From Many We Are One

From Many We Are One reveals the never-before told story of the rebirth and globalization of American Cuisine, as influenced by iconic restaurants, shaped by passionate individuals and enriched by education. A journey through ground-breaking periods illustrates the roller-coaster development of cooking in America.

The book details historic events, food and wine competitions and the California food revolution, whose combined energies fueled this movement and catapulted American food and wines to the top of global prominence. Seminal events hosting the Queen of England and the Hyde Park Summit with Presidents Clinton and Boris Yeltsin, serve to elevate American cuisine to center stage.

As President of the Culinary Institute of America I was fortunate to not only observe, but to actively participate in the education and nurturing of American chefs as evidenced by the legions of industry-leading CIA graduates.

While cooking at Le Pavillon, at the time the best restaurant in America, I experienced the highest level of excellence, which shaped and dominated my emerging philosophy and appreciation of food and hospitality all shared in this book.

A critical look at the industry recollects the impact of fast food, the positive professionalization of chefs, while questioning the lamentable status and struggles of women and African American chefs and the media’s reluctance to recognize their contributions to American cuisine. New emerging culinary concepts like Molecular, Fusion and Nouvelle cuisine are debated for their lasting and realistic impact on cooking.

Lastly, the legacy of food in America is scrutinized for its contributions to gustatory benefits and their contrasting effects on the status on public health.

Miss Sweetblack's Cupcakes

In the 1950s, the cupcake was a very fashionable cake made by housewives to celebrate family events. Despite its success at the time and its incredible cuteness, the cupcake has gone largely underappreciated. It has come to be seen as a simple household pastry. And although it is finally integrated into certain establishments specializing in cake design, unfortunately it still suffers from a rather bad reputation. It is certainly considered aesthetic — cute, even — but also too fatty, too sweet, and without real taste, sophistication, or refinement.

Here is a book that will deconstruct all your received ideas about the cupcake and make you see and appreciate them like real pastries; those you like to see in French patisseries or restaurants, presented in lovely and delicates plates. Yes, the time has come finally to elevate cupcakes as integral part of pastries thanks to the recipes of the one and only pin-up pastry chef, Miss Sweetblack!

Spices of Life and Herbs, Too!

Spices & Herbs: what’s the difference?

Spices are hot and spicy, and herbs are, well, ‘herby,’ right? Not exactly. Spices come from the seeds of a plant, but herbs come from the leaves or roots. So, juniper, vanilla, coffee, and chocolate, are spices, but not spicy, whereas curry leaves and ginger, though quite spicy, are herbs. A good reason for abandoning the distinction, as I have done in this cookbook.

Spices of Life and Herbs, Too! contains 87 recipes, each featuring a different herb or spice (or several), and each with ‘locked-in tastes.’ The book also contains my ‘alphabet’ of spices and herbs, from A to Z, which answers questions such as:

Which is the most expensive spice on the planet?

Answer: Saffron, which comes from crocuses. And how many crocuses do you need to make a kilo of saffron? Answer: 77,000!

Which is the real Spice of Life?

Answer: ‘Spice of Life’ is the nickname of Sumac, ground from the fruits of the Rhus tree, sometimes known as the Tree of Heaven.

Which is the most popular spice in the world?

Answer: Pepper, which comes in many varieties: black, white, pink, red and green.

Which spice was considered as valuable as Manhattan?

Answer: Nutmeg. The only source of Nutmeg used to be the Banda Islands, now part of Indonesia, Once controlled by the British but coveted by the Dutch, these islands were swapped for Manhattan, which Henry Hudson had already claimed for the Dutch Trading Company. The 1647 treaty gave the British control of the whole Hudson River area, whilst the Dutch gained a monopoly supply of their beloved nutmeg.

The Food Good Cookbook

The ultimate cookbook for healthy eating, portrayed in reimagined and lightened comfort food, by Jim Mumford, creator of Jim Cooks Food Good. To Jim, food is a love language, and one of the only things in existence that can supply physical, emotional, and sometimes even spiritual needs (try his lasagna if you doubt the spiritual part). The best things we eat contain a little love, and a little balance. The 50+ recipes in The Food Good Cookbook are created with love and balance in mind. They are intended to be comforting, yet mindful of dietary and caloric preferences. The recipes are meant to be cooked with minimal fuss yet are full of opportunities to try something new. These elements are the heart of what truly encompasses Healthy Comfort Food.

The NYC Quarantine Cookbook

Discover the unique flavors and heartwarming stories behind The NYC Quarantine Cookbook. This culinary journey is a tribute to the resiliency of New Yorkers during the COVID-19 pandemic. Indulge in 95 original recipes that capture the essence of the quarantine experience, from comforting classics to innovative creations.

Beyond just a cookbook, this delightful read is filled with humorous and heartfelt vignettes that bring to life the challenges and triumphs of navigating life under quarantine in the city that never sleeps. Whether you’re a seasoned home cook or a newbie in the kitchen, The NYC Quarantine Cookbook is an inspiring and mouthwatering addition to your culinary collection.