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  • Abrams Books HOME BAKED MORE THAN 150 RECIPES FOR SWEET AND SAVORY GOODIES
    bluefly.com
    Food stylist and cook Yvette van Boven has offered delicious seasonal recipes in Home Made, Home Made Summer, and HomeMade Winter that highlight the fresh produce available throughout the year. In her much-anticipated follow-up, Home Baked, she celebrates the art of baking. Complete with her signature illustrations and scenic photographs of Ireland and Paris, Home Baked is a beautiful collection of van Boven's favorite baked goods - warm bread from the oven, sweet banana bread, a gooey cinnamon and caramel pull-apart loaf, rich chocolate cake, shortbread cookies, and more. And alongside these beautiful images of delicious treats, van Boven provides step- by-step instructions for how to make them in your own home. And she leaves no one out - working with different types of flours (including gluten-free) so there is something for everyone to bake. Her inviting voice, easy-to-follow recipes, and beautiful photographs make Home Baked a staple for every kitchen and lovely enough to show off in other rooms as well. 8 1¿4 X 10 1¿4. 384 Pages. ABOUT THE AUTHOR: Yvette van Boven is the author of the critically acclaimed Home Made, Home Made Winter, and Home Made Summer. She is a freelance recipe writer and illustrator and is the host of Holland's popular cooking show Koken Met van Boven. She is also the culinary editor of Holland's largest women's weekly magazine and writes and illustrates a weekly column for Volkskrant magazine. Van Boven splits her time between Amsterdam and Paris. 250 Color and black - and - white illustrations. Hardcover; Imported;
  • Abrams Books The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods
    bluefly.com
    Erin Gleeson made her dream a reality when she left New York City and moved into a tiny cabin in a California forest in order to be closer to nature. The natural beauty of her surroundings and the abundance of local produce serve as the inspiration for The Forest Feast, based on her popular blog. Most of the book's 100 wholly vegetarian recipes call for only three or four ingredients and require very few steps, resulting in dishes that are fresh, wholesome, delicious, and stunning. Among the delightful recipes are eggplant tacos with brie and cilantro, rosemary shortbread, and blackberry negroni. Vibrant photographs, complemented by Erin's own fanciful watercolor illustrations and hand lettering, showcase the rustic simplicity of the dishes. Part cookbook, part art book, The Forest Feast will be as comfortable in the kitchen as on the coffee table. 11 X 8. 240 Pages. Hardcover; Imported;
  • Abrams Books MEDITERRANEAN VEGETARIAN FEASTS
    bluefly.com
    In Mediterranean Vegetarian Feasts, Aglaia Kremezi, who introduced Greek cooking to an American audience, has gone back to her roots, rediscovering the delicious, fresh, healthy, easy-to-make recipes she grew up with, like Flat Bread with Dried Figs, Spicy Cheese, and Rosemary; Santorini Favas with Braised Capers and Onions; And more. Mediterranean Vegetarian Feasts will appeal to even the most avid meat lover with a cornucopia of 150 simple, yet abundantly flavorful, plant-based seasonal dishes. Attractive to the ever-expanding vegan and vegetarian market, as well as for fans of Mediterranean cooking, Kremezi's arsenal of master recipes for spice, nut, and herb mixtures, sauces, jams, and pastes inspired by eastern Mediterranean and north African traditions will transform even the most humble vegetable or grain into an irresistible dish. 9 X 10. 256 Pages. ABOUT THE AUTHOR: S Aglaia Kremezi was born in Athens where she lived and worked as a journalist and photographer before devoting her time entirely to cooking and food writing. She is the author of The Foods of Greece (STC, 1993) and The Foods of the Greek Islands (HM, 2000), among other cookbooks. She blogs at the Atlantic Monthly and writes for Saveur, LA Times, BBC Good Food Magazine, Bon Appetit, Food & Wine, and other European and American publications. She has appeared on GMA, TVFN, and was the consultant for Molyvos restaurant in New York City. "Aglaia Kremezi's fine sense of flavor and seasonality is captured in this beautiful celebration of Mediterranean cooking. In these thoughtfully considered recipes, her deep understanding of vegetables, fruits, and herbs is paired with a respect for tradition and place - and the results are universally delicious." - Alice Waters, owner of Chez Panisse and author of The Art of Simple Food. 100 4-Color Illustrations. Hardcover; Imported;
  • Abrams Books THE GRAND CENTRAL OYSTER BAR AND RESTAURANT COOKBOOK
    bluefly.com
    In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal's lower level, with the famous "Whispering Gallery" at its entrance, waiters have been serving up platters of the freshest seafood for a century. Here are more than 100 of the restaurant's classic recipes - some dating back to its opening in 1913 - along with behind-the-scenes stories, historical anecdotes, and a wealth of expert information on buying, cooking, and serving fish. An ocean's worth of delicious eating is provided: from raw bar and seafood buffet favorites, to stews and chowders, to fish dishes fried, broiled, and grilled. Featured throughout are vintage images and ephemera, along with sumptuous food photography. Part history, part souvenir, The Grand Central Oyster Bar & Restaurant Cookbook is a must-have for visitors and New Yorkers alike. 10 X 9. 224 Pages. ABOUT THE AUTHOR: S Sandy Ingber is executive chef at the Grand Central Oyster Bar & Restaurant. Roy Finamore is a highly respected cookbook author, editor, and photography stylist. He is the author of Fish Without a Doubt (with Rick Moonen), among others. Paperback; Imported;
  • Abrams Books ORANGE IS THE NEW BLACK PRESENTS: THE COOKBOOK
    bluefly.com
    Staffed and run by a band of misfit inmates, the kitchen at Litchfield is in many ways the center of the popular show Orange Is the New Black - a setting for camaraderie, drug smuggling, power struggles, and plot twists. And then there is the food. With 65 recipes, 12 sidebars that expand upon the fiction of the show, and 60 photographs from the show featuring favorite characters and memorable moments, Orange Is the New Black Presents: The Cookbook adds new dimensions to any fan's obsession. The recipes cover three square meals a day, plus snacks/sides, desserts, and drinks. They include Red's Chicken Kiev, Miss Claudette's Coconut Cake, and Prison Punch. The sidebars include Taystee's sug gested prison reading list, the recipe for Red's Homemade Homeopathic Remedies, and a prison glossary. Chock full of in-depth information about the show, including recipe headnotes by the characters, DIY projects that emulate notable props, and prison factoids that help bring the show to life, this cookbook will bring a little piece of Litchfield right into your very own kitchen. 8 X 10. 224 Pages. "A fun read for fans of the Netflix series (lots of cast photos included!)-and a good primer for those who have only heard about the ladies of Litchfield-the cookbook features sixty-five recipes, divided by breakfast, lunch, dinner, snacks, dessert, and drinks, each from a character on the show. And don't worry: These dishes are way better than the food the inmates actually eat on the show." -People.com. 150 Color illustrations. Paperback; U.S.A;
  • Abrams Books THE CHELSEA MARKET COOKBOOK 100 RECIPES FROM NEW YORK'S PREMIER INDOOR FOOD HALL
    bluefly.com
    In the landmark National Biscuit Company building, Chelsea Market has inspired countless tourists and locals alike with its vegetable, meat, and seafood shops, top-notch restaurants, kitchen supply stores, and everything food-related in between. In celebration of its 15-year milestone, The Chelsea Market Cookbook collects the most interesting and famous recipes from the market's eclectic vendors and celebrity food personalities. Archival images, gorgeous food photography, and cooking and entertaining tips and anecdotes accompany the 100 recipes, ranging from Buddakan's Hoisin Glazed Pork Belly, to Sarabeth's Velvety Cream of Tomato Soup, to Ruthy's Rugelach. This keepsake volume is sure to bring the fun and tastes of this immensely popular food emporium to your home kitchen. 8 X 10. 224 Pages. ABOUT THE AUTHOR: S Michael Phillips is the COO of Jamestown, the real estate firm that runs Chelsea Market. He oversees the merchandising, leasing, branding, and marketing of the Market. Rick Rodgers is the author of more than 40 cookbooks, including the bestselling Thanksgiving 101. He has written more than a dozen books for Williams-Sonoma, and his recipes have appeared in Cooking Light, Fine Cooking, and Bon Appétit, among other media outlets. Hardcover; U.S.A;
  • Abrams Books RICHARD SANDOVAL'S NEW LATIN FLAVORS: HOT DISHES, COOL DRINKS
    bluefly.com
    In New Latin Flavors, award-winning chef Richard Sandoval offers more than 125 vibrantly seasoned Latin dishes, inspired by his popular restaurant fare but carefully streamlined for the home cook. Quesadillas, ceviches, arepas, and enchiladas are offered with Sandoval's signature flair and bold flavors. The book also presents delectable cocktails featuring traditional Latin spirits that are beloved in the world of mixology - tequila, mescal, cachaca, rum, and pisco - and a variety of salsas, guacamoles, and other cocktail snacks. Whether the food is comfortingly familiar, like the Mahi-Mahi Tacos, or unex pected, like the Beef Tiradito with Wasabi Dressing, these recipes offer an exciting new vision of contemporary Latin cooking. 7 1/2 X 9 3/4. 224 Pages. ABOUT THE AUTHOR: Richard Sandoval grew up in Mexico City in a family of good cooks and restaurateurs. In 1997 he opened his flagship New York restaurant, Maya. Today his broad range of restaurants-with locations in New York, Washington, D.C., Colorado, California, Virginia, Florida, Mexico, and Dubai-reflects his interest in pan-Latin cuisines. "Chef Richard's New Latin Flavors is the perfect inspiration for cooking and entertaining with bold yet balanced flavors. From classics like mahi mahi ceviche to twists on staples like the bacon guacamole, Richard inspires readers not only to cook with flavor but to enjoy it in the company of others with great entertaining - two things I can appreciate very much." - Michael Mina, chef. 50 Color Illustrations. Hardcover; U.S.A;
  • Abrams Books MY PORTUGAL RECIPES AND STORIES
    bluefly.com
    In My Portugal, George Mendes, chef and owner of Michelin-starred Aldea, introduces us to the world of Portuguese cuisine, offering 125 mouthwater ing recipes that showcase the wide range of dishes that come from this coastal country. The collection balances Mendes's popular restaurant recipes, such as his signature Duck Rice and Garlic Seared Shrimp, with his takes on classic Portuguese dishes, such as Salt, Cod, Potato, and Egg Casserole; Mozambique Shrimp and Okra with Piri Piri; Eggs Baked with Peas, Linguiça, and Bacon; Butter Cookies; And more. His stories illustrate the wealth of culinary resources in Portugal - fresh seafood, savory meats, and crisp vegetables. With delicious recipes and stunning photographs of the country, My Portugal takes the reader on an unforgettable journey. 8 X 11. 256 Pages. ABOUT THE AUTHOR: S George Mendes is a Michelin-starred chef and owner of Aldea in New York City. Named one of Food & Wine magazine's ten "Best New Chefs" in 2011, Mendes is regularly featured in national newspapers, magazines, and websites, along with television appearances, including a run on Bravo's Top Chef Masters. Genevieve Ko is a food writer who has coauthored cookbooks with several internationally renowned chefs. Ko is currently the contributing food editor at Health. "George is a creative genius whose culinary talent shines through each and every one of his dishes. His passion and love for Portuguese cuisine is inspiring and evident in all that he does! His recipes are simply delicious and will leave readers with a strong appreciation for Portugal and its cuisine!" - Eric Ripert, chef of Le Bernardin in New York City. Hardcover; Imported;
  • Abrams Books THE I HATE TOFU COOKBOOK 35 RECIPES TO CHANGE YOUR MIND
    bluefly.com
    People hate tofu. And it's hard to argue with tofu hatred, at least at first glance. It's ugly, it's spongy, and it doesn't really look like food - you might ask, "What's the point?" The point is that it's a clean, healthful, powerful, plant-based protein that provides all kinds of nutrients without a lot of calories or carbohydrates and pretty much no cholesterol. In other words, it's kind of a perfect food. And The I Hate Tofu Cookbook proves this. With thirty-five delicious and satisfying recipes - from Sweet-and-Spicy Tofu Nuggets and Tofu Caesar Salad to Tofu Sloppy Joes, Grilled Tofu Kebabs, and Chocolate Pudding Pops - you will come to love it. We promise. 6 1/2 X 8. 96 Pages. ABOUT THE AUTHOR: Tucker Shaw is executive editor at America's Test Kitchen. A former arts editor and restaurant critic at the Denver Post, Shaw covered entertainment, style, culture, books, food, and more. His previous books include Gentlemen, Start Your Ovens and Everything I Ate. Follow his Twitter feed: @tucker_shaw. 35 Color Illustrations. Hardcover; U.S.A;
  • Abrams Books SAVORY BITES MEALS YOU CAN MAKE IN YOUR CUPCAKE PAN
    bluefly.com
    Hollis Wilder, the first two-time champion of Food Network's Cupcake Wars takes the traditional sweet cupcake in a new direction, with fresh flavors and a new savory look. The trusty cupcake pan works just as well for satisfying mini meals as it does for decadent sweets. Small, uniform portions make it easier to avoid overeating, and the meals are perfect for making ahead of time and freezing for the week in single or family-size portions. Hollis provides tips for having children help with the cooking to make a more enjoyable family mealtime. With 100 exciting recipes for breakfast, lunch, and dinner, such as Apple-Sausage Breakfast Cakes, Fig and Blue Cheese Tarts, Pumpkin Risotto, and Curried Chicken with Mango, Savory Bites proves a cupcake pan isn't just for sweets and is sure to please any palate or budget. 8 X 9. 208 Pages. ABOUT THE AUTHOR: Hollis Wilder is the first three-time Cupcake Wars champion and owner of the bakery SweetbyHolly, with locations in Orlando and Jacksonville, Florida. A former L.A.-based private chef, she has appeared on Food Network, the Cooking Channel, CBS, NBC, ABC, and Fox News. She lives in Florida. 40 Color illustrations. Hardcover; Imported;

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