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About Ann Volkwein
My first books, the Arthur Avenue Cookbook and Chinatown New York, brought together my love for food, culture, everyday people's stories, and the exploration of constantly evolving New York City neighborhoods. Since then I've enjoyed highly successful collaborations with chefs, helping them find their voice on the page, sharing countless adventures and great dishes along the way.
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As millions of people know, one of the toughest things about completing the Whole30 is figuring out what to eat next, the other 335 days of the year. Teri Turner, creator of No Crumbs Left, has healthful and great tasting answers. Food is Teri’s love language, and her approach to getting people into the kitchen, rolling up their sleeves, and cooking is contagious. “Don’t be afraid to fail: it’s just food,” is one of her mantras. Teri’s passion is evident on every page of her first cookbook, as she leads readers through a discovery of new flavors and spice combinations and teaches people to trust their cooking instincts. Teri’s recipes, most of which are gluten-free, grain-free, dairy-free, and Whole30 compliant, are what makes No Crumbs Left so unique. Simple and incredibly delicious dishes such as Pistachio Pesto Chicken Breast, Shrimp Pad Thai, and Spicy Pepperoncini Beef are on the dinner table quickly. The impossibly easy Sugar Snap Pea Salad features two of Teri’s signature Magic Elixirs, Green Goddess Dressing and Smoky Pepitas, which are both made in advance and kept on hand to elevate countless meals. Her signature Marinated Red Onions, 999 Island Dressing, Gomasio, and Spicy Almond Sauce are true secret weapons. The Family chapter features the special recipes her own children grew up with and evoke home, love, and motherhood. Teri considers this book a love letter to her mother, and woven throughout are tips and favorite quotes to bring you right into her kitchen, where there is always an extra seat at the table.
Sarah Gavigan is otaku. Loosely translated, she's a ramen geek. During her twenty years working in film production and as a music executive in L.A., Gavigan ate her way through the local ramen spots, but upon moving back to her native Nashville, she found she missed the steaming bowls of ramen she used to devour. So she dedicated herself to mastering the oft-secretive but always delicious art of ramen-making and opened her own shop within a few years.
An Italian American born and raised in the South, Gavigan is an unlikely otaku. While her knowledge of ramen is rooted in tradition, her methods and philosophies are modern. Though ramen is often shrouded in mystery, Gavigan's 40+ recipes are accessible to the home cook who wants to learn about the cuisine but would sometimes rather make a quick stock in a pressure cooker than labor over a vat of liquid for twenty-four hours.
Ramen Otaku strips the mystique from ramen while embracing its history, magic, and rightful place in the American home kitchen.
Turn up the heat with 75 recipes from a master of true Texas barbecue
Long before the first smoker was lit or sauce was ladled, barbecue was born with a Latin twist. The Texas tradition of cattle ranching has its origins in the vaqueros of the Iberian Peninsula who brought their herds to the New World. It was a nomadic life demanding open- fire and underground cooking.
In Cowboy Barbecue, chef and restaurateur Adrian Davila celebrates traditions of Latin America and Texas, taking inspiration from the vaquero lifestyle and his own family history. For three generations, Davila’s BBQ in Seguin, Texas, has infused classic brisket, ribs, and sausage with Latin flavors. Davila goes beyond standard grilling in this guide, offering techniques for smoking, cooking directly on the embers, underground, on a spit, and more. Recipes include:
- Mesquite Brisket
- Vaquero Chili con Carne
- Smoked Pulled Pork
- Fire-Roasted Tomato, Onion, and Serrano Salsa
From healthy, superfood packed entrée salads to indulgent affairs featuring premium ingredients, this bold collection of more than 60 recipes for voracious omnivores and vivacious salad lovers features unusual and dynamic ingredient pairings that take salads to a whole new level.
In Mixt Salads, the co-founder and executive chef of San Francisco’s beloved boutique salad joints shares his inventive, flavor-forward creations. Blending all of the best trends in healthy, mindful eating—seasonal, locally grown, modest portions but big flavor—Swallow develops each entrée salad as if he were in the kitchen of a fine dining restaurant. With his penchant for innovative constructions and unabashed flavor, he reinvents the salad with playful yet elegant offerings.
Swallow teaches you how to create fresh, delicious, and addictive salads that take center stage as the entire meal, breaking free of side-dish status. Starting from scratch, he walks you through his salad-building essentials and highlights produce availability so that you can create your own imaginative masterpieces year round.
Arthur Avenue winds its way through the heart of theBronx. Known to many as the "real Little Italy," the storiedArthur Avenue neighborhood has been home to a vibrantcommunity of Italian-Americans for over a hundred years.Today, this area continues to thrive as visitors and residents stopto buy a fresh, crusty loaf of bread; to enjoy a meal at Mario'sRestaurant; to dawdle for a while at Randazzo's raw bar on a warmsummer afternoon; or to hear Mike's Deli owner Michele Grecobelt out an aria from Rigoletto and spellbind his customers withtales of the Avenue's past.
Now, for the first time, the residents of Arthur Avenue inviteyou to experience the magic of their kitchens and share theflavors of their family tables. Passed down through generations,their delicious recipes are time-tested, tried, and true -- and readyfor any kitchen. They include:
• Sicilian Baked Ziti • Yankee Stadium Big Boy (The Grecofamily's famous grinder that was rated one of the best in the cityby the New York Times) • Osso Buco • Olive Ciabatta • Italian RicottaCheesecake • Cannoli • and more
The Arthur Avenue Cookbook also invites you to savor the memoriesof the neighborhood's most colorful residents, restaurateurs, andshop owners, and those of their families -- many of whom havelived in the neighborhood since it first came into being. MeetMario Borgatti, the noodle maker who has been there for morethan eighty-five years. Anthony Artuso, Sr., takes his bakerybusiness so seriously that he went seventeen years without avacation -- in part, to ensure that each bride and groom got theperfect wedding cake. And Mike Rella, president of the ArthurAvenue Retail Market, remembers learning English by workingin a butcher shop, where he's now a partner with his uncle PeterServedio.
This cookbook also provides a guide to the pastry shops, delis,restaurants, and other famous and lesser-known gems that lineArthur Avenue. Gorgeous photographs, extraordinary characters,and enticing dishes make The Arthur Avenue Cookbook an irresistibleaddition to any kitchen.
California restaurateur and superstar host of three popular shows on the Food Network, Guy Fieri drag-raced to the top of the New York Times bestseller list with his blockbuster Diners, Drive-Ins, and Dives, the companion volume to his hit series of the same name. In More Diners, Drive-Ins, and Dives, Fieri brings us…more!—more recipes, photos, memorabilia, and irrepressible enthusiasm for iconic American eateries that cater to popular tastes. This “Drop-top Culinary Cruise Through America’s Finest and Funkiest Joints” is the celebrated chef at his most insightful and entertaining best as he introduces us to even more mouth-watering delights from unexpected places.
Food Network star Guy Fieri takes you on a tour of America's most colorful diners, drive-ins, and dives in this tie-in to his enormously popular television show, complete with recipes, photos, and memorabilia.
Packed with Guy's iconic personality, Diners, Drive-ins and Dives follows his hot-rod trips around the country, mapping out the best places most of us have never heard of. From digging in at legendary burger joint the Squeeze Inn in Sacramento, California, baking Peanut Pie from Virginia Diner in Wakefield, Virginia, or kicking back with Pete's "Rubbed and Almost Fried" Turkey Sandwich from Panini Pete's in Fairhope, Alabama, Guy showcases the amazing personalities, fascinating stories, and outrageously good food offered by these American treasures.