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The Oxford Companion to Sugar and Sweets

"Sweets have a special hold on our senses. Whether it's taffy or turnovers, sandesh or sherbet, maple sugar or macarons, our enjoyment of sweets is informed by traditions and memories. This encyclopedia explores sweet things globally and across time, from the honeycombs our ancestors gathered to the crackly nougatine of today's experimental chefs. But its greatest achievement is that, in over 900 intellectually nourishing pages, it n...

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Bake Me I'm Yours Cupcake: Over 100 Excuses to Indulge

I am in total agreement with Candi, in that I purchased this book hoping for various recipes but instead got primarily decorating ideas. Along with the handful of cupcake recipes, there are some frosting/icing/fondant recipes. However, the bulk of the book is on decorating. Many of them are both appealing and easy enough to try at home. I would have appreciated a bit more organization, the themes for the cupcakes jumped around ... Ch...

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The Way We Cook: Recipes from the New American Kitchen

The "we" of the The Way We Cook are authors Sheryl Julian and Julie Riven, co-creators of a widely popular Boston Globe food column. The book offers over 250 recipes for simple yet attractive fare that's rooted in American home cooking but which also satisfies worldly palates. Thus the couple provides recipes like Grilled Chicken in Lettuce Leaves with Asian Vinaigrette, Braised Beef in Balsamic Vinegar, and Quick Fish Stew with Ging...

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Craft Beer for the Homebrewer: Recipes from America's Top Brewmasters

As the craft beer craze continues to sweep the nation, more and more people are deciding to try their hand at creating their own perfect brew. In Craft Beer for the Homebrewer, beer writer and certified cicerone (think sommelier for beer) Michael Agnew merges the passions of consumption and creation into one definitive guidebook, designed for the craft beer lover who also happens to be a homebrew enthusiast. Agnew presents dozens of ...

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Home Sausage Making: From Fresh and Cooked to Smoked, Dried, and Cured: 100 Specialty Recipes, 4th Edition

Recently decided to try my hand at making sausage and after looking through several books on the subject purchased this one and I'm glad I did. The early sections are basic which is what I wanted and filled with some great tips that were superior to those that came come with the meat grinder. It's helpful to get tips born from experience and from someone that has a clear enjoyment of what they do. I haven't read the book from cover t...

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Vegan 101: A Vegan Cookbook: Learn to Cook Plant-Based Meals that Satisfy Everyone

Delicious and Easy! I absolutely love this book. I'm a total kitchen novice, always following the recipe. Repeatedly I am amazed that I can make such yummy food that is healthy and my carnivore boyfriend absolutely loves. We both find ourselves saying, "I can't believe this is Vegan." I would definitely recommend this cookbook to carnivores who want a new tasty and healthy spin. For my first Vegan 101 recipe, Velvety Kale Soup, I dec...

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Spiced: A Pastry Chef's True Stories of Trials by Fire, After-Hours Exploits, and What Really Goes on in the Kitchen

Read Dahlia Jurgensen's posts on the Penguin Blog. A clever and affectionate glimpse at the truth about what goes on behind that swinging door, full of "great insider stuff" (Anthony Bourdain) Life in a restaurant kitchen is strenuous and exciting, while its inhabitants are…unique. In this testosterone-laden atmosphere, Dalia Jurgensen tirelessly pursued her dream of becoming a chef, working her way up though New York's top restauran...

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Butter: A Rich History

“Edifying from every point of view–historical, cultural, and culinary.” —David Tanis, author of A Platter of Figs and Other Recipes It’s a culinary catalyst, an agent of change, a gastronomic rock star. Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khos...

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Eating Chinese: Culture on the Menu in Small Town Canada

Eating Chinese presents an innovative analysis of small town Chinese restaurants and is a major contribution to research. Lily Cho's original approach to diaspora criticism, which is supported by distinctive examples, pries open the narrow identity politics that have constrained multicultural critical studies for the last decade. (Sneja Gunew, Department of English, University of British Columbia) Eating Chinese is a brilliant book, ...