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).