"In Culinary Artistry...Dornenburg and Page provide food and flavor pairings as a kind of steppingstone for the recipe-dependent cook...Their hope is that once you know the scales, you will be able to compose a symphony." --Molly O'Neil in The New York Times Magazine. For anyone who believes in the potential for artistry in the realm of food, Culinary Artistry is a must-read. This is the first book to examine the creative process of culinary composition as it explores the intersection of food, imagination, and taste. Through interviews with more than 30 of America's leading chefsa including Rick Bayless, Daniel Boulud, Gray Kunz, Jean-Louis Palladin, Jeremiah Tower, and Alice Watersa the authors reveal what defines "culinary artists," how and where they find their inspiration, and how they translate that vision to the plate. Through recipes and reminiscences, chefs discuss how they select and pair ingredients, and how flavors are combined into dishes, dishes into menus, and menus into bodies of work that eventually comprise their cuisines.

This book includes more respect and focus with nature which can develop techniques that become personal stregths and unique styles, filled with photographs.

Trained pastry chef, blogger, and mother of two Aran Goyoaga turned to gluten-free cooking when she and her children were diagnosed with gluten intolerance. Combining the flavors of her childhood in Bilbao, Spain, with unique artistry and the informal elegance of small-plate dining, Aran has sacrificed nothing. Dishes range from soups and salads to savory tarts and stews to her signature desserts. With delicate, flavorful, and naturally gluten-free recipes arranged by season, and the author's gorgeously sun-filled food photography throughout, Small Plates and Sweet Treats will bring the magic of Aran's home to yours. Fans of Cannelle et Vanille, those with gluten allergies, and cookbook enthusiasts looking for something new and special will all be attracted to this breathtaking book.

Peer behind the "closed" sign in the world's greatest restaurants, and you may glimpse a packed table whose seats are elusive even to the most in-the-know diner: the daily staff meal. This insider's look goes behind the scenes to share the one-of-a-kind dishes professional cooks feed each other. Join authors Christine Carroll and Jody Eddy as they share these intimate staff meal traditions, including exclusive interviews and never-before-recorded recipes, from twenty-five iconic restaurants including: Ad Hoc in Napa, California; Mugaritz in San Sebastian, Spain; The Fat Duck in London, England; McCrady's in Charleston, South Carolina; Uchi in Austin, Texas; Michel et Sebastien Bras in Laguiole, France; wd~50 in New York City, New York, and many more. Enjoy more than 100 creative and comforting dishes made to sate hunger and nourish spirits, like skirt steak stuffed with charred scallions; duck and shrimp paella; beef heart and watermelon salad; steamed chicken with lily buds; Turkish red pepper and bulgur soup; homemade tarragon and cherry soda; and buttermilk doughnut holes with apple-honey caramel glaze. It's finally time to come in from the cold and explore the meals that fuel the hospitality industry; your place has been set.

More than 100 unique recipes for decadent desserts and healthy baked goods from the kitchen of Ren�e Kohlman, named one of the Canada's top food bloggers by the National Post. On a cold January morning, Ren�e Kohlman followed the advice of her sister and friends and started the foodblog, Sweetsugarbean.com. A year later, she was named one of the National Post's top Canadian food bloggers. And now, in her debut cookbook, Kohlman shares more than 100 of her favorite baking recipes--including more than 60 brand-new recipes that have never been posted to the blog--along with a pinch of encouragement and a smidge of humor. Readers of Sweetsugarbean know that Kohlman's first love is baking, so it will come as no surprise that All the Sweet Things is chock-full of delectable dessert recipes for muffins, cookies, cakes, pies, custards, pastries, truffles, and ice cream. She'll show you how to reinvent last night's dessert for this morning's breakfast, inspire you to make your very first pie (and to pick the fruits yourself), and convince you that the best gifts are baked goods. With wit and warmth, she acknowledges that baking can be intimidating, but has ensured that each recipe--whether you're a beginner baker or a seasoned pro--is doable, and delicious. With a list of pantry essentials and useful tools and equipment, a photograph to accompany every recipe, healthful variations for gluten free bakers, and a number of essays written in Kohlman's signature signature style, this gorgeous new cookbook will pull you into the kitchen to bake, then back to the couch to curl up and read.

Toothache Issue 2 is a food magazine made by chefs, for chefs.

The cake mix doctor...doctors cake mixes to create more than 200 luscious desserts with from-scratch taste.

Here is the first book all the great sauces of practical, workable system. Raymond Sokolov, the widely admired former Food Editor of The first to point out that the hitherto mysterious saucier's art, as practiced by the best restaurant chefs, is based on what amounts to an elegant "fast food" technique. And this is what he demonstrates in his unique, useful, and witty book: -- How to prepare, at your leisure, the three fundamental classic sauces (the "mother" sauces from which all others evolve: Brown, White, and Fish Veloute)... -- How to freeze them in one-meal-size containers, ready for use at a moment's notice... -- How to transform any of these basic put-away sauces, quickly and easily, into the exact ones that French chefs are famous for and serve in the finest restaurants... -- How to prepare the classic dish for which each sauce is traditionally used, with suggestions for enhancing simpler fare (the recipes run the gamut from Duckling a la Bigarade to Poached Eggs Petit-Duc -- that is, with Chateaubriand Sauce). Mr. Sokolov has conceived, then, a comprehensive collection of recipes -- authoritative, clear, and easy to follow -- as well as an inventive method of cooking for the average kitchen. Peppered with culinary lore and with reassuring accounts of the author's own experiences as a modern-day Saucier's Apprentice, here is a book that will appeal to every good amateur cook who wants to produce sumptuous fare at home for occasions great and small.

An unprecedented look into the food and culture of Iceland, from Iceland's premier chef and the owner of Reykjavík's Restaurant Dill. Iceland is known for being one of the most beautiful and untouched places on earth, and a burgeoning destination for travelers lured by its striking landscapes and vibrant culture. Iceland is also home to an utterly unique and captivating food scene, characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants. Perhaps no Icelandic restaurant is as well-loved and critically lauded as chef Gunnar Gíslason’s Restaurant Dill, which opened in Reykjavík’s historic Nordic House in 2009. North is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, it offers an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, North is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world.

The former Van Halen front man recounts his life, from his childhood to his wild days in rock ‘n’ roll, in this one-of-a-kind memoir. For almost forty years, Sammy Hagar has been a fixture in rock music. From breaking into the industry with the band Montrose to his multiplatinum solo career to his ride as the front man of Van Halen, Sammy’s powerful and unforgettable voice has set the tone for some of the greatest rock anthems ever written—songs like “I Can’t Drive 55,” “Right Now,” and “Why Can’t This Be Love.” In Red, Sammy tells the outrageous story of his tear through rock ‘n’ roll. From the decadence of being one of the world’s biggest rock stars to the unfiltered story of being forced out of Van Halen, Sammy’s account spares no one, least of all himself. His is a tale of a true rock ‘n’ roller—someone who’s spent decades bringing the party with wherever he goes but always headin’ back to Cabo for más tequila. Praise for Red “There are tell-all books, and then there are tell-all books written by Sammy Hagar. The ex-Van Halen front man holds back nothing—and I mean absolutely nothing. . . . Red is jam-packed with great anecdotes . . . and other tidbits that take fans of music and pop culture to places they normally wouldn’t get to go.” —Associated Press