Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? Continue reading
Pork celebrates the versatility and utter deliciousness of pork in more than 120 tempting recipes. Five chapters are organized by flavor profile, including American, Bistro, Latin, Chinese and Japanese, and South and Southeast Asian. Each recipe is grouped into a set, matching a main course of pork with a complementary grain, pasta, salad, or vegetable. This cookbook encompasses a wide range of techniques for expertly cooking many popular and surprising cuts of pork, from braising, sautéing, roasting, barbecuing, and stewing to serving it encased in soft, warm pasta, buns, or tortillas.
by Dianne Boate
I have some dandy new recipes and food ideas that came about only because of my attention to filing systems of recipes.
Many of us who love cooking, baking, and eating have harbored secret dreams over the years of owning a restaurant or writing a cookbook. In order to do this, you need recipes. Early on, we probably are a bit indiscriminate in the selections of books and magazines; eventually, our tastes and inclinations turn toward definite directions and focus, but there are still files and boxes crammed with snips of this and that, cookbooks stuffed with notes, and recipes clinging for dear life to the refrigerator door. Continue reading
Tanya Holland will be signing copies of Brown Sugar Kitchen at Books Inc. in Alameda (Fri/12, 7-9 pm), The Gardener in Berkeley (Sat/13, 11 am-1 pm), Market Hall in Oakland (Sat/13, 3-5 pm), The Left Bank in Larkspur (Sun/14, 12:30-2:30 pm), and Chronicle Books in San Francisco (Mon/15, 3-4 pm) this week.
Brown Sugar Kitchen is more than a restaurant. This soul-food outpost is a community gathering spot, a place to fill the belly, and the beating heart of West Oakland, a storied postindustrial neighborhood across the bay from San Francisco. Continue reading
Yigit (rhymes with “sweet”) Pura is a sugar fiend … and a pastry dynamo! His striking desserts have sparked excitement and devotion throughout his career, from the top pastry kitchens of New York and San Francisco to the winner’s podium on Top Chef: Just Desserts . His sugar showcase is Tout Sweet Patisserie, his pâtisserie and dessert laboratory on San Francisco’s Union Square. Continue reading
Originally published in 1997, Deborah Madison’s Vegetarian Cooking For Everyone was both ahead of its time and an instant classic. It has endured as one of the world’s most popular vegetarian cookbooks, winning both a James Beard Foundation award and the IACP Julia Child Cookbook of the Year award. Continue reading
From the author of more than 10 cookbooks comes this comprehensive guide and collection of recipes using root vegetables. Discover the fascinating history and lore of 29 major roots, their nutritional content, how to buy and store them, and much more, from the familiar (beets, carrots, potatoes) to the unfamiliar (jicama, salsify, malanga) to the practically unheard of (cassava, galangal, crosnes).
Yotam Ottolenghi and Sami Tamimi are the men behind the 2011 runaway bestseller Plenty, which broke boundaries bringing inventive vegetarian cookery to a much wider audience. They followed up in 2012 by turning their attention to their shared home city: Jerusalem. Both Yotam and Sami were born there in the same year, Sami on the Arab east side and Yotam in the Jewish west. Nearly 30 years later they met in London, and discovered they shared a language, a history, and a love of great food.
For the ravenous fanbase of HBO’s smash hit series, True Blood Drinks & Bites presents 45 quick and easy recipes for themed gatherings and weekly watch parties, all inspired by the series’ most notorious vampires and victims. From the creator of True Blood and his writing team, these are deliciously “in-world” appetizers, cocktails, and non-alcoholic drinks to enjoy as the drama goes down in Bon Temps. Think Scorn Fritters and Hot Dates, washed down with an ice-cold Spirit Lifter.
What Is Kombucha? Kombucha is a fermented beverage made with brewed tea, sugar, and bacteria that is introduced from a starter culture. Large-scale manufacturers as well as home brewers blend kombucha with herbs, fruit, spices, infused teas, and other flavors to create their own concoctions.
As seen through the lens of an artist in search of beauty as well as flavor and inspired by the vivid hues of produce, Vibrant Food captures the radiant colors of the seasons with recipes that transform meals into captivating works of art. Looking at food not only as a means of healthy sustenance but also as colorful ingredients to artfully build a meal around, photographer and food blogger Kimberley Hasselbrink—creator of the acclaimed blog The Year in Food—turns the act of cooking into a feast for the eyes, combining colors, textures, and flavors into gorgeous, dynamic dishes. Continue reading
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