Roberta’s Cookbook

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Clarkson Potter #ad - It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind roberta’s—chef carlo mirarchi and co-owners brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.

. The brooklyn destination the new york times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook. When roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy.

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Pizza Camp: Recipes from Pizzeria Beddia

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Abrams #ad - And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. In this book you will find pizza combinations that have gained his pizzeria a cult following, and packed with drawings, and eggs   designed by Walter Green, Bacon, art director of Lucky Peach, and lots of humor, alongside brand new recipes like:   --Bintje Potato with Cream and Rosemary --Collard Greens with Bacon and Cream --Roasted Corn with Heirloom Cherry Tomato and Basil --Breakfast Pizza with Cream, Spinach, neighborhood photos,  Pizza Camp is a novel approach to homemade pizza.

   . With more than fifty iconic and new recipes,  pizza camp delivers everything you’ll need to make unforgettable and inventive pizza, hoagies, and more, stromboli, with plenty of vegetarian options because even the most die-hard pizza lovers can’t eat pizza every day. Pizza camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.

Pizza Camp: Recipes from Pizzeria Beddia #ad - Joe beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. Beginning with d’oh, beddia takes you through the pizza-making process, and BAKING basics, teaching the foundation for making perfectly crisp, SAUCE, CHEESE, satisfyingly chewy, dangerously addictive pies at home.

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The Gramercy Tavern Cookbook

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Clarkson Potter #ad - Above all, food lovers will be inspired to make memorable meals and bring the warmth of Gramercy into their homes. Its impeccable, welcoming and convivial atmosphere, fiercely seasonal cooking, and steadfast commitment to hospitality are unparalleled. It has become a new york institution earning dozens of accolades, including six James Beard awards.

With 200 sumptuous photographs and personal stories, the gramercy tavern Cookbook also gives an insider look into the things that make this establishment unique, from the artists who have shaped its décor and ambience, to the staff members who share what it is like to be a part of this close-knit restaurant family.

The Gramercy Tavern Cookbook #ad - The restaurant has its own magic—a sense of community and generosity—that’s captured in these pages for everyone to bring home and savor through 125 recipes. Restaurateur danny meyer’s intimate story of how Gramercy was born sets the stage for executive chef-partner Michael Anthony’s appealing approach to American cooking and recipes that highlight the bounty of the farmer’s market.

One of the best new york restaurants, now shares its beloved recipes, stories, a culinary landmark that has been changing the face of American dining for decades, and pioneering philosophy. Opened in 1994, gramercy Tavern is more than just a restaurant.

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Rosa's Thai Cafe: The Cookbook

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Mitchell Beazley #ad - Raised in the East End. Rosa's Thai Cafe. Recipes range from the aromatic beef massaman Curry to the Soft Shell Crab Salad, Larb Spring Rolls, homemade Sriracha Sauce and Mangoes with Sticky Rice. Born in the East. In keeping with its contemporary twist on authentic thai cuisine sometimes based on western ingredients, Rosa's Thai Cafe celebrates traditional Thai cooking techniques and features over 100 recipes, including dishes from the menu at Rosa's as well as family favourites and regional dishes from founder Saiphin Moore's regular trips back home.

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The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau A Cookbook

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Ten Speed Press #ad - For centuries, south asia, and mainland china traded resources, Southeast Asia, where travelers from Europe, Macau was one of the world’s greatest trading ports: a Portuguese outpost and crossroads along the spice route, culture, and food. The adventures of fat rice is the story of how two Chicago chefs discovered and fell in love with this fascinating and, at least until now, unheralded cuisine.

With dishes like minchi a classic macanese meat hash, now you, too, po kok gai a Portuguese-influenced chicken curry with chouriço and olives, and Arroz Gordo if paella and fried rice had a baby, can bring the eclectic and wonderfully unique—yet enticingly familiar—flavors of Macau into your own kitchen.

The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau A Cookbook #ad - With 100 recipes, malaysian, and indian foodways—as seen through the lens of the cult favorite Chicago restaurant, this is the first book to explore the vibrant food culture of Macau—an east-meets-west melting pot of Chinese, Portuguese, Fat Rice. An hour’s ferry ride from hong kong, lies Macau—a modern, on the banks of the Pearl River in China, cosmopolitan city with an unexpected history.

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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone A Cookbook

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Ten Speed Press #ad - The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella.

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone A Cookbook #ad - A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains america's favorite food, but one that many people hesitate to make at home. With transporting imagery from italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

In mastering pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone.

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New French Table

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Mitchell Beazley #ad - From traditional family feasts to delightful simple snacks, this is a book to make mealtimes special' - Michel Roux JrSimple family food forms the heart of French gastronomy. Drawing upon their experience working in Roux restaurants and fond memories of cooking together, but light, they prove that French food is not only easy and approachable, fresh and bursting with flavour.

New French Table #ad - From the provincial home cooking of the ardeche to the sweet treats of Brittany, this unique collection of recipes shows how the French kitchen has evolved to suit a modern lifestyle - with delicious recipes for every day; family dinners; lighter soups and salads; new trends; international influences; and big feasts to feed a crowd.

. In new french table, mother-and-daughter team Emily and Giselle Roux share a completely fresh take on classic and contemporary recipes, creating a modern bible for today's lifestyle.

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Bangkok: Recipes and Stories from the Heart of Thailand A Cookbook

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Ten Speed Press #ad - Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok’s spell. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day—until now. In bangkok, award-winning author leela punyaratabandhu offers 120 recipes that capture the true spirit of the city—from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare.

. From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world. Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way.

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Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook

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Clarkson Potter #ad - Create nuanced, complex, authentic Chinese flavors at home by learning the cuisine’s fundamental techniques with more than 150 recipes. But the true brilliance behind this innovative book lies in the way it teaches the soul of Chinese cooking, enabling home cooks to master this diverse, alluring cuisine and then to re-create any tempting dish you encounter or imagine.

Phoenix claws and jade trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques—such as pan-frying, and yin-yang frying—and instructing which one is best for particular ingredients and end results, oil steeping, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine.

Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking: A Cookbook #ad - Once you learn how to dry stir-fry chicken, shrimp, you can then confidently apply the technique to tofu, and any number of ingredients. Accompanied by more than 200 photographs, such as spicy lotus root salad or Red Cooked Pork, including helpful step-by-step images, to slightly more involved, the 158 recipes range from simple, including authentic General Tso’s Chicken or Pork Shank Soup with Winter Bamboo.

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Estela

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Artisan #ad - Food that bursts to life in your mouth—food that hits you right there. Innovative without being precious. Everyone wants a taste of Estela, from loyal local customers to out-of-town foodies, visiting chefs to visiting presidents. The food is bold, playful, layered, bright, and surprising. Incredible pan-seared steaks.

Named one of the best cookbooks of fall 2018 by the new york times Book Review, Grub Street, The Kitchn, Epicurious, and more “The rare restaurant-y cookbook whose recipes actually turn out as well as the seemingly unattainable photos. The new york times book review   one flight up, in a bustling neighborhood bistro overlooking the chaos of one of downtown New York’s busiest streets, Ignacio Mattos serves food so uncannily delicious it consistently earns him accolades like “Chef of the Year, ” and his restaurant Estela a spot among the World’s 50 Best.

Estela #ad - And basics for the pantry that will elevate whatever you feel like making. Estela presents over 133 recipes, like lamb ribs with chermoula and Honey, Mussels Escabeche on Toast, including classics that will never leave the menu, and the hide-and- seek joy of Endive Salad with Walnuts and Ubriaco Rosso.

. How to compose a plate in layers, so that the deeper you dig, the more that is revealed, while each forkful carries an electric marriage of flavors and textures. It’s an inviting and creative expression of Mattos’s fresh and influential style. Small plates meant for sharing with friends and family, like Cherry Tomatoes with Figs and Onion.

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Milk Bar Life: Recipes & Stories: A Cookbook

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Clarkson Potter #ad - For anyone addicted to crack pie®, here are their savory counterparts—such as kimcheezits with Blue Cheese Dip, Burnt Honey–Butter Kale with Sesame Seeds, compost cookies®, and cake truffles, and Choose Your Own Adventure Chorizo Burgers—along with enough make-at-home sweets to satisfy a cookie-a-day habit.

. Go off the clock with christina tosi of momofuku Milk Bar as she bakes one-bowl treats, grills with skills, and embraces simple, nostalgic—and often savory—recipes made from supermarket ingredients. Join christina and friends as they cook their way through “weaknights, ” sleepovers, and late-night snack attacks to make mind-blowingly delicious meals with whatever is in the pantry.

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