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Find new recipes, explore new food cultures, and read about delicious depictions of food in fiction and nonfiction works.
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Death by dumpling
by Vivien Chien
When Thomas Feng, one of the property managers of the shopping plaza that houses Lana Lee's family restaurant, is found dead, the police immediately suspect Lana Lee and her relatives, and Lana, with her family’s restaurant at stake, must find the real killer before they are all in even more hot water.
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My life in France
by Julia Child
A memoir begun just months before Child's death describes the legendary food expert's years in Paris, Marseille, and Provence and her journey from a young woman from Pasadena who cannot cook or speak any French to the publication of her legendary Mastering cookbooks and her winning the hearts of America as "The French Chef."
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Eat a peach : a memoir
by David Chang
The star of Ugly Delicious traces his upbringing as a youngest son in a deeply religious Korean-American family, his search for identity, his struggles with manic depression and his unlikely rise as one of his generation’s most influential chefs.
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My Korea : traditional flavors, modern recipes
by Hooni Kim
The long-awaited debut cookbook from the Michelin-star chef known for defining Korean food in America. Hooni Kim is a chef who cooks with jung sung, heart and devotion. My Korea embraces his gastronomic heritage. From simple rice cakes drenched in a spicy sauce to a 12-Hour Korean Ramyeon (ramen), Hooni uses his background in world-class French and Japanese kitch-ens to fine-tune techniques in classic Korean cuisine, which often origi-nated in home kitchens. Readers will discover the Korean culinary trinity: gochujang, doenjang, and ganjang (Korean chili pepper paste, fermented soybean paste, and soy sauce). These key ingredients add a savory depth and flavor to the entire spectrum of Korean cuisine, from banchan to robust stews. Enhanced with gorgeous photography that highlights food creation and enjoyment across Korea today, My Korea brings a powerful culinary legacy into your kitchen.
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The Hungry Ear : Poems of Food & Drink
by Kevin Young
The National Book Award finalist author of Jelly Roll presents an evocative collection of food poetry that meditates on the role of food in everyday life, identity and culture and includes pieces by such writers as Elizabeth Bishop, Robert Frost and Allen Ginsberg.
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The belly of Paris
by Émile Zola
Part of Emile Zola’s multigenerational Rougon-Macquart saga, The Belly of Paris is the story of Florent Quenu, a wrongly accused man who escapes imprisonment on Devil’s Island. Returning to his native Paris, Florent finds a city he barely recognizes, with its working classes displaced to make way for broad boulevards and bourgeois flats. Living with his brother’s family in the newly rebuilt Les Halles market, Florent is soon caught up in a dangerous maelstrom of food and politics. Amid intrigue among the market’s sellers–the fishmonger, the charcutière, the fruit girl, and the cheese vendor–and the glorious culinary bounty of their labors, we see the dramatic difference between “fat and thin” (the rich and the poor) and how the widening gulf between them strains a city to the breaking point.
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The plant-lore and garden-craft of Shakespeare
by Henry Nicholson Ellacombe
From Ophelia's pansies and Lear's crown of weeds to Desdemona's song of the willow and the many botanical references in A Midsummer Night's Dream, the plays and sonnets of William Shakespeare abound in allusions to trees, flowers, herbs, and shrubs. This unique book explores a charming intersection of nature and literature, examining every plant mentioned by the playwright. An alphabetical glossary cites each plant, placing the quotation in context and discussing its symbolism. A synopsis of the plant's history is followed by practical advice for its cultivation. Dozens of engravings of plants appear throughout the book, in addition to full-page illustrations of Shakespeare's garden and other Avon sites. Shakespeare enthusiasts, historians, plant lovers, and gardeners will appreciate this comprehensive botanical survey and identification guide.
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Mexico : the cookbook
by Margarita Carrillo Arronte
Features seven hundred recipes from across Mexico, from snacks and street food to meats and desserts, including such offerings as Sonora-style cheesy broth, stuffed supreme chiles, pickled chipotles, and stuffed candied limes.
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Mamushka : a cookbook
by Olia Hercules
Shares a collection of traditional Ukrainian and Eastern European recipes, featuring such fare as curd cheese, stuffed cabbage leages, chickpea and mutton soup, apricot jam, and honey cake.
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Relish : my life in the kitchen
by Lucy Knisley
A graphically illustrated, recipe-complemented memoir by the indie cartoonist author of French Milk describes her food-enriched youth as the daughter of a chef and a gourmet, key memories that were marked by special meals and the ways in which cooking has imparted valuable life lessons.
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Phoenix Claws and Jade Trees : Essential Techniques of Authentic Chinese Cooking
by Kian Lam Kho
Phoenix Claws and Jade Trees offers a unique introduction to Chinese home cooking, demystifying it by focusing on its basic cooking methods. In outlining the differences among various techniques--such as pan-frying, oil steeping, and yin-yang frying--and instructing which one is best for particular ingredients and end results, culinary expert Kian Lam Kho provides a practical, intuitive window into this unique cuisine. Once one learns how to dry stir-fry chicken, one can then confidently apply the technique to tofu, shrimp, and any number of ingredients.
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Plant lore and legend : the wisdom and wonder of plants and flowers revealed
by Ruth Binney
From time immemorial, people have sought to understand the mysteries of the natural world, giving rise to a wealth of myths and legends connected to plant life. In addition to their imaginative appeal, these oral traditions offered practical advice about which flowers, trees, and plants could provide foods, remedies, and construction materials. This richly illustrated volume provides a treasury of ancient wisdom, exploring the sound principles behind traditional advice, along with a wealth of fanciful beliefs. Naturalist Ruth Binney recounts charming examples of floral symbolism, linking roses with romance, lilies with purity, and poppies with sleep. She examines tree lore and the association of trees with wisdom and knowledge, from the coveted crown of laurel awarded to ancient Greek poets and Roman generals to the palm branches presented to pilgrims returning from the Holy Land. A survey of the power of plants ranges from the rituals that ensure a good harvest and a newly married couple's fertility to the healing qualities of oil of cloves for toothache, cherries for gout, and aloe vera for burns. Abounding in fascinating facts and fancies, this absorbing compilation will captivate lovers of plants and gardens.
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Notes from a young Black chef : a memoir
by Kwame Onwuachi
The Top Chef star and "30 Under 30" Forbes honoree traces his culinary coming-of-age in both the Bronx and Nigeria, discussing his eclectic training in acclaimed restaurants while sharing insights into the racial barriers that have challenged his career.
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Pride, prejudice, and other flavors : a novel
by Sonali Dev
A neurosurgeon from a politically ambitious immigrant family clashes with a talented dessert chef who would prove he is more than his pedigree. By the award-winning author of A Distant Heart.
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Taste : my life through food
by Stanley Tucci
The food-obsessed, award-winning actor, reflecting on the intersection of food and life, presents a heartfelt and delicious memoir of life in and out of the kitchen that takes readers on a gastronomic journey through the good times and bad.
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Arsenic and adobo
by Mia P. Manansala
Returning home to help save her Tita Rosie’s failing restaurant, Lila Macapagal is shocked when her ex-boyfriend, a notoriously nasty food critic, dies suddenly, moments after they had a confrontation, leaving her the only suspect.
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Crying in H Mart : a memoir
by Michelle Zauner
From the indie rockstar of Japanese Breakfast fame, and author of the viral 2018 New Yorker essay that shares the title of this book, an unflinching, powerful memoir about growing up Korean-American, losing her mother, and forging her own identity. In this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up the only Asian-American kid at her school in Eugene, Oregon; of struggling with her mother's particular, high expectations of her; of a painful adolescence (; of treasured months spent in her grandmother's tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. Asshe grew up, moving to the east coast for college, finding work in the restaurant industry, performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother's diagnosis of terminal pancreatic cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her. Vivacious and plainspoken, lyrical and honest, Michelle Zauner's voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, Crying in H Mart is a book to cherish, share,and reread.
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Mango and peppercorns : a memoir of food, an unlikely family, and the American dream
by Tung Nguyen
In 1975, Tung Nguyen fled Vietnam as a pregnant refugee and landed in Miami, where she met Kathy Manning, an American grad student who opened her doors to eleven immigrants. The two women grew close, raising Tung's daughter, Lyn, together and opening a tiny restaurant. Hy Vong, meaning Hope in Vietnamese, quickly became famous in the local community for its delicious, authentic Vietnamese flavors. The restaurant continued to gain in popularity, until it reached national and critical acclaim. This book is their intertwining narratives, punctuated by recipes from Tung and Kathy's upbringings, and the Hy Vong restaurant.
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True Thai : Real Flavors for Every Table
by Hong Thaimee
Accessible and authentic, chef Hong Thaimee’s first book shows readers how to bring the flavors of Thai comfort food home, sharing her favorite family dishes, classic Thai recipes, and Thai-American inspirations from her award-winning restaurant in New York City. Thai is one of the world’s most popular cuisines, and chef Hong Thaimee serves the best Thai food in New York City, says The Village Voice. Now, in her first cookbook, she guides readers through the techniques and traditions of Thai comfort food, with family recipes and new takes on famous Thai dishes, including perfect Pad Thai, the Ultimate Green Curry, an Issan-style shabu-shabu party, and more. Hong provides a glossary of traditional Thai ingredients and staple condiments, illuminating a world of overlapping flavors both new and familiar. Armchair travelers and globe-trotting gourmands will thrill at the stunning photographs from the fields, beaches, markets, and streets of Thailand, while easy-to-follow recipes and helpful tips make this a perfect introduction to authentic, modern Thai cooking for adventurous beginners and more experienced cooks alike. Full of street-food snacks, fresh salads, vibrant stir-fries, savory curries, elegant seafood and rustic grilled recipes, old-school Thai classics, the most popular Thai-American dishes from her menu, and both traditional and new desserts, True Thai presents the best of Thai cuisine and culture from an expert guide.
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Taste makers : seven immigrant women who revolutionized food in America
by Mayukh Sen
America's modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits of figures including Mexican-born Elena Zelayeta, a blind chef; Marcella Hazan, the deity of Italian cuisine; and Norma Shirley, a champion of Jamaican dishes. In imaginative, lively prose, Mayukh Sen-a queer, brown child of immigrants-reconstructs the lives of these women in vivid and empathetic detail, daring to ask why some were famous in their own time, but not in ours, and why others shine brightly even today. Weaving together histories of food, immigration, and gender, Taste Makers will challenge the way readers look at what's on their plate-and the women whose labor, overlooked for so long, makes those meals possible.
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