On sale $40.00 $35.00
Phillipe Mouchel and Rita Erlich
More than French is the first cookbook from Philippe Mouchel, a chef whose commitment to excellence is matched by his training, technique, and the depth of his cooking skills and recipes. A collection of more than 100 recipes, More than French is a comprehensive cookbook on cooking and preparing French-inspired dishes heavily influenced by Philippe's work experience and travels, especially his time in Japan. Each recipe has been thoroughly tested by renowned food writer Rita Erlich, the cook to Philippe's chef.
Elisabeth Lambert Ortiz
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.
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.
On sale $45.00 $20.00
Glenn Lindgren, Raul Musibay
The Three Guys From Miami are back with their long-promised Cuban party book, "Three Guys From Miami Celebrate Cuban."
The Guys have collected the best recipes from a lifetime of Three Guys' parties and present them here in a fun and light-hearted book that truly celebrates the Cuban spirit.