Recommendations based on "Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China (Second Edition)"

Discover the cookbook featuring “drool-worthy yet decidedly unfussy food” (Goop) that set today’s trends and is fast becoming a modern classic. “This is not a cookbook. It’s a treasure map.”—Samin Nosrat, author of Salt, Fat, Acid, Heat NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY San Francisco Chronicle • NPR • Epicurious • Newsday • KCRW’s Good Food • The Fader • American Express Essentials Alison Roman’s Salted Butter and Chocolate Chunk Shortbread made her Instagram-famous. But all of the recipes in Dining In have one thing in common: they make even the most oven-phobic or restaurant-crazed person want to stay home and cook. They prove that casual doesn’t have to mean boring, simple doesn’t have to be uninspired, and that more steps or ingredients don’t always translate to a better plate of food. Vegetable-forward but with an affinity for a mean steak and a deep regard for fresh fish, Dining In is all about building flavor and saving time. Alison’s ingenuity seduces seasoned cooks, while her warm, edgy writing makes these recipes practical and approachable enough for the novice. With 125 recipes for effortlessly chic dishes that are full of quick-trick techniques (think slathering roast chicken in anchovy butter, roasting citrus to ramp up the flavor, and keeping boiled potatoes in the fridge for instant crispy smashed potatoes), she proves that dining in brings you just as much joy as eating out. Praise for Dining In “Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof—and so fun to read—we’re going to be cooking at home for a while. Quite possibly forever.”—Christine Muhlke, editor at large, Bon Appétit “Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman’s cookbook. It’s filled with recipes that are both unique and approachable. Reading it, you’ll find yourself thinking ‘I would have never thought of making this but I want to make it right now.’”—BuzzFeed “Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense. This isn’t just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world.”—Amanda Hesser, co-founder, Food52

A Cook’s Book is the story of Nigel Slater’s life in the kitchen . . .. . . from the first jam tart Nigel made with his mum standing on a chair trying to reach the Aga, through to what he is cooking now. He writes about how his cooking has changed from discovering the trick to whipping cream perfectly, to the best way to roast a chicken. He gives the tales behind the recipes and recalls the first time he ate a baguette in Paris and his first slice of buttercream-topped chocolate cake.These are the favourite recipes Nigel Slater cooks at home every day; the heart and soul of his cooking. Chapters include: the solace of soup, everyday dinners, a feast of green and a slice of tart. Then there are, of course, the ultimate puddings and cakes with sections on the silence of cheesecake and biscuits, friands and the brownie. This is Nigel Slater at his finest.

Eleven Madison Park is one of New York City's most popular fine-dining establishments, where Chef Daniel Humm marries the latest culinary techniques with classical French cuisine. Under the leadership of Executive Chef Daniel Humm and General Manager Will Guidara since 2006, the restaurant has soared to new heights and has become one of the premier dining destinations in the world. Eleven Madison Park: The Cookbook is a sumptuous tribute to the unforgettable experience of dining in the restaurant. The book features more than 125 sophisticated recipes, arranged by season, adapted for the home cook, and accompanied by stunning full-color photographs by Francesco Tonelli.

America’s favorite storyteller, Pat Conroy, is back with a unique cookbook that only he could conceive. Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond. It all started thirty years ago with a chance purchase of The Escoffier Cookbook, an unlikely and daunting introduction for the beginner. But Conroy was more than up to the task. He set out with unwavering determination to learn the basics of French cooking—stocks and dough—and moved swiftly on to veal demi-glace and pâte brisée. With the help of his culinary accomplice, Suzanne Williamson Pollak, Conroy mastered the dishes of his beloved South as well as the cuisine he has savored in places as far away from home as Paris, Rome, and San Francisco. Each chapter opens with a story told with the inimitable brio of the author. We see Conroy in New Orleans celebrating his triumphant novel The Prince of Tides at a new restaurant where there is a contretemps with its hardworking young owner/chef—years later he discovered the earnest young chef was none other than Emeril Lagasse; we accompany Pat and his wife on their honeymoon in Italy and wander with him, wonderstruck, through the markets of Umbria and Rome; we learn how a dinner with his fighter-pilot father was preceded by the Great Santini himself acting out a perilous night flight that would become the last chapters of one of his son’s most beloved novels. These tales and more are followed by corresponding recipes—from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that “A recipe is a story that ends with a good meal.” “This book is the story of my life as it relates to the subject of food. It is my autobiography in food and meals and restaurants and countries far and near. Let me take you to a restaurant on the Left Bank of Paris that I found when writing The Lords of Discipline. There are meals I ate in Rome while writing The Prince of Tides that ache in my memory when I resurrect them. There is a shrimp dish I ate in an elegant English restaurant, where Cuban cigars were passed out to all the gentlemen in the room after dinner, that I can taste on my palate as I write this. There is barbecue and its variations in the South, and the subject is a holy one to me. I write of truffles in the Dordogne Valley in France, cilantro in Bangkok, catfish in Alabama, scuppernong in South Carolina, Chinese food from my years in San Francisco, and white asparagus from the first meal my agent took me to in New York City. Let me tell you about the fabulous things I have eaten in my life, the story of the food I have encountered along the way. . . ”

Do you need help making your food look as delicious as it tastes? Are you a "foodie" hungry for more tantalizing photos of your culinary creations? Do you have a food blog that you'd like to take to the next level, with better images and a stronger business strategy? Then this book is for you! In Food Photography: From Snapshots to Great Shots, Second Edition, photographer Nicole Young returns to dish up the basics on everything you need to know to make great food images, from getting the right camera equipment to mastering the key photographic principles of aperture, ISO, and shutter speed. She offers tips on styling food using props, fabrics, and tabletops; and she explains how to improve your photos through editing after the shoot. This new edition features many brand-new images and examples, accompanied by up-to-date discussions on achieving good lighting and composition. In addition Nicole covers developments in the industry that have emerged since the publication of the first edition, such as the entry of mirrorless cameras on the scene, and more. She also provides a brand new post-processing section focusing on Photoshop Lightroom, showing how to improve your photos through sharpening, color enhancement, and other editing techniques. Beautifully illustrated with large, vibrant photos, this book offers the practical advice and expert shooting tips you need to get the food images you want every time you pick up your camera.

#1 NEW YORK TIMES BESTSELLER • The Food Network star and beloved home cook shares her secrets for pulling off deeply satisfying meals that have the “wow!” factor we all craveStart with delicious Dukes Cosmopolitans made with freshly squeezed lemon juice, plus Jalapeño Cheddar Crackers that everyone will devour. Lunches include Hot Smoked Salmon, Lobster & Potato Salad, and Easy Tomato Soup with Grilled Cheese Croutons, all featuring old-fashioned flavors with the volume turned up. Elegant Slow-Roasted Filet of Beef with Basil Parmesan Mayonnaise and show-stopping Seared Scallops & Potato Celery Root Purée are just two of the many fabulous dinner recipes. And your guests will always remember the desserts, from Sticky Toffee Date Cake with Bourbon Glaze to Salted Caramel Brownies.For Ina, “foolproof” means more than just making one dish successfully; it’s also about planning a menu, including coordinating everything so it all gets to the table at the same time. In Barefoot Contessa Foolproof, Ina shows you how to make a game plan so everything is served hot while you keep your cool. There are notes throughout detailing where a recipe can go wrong to keep you on track, plus tips for making recipes in advance. It’s as though Ina is there in the kitchen with you guiding you every step of the way.With 150 gorgeous color photographs and Ina’s invaluable tips, Barefoot Contessa Foolproof is a stunning yet infinitely practical cookbook that home cooks will turn to again and again.

Kardea Brown, the breakout star of Food Network’s hit show Delicious Miss Brown celebrates the Gullah/Geechee culinary traditions of her family in this spectacular cookbook featuring 125 original mouthwatering recipes and gorgeous four-color photos. The Way Home brings a taste of the Lowcountry South home, offering flavor-packed dishes everyone will enjoy such as: She-Crab Soup Seafood Potato Salad Crabcake Benedict Smoked Pasta Salad Savory Bread Pudding Peach Dump Cake Blood Orange Salmon Smothered Chicken Low Country Spaghetti Sweet Potato Cheesecake Kardea shares her multi-generational “passed down” recipes and innovative takes on Gullah classics with home cooks everywhere. “Gullah” and “GeeChee” refer to a distinct group of African Americans living in the coastal areas of South Carolina and Georgia who have preserved much of their West African language, culture, and cuisine. The Way Home is an unabashed love letter to her family’s roots, packed with dishes that combine West African herbs, spices, and grains with traditional Southern cooking. “Gullah people laid the foundation for Southern cooking. Before farm-to-table was a fad, it was what Gullah people did,” Kardea explains. “I want to show the world that soul food is not monolithic. It’s so much more than fried chicken and vegetables cooked in pork. It’s seasonal, fresh and delicious! ” Flavoring her recipes with cherished family anecdotes, memories, and helpful tips, The Way Home is a perfect blend of the modern and the traditional. Kardea honors her proud heritage and shows off her own signature class and sass. The result is a marvelous, big-hearted collection of recipes and stories that will nourish you, body and soul.

Winner of the 2017 IACP Award: Literary or Historical Food Writing Gourmand World Cookbook Award Winner: Culinary Travel Amazon Best Book of November (2016): Cookbooks, Food and Wine Financial Times Best Books of 2017: Food and Travel "Goulding is pioneering a new type of writing about food. His last book, Rice, Noodle, Fish, took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times) Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.” Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia. Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

Make your comfort food dreams come true with Comfy, the essential cookbook for simple, indulgent and joyful dinners to make your heart sing. Creator of the renowned food blog Don't Go Bacon My Heart, Chris Collins has curated a collection of feel-good dinners that put flavour first, combining accessible ingredients, straightforward methods and failproof cooking advice for unforgettable meals every time. - Burrata Caprese Pasta- Cottage Pie Baked Potatoes- Easy Bloomer Bread Pizza- Brown Butter Gnocchi with Sage and Butternut Squash- Soul Soothing Chicken Orzo Soup- Roasted Sweet Potato Salad with Poppy Seed Dressing- Harissa Halloumi Skewers- Katsu Curry Everything from plates piled high with pasta, takeaway classics reinvented for the home kitchen, set-and-forget slow-cooker favourites and dinner-worthy soups and salads. This is year-round food that you'll never want to stop cooking. The only book you need to create cosy and delicious evenings for you, your family and your friends.

New York Times bestselling author and queen of easy, healthy meals Alex Snodgrass shares 100 delicious, low-stress meals. Short ingredient lists, a focus on pantry staples, and minimal pans to wash make these recipes a breeze! Alex Snodgrass is the go-to source if you're craving an easy, healthy, and delicious meal--she's shared hundreds of those recipes on her award-winning blog, The Defined Dish, and in her three bestselling cookbooks. After more than a decade of sharing recipes, Alex has gotten one clear message from readers: the easier the recipe, the better. Everyday Eats is Alex's most relaxed and approachable collection of recipes yet, focused on giving readers exactly what they need--less stress, less mess, and meals that leave the whole family feeling nourished and satisfied. Everyday Eats is filled with 100 recipes that pack a flavorful punch while utilizing fewer ingredients and making the most of your time in the kitchen. From simple make-ahead breakfasts to filling and flavorful salads and all the weeknight dinners you could ever want, the recipes include: Freezer-Friendly Mediterranean Breakfast Sandwiches, a healthy make-ahead breakfast for mornings on the go Steak Street Taco Salad with Salsa Verde Vinaigrette, for a simple and hearty lunch or dinner Skillet Baked Ziti with Sausage and Ricotta, the perfect easy meal for a cozy night at home Skillet French Onion Chicken with Mushrooms, an easy way to feed a family Chipotle Honey Butter Sheet Pan Salmon, a protein-packed dinner with minimal mess Easy No-Bake Crunchy Peanut Butter Bites, to satisfy your sweet tooth any time of day Readers and devoted fans crave simple meals that can be made in one skillet, on one sheet pan, and with ingredients they already have. Everyday Eats is about wholesome, flexible cooking to bring your family to the table for every meal of the day.