Casa Cacao Churros

Casa Cacao Churros, Photography by Joan Pujol-Creus

El Celler de Can Roca is the restaurant in Girona, Spain opened in 1986 by the Roca brothers: Joan, Josep and Jordi. It holds three Michelin stars and in 2013, 2015, 2018 it was named the best restaurant in the world by Restaurant magazine.

Casa Cacao Roca is currently one of the world’s most advanced chocolatiers and was proclaimed the best pastry chef in the world in the 2014, 50 Best Awards.

This book shows Jordi’s search for the origins of cocoa and his journey to discover how to master chocolate for the creation of new, totally revolutionary desserts.

He travels through cocoa fields in Colombia, Peru and Ecuador to meet producers both in the interior of the jungle and in the new areas that produce some of the most prestigious cocoa on the market. He learns about the nature of the so-called creole cacao, native to the Amazon rainforest, the characteristics of the crop and the way in which the cocoa cob ends up being transformed into the fermented and dry bean from which we obtain our chocolate.

With this background, Jordi returns to his chocolate workshop in Girona and gives a new twist to his creative work, undertaking unique creations with the cocoas that he has collected over the course of his travels through the different countries of Latin America. (more…)

Croissants

Croissants, Poilâne, Photography by Philippe Vaurès Santamaria

To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.

Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread.

Pollonia Poilâne, the 35-year-old CEO of Poilâne, began life cradled in a crib made from a bread basket. She has expanded the business internationally, and Poilâne now ships to more than 5,000 loaves to forty countries. Poilâne has six bakehouses in Paris, London, and Antwerp.

Poilâne: The Secrets of the World-Famous Bread Bakery is available at Amazon.com and Indigo. (more…)

Blackened Catfish with Corn Succotash

Blackened Catfish with Corn Succotash, Photography by Colleen Eversman.

Written by the author and chef behind Venison and a Minneapolis-based catering services company specializing in wild game, Fish takes readers through Jonathan Wipfli’s techniques for efficiently processing Fish and cleaning game fish, as well as a raft of 50 contemporary recipes for dishes and accompanying sides. Addressing the most popular freshwater game fish pursued by North American outdoors enthusiasts—
including walleye, pike, catfish, trout, salmon, bass, panfish, and more—Fish puts a new foodie-friendly spin on game fish cookery.

All the recipes and accompanying accoutrements and sides are beautifully photographed and presented. The result is a game fish cookbook like no other, whether you’re new to fishing or a veteran enthusiast.

Jon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients. As a graduate of the French Culinary Institute of New York, he has travelled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as a sous chef at James Beard Award-nominated The Bachelor Farmer. After a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages. Jon is also a regular food writer for The Growler magazine. (more…)

Raspberry Ripple Cake

Raspberry Ripple Cake, Excerpted from Afternoon Tea at the Cutter & Squidge Bakery by Annabel Lui & Emily Lui. Photography by Clare Winfield.

When sisters Annabel and Emily were looking to make their mark on London’s pastry scene and developing recipes in their tiny kitchen, Annabel would cut the dough and Emily squidged it together—and that is how Cutter & Squidge was born! (more…)

Chocolate Fudge and Sea Salt Pie

Chocolate Fudge and Sea Salt Pie, Southern Smoke: Barbecue, Traditions, and Treasured Recipes Reimagined for Today, Photography by Felicia Perry Trujillo

For years, Matthew Register, the owner and pitmaster of Southern Smoke Barbecue, has been obsessed with the history of southern recipes. Armed with a massive collection of cookbooks from the 1900s and overflowing boxes of recipe cards from his grandmother, he hits the kitchen. Over weeks, sometimes months, he forges updated versions of timeworn classics. Locals and tourists alike flock to his restaurant in Garland, North Carolina (population 700), to try these unique dishes.

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Vietnamese Cucumber Salad

Vietnamese Cucumber Salad, Recipe from Vegan Everything: 100 Easy Recipes for Any Craving © Nadine Horn and Jörg Mayer, 2019. Photographs © Nadine Horn and Jörg Mayer, 2019.

Whatever you may be craving for dinner tonight—pizza, burgers, quesadillas, ramen, dumplings, curries, falafel, jambalaya—you can make—totally vegan, completely delicious, and faster than you’d have thought possible. But you won’t just find delectable dinners here. From breakfast to dessert, Nadine Horn and Jörg Mayer have got you covered—from savoury breakfast waffles to classic French toast, decadent mocha cupcakes to chocolatey brownies and beyond. (more…)

Pasta with Fried Eggplant

Pasta with Fried Eggplant excerpted from How to Cook Everything by Mark Bittman. Photography by Aya Brackett.

For twenty years, Mark Bittman’s How to Cook Everything has been the definitive guide to simple home cooking. This new edition has been completely revised for today’s cooks while retaining Bittman’s trademark minimalist style—easy-to-follow recipes and variations, and tons of ideas and inspiration.

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Cornmeal-Dusted Grouper with Herb Puree

Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and cornbread. (more…)

Ahi Poke Bowl

Ahi Poke Bowl, Sushi Master: An expert guide to sourcing, making and enjoying sushi at home by Nick Sakagami, Photography by Kristin Teig.

Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish.

Photography from Tokyo’s Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you’ll never look at a California roll the same way again.

Expert recipes from Sakagami’s favourite international sushi chefs and clients include variations of:

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Lemon & Rose Doughnuts

Palestinian food is not just found on the streets of the Old City of Jerusalem with the ka’ak (sesame) bread sellers and stalls selling za’atar chicken and mana’eesh (za’atar and sesame bread), but in the home too; in the kitchens all across the country, where families cook and eat together every day, in a way that generations before them have always done.

Palestine on a Plate is a tribute to family, cooking, and home—old recipes created with love that brings people together in appreciation of the beauty of this rich heritage. Immerse yourself in the stories and culture of Palestine through the food in this book.

(more…)

Cool Food Dude

Casa Cacao Churros

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Croissants

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Blackened Catfish with Corn Succotash

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Raspberry Ripple Cake

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Chocolate Fudge and Sea Salt Pie

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Vietnamese Cucumber Salad

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Pasta with Fried Eggplant

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Cornmeal-Dusted Grouper with Herb Puree

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Ahi Poke Bowl

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Lemon & Rose Doughnuts

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