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The highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began.Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as the name implies; the cereal milk ice cream, made from everyone’s favorite part of a nutritious breakfast—the milk at the bottom of a bowl of cereal; and the easy layer cakes that forgo fancy frosting in favor of unfinished edges that hint at the yumminess inside helped the restaurants earn praise from the New York Times and the Michelin Guide and led to the opening of Milk Bar, which now draws fans from around the country and the world.With all the recipes for the bakery’s most beloved desserts—along with ones for savory baked goods that take a page from Chang’s Asian-flavored cuisine, such as Kimchi Croissants with Blue Cheese—and 100 color photographs, Momofuku Milk Bar makes baking irresistible off-beat treats at home both foolproof and fun.

Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefsEight years in the making, The Flavor Bible is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on flavor. This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.The Flavor Bible is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs, The Flavor Bible is an essential book for every kitchen library.For more inspiration in the kitchen, look for The Vegetarian Flavor Bible andKitchen Creativity.

A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.

#1 SUNDAY TIMES BESTSELLERA brand new and essential book from award-winning and bestselling cook Anna Jones.Anna Jones gives her golden rules for easy wins in the kitchen with super-simple recipes that are bursting with flavour and kind to the planet.Anna takes 12 hero ingredients that are guaranteed to make your food taste great, with chapters on lemons, olive oil, mustard, tahini and more. She gives 125 all-new dishes that you will want to cook on repeat, like Double Lemon Pilaf with Buttery Almonds, Traybake Lemon Dhal, Miso Rarebit, and Cherry and Chocolate Peanut Butter Sundae. And there’s practical advice on how to season and flavour, plus plenty of ideas for invaluable vegetarian swaps.EASY WINS will become your go-to for the most flavourful dishes that come together quickly and promise daily moments of triumph.‘For when it’s 8pm, you’re starving and you want a Tuesday night triumph. An easy, honest, delicious win’ Yotam Ottolenghi‘Clever, delicious, heartfelt and wholesome’ Jamie Oliver‘The culinary equivalent of a pair of faded vintage Levi’s or a biscuit-coloured cashmere jumper – endlessly adaptable staples I turn to again and again and know, without question, will make me feel good’ Hayley Maitland, Vogue‘Full of beautiful and vibrant vegetable recipes, all of which look so doable as well as packed with flavour’ Bee WilsonAnna Jones's book 'Easy Wins' was a No.1 Sunday Times bestseller w/c 2024-03-18.

A Ballymaloe-trained chef, songwriter and musical right-hand-man to the legends of Irish song takes us back stage and into the kitchens of a bohemian, international and surprisingly foodie group of Irish household names, including members of the Dubliners, Sharon Shannon, Stockton’s Wing, The Fureys and De Dannan.Story-led and full of anecdotes, Mike Hanrahan tells the tales behind the music of the 1970s and 80s in Ireland and cooks up the favourite dishes of its most-loved singers.From memories of family recipes on country hearths, to the flimsy vegetarian grub served up in his early folk-club days and communal pressure-cooker stews in a crowded tour bus, Mike shares the excitement and passion that good food and great music bring to the table. After training with Darina Allen at Ballymaloe, he turns his hobby into a second career and works his way up in professional kitchens across the country, collecting stories as he goes.

THE SUNDAY TIMES BESTSELLER LONGLISTED FOR THE ANDRE SIMONS FOOD & DRINK BOOK AWARDS A Guardian book of the year A Times book of the year A Spectator book of the year A Daily Mail book of the year An Evening Standard book of the year A Stella Magazine book of the year From award-winning actor and food obsessive Stanley Tucci comes an intimate and charming memoir of life in and out of the kitchen. For Stanley and foodie fans, this is the perfect, irresistible gift. 'It's impossible to read this without becoming ravenous!' -- Nigella Lawson 'It is as infectious as it is delicious, as funny as it is insightful. The only reason to put this book down, is to go cook and eat from it' -- Heston Blumenthal Before Stanley Tucci became a household name with The Devil Wears Prada, The Hunger Games, and the perfect Negroni, he grew up in an Italian American family that spent every night around the table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last. Written with Stanley's signature wry humour and nostalgia, Taste is a heartwarming read that will be irresistible for anyone who knows the power of a home-cooked meal.

An inspiring collection of recipes preserved on gravestones, with fascinating interviews from the families, celebrating the beloved food legacies of their dearly departed. For so many, food is a touching, nostalgic thing that brings us together. So much so that some families choose to remember their loved ones through the dishes they made and the food that brought comfort to those around them by immortalizing their recipes on their gravestones. Rosie Grant, the creator behind @GhostlyArchive, has been searching out and documenting this interesting phenomenon. In To Die For, Rosie collects 40 recipes she's found across the globe, carved into headstones or associated with a grave that has a story to share. Each recipe is accompanied by an interview with the remaining family, plus photography of the food, the gravestone, and any memorabilia the family wanted to share. Recipes include: Spritz Cookies Homemade Fudge Chicken Soup French Silk Pie Guava Cobbler ...and more! Thoughtfully and respectfully explored, Rosie has documented this connection between food, legacy, and family, remembering the deceased through the recipes they most loved, and giving their families a platform to share their loved one's story and cherished dish with the world.

Here's how to make plants the centre of every meal. We're talking veg-centric main courses with main character energy. From decadent and delicious plant-based lasagne with creamy white bean bechamel sauce, to hot 'honey' halloumi-style burgers and espresso martini churros. This is big flavour, without compromise, that benefits you and the planet. We all want to incorporate more plants into our diets and know that variety is key when it comes to our health - but every meal doesn't need to be super-loaded, super-food salad when what you're really craving is a bowl Double Mushroom Brisket + Lentil Rag . With a background in plant-based recipe development, Elly Smart aka @ellysplate has some of the smartest tricks for incorporating highly nutritious ingredients into your diet without you even noticing. She is a champion of flavour and each recipe is protein-packed and balanced for ultimate vegan comfort. Featuring over 75 main course dishes to take you through the week from 10 minute dinners to plant-centric, dinner party centrepieces.

They say you eat with the eyes. But we now know that smell, texture, temperature, colour and even atmosphere – down to the background music – influence how we perceive flavour.As anyone who has lost their sense of taste will know, flavourless food is dull and monochrome - it is flavour that brings food into full technicolour life. Yet it's not always easy to make something tasty; the secrets to flavour can baffle chefs and scientists alike.Food science expert Dr Stuart Farrimond explores major flavour categories such as salt, acid and heat (from chillies) and how they interact, and profiles all the major foods from individual fruit, veg, herbs and spices to the building blocks such as rice and wheat that give us stapes like bread, pasta, and noodles. With pairing notes for every ingredient, you'll soon be inventing new recipes.

The New York Times Best Cookbooks of Fall 2019 Eater Best Fall Cookbooks 2019 Bon Appetit's "Fall Cookbooks We've Been Waiting All Summer For" Amazon's Pick for Best Fall Cookbooks 2019 Forbes Finds 15 New Cookbooks for Fall 2019 The definitive book on Korean cuisine by "YouTube's Korean Julia Child"* and the author of Maangchi's Real Korean Cooking *New York Times Despite the huge popularity of Korean restaurants, there has been no comprehensive book on Korean cooking--until now. Maangchi's Big Book of Korean Cooking is a wide, deep journey to the heart of a food-obsessed culture. The book contains the favorite dishes Maangchi has perfected over the years, from Korean barbecue and fried chicken to bulgogi and bibimbap. It explores topics not covered in other Korean cookbooks, from the vegan fare of Buddhist mountain temples to the inventive snacks of street vendors to the healthful, beautiful lunch boxes Korean mothers make for their kids. Maangchi has updated and improved the traditional dishes, without losing their authentic spirit. Among the features: * Spectacular party food, from homemade clear rice liquor to sweet, spicy, sour baby back ribs * Side plates that support and complement every Korean meal * Soups, hotpots, and stews, from bone broth to tofu stews * An array of different kimchis * A detailed photographic chapter on Korean cooking techniques Hundreds of striking, full-color photos by Maangchi show Korean ingredients so the cook knows exactly what to buy, step-by-step techniques for each recipe, and tempting close-ups of every dish.