Blog
Brown Eggs And Jam Jars
Aimée’s heart-warming stories capture everyday life in a busy family. She also shares tips and advice on how to get the whole family involved in cooking from the ground up and enjoying homemade food. Brown Eggs and Jam Jars will inspire you to connect your family and food right where you are in life—from growing your own tomatoes to making a batch of homemade cookies. Enjoy your urban homestead.
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Better Made At Home
Instead of buying mass-produced, often unhealthy food products, why not make your own? From crisp sesame crackers to Greek yogurt to tapenade, let the more than 80 simple and delicious recipes in Better Made at Home stock your pantry with staples that are better tasting and better for you.
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The Third Plate
An award-winning chef moves beyond ‘farm-to-table’ to offer a revolutionary new way of eating.
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Delancey
In this funny, frank, and tender new memoir, the author of the New York Times bestseller A Homemade Life and the blog Orangette recounts how opening a restaurant sparked the first crisis of her young marriage.
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The Way We Ate
Take a trip back in time through the rich culinary tradition of the last American century with more than 100 of the nation’s top chefs and food personalities.
An innovative work of history and a cookbook like no other, The Way We Ate is the story of a nation’s cravings—and how they continue to influence the way we cook, eat, and talk about food today.
Breakfast
How did the ‘most important meal of the day’ become what it is? With it’s own unique foods and customs. And what do people around the world do for this same meal?
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Di Bruno Bros. House of Cheese
Peek behind Philadelphia’s largest and oldest cheese counter for a lively guide to pairing cheese with everything from beer and cocktails to olives and charcuterie.
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More Peas, Thank You
You really can teach your family to love their veggies. That the best foods don’t come with a special prize inside. That health doesn’t come in a package or have a nutrition label.
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An Economist Gets Lunch
A leading economist, “who may very well turn out to be this decade’s Thomas Friedman” (Wall Street Journal), illuminates the state of American food today.
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Breakfast for Dinner
Breakfast, a comforting way to end the day. These recipes re much more than a bowl a cereal. They’ll have you wanting ‘breakfast’ at each meal.
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The Chinese Takeout Cookbook
Probably at this moment, a drawer in your kitchen is stuffed with Chinese takeout menus, soy sauce packets, and wooden chopsticks, right?
But what if you didn’t have to eat your favorites out of a container?
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Hiroko’s American Kitchen
You love Japanese food. You enjoy it at restaurants whenever you can. But what you really want to do is to prepare it in your own kitchen. That’s easy…
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Secrets of the Best Chefs
Award winning blogger Adam Roberts takesit upon himself to go out and learn to cook from some of the counties best chefs.
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Pure Vanilla
Poor Vanilla—her sexy sister Chocolate gets all the attention!…But that is about to change.
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Come In, We’re Closed
“…From the hands of Jody and Christine, we are given the opportunity to enjoy staff meals around the globe.” –Ferran Adrià,
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The Country Cooking of Greece
The Country Cooking of Greece captures all the glory and diversity of Greek cuisine in one magnum opus from Greece’s greatest culinary authority, Diane Kochilas.
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Burma
Burma often overlooked when one thinks of Asian cuisine(s). This book will go a great way to change that.
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Ready for Dessert
Ready for Dessert, by the always entertaining and informative David Lebovitz, is now out in paperback. We’re always ready for dessert!
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