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Posts Tagged ‘cooking’
Sick of being a buzzkill and a culinary wallflower, while constantly surrounded by some of the biggest names in the restaurant industry, Alyssa Shelasky decided to give cooking a shot. Apron Anxiety documents her journey from nearly burning down the house to creating dazzling dinner parties for old friends, new friends, boyfriends, exes, and everything in between.
“On a raw night in February,” writes author Alyssa Shelasky, author of Apron Anxiety, “I ordered a peppermint tea in a bright Greenwich Village diner and unwrapped a bound galley of my book. It was the first time I saw how everything came together – from the cover selection, to the blurbs on the back, to my 80,000–something words. Oh, those words! The words that were my core being for an entire year straight! Just touching the pages was surreal. I started to cry. And then I laughed. Because as I read the story, as a girl sitting in a diner, not an author wrestling with ‘her art,’ this cool-looking paperback was actually funny and touching!”
New York, NY (February 8, 2012)—Nigella Lawson, food enthusiast, television personality, journalist, and internationally bestselling cookbook author, will celebrate the pleasures of Italian food in a new cookbook set for publication on February 19, 2013, by Clarkson Potter/Publishers in the United States and Random House Canada in Canada. Titled Nigellisima, the book is Nigella Lawson’s first to be published with Random House US. It will contain 120 Italian recipes that are quick, easy to prepare, and satisfying, and the book will be issued simultaneously in print and digital formats.
The Big Ranch, Big City Cookbook is a proudly Texan collection of more than 100 recipes from chef Louis Lambert’s popular restaurants. The signature cooking style is unapologetically refined but not fussy, impeccable but with a hearty, rustic flair—what he calls “elevated ranch cuisine.” Each dish showcases Lou’s classical French training and sure-handed facility for combining crowd-pleasing, soul-satisfying flavors.
THE BUTCHER’S GUIDE TO WELL-RAISED MEAT is a compendium of their firsthand knowledge. This unique book—a guide, memoir, manifesto, and reference in one—shares everything you need to know about well-raised meat.
“As a teenager, I swore in my adult life there were two things I would never do,” admits Keith Dixon. “I would never get married. And, I would never live in New York City. Cooking for Gracie is another thing I never expected to happen – from the beginning of my writing career, I always wanted to be a novelist and nothing else, to grapple exclusively with the big sweeping narrative dreamlands. I never much considered the possibility of writing a memoir, or – even stranger – a memoir with recipes. And yet that’s exactly what I’ve done, or at any rate been led to do.”
IDEAS IN FOOD: Great Recipes and Why They Work, is a hip guide to explaining the hows and whys of cooking. Aki and Alex dive into the nuts and bolts of ingredients, cooking techniques, and tools leading to astonishing—and astonishingly delicious—results that home cooks can achieve in their kitchens.
A new guidebook full of helpful tips by and for real women, on everything from beauty, health, parenting, fashion, shopping, cooking, dieting, business, travel, and more . . .
Thankfully, your husband didn’t notice your new designer purse. And when he asked what “the girls” were reading this week, you pulled the “Edgar Allan Poe” card out of your sleeve. You were inspired, of course, by the Amontillado-based buck served at the last, ah, “discussion.” It’s good you’ve been getting a lot of practice bluffing—because what happens at Book Club, stays at Book Club.
CrafterNews asked the mother-daughter baking and decorating team behind the beloved Whimsical Bakehouse books, Liv Hansen and Kaye Hansen, what inspires their sweet creations.
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