A Work in Progress: A Journal is a highly personal document of the creative processes at noma and the challenges faced by its chefs over a twelve-month period in an unspecified year of the restaurant’s history. After a month of vacation, world-famous chef René Redzepi made a resolution to keep a journal and to dedicate a year to the creativity and well-being at noma. The result is an unusually candid, and often humorous, insight into the inner workings of one of the food world’s most creative minds. (more…)
With 30-Minute Vegan Dinners, Megan Sadd, of the popular plant-based blog Carrots & Flowers, shows how anyone can enjoy incredible plant-based meals every night of the week.
Marc Lepine’s debut cookbook, Atelier, is a celebration of fine-dining culture in Canada. It begins with “Origins,” which traces Lepine’s expansive career-from his relationship with food at an early age to his formal training in Europe and, eventually, the US at Michelin-starred Alinea to the opening of Atelier. (more…)
Platers and Boards is the guide to entertaining with effortless style. Celebrated author and food blogger Shelly Westerhausen shares the secrets to creating casually chic spreads anyone can make and everyone will enjoy (and envy). Organized by time of day, 40 contemporary arrangements are presented with gorgeous photography, easy-to-prepare recipes, suggested meat and drink pairings, and notes on preparation and presentation.
Open-faced sandwiches in all of their chef-driven, cutting edge interpretations are the ne plus ultra of casual-chic comfort food. They are having a moment, and that moment is not going to be over any time soon, if ever.
Open Faced crosses international borders to bring fresh, creative flavours to your toasted breakfast, brunch, lunch, or dinner.
Located in the northeast of Spain, Catalonia borders Frances’s Pyrenees mountains and has a heritage and scenery like no other. In Catalonia, José Pizarro travels from the impressive Gaudi architecture in buzzy Barcelona, to the Roman and Greek ruins in Girona and secluded beaches in Costa Brava to create some of the best-loved dishes.
I love Joanne Chang. Love, love, love her. And it’s not an unhealthy fixation, I promise. She’s a culinary genius of grand proportions. I own all her cookbooks and have been to her restaurants. Am I obsessed? A bit. But for good reason.
She’s the award-winning and beloved chef of Boston’s Flour bakery and is best known for her sticky buns—but that’s far from the limit of her talents.
There is no diet or approach to food that is right for everyone. The premise of this book is to create a guide for healthy and mindful food choices that can help you feel your best—to find your true fork! These approaches to food are expressed through the stories of exceptional chefs who have navigated their own personal journeys and have chosen a life dedicated to food and its incredible power to nourish us from inside out.
First in a series of elegant little books exploring Jewish culinary traditions, this perfect hostess gift or self-treat takes us through the most social part of the meal: the appetizers. From nibbles and salads to dips and meatballs, more than 25 inspired, modern starters draw from global Jewish influences. Rounding out this lovely and informative resource are vibrant photographs and helpful sidebars featuring tips on how to build a Jewish cheese plate, what foods to buy rather than make, and more. Don’t expect reverence: with a wink and a nod to classic Jewish dishes, borscht has been reinvented as crostini and gefilte fish cleverly crisped into fritters. Dainty in size but mighty in delicious recipes, this book is a treasure for the nosh crowd. (more…)
Grazing is an great way to eat. It means skipping from dish to dish, tasting different things without committing to a single one. It’s about creating multiple dishes that work together as a meal, that all share a theme, an aesthetic. When she entertains, or even pulls together a quick dinner for just two, food stylist Suzanne Lenzer enjoys this tapas-style of eating—and with her guidance, you can too.
When it comes to making small plates at home, start with cheese and charcuterie, but then combine this classic with a few easy dishes that make a meal special. Try your hand at recipes like chickpea fries with Meyer lemon-scented aioli; roasted beet tartare with cheese and pistachios; kale, spinach, and Pecorino pizza slivers; sardine bruchetta with fennel and preserved lemons; scallop and plum ceviche with tarragon; and lemon-lavender posset—to name just a few.