After a long day spent in one of his restaurants or taping a television show, what Bobby Flay craves more than anything else is … a crusty-on-the-outside, juicy-on-the-inside burger; a fistful of golden, crisp, salty fries; and a thick, icy milkshake.
Once a year, the world’s finest and most beloved chefs (and the foodies who love them) converge on Miami’s South Beach for a long weekend of sand, sun, music, and truly extraordinary cuisine.
When Hugh Acheson (now a James Beard Award winner as a chef and author) moved from Ottowa to Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own?
Just over a decade ago, Spago-trained chefs Hiro Sone and Lissa Doumani opened their award-winning Napa Valley restaurant, Terra, in a century-old fieldstone foundry in St.
James Beard award-winning chef Janos Wilder offers more than 30 recipes for delicious chiles rellenos, ranging in complexity to suit beginning and expert home cooks alike.
In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo.
In this exciting new book the incomparable Lidia takes us on a gastronomic journey—from Piemonte to Puglia—exploring ten different regions that have informed her cooking and helped to make her the fabulous cook that she is today.
350 recetas clásicas que captan la esencia del paladar criollo
En Cocina cubana, Raquel Roque ha juntado las recetas más queridas de su familia para ofrecer toda una selección de platos suculentos a los amantes de la cocina cubana.
This is part cookbook, part how-to for non-Republicans, part payback ("Thanks, Mom, for all the swell tricks with Lipton Onion Soup Mix"), and part sheer revenge, as in for one horrifying night when the author was invited to dinner by a coven of Democrats under the pretext of eating a decent whole roasted prime tenderloin and was cruelly served a whole roasted baby tuna.
In this inspiring new book, Lidia Bastianich awakens in us a new respect for food and for the people who produce it in the little-known parts of Italy that she explores.
Bringing to life another side of St Tropez and the legendary C te d'Azur, Nina shows us a place where cooking has brought people together for generations and creates recipes inspired by locals, places and stories from her childhood here.
Modern Peruvian cuisine - with soulFood is a serious business in Lima and restaurateur Martin Morales, whose top Soho restaurant opened to wide acclaim in 2012, has travelled the length and breadth of Peru to discover the country's best dishes.
As friends began going back to the land at the same time that a health issue emerged, Kathleen Alcal set out to reexamine her relationship with food at the most local level.
The Recipes of Ancient Rome reveals the culinary delights of one of history's most influential civilisations, exploring the culinary traditions and diet of the Roman Empire.
Georgia's Historical Recipes is an exploration of our state's oldest recipes from the antebellum period through World War II, as painstakingly researched by Georgia archivist Valerie J.
Long before there were television channels devoted to cooking or eating strange new food, the art of cooking could be found right in your own hometown.
An insightful map of the landscape of social meals, Eating Together: Food, Friendship, and Inequality argues that the ways in which Americans eat together play a central role in social life in the United States.
Discovering Singaporean identity through cooking and cuisine While eating is a universal experience, for Singaporeans it carries strong national connotations.
Guardian columnist and award-winning food writer Rachel Roddy condenses everything she has learned about Italy's favourite food in a practical, easy-to-use and mouth-watering collection of 100 essential pasta and pasta sauce recipes.
A Book of English Food is an elegant compendium of brilliant recipes adapted from the cookery books of the 1920s and 1930s by Arabella Boxer, with beautiful new illustrations by Cressida Bell.
The Mediterranean Diet is considered one of the the healthiest diets in the world, and is considered acceptable for people with serious health issues such as diabetes and heart disease.
This full-color book opens with an introduction to wine--including what it is, how it's made, and the various types of grapes and wines available--and then clearly shows the reader how to read a wine label and how to taste wine.
The Paleo Diet is an incredibly popular diet, but it's also expensive, difficult to follow, and controversial due to the high consumption of red meat, pork, and animal fats that the diet demands.
