Cookery Books

Book SynopsisThe Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateurTrade Review"Nicholas Lander is such a fluent writer in this fascinating book, The Art of the Restaurateur. His system of completing each profile with a salient restaurant point applicable to all is brilliant."—Danny Meyer"Nobu wasn't built in a day. In Nicholas Lander's gorgeous illustrated book... Drew Nieporent and 19 other proprietors reveal what it takes (pluck, creativity, Clintonian people skills) to run a top dining establishment. A must-read for restaurant lovers."—Details"...Serves as an excellent primer to the world of running a restaurant. In a world where chefs get all the attention, it's nice to see the incredibly difficult work of restaurateur get its due."—Eater National"In an age of celebrity chefs, this book turns its eye on the unsung heroes of the restaurant industry. In retelling stories of the rise of our era's most famous restaurants and the owners behind them, the book studies successes and failures of each, as well as their decisions behind such as aspects as location, design, menus, and more."—La Cucina Italiana"Most [Restaurant Hospitality] readers who read this one will likely deliver the same verdict: Finally, a book about us!"—Restaurant Hospitality"If you've ever wondered what goes into running a single stalwart or growing empire, now's your chance to learn."—The Wall Street Journal"...The book also offers food for thought on the restaurateur's art... Lander does not resort to the waspish prose that makes some other restaurant critics fun to read. But in these splendid establishments perhaps there was simply nothing to sneer at."—The Economist"So many people fantasize about starting their own restaurant and few have the slightest idea of what it takes. Meet 20 of the greats including Danny Meter and Joe Bastianich to learn the elements that make for an establishment's success and staying power. (Love the illustrations, too!)"—GOOP"...Lander offers a globe-trotting tour of gastronomic proportions. The culinary writing is restrained... Without a hint of snobbery, and an absence of interest in all things trendy... Look for valuable lessons and sound advice."—Macleans"By far one of the best books to do with food and restaurants ever... At once fascinating and entertaining." —LondonLampost.comTable of ContentsIntroduction The Accidental Restaurateur From Restaurateur to Critic The Restaurateurs Sam and Eddie Hart (UK): Fino, Barrafina, Quo Vadis Hazel Allen (UK): Ballymaloe, Ireland Mark Sainsbury (UK): Moro and The Zetter Hotel & Townhouse Drew Nieporent (US): Nobu New York Michelle Garnaut (Hong Kong, Shanghai and Beijing): M on the Bund, Glamour Bar, Capital M Russell Norman (UK): Polpo, Polpetto, Da Polpo, Spuntino and Mishkin's Gilbert Pilgram (US): Zuni Cafe, San Francisco Trevor Gulliver (UK): St John Bar & Restaurant Des McDonald (UK): Caprice Restaurants Gabriele Bertaiola (Italy): Antica Locanda Minchio Danny Meyer (US): Union Square Cafe, The Modern, Gramercy Tavern Nigel Platts-Martin (UK): Chez Bruce, The Ledbury, The Square, The Glasshouse, La Trompette Joe Bastianich (US): Babbo, Otto, Eataly, Del Posto Marie-Pierre Troisgros (France): Restaurant Troisgros Alan Yau (UK/Hong Kong): Wagamama, Busaba Eathai, Hakkasan, Sake no Hana, Cha Cha Moon, Princi Maguy Le Coze (US): Le Bernardin, New York Juli Soler (Spain): elBulli Enrico Bernardo (France): Il Vino, Paris Adam Tihany (US): designer of some of the world's best-known restaurants Neil Perry (AUS): Rockpool, Spice Temple, Rockpool Bar & Grill Life of a Restaurateur Bibliography & Cast of characters Index

Read more less

Book SynopsisJust a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

Read more less

Book Synopsis

Read more less

Book SynopsisDIY Sourdough is the essential beginner's guide to crafting simple whole grain sourdough starters, breads, snacks, and more that can be incorporated into your weekly routine. Packed with tips and tricks for consistent, nutritious, and delicious results. Table of ContentsAcknowledgmentsIntroduction How We Got into Sourdough Why Sourdough? Why Whole Grains? Why We Recommend You Stick with Organic Grains and Flours What You Need for Sourdough Flour Buying Tips and Tricks Grind Your Own Grains, Not As Hard As You Think Grain-to-Flour Conversions Home Milling Tips How Much to Mill at a Time Fineness FreshnessWhy Spelt and Other Older Grains for Sourdough Hey, Batter Batter! The Importance of Batter Consistency 1 Simple Sourdough Basics A Simple Sourdough Schedule Starters Take time How to Create Your Own Sourdough Starter Simple Step-by-Step Instructions for Whole Grain Sourdough Starter Maintaining Your Sourdough Starter Timing of Feedings and Finding Your Sourdough's Sweet Spot The Not-So-Uncommon Failed Sourdough Starter What to Do When You Need to Travel or Take a Few Days Off? The Need for a Backup Starter Waking Up Stored Starter Buying Starters Borrowing Starters Common Problems that Cause Sourdough Consternation Mold House Too Hot, House Too Cold Cross Contamination Metal and Sourdough? Too Sour Not Enough Rise 2 Breakfast English MuffinsHell Hath No Pastry Like My Wife's SconesPancakes and WafflesPancakes Zucchini Waffles French Toast 3 Lunch Breads Irish Soda Bread/English Muffin Bread Croutons Crackers Rolling Crackers Scoring Crackers Basic Crackers Beyond Basic Crackers Artisan Spelt Bread 4 Dinner Biscuits What's the Difference Between a Biscuit, Roll, Muffin, and So Many Other Baked Goods? Rolls Empanadas 5 Snacks and Special Treats Muffins Basic Muffins Blueberry Muffins Cast Iron Skillet Cinnamon Rolls Cream Cheese Frosting Cinnamon Raisin Bread Banana Bread 6 Resources and Sundry Matters Kitchen Equipment Cast Iron Glass Stoneware Measuring Equipment Grain Mills Online Resources Traditional Cooking School Cultures for Health Homemade Food Junkie About the Authors A note About the Publisher

Read more less

Book SynopsisThis beautiful volume celebrates entertaining and decorating in a meaningful and personal way, by integrating florals and artisanal handmade objects--whether it's porcelain, flatware, glassware, vases, or textiles--into tabletop designs.Gathering showcases creative tabletop ideas and styles for all seasons. These stylish interiors feature local, artisanal floral designs and handmade objects, capturing the current trend of living and decorating more mindfully and with one-of-a-kind objects.Exploring every aspect of tabletop design, with setting ideas for different seasons and situations, this volume presents tabletops in situ in a range of stylish spaces designed by the creatives and artists who live there (and sometimes who are the makers themselves). From rustic country living to urban eco-chic, what these beautiful interiors have in common is a desire to bring nature indoors and an intentional and personal approach to design.Full of inspiring tabTrade Review"In their new “Gathering: Setting the Natural Table” (Rizzoli International Publications), authors Kristen Caissie and Jessica Hundley explore ways to marry flowers and handmade objects into table designs. Photographed by Gemma and Andrew Ingalls, the table settings include ceramics with floral patterns, colors and designs inspired by nature, and natural-looking floral arrangements. 'When life gets overwhelming, I try to find my way back to my original love of flowers,' says Caissie, a floral designer at Moon Canyon, in Los Angeles." — ASSOCIATED PRESS

Read more less

Book SynopsisIn the second edition of this award-winning book, experience the city's fascinating food culture through the eyes of local artisans, restaurateurs, and streetside hawkers.

Read more less

Book Synopsis

Read more less

Book SynopsisDiscover the essence of hygge as revealed by Brontë Aurell, Danish owner of London’s ScandiKitchen in this honest and thoughtful guide, featuring some of her favourite recipes. Hygge is in the zeitgeist, but what is it, how do we bring hygge into our lives and why are we so captivated with this Danish word? According to Brontë, it is really not complicated and doesn’t involve spending vast amounts of money on candles or blankets… in its purest form it is simply about appreciating life. Explained in 12 entertaining chapters interspersed with recipes, you will learn first about the origins of the word hygge and then how to embrace it. Essays include: Hygge and Happiness; Hygge and Baking; Hygge and Time; Hygge and Stress; Hygge and Soul; Hygge and Nature and Hygge and Your Home. Hygge is a completely psychological and emotional state of being. Whether it’s going for a walk or sharing a cake with friends, when you carve a pocket of time in your day to appreciate and experience the moment, hygge can be found.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis'This is Rayner at his rambunctious best: upfront, full-fat, and always deliciously written.' Nigella Lawson'A sophisticated palate and a fiery, comic tongue. Jay Rayner's food writing is brilliant.' Stanley TucciWhy are gravy stains on your shirt at the dinner table to be admired? Does bacon improve everything? And is gin really the devil's work?In this rollicking collection of his hilarious columns, the award-winning writer and Observer restaurant critic Jay Rayner answers these vital questions and many, many more. They are glorious dispatches, seasoned in equal measure with both enthusiasm and bile, from decades at the very frontline of eating.'Deliciousness served up in book form.' Philippa Perry'Wonderfully funny, foodie and perfectly short.' Tom Kerridge

Read more less

Book SynopsisThis kit contains all you need to make and gift your very own chocolate owls inspired by the Harry Potter films!This set contains a food-safe silicon sheet debossed with eight chocolate owl molds, plus eight beautifully-printed gift boxes designed to look like Harry’s letter of acceptance from Hogwarts. Simply pour melted chocolate into the (washed) molds and allow the chocolate to harden in the fridge. Then pop out the owls and pop each into a pre-printed, die-cut display box also included in the kit. They make the perfect sweet treat for any Potter fan. The instructional booklet includes full step-by-step instructions for achieving the best results, plus a few bonus recipes for delicious, Harry Potter-inspired sweet treats. ICONIC FRANCHISE: Harry Potter appeals to fans of all ages EASY TO USE AND REUSABLE: The mold can be used time and time again DOWNLOADABLE PRINTABLES: Make and gift as many chocolate owls as you like with the inserts included

Read more less

Book Synopsis

Read more less

Book Synopsis'A terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes' ANTHONY BOURDAIN'One of the most informative, funny and transparent books about the restaurant biz ever written' BRET EASTON ELLISSous Chef takes you behind the swinging doors of a busy restaurant kitchen, putting you in chef's shoes for an intense, high-octane twenty-four hours. Follow him from the moment he opens the kitchen in the morning, as he guides you through the meticulous preparation, the camaraderie in the hours leading up to service and the adrenalin-rush as the orders start coming in. Thrilling, addictive and bursting with mouth-watering detail, Sous Chef will leave you breathless and awestruck - walking into a restaurant will never be the same again.Trade ReviewA terrific nuts and bolts account of the real business of cooking as told from the trenches. No nonsense. This is what it takes -- ANTHONY BOURDAINOne of the most informative, funny and transparent books about the restaurant biz ever written -- BRET EASTON ELLISA good cook chooses ingredients carefully, just as a writer must select the right words. Michael Gibney is a word cook of the highest order and this book will leave you licking your fingers -- GARY SHTEYNGART * * author of Super Sad True Love Story * *Miraculous . . . Gibney has the soul of the poet and the stamina of a stevedore . . . Tender and profane * * New York Times Book Review * *Gibney's writing is in Anthony Bourdain's league: he puts across both the intense stress and the intense joy of cooking in a professional kitchen * * Time, 15 Best Books of 2014 * *This is excellent writing - excellent! - and it is thrilling to see a debut author who has language and story and craft so well in hand. Though I would never ask my staff to read my own book, I would happily require them to read Michael Gibney's -- GABRIELLE HAMILTON * * author of Blood, Bones and Butter * *Thrillingly crafted * * The Bookseller * *Fascinating and fun * * Boston Globe * *The pace - when you're in the thick of it - is thrilling, and the tension palpable * * Independent * *Compelling . . . a fascinating read * * Herald * *

Read more less

Book SynopsisThe quest for the perfect homemade pizza is over - national pizza chain Franco Manca reveal their iconic recipes for home cooks to recreate.With two dough recipes - their famous slow-rising sourdough and a yeast version - and over 50 topping combinations, there''s a pizza for everyone. Featuring classic Franco Manca favourites such as Margherita or Chorizo, and interesting topping combinations such as Pancetta, Caramelised Onion & Blue Cheese, there are also recipes for the more experimental cooks, such as Radicchio, Smoked Mozzarella & Pig''s Cheek cured by you at home. The soft and easily digestible crust is the perfect base for experimenting with toppings, and tips are included for making your own sauces, flavoured oils, preserving your tomatoes and curing your meat, meaning you can fully personalise your pizza.Aimed at the home cook who doesn''t have a traditional woodburning oven, the recipes have been adapted so you can make tray pizzas, fried pizzas or pizzas in an iron skillet - an ingenious substitute for the oven stone. Use either a pizza stone or a heavy baking tray and still get great results. With simple ingredients and simple steps you will improve your cooking and produce pizzas of exceptional quality.

Read more less

Book SynopsisImagine savoring three delicious, satisfying meals every day without worrying about counting calories or calculating fat grams. Now you can enjoy hundreds of combinations of tempting, flavorful breakfasts, lunches, dinners--even desserts--all for only 1200 calories a day.Every dinner contains no more than 400 calories per serving. Each breakfast and lunch contains only 350 calories per serving, and every delicious dessert contains just 100 calories per serving. All you have to do is select the meals you want to combine for any particular day.Choose from such low-calorie offerings as: Buttermilk pancakes with blueberry sauce, canadian bacon, and sliced oranges Roast beef salad with blue cheese in pitas and fresh apple slices Sliced turkey with mushroom gravy, whipped potatoes, peppered peas, and apricot halves Raspberry-kissed pears in phyllo nests Each low-calorie, low-fat recipe includes easy-tofollow instruction and fat grams per serving. M

Read more less

Book Synopsis

Read more less

Book SynopsisThe West identifies four basic tastes—sour, sweet, salty, and bitter. Yet in East Asia, a fifth taste—umami—has entered the culinary lexicon. Umami is savory, complex, and wholly distinct. Combining culinary history with research into the chemistry, preparation, nutrition, and culture of food, this book encapsulates the concept of umami.Trade ReviewThe book is written in a very engaging manner, easily moving between vignettes of the latest science and mouth-watering menus and photographs. -- Gordon Shepherd, Yale University, author of Neurogastronomy Mouritsen and StyrbA|k demystify and explain in layman's terms the science of umami, including many Japanese elements that have not been explained in English before in this all-encompassing book. Along with Mouritsen's other publications Sushi and Seaweeds, Umami will be referred to time and time again. -- Yukari Sakamoto, author of Food Sake Tokyo A remarkably comprehensive account of umami taste and one in which the science is not only accurate but accessible and interesting. -- John Prescott, author of Taste Matters: Why We Like the Foods We Do In his earlier books Sushi and Seaweeds, Ole Mouritsen wove together biological, chemical, and gastronomical perspectives into rich portraits of these intriguing foods. In Umami, writing with the chef Klavs StyrbA|k, he does the same for this much celebrated yet enigmatic 'new' taste. Umami is a wide-ranging and welcome progress report on our understanding of taste and deliciousness. -- Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen This book will be your go-to umami resource. The content is cleverly layered with molecular-level explanations of how we taste alongside rich cultural perspective and beautiful recipes. With its stunning graphics, this book is eye candy. -- Amy Rowat, founder of Science & Food Biophysicist Ole Mouritsen... seamlessly meshes science and gastronomy... Nature This book, representing the fruits of a longstanding collaboration between the scientist Ole G. Mouritsen and the Danish chef Klavs Styrbaek, is richly illustrated and packed with umami-rich recipes to try at home. It should be required reading for those catering for the airlines, since umami is one of the only tatste that holds up well in the air. Times Literary Supplement An engaging read... Umami is at once a scientific treatise, cultural history, unique collection of recipes, and handsome coffee-table--or for that matter, kitchen-table--book. -- Sandra J. Ackerman American ScientistTable of ContentsAcknowledgments Prologue: How it all began What exactly is taste, and why is it important? The basic tastes: From seven to four to five and possibly many more Why do we need to be able to taste our food? There is more to it: Sensory science, taste, smell, aroma, flavor, mouthfeel, texture, and chemesthesis Is there a taste map of the tongue? Why are some foods more palatable than others? A few words about proteins, amino acids, nucleotides, nucleic acids, and enzymes Glutamic acid, glutamate, and the glutamate ion Glutamic acid and glutamate in our food How does glutamate taste, and how little is required for us to taste it? The first four: Sour, sweet, salty, and bitter The physiology and biochemistry of taste The interplay between sweet and bitter Taste receptors: This is how they work When words fail us: Descriptions of tastes The fifth taste: What is umami? Science, soup, and the search for the fifth taste Glutamic acid and glutamate What is the meaning of the word umami? From laboratory to mass production How MSG is made A little letter with a huge impact: The 'Chinese restaurant syndrome' The Japanese discover other umami substances It all starts with mother's milk Umami as a global presence Umami has won acceptance as a distinct taste And umami is still controversial... 1 + 1 = 8: Gustatory synergy Amazing interplay: Basal and synergistic umami Detecting umami synergy on the tongue and in the brain Japanese dashi: The textbook example of umami synergy The art of making Japanese dashi Nordic dashi Dashi closer to home-a Japanese soup with a Scandinavian twist Seaweeds enhance the umami in fish How to make smoked shrimp heads Many substances interact synergistically with umami A breakthrough discovery of yet another synergistic substance The interplay between glutamate and the four classic tastes A simple taste test: Umami vs. salt Umami-rich 'foie gras from the sea' Food pairing and umami Creating tastes synthetically Umami: Either as little or as much as you like Umami from the oceans: Seaweeds, fish, and shellfish Seaweeds and konbu: The mother lode of umami A world of konbu in Japan Fresh fish and shellfish Cooked fish and shellfish dishes and soups Umami and the art of killing a fish A traditional clambake: New England method, Danish ingredients Everyday umami in ancient Greece and Rome Fish sauces and fish pastes Modern garum Shellfish paste Oyster sauce Sushi and fermented fish Katsuobushi Catching katsuo to optimize umami Niboshi The hardest foodstuff in the world Kusaya Nordic variations: Horrible smells and heavenly tastes Fish roe Seven friends, The Compleat Angler, and a pike Umami from the land: Fungi and plants Umami from the plant kingdom Dried fungi Fermented soybeans Soy sauce Production of shoyu Miso Production of miso The Asian answer to cheese: Fermented soybean cakes Natto Black garlic Shojin ryori: An old tradition with a modern presence The enlightened kitchen Tomatoes Green tea Umami from land animals: Meat, eggs, and dairy products The animal kingdom delivers umami in spades Homo sapiens is a cook Preserving meats in the traditional ways Air-dried hams Salted beef: Pastrami and corned beef Bacon and sausages Dairy products Blue cheeses Aged, dried, and hard cheeses Eggs and mayonnaise Harry's creme from Harry's Bar Umami: The secret behind the humble soup stock Soup is umami Osmazome and The Physiology of Taste Amino acids in soup stocks A real find: A dashi bar The taste of a beef stock Ready-made umami Knorr and Maggi: European umami pioneers Making the most of umami MSG as a food additive Other commercial sources of umami Hydrolyzed protein Umami in a jar Yeast extract Nutritional yeast More sources of umami for vegans Ketchup Bagna cauda Worcestershire sauce Umami in a tube Twelve easy ways to add umami Quintessentially Danish: Brown gravy, medisterpolse, and beef patties Slow cooking: The secret of more umami Ratatouille and brandade This is why fast food tastes so good Green salads and raw vegetables Umami in dishes made with small fowl Cooked potatoes: Nothing could be simpler Rice and sake Beer Umami in sweets Mirin is a sweet rice wine with umami Umami and wellness Umami and MSG: Food without 'chemicals' Umami satisfies the appetite Why does umami make us feel full? The 'brain' in the stomach Umami for a sick and aging population Umami for life Epilogue: Umami has come to stay Technical and scientific details Umami and the first glutamate receptor Yet another receptor for umami Umami synergy The taste of amino acids Taste thresholds for umami Content of glutamate and 5'-ribonucleotides in different foods Bibliography Illustration credits Glossary Index The people behind the book Recipes Potato water dashi with smoked shrimp heads Monkfish liver au gratin with crabmeat and vegetables Pearled spelt, beets, and lobster Crab soup Clambake in a pot Patina de pisciculis Garum Quick-and-easy garum Smoked quick-and-easy garum Seriously old-fashioned sourdough rye bread Anchovies, grilled onions, sourdough bread, pata negra ham, and mushrooms Deep-fried eggplants with miso (nasu dengaku) White asparagus in miso with oysters, cucumber oil, and small fish Grilled shojin kabayaki: 'fried eel' made from lotus root Baked monkfish liver with raspberries and peanuts Slow-roasted sauce with tomatoes, root vegetables, and herbs Fried mullet with baked grape tomatoes, marinated sago pearls, and black garlic Mushrooms, foie gras, and mushroom essence Parmesan biscuits with bacon and yeast flakes Harry's creme Chicken bouillon Green pea soup with scallops and seaweed Dressing with nutritional yeast Eggplant gratinee with garlic, anchovies, and nutritional yeast Oysters au gratin with a crust of nutritional yeast and smoked shrimp head powder Bagna cauda Old-fashioned Danish medisterpolse Beef patties, Danish style Chicken Marengo Cassoulet Beef estofado Sicilian ratatouille Brandade with air-dried ham and green peas Three-day pizza with umami-not really a 'fast food' Quail pate Risotto Oxtails braised in wheat beer Umami sorbet with maccha and tomato White chocolate cream, black sesame seeds, Roquefort, and brioche with nutritional yeast

Read more less

Book SynopsisIncluding recipes for baking with Einkorn Wheat is the most widely grown crop on our planet, yet industrial breeders have transformed this ancient staff of life into a commodity of yield and profit—witness the increase in gluten intolerance and 'wheat belly’. Modern wheat depends on synthetic fertilizer and herbicides that damage our health, land, water, and environment. Fortunately, heritage ‘landrace' wheats that evolved over millennia in the organic fields of traditional farms do not need bio-chemical intervention to yield bountifully, are gluten-safe, have rich flavor and high nutrition. Yet the robust, majestic wheats that nourished our ancestors are on the verge of extinction. In Restoring Heritage Grains, author Eli Rogosa of the Heritage Grain Conservancy, invites readers to restore forgotten wheats such as delicious gluten-safe einkorn that nourished the first Neolithic farmers, emmer—the grain of ancient Israel, Egypt, and Rome that is perfect for pasta and flatbreads, rare durums that are drought-tolerant and high in protein, and many more little known wheat species, each of which have a lineage intertwined with the human species and that taste better than any modern wheat. Restoring Heritage Grains combines the history of grain growing and society, in-depth practical advice on landrace wheat husbandry, wheat folk traditions and mythology, and guidelines for the Neolithic diet with traditional recipes for rustic bread, pastry and beer. Discover the ancient grains that may be one of the best solutions to hunger today, and provide resilience for our future.Trade ReviewChoice- "This work is a thought-provoking polemic against industrial wheat and its negative impact on the environment and human health. Rogosa, who has conducted work in biodiversity preservation and is also a farmer, argues that heritage wheat varieties or landrace grains, such as einkorn, are more biodiverse, more healthful, easier to grow, and essential for the ecosystem. Growing these grains is covered in detail—in fact, a significant portion of the book is aimed at farmers or gardeners looking to grow landrace grains and/or wishing to troubleshoot common problems. Along with the discussion on growing the crops, the author delves into folk traditions regarding the consumption of these grains and historical recipes. In addition to her environmental argument, Rogosa is a passionate advocate for replacing modern wheat and links its development with a variety of health issues, such as the rise in celiac disease and digestive ailments. Though Rogosa is a thorough researcher and an engaging writer, the audience this book is aimed toward is likely to be the most sympathetic to her cause. This title is an engaging and stimulating work, but its narrow, mostly agricultural content makes it a peripheral purchase for academic libraries. Summing Up: Optional. All readers.” Foreword Reviews- "While wheat continues to serve as an important part of the Western diet, today’s wheat itself is radically different from that eaten in earlier centuries. It is that contradiction that Eli Rogosa explores in Restoring Heritage Grains, an interesting and informative volume about how humans have altered the world’s wheat supply. Rogosa explains how the various kinds of wheat that once flourished across Europe were gradually homogenized, from the Romans planting easy-to-maintain wheats that could quickly reinforce their supply lines, to the Soviet Union instituting a common agricultural approach throughout Eastern Europe. She also highlights the way that agribusiness has changed the wheat crop in the United States, replacing diverse ‘landrace' seeds with genetically modified crops designed to be resistant to weeds, but which likely play a role in the rapid growth of gluten allergies. Beyond diagnosing these problems, however, Rogosa presents a thorough solution. She describes the variety of wheats available, from durum to spelt to Indian wheat, highlighting the advantages of each, and explains how best to grow these heritage grains. She covers where these crops grow most effectively, and how they can be used to restore soil that is often ruined by mandates to produce mass quantities of wheat. She also explains harvesting techniques and shares personal stories of traveling to different parts of the world to speak with farmers about how they restore and protect their native landrace seeds. The text of Restoring Heritage Grains is nicely supplemented with images that visually demonstrate the diversity of these ancient grains. The book also includes a useful resources section with information about seed banks, and—perhaps best of all—a selection of recipes that make use of heritage grains. Whether of traditional cookies, pie crust, pizza, or challah, these recipes provide opportunities to practice what Rogosa preaches, and to taste the different flavors heritage wheats offer."“Eli Rogosa has delivered to us, her many fans, the long-awaited book, Restoring Heritage Grains, in which she totally blows the lid off of this historic moment in the world of bread. She not only artfully guides us through thousands of years of the history and botanical evolution of wheat but also, prophetically, shows us its very future. And now we all have access to Eli’s inner world, to the passion that has been fermenting within her for many years and now exists forever through her brilliant words.”--Peter Reinhart, educator; author of Bread Revolution“Most wheat grown worldwide today can be described as an in-bred, dwarfed, distant cousin of the genetically diverse, farmers’ landrace cereal crops of the past. Eli Rogosa argues passionately and convincingly in her book that from many perspectives, including food security and nutritional value, our landrace cereals need to be brought back from the brink of extinction. Eli illustrates the central role of cereals in human civilization as we know it, including in myth and religion and how this role has been traduced by agribusiness interests. Eli adds valuable advice and knowledge for the grower and the cook on preservation and use of our cereal crop inheritance.”--Andy Forbes, secretary, Brockwell Bake Association, London, UK“In this book, agro-anthropologist, farmer, and baker Eli Rogosa helps us rediscover ancient landrace and traditional pre-Green Revolution wheats—varieties that are more delicious, nutritious, drought-resistant, and resilient than modern wheats, and that are already organic-adapted. The author covers everything from the romantic to the practical: personal stories about finding individual plants of rare wheats in Israel; historical and anthropological information; methods for growing, harvesting, and threshing; as well as many detailed recipes. A must read for anyone who has a garden or farm and who likes good bread.”--Carol Deppe, author of The Tao of Vegetable Gardening“Restoring Heritage Grains is both poetic and practical. Eli Rogosa first tells the sad story of how the Green Revolution transformed the staff of life into a toxic-drenched monocrop. Then she shares the joyful story of her life’s work discovering, growing, distributing the seed and spreading the word about heritage grains. She makes a compelling case for heirloom landraces, the deep-rooted, diverse gene pools that coevolve with changing conditions, “people and seeds” finding ways to survive through climate challenges. Along the way, she recounts the history of wheat from the earliest human discoveries through ancient and modern Near East and European history, including the new world of the Americas. She lingers over the early millennia of matriarchy and the sacred rituals of many different peoples. Especially striking is her account of ancient Israeli practices as a sophisticated community food system based on social justice. This is a book to cherish.”--Elizabeth Henderson, author of Sharing the Harvest“Eli Rogosa has lived among the world’s few remaining peasant farmers who continue to cultivate landrace wheat seeds and traditions. She has collected and faithfully tended and multiplied their unique local varieties, learned their traditional production techniques, and recorded their special recipes. She brought them to her home in New England and crossed them to combine their qualities and adapt them to the very different climate of their new home. Now, in Restoring Heritage Grains, she shares the wealth of information that she has preserved and the flavor of the seeds that she has saved, with people in this country and around the world.”--Klaas Martens, farmer, Lakeview Organic Grain, Penn Yan, NY“This is a marvelous book, which I will read again and again over the years. Eli has woven a tapestry of fact and flavour, drawing on botanical, agricultural, nutritional, and folk information never before assembled under one cover. And she has included practical information on how to make delicious bread and beer. She has described how the first farmers were ‘evolutionary plant breeders’ and worked with nature to create the biodiverse crops we now call ‘heritage’ grains. Sadly, much of this diversity was lost as farmers abandoned their traditional crops for modern varieties, beguiled by promises of bumper yields and a ‘green revolution’ that would feed the world. Unfortunately, these yield increases have been achieved at immense environmental, social, and nutritional costs. This book is a critique of industrial agriculture, but it is also a practical manual for how to reintroduce diversity into our farming systems by growing heritage grains, and how we can help repair our spiritual relationship with the earth.”--John Letts, archaeo-botanist and farmer, Heritage Harvest Ltd., Oxford, UK“This beautiful book is unlike any other publication on wheat or grains that I have ever read. Written poetically, it is a rare mix of science, history, and culture; therefore, the book will be equally inspiring for scientists, students, farmers, seed savers, culinary experts, or just any person looking for interesting reading. With this book, Eli gives us a key to restoring our bread of life.”--Mariam Jorjadze, director, Biological Farming Association Elkana (Georgia)“Let yourself be inspired by the inflammable enthusiasm of Eli Rogosa about the diversity of ancient wheats, their historical backgrounds, and notes from her many encounters in different countries. The author brings these wheats not only into your stomach with lots of recipes, but also into your heart, which is the most important step on their way into the fields, where they can develop in our modern times into what wheat should be for humans: a well-balanced partner that can help us to cultivate our minds, our bodies, and our sentiments.”--Dr. Karl-Josef Mueller, biodynamic cereal breeder at Cereal Breeding Research, Neu Darchau, Germany“Restoring Heritage Grains offers a veritable treasure trove from the past, yet one that is very relevant for today! The book introduces truly healthier, more nutritious, beautiful, and exciting grains to cultivate in your garden and farm and to enhance your palate. Read, grow, preserve, eat, and enjoy ancient grains for a biodiversity of taste and nourishment!”--John Jeavons, author, How to Grow More Vegetables; executive director of Ecology Action“Our common cultural history goes all the way back to the very roots of civilization: the domestication of the cereals 12,000 years ago. In page after page of this book, Eli Rogosa’s profound knowledge, love, and passion for our common culinary and genetic heritage links our history with our daily bread, and fills the reader with enthusiasm to go into the field, and into the kitchen, to follow her example: Grow it, bake it, and eat it! Eli Rogosa’s quest for restoring quality bread from heritage grains is not only for the sake of your own health but to restore what unites us all, and thereby a mission of peace.”--Dr. Anders Borgen, organic wheat breeder, Denmark“Eli Rogosa deserves credit for pioneering the current return of interest in heritage grains. In a compelling and inspiring book, she retraces her own voyage of discovery into the beauty and importance of endangered grain varieties, the tragic loss of their presence in our fields and diets, and how we can participate in returning this most ancient of foods to our tables. Her wide-ranging work is a powerful reminder of the depth of our connection to the first crops cultivated by humans.”--Sylvia Davatz, Solstice Seeds

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisLearn all about Vietnamese cuisine and enjoy over 80 authentic recipes with this beautifully illustrated Vietnamese cookbook.Vietnamese food is fast emerging as one of the most popular of all Asian cuisines. Its emphasis on fresh herbs, raw vegetables and light seasonings makes it ideal for the health-conscious cook. This lavishly illustrated book of recipes, gathered and photographed in Vietnam, examines the historical and regional influences that have shaped the cuisine and presents a selection of classic dishes. The 84 easy-to-follow Vietnamese recipes present a diverse range of dishes from the country''s major regions—from Hanoi to Saigon, the Mekong Delta, and all the points in between. Detailed information on Vietnamese ingredients and cooking techniques make The Food of Vietnam the perfect guide for anyone interested in the cuisine of this vibrant and bountiful country, where food is a daily celebration of life.Vietnamese recipes inTrade Review"If you want to get to know a country and its people, get to know their food." --The Bloomsbury Review

Read more less

Book SynopsisThe executive pastry chef and Cake Wars judge shares more than 100 photographed recipes for everyday through special-occasion breakfast foods, offering such options as Veggie-and-Goat Cheese Frittatas, Avocado Pineapple Smoothies and On-the-Go Nutrition Bars. Illustrations.

Read more less

Book SynopsisThe story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.Trade Review"This book should be in all libraries where history and food are a concern. It gives information that is not available anywhere else. It is well written and fascinating reading." (American Reference Books Annual, 2010) "A History of Food is a concise yet massively entertaining read that looks at the earliest hunter-gatherer societies and moves on to bring readers right up to the modern day. … It goes quite well with a cup of tea and a biscuit, and dipping in anywhere will uncover something delicious." (Heritage Key, December 2009) "The reader will be amazed and fascinated by the dizzying array of details about various foods in this 700-page tome." (Choice Reviews, May 2009) "Classic text … .[Brought] up to date by including 'the latest scientific and technological discoveries' regarding the food we eat." (Contemporary Review, 2009) "This densely informed history ranges from the first bread loaves to the low-down on cauliflowers. Fab for food geeks, it's one to dip into rather than devour in one go." (Metro, December 2008) "The second edition of this dense tome is perfect for the historian on your list." (San Francisco Chronicle, December 2008) "This densely informed history ranges from the first bread loaves to the lowdown on cauliflowers. Fab for food geeks, it's one to dip into rather than devour in one go." (Metro Food Books of the Year, December 2008) "A fascinating study that starts with the era when we are all still living in trees. Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that’s as much as you can ask from any food book." (Independent, November 2008) "Forceful and challenging … A powerful, compelling and readable case against biblical literalism and fundamentalism." (Times Higher Education, November 2008) "Encyclopaedic in scope, the result is never dull … You will find it, I guarantee, unfailingly witty and comprehensively rewarding." (The Glasgow Herald, November 2008) "Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that's as much as you can ask from any food book." (The Independent, November 2008) "A fascinating, enormously impressive work which will delight not just the foodie but anyone in social history." (Tribune, November 2008) "Toussaint Samat presents not just the historical background but the cultural, religious and social impact of food. Extensively researched with quotations from a wide array of historical sources … .Some areas receive more intense scrutiny—wine for example … .A useful source for students or researchers as a strong first reference point and for anyone with a dedicated interest in food history. Recommended for larger public and academic libraries." (Library Journal, November 2008) "First published in France in 1987, the second edition of this dense tome is perfect for the historian on your list. It explores the 10,000-year-old relationship between humans and food, including facts about foie gras, the history of olive oil and the symbolism of poultry." (San Francisco Chronicle, November 2008) "A fascinating study that starts with the era when we were still living in trees (yes, really). Scrupulously thorough and pleasingly idiosyncratic, it promises the reader many a happy hour blissfully contemplating our ancient relationship with our stomachs. And that's as much as you can ask from any food book." (The Independent on Sunday, November 2008) "A fascinating, enormously impressive work which will delight not just the foodie but anyone interested in social history." (Tribune, November 2008) "This excellent guide is an exploration of man's relationship with food from the discovery of fire onwards." (The Independent, October 2008) "This book should be republished and re-titled THE History of Food. It's probably the most remarkable book on the subject I have ever had the pleasure of reading." (Mostly Food Journal, October 2008) Praise for the First Edition: "Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." (New York Times) "This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics." (Raymond Blanc, Restaurateur Writer) "Quirky, encyclopaedic, and hugely entertaining. A delight." (Sunday Telegraph) "It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving." (The Independent) "A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." (Times Higher Education Supplement)Table of ContentsForeword to the New Expanded Edition by Betty Fussell xiii Preface xv List of Illustrations xvi Acknowledgements xix Introduction 1 Part I: Collecting Gathering Hunting 9From Fire to the Pot 1 Collecting Honey 14 Honey in the Golden Age 14 A Taste of Honey 16 Honey in Legend 18 Honey in Nature and History 21 Honey-Cakes, Spice-Bread, Gingerbread 28 Mead and Sacramental Intoxication 30 2 The History of Gathering 35 The Ancient Pulses 35 The Symbolism of Beans 40 The Etymology (and Entomology) of Haricot Beans 41 The Holy War of Cassoulet 45 Soya: the Most Widely Eaten Plant in the World 46 Soya: Nutritional Facts and Figures 50 Mushrooms and Fungi 50 Roots 57 Table of Vegetable Nutrition 65 3 Hunting 66 The Great Days and the Decline of Game 66 Nutritional Facts and Figures about Game 79 Part II: Stock-breeding Arable Farming: Meat, Milk, Cereals 83The Evidence of Occupied Sites 4 The History of Meat 85 The Birth of Stock-breeding and Society 85 Table of Areas of Origin of the First Domestic Animals 88 Meat-Eating: Likes and Dislikes 89 The Horse, the Spirit of Corn 95 Fat Oxen and Prosperous Butchers 95 5 The History of Dairy Produce 103 Cheese and Curds 103 Yoghurt: Fermented Milk 108 Butter: the Cream of the Milk 109 The Symbolism of Butter 113 6 The History of Cereals 114 Cereals as Civilizers 114 The Symbolism of Wheat 117 Table of the Long March of Cereals 118 Imperialist Cereals 119 The Myth of Demeter 126 Everyday Cereals 127 Harvest Festivals 133 Strategic Cereals 134 Rice in the East 139 The Symbolism of Rice 149 Maize in the West 149 Why Maize is Called ‘I Have No More Gumbo’ 159 Why Corn-Cobs are Thin and Small 160 Zuni Legend of Maize Flour 160 From Porridge to Beer 161 The Technique of Brewing Beer 167 The History of Pasta 170 The History of Grain Spirits 176 Part III: The Three Sacramental Foods: Oil, Bread, Wine 183The Fundamental Trinity 7 The History of Oil 185 Olive Oil 185 The Dietary History of Olive Oil 187 Olive Oil in Legend and Symbolism 191 Making Olive Oil 193 Other Oils 196 Margarine 199 8 The History of Bread and Cakes 201 The Bread on the Board 201 The Symbolism of Bread and Cakes 207 Four Stages in the Development of Bread-Making 209 The Taste of Bread 210 The Technique of Bread-Making 214 Our Daily Bread 215 Special Cakes for Sundays 218 9 The History of Wine 223 From the Vine to Wine 223 Dessert Grapes 230 The Technique of Wine-Making 231 The Symbolism of Wine 233 The Legend of Dionysus 235 The Proper Use of Wine 236 Cooking with Wine 249 Wine and God 251 A Wine of Revolution 258 Part IV: The Economy of the Markets 265The Centre of the City 10 The History of Fish 268 The Fish of the Ancient World 268 A Who’s Who of Sea Fish 272 The Salmonidae: a family of aristocrats 273 Fishing in Legend 277 Extravagance and Economy in Eating Fish 277 The Symbolism of Fish 281 Uses for Less Profitable Fish 284 The Providential Nature of Salt Fish 287 Drying, Salting and Smoking Fish; an Age-Old Procedure 293 Table of the Nutritional values of Fish 294 Aquaculture and Pisciculture: Fish Farming 294 Blue Europe, or the Common Fish Market 298 From Fishing to Our Plates 301 Table of the Economic and Social Potential of a Common Fishing Zone 302 11 The History of Poultry 305 Facts about Poultry 305 Choosing Poultry 312 The Symbolism of Poultry 319 Eggs: their Uses and Customs 322 Part V: Luxury Foods 333The Revels of the Gauls 12 Treasures from the Sea 338 The History of Garum 338 The History of Caviare 339 A Who’s Who of caviare 345 How to Keep Caviare Happy 347 The History of Shellfish and Crustaceans 348 Facts about Crustaceans 356 The History of Shellfish-Farming 359 The Biology of the Oyster 366 The Biology of the Mussel 368 13 The Treasure of the Forests 369 The History of Pork and Charcuterie 369 About Ham 378 Sausages 381 The Symbolism of the Pig 384 The History of Foie Gras 385 Facts about Foie Gras 392 The Symbolism of Liver 393 The History of Truffles 394 Part VI: The Era of the Merchants 403Making a Good Profit 14 An Essential Food 414 The History of Salt 414 The Symbolism of Salt 429 The Technique of Winning Salt 430 15 Spice At Any Price 433 About Spices 433 The Secrets of Spices 437 Cinnamon 439 Pepper 441 Ginger 446 Turmeric and Cardamom 450 Cloves 453 The Great Trading Companies 458 Nutmeg and Mace 461 Chillies and Sweet Peppers 464 Aromatics and the Imagination 467 Saffron 467 Vanilla 471 Everyday Condiments and Herbs 473 Herbs 478 The Proper Use of Spices, Aromatics and Condiments 481 The Grocer’s Trade 488 Part VII: New Needs: Sugar, Chocolate, Coffee, Tea 493Gluttony and Greed for Gain 16 The Lure of Sugar 496 Rum, A Sugar Spirit 504 The Legend of Sugar 505 17 Confectionery and Preserves 507 18 Chocolate and Divinity 515 Definitions of Chocolate 519 19 Coffee and Politics 521 Coffee from the Islands 530 Coffee in Legend 532 20 Tea and Philosophy 535 Tea in Legend 543 The Symbolism of Tea 544 Part VIII: Orchards and Kitchen Gardens 547Instructions for the Garden 21 The Tradition of Fruits 558 The Symbolism of the Apple 558 Grafting 561 Dessert Apples 562 Table of Production of Apples in EC Countries, 1982–3 564 Cider and Calvados 567 Pears 572 Plums 575 Peaches 578 The Peach in Legend 581 Apricots 582 The Dietetics of Apricots 584 Cherries 584 The Dietetics of Cherries 585 Strawberries 586 Melons 590 Oranges 593 Growing and Selling Oranges 600 A Who’s Who of Oranges 602 Grapefruit 602 Figs 603 The Symbolism of Figs and The Fig Tree 607 Dates 607 Pineapples 609 Bananas 610 Avocados 612 22 The Evolution of Vegetables 620 Cabbages 622 Cauliflowers 625 Salad 626 Chicory and Endive 629 Watercress 630 Asparagus 631 Growing Asparagus 633 Artichokes 636 Tomatoes 637 23 The Potato Revolution 641 Sweet Chestnuts 645 Potatoes 646 Soufflé Potatoes 653 Part IX: Science and Conscience in the Diet 659The Hows and Whys of Quality 24 Preserving by Heat 662 Canned Sardines 668 The Technique of Canning 670 Food Preservation 671 Pasteurized Milk 673 25 Preserving by Cold 675 Quick-Freezing 677 26 The Reassurance of Dietetics 680 Vitamins 683 Chronology of Dietary Progress 684 27 A Reassuring Future 690 Notes 706 Select Bibliography of Recent English-Language Works 723 Bibliography to Original Edition 729 Index 733

Read more less

Book SynopsisFigs, fresh and dried, have become the fruit of celebrations and festivities throughout the Western world, and have been typically associated with Christmastime since the nineteenth century. In Figs: A Global History, David Sutton examines the festive and celebratory importance of figs in many countries by placing this luscious and festive fruit in its historical context. Beginning with an account of the strange biology of the fig - which is botanically not a fruit at all, but rather a cluster of ingrowing flowers - Sutton moves on to consider the Arabian origins of figs, including the possibility that the earliest fig seeds were transported from Yemen to Mesopotamia in the dung of donkeys. Proposing that the 'forbidden fruit' eaten by Adam and Eve was in fact a fig rather than an apple, this book explores the history of the fruit in fascinating detail, from the Crusaders to the wonderful fig festivals of the modern world. Including numerous recipes both sweet and savoury, and countless facts, myths and stories about the fig, such as the bizarre tale of the American fig-wasp, Figs is a fascinating account of this unique and delicious food.

Read more less

Book Synopsis100 simple, budge and basic-ingredient recipes from the bestselling and award-winning food writer and anti-poverty campaigner behind TIN CAN COOK ''A terrific resource for anyone trying to cook nutritious and tasty food on a tight budget'' Sunday Times______ Learn how to utilise cupboard staples and fresh ingredients in this accessible collection of low-budget, delicious family recipes. When Jack found themselves with a shopping budget of just 10 a week to feed themselves and their young son, they addressed the situation with immense resourcefulness and creativity by embracing their local supermarket''s ''basics'' range.They created recipe after recipe of delicious, simple and upbeat meals that were outrageously cheap, including: Vegetable Masala Curry for 30p a portion Jam Sponge reminiscent of school days for 23p a portion Onion Pasta with Parsley Trade ReviewA terrific resource for anyone trying to cook nutritious and tasty food on a tight budget * Sunday Times *A plain-speaking, practical austerity cookery guide - healthy, tasty and varied. -- Patrick Butler * The Guardian *Prepare to feel very inspired, and very hungry. * Look *A powerful new voice in British food * Observer *100 tasty, cheap-as-chips - but much healthier - recipes * Good Housekeeping *Sassy, political, and cooking amazing food on £10 a week. We need more like her. -- Xanthe Clay * The Telegraph *Packed with inexpensive, delicious ideas to feed a family for less * Woman and Home *

Read more less

Book Synopsis"Food that inspires, delights and nourishes, food that really hits the spot – this is [Shelagh] Ryan's culinary cause. She manages to balance a bit of indulgence with seasonal, satiating, healing dishes." Review of Café Kitchen, Psychologies magazine. A collection of stylish and relaxed Australian café style breakfast and brunch dishes to cook and enjoy at home. Here you’ll find a stunning repertoire of healthy and delicious breakfast and brunch recipes to inspire you, whether you are looking for something quick to prepare on a busy week day or a relaxed way to entertain at the weekend. Featuring a host of appetizing recipes from nutritious bowls of cereal to hearty baked dishes, there is a recipe here to suit every taste. Fruit, Grains & Oats features Bircher Muesli with French Berries and Honey-roast Figs with Orange Mascarpone and Toasted Almonds. Egg dishes include Baked Eggs with Chorizo, Mushrooms and Lemon Crème Fraiche and Poached-Egg-topped Smoked Haddock Fish Cakes. Breads & Breakfast Bakes to try include Banana Bread, Raspberry and Apple Muffins and Berry Friands. Satisfying hot Brunch Plates include Sautéed Mixed Mushrooms with Lemon Herbed Feta On Sourdough and Corn Fritters With Roast Tomatoes and Smashed Avocados. Homemade Preserves such as chutneys and jams elevate toast to new heights and finally ideas for delicious Drinks from Pour Over Coffee to Best-ever Bloody Mary with Pickled Celery add the finishing touch.

Read more less

Book Synopsis

Read more less

Book SynopsisGet your fill of tropical cocktails with this colourful guide to the best home bars around!

Read more less

Book SynopsisWinner, 2019 James Beard Award for Best Book of the Year in WritingFinalist, 2019 IACP Award, Literary Food WritingNamed a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.

Read more less

Book SynopsisFrom the acclaimed chefs behind award-winning Los Angeles restaurant Bavel comes a gorgeous cookbook featuring personal stories and more than eighty recipes that celebrate the diversity of Middle Eastern cuisines.NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TIME OUT • “Ori and Genevieve manage to pull off a style of cooking that is both familiar (and therefore comforting) but also new (and therefore fresh and exciting). This is the sort of food I could live on.”—Yotam OttolenghiWhen chef Ori Menashe and pastry chef Genevieve Gergis opened their first Los Angeles restaurant, Bestia, the city fell in love. By the time they launched their second restaurant, Bavel, the love affair had expanded to cooks and food lovers nationwide. Bavel, the cookbook, invites home cooks to explore the broad and varied cuisines of the Middle East through fragrant spice blends; sublime zhougs, tahini, labneh, and hummus; rainbows of crisp-pi

Read more less

Book Synopsis“A celebration of African American cuisine right now, in all of its abundance and variety.”—Tejal Rao, The New York Times JAMES BEARD AWARD WINNER • IACP AWARD WINNER • IACP BOOK OF THE YEAR • TONI TIPTON-MARTIN NAMED THE 2021 JULIA CHILD AWARD RECIPIENT NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • The New Yorker • NPR • Chicago Tribune • The Atlantic • BuzzFeed • Food52 Throughout her career, Toni Tipton-Martin has shed new light on the history, breadth, and depth of African American cuisine. She’s introduced us to black cooks, some long forgotten, who established much of what’s considered to be our national cuisine. After all, if Thomas Jefferson introduced French haute cuisine to this country, who do you think actually cooked it?   In Jubilee, Tipton-Martin brings these masters into our kitchens. Through recipes and stories, we cook along with these pioneering figures, from enslaved chefs
 to middle- and upper-class writers and entrepreneurs. With more than 100 recipes, from classics such as Sweet Potato Biscuits, Seafood Gumbo, Buttermilk Fried Chicken, and Pecan Pie with Bourbon to lesser-known but even more decadent dishes like Bourbon & Apple Hot Toddies, Spoon Bread, and Baked Ham Glazed with Champagne, Jubilee presents techniques, ingredients, and dishes that show the roots of African American cooking—deeply beautiful, culturally diverse, fit for celebration.Praise for Jubilee“There are precious few feelings as nice as one that comes from falling in love with a cookbook. . . . New techniques, new flavors, new narratives—everything so thrilling you want to make the recipes over and over again . . . this has been my experience with Toni Tipton-Martin’s Jubilee.”—Sam Sifton, The New York Times“Despite their deep roots, the recipes—even the oldest ones—feel fresh and modern, a testament to the essentiality of African-American gastronomy to all of American cuisine.”—The New Yorker“Jubilee is part-essential history lesson, part-brilliantly researched culinary artifact, and wholly functional, not to mention deeply delicious.”—Kitchn“Tipton-Martin has given us the gift of a clear view of the generosity of the black hands that have flavored and shaped American cuisine for over two centuries.”—Taste

Read more less

Book Synopsis

Read more less

Book SynopsisMarmalade is an iconic Scottish food, traditionally made every year in January and February when Seville oranges are available. Shirley Spear, whose multi-award-winning Three Chimneys restaurant on the Isle of Skye is a magnet for foodies, has written the ultimate guide to marmalade - not just to making it, but to using it as an ingredient all the year round in a delicious variety of dishes. The recipes here are both sweet and savoury, from Chocolate Marmalade Tart, Marmalade Ice Cream and Apple and Frangipane Tart with Marmalade Glaze, to Marmalade Sauce for Roast Duck, Glaze for Roast Gammon, use of Seville oranges in fish and shellfish dishes and Marmalade Chutney - and not forgetting the Three Chimneys' own legendary Hot Marmalade Pudding. Shirley mixes in fascinating information about how marmalade was invented, the great Scottish marmalade producers like Keiller and Robertsons, and even a link with Mary, Queen of Scots! This book will be the ideal Christmas stocking-filler for anyone interested in cooking, and an irresistible impulse-buy at any time of the year.

Read more less

Book Synopsis‘We’re all looking for quick routes to great dishes and Orlando Murrin does it so well in this beautiful cookbook.’ Tom Kerridge ‘Two’s Company is a wonder and having a version that is “simple” is just even more appealing. Perfect for people who love great food but want less stress in the kitchen.’ Georgina Hayden 75 deliciously simple recipes, offering advice and guidance on the easiest and quickest ways to feed two people without missing out on flavour or excitement Following the success of Two’s Company, this time Orlando Murrin turns his attention to super simple food designed for two people to share. He brings 75 more recipes to the table, encompassing everything from week-night quick fixes and easy-yet-impressive mains, to indulgent desserts. These speedy, often all-in-one, recipes have been carefully created so that there are minimal leftovers or half-finished packets of ingredients, making cooking for two easier and more cost effective than ever before. Whether you’re craving comfort or looking for something special, need a ‘store-cupboard winner’ or something to satisfy your sweet tooth, Two’s Company: Simple is the perfect resource for anyone who wants to make cooking for a pair both stress-free and enjoyable.

Read more less

Book SynopsisThrough 24 unique challenges, a diverse range of angles, and detailed insights into the world of food design, Lick It will radically transform your relationship to food. Whether mealtimes are your favourite part of the day or you're in the camp of 'eat to live' rather than 'live to eat, this book will help you reshape how you think about food. Much more than just body fuel, food is political, it's social, it's exciting and constantly shifting and changing. With a striking balance between creative tools and cutting-edge theory, these 30 chapters will examine everything from food politics and sex to hunger and queer food. Lick It is not a cookbook. Rather, it's an ultimate food experience, helping you challenge your mind and expand your mouth.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisWhilst reducing cost and food miles, discover new ideas for cooking with fresh and tasty British ingredients. If you’re wondering what to do with that glut of tomatoes, with those foraged blackberries, or you’re just looking for inspiration for delicious seasonal meals and puds, this is the cookbook for you. We are fortunate to live in a country with four distinct seasons, providing us with a superb variety of foods. When ingredients are in season they taste better and are generally more nutritious. Eating local seasonal food can be less expensive than buying foods flown in from around the globe and is certainly better for the planet. By making a conscious effort to look out for fresh, tasty, British food we can rejoice in the wonderful fare grown on our doorstep and support those who work to produce it. This cookbook is split into four seasonal chapters, crammed full of imaginative recipes to help you make use of the ingredients you have grown/bought/been given, and cook delicious food to match the mood of each season. From fresh, vibrant salads in summer and comforting dishes in autumn to fabulous festive food in winter.Table of ContentsIntroduction; Recipe finder; Recipe notes; Where to find foods in season; Planning and storing; Quick ideas; Seasonal ingredients; Spring; Summer; Autumn; Winter; Christmas; Index; Acknowledgements

Read more less

Book SynopsisRediscover the simple pleasures of baking with a collection of comforting sweet and savoury recipes that celebrates seasonal flavours.

Read more less

Book Synopsis

Read more less

Book SynopsisNEW YORK TIMES BESTSELLER • 70 quick-fix weeknight dinners and 30 luscious weekend recipes that make every day taste extra special, no matter how much ​time you have to spend in the kitchen—from the beloved bestselling author of Once Upon a Chef.“Jennifer’s recipes are healthy, approachable, and creative. I literally want to make everything from this cookbook!”—Gina Homolka, author of The Skinnytaste CookbookJennifer Segal, author of the blog and bestselling cookbook Once Upon a Chef, is known for her foolproof, updated spins on everyday classics. Meticulously tested and crafted with an eye toward both flavor and practicality, Jenn’s recipes hone in on exactly what you feel like making.Here she devotes whole chapters to fan favorites, from Marvelous Meatballs to Chicken Winners, and Breakfast for Dinner to Family Feasts. Whether you decide on

Read more less

Book SynopsisA perfect foodie novel with plenty of bite - ideal for fans of Beth O'Leary, Joanna Cannon and Libby Page. Two women. One unusual cookbook. And a friendship that will show them how to savour each moment . . . Kate Parker is about to turn forty and her world has fallen apart. Her seemingly rock-solid relationship is suddenly up in the air, and she's been forced to move back in with her mother. In need of some distraction, Kate (reluctantly) volunteers at her local retirement home. Cecily Finn is a ninety-seven-year-old resident of Lauderdale House for Exceptional Ladies. Her tongue is as sharp as her mind but lately she's lost her spark, seemingly resigned to the Imminent End. But then Cecily prescribes Kate a self-help recipe book with a difference - and so begins an unlikely friendship between two lonely and stubborn souls. Together, these two very different women - one near the end of her life, one adrift somewhere in the middle - will show each other that food is for feasting, life is for living, and that it's always essential to ask for more.Praise for The Woman Who Wanted More: 'Beautifully written, full of insight and food. This is one of those I carried round the house wanting to read it every spare second' - Katie Fforde 'Wise, warm, witty and mouth-watering - this wonderful book has it all' - Isabelle Broom, Woman & Home 'A fabulous read about finding your way; about friendships and letting go. I adored it' - Nina Pottell, Prima Magazine 'A mouth-watering treat of a book that celebrates food and female friendship . . . An irresistible novel!' - Kate HarrisonTrade ReviewIn times like these, we all need a happy ending and a story that makes us see that better times are ahead and Vicky Zimmerman provides that with happiness to spare. A tale that will bring a little sunshine into your life in these strange times * 17 Degrees Magazine *Beautifully written, full of insight and food. This is one of those I carried round the house wanting to read it every spare second * Katie Fforde *Wise, warm, witty and mouth-watering - this wonderful book has it all . . . Hungry for a love story with added bite? With deliciously real characters, a sprinkling of humour, a pinch of pathos and huge helping of wisdom, this book has all the ingredients to become this summer's must-read * Isabelle Broom, Author and books editor for Woman & Home *If you're at a stage in your life when you're querying your relationship or career then this is the book for you. A fabulous read about finding your way; about friendships and letting go. I adored it. * Nina Pottell, Prima Magazine books editor *A wonderfully wise, warm and witty read. * Woman & Home magazine *Clever, romantic and truly uplifting ... absolutely irresistible. * Sunday People *Touching and hilarious ... the perfect read for food enthusiasts ... Charming and lyrically written, each character, recipe and emotion flows seamlessly into one empowering story. It's a delight. * Woman's Weekly *Written with a real sense of the whirring stream of consciousness of a woman whose life is no longer her own, the style of this book is so easy to get into and impossible to leave. * Magic Radio Book Club *UpLit novel to light up your life * RED magazine online *A mouth-watering treat of a book that celebrates food and female friendship . . . An irresistible novel! * Kate Harrison, author of The Secret Shopper’s Revenge *This scrumptious read could leave you salivating for more. * The Sunday Post *A deliciously authentic book, beautifully written, poignant but ultimately inspiring. Highly recommended! * Hot Brands, Cool Places *Heart-warmer * BEST magazine *A great read * Tom Doorley, Food writer & Ireland's longest-serving restaurant critic *Well written, readable - like a delicious petit four, The Dish leaves you wanting more * Heat (on Vicky Zimmerman's previous work as Stella Newman) *I absolutely loved it * Katie Fforde (on Vicky Zimmerman's previous work as Stella Newman) *Achingly funny, searingly honest, Pear Shaped is quite simply the freshest thing I've ever read . . . * Claudia Carroll (on Vicky Zimmerman's previous work as Stella Newman) *It reminded me of a lemon meringue pie: sharp and sweet and satisfying all at once. It's funny, sad and uplifting... It's a belter * Kate Long, bestselling author of The Bad Mother's Handbook (on Vicky Zimmerman's previous work as Stella Newman) *Combines our two dearest loves: food and romance * Cosmopolitan (on Vicky Zimmerman's previous work as Stella Newman) *With really likeable characters, a witty turn of phrase, moments of real poignancy and, of course, mouthwatering details of food, it's rather delicious * Sunday Mirror (on Vicky Zimmerman's previous work as Stella Newman) *Hugely entertaining * Lady (on Vicky Zimmerman's previous work as Stella Newman) *Must Have... The Dish will make you hungry for more * Sunday Express S magazine (on Vicky Zimmerman's previous work as Stella Newman) *Deliciously good stuff! * Sun on Sunday Fabulous magazine (on Vicky Zimmerman's previous work as Stella Newman) *The story is dotted with genuine warmth and humour.... It's a truly satisfying read * Love it! Magazine (on Vicky Zimmerman's previous work as Stella Newman) *This book will leave you happy and hungry in equal doses! * Take a Break (on Vicky Zimmerman's previous work as Stella Newman) *A brutally honest tale of life and love (or the lack of it) and an exploration of the heroine's tremendous affection for food . . . Sharp and funny it's a celebration of why life is more than just falling in love * WOMAN magazine (on Vicky Zimmerman's previous work as Stella Newman) *A perfect slice of feel-good chick lit . . . mouthwatering fun you'll want to devour immediately * FABULOUS magazine (on Vicky Zimmerman's previous work as Stella Newman) *Funny, feisty and fresh * Manchester Evening News (on Vicky Zimmerman's previous work as Stella Newman) *If you are a girl with a passion for food, this modern city heartbreak is the book for you * Heat (on Vicky Zimmerman's previous work as Stella Newman) *Her writing is witty and snappy and she is hilarious * Wendy Holden (on Vicky Zimmerman's previous work as Stella Newman) *A delicious read to enjoy with a glass of wine * Novelicious.com (on Vicky Zimmerman's previous work as Stella Newman) *Witty and engaging . . . A funny and honest story * ChickLitClub.com (on Vicky Zimmerman's previous work as Stella Newman) *A funny page-turner * Bella (on Vicky Zimmerman's previous work as Stella Newman) *

Read more less

Book Synopsis

Read more less