Cookery Books
HarperCollins Publishers Inc My Half Latinx Kitchen
Book Synopsis
£23.80
Cornerstone Comfort Me With Apples Love Adventure and a
Book SynopsisIn this delightful sequel to her bestseller Tender at the Bone, the beloved food writer Ruth Reichl returns with more tales full of love, life, humour and marvellous meals. Ruth Reichl''s pursuit of good food and good company leads her to New York and China, France and Los Angeles. She cooks and dines with world-famous chefs and the three star aristocracy of French cuisine, and her accounts of these meetings range from the madcap to the sublime. Reichl lovingly recreates all her marvellous meals in such succulent detail that readers will yearn from truffles in Provence and shrimp in Beijing. Throughout it all, Reichl is unafraid, even eager, to poke holes in the pretensions of food critics, making each and every course a hilarious and instructive occasion for novices and experts alike. She shares some of her first recipes so readers can make the Dry-Fried Shrimp she first tasted in China, or the Dacquoise served at the end of a magical visit to a Paris bistro. Reichl also shares th
£14.39
Vintage Publishing Heat
Book SynopsisBill Buford, an enthusiastic, if rather chaotic, home cook, was asked by the New Yorker to write a profile of Mario Batali, a Falstaffian figure of voracious appetites who runs one of New York''s most successful three-star restaurants. Buford accepted the commission, on the condition Batali allow him to work in his kitchen, as his slave.He worked his way up to ''line cook'' and then left New York to learn from the very teachers who had taught his teacher: preparing game with Marco Pierre White, making pasta in a hillside trattoria, finally becoming apprentice to a Dante-spouting butcher in Chianti.Heat is a marvellous hybrid: a memoir of Buford''s kitchen adventures, the story of Batali''s amazing rise to culinary fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savour.Trade ReviewIt's a brilliant book, a high-brow kitchen soap opera * Daily Telegraph *I lingered over every sentence like a heavily truffled risotto -- Anthony BourdainI have never read a funnier or more authentic account of the making of a serious cook. Give Mr Buford three stars -- Peter MayleA dazzling and fun account of two magnificently mad years * Guardian *With an endlessly inquisitive mind writes with great humour ... I suspect it might become a kitchen classic. It deserves to -- Ray Connelly * Daily Mail *
£10.44
Random House A History of English Food
Book SynopsisIn this magnificent guide to England''s cuisine, the inimitable Clarissa Dickson Wright takes us from a medieval feast to a modern-day farmers'' market, visiting the Tudor working man''s table and a Georgian kitchen along the way. Peppered with surprises and seasoned with wit, A History of England Food is a classic for any food lover.Trade ReviewThis is a marvellous read ... [Clarissa Dickson Wright's] skill is to make food, even 800 years ago, seem relevant and amusing today * Country Life *Magnificently eccentric and robustly informative ... an impressive tour of the horizon of a well-stocked mind ... [a] glorious sense of the continuity of English cuisine from the Middle Ages to the present shines from every page of this engaging, funny and admirably entertaining history * Sunday Telegraph *Combining her two great passions of food and history, she takes us on a chatty and fascinating crawlfrom Medieval times when pigeons, eels and nettles were staples, to the pizzas, baked beans and chips of today ... consistently entertaining and informative * Daily Mail *CDW has produced a most relishable feast -- The Monday Book * Independent *One of the strengths of the book is the author's comprehensive personal experience of the foods she describes. If you want to know the correct way to fillet a rook, or are curious about the taste of tripe made from cow's udder, then you couldn't hope for a more knowledgeable guide * Mail on Sunday *
£14.24
Cornerstone The Umbrian Thursday Night Supper Club
Book Synopsis''If you loved Under the Tuscan Sun, you'll love this'' Red Magazine Every week on a Thursday evening, a group of four rural Italian women gather in an old stone house in the hills above Italy's Orvieto. There along with their friend, Marlena they cook together, sit down to a beautiful supper, drink their beloved local wines, and talk. Surrounded by candle light, good food and friendship, the four women tell Marlena their evocative life stories, and of cherished ingredients and recipes whose secrets have been passed down through generations.Trade ReviewIf you loved Under the Tuscan Sun, you’ll love this. Great stories of ageing, abandonment, lost loves and Mafia feuds, interspersed with wonderful recipes for authentic dishes -- Viv Groskop * Red Magazine *Celebrates the life-affirming joys of food and friendship... Marlena de Blasi recounts meals she and four Italian neighbours cook together every week and the stories they share about their lives and loves. * Good Housekeeping *Charming... astonishingly rich... Marlena De Blasi writes about the food with mouthwatering relish... Best of all, the women tell de Blasi the stories of their lives: stories that between them make for a terrific piece of social history -- Reader's DigestMarlena de Blasi knows how to write real-life romance... Each woman's passions, disappointments and hopes are artfully recounted in this earthy celebration of life's "small delights" * Sydney Morning Herald *Marlena De Blasi’s glittering descriptions and mouthwatering recipes take you directly into the heart of Italy and into the souls of the Italian people. -- Adriana Trigiani * author of The Shoemaker’s Wife *
£9.49
Columbia University Press Kitchen Mysteries
Book SynopsisTrade ReviewFans of 'Curious Cook' Harold McGee will relish the latest from This (Molecular Gastronomy), a French chemist and foodie hero who has helped to usher in the current restaurant world vogue for turning the kitchen into a laboratory... Even those who might be turned off by the thought of food chemistry will quickly be drawn in by his obvious love of food and eagerness to apply his research to helping people cook better. Publishers Weekly This has made invisible processes visible, revealed the mysteries, and the bread has risen, baked, and been enjoyed. -- Claudia Kousoulas Appetite for Books Cooks who want to learn more about the chemistry and physics that make their efforts possible will discover useful things here. Booklist This's molecular gastronomy is garnished with the author's own rich philosophy of food and flavor. -- Peter Barham Nature An exuberant paean for the role of science in cooking... This's book performs a great service. -- Len Fisher Times Higher Education Supplement This book should be in every kitchen. -- Christine Sismondo Toronto Star [An] eye-opening book. -- Kate Colquhoun Portsmouth Herald Witty and humorous... [readers] whose eyes glaze over at the very mention of electrons may find themselves becoming entranced by This' graceful descriptions of essential chemical reactions. -- Lynn Harnett Seacoast Sunday Well crafted, sprinkled with insight, and containing a menagerie of information, Kitchen Mysteries is a wonderful trip down a stellar buffet line. -- J. Edward Sumerau Metro Spirit Kitchen Mysteries is another tour de force for the French scientific chef... Highly Recommended. Choice This's book offers expert explanations that give the reader a better understanding of both cooking and cuisine. As such, it is enticing. -- Pierre Laszlo Chemical HeritageTable of ContentsSeries Editor's Foreword Cooking and Science The New Physiology of Flavor Soup Milk Gels, Jellies, Aspics Mayonnaise The Egg's Incarnations A Successful Souffle ? Cooking The Boiled and the Bouillon Steaming Braising Chicken Stew, Beef Stew, Veal Stew Questions of Pressure Roasting Deep-Frying Sautes and Grills Even More Tender Salting Microwaves Vegetables: Color and Freshness Sauces: Creamy, Satiny, Flavorful A Burning Question The Salad: An Oasis of Freshness Yogurt and Cheese Fruits of the Harvest Ices and Sorbets Cakes: Light and Melting Pastry Dough: Tart, Shortbread, and Puff Pastry Sugar Bread Wine The Alcohols Jams Tea Cold and Cool Vinegar Kitchen Utensils Mysteries of the Kitchen Glossary Index
£13.29
Yale University Press Why Food Matters
Book SynopsisAn award-winning historian makes the case for food’s cultural importance, stressing its crucial role throughout human historyTrade Review“If anyone could elevate food from the tasty to the erudite, it is this author, whose primary career is as a historian of medieval Europe, and who naturally tends away from the sensational statement, the grand generalisation, the razzle-dazzle, towards intricate curiosities, pattern-finding in miniature.”—Zoe Williams, The Guardian“Freedman moves smoothly from medieval French fabliaux that play on the different food horizons of each class . . . to early modern Spanish investigations into covert Jewish food practices among the conversos, and the calming effect of the Javan slametan, a ceremonial meal consumed in response to life-changing events . . . Freedman's breadth of reference . . . is a sure strength.”—Tom Jaine, Times Literary Supplement “Paul Freedman is a fluently readable adept of food history, its well-trodden highways, and some of its lesser-known byways.”—Stuart Walton, The World of Fine Wine“A rich and fascinating narrative that reaches deep into the historical and cultural larder of societal experience, powerfully illustrating the myriad ways that food matters as an essential condiment for humanity.”—Danny Meyer, founder of Union Square Hospitality Group and Shake Shack“Freedman is a master historian. Methodical and dexterous, he laces historical accounts with analysis and storytelling that informs and delights.”—Dan Barber, chef and co-owner of Blue Hill and author of The Third Plate“With wit, erudition and urgency, Paul Freedman casts a wide net across history and global cultures to show how we are defined by the food we eat—and ignore it at our peril.”—Andrew Coe, author of Chop Suey: A Cultural History of Chinese Food in the United States“Highly entertaining and critically astute, Why Food Matters is a serious look at the evolution of the language of food. We have to turn to history to understand how we want food to look like in the future. Paul Freedman's brilliant telling of historical and contemporary foodways—their successes and failures—provides many laugh-out-loud, shaking head, lightbulb, and aha! moments.”—Elizabeth Falkner, chef and creative director, ChEF Productions“Wide-ranging, surprising, and deliciously readable. Paul Freedman conveys his deep knowledge and passion for the history of food in lively, lucid prose, revealing the myriad ways we define ourselves through what we eat.”—Irina Dumitrescu, University of Bonn
£12.99
Clarkson Potter/Ten Speed Bestia Italian Recipes Created in the Heart of LA
Book SynopsisThis debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.IACP AWARD FINALISTSince opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry che
£25.50
Clarkson Potter/Ten Speed Spirits of Latin America
Book Synopsis
£17.85
Random House USA Inc Secrets from My Vietnamese Kitchen
Book SynopsisAcclaimed novelist Kim Thuy is joined by her mother and five aunts to share their stories and their culinary secrets, accompanied by stunning photographs, charming descriptions and evocative extracts from Kim's novels.
£21.24
Transworld Raw
Book SynopsisAntony Worrall Thompson''s passage to culinary stardom has not exactly been smooth. Abandoned by his father, a Shakespearean actor, when he was just three, Antony was sexually abused and maltreated throughout his childhood. Antony''s story very nearly came to an abrupt halt at sixteen when his face was crushed in a horrific rugby accident, which left him badly disfigured and chronically insecure. But pioneering surgery saved the day, enabling him to pursue what was to become the enduring love of his life - cooking. After much hard graft and some close encounters of the violent gangster kind, AWT''s flamboyant style as a restaurateur soon bought him to the attention of cookery''s cognoscenti and today Antony is to the culinary establishment what a bull is to a china shop. His no-nonsense style in the kitchen is loathed by a few, but loved by millions.Stuffed with hugely entertaining anecdotes and lightly sprinkled with AWT''s no-holds-barred opinions, RAW is aTrade ReviewRaw is a damn sight funnier, more interesting and less pretentious than 99% of the competition * Daily Telegraph *Riveting ... extraordinary * Daily Express *Every bit as colourful as his campfire confessions ... a lot of juicy, fascinating ingredients * Heat *
£13.59
Potter/Ten Speed/Harmony/Rodale Feeding Littles Lunches
Book Synopsis
£19.55
Penguin Books Ltd Liddon A Oh She Glows Every Day
Book SynopsisEmbrace a plant-based diet in 2021 with Angela Liddon''s classic vegan cookbook, containing over 100 easy and delicious recipes''A colourful compendium of plant-based recipes'' Daily Telegraph_______Angela Liddon''s irresistible and foolproof recipes have become the gold standard for plant-based cooking. Filled with over 100 family-friendly recipes, Oh She Glows Every Day is the classic vegan cookbook for simple, easy and tasty plant-based cooking.These tasty recipes include . . .- ENERGY-BOOSTING BREAKFASTS such as glowing rainbow smoothie bowl, roasted breakfast hash and apple pie overnight oats- TASTY ENTREES such as chilli cheese nachos, sun-dried tomato pasta and comforting lentil and chickpea curry- SIDES AND SALADS such as protein power rainbow quinoa salad, marinated italian tofu and miracle healing broth- SNACKS AND DESSERTS such as chocolate-dipped macaroons, spiced buttercream frosting, lemon cheesecake with strawberry-vanilla compote- HOMEMADE STAPLES such as vegan mayo, almond-hazelnut butter and coconut whipped creamA beautiful go-to cookbook from one of the internet''s most most popular voices in food, Oh She Glows Every Day proves that it''s possible to cook simple, nourishing, and tasty vegan meals for every day of the week.''You will want to make everything'' Independent''Glowing with goodness'' Vegetarian LivingTrade ReviewWith over one hundred tasty, family-friendly plant-based recipes in the follow-up to the bestselling Oh She Glows Cookbook, Oh She Glows Every Day is the perfect book for busy people wanting fuss-free healthy eating on a daily basis. * from the publisher's description *A colourful compendium of plant-based recipes. A selection of healthy dishes for vegans, vegetarians and omnivores alike, as well as options for those with food allergies. Liddon provides easy, freezable and "kid friendly" dishes for time-strapped parents who are keen to ensure that both they and their offspring can maintain a healthy diet * Daily Telegraph *You will want to make everything -- IndependentGlowing with goodness -- Vegetarian LivingAngela Liddon of Oh She Glows is an ace vegan cook -- Emerald Street, StylistThis is such a complement to Angela's first cookbook - more healthy and usable recipes that will become a part of your everyday cooking. -- Sara Forte, author of The Sprouted KitchenThere she glows again! Angela's second book is divinely inspired and endlessly inspiring - she is a fountain of brilliant ideas. -- Sarah Britton, author of My New Roots
£17.09
ABC Books Slow Cooker Central 7 Nights Of Slow Cooking
Book Synopsis
£11.69
Anness Publishing SouthEast Asian Curries 50 Recipes from Thailand
Book SynopsisAn essential guide with easy-to-follow recipes for making delicious, fragrant curries. Features authentic dishes such as Beef Curry in Sweet Peanut Sauce from Thailand, Burmese-style Pork Curry, Malaysian Fish Curry, Indonesian Fried Rice, and Mixed Meat Soup from the Philippines.
£7.60
Schiffer Publishing Ltd Medieval Cooking in Todays Kitchen
Book Synopsis
£19.54
Hippocrene Books Inc.,U.S. The Cooking of EmiliaRomagna Illustrated Edition
Book SynopsisBack in print in a new illustrated edition with color photographs! Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna, a region in northern Italy famous for its gastronomic offerings.The Emilia-Romagna region in northern Italy is home to several of the world’s most renowned gastronomic cities—the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes exquisite prosciutto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivaled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate homemade pastas.Giovanna Bellia La Marca (author of Sicilian Feasts and host of YouTube’s “Kitchen on the Cliff” cooking show) takes readers on a personally-guided tour through the culinary landscape of this beautiful Italian region. From homemade tagliatelle noodles with a rich, hearty Bolognese Ragú, to unique desserts like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrera, home chefs will fall in love with the classic Italian fare presented in these 140 recipes.A section on cooking techniques teaches the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included are guides to the wines of the region and Italian ingredients, a resource section with specialty retailers, and a bibliography. Along the way, La Marca reminisces about her favorite meals, people, and places in Emilia-Romagna, sharing a true taste of the region with readers.Sample recipes:• Fritelle di Castagna (Chestnut Fritters)• Cavoli alla Romagnola (Savoy Cabbage Romagna Style)• Ragu’ Romagnolo di Lugo (Meat Sauce From Lugo)• Polenta con Funghi (Polenta with Mushrooms)• Ossobuco alla Romagnola (Ossobuco in the style of Romagna)• Pollo Ripeno di Castagne (Chestnut-stuffed Chicken)• Brodetto (The Classic Fish Stew of Romagna)• Salsa Zabaglione (Zabaglione Sauce)• Classico Ragu’ Bolognese (Classic Bolognese Sauce) • Torta Ferrarese (Fresh Noodle Cake from Ferrara)• Crostata di Albicocche (Apricot Tart)
£19.79
Rizzoli International Publications Do It In Paris
Book SynopsisThe ultimate reference guide to the best things to do in Paris?many of which are hidden or unexpected?from the editors of the hit online magazine.Carefully curated by the editors of the famous Do It in Paris online magazine, this must-have guide contains 450 of the best sites, attractions, and things to do with a unique twist: these exceptional destinations are the key to experiencing Paris like a local and to discovering the city?s hidden gems including little known museums, hole-in-the-wall boîtes, and other unexpected places that have a truly ?only in Paris? quality.Featuring a handsome package with a cover made from pleasantly tactile canvas-like material, this volume feels substantial in the hands and is a delight to use. It is the perfect companion for an unforgettable Parisian adventure.Organized as a stroll neighborhood by neighborhood, the book invites the user to collect impressions, memories, and keepsakes of visits to different spots, allowing it to become a true souvenir album or scrapbook of experiences.
£13.46
University of Georgia Press Fishing for Chickens A Smokies Food Memoir
Book SynopsisA well-seasoned blend of memoir and cookbook, Fishing for Chickens offers the perspective of a Bryson City, North Carolina, native on a particular portion of southern Appalachia - the Smokies.
£32.26
Duke University Press Good Bread Is Back
Book SynopsisLeading French bread expert Steven Laurence Kaplan narrates the decline and rise of the French artisanal breadmaking tradition, explaining in detail the breadmaking process and the ideal characteristics of good bread.Trade Review“Good Bread Is Back will become the canonical book on 20th century French baking, not only in English but in French too.” * The Fresh Loaf *“[F]or anyone with a broad interest in bread, the book is an excellent and comprehensive look at the product and how it has shaped, and been shaped by, French society.” * Bakers Journal *“[Kaplan is] not just the leading authority on French bread but the conscience of French baking—a conscience that does not hesitate to tug. . . . Good Bread is Back [is] a punchy, compendious account of how French baking returned to its artisanal roots and sparked a revival in quality crusts.” -- Michael Steinberger * Financial Times *“This is very much a bread nerd's book. . . . It is a fascinating story, and Kaplan is the person to tell it.” -- David Auerbach * Independent Weekly *“A good baguette is as integral a part of French cultural heritage as Paris and Lacan, and this beautiful book forms a fitting tribute, researched, written and illustrated with finesse.” * French Book News *“Professor Kaplan’s new book is a tasty meditation on the many pleasures of good bread, wrapped in an object lesson on the evolution of artisanal production. Many readers who do not share the author’s passion for the technical aspects of breadmaking will nonetheless be impressed by it. And anyone who has ever stood in a French bakery savoring the scent and admiring the array of delectable brown loaves will be heartened by his optimistic conclusion that good bread will always drive out bad. It is, as Kaplan might say, a delicious book with a beautifully gilded crust and a pearly, chewy crumb.” -- Steve Zdatny H-France * H-Net Reviews *“Students of French history and food will find [Good Bread is Back] completely absorbing and it should be required reading for any professional.” * Library Journal *“Throughout this work, Kaplan powerfully demonstrates the symbolic charge of bread as it is ‘’deeply bound up with the basic values of sociability and well-being, with sacred and secular in communion’ (304). . . . Kaplan reminds us through bread, that bread sums up the human experience.” -- Samuel Snyder * Journal of Agricultural and Environmental Ethics *"[A] book every serious American bread enthusiast ought to read. . . . A good storyteller, Kaplan describes his large cast of characters in sharp detail, with numerous protagonists and antagonists, and does a fine job of capturing the center of good in each of them." -- Peter Reinhart * Gastronomica *"A magnificent combination of polemic and scholarship, it asks how the superlative French bread of the eighteenth, nineteenth, and early twentieth centuries gave way to the disappointing industrial loaves of the 1960s onwards; and how these in turn, have been happily supplanted by a new generation of artisananal baguettes, batards and boules." -- Bee Wilson * TLS *
£31.50
Beaufort Books Food Jobs
Book Synopsis
£15.74
Flatfish Books Hey Roberto Hu Travels in Venezuela and other
Book Synopsis
£11.55
Meze Publishing Cambridgeshire Cook Book Get Stuck in Series 4
Book SynopsisThe Cambridgeshire Cook Book features over 40 recipes from some of the finest independent restaurants, cafes, delicatessens, pubs, farm shops, producers and suppliers in the county. It also features guest recipes from 'The Medicinal Chef' Dale Pinnock, Jin Yee Chung (Winner of Cambridge Bake Off 2015) and Daniel Clifford.
£20.00
Creative Media Partners, LLC The Cost of Food
Book Synopsis
£23.70
Austin Macauley Publishers The Moody Cook
a huge range and FREE tracked UK delivery on ALL orders.
£17.09
Bloomsbury Publishing PLC Global Brooklyn
Book SynopsisWhat do the fashionable food hot spots of Cape Town, Mumbai, Copenhagen, Rio de Janeiro, and Tel Aviv have in common? Despite all their differences, consumers in each major city are drawn to a similar atmosphere: rough wooden tables in postindustrial interiors lit by edison bulbs. There, they enjoy single-origin coffee, kombucha, and artisanal bread. This is Global Brooklyn,' a new transnational aesthetic regime of urban consumption. It may look shabby and improvised, but it is all carefully designed. It may romance the analog, but is made to be Instagrammed. It often references the New York borough, but is shaped by many networked locations where consumers participate in the global circulation of styles, flavors, practices, and values. This book follows this phenomenon across different world cities, arguing for a stronger appreciation of design and materialities in understanding food cultures. Attentive to local contexts, struggles, and identities, contributors explore the Trade ReviewGlobal Brooklyn’s authors motivate audiences to ask themselves how design strategies could more accurately reflect the spaces and communities they affect. Most importantly, their arguments prove that Taste is purposefully influenced to keep certain entities alive - a phenomenon all too real in our post-2020 climate. * Bailey McAlister, Georgia State University, USA *Revelatory, witty, and absorbing. ‘Global Brooklyn’ is not just bare wood, chalkboards, and exposed brick from Capetown to Copenhagen, it's a way of describing comparative social change in culinary terms. The coffee shops and restaurants have the same look, but the essays show how different the hip contexts are. * Paul Freedman, Professor of History, Yale University, USA *The authors analyze the ‘hipsterization’ of popular neighborhoods and how it impacts cultural production processes, citizen behavior, urban transformation, entrepreneurial activities, and innovation. This gives us a powerful tool for understanding what they call ‘Global Brooklyness.’ * Steffano Maffei, Professor of Design, The Polytechnic University of Milan, Italy *Table of ContentsPart I: Finding Global Brooklyn 1. Introduction: Global Brooklyn: How Instagram and Postindustrial Design Are Shaping How We Eat, Fabio Parasecoli, New York University, New York City, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, Poland Dispatch: Mobile Brooklyn: The Arrival of Food Trucks, Bryan Moe, Biola University, La Mirada CA, USA Part II: Exploring Global Brooklyn 2. Cape Town: Post-Industrial Chic in a Changing Society, Signe Rousseau, University of Cape Town, South Africa 3. Melbourne: Care, Ethics, and Social Enterprise Meet Global Cafe´ Culture, Tania Lewis, RMIT University, Australia and Oliver Vodeb, RMIT University, Australia Dispatch: Global Zen and the Art of Local Coffee: Japanese Cafe´s in the Age of Global Brooklyn, Helena Grinshpun, Hebrew University of Jerusalem, Israel 4. Copenhagen: Porridge Bars, Nordic Craft Beer, and Hipster Families in the Welfare State, Jonatan Leer, University College Absalon, Roskilde, Denmark 5. Global Paris: Between Terroir and Hamburge´s, Susan Taylor Leduc, Research Center of the Chateau of Versailles, France Dispatch – London: A Stroll in Hackney, Adriana Rosati, Independent Scholar 6. Rio de Janeiro: Tropical Global Brooklyn, Thiago Gomide Nasser, Junta Local, Rio de Janeiro, Brazil Dispatch: From Farm to Cup: The Emergence of Global Brooklyn Cafe´ Culture in Thailand , Yoshimi Osawa, National Museum of Ethnology, Japan 7. Constructing New Communities: Global Brooklyn in Tel, Liora Gvion, Kibbutzim College of Education, Tel Aviv, Israel Dispatch: Accra: Who is Eating in Global Brooklyn?, JT Akai, journalist and author, Ghana 8. Mumbai: Importing and Glamorizing Social Values, Priyansha Jain, Independent Scholar, India Part III: BACK TO BROOKLYN 9. Brooklyn: Hipster Aesthetics, Foodways, and the Cultural Imaginary, Kathleen LeBesco and Peter Naccarato, Marymount Manhattan College, New York City, USA Dispatch: Chicago: Design of Displacement, Mireya Loza, New York University, USA Conclusion: Thinking Food through Design, Fabio Parasecoli, New York University, USA and Mateusz Halawa, Institute of Philosophy and Sociology, Polish Academy of Science, Warsaw, Poland Bibliography Index
£67.50
Hay House Inc The Official Bright Line Eating Cookbook
Book SynopsisNew York Times best-selling author offers a one-of-a-kind program to help readers finally become happy, thin, and free!Sustainable weight loss expert Susan Peirce Thompson builds on the success of her Bright Line Eating Boot Camps and best-selling book with: The Official Bright Line Eating Cookbook!The Official Bright Line Eating Cookbook is designed to help readers transition to this transformative way of life as smoothly and solidly as possible. The first book gave explicit instructions as to what the guidelines for each meal are, but no specific suggestions as to what to actually cook. This book provides recipes, as well as tons of tips, tricks, and tools culled directly from the Bright Line Eating community, the Bright Lifers themselves!Because Bright Line Eating is unlike any food program out there, this cookbook will be unlike any seen before. It''s broken down by warm bowls, cold bowls, and plates. There will be a large section on saladTrade Review“This is absolutely unlike any other cookbook. Dr. Thompson offers an opportunity for a new relationship with food based on research showing that a simple diet is the foundation for permanent weight loss. Inside you will find delicious, nutritious, simple meals to help the brain heal from food addiction and lower the adiposity set point. Meaning no more yo-yo dieting. No more pain of regain. For the generations whose brains were hijacked by refined foods, Bright Line Eating is truly a revolution.”— MARK HYMAN, M.D., director, Cleveland Clinic’s Center for Functional Medicine and #1 New York Times best-selling author of Food: What the Heck Should I Eat?“If you struggle with food, your weight, addictive eating, and are just plain tired of trying to decide what to eat, then Bright Line Eating could be the best decision you’ve ever made.”— CHRISTIANE NORTHRUP, M.D., New York Times best-selling author of Goddesses Never Age, The Wisdom of Menopause, and Women’s Bodies, Women’s Wisdom“I’ve referred tens of thousands of people to Bright Line Eating, and they’ve collectively released more than 100,000 pounds. The fact is, this program works like nothing ever developed in the history of weight loss. And now, with her brilliant cookbook, Dr. Susan Peirce Thompson has made it easier than ever to put it into practical and delicious action. Whether you’re omnivorous or (more power to you!) plant-powered, you’ll find recipes to support you in easily implementing your bright lines, finding food freedom, and moving in healthier directions. Bon appétit!”— OCEAN ROBBINS, co-founder and CEO, Food Revolution Network and author of 31-Day Food Revolution
£14.39
Gibbs M. Smith Inc Cutting Up in the Kitchen
Book Synopsis
£24.00
Teacher Created Materials Cooking Innovations
Book Synopsis
£9.47
Surrey Books,U.S. Deep Dish
Book SynopsisAfter a tumultuous beginning, the Malnati family turned a small business headed for bankruptcy into the pizzerias that became Chicagoland's most iconic brand. Marc Malnati reveals the inside story of a chaotic family dynamic and the healing and ultimate success that could only come because of a loyal team with an unrivaled work ethic, a willingness to embrace personal growth, and a faith that wouldn't die.
£16.00
Smithsonian Books Stirring the Pot with Benjamin Franklin: A
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£13.59
Appleseed Press Beautiful Boards & Platters: Over 100 Spreads
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£33.99
Book Jungle Simple Italian Cookery
Book Synopsis
£9.45
Prometheus Books Sweet as Sin: The Unwrapped Story of How Candy
Book SynopsisRECOMMENDED BY SMITHSONIAN MAGAZINE AS A "BEST BOOK ABOUT FOOD OF 2016"! READERS WITH AN INTEREST IN THE HISTORY OF FOOD AND AMERICANA WILL SAVOR THIS CULTURAL HISTORY There's more to candy than its sugary taste. As this book shows, candy has a remarkable history, most of it sweet, some of it bitter. The author, a food historian and candy expert, tells the whole story-from the harvesting of the marshmallow plant in ancient Egypt to the mass-produced candy innovations of the twentieth century. Along the way, the reader is treated to an assortment of entertaining facts and colorful characters. These include a deposed Mexican president who ignited the modern chewing gum industry, the Native Americans who created pemmican, an important food, by mixing fruit with dried meat, and the little-known son of a slave woman who invented the sugar-processing machine still in use today. Susan Benjamin traces people's changing palate over the centuries as roots, barks, and even bugs were savored as treats. She surveys the many uses of chocolate from the cacao bean enjoyed by Olmec Indians to candy bars carried by GIs in World War II. She notes that many candies are associated with world's fairs and other major historical events. Fun and informative, this book will make you appreciate the candy you love even more by revealing the fascinating backstory behind it.
£13.29
Workman Publishing Homebrewed Vinegar: How to Ferment 60 Delicious
Book SynopsisApple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.
£16.19
Permuted Press From Scratch: Adventures in Harvesting, Hunting,
Book SynopsisPUBLISHERS WEEKLY BESTSELLER Gold Award Winner in “Food, Cooking, & Healthy Eating” Category of the the Nautilus Awards “Unadulterated, smart, beautifully rendered, and often thrilling… This is delicious, adventuresome entertainment for the mind, soul, heart, and stomach.” —Kirkus Review “Adventurous Anthony Bourdain-esque eaters and readers will savor David Moscow’s every word as he travels far (Ciao, sea of Sardinia) and near (howdy, Texas plains) to learn from farmers, hunters, fisherfolk, and scientists about how our food reaches our plates.” —Reader's Digest David Moscow, the creator and star of the groundbreaking series From Scratch, takes us on an exploration of our planet’s complex and interconnected food supply, showing us where our food comes from and why it matters in his new book of global culinary adventures.In an effort to help us reconnect with the food that sustains our lives, David Moscow has spent four years going around the world, meeting with rock-star chefs, and sourcing ingredients within local food ecosystems—experiences taking place in over twenty countries that include milking a water buffalo to make mozzarella for pizza in Italy; harvesting oysters in Long Island Sound and honey from wild bees in Kenya; and making patis in the Philippines, beer in Malta, and sea salt in Iceland. Moscow takes us on deep dives (sometimes literally) with fisherfolk, farmers, scientists, community activists, historians, hunters, and more, bringing back stories of the communities, workers, and environments involved—some thriving, some in jeopardy, all interconnected with food. The result is this travel journal that marvels in the world around us while simultaneously examining the environmental issues, cultural concerns, and overlooked histories intertwined with the food we eat to survive and thrive. Through the people who harvest, hunt, fish, and forage each day, we come to understand today’s reality and tomorrow’s risks and possibilities.Trade Review“The Moscows have a very engaging voice—readable, informative, and capable of weaving complex information into a captivating narrative, sprinkling sugar on the hard-core information of the story. I was engaged, entertained, informed and pulled along by this tour de force. Bravo!” -- LynNell Hancock, Professor, Columbia Graduate School of Journalism and Director, Spencer Education Fellowship“You don’t need to be some kind of foodie to find this book tasty…and just brilliant.” -- Greg Palast, New York Times Bestselling Author of The Best Democracy Money Can Buy and other books“Perhaps because David is not a culinary insider—not a chef or a farmer or a hunter—the result is something as accessible as it is adventurous. As someone who has actually been in the field with David, I can say that this book wonderfully captures the feeling of being right beside him on his wild, educational, surprisingly humorous, and often shocking adventures.” -- Clay Jeter, Director, Emmy-nominated Netflix series Chef’s Table“I’m still rocking in the wake of reading From Scratch, an all-out adventure of food exploration and education. With a food system that increasingly denies the existence of seasons, it’s an urgent reminder of where our food comes from. The Moscows bring the ancient human art of feeding ourselves back into consciousness.” -- Chef Dan Barber, Blue Hill at Stone Barns“I was prepared not to like this. Oysters? Who gives a shit? But it’s great—like reading an episode of a really good food show, and being taken behind the scenes and somewhere you have never been. The shit really pops. Great stuff.” -- Jeff Pearlman, New York Times Bestselling Author of Showtime: Magic, Kareem, Riley, and the Los Angeles Lakers Dynasty of the 1980s and other books“I loved it...(it’s) both highly educational and highly entertaining. And mighty fine writing. The history lessons are rich and layered, but very accessible. And so is the personal narrative.” -- Kevin Powell, Writer, Civil and Human Rights Activist“From Scratch is a fascinating and necessary book making the connection between global food production, climate and environmental devastation, and disease. Combining science, history, social, and culinary commentary, David and Jon Moscow point to the limitations of a consumer-driven, instant-gratification food culture, and invite us to return to the wonder and integrity of the full food cycle—from scratch to finish; honoring time-intensive processes necessary for both our personal and collective well-being.” -- Adjoa Jones de Almeida, Deputy Director for Learning & Social Impact, Brooklyn Museum
£17.00
Carolyn Magleby Easy Peasy Cooking
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£15.99
Ulysses Press The Unofficial Hogwarts For The Holidays
Book SynopsisMake every day a spell-tacular celebration with this Harry Potter-inspired cookbook, featuring delicious recipes for magical snacks and Great Hall-worthy feasts.
£17.09
Ulysses Press Homemade Condiments: Artisan Recipes Using Fresh,
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£19.54
Ulysses Press The Ube Baking Book
Book SynopsisUbe, meaning ''tuber'' in Tagalog, is a purple yam originating from the Philippines. Ube is totally unique - it is flavourful, sweet, nutty, and bright purple! Its one-of-a-kind flavour and showstopping colour have made it the trendiest ingredient in baked goods and desserts in Asia and around the world. Now, with the first ube-dedicated baking book, you can make your own violet and exceptional creations. With over 50 beautiful photographs and easy-to-follow recipes, award-winning baker Henry Awayan offers his traditional childhood favourites as well as brand-new creations, including: Ube halaya (Filipino jam); White-chocolate chip ube brownies; Halo halo; Mango ube cream tart; Ube creme brulee And more! Perfect for fans of Trader Joe''s Ube Mochi Pancake and Waffle Mix or home chefs of all levels, this book will add a pop of colour to your baking game.
£17.09
Edition Sirtuin Schlanke Sirtfood Rezepte: Das große Kochbuch zur
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£22.49
Harper & Simons Mixprofi 2: Hausgemacht statt eingekauft - Mit
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£26.99
Workman Publishing Yassou
Book SynopsisYassou! unlocks the secrets of this flavourful cuisine, with eighty home-cooking Greek recipes that capture the delicious tastes and utilize the superfood ingredients that make the Mediterranean diet one with lasting appeal.Author Shaily Lipa learned the secrets of the Mediterranean diet from her paternal grandmother, whose traditional Greek dishes were some of the first Lipa ever made. In the years since, she has led an entire country of home cooks in her beloved Israeli TV shows and cookbooks. Now, in Yassou!, Lipa returns to her roots with modern takes on eighty classic recipes, from spanakopita to souvlaki and baklava. Guided by the principals of Greek cooking, Lipa shows readers how to capture the enchanting flavours of this food paradise. The secret? Keep it simple, keep it fresh, and make the most of every ingredient.Yassou!, a phrase used as a greeting in Greece, begins by introducing readers to the heart of the Mediterranean table: mezze, the small, flavour-forward dishes that anchor a meal and capture the communal spirit of Greek dining. Lipa''s recipes for tzatziki (a cucumber and yogurt dip), dakos (Greek bruschetta), and horiatiki salata (the iconic Greek salad) will become staples in every reader''s kitchen repertoire. For millennia, the Greeks have found creative ways to incorporate seasonal fruits and vegetables, hearty whole grains, plus fresh fish, meat, and cheese into their diets. Lipa offers easy recipes for eggplant stuffed with luscious rice and baked in a warming sauce; phyllo pie bursting with layers of winter greens and melting cheese; leek patties lightly fried in olive oil (green gold to the Greeks); salt-crusted fish baked whole and finished with a bright pop of lemon; and quince baked in red wine. Throughout, photo-lined essays transport readers to the Greek islands with stories of how a golden apple-or was it a quince?-started the Trojan war and why Orthodox Greeks celebrate Easter with roasted lamb.
£25.50
Paige Cooper RN Future Rum Somm: Beverage Proof Liqueur Grog
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£11.43
Oscar Costa The Ultimate Keto Diet #For Two Cookbook: 500
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£23.74
Authorhouse Yon Ti Epis: Our Favorite Haitian Dishes
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£22.75
Weldon Owen Eat Plants Everyday: 75+ Flavorful Recipes to
Book SynopsisThis approachable, family-friendly vegan cookbook from the husband and wife team of acclaimed chef, Blair Warsham, and culinary writer, Carolyn Warsham, is for anyone looking to explore more delicious plant-based eating at home. In this exceptional collection of plant-forward meals, chef Blair Warsham and his wife Carolyn Warsham, an acclaimed culinary writer, bring 90 original recipes designed to help families transition to healthier eating. With a focus on high-flavor recipes that are easily accessible for home cooks, the authors share their expertise for bringing more plants into every meal and extol a diet that’s rich with vegetables, fruits, beans, and whole grains. Visually striking and delicious tasting, the recipes will appeal to a wide range of palates and include fresh twists on favorite foods like Green Forest Pizza, Lemon Agave Cheesecake, and Beet Poke, along with updated classics from ceviche to chilaquiles. This modern cookbook—from an omnivore who values eating plants in a way that doesn’t require drastic lifestyle changes—offers a turnkey solution for individuals and families who are curious about evolving their diets but don’t want to give up the dishes, and drinks, they love.
£17.00
WW Norton & Co Modern Jewish Comfort Food: 100 Fresh Recipes for
Book SynopsisComfort food varies from person to person, family to family, region to region. As the author of Modern Jewish Baker and editor of The Nosher, Shannon Sarna has always wanted to tell the story of the Jewish people through food and continues to do so here in her latest book. Modern Jewish Comfort Food showcases recipes and variations that have shaped Jewish cuisine from around the world—including immigration waves from Europe, the Middle East, North Africa, New York City and beyond. Sarna shares many traditional dishes, and then provides exciting variations that will bring heartwarming comfort to the home kitchen. Her Basic Tomato & Pepper Shakshuka is cleverly interpreted into a deep-dish pizza; Classic Potato Latkes invite vegetable-focused variations such as Beet & Carrot and Summer Corn Zucchini; and a multitude of dumplings reflect the range of the Jewish diaspora. Sweets include two kinds of Israeli-Style Yeasted Rugelach, Funfetti Macaroons and more—ready to complete the holiday dessert table. Modern Jewish Comfort Food will inspire home cooks to connect to Jewish foodways and explore the history of this diverse cuisine.
£22.79
