Foreword by Alice Waters&nbsp; In honor of its twenty-fifth anniversary comes this full-color culinary celebration of Il Buco, one of New York City's most beloved restaurants, featuring more than 80 mouthwatering recipes and detailing the romantic origins of the restaurant's philosophy of sourcing the best prime materials, including olive oil, salt, vinegar and all that make the Mediterranean way of life so alluring.&nbsp;&nbsp; "This book holds the succulent substance of Il Buco's history, which has always been guided by Donna's acute intuition. Through these pages, we travel around the Mediterranean, from the vineyards of Umbria to the salt flats of Sicily, visiting the farmers, artisans, and winemakers in their element. And then we return to Bond Street, stories and recipes in hand, to celebrate life and everything possible at the melting edge of sizzling pans and the heart of Italy."--Francis Mallmann In New York City, restaurants, even very good ones, come and go. But there are a very small number of establishments that take root and continue to flourish, where food, wine, atmosphere, history, and all the makers behind the scenes come together in a unique alchemy to create an experience. Il Buco is such a place. For over 25 years, Donna Lennard has presided over an international--and ever growing--family of artisans, farmers, winemakers, chefs and regulars from her outpost on Bond Street in the heart of New York City.&nbsp; Since 1994, Il Buco has withstood the test of time. In Il Buco, written with Joshua David Stein, Donna shares her incredible journey from antique shop owner to award-winning restaurateur and taste-maker. She reflects on the iconic ingredient-driven, farm-to-table Italian cooking that seduced palates and earned the loyalty of notoriously discriminating New York diners. Donna also expounds upon the essential elements of good eating and good living she learned over the restaurant's nearly three-decade history. Both a cookbook and a deeply personal journey through the places and with the people who have influenced the restaurant's ethos the most, Il Buco includes the beloved best-of dishes from the kitchen's roster of now-famous chefs: Ignacio Mattos's Black Kale Salad, Justin Smillie's Bucatini Cacio e Pepe, and Sara Jenkins's Porchetta alla Romana, to name a few.&nbsp; It also includes profiles of the artisans whose craftsmanship evokes the warm Mediterranean patinas that have enhanced the restaurants' atmosphere over the years. Donna has dedicated her life to identifying, cultivating, and celebrating the essential ingredients of a beautiful life well-lived. Il Buco isn't just a place, it's a feeling--of warmth, of home, of ease, of love--and Il Buco allows any home cook to experience some of the restaurant's beautiful and inviting magic, creating sumptuous easy meals to enjoy at his or her own table. Accompanying the mouthwatering recipes and gorgeous photography are Donna's insights on what it truly means to live well and to eat well and tributes to food producers in Spain, Italy, France and other parts of the world, including dedicated chapters on the building blocks to a perfect meal: salt, olive oil, wine, and salumi, among others. Il Buco is a very personal exploration of what makes the heart of a restaurant and a lifestyle: a celebration of a true New York success story. It is a book about learning to listen to what pleases us, and a reminder of just how wide, wonderful, and flavorful the world is.&nbsp; Il Buco Locations: Il Buco (47 Bond Street, NYC 10012) Il Buco Alimentari & Vineria (53 Great Jones Street, NYC 10012) Il Buco Vita (4 East 2nd Street, NYC 10003) Il Buco (Ibiza, Spain)

Il Buco: Stories & Recipes

Stein, Joshua David

Lennard, Donna

Reference

Harper

A RECOMMENDED BOOK FROM: Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * Heated For the last 100 years, Nom Wah Tea Parlor has been slinging some of the world's greatest dim sum from New York's Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be--and how to prepare their legendary dishes in your own home. Nom Wah Tea Parlor isn't simply the story of dumplings, though there are many folds to it. It isn't the story of bao, though there is much filling. It's not just the story of dim sum, although there are scores and scores of recipes. It's the story of a community of Chinese immigrants who struggled, flourished, cooked, and ate with abandon in New York City.&nbsp; (Who now struggle, flourish, cook, and eat with abandon in New York City.) It's a journey that begins in Toishan, runs through Hong Kong, and ends up tucked into the corner of a street once called The Bloody Angle.&nbsp; In this book, Nom Wah's owner, Wilson Tang, takes us into the hardworking kitchen of Nom Wah and emerges with 75 easy-to-make recipes: from bao to vegetables, noodles to desserts, cakes, rice rolls, chef's specials, dumplings, and more. We're also introduced to characters like Mei Lum, the fifth-generation owner of porcelain shop Wing on Wo, and Joanne Kwong, the lawyer-turned-owner of Pearl River Mart. He paints a portrait of what Chinatown in New York City is in 2020. As Wilson, who quit a job in finance to take over the once-ailing family business, struggles with the dilemma of immigrant children--to jettison tradition or to cling to it--he also points to a new way: to savor tradition while moving forward. A book for har gow lovers and rice roll junkies, The Nom Wah Cookbook&nbsp;portrays a culture at a crossroads.

The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant

Tang, Wilson

Ecco

By the time he was twenty-seven years old, Kwame Onwuachi had opened—and closed—one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to “learn respect.” He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef. Through it all, Onwuachi’s love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams—even when they don’t turn out as you expected.

Notes from a Young Black Chef: A Memoir

Biographies & Memoirs

Onwuachi, Kwame

Community & Culture

Vintage

What is American food? In his first cookbook, Kwame Onwuachi ("the most important chef in America" --San Francisco Chronicle), the acclaimed author of Notes from a Young Black Chef, shares the dishes of his America; dishes that show the true diversity of American food. &nbsp; Featuring more than 125 recipes, My America is a celebration of the food of the African Diaspora, as handed down through Onwuachi's own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond. From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of the patchwork that is American cuisine. Interwoven throughout the book are stories of Onwuachi's travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of "a land that belongs to you and yours and to me and mine." &nbsp;

My America: Recipes from a Young Black Chef: A Cookbook

Arts & Literature

KNOPF

The Italian wine bible for a new generation-a superstar sommelier and restaurateur explores the dynamic world of contemporary Italian wine. Acclaimed Italian wine expert, sommelier, winemaker, and restaurateur, Joe Campanale presents a comprehensive guide that is as transportive as it is deeply educational. Vino dives into the dynamic landscape of Italian wine today, where a new generation of winemakers is eschewing popular international styles, championing long-forgotten indigenous grapes, and adopting sustainable approaches best suited for their local climates. In an epic quest through Italy's 20 regions that takes readers from the steep hills of Valle d'Aosta to the near-tropical climates of Sicily, Campanale uncovers and profiles the diversity of real Italian wine and the most exciting, game-changing producers in each area. Readers will leave with countless recommendations for exceptional winemakers and be armed with Campanale's empowering new rubric of quality (say goodbye to the Italian wine pyramid). Full of colorful stories, in-depth explorations of the modern craft, and stunning photography, Vino proves there's never been a better time to drink Italian wine. Joe's epic quest through Italy's twenty regions takes him from the steep hills of Valle d'Aosta to the near-tropical climates of Sicily, as he uncovers and profiles the diversity of wines and producers in each, inspiring readers to seek out these specific wines themselves to try. The stunning beauty of these areas is captured by photographer Oddur Thorisson, making this book as transportive as it is educational. Readers will meet scores of interesting characters deeply devoted to their craft and leave with a new appreciation of the fruits of their labor and a profound understanding of why there's never been a better time to drink Italian wine. Throughout, readers will learn about exceptional producers and bottles to look out for the next time they're in a favorite wine shop or perusing a wine list.

Vino: The Essential Guide to Real Italian Wine

Cookbooks, Food & Wine

Campanale, Joe

Beverages & Wine

Clarkson/Potter

Notes from a Young Black Chef (Adapted for Young Adults)

This inspiring memoir, now adapted for young adults, chronicles Top Chef star and Forbes and Zagat 30 Under 30 phenom Kwame Onwuachi's incredible and odds-defying fame in the food world after a tough childhood in the Bronx and Nigeria.\nFood was Kwame Onwuachi's first great love. He connected to cooking via his mother, in the family's modest Bronx apartment. From that spark, he launched his own catering company with twenty thousand dollars he made selling candy on the subway and trained in the kitchens of some of the most acclaimed restaurants in the country. He faced many challenges on the road to success, including breaking free of a dangerous downward spiral due to temptation and easy money, and grappling with just how unwelcoming the world of fine dining can be for people of color.\nBorn on Long Island and raised in New York City, Nigeria, and Louisiana, Kwame Onwuachi's incredible story is one of survival and ingenuity in the face of adversity.\nPraise for the adult edition of NOTES FROM A YOUNG BLACK CHEF\n"Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." --Questlove\n"Fierce and inspiring. . . . This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry." --New York Tiimes Book Review\nFrom School Library Journal\nGr 7 Up-Onwuachi, a former Top Chef contestant and renowned American chef who was born on Long Island, NY, bares his heart in this YA adaptation of his 2019 memoir. He details the struggles, inspirations, and choices from the past that led to the present. The work speaks with conviction, introspection, and frankness, which is an appealing combination for young adult readers. The text doesn't seek to impress the audience, but rather aims to teach and speak the author's truth. From the ordinary to the inspired, moments from Onwuachi's childhood to young adulthood play out like recorded videos, revealing the people, dishes, and conversations swirling in his memory. These memories include snapshots of his family to experiences of racial discrimination to cultural judgments in the culinary world, which are portrayed with a sincere purpose and reflect his reality as a young Black chef. His personal and professional journey showcases a heartfelt desire to create and connect. VERDICT Onwuachi candidly declares how the weight of the trials he experienced impacted his story and fortified his culinary dreams, with an intensive reflection of family roots, aspirations, and expectations.-Rachel Mulligan, Pennsylvania State Univ.α(c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Teen & Young Adult

Biographies

DELACORTE PRESS

This inspiring memoir, now adapted for young adults, chronicles Top Chef star and Forbes and Zagat 30 Under 30 phenom Kwame Onwuachi's incredible and odds-defying fame in the food world after a tough childhood in the Bronx and Nigeria.\nFood was Kwame Onwuachi's first great love. He connected to cooking via his mother, in the family's modest Bronx apartment. From that spark, he launched his own catering company with twenty thousand dollars he made selling candy on the subway and trained in the kitchens of some of the most acclaimed restaurants in the country. He faced many challenges on the road to success, including breaking free of a dangerous downward spiral due to temptation and easy money, and grappling with just how unwelcoming the world of fine dining can be for people of color.\nBorn on Long Island and raised in New York City, Nigeria, and Louisiana, Kwame Onwuachi's incredible story is one of survival and ingenuity in the face of adversity.\nPraise for the adult edition of NOTES FROM A YOUNG BLACK CHEF\n"Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." --Questlove\n"Fierce and inspiring. . . . This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry." --New York Tiimes Book Review

Ember

An ABC of things unseen: from Air to Zero, and Nothing in between. A is for Air B is for Bare C is for Clear There is nothing to see in this A to Z, other than clues to what was once or may soon be there. The 26 alphabetical scenarios are conceptual, mysterious, and meticulous, deliberately hinting at a story that has happened off the page. Readers are encouraged to explore each letter and soak in the wonder and curiosity of the alphabet unseen. Cleverly illustrated by the beloved Ron Barrett of Cloudy with a Chance of Meatballs, this hardcover picture book is less about the letters you see, and more about the story you don't.

The Invisible Alphabet

Children's Books

Humor

Rise x Penguin Workshop

Celebrate the beauty and strength of solitude with this poetic observation of the animal kingdom and those who move through it on their very own.\nThat silvery cloud swimming in the sea is actually a school of fish. 
That splash and crash is a pod of whales, sounding. 
Behold, a fever of stingrays gliding by. 
But what do you call a group of octopuses? 
A tangle of octopuses? A chandelier of octopuses? A multipus of octopuses? 
No, octopuses prefer to be alone. 
The octopus is a solitary animal.\nThis lyrical, nonfiction text honors animals who live in solitude, in contrast to others who live in groups. Against a backdrop of the specific names of various animal tribes (a parade of elephants, a tower of giraffes, a dazzle of zebras), Stein shines a spotlight on those animals who go through life on their own. With nature at his back, Stein invites readers to draw strength and comfort from the behaviors of fellow animals. Perfect for children who are introverted or tend to be alone, and their parents...as well as all children, who will be encouraged to respect the "natural" choices of their peers.\nFrom School Library Journal\nPreS-Gr 1-This picture book highlights a random assortment of solitary animals. Groups of animals are highlighted and the appropriate collective noun used to describe them. For example, a "tower of giraffes" is juxtaposed with the solitary jaguar. Hummingbirds are a "charm," but eagles fly solo. Little more is explained about individual animals, and there is the odd switch, when a "swarm of swallows" is then called a gulp. Except for the alliteration, this will confuse readers. Brilliantly colored digital illustrations of the individual animals are sometimes realistic and sometimes less so. Very simple text introduces each animal and their collective nouns. The beauty of the illustrations could provide a jumping-off point to exploring individual animals in greater detail and could encourage a discussion of collective names. In addition, students could explore the details of why some animals live in groups and some do not. VERDICT With lovely illustrations and a variety of animal collective nouns, this book is meant for browsing.-Susan Lissimα(c) Copyright 2011. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Solitary Animals: Introverts of the Wild

Animals

See the best price to sell, buy, or rent books by Stein, Joshua David. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Stein, Joshua David

See the best price to sell, buy, or rent books by Stein, Joshua David. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Il Buco: Stories & Recipes

The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant

Notes from a Young Black Chef: A Memoir

My America: Recipes from a Young Black Chef: A Cookbook

Vino: The Essential Guide to Real Italian Wine

Notes from a Young Black Chef (Adapted for Young Adults)

Notes from a Young Black Chef (Adapted for Young Adults)

Notes from a Young Black Chef (Adapted for Young Adults)

The Invisible Alphabet

Solitary Animals: Introverts of the Wild