Food Artisans of Japan: Recipes and stories

An intimate deep dive into Japan’s diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu.

In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews McMeel, 2015).

Hachisu shares an in-depth knowledge and understanding of Japanese locales, the foods, and the artisans who work there. Each chef was chosen because he goes beyond courting media exposure or Michelin stars. Each chef’s food is soulful. And each chef speaks deeply to Hachisu for genuine connection to local ingredients, unwavering desire to give back to the community, and common dedication to craft.

The book includes anywhere from 7 to 45 recipes from each chef, ranging from traditional Japanese to French- or Italian-influenced Japanese dishes created from regional ingredients. Each recipe is a collaboration between the chef and Hachisu, and therefore can be cooked successfully in either a home kitchen or restaurant. And bits and pieces of any chef recipe can be turned into a simple home cooked dish, or the recipe itself can serve as a blueprint for approaching the dish with seasonally available ingredients from your own locale.

The stunning art and design of Food Artisans of Japan feels both serene and mature. It is beautiful, but not excessively glitzy or over-designed. The book has a certain soberness that feels respectful, but not at all dull. This fresh, honest work delves into the vast ocean of Japanese culinary and artistic traditions, celebrating the chefs and artisans from around Japan … straight from the heart.

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Mississippi Vegan: Recipes and Stories from a Southern Boy’s Heart

Celebrate the gorgeous and delicious possibilities of plant-based Southern cuisine.

Inspired by the landscape and flavors of his childhood on the Mississippi Gulf Coast, Timothy Pakron found his heart, soul, and calling in cooking the Cajun, Creole, and southern classics of his youth. In his debut cookbook, he shares 125 plant-based recipes, all of which substitute ingredients without sacrificing depth of flavor and reveal the secret tradition of veganism in southern cooking.

Finding ways to re-create his experiences growing up in the South–making mud pies and admiring the deep pink azaleas–on the plate, Pakron looks to history and nature as his guides to creating the richest food possible. Filled with as many evocative photographs and stories as easy-to-follow recipes, Mississippi Vegan is an ode to the transporting and ethereal beauty of the food and places you love.

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Copenhagen Food: Stories, Tradition and Recipes

The food culture of Copenhagen is woven into the fabric of Trine’s daily life; she has lived in the heart of Copenhagen for more than 40 years. There is no smorrebrod, hot dog, ice cream, or coffee she hasn’t tasted in this quietly gastronomic capital city.

Now, in this ground-breaking book, Trine takes us on a tour of her home town, introducing us to all the best spots to eat, drink, and catch up with friends. We learn about the old bakeries and food markets, the burgeoning street food scene, the coffee culture, and the world-famous restaurants – and along the way, Trine will offer 70 recipes for some of her very favorite dishes.

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Andina: The Heart of Peruvian Food: Recipes and Stories from the Andes

Following up on the success of Ceviche, Andina reveals for the first time ever the unique dishes of the Andes region of Peru, an area where quinoa, maca and naturally healthy eating reign supreme. Featuring over 120 recipes, chapters cover breakfasts, snacks, superfood salads and healthy desserts, power shakes and protein-packed main courses.

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Nashville Songwriter: The Inside Stories Behind Country Music’s Greatest Hits

You’ve heard them on the radio, listened to them on repeat for days, and sang along at the top of your lungs—but have you ever wondered about the real stories behind all your favorite country songs?

Nashville Songwriter gives readers the first completely authorized collection of the true stories that inspired hits by the biggest multi-platinum country superstars of the last half century—recounted by the songwriters themselves. Award-winning music biographer Jake Brown gives readers an unprecedented, intimate glimpse inside the world of country music songwriting.

Featuring exclusive commentary from country superstars and chapter-length interviews with today’s biggest hit-writers on Music Row, this book chronicles the stories behind smash hits such as:

Willie Nelson’s “Always on My Mind”
Tim McGraw’s “Live Like You Were Dying,” “Southern Voice,” and “Real Good Man”
George Jones’s “Tennessee Whiskey”
Carrie Underwood’s “Jesus Take the Wheel” and “Cowboy Casanova”
Brooks & Dunn’s “Ain’t Nothing ’Bout You”
Lady Antebellum’s “We Owned the Night” and “Just a Kiss”
Brad Paisley’s “Mud on the Tires,” “We Danced,” and “I’m Still a Guy”
Luke Bryan’s “Play It Again,” “Crash My Party,” and “That’s My Kind of Night”
The Oak Ridge Boys’s “American Made”
George Strait’s “Ocean Front Property” and “The Best Day,”
Rascal Flatts’s “Fast Cars and Freedom,” and “Take Me There”
Kenny Chesney’s “Living in Fast Forward” and “When the Sun Goes Down”
Ricochet’s “Daddy’s Money”
Montgomery Gentry’s “If You Ever Stop Loving Me”
The Crickets’s “I Fought the Law”
Tom T. Hall’s “A Week in a County Jail” and “That Song Is Driving Me Crazy”
Trace Adkins’s “You’re Gonna Miss This”
David Lee Murphy’s “Dust on the Bottle”
Jason Aldean’s “Big Green Tractor” and “Fly Over States”
And many more top country hits over the past 40 years!

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In Her Kitchen: Stories and Recipes from Grandmas Around the World

Winner of the James Beard Award for Photography 

In a keepsake volume, Gabriele Galimberti’s beautiful portraits of grandmothers from all over the world with their signature recipes illustrates the universal language of food and family.

On the eve of a photography trip around the world, Gabriele Galimberti sat down to dinner with his grandmother Marisa. As she had done so many times before, she prepared his favorite ravioli. The care with which she prepared this meal, and the pride she took in her dish, led Gabriele to seek out grandmothers and their signature dishes in the sixty countries he visited.

These vibrant and intimate profiles and photographs pay homage to grandmothers and their cooking everywhere. From a Swedish housewife and her homemade lox and vegetables to a Zambian villager and her Roasted Spiced Chicken, this collection features a global palate: included are hand-stuffed empanadas from Argentina, twice-fried pork and vegetables from China, slow-roasted ratatouille from France, and a decadent toffee trifle from the United States. In Her Kitchen is an evocative, loving portrait of these cherished family members and the ways they return that affection–no matter where in the world you sit down for dinner.

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  • In a keepsake volume, Gabriele Galimberti’s beautiful portraits of grandmothers from all over the world with their signature recipes illustrates the universal language of food and family.

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Bangkok: Recipes and Stories from the Heart of Thailand

From one of the most respected authorities on Thai cooking comes this beautiful and deeply personal ode to Bangkok, the top-ranked travel destination in the world.

Every year, more than 16 million visitors flock to Thailand’s capital city, and leave transfixed by the vibrant culture and unforgettable food they encounter along the way. Thai cuisine is more popular today than ever, yet there is no book that chronicles the real food that Thai people eat every day—until now.

 In Bangkok, award-winning author Leela Punyaratabandhu offers 120 recipes that capture the true spirit of the city—from heirloom family dishes to restaurant classics to everyday street eats to modern cosmopolitan fare. Beautiful food and location photography will make this a must-have keepsake for any reader who has fallen under Bangkok’s spell.

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Home Cooking with Trisha Yearwood: Stories and Recipes to Share with Family and Friends

There’s much more to Trisha Yearwood than an award-winning country music career—she’s also a passionate Southerner who has won the hearts of Food Network fans with her cooking show, Trisha’s Southern Kitchen.

In her New York Times bestseller, Home Cooking with Trisha Yearwood, Trisha invites you into her kitchen for a feast of flavorful meals and heartwarming personal anecdotes. She shares a trove of recipes from a lifetime of colorful gatherings.

Trisha has that southern hospitality gene and when she cooks for others, it’s an act of love. From breakfasts in bed like Garth’s Breakfast Bowl that she makes for her husband to a hearty Chicken and Wild Rice Casserole for potlucks or Grandma Yearwood’s Coconut Cake for the end of a festive meal, her delicious recipes are dedicated to her loved ones. Alongside are stories of meals at home, church suppers, fish fries, beach picnics, and holiday gatherings. Each dish—whether a main, side, or decadent dessert—may remind you of your own favorite family foods or inspire you to create new traditions. Plus, Trisha offers loads of practical advice on everything from how to easily ice a cake to how to expertly cut a slice of pie, and includes time-saving tips and ingredient substitutions.

This soulful and sincere testament to a southern life well lived will delight you and any home cook who loves to eat well!Recipe from Home Cooking with Trisha Yearwood: Chicken Pizza

serves 12 to 14

Ingredients
2 13.8-ounce cans premade pizza crust dough
4 tablespoons olive oil
2 teaspoons minced garlic
2 cups shredded mozzarella cheese (about 8 ounces)
2 cups shredded Cheddar cheese (about 8 ounces)
1 bell pepper, cored, seeded, and cut into strips
1 red onion, sliced vertically
3 boneless, skinless chicken breast halves, grilled and diced
6 slices bacon, cooked until crisp and crumbled

Preheat the oven to 350°F. Roll the pizza dough out and fit onto two 15-inch pizza pans. Drizzle 1 tablespoon of olive oil and 1 teaspoon of garlic on each pizza crust, followed by 1/2 cup each of the mozzarella cheese and 1/2 cup of the Cheddar cheese. Scatter half of the bell pepper, sliced onion, chicken, and bacon on top of the cheeses. Sprinkle another 1/2 cup mozzarella cheese and 1/2 cup Cheddar cheese over each pizza and drizzle each pizza with 1 tablespoon more of olive oil. Bake the pizzas for 20 to 25 minutes, or until the crusts are lightly browned. Slice each pizza into 8 pieces.


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Music for Wartime: Stories

Named a must-read by the Chicago Tribune, O Magazine, BuzzFeed, The Huffington Post, Minneapolis Star-Tribune, and The L Magazine

Named one of the best short story collections of 2015 by Bookpage and Kansas City Star

Rebecca Makkai’s first two novels, The Borrower and The Hundred-Year House, have established her as one of the freshest and most imaginative voices in fiction. Now, the award-winning writer, whose stories have appeared in four consecutive editions of The Best American Short Stories, returns with a highly anticipated collection bearing her signature mix of intelligence, wit, and heart.

A reality show producer manipulates two contestants into falling in love, even as her own relationship falls apart. Just after the fall of the Berlin Wall, a young boy has a revelation about his father’s past when a renowned Romanian violinist plays a concert in their home. When the prized elephant of a traveling circus keels over dead, the small-town minister tasked with burying its remains comes to question his own faith. In an unnamed country, a composer records the folk songs of two women from a village on the brink of destruction.

These transporting, deeply moving stories—some inspired by her own family history—amply demonstrate Makkai’s extraordinary range as a storyteller, and confirm her as a master of the short story form. 

“Richly imagined.”
Chicago Tribune
 
“Impressive.”
O, The Oprah Magazine
 
“Engrossing.”
Minneapolis Star-Tribune
 
“Inventive.”
W Magazine
 

From the Hardcover edition.

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Casa Marcela: Recipes and Food Stories of My Life in the Californias

California-Mexican-style recipes and menus from the beloved Food Network host

From the long-time host of Food Network’s Mexican Made Easy and now co-host of The Kitchen comes Marcela’s most personal collection of recipes yet, a reflection of her experience growing up in Tijuana and traveling back and forth to San Diego to see family and friends and for school. This book captures a culture centered around food, loved ones, and gatherings with mouthwatering recipes and in vibrant photography, all shot at Valladolid’s home. Mexican food really is simple at its core, if you have some extra time for slow roasting meats or to prepare a few salsas, and the results are sure to impress. There are small bites like Cod Fritters with Chipotle Tartar Sauce and Grilled Steak and Cheese Tostadas; entrees such as Red Chile Lamb Stew and Roasted Tomatillo Salmon; and even drinks and desserts for special occasions, including Strawberry Layered Tres Leches Cake. With mouthwatering recipes and evocative photography, Casa Marcela presents Mexican food in a way never seen before.

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