Mar. 27th, 2017

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The Violet Bakery Cookbook BY CLAIRE PTAK

Fans of British baking and beautiful design will love poring over this collection of delicious treats from Claire Ptak of the London bakery Violet, with a foreword from Alice Waters. More than 100 gorgeous recipes cover everything from icings and sauces to cookies and quiches. Creative takes on classic dishes, like rye chocolate brownies and lacinato kale, leek, and ricotta bread pudding, are made with whole-grain flours and less-refined sugars.
$1.99 (reg. $15.99)

AMAZON
BARNES & NOBLE
IBOOKS

Down South BY DONALD LINK WITH PAULA DISBROWE

New Orleans chef Donald Link, winner of the James Beard Award, knows good Southern food. And for this fun, totally unfussy cookbook, the owner of Herbsaint and Cochon traversed the region to find the best seafood on the Gulf Coast, the best barbecue in Memphis, and the best single-barrel bourbon in Kentucky. The result is more than 100 accessible recipes—like Southern bruschetta with bacon and tomato, or blue crab beignets—as well as beautiful photos and stories about the people and places (and even a llama) that make Southern food so damn special.
$1.99 (reg. $18.99)

AMAZON
BARNES & NOBLE
IBOOKS

Citrus BY VALERIE AIKMAN-SMITH AND VICTORIA PEARSON

Citrus fruits shine in this visually stunning collection from food stylist and cookbook author Valerie Aikman-Smith and photographer Victoria Pearson. Lemons, oranges, tangerines, grapefruits, and limes get more than just a measly squeeze or a quick zest, instead starring in sweet and savory dishes like grilled honey mandarin chicken drumettes, a burnt-sugar Meyer lemon tart, and a tangerine daiquiri. You'll even get some tips on how to bring some less-familiar citrus fruits into your cooking, like the kumquat, pomelo, Buddha's hand, and yuzu.
$1.99 (reg. $11.99)

AMAZON
BARNES & NOBLE
IBOOKS


To the Bone BY PAUL LIEBRANDT AND ANDREW FRIEDMAN
Part memoir, part love letter to beautiful food, this book chronicles the culinary journey of Michelin-starred chef Paul Liebrandt, from his first restaurant job as a dishwasher at age 15 to his life as a precocious chef and restaurateur. Some of his most memorable plates—like agnolotti of cauliflower, coffee, and caviar; guinea hen and langoustine—are dramatically photographed and broken down in the prose, making this "literary tasting menu" something you'll want to read cover to cover.
$1.99 (reg. $15.99)

AMAZON
BARNES & NOBLE
IBOOKS

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