2010 James Beard Award Winner

In The Country Cooking of Ireland, internationally acclaimed food and travel writer Colman Andrews brings to life the people, countryside, and delicious food of Ireland. Fast emerging as one of the world's hottest culinary destinations, Ireland is a country of artisanal bakers, farmers, cheesemakers, and butteries, where farm-to-table dining has been practiced for centuries. Meticulously researched and reported, this sumptuous cookbook includes 250 recipes and more than 100 photographs of the pubs, the people, and the emerald Irish countryside taken by award-winning photographer Christopher Hirsheimer. Rich with stories of the food and people who make Ireland a wonderful place to eat, and laced with charming snippets of song, folklore, and poetry, The Country Cooking of Ireland ushers in a new understanding of Irish food. …More

2010 James Beard Award Winner
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In this cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville, California, Keller showcases more than 200 recipes for family-style meals. Full-color photographs throughout. …More

2010 James Beard Award Winner

One of New Orleans's breakout new Cajun cooking talents shares his updated versions of iconic recipes in this rollicking and inspiring tour of the region. …More

2010 James Beard Award Winner
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This sequel to "Cooking," which won the 2008 James Beard Award, features more than 300 recipes, each accompanied by handy instructional photos that guide readers through the techniques for creating perfect breads, cakes, cookies, pies, and pastries. …More

2010 James Beard Award Winner

"Raise your glass to Randall Grahm. Long may he tickle our fancy."--Kermit Lynch, author of "Adventures on the Wine Route"
"Long a fan of Bonny Doon, it cheered me to find Randall Grahm's writing just as irreverent and delicious as his approach to wine."--Kathleen Flinn, author of "The Sharper Your Knife, the Less You Cry"
"Randall Grahm is the Willy Wonka of the wine world, and "Been Doon So Long" is intelligent, insightful, and mischievous. It's a work of genius."--Jamie Goode, author of "The Science of Wine"
"If Donald Barthelme had studied philosophy and oenology he might have written like Randall Grahm. He's a provocateur, a punster, a philosopher, and jester. As entertaining as Grahm is, he also manages to edify, ultimately surprising us with contrarian common sense and a flamboyant defense of tradition."--Jay McInerney, author of "Bacchus and Me" and "A Hedonist in the Cellar" …More

2010 James Beard Award Winner

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2010 James Beard Award Winner

Delicious recipes for vegetarian soups from the author of the most influential cookbooks in the history of modern vegetarian cuisine ("Chicago Sun-Times"). …More

2010 James Beard Award Winner

From first spark to leaping flame to last dying ember, grilling has a new frontier and Francis Mallmann is its trailblazer. He offers more than one hundred recipes, ranging from griddled mussels to a whole salmon that's salt-roasted to juicy perfection, from beautifully burnt tomatoes to crunchy smashed potatoes and lusciously charred oranges, from a butterflied leg of lamb that cooks in just minutes to-if you can imagine-a whole cow that roasts for fourteen hours! He also shares the secret to perfect steak...every single time.
Born in Patagonia, Mallmann grew up in the Andes, in a house where everything from the heating to the hot water to the kitchen stove was sustained by ever-burning fires. As a true prodigy, he trained in the greatest French kitchens and went on to become South America's most venerated chef. But at age forty he had an epiphany. He was, in his words, "tired of making fancy French food for wealthy customers in Buenos Aires." In an audacious move, he abandoned the fussy fine-dining scene to return to his roots and the language he describes in his mother tongue: fire.
Mallmann calls his techniques the Seven Fires and all are represented in this book, with some extras thrown in for good measure. In glorious photographs, Mallmann illustrates technique after technique, from "parrilla"-which is cooking on a grill-to his boldest method, "asador," in which a butterflied spring lamb or pig is fastened to an iron cross, where it cooks for hours in the glow of live coals.
A TV star in South America, Mallmann is a showman who adores cooking for a crowd-he's served presidents, princes, and celebrities as diverse as Madonna and Francis Ford Coppola. "Seven Fires" is filled with food that anyone can prepare with little equipment beyond a heat source-whether it's wood, charcoal, or gas fire. Signature dishes include Smashed Patagonian Lamb with Lemon Confit and Herbs; Salt-Baked Striped Bass; Boneless Pork Chops with Honey Gremolata; and Whole Andean Pumpkin Salad with Mint, Arugula, and Goat Cheese-as well as a surefire recipe for the perfect steak. And because we can't always cook outdoors year-round, indoor variations are given for nearly all the recipes.
With evocative photos that showcase Mallmann's food and the exquisite beauty of his home turf, "Seven Fires" will thrill grillers ready to explore the magic of fire, fine food's next frontier.

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2010 James Beard Award Winner

"This is an amazing and deeply valuable work of culinary scholarship--an anthropology of Italian pasta that is also a major contribution to Italian cultural history. Maureen Fant's fine translation does complete justice to Oretta Zanini's scrupulously detailed and lovingly presented compendium. I defy anyone to read this book and not want immediately to board a plane for Italy."--Nancy Harmon Jenkins, author of "Cucina del Sole" and "The Essential Mediterranean"
"This handsome book will be the authority for settling bets about the history of pasta. Every ambitious cook will covet these authentic and exciting entries."--Paul Levy, co-author of "The Official Foodie Handbook" and "Out to Lunch"
"Zanini's singular achievement in this book has been to shine a light into every Italian kitchen where a different kind of pasta is made, entertaining us with pertinent historical anecdotes, instructing us with explicit details and techniques, and making us powerfully hungry."--Victor Hazan, author of "Italian Wine" …More

2010 James Beard Award Winner

With dishes ranging from the traditional (Nonna's Sunday Ragu) to the new and distinctive (Cappellacci, Goat Cheese, Spinach, Golden Raisins, Saffron Butter), "Pasta Sfoglia" promises luxurious pasta for the home cook. Chapters include Master Recipes, Fresh Pasta, Dry Pasta, Filled Pasta, Gnocci, and Grains. Suhanosky writes: "I've devised a way for you to make sophisticated pasta dishes with efficiency and ease, by combining ingredients that offer flavors from salty to sweet with tart in between, and textures that can be achieved with creamy sauces, crunchy ingredients like roasted nuts, and the pasta itself." This book is beautifully packaged four-color book is full of gorgeous food, as well as lively shots of the authors cooking at home with their family. …More

2010 James Beard Award Winner

Sax journeys across the United States and around the world in search of authentic delicatessens. He investigates the deli's history, its diaspora, and its next generation in this great read that's a vibrant travelogue about Jewish food. …More

2010 James Beard Award Winner

In this updated and greatly enlarged edition of her Book of Middle Eastern Food, Claudia Roden re-creates a classic. The book was originally published here in 1972 and was hailed by James Beard as "a landmark in the field of cookery"; this new version represents the accumulation of the author's thirty years of further extensive travel throughout the ever-changing landscape of the Middle East, gathering recipes and stories.
Now Ms. Roden gives us more than 800 recipes, including the aromatic variations that accent a dish and define the country of origin: fried garlic and cumin and coriander from Egypt, cinnamon and allspice from Turkey, sumac and tamarind from Syria and Lebanon, pomegranate syrup from Iran, preserved lemon and harissa from North Africa. She has worked out simpler approaches to traditional dishes, using healthier ingredients and time-saving methods without ever sacrificing any of the extraordinary flavor, freshness, and texture that distinguish the cooking of this part of the world.
Throughout these pages she draws on all four of the region's major cooking styles:
- The refined haute cuisine of Iran, based on rice exquisitely prepared and embellished with a range of meats, vegetables, fruits, and nuts
- Arab cooking from Syria, Lebanon, and Jordan--at its finest today, and a good source for vegetable and bulgur wheat dishes
- The legendary Turkish cuisine, with its kebabs, wheat and rice dishes, yogurt salads, savory pies, and syrupy pastries
- North African cooking, particularly the splendid fare of Morocco, with its heady mix of hot and sweet, orchestrated to perfection in its couscous dishes and tagines
From the tantalizing mezze--thosesucculent bites of filled fillo crescents and cigars, chopped salads, and stuffed morsels, as well as tahina, chickpeas, and eggplant in their many guises--to the skewered meats and savory stews and hearty grain and vegetable dishes, here is a rich array of the cooking that Americans embrace today. No longer considered exotic--all the essential ingredients are now available in supermarkets, and the more rare can be obtained through mail order sources (readily available on the Internet)--the foods of the Middle East are a boon to the home cook looking for healthy, inexpensive, flavorful, and wonderfully satisfying dishes, both for everyday eating and for special occasions. …More