These are factual books about the delights of food, eating and places to eat; others are cookbooks which provide historical and cultural backgrounds plus recipes.
Ziegelman explores the culinary traditions of the German, Irish, Italian, and Eastern European Jewish families who lived in one Lower East Side tenement between 1863 and 1935.
This wonderful graphic cookbook teaches Korean cooking with approachable directions and cute panels about cultural facets of the cuisine. Stand-out recipes include a description of hand-pulled noodles, and include common home cooking shortcuts like store-bought broth. Great for the culinarily curious and the adventurous home cook.
First Pulitzer Prize winner for food and restaurant criticism, LA Weekly's Jonathan Gold, has collected over 200 of his best LA eatery discoveries.
Over the past few years heirloom vegetables have been the rage, but why? Sociologist Jennifer Jordan analyzes the big picture about this growing interest. One aspect is flavor, and another is nostagia for the memory of vegetables and fruits that really, truly had some unique fragrance and flavor.
Trillin's hungry quest (See The Tummy Trilogy below.)continues for the next best nosh or complete meal. Alice his loving wife is gone, About Alice, and his two daughters are living in California, a veritable wasteland of self-conscious healthy eating.
Through her writing Elizabeth David changed attitudes about food and cooking in England. This is a compilation of her best articles with some recipes. Pages 167-168, "Untraditional Christmas Food" presents a luxurious alternative to any home cook who feels overwhelmed by holiday pressure.
Angeleno and rising star in the L.A. culinary landscape, Roy Choi chronicles--with charisma and sincerity--the story of his life and the Los Angeles food scene. From Korean taco inventor with his Kogi truck, to Chego to community-based inititiatives in the inner city, Choi is much more than a celebrity chef. Includes 85 recipes.
It is not necessary to cook to delight in this spectacularly beautiful and informative cookbook from the knowledgable Fuchsia Dunlop, English writer and Chinese food expert. She explores the culture and food traditions of the Jiangnan region. "Jiangnan spans the eastern coastal provinces of Zhejiang and Jiangsu, the city of Shanghai and that part of southern Anhui province known as Huizhou," and is known "as the land of fish and rice." Dunlop's thorough presentation of this region's food will be of particular interest to those who love Chinese cuisine.
This is the most recent book on Mexican food, cuisine and culture from Rick Bayless, who owns several Mexcian restaurants in Chicago, and is the recipient of Mexico's Order of the Aztec Eagle, the higest honor awarded to foreigners. Bayliss covers eveything from appetizers to desserts; includes different types of equipment; essential ingredients to have on hand; and "Four Secret Weapons I Always Have in My Refrigerator" and how all of us can make them. Right now, his recipe for Chicken Barbacoa, p. 324, is on my must-make-it-soon list.
What fun when fifty of today's best-of-the-best chefs were asked: what woud you eat at your last supper; who would prepare and serve it; what kind of drink; where would it be; would there be music; who else would be there? The answers are simple to complex with the chefs photographed in garb ranging from absolutely nothing to splendidly elegant. There is a selection of recipes.
John Baxter is a transplanted Australian who has lived in France for many years and loves the country and the food. He began to notice that many staple foods of French cuisine were disappearing so he set out across the country interviewing and questioning chefs and cooks. Of course he eats and writes about the food, the cultural history behind ingredients and methods of preparation. It is almost as wonderful as being there.
Two of the most enduring and pernicious myths about plant-based diets are that (1) the food is bland and (2) they don’t provide enough protein. This cookbook should put those misconceptions to rest once and for all. With mouth-watering full-color photos and easy-to-follow recipes, even the most die-hard meat-eater will want a seat at this dinner table.
In Japan, art and food meld into one, from the small local eatery to the more revered restaurants. Matt Goulding editor at the online journal Roads & Kingdoms, savors and appreciates the works of "shokunins" or artisans who take pride in the preparation and presentation of food. Goulding conveys such delight in what he experiences that readers will be salivating and dreaming of taking a foodie trip to Japan.
A mouth-watering critique and history of Jewish delicatessens, and the foods and families who made them. Many establishments have lost their original ethnic vitality and tasty cuisine, however three cheers for Los Angeles which Sax deems to be, ". . .America's premier deli city."
To bring money and attention to the crisis in Syria, photographer Barbara Abdeni Massaad asked world food writers, chefs and others to contribute a favorite soup recipe to a cookbook. Working with Interlink Press, the profits of the cookbook project “ . . . will be donated to the UN Refugee Agency UNHCR to provide urgently needed food relief for Syrian refugees.”
This is a trilogy of books: American Fried, Alice, Let's Eat, and Third Helpings. Trillin, social and political critic, and a man with a bottomless stomach who is never too full for one more meal, writes about local foods and restaurants with wit and seriousness.
Cara Nicoletti loves food and its preparation, and she loves to read all kinds of books. As a butcher, pastry chef and omnivorous food blogger, she combines two passions in this homage to food and literatue, which has recipes plus vibrant illustrations by Marion Bolognesi.
Peanut butter sandwich; Dark chocolate banana nut; Blueberry dazzler; Turmerican dream all are simple smoothie recipes, and there are over 100 more in this book. This is a simple introduction to smoothies and the health benefits they offer, using easy recipes and ingredients; an extensive section on the availability of various protein powders makes selecting a protein powder simple, based on nutritional needs and preferences. Each smoothie requires between three to six readily available ingredients, mainly fruits and vegetables.