Rachel Holtzman – författare

Greg Wade is an expert in the out-of-this-world tastes and textures of long-fermented, hand-shaped breads. The recipient of the James Beard Award for Outstanding Baker (2019) is committed to spreading the love for local, organic flours and long-fermented sourdough loaves far and wide as he kneads, stretches, and proofs his signature loaves each day at Publican Quality Bread in Chicago. Bread Head is his guide to making all your favorite professional-level breads, cakes, and pastries at home.Bread Head takes home cooks through foundational recipes like Farmhouse Sourdough and Marbled Rye down a winding road to unexpected and delicious bakes. Sorghum and Rosemary Ciabatta, Wheat Neapolitan Pizza Dough, Ethiopian Injera, Indian Parathas, and Georgian Khachapuri will become welcome new staples in your culinary repertoire. For those with a sweeter tooth, try Greg’s Buckwheat Brownies, Wheat Brioche, and Cornmeal Whoopie Pies. Through accessible, teachable recipes that include baker’s percentages and capture the importance of hydration and hand-shaping, Greg will improve your baking know-how, confidence, and zeal in the kitchen.The science and technique are all here: Go forth and explore the infinite universes of delights in each of Greg Wade’s inventive recipes.

This long-anticipated cookbook debut of Chicago native son, chef Paul Kahan, whose iconic and nationally acclaimed Publican is a destination restaurant known for its incredibly delicious beer-friendly cooking. The Publican, often named Chicago''s most popular restaurant, conjures a colonial American beer hall with its massive 100-foot-long communal tables, high-backed wooden chairs, deep beer list, and Kahan''s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Kahan, who owns nine unique and lauded restaurants in the city, opened The Publican in 2008 to immediate acclaim, garnering the James Beard Foundation''s Best Chef Midwest Award in 2013. Long awaited, Kahan''s first book brings home the wholesomeness, creativity, and all-American style that make the food at The Publican so memorable.

Celebrated chef Paul Kahan''s patented system and 80 recipes for cooking family-style platters of rustic, high-flavor food with ease.This cookbook is the answer to the question that Chicago chef Paul Kahan gets all the time when he''s hosting friends and family at home: how does he produce platters piled with awesome food while everyone--including him--is talking and having a jolly good time? Paul Kahan is the master of impressive yet relaxed family-style cooking and his tricks are all here. First, master a repertoire of 12 core tactics (roast some roots, cook some grains, make some dough, roast a whole fish, braise a pork shoulder, and seven other basics) and you have a dozen ways to make a great meal. Next, change-up the supporting ingredients and you have six or more easy ways to fill your platter. Last, open two bottles of pretty good wine (Kahan includes recommendations for easily accessed wines), fill everyone''s glasses, and enjoy the fun while you finish getting the meal on the table. With approximately 80 recipes, ranging from Roasted Chicken with Smashed Potatoes and Green Sauce to Farro with Charred Cauliflower and Oranges and to Steak with Radicchio, Honey-Roasted Squash, and Pumpkin Seed Pesto, plus more than 125 inspiring photographs, Kahan''s approach becomes a mix-and-match template that is sure to make hosting more relaxing.

From beloved Chicago restaurateur Stephanie Izard, named one of "10 Breakthrough Rock Star Chefs of 2016" by Rolling Stone, comes a cookbook with flavor and fun at the forefront, with more than 100 recipes and 100 photographs.Since becoming Top Chef''s first female winner, Stephanie Izard opened three restaurants in Chicago, traveled around China, and became an Iron Chef. And now she''s here to share her next adventure: a cookbook with recipes that hit all of the right salty, savory, tangy, and sweet notes. Her craveable, knockout food pairings--the ones her fans have been clamoring for--will surprise and delight any home cook: Banh Mi Burgers, Duck Breast with Brown Butter Kimichi, Roasted Shishito Peppers with Sesame Miso and Parmesan, and Sticky Sweet Potato Cake with Blueberry-Tomatillo Jam.

Leftovers can be so much more than the sum of their parts. Yesterday's dinner, last week's baking experiment, snack drawer remnants, and cheese drawer bits and bobs are all an opportunity to create something new and delicious. And the holidays-they're a leftovers goldmine!Here We Go Again is dedicated to the recipes your leftovers deserve, whether they're the classics in your rotation, the dishes that maybe didn't hit the spot the first time around, or those last-ditch meal efforts you throw at your kids, only to have half the macaroni still left in the pot. They're also perfect for ingredients that would otherwise be trash-bound-those carrots threatening to go soft, the bunches of kale from the overenthusiastic farmers' market haul, that half a loaf of bread getting harder by the day, the nubbins of cheese that don't seem good for anything other than late-night snacking. Or the dreaded 1 cup of sour cream or buttermilk inevitably left in the back of the fridge from when you made something else with it. Or maybe it's the chicken breasts or steaks you stocked up on when they were on sale and are now sitting in your freezer, waiting for an invitation to be used. And of course, it's all the food staring back at you from your fridge after a holiday meal (and worked way too hard on to throw away!)These are the dishes that we need right now-and in so many ways. We need to get food on the table, every meal, every day. We need to use the food that we have because we don't always know when we'll get to the store or how much we need to make our budget stretch. And above all else we need to take care of ourselves and our families with food that tastes good.