Restuarant
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.
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The Norske Nook Book of Pies and Other Recipes
Mmmm, pie! Mile-high meringue and dairy-state deliciousness attracts foodies, celebrities, and tourists from around the world, as well as the local guys and gals. The Norske Nook, founded as a small-town café in 1973, is a revered pie shrine.
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Honey & Co.
Named Cookbook of the Year by the Sunday Times (UK)
Delightful and inventive Middle Eastern recipes from a husband-and-wife duo and Ottolenghi protégées.
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Hog
The follow-up to the bestselling Pitt Cue Co. – The Cookbook, Hog is the ultimate pork cookbook, a masterpiece of meat cookery and an instant classic.
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Benu
Korean‐born, American‐raised Corey Lee (b. 1977) is the head chef of Benu, one of San Francisco’s most celebrated restaurants, and one of only a handful to receive three Michelin stars and a four‐star review from The San Francisco Chronicle. Lee brings his background to bear on the food at Benu, creating an eclectic, creative Asian‐inspired American cuisine that explores identity, culture, and belonging.
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