J.J. Goode Livres

JAMES BEARD AWARD NOMINEE • IACP AWARD FINALIST • NEW YORK TIMES BESTSELLER • A fun, flavorful cookbook with more than 95 recipes and Power-Ups featuring chef Mason Hereford’s irreverent take on Southern food, from his awarding-winning New Orleans restaurant Turkey and the Wolf “Mason and his team are everything the culinary world needs right now. This book is a testimony of living life to the most and being your true self!”—Matty MathesonONE OF THE BEST COOKBOOKS OF THE Los Angeles Times, Saveur, NPR, Vice, Delish, Garden & Gun, Publishers WeeklyMason Hereford grew up in rural Virginia, where his formative meals came at modest country stores and his family’s holiday table. After moving to New Orleans and working in fine dining he opened Turkey and the Wolf, which featured his larger-than-life interpretations of down-home dishes and created a nationwide sensation.In Turkey and the Wolf, Hereford shares lively twists on beloved Southern dishes, like potato chip–loaded fried bologna sandwiches, deviled-egg tostadas with salsa macha, and his mom’s burnt tomato casserole. This cookbook is packed with nostalgic and indulgent recipes, original illustrations, and bad-ass photographs. Filled with recipes designed to get big flavor out of laidback cooking, Turkey and the Wolf is a wild ride through the South, with food so good you’re gonna need some brand-new jeans.

This cookbook, based on the game-changing web series Chef's Night Out, features stories of the world's best chefs' debauched nights on the town, andrecipes for the food they cook to soak up the booze afterwards. MUNCHIES brings the hugely popular show Chef's Night Out (on VICE Media'sfood website, MUNCHIES) to the page with snapshots of food culture in citiesaround the world, plus tall tales and fuzzy recollections from 65 of the world's topchefs, including Anthony Bourdain, Dominique Crenn, David Chang, Danny Bowien, Wylie Dufresne, Inaki Aizpitarte, and Enrique Olvera, among others. Then there arethe recipes: dishes these chefs cook when they're done feeding customers, andready to feed their friends instead. With chapters like "Drinks" (i.e., how to get yournight started), "Things with Tortillas," "Hardcore" (which includes pizzas, nachos, poutines, and more), and "Morning After" (classy and trashy dishes for thebleary-eyed next day), MUNCHIES features more than 65 recipes to satisfy anylate-night craving and plenty of drinks to keep the party going

Virginia Cousins - A Study of the Ancestry and Posterity of John Goode of Whitby is an unchanged, high-quality reprint of the original edition of 1887. Hansebooks is editor of the literature on different topic areas such as research and science, travel and expeditions, cooking and nutrition, medicine, and other genres. As a publisher we focus on the preservation of historical literature. Many works of historical writers and scientists are available today as antiques only. Hansebooks newly publishes these books and contributes to the preservation of literature which has become rare and historical knowledge for the future.

"Based out of Portland, Oregon, Salt & Straw is the ice cream brainchild of two cousins, Tyler and Kim Malek, who had a vision but no recipes. But that's what made them great. They turned to their friends for advice: chefs, chocolatiers, brewers, and food experts of all kinds, and what came out is a super-simple base that takes five minutes to make, and an ice cream company that sees new flavors and inspiration everywhere they look. Using that base recipe, you can make dozens of Salt & Straw's most beloved, unique (and a little controversial) flavors, including Sea Salt with Caramel Ribbons, Roasted Strawberry and Toasted White Chocolate, and Buttered Mashed Potatoes and Gravy. But more importantly, this book reveals what they've learned, how to tap your own creativity, and how to invent flavors of your own, based on whatever you see around you. Because ice cream isn't just a thing you eat, it's a way to live." --page [4] of cover