Steven Cook (Restaurateur)'s Books

Israeli Soul

Easy, Essential, Delicious

By: Michael Solomonov,Steven Cook (Restaurateur)

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Israeli Soul

Easy, Essential, Delicious

By: Michael Solomonov,Steven Cook (Restaurateur)

Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.

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Page Count

387

Publisher

Harvest

Published Date

ISBN 10

0544970373

ISBN 13

9780544970373

Zahav

A World of Israeli Cooking

By: Michael Solomonov,Steven Cook (Restaurateur)

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Zahav

A World of Israeli Cooking

By: Michael Solomonov,Steven Cook (Restaurateur)

The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

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371

Publisher

Houghton Mifflin Harcourt

Published Date

ISBN 10

0544373286

ISBN 13

9780544373280

Planet Barbecue!

309 Recipes, 60 Countries

By: Steven Raichlen

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Planet Barbecue!

309 Recipes, 60 Countries

By: Steven Raichlen

The most ambitious book yet by America’s bestselling, award-winning grill expert whose Barbecue! Bible books have over 4 million copies in print. Setting out—again—on the barbecue trail four years ago, Steven Raichlen visited 60 countries—yes, 60 countries—and collected 309 of the tastiest, most tantalizing, easy-to-make, and guaranteed-to-wow recipes from every corner of the globe. Welcome to Planet Barbecue, the book that will take America’s passionate, obsessive, smoke-crazed live-fire cooks to the next level. Planet Barbecue, with full-color photographs throughout, is an unprecedented marriage of food and culture. Here, for example, is how the world does pork: in the Puerto Rican countryside cooks make Lechon Asado—stud a pork shoulder with garlic and oregano, baste it with annatto oil, and spit-roast it. From the Rhine-Palatine region of Germany comes Spiessbraten, thick pork steaks seasoned with nutmeg and grilled over a low, smoky fire. From Seoul, South Korea, Sam Gyeop Sal—grilled sliced pork belly. From Montevideo, Uruguay, Bandiola—butterflied pork loin stuffed with ham, cheese, bacon, and peppers. From Cape Town, South Africa, Sosaties—pork kebabs with dried apricots and curry. And so it goes for beef, fish, vegetables, shellfish—says Steven, "Everything tastes better grilled." In addition to the recipes the book showcases inventive ways to use the grill: Australia's Lamb on a Shovel, Bogota's Lomo al Trapo (Salt-Crusted Beef Tenderloin Grilled in Cloth), and from the Charantes region of France, Eclade de Moules—Mussels Grilled on Pine Needles. Do try this at home. What a planet—what a book.

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Page Count

657

Publisher

Workman Publishing Company

Published Date

ISBN 10

0761164472

ISBN 13

9780761164470

The Warmest Room in the House

How the Kitchen Became the Heart of the Twentieth-Century American Home

By: Steven Gdula

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The Warmest Room in the House

How the Kitchen Became the Heart of the Twentieth-Century American Home

By: Steven Gdula

The first book that puts the hearth of the American home-its many unique challenges and innovations-in its proper place in contemporary history. Thomas Jefferson once wrote that if you really want to understand the workings of a society, you have to "look into their pots" and "eat their bread." Steven Gdula gives us a view of American culture from the most popular room in the house: the kitchen. Examining the relationship between trends and innovations in the kitchen and the cultural attitudes beyond its four walls, Gdula creates a lively portrait of the last hundred years of American domestic life. The Warmest Room in the House explores food trends and technology, kitchen design, appliances and furniture, china and flatware, cookery bookery, food lit, and much more. Gdula traces the evolution of the kitchen from the back room where the work of the home happened to its place at the center of family life and entertainment today. Filled with fun facts about food trends, from Hamburger Helper to The Moosewood Cookbook, and food personalities, from Julia Child to Rachael Ray, The Warmest Room in the House is the perfect addition to any well-rounded kitchen larder.

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Page Count

260

Publisher

Bloomsbury Publishing USA

Published Date

ISBN 10

1596917873

ISBN 13

9781596917873

BBQ USA

425 Fiery Recipes from All Across America

By: Steven Raichlen

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BBQ USA

425 Fiery Recipes from All Across America

By: Steven Raichlen

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics-Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce-to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 450 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up - dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

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785

Publisher

Workman Publishing Company

Published Date

ISBN 10

0761159584

ISBN 13

9780761159582

The Barbecue! Bible

By: Steven Raichlen

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The Barbecue! Bible

By: Steven Raichlen

This book has been completely updated. A 500-recipe celebration of sizzle and smoke. It's got everything how to grill internationally, the appropriate drinks to accompany grilled food, appetizers, and revered American traditions such as Elizabeth Karmel's North Carolina-Style Pulled Pork and the great American hamburger. Raichlen also includes a host of non-grilled salads and vegetables to serve as worthy foils to the intense flavors of food hot from the fire.

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Page Count

584

Publisher

Workman Publishing

Published Date

ISBN 10

0761149449

ISBN 13

9780761149446

Signs of Taste

By: Steven M Weiss

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Signs of Taste

By: Steven M Weiss

Why do some people have to be the first to eat at a new restaurant? Who are the people who always insist that their mom is the world's greatest cook? What foods do different people insist are necessary for survival? Broadly hailed as informative and entertaining, SIGNS of TASTE is an engaging study of cosmic influences on culinary inclinations. Steven Mark Weiss, a noted food journalist, chef, restaurant consultant and author, filters his food world wit and wisdom through the lens of astrology to remarkable "gastrological" (gastronomy + astrology) effect. The resultant insights are guaranteed to stimulate an appetite for good food and conversation among individuals of all culinary and cosmic persuasions. Are you curious about: Preparing a dinner for that special someone? Selecting the right restaurant to entertain an important client? Understanding why your child suddenly craves artichokes? To these culinary questions and many more, SIGNS of TASTE serves up some truly stellar answers.

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196

Publisher

iUniverse

Published Date

ISBN 10

0595468683

ISBN 13

9780595468683

River Cottage A to Z

Our Favourite Ingredients, & How to Cook Them

By: Hugh Fearnley-Whittingstall,Pam Corbin,Mark Diacono,Nikki Duffy,Nick Fisher,Steven Lamb,Tim Maddams,Gill Meller,John Wright

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River Cottage A to Z

Our Favourite Ingredients, & How to Cook Them

By: Hugh Fearnley-Whittingstall,Pam Corbin,Mark Diacono,Nikki Duffy,Nick Fisher,Steven Lamb,Tim Maddams,Gill Meller,John Wright

Ingredients are at the heart of everything we do at River Cottage. By gathering our all-time favourites together, I hope to inspire you to look at them with fresh eyes and discover new ways of cooking them' Hugh Fearnley-Whittingstall The definitive River Cottage kitchen companion. Hugh Fearnley-Whittingstall and his team of experts have between them an unprecedented breadth of culinary expertise on subjects that range from fishing and foraging to bread-making, preserving, cheese-making and much more. In this volume they profile their best-loved and most-used ingredients. With more than three hundred entries covering vegetables, fruits, herbs, spices, meat, fish, fungi, foraged foods, pulses, grains, dairy, oils and vinegars, the River Cottage A to Z is a compendium of all the ingredients the resourceful modern cook might want to use in their kitchen. Each ingredient is accompanied by a delicious, simple recipe or two: there are new twists on old favourites, such as cockle and chard rarebit, North African shepherd's pie, pigeon breasts with sloe gin gravy, or damson ripple parfait, as well as inspiring ideas for less familiar ingredients, like dahl with crispy seaweed or rowan toffee. And there are recipes for all seasons: wild garlic fritters in spring; cherry, thyme and marzipan muffins for summer; an autumnal salad of venison, apple, celeriac and hazelnuts; a hearty winter warmer of ale-braised ox cheeks with parsnips. With more than 350 recipes, and brimming with advice on processes such as curing bacon and making yoghurt, the secret of perfect crackling and which apple varieties to choose for a stand-out crumble, as well as sourcing the most sustainable ingredients, this is an essential guide to cooking, eating and living well. More than anything, the River Cottage A to Z is a celebration of the amazing spectrum of produce that surrounds us – all brought to life by Simon Wheeler's atmospheric photography, and Michael Frith's evocative watercolour illustrations.

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710

Publisher

Bloomsbury Publishing

Published Date

ISBN 10

1408863650

ISBN 13

9781408863657

A Bridge to Eternity & Centuries Old and New

By: Steven McCann

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A Bridge to Eternity & Centuries Old and New

By: Steven McCann

‘A Bridge to Eternity’ and ‘Centuries Old and New’ both have as their starting point a work place in the modern American business world. The first is set in the posh headquarters of a large corporation, the second in a small Eastside restaurant. My heroes, Jonah Bellamy, the middle-aged assistant CEO, and Christoff Angelis, a teenager pedaling deliveries to midtown high rises with the dream of having his own restaurant, are equally honorable men. But whereas Jonah’s decency and well-meaning are betrayed by the dark politics of billionaire trustees, Christoff’s nobility is ultimately rewarded. Jonah is left to navigate the colder elements of our society, bereft of employment, family or friends, except for his loyal secretary, his old college roommate, and a good Samaritan he meets by chance. Yet Christoff, holding onto his dream and his joy of preparing food for others, finds love and companionship. The enduring devotion of his Greek mother adds a decisive ingredient to help him triumph over the pitfalls of starting a business and the vicissitudes of life.

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244

Publisher

Xlibris Corporation

Published Date

ISBN 10

1543497926

ISBN 13

9781543497922

Billy Graham and the Rise of the Republican South

By: Steven P. Miller

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Billy Graham and the Rise of the Republican South

By: Steven P. Miller

While spreading the gospel around the world through his signature crusades, internationally renowned evangelist Billy Graham maintained a visible and controversial presence in his native South, a region that underwent substantial political and economic change in the latter half of the twentieth century. In this period Graham was alternately a desegregating crusader in Alabama, Sunbelt booster in Atlanta, regional apologist in the national press, and southern strategist in the Nixon administration. Billy Graham and the Rise of the Republican South considers the critical but underappreciated role of the noted evangelist in the creation of the modern American South. The region experienced two significant related shifts away from its status as what observers and critics called the "Solid South": the end of legalized Jim Crow and the end of Democratic Party dominance. Author Steven P. Miller treats Graham as a serious actor and a powerful symbol in this transition—an evangelist first and foremost, but also a profoundly political figure. In his roles as the nation's most visible evangelist, adviser to political leaders, and a regional spokesperson, Graham influenced many of the developments that drove celebrants and detractors alike to place the South at the vanguard of political, religious, and cultural trends. He forged a path on which white southern moderates could retreat from Jim Crow, while his evangelical critique of white supremacy portended the emergence of "color blind" rhetoric within mainstream conservatism. Through his involvement in the Eisenhower and Nixon administrations, as well as his deep social ties in the South, the evangelist influenced the decades-long process of political realignment. Graham's public life sheds new light on recent southern history in all of its ambiguities, and his social and political ethics complicate conventional understandings of evangelical Christianity in postwar America. Miller's book seeks to reintroduce a familiar figure to the narrative of southern history and, in the process, examine the political and social transitions constitutive of the modern South.

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Page Count

317

Publisher

University of Pennsylvania Press

Published Date

ISBN 10

0812206142

ISBN 13

9780812206142

A Culinary History of Taipei

Beyond Pork and Ponlai

By: Steven Crook,Katy Hui-wen Hung

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A Culinary History of Taipei

Beyond Pork and Ponlai

By: Steven Crook,Katy Hui-wen Hung

There is a compelling story behind Taiwan’s recent emergence as a food destination of international significance. A Culinary History of Taipei is the first comprehensive English-language examination of what Taiwan’s people eat and why they eat those foods, as well as the role and perception of particular foods. Distinctive culinary traditions have not merely survived the travails of recent centuries, but grown more complex and enticing. Taipei is a city where people still buy fresh produce almost every morning of the year; where weddings are celebrated with streetside bando banquets; and where baristas craft cups of world-class coffee. Wherever there are chopsticks, there is curiosity and adventurousness regarding food. Like every great city, Taipei is the sum of its people: Hard-working and talented, for sure, but also eager to enjoy every bite they take. Drawing on in-depth interviews with the leading lights of Taiwan’s food scene, meticulously sifted English- and Chinese-language materials published in the 19th, 20th and 21st centuries, and rich personal experience, the authors have assembled a unique book about a place that has added all kinds of outside influences to its own robust, if little understood, foundations.

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255

Publisher

Rowman & Littlefield

Published Date

ISBN 10

1538101386

ISBN 13

9781538101384

Man Made Meals

The Essential Cookbook for Guys

By: Steven Raichlen

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Man Made Meals

The Essential Cookbook for Guys

By: Steven Raichlen

Steven Raichlen really knows the pleasure men get from cooking, the joy they take in having the skills, the need to show off a little bit. His Barbecue! Bible books have over 4.7 million copies in print—and now he leads his readers from the grill into the kitchen. Like a Joy of Cooking for guys, Man Made Meals is everything a man needs to achieve confidence and competence in the kitchen. Man Made Meals is about the tools and techniques (guess what, grillers, you still get to play with knives and fire.) It's about adopting secrets from the pros—how to multitask, prep before you start cooking, clean as you go. It's about understanding flavor and flavor boosters, like anchovies and miso, and it’s about essentials: how to shuck an oyster, truss a chicken, cook a steak to the desired doneness. It’s about having a repertoire of great recipes (there are 300 to choose from), breakfast to dessert, to dazzle a date, or be a hero to your family, or simply feed yourself with real pleasure. These are recipes with a decided guy appeal, like Blowtorch Oatmeal, Fire-Eater Chicken Wings, Black Kale Caesar, Down East Lobster Rolls, Skillet Rib Steak, Porchetta, Finger-Burner Lamb Chops, Yardbird’s Fried Chicken, Blackened Salmon, Mashed Potatoes Three Ways, and Ice Cream Floats for Grown-Ups.

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Page Count

641

Publisher

Workman Publishing

Published Date

ISBN 10

0761166440

ISBN 13

9780761166443

The MeatEater Outdoor Cookbook

Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire

By: Steven Rinella

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The MeatEater Outdoor Cookbook

Wild Game Recipes for the Grill, Smoker, Campstove, and Campfire

By: Steven Rinella

NEW YORK TIMES BESTSELLER • The eagerly anticipated new cookbook with 100+ recipes from the author of The MeatEater Fish and Game Cookbook In his previous books, outdoorsman and hunter Steven Rinella brought wild game into the kitchen, teaching readers how to butcher and cook wild fish and game to create standout dishes with reliable results. Now, Rinella is hauling the kitchen outdoors, with a cookbook that celebrates the possibilities of open-air wild game cooking. Because food just tastes better when it’s caught, cooked, and eaten outside. Each chapter covers a different outdoor cooking method—grilling, smoking, cooking over coals. Throughout, recipes are tagged for backyard cooking, car camping, or backpacking. There’s something here for everyone who loves the outdoors, from backyard grill masters to backcountry big game hunters. The over 100 easy-to-follow recipes include: • Stuffed Game Burgers 3 Ways • Bulgogi Backstrap Lettuce Wraps • Hot-Smoked Trout • Grilled Lobster with Kelp Butter • Venison Stir-Fry with Cabbage • Coal Roasted Bananas Along with recipes, Rinella explains essential outdoor cooking techniques like how to build the perfect outdoor kitchen for any scenario and what it takes to maintain a fire. With preparations ranging from simple backcountry fare to guest-worthy showstoppers, The MeatEater Outdoor Cookbook is the essential companion for anyone who wants to eat well in the wild.

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Page Count

433

Publisher

Random House

Published Date

ISBN 10

0593449037

ISBN 13

9780593449035

A Captured Heart

By: Steven McCann

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A Captured Heart

By: Steven McCann

My novel begins one snowy evening in cold snowy Buffalo on a typical American street where a light from the topmost room of an otherwise ordinary home shines into the wintry night with a rare golden glimmer and the miracle of invincible youth. From the garret room in this house young Elan Duclair shares with the silent falling snowflakes a voice destined to carry him from his untutored singing in a church choir and a high school rock band onto the grandest of the world’s opera stages in only a few short years. He journeys through the world of early 1960’s New York, making his way past older temptresses, despotic bosses, unreliable landlords, months of city cab driving, waitering, catering, and dishwashing, selling on Wall Street and a graveyard shift in an ice cream factory where the ten degrees Nordic temperature temporarily damages his vocal cords. Inspired by the pure brilliance of his musical gift, an array of opera coaches and mentors offer friendly guidance and a beautiful young musician offers her heart.

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Page Count

368

Publisher

Xlibris Corporation

Published Date

ISBN 10

154349790X

ISBN 13

9781543497908

The Brisket Chronicles

How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat

By: Steven Raichlen

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The Brisket Chronicles

How to Barbecue, Braise, Smoke, and Cure the World's Most Epic Cut of Meat

By: Steven Raichlen

Grill master Steven Raichlen shares more than 60 foolproof, mouthwatering recipes for preparing the tastiest, most versatile, and most beloved cut of meat in the world—outside on the grill, as well as in the kitchen. Take brisket to the next level: ’Cue it, grill it, smoke it, braise it, cure it, boil it—even bake it into chocolate chip cookies. Texas barbecued brisket is just the beginning: There’s also Jamaican Jerk Brisket and Korean Grilled Brisket to savor. Old School Pastrami and Kung Pao Pastrami, a perfect Passover Brisket with Dried Fruits and Sweet Wine, even ground brisket—Jakes Double Brisket Cheeseburgers. In dozens of unbeatable tips, Raichlen shows you just how to handle, prep, and store your meat for maximum tenderness and flavor. Plus plenty more recipes that are pure comfort food, perfect for using up leftovers: Brisket Hash, Brisket Baked Beans, Bacon-Grilled Brisket Bites—or for real mind-blowing pleasure, Kettle Corn with Burnt Ends. And side dishes that are the perfect brisket accents, including slaws, salads, and sauces.

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Page Count

289

Publisher

Workman Publishing Company

Published Date

ISBN 10

1523505486

ISBN 13

9781523505487

Facebook

The Inside Story

By: Steven Levy

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Facebook

The Inside Story

By: Steven Levy

One of the Best Technology Books of 2020—Financial Times “Levy’s all-access Facebook reflects the reputational swan dive of its subject. . . . The result is evenhanded and devastating.”—San Francisco Chronicle “[Levy’s] evenhanded conclusions are still damning.”—Reason “[He] doesn’t shy from asking the tough questions.”—The Washington Post “Reminds you the HBO show Silicon Valley did not have to reach far for its satire.”—NPR.org The definitive history, packed with untold stories, of one of America’s most controversial and powerful companies: Facebook As a college sophomore, Mark Zuckerberg created a simple website to serve as a campus social network. Today, Facebook is nearly unrecognizable from its first, modest iteration. In light of recent controversies surrounding election-influencing “fake news” accounts, the handling of its users’ personal data, and growing discontent with the actions of its founder and CEO—who has enormous power over what the world sees and says—never has a company been more central to the national conversation. Millions of words have been written about Facebook, but no one has told the complete story, documenting its ascendancy and missteps. There is no denying the power and omnipresence of Facebook in American daily life, or the imperative of this book to document the unchecked power and shocking techniques of the company, from growing at all costs to outmaneuvering its biggest rivals to acquire WhatsApp and Instagram, to developing a platform so addictive even some of its own are now beginning to realize its dangers. Based on hundreds of interviews from inside and outside Facebook, Levy’s sweeping narrative of incredible entrepreneurial success and failure digs deep into the whole story of the company that has changed the world and reaped the consequences.

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592

Publisher

Penguin

Published Date

ISBN 10

073521316X

ISBN 13

9780735213166

Bold & Healthy Flavors

450 Recipes from Around the World

By: Steven Raichlen

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Bold & Healthy Flavors

450 Recipes from Around the World

By: Steven Raichlen

Now in paperback, Steven Raichlen's collection of classic, full-flavor recipes-from Japanese Steak House-Style Chicken to Chipotle Chili-Marinated Pork Loin-that use healthy, low-fat ingredients to create memorable meals Bestselling and award-winning cookbook author, Steven Raichlen, has also spent more than a decade pioneering and perfecting healthy cooking. In Bold & Healthy Flavors Raichlen offers 450 easy-to-make dishes from Salmon with Yogurt-Tahini Sauce to Rack of Lamb with Indian Spices and from Chicken in Puebla-Style Mole to Polenta with Calabrian Sausage Sauce. Along the way he imparts low-fat cooking techniques like "bake-frying" and using herbs, spices, heart-healthy oils, citrus zests, stocks, and marinades to bring out the best in your food. The recipes represent all types of international cuisine including Mediterranean, Southwestern, Middle Eastern, Latin American, Indian, Asian, Greek, and more. Not a dull diet book, these recipes are delicious and full of fiery flavor, yet healthy enough to eat every day.

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1104

Publisher

Black Dog & Leventhal

Published Date

ISBN 10

0316509663

ISBN 13

9780316509664

Indoor! Grilling

By: Steven Raichlen

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Indoor! Grilling

By: Steven Raichlen

Features an array of recipes for appetizers, beef, pork, lamb, burgers, poultry, seafood, breads and sandwiches, vegetables and sides, and desserts to be cooked on grill pans, indoor smokers, built-ins, and the fireplace.

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434

Publisher

Workman Publishing

Published Date

ISBN 10

0761133356

ISBN 13

9780761133353

S/trek Ds9 Legend Of The Ferengi

By: Ira Steven Behr

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S/trek Ds9 Legend Of The Ferengi

By: Ira Steven Behr

Once you have their money, never give it back." -- #1 "Anything worth doing is worth doing for money." -- #13 For centuries these and the other famous Ferengi "Rules of Acquisition' have been the guiding principles of the galaxy's most successful entrepreneurs. But the wisdom behind them was not won without a high cost in lives and latnium. Now at last these inspiring tales of avaricious Ferengi wresting monetary gain from the jaws of poverty are available to the profit-hungry across the galaxy!

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Page Count

208

Publisher

Simon and Schuster

Published Date

ISBN 10

147110592X

ISBN 13

9781471105920

Raichlen's Indoor! Grilling

By: Steven Raichlen

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Raichlen's Indoor! Grilling

By: Steven Raichlen

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436

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Workman Publishing

Published Date

ISBN 10

076113588X

ISBN 13

9780761135883

Root to Leaf

A Southern Chef Cooks Through the Seasons

By: Steven Satterfield

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Root to Leaf

A Southern Chef Cooks Through the Seasons

By: Steven Satterfield

Finalist for the 2016 IACP Awards: Julia Child First Book Eat More Vegetables. Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen. Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.

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518

Publisher

Harper Collins

Published Date

ISBN 10

0062283715

ISBN 13

9780062283719

Israeli Soul

Easy, Essential, Delicious

By: Michael Solomonov,Steven Cook (Restaurateur)

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Israeli Soul

Easy, Essential, Delicious

By: Michael Solomonov,Steven Cook (Restaurateur)

Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.

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387

Publisher

Harvest

Published Date

ISBN 10

0544970373

ISBN 13

9780544970373

Zahav

A World of Israeli Cooking

By: Michael Solomonov,Steven Cook (Restaurateur)

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Zahav

A World of Israeli Cooking

By: Michael Solomonov,Steven Cook (Restaurateur)

The James Beard Award-winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

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371

Publisher

Houghton Mifflin Harcourt

Published Date

ISBN 10

0544373286

ISBN 13

9780544373280

Book's by Steven Cook (Restaurateur)

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