The Editors of Saveur's Books

Saveur: The New Classics Cookbook

By: The Editors of Saveur

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Saveur: The New Classics Cookbook

By: The Editors of Saveur

The celebrated food magazine’s comprehensive cookbook features more than 1000 recipes from across the globe plus techniques, tips, stories, and more. Saveur magazine’s depth of worldwide culinary knowledge is put on full display in this indispensable guide for everyone who relishes the Saveur standard of excellence. With authentic, from-the-source recipes for virtually every type of dish, as well as a range of cooking techniques and practical advice, The New Classics Cookbook offers a comprehensive foundation for any home cook looking for fresh ideas and daily inspiration. This volume also includes suggested menus for holidays and occasions; sidebars that showcase groups of ingredients (such as the Mexican pantry, different varieties of tomatoes, and what makes a good tagine); easy-to-follow instructions for techniques (like how to crimp a dumpling or fold an empanada); and two sections of gorgeous full-color photographs that bring the cuisine to life. Each recipe includes a headnote explaining the origin of the dish, offering suggestions for perfecting the method, or a serving suggestion. There are illustrations and cook’s notes, as well as icons marking vegetarian dishes and other helpful information at a glance. With multiple indexes making it easy to find recipes for any occasion, The New Classics Cookbook is the new essential reference for the discerning home cook.

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1256

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Weldon Owen International

Published Date

ISBN 10

1616289104

ISBN 13

9781616289102

Saveur: Soups and Stews

By: The Editors of Saveur

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Saveur: Soups and Stews

By: The Editors of Saveur

“More than 100 global soup recipes from the editors of Saveur magazine show the range of flavors that can go into soup.”—Oregon Live From the editors of America’s favorite culinary magazine, Saveur: Soups & Stews features recipes from the magazine’s archives and editors paired with enticing full-color photography, sidebars, and more. Dip your spoons into Beet Stew with Lamb Meatballs, Japanese Miso Chicken Meatball Hot Pot, Post-Thanksgiving Turkey Soup, Russian Salmon Soup, Maine Shrimp Chowder, Senegalese Okra & Seafood Stew, Shoyu Ramen, Umbrian Vegetable Soup, Finnish Blueberry Soup, Beer Cheese Soup, and more. With a masterful selection of soups and stews that celebrate the brand’s authority, heritage, and culinary wealth, this cookbook is for everyone who relishes cooking at home to Saveur’s standard of excellence. These authentic, diverse, and from-the-source recipes feature a range of techniques and cuisines and will inspire home cooks everywhere.

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321

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Weldon Owen International

Published Date

ISBN 10

1681880768

ISBN 13

9781681880761

Saveur: The New Classics Cookbook

By: The Editors of Saveur

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Saveur: The New Classics Cookbook

By: The Editors of Saveur

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1256

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Weldon Owen International

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ISBN 10

1616289104

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9781616289102

Saveur: The New Classics Cookbook

More Than 1,000 of the World's Best Recipes for Today's Kitchen

By: Saveur magazine The editors of

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Saveur: The New Classics Cookbook

More Than 1,000 of the World's Best Recipes for Today's Kitchen

By: Saveur magazine The editors of

1,000 recipes + expert advice, tips & tales"--Cover.

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290

Publisher

Simon and Schuster

Published Date

ISBN 10

1616287357

ISBN 13

9781616287351

Saveur: Soups and Stews

By: The Editors of Saveur

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Saveur: Soups and Stews

By: The Editors of Saveur

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321

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Weldon Owen International

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ISBN 10

1681880768

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9781681880761

Saveur: Italian Comfort Food

By: The Editors of Saveur

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Saveur: Italian Comfort Food

By: The Editors of Saveur

From peak-season tomatoes to pastas and pizzas, recipes from the heart of Italy guaranteed to please the body and the soul. From the editors of America’s favorite culinary magazine, comes the new iconic Italian cookbook. Saveur: Italian Comfort Food features 100 recipes from the magazine’s archives and editors. Each fantastic recipe is paired with gorgeous full-color photography, sidebars, and more to celebrate this favorite cuisine. Dishes from up and down the boot include Tomato Bruschetta with Olives & Basil, Mozzarella with Grilled Lemon Leaves, Bread & Tomato Soup, Farro Gnocchi with Pork Ragù, Veal & Spinach Lasagna, Spaghetti with Spicy Crab Sauce, Potato & Rosemary Pizza Rustica, Classic Meatballs, Porchetta, Pine Nut Cookies, Bourbon Panna Cotta, and more. With classic and brand-new recipes, this cookbook presents the flavors, ingredients and techniques you need for Italian comfort food. This masterful selection illuminates Saveur’s authority, heritage, and culinary wealth.

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533

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Weldon Owen International

Published Date

ISBN 10

1681880784

ISBN 13

9781681880785

Saveur: The New Classics Cookbook

More Than 1,000 of the World's Best Recipes for Today's Kitchen

By: Saveur magazine The editors of

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Saveur: The New Classics Cookbook

More Than 1,000 of the World's Best Recipes for Today's Kitchen

By: Saveur magazine The editors of

1,000 recipes + expert advice, tips & tales"--Cover.

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290

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Simon and Schuster

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ISBN 10

1616287357

ISBN 13

9781616287351

Saveur: Italian Comfort Food

By: The Editors of Saveur

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Saveur: Italian Comfort Food

By: The Editors of Saveur

Celebrating a diverse, delicious, and wildly popular culinary tradition, Saveur Italian comfort food presents over 100 recipes for simple, flavorful, no-fuss, authentic food. You'll find fresh takes on classic dishes along with a wealth of new ideas for every course of the meal in this essential cookbook."--

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114

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Simon and Schuster

Published Date

ISBN 10

1616289643

ISBN 13

9781616289645

The Professional Chef

By: The Culinary Institute of America (CIA)

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The Professional Chef

By: The Culinary Institute of America (CIA)

The bible for all chefs." —Paul Bocuse Named one of the five favorite culinary books of this decade by Food Arts magazine, The Professional Chef is the classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques. The new edition also offers a global perspective and includes essential information on nutrition, food and kitchen safety, equipment, and product identification. Basic recipe formulas illustrate fundamental techniques and guide chefs clearly through every step, from mise en place to finished dishes. Includes an entirely new chapter on plated desserts and new coverage of topics that range from sous vide cooking to barbecuing to seasonality Highlights quick reference pages for each major cooking technique or preparation, guiding you with at-a-glance information answering basic questions and giving new insights with expert tips Features nearly 900 recipes and more than 800 gorgeous full-color photographs Covering the full range of modern techniques and classic and contemporary recipes, The Professional Chef, Ninth Edition is the essential reference for every serious cook.

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1234

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John Wiley & Sons

Published Date

ISBN 10

0470421355

ISBN 13

9780470421352

The American Theatre Reader

Essays and Conversations from American Theatre Magazine

By: Edited By the American Theatre Magazine

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The American Theatre Reader

Essays and Conversations from American Theatre Magazine

By: Edited By the American Theatre Magazine

In celebration of American Theatre 's twenty-fifth anniversary, the editors of the nation's leading theater magazine have chosen their best essays and interviews to provide an intimate look at the people, plays, and events that have shaped the American theater over the past quarter-century. Over two hundred artists, critics, and theater professionals are gathered in this one-of-a-kind collection, from the visionaries who conceived of a diverse and thriving national theater community, to the practitioners who have made that dream a reality. The American Theatre Reader captures their wide-ranging stories in a single compelling volume, essential reading for theater professionals and theatergoers alike.Partial contents include:Interviews with Edward Albee, Anne Bogart, Peter Brook, Lorraine Hansbury, Lillian Hellman, Jonathan Larson, David Mamet, Arthur Miller, Joseph Papp, Will Power, Bartlett Scher, Sam Shepard, Tom Stoppard, Luis Valdez, Paula Vogel, August Wilson, and others.Essays by Eric Bentley, Eric Bogosian, Robert Brustein, Christopher Durang, Oskar Eustis, Zelda Fichandler, Eva La Gallienne, Vaclav Havel, Danny Hoch, Tina Howe, David Henry Hwang, Naomi Iizuki, Adrienne Kennedy, Tony Kushner, Kristin Linklater, Todd London, Robert MacNeil, Des McAnuff, Conor McPherson, Marsha Norman, Suzan-Lori Parks, Hal Prince, Phylicia Rashad, Frank Rich, JosÉ Rivera, Alan Schneider, Marian Seldes, Wallace Shawn, Anna Deavere Smith, Molly Smith, Diana Son, Wole Soyinka, and many others.

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618

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ReadHowYouWant.com

Published Date

ISBN 10

1458778452

ISBN 13

9781458778451

Lucky Peach All About Eggs

Everything We Know About the World's Most Important Food: A Cookbook

By: Rachel Khong,the editors of Lucky Peach

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Lucky Peach All About Eggs

Everything We Know About the World's Most Important Food: A Cookbook

By: Rachel Khong,the editors of Lucky Peach

A handbook, a cookbook, an eggbook: this quasi-encyclopedic ovarian overview is the only tome you need to own about the indispensable egg. Eggs: star of the most important meal of the day, and, to hear billions of cooks and chefs tell it, quite possibly the world's most important food. Does that make Lucky Peach's All About Eggs the world's most important book? Probably yes. In essays, anecdotes, how-tos, and foolproof recipes, this egg-centric volume celebrates everything an egg can be and do. Whether illuminating the progress of an egg through a chicken, or teaching you how to poach the perfect egg, All About Eggs bursts with facts to deploy at your next cocktail party—then serves up a killer deviled egg recipe to serve while you’re doing it. All About Eggs is for anyone who has ever delighted in the pleasures of an omelet, marveled at the snowflake patterns on a century egg, or longed to make a sky-high soufflé.

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258

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Clarkson Potter

Published Date

ISBN 10

0804187754

ISBN 13

9780804187756

Potluck

Food and Drink to Share with Friends and Family

By: The Editors of Food & Wine

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Potluck

Food and Drink to Share with Friends and Family

By: The Editors of Food & Wine

Reimagine the potluck dinner with a collection of FOOD & WINE's favorite recipes. Featuring more than 150 contemporary dishes for your next potluck--all easy to transport and serve, and guaranteed to please--this cookbook delivers inspired and innovative recipes for the way we cook and entertain today. These elegant recipes, shared by a selection of celebrated chefs including David Lebovitz, Ina Garten, Molly Yeh, Hugh Acheson, Julia Turshen, Carla Hall, and Donald Link or created by the F&W Test Kitchen, feature fresh ingredients and bold flavors like Rosemary Chicken with Corn and Sausage Fricassee, Jalapeno-Pickled Shrimp and Vegetables, and Harissa-Spiced Cassoulet. You'll also find plenty of upgrades to potluck classics and recipes that are gluten-free and vegetarian to help you set an inclusive spread. This book also includes FOOD & WINE's gorgeous photography, make-ahead tips, potluck party strategies, and a potluck-friendly wine parings guide.

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552

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Time Home Entertainment

Published Date

ISBN 10

0848759079

ISBN 13

9780848759070

Specialty Food Business

Step-By-Step Startup Guide

By: The Staff of Entrepreneur Media

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Specialty Food Business

Step-By-Step Startup Guide

By: The Staff of Entrepreneur Media

Start a Specialty Food Business Today. We'll Show You How. The experts at Entrepreneur provide a two-part guide to success. First, find out what it takes to start, run, and grow a successful specialty food business fueled by a growing consumer demand for new tastes, cleaner ingredients, health benefits, and more convenient ways to shop and eat. Then, master the fundamentals of business startup including defining your business structure, funding, staffing and more.

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1052

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Entrepreneur Press

Published Date

ISBN 10

1613083378

ISBN 13

9781613083376

Start Your Own Specialty Food Business

Your Step-By-Step Startup Guide to Success

By: The Staff of Entrepreneur Media,Cheryl Kimball

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Start Your Own Specialty Food Business

Your Step-By-Step Startup Guide to Success

By: The Staff of Entrepreneur Media,Cheryl Kimball

Bring Your Fresh Ideas to Market and Profit Fueled by growing consumer demand for new tastes, cleaner ingredients, health benefits, and more convenient ways to shop and eat, the business of specialty food is taking off at full speed. This step-by-step guide arms entrepreneurial foodies like yourself with an industry overview of market trends, useful research for your marketing plan, and insight from practicing specialty food business owners. Determine your key growth drivers, opportunities, and how you can differentiate from other food businesses. Discover how to: Find the right avenue for your specialty food business: home-based, retail shop, production, wholesale, or distribution Create a solid business plan, get funded, and get the essential equipment Get the right licenses, codes, permits, insurance for your operations Gain a competitive edge using market and product research Find a profitable location, partnerships, and in-store shelf space Promote your business, products, and services online and offline Attract new and loyal customers using social media platforms to build your community of foodie fans. Manage daily operations, costs, and employees Plus, get valuable resource lists, sample business plans, checklists, and worksheets

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177

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Entrepreneur Press

Published Date

ISBN 10

1613083335

ISBN 13

9781613083338

Read & Think French, Premium Second Edition

By: The Editors of Think French! Magazine

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Read & Think French, Premium Second Edition

By: The Editors of Think French! Magazine

Publisher's Note: Products purchased from Third Party sellers are not guaranteed by the publisher for quality, authenticity, or access to any online entitlements included with the product. Your first-class ticket to building key French language skills From the bestselling Read & Think series, this fully-illustrated guide brings the French language to life! In addition to introducing, developing, and growing key vocabulary, this book gives you an insider’s look at Francophone life and culture—from a trip around Marseilles to a walk through Senegal’s bustling markets, and from biographies of famous French personalities to articles on the customs and gastronomy of French-speaking countries. Including more than 100 engaging articles written by native French-speakers, each one provides a bilingual glossary on the same page, allowing you to learn without stopping to look up new or unfamiliar words. Each chapter contains several exercises to reinforce comprehension and the new premium edition features streaming audio recordings of more than 40 readings (70 minutes) and over 7,000 vocabulary items by flashcard, easily accessible online or on any mobile device, through the unique McGraw-Hill Language Lab app.

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227

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McGraw Hill Professional

Published Date

ISBN 10

1259836304

ISBN 13

9781259836305

The Kitchen without Borders

Recipes and Stories from Refugee and Immigrant Chefs

By: The Eat Offbeat Chefs

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The Kitchen without Borders

Recipes and Stories from Refugee and Immigrant Chefs

By: The Eat Offbeat Chefs

Refugees by status, chefs by calling. The Kitchen Without Borders is a special kind of cookbook. In it, chefs from around the world – all part of Eat Offbeat, a catering company staffed by immigrants and refugees who have found a new home and new hope through cooking- offer up to 70 authentic, surprising, nourishing recipes. The food has roots that run as deep as its flavors, celebrating the culinary traditions of Syria, Iran, Eritrea, Venezuela, and more. Discover Iraqi Biryani, a rice dish combining vegetables and plump dried fruits with warming spices. Chari Bari, hand formed meatballs simmered in Nepali- spiced tomato and cashew sauce. Iranian rice with garbanzos, Sri Lankan curry dhal, and Manchurian cauliflower straight from the Himalayas. More than a collection of delicious foods from around the world, this inspiring cookbook- with its intimate chef profiles and photographic portraits-offers a glimpse into the journey of displaced people and highlights the profound link between food and home. *From March 1, 2021, to March 1, 2022, (including any preordered copies that ship during this period), Workman Publishing will donate 2% of the cover price for every copy of The Kitchen without Borders cookbook sold in the United States and its territories, the United Kingdom, Canada, Australia and European Union member states, to the IRC, a not-for-profit organization dedicated to providing humanitarian aid, relief and resettlement to refugees and other victims of oppression, conflict, or disaster with a minimum contribution of $25,000 USD. For more information, visit rescue.org/cookbook and https://www.workman.com/kwob. No portion of the purchase price is tax-deductible. For additional information about the IRC, see rescue.org.

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233

Publisher

Workman Publishing Company

Published Date

ISBN 10

1523504048

ISBN 13

9781523504046

Book's by The Editors of Saveur

Saveur: The New Classics Cookbook

Saveur: The New Classics Cookbook

Saveur: Soups and Stews

Saveur: Soups and Stews

Saveur: The New Classics Cookbook

Saveur: The New Classics Cookbook

Saveur: The New Classics Cookbook

Saveur: The New Classics Cookbook

Saveur: Soups and Stews

Saveur: Soups and Stews

Saveur: Italian Comfort Food

Saveur: Italian Comfort Food

Saveur: The New Classics Cookbook

Saveur: The New Classics Cookbook

Saveur: Italian Comfort Food

Saveur: Italian Comfort Food

The Professional Chef

The Professional Chef

The American Theatre Reader

The American Theatre Reader

Lucky Peach All About Eggs

Lucky Peach All About Eggs

Potluck

Potluck

Specialty Food Business

Specialty Food Business

Start Your Own Specialty Food Business

Start Your Own Specialty Food Business

Read & Think French, Premium Second Edition

Read & Think French, Premium Second Edition

The Kitchen without Borders

The Kitchen without Borders

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