cooking / essays

"In 2013, food blogger and classical musician Molly Yeh left Brooklyn to live on a farm on the North Dakota-Minnesota border, where her fianc? was a fifth-generation Norwegian-American sugar beet farmer. Like her award-winning blog My Name is Yeh, Molly on the Range chronicles her life through photos, more than 120 new recipes, and hilarious stories from life in the city and on the farm. Molly's story begins in the suburbs of Chicago in the 90s, when things like Lunchables and Dunkaroos were the objects of her affection; continues into her New York years, when Sunday mornings meant hangovers and bagels; and ends in her beloved new home, where she's currently trying to master the art of the hotdish. Celebrating Molly's Jewish/Chinese background with recipes for Asian Scotch Eggs and Scallion Pancake Challah Bread and her new hometown Scandinavian recipes for Cardamom Vanilla Cake and Marzipan Mandel Bread, Molly on the Range will delight everyone, from longtime readers to those discovering her glorious writing and recipes for the first time"--.

" ... Over the course of 195 weeks, food writer and blogger Sasha Martin set out to cook--and eat--a meal from every country in the world. As cooking unlocked the memories of her rough-and-tumble childhood and the loss and heartbreak that came with it, Martin became more determined than ever to find peace and elevate her life through the prism of food and world cultures. From the tiny, makeshift kitchen of her eccentric, creative mother, to a string of foster homes, to the house from which she launches her own cooking adventure, Marin's ... memoir reveals the power of cooking to bond, to empower, and to heal--and celebrates the simple truth that happiness is created from within"--Provided by publisher.

Looks at the shocking extremes of the contemporary American food world, where animals never before considered or long since forgotten are emerging as delicacies, parts that used to be for scrap are centerpieces, and ash and hay are fashionable ingredients.

"An authoritative and witty guide to modern table manners for all occasions by one of the world's most acclaimed chefs and restaurateurs..."--Provided by publishers.

Explores the connection between sense of smell and the appetites that move people and give them pleasure, focusing on cinnamon, mint, frankincense, ambergris, and jasmine. Includes recipes for fragrances.

Reveals the intricate camaraderie and culinary choreography that takes place in a New York restaurant kitchen.

"Chef Michael Gibney uses twenty-four hours to animate the intricate camaraderie and culinary choreography in an upscale New York restaurant kitchen."--Publisher.

Explains the chemistry behind cooking, including foams, emulsions, colloids, gels, and suspensions, solutions, crystallization and protein chemistry.