Peter Kaminsky

Bacon Nation is a bacon-lover's dream, a collection of 125 smoky, savory, crispy, meaty, salty, and sweetly sensuous recipes that go right through the menu. Starters like Spiced Nuts with Bacon; Bacon and Butternut Squash Galette; Bacon, Pear, and Humboldt Fog Salad. Main courses featuring meats, Brawny Bacon Beef Bourguignon, Saltimbacon; poultry; Paella with Chicken and Bacon; fish; Flaky Cod Fillets with Bacon and Wine-Braised Fennel; and pasta,...

A trailblazing chef reinvents the art of cooking over fire. Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann-born in Patagonia and trained in France's top restaurants, abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including...

"Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along...

"A moving collection of over 70 first-person accounts that describe the love of flyfishing and recall that one catch of a lifetime"--

"Ben Sargent, the host of Cooking Channel's hit primetime show Hook, Line & Dinner, shares his recipes and love of food, travel, adventure, and storytelling in this cookbook for seafood lovers and armchair travelers everywhere. An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood and he catches most everything he eats. Inspired by the traditions of the sea, and with a passion for eating locally,...