Japan: The Cookbook
Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized...
Cooking with Beer: Use lagers, IPAs, wheat beers, stouts, and more to create over...
75 delicious recipes using beer as a key ingredient. A beer with your food is a great thing, but what about beer in your...
Superfood Smoothie Bombs
Blend with a Bang
Just think: With as little as a blender, a banana, and the milk of your choice, you could be well on...
Obsessed with Absinthe
Absinthe Alcohol was invented in 1797 by Dr. Pierre Ordinaire. It is an anise-flavoured spirit derived from herbs, including the flowers and leaves of...
The Kings County Distillery Guide to Urban Moonshining
A new generation of urban bootleggers is distilling whiskey at home, and cocktail enthusiasts have embraced the nuances of brown liquors. Written by the...
In The Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pates, Roasts, Confits,...
A definitive resource for the modern meat lover, with 125 recipes and fully-illustrated step-by-step instructions for making brined, smoked, cured, skewered, braised, rolled, tied,...
5 Maple Syrup Infusions to Give Your Pancakes a Boost
Pancakes, waffles, and French toast are all great, but these breakfast basics are really just a vessel for us to eat more maple syrup,...
How to Make Rich, Flavorful Caramel Without Melting Sugar
The folks over at Serious Eats have explained the chemical process behind caramelization, and show us how create caramel without melting the sugar. Replacing...
Tips Cooks Love by Sur La Table and Rick Rodgers
Our favorite way to make your time in the kitchen more productive. This collection of over 500 alphabetically organized tips gives you quick and...
The Fundamental Techniques of Classic Italian Cuisine
The Fundamental Techniques of Classic Italian Cuisine is a comprehensive guide to traditional Italian cooking. The book teaches the skills necessary to master both the...
