Cookery / food by ingredient / food groups Books

Book SynopsisWhile the popularity of craft cocktails and home bartending have helped people create their own drink-driven memories, the possibilities for coffee have remained rather tame. Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment. Enjoy a Moonwater with breakfast, a Throw Em A Haymaker after a hard workout, or an Amuse as a happy-hour delight. The Don is the ideal after-dinner companion, and there s nothing quite like powering down with a Windmill Cookie Steamer after a long day.Trade Review"Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day—hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment." —GOOD SPIRITS NEWS "A caffeine dream dispensary… forty Wonka-worthy concoctions along with Kevin Miyazaki's sensational photography will either send you racing to the kitchen or fantasizing about a flight to Wisconsin (yes, these bonkers beverages are that tempting)." —PASSPORT MAGAZINE "Ryan Castelaz tells stories through the coffee drinks he makes. Now, what goes into those drinks and the meanings behind them can be found in his new, carefully crafted book." —MILWAUKEE JOURNAL-SENTINEL "What Ryan has contributed to the coffee industry with this book is truly magnificent. His fanatical approach to composition, from his early day “concoctions” to details of texture, flavor, and aroma are a true example of how far the medium of coffee can be taken. The New Art of Coffee is amazingly comprehensive, from the history of the American Coffee Movement to modern day interpretations. A must for aspiring coffee professionals." —Frankie Solarik, owner of BarChef (Toronto) and Drink Master Judge “The New Art of Coffee by Ryan Castelaz is a must-have for both coffee enthusiasts and professionals alike. His take on the craft of creating coffee drinks is truly unique and inspired. He offers an expansive view that takes readers far beyond simply making drinks — he encourages us to think about presentation, aroma, taste, and texture in ways that allow us to tap into memories. With exhaustive research and a deep understanding of the coffee industry, Castelaz has created an indispensable guide for exploring the many facets of coffee. Highly recommended!” —Vasileia Fanarioti, editor of Coffee t&i Magazine (Shanghai, China)Ryan Castelaz...present(s) some of the most forward-thinking and inspired coffee beverages anywhere in the world. The New Art of Coffee has peeled back the layers of Discourse’s world class coffee program to present techniques and flavors unmatched in some of the most revered beverage programs anywhere. This book truly has it all, from precise technique and beautiful photography, all the way to progressive culinary inspired flavors and my personal favorite - flavored ice!" —Micah Melton, Beverage Director @ the Aviary & the Alinea Group“While countless books on coffee have been written, The New Art of Coffee by Ryan Castelaz, brings something altogether fresh and exciting to the table with this gorgeously photographed book. While the basics of brewing are covered, the aim of The New Art of Coffee is to push the creative envelope on developing whimsical, thoughtful drinks for cafe service with a thorough how-to in bringing the idea for a drink to life. Castelaz walks the reader through steps to consider and take in dreaming up something that will dazzle visually while pleasing the palate. And for inspiration, the author shares a plethora of his own original and imaginative drink recipes." —Sarah Allen, Editor in chief, Barista Magazine

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Book SynopsisAlthough apples may have won the battle for modern-day supermarket shelf space, throughout history the pear has usually ranked even higher in the hearts of fruit enthusiasts and connoisseurs. Cherries, plums, peaches, and many other fruits are also wonderful in their season, but the pear at its finest can be so much more exceptional in terms of its luscious texture, richness of taste, and its fragrances reminiscent of rose water, musk, and vanilla. The Book of Pears is a one-of-a-kind guide to this extraordinary fruit, following its journey through history and around the world, accompanied by beautiful botanical watercolor paintings and period images. Noted pomologist and fruit historian Joan Morgan (The Book of Apples) has researched and crafted the definitive account of the pear’s history and uses, from fresh eating to cooking and baking to making perry, the delicate and sophisticated pear equivalent of cider. Featuring a directory of 500 varieties of both ancient and modern pears with tasting notes and descriptions for every one, The Book of Pears reveals the secrets of the pear as a status symbol, introduces readers to some of the most celebrated fruit growers in history, and explains how the pear came to be so important as an international commodity. This unique and fascinating book will prove indispensable for historians, horticulturists, and all fruit lovers.Trade ReviewBooklist- "Who knew? This elegant, all-knowing compendium on all things pear is a boon companion to pomologist and fruit historian Morgan’s The Book of Apples (1994), among other fruit-centered histories. It’s truly intended as a reference, even for those culinarians intent on mastering the best information on pears. Much of the narrative traces the fruit’s transit from 1000 BC in the Yangtze Valley to today’s world distribution, documenting its role in various lands and in literature. In addition to Dowle’s realistic and detailed watercolors, innumerable historic photographs and illustrations grace the book’s pages. One-third of the book is occupied by a catalog of 500-plus varieties, from the former USSR’s Abas Beki to a French Zoe, based on the Defra National Fruit Collection, in Kent, with each entry including the cropping level, when-to-pick ripening season, vigor, use (culinary versus eating), size, shape, color, eye, basin, stalk, cavity, flesh, flower, and tree. A thorough investigation of one wonderful fruit.”Choice- "This comprehensive, highly specialized work discusses everything one might want to know about pears. The first section contains a complete history of the fruit, including about 90 reproductions of historic images featuring the pear. The following section is a directory documenting all pear varieties in the Defra National Fruit Collection in Kent, England, featuring well over 500 kinds, along with complete descriptions, season, use, tasting notes, and cultivation information. Artist Dowle, an extremely talented illustrator of fruit who earlier collaborated with pomologist Morgan on the Book of Apples (1993), presents 40 precise color illustrations of pear flowers, fruit, and branches. Their evident love for the pear yields a gorgeous volume. The detailed history could use additional editing, but it covers the subject in eight well-documented chapters. A key to pear identification and short essays on cooking and growing pears complete the volume. Due to its focus on the Defra collection, the work will appeal primarily to the clientele of specialized horticultural and art libraries. Summing Up: Recommended. Graduate students and researchers/faculty; horticulturalists.”

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Book Synopsis*Editor's Choice on Best Products List of 35 Gardening Gifts for the Person in Your Life with the Greenest Thumb One intrepid cook's exploration of her urban terrain, with over 500 recipes for every season! "Marie Viljoen is the real deal. . . Forage, Harvest, Feast is a joy to read, an inspiration, and a culinary adventure."―Amy Stewart, author of New York Times bestseller Wicked Plants In this groundbreaking collection, celebrated New York City forager, cook, kitchen gardener, and writer Marie Viljoen incorporates wild ingredients into everyday menus and special occasion fare. Motivated by a hunger for new flavors and working with thirty-six versatile wild plants―some increasingly found in farmers markets―she offers deliciously compelling recipes, including variations on: Cocktails Snacks & Appetizers Entrées Desserts Breads Preserves, Sauces and Syrups Ferments, spices, and salts From underexplored native flavors like bayberry and spicebush to accessible ecological threats like Japanese knotweed and mugwort, Viljoen presents hundreds of recipes unprecedented in scope. They range from simple quickweed griddle cakes with American burnweed butter to sophisticated dishes like a souffléed tomato roulade stuffed with garlic mustard, or scallops seared with sweet white clover, cattail pollen, and sweetfern butter. Viljoen makes unfamiliar ingredients familiar by treating each to a thorough culinary examination, allowing readers to grasp every plant's character and inflection. Forage, Harvest, Feast―featuring hundreds of color photographs as well as cultivation tips for plants easily grown at home―is destined to become a standard reference for any cook wanting to transform wildcrafted ingredients into exceptional dishes, spices, and drinks. Eating wild food, Viljoen reminds us, is a radical act of remembering and honoring our shared heritage. Led by a quest for exceptional flavor and ecologically sound harvesting, she tames the feral kitchen, making it recognizable and welcoming to regular cooks. "The photos are beautiful, and most of the recipes are simple enough that you don’t need a culinary degree to follow them, but at the same time they ooze creativity. . . . It’s not just a book of recipes, it’s a celebration of local flavors. You can feel the love on every page. There are no other books like it―an amazing source of inspiration and a must-have for anyone remotely interested in wild edibles."―Pascal Baudar, author of The New Wildcrafted Cuisine Trade ReviewForeword Reviews— "The renewed interest in foraging wild foods has inspired many new cookbooks, but none is as comprehensive as Marie Viljoen’s Forage, Harvest, Feast: A Wild-Inspired Cuisine. Viljoen is a writer and wild foods evangelist who packs nearly five hundred recipes for thirty-six wild plants into her well-illustrated, playfully written book. The emphasis is on plants that can be sustainably harvested or which have potential for commercial growing, such as lamb’s quarters, serviceberries, and nettles. Gardeners will be doubly delighted to learn how to transform traditional weeds and invasive plants into tempting dishes. How soul-satisfying to turn the chore of weeding out destructive garlic mustard and pesky purslane into harvesting for pesto or a refreshing gazpacho. While the author stresses that her cookbook should be supplemented by field guides and other plant identification resources, she does include information about when plants are ready to harvest, botanical history and lore, and pointers for home and small-scale cultivation. An important bonus are the frequent descriptions of the amount of labor involved in harvest or preparation of recipes; most recipes are simple enough for novice cooks, but it is helpful to know up front when their preparation will require lengthier or trickier cooking or abundant amounts of elbow grease. Extensive chapter and recipe introductions are well researched and fun to read. The author relates her own experiences and experiments, invoking many a humorous phrase along the way, as when she wisely advises cooks to carefully pit stone fruit 'if you are worried about tooth lawsuits' and rhapsodizes about a Cucumber and Green Prickly Ash Salad that is 'a smooth, crisp, sweet-and-sour flavor bomb.' Recipes range from classics like Elderberry Syrup to boldly flavored concoctions like Bayberry Back Ribs and Pokeweed with Anchovy Butter. A smattering of sophisticated cocktails round things out, including Black Ice (fir vodka, black chokeberry syrup, and vermouth) and milkweed-based cocktails like Migration and The Monarch. Forage, Harvest, Feast would be a great addition to the shelves of any outdoors enthusiast, small farmer, gardener, or adventurous cook." “Marie Viljoen is the real deal. In the heart of New York City, she takes her passion for food and the natural world and makes something extraordinary happen. In her hands a basket of weeds and berries becomes the centerpiece of a delicate, refined, and elegant lunch or a refreshing aperitif. Her curiosity about wild plants and foraging has taken her around the world, but in this book she proves that she—and her readers—can find both sustenance and delight just around the corner. Forage, Harvest, Feast is a joy to read, an inspiration, and a culinary adventure.”—Amy Stewart, author of New York Times bestseller Wicked Plants and The Drunken Botanist“Marie approaches her work with a rare combination of gifts—a deep knowledge of botany, the adventurous spirit of a forager, and most importantly for her readers, a keen appreciation of how to fill your life with good friends and delicious, locally sourced food.”—Stephen Orr, editor in chief of Better Homes and Gardens; author of The New American Herbal“Marie has highlighted plants with unique and superb flavors, with straight-talk instructions for how to realize their culinary potential. For the widely occurring and well-known wild edibles, she has uncommonly good recipes. But Viljoen also digs up some more obscure foraged treasures, revealing gustatory possibilities that have remained underexplored and largely unappreciated. She does this with a vigilant eye for the common sense and sustainability that make foraged food a viable feature of the best kitchens.”—Samuel Thayer, author of The Forager’s Harvest and Incredible Wild Edibles“Forage, Harvest, Feast takes wild edibles to their rightful place in the heart of every flavorful kitchen. Marie’s passion for unlocking the deliciousness of nature and, at the same time, treading lightly on the earth fills every chapter of this lovely and timeless cookbook.”—Tama Matsuoka Wong, coauthor of Foraged Flavor“Wild plants are one of the most natural things to eat. It’s how we should live. Marie’s book shows people how cooking plants from the wild is as easy and fundamental as learning your ABCs.”—Mads Refslund, cofounder of Noma; coauthor of Scraps, Wilt and Weeds“This book represents by far the most impressive culinary exploration of wild edibles in the Northeast, though it is truly not limited to that region. The recipes can be easily adapted to similar plants in your area. The photos are beautiful, and most of the recipes are simple enough that you don’t need a culinary degree to follow them, but at the same time they ooze creativity. Marie even invites you to create liqueurs, pickles, sauces, and countless condiments. It’s not just a book of recipes, it’s a celebration of local flavors. You can feel the love on every page. There are no other books like it—an amazing source of inspiration and a must-have for anyone remotely interested in wild edibles.”—Pascal Baudar, author of The New Wildcrafted Cuisine and The Wildcrafting Brewer“I love this book! Marie Viljoen’s passion for the last remnants of wild foods around us is a call to action. Reconsider the scraggly shrubs, weeds, and trash plants under threat from overzealous landscapers and urban planners. Foraging the wilds connects us to a forgotten and misunderstood piece of human history that’s still here today, and it speaks to the resilience of ordinary folks who look around and see plenty when the dullards see weeds. We are weeds. Arise!”—Richard McCarthy, executive director of Slow Food USA“In her excellent cookbook—and ‘this is a cookbook . . . not a field guide,’ she implores—author Marie Viljoen reminds us that unless we live in a vacuum, we are all surrounded by wild food. Until now there has been a dearth of creative resources to help foragers cook what they find in the wild. Rich with both novel and traditional approaches to culinary recipes, Viljoen also takes us on an enlightening journey that includes cocktails, cordials, and other curiosities that strike me as, well, wildly creative. A well-researched and thoughtful book that conjures Thoreau and Gibbons but with a decisively urban spin. A wide-eyed joy to read.”—Evan Mallett, author of The Black Trumpet “Whether you’re a novice or experienced forager, gardener, or cook, this book will open your eyes—and taste buds—to the wonders of wild plants. With Marie Viljoen’s masterful and friendly guidance, you’ll not only make enticing, flavorful recipes, but you’ll also cultivate a deeper relationship with the world around you. A truly lovely and substantial book.”—Emily Han, author of Wild Drinks and Cocktails“A sensitive and delicious journey and a celebration of our lands.”—Gill Meller, award-winning author of Gather, group head chef at River Cottage “Marie Viljoen is one of the most beautiful humans I have met and a gifted immigrant who knows more about America’s edible ecosystem than anyone I know. She has opened my eyes—and will open yours through this encyclopedic and intensely appealing collection of recipes, unprecedented in scope—to the delectable wild world surrounding us: common milkweed, day lilies, Japanese knotweed, pokeweed, spicebush, sweetfern, and so much more. After reading Forage, Harvest, Feast your walks in both city and country will never be the same. And neither will your cocktails or ice cream (spicebush and rhubarb, juniper and strawberry, pawpaw!). Marie’s books have changed my life, and this cookbook will change yours. It is essential reading for anyone remotely interested in new ingredients or the flavors growing under their feet.”—Gabrielle Langholtz, author of America: The Cookbook; culinary projects director at the Vilcek Foundation“Humans are designed to eat a little of a lot, not a lot of a little; diet diversity is key to our health. Viljoen understands that, and her Forage, Harvest, Feast is a fantastic guide to ‘wilding up’ your meals—and doing it in style—whether you live in the countryside or the concrete jungle.”—Hank Shaw, winner of a James Beard Award; author of Hunt, Gather, Cook“From simple snacks to exquisitely thought-out recipes, Marie Viljoen’s gourmet cookbook helps readers grow familiar and comfortable using the wild abundance around their homes and neighborhoods. With obvious passion for the adventure of new and exciting culinary flavors, she offers wise advice on harvesting and preparing these glorious wild plants for food.”—Katrina Blair, author of The Wild Wisdom of WeedsPublishers Weekly, Starred Review— "Viljoen, a former garden designer, shows readers how to take advantage of the tremendous culinary opportunity that foraged foods offer. Through 500 recipes, she explores the culinary possibilities for 36 wild plants, most of which, like dandelions, quickweed, honeysuckle, ramps, and pawpaw (if you live in the South) are easily found. Infusions with spirits, namely the neutral vodka (try fir twigs, Viljoen suggests), rum (black cherries) or the already herbaceous gin (bayberry, elderberries) are easy entries, as is brandy (persimmon). Viljoen offers an array of recipes for each plant—21 for field garlic, and another 18 for ramps alone. Such dishes as lamb’s quarter and beet leaf phyllo triangles, a dandelion pad thai, pawpaw ice cream, and a citrusy spicebush and tequila skirt steak are sure to whet readers’ palates. As long as readers heed Viljoen’s explanations—typically related to sourcing, preparation or, in the case of ramps, sustainability—they’ll be set. The book’s imaginative yet practical recipes make it one of the best resources of its type. It’s a terrific entry point for would-be foragers, as well as experts interested in making the most of their bounty."Booklist, Starred Review— "The most radical reaction to industrialized cooking has to be the current revival of harvesting edible wild plants in local environments. One of the earliest experts in this sort of anti-agriculture is New Yorker Viljoen. She has led many to scour the abundant wild growths of urban areas and turn them into inventive cuisine. Reading through the hundreds of recipes in this book leaves the classically trained cook at a loss since so many of the ingredients lack recognizable culinary names: fir, knotweed, serviceberries, spicebush. Yet, these recipes also feature all sorts of familiar meats and fish as basic elements of a dish. Much of the text lays out the necessity for foragers to distinguish the edible from the potentially toxic, and this requires some experience. Lest anyone think that this sort of cooking is for the abstemious only, Viljoen concocts dozens of liqueurs and unique cocktails sure to star at anyone’s party. A valuable addition to any forward-looking cookbook collection."

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Book SynopsisFrom sleek, silken tofu with delicate toppings to piping-hot fried satchels in a robust sauce, tofu provides a versatile canvas for the intricate flavors and textures that Asian and vegetarian cooks have long enjoyed. America has embraced tofu as a healthy, affordable ingredient. And while it has been welcomed into sophisticated mainstream dining, tofu is often hidden in Western guises and in limited applications. In her third intrepid cookbook, celebrated food writer and teacher ANDREA NGUYEN aims to elevate this time-honored staple to a new place of prominence on every table. Asian Tofu’s nearly 100 recipes explore authentic,ancient fare and modern twists that capture the culinary spirit of East, Southeast, and South Asia. There are spectacular favorites from Japan, Korea, Thailand, Singapore, and India, as well as delicious dishes from Taipei, San Francisco, Santa Monica, and New York. Andrea demystifies tofu and interprets traditional Asian cuisine for cooks, sharing compelling personal stories and dispatches from some of the world’s best tofu artisans along the way. For those who want to take their skills to the next level, the tofu tutorial clearly outlines tofu-making technique, encouraging readers to experiment with the unparalleled flavors of homemade varieties. But time-pressed cooks needn’t fear: while a few recipes, such as Silken Tofu and Seasoned Soy Milk Hot Pot, are truly best with homemade tofu, most are terrific with store-bought products. Some traditional dishes combine tofu with meat in brilliant partnerships, such as Spicy Tofu with Beef and Sichuan Peppercorn and Tofu with Kimchi and Pork Belly, but this collection is predominantly vegetarian and vegan, including the pristinely flavored Spiced Tofu and Coconut in Banana Leaf and vibrant Spicy Lemongrass Tofu Salad. And innovations such as Okara Doughnuts reveal tofu’s more playful side. For health- and eco-conscious eaters and home chefs who are inspired to make the journey from bean to curd, Asian Tofu is the perfect guide.

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Book SynopsisIACP CULINARY CLASSICS AWARD WINNER • A comprehensive, deeply personal, and visually stunning guide to growing and cooking vegetables from Britain’s foremost food writer, with more than 400 recipes and extensive gardening notes.In the tradition of Roast Chicken and Other Stories comes Tender, a passionate guide to savoring the best the garden has to offer. An instant classic when it was first published in the UK, Tender is a cookbook, a primer on produce, and above all, a beloved author’s homage to his favorite vegetables. Slater’s inspired and inspiring writing makes this a book to sit with and savor as much as one to prop open in the kitchen. The chapters explore 29 vegetables and offer enticing, comforting recipes such as Potato Cakes with Chard and Taleggio, a Tart of asparagus and Tarragon, and Grilled Lamb with Eggplant and Za’atar. With wit, enthusiasm, and a charming lack of pretension, Slater champions vegetables—through hands-on nurturing in the garden and straightforward preparations in the kitchen—with this truly essential book for every kitchen library.

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Book SynopsisA beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

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Book SynopsisFrom the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with over 125 recipes inspired by the author''s popular restaurant in Oxford, Mississippi.John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners'' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America''s most valuable culinary contributions.

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Book SynopsisA cozy collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats that cherishes the fruit of every season.Celebrate the luscious fruits of every season with this stunning collection of heirloom-quality recipes for pies, cakes, tarts, ice cream, preserves, and other sweet treats. Summer''s wild raspberries become Raspberry Pink Peppercorn Sorbet, ruby red rhubarb is roasted to adorn a pavlova, juicy apricots and berries are baked into galettes with saffron sugar, and winter''s bright citrus fruits shine in Blood Orange Donuts and Tangerine Cream Pie. Yossy Arefi’s recipes showcase what''s fresh and vibrant any time of year by enhancing the enticing sweetness of fruits with bold flavors like rose and orange flower water inspired by her Iranian heritage, bittersweet chocolate and cacao nibs, and whole-grain flours like rye and spelt. Accompanied by gorgeous, evocative photography, Sweeter off the Vine is a must-have for aspiring bakers and home cooks of all abilities.

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Book SynopsisFrom one of Portland, Oregon’s most acclaimed chefs comes an IACP award-winning encyclopedic reference to the world of greens, with more than 175 creative recipes for every meal of the day.For any home cook who is stuck in a “three-green rut”—who wants to cook healthy, delicious, vegetable-focused meals, but is tired of predictable salads with kale, lettuce, cabbage, and the other usual suspects—The Book of Greens has the solution. Chef Jenn Louis has compiled more than 175 recipes for simple, show-stopping fare, from snacks to soups to mains (and even breakfast and dessert) that will inspire you to reach for new greens at the farmers’ market, or use your old standbys in new ways. Organized alphabetically by green, each entry features information on seasonality, nutrition, and prep and storage tips, along with recipes like Grilled Cabbage with Miso and Lime, Radish Greens and Mango Smoothie, and Pasta Dough with Tomato Leaves.Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Health & Special Diet" categoryFinalist for the 2018 James Beard Foundation Book Awards for "Vegetable-Focused Cooking" category

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Book SynopsisFood made for sharing—recipes for 16 potluck parties that celebrate the seasons, friends, and delicious food.Frosty winter fetes, lush springtime soirees, sultry summer get-togethers, and crisp autumn affairs—no matter what the season, it’s always a good idea to gather a group of friends to share a celebratory meal or some festive nibbles. This cookbook is the perfect guide for throwing potluck get-togethers where the food truly shines. Create a winter wonderland that serves up comforting foods like Wild Rice–Stuffed Mushrooms, Roasted Salted Figs, and Hot Buttered Rum. Spring to life with early-season dishes like Pistachio-Crusted Asparagus with Feta Vinaigrette, Rhubarb Buttermilk Bread, and Chicken Potpie. Revel in the dog days of summer with an ice cream social, complete with a sundae bar and homemade Blackberry Mint Ice Cream. Celebrate the harvest with an apples to apples party featuring Apple Sage Mac and Cheese, Apple Butter Brie en Croute, and Candied Apples. With creative ideas for making each party special, Handmade Gatherings offers a fresh take on dining with friends.

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Book SynopsisJames Beard and IACP award nominee"A beautiful tribute to so many of my favorite vegetables, fruits, and herbs; and Michelle McKenzie knows exactly how to treat to them—with curiosity, love, and respect.”—Alice Waters,“Dandelion & Quince is a loving paean of the unsung and unexpected, showing us that in the kitchen, as in life, astonishing beauty and flavor are often hidden in plain sight.”—Samin Nosrat, author of Salt, Fat, Acid, HeatDandelion and Quince features plant profiles—from dandelion to quince—for over 35 uncommon vegetables, fruits, and herbs available in today''s markets—with over 150 recipes that explore their flavors.This illustrated cookbook celebrates the abundance at farmers'' market and local grocery store yet to be discovered by the everyday cook. From mustard and kumquats to nettles, fava leaves, sunchokes and more, the blossoms, berries, leaves, and roots featured in Dandelion & Quince are simple foods that satisfy our need for a diversity of plant life in our diets, grown with care and prepared by our own hands for our families and communities. This book:    • Explores more than thirty-five uncommon vegetables, fruits, and herbs    • Offers over 150 recipes to satisfy curious palates    • Provides enough guidance, tips, and advice that by following recipes, tasting constantly, and making mistakes, you’ll gain newly skilled hands and a knowing palate Discover new ingredients and open up a fresh culinary adventure in your kitchen.

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Book SynopsisHearty and healthy salad recipes inspired by neighborhoods across the globe.No matter where you live in the world, it is the daily rituals of food that bind and connect us.   Neighborhood is a must-have collection of show-stopping yet simple vegetable-packed recipes, delivered against a backdrop of charming stories of food, family, and friendship. These delicious main-meal salads are filled with exciting flavors from around the world, journeying from Brooklyn to the greater Americas, the Mediterranean, Asia, France, Australia, and many other neighborhoods.   Incorporating vegetables, grains, beans, nuts, herbs, and spices in exciting combinations, the recipes here redefine what a salad can be. From Shredded Collard Greens, Baked Sweet Potato, and Pinto Beans with Paprika-Buttermilk Dressing to Cumin-Spiced Cauliflower with Fried Lentils and Spinach Yogurt and Thai Carrot and Peanut Salad, the sixty hearty salad recipes represent plant-based goodness at its very best, with recipes you’ll want to make time and time again. A collection of dessert recipes leaves the book with a sweet finish.

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Book SynopsisThe classic pesto mixture of basil, garlic, olive oil, nuts, and Parmesan cheese is a popular favorite, but why stop at basil? Unlock the full potential of pesto by introducing into the mix other delicious herbs, including rosemary, mint, parsley, thyme, tarragon, and cilantro. This diverse collection of recipes for fresh pestos, pastes, and purées takes inspiration from cultures beyond Italy, with international delights such as Moroccan Chermoula, Brazilian Tempero Purée, and Peanut-Cilantro Pesto. In addition to 49 pesto recipes, 67 creative recipes for cooking with pesto show off how versatile these simple sauces can be.

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Book SynopsisThis complete guide to North America’s oldest beverage celebrates hard cider’s rich history and its modern makers, as well as its deliciously diverse possibilities. Flavor profiles and tasting guidelines highlight 100 selections of cider — including single varietal, dessert, hopped, and barrel-aged — plus perry, cider’s pear-based cousin. A perfect addition to any meal, cider pairings are featured in 30 food recipes, from Brussels sprouts salad to salmon chowder, brined quail, and poached pear frangipane. An additional 30 cocktail recipes include creative combinations such as Maple Basil Ciderita and Pear-fect Rye Fizz.

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Book SynopsisAnimal fats are being welcomed back into the kitchen! Chefs and home cooks alike are rediscovering how fats create amazing texture — from the flakiest lard pie crust to the crispiest fried chicken — and define the flavor of a dish like authentic clam chowder with salt pork or duck fat French fries.The Fat Kitchen is the comprehensive guide to rendering and using whole animal fats, including lard, tallow, and poultry fat. Cooks will learn the distinctive qualities and best uses of each fat along with methods for curing and storing them. In addition, 100 scrumptious recipes highlight traditional cultural favorites like matzoh ball soup, pasta carbonara, pork tamales, roast beef with Yorkshire pudding, Southern-style collards, confit chicken, New England baked beans, and jelly doughnuts.

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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 SynopsisQuinoa has become America’s favorite superfood, rich in lysine, antioxidants, vitamins, and minerals, it’s now a staple in millions of kitchens. With over 200 pages of quinoa-inspired cuisine, this is the one book every home chef needs to make quinoa a delicious part of every meal.Here you’ll find Wendy Polisi’s exclusive, hand-crafted recipes, photographs of every recipe, nutritional information for every recipe, and alternative ingredients and preparation methods. Included are vegan, gluten-free, sugar-free, fast & easy, eating clean, quinoa recipes for kids, and even desserts! Strawberry Spinach Quinoa Salad Black Bean and Quinoa Tostadas Quinoa Burgers Almond Fudge Quinoa Brownies Sun-Dried Tomato and Goat Cheese Pizza And much more! Make your meals healthier and more delicious with The Quintessential Quinoa Cookbook!

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Book SynopsisMaria Rodale was raised on real food. She doesn't think of eating homemade, from scratch meals as part of a trend or movement; it has always been her life. Raised in a family of farmers, bakers, chefs, gardeners, and publishers, Maria is used to growing, cooking, reading and writing about, and eating organic, delicious food. And now, for the first time ever, she's sharing her tried -and true family recipes. Scratch is full of comfort food recipes that aren't focused on any one healthy trend, but are instead innately healthy, because Maria inspires you to return to your kitchen and cook with real, organic food. Recipes like Pasta Fagiole, Maria's Fried Chicken, and Lamb & Barley Soup will be crowd pleasers for sure, but Maria throws in some unique to the family recipes that are going to delight as well, such as her Pennsylvania Dutch Dandelion Salad with Bacon Dressing, Ardie's Pasties, and Homemade Hoppin' John (a black-eyed pea stew made with smoked turkey or ham). Besides sharing her family's favourite recipes, Maria's book also gives readers a peek into her life as a Rodale, with personal family portraits and stories. Readers will love having this inside access to see how America's first organic family lives. And with this cookbook, readers can eat like the Rodale family every night of the week with delicious food to make at home, from scratch. Naturally healthy, bacon included.Trade Review"Rodale, CEO and chair of Rodale Inc., believes that anyone can learn to cook, and this title shares useful techniques and necessary instruction for beginners. The recipes are designed to deliver tasty meals using real food in the simplest way possible, and Rodale appears to have hit her mark. This is not a trendy health-focused cookbook; it is a book that reflects the way Rodale was raised and the way she cooks for her own family. Rodale begins with basics before moving on to the more complex recipes. The first chapter, “Rise & Shine,” begins with silky buttered eggs and ends with a breakfast quiche, with a whole spectrum of recipes sandwiched between. Salad dressings, stocks, homemade pasta, and even homemade Italian sausage are covered in other chapters. This is a basic cookbook that contains some interesting and special dishes, such as Australian damper and dip, a quick campfire bread and curry dish that originally called for kangaroo (Rodale uses bison), and Aussie ANZAC biscuits. This down-to-earth, totally accessible cookbook will take any cook from breakfast to dessert." —PUBLISHERS WEEKLY"Maria Rodale is a bonafide boss—she’s a successful CEO, busy mom, and kick-ass home cook whose amazing new book proves that making meals from scratch—using real food and fresh ingredients—doesn’t have to be difficult, boring or time-consuming. Whether you need some weeknight “dinner-spiration” or want to give this as a gift to the reluctant cook in your life (nudge, nudge), Scratch is sure to deliver."—Jillian Michaels, celebrity fitness trainer and New York Times bestselling author of Unlimited, Master Your Metabolism, and Making the Cut"Rodale has always been a big proponent of organic and healthy cooking, but this book brings it back to basics, with tantalizingly simple recipes calling for fresh, seasonal ingredients, ranging from salad dressings to sauces to full dinners. Millennials who are just jumping on the meal-prep and planning bandwagon can certainly benefit from (or at least be inspired by) Rodale’s wide range of dishes."—Melissa Kravitz, Paste Magazine"Maria Rodale’s book, Scratch, is a wonderful collection of recipes, inter-woven with heartwarming stories of family. The flavors are simple and clean yet comforting and cozy; exactly what I look for in a cookbook." —Adrianna Adarme, author of The Year of Cozy and blogger at A Cozy Kitchen“The beautifully photographed and designed book is full of approachable, easy recipes for any level cook.”—The Morning Call

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Book SynopsisHummus: the delicious, nutritious treat!   With more than seventy recipes included, Chickpeas offers everything from spreads to dips to entrees. Concoct a dish perfect for any occasion, with recipes ranging from a snack of buttery-flavored spread with pine nuts to a refreshing salad with oranges and clementines—perfect for Sunday brunch.   Spice up your meals and take your health in your own hands with these easy, delicious dishes that are a feast for the eyes as well as the palate!   This beautiful, photo-illustrated cookbook makes it easy to prepare healthy and delicious hummus to accompany every meal.

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Book SynopsisA handy guide to quinoa-inspired cuisine, The Quintessential Quinoa Recipe Deck beautifully showcases the South American supergrain and explores new and creative ways of eating healthy. Inside you’ll find Wendy Polisi’s exclusive, handcrafted recipes, photographs of every recipe, nutritional information for every recipe, and alternative ingredients and preparation methods. Included are vegan, gluten-free, sugar-free, fast and easy, and eating clean quinoa recipes for kids, and even desserts!A quick peek at some of the recipes included:• Strawberry spinach quinoa salad• Black bean and quinoa tostadas• Quinoa burgers• Almond fudge quinoa brownies• Sun-dried tomato and goat cheese pizza• And many more!With this handy recipe deck, you’ll be able to easily make delectable meals and health-conscious snacks with a trendy twist. A quinoa guide for everyone, this set is a must-have for any kitchen.

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Book SynopsisThis dairy-free guide to keto is acked with mouthwatering recipes that will leave you feeling satisfied.

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Book SynopsisYou’ve spent the summer picking mushrooms in the forest, gaze sweeping along the trunks of trees and a basket of mushrooms dangling from the crook of your arm—but what next? With storerooms and cellar overflowing with chanterelles, porcini, and boletes, how do you prepare these delicacies of nature into flavorful and mouthwatering dishes? Wild Mushroom Cookbook is the cookbook foragers and mushroom lovers have been waiting for; this is the book that shows how to turn delicious, hand-picked ingredients into:Mushroom flourChanterelle soup with gorgonzolaDumplings, quesadillas, and risottosPorcini focacciaMushroom pie with mozzarella and chardLamb and venison stir friesLasagnaAnd much more! Mushrooms are a flavor enhancer like no other—perfect for a light snack, appetizer or main course—and are perfect in combination with fish, poultry, game, and other wild ingredients. Mushrooms are also sugar, gluten, and carb free—making them the ideal ingredient for the modern kitchen. Featuring fifty delectable recipes, mouthwatering photographs, and tips on how to dry and preserve mushrooms from the wild, Wild Mushroom Cookbook is all you need to turn your favorite hobby into tonight’s dinner.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.

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Book SynopsisJo Ann Gardner and her husband, Jigs, have been farming for nearly four decades, specializing in fruit, dairy, and herb products. Jo Ann makes and sells seventy-five cases of jams, jellies, and preserves a year, making her a master on the subject. This delightful reissue of her classic text is a testament to the continued relevance of her years of gardening knowledge.In this updated and full-color edition of Old-Fashioned Jams, Jellies, and Sweet Preserves, Jo Ann takes you back to the basics. This is a clear, concise horticultural and culinary reference book that concentrates on the small fruits, with a glance at tree fruits and wild fruits, too. It offers environmentally sound directions for growing and harvesting, as well as simple guidelines for canning and preserving. Moreover, it contains a treasure trove of seventy-five exciting recipes for preserving, baking, and cooking—unusual marmalades, for example, are coupled with English muffins. From gooseberries and elderberries to classic strawberries and rhubarb, Jo Ann has it covered! Whether an old hand or a novice, you’ll find Old-Fashioned Jams, Jellies, and Sweet Preserves enlightening and informative, not to mention delicious!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.

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Book SynopsisWith Instructables.com Awesome Coconut Milk Recipes, you’ll be able to whip up anything from delicious soups to delectable desserts in no time flat! From massaman curry to creepy eyeball panna cotta, these recipes all have one thing in common: the use of coconut milk. This non-dairy milk has grown in popularity over the last few years thanks to its rich nutrients and delicious flavor. With this handy guide, the authors of instructables.com will teach you to make such delightful meals as:• Green Thai Chicken Curry• White Gazpacho• Sweet Potato Ravioli with Coconut Curry Sauce• (Pi)na Coladas• Green Tea Mochi Cake• 100 Calorie Peanut Butter Chocolate Popsicles• And much more!With Awesome Coconut Milk Recipes, you could make a three course meal using coconut milk as a jump-off point. With these fifty recipes, you can get a taste of the tropics in a number of ways, and all of them are delicious!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.

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Book SynopsisUnsweetened almond milk has less than half the calories of skim dairy milk. It has the same consistency of whole milk, and it has more vitamins and minerals than soy milk. If you can handle tree-nuts, then you have no excuse not to use almond milk every day of your life.With so many diets and eating habits out there—like vegan, gluten-free, and low-carb—it can be confusing to try keeping up with what kind of food is acceptable for specialty eaters. The beauty of almond milk is that it fits all of those eating habits and so many more. Even more perfect is that almond milk can be used in place of dairy, soy, or rice milk in almost any cooking situation.With these dozens of Instructables recipes in one convenient collection, you’ll be on your way to a more almond-based lifestyle in no time! Only in this collection can you find amazing recipes like:Raw chocolate almond chia puddingVegan butternut biscuitsCreamy vegan baked potato soupVegan shepherd’s pieHealthy chocolate banana breadAnd so much more!You don’t have to be vegan, gluten-free, or even watching your weight to enjoy the healthy benefits of almond milk. With it, you know exactly what you’re drinking; with The Joys of Almond Milk, you’ll know exactly what you’re eating, too.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.

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Book SynopsisLearn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna! For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica. In her popular web TV series, Rossella invites Italian-American grandmothers (the unsung heroes of the culinary world) to cook with her, learning the classic dishes and flavors of each region of Italy and sharing them with eager fans all over the world. Now you can take a culinary journey through Italy with Rossella and her debut cookbook, Cooking with Nonna, featuring over 100 classic Italian recipes, along with advice and stories from 25 beloved Italian grandmothers. With easy-to-follow step-by-step instructions and mouthwatering photos, Cooking with Nonna covers appetizers, soups, salads, pasta, meats, breads, cookies, and desserts, and features favorite recipes including: Sicilian Rice Balls Fried Calamari Stuffed Artichokes Orecchiette with Broccoli Rabe Veal Stew in a Polenta Bowl Struffoli Ricotta Cookies Homemade Pasta Handcrafted Spaghetti with Meatballs Four-Cheer Lasagna If you are ready to bring back Sunday dinner and learn how to make Italian food just like nonna, then look no further!

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Book SynopsisGo beyond guacamole and enjoy avocados in 70 “creative—and seriously delicious” recipes that make the most of this popular superfood (Prevention). Research shows that adding an avocado a day to your diet can improve your overall health, but even most avocado lovers don't know what to do with them beyond adding a slice or two to a sandwich or mashing one into guacamole. Here are 70 simple and delicious recipes for everything from breakfast to dessert, including: • Avocado Green Curry Noodles • Tequila, Citrus and Ginger Stuffed Avocados • Avocado Waffles • Avocado Key Lime Pie Author Lara Ferroni educates readers on the various kinds of avocados and how to pick them, store them, and even grow them! Home cooks will learn how to use avocado butter, oil, and honey, and how to incorporate avocados into any every meal of the day.Trade Review"I didn't know the health benefits of the avocado before reading this book."—Eat Your Books"Photographer and plant-based cooking pro Lara Ferroni has come up with more than 70 creative—and seriously delicious—ways to eat your favorite healthy fat."—Prevention "Packed with new and inventive ways to eat an avocado… it’s pretty easy being green."—South Sound Magazine"Incorporate avocados into every meal of the day."—Edible Seattle"To find out exactly how to buy, store, cut, and freeze our favorite fruit, [An Avocado a Day] set[s] the record straight once and for all." —MyDomaine "Guac is great, but look how much more fun you could be having with this yummy heart-healthy fruit."—Health Magazine"An avocado cookbook which includes recipes from smoothies to kimchi (yes avocado kimchi) to cakes." —Foodie Baker (blog)"I didn't know the health benefits of the avocado myself before reading this book… Home cooks will learn how to make use avocado butter, oil, and honey, and how to incorporate avocados into more meals." —Eat Your Books"[Ferroni has] worked the green superfood into everything from chocolate chipcookies to pickles to eggless nog."—Seattle Magazine"Ideas to elevate [the avocado], from why-didn’t-I-think-of-that combos to unexpected and unusual flavor choices."—NY Metro Parent"What can you do with this green gem besides slicing it for sandwiches, dicing it for salads or mashing it for guacamole? Plenty, as Lara Ferroni will show you."—Redlands Daily Facts"You’ve nailed a killer guacamole and perfect avo toast. What’s next? Find over 70 recipes that creatively use the delicious superfood—from Green Power Oatmeal to Avocado Waffles—in Lara Ferroni’s beautiful book, An Avocado a Day."—This Is Story"We all know someone who would appreciate this."—MyRecipes, Well Done"...the good news is that a little avocado can actually go a long way — although, for some, that may lead to concerns about how to store any fruit that didn’t make it into that pie or ice cream.Ferroni thinks she has found the solution: freezing avocado, either in cubes or lightly mashed, then defrosting it for later use in baked goods or smoothies.."—The Washington Post"Take inspiration from the “An Avocado a Day” cookbook, by Portland resident Lara Ferroni, to work the delicious superfood into your everyday dinner plan."—Seattle Times“The book is essentially an ode to the amazing superfood, with info on the health benefits, tips on choosing perfectly ripe avocados every time, and 70+ recipes featuring the super-versatile fruit.”—b3 Magazine “The book is a vast exploration of everything the avocado has to offer, from the guacamole we know and love…along with more than 60 other recipes and uses you might not have expected, like a cocktail or smoothie, or as a substitute for cheese in your mac.”—The Inlander

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Book SynopsisInfinitely customizable, cheap to make, and downright delicious, it's no wonder fried rice is one of the world's most popular comfort foods. These 50 delicious recipes draw inspiration from all over the globe, and they'll expand your fried rice repertoire well beyond the usual Chinese takeout staple. In addition to standards like spicy-funky Indonesian Fried Rice and classic Chinese Fried Rice with BBQ Pork, you'll find inventive takes on worldly flavors. Think Fried Cauliflower Rice with Turkey Kofta, Mint, and Feta from the Middle East, and Huevos Rancheros Fried Rice from Latin America. These satisfying dishes reveal just how versatile fried rice can be, and most use pantry staples or whatever you have in the fridge. Others, such as Duck Confit Fried Rice with Fennel, Mustard Greens, and Pickled Raisins, elevate the humble dish into entertaining-worthy territory, proving there's no limit to this globe-trotting grain.Trade Review"Plenty of us grew up with fried rice as the ultimate way to make leftovers tastier—throw that day-old pork chop in the mix and voila! This cookbook takes the thrifty, tasty meal to the next level with fifty variations on the original. Fried rice with flavors as varied as Mediterranean, Indian and Hawaiian will have you returning to the pages again and again."—1889, Washington's Magazine "Rice is notoriously neutral, some would even say bland, but [Danielle] Centoni is all about bold flavors. It’s what makes this book such a win. In Fried Rice, she goes all in on herbs and spices, and several recipes feature additional garnishes and sauces or oils. Don’t let that scare you off; none of them are particularly time consuming or complicated. They’re small touches that make the final dishes stand out."—Daily Waffle"If fried rice is an edible blank canvas, then get ready to channel your inner Jackson Pollock. Fast, easy, and a perennial favorite, this homespun dish veers decidedly outside the box in the new Fried Rice: 50 Ways to Stir Up the World’s Favorite Grain...The book includes globally-inspired 50 recipes. Of course, there are standards such as 'Classic Chinese Fried Rice with BBQ Pork' and 'Spicy Fried Rice with Chinese Broccoli, Ground Pork, and Szechuan Chili Oil'. But there is plenty more that you’d be hard-pressed to have considered before, including 'Fried Rice with Halloumi, Pickled Onions, and Zhug,' 'Carbonara Fried Rice,' and 'New Mexican Chili Fried Rice with Queso and Pork.'"—FoodGal

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