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2012
Anthony and Meyer have forged a partnership based on finding the freshest unprocessed and local ingredients, and this cookbook presents recipes designed to bring the warmth of the Gramercy Tavern into the home kitchen.
N.Y.C. restaurateur Boulud offers Michelin-worthy cuisine in a cookbook that “Chef of the Century” Paul Bocuse calls the “future bible of tomorrow’s chefs.”
An optimistic, compassionate, and delightful memoir by “mommy blogger” Duron about how her family understands, supports, and celebrates her son, C.J., who prefers Barbies to trucks and would rather be a princess than a pirate.
Vegetable cookbooks are all the rage, not only for vegans and vegetarians but for the health-conscious among us. In this glorious celebration of all things vegetal, Fearnley-Whittingstall presents one of the best cookbooks available on the subject.
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Katzen elevated vegetables to the main act in her groundbreaking Moosewood Bible, and here she shines the spotlight on their natural flavors, without relying on rich accompaniments such as butter, cream, and cheese.
In this accessible, lucid, and provocative study, which should be required reading for all parents, clinical psychologist Steiner-Adair examines the extraordinarily negative impact of the digital revolution on parents and children, and offers sound and sympathetic advice.
Chef and restaurateur White, writing with Friedman, once again sublimely deals with his cuisine of choice—Italian—in an attempt to bridge the gap between classic and modern food, offering the reader an experience in beauty and taste.
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