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American Food (Paperback)
$24.95
What we've cooked, how we've cooked it, and the ways we've eaten through the centuries. Learn More

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Breakfast at the Wolseley
$22.95
“For fashionistas, businessmen and out-of-town ladies, The Wolseley is the chicest place to start the day.” —Sunday Times Style magazine Learn More

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Cakes by Design
$35.00
A complete how-to by the masters of sugar paste flowers and cake decoration. Learn More

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California Celebrity Vineyards
$35.00
This sequel to Celebrity Vineyards celebrates California winemakers including Carlos Santana, Kurt Russell, Yao Ming, Mike Ditka, Luke Donald, Jack Nicklaus, Molly Chappellet and Nigel Newton, publisher of Harry Potter.

Following the success of their first book, authors Nick Wise and Linda Sunshine, focus on the wines and winemakers of California in this latest edition.

They go behind the tasting rooms to show how these spectacular wines came into being and to interview the men and women who craft them. The authors revisit Robert Kamen, BR Cohn, Francis Ford Coppola, Fess Parker, Randy Lewis, Charlie Palmer, Raymond Burr, Lillian Disney, and Mario Andretti to update their stories and taste their new vintages. They add more celebrities including Kurt Russell, musician Carlos Santana, Mike Ditka, basketball star Yao Ming, golfers Luke Donald and Jack Nicklaus, writer Molly Chappellet and Nigel Newton, publisher of Harry Potter.

For fans of wine, travel, California, and the rich and famous, here are stories about the love of wine, the joy of creating something amazing from the land and the respect for the grape that is thousands of years old but uniquely American.

Nick Wise was born in New York City. After attending college in Boston, he pursued a High Certificate in wine studies. He has worked in the fine wine departments of various leading English wine merchants, selling mostly to private clients. He now travels to wine regions, consults and writes full-time about his first love--wine.
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Comptoir Libanais
$37.95
Tony Kitous’s seven (and counting!) Comptoir Libanais restaurants in London celebrate the riotous flavors, colors, and textures of Lebanese, Mediterranean, and North African food. Not since the opening of the Ottolenghi food shops in London has that city embraced a cuisine from that region with as much fervor.

Comptoir Libanais makes this exotic cuisine easily accessible at home, with 80 recipes for dishes that blend traditional cooking with modern flavors. Comptoir Libanais covers everything from a wide range of Mezze—small dishes—including salads, dips, and hot dishes to Grills and Barbeques such as Lamb and Pistachio Kofta, to Tabkhat—one–pot homestyle dishes like Cumin-braised Neck of Lamb—to spectacular recipes for soups, breads, pastries, beverages, and desserts, while ensuring that each dish uses readily available ingredients and basic kitchen equipment. Each mouthwateringly delicious—and healthy—recipe is illustrated with the striking food photography of Dan Lepard. Comptoir Libanais satisfies readers’ yen for delicious, stylish, and simple recipes, and is perfect for fans of Jerusalem and Ottolenghi.


Praise for Comptoir Libanais:

“Stylish…When you know that Kitous arrived in Britain at the age of 18 with £70 in his pocket, a love of home cooking and no chef’s training at all, his achievements are truly extraordinary.” —The Daily Telegraph

“Tony Kitous is central London’s king of Lebanese and Middle Eastern cuisine.” —Restaurant Magazine



Tony Kitous is the restaurateur behind the stunningly successful chain of Comptoir Libanais restaurants in London. This is his first cookbook.

Dan Lepard is an award-winning baker who has worked for great chefs all over the world, including Giorgio Locatelli and Alastair Little. His latest book is the home baking compendium, Short and Sweet.
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The
The Fermented Man
$28.95
Fermentation is all the rage in health and fitness circles, but can a person live for one year on nothing but fermented foods? One brave homebrewer tries to find out.

On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage—and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power—he became the Fermented Man.

In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful. And despite our collective aversion to bacteria, Dellinger’s experience and research reveals that it is these same microbes that may hold the key to our health and diets.

With bonus recipes for readers who are eager to get off the page and into the kitchen, The Fermented Man is an adventure story, culinary history, and science project all in one.


Praise for The Fermented Man

“In this tell-all food memoir, Dellinger recounts the highs and lows of the experiment, delves into the science and history of fermentation, and examines its culinary value and nutritional impact. With an engaging writing style and keen sense of humor, he jumps into Michael Pollan food territory with a Hemingwayesque sense of personal adventure” - Chronogram

“Dellinger brings his bubbling ferments to the page, helping to propel American food culture into a more delightful and nutritious future. Through his eyes and gut we get a unique invitation to taste a surprising array of foods as alive as our own bodies. Do not be disconcerted. Let this delicious state of affairs expand your mind—and what you eat.” - David Montgomery and Anne Biklé, authors of The Hidden Half of Nature

“Do not think that Derek Dellinger's fifty-two weeks eating only fermented food translated into a year of deprivation, a year of sauerkraut and yogurt; cheese, pastrami, salami, corned beef, prosciutto, gravlaks, sourdough bread, cultured butter, and of course beer, wine, and kombucha are all fermented foods, so his task was fun, doable—and healthy! And since true fermented foods are mostly produced by artisans, the move back to healthy food and interesting flavors will naturally favor small local production over factory-produced food-like substances. A very enjoyable read for those on the real food journey.” - Sally Fallon Morell, President, The Weston A. Price Foundation

“Derek Dellinger has crafted a personal tale that is much in keeping with what we are as humans. Fermented foods and beverages have been fundamental to the human condition since we first appeared in the Paleolithic period on the planet, and have much to do with what we are today, physically and culturally.” - Patrick E. McGovern, author of Uncorking the Past and Ancient Wine

“Dellinger ably explains the wide range of fermented foods, the role flavor plays, health benefits, and the basic processes, and he includes a few recipes. The author hopes his intriguing experiments will open eyes and palates to the culinary and health benefits of fermented foods.” - Kirkus



Derek Dellinger is a writer, brewer, and fermentation enthusiast based in the Hudson Valley. He is the brewmaster at Kent Falls Brewing Company, the first farmhouse brewery in the state of Connecticut (and undoubtedly the only brewery in the area spontaneously fermenting beers outside of a barn in an old milk chiller). Derek also writes about homebrewing, fermentation, food, and beer for a number of publications, including his blog, www.bear-flavored.com.
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The
The Fermented Man
$16.95
The fermentation craze has been sweeping the nation, but can a person live for one year on nothing but pickles, beer, and other fermented food and drinks? One brave homebrewer tries to find out. Learn More

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Ferran Adria and El Bulli
$35.00
Catalan chef Ferran Adrià is one of the most lauded culinary masters on the planet, and his three Michelin-star restaurant, elBulli, was consistently rated as the best in the world. In July 2011, Adrià closed elBulli in order to revolutionize not the art of cooking, but his art of cooking, with plans to open a creativity center for chefs and launch LaBullipedia—“a Western haute cuisine Wikipedia.” Learn More

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Food Fights and Culture Wars
$30.00
Revolution! Conflict! Gluttony! The gloriously illustrated history of food, including mythical origin stories, unusual recipes and more! Learn More

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Foods of the Hudson (Paperback)
$16.95
Sensational recipes from the Hudson Valley. Learn More

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