Federal Donuts: The Partially True Spectacular Story

Rux Martin/Houghton Mifflin Harcourt - Also included are all the tips needed for making foolproof donuts at home. A zany chronicle of the rise of america’s hottest donut mini empire—with recipes—by the authors of Zahav, the James Beard 2016 Book of the Year“We knew absolutely nothing about making donuts. So begins this quirky story of how two James Beard Award winners hatched a harebrained idea that resulted in a mini empire and turned Philadelphia into a donut destination.

Federal donuts is at once an ode to an American passion and a collection of recipes for the cult-favorite hits. With a wad of cash in hand and a dream, Solomonov and Cook meet a Craigslist stranger in a parking lot and buy a used “donut robot. It would do all the rest, and long lines ensue, partially raw donuts, right? Regrets, but soon the partners work out the kinks and develop an exquisite dough delicately spiced with Middle Eastern aromatics.

Federal Donuts: The Partially True Spectacular Story - Strawberry lavender, guava poppy, pomegranate Nutella, and salted tehina are just a few of the imaginative flavors featured in this book. There is even a bonus recipe for the other specialty of “Fednuts”: shatteringly crisp Korean-style fried chicken.





Zahav: A World of Israeli Cooking

Rux Martin/Houghton Mifflin Harcourt - Solomonov's food includes little dishes called mezze, such as the restaurant's insanely popular fried cauliflower; a hummus so ethereal that it put Zahav on the culinary map; and a pink lentil soup with lamb meatballs that one critic called "Jerusalem in a bowl. It also includes a majestic dome of Persian wedding rice and a whole roasted lamb shoulder with pomegranate and chickpeas that's a celebration in itself.

Ever since he opened zahav in 2008, attracting notice from the new york times, Bon Appétit, "an utter and total revelation", chef Michael Solomonov has been turning heads with his original interpretations of modern Israeli cuisine, and Eater "Zahav defines Israeli cooking in America". Zahav showcases the melting-pot cooking of Israel, the Mediterranean, especially the influences of the Middle East, North Africa, and Eastern Europe.

Zahav: A World of Israeli Cooking - With its blend of technique and passion, this book shows readers how to make his food their own. Rux martin Houghton Mifflin Harcourt. By a james beard outstanding chef 2017 james beard book of the year and Best International Cookbook 2016The James Beard Award–winning chef and co-owner of Philadelphia's Zahav restaurant reinterprets the glorious cuisine of Israel for American home kitchens.

All solomonov's dishes are brilliantly adapted to local and seasonal ingredients. Zahav tells an authoritative and personal story of how Solomonov embraced the food of his birthplace.





Israeli Soul: Easy, Essential, Delicious

Rux Martin/Houghton Mifflin Harcourt - They visited bakeries, juice carts, beaches, even weddings. Their finds include meals in the hand like falafel and pita; juicy, grilled and roasted spice-rubbed meats; stuffed vegetables; a wealth of chopped vegetable salads; a five-minute fluffy hummus with more than two dozen toppings; pastries, ice creams, and shakes.

To find the best versions, and Haifa, the authors scoured bustling cities like Tel Aviv, Jerusalem, and sleepy towns on mountaintops. Usually served from tiny eateries, or market stalls, hole-in-the-wall restaurants, these specialties have passed from father to son or mother to daughter for generations.

Israeli Soul: Easy, Essential, Delicious - Each chapter weaves history with contemporary portrayals of the food. Solomonov has perfected and adapted every recipe for the home kitchen. For their first major book since the trailblazing Zahav, Michael Solomonov and Steven Cook go straight to the food of the people—the great dishes that are the soul of Israeli cuisine.

Rux martin Houghton Mifflin Harcourt. Striking photographs capture all its flavor and vitality, while step-by-step how-tos and closeups of finished dishes make everything simple and accessible.





Homegrown: Cooking from My New England Roots

Artisan - Iacp and james beard award finalist named a best cookbook of the year by the los angeles times, the atlanta Journal-Constitution, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, and Fine CookingA Game-Changing Chef Redefines a Classic American Cuisine In his debut cookbook, Rachael Ray Every Day, inventive approach to cooking.

With over 100 vibrant, and boston cream whoopie pies, brown bread, as well as beloved dishes from Jennings’s award-winning restaurant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine.

Homegrown: Cooking from My New England Roots - Rux martin Houghton Mifflin Harcourt. Artisan. With four james beard award nominations for best chef: northeast, and a spot on food & wine’s 40 big food Thinkers 40 and Under list, three Cochon 555 wins, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams.





Top Pot Hand-Forged Doughnuts: Secrets and Recipes for the Home Baker

Chronicle Books - Rux martin Houghton Mifflin Harcourt. And the selections of toppings and glazes, from chocolate to lavender? That s just icing on the doughnut. Artisan. Among enthusiasts, Seattle s Top Pot Doughnuts reigns supreme. Committed bakers, terms, and sweet-toothed fans will eat up these 50 tried-and-true recipes from classic Old-Fashioneds to the signature Pink Feather Boa and become experts themselves after learning the secrets of doughnut-making tools, casual home cooks, and techniques no, you don't need a deep fryer.

Used book in Good Condition. Now, doughnut aficionados everywhere can enjoy these tasty treats at home.





Glazed, Filled, Sugared & Dipped: Easy Doughnut Recipes to Fry or Bake at Home

Clarkson Potter - And they’re surprisingly easy to fry—or bake—from scratch. Rux martin Houghton Mifflin Harcourt. Artisan. Used book in Good Condition. Clarkson Potter. With more than 50 recipes and 50 full-color photographs, this cookbook will open up the wonderful world of homemade doughnuts to any home baker. Dripping with chocolate glaze, or simply rolled in cinnamon sugar—doughnuts, bursting with sweet vanilla cream or blackberry jam filling, however you like them, can’t be beat when freshly made.

. Whether you think of them as “doughnuts” or “donuts, ” you’ll be amazed at how easy it is to make these sweet treats at home. Glazed, fillings, churros, filled, beignets, bomboloni, and doughnut holes—plus glazes, Sugared & Dipped includes recipes for classic cake and yeast-raised doughnuts as well as for zeppole, and sauces to mix and match.





Baco: Vivid Recipes from the Heart of Los Angeles

Chronicle Books - More than 130 vivid photographs convey the beauty and excitement of Chef Centeno's extraordinary cooking. Josef centeno is the chef and owner of Bäco Mercat, Ledlow, Orsa & Winston, Bar Amá, and P. Y. T. In bäco, he draws on his multicultural heritage, a lifelong obsession with cookbooks, formal training in top-notch restaurants such as Manresa and Daniel, and his insatiable curiosity.

Centeno's cooking layers textures and explores how spices and sauces can be used to transform the most basic vegetables. Rux martin Houghton Mifflin Harcourt. Chronicle Books. 130 recipes that redefine the way we think about flavor. Visually stunning and conceptually fresh, this is the cookbook of the season from Josef Centeno, the chef credited with capturing the myriad tastes of Los Angeles on the plate.

Baco: Vivid Recipes from the Heart of Los Angeles - Clarkson Potter. Used book in Good Condition. Recipes span from simple to show stopping, salads, soups, exploring sauces, mains, and desserts, too. Artisan.





Plants Taste Better: Delicious plant-based recipes, from root to fruit

Jacqui Small - Plants take centre stage in this beautiful book from award-winning chef Richard Buckley, proprietor of the critically acclaimed vegetarian Acorn Restaurant in Bath. Chronicle Books. It’s amazing what you can accomplish in your kitchen when you combine centre-staging vegetables alongside a deeper understanding of the techniques required to make the ingredients shine – move aside meat, it’s time to give plants the spotlight in the kitchen! Rux martin Houghton Mifflin Harcourt.

Used book in Good Condition. Artisan. With over 70 delicious, it will guide and inspire you to make even the most knobbly and overlooked of ingredients shine – and persuade even the most carnivorous that plants can, thoughtful and mouth-watering vegan recipes, ranging from the simple to the stand-out, and should, be at the centre of our plates.

Plants Taste Better: Delicious plant-based recipes, from root to fruit - Clarkson Potter.





The Doughnut Cookbook: Easy Recipes for Baked and Fried Doughnuts

Weldon Owen - Chronicle Books. Inside these pages, tips and tricks for frying and baking doughnuts, you'll find recipes for basic doughs and glazes, mouthwatering recipes for classic and innovative doughnuts, and much more. Learn how easy making doughnuts at home is in this all-inclusive guide from the Williams-Sonoma Test Kitchen.

Clarkson Potter. Recipes include: funfetti doughnuts, s'mores doughnuts, apple Fritters, Savory Cheesy-Jalapeño Doughnuts, Maple-Bacon Doughnuts, Peppermint Bark Chocolate Doughnuts, Vanilla and Chocolate Old-Fashioned Doughnuts, and more. The doughnut cookbook, the next book in the Williams-Sonoma Test Kitchen series, is a compact yet comprehensive guide to making doughnuts.

The Doughnut Cookbook: Easy Recipes for Baked and Fried Doughnuts - Used book in Good Condition. Artisan. For first time doughnut makers to the moderately skilled, and those who want access to a diverse combination of recipes that everyone will love, The Doughnut Cookbook is for you. Rux martin Houghton Mifflin Harcourt. Weldon Owen. Ranging from classic old-fashioned style doughnuts, and sugar-dusted beignets, to lemony-glazed baked doughnuts topped with pistachios, this book includes something for all doughnut-lovers.

Yeasted, fried, baked, glazed, and sprinkled, doughnuts are enjoyed in all different shapes and sizes.





Shaya: An Odyssey of Food, My Journey Back to Israel

Knopf - Bravo. Joan nathan, author of King Solomon's TableAlon Shaya's is no ordinary cookbook. Weldon Owen. Rux martin Houghton Mifflin Harcourt. It's a book that tells of how food saved the author's life and how, through a circuitous path of cooking twists and life-affirming turns the author's celebrated cuisine--food of his native Israel with a creole New Orleans kick came to be, ranked by Esquire, Bon Appétit, and Pizza Domenica, Domenica, along with his award-winning New Orleans restaurants: Shaya, and others as the best new restaurants in the United States.

These are stories of place, with food as the continuum throughout his journey--guiding his personal and professional decisions, punctuating every memory, of people, a memoir of one man's culinary sensibility, choice, and of the food that connects them, every turning point in his life. Clarkson Potter. From the two-time james beard award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, GQ, Saveur, Food & Wine, and Esquire.

Shaya: An Odyssey of Food, My Journey Back to Israel - . Alon's journey is as gripping and as seductive as his cooking. Interspersed with glorious full-color photographs and illustrations that follow the course of all the flavors shaya has tried, things he's experienced, places he's traveled, lessons he's learned--more than one hundred recipes--from Roasted Chicken with Harissa to Speckled Trout with Tahini and Pine Nuts; Crab Cakes with Preserved Lemon Aioli; Roasted Cast-Iron Ribeye; Marinated Soft Cheese with Herbs and Spices; Buttermilk Biscuits; and Whole Roasted Cauliflower with Whipped Feta.

An exciting debut cookbook that confirms the arrival of a new guru chef.





State Bird Provisions: A Cookbook

Ten Speed Press - Clarkson Potter. In the debut cookbook from this acclaimed restaurant, Brioza and Krasinski share recipes for their most popular dishes along with stunning photography, temperatures, aromas, and inspire readers to craft an unforgettable meal of textures, and colors that excite all of the senses. Their singular and original approach to cooking, chefs, which expertly blends seemingly disparate influences, and textures, is a style that has influenced other restaurants throughout the country and is beloved by diners, flavors, and critics alike.

Few restaurants have taken the nation by storm in the way that State Bird Provisions has. Finalist for the 2018 james beard foundation book awards for "Restaurant and Professional" categoryThe debut cookbook from one of the country's most celebrated and pioneering restaurants, Michelin-starred State Bird Provisions in San Francisco.

State Bird Provisions: A Cookbook - . Artisan. Used book in Good Condition. Rux martin Houghton Mifflin Harcourt. Ten speed. Chronicle Books. Weldon Owen. Inspired by their years catering parties, chefs stuart brioza and nicole krasinski use dim sum style carts to offer guests small but finely crafted dishes ranging from Potato Chips with Crème Fraiche and Cured Trout Roe, to their famous savory pancakes such as Chanterelle Pancakes with Lardo and Maple Vinegar, to Black Butter-Balsamic Figs with Wagon Wheel Cheese Fondue, along with a menu of more substantial dishes such as their signature fried quail with stewed onions.