Cooking

Are you a home brewer who's tiring of the usual suspects, cycling through the same styles and flavors? Are you a professional brewer who's cranking through the same catalogue of beers year after year, just adding more hops with each rotation? There might be a bit of salvation here for you.

Join brewer Butch Heilshorn and discover gruits: incredible botanical beers that were brewed throughout the world for most of human history. Butch provides techniques and approaches for the intermediate to advanced brewer to create these unique out-of-the-box brews. These increasingly popular beers use a wide array of plants, often local to the brewer, to delight palates and ignite imaginations. Butch's philosophy espouses a practical reverence for the earth, a deep appreciation for the plants he regards as brewing partners and a decidedly anti-authoritarian streak, encouraging brewers to use his recipes as a jumping off point for their own adventures in botanical brewing--the ability to capture the essence of a particular time and place.

YA BETCHA YOU'LL DIG THESE BEERS!

The official cookbook of Agricola, the celebrated farm-to-table restaurant in Princeton, NJ.Taking its name from the Latin for farmer, Agricola is a community-minded eatery in Princeton, New Jersey, offering locally sourced food in a warm, stylish atmosphere. It's a farm-supported restaurant with its heart in the right place - and now, a cookbook with 100 inspired recipes, including Sweet Corn Soup with Bacon and Smoked Paprika Oil, Flatiron Steak with Green Garlic Gremolata and a kale salad so good it puts other kale salads to shame. Along with his talented kitchen staff, executive chef Josh Thomsen, a French Laundry alum, presents soups, salads, starters, preserves, braised and roasted meats, desserts, brunch dishes, signature cocktails and more. From spicy mushroom flatbread crowned with a sunny fried egg to warm Granny Smith apple bread pudding, the recipes are accessible and totally appealing. Despite its official nickname, the Garden State, New Jersey is still in the early stages of its farm-to-table scene. The people behind Agricola are out to change all that. Along with its own 112-acre Great Road Farm supplying the restaurant (and enthusiastic downtown Princeton CSA customers) with a variety of seasonal produce, chicken and eggs, Agricola supports New Jersey foragers, specialty growers and local family farms. Farmer Steve Tomlinson takes us for a tour around the farm, sharing his wisdom and insight from a handful of seeds to bushels of full-grown squash.

Air fryers promise crisp fried food without actual deep frying. Was it too good to be believed? And what can you cook in them besides French fries? In truth, air fryers cook food by blasting it with circulated hot air. The method is fast, convenient, and can be surprisingly good--if you have the right recipe. We cooked more than 70 pounds of potatoes to create the perfect air fryer French fry, with an evenly crisp exterior and creamy center. But what really drew us to this appliance was the variety of what you can make in it, effortlessly and without having to enlist numerous pots and pans.

In addition to crispy fried chicken and fries, you'll turn out evenly cooked steaks, such as Spice-Rubbed Steak with Snap Pea and Cucumber Salad (the spice rub gives them a bold crust), Sweet and Smoky Pork Tenderloin with Roasted Butternut Squash (the pork cooks directly on top of the squash to save time), and Tandoori Chicken Thighs. Many of the recipes yield both a main and a side for a complete meal. Most recipes take only 45 minutes or even less time, and all come with complete nutrition information.

Frozen foods cook up crisp in the air fryer, but the results are so much better when you start with homemade. So we offer freeze-it-yourself Chicken Nuggets, Southwestern Beef Hand Pies, and more that go straight from freezer to air fryer and cook to perfection. And we share plenty of kid-friendly meals and snacks, from Better-Than-Boxed Fish Sticks to Zucchini Fries.

Did you know...

This adventurous book charts the origins of the local market cooking culture that we all savor today. When Francophile Alice Waters opened Chez Panisse in Berkeley in 1971, few Americans were familiar with goat cheese, cappuccino, or mesclun. But it wasn't long before Waters and her motley coterie of dreamers inspired a new culinary standard incorporating ethics, politics, and the conviction that the best-grown food is also the tastiest. Based on unprecedented access to Waters and her inner circle, this is a truly delicious rags-to-riches saga.

A pioneer in American cuisine, chef Grant Achatz represents the best of the molecular gastronomy movement--brilliant fundamentals and exquisite taste paired with a groundbreaking approach to new techniques and equipment. ALINEA showcases Achatz's cuisine with more than 100 dishes (totaling 600 recipes) and 600 photographs presented in a deluxe volume. Three feature pieces frame the book: Michael Ruhlman considers Alinea's role in the global dining scene, Jeffrey Steingarten offers his distinctive take on dining at the restaurant, and Mark McClusky explores the role of technology in the Alinea kitchen. Buyers of the book will receive access to a website featuring video demonstrations, interviews, and an online forum that allows readers to interact with Achatz and his team.

"Achatz is something new on the national culinary landscape: a chef as ambitious as Thomas Keller who wants to make his mark not with perfection but with constant innovation . . . Get close enough to sit down and allow yourself to be teased, challenged, and coddled by Achatz's version of this kind of cooking, and you can have one of the most enjoyable culinary adventures of your life." --Corby Kummer, senior editor of Atlantic Monthly

"Someone new has entered the arena. His name is Grant Achatz, and he is redefining the American restaurant once again for an entirely new generation . . . Alinea is in perpetual motion; having eaten here once, you can't wait to come back, to see what Achatz will come up with next." --GourmetReviews & AwardsJames Beard Foundation Cookbook Award Finalist: Cooking from a professional Point of View Category James Beard Foundation Outstanding Chef Award! "Even if your kitchen isn't equipped with a paint-stripping heat gun, thermocirculator, or refractometer, and you're only vaguely aware that chefs use siphons and foams in contemporary cooking, you can enjoy this daring cookbook from Grant Achatz of the Chicago restaurant Alinea.. . . While the recipes can hardly become part of your everday cooking, this book is far too interesting to be left on the coffee table. As you read, a question emerges: Is Alinea's food art? . . . I go a little further, describing Achatz with a word that he would probably never use to describe himself: avant-garde, as it defined art movements at the beginning of the last century--planned, self-concious, and structured attempts to provoke and shake the status quo. Just as with those artists, the results are not necessarily as interesting as the intentions and concepts behind them. In this sense, this volume constitutes a full-blown although not threatening manifesto."--Art of Eating

From her home kitchen to the creations of her beloved Milk Bar, All About Cake covers everything: two-minute microwave mug cakes, buttery Bundts and pounds, her famous cake truffles and, of course, her signature naked layer cakes filled with pops of flavors and textures.

But more than just a collection of Christina's greatest-hits recipes (c'mon, like that's not enough?) this book will be your guide for how to dream up and make cakes of any flavor you can think of, whether you're a kitchen rookie or a full-fledged baking hardbody.