Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved -- and, with the creation of the Korean taco, reinvented street food along the...  more

Los Angeles: A patchwork megalopolis defined by its unlikely cultural collisions; the city that raised and shaped Roy Choi, the boundary-breaking chef who decided to leave behind fine dining to feed the city he loved -- and, with the creation of the Korean taco, reinvented street food along the way. Abounding with both the food and the stories that gave rise to Choi's inspired cooking, L.A. Son takes us through the neighborhoods and streets most tourists never see, from the hidden casinos where gamblers slurp fragrant bowls of pho to Downtown's Jewelry District, where a ten-year-old Choi wolfed down Jewish deli classics between diamond deliveries; from the kitchen of his parents' Korean restaurant and his mother's pungent kimchi to the boulevards of East L.A. and the best taquerias in the country, to, at last, the curbside view from one of his emblematic Kogi taco trucks, where people from all walks of life line up for a revolutionary meal.

We each have different plus-ones in our lives--those friendships, relationships, and special connections who deserve our undivided attention. Table for Two, Marc's second cookbook, is a masterful guide to simplified and elegant entertaining, just for two! He has created flavorful, easy, and...  more

We each have different plus-ones in our lives--those friendships, relationships, and special connections who deserve our undivided attention. Table for Two, Marc's second cookbook, is a masterful guide to simplified and elegant entertaining, just for two! He has created flavorful, easy, and elegant vegetarian recipes portioned perfectly for two, and chic entertaining and tablescape ideas--for you and your +1! Set up a catch-up around the coffee table, enjoy a kitchen island soirEe, or a marvelous in-bed fEte--Marc has set these scenes and more with useful guides, easy menus, and inspired stories, all centered on wonderful recipes made just for two, with fresh ingredients, straight-forward preparation, and truly fabulous flavors.

"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs,...  more

"Everything in generosity" is the motto of Zoe Nathan, the big-hearted baker behind Santa Monica's favorite neighborhood bakery and breakfast spot, Huckleberry Bakery & Café. This irresistible cookbook collects more than 115 recipes and more than 150 color photographs, including how-to sequences for mastering basics such as flaky dough and lining a cake pan. Huckleberry's recipes span from sweet (rustic cakes, muffins, and scones) to savory (hot cereals, biscuits, and quiche). True to the healthful spirit of Los Angeles, these recipes feature whole-grain flours, sesame and flax seeds, fresh fruits and vegetables, natural sugars, and gluten-free and vegan options -- and they always lead with deliciousness. For bakers and all-day brunchers, Huckleberry will become the cookbook to reach for whenever the craving for big flavor strikes.

Welcome to Beekman 1802, in Sharon Springs, NY--the historic home of The Fabulous Beekman Boys, Josh Kilmer-Purcell and Brent Ridge. Josh and Brent star in the popular show on Planet Green TV, and they have built a worldwide reputation for their goat's milk soaps and superb, artisanal Blaak...  more

Welcome to Beekman 1802, in Sharon Springs, NY--the historic home of The Fabulous Beekman Boys, Josh Kilmer-Purcell and Brent Ridge. Josh and Brent star in the popular show on Planet Green TV, and they have built a worldwide reputation for their goat's milk soaps and superb, artisanal Blaak cheese. Together, Josh and Brent have created a gorgeous cookbook that is “heirloom? in every sense of the word: they showcase heirloom fruits and vegetables; offer delicious heirloom recipes from farm, family, and friends; and include a section in the back of each chapter so you can personalize the book with your own treasured recipes--and create a unique keepsake to hand down to your family. From springtime pea pod risotto and summery strawberry shortcake to quick braised collards in autumn and yummy chicken n' dumplings for a snowy winter's day, this is simple yet luscious farm-fresh fare that everyone will love.  

Dr. Brent Ridge and New York Times bestselling author Josh Kilmer-Purcell are not your average couple: The two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became "accidental goat farmers." But what began as a way to...  more

Dr. Brent Ridge and New York Times bestselling author Josh Kilmer-Purcell are not your average couple: The two Manhattanites left their big city lives behind, and found themselves living in bucolic Sharon Springs, New York, where they became "accidental goat farmers." But what began as a way to reconnect with their own style of modern country living soon exploded into a wildly successful brand, Beekman 1802, named after their historic home. Brent and Josh are now world-renowned for producing everything from magnificent handcrafted goat?s milk soaps to artisanal Blaak cheese, and now, with The Beekman 1802 Heirloom Dessert Cookbook, they?re bringing their special vintage-modern touch to classic, remarkable recipes bound to become family favorites year after year.The Beekman 1802 Heirloom Dessert Cookbook will show off the delicious and decadent recipes that the Beekman Boys have collected from across the generations of their family, from Brent?s grandmother?s Fourth of July Fruitcake to Josh?s mother?s Hot Chocolate Dumplings. Each recipe will be accompanied by a personal memory from the authors or a story about how that recipe came to be. With eco-conscious and vintage-oriented food production gaining traction as a major culinary trend, this beautiful package will reel in readers, whether they?re nostalgic for some classic Americana in their kitchen or just hankering for the perfect Blackberry Betty recipe.

The long-awaited cookbook by Deb Perelman of Smitten Kitchen?home cook, mom, photographer, and celebrated food blogger. Deb Perelman loves to cook. It?s as simple as that. She isn?t a chef or a restaurant owner?she?s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at...  more

The long-awaited cookbook by Deb Perelman of Smitten Kitchen?home cook, mom, photographer, and celebrated food blogger. Deb Perelman loves to cook. It?s as simple as that. She isn?t a chef or a restaurant owner?she?s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions?and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You?ll get more than three million results. How do you choose? Where do you start? What if you pick a recipe that?s downright bad? So Deb founded her award-winning blog, smittenkitchen.com, on the premise that cooking should be a pleasure, and that the results of your labor can?and should be?delicious...every time. Deb is a firm believer that there are no bad cooks, just bad recipes. She has dedicated herself to finding the best of the best and adapting them for the everyday cook?the ones with little time to spare, little money to burn on unpronounceable ingredients, and little help in the kitchen. And now, with the same warmth, candor, and can-do spirit her blog is known for, Deb presents her first cookbook?more than 100 new recipes, plus a few favorites from her site, all gorgeously illustrated with hundreds of Deb?s beautiful color photographs. The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking: stepped-up comfort foods, stewy dishes for windy winter afternoons, an apple cake that will answer all questions: ?What should my new signature dessert be?? ?What is always welcome at a potluck?? ?What did Deb consume almost single-handedly a week after having a baby?? These are the recipes you bookmark and use so often they become your own; recipes you slip to a friend who wants to impress her new in-laws; and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you how to host a brunch and still sleep in?plus what to make for it!?and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and pizzas; from Mushroom Bourguignon to Pancetta, White Bean and Swiss Chard Pot Pies; from Buttered Popcorn Cookies to Chocolate Hazelnut Layer Cake, Deb knows just the thing for a Tuesday night, or your most special occasion.

Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let...  more

Trisha Yearwood is as much a force in the kitchen as she is on stage. But after years of enjoying decadent Southern comfort food, her culinary philosophy is evolving. As Trisha says, “I have adopted an 80/20 rule: 80 percent of the time I make good choices; 20 percent of the time I let myself splurge a little.” Whether surprisingly virtuous or just a little bit sinful, the recipes in Trisha’s Table all bring that unmistakable authenticity you’ve come to love from Trisha. You’ll find brand-new dishes emblematic of the variety and balance Trisha champions. They skimp on anything but flavor, including dairy-free Angel Hair Pasta with Avocado Pesto, low-calorie Billie’s Houdini Chicken Salad, vegetarian Smashed Sweet Pea Burgers, and tasty, high-protein Edamame Parmesan, alongside too-good-to-give-up family favorites, such as Slow Cooker Georgia Pulled-Pork Barbecue, Chicken Tortilla Casserole, Snappy Pear-Cranberry Crumble, and Chocolate Chip Cookie Dough Balls. Trisha wants to feed her loved ones—and yours, too—food that tastes good and food that’s good for you. So pull up a seat at Trisha’s Table and dig in! Foreword by Garth Brooks.

In What?s Gaby Cooking Everyday California, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it?s like to ?go coastal.? It?s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa!...  more

In What?s Gaby Cooking Everyday California, Gaby Dalkin shares more than 125 of her favorite simple and fresh recipes and offers a glimpse into what it?s like to ?go coastal.? It?s about always having something tasty to eat, thanks to handy and delicious pantry staples (avocado oil! quinoa! limes! dark chocolate!), as well as an arsenal of easy and healthy recipes, like Chimichurri Cauliflower Rice Bowl with Grilled Fish, Taco Skillet Bake, and Street Corn Pizza. The book covers all the staples?avocado toast, grain bowls, greens, carbs, healthy mains, cocktails, and more. For Gaby, California is not so much a place but a state of mind, and this cookbook proves that no matter where you live, you can still apply the same philosophy. All it takes is finding the freshest produce you can, stocking up on some versatile pantry staples, and keeping flavors and techniques simple. After that, the only thing left to do is kick back, pour yourself a California Girl Margarita, and listen for those ocean waves.

On September 2, 2013, at the age of sixty-four, Diana Nyad emerged onto the sands of Key West after swimming 111 miles, nation to nation, Cuba to Florida, in an epic feat of both endurance and human will, in fifty-three hours. Diana carried three poignant messages on her way across this stretch...  more

On September 2, 2013, at the age of sixty-four, Diana Nyad emerged onto the sands of Key West after swimming 111 miles, nation to nation, Cuba to Florida, in an epic feat of both endurance and human will, in fifty-three hours. Diana carried three poignant messages on her way across this stretch of shark-infested waters, and she spoke them to the crowd in her moment of final triumph: 1.   Never, ever give up. 2.   You’re never too old to chase your dreams. 3.   It looks like a solitary sport, but  it’s a Team. Millions of people around the world cheered this maverick on, moved by her undeniable tenacity to be the first to make the historic crossing without the aid of a shark cage. At the end of her magnificent journey, after thirty-five years and four crushing failures, the public found hope in Diana’s perseverance. They were inspired by her mantra -- find a way -- that led her to realize a dream in her sixties that had eluded her as a young champion in peak form. In Find a Way, Diana engages us with a unique, passionate story of this heroic adventure and the extraordinary life experiences that have served to carve her unwavering spirit. Diana was a world champion in her twenties, setting the record for swimming around Manhattan Island, along with other ocean-swim achievements, all of which rendered her a star at the time. Back then, she made the first attempt at the Mount Everest of swims, the Cuba Swim, but after forty-two hours and seventy-nine miles she was blown desperately off course. Her dream unfulfilled, she didn’t swim another stroke for three decades. Why, at sixty-four, was she able to achieve what she could not at thirty? How did her dramatic failures push her to success? What inner resources did Diana draw on during her long days and nights of training, and how did the power of the human spirit trump both the limitations of the body and the forces of nature across this vast, dangerous wilderness? This is the gripping story of an athlete, of a hero, of a bold mind. This is a galvanizing meditation on facing fears, engaging in our lives full throttle, and living each day with no regrets. 

This recipe book is a "melting pot" filled with family traditions and neighborhood history. It is useful for everyday meals or entertaining guests, designed for all levels of culinary expertise. Its easy to follow format is loaded with preparation and cooking tips that will allow the chef to...  more

This recipe book is a "melting pot" filled with family traditions and neighborhood history. It is useful for everyday meals or entertaining guests, designed for all levels of culinary expertise. Its easy to follow format is loaded with preparation and cooking tips that will allow the chef to socialize and enjoy mealtime. It includes a special section for a "well-stocked kitchen," and aromatic recipes that elicit anticipation.

Tiffani Thiessen is beloved for her roles in Saved by the Bell and Beverly Hills 90210, but for the past few years she's been known as the host of the Cooking Channel series Dinner at Tiffani's. Each episode showcased her classic-with-a-twist recipes and knack for hosting a good time. For three...  more

Tiffani Thiessen is beloved for her roles in Saved by the Bell and Beverly Hills 90210, but for the past few years she's been known as the host of the Cooking Channel series Dinner at Tiffani's. Each episode showcased her classic-with-a-twist recipes and knack for hosting a good time. For three seasons, Tiffani's fans were able to fall in love with her all over again. Now, in Pull Up a Chair, readers can bring home Tiffani's delicious food and warm hospitality. The 125 recipes in this debut cookbook are the kind that bring people together. Whether it's Stuffed French Toast or her husband, Brady's Favorite Short Rib Enchiladas for family-friendly meals, Curried Deviled Eggs or Boozy Date Milkshakes for special-occasion treats, or Mom's Cream Cheese Pie--because you can't forget dessert! With recipes and tips for pleasing the pickiest of eaters, feeding a crowd or pulling off a party in your PJs, plus gorgeous photography, Pull Up a Chair will be the book that fans and avid home cooks alike will want to include in their collection.

Superb and simple recipes, beautifully photographed, from Little Flower Café in California. Owner Christine Moore has become nationally known for her sea salt caramels and homemade marshmallows, and her breakfast-and-lunch café in Pasadena, California is hugely popular. She shares her favorite...  more

Superb and simple recipes, beautifully photographed, from Little Flower Café in California. Owner Christine Moore has become nationally known for her sea salt caramels and homemade marshmallows, and her breakfast-and-lunch café in Pasadena, California is hugely popular. She shares her favorite dishes for breakfast, lunch, supper and dessert: soups, salads, tarts, quiches, bowls, sandwiches, pastries, cookies, and more.

The Great Pepper Cookbook, The ultimate guide to choosing and cooking with peppers. From mild to wild, peppers can add incredible flavor to almost any dish. Melissa's new book teaches consumers how to choose, prep and cook 37 varieties of fresh and dried peppers. An easy-to-follow format and...  more

The Great Pepper Cookbook, The ultimate guide to choosing and cooking with peppers. From mild to wild, peppers can add incredible flavor to almost any dish. Melissa's new book teaches consumers how to choose, prep and cook 37 varieties of fresh and dried peppers. An easy-to-follow format and enticing photos encourage home cooks to experiment with peppers they've seen on restaurant menus or grocery shelves but never used before. The Book includes over 140 delicious recipes, from traditional Sausage and Pepper Sandwich, to more unusual but totally approachable treats like Red Hot Lemonade, Fiery French Toast, Poblano Mac N' Cheese, and Devil's Favorite Devil's Food Cake. Peppers are hot-in every sense of the word-and Melissa's The Great Pepper Cookbook is a must have!

"Never trust a round pizza" -- Todd English Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted...  more

"Never trust a round pizza" -- Todd English Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Pur?e, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the White-Chocolate Challah Pudding with Caramel Sauce. Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Fris?e, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico; even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix called "the best in town." Simple or complex, sweet or savory, any dish from The Figs Table makes any meal special.

The Dutch Yellow Potato is available twelve months of the year; the consistency of this year-round supply is what this cookbook celebrates. The book is a delicious collection of dishes that highlight their creamy texture and buttery flavor, demonstrating their versatility as an ingredient that...  more

The Dutch Yellow Potato is available twelve months of the year; the consistency of this year-round supply is what this cookbook celebrates. The book is a delicious collection of dishes that highlight their creamy texture and buttery flavor, demonstrating their versatility as an ingredient that pairs equally well with fish, fowl or meat entrees. There are 154 recipes, grouped according to the four seasons of the year, incorporating the fresh harvests of the day to enhance, support and combine with the DYP. The Dutch Yellow Potato is grown exclusively for Melissa s by our grower-partner in the Magic Valley region of Southern Idaho.

A collection of over 100 recipes, which blends contemporary Mediterranean and Middle Eastrn cuisines and cultures, was inspired by favorite family recipes Zov's extensive world travel, and the people with whom Zov has had the plesure of eanting and cooking. This 268 page book is an...  more

A collection of over 100 recipes, which blends contemporary Mediterranean and Middle Eastrn cuisines and cultures, was inspired by favorite family recipes Zov's extensive world travel, and the people with whom Zov has had the plesure of eanting and cooking. This 268 page book is an informative and easy to use cookbook. It includes cooking techniques, pantry ingredients, and full photographs of each recipe. Foreword by Dean Koontz.

When the weather?s warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a twirl! Small pies can go straight on the grates, cook quickly over the high heat, and come to the table with just a kiss of smoke. Larger pizzas...  more

When the weather?s warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a twirl! Small pies can go straight on the grates, cook quickly over the high heat, and come to the table with just a kiss of smoke. Larger pizzas can be cooked on a pizza pan over the grill: you can even grill the toppings too! Flatbreads, bruschetta, and panini—plus 100 recipes illustrated with full-color photographs—offer lots of versatility, and are great for patio gatherings. Pair your pizzas with salads that complement the pizza toppings for a delicious outdoor meal, and the possibilities are endless. Try a Classic Pepperoni and Mushroom Pizza with a Kiss of Smoke, Thai Shrimp Pizza with Coconut and Chiles, or Grilled Algerian Spice-Swirled Flatbread.

In this highly anticipated new cookbook, Food Network star, author, and social media personality Alton Brown takes us into his own kitchen to share the dishes he cooks and eats day in, day out. Known for blending humor with a scientific approach to cooking, Brown has been on prime-time...  more

In this highly anticipated new cookbook, Food Network star, author, and social media personality Alton Brown takes us into his own kitchen to share the dishes he cooks and eats day in, day out. Known for blending humor with a scientific approach to cooking, Brown has been on prime-time television nonstop for seventeen years, written several highly acclaimed cookbooks, and even landed a few James Beard Awards, but this time -in a collection of more than one hundred signature recipes- it's personal.

For more than a decade, Foster’s Markets have been cooking and baking foods made fresh each day from ingredients picked locally at the peak of flavor. Now Sara Foster shares more than two hundred delicious recipes, providing modern takes on favorite home-style classics. The Foster’s...  more

For more than a decade, Foster’s Markets have been cooking and baking foods made fresh each day from ingredients picked locally at the peak of flavor. Now Sara Foster shares more than two hundred delicious recipes, providing modern takes on favorite home-style classics. The Foster’s Market Cookbook features old-fashioned ideas about how good food should taste and new-fashioned ideas about prep times and the use of high-quality prepared ingredients. Filled with eighty color photos, this is the perfect cookbook to refer to over and over again for everyday meals or for entertaining, whether it be for two or for twenty.Before moving to Durham, North Carolina, Sara worked alongside Martha Stewart in the kitchen of Martha’s catering business. When she opened her own catering company, Sara kept her food simple yet soulful, trusting the complex flavors of seasonal ingredients. This same basic principle guides the daily offerings at Foster’s Markets in Durham and Chapel Hill. Each week the markets serve nearly a thousand customers hungrily searching out Sara’s innovative, new-style home cooking. And now food lovers everywhere will be able to prepare with ease sumptuous dishes such as Roasted Chicken, Sweet Potato, and Arugula Salad; Herb-Grilled Salmon with Fresh Tomato-Orange Chutney; and Risotto Cakes with Roasted Tomatoes and Foster’s Arugula Pesto. Also featured are a host of wonderful desserts, such as Lemon Chess Pie with Sour Cherries and Chocolate Espresso Layer Cake with Mocha Latte Frosting.Featuring mouthwatering favorites from the market and dozens of helpful sidebars that discuss ingredients, techniques, and make-ahead tips, The Foster’s Market Cookbook provides all you need to know to make the most of every season’s finest offerings.

Egg whites, sugar, a pinch of cream of tartar or a dash of vinegar-and air. So simple, yet so divine! Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's love...  more

Egg whites, sugar, a pinch of cream of tartar or a dash of vinegar-and air. So simple, yet so divine! Meringue isn't just magical. It's mysterious. No one can quite agree on its origins (and here's a hint: it wasn't invented in France). While most food historians confirm Marie Antoinette's love of meringues, some say that meringue goes back to a much earlier date . . . and that it was invented in England, of all places. We know one thing for certain: meringue is deceptively simple, and once you know the basics, you can create sweet magic with meringue cookies, Pavlovas, pies, tarts-even marjolaines and dacquoises. Meringue can be spooned onto pies or piped into any number of beautiful shapes. It can be baked or poached, whipped into silky frostings, or folded into cakes to make them fluffier. It can be combined with ground nuts, chocolate, or any number of flavorings. It can be formed into various vessels for Chantilly cream and fresh berries. And that's just the beginning. Meringue will encourage and inspire you to create heavenly treats of your very own. Linda K. Jackson is a senior advertising and marketing executive in the food and beverage industry. It is her sweet tooth and love for baking, however, that fuels her creative energy to spend time on the weekends making delightful meringue treats that ensure many a dinner invitation with the caveat, "You'll bring dessert, right?" Linda lives in Studio City, California, with her husband and two children. Jennifer Evans Gardner is a food, travel, and wedding writer for The LA Times, The Huffington Post, and other publications. She owns Little Feet in the Kitchen cooking school for children and is the author of Barefoot in the Kitchen: The Pregnancy Survival Cookbook and Bitchin' in the Kitchen: The PMS Survival Cookbook. She lives in Los Angeles with her son and Boston terrier.

California-cool grilling wisdom from one of the most renowned chefs in Los Angeles. Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, Mélisse, is a temple for fine dining. But his hot new restaurant, Charcoal Venice, is devoted to the kind of cooking he does...  more

California-cool grilling wisdom from one of the most renowned chefs in Los Angeles. Josiah Citrin is one of the biggest names in the L.A. food world and his restaurant, Mélisse, is a temple for fine dining. But his hot new restaurant, Charcoal Venice, is devoted to the kind of cooking he does at home for his friends and family--backyard cookouts where a pile of coals and seasonal ingredients are all a home cook needs to create an unforgettable meal. In Charcoal, Citrin presents completely fresh ways to cook with fire and charcoal, not only grilling over the coals, but cooking inside them and finding inventive methods for searing and smoking. Whether Citrin's grilling barbecue classics like J1-Marinated Skirt Steak and Salt-Baked Whole Maine Lobster or West Coast-inspired vegetable sides like his signature Cabbage Baked in Embers, charcoal is the dynamic center of this cookbook. Unlike other grilling books, vegetables get equal billing with meat. For Citrin, the color, texture, and flavors of vegetables are endlessly inspiring. With almost 100 recipes for savory main dishes and sides, as well as desserts and even cocktails, Charcoal shows that the satisfaction of smoky flavor and a good char knows no bounds. It is a celebration of the universal human craving to gather together and cook over a live fire.