Food Talk

food talk



Diesel carries a plethora of amazing cookbooks as well as food writing and reportage for every taste and budget. So, whether you are looking to increase your culinary expertise, want to learn more about agribusiness or are just trying to figure out how to serve your family hot food on a regular basis, we've got you covered.





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Nigellissima: Easy Italian-Inspired Recipes: A Cookbook Cover Image
ISBN: 9780770437015
Availability: Not On Our Shelves - Available within 1 to 5 Days
Published: Clarkson Potter - February 12th, 2013

Nigella may be British, but as a young woman she felt so drawn to Italy
that she was compelled to go to Florence to learn how to cook like an
Italian. Lucky for us she did. In her latest cookbook, she dishes up the
divine and the decadent while keeping the fuss and muss to a minimum.
The book presents a variety of main courses; tasty, healthy sides; and
of course, desserts (the chocolate "salami" looks particularly
interesting).The full-page, color photos are so scrumptious you'll wish
you could grab a fork and dive right in. These recipes are also not
going to break the bank and you won't have to run all over town looking
for specialty ingredients. Just a few parting words for you: Marscapone
Mashed Potatoes. Oh yeah. -- Cheryl Ryan

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Two in the Kitchen (Williams-Sonoma): A Cookbook for Newlyweds Cover Image
ISBN: 9781616283797
Availability: Not On Our Shelves - Available within 1 to 5 Days
Published: Weldon Owen - November 6th, 2012

If you're like me, you still have "send Tuck and Tanya a wedding
present" written on a post-it note nine months after the happy day. At
this point, Tuck and Tanya already have their towels and espresso
machine and you've lost the URL to their wedding website anyhow. Might I
suggest Two in the Kitchen, a collaborative cookbook by several
married couple-chefs. It offers 150 recipes for couply occasions, with a
fantastic emphasis on beverage choices, for those people who like a
little alcohol with their significant other. -- Sus Long

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Burma: Rivers of Flavor Cover Image
ISBN: 9781579654139
Availability: Backordered - May take 3 weeks or more to arrive
Published: Artisan - September 25th, 2012

In a broad culinary sense, Burma occupies the same place in Asian cuisine that Turkey does in Middle Eastern cuisine: both countries lie at the intersection of numerous culinary traditions, resulting in striking juxtapositions of ingredients and flavors. In 2010, Nur Ilkin's The Turkish Cookbook made the remotest corners of Turkish cuisine accessible to a world audience; now, Naomi Duguid's Burma provides the same in-depth examination, and joyful celebration, of Burmese food. Burma shares borders with India, China, and Thailand, and while its cuisine shows the influences of those countries' great culinary traditions, it also makes use of unique ingredients such as fried shallots, roasted peanuts, and fermented tea leaves to forge its own culinary identity. (If you've never had Burmese food, the de facto national dish, laphet thoke -- tea-leaf salad, page 64 -- is a great place to start.) With appropriately beautiful photography, and just enough cultural asides to provide context, this cookbook makes a fantastic gift for anyone who's passionate about Asian cooking. -- John Peck

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Canal House Cooks Every Day Cover Image
ISBN: 9781449421472
Availability: Not On Our Shelves - Available within 1 to 5 Days
Published: Andrews McMeel Publishing - October 30th, 2012

This cookbook is near perfect. From its festive cover to the mouthwatering color photos throughout, it is instantly pleasing. What makes this book shine even more are the recipes, easy enough for a novice home cook and special enough to serve to company. The book shows you how to come up with creative solutions when you are working on a budget and/or only have a few ingredients on hand. The recipes are fabulous and not fussy, which will give you more time to focus on what is important: sharing a quality, memorable meal with family or friends. -- Cheryl Ryan

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The New Middle Eastern Vegetarian: Modern Recipes from Veggiestan Cover Image
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ISBN: 9781566568838
Availability: Special Order - Please call to confirm availability
Published: Interlink Books - March 1st, 2012

Here is a vegetarian cookbook that really stands out from the crowd. These recipes explore far beyond the now-familiar Middle Eastern culinary territory of hummus, falafel, and ratatouille. Branch out and try Artichoke Hearts with Pistachio Sauce or Cheese-Baked Egg-Stuffed Tomatoes. Sound good, don't they? I could go on, but my stomach is rumbling looking at all the enticing photos. What I really love about this book is the author's casual, no-nonsense humor, like saying you need "dunky bread" to mop up a sauce -- of course, that's exactly what you need! Every recipe has a little story or suggestion that I found utterly charming and informative. Butcher's knowledge of various regions is impressive without being pretentious. Some of the unique ingredients are near impossible to find; luckily, she tells you how you can make them at home. Many of the recipes are everyday dishes which would also impress your dinner guests. While the book is geared toward vegetarians, there are many vegan-friendly recipes and I doubt most carnivores would balk (myself being one). It's just simple, delicious food. -- Cheryl Ryan

Yes, Chef: A Memoir Cover Image
ISBN: 9780385342612
Availability: On Our Shelves Now
Published: Random House Trade Paperbacks - May 21st, 2013

In urban centers all over the world, a movement of radically cross-cultural food, often based on a modern re-envisioning of traditional and rustic dishes, is well underway. Within blocks of our stores, you'll find Persian-Italian restaurants and roving Korean taco trucks, with new culinary experiments cropping up daily. To curious eaters everywhere, this cross-pollination is an irresistible trend, but whether or not a given hybrid is good enough to transcend its novelty is less certain. For chef and author Marcus Samuelsson, experimentation and unorthodox flavor combinations are no mere jaunt: they're the result of decades of formal training combined with a desire to be true to his own unique, multicultural life. Born into poverty in Ethiopia and adopted by a middle-class Swedish family, he had a near-idyllic Scandinavian childhood, fishing with his father in the summer and learning traditional Swedish cooking from his grandmother. After high school, he began rigorous culinary training, working his way across Europe, and rung-by-rung up the ladder of the fine dining world. He finally came fully into his own in New York, a city that embodies the global food culture he'd dreamed of, and where he began to carve out his own identity as a master chef. With its harrowing beginning and a seemingly constant stream of triumphs offset by failures and tragedies, Yes, Chef would be a great read even without the culinary theme; as it stands, it's irresistible to anyone who loves food and cooking. -- John Peck

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Good Fish: Sustainable Seafood Recipes from the Pacific Coast Cover Image
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ISBN: 9781570616624
Availability: Hard to Find
Published: Sasquatch Books - March 29th, 2011

Let me start by saying, I am not a fan of fish. Seafood I adore, but things with fins rarely end up on my plate. I really do want to eat more fish, so when this book arrived, I started to browse through it. The first recipe I opened to was Mussels with Guinness Cream; needless to say, I was hooked (no pun intended). When I came to the segment "The Anatomy of a Flake," it occurred to me that maybe all the fish I haven't liked was cooked improperly. Ironically, I do like sushi, so the overcooked theory seems valid. The photos of perfectly cooked fish with spot-on descriptions make me feel confident I will never overcook fish again. So, secure in the knowledge of how to properly cook fish, I continue to peruse. The color photographs are so enticing, I have to see what the recipes are for. Roasted Black Cod with Bok Choy and Soy Caramel Sauce. Soy caramel sauce?! I think I'm in love. But wait, it gets better... Dungeness Crab Mac-n-Cheese. Gin and Tonic Cured Albacore with Dandelion Crackers and Lime Cream. Some of these need a little more prep work, but they sound like they'll be worth the effort. Now if you'll excuse me, I'm off to the fish market. -- Cheryl Ryan

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Neue Cuisine: The Elegant Tastes of Vienna: Recipes from Cafe Sabarsky, Wallse, and Blaue Gans Cover Image
By Kurt Gutenbrunner, Jane Sigal, The Neue Galerie New York (Contributions by), Ronald S. Lauder (Foreword by), Renee Price (Contributions by)
Email or call for price
ISBN: 9780847835621
Availability: Special Order - Please call to confirm availability
Published: Rizzoli - October 11th, 2011

One of Gutenbrunner's restaurants, Cafe Sabarsky, is located in the Neue Museum off of 5th Avenue in Manhattan. I discovered the food as a happy accident. Happy, because shortly after I ate there the line for the restaurant tripled in size. There was no line for the museum. Gutenbrunner's food is very traditional and traditionally inspired Austro-Hungarian cuisine. Austro-Hungarian might not sound especially exotic, but when one considers the boring superfluity of esoteric-sounding comfort-food menus (artisanal pot roast with unfamiliar regional ingredients), it's pleasing to rediscover one of comfort food's origin stories, especially when that origin story is as refined as Neue Cuisine. These are not particularly difficult recipes, though. The beef goulash is easy to make and very good for fans of goulash. The spatzle, while requiring minimal ingredients, is more challenging but also very good. The cocktails are dignified. Neue Cuisine is a cookbook that combines the indulgent Imperial traditions with the new Austrian minimalism and design-directed culture. A great gift for fans of Klimt, mushrooms, and schnitzel (who isn't?!). -- Cameron Carlson

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Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community Through Food [A Cookbook] Cover Image
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ISBN: 9781580083034
Availability: Special Order - Please call to confirm availability
Published: Ten Speed Press - October 18th, 2011

As the subtitle suggests, this book is much more than a cookbook. It is a manifesto articulating the visions and values of the modern local, sustainable, organic food movement. While Eat Good Food contains a selection of delicious recipes, it also includes guidelines on how to select, buy, and use almost every kind of food imaginable. The writing is informed by the authors' passionate and deeply informed commitment to artisan-quality, sustainably sourced, "beyond-organic" foods, and their passion and enthusiasm for the subject gushes from the pages like the melting chocolate from the lips of a freshly baked croissant. The book also contains short biographies of some of the finest local farmers, dairies, and meat producers, thereby supporting readers in cultivating an awareness and intimacy with the people and places that bring their food to market. As an independent bookseller, I feel a particular kinship and affection for the folks at Bi-Rite, for we in the independent bookselling business are engaged in the same blissful struggle -- endeavoring to provide an experience of warmth and connection to the exchange of materials that nourish body and mind. Eat Good Food is a deeply thoughtful, beautiful, and encouraging reminder of the enormity of what happens at the checkout counter at the grocery store, of the ways in which the food practices we support profoundly affect ourselves, our communities, and our environment. -- Alex Kantner

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Bocca: Cookbook Cover Image
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ISBN: 9781608194889
Availability: Hard to Find
Published: Bloomsbury USA - November 15th, 2011

Simple Italian food is the finest cuisine in the world. Bocca, chef Jacob Kenedy's new cookbook, contains over 200 recipes from Italy and his restaurant Bocca di Lupo (mouth of the wolf). American Italian is too often soggy noodles and cheap piles of cheese. Bocca is absolutely not American Italian. Each recipe includes a brief synopsis of its historical, regional pedigree and range from Lombardy Hare in Spiced Wine to chocolate filled donuts from Lazio. The recipes are easy to make, fast, and authentic. It's impossible to open this book and not salivate like a wolf. Highly recommended for those looking for real Italian recipes. -- Cameron Carlson