Other books that might interest you

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  A Gentleman Entertains Revised...

  John Bridges, Bryan Curtis

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  Everything you need to know for any occasion - dinner parties to tailgate potlucks. 
  Here’s a thought.  Entertaining isn’t just something that happens when the ladies decide to break out the good china. Any gentleman who enjoys the company of friends, a delicious meal, or a great drink should know how to host a gathering. So shove those frozen burritos out of the way and make some room in the freezer for your stainless steel ice bucket. It’s time to entertain. 
  John Bridges and Bryan Curtis have mapped out everything you need to know for any occasion, from dinner parties to tailgate potlucks. Whether you’re hosting clients for a business lunch at an upscale restaurant or corralling your rowdy friends for a weekend cookout, these are the fundamentals you’ll need to ensure you and your guests have a memorable time.  The details have been wrangled out already—all that’s left is for you to sit back and enjoy the company of your favorite people. 
  Recipes, images, and a glossary are included in the audiobook companion PDF download.

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  Sausage Making - The Definitive...

  Ryan Farr, Jessica Battilana

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  From the author of Whole Beast Butchery, “practical and delicious ways to use the most under-appreciated parts of the animal” (David Chang, chef/owner of Momofuku).   With the rise of the handcrafted food movement, food lovers are going crazy for the all-natural, uniquely flavored, handmade sausages they’re finding in butcher cases everywhere. At San Francisco’s 4505 Meats, butcher Ryan Farr takes the craft of sausage making to a whole new level with his fiery chorizo, maple-bacon breakfast links, smoky bratwurst, creamy boudin blanc, and best-ever all-natural hot dogs. Sausage Making is Farr’s master course for all skill levels, featuring an overview of tools and ingredients, step-by-step sausage-making instructions, more than 175 full-color technique photos, and fifty recipes for his favorite classic and contemporary links. This comprehensive, all-in-one manual welcomes a new generation of meat lovers and DIY enthusiasts to one of the most satisfying and tasty culinary crafts.  “It’s great to see some coarse, English-style sausage being championed so ably over the pond. For too long sausages have been made cheaply and without care—here’s a book to set that right.” —Tim Wilson, owner of The Ginger Pig, London, UK  “You hold in your hands the La Technique of sausage-making. Loaded with beautiful photo-process and unparalleled information, this is the new gold standard for books on the subject.” —John Currence, chef/owner, City Grocery Restaurant Group  “Farr, chef and owner of 4505 Meats in San Francisco, and Battilana use precise instructions and step-by-step photographs to teach readers how to make sausages, condiments, buns, and classical French preparations . . . Recommended for seasoned home cooks who’d like to advance their technique and expand their repertoire.” —Library Journal

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  Waffles - Sweet Savory Simple

  Dawn Yanagihara

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  Explore the delicious possibilities of sweet and savory waffles with this collection of mouthwatering recipes. 
   
  Who can resist the tempting peaks and valleys of buttery, perfectly golden waffles? This delightfully illustrated cookbook features more than thirty recipes—plus a dozen toppings to sprinkle, spread, drizzle, and otherwise gild the waffle—including childhood classics like the basic Buttermilk Waffle and elegant updates like Ham and Gruyère Waffle Tartines. 
   
  Deliciously crunchy and light, these recipes are equally at home at the breakfast table, in a lunch box, or served formally at a dinner party. Doll them up with a drizzle of Bittersweet Chocolate Sauce, sprinkle with fines herbs, or dress them down (in the best possible way) with simple pure maple syrup—these delicately crisp, light as air treats are the ultimate in culinary versatility.

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  CakeLove - How to Bake Cakes...

  Warren Brown

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  Conquer your fear of flour with a cookbook that “takes the intimidation factor out of baking with easy-to-follow recipes” (Publishers Weekly).   Warren Brown, the founder of CakeLove bakeries, wants you to bake your cake and eat it too—and even better, enjoy the moment in which you present your made-from-scratch masterpiece to bedazzled, hungry-eyed family and friends.   For Brown, love and baking are inseparable. After all, he abandoned his unfulfilling career in law to do the work he finds truly emotionally satisfying. Every page of CakeLove communicates that satisfaction, as well as Brown’s can-do approach to the art of baking. As he points out, baking cakes isn’t a cakewalk, but it’s not rocket science, either—and getting it right isn’t nearly as hard as you think.   With an “entertaining” style (Publisher Weekly), gentle guidance, and clear information on ingredients, equipment, and techniques, CakeLove teaches you how to make pound cakes, butter cakes, sponge cakes, cupcakes, glazes, frostings, fillings, meringues, and more!

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  Pork Chop - 60 Recipes for...

  Ray Lampe

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  “Deals with one often-overlooked main ingredient . . . this versatile and delicious cut of pig is something we’re more than willing to read a whole book on.” —Food Republic Pork chops are in! And no one knows more about them than Hall of Fame pitmaster Ray Lampe. They are lean, easy to cook, and the perfect protein choice for everyday meals. These sixty mouthwatering recipes celebrate this beloved cut in all its glory, capturing the splendor and range of chops with all their porky goodness in new and inspiring dishes, from Balsamic and Vanilla-Glazed Pork Chops to Spicy Pork Chop Lettuce Wraps. With as many recipe choices as there are cooking styles—batter and fry, marinate and grill, simmer and braise—this cookbook is a vital addition to any kitchen where meat’s what’s for dinner.

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  Sweets & Desserts from the...

  Arto der Haroutunian

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  Arto der Haroutunian’s “masterpiece . . . If you know nothing of Middle Eastern desserts and sweets, then you might feel transported to a different world” (Cooking by the Book).   From the renowned cookbook author comes Sweets & Desserts from the Middle East, widely regarded as the seminal work on the subject. In this book, Arto der Haroutunian takes us on a sumptuous and erudite tour of one of the delights of Middle Eastern cuisine. Sweets and desserts occupy a special place in those lands where natural food resources can sometimes be limited. The people have made supreme the art of creating delights from very little and in doing so have enriched their world with wafer-thin pastries, luscious halvas, crunchy biscuits, exotic fruits, and cool refreshing sorbets.   Many Middle Eastern desserts are very sweet (literally soaked in honey or syrup) and yet their variety is infinite. It reflects the multifarious origins and races of the people of the region and combines ancient traditions and modern influences. One basic sweet may have been adapted in a dozen different ways. Tantalizingly fragrant, sweet and succulent, or dry and spiced with the aroma of the East they transport us as if by magic carpet to the exotic lands of the orient. There are recipes for sesame and date baklavas, almond and pistachio coated biscuits, tempting stuffed fruits, rich mousses, delicate sorbets and syrups, jams and preserves, all of which may tempt you to conjure up these Middle Eastern delicacies in your own home.

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