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If you've checked out my Diners, Drive-ins and Dives books or visited my restaurants, Johnny Garlic's and Tex Wasabi's, you know I'm down with all types of good food—and that I'll do what's required to track...
The sweet and classic fresh taste of crab cakes may be Maryland’s signature flavor, but it’s only a part of what the Old Line State has to offer. More than 28 million people visit Maryland every year, spending...
Have you ever had a craving for fried dumplings or hot and sour soup at midnight? Ever wonder how your local Chinese takeout makes their food taste so good—and look so easy to make? Still don’t know the...
"Jones continues to be the master at creating dishes to excite your taste buds. Delicious!" --Donna Hodge, food editor, N'DIGO magapaper
Crawfish Étoufée, Chicken Fried Steak, Creamed Spinach, Mixed Berry...
The Chicago Homegrown Cookbook: Local Food, Local Restaurants, Local Recipes celebrates the best homegrown food in and around the windy city, profiling 30 chefs who work together with local farms to bring the...
The new star of the culinary galaxy is South Florida, declares The New York Times. And no wonder. Out of America's tropical melting pot comes an inventive cuisine bursting with flavor--and now Steven Raichlen,...
The Hamptons possess an unmistakable and indisputable charm. The bounty of the farms and the character of each town in this string of villages have created a remarkable culinary culture among the sand dunes...
Introduced by Clarissa Dickson Wright. Scottish cuisine reflects both the richness of the country's resources and the frugality often imposed on its inhabitants. From the ninth century to the present, from the...
Imagine succulent Chicken, Butternut, and Chickpea Curry with brown rice, a light, palate-cleansing Orange and Almond Salad, and a decadent serving of warm Flourless Chocolate Cake. If this sounds like the menu...
Simple. Seasonal. Inspired.
A father of New American cuisine and mentor to chefs like Bobby Flay, Jonathan Waxman introduced a new generation to the pleasures of casual food by shining a spotlight on seasonal...
Originally published in 1903, this cook book features authentic American recipes, European cooking, and Jewish favourites. It was put together by the cooking students at the Milwaukee Settlement House and was...
Giorgio Locatelli started helping out in the family restaurant at age five. He was raised in Corgeno in northern Italy, close to the Swiss border and Milan. Almost everything his family ate and drank was produced...
WHAT GOES ON BEHINDTHE SCENES AT ELBULLI?
Elected best restaurant in the world by Restaurant magazine an unprecedented five times, elBulli is where chef Ferran Adrià’s remarkable cuisine comes to life—with...
Deeply rooted in ancient rituals, the seasonal rhythms of the land of Israel, and biblical commandments, the Jewish holidays mark a time for Jews around the world to reconnect with their spiritual lives, celebrate...
The very notion of comfort food could have begun in the farm kitchen, with its rich aromas of bubbling stew and apple pie, its stock of fresh eggs and butter and bacon, its warming custard on a cold winters...
Delicious, decadent and fiercely traditional, Galatoire's is everything that's fabulous (and eccentric) about New Orleans rolled into one sublime institution. This is an exceptional history of the internationally...
Medical researchers have found that a high-fat, high-sugar diet, combined with environmental pollutants and stress, can lead to a buildup of toxins in the body collectively known as chronic degenerative disease....
JAMES BEARD AWARD–WINNING CHEF Michael Schwartz put Miami’s Design District on the culinary map when he opened his restaurant, Michael’s Genuine Food & Drink, in 2007. In a town where food and cocktails...
¡Ay, que rico! Tacos—real tacos, with soft or crispy corn tortillas, succulent fillings, and snappy salsas—are a revered street food on both sides of the border. In TACOS, Mark Miller adds a chef's sensibility...
A luminous portrait of life in the Middle East, Day of Honey weaves history, cuisine, and firsthand reporting into a fearless, intimate exploration of everyday survival.
In the fall of 2003, Annia Ciezadlo spent...
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