Books

Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Franciscos Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.

The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He's a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country's Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon App named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City.

The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story from the restaurant's early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chineses legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

The long-awaited, bestselling cookbook from Mely Martinez, The Mexican Home Kitchen compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo Leon, Veracruz, Puebla, Estado de Mexico, and Yucatan.

Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts.

For Mely Martinez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother's farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa.

Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking.

Complete with easy-to-follow instructions, beautiful images, and stories from Mexico, along with recipes for making corn and flour tortillas and tips for stocking your pantry, The Mexican Home Kitchen will have you enjoying this delicious cooking right in your own home.

The seminal work on Italian cooking: its regions, ingredients and techniques.

GASTRONOMY OF ITALY - the seminal work on Italian food, first published in the 1990s - is revised and updated and illustrated with new photography. this classic book leaves no stone un-turned in its exploration of Italian gastronomy. Anna Del Conte, the doyenne of Italian cooking, defines the country's regions, ingredients, dishes and techniques for a new generation in her comprehensive explanation of its culinary terms.

This simple A-Z format covers all elements of Italian gastronomy from abbacchio to zuppe inglese. there are over 200 recipes, including the great dishes from every major region of Italy. Variations on the classics - pasta, polenta, gnocchi, risotto and pizzas - sit alongside Anna's recipes for versions of Italian favourites, such as peperonata, lamb fricassee, ossobuco and less well-known regional specialities. Specially commissioned photographs of the dishes, ingredients and techniques along with maps of the regions, makes this a truly unique and invaluable book.

From Unmi Abkin and Roger Taylor, owners of the popular western Massachusetts restaurant Coco and The Cellar Bar, come the secrets to creating bold, balanced dishes built on the foundational flavours of Asian cooking in the home kitchen.

In their western Massachusetts-based restaurant Coco and The Cellar Bar, chefs Unmi Abkin and Roger Taylor create well-balanced, boldly flavoured signature dishes shaped by Abkin's Korean and Mexican-American upbringing. In Curry & Kimchi, they open their kitchen secrets up to the home cook, sharing their foundational dressings, salsas, broths and infused oils and the dishes that feature them, through recipes that are delightfully simple to execute and beautifully complex in flavour. Honey Miso Dressing lends full-bodied taste to Honey Miso Noodle Salad, while Shoyu Ramen Broth (made in an Instant Pot) is the key ingredient in Coco Shoyu Ramen.

Book Features:

• Recipes combining East-West influences from an award-winning restaurant led by a three-time James Beard semifinalist for best chef in the Northeast. Unmi Abkin and Roger Taylor, owners of the Easthampton, Massachusetts-based restaurant Coco and The Cellar Bar, which hosts more than 30,000 visitors a year, are also well respected in the San Francisco restaurant world where they previously worked at Chez Panisse and other popular restaurants.

• Unmi Abkin creates a global menu inspired by her own food heritage. Born to Korean parents and raised by a Mexican-American family, Abkin's dishes range from Bibimbop and Korean Sloppy Joes to Green Thai Curry, Hoisin-Glazed Baby Back Ribs, and Honey Miso Noodle Salad.

• Clean, balanced sauces and other key flavor components made accessible for home cooks. Abkin has dedicated herself to perfecting the flavours that are the building blocks for all her recipes, and she provides precise, easy directions for creating these staples in the home kitchen.