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The Potlikker Papers

Essential Emeril

In Essential Emeril, the iconic chef goes back to basics, presenting more than 130 recipes that defined his award-winning career, each tested and perfected for today’s home cook. Dishes such as Crab and Corn Fritters with Fresh Corn Mayo, Roasted Portuguese Pork Loin With Potatoes and Homemade Pimenta Moida, and White Chocolate Bread Pudding With Toasted Macadamia Caramel Sauce reflect a lifetime of lessons in technique, showcasing the big flavor for which he is known and his continued evolution in the kitchen. Emeril is at the reader’s elbow throughout, offering valuable tips and step-by-step photo tutorials to ensure flawless results.

A New Turn in the South

When Hugh Acheson, a chef from Ottawa, settled in Georgia, who knew that he would woo his adopted home state and they would embrace him as one of their own?

United States of Pie

A baker’s delight, United States of Pie is an utterly charming and mouthwatering compendium of heirloom American pies—regional favorites from East to West and North to South—gathered lovingly together by Adrienne Kane, author of Cooking and Screaming and creator of the popular food blog www.nosheteria.com.

Rao’s on the Grill

World renowned Rao’s restaurant now takes on barbecuing with a new cookbook that gets you out of the kitchen and onto the patio. The Pellegrino family knows what America wants to eat—and in Rao’s On The Grill son Frank, Jr. reveals their family’s summer entertaining secrets.

Pure Vegan

Pure Vegan proves that embracing a vegan lifestyle can be stylish and beautiful via 70 recipes that are both plant-based and indulgent.

How Italian Food Conquered the World

Not so long ago, Italian food was regarded as a poor man’s gruel—little more than pizza, macaroni with sauce, and red wines in a box. Here, John Mariani shows how the Italian immigrants to America created, through perseverance and sheer necessity, an Italian-American food culture, and how it became a global obsession.

Apron Anxiety

Apron Anxiety is the hilarious and heartfelt memoir of quintessential city girl Alyssa Shelasky and her crazy, complicated love affair with…the kitchen.

The Swedish-American Cookbook

By presenting traditional recipes in Swedish on one side and the English translations on the other, The Swedish-American Cookbook takes authenticity to the next level. This book covers everything from breads to candies, meats to malts. It also contains example menus, helpful tips for preparation, and instructions for preserving various fruits and vegetables. Some recipes include Swedish caviar, cherry soup, almond cookies, baked chicken with parsnips, melon ice cream, meatballs, rusks, and dozens more.

Morocco

With a wide range of exotic flavors and cooking styles, Morocco includes 80 recipes with Spanish influences, rustic Berber styles, complex, palace-worthy plates, spicy tagines, and surprisingly easy to make street food.

Cindy’s Supper Club

A collection of 125 chef-worthy global recipes presented in international dinner menus, drawn from renowned chef Cindy Pawlcyn’s informal gatherings.

Beerlicious

In this cookbook you will find recipes from Ted Reader, his family, friends and fans. Each recipe is made with a different beer that Teddy chose for unique reasons and flavours.

The Man Who Changed the Way We Eat

In the 1950s, America was a land of overdone roast beef and canned green beans—a gastronomic wasteland. Most restaurants relied on frozen, second-rate ingredients and served bogus “Continental” cuisine. Authentic French, Italian, and Chinese foods were virtually unknown. There was no such thing as food criticism at the time, and no such thing as a restaurant critic. Cooking at home wasn’t thought of as a source of pleasure. Guests didn’t chat around the kitchen. Professional equipment and cookware were used only in restaurants. One man changed all that.

Lobster!

Among these 55 mouthwatering recipes you’ll discover extraordinary renditions of classic lobster dishes–including bisques, salads, lobster rolls, and grilled or steamed lobster–as well as inventive new items, such as lobster and corn salad with jalapeno johnny cakes, lobster and arugula pizza, lobster and red bliss hash, and lobster and pea shoot salad in toast cups. You’ll even find recipes for side dishes and desserts that pair beautifully with lobster, resulting in meals that you’ll never forget!

Easy Sexy Raw

Nearly twenty years ago, thanks to a raw food diet, Carol Alt cured a world of headaches, stomach issues, and fatigue and became healthier, more energetic, and slimmer than she’s ever been. In Easy Sexy Raw she shares how anyone can experience the benefits of the uncooked lifestyle.

Hot Sauce

Here are 32 recipes for making your own signature hot sauces, ranging from mild to blisteringly hot, as well as 60 recipes that use homemade or commercial hot sauces in everything from barbeque and Buffalo wings to bouillabaisse and black-bean soup.

Sinfully Easy Delicious Desserts

Alice Medrich rewrites the dessert menu for cooks in search of totally doable desserts without hours of prep.

Martha’s American Food

The Sugar Cube

This covetable cookbook is a greatest-hits collection from Sugar Cube, a tiny pink food cart in Portland, Oregon, that is thronged daily by hungry hordes craving voluptuous sweets intensified with a spike of booze, a lick of sea salt, or a “whoop” of whipped cream. Sugar Cube founder and baker Kir Jensen left the fine-dining pastry track to sell her handmade treats on the street. Recipes for 50 of Kir’s most enticing cupcakes, cookies, tarts, muffins, sips, and candies are made more irresistible (if possible!) by 32 delicious color photographs. Sassy headnotes and illustrations that resemble vintage tattoos liven up this singular boutique baking book.

Humphry Slocombe Ice Cream Book

With more than 300,000 Twitter followers, a heaping helping of controversy, and a rich supply of attitude and humor, Humphry Slocombe is not your average ice cream shop. Yet the ice cream is what matters, and they make it in dozens of glorious, unique, and delightful flavors. This tasty book collects 50 recipes for these idolized and iconoclastic flavors, as well as surprising sundae combinations and popular toppings such as marshmallow and crumbled curry cookie. More than 50 color photographs, dozens of graphics and drawings, and first-person essays and scenes from the shop present a delicious foray into this scoop of San Francisco’s incredible food scene.