Cookery / food by ingredient / food groups Books

Book SynopsisFrom the first ripe cherries in early summer to the smoky autumnal flavours of quince and medlar, The Orchard Cook contains over 80 sweet and savoury recipes. Classics are rediscovered here – fruit pies, tarte tatin, membrillo – as well as the more unusual - oysters with apple mignonette, Georgian sour plum sauce and pear juice-soused mackerel. Pickles, jams and chutneys are essential in using up surplus produce, and recipes for drinks and smoking foods using apple, pear and cherry wood help to build up a plentiful and self-sufficient larder for the thrifty cook.Table of ContentsApples / Pears / Plums & Cherries / Quinces & Medlars / Orchard Drinks / Smoked (Apple, Pear, Cherry Wood) / Index

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Book SynopsisThe BBQ Companion features 50 recipes designed for cooking in the great outdoors. Whether you’ve got plans for a camping trip, a picnic or a backyard dinner, these recipe cards will have you cooking all summer. In the mood for a classic? Try Argentinian beef with chimichurri, grilled buttermilk chicken, or sticky bourbon-bbq short ribs. Or, if you’re looking for something different, there’s Korean bulgogi tofu, haloumi burgers with peperonata, or rum-spiked barbecued banana boats. Each card comes with a different recipe, with enough choices to keep you cooking all summer. So, just shuffle the deck and get grilling! • Covers all the bases, from seafood to steak • Recipes for side dishes and desserts • Includes vegetarian and vegan options

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Book SynopsisIs Your Kitchen a PlantPure Kitchen? The grassroots plant-based nutrition movement inspired by the film PlantPure Nation has helped foster a growing community of whole food, plant-based eaters. Key to its success has been the PlantPure Director of Culinary Education Kim Campbell's inspiring and delicious recipes. In 2015, her cookbook, The PlantPure Nation Cookbook, helped change the way people view the food they put in their bodies. Now, Campbell is back with even more inventive recipes bursting with flavor in The PlantPure Kitchen. Campbell builds on favorites from her last cookbook, turning recipes like the Creamy African Stew into tasty African Wraps, and shares tons of new recipes that will turn any plant-based eater into a chef with ease. With compassion for the challenges of following a plant-pure diet, Campbell lends advice about the best natural sweeteners, the most useful kitchen tools for plant-based cooking, vegan-friendly substitutions for making recipes gluten-free, and a whole lot more. Whether you are new to the lifestyle or looking to expand your own recipe repertoire, The PlantPure Kitchen makes committing to your health through eating plant-based exciting, accessible, and easy! From dips and spreads, like Crockpot Apple Butter, to classic dinners, like Welsh Rarebit, The PlantPure Kitchen's recipes will inspire you to lead a more plant-pure life. Recipes include: Strawberry Rhubarb Streusel Muffins Asian Noodle Salad Southwestern Chili Mac Potato-Crusted Mushroom Quiche Welsh Rarebit Slow Cooker Jackfruit Tacos Hot Fudge Sundae Cake Featuring a foreword by T. Colin Campbell, coauthor of the groundbreaking national bestseller The China Study, this book will become a kitchen staple for PlantPure veterans and newcomers alike.Table of ContentsForeword Introduction Getting Started Plant-Based Pantry Items for the Beginner Your Guide to Unfamiliar Plant-Based Ingredients Kitchen Tools and Gadgets Everyday Plant-Based Substitutions Gluten-Free Alternatives Meal Planning and Organization Storing Fruits and Vegetables Money-Saving Shopping Tips Decoding Food Labels Oh, Nuts! by T. Colin Campbell Breakfast Don't Confine Yourself to "Breakfast Foods" Should We Avoid or Limit Soy Products? Almond or Cashew Milk Chia Seed Pudding Mason Jar Oatmeal Breakfast Chai Quinoa Porridge Overnight Steel-Cut Oatmeal Pumpkin Porridge Lemon Poppy Seed Pancakes Blueberry Corncakes Little Chickpea Omelets Morning Breakfast Potatoes Breads Ancient Grains Blending and Baking: Some Thoughts on Breads and Smoothies Beer Bread Nutty No-Knead Spelt Bread Rosemary Garlic Bread Cranberry-Orange Nut Bread Pumpkin Raisin Bread Ginger Yeast Bread Oatmeal Raisin Muffins Strawberry Rhubarb Streusel Muffins Sandwiches, Wraps, and Burgers Plant-Based Lunch Boxes Teriyaki Tempeh Sandwiches Toasted Cheez Sandwiches Portobello Mushroom Sandwiches African Wraps Raw Collard Wraps Carrot Dogs Beet Burgers Green Garden Burgers Sweet Peanut Burgers Veggie Burger Formula Dressings and Sauces Swapping the Salt How to Store Your Dressings and Sauces Blue Cheez Dressing Caesar Dressing Carrot Ginger Dressing Cilantro-Lime Dressing Creamy Mustard Dressing Creamy Ranch Dressing Orange Tahini Dressing Thai Dressing Tofu Cashew Mayonnaise Nut-Free Mayonnaise Creamy Horseradish Sauce Enchilada Sauce Hoisin Sauce Hollandaise Sauce Sweet BBQ Sauce Salads Local, Organic, or Both? Weekend Veggie Prep Artichoke and White Bean Salad Asian Coleslaw Asian Noodle Salad Avocado-Mango Salad Black Rice Salad with Garden Vegetables Curly Raw Salad Kale Power Salad Mayan Salad Roasted Sweet Potato and Kale Salad Spicy Buffalo Pasta Salad Sweet Chili Broccoli Salad Vibrant Greens and Beet Salad Warm German Potato Salad Appetizers, Dips, and Spreads Think Outside the Snack Box Asparagus Roll-Ups Deviled Mushrooms Whole-Grain Crackers Buffalo-Style Hummus Carrot Hummus Layered Taco Salad Dip Mango Salsa Homemade Vegan Cheese Spicy Nacho Sauce Walnut Pesto Slow Cooker Apple Butter Soups and Stews Instant Pot Cream of Broccoli Soup Creamy White Bean Soup Easy Black Bean Soup Green Curry Coconut Soup Pumpkin Soup Mushroom Corn Chowder Classic Red Chili Lentil Stew Moroccan Stew Vegetable Chickpea Stew Entrees Mindful Eating and Cooking Asian Stewed Tofu Aztec Quinoa Bourbon Mushrooms Carrot Loaf Creole Red Beans and Rice Fishless Fillets Indian Red Lentil Dahl Japanese Curried Vegetables Malai Kofta (Veggie Balls and Curry Sauce) Pad Thai Pasta with White Bean Basil Sauce Peanutty Greens and Tofu Potato-Crusted Mushroom Quiche Potato Veggie Enchiladas Scalloped Potatoes Shepherd's Pie Slow Cooker Jackfruit Tacos Smoky Beans Southwestern Chili Mac Spicy Tahini Stir-Fry Stuffed Acorn Squash Stuffed Bell Peppers Stuffed Cabbage Sweet Mayan Lasagna Sweet Potato Moussaka Vegetable Stew with Dumplings Welsh Rarebit Sides Plant-Based Holidays Chopped Sweet and Sour Brussels Sprouts Mustard-Glazed Potatoes and Kale Collard Ribbons Smashed Cauliflower Cranberry-Date Relish Polenta Fries Baked Salt and Vinegar Fries Breaded Onion Rings Holiday Stuffing Baked Holiday Sweet Potato Casserole Scalloped Corn Desserts Is One Sugar Best? Baked Bananas Blueberry Cobbler Grandma's Rhubarb Sauce Hot Fudge Sundae Cake Raspberry Jam Bars Chickpea Chocolate Chip Cookies Oatmeal Raisin Mookies Mom's Refrigerated Chocolate Pie No-Bake Pie Crust Mango-Coconut Pudding Frozen Grapes Berry-Banana Ice Cream Pudding Pops Strawberry-Banana Smoothie Pops Recipe Index Acknowledgements About the Authors

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Book SynopsisDurch das gestiegene Gesundheitsbewusstsein gewinnt aktuell auch das Fermentieren von Gemëse in den Këchen wieder große Bedeutung. Dabei werden im Sommer anfallende Ernten fër den Wintervorrat haltbargemacht. Es bedarf einer Offenheit, sich auf die prickelnden, völlig neuen Aromen einzulassen. Und gerade mit Wildpflanzen zu fermentieren, steigert die Möglichkeiten der Geschmacksvielfalt beträchtlich.Erstmals veröffentlicht das Autorenteam revolutionäre Kenntnisse einer bislang unentdeckten Welt zur Konservierung von Wildpflanzen mit vielen Innovationen fër die Këche und Gesundheit. Machatschek und Mauthner präsentieren eine Vielfalt gut nachvollziehbarer Beispiele von Wildkräuterfermenten. Ihre Rezepte beziehen sich auf nutzbare Pflanzen aus Garten, Feld und Flur. Die Nutzungsmöglichkeiten an Sprossen, Knospen, Blättern, Stängeln, Samen, Frëchten und Wurzeln kennen dabei keine Grenzen und sind gut mit Kulturgemëse kombinierbar. Die -kulinarische Ideenschmiede hat so heilsame Wildpflanzen-Fermente in die Gläser, auf die Teller und das saure, aromatische Gaumenvergnëgen zwischen die Buchdeckel gebracht. Ein Buch fër -Sauermeister und solche, die es noch werden wollen.

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Book SynopsisOnce synonymous with food novelty, gelatin has re-emerged as an attention-grabbing element of creative cuisine and avant-garde drinkology. Ken Albala's most fearless food exploration yet takes readers into the sublime world of aspics past and present. Blending history with his trademark zeal for experimentation, Albala traces gelatin's ever-changing fortunes alongside one-of-a-kind recipes that inspire, delight, and terrify as only jello can do. Gelatin's wondrous arrival in the medieval era was part of a technological watershed. Today, it reflects our high-tech zeitgeist. Albala encourages readers to celebrate gelatin's return with advice on creating a base and making silicone molds while his outrageous original creations dare you to add some jiggle to breakfast (Eggs Benedict in Champagne Jello), a nightcap (Froot Loop Negroni), or any culinary moment in between. A lighthearted manifesto for the new age of aspics, The Great Gelatin Revival rattles our very understanding of what food Trade Review"Albala’s always-intriguing compendium alternately shocks, amuses, and delights with its inventive ideas." --Booklist"Full of boozy adventures, Albala’s book is poised for spring and summer entertaining. . . . The cocktails, which fill most of the book, will have you salivating." --Edible San Diego"Ken Albala is a formidable food historian, a writer of wit and charm, and a diligent digger of obscure facts. In The Great Gelatin Revival, Albala argues convincingly, and demonstrates with innovative and startling recipes, that gelatin is a food with a future--not to mention a glorious past."--Nancy Harmon Jenkins, author of Virgin Territory: Exploring the World of Olive OilTable of ContentsAuthor’s Note Introduction: The Sublime, What This Book Will Not Include, Terminology, Properties and Uses for Gelatin, Experiments on the Physical Properties of Gelatin, Gin and Tonic Jigglers, Whipped Mai Tai Jello, The Boulevardier Chapter 1. History: Viandier, Martino of Como and Platina, Messisbugo, Francesco Berni Burlesque, Scappi, Leaches, Banqueting, Kenelm Digby, Denis Papin, The Social Meaning of Gelatin in the Early Modern Period, Elizabeth Raffald, Jelly-Houses, Peter Cooper, Rose Knox, Jules Harder, Mrs. Marshall, Jell-O, The Second Industrial Revolution, Jello for Convalescence, The Myth of Difficulty and Consequent Deskilling, Perfection Salad, Post War Changes, Gelatin and Weight Loss, The Jell-O Generation, Tom Lehrer, Children and Jell-O, Mormons and Jell-O, Bompas and Parr Chapter 2. Technique: Some Essential Tools, Making Silicone Molds, Colors in Gelatin, Calf’s Foot Jelly (Escoffier), Aspic Base, Pig’s Feet, Isinglass, Hartshorn (Rabisha, Lemery, Glasse), Ivory, Agar, Grass Jelly, Aiyu Jelly, Carrageenan (Negroni and Bronx Cocktail), Cold Set Gelatin, Gelatin Flowers Chapter 3. Vegetables and Salads: Caprese, Mushroom Lamb Aspic and Japanese Barley, Tomatillo Tequila Jello in Tamago Spring Roll, Ouzo Jello and Greek Salad Deconstructed, Rainbow Salad, Sake Jello with Candied Carrot and Seaweed Salad, Caesar Caesar, Rhubarb Popsicle Jello, Probiotic Gummies, Soju Shooter, Bourbon and Birch, Borscht Salad, Mezcal Jello with Blue Corn Pudding, Tremella, Nopalito Slider, Gỏi cuốn Jello Chapter 4. Seafood: Daiquiri Jello with Black Cod Ceviche, Lobster Tail and Champagne, Takoyaki Jello, Champagne Jello Oysters, Jello Schmear, Bouillabaisse Hors D’Oeuvres, Feast of Seven Fishes, Jellyfish Jello, Smoked Trout Stuffed Cucumber, Furikake Shots, Lumache Polenta Fritto, Rucola e Gelo di Cocchi Americano; Smoked Mussels, Dates, and Pine Nuts; Bacalao Stuffed Cabbage in Picpoul Jello, Laks in Aquavit, Vatapà in Caipirinha, The Deep, Jellied Eels, Gefilte Wild King Salmon, Frog Aspic Chapter 5. Meat and Poultry: Power Lunch or BLTini, Tower of Meat--Veal Tongue in Aspic, Perry Pheasant, Bullshot Jello with Marrowbone Shortbread and Pickled Lemon, Savory Pork Canapes, Mortadella in Black Cherry White Claw, Rabbit Braised in Mead, Classic Meatloaf, Jello Sausage, Smoked Goose Breast in Peach Jello, Smoked Turkey Surprise, Quail with Foie Gras and Truffles in Madeira Jello, Moose Nose Jelly, Chinese Chicken Salad Aspic, Margarita and Cured Short Rib, Tongue in its own Aspic, Kir Normande with Boudin Noir and Pommes Frites, Louisiana Back Bay Bayou Bunny Bordelaise à la Antoine, Gelatinous Pie, Lamb in Lambrusco, Veal Marsala Poke Cake Chapter 6. Dairy and Eggs: Jello Egg, Macchiato Espresso Jello with Cream and Almond, Eggs Benedict in Champagne Jello, Salmon Mousse Stuffed Quail Eggs in Alsatian Riesling Jello Set in Tomato Halves with Thai Basil then Set in Avocado, The Tent of Meeting at Mount Horeb, 7-UP Cheese Aspic, Deviled Veal Stock Egg Chapter 7. Fruit: Fresh Figs with Laird’s Apply Brandy and Pimms, Screwdriver Creamsicle, Yellow Cherry Conserves and Port Gummies, Blackberries in Rosé Jello with Matzoh Crackle, Purple Mung Bean Noodle and Mango, Starfruit in Pomegranate and Rum, Screwdriver with White Chocolate Ganache Center, Grappa and Macédoine of Fruit, Coconut Agar Jello, Pineapple Gin Popsicle, Fruit Cake Jello, Lokum, Sherry Raspberry Blintz, Lemon Saffron Sake Jello, Grapefruit Greyhound Jello, Negroni with Charred Cara Cara Orange, Karelian Pie, Tiny Watermelon Jello, Peach with Hypocris Custard Gelatin, Peach Lambic Waffle, Cranberry Juice Jello for Thanksgiving, Dates Stuffed with Chestnuts Wrapped in Bacon and Set in Rosé Jello, Crème de Cassis Gummies, Cooked Peach and Candied Walnut, Superbowl Orange Tequila Bundt Chapter 8. Outrageous Combinations: Cantaloupe with Roast Duck and Celeriac Salad Spritz, Dance of the Green Faerie, Painted Jello, Generation Z Cocktail, Trifle, Basil Seed and Rice Whiskey, Kohakutou, Phosphate Jello Cubes, Aged Peeps, Arnold Palmer Squared, Jello Dumplings, The Hand, Jägermeister Worms, Onigiri in Tonka Bean Jello, Fernet for Friday the 13th, Konjac, Froot Loop Negroni, Viniq Ham and Carrots, DIY Jello PizzaPrognosticationAcknowledgmentsBibliographyIndex

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Book SynopsisAn illustrated and user-friendly reference book about edible mushrooms that describes in detail how to identify each species, where and when to find them, and how to cook them in creative and delicious recipes. It presents mushrooms as the most-often eaten varieties, including a description of the button mushrooms found in the grocery store.

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Book SynopsisNorth Carolina is home to the longest continuous barbecue tradition on the North American mainland. Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina’s signature slowfood dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue.

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Book SynopsisBeatrice Ojakangas, the oldest of ten children, came by it naturally—the cooking but also the pluck and perseverance that she's served up with her renowned Scandinavian dishes over the years. In the wake of the Moose Lake fires and famine of 1918, Ojakangas tells us in this delightful memoir-cum-cookbook, her grandfather sent for a Finnish mail-order bride—and got one who’d trained as a chef. Ojakangas’s stories, are, unsurprisingly, steeped in food lore: tales of cardamom and rye, baking salt cake at the age of five on a wood-burning stove, growing up on venison, making egg rolls for Chun King, and sending off a Pillsbury Bake Off–winning recipe without ever making it. And from here, how those early roots flourished through hard work and dedication to a successful (but never easy) career in food writing and a much wider world, from working for pizza roll king Jeno Paulucci to researching food traditions in Finland and appearing with Julia Child and Martha Stewart—all without ever leaving behind the lessons learned on the farm. As she says, “first you have to start with good ingredients and a good idea.”Chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of northern Minnesota as well as the wider culinary world, Homemade delivers the savory and the sweet in equal measures and casts a warm light on a rich slice of the country’s cooking heritage.Trade Review"Beatrice Ojakangas has long been my personal cookbook hero. Her life story, told with candor and dry wit, describes what could be nine lives in the world of food and cooking—all of them riveting. From her mother’s cardamom-scented rural kitchen, to the editorial offices of the famed Sunset magazine, to her rightful place cooking alongside Julia Child, to her Minnesota kitchen where she authored twenty-nine (now thirty!) cookbooks, this book proves that Beatrice Ojakangas is not only one of this country’s most important food writers, but a national treasure. As I read, I laughed, got very hungry, picked my rhubarb, wept with fondness, and then I did what she’d want me to do: I pulled myself together, tied on an apron, and preheated my oven."—Amy Thielen, author of The New Midwestern Table"Beatrice Ojakangas makes her compelling family stories rich for all senses: we smell the cardamom in the bread cooling on the counter, savor the cream of morel soup, and long for chiffon cake. Best of all, we experience the joy of recreating these flavors ourselves with the recipes she provides. This book is a public service to history as well as to our stomachs."—Lucie Amundsen, co-owner of Locally Laid Egg Company and author of Locally Laid: How We Built a Plucky, Industry-changing Egg Farm—from Scratch"Even if you've never visited Minnesota or taken a sauna, the warm, conversational tone makes for an engaging read. "—Tangled Up in Food"Foodies everywhere, especially those who have an interest in the actual cooks behind the recipes will thoroughly enjoy this well-written book. Ojakangas is a wonderful, down-to-earth person; regular people can relate to her, and this cookbook will provide not only good recipes, but a good reading experience."—BellaOnline"I highly recommend Homemade for any kitchen. The recipes are easy to follow and Beatrice's story is a wonderful accompaniment. "—Heavree Reviews"Ojakangas, who lives in Duluth, has published “Homemade,” a look back at growing up in a Finnish-American community in northern Minnesota, and her travels through the world of cookbooks (she has written 29), gourmet cooking and bake-off prizes--all salted with plenty of recipes, especially for Finnish favorites."—Rochester Post-Bulletin"If it seems surprising that a farm kid looking for something new could end up taking pictures with Ronald Reagan and baking with Julia Child, pick up a copy of the book."—Mpls. St. Paul Magazine"Beatrice Okajangas has gifted her loyal readers and new fans with a most beautiful and heartfelt memoir of her life in food–a well-told tale of family origins, inborn talent, opportunities seized, and hard work–flavored throughout by her own irresistible spirit."—Northern Lights Reading Project"A great pick for those interested in cooking-based memoirs."—Tara’s Multicultural Table"From growing up as the oldest of 10 children in Minnesota to establishing a career as one of the leading authorities on Nordic food in the U.S., Ojakangas writes a book that is full of stories that anyone with an interest in Scandinavian cooking or the Scandinavian-American experience will enjoy."—The Norwegian American"This memoir from James Beard Cookbook Hall of Fame author Beatrice Ojakangas is chock-full of recipes, anecdotes, and a kind humor that bring to vivid life the Finnish culture of Northern Minnesota as well as the wider culinary world."—The Heavy Table"The legendary cookbook author delivers her memoir (including recipes) in this lovely title that celebrates her recipes and reflections on growing up in a big Finnish family in northern Minnesota."—Eat Your BooksTable of ContentsContentsAcknowledgments Prologue: Any Questions? Part I My Paternal Grandparents: A Story of Commitment and PerseveranceFinnish Cardamom Coffee Bread (Pulla)KorppuMy Maternal Grandparents: A Story of Famine, Fire, and FearGrandmother’s Sugar CookiesFirst Names FirstFinnish-Style MojakkaGrowing Up on a Farm in Northern MinnesotaSalt CakeMummy’s Simple White CakeThere Were Ten of UsBeing FinnishThin Finnish Pancakes (Lattyja)Sunday Services at Uncle Frank’sSummers on the FarmWild Berry JamSwimmingCows in WintertimeFinnish Baked Cheese (Leipäjuusto)VenisonThe Best Venison Liver and OnionsVisits from Aunts and UnclesOrange Date-Nut CakeMy Twelfth BirthdayNo Recipe NeededMummy’s “Juicy” Cinnamon RollsFeed Sack FashionHired MenMrs. Long’s Graham RieskaChristmas TreesPulla PeopleSome Stories Are Hard to TellVesalaFloodwood, My HometownSam’s Socklat CakeLincoln School in FloodwoodAnne Brown’s Beauty ParlorTown Kids versus Country KidsCountry Carrot MeatloafSeeds for a BibleHeaven and How to Get ThereConfirmation in the Finnish Lutheran ChurchTill the Cows Come HomeThe End-of-Summer PrizeLemon or Orange Chiffon CakeBack to the State FairCheese SouffléFinnish Rye BreadPart IIBecoming a Home EconomistA Turn in the RoadMy First Taste of Gourmet FoodHot Cheese PuffsBurnt Sugar Ice CreamMy “Toast in the Morning Man”Almond Cardamom SconesThe Pillsbury Bake-OffCheesy Picnic Bread (Chunk o’ Cheese Bread)A Year in FinlandLanttulaatikko (Rutabaga Casserole)Swedish Prince’s (Princess) CakeStories from FinlandFinnish Blueberry Bars (Mustikkapiirakka)Sunset MagazineA Marriage Encounter with MoussakaMoussakaA Food Writer and a MomJumbo Sugar JumblesWelcome Back to DuluthSomebody’s HouseRabbitburgerStroganoff BurgerSwiss FondueJeno and the Big IdeaTwo Years at Vocational SchoolKarjalan Paisti (Karelian Three-Meat Stew)Cooking School in the South of France with SimcaTarte de NancyPâté SucréeNice Is NiceA Totally Untraditional BouillabaisseThe Seven-Course Morel Festival MealCream of Morel SoupIn the Kitchen with Julia ChildQuick Method Danish PastryDanish Pastry BraidOn TV with Martha StewartKatja’s Birthday Sponge CakePeachie, the Butter SpokespersonCookie QuestionsChocolate Chip CookiesThe Great River RoadNauvoo Wheat-Nut CoffeecakeShrimp à la CreoleThe Butter Churn and My Beloved MomTwenty-Nine Cookbooks and Counting—All of Them “Pot Boilers”Cooking in a Church Kitchen (Bring Sharp Knives!)Three-Grain Wild Rice Sunflower Seed BreadSumming It Up

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Book SynopsisA beautiful, delicious celebration of two natural sweeteners in irresistible recipesHoney and maple syrup might be better for you than sugar. They might be better for the environment. But even better, and sweet as anything, is how these natural ingredients taste and the wonders they do for a dish. James Beard Award–winning cookbook author Beth Dooley and gifted photographer Mette Nielsen make the most of these flavors in this celebration of honey and maple syrup in traditional kitchens as well as cutting-edge food culture. Full of easy ideas that include honey and maple syrup in foods both savory and sweet, this book features a wide range of irresistible recipes for breakfast, lunch, and dinner, for snacks and salads, condiments and vegetables, entrées and desserts, syrups, cocktails, and elixirs. Sweeten your table with rosemary honey butter, green tomato chutney, curry marinated herring, brown butter honey popcorn, savory maple black pepper biscotti, oven-roasted chicken thighs with pomegranate molasses, honey-glazed salmon salad, maple vanilla half-pound cake, elderberry throat coat, bourbon maple smash, and more. With its innovative recipes, practical tips, conversion charts, historical and scientific facts, information on nutritional value, suggestions for storage and sourcing, and above all Mette Nielsen’s remarkable photographs, Sweet Nature invites us to fully enjoy these two iconic ingredients from nature’s pantry.Trade Review"Sweet Nature celebrates the gifts of maple syrup and honey in one hundred easy-to-make recipes bursting with global flavors, from fermented hot chili sauce to citrus maple-cured salmon. Its brilliant pairings of sweet and savory carry you from hearty breakfasts to invigorating midday snacks to comforting nightcaps. This joyous cookbook is sure to sweeten your day."—Darra Goldstein, founding editor of Gastronomica and author of Fire + Ice: Classic Nordic Cooking"To have Beth Dooley’s words and Mette Nielsen’s photography in one book is nothing short of pure gold. Vibrant, informative, and chock-full of scintillating recipes, this book is sweet in more ways than one. The recipes are inviting, more so with mouth-watering photographs, and peppered with great information throughout. It’s a must-have on the kitchen shelf."—Raghavan Iyer, author of six books and winner of Emmy, James Beard, and IACP awards"Dooley aims to educate readers about the ways to use honey and maple syrup beyond the 100-plus recipes she includes here. Almost every dish features one of the following: a sweet tip about, say, substitutes or variations; a sidebar, about sugar maples or the endangered honey bee, among other topics; or quick ideas, such as the appropriate pairings for three different colors of maple syrup (a dark color goes well with coffee and aged cheeses, while gold complements pork and shellfish)."—Booklist, starred review "Sweet Nature is a beautifully written and illustrated cookbook with a regional emphasis. It provides an abundance of reasons for stocking more maple and honey in the pantry and more maple trees and honey bees in our neighborhoods." —Foreword Reviews "[Dooley and Nielsen's] latest cookbook, Sweet Nature, continues their fascination with locally raised foods. Page after beautifully illustrated page illuminates the virtues of honey and maple syrup, finding ingenious, boundary-pushing ways of incorporating the two sweeteners into a wide range of recipes." —Rick Nelson, Star Tribune "While this cookbook is as much a feast for the eyes as it is for the stomach, it’s more than that. The authors have included all sorts of useful information such as practical tips, conversion charts, historical and scientific facts, and suggestions for storage and sourcing." —Hutchinson LeaderTable of ContentsContentsIntroduction1. Sweet Starts2. Spreads and Toppings3. Snacks and Noshes4. Condiments5. Dressings, Salads, and Vegetables6. Glorious Grains7. Sweet Mains8. Simple Finishes9. Syrups, Infusions, and ElixirsAcknowledgmentsIndex

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Book SynopsisThe history, legends and cookery of popcorn in America. The book tests legends against agricultural, archaeological, culinary and social findings and gauges the reasons for its unflagging popularity. The account is concluded with more than 160 historical recipes for popcorn cookery.

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Book SynopsisMicrogreens are young plants that are harvested a few weeks after germination. We've all heard of the nutritional virtues of kale, for example, but did you know that the microgreen versions of many plants hold anywhere from four to fifty times the nutrients per volume as the same plants in mature form? Microgreens truly are the new superfood. Chefs and gardeners around the country are discovering that these easy-to-grow plants can be raised in the convenience of your own kitchen in a few weeks' time. And the range of flavour profiles is amazing—from spicy radishes or daikon to fresh-from-the-farm corn flavour in miniature corn microgreens. Sal Gilbertie gives you all the information you need to grow these delicious plants. He walks you through many of the most popular varieties, explaining growing specifics and flavour profiles. He then provides fabulous recipes for enjoying your harvest in salads, soups, main courses and much more.

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Book SynopsisPumpkin is a healthy addition to any dish, whether in Cinnamon-Sugar Pumpkin Donuts, Spiced Pumpkin Latte or Pumpkin Macaroni and Cheese. Pumpkin tastes terrific and its nutritional benefits are so impressive that now it's been declared a "superfood". Pumpkin is packed with antioxidants, high in fibre and low in calories, and full of potassium and vitamins A and C. Here are more than 75 recipes to inspire and nourish.

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Book SynopsisLeafy greens are the talk of the town, for they are the most nutritionally dense foods available. They are versatile ingredients that pack an enormously healthy punch. As Katrine Van Wyk demonstrated in Best Green Drinks Ever (ISBN 978 1 58157 227 8), leafy greens make terrific smoothies and juices, but she definitely does not recommend an all-liquid diet. With 75 outrageously delicious recipes, there's something for everyone. Also included are modifications to make nearly every dish acceptable for a multitude of diets, from raw to cooked, paleo to vegan to gluten-free.

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Book SynopsisSit down to meals that look and taste great, and are completely plant-based and good for you. That’s how Ginny McMeans cooks and here she shares 150 of her favourite recipes. Every recipe can also be made ahead and frozen for later. This is delicious, homemade, everyday food that you can cook fresh or pull out of your freezer for a quick and healthy meal.

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Book SynopsisThe omelette, at once simple and complex, is delicious at any time. John Finn’s mother was a fan and passed her knowledge and passion to her son. Here Finn provides instructions for four master recipes—the classic French omelette, an American diner omelette, a frittata and a dessert omelette—and delectable variations on each.

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Book SynopsisTired of the same old cleanse? Instead of feeling rejuvenated are you feeling depleted, anxious, and cranky? (Not to mention ...hungry?) A group of vegan taco scientists in Austin, Texas, know just how you feel, and now reveal their one-of-a-kind cleansing journey that anybody can follow and stick to-.-the Taco Cleanse. While the typical cleanse works by depriving you of your favourite foods, the plant-based Taco Cleanse rewards your body with what it naturally craves: tortillas, refried beans, guacamole! Begin 'with a breakfast taco, the most important taco of the day. Even if you do nothing else, your mood will brighten in just 24 hours. Keep eating tacos and within a week your outlook will be noticeably improved. After 30 days, cleansers report lasting benefits-and you will, too! The Taco Cleanse shows you: How to make everything from the tortilla-flour, corn, and waffle (!)-to the thirst-quenching "Supplements" (margaritas and other beverages) that best complement your tacos. What to put in the tortilla-beer-battered portobellos, mac and cheese, even tater tots. How to remake popular staples like picadillo, tacos al pastor, carne guisada, and fish tacos using plants instead of, well, animals. The Taco Cleanse is cheap, easy, and delicious. Its recipes are authentically Austin, and are sometimes even inspired by Mexico, where the taco was first created. Everything tastes better folded (exactly once) into a tortilla. Just eat one or more tacos at every meal, adding margaritas as necessary. It is that simple.

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Book SynopsisIn the age of craft beer, the varieties seem endless. From floral IPAs to rich porters and stouts, and tart lambic ales to gluten-free options, there is a beer for every taste. Food on Tap is an accessible guide to using these delicious brews to add complex flavour and exciting twists to classic and new recipes. Beautiful original photography will have your mouth watering, so pour a draft and get ready to cook with beer.

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Book SynopsisFor many of us, it can be a challenge to find the time, money, and ingredients to enjoy preparing a healthy, plant-based meal. Imagine a cookbook where you didn't have to shop for expensive ingredients in unusual places or use them only once. Imagine a cookbook where you knew you had all the dry goods you needed to prepare quick and amazing recipes. Wouldn't this change the way you think and feel about cooking? Enter The Essential Plant-Based Pantry, the indispensable resource for cooks who want everyday, healthy recipes right at their fingertips, without the fuss of an extended shopping trip. Food and nutrition expert Maggie Green reveals the secret to her miraculous meal preparation routine: a well-stocked pantry. By bringing together a few fresh ingredients like produce and nut milk with Green's comprehensive list of easy-to-find, pantry-safe foods, you can prepare delicious recipes on time and within budget—without running to the store halfway through. Packed with amazing recipes like fettuccini cashew alfredo, Moroccan tempeh, sesame Brussels sprouts, red bean and mushroom jambalaya, curry coconut chickpeas, tofu shakshuka, and Cinci lentil chili, The Essential Plant-Based Pantry will revolutionize the way you think and feel about healthy cooking.Trade Review"Beautifully presented, each chapter delivers a treasure-trove of recipes with intriguing flavor combinations that will suit every palate. This book will live on my counter!"—Abigail Johnson Dodge, author of The Everyday BakerTable of ContentsIntroductionThe Essential Plant-Based Pantry ConceptSips and Small PlatesSaucesSoupsSaladsSidesSupper and Savory BowlsCooking Equipment ListIndex

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Book SynopsisWhether served in a batch of cookies or in a soup bowl, the persimmon is a favorite fruit of Midwesterners. Called the "divine fruit" or the "fruit of the gods," persimmons range from the American common persimmon, perfect for every kind of dessert, to Fuyu persimmons, a variety from China that has since won many hearts.In The Perfect Persimmon, award-winning journalist Michelle Medlock Adams serves up persimmon expertise, from knowing when the fruit is at its ripest to sharing the best preparation techniques. Adams hails from the birthplace of the Mitchell Persimmon Festival in Lawrence County, Indiana, where the Midwest's best-kept secret, persimmon pudding, has people flocking toward what some consider the persimmon capital of the world.Armed with a love of persimmons that has been nurtured from a young age, Adams has collected the best persimmon recipes, guaranteed to satisfy any hankering for the savory or the sweet. Accompanying these recipes are personal anecdotes detailing childhood memories and folktales about greedy possums, wise turtles, and the persimmon seed's ability to predict winter forecasts, providing a colorful context for this favored fruit.Trade ReviewI recently got a new cookbook in the mail. It's not very big — at about 8-by-5-inches and a scant 130 pages or so of text, it's dwarfed by many of the books in my collection. But like its subject, it is packed full of yum, sweet and maybe just a little bit squishy. The author is Michelle Medlock Adams, an award-winning journalist and best-selling writer. From what I can see from perusing the 100+ titles on her website, this is her first book about food. And the subject is one that is near and dear to many Hoosier hearts. If I told you she grew up in Lawrence County, Indiana, you might begin to guess what is it is — a tiny orange fruit that is just starting to ripen here in Bloomington, the persimmon. -- Carolyn VandeWiele * Herald-Times (Bloomington, IN) *Table of ContentsAcknowledgmentsIntroduction1. The History, the Varieties, the Lore2. A Tale of Two Festivals3. The Recipes4. The PeopleEpilogue

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Book SynopsisHow could a vegetable be so beloved, so universal, and at the same time so disdained? One of the oldest crops in the world, cabbage has provided European and Asian peoples with vitamins A and C, and even with babies - according to folk tales about infants found `under a cabbage leaf', that is. It has appeared in senators' speeches in ancient Rome and the luggage of South Korean astronauts. Cabbage is both a badge of poverty and an emblem of national pride; a food derided as cheap, common and crass, and an essential ingredient in iconic dishes from sauerkraut to kimchi. Cabbage is easy to grow because it contains sulphurous compounds that repel insect pests in the wild - and human diners indoors who smell its distinctive aroma. We can't live without cabbage, but we don't want to stand downwind of it. In this lively book, Meg Muckenhoupt traces cabbage's culinary paradox, exploring the cultural and chemical basis for its smelly reputation and enduring popularity. Filled with fascinating facts and recipes for everything from French cabbage soup to sauerkraut chocolate cake, Cabbage is essential reading for both food lovers and historians around the globe.

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Book SynopsisBerries are among the healthiest foods on the planet - and more and more people today are tuning in to their miraculous health-giving properties. At last, here is a brilliant healthy cookbook for nature's most nutritious and fashionable superfoods, for vegans, vegetarians and meat-eaters alike* With more than 100 great recipes for Breakfasts, Snacks, Starters, Main Courses, Side Dishes, Desserts, Preserves, Confectionery, Non-Alcoholic Drinks, and Wines and Liqueurs - all with nutritional profiles* A celebration of the health-giving properties of berries, as well as atreasure-trove of fabulous ways to use them in your cooking* Based on the latest scientific research describing the health-giving properties of well-known or recently discovered berries - for example, protecting against cancer and age-related memory loss* Includes 10 detailed and fascinating profiles of the healthiest, most popular species - including Chinese gooseberry, cranberry and blueberry - as well as a clear and readable directory section covering a further 40 berries * With 50 photographs in a colour plate section - plus 20 linedrawings

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Book Synopsis* La aromaterapia, una novedad? Sí y no. Sí, porque hoy cobra un nuevo auge y no, porque tiene una tradición antiquísima: se practicaba ya hace miles de años en Egipto, India y China.* Los aceites esenciales contenidos en las flores, en las frutos y en otras partes de las plantas medicinales se extraen por destilación y se usan para curar trastornos y enfermedades, dando al organismo una sensación real de bienestar físico y psíquico.* Este libro enseña a todos, con gran sencillez, a utilizar las esencias aromáticas, sea para uso interno (diluidas en agua, té, etc.), o externo (baños, masajes, inhalaciones, aplicaciones locales, etc.).* Todas las especies vegetales tienen sus poderes y sus indicaciones; en estas páginas se ofrecen los consejos específicos para tratar decenas de trastornos comunes, desde la ansiedad a la depresión, de los dolores gastrointestinales a los articulares o musculares, desde el dolor de cabeza a la sinusitis...* Modalidades de uso, efectos terapéuticos, posología, etc.; todo viene indicado con claridad y precisión.

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Book Synopsis“When it comes to recipes, Ms. Loomis delivers.”—Wall Street Journal Go nutty with Nuts in the Kitchen! Internationally renowned food expert Susan Herrmann Loomis has put together a comprehensive collection of more than 100 nut recipes for every meal and every taste. The owner and operator of the On Rue Tatin cooking school in Normandy, France, and author of Cooking at Home on Rue Tatin, Loomis takes nutritious, delicious nuts beyond the bowl and into appetizers, salads, main courses, and desserts. Nuts in the Kitchen is an omnivore’s delight—a treat for vegetarians, vegans, and health-conscious eaters looking for balanced diets rich in flavor—offering a host of surprising, sophisticated, wonderfully inventive new uses for this delectable, protein-packed ingredient.

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Book SynopsisTrade Review"An exhaustive and fascinating guide to the four seasons of vegetable life...Root to Leaf offers both philosophy and instruction, with recipes that reward, again and again, the minimal treatment of the very best ingredients." -- Sam Sifton, New York Times "Classic and creative." -- Epicurious "Satterfield's hefty book emphasizes seasonal produce with a distinctly Southern flair." -- Entertainment Weekly "The exquisitely photographed book celebrates all things vegetable, with simple but elegant recipes for omnivores, vegetarians and vegans alike." -- Atlanta Homes & Lifestyle "A deep study of vegetable cookery" -- Seattle Times "Nose to tail, meet root to leaf. Grounded by simple, approachable recipes and elevated by lush photographs, this hefty book by chef Steven Satterfield provides a practical and gorgeous guide for shopping and cooking through the seasons." -- Cooking Light "A visual treasure that's too useful to relegate to the coffee table." -- Real Simple "Atlanta chef Steve Satterfield's Root to Leaf venerates vegetables with 175 recipes that just might convince even devoted carnivores that leaves and legumes can shape delicious meals." -- Garden & Gun "A must-have." -- Flavors Magazine "New Southern cooking at its best." -- Self magazine, online "These are recipes for those who care passionately about what they eat, with a reverential commitment to the beauty, taste, provenance, and possibilities of each ingredient." -- cookbooks365.com "Quite a few books that talk about seasonality, but this is one of the few that completely embraces it." -- Munching on Books "A leafy response to the nose-to-tail food movement. Satterfield has developed a keen sense of how best to fully use in-season produce in this vegetable-first cookbook." -- Christian Science Monitor

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Book SynopsisEnter The Quinoa Cookbook, in which you will find more than seventy-five recipes that utilize quinoa in unexpected, creative, and delicious ways. and find out how to use quinoa in both savory and sweet applications, including baked goods.After all, quinoa is here to stay—so why not have some fun with it?

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Book SynopsisTrade Review"Nutrition Stripped is a beautiful, clean and freshly composed book + a guide to living a colorful and vibrant life! Be inspired to cook more real + nutritious foods with Mckel!" -- Candice Kumai, leading wellness journalist, chef, and best-selling author of Clean Green Eats and Clean Green Drinks "Not only are they delicious, but what really sets McKel's recipes apart is that each one is backed by her extensive nutritional knowledge and research. Knowing I can trust that every single ingredient is McKel-approved makes it a no-brainer for me!" -- Laura Miller, author of Raw. Vegan. Not Gross "Best known for the anti-inflammatory turmeric milk recipe on her healthy living site, Nutrition Stripped, Hill offers elixirs and more in her first cookbook. With recipes for every meal, including dessert (!), Hill makes sure that all nutritional needs are covered throughout the day." -- Booklist

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Book Synopsis1 MILLION BOSH BOOKS SOLD WORLDWIDEBOSH! became widely successful as the biggest and fastest-growing plant-based food channel on the web, reaching over 25 million people a month. Their mission to eat more plant-based foods went mainstream with the publication of their first book, BOSH!, which introduced readers to their fun, crowd-pleasing vegan recipes. Now, the guys from BOSH! are at it again with even more unbelievable vegan recipes.Filled with more than 120 unmissable new favorite dishes, BISH BASH BOSH! will show readers, vegan or not, how imaginative and easy plant-based food can be. These simple, no-fuss recipes will pack in the flavor with unbelievable results. Recipes will include: Cheeseburger Dough Balls Ultimate Falafel Wraps with 3-Ingredient Flatbreads, Hummus, and Chili Jam Cauli Tandoori Kebab with Mint Raita and Quick Pickle Crunchy Carn

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Book SynopsisFood & Wine''s 28 Cookbooks and Food Books to Add to Your Shelf This FallRobb Report''s The 9 Best New Cookbooks to Buy This FallFrom Michelin star- and James Beard Foundation Award-winning chef/owner of Monteverde Restaurant in Chicago, Sarah Grueneberg, a vegetable focused cookbook of more than 180 Italian-inspired recipes.James Beard Award-winning and Top Chef finalist chef Sarah Grueneberg has a secret to share: fruits and vegetables are singing loudly around you, begging you to take them home and try something new. Are you listening? Some are asking to be put in salads, yes. But what does this asparagus want you to do with it? What does it like to be paired with?In this incredible exploration of seasonal produce, Sarah offers insights, techniques, and recipes to truly get the best out of your vegetables—how and when to shop for, cook, season, and seamlessly incor

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Book SynopsisA compilation of 200 simple, delicious recipes using all-natural ingredients; meal plans; time-saving tips; and advice that will take the guesswork out of dinner, from the creator of the popular Wellness Mama website. With six kids, a popular blog, and no free time, Katie Wells, knows firsthand how difficult it is to cook a healthy, homemade dinner every night. Faced with her own health challenges, and also concerned about the frightening statistics on the future health of her children’s generation, Katie began to evaluate the foods she was eating and feeding to her family. She became determined to find a way to create and serve meals that were wholesome, easy to prepare, budget-friendly, and family approved. The recipes and practical advice Katie offers in The Wellness Mama Cookbook will help you eliminate processed foods and move toward more healthy, home-cooked meals that are easily prepared—most in thirty minutes or less. The

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Book SynopsisAt last! The cookbook based on the bestselling The Paleo Diet Dr. Loren Cordain's The Paleo Diet has helped thousands of people lose weight, keep it off, and learn how to eat for good health by following the diet of our Paleolithic ancestors and eating the foods we were genetically designed to eat.Trade Review'...some intriguing recipes in the new cookbook guaranteed not to leave you feeling hungry.' (Jewish Chronicle, December 2010).Table of ContentsAcknowledgments. Introduction. 1 The Paleo Diet Basics. 2 Paleo Kitchen Guidelines. 3 Paleo Breakfasts. 4 Paleo Snacks and Appetizers. 5 Paleo Poultry. 6 Paleo Beef, Pork, and Lamb. 7 Paleo Bison, Game Meat, and Jerky. 8 Paleo Fish and Seafood. 9 Paleo Salads. 10 Paleo Vegetable Dishes. 11 Condiments, Salad Dressings, Sauces, and Fruit Purees. 12 Paleo Beverages and Desserts. 13 The Paleo Diet Two-Week Meal Plan. 14 Treats and Meals for CrossFitters and Athletes. Resources. Index.

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Book SynopsisTrade ReviewIn all my years of reading menus in great restaurants, I can remember no experience to rival the wonderful, mouthwatering anticipation of literally skipping (joyfully) through this delightfully written and illustrated book. It's a labor of love between two people in love who have found the way to delight and do less harm. This is a book I will use often and treasure always. —Graham Kerr, author of Growing at the Speed of Life: A Year in the Life of My First Kitchen Garden|The first time I tasted a Michigan morel mushroom was one of the most incredible culinary experiences of my life. I was amazed! I thank Ruth Mossok Johnston for allowing me to revisit this experience through her exceptional collection of recipes."" —Takashi Yagihashi, James Beard Foundation Award winner for Best Chef: Midwest and author of Takashi's Noodles|""Ruth Mossok Johnston hasn't given us the usual butter, heavy cream, and wine. Her recipes are imaginative, adventurous, worldly, and heart healthy as well as practical and accessible to curious cooks. I'm hoping that, as a loyal customer of Zingerman's Delicatessen, she'll see it as a compliment when her dishes find their way into our cases!"" —Paul Saginaw, Co-Founder and Co-Owner of Zingerman's|""A true treasure of innovative and unique ways to showcase morel mushrooms. Who but Ruth Mossok Johnston could even contemplate a Savory Morel Cheesecake much less create an explicit and easily followed recipe to create your own? Yet a dilemma remains . . . does the connoisseur buy this book because of the contribution it makes to the art of cooking or because the original artwork by David McCall Johnston makes it worthy of an art collector's wall? The only reasonable solution . . . buy two."" —James Hiller, President, Hiller's Markets|""I love this book! Each dish is a rewarding, memorable experience, and Ruth Mossok Johnston's refreshing, intelligent, and witty take on everything food related here again shows her passion for cooking healthfully, entertainingly, and with culinary artistry. The magnificent original artwork is the perfect complement to this special journey."" —John Berndt, General Manager, Pan Pacific Nirwana Bali Resort|""Ruth Mossok Johnston expands on the luxurious flavor and texture of the delicate and prized morel in every recipe, while her husband David McCall Johnston captures the innate beauty of this earthly delight in his astounding illustrations. With recipes at our fingertips ranging from Yorkshire Pudding to Sticky Brown Rice, we'll never mow the lawn again without scouring it for this precious fungus first."" —Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese and Ham: An Obsession with the Hindquarter|""I've followed David Johnston's art for years and found these images in The Art of Cooking Morels to be as delicious, inventive, and inspirational as the recipes themselves. The food and the paintings are a sensory treat."" —Kit Hinrichs, Designer, Studio Hinrichs

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Book SynopsisMove over, macarons; catch you later, cupcakes: Eclairs are the new pastry du jour. Delicious and adorable and fun to make at home. These tiny treats are the perfect vehicles for all your favorite flavors (sweet and savory). Here, pastry chef Jenny McCoy shares incredible recipes for eclairs and all their relatives.

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Book SynopsisMostly vegetarian and infrequently vegan, the recipes in Lucky Peach Presents Power Vegetables! are all indubitably delicious. The editors of Lucky Peach have colluded to bring you a portfolio of meat-free cooking that even carnivores can get behind. Designed to bring BIG-LEAGUE FLAVOR to your WEEKNIGHT COOKING, this collection of recipes, developed by the Lucky Peach test kitchen and chef friends, features trusted strategies for adding oomph to produce with flavors that will muscle meat out of the picture.

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Book SynopsisThe New York Times bestselling authors of the Bad Manners cookbook series are back with a message for you (yeah, you): Eating less meat, saving the planet, and cooking at home don’t have to be so f*cking boring—or expensive. If it feels like everything’s so f*cked that you just wanna lay down and let the earth reclaim your body, we understand. A global pandemic forced all of us back into the kitchen but our fridges were full of by-products and fake flavors. It seems like half the ingredients and produce we buy goes in the trash while people starve, the planet burns and also somehow floods. And our culinary chaos is partly to blame. This sh*t isn't sustainable.  Enter Brave New Meal: a chance for food to be not just different but better. Because here’s the dirty little secret about eating vegan (or plant-based, meatless, flexitarian, whatever the hell they’re calling it this week): done ri

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Book SynopsisThis wonderful book gathers together a collection of delicious recipes featuring Ireland’s favourite food.

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Book SynopsisWhat a gift The Joy of Food is. The recipes, the illustrations (which I want to frame), the knowledge are all, indeed, a total joy. Rory is a masterful teacher but it is his love of ingredients that will send you straight into the kitchen.' Yotam OttolenghiThis is the book Rory O'Connell was born to write. Not only a collection of good things to eat, showcasing the best of Irish seasonal produce from Rustic Chicken, Swiss Chard and Tarragon Tart to Blackberry and Sweet Geranium Posset, The Joy of Food is also a celebration of everything Rory is passionate about: first-rate ingredients, simple and respectful cooking techniques and the absolute pleasure that comes from enjoying and sharing the result.Accompanying the recipes are Rory's charming original illustrations and personal essays in praise of everything from hazelnuts to the humble hen.The Joy of Food is, quite simply, a book for every food lover's home.Take it from me, the foodie in your life with love it' Jenny Greene, 2FMThe book is a hymn to flavour, sustainability, seasonality and the simple joy of appreciating good food' Clodagh Finn, Irish ExaminerRory O'Connell's new book, The Joy of Food, is so much more than a recipe book. It's a collection of beautiful essays and illustrations, and the sense of joy O'Connell takes form this time spent in the kitchen will leave you feeling uplifted and comforted.' Sarah Caden and Liadán Hynes, Sunday Independent Life MagazineThe book is beautifully written. I love the illustrations. I love the recipes. It is like an absolute hug.' Claire McKenna, Alive and Kicking, Newstalk

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