Taste & Technique, Elements of Pizza, Victuals, Big Bad Breakfast. $1.99 Digital Cookbook Sale, James Beard Award Edition.

Save up to 80% on exciting cookbooks! Also this week: James Beard Award-nominated cookbooks! [FEATURES]( August 14 [RECIPES]( [Taste Logo]( The James Beard Awards are the Oscars of the food-media world, acknowledging each May the best of the best in cookbooks from the previous year. This week, we're looking at Beard-nominated digital cookbooks published in 2016. We stress: every single one of these titles deserves your time (and couple dollars!). There's a thorough examination of home cooking principles (Taste & Technique), a deep dive into Appalachian food culture (Victuals), an homage to the most important meal of the day (Big Bad Breakfast), and incredibly smart takes on Chinese regional cooking, pizza at home, and the American tiki revolution. We hope you will dig into these amazing books, both to read and to cook from. --------------------------------------------------------------- [Victuals]( By Ronni Lundy In Victuals, author Ronni Lundy endows Appalachia, her home, with lush romance. Follow Lundy on a journey into the history—of the people, places, and food—and vibrant present of the mountainous South. Alongside bracing photography of the makers and doers, places and plates of food, Lundy writes with deep appreciation of a region filled with tradition. About 80 recipes—including chicken and dumplings, English peas and cream, and dozens of methods for cooking hearty greens and sweet corn—trace the junctions between farmland and family. Amid landscapes of plenty, Lundy weaves stories of her childhood and recipes like sorghum butter or "real cornbread," which is blond like a yellow cake and baked over browned butter in a cast-iron skillet. $1.99 (reg. $16.99) [Victuals]( --------------------------------------------------------------- Get the Deal --------------------------------------------------------------- [Amazon]( [barnes & noble]( [ibooks]( [Taste & Technique]( By NAOMI POMEROY In this first cookbook by Naomi Pomeroy, the chef behind Portland's James Beard Award-winning Beast, she presents a manual for mastering techniques in the form of 140 recipes. This isn't a restaurant cookbook, but one informed by Pomeroy's self-taught kitchen sense and obsessive attention to the building blocks of flavor. Fastidious French technique is the emphasis here; Pomeroy does not cut corners. Master sauces like romesco and hollandaise before learning how to brine and braise a pork belly, roast duck, and sear steak. Buckwheat crepes with toffee apples and an apricot browned-butter tart are among the sweet finishes. $2.99 (reg. $19.99) [Taste & Technique ]( --------------------------------------------------------------- Get the Deal --------------------------------------------------------------- [Amazon]( [barnes & noble]( [ibooks]( [All Under Heaven]( By CAROLYN PHILLIPS Carolyn Phillips may well have written the be-all, end-all of books on regional Chinese cuisine. She covers 35 of China's regions and uncovers the history, economics, and culture behind each before presenting master recipes with step-by-step instructions. The depth of reporting and research is a rare feat for an English language book on China's vast trove of culinary prowess; Phillips reported all of it herself while living in Taiwan. After a section on technique, more than 300 recipes span 500 pages and explain how to make classics like mapo tofu, dumplings, and pot stickers; go deeper for mung bean sprouts, lotus-wrapped rice crumb pork, and fried green onion noodles. $1.99 (reg. $19.99) [All Under Heaven]( --------------------------------------------------------------- Get the Deal --------------------------------------------------------------- [Amazon]( [barnes & noble]( [ibooks]( [Big Bad Breakfast]( ?ref=PRHBCC8B5B428&aid=randohouseinc22344-20&linkid=PRHBCC8B5B428) By JOHN CURRENCE Oxford, Mississippi-based chef John Currence, who won a James Beard Award for his cooking in the South several years ago, pays tribute to the most important meal of the day. From honey buns, muffin tops, monkey bread, and biscuits to every way to cook a breakfast egg, Currence has classic American breakfast covered. But he goes beyond that to also offer instruction on Southern classics like shrimp and grits, crawfish étouffée, and a spin on grits and collards that lands them both in a fluffy, mile-high soufflé. Don't miss Currence's recipe for flaky homemade poptarts. $2.99 (reg. $15.99) [Big Bad Breakfast]( --------------------------------------------------------------- Get the Deal --------------------------------------------------------------- [Amazon]( [barnes & noble]( [ibooks]( [Elements of Pizza]( By KEN FORKISH Between the dough, sauce, and cheese, homemade pizza seems at once elementary and mysterious. In this cohesive book, author Ken Forkish lays out the variations between different types of pizza dough and offers recipes for quick doughs as well as deeply flavored, wild yeasted, long ferments. A section on the science and theory of pizza dough precedes dozens of recipes for white and red-sauced pies, including classic margherita, creamy carbonara, fennel sausage and onion, escarole, artichoke and bacon, inventive, melty raclette pizza, and yes, for the die-hards, Hawaiian pie with ham and pineapple. $2.99 (reg. $15.99) [Elements of Pizza ]( --------------------------------------------------------------- Get the Deal --------------------------------------------------------------- [Amazon]( [barnes & noble]( [ibooks]( [Smuggler's Cove]( By MARTIN CATE and REBECCA CATE San Francisco's beloved tiki haunt got the book treatment. Herein lies the history of tiki and recipes for 100 different drinks. Learn the history of common drinks like the beachcomber as well as lesser-known concoctions like the pupule. For serious aficionados, the book—which won a James Beard Award—also offers instructions on how to trick out your own tiki lair. Between local lore and colorful, festive photography, authors Rebecca and Martin Cate have crafted a volume that does double duty as coffee table decor and essential reading for serious bartenders, cocktail drinkers, and fans of tiki. $1.99 (reg. $15.99) [Smuggler's Cove ]( --------------------------------------------------------------- Get the Deal --------------------------------------------------------------- [Amazon]( [barnes & noble]( [ibooks]( [Spritz]( By TALIA BAIOCCHI and LESLIE PARISEAU Champions of Italy's most iconic aperitivo, authors Talia Baiocchi and Leslie Pariseau present an inspiring collection of recipes and stories for how to live like an Italian on the Amalfi coast. With bite-sized history lessons, dramatic photographs, playful illustrations, and 50 recipes for classic aperitifs, this is a strong argument for buying the ingredients in order to make a spritz at a moment's notice. Italians drink spritzes while eating snacks, so recipes for marinated olives and other noshes accompany bubbly sips of aperol and cocchi Americano. $1.99 (reg. $11.99) [Spritz]( --------------------------------------------------------------- Get the Deal --------------------------------------------------------------- [Amazon]( [barnes & noble]( [ibooks]( Sale runs 8/06/17 to 8/20/17. Prices have been verified by TASTE before sending this email, but prices are subject to change without notice. Please make sure to check each eBook price at your preferred retailer before purchasing. --------------------------------------------------------------- [Facebook]( [Twitter]( [Pinterest]( [Instagram]( [FEATURES]( [RECIPES]( [View In Browser]( This email was sent to {EMAIL}. To unsubscribe from TASTE promotional emails, [click here](. TASTE, a division of Penguin Random House LLC. 1745 Broadway, New York, NY 10019. Copyright © 2017. All Rights Reserved. [Privacy Policy](