Cookery Books

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Book SynopsisThis kit contains all you need to make and gift your very own Chocolate Frogs!This beautifully packaged set contains a food-safe silicon sheet debossed with eight chocolate frog molds, plus eight foiled gift boxes to contain your chocolates, and moving lenticular cards. Simply pour melted chocolate into the (washed) molds and allow the chocolate to harden in the fridge. Then pop out the frogs and put each with a card 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 Frogs as you like with the ins

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Book SynopsisINSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK“Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reTrade ReviewWinner of 2018 M.F.K. Fisher Award for Excellence in Culinary WritingFinalist for the 2018 Gourmand Award for Wine Writing Finalist for the 2018 William Saroyan International Prize for Writing (Non-Fiction)“Bosker’s journey into this sodden universe is thrilling, and she tells her story with gonzo élan. . . . She gives great gossip . . . [and] is, in the main, great company as a narrator—witty, generous, democratic . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer to this book's sensibility and heart.”—Jennifer Senior, The New York Times“Reads like a wine lover’s equivalent of Dante’s ‘The Divine Comedy’: There is paradise, but only after glimpses of purgatory and hell…A funny, thought-provoking and at times frightening look at the sublime tastes, enormous egos and curious rules of a profession that is both insanely rigorous and occasionally ridiculous.” —Associated Press"A madcap 18-month journey...[that's] as informative as it is, well, intoxicating." —Fortune, “The 4 Books You Should Read This Spring”“A funny, fascinating adventure.”—Real Simple“Cork Dork is remarkably entertaining. Bosker is a talented writer, a thorough reporter and is unfailingly funny.”—The San Francisco Chronicle“A savory romp...[that reveals] not just the intricacies and nuances of flavor that vary from grape to grape, but why wine has become such a social staple for the entire world—and how the way we drink it can potentially change our lives.” —Harper’s Bazaar, “12 Books You Need to Read in March”“Both an entry-level guide to the ever-growing business of wine and a masterclass in the strange, immensely skilled fanatics who make it their life’s work.” —The Atlantic, "25 Books Atlantic Staffers Are Reading This Summer"“If Malcolm Gladwell were to write a book about wine, the results wouldn’t linger much more pleasurably on the palate than this accessible, adventurous, amusing and informative book by Bianca Bosker.” —The Times (London)“[An] often-hilarious memoir.”—Good Housekeeping“An informative and riveting read that doesn't take itself too seriously—a much needed dose of reality the wine world could benefit from.” –Bon Appétit“An essential primer on food's favourite companion, Bianca Bosker's incredible book offers an investigation into taste, smell, and restaurant culture any foodie will appreciate.”—BuzzFeed, "27 Books Every Foodie Needs In Their Library"“Incredibly well written, intelligent, witty, and highly entertaining.” —Eater“As fresh and fun as a Wachau Riesling…packed with helpful information, wrapped in honest inquiry, and slathered with humor and wit.” —Terroirist“One of the most entertaining drink-related memoirs in years.”—Punch“A page turner . . . I heartily recommend [it].”—Martin Moran, The Sunday Times (UK)“Refreshingly accessible...It’s delightful and informative to see a subject as potentially stodgy as wine appreciation refracted through the perspective of someone young, female, and very smart.” —Portland Mercury“[A] must-read wine book.”—San Jose Mercury News “You’ll never feel lost in front of a wine list again.” —Cynthia Graber and Nicola Twilley of “Gastropod,” via The Atlantic“I loved this book. It’s not just about wine. It’s about learning how to listen to your senses, to more deeply experience and appreciate the world around you, and everyone could use another glass of that.”—Mary Roach, author of Gulp“In this smart and sharply observed book, Bianca Bosker takes us on a marvelous journey through the mad, manic, seductive subculture of wine and wine lovers. It’s also a deeply felt story of her own experience, told with great heart and wit.”—Susan Orlean, author of The Orchid Thief“Cork Dork is a brilliant feat of screwball participatory journalism and Bianca Bosker is a gonzo nerd prodigy. This hilarious, thoughtful and erudite book may be the ultimate answer to the perennial question of whether or not wine connoisseurship is a scam.”—Jay McInerney, author of The Juice “In this delightfully written and keenly observed book, Bianca Bosker helps us become connoisseurs not only of wine but also of people whose passions would more aptly be described as obsessions.”—Walter Isaacson, author of The Innovators“Speaking as someone who barely knows a good Bordeaux from a bottle of Boone's Farm, I was charmed and entertained by this book.”—John Jeremiah Sullivan, author of Pulphead “The Kitchen Confidential of wine: Read this book, and you’ll never be intimidated by wine—or wine snobs—again.”—Madeline Puckette, co-author of Wine Folly “Fascinating…Thanks to Bosker’s sensory descriptions, we get to taste and smell alongside her, without dealing with the thousands of hours of study and endless flashcards first.” —Bustle“An informative yet funny examination of wine.”—Brightly, “The Best Books of Early 2017”“A quest—both hilarious and horrifying—to understand the nature of taste.”—Imbibe “An entertaining read.” —Phoenix New Times“Reading Bianca Bosker is like sitting down with a brilliant, curious friend for an after-work drink, and suddenly finding it’s midnight and the table is littered with empty bottles. Between her hilarious exploits and thoughtful meditations on wine and life, you’ll want to stay for just one more.”—Lauren Collins, author of When In French “A joyful journey of discovery into the ‘soul’ of wine, filled with wit and insight at every step.”—Maria Konnikova, author of The Confidence Game “If you have wondered about the mysteries of wine, and the airs of people who claim to know something about it, Cork Dork is essential reading. Read it and you will never look at wine in quite the same way again. This is reportage of a high order.”—Roger Cohen, author of The Girl from Human Street “Rollicking and lively...I gulped down this book with enormous pleasure.”—Julia Flynn Siler, author of The House of Mondavi "I have read many 'wine books,' some casual, some pedantic, and many happily informative. But Bianca Bosker’s book stands out as being spectacularly successful in teaching us about wine, in making us love wine, and in presenting a tone of unfailing good humor."—Richard E. Quandt, The Journal of Wine Economics“Always perceptive, curious, and entertaining, the author describes her experiences with precision and a wry sense of humor...Readers will certainly come away from the book knowing more about wine and likely eager to explore it further, but even those less inclined to imbibe will be intrigued.”—Kirkus Reviews (starred review)“An interesting look at those with an unquenchable thirst for those unique bottles of vinicultural perfection.”—Booklist “A page-turning and fascinating memoir.”—Publishers Weekly

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Book SynopsisFrom acclaimed cookbook author and award-winning blogger Allison Day comes a collection of 100 recipes that celebrate the midday meal.

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Book Synopsisa delicious combination of nostalgic recipes and new prairie favourites for family dinners, potluck parties, picnics, and gatherings of every kind.

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Book SynopsisBeautiful ideas and recipes for sharing simple bites on boards, for effortless entertaining at any gathering.

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Book SynopsisFrom the author of Student's Vegetarian Cookbook, a collection of fast, easy and inexpensive vegan recipes, prefect for students.

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Book SynopsisStop shopping and start cooking what you have. Your pantry''s possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world. Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all''arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup.Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorfu

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Book SynopsisAre you done with generic gin and tonics, mediocre Manhattans and basic martinis? You can use pantry staples and basic liquors to produce more than 200 game-changing craft cocktails worthy of a seat at the bar. Many cocktail books call for hard-to-find ingredients and complicated techniques that can frustrate home cocktail makers. Shake Strain Done shows a better way:* If you can shake, strain, stir and turn on a blender, you can make great cocktails.* No tedious secondary recipes hidden between the lines.* No mysteries. You''ll know what each drink will taste like before you pick up a bottle.* No fancy equipment needed. A shaker, strainer and spoon are as exotic as it gets.* The ingredients are mostly pantry and bar staples--things you already have on hand.Every drink is rated by its characteristics--Warm, Refreshing, Sweet, Sour, Bitter, Fruity, Herbal, Creamy, Spicy, Strong and Smoky--to help expand

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Book SynopsisThe ultimate collection of recipes to make real food, real fast--with hundreds of ways to cook smarter, not harder.The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor.Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people''s nightly question isn''t what''s for dinner, but what''s for dinner in the next half hour?They''ve got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren''t merely semi-homemade. They''ve also got slow cooker confits, no-boil stuffed cabbage,

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Book SynopsisTown & Country's Best Books of Spring 2025 Kirkus Reviews's Most Anticipated Nonfiction of Spring 2025 Amazon's Best Books of the Month American Writers Museum's Staff Picks What happens when a career you love doesn’t love you back? As Hannah Selinger will tell you, to be a good restaurant employee is to be invisible. At the height of her career as a server and then sommelier at some of New York’s most famed dining institutions, Selinger was the hand that folded your napkin while you were in the bathroom, the employee silently slipping into the night through a side door after serving meals worth more than her rent.  During her tenure, Selinger rubbed shoulders with David Chang, Bobby Flay, Johnny Iuzzini, and countless other food celebrities of the early 2000’s. Her position allowed her access to a life she never expected; the lavish parties, the tasting courses, the wildly expensive wines – the rare world we see romanticized in countless movies and television shows. But the thing about being invisible is that people forget you’re there, and most act differently when they think no one is looking.  In Cellar Rat, Selinger chronicles her rise and fall in the restaurant business, beginning with the gritty hometown pub where she fell in love with the industry and ending with her final post serving celebrities at the Hamptons classic Nick & Toni’s. In between, readers will join Selinger on her emotional journey as she learns the joys of fine fine dining, the allure and danger of power, and what it takes to walk away from a career you love when it no longer serves you.

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Book SynopsisThe complete Milk Street TV show cookbook, with more than 620 recipes and every dish from every episode, including 70+ new dishes from the 2024-2025 season.     Christopher Kimball’s James Beard–, IACP- and Emmy Award–winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.   Now featuring more than 620 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low-effort cooking—the perfect kitchen companion for cooks of all skill levels.   At Milk Street, there are no long lists of impossible-to-find ingredients, esoteric cookware or all-day methods. Instead, every recipe has been adapted and tested for home cooks like you. You’ll find simple recipes with big flavor for any day of the week, such as:   Romaine Salad with Manchego Smoky Pepper Dressing Patatas Bravas Zucchini Carbonara Pakistani-Style Chicken Biryani Georgian Cheese Bread Babas au Rhum   Organized by primary ingredient and type of dish—with chapters on salads, soups, grains, vegetable sides and mains (including simple chicken, beef and pork dinners), plus memorable desserts—this book is an indispensable reference that will introduce you to extraordinary flavors and ingenious techniques.

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Book SynopsisBased on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 high-end recipes for sweet and savory dishes as well as cocktails.Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including Bong Appétit stars Ry Prichard and Vanessa Lavorato.

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Book SynopsisOne of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn''t evolution turn us all into vegetarians in the first place?In Meathooked , science writer Marta Zaraska explores what she calls the meat puzzle: our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India''s unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the iTrade Review"Studies have shown that eating too much meat can lead to heart disease, among other conditions. But if that's the case, why did humans evolve to be carnivorous in the first place? The answer, according to science journalist Marta Zaraska, is that we (kind of) didn't; rather, we evolved because we ate meat." --Time "Even the sincerest of vegetarians, troubled by the treatment of livestock or worried about potential health risks, may find meat eating a tough habit to shake. As a dietary staple, meat is ancient, yet its nutritional value is hardly the only thing driving its consumption. In her new book, Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat, Polish-Canadian journalist Marta Zaraska (a conflicted mostly-vegetarian) explains why many crave an 8 oz. steak or a bucket of fried chicken with a vehemence that doesn't apply to, say, fresh kale." --Psychology Today "This is a book to devour! Meticulously researched and written with a sense of humor, Meathooked illuminates the peculiar love affair that so many people have with meat. How did it start, why is it so pervasive, and inevitably, why does the love affair end badly--from a health standpoint--for so many people?" --Neal Barnard, founding president of the Physicians Committee for Responsible Medicine "From the role of meat in the evolution of the human brain to the last meals of death row inmates, from vegan sexuality to why we don't eat carnivores, Meathooked is a beautifully written and scientifically sound exploration of the complicated relationship between humans and meat. Like The Omnivore's Dilemma, vegetarians and meat eaters alike will find this book an engaging, provocative ride. And along the way, Marta Zaraska makes an utterly convincing case that our planet cannot survive our growing addiction to animal flesh." --Hal Herzog, author of Some We Love, Some We Hate, Some We Eat: Why It's So Hard To Think Straight About Animals "Where [other] books focus on whether we should eat meat, Zaraska is interested in why we still have the desire to eat meat, especially when we are flooded with so much information on how deleterious meat is on our health, our environment, and on the animals themselves...[Zaraska's] examination of the role of culture and tradition...resonates most deeply; from the tastes we absorb as fetuses to subtle clues from our parents, we are attuned to society's preferences, and for centuries, lots of meat has meant wealth and power." --New Republic "By exploring the juicy science behind [meat] obsession and steering clear of activist dogma, Zaraska delivers a read that will satisfy vegans and carnivores alike." --Mother Jones "With science, history, anecdote and wit, science writer Marta Zaraska explores the causes and effects of the growing global appetite for meat." --Shelf Awareness "Meathooked is...a fascinating story of our growing global consumption of meat... Zaraska explores the impact of the meat industry's subsidies, the developing world's desire to emulate the behavior of the wealthier West, the advertising juggernaut selling both the sizzle and the steak, and often-ineffective vegetarian movements." --Shelf Awareness for Readers Praise for Meathooked: "I encounter claims that humans were designed to eat meat...In Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat, science writer Marta Zaraska does a great job of exposing these claims as myths." --13.7 Blog (NPR.org) "[Meathooked contains] many well-reported and engagingly described subjects...[Zaraska] has done enough research, and is a lively enough writer, that her arguments are original and entertaining, packed with tweetable facts and, often, pretty funny." --Washington Post "From char siu to boeuf bourguignon, meat has us hooked, proves journalist Marta Zaraska. Starting 1.5 billion years ago, when one bacterium first engulfed another, she zips through the evolution of human carnivory and examines the enduring pull of animal flesh by way of genetics, developmental biology, chemistry and nutrition. Zaraska negotiates the complexities nimbly, from meat's pivotal part in building our big brains to the 1,000 substances that underpin its cooked odor...and the unpalatable influence of the industry on research." --Nature "Insightful...Like a master butcher expertly trimming gristle from a prime cut, Ms. Zaraska is often at her best when slicing away the many myths that surround meat." --Wall Street Journal "Ancient Egyptian meat mummies? Vegansexuality? Yummy beef made out of carrots? Meathooked bursts with interest all the way from Pleistocene ecology to the politics of modern food production. But Meathooked is more than just a fast-paced tour of the quirks of human carnivory. It is also a well-researched plea for nutritional sanity and ecological common-sense. Marta Zaraska's sparkling argument for a future with a reduced reliance on meat deserves wide attention." --Richard Wrangham, Ruth B. Moore Professor of Biological Anthropology at Harvard University and author of Catching Fire: How Cooking Made Us Human "We know producing and consuming it is terrible for us, the planet, and billions of farm animals, so what keeps people hooked on meat? Marta Zaraska's fascinating Meathooked provides a lively, compelling look at the many reasons humans are addicted to animal protein. Whether you're a vegan, a hardcore meat-lover, or somewhere in between, this book will help you better understand why you and your loved ones eat what you do." --David Robinson Simon, Author of Meatonomics: How the Rigged Economics of Meat and Dairy Make You Consume Too Much -- and How to Eat Better, Live Longer, and Spend Smarter "In Meathooked, Marta Zaraska takes on the task of unpicking why so many people -- in the West, especially -- seem to be addicted to meat. She finds that there is no easy answer: our taste for flesh is rooted in evolutionary history, dietary requirements, chemistry and taste, big business and the political power it wields, psychology and culture." --New Scientist "Thought-provoking and enjoyable, it's a book you can really, ah, sink your teeth into." --Discover "[A] smartly reasoned book." --Natural History "Zaraska, methodically pull[s] apart each theory [about meat-eating]...[A] compelling argument." --Toronto Star "[Meathooked is] a fascinating combination of science writing, anthropology, and food history." --Quill & Quire "A well-researched, refreshingly optimistic look at a serious issue, free of ideological preconceptions." --Kirkus Reviews "Sometimes the secret is asking the right questions. By examining the positive and negative history of meat rather than vegetarianism Marta Zaraska leads us to a thoughtful and broad array of issues. Meathooked is a book people need to read." --Mark Kurlansky, bestselling author of Salt and CodTable of ContentsIntroduction 1. Enter Meat Eaters 2. Big Brains, Small Guts, and the Politics of Meat 3. The Good, the Bad, and the Heme Iron 4. The Chemistry of Love: Umami, Aromas, and Fat 5. Why Would Abramovich Taste Good? 6. Wagging the Dog of Demand 7. Eating Symbols 8. The Half-Crazed, Sour-Visaged Infidels, or Why Vegetarianism Failed in the Past 9. Why Giving Up Meat May Be Harder for Some of Us 10. Dog Skewers, Beef Burgers, and Other Weird Meats 11. The Pink Revolution, or How Asia Is Getting Hooked on Meat, Fast 12. The Future of Our Meat-Based Diets Epilogue: The Nutrition Transition, Stage Five

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Book SynopsisJAMES BEARD AWARD WINNER The expanded wine guide from the creators of Wine Folly, packed with new information for devotees and newbies alike.Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly: Magnum Edition is the perfect guide for anyone looking to take his or her wine knowledge to the next level. Wine Folly: Magnum Edition includes:More than 100 grapes and wines color-coded by style so you can easily find new wines you'll love;A wine region explorer with detailed maps of the top wine regions, as well as up-and-coming areas such as Greece and Hungary;Wine labeling and classification 101 for wine countries such as France, Italy, Spain, Germany, and Austria;An expanded food and wine pairing section;A primer on acidity and tannin--so you can taste wine like a

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Book SynopsisA wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show.

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Book SynopsisBright, clean and hip recipes to enchant vegans, vegetarians, and omnivores alike, from plant-based haven Cafe Gratitude in California.

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Book Synopsis#1 NEW YORK TIMES BESTSELLER? From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American??in losing her mother and cooking to bring her back to life, Zauner became herself? (NPR). ? CELEBRATING OVER ONE YEAR ON THE NEW YORK TIMES BESTSELLERLISTIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother''s particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother''s tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother''s diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her.Vivacious and plainspoken, lyrical and honest, Zauner''s voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, Crying in H Mart is a book to cherish, share, and reread.

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Book SynopsisTwo is a prime number that has now become a fast-growing market widely known as empty nesters. There is so very little designed especially for just two people. When it's just for two and you want something new, recipes for four aren't too helpful. How do you halve an egg for instance? This title offers a collection of recipes for two.Table of ContentsAcknowledgements, 7; Our Repas de Deux, 9; Notes on the Recipes, 13; The Quickstep, 15; The Foxtrot, 63; The Waltz, 115; Index, 189.

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