Anthony Blake

A Clean, Well-Lighted Place isn’t a stage for the same old names. Instead, this collection takes inspiring poetry and short fiction where others aren’t looking for it—the bottom of the slush pile. After months of reading, the editors have distilled the work of these writers-next-door down to the mos...

Since our highly successful Bread Book was published in 1992, great changes have occurred within breadmaking and consumer expectations of it. The word is organic and the era of the mass produced sliced white loaf is dwindling. Bread is now often baked in wood-fired ovens, using traditional methods t...

Koffmann relates how he came to England in 1970, worked for the Roux Brothers and then opened his own restaurant, 'La Tante Claire' in Chelsea. Interspersed with his story are many of the recipes that have earned the restaurant two Michelin stars.

Chapters include: Two Aspects of a Great Cuisine; Coming of Age in Louisiana; Dining out in New Orleans; Voodoo Soup and Birds in Birds; The Finest Foods of the Bayous; Acadian Life in Hurricane Country.

GREAT YUMMY STUFF

Book by Blake, Anthony