Cookery / food by ingredient / food groups Books

Book SynopsisWhether you call it pot, weed, Mary Jane, or Cannabis, you know that marijuana is now mainstream. Now there is a beautiful gourmet cookbook for enthusiasts at all levels—from Cannabis Ceviche to High Ho Pottanesca to Smokin’ Grilled Corn and more!Cannabis is one of the hottest ingredients to hit the culinary world, and cannabis-infused food is an evolving art and science. In The Cannabis Kitchen Cookbook, chefs in the know from Amherst to Anaheim share their secrets for infusing everything from oil and agave to soups and cocktails with this once taboo ingredient.Covering every meal from brunch to late-night cocktails and snacks, with more than one hundred fully tested recipes from experienced professional chefs, The Cannabis Kitchen Cookbook guides readers through the process of making fresh, tasty, and healthy home-cooked meals using cannabis as the main additive. Recipes include sides, snacks, and cocktails and fabulous entrees, including: Cannabis-Roasted Chicken with Onions, Carrots, and Fennel Seared Wagyu New York Strip with Cannabis Rub Smoked Apple-Glazed Roast Pork Loin with Walnut and Cannabis Leaf Stuffing Hemp Seed-Crusted Chinook Salmon with Cannabis Cream Sesame-Crusted, Cannabis-Seared Ahi Tuna with Wasabi, Soy, Cannabis, and Citrus Sauce Mellow Shrimp Cappellini Finished with Cannabis Oil Jamaican Chicken Stir-Fry with Curry Coconut Milk Spinach, Potato, and Cannabis Curry Bok Choy, Cashews, and Scallions Stir-Fried in Cannabis-Ginger Red Palm Oil Kushie Tomato Soup with Grilled Boursin and Gruyere Croutons Holy Mole! And more! Here are step-by-step instructions on preparing cannabis for use in the kitchen as well as advice on personalizing dosage for different tastes. Tips for trimming, processing, storing, and preserving cannabis are included along with a “buyer’s guide” that sheds light on the many varieties of cannabis flavor profiles, showcasing strains based not only on feel-good levels, but more importantly, taste-good levelsContributors to this Collection include . . .Leslie Cerier • Mike DeLao • Scott Durrah • Joey Galeano • Rowan Lehrman • Andie Leon • Catjia Redfern • Herb Seidel • Donna Shields • Grace Gutierrez • Lucienne Bercow Lazarus • Emily Sloat • Rabib Rafiq • Chris KilhamSkyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.Trade Review“Pot recipes are not just for college parties anymore.” —Paste magazine“Cannabis is a healing, helping herb, but only in the company of healing, helping food.” —Scott Durrah, award-winning restaurateur and cooking instructor“Pot recipes are not just for college parties anymore.” —Paste magazine“Cannabis is a healing, helping herb, but only in the company of healing, helping food.” —Scott Durrah, award-winning restaurateur and cooking instructor

Read more less

Book SynopsisThe Organic Cook’s Bible is a much-needed resource that demystifies the array of organic ingredients available and details how to choose, store, and prepare them. An indispensible reference for home cooks, gardeners, and chefs, this book is much more than a produce guide; it also covers meat and poultry, diary and eggs, beans and grains, herbs and spices, and more—organized alphabetically within each section for easy reference.Although organic foods are more readily available than they were just a few years ago, it takes a little effort to go organic in today’s processed world. This book makes it easier, with in-depth descriptions of over 150 organic foods. It explains what makes these foods more flavorful nutritious than their nonorganic equivalents and gives information on nutrition, seasonality, what to look for, storage and preparation, and uses. More than 250 recipes capture the great taste of organic ingredients and add variety to everyday meals, with dishes like Winter Squash Soup with Pumpkin Seeds, Hazelnut-Crusted Pork Loin, and Rhubarb-Huckleberry Pie—many contributed by leading organic chefs. There’s even a special Top Varieties section that lists over 900 of the best varieties of organic and heirloom produce available in the United States.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Read more less

Book SynopsisIn her newest book, The Green Aisle’s Healthy Indulgence, Michelle Savage shares more of her own inspiring weight-loss success story as well as provides more than seventy recipes that will assist you in your journey to lose weight and get in shape. Recipes are made with all-natural ingredients and use labels—vegetarian, vegan, dairy-free, sugar-free, soy-free, and gluten-free—so you can easily find the ones that are best for you, your friends, and your family.Michelle invites you to indulge in satisfying and appealing recipes inspired by locations and cuisines all around the world. These include:Thai shrimp soupArmenian dolmaIrish brisket & cabbageGreek pizzaRussian borschtIsraeli shakshoukaand more!The Green Aisle’s Healthy Indulgence is not about dieting and does not embrace any of the crazy fad diets or obsessive calorie counting many new dieters are following today. Instead, this book promotes an overall healthy lifestyle, which includes eating the simplest, freshest, non-GMO foods you can get your hands on. Using clear instructions and full-page photos, Michelle invites cooks of all skill levels into the kitchen to take the first step to healthier living.Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

Read more less

Book SynopsisAn Eater Best Food Book of 2023A Smithsonian Best Food Book of 2023From the New York Times-bestselling author of Cod and Salt, a delectable look at the cultural, historical, and gastronomical layers of one of the world's most beloved culinary staplesfeaturing original illustrations and recipes from around the world.As Julia Child once said, It is hard to imagine a civilization without onions. Historically, she's been rightand not just in the kitchen. Flourishing in just about every climate and culture around the world, onions have provided the essential basis not only for sautés, stews, and sauces, but for medicines, metaphors, and folklore. Now they''re Kurlansky''s most flavorful infatuation yet as he sets out to explore how and why the crop reigns from Italy to India and everywhere in between. Featuring historical images and his own pen-and-ink drawings, Kurlansky begins with the science and history of the only sulfuric acidspewing plant, then digs through its twenty varieties and the cultures built around them. Entering the kitchen, Kurlansky celebrates the raw, roasted, creamed, marinated, and pickled. Including a recipe section featuring more than one hundred dishes from around the world, The Core of an Onion shares the secrets to celebrated Parisian chef Alain Senderens's onion soup eaten to cure late-night drunkenness; Hemingway's raw onion and peanut butter sandwich; and the Gibson, a debonair gin martini garnished with a pickled onion. Just as the scent of sautéed onions will lure anyone to the kitchen, The Core of an Onion is sure to draw readers into their savory stories at first taste.

Read more less

Book SynopsisTomato Love is a joyful collection of recipes that celebrate the favorite high-summer fruit. There’s nothing quite like a luscious Brandywine or a sweet Sungold freshly-picked from the vine, but tasty canned and jarred products ensure tomatoes can be enjoyed year-round. The recipes in this collection invite year-round eating, new takes on classic dishes like red sauce and tomato soup, along with a mix of fresh ideas ranging from Sweet, Spicy, Smoky Barbecue Sauce, Roasted Tomato Basil Soup with Pumpernickel Croutons, to Caprese Pasta Salad with Salami and Shakshuka with Extra Veg. Home cooks, backyard gardeners, and CSA members overwhelmed with the bounty of the season will find dozens of inspiring ideas for introducing variety into the everyday repertoire of meals. With fresh and nourishing ingredients at the forefront, this cookbook makes it easy for families to put good food on the table—with easy cooking steps, ingredients that are readily available, and delicious recipes. Every recipe is shown in a color photo, making the book easy to browse and use.

Read more less

Book SynopsisAs the popularity of a plant-based diet continues to grow, tofu sales are soaring, along with the demand for new recipes that showcase this healthy, budget-friendly meat alternative. In Twist on Tofu, award-winning food writer Corinne Trang shows how versatile and flavorful tofu can be, with 54 recipes for creative dinners, as well as starters, soups, salads, sandwiches, and even desserts. There are tofu-based twists on familiar favorites like French fries, Buffalo “wings,” tacos, satay, and empanadas. Recipes for lasagna, Bolognese pasta, chili, poke bowl, and bibimbap offer delicious options for tofu-rich dinners. Trang tops off this celebration of tofu with a bit of sweetness—bumbleberry tofu custard and luscious tofu mocha brownies.

Read more less

Book SynopsisA celebration of all things garlic, with stunning original photography throughout. Includes 36 garlic-forward recipes, as well as spice mixes, craft ideas, floral arrangements, growing instructions, and inspiration for garlic-themed dinners.In The Garlic Companion, author and garlic devotee Kristin Graves celebrates the wonderful world of this pungent herb, including how to plant, grow, harvest, and preserve it, as well as how to use both the bulbs and the scapes (flowering stems) in decorations and crafts such as garlic braids and wreaths. She has created 36 recipes that focus on using garlic in all its various forms-from Garlic Scape Refrigerator Pickles to Honey Garlic Ribs to Black Garlic Chocolate Chip Cookies-and offers dozens of ideas for celebrating the garlic harvest.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisTransform a Few Staple Ingredients into Spectacular Meals. Dinner doesn’t have to be complicated or time-consuming with Rebecca White’s nourishing and exciting meals, prepared with only a few key ingredients already found in your pantry. With one-pot, sheet-pan and slow-cooked recipes, she'll show you how to make simple staples into standout meals. This incredible collection features recipes such as: • Sheet-Pan Cumin Chicken and Bell Peppers • One-Pan Lemon Parmesan Linguine • Porcini Beef Ragù • Braised Star Anise Short Ribs • Pan-Seared Lamb Chops with Shallots and Mushrooms • Duck Fat–Seared Scallops Whether you’re making a convenient weeknight dinner or a party entrée that’s sure to impress, stressful mealtimes will become a thing of the past.

Read more less

Book SynopsisIndulge your taste buds with the creamiest, dreamiest, most deliciously drool-worthy noodle dishes. Tiffani and Larone of @noodleworship show you how to create the best noodles from around the world using simple, straightforward, flavour-packed recipes that are perfect for beginners and busy families. Discover the secrets to rich, luscious Italian-inspired pasta sauces with Spinach Alfredo Radiatori, Spaghetti Carbonara and Cacio e Pepe. Achieve enviable cheese pulls with Nene's Mac 'n' Cheese, Cheesy Chicken Tetrazzini and Cheesy Baked Mostaccioli. Or create umami-rich Asianinspired dishes such as Garlic-Chili Noodles, Shanghai Noodles and Garlic- Butter Shrimp Ramen. This curated collection brings you easy and affordable ways to cook your favorite pasta and noodles at home, so you can satisfy every craving and achieve noodle nirvana.

Read more less

Book SynopsisFrom baking wunderkind Catherine Zhang comes an assortment of delectable recipes that highlight authentic Asian flavours for both newcomers and lovers of this cuisine. These 60 tasty and accessible desserts from baking prodigy Catherine Zhang showcase flavours that will have you rethink what you know about cakes, cookies, tarts and more. Inspired by Catherine’s Chinese heritage as well as her cosmopolitan influences, these simple yet delectable recipes fuse vibrant flavors like ube, lychee, hojicha and miso with beloved bakes like macarons, tiramisu and palmiers. These beginner-friendly delights from China, South Korea, Thailand and more include: • Mochi Donuts • Japanese Strawberry Shortcake • Tahini “Nutter Butters” • Vietnamese Coffee Tres Leches • Chocolate Matcha Viennese Swirls • Cookies and Cream Snow Skin Mooncakes • Tangzhong Cinnamon Rolls • Raspberry Yuzu Cream Puffs • Brown Sugar Boba Popsicles • Baked Ube Cheesecake Whether you’re new to baking or are looking for unique and exciting ways to add a little sweetness to your day, this collection will have you making delicious desserts over and over again.

Read more less

Book SynopsisEating plant-based has never been more nourishing or satisfying! From Jackie Akerberg, creator of the popular food blog Jackfruitful Kitchen, comes a mouthwatering collection of inspiring, whole-food recipes that go way beyond your typical salad and are completely free from processed ingredients. By cutting the junk and focusing on wholesome, plant-based meals, you’ll reap all of the health benefits that the vegan diet has to offer: improved digestion, clearer skin and higher energy, just to name a few! With this cookbook, it’s easier than ever to eat 100% clean and 100% vegan (not to mention 100% gluten-free!) throughout the day, as Jackie has you covered with delicious dishes from breakfast through dessert, like: • Best Ever Veggie Burgers • Bang-Bang Baja “Shrimp” Tacos • Super Greens Goddess Pasta • Get Up and Go Super Seed Bread • Curried Red Lentil Coconut Soup • Power-Packed Blueberry Pancakes • Apple Pie Cheesecake Bites • And so many more! Every single recipe has been carefully crafted from wholesome ingredients to provide maximum flavour and a clean eating experience like no other. So, what are you waiting for? Kiss processed meals goodbye and say hello to all that a whole-food vegan diet can do for you. You’ll be eating healthier than ever and feeling like the very best version of yourself in no time!

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisA physician and chef identifies the top ten brain-smart ingredients and shows that eating to maintain brain health is easy, accessible, delicious, and necessary for everyone. The foods we choose to eat (or not) sit at the core of the Alzheimer’s epidemic. In The Brain Health Kitchen, readers will learn exactly how making the right choices about the foods we select and cook, and how we eat them, can keep our brains younger, sharper, more vibrant, and much less prone to dementia. Scientific studies show that there are ten foods with powerful neuroprotective properties. None should come as a surprise—leafy greens, whole grains, berries, fatty fish, beans and lentils, olive oil, and more have been touted for their health-giving benefits since researchers put a name to the Mediterranean diet. But Dr. Annie Fenn takes a much more targeted approach, beginning with 100 recipes that incorporate brain-healthy foods into every meal of the day. From Caramelized Apple and Quinoa Pancakes for breakfast to Mushroom and White Bean Socca for lunch to dinners like Miso-Glazed Cod with Rice and Gingery Green Beans and Marinated Steak with Warm Kale Salad and Sweet Potatoes, here are dishes that are simply delicious, regardless of their health-boosting effects. Same with the desserts, like Coffee, Date, and Oat Bars. Readers will also learn other strategies for creating a brain-friendly dietary pattern, including choosing meats that fuel instead of harm; understanding the nuances between “good” and “bad” fats; embracing methods that preserve nutrients, such as braising and steaming; making sure to drink the right beverages; and addressing holistic issues like how diverse your food choices are and how beneficial it is to share meals with family and friends. Shifting to and sticking with a brain healthy diet is your first and best line of defense against the heartbreaking diseases of Alzheimer’s and dementia. And it works for everyone—omnivores, pescatarians, vegetarians and vegans, and the gluten-intolerant.

Read more less

Book SynopsisNamed a Best Cookbook of 2022 by Bon Appetit In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility. From sprinkling adaptogenic powder over granola to reinventing schnitzel with king trumpets, Cooking with Mushrooms expands our ideas of how to use mushrooms as both a food and a flavor, a seasoning and the star of the plate.Here are a variety of mushroom broths to make you feel better. Breakfast recipes like Soupy Eggs with Chanterelles. Mushroom Larb or a Crispy Shiitake “Bacon” Endive Wedge Salad makes the perfect lunch. Mushroom Ragu or a Roast Chicken with Miso Mushroom Butter can change the dinner game, and a Maple Mushroom Ice Cream will transform your ideas about dessert.The dishes might sound familiar—lasagna, risotto, a bourguignon, brownies—but the ingredients and flavors are as unexpected as they are delicious. In all, Cooking with Mushrooms features nearly 100 recipes that unlock the powerful flavors and health-giving properties of the world’s most magical ingredient.Trade Review“In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer“In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "A book so beautiful, merely leafing through it confers forest-bathing levels of equanimity."—The Wall Street Journal “Andrea Gentl’s Cooking with Mushrooms is a book that’s as beautiful as it is wildly creative. Mushroom and cauliflower carnitas, king trumpet au poivre, brown sugar buttermilk porcini pumpkin pie, oh my, I want them all. It’s a healthyish, hippieish cookbook that gives the funkadelic mushroom the respect it deserves. . . . A resource in my kitchen.”—Bon Appétit, Best Cookbooks of 2022 "[Gentl's] book displays a dedication to treating mushrooms with respect and a knack for getting the absolute most out of them by paying careful attention to technique... Her one-page explanation of five mushroom-cooking techniques is one of the best, most succinct I’ve seen."—Joe Yonan, The Washington Post "Within the very first pages, it is clear [Cooking with Mushrooms] is as complex as mycelia—and just as enticing." —Vogue.com “Everything you need to know about fungi. . . . Both a field guide and an ode to the beloved mushroom and all of its transformative properties.”—Thrillist “Cooking with Mushrooms will have you eating them every night of the week. The recipes are *that* good.”—Brit + Co. “In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "This cookbook feels like a really important moment for culinary mushrooms"—Alicia Kennedy "A book so beautiful, merely leafing through it confers forest-bathing levels of equanimity."—The Wall Street JournalIACP Cookbook Award Winner “Andrea Gentl’s Cooking with Mushrooms is a book that’s as beautiful as it is wildly creative. Mushroom and cauliflower carnitas, king trumpet au poivre, brown sugar buttermilk porcini pumpkin pie, oh my, I want them all. It’s a healthyish, hippieish cookbook that gives the funkadelic mushroom the respect it deserves. . . . A resource in my kitchen.”—Bon Appétit, Best Cookbooks of 2022 "[Gentl's] book displays a dedication to treating mushrooms with respect and a knack for getting the absolute most out of them by paying careful attention to technique... Her one-page explanation of five mushroom-cooking techniques is one of the best, most succinct I’ve seen."—Joe Yonan, The Washington Post "Within the very first pages, it is clear [Cooking with Mushrooms] is as complex as mycelia—and just as enticing." —Vogue.com “Everything you need to know about fungi. . . . Both a field guide and an ode to the beloved mushroom and all of its transformative properties.”—Thrillist “Cooking with Mushrooms will have you eating them every night of the week. The recipes are *that* good.”—Brit + Co. “In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "This cookbook feels like a really important moment for culinary mushrooms"—Alicia Kennedy

Read more less

Book SynopsisThis comprehensive cookbook stars tofu and presents the limitless, multi-cuisine possibilities of this versatile, nourishing ingredient in a wide range of delectable dishes.  Featuring a robust collection of 170 recipes from all over the world, Tofu makes the case for the ingredient as a culinary “blank page” much like white rice or pasta—and a boon for flavor and culinary techniques of all types. Using spices, condiments, sauces, and herbs, tofu serves as an inexhaustible source of culinary diversity. Spanning Japanese-style Grilled Tofu with Miso to Lemongrass Tofu from Vietnam, Tofu a la Bolognese from Italy to Spicy Tofu with Peanuts from China, this comprehensive and informative guide to the bean-based ingredient serves as a multicultural road map to creating plant-based meals. Along with the enticing array of recipes, this collection features 100 full-color photographs, prep and cook time tips, diet designations, and handy reference to the different types and uses of tofu—making it a definitive title for all skill levels.  

Read more less

Book SynopsisWhether you’re preparing for a romantic night in, cooking for you and a friend, or just don’t feel like packing up leftovers, these quick and easy meals for two are sure to make dinner a whole lot easier. You’ll never sacrifice flavor for convenience when whipping up these simple salads, starters, and main dishes. The fast and flavorful recipes include: Taco Salad with Fresh Corn Honey Buffalo Chicken Wings BBQ Pork Chops Vegetable Fried Rice Once you’ve discovered the joys of cooking for two, you’ll never go back!

Read more less

Book SynopsisBerries are edible jewels, distillations of sunlight, soil, and floral perfumes. Some offer ambrosial sweetness; others are as assertive as herbs and spices. Roger Yepsen knows his berries, and in this collection he presents these delightful fruits to the reader, including neglected varieties that have nearly disappeared from the American diet and garden. In this book he offers advice on finding and identifying berries, growing your own, and preserving them for year-round enjoyment. Berries includes nearly 100 recipes, such as: Blueberry Buckle Black Currant Crepes Raspberry Soup Elderberry Wine Reading this book is like discovering a wild raspberry in the woods—a sweet surprise and oh, so satisfying.

Read more less

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.

Read more less

Book SynopsisWhether it’s maximising flavour, saving money on home remedies or spicing up your beauty routine, Suzy Scherr finds the solution in a quick trip to the kitchen. Cocoa powder and cayenne pepper are classic flavour resources and they pack a host of holistic health benefits. Cocoa is full of minerals like zinc and iron, skin-refreshing flavonoids and antidepressant properties. Meanwhile, cayenne pepper contains capsaicin, which has been associated with boosting metabolism, lowering blood pressure and even relieving pain. In The Cayenne & Cocoa Companion, Scherr treats you to tasty recipes and DIY home fixes: Chicken Mole, Tabasco-Style Hot Sauce, Acne-Fighting Face Masks, Back Soothing Balm, Cocoa Candles, Organic Garden Spray and more. No matter the craving or problem, Scherr delivers homespun advice and simple sources of help found right in your pantry.

Read more less

Book SynopsisGo from what the heck is this to how does it taste so good in this celebration of misfit vegetables

Read more less

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

Read more less

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

Read more less

Book SynopsisA hilarious and irreverent cookbook written just for dudes (like Brad and Brian) who are interesting, successful, confident, and extremely good looking; dudes who like to eat healthy, colorful, creative keto-friendly creations, but are too busy and important to stress over time-consuming, complex recipes. Co-authors Brad Kearns and Brian McAndrew pose as experts to help you swagger into the low carb, moderate protein, high fat ketogenic diet the right way, without the stress and frustration of ordinary keto cookbooks. While naysayers may criticize keto as a "bacon and butter" fat-fest, and disparage Brad and Brian as a couple of posers trafficking on their sex appeal and athletic prowess instead of their cooking skills, this book emphasizes an incredible array of genius or near-genius level recipes featuring nutritious natural animal foods, colorful vegetables, and other nutrient-dense ingredients that will help optimize gut health, boost immune function, and improve performance on the athletic field, in the bedroom, and at work by three to four levels. You will be amazed at the creativity these two dudes will inspire in you to become a freakin' kitchen legend in less time and less hassle than you ever dreamed possible before meeting these two dudes. While originally envisioned as a great gift idea for females to give to their favorite dudes, several female recipe testers, photographers, designers and key grips on the project have indicated that they want to keep the book for themselves. Brad and Brian are prepared for viral acceptance by females and agree to show up and rock the house at any ladies book club meeting they are invited to.

Read more less

Book SynopsisInspired by the excitement and simplicity of childhood, Tessa has brought together recipes based around colourful and pure fresh ingredients that create uncomplicated and delicious family meals. From the comfort of soups and roasts, to the striking colours of beetroot gnocchi and mango sorbet, to the simplicity of rice pudding with nutmeg, this book weaves recipes with reflections and hopes. Alternative ingredients and options for serving suggestions are given for many of the recipes, extending their appeal. The evocative text and innovative recipes are complemented by beautiful photographs and hand-drawn pictures. Key points: more than 100,000 copies sold worldwide; like Tessa's other bestsellers, "Venezia" and "Falling Cloudberries", this also mixes a traditional recipe style with a rich and personal narrative on Tessa's own passion for food; featuring mouth watering food photography and traditional recipes; and, reads beautifully and captures Tessa's warm and genuine voice in the recipes and accompanying text.Trade Review'Charming, nostalgic and exceptionally pretty, this is also - more importantly - a useful and practical family cookbook.' Daily Mail 'Fantastic collection of recipes, inspired by the simplicity of childhood... There's food for everyone and every occasion and the design is simply stunning.' Woman and Home

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis'Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses – beautiful, thoughtful, flavorful, and meaningful.' – Alice Waters, founder of Chez Panisse & The Edible Schoolyard ProjectThe Miller's Daughter is a cookbook at the forefront of America’s heritage grain movement with 80 glorious recipes and beautiful, candid stories that celebrate community, agriculture, sustainability, and the place of grains at every table.Emma Zimmerman with her father, Jeff, is a rebel and a dreamer on the outskirts of rural Phoenix. In a country overrun by corporate, homogenised grain farming, the daughter-father team are champions of rare and near-extinct varieties of ancient grains. The rejuvenation of their business, Arizona’s Hayden Flour Mills, is an unlikely tale of an underdog rising from the Wild West.In The Miller's Daughter, Emma shares her stories of entrepreneurship and personal growth alongside stunning documentary photography. Her insights show readers how grains can and should be used to elevate our meals every day.Organised by grain (from farro to white sonora to red fife to corn, barley, durum and rye), Emma’s collection of recipes covers breakfast, sweet, savoury and mains within each chapter. Think recipes for chickpea cookies, pink polenta with crispy pancetta, sprouted barley salad, farro crust tart, white sonora berry salad – and much more.This is the true and captivating story of a mill restarted, of near-extinct grains rescued, and a whole host of nourishing dishes created and enjoyed along the way.Trade Review'Emma Zimmerman truly understands what it means to engage food as the means of healing our bodies, our communities, and our earth. These pages open a door to follow in her footsteps. A true education for the senses – beautiful, thoughtful, flavorful, and meaningful.' – Alice Waters, founder of Chez Panisse & The Edible Schoolyard Project‘Emma makes brilliant connections between flavor, farming and the fight against climate change through a class of diverse, remarkable grains.’ – Dan Barber, chef & author‘Emma has beautifully captured the Hayden Flour Mills journey, and what life is all about: family, food, friendship, community and connection.’– Chris Bianco, James Beard Award–winning chef, Pizzeria Bianco‘This is a must-add to your collection, telling the story of a family business that grows and mills with care for the planet. I want to try everything in this book!’ – Michael James, baker & author

Read more less

Book Synopsis

Read more less

Book SynopsisSupermarkets are stuffed full of pumpkins in the run-up to Halloween. So many people just carve them for Jack-o''-lanterns then throw away the seeds and leftover flesh, not knowing how easily they can be cooked and eaten. Don''t Waste Your Pumpkin offers all sorts of tasty recipes to make use of every part of the pumpkin and majors on avoiding waste. There are also simple craft projects to take you beyond the usual carving traditions and celebrate all kinds of pumpkin.There''s so much more to the cosy autumn season than pumpkin spice!

Read more less

Book Synopsis115 vibrant and diverse recipes for vegetables that will revitalize your approach to plant-based eating. Roots, stalks, shoots, bulbs, brassicas, and leafy greens. Vegetables come in all shapes and sizes, flavors and colors, tastes and textures, and there's an abundance of fresh, local vegetables available right here in the Pacific Northwest. Whether you grow or forage them yourself, or you purchase them from local farmers, this book will provide you with exciting and unexpected ways to prepare all that goodness from the garden. These ideas for everyday plant-based cooking respect the seasons and provide you with healthy, simple meals. Bill Jones, renowned chef and award-winning author of 12 cookbooks including The Deerholme Mushroom Book and The Deerholme Foraging Book, has had a lifetime love affair with garden fare since he was a teenager. These recipes are a love letter to vegetables, borne from his travels and his experiences living the professional growing and cooking lifestyle. Aside from delicious recipes and gorgeous full-colour photography throughout, The Deerholme Farm Vegetable Cookook contains detailed information on more than 40 vegetables, and outlines the basics of professional vegetable preparation. Learn how to julienne, slice, peel, dice and shred, as well as blanche, braise, steam, roast, saute, and grill. Moreover, it suggests how to source good quality vegetables and ways to store different kinds of veggies to keep them fresh. Trade in your everyday veggie recipes for original and delicious dishes like Cider-Braised Leek & Morel Gratin, Pickled Fennel with Honey and Lemon, Kohlrabi Slaw with Pumpkin Seed Pesto, or Baked Acorn Squash with Porcini Custard. Try incorporating vegetables into unique staple dishes like Yam Flatbread. And get innovative with vegetable-based desserts like Blueberry and Fennel Cobbler and Beet and Apple Crumble with Maple and Hazelnut. You can't beat fresh and vital foods that combine flavor and flair from around the world. It's easy to keep things interesting while enjoying the health benefits, environmental sustainability, and economic impact of eating more local veggies.

Read more less

Book SynopsisThis book shows how to get your five-a-day in a whole range of delicious ways. Find out about over 250 different fruits and vegetables, discover where they originated, and learn how to choose, store, prepare and cook them. This guide with over 1300 photographs, explains all there is to know about these exquisite foods and how best to enjoy them.

Read more less

Book SynopsisFrom ancient Greece to the Victorian era and into modern times oils have been used for an infinite variety of purposes. This book explores the seemingly endless applications of this wondrous substance, looking at its fascinating properties, the vast range of types available and its use as a valued ingredient in recipes, medicinal treatments, cleansers, beauty treatment and aromatherapy. It combines in-depth advice with easy-to-follow recipes and instructions.

Read more less

Book SynopsisTofu is an essential ingredient for modern living. Not only is it low in fat and high in protein - and thought to lower cholesterol - it is also delicious and incredibly versatile. This unique book opens with an informative introduction to tofu and the many tofu-related products available. With more than 60 easy-to-cook dishes in this collection, there is something for every occasion.

Read more less

Book SynopsisThis book features delectable mousses, ice creams, terrines, puddings, pies, pastries and cookies, shown step by step in more than 270 gorgeous photographs. It is an irresistible collection of recipes, which demonstrate the wonderful versatility of coffee in the kitchen. It features all the classic coffee desserts and cakes, such as Tiramisu, Coffee Coeurs a la Creme, Mocha Sponge Cake and Cappuccino Torte. It also includes coffee-infused variations of recipes, such as Coffee Custard Tart, Sticky Pear Pudding, Danish Coffee Pastries and Coffee Cream Profiteroles. You can choose from delicious souffles and meringues, puddings, fruit and iced desserts, melt-in-the-mouth cakes, pastries, breads and biscuits. It contains over 270 photographs, which include step-by-step instructions and a glorious picture of every finished dish. This sumptuous cookbook is dedicated to exploring coffee with new and exciting recipes for all occasions, from iced delights, luxurious tortes and melt-in-the-mouth pies and pastries, to satisfying and more-ish biscuits and breads. The recipes give full scope to the imagination, showing how the rich taste of coffee can transform classic dishes into something really special. From simple sponges to tempting tarts and velvety cheesecakes, there are desserts to rival any professional confection. Some, such as Coffee Almond Marsala Slice, are perfect with mid-morning coffee. Others, like Coffee Chocolate Mousse Cake and Cappuccino Torte, make unforgettable dinner party finales. With updated recipes and classic pastries and cookies from all around the world, this is a beautifully presented book with clearly explained instructions and photographs.

Read more less

Book SynopsisThis is a visual guide to vegetables and how to use them, with 100 delicious recipes for soups, salads and main courses. It features bulbs, roots, shoots, stems, greens, beans, peas, seeds, squashes, fruits and mushrooms. Every entry is pictured with detailed descriptions and advice on seasonal availability, buying and storing, preparation and cooking. It includes fabulous dishes such as Fresh Asparagus with Tarragon Hollandaise, French Onion Soup, Potatoes Dauphinois, and Celeriac and Blue Cheese Roulade. There is a vast range of vegetables to choose from, and many different varieties within each type. This practical volume combines an illustrated guide to types and varieties of vegetables, with a compendium of tasty recipes. Photographs of each vegetable provide an instant reference, and the accompanying description gives details of how to prepare, use and cook each type. There are recipes for accompaniments, such as Braised Fennel with Tomatoes, and recipes which will make a substantial supper dish, such as Onion Squash Risotto. Whether you are looking for a soup, a salad or a main course dish, you will find a tempting suggestion here.

Read more less

Book SynopsisThis title features 90 delicious recipes using apples, shown in over 245 mouthwatering photographs. It is a complete guide to cooking with apples, including breakfasts, appetizers, salads, side dishes, main courses, desserts, cakes, sauces, preserves and drinks. It features fascinating information about the apple in history and mythology, and how apple trees have been bred and used in commerce. Tempting recipes include Apple and Cranberry Soup, Bacon Chops with Apple and Cider Sauce, Roast Duck with Apples and Prunes, Apple Strudel, Mulled Cider and Rowan and Crab Apple Jelly. It is the ultimate recipe collection for this wonderful fruit. The humble apple is a much-loved fruit throughout the world. Recognized for its versatility, it is a very popular ingredient in many tasty recipes. This beautifully illustrated volume contains a collection of 90 delectable apple recipes. Dishes include classics such as Roast Goose with Apples, Apple Crumble and Baked Apples, as well as more unusual recipes such as Pumpkin and Apple Risotto, Curried Apple Soup and Apple and Kumquat Sponge Puddings.Red, green, sweet or sour, apples are as important in today's health-conscious society as they have ever been. With over 245 inspiring images, this book is an essential companion for every kitchen library.

Read more less

Book SynopsisFrom ancient Greece to the Victorian era and into modern times, vinegar and oil have been used for an infinite variety of purposes. This book explores the many varied applications of these wondrous substances, looking at their distinct properties, the range of types available and their uses as valued ingredients in medicinal treatments, household cleaners, beauty treatments, aromatherapy, as well as 130 irresistible culinary recipes for sauces, marinades, soups and desserts and everything in between. Illustrated with more than 700 beautiful photographs, this wonderful compendium explores the amazing versatility and health and household benefits of these magical everyday ingredients.

Read more less

Book SynopsisCitrus fruits can be used all year round and are hugely versatile. They can be eaten just as they are, added to sauces, dips and dressings, preserved in marmalades and relishes, and used to transform countless recipes. This book describes and illustrates all the varieties of this wonderful fruit family, with information about taste and texture, preparation and nutrition, as well as advice on buying and storing. There are tangy recipes for classic and contemporary citrus dishes, including Chicken with Preserved Lemon and Olives, Key Lime Pie, and Crepes with Orange Sauce. This beautiful cookbook will provide you with wonderful ideas to add zest to your cooking.

Read more less