Samin Nosrat is an American chef, TV host and food writer. She is a regular food columnist for The New York Times Magazine and has a Netflix docu-series based on her cookbook, Salt Fat Acid Heat.

  • Amarcord

    Beloved teacher and bestselling cookbook author Marcella Hazan tells how a young girl raised in Emilia-Romagna became America’s godmother of Italian cooking.,Widely credited with introducing proper Italian food to the English-speaking world, Marcella Hazan is as authentic as they come. Raised in Cesenatico, a quiet fishing town on the northern Adriatic Sea, she?s eventually have her own cooking schools in New York, Bologna, and Venice and teach students from around the world to appreciate and produce the food that native Italians eat. She?d write bestselling and award-winning cookbooks, collect invitations to cook at top restaurants, and have thousands of loyal students and readers.,When Marcella met the love of her life, Victor, they married and moved to New York City. She knew not a word of English or what’s more surprising a single recipe. She longed for the flavors of her homeland and attempted to re-create them. One day Craig Claiborne invited himself to lunch, and the rest is history.,Amarcord means I remember in Marcella’s native Romagnolo dialect. In these pages, Marcella looks back on the adventures of a life lived for pleasure and a love of teaching. Throughout, she entertains the reader with stories of the twists and turns that brought her love, fame and a chance to change the way we eat forever.

  • Auberge Of The Flowering Hearth

    ???This cookbook is a whole way of life. What care, love, and work have gone into it. I find it fascinating. I think people would just love it, as it is not like anything else around.??? -Julia Child,In the high Alpine valley of Le Grande Chartreuse, Roy Andreis de Groot discovered by accident a charming and unpretentious little inn L???Auberge de l???Atre Fleuri. Impressed by the devotion of its owners to perpetuating the tradition of supreme country dining, Mr. de Groot returned to the inn to record their recipes for natural country soups, hearty winter stews, roasted meats, pates, terrines, and fruity and spirituous desserts???the best of French cooking.,Superb food, fine wine and the perfect blending of both into a series of menus for memorable lunches and dinners, together with the unique French Alpine recipes that build each meal???these are the ingredients of this remarkable book, now considered a classic.

  • Cooked

    In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements???fire, water, air, and earth???to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer.,Each section of Cooked tracks Pollan???s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse???trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius ???fermentos??? (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us.,The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life.

  • Honey From a Weed

    This book is perhaps the jewel in Prospect???s crown. Within a few months of its first appearance in 1986 it was hailed as a modern classic. Fiona MacCarthy wrote in The Times that, ???the book is a large and grandiose life history, a passionate narrative of extremes of experience.??? Jeremy Round called Patience Gray ???the high priestess of cooking???, whose book ???pushes the form of the cookery book as far as it can go.??? Angela Carter remarked that ???it was less a cookery book that a summing-up of the genre of the late-modern British cookery book.??? The work has attracted a cult following in the United States, where passages have been read out at great length on the radio; and it has been anthologized by Paul Levy in The Penguin Book of Food and Drink. It was given a special award by the Andr?? Simon Book Prize committee in 1987.

  • Levels of the Game

    This account of a tennis match played by Arthur Ashe against Clark Graebner at Forest Hills in 1968 begins with the ball rising into the air for the initial serve and ends with the final point. McPhee provides a brilliant, stroke-by-stroke description while examining the backgrounds and attitudes which have molded the players’ games.

  • Lulu’s Proven??al Table

    Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) — moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu’s Provencal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the Domaine. Then he lovingly transcribes Lulu’s recipes. She has an empathy with and understanding of Provencal ingredients that is inspirational.,There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence ?? tapenade, anchoiade, brandade, pissaladiere, bagna cauda, sardines grillees, bouillabaisse, bourride, daurade au fenouil, daube, gigot a la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavor. Having been described as ‘a gastronomic love poem to France’s most exhilarating region, ‘ this is an essential book for any serious food lover’s library.

  • Reflexions

    Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more his works include French Menu Cookbook, Simple French Food, The Good Cook, Yquem, Ten Vineyard Lunches, Roman??e-Conti, Provence the Beautiful, Lulu’s Proven??al Table, Good Cook’s Encyclopedia, and French Wine and Food. A resident of Solli??s-Toucas, France, Olney was close to his art and family and friends.

  • Several Short Sentences About Writing

    An indispensable and distinctive book that will help anyone who wants to write, write better, or have a clearer understanding of what it means for them to be writing, from widely admired writer and teacher Verlyn Klinkenborg.,Klinkenborg believes that most of our received wisdom about how writing works is not only wrong but an obstacle to our ability to write. In Several Short Sentences About Writing, he sets out to help us unlearn that ???wisdom??????about genius, about creativity, about writer???s block, topic sentences, and outline???and understand that writing is just as much about thinking, noticing, and learning what it means to be involved in the act of writing. There is no gospel, no orthodoxy, no dogma in this book. Instead it is a gathering of starting points in a journey toward lively, lucid, satisfying self-expression.

  • Simple French Food

    First published in the 1970s to critical acclaim Richard Olney’s “Simple French Food” follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as “Elizabeth David Classics” and “Charcuterie and French Pork Cookery”. In “Simple French Food” he gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.

  • The Botany of Desire

    The book that helped make Michael Pollan, the New York Times bestselling author of How to Change Your Mind, Cooked and The Omnivore???s Dilemma, one of the most trusted food experts in America.,Every schoolchild learns about the mutually beneficial dance of honeybees and flowers: The bee collects nectar and pollen to make honey and, in the process, spreads the flowers??? genes far and wide. In The Botany of Desire, Michael Pollan ingeniously demonstrates how people and domesticated plants have formed a similarly reciprocal relationship. He masterfully links four fundamental human desires???sweetness, beauty, intoxication, and control???with the plants that satisfy them: the apple, the tulip, marijuana, and the potato. In telling the stories of four familiar species, Pollan illustrates how the plants have evolved to satisfy humankind???s most basic yearnings. And just as we???ve benefited from these plants, we have also done well by them. So who is really domesticating whom?

  • The French Menu Cookbook

    Now in paperback, this landmark, debut cookbook from Richard Olney is brimming with over 150 authentic recipes that capture the flavors and spirit of the French countryside.,Originally published in 1970, The French Menu Cookbook is one of the most important culinary works of the twentieth century. It has served as a foundational resource and beacon to cooks worldwide???including visionaries like Alice Waters???who redefined American cuisine. Well ahead of his time, Olney champions a seasonal approach to cooking and provides thoughtful, intriguing wine pairings. This revolutionary text offers masterfully arranged menus for every occasion, from casual dinners for two to decadent soirees. In paperback for the first time, this celebrated kitchen classic is a must-have for adventurous home cooks, chefs, gourmets, and Francophiles alike.

  • The Rural Life

    The hugely admired author of “The Last Fine Time” preserves and makes new the sights, smells, sounds, and poetry of country living. Klinkenborg reveals the beauty of the American landscape, not from a scenic overlook, but through a screened-in porch or from the window of a pickup driving down an empty highway in the teeth of an approaching storm.

  • White Heat 25

    A 25th anniversary edition of the collection of classic recipes from the ‘enfant terrible’ of the UK restaurant scene, featuring striking photographs of his kitchen and his cooking.,Once in a blue moon a book is published that changes irrevocably the face of things. White Heat is one such book. Since it w as originally produced in 1990, it has gone on to become one of the most enduring classic cook books of our time. With its unique blend of outspoken opinion, recipes, and dramatic photographs, White Heat captures the magic and spirit of Marco Pierre White in the heat of his kitchen.,Marco Pierre White, the original ‘enfant terrible’, has earned his place in British culinary history as much for his strong temperament as for his unique talent as a chef. The youngest chef ever to earn three Michelin stars, he has become not only a star chef of international renown and food icon of our time, but also a multimillionaire entrepreneur. White Heat has combined sales of over 75,000 copies since first publication in 1990. This immensely influential cookbook is regarded by many chefs and foodies as one of the greatest cookbooks of all time.