. Measurements for ingredients used in recipes used in the past would not be recognizable to more modern homemakers. Look at some of those called for in the recipes given above - 1 gill of milk; 1 dessertspoonful meat extract; a tumblerful of water; a dash of ground mace; 1 saltspoonful. What exactly would they mean today? Or for example, when busily scurrying around the kitchen and preparing a meal, who would be able to properly measure ingredients in such things as a wineglassful? Or a pound of milk or water? Then try a dram of liquid? What about a pound of eggs? To sum everything up, each recipe found in this unique cook book was once popular, or at least commonly used during the Civil War period. They were all part of the history of a particular family, or person, who lived and loved and prayed and fought through this tragic time of our great nation. Many were coveted treasures within a family, some famous, some not so famous, and handed down through the years or lost with the passage of time. Each recipe has been meticulously updated. When the recipe is used today, it will turn out exactly as it did for the woman of the house that prepared it for her family so many long years ago. Here they are presented for the first time for today's American families to enjoy and experience the pleasure of preparing, cooking, baking and serving - exactly as it was done in the past. And lastly, to thankfully pass a blessing over before eating - be it for breakfast, lunch or dinner.

93 cool and creative crowd-pleasing projects that begin with just butter, marshmallows, and crispy rice. From individual apples to a graphic zebra large enough for a party, here are 93 ridiculously fun no-bake rice treats. Just mix, shape (with help of 75 printable templates), decorate, and done! From donuts to dinosaurs--and a robot to a football stadium (to steal the show at your annual Super Bowl party)--these are easy, unique treats for birthdays, holidays, school events, and any other day that calls for dessert.

Sushi is one of the most popular foods in the world. But sushi lovers know there s more to learn beyond the spicy tuna, salmon avocado, and California maki roll lunch special at your local restaurant. This staple of the Japanese diet has been perfected by sushi chefs for hundreds of years. Each component from the fish and the rice to the nori, vegetables, wasabi, and soy sauce works in perfect harmony to create a single bite of pure pleasure. But sushi can also be intimidating. Where does the fish come from? Are there seasons for sushi fish? What does omakase mean? And how do you make sushi at home? Within the pages of this pocket-sized guide, you ll find information, how-tos, and trivia for sushi lovers at all levels. Experts and newbies alike will learn: Types of Sushi Fish and Their Origins The Importance of Sushi Rice Sushi Etiquette 10 Ways to Expand Your Palate How to Slice Fish And more! Series Overview: Each volume in the Stuff series tells you everything you should know to navigate life s key topics, trends, and milestones. From telling jokes, cooking vegetarian, or tending a garden to getting through college, planning a wedding, or becoming a grandparent, you ll find all the answers in this concise but comprehensive pocket-sized package.

Cooking & Baking During the Time of the War for American Independence is chock full of delightfully different and delicious cooking ideas favored by many famous, and some forgotten, yet historically important individuals and families of yesteryear. It contains the favorite dishes of numerous well known as well as lesser-known figures from the Revolutionary War period of our glorious history. Included are tasty breads and other baked goods, taste-tempting main dishes, soups and stews and loads of other wonderful recipes. Here you will find the favorites of such historical luminaries as Alexander Hamilton who was born in the West Indies but moved to the Colonies in 1772. He became one of the brightest stars in the fight for independence. One of George Washington's closest friends, this man dearly loved what was called Blood Bread with his dinners. A delightful Walnut Bread Pudding dish was eagerly eaten by General Lafayette in 1824 on his final visit to his beloved America. And those very special Sweet Potato Griddle Cakes were often prepared and served by the family of General Philip Schuyler. Most early American recipes as originally written would be quite difficult, if not impossible, to use today with any degree of ease or accuracy. Such concoctions were most often written as one long and rather complicated, sometimes rambling paragraph. Or they might simply be a long list of ingredients in no particular sequence or order. And many of the ingredients called for would not be recognized by today's readers. One of the most popular cakes, as well as the only cake made without bread dough in the Colonies, was that called The Nun's Cake. The recipe for this special cake was carefully cherished and handed down as a prized heirloom from prior generations. It was no doubt, often handwritten, and bequeathed from mother to daughter. Or, the ingredients may have been memorized, and passed along by word of mouth.