150 fast and flexible recipes to use what you have and make what you want, from New York Times contributor Ali Slagle "Ali has pulled off the near-impossible with a collection of delicious, doable, recipes that don't just tell you how to make a specific dish, but how to expand your way of thinking."--Sohla El-Waylly, chef and all-around awesome person ONE OF THE TEN BEST COOKBOOKS OF THE YEAR: Simply...
This year's James Beard Foundation Book Award finalists were recently announced and the extensive list of 42 foodie titles has got our collective mouths watering. Find your next gastronomical adventure.