byKathryn Lukas and Shane Peterson. Published by Artisan. Cover: Hardcover Pages: 368
About the Book
Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare.
In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.
Africola: Slow food fast words cult chef
Author: Duncan Welgemoed
From the publisher:
The number of tourists travelling to South Africa in the last decade has steadily risen year upon year, with 16 million visiting in 2019 alone. People are drawn to the country by the culture, landscape and more often than not, the impressive cuisine which reflects nourishment, survival and love.
Wanting to acknowledge his heritage, and frustrated by the tunnel-vision of Michelin star cooking, Duncan has created Africola to encompass the rich and varied flavours of his childhood with a fearless, daring approach.
The food which Duncan cooks is all about using sustainably sourced, low-impact-on-the-earth ingredients (carefully sourced meats, fish, vegetables, grains, pulses, seaweed, algae, shellfish) to create dishes that 'open another box in your palate and in your mind'. There is a slew of intensely flavourful, veg-forward dishes, a culinary encyclopaedia of ferments, condiments and pickles along with a solid pastry section and a bunch of ridiculous cocktails.
With a soundtrack to accompany the cooking, Africola is nothing short of unique, with bold recipes and raw enthusiasm to inspire every chef from amateur to professional.
by Bryant Terry Published by Ten Speed Press Cover: Hardcover Pages: 224
Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.
Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth.
With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.
About the Author
Bryant Terry is an NAACP Image Award winner and a James Beard Award-winning chef and educator and the author of Afro-Vegan and Vegetable Kingdom. He is renowned for his activism and efforts to create a healthy, equitable, and sustainable food system. He is currently the chef-in-residence at the Museum of the African Diaspora in San Francisco, where he creates programming that celebrates the intersection of food, farming, health, activism, art, culture, and the African Diaspora. His work has been featured in the New York Times and Washington Post and on CBS This Morning and on NPR’s All Things Considered. San Francisco magazine included Bryant among the 11 Smartest People in the Bay Area Food Scene and Fast Company named him one of 9 People Who Are Changing the Future of Food.
An Everlasting Meal
An Everlasting Meal
Cooking with Economy and Grace
by Tamar Adler with a Alice Waters (Foreword)
Published by Scribner
Number of pages: 272
Anevay - Frontier Stove Spark Arrester
Brand: Anevay Stoves Made In: Redruth - England Full Height: 220mm Top Diameter: 60mm Top Diameter: 57mm Weight: 336g
Anevay - The Horizon Grill - Wood Burning Stove Burner
Brand: Anevay Stoves Made In: Redruth - England Full Height: 2410mm Wide of Stove Footprint: 550mm Length of Stove Footprint: 835mm Flue Diameter: 60mm Weight: 12 kg Nominal Heat Output: 2.5 kW Efficiency: >80%
ANEX - Plating Tweezers - 170mm (#221)
Brand: Anex Made In: Japan Material: Stainless Steel Opening Style: Reverse Length: 165mm Weight: 30g
Anex - Tweezer - 150mm - #124
Brand: Anex Made In: Japan Materials: Stainless Steel Length: 150mm Weight: 21g
Recipes from the Life of an Arab in Diaspora
by Reem Assil. Published by Ten Speed Press Cover:Hardcover Pages: 304
Art of the Japanese Sword: The Craft of Swordmaking and Its Appreciation
The Art of Japanese Sword Polishing
Authors: Yoshindo Yoshihara, Yoshindo Yoshihara, Leon Kapp and Hiroko Kapp
From the publisher:
In The Art of the Japanese Sword, master swordsmith Yoshindo Yoshihara offers a detailed look at the entire process of Japanese sword making, including the finishing and appreciation of Japanese blades.
Japanese sword art stands out in many ways: functionality as a weapon, sophisticated metallurgy and metalsmithing, the shape of the blade itself--all contribute to the beauty of these remarkable weapons. The Art of the Japanese Sword conveys to the reader Japanese samurai sword history and Japanese sword care, as well as explaining how to view and appreciate a blade.
With 256 full-color pages, this sword book illustrates in meticulous detail how modern craftsmen use traditional methods to prepare their steel, forge the sword and create the unique hardened edge. By gaining a good understanding of how a sword is made, the reader will be able to appreciate the samurai sword more fully. Topics include:
Appreciating the Japanese sword
History of the Japanese sword
Traditional Japanese steelmaking
Making the sword
Finishing the sword
About the authors: Yoshindo Yoshihara is a third-generation swordsmith. His grandfather Kuniie began making swords in 1933 in Tokyo and was ranked among the top swordsmiths in Japan during his career. Yoshindo lives and works in Tokyo with his son, who represents the fourth generation of swordsmiths in the family. Yoshindo, who is always training young swordsmiths and currently has five apprentices working with him, has been named an Important Cultural Property of the city and prefecture of Tokyo and is a mukansa (top-ranked swordsmith) in Japan.
Leon Kapp, a molecular biologist, lives with his wife Hiroko in San Rafael, California. He has been seriously interested in Japanese swords for over twenty-five years and has spent a great deal of time learning about them from Yoshindo.
Hiroko Kapp is a writer for Senken Shimbun News of Tokyo and writes about fashion and the fashion industry in the US. She graduated from Musashi-no Art University in Tokyo. For twenty-five years, she was active in the apparel business and designed scarves for her own line in the US.
Tuttle Publishing | Hardcover | 256 pages
Asma's Indian Kitchen
Asma's Indian Kitchen
Home-Cooked Food Brought to You by Darjeeling Express
by Asma Khan and Kim Lightbody (Photographer)
Published by Interlink Books
Number of pages: 192
Ateco - 12 Piece Decorating Tips - Tritan Tube Set
Ateco - 12" Clear Disposable Pastry/Piping Bag - Pack of 10