James Beard Award - Indianapolis

On the banks of Mali's Niger River, Soumana Natomo and his family gather for a communal dinner of millet porridge with tamarind juice. In the USA, the Ronayne-Caven family enjoys corndogs-on-a-stick with a tossed green salad. This age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform diets worldwide. In HUNGRY PLANET, the creative team behind the best-selling Material World, Women in the Material World, and MAN EATING BUGS presents a photographic study of families from around the world, revealing what people eat during the course of one week. Each familys profile includes a detailed description. 2006 James Beard Cookbook of the Year The Splendid Table Book of the Year 2005 Harry Chapin Media Award finalist for the 2006 IACP Cookbook Awardnbsp;Reviews "Arresting, beautiful, enlightening and infinitely human, this is a collection of full-page photos of families around the world surrounded by what they eat in a single week -- from Bhutan to San Antonio. Read the illuminating statistics and the essays. This is a book for the family and for the classroom. You won't see the same old "aren't we better than them" attitude, nor will you be shamed. This book reminds us that what we eat is the simplest, yet most profound, thread that ties us together."--Lynne Rossetto Kasper, Host of American Public Medias Public Radio Program, The Splendid Table"the politics of food at its most poignant and provocative. A coffee table book that will certainly make coffee interesting."--Washington Post"While the photos are extraordinary--fine enough for a stand-alone volume--its the questions these photos ask that make this volume so gripping. This is a beautiful, quietly provocative volume."--Publishers Weekly, *Starred Review*"This book of portraits reveals a planet of joyful individuality, dispiriting sameness, and heart-breaking disparity. Its a perfect gift for the budding anti-globalists on your list"--Bon Appetitnbsp;"[A] unique photographic study of global nutrition" --USA Today; "Grabs your attention for the startlingly varied stories it tells about how people feed themselves around the world. Its contents are based on detailed research, beautifully photographed, presented with often disturbing clarity." --Associated Pressnbsp;"The worlds kitchens open to Peter Menzel and Faith D Aluisio, the intrepid couple who created the series of books called Material World.... As always with this couples terse, lively travelogues, politics and the world economy are never far from view. --New York Times Book Review nbsp;"illuminating, thought-provoking, and gloriously colorful" --Saveur Magazinenbsp;"Richly colored and quietly composed photographs....Hungry Planet is not a book about obesity or corporate villains; its something much grander. Its premise is simple to the point of obvious and powerful to the point of art." --Salon.comnbsp;"A fascinating nutritional and gustatory tour." --San Jose Mercury News "A grand culinary voyage through our modern world...a lushly illustrated anthropological study." --San Francisco Bay Guardian "The talked-about book of the season...the stories are fascinating."--Detroit Free Press "Unique and engaging"--Delta Airlines Sky magazine

For all those who do not want to eat mass produced sliced bread filled with chemicals and preservatives help is at hand. Chef, teacher and baker extraordinaire Richard Bertinet gets back to basics and shows that, far from being hard or time-consuming, baking bread is quick and easy. Dough breaks down the bread making process into easy-to-follow and achievable steps using just four simple ingredients yeast, flour, water and salt. An instructional DVD accompanies the book to help illustrate and ease the process of working with dough. In his book Bertinet explores five different doughs White, Olive, Brown, Rye and Sweet and shows how from these parent doughs you can bake a vastvariety of breads really easily. Though the doughs vary, the technique for making each one is identical. The beauty of it is that it takes no time at all to fill a bread basket with, say, striking looking Fougasse, Breadsticks or Spicy Moroccan rolls (from the White Dough chapter) or Poppy Seed Stars, Sesame plaits and chunks of Pecan and Cranberry, or Cardamom and Prune bread (from the Brown chapter) and no one will guess that they are all part of the same family. Most of the breads take less than 1 hour to bake and many of the recipes can be part-baked and frozen, ready to finish off in the oven at any time.

Few chefs in America have won more acclaim than Suzanne Goin, owner of Lucques restaurant. A chef of impeccable pedigree, she got her start cooking at some of the best restaurants in the world. Olives, and Chez Panisse, to name a few places where she acquired top-notch skills to match her already flawless culinary instincts. A great many cooks have come through the kitchen at Chez Panisse, observes the legendary Alice Waters, But Suzanne Goin was a stand-out. We all knew immediately that one day she would have a restaurant of her own, and that other cooks would be coming to her for kitchen wisdom and a warm welcome. And come they have, in droves. Since opening her L.A. restaurant, Lucques, in 1998, Goins cooking has garnered extraordinary accolades. Lucques is now recognized as one of the best restaurants in the country, and she is widely acknowledged as one of the most talented chefs around. Goins gospel is her commitment to the freshest ingredients available; her way of combining those ingredients in novel but impeccably appropriate ways continues to awe those who dine at her restaurant. Her Sunday Supper menus at Lucques ever changing and always tied to the produce of the season have drawn raves from all quarters: critics, fellow chefs, and Lucques devoted clientele. Now, in her long-awaited cookbook, Sunday Suppers at Lucques, Goin offers the general public, for the first time, the menus that have made her famous. This inspired cookbook contains: recipes in all, arranged into four-course menus and organized by season. Each recipes contains detailed instructions that distill the creation of these elegant and classy dishes down to easy-to-follow steps. Recipes include: Braised Beef Shortribs with Potato Puree and Horseradish Cream; Cranberry Walnut Clafoutis; Warm Crepes with Lemon Zest and Hazelnut Brown Butter full-color photographs that illustrate not only the beauty of the food but the graceful plating techniques that Suzanne Goin is known for A wealth of information on seasonal produce everything from reading a ripe squash to making the most of its flavors. She even tells us where to purchase the best fruit, vegetables, and pantry items Detailed instruction on standard cooking techniques both simple and involved, from making breadcrumbs to grilling duck A foreword by Alice Waters, owner and head chef of Chez Panisse restaurant and mentor to Suzanne Goin (one-time Chez Panisse line cook) With this book, Goin gives readers a sublime collection of destined-to-be-classic recipes. More than that, however, she offers advice on how home cooks can truly enjoy the process of cooking and make that process their own. One Sunday with Suzanne Goin is guaranteed to change your approach to cooking not to mention transform your results in the kitchen.

Food journalist, cookbook author, and former caterer Peggy Knickerbocker lives in two of the greatest food cities in the world - Paris and San Francisco, and she loves to give simple soirees, or dinner parties, wherever she is. This book is a collection of her favourite menus for the best of the many parties she has given over the years. Whether the event is a romantic dinner party for two, a birthday party for a special friend, or a cocktail fund raiser, Peggy's menus are always interesting, stylish, and utterly delicious. She loves to include dishes that will surprise and delight her guests - and readers will welcome these fresh ideas to their own repertoires. Since advance preparation is essential for relaxed entertaining, Peggy includes shopping tips, games plans, and time-saving advice. With a foreword by acclaimed novelist Diane Johnson and evocative location photographs by Christopher Hirsheimer, the book will appeal to everyone who loves good food and good parties.

Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book. Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs. Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.

Bursting with luscious color photography and clear, step-by-step techniques drawn from the world's top chefs, The Cook's Book presents a one-stop reference for all home cooks--from those who want to gain more confidence in the kitchen and hone their skills to anyone who is eager to learn basic methods from scratch.

In this groundbreaking cookbook, Nina Simonds offers us more than 175 luscious recipes, along with practical tips for a sensible lifestyle, that demonstrate that health-giving foods not only provide pleasure but can make a huge difference in our lives. With her emphasis on the tonic properties of a wide variety of foods, herbs, and spices, this book also brings us up to date on the latest scientific research. In every recipe gathered from cultures around the world in which good eating is a way of life Simonds gives us dishes that are both irresistible and have a positive effect on ones well-being. For example: -Cardamom, a key digestive, subtly seasons her Steamed Asparagus with Cardamom Butter. -Cinnamon, which strengthens the heart and alleviates nervous tension, adds spice to her Fragrant Cinnamon Pork with Sweet Potatoes. -Basil has long been used as a healing salve and in teas. So who wouldn't feel rejuvenated by a delicious bowlful of Sun-Dried Tomato Soup with Fresh Basil? -Peanuts, which fortify the immune system and lower cholesterol, provide a tasty, crunchy accent in Sichuan Kung Pao Chicken. -Mint, which has many healing properties, from taming muscle spasms to dissolving gallstones, can be relished in Minty Snap Peas accompanying Pan-Roasted Salmon or in a Pineapple Salsa served with Jerk Pork Cutlets. -And peaches give us vitamin C, beta carotene, and fiber. So enjoy them in a wonderful Gingery Peach-a-Berry Cobbler. To help us understand what part these health-restoring foods can play in our lives, Simonds peppers Spices of Life with lively interviews with a variety of experts, including Dr. Jim Duke, who offers anti-aging advice from his Herbal Farmacy; Dr. Andrew Weil, who discusses his latest nutritional findings; and Dr. U. K. Krishna, who explains basic Ayurvedic practices for healthy living. And more. With its delicious, easy-to-prepare recipes and concise health information, this delightful book opens up a whole new world of tastes for us to enjoy every day and to share with family and friends.

"The trick to cooking is that there is no trick." --Mario Batali The only mandatory Italian cookbook for the home cook, Mario Batali's MOLTO ITALIANO is rich in local lore, with Batali's humorous and enthusiastic voice, familiar to those who have come to know him on his popular Food Network programs, larded through about 220 recipes of simple, healthy, seasonal Italian cooking for the American audience. Easy to use and simple to read, some of these recipes will be those "as seen" on TV in the eight years of "Molto Mario" programs on the Food Network, including those from "Mediterranean Mario," "Mario Eats Italy," and the all-new "Ciao America with Mario Batali." Batali's distinctive voice will provide a historical and cultural perspective with a humorous bent to demystify even the more elaborate dishes as well as showing ways to shorten or simplify everything from the purchasing of good ingredients to pre-production and countdown schedules of holiday meals. Informative head notes will include bits about the provenance of the recipes and the odd historical fact. Mario Batali's MOLTO ITALIANO will feature ten soups, thirty antipasti (many vegetarian or vegetable based), forty pasta dishes representing many of the twenty-one regions of Italy, twenty fish and shellfish dishes, twenty chicken dishes, twenty pork or lamb dishes and twenty side dishes, each of which can be served as a light meal. Add twenty desserts and a foundation of basic formation recipes and this book will be the only Italian cooking book needed in the home cook's library.

Even for those who have never eaten in one of his restaurants, the name Nobu conjures up a magical world where diners enjoy luxurious food in a chic and glamorous setting. As one of the most celebrated chefs today, Nobu Matsuhisa is also one of the most international. His ever-expanding worldwide empire of fashionable restaurants now numbers thirteen, and they remain very much the places to eat and to be seen in each city. His first book, Nobu: The Cookbook, a collection of his favorite seafood recipes, was an international bestseller. Nobu Now presents an exhilarating taste of how Nobus repertoire has continued to develop, enriched by his travels and experience in South America, the United States, and Europe, and by the cuisines of the nations in which his restaurants operate. Reflecting a new emphasis on fewer ingredients and a more home-cook-friendly sensibility, the dishes in Nobu Now are more inviting than ever to make. You will find unique delights such as King Crab White Soufflé and Octopus Carpaccio, with nods to Western haute cuisine in dishes like Baby Turban Shells with Escargot Butter Sauce. A Mediterranean flair is evident in White Fish Somen with Pomodoro Sauce and in Black and Red Rice Risotto. Recipes such as Coriander Soba and Sea Eel Fish and Chips; give expression to his ingenious brand of fusion cuisine. For the first time Nobu ventures beyond seafood and shares the exquisite meat and poultry dishes he has crafted, including Kobe Beef New-Style Sashimi and Lamb Chop with Miso Anti-Cucho Sauce. For the vegetarian, there are treats like Fruit Tomato and Vegetable Ceviche, Mushroom Toban Yaki, and Avocado Egg Pudding. Nobus inspired desserts also encompass a broad reach of intriguing flavors and textures. Bamboo Jello and Banana Egg Roll lie alongside Passion Fruit Pasta, while Yuzu Soup with Apricot Ice Cream and Fruit Sake remind us of the basic Japanese sensibility underpinning all his food. Indeed, the essence of Japanese cuisine;using simple techniques to bring out the flavors in the best of ingredients;is still at the heart of Nobus cooking. In Nobu Now he demonstrates how widely and how beautifully this tenet can be applied, resulting in the food that his admirers adore; light, modern, clean, and fresh.

Filled with indispensable information from America's foremost authority, Max McCalman, "Cheese: A Connoisseur's Guide to the World's Best" is your road map to exploring the world of fine cheese. As the maitre fromager at New York's acclaimed Picholine restaurant (the first in the country to offer a serious cheese program) and author of the widely acclaimed" The Cheese Plate," McCalman has selected, tasted, and studied hundreds of cheeses, serving them to thousands of cheese lovers. And now he has created the definitive reference on the subject. Cheese profiles about 200 of the world's best cheeses--and only the best--complete with all the practical information you could need and all the fascinating details you could want. An incredible variety of real cheeses from around the world--including right here in the United States--are becoming more widely available. From distinguished Cabrales to oozing Reblochon and buttery Fontina d'Aosta, real cheese can rival the most spectacular creations of chefs, and all you have to do is buy the good stuff and serve it properly. Cheese is the ultimate guide to doing just that. Profiles of the cheeses include not only McCalman's evocative descriptions but fascinating information on how each cheese is made, who the best producers are, similar cheeses to seek out, and even tips on what time of year the cheese is at its peak, how to store it, and how to serve it for maximum enjoyment. Of course, wine is cheese's favorite companion, so McCalman taste-tested thousands of wine and cheese combinations to offer unprecedented guidance on exactly which wines are most compatible with each and every cheese. From the A of Aarauer Bierdeckel to the Z of Zamorano, Cheese is an illuminating, seductive guide to the very best that the world's cheesemakers have to offer.

Top food stylist and food writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor -- from chicken or spareribs to a rib roast or a whole fish. In Bones, Jennifer offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish, and game on their bones. Chicken, steak, and fish all taste better when cooked on the bone, but we've sacrificed flavor for speed and convenience, forgetting how bones can enhance the taste, texture, and presentation of good food -- think of rack of lamb, T-bone steak, chicken noodle soup, and baked ham. In her simple, bare-bones style, Jennifer teaches home cooks the secrets to cooking with bones. Each chapter of Bones includes stocks, soups, ribs, legs, and extremities (except for whole fish -- they don't have any). Many of the recipes are simple, with the inherent flavors of the bones doing most of the work. There are traditional, elegant dishes, such as Roasted Marrow Bones with Parsley Salad, Olive-Crusted Lamb Racks, and Crown Roast of Pork, as well as new takes on homestyle favorites, such as Maple Tomato Glazed Ribs, Coconut Chicken Curry, and Halibut Steaks with Orange Cream Sauce. Stunning, full-color photographs of dishes like Rabbit in Saffron Sauce with Spring Vegetables; Grilled Quail with Sage Butter; and Duck Legs with Cumin, Turnips, and Green Olives are sure to inspire. In addition to the recipes, Bones includes a wealth of information on a wide range of bone-related topics, including the differences among cuts of meat, as well as the history and lore of bones.

Discover the secrets of whiskey's aromas and flavors, the stories behind great distilleries, and expert tasting notes in this updated edition originated by one of the most highly respected commentators in the whiskey world, Michael Jackson. From grain to glass, Whiskey tells you everything and anything you'll ever want to know about whiskey, from storing and serving whiskey, to whiskey cocktails, to pairing whiskey with food. In addition to a refreshed design, this updated edition includes the recent names in whiskey today, a new section devoted to American craft distilleries, and the addition of new distilleries from across Europe, Africa, Asia, and Australia. This beautiful coffee table book makes a high-quality gift or self purchase.

On the banks of Mali's Niger River, Soumana Natomo and his family gather for a communal dinner of millet porridge with tamarind juice. In the USA, the Ronayne-Caven family enjoys corndogs-on-a-stick with a tossed green salad. This age-old practice of sitting down to a family meal is undergoing unprecedented change as rising world affluence and trade, along with the spread of global food conglomerates, transform diets worldwide. In HUNGRY PLANET, the creative team behind the best-selling Material World, Women in the Material World, and MAN EATING BUGS presents a photographic study of families from around the world, revealing what people eat during the course of one week. Each familys profile includes a detailed description. 2006 James Beard Cookbook of the Year The Splendid Table Book of the Year 2005 Harry Chapin Media Award finalist for the 2006 IACP Cookbook Awardnbsp;Reviews "Arresting, beautiful, enlightening and infinitely human, this is a collection of full-page photos of families around the world surrounded by what they eat in a single week -- from Bhutan to San Antonio. Read the illuminating statistics and the essays. This is a book for the family and for the classroom. You won't see the same old "aren't we better than them" attitude, nor will you be shamed. This book reminds us that what we eat is the simplest, yet most profound, thread that ties us together."--Lynne Rossetto Kasper, Host of American Public Medias Public Radio Program, The Splendid Table"the politics of food at its most poignant and provocative. A coffee table book that will certainly make coffee interesting."--Washington Post"While the photos are extraordinary--fine enough for a stand-alone volume--its the questions these photos ask that make this volume so gripping. This is a beautiful, quietly provocative volume."--Publishers Weekly, *Starred Review*"This book of portraits reveals a planet of joyful individuality, dispiriting sameness, and heart-breaking disparity. Its a perfect gift for the budding anti-globalists on your list"--Bon Appetitnbsp;"[A] unique photographic study of global nutrition" --USA Today; "Grabs your attention for the startlingly varied stories it tells about how people feed themselves around the world. Its contents are based on detailed research, beautifully photographed, presented with often disturbing clarity." --Associated Pressnbsp;"The worlds kitchens open to Peter Menzel and Faith D Aluisio, the intrepid couple who created the series of books called Material World.... As always with this couples terse, lively travelogues, politics and the world economy are never far from view. --New York Times Book Review nbsp;"illuminating, thought-provoking, and gloriously colorful" --Saveur Magazinenbsp;"Richly colored and quietly composed photographs....Hungry Planet is not a book about obesity or corporate villains; its something much grander. Its premise is simple to the point of obvious and powerful to the point of art." --Salon.comnbsp;"A fascinating nutritional and gustatory tour." --San Jose Mercury News "A grand culinary voyage through our modern world...a lushly illustrated anthropological study." --San Francisco Bay Guardian "The talked-about book of the season...the stories are fascinating."--Detroit Free Press "Unique and engaging"--Delta Airlines Sky magazine