Tag Archives | Food & Wine

Silverton s

Nancy Silverton with Stephanie Danler

Nancy Silverton is the co-owner of Osteria Mozza, Pizzeria Mozza, Chi Spacca, and Mozza2Go, in Los Angeles, Singapore, and Newport Beach, California. She is the founder of the La Brea Bakery and the only chef ever to be awarded both the Outstanding Chef and Outstanding Pastry Chef awards from the James Beard Foundation. She was featured in Chef’s Table on Netflix, and was chosen by both Fortune and Food & Wine magazines as one of the “Most Innovative Women in Food and Drink.”

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Kimball

Christopher Kimball with Russ Parsons

Christopher Kimball’s Milk Street is changing the way America cooks for the better—with simpler techniques, fresher flavors, and trustworthy recipes that just work. The result is a growing fan base that loves how Milk Street makes cooking fun again. Now, Kimball returns with a back-to-basics book packed with transformative lessons embedded in everyday recipes that will upgrade the way you cook. In MILK STREET: The New Rules, Kimball defines 75 new rules that will dramatically simplify your time in the kitchen and improve your results. These powerful principles appear in more than 200 recipes that teach you not only how to make your Continue reading…

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Serious eater

Ed Levine with Nancy Silverton and Kenji López-Alt

Ed Levine is the founder of Serious Eats, as well as creator and host of the Serious Eats podcast, Special Sauce. In 2016, Ed was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. Against all sane advice, he created a blog for $100 and called it…Serious Eats. The site quickly became a home for obsessives who didn’t take themselves too seriously. Intrepid staffers feasted on every dumpling in Chinatown and sampled every item on In-N-Out’s secret menu. Talented recipe developers like The Food Lab’s J. Kenji López-Alt and Stella Parks, aka BraveTart, attracted cult Continue reading…

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Carla hall

Carla Hall with Russ Parsons

In “Carla Hall’s Soul Food,” the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken. From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver Continue reading…

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Otto

Yotam Ottolenghi

We’re excited that Yotam Ottolenghi returns to our stage. His new book is a collection of 130 easy, flavor-forward recipes from beloved chef Yotam Ottolenghi. Key word: simple!  In Ottolenghi Simple, powerhouse author and chef Yotam Ottolenghi presents 130 streamlined recipes packed with his signature Middle Eastern–inspired flavors.  He is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine-dining restaurant Nopi.  

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Rene

René Redzepi and David Zilber

At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far Continue reading…

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