Mario Batali

"Chef Mario Batali, along with journalist Jim Webster, discover where the best American food comes from, paying homage to the American farmer - from Maine to California"--Book jacket.

"More than three years in the making, with Batali searching for truly delicious dishes from all corners of the US, this definitive cookbook features the best America has to offer. Celebrating the treasures of state fairs, dishes from local rotary clubs, and special meals passed down through immigrant families who settled in different areas of the country, Batali interprets these regional gems with the same excitement and passion that he has approached...

This is a collection of the author's favorite seasonal recipes in month-by-month menus meant for sharing with family and friends throughout the year. Each month features a main course, 3 pastas, 4 vegetable sides, and a dessert.

From the titular New Yorker article about a French lunch that went to thirty-seven courses, to essays on the relationship between hunter and prey, or the obscure language of wine reviews, A Really Big Lunch is shot through with Harrison's aperçus and delight in the pleasures of the senses. Between the lines the pieces give glimpses of Harrison's life over the last three decades.

Through the eyes of chef heroes like Anthony Bourdain, Dan Barber, Mario Batali, and more, audience will see how the world's most influential chefs make the most of every kind of food, transforming what most people would consider scraps into incredible dishes that create a more secure food system.

A celebrity chef turns the tables on his harshest critic. Peter Grey, an overly zealous television chef, kidnaps J.T. Franks, an influential and notoriously snarky food blogger, after a particularly nasty review deals the final blow to Grey's already plummeting career. Sequestered deep in the woods of the Hudson Valley, Grey keeps Franks chained up in a basement, presenting him with a series of deceptively simple food challenges, punishing him sadistically...