The Saucier's Apprentice: One Long Strange Trip through the Great Cooking Schools of Europe
by Bob Spitz
The education of a barbarian in the temples of haute cuisine.
In
the blink of an eye, Bob Spitz turned fifty, finished an eight-year
book project and a fourteen-year marriage that left him nearly
destitute, had his heart stolen and broken on the rebound, and sought
salvation the only way he knew how. He fled to Europe, where he
hopscotched among the finest cooking schools in pursuit of his dream.
The urge to cook like a virtuoso, to unravel the mysteries of the
process, had become an obsession.
Spitz hit the fabled cooking-school circuit in a series of idyllic European villages, and The Saucier's Apprentice
is a chronicle of his exploits. Combining an outrageous travelogue with
gastronomic lore, hands-on cooking instruction, hot-tempered chefs,
local personalities, and a batch of memorable recipes, Spitz's odyssey
recounts the transformation of a professional writer—and lifelong
kitchen amateur—into a world-class cook. 30 illustrations.
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Flatbreads & Flavors
by Jeffrey Alford
"Two people caught in the grip of wanderlust," as Alford and Duguid describe themselves, this American- Canadian pair has traveled for nearly two decades, singly and together, throughout Asia, Europe, the Mediterranean, North Africa, and North America. As they have pursued their passions for travel photography and culinary research, they have found around the world a shared and nourishing element of culture and cuisine: flatbreads, the simplest, oldest, and most marvelously varied form of bread known to humankind. Immersing themselves in local cultures-from the Malaysian island of Penang and the high Himalayan passes of Tibet to the market stalls of Provence and the pueblos of New Mexico -- Adford and Duguid have studied bread baking and cooking with local bakers, in family kitchens, with street vendors, and at neighborhood restaurants and cafes.
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Bobby Flay's Grill It!
by Bobby Flay
Fire up the best backyard bashes with 150 simple and delicious recipes from grilling guru Bobby Flay in his first-ever fully illustrated, full-color grilling book. Recipes include a Fig–Cabernet Vinegar Glaze for a filet mignon, grilled salmon with a Honey-Mustard-Mint Sauce. And for vegetarian offerings try Grilled Cremini Mushroom, Fontina, and Arugula Pressed Tacos.
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Things Cooks Love: Implements, Ingredients, Recipes
by Sur La Table
Things Cooks Love: Implements. Ingredients. Recipes., the first in a series of Andrews McMeel Publishing books by the trusted culinary authority Sur La Table, speaks to the love that cooks of all levels feel for their tools. Whether you're passionate about the gorgeous copper pot you just received as a gift, a rice cooker you have always wanted to try, or your grandmother's well-aged cast-iron skillet, award-winning author Marie Simmons provides inspiration to make the best use of your cookware along with delectable recipes to enhance the experience.
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The Year of the Goat: 40,000 Miles and the Quest for the Perfect Cheese
by Margaret Hathaway, Karl Schatz
Many people dream of leaving the workday world for a life of simplicity and freedom, and Margaret Hathaway and Karl Schatz did just that. Feeling like something was missing from their city lives, the couple began to dream of an existence that was closer to the land and became captivated by the idea of themselves as . . . goat farmers. Realizing that they knew little about goats, and even less about farming, they gave themselves a year to explore the world of goats and decide if that was where they belonged.
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