J.J. Goode – författare

The vegetable-centric follow-up to the beloved cookbook A Girl and Her Pig, by a winner of the James Beard Award for Best Chef in New York.From the chef, restaurant owner, and author of the critically lauded A Girl and Her Pig comes a beautiful, full-color cookbook that offers tantalizing seasonal recipes for a wide variety of vegetables, from summer standbys such as zucchini to earthy novelties like sunchokes.A Girl and Her Greens reflects the lighter side of the renowned chef whose name is nearly synonymous with nose-to-tail eating. In recipes such as Pot-Roasted Romanesco Broccoli, Onions with Sage Pesto, and Carrots with Spices, Yogurt, and Orange Blossom Water, April Bloomfield demonstrates the basic principle of her method: that unforgettable food comes out of simple, honest ingredients, an attention to detail, and a love for the sensual pleasures of cooking and eating.Written in her appealing, down-to-earth style, A Girl and Her Greens features beautiful color photography, lively illustrations, and insightful sidebars and tips on her techniques, as well as charming narratives that reveal her sources of inspiration."I can''t imagine anyone being able to write about vegetables the way [Bloomfield] does without truly loving them . . . My only frustration with Bloomfield''s book so far has been that the options are so tempting, it''s hard to know where to begin." —The Washington Post"Famous for her meaty dishes . . . April Bloomfield is ready to show off her vegetable side . . . A Girl includes recipes for crushed spring peas with mint, whole pot-roasted cauliflower with tomatoes and anchovies and a butternut squash coconut tart." —New York Daily News

This cookbook, based on the game-changing web series Chef''s Night Out,features stories of the world''s best chefs'' debauched nights on the town, andrecipes for the food they cook to soak up the booze afterwards.MUNCHIES brings the hugely popular show Chef''s Night Out (on VICE Media''sfood website, MUNCHIES) to the page with snapshots of food culture in citiesaround the world, plus tall tales and fuzzy recollections from 65 of the world''s topchefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien,Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there arethe recipes: dishes these chefs cook when they''re done feeding customers, andready to feed their friends instead. With chapters like "Drinks" (i.e., how to get yournight started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos,poutines, and more), and "Morning After" (classy and trashy dishes for thebleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy anylate-night craving and plenty of drinks to keep the party going.

Discover the flavors of Mexican street food in your own kitchenAmericans are having a love affair with the taco. What began as affection for the fast-food version—that hard yellow shell filled with ground beef and mysterious yellow cheese—has blossomed into an all-out obsession for the real thing, with upscale renditions and taco trucks popping up from coast to coast.Now, with Tacos, Tortas, and Tamales, chef Roberto Santibañez shows you how to recreate the thrilling, authentic flavors of the taquerias of Mexico in your own home. In addition to tacos, the book also explores the equally exciting Mexican sandwiches called tortas and hearty tamales, as well as salsas, condiments, fresh juices, and even desserts and refreshing margaritas.- Author Roberto Santibañez is also the author of Rosa''s New Mexican Table and Truly Mexican, as well as the chef and owner of Fonda restaurants in Brooklyn and Manhattan- Santibañez''s Truly Mexican was chosen as a New York Times Notable Cookbook of 2011- Using easy-to-find ingredients and simple techniques, this is the perfect introduction to real Mexican cooking for enthusiastic beginners and experienced cooks alikeWhile the flavors you''ll find here are exciting and complex, the cooking itself is anything but complicated. With Tacos, Tortas, and Tamales on your kitchen shelf, dinner will never be dull again.

Salt & Straw is the ice cream brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. But that’s what made them great. They turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look.  Using that base (really, you can make it in about the time it takes you to decide on a scoop in their shop), here are dozens of Salt & Straw’s most beloved, innovative, (and a couple of their most controversial) flavors, like Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy.  But more importantly, this book reveals what they’ve learned, how to tap your own creativity and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn’t just a thing you eat, it’s a way to live.

A guide to bold, authentic Thai cooking from Andy Ricker, the chef and owner of the wildly popular and widely lauded Pok Pok restaurants.

     After decades spent traveling throughout Thailand, Andy Ricker wanted to bring the country''s famed street food stateside. In 2005 he opened Pok Pok, so named for the sound a pestle makes when it strikes a clay mortar, in an old shack in a residential neighborhood of Portland, Oregon. Ricker''s traditional take on Thai food soon drew the notice of the New York Times and Gourmet magazine, establishing him as a culinary star. Now, with his first cookbook, Ricker tackles head-on the myths that keep people from making Thai food at home: that it''s too spicy for the American palate or too difficult to source ingredients. Fifty knockout recipes for simple and delicious Thai dishes range from Grilled Pork Collar with Spicy Dipping Sauce and Iced Greens to Andy''s now-famous Vietnamese Fish Sauce Wings. Including a primer in Thai techniques and flavor profiles, with tips for modifying local produce to mimic Thai flavors, Pok Pok makes authentic Thai food accessible to any home cook.

A cookbook featuring the rich and varied drinking food of Thailand (and the drinks it''s consumed with), with 50 recipes and travelogue-like essays, inspired by Whiskey Soda Lounge, Andy Ricker''s Portland, Oregon, restaurant. A celebration of the thrill and spirit of Thai drinking food, Andy Ricker''s follow-up to Pok Pok brings the same level of authority, with a more laid-back approach. Just as America has salted peanuts, wings, and nachos, Thailand has its own roster of craveable snacks: spicy, salty, and/or sour, they are perfect accompaniments for a few drinks and the company of good friends. Accessible and detailed recipes like lao saparot (pineapple-infused "whiskey"), kai thawt (Thai-style fried chicken), and thua thawt samun phrai (fried peanuts with kaffir lime, garlic, and chiles) provide all the tools to create the food and the experience of Whiskey Soda Lounge at home.

From chef and bestselling author Andy Ricker comes this definitive guide to the most delicious and time-honored noodle dishes of Thailand with recipes anyone can make at home.From iconic dishes like phat thai and phat si ew to lesser-known (at least Stateside) treasures like kuaytiaw reua (boat noodles), noodles represent many of the most delicious and satisfying dishes in the Thai culinary canon. In POK POK Noodles, chef Andy Ricker shares recipes for his favorites--including noodle soups, fried noodles, and khanom jiin, Thailand''s only indigenous noodle. Filled with stunning food and location photography and the thoughtful, engaging storytelling that has earned Ricker legions of fans, this book will become an instant classic for armchair travelers and lovers of Thai food and culture.