Co-Author(s): Dan Goldberg, Heather Shouse
About the Book
Stephanie Izard knows how to inspire, captivate, and cook up a storm. The Girl in the Kitchen collects more than 100 of Izard s best recipes, from innovative appetizers like Asian-Spiced English Peas to luscious desserts like Quince and Fig Cobbler with Vanilla Mascarpone. Beautifully photographed and bursting with flavor, personality, and insights into the top chef s process including where she finds her cooking muses, how she shops for food, and which beers and wines she chooses to accompany her meals this book represents the culmination of a craft and provides inspiration that reaches far beyond the kitchen walls.
About the AuthorStephanie Izard is a fan favorite and the first and only woman to win on TV’s Top Chef (season four). She’s also the chef and owner of the acclaimed Girl & the Goat restaurant in Chicago.
Co-Author(s): Lisa Kivirist
About the Book
Join Lisa Kivirist and John Ivanko, proprietors of the award-winning Inn Serendipity, as they launch a return to our roots of independence, self-sufficiency, and frugality, blended with the spice of modern living. Farmstead Chef whips up a quirky, homespun tale of how we can eat well, nourish our bodies, and restore the planet. Rediscover the benefits of homegrown food and homemade cooking, preserving the harvest, and stocking the pantry, all while building community. Farmstead Chef also shares practical cooking tips and lively short essays inspired by John and Lisa's organic, self-reliant homestead and bed and breakfast.
About the AuthorJohn Ivanko is an innkeeper of the award-winning Inn Serendipity Bed & Breakfast. Together with his wife, Lisa, John is a national speaker, marketing consultant and co-author of the award-winning ECOpreneuring as well as Rural Renaissance. He is also the co-author and photographer for six award-winning multicultural children's books for the Global Fund for Children.
Author Website: Inn SerendipityAbout the Book
This well-researched, fascinating cookbook encapsulates 2,000 years of Jewish history in France. Joan Nathan, the James Beard Award–winning doyenne of Jewish cooking, applies her culinary detective skills to sniffing out the Jewish influence on French cuisine, and vice versa. Her rich subject matter yields both vast diversity and unexpected commonalities. Nathan explores cross-cultural concoctions that embody both the complicated migratory paths and acculturation of the Jewish people. This being France, though, there are lovely renditions of native dishes, too--chestnut cream gateau, braised endive, cassoulet. Nathan's multi¬layered, narrative approach makes this treasury of tempting flavors an entertaining and compelling read.
About the AuthorJoan Nathan graduated from the University of Michigan with a master’s degree in French literature. She is a frequent contributor to the New York Times and other publications, and has written nine other books. Joan is the recipient of numerous awards and has made many television appearances.
Author Website: Joan NathanAbout the Book
In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.
About the AuthorEric C. Rath is Associate Professor of Japanese History at the University of Kansas and author of The Ethos of Noh: Actors and Their Art.
About the Book
As the days get shorter and the nights grow colder, a nice hot drink is the next best thing to hibernating under the covers till spring. Here are 50 drink recipes - with or sans alcohol - that offer a great alternative to the usual holiday libations and are destined to spice up any gathering. Caramel Apple Sips come complete with a gooey, caramely-covered stir stick. Or instead of dessert guests can sip into something a little more comfortable: Pumpkin Potion No. 9 topped with ginger whipped cream. Sugarplum Punch packs a good-to-the-last-drop wallop while a calming Chai Spiced Tea provides the perfect complement to a book and an overstuffed chair. With equipment and ingredient tips and super ideas for fabulous garnishes, when the weather outside is frightful, the sensational sippables in Some Like It Hot are oh-so-delightful.
About the AuthorHolly Burrows partners with Katie Walter - whom she met at the University of Michigan. The two were regulars at Zingerman's Deli. Katie resides in Chicago and Holly in San Francisco.
About the Book
In this new book, Joan Nathan presents a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history.
About the AuthorJoan Nathan was born in Providence, Rhode Island. She has earned a master's degree from both the University of Michigan and from Harvard University. She writes for the New York Times and other publications and is the author of numerous books, including "Jewish Cooking in America,? which won both the James Beard Award and the IACP/Julia Child Cookbook of the Year Award in 1994. Drawing on her research for this book, she was the guest curator of Food Culture USA at the 2005 Smithsonian Folklife Festival. She is the mother of three grown children and lives with her husband in Washington, DC.
About the Book
This is the story of how a businessman and an artist combined their talents to open a magnificent inn, one of America's most renowned country retreats.
About the AuthorJay Levin is a writer and editor for The Record of Hackensack, N.J. (northern New Jersey). He has written extensively about food and travel for newspapers and magazines.
About the Book
Mchigan's brewing industry has grown from just a handful of brewers to more than 70 in the space of two years. They produce everything from pilsners to imperial stouts that are stronger than most wines. This book relates the story of the people who built the state's breweries and who brew the beer. It also provides information for readers who would like to visit Michigan breweries.
About the AuthorPaul Ruschmann has produced seven books in the "Point/Counterpoint" series by Chelsea House Publishers, including: Legalizing Marijuana; Mandatory Military Service; The FCC and Regulating Indecency; The War on Terror; Media Bias; Tort Reform; and Miranda Rights. Another title, Private Property Rights, is due to be published in 2007. He lives in Canton, Michigan.
About the Book
As the days get shorter and the nights grow colder, a nice hot drink is the next best thing to hibernating under the covers till spring. Here are 50 drink recipes - with or sans alcohol - that offer a great alternative to the usual holiday libations and are destined to spice up any gathering. Caramel Apple Sips come complete with a gooey, caramely-covered stir stick. Or instead of dessert guests can sip into something a little more comfortable - Pumpkin Potion No. 9 topped with ginger whipped cream. Sugarplum Punch packs a good-to-the-last-drop wallop while a calming Chai Spiced Tea provides the perfect complement to a book and an overstuffed chair. With equipment and ingredient tips and super ideas for fabulous garnishes, when the weather outside is frightful, the sensational sippables in Some Like It Hot are oh-so-delightful.
About the AuthorHolly Burrows partners with Katie Walter - whom she met at the University of Michigan. The two were regulars at Zingerman's Deli. Katie resides in Chicago and Holly in San Francisco.
About the Book
Written for cooks who are younger, budget-minded, food-conscious and socially aware, this book expands your culinary education. Even experienced gourmets will learn new techniques and tips. Readers are guided through seven chapters of food preparation, starting with the simplest (no heat) to chapters on vegetarian food for vegetarians and non-vegetarians alike and on one of the most popular cuisines for college-age cooks: grilling. Each chapter adds a new technique or style, culminating in recipes for themed feasts and, of course, dessert.
About the AuthorMax Sussman has a wide range of culinary experiences, from cooking with his brother, Eli, at a summer camp, to his experience in upscale establishments. It is this range that gives him his unique attitude toward food, unpretentious and yet passionate about creativity and quality.
