Random House New Releases - Cooking - Canning & Preserving - Between May 23, 2012 and June 22, 2013.

The Perfect Peach by Rick Bayless

2013-06-11T00:30:00-05:00

The Perfect Peach Recipes and Stories from the Masumoto Family Farm
Written by David Mas Masumoto, Marcy Masumoto and Nikiko Masumoto
Foreword by Rick Bayless

A cookbook showcasing the luscious flavor of peaches in 50 sweet and savory dishes, drawing on the life stories and experiences of America's foremost peach farming family, the Masumotos of California's central valley.

Enjoy the luscious versatility of summer’s finest fruit with fifty sweet and savory dishes.

The Masumoto family’s amazing heirloom peaches—which are available for a few weeks each year at the best produce markets and top restaurants in the country—are widely considered the best peaches in the world. Their debut cookbook gathers the family’s favorite recipes, from classics like Hearty Peach Cobbler, Peach Chutney, and Slow-Cooked Pork Tacos to inspired combinations such as Prosciutto-Wrapped Peaches, Caprese with Peaches, Spice-Rubbed Pork Chops and Grilled Peaches, and Stuffed French Toast. And the pristine flavor of a just-picked summer peach can be enjoyed year-round with the easy-to-follow instructions for drying, canning, freezing, or jamming the best of the harvest.

With rich recipe and location photographs fresh from the orchard, this beautiful cookbook paints an intricate portrait of an organic farm that has been in the family for four generations. Accompanied by eloquent essays that evoke the soul of family farming and the nuances of a life filled with peaches, The Perfect Peach is for anyone who longs to savor the flavor of a pristinely ripe peach.

The Perfect Peach by Rick Bayless

2013-06-11T00:30:00-05:00

The Perfect Peach Recipes and Stories from the Masumoto Family Farm
Written by David Mas Masumoto, Marcy Masumoto and Nikiko Masumoto
Foreword by Rick Bayless

Asian Pickles: Korea by Karen Solomon

2013-03-19T00:30:00-05:00

Asian Pickles: Korea Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan
Written by Karen Solomon

A DIY guide to making the salty, sweet, tangy, and spicy pickles of Korea, featuring 15 recipes ranging from traditional kimchi to new favorites with innovative ingredients and techniques.

For Asian food aficionados as well as preservers and picklers looking for new frontiers, the natural standout is Korea's diverse array of pickled products, homemade ingredients, and condiments that wow the palate. In Asian Pickles: Korea, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Korean pickle-making, such as salted shrimp, fermented red pepper paste, sweet rice flour, and the right dried chile powder, and numerous techniques beyond the basic brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easy-to-find ingredients. Featuring the most sought-after Korean pickle recipes--including Whole Leaf Kimchi, Cubed Radish Kimchi, Spinach with Sesame, Stuffed Cucumber Kimchi, and more--Asian Pickles: Korea will help you explore a new preserving horizon with fail-proof instructions and a selection of additional helpful resources.

Asian Pickles: Japan by Karen Solomon

2012-12-18T00:30:00-05:00

Asian Pickles: Japan Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono
Written by Karen Solomon

A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques.

For Asian food aficionados and preservers and picklers looking for new frontiers, the natural standout is Japan's diverse array of pickled products and innovative flavor pairings that wow the palate. In Asian Pickles: Japan, respected cookbook author and culinary project maven Karen Solomon introduces readers to the unique ingredients used in Japanese pickle-making, such as koji rice, fermented rice bran, shiso leaf, miso, soy sauce, and numerous other techniques beyond the basic vinegar brine. And for the novice pickler, Solomon also includes a vast array of quick pickles with easily-accessible ingredients. Featuring the most sought-after Japanese pickle recipes--including Pickled Ginger, Umeboshi, and more--plus beautiful photography, Asian Pickles: Japan will help you explore a new preserving horizon with fail-proof instructions and additional resources.

The Kimchi Cookbook by Olga Massov

2012-11-27T00:30:00-05:00

The Kimchi Cookbook 60 Traditional and Modern Ways to Make and Eat Kimchi
Written by Lauryn Chun and Olga Massov

Based on Korea's legendary condiment, Mother-in-Law’s Kimchi is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.

Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.

Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed eggplant, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Kimchi Grapefruit Margarita, Chun showcases the incredible range of flavor kimchi adds to any plate.

With sixty recipes and beautiful photographs that will have you hooked on kimchi's unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

The Kimchi Cookbook by Olga Massov

2012-11-27T00:30:00-05:00

The Kimchi Cookbook 60 Traditional and Modern Ways to Make and Eat Kimchi
Written by Lauryn Chun and Olga Massov

A DIY cookbook for crafting and cooking with kimchi at home, building on the pungent Korean Pickle's recent rise to stardom among top chefs, adventurous eaters, and connoisseur's of fermented, live-culture foods.

Korea’s legendary condiment is taking America by storm with its vibrant, versatile balance of flavor and just the right amount of spice. Making kimchi is the next frontier for anyone who enjoys DIY food projects, and homemade kimchi is a must-have for connoisseurs of the beloved Korean pickle.

Following traditional kimchi-making seasons and focusing on produce at its peak, this bold, colorful cookbook walks you step by step through how to make both robust and lighter kimchi. Lauryn Chun explores a wide variety of flavors and techniques for creating this live-culture food, from long-fermented classic winter kimchi intended to spice up bleak months to easy-to-make summer kimchi that highlights the freshness of produce and is ready to eat in just minutes.

Once you have made your own kimchi, using everything from tender and delicate young napa cabbage to stuffed cucumber, you can then use it as a star ingredient in Chun’s inventive recipes for cooking with kimchi. From favorites such as Pan-Fried Kimchi Dumplings and Kimchi Fried Rice to modern dishes like Kimchi Risotto, Skirt Steak Ssam with Kimchi Puree Chimichurri, Kimchi Oven-Baked Baby Back Ribs, and even a Grilled Kimcheeze Sandwich, Chun showcases the incredible range of flavor kimchi adds to any plate.

With sixty recipes and beautiful photographs that will have you hooked on kimchi’s unique crunch and heat, The Kimchi Cookbook takes the champagne of pickles to new heights.

The Mile End Cookbook by Rae Bernamoff

2012-09-04T00:30:00-05:00

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to Hamantaschen
Written by Noah Bernamoff and Rae Bernamoff

WHEN NOAH AND RAE BERNAMOFF OPENED MILE END, their tiny Brooklyn restaurant, they had a mission: to share the classic Jewish comfort food of their childhood.

Using their grandmothers’ recipes as a starting point, Noah and Rae updated traditional dishes and elevated them with fresh ingredients and from-scratch cooking techniques. The Mile End Cookbook celebrates the craft of new Jewish cooking with more than 100 soul-satisfying recipes and gorgeous photographs. Throughout, the Bernamoffs share warm memories of cooking with their families and the traditions and holidays that inspire recipes like blintzes with seasonal fruit compote; chicken salad whose secret ingredient is fresh gribenes; veal schnitzel kicked up with pickled green tomatoes and preserved lemons; tsimis that’s never mushy; and cinnamon buns made with challah dough. Noah and Rae also celebrate homemade delicatessen staples and share their recipes and methods for pickling, preserving, and smoking just about anything.

For every occasion, mood, and meal, these are recipes that any home cook can make, including:

SMOKED AND CURED MEAT AND FISH: brisket, salami, turkey, lamb bacon, lox, mackerel

PICKLES, GARNISHES, FILLINGS, AND CONDIMENTS: sour pickles, pickled fennel, horseradish cream, chicken conﬁt, sauerkraut, and soup mandel

SUMPTUOUS SWEETS AND BREADS: rugelach, jelly-ﬁlled doughnuts, ﬂourless chocolate cake, honey cake, cheesecake, challah, rye

ALL THE CLASSICS: the ultimate chicken soup, geﬁlte ﬁsh, corned beef sandwich, latkes, knishes

With tips and lore from Jewish and culinary mavens, such as Joan Nathan and Niki Russ Federman of Russ & Daughters, plus holiday menus, Jewish cooking has never been so inspiring.

The Mile End Cookbook by Rae Bernamoff

2012-09-04T00:30:00-05:00

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to Hamantaschen
Written by Noah Bernamoff and Rae Bernamoff

The Complete Home Guide to Canning & Preserving: Farmstand Favorites by Anna Krusinski

2012-08-28T00:30:00-05:00

The Complete Home Guide to Canning & Preserving: Farmstand Favorites Includes Over 75 Easy Recipes for Jams, Jellies, Pickles, Sauces, and More
Edited by Anna Krusinski

A complete how-to guide on preserving the fruits and vegetables you find at your local farmers markets, farmstands, or in your very own backyard garden.

From jams and jellies, to sauces, salsas and pickles, there are many great ways to preserve the freshness and flavor of your farmstand favorites long after the season is done. You will discover techniques tools and tips as well as 75 popular recipes for canning and preserving foods at home. An essential book for all kitchens.

A Simple and Fun Introduction to Canning and Preserving

The Complete Home Guide to Canning & Preserving is a step-by-step guide to making the most of your favorite foods from your local farmers market. You will find delicious ways to make your own jams, jellies, sauces, soups, pickles, salsas, and more. You will also learn about hot water bath canning and pressure canning, common canning tools, and tips on preparation and storage of your canned goods.

The Complete Home Guide to Canning & Preserving features easy-to-prepare recipes such as:

• Strawberry Jam
• Grape Jelly
• Cherry Preserves
• Garlic Dill Pickles
• Sauerkraut
• Corn Relish
• Apple Juice
• Ketchup
• Barbecue Sauce
• Beef Stew
• Lentil Soup

With a trip to the farmers market and The Complete Home Guide to Canning & Preserving, you can reap the benefits of local products that provide healthful nutrients and a connection to the earth and your community.

Buy Local and Support Your Local Farmer and Farmers Markets

The Farmstand Favorites series was created to encourage buying local and buying fresh. More than ever, we strive for a better understanding of where our food comes from, and for many of us this means shopping at a farmers market or farmstand. By supporting your local farmers and producers, you are also supporting a livelihood which is vital for a healthy, sustainable future.

Random House New Releases - Cooking - Canning & Preserving - Between May 23, 2012 and June 22, 2013.

The Perfect Peach by Rick Bayless

The Perfect Peach Recipes and Stories from the Masumoto Family FarmWritten by David Mas Masumoto, Marcy Masumoto and Nikiko Masumoto Foreword by Rick Bayless

The Perfect Peach by Rick Bayless

The Perfect Peach Recipes and Stories from the Masumoto Family FarmWritten by David Mas Masumoto, Marcy Masumoto and Nikiko Masumoto Foreword by Rick Bayless

Asian Pickles: Korea by Karen Solomon

Asian Pickles: Korea Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and BanchanWritten by Karen Solomon

Asian Pickles: Japan by Karen Solomon

Asian Pickles: Japan Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented TsukemonoWritten by Karen Solomon

The Kimchi Cookbook by Olga Massov

The Kimchi Cookbook 60 Traditional and Modern Ways to Make and Eat KimchiWritten by Lauryn Chun and Olga Massov

The Kimchi Cookbook by Olga Massov

The Kimchi Cookbook 60 Traditional and Modern Ways to Make and Eat KimchiWritten by Lauryn Chun and Olga Massov

The Mile End Cookbook by Rae Bernamoff

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to HamantaschenWritten by Noah Bernamoff and Rae Bernamoff

The Mile End Cookbook by Rae Bernamoff

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to HamantaschenWritten by Noah Bernamoff and Rae Bernamoff

The Complete Home Guide to Canning & Preserving: Farmstand Favorites by Anna Krusinski

The Complete Home Guide to Canning & Preserving: Farmstand Favorites Includes Over 75 Easy Recipes for Jams, Jellies, Pickles, Sauces, and MoreEdited by Anna Krusinski

The Perfect Peach Recipes and Stories from the Masumoto Family Farm
Written by David Mas Masumoto, Marcy Masumoto and Nikiko Masumoto
Foreword by Rick Bayless

The Perfect Peach Recipes and Stories from the Masumoto Family Farm
Written by David Mas Masumoto, Marcy Masumoto and Nikiko Masumoto
Foreword by Rick Bayless

Asian Pickles: Korea Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan
Written by Karen Solomon

Asian Pickles: Japan Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono
Written by Karen Solomon

The Kimchi Cookbook 60 Traditional and Modern Ways to Make and Eat Kimchi
Written by Lauryn Chun and Olga Massov

The Kimchi Cookbook 60 Traditional and Modern Ways to Make and Eat Kimchi
Written by Lauryn Chun and Olga Massov

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to Hamantaschen
Written by Noah Bernamoff and Rae Bernamoff

The Mile End Cookbook Redefining Jewish Comfort Food from Hash to Hamantaschen
Written by Noah Bernamoff and Rae Bernamoff

The Complete Home Guide to Canning & Preserving: Farmstand Favorites Includes Over 75 Easy Recipes for Jams, Jellies, Pickles, Sauces, and More
Edited by Anna Krusinski