Cookery Books

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Book SynopsisAn essential recipe book for wheat allergy sufferers Features nutritional guidelines, meal plans and easy-to-follow recipes for wheat allergies.

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Book SynopsisEnjoy the Healing Powers of Herbs with Over 50 Simple and Delicious Recipes!'Let thy food be thy medicine and thy medicine be thy food.' —HippocratesCountless cultures throughout history have used herbs for their unique flavors as well as for the treatment of various conditions and ailments. Now, with the recipes in Cooking Well: Healing Herbs, you can uncover the beneficial properties of a wide variety of herbs in these easy-to-use recipes!Cooking Well: Healing Herbs features more than 50 healthy recipes including:* Black Bean Soup with Lime and Cumin* Chayote Squash Soup with Cilantro Sour Cream* Marinated Chicken Tarragon* Honey Mint Yogurt* Plus an assortment of herbal tea recipes such as Cold and Flu TeaCooking Well: Healing Herbs also includes:* Health benefits on 25 essential herbs* Tips for starting your own healthy herb garden* Instructions for creating your own at-home aromatherapy oilsWhether you’re looking to ease the symptoms a specific condition, seeking to energize or relax using herbs in tea, or just want to create tasty, healthy meals for yourself and your family, Cooking Well: Healing Herbs is the perfect resource for anyone interested in harnessing the powers of delicious, healthful herbs.

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Book SynopsisCountry Comfort: Casserole Cooking is a keepsake of fresh, nutritious dishes for anyone who enjoys valued mealtime traditions, and anyone who is looking to bring a scrumptious one-dish meal to their next community dinner or potluck.Country Comfort: Casserole Cooking includes over 100 delicious “comfort food” casserole recipes and accompanying anecdotes from people across the country. From wholesome breakfast casseroles and tasty side dishes, to hearty entrées and mouth-watering desserts, this book proves that you truly can make an endless variety of delicious, healthy meals using a simple casserole dish.Some of the comforting and tasty recipes featured in Country Comfort: Casserole Cooking include Baked French Toast Casserole, Easy Baked Parmesan Chicken, Ham and Potato Bake, Spinach Mushroom Lasagna, Black Bean Casserole with Chipotle Peppers, Applesauce Spice Bars, and Peach Cobbler.Country Comfort: Casserole Cooking also includes:• Essentials to stock in your kitchen to help you make delicious meals at a moment’s notice• Bonus biscuit recipes to accompany your favorite casserole dishes• A customized meal and menu plannerEating at home saves money, strengthens family bonds, and allows for creativity in cooking. Whether you’re a beginner who prefers easy-to-follow recipes or an experienced chef looking to expand your culinary horizons, Country Comfort: Casserole Cooking is your go-to guide for flavorful recipes to serve at your next potluck, community dinner, or family meal.

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Book SynopsisDiscover New and Tasty Ways to Cook with Garlic!Farmstand Favorites: Garlic highlights the savory flavor and mouth-watering aroma of farm-fresh garlic. With over 75 easy-to-prepare recipes, you will find delicious ways to enjoy garlic year-round. You will also learn about the many health benefits of garlic, the different varieties of garlic, how to store and prepare garlic for various uses, and much more.Featuring easy-to-prepare recipes such as:• Roasted Garlic Soup with Thyme Croutons• Garlic and Herb Lima Bean Salad• Vegetable and Chicken Stir-Fry• Garlic Burgers• Bow Tie Pasta with Roasted Garlic and Eggplant• Garlic ButterWith a trip to the farmers market and Farmstand Favorites: Garlic, you can reap the benefits of a local product that, produced without artificial additives, provides healthful nutrients and a connection to the earth and your community.Buy Local and Support Your Local Farmer and Farmers MarketsThe Farmstand Favorites series was created to encourage buying local and buying fresh. More than ever, we strive for a better understanding of where our food comes from, and for many of us this means shopping at a farmers market or farmstand. By supporting your local farmers and producers, you are also supporting a livelihood which is vital for a healthy, sustainable future.

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Book SynopsisDiscover New and Tasty Ways to Cook with Tomatoes!Farmstand Favorites: Tomatoes highlights one of the most recognizable products from local farmers markets—tomatoes. From bite-sized cherry tomatoes to big, juicy heirloom tomatoes, this vegetable is a nutritious addition to any dish. With over 75 fun recipes, you will find delicious ways to enjoy tomatoes year-round. You will also learn about the many health benefits of tomatoes, the different types of tomatoes, and much more.Featuring easy-to-prepare recipes such as:• Cheese and Spinach Strudel with Warm Tomato Relish• Roasted Tomato Soup• Marinated Goat Cheese and Tomato Salad• Fish and Tomato Thai Curry• Warm Roasted Tomato Bruschetta• Fresh Vegetable Pita Pizza• Tomato Ketchup• Garden Fresh SalsaWith a trip to the farmers market and Farmstand Favorites: Tomatoes, you can reap the benefits of a local product that, produced without artificial additives, provides healthful nutrients and a connection to the earth and your community.Buy Local and Support Your Local Farmer and Farmers MarketsThe Farmstand Favorites series was created to encourage buying local and buying fresh. More than ever, we strive for a better understanding of where our food comes from, and for many of us this means shopping at a farmers market or farmstand. By supporting your local farmers and producers, you are also supporting a livelihood which is vital for a healthy, sustainable future.

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Book SynopsisA unique, heartfelt approach to eating and wellness from the USA.

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Book SynopsisYour Backyard Farming Experience Begins Here!Make the most of your harvest with over 75 delicious canning recipes!At the end of a successful harvest, the backyard farmer will find themselves with an abundance of produce. Learning to preserve your harvest for use year-round is an essential craft. With the wide variety of uses for preserved produce, the homesteader will find Backyard Farming: Canning & Preserving the right guide to make certain your experience with home preserving is a success.Canning & Preserving takes you through every step of the most popular forms of canning, covering everything from hot water bath canning to the use of a pressure cooker, as you explore the full range of options for your preserved foods. From jams, jellies, and preserves, to pickling food and preparing savory sauces, find the perfect use for your preserved harvest.With Canning & Preserving, you will:• Explore tried-and-true food preservation methods• Learn to properly use the equipment needed to make the most of your harvest• Create flavorful syrups and juices, for use in a variety of healthy recipes• Enjoy delicious recipes year-round, using preserved foodsJoin the growing movement of homemakers and homesteaders looking to make a return to a healthier, happier way of life—direct to your kitchen from your own backyard. Canning & Preserving will show you how.Backyard Farming is a series of easy-to-use guides to help urban, suburban, and rural dwellers turn their homes into homesteads. Whether planning to grow food for the family or for sale at the local farmers market, Backyard Farming provides simple instruction and essential information in a convenient reference.

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Book SynopsisOver 200 fun and inspirational quotes for chefs, foodies, and anyone who loves to eat and cook.

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Book SynopsisWith its emphasis on quality ingredients, nuanced global flavors, and sumptuous presentation, the original GOURMET SLOW COOKER inspired discerning home cooks to dust off-and fall in love with-their slow cookers again. Back by popular demand, Lynn Alley serves a generous second helping of sophisticated yet easy-to-prepare slow-cooker recipes, this time with a focus on regional comfort food. Packed with classic and innovative dishes designed to delight family and guests alike, THE GOURMET SLOW COOKER: VOLUME II will satisfy fans'' hunger for new recipes-and encourage even more busy home cooks to join the bandwagon.ReviewsRecommended for 'the cook who wants ease, but with more flavor than the bland crock-pot cuisine your mother made.'-Portland Oregonian

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Book SynopsisSeductive but standoffish, oysters ask that you get to know them a little before you can really enjoy them. How do you choose from among the dozens of varieties? How do you handle, shuck, and store them? Are they better cooked or raw? And are they really an aphrodisiac? Full of alluring recipes from topflight chefs, plus tasting notes and wine- and beer-pairing tips, the authoritative and accessible HOG ISLAND OYSTER LOVER'S COOKBOOK demystifies these enigmatic bivalves and provides the insider's scoop on serving them at home as well as ordering them in an oyster bar.    • The essential full-color companion to buying, shucking, cooking, and eating oysters, from the premier oyster company in North America.    • With more than 40 recipes for raw oyster toppings and cooked oyster dishes from chefs such as Bobby Flay, Alice Waters, Hiro Sone, and Cindy Pawlcyn.    • Includes 40 full-color sunlit photos from the Hog Island Oyster Farm (in Tomales Bay) and Bar (in San Francisco's Ferry Building), as well as styled food shots.    • The three million oysters that Hog Island raises annually are served at top restaurants around the country, including French Laundry, Charlie Trotter's, Grand Central Oyster Bar, and the Four Seasons. ReviewsOne of the Best Cookbooks of the Year—7 x 7 MagazineA roadie's guide to oysters and their history . . . Pomo's recipes are brimming with exciting and thoughtful ideas.—New York Times Summer Cookbook ReviewAn opus for oyster lovers.—San Francisco ChronicleIf your family vacation this summer takes you to oyster country, either Back East' or Out West, carry this convenient volume with you.—Milwaukee Journal SentinelThis book could be what legions of oyster fans who can't get enough in restaurants but hestitate to do the bivalve thing at home have been waiting for.—Baltimore Sun

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Book SynopsisAbraham Lincoln in the Kitchen is a culinary biography unlike any before. The very assertion of the title--that Abraham Lincoln cooked--is fascinating and true. It's an insight into the everyday life of one of our nation's favorite and most esteemed presidents and a way to experience flavors and textures of the past. Eighmey solves riddles such as what type of barbecue could be served to thousands at political rallies when paper plates and napkins didn't exist, and what gingerbread recipe could have been Lincoln's childhood favorite when few families owned cookie cutters and he could carry the cookies in his pocket. Through Eighmey's eyes and culinary research and experiments--including sleuthing for Lincoln's grocery bills in Springfield ledgers and turning a backyard grill into a cast-iron stove--the foods that Lincoln enjoyed, cooked, or served are translated into modern recipes so that authentic meals and foods of 1820-1865 are possible for home cooks. Feel free to pull up a chair to Lincoln's table.

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Book SynopsisA culinary history of the seven food staples that have shaped human history, including 63 original recipesThe Seven Culinary Wonders of the World is a global culinary history told through the stories of seven essential ingredients found in cuisines all over the world: honey, salt, chile, pork, rice, cacao, and tomato. Each of these foundational ingredients has played a long and valuable role in human foodways and culture, and each has its own fascinating history.This engagingly illustrated book traces the journeys of these foodstuffs as they were transported from their regions of origin to faraway cultures and countries, there to take up starring roles in new cuisines. The Seven Culinary Wonders of the World explores each food in depth, beautifully illustrated by specially commissioned artworks, and views them through a number of prisms--social, cultural, historical, and botanical--to offer readers fresh, informative insights into seemingly everyday foods that reveal themselves as wondrous. The rich and diverse cultural stories of these seven ingredients are also told, from the magical and aphrodisiac powers associated with cacao in Mesoamerican culture to the introduction of tomatoes to Europe by the Spanish conquistadors in the sixteenth century and the earliest cultivation of rice in China's Pearl Valley. Readers can take the seven ingredients into their own kitchens via 63 original recipes for dishes both traditional and innovative.

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Book SynopsisLucy Knisley loves food. The daughter of a chef and a gourmet, this talented young cartoonist comes by her obsession honestly. In her forthright, thoughtful, and funny memoir, Lucy traces key episodes in her life thus far, framed by what she was eating at the time and lessons learned about food, cooking, and life. Each chapter is bookended with an illustrated recipe - many of them treasured family dishes, and a few of them Lucy's original inventions. A welcome read for anyone who ever felt more passion for a sandwich than is strictly speaking proper, Relish is a book for our time: it invites the reader to celebrate food as a connection to our bodies and a connection to the earth, rather than an enemy, a compulsion, or a consumer product.

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Book SynopsisSmoothies are a convenient way to combine nutrition and refreshment in your daily life. This smoothie recipe book uses the wisdom of Traditional Chinese Medicine (TCM) to create functional blended tonics using natural super foods for your special body constitutions, conditions, and well-being. Never before have Chinese & Asian super foods been featured and brought to life in this way. Unique blends and ingredients include goji berries, ginger, millet, beans, barley, grains, hawthorn berry, chrysanthemum, rose, green tea, and corn silk tea. All the ingredients have been crafted into over 30 modern-day delicious recipes and smoothies for you to enjoy. The smoothie recipes in this book will highlight the roles of: Nutrition Immune system strength Detoxification Refreshment Digestion aids And more! Trade Review"What's great is that this is a book that stretches you to try new things (such as goji berries or mung beans) but it's also very practical: there were no ingredients that I couldn't find at my grocery store or at a health food store or nearby Asian market. It is a wonderful introduction to Traditional Chinese Medicine and how it can help you!" —All Done Monkey blog

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

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Book SynopsisThe Guardian’s "Best Books on Drink” Pick Most people know that wine is created by fermenting pressed grape juice and cider by pressing apples. But although it’s the most popular alcoholic drink on the planet, few people know what beer is made of. In lively and witty fashion, Miracle Brew dives into traditional beer’s four natural ingredients: malted barley, hops, yeast, and water, each of which has an incredible story to tell. From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four—a grass, a weed, a fungus, and water—has to play. Celebrated U.K. beer writer Pete Brown travels from the surreal madness of drink-sodden hop-blessings in the Czech Republic to Bamberg in the heart of Bavaria, where malt smoked over an open flame creates beer that tastes like liquid bacon. He explores the origins of fermentation, the lost age of hallucinogenic gruit beers, and the evolution of modern hop varieties that now challenge wine grapes in the extent to which they are discussed and revered. Along the way, readers will meet and drink with a cast of characters who reveal the magic of beer and celebrate the joy of drinking it. And almost without noticing we’ll learn the naked truth about the world’s greatest beverage.Trade ReviewChoice Reviews, Outstanding Academic Title— "Veteran beer writer Pete Brown takes the reader on a journey to discover the story behind the four ingredients essential to the production of modern beer: malted barley, water, hops, and yeast. With a chapter dedicated to each ingredient—and an additional chapter about Reinheitsgebot ('German Beer Purity Law'), the 16th-century German regulation governing the ingredients in beer—Brown chronicles his research and travels around the world with an approachable, informative, entertaining style. Along the way, he explores the origins of beer-making and demystifies the science of fermentation in terms the average reader can understand. This is not a how-to manual, recipe book, chemistry textbook, or history book, yet elements of each are incorporated in this incredibly engaging narrative. Those interested in further study will appreciate Brown's curated bibliography. Both the casual beer fan and the master brewer will enjoy Brown’s skillful storytelling while learning about the origins of beer’s ingredients and the forces—natural, social, and chemical—that shaped their development." The New York Times Book Review— "[Brown] leavens his magisterial tour of fearsome science and vast brewery history with cheery anecdotes, humor, vivid you-are-there prose and a clever eye for personality . . . His rhapsodies about the meaning of life and the meaning of beer are stirring. . . .His expertise and insight will leave you with a glimmer of infinity every time you hold a bottle of it in your hand.” Foreword Reviews, Starred Review— "Civilization befell humanity in spurts of luck and cleverness: managing fire, sharing food, affection communicated in the gift of a flower, speech, discovering that a bunch of ripe grapes left in the hollow of a boulder or grain soaked in water would convert into intoxicating alcohol, written language, and so on. If you flinched at seeing wine and beer make the list, ask yourself what trigger might have led to free-ranging fireside chats, feasting, artistic expression, romance, and other aspects of a thriving civilization, and inebriation jumps to the fore. Moreover, scholars have great reason to believe that Neolithic humans cultivated grains for beer before bread, based on archaeological finds in the Eastern Mediterranean, Mexico, and other places. So we’ve been drinking beer for 10,000 years or so, but did you realize that, in spite of its lowbrow reputation, beer is one of the most complex and difficult to make beverages of all? Pete Brown’s Miracle Brew: Hops, Barley, Water, Yeast and the Nature of Beer makes the case that beer is also beautiful, fascinating, and worthy of your full attention—even if you’re a wine drinker. Brown profiles each of beer’s ingredients and explains the precise, not-completely-understood role they play in brewing. An extraordinary storyteller, historian, and drinking companion, he may play a crucial role in establishing beer as the world’s greatest beverage."“In a spirited, engaging romp through the confines of the Reinheitsgebot, the German Beer Purity Law of 1516, Pete Brown pulls apart and examines the four essential ingredients of late-medieval Bavarian lager beer: barley, water, hops, and yeast, which was first observed in the seventeenth century. Earlier European medieval ales, flavored with gruit herbs such as bog myrtle, yarrow, and meadowsweet, stepped aside to make way for the hop invasion. To the delight of modern craft brewers, Pete then deftly puts these seemingly simple constituents back together again to produce a thirst-quenching finished product.”—Patrick E. McGovern, author of Ancient Brews and Uncorking the Past“Pete Brown is my favorite kind of person—an intellectual hedonist. In this exceptionally engaging and informative book, he lays bare his gleeful pursuit of knowledge into what makes us humans vigorously pursue our passions for the good things in life. I’ve read a lot of beer books; this one tops them all for the sheer thoroughness in which the art, history, science, and plain old enjoyment of this most complex of beverages is explored.”—Jereme Zimmerman, author of Make Mead Like a Viking“Entertaining, engaging, and simply fun, Miracle Brew offers a kaleidoscopic portrait of beer through the prisms of hops, barley, water, and yeast. Pete Brown takes us on an experiential romp through the world of beer, full of topsy-turvy adventures. Put down your scientific journals and remind yourself what beer is really all about.”—Charlie Papazian, author of The Complete Joy of Homebrewing; founder, Great American Beer Festival“Pete has an enthusiasm for his subject matter that is both hugely entertaining and highly infectious, particularly when—true story!—he climbs behind the wheel of a combine to harvest a field of malting barley! You may think that you ‘get’ beer, all its ingredients and processes, but by the end of Miracle Brew he will have you marveling at how little you fully understood.”—Stephen Beaumont, coauthor with Tim Webb of Best Beers and The World Atlas of Beer“When Pete Brown describes something, you feel you’ve explored it yourself. Whether it is an investigation of Maris Otter barley or a visit to Carnivale Brettanomyces, he conveys the feel, the facts, and the findings in a way that’s concise yet satisfyingly complete. Miracle Brew enlivens the exploration of beer’s foundational ingredients with colorful details drawn from diverse experiences. Brown’s take will certainly nurture fascination among those new to the territory, but veteran beer fans will also find plenty of new information and insights. For both, Brown’s thoughtful writing makes any dip into this work rewarding.”—Ray Daniels, founder and director, Cicerone Certification Program“We all know the story of how beer is made and what it tastes like once it’s finished, but Pete Brown takes you back a step in that journey, and describes how each of the four main ingredients—water, barley, hops, and yeast—were grown, harvested, and prepared to arrive at the brewery, ready to be used to brew the miracle in your glass.”—Jay R. Brooks, syndicated beer writer and columnist

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Book SynopsisA New York Times Notable Book for 2017--Now in Paperback For more than thirty years, Patience Gray—author of the celebrated cookbook Honey from a Weed—lived in a remote area of Puglia in southernmost Italy. She lived without electricity, modern plumbing, or a telephone, grew much of her own food, and gathered and ate wild plants alongside her neighbors in this economically impoverished region. She was fond of saying that she wrote only for herself and her friends, yet her growing reputation brought a steady stream of international visitors to her door. This simple and isolated life she chose for herself may help explain her relative obscurity when compared to the other great food writers of her time: M. F. K. Fisher, Elizabeth David, and Julia Child. So it is not surprising that when Gray died in 2005, the BBC described her as an “almost forgotten culinary star.” Yet her influence, particularly among chefs and other food writers, has had a lasting and profound effect on the way we view and celebrate good food and regional cuisines. Gray’s prescience was unrivaled: She wrote about what today we would call the Slow Food movement—from foraging to eating locally—long before it became part of the cultural mainstream. Imagine if Michael Pollan or Barbara Kingsolver had spent several decades living among Italian, Greek, and Catalan peasants, recording their recipes and the significance of food and food gathering to their way of life. In Fasting and Feasting, biographer Adam Federman tells the remarkable—and until now untold—life story of Patience Gray: from her privileged and intellectual upbringing in England, to her trials as a single mother during World War II, to her career working as a designer, editor, translator, and author, and describing her travels and culinary adventures in later years. A fascinating and spirited woman, Patience Gray was very much a part of her times but very clearly ahead of them.Trade ReviewThe New York Times Book Review– "[An] absorbing biography . . . Struck by her mind, her vision and her prose, [Federman] went in search of [Gray's] past. The massive research he undertook is evident, but he handles it gracefully; and this richly textured material unfolds at a gentle pace. . . He’s done the most important thing a biographer can do: He’s created a fully formed character in these pages, honoring not only her brilliance but the rough edges that made her human.”Booklist- "Patience Gray is one of the most important food writers you’ve never heard of. Long before she published 'Honey from a Weed' (1986), her most enduring work, Gray endured hunger in the margins of society in London, during the lean times of both World Wars, and consequently in the kitchen her methods were simple, yet beautifully tied to nature, poetry, and art. She traveled extensively, eventually making a life in the Italian countryside. Three decades were spent in rough, remote Puglia without running water, refrigeration, or other modern niceties. It was in this far-flung place that Gray would write that iconic piece of culinary history. The title was celebrated at the time, but for today’s local food fanatics, it’s venerated. Gray’s work was cookbook poetry, steeped in Mediterranean lore, with recipes hearkening back to Virgil. Even her indexes became legendary. Her life made her as much a maverick as her culinary writing. Investigative environmental and food journalist Federman's biography will attract today's farm-to-table enthusiasts, and tells a little known story of someone who was eons ahead of her time."Foreword Reviews- “This deliberate and meticulous biography chronicles the life of a remarkable food writer whose self-sufficiency and love of nature placed her ahead of her time. Patience Gray, the author of the classic ‘Honey from a Weed, lived off the grid in southern Italy from 1970 until her death in 2005. She grew almost all her own food, and wrote and made art primarily for her friends and family. ‘Fasting and Feasting’ is broadly appealing as it explores her life and philosophy. A valuable resource on Gray’s early life and career as a journalist, the book, incorporating meticulous research, bears much fruit. Descriptions of Gray’s career, motivations, and personal life are extremely detailed. That this slows the pace of the book is in keeping with Gray’s personal philosophy: speeding through conveniently is a poor substitute for taking time and savoring the process. Though it only rarely draws a strong connection between Gray’s love of nature and modern awareness of sustainability, the book offers a valuable example of what a sustainable lifestyle can offer to the modern world. Aside from being a woman who stood on principle in an age when she was generally expected to behave herself, Gray is a captivating biographical subject and spokesperson for simple, slow living. Modern audiences, particularly those interested in eco-friendly alternative structures for their lives and careers, will find this book to be a worthy read."Kirkus Reviews- "Federman's book is meticulously researched . . . . The author's portrait of the complex, fiercely independent woman who reshaped ideas about cooking and food and about what constitutes a life well-lived in a world defined by the 'numbing effects' of modernity is intriguing and well-rendered. A highly detailed traditional biography of an unconventional woman.”“Of all my culinary heroes, Patience Gray was the most magical—and the most remote. I was lucky enough to meet her—just once. Adam Federman’s beautifully considered and well-researched biography shines a bright light on Gray’s complicated, surprising, and gutsy life.”—Alice Waters, owner, Chez Panisse; author of The Art of Simple Food‘I felt I almost met Patience Gray amongst the pages of Honey from a Weed and was consumed by a desire to gain her acquaintance. I never did but somehow fancy I came to know her in Fasting and Feasting and love her all the better for it.”—Jacob Kenedy, chef-owner, Bocca di Lupo‘A revelatory book about an extraordinary woman, writer, and cook. Patience Gray’s rackety life seems to conform perfectly with her visionary and revolutionary views about food, cooking, and eating. She should become a totemic culinary figure for our times.’—William Boyd, author of Sweet Caress and Any Human Heart‘Honey from a Weed has been a constant companion for many years. It is a brilliant work, ahead of its time in so many ways. To now read the story of this fine book’s author and her remarkable life is a great joy.’—Jeremy Lee, chef patron, Quo Vadis“Adam Federman’s Fasting and Feasting is an impressively thorough, absorbing account of the rich life of Patience Gray, one of the last century’s finest and least-known writers on food. No one before her or since has written with more first-hand experience or with the blunt, clear-eyed eloquence that she brought to her classic memoir of Mediterranean village life, Honey from a Weed. Federman illuminates her unlikely path from the post-war London newspaper world and translating Larousse Gastronomique to stone quarries across the northern Mediterranean and the remote, sculpture-studded corner of Apulia where she settled, wrote, and engaged with the growing community of food writers, sometimes contentiously. Fasting and Feasting is a timely celebration of a remarkable life.”—Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen‘Patience Gray’s Honey from a Weed is an anomaly in the world of cookbooks—an inimitable, passionate, and reader-challenging account of her off-the-grid life in poverty-stricken rural areas of Catalonia, Tuscany, the Cyclades, and, most importantly, Apulia. ‘Part acerbic diarist, part gifted ethnobotanist, part fervent environmentalist, part food writer whose recipes still spoke their rustic dialect, Patience Gray wove her life, thoughts, and experiences into an indisputable masterpiece. Now, in Adam Federman, she has found her biographer—astute, empathetic, indefatigable in pursuit of the painterly details that he then deftly works into a portrait of an amazing original—and the remarkable company she kept.’—John Thorne, author of Outlaw Cook and Serious Pig‘Patience Gray was a cultural outrider. Her life encompassed many thoughts and actions that preoccupy us today: single motherhood, passion gratified, an appreciation of the wider European scene, simplicity and self-sufficiency, food and cookery as an expression of place and identity, existence infused by art and taste. Yet she never quite banished the bourgeois within her. These contradictions, and her distinctive and distinguished contributions to the modern scene, are gracefully described in this sensitive and revealing biography.’—Tom Jaine, editor, Petits Propos Culinaires‘Fans of Honey from a Weed are sure to devour this highly readable biography of Patience Gray, which reveals not only the inspirations and experiences behind that cult book but also the life and times of the fiercely independent woman who wrote it. Adam Federman’s carefully researched book lucidly describes the intellectual and emotional development of a woman who made her own rules both in work and love.’—Jojo Tulloh, author of East End Paradise and The Modern Peasant“Patience Gray cast a spell over everyone she met, with her smoke-husky voice, darting observations, and bottomless erudition. In this marvelously well-researched biography, Adam Federman gives us sorceress and scholar: the postwar-London artistic Bohemia that shaped her and that she, with her stubborn unconventionality in a notably unconventional milieu, helped shape. Only the remote southern Mediterranean was wild enough for her own imagination and curiosity to soar—and her meticulously observed and researched descriptions of its food and life still have the enchanting force Federman makes us feel.”—Corby Kummer, senior editor, The Atlantic; author of The Pleasures of Slow Food“A close look at any life is bound to be interesting, but the life of Patience Gray is unusually large and deep. If you know her only from her seminal book, Honey from a Weed—which may well be true for many readers—you will possibly be surprised and certainly delighted by Fasting and Feasting. What a well-articulated and inspiring life, and how fortunate we are to learn of it in such detail.”—Deborah Madison, author of Vegetable Literacy and In My Kitchen“Patience Gray trail-blazed untrammeled ground as she explored the more literary, naturalistic, cultural, and ethnobotanical dimensions of food writing that many of us have come to appreciate today. As this captivating biography reveals, Gray’s inimitable style and idiosyncratic choice of subject matter were organically grounded in a life as unique and refreshing as her writing. This book allows us to fully appreciate how Gray became a major but often cryptic force directing the very trajectory of food writing, as it aspired to be literature of the highest order. She would remain without peer, except for the fact that M. F. K. Fisher, Alan Davidson, Robert Capon, Betty Fussell, and Jim Harrison all seemed to have absorbed something of her legacy. Savor this feast.”—Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land“Adam Federman reveals the fascinating life of Patience Gray, whose Honey from a Weed may be the best book ever written about food. With admirable clarity, drawing on deep research, Federman has produced a strong portrait of a compelling personality who chose a way of life far outside the norm.”—Edward Behr, editor and publisher, The Art of Eating“Patience Gray was probably the least-known great food writer the English-speaking world has ever produced. Her influence has been pervasive, even as she herself has resisted easy definition. With grace and impeccable understanding, Adam Federman in Fasting and Feasting undertakes the difficult task of explaining Gray’s contrary enigma as well as her considerable charm. His book is fascinating in itself and should introduce one of our most important food writers to a much wider audience.”—Nancy Harmon Jenkins, author of The Four Seasons of Pasta and Flavors of Puglia“Being given a behind-the-scenes view of Honey from a Weed is a true eye-opener. Federman’s elegant, detailed, and insightful account fleshes out one’s appreciation of Gray’s writing and turns this famous author into a familiar friend. Now it seems clear what the next step in Patience Gray’s legacy is for us today: making an environmentally pure lifestyle a choice accessible to everyone, not only those with financially generous family and well-placed connections. Federman brings Patience to life so clearly, I can hear her cautioning and encouraging us with her wisdom.”—Tamara Griffiths, author of Oaks and the Apennines"(Patience Gray) emerges from this life as an utterly original spirit who was one of the few to rebel against the change in direction that eating had taken in modern times.”—Bee Wilson, The Sunday Times

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Book SynopsisWith over 300 of the quintessential recipes for your cast-iron cookware, this cookbook covers it all!The cast-iron is back—and chefs of all skill levels are learning just how easy it is to incorporate it into their kitchens...no non-stick coatings to worry about scratching or overheating. You’ll notice the difference in the taste and texture of your food immediately. From stovetop to oven to table—no cookware is quite as versatile (or as quintessential) as tried-and-true cast-iron…and The Complete Cast-Iron Cookbook is sure to be your new favorite kitchen staple!This guide to cooking with cast-iron includes: More than 300 recipes created with your cast-iron included, including gluten-free and vegetarian options Tips on how to to care for and store your cast-iron so it last for years to come Focused chapters dedicated to breakfast treats & pastries, crusts & breads, entrees, side dishes, and desserts Once you try any one of these amazing recipes with your favorite cast-iron pan, you’ll find there’s no need to ever put it away…because you’re sure to be using it every day!

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Book SynopsisMiami Cocktails is an elegant collection of over 100 recipes inspired by the Magic City.Famous for its tropical climate and vibrant nightlife, Miami has been a go-to destination since the railroad could deliver travelers there from all over the United States. Today, the Magic City has become an international beacon for art enthusiasts, fashionistas, foodies, and nightlife aficionados, making for one of the country’s most dynamic cocktail scenes. This book is the perfect guide to drinking like a local. Inside, you will find: Over 100 cocktail recipes that honor and reinvent classics and make the best of all the fresh, year-round local produce A brief history of Miami and the city's influence on the global cocktail scene Introductions to local bartenders and mixologists that reflect the myriad of influences shaping the city today Where to find the perfect ingredients around the city Cocktail basics for your home bar, including glassware, tools, spirits, liqueurs, and extras Drink your way around Miami with chapters dedicated to your favorite neighborhoods Whether you are preparing to travel to Miami or simply bring Miami to your home, Miami Cocktails is the perfect guide for you!

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Book SynopsisFeaturing over 100 delicious recipes, Frozen Cocktails gives you several ways to beat the heat or enjoy a delicious concoction year-round.Your reign as summer royalty starts with this book. With over 100 recipes for refreshing cocktails, you’ll soon be an essential part of any barbecue or beach excursion. Thanks to drinks that can be prepared in a standard blender, your ticket to the tropics is one push of a button away.In this book, you will find tasty recipes for drinks such as: Strawberry Daiquiri Pina Colada Humid Wind Classic Margarita The Hawaiian Creamsicle Singapore Sling With cocktails featuring gin, vodka, whiskey, tequila, and rum, as well as non-alcoholic options, you’re sure to find a revitalizing tonic that fits any occasion with Frozen Cocktails. Like all the books in the “Art of Entertaining” series, this book offers easy-to-follow recipes and colorful photographs that will help make you the hero of parties and family gatherings.

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Book SynopsisLas Vegas Cocktails is an eye-catching collection of over 100 recipes inspired by Sin City.Enjoy a sip of Sin City even after you touchdown back home with profiles and recipes from hit mixologists and bartenders that are the life of the nightlife. From casino bars to couture attractions, enjoy recipes that echo the highlights of Las Vegas in both showmanship and flavor. Drink like a local, even when hundreds of miles away with photographs and design elements from the heart of the strip.In this recipe cookbook and guide, you’ll find: More than 100 essential and exciting cocktail recipes from acclaimed bars A Who’s Who of Las Vegas mixologists and their signature drinks, inspired by the city’s favorite vices Detailed bartending tips and techniques Food and drink hotspots across the city City Cocktails profiles some of the most happening cities in the world to give readers a taste of paradise, no matter where they set their glass.

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Book SynopsisAlthough the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. This book shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence -- including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artefacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artefacts across space -- to identify signs of cooking and food processing left by ancient cooks. This is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.

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Book SynopsisAn irresistible guide to making 90 intensely flavorful handmade ice creams from the country''s top artisanal ice cream shop, including the smash hits Salted Caramel and Balsamic Strawberry, plus other favorites.San Francisco’s Bi-Rite Creamery is as well known for its small-batch, handcrafted, show-stoppingly inventive ice cream as it is for the long line that snakes around the block. Guests young and old flock to the destination ice cream shop, craving a toasty banana split, a jewel-toned ice pop, a scoop of cooling sorbet, a mouthwatering ice cream sandwich, or one of the best ice cream cakes around.   Lucky for ice cream lovers, Bi-Rite Creamery’s secret is in plain sight: their irresistible goods are all made using top quality, farm-fresh, seasonal ingredients—locally sourced, whenever possible—and now you can bring their legendary creations into your home. This essential guide to making your own delicious ice cream and treats covers all the classic flavors and delectable variations, plus creative combinations like Orange-Cardamom, Chai-Spiced Milk Chocolate, Balsamic Strawberry, Malted Vanilla with Peanut Brittle and Milk Chocolate, and Honey Lavender.   Driven by the Creamery’s most popular flavors, each chapter in Sweet Cream and Sugar Cones serves as a meditation on a particular ingredient. Featuring recipes for Bi-Rite’s famed cakes, frostings, pie crusts, and cookies, you can easily mix and match to create an infinite array of delicious custom frozen treats. Filled with step-by-step techniques and insider’s secrets, this lavishly illustrated cookbook will turn your kitchen into a personal Bi-Rite Creamery (without the long line).

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Book SynopsisA collection of 125 delicious whole-foods recipes showcasing 16 antioxidant-rich power foods, developed by wellness authority Rebecca Katz to combat and prevent chronic diseases.Despite our anti-aging obsession and numerous medical advances, life spans are actually shortening because of poor lifestyle decisions. But it doesn''t have to be so. Food-as-medicine pioneer Rebecca Katz highlights the top sixteen foods proven to fight the most common chronic conditions. Katz draws on the latest scientific research to explain how super foods such as asparagus, basil, coffee, dark chocolate, kale, olive oil, sweet potatoes, and wild salmon can build immunity, lower cholesterol, enhance memory, strengthen the heart, and reduce your chances of developing diabetes and other diseases. This practical, flavor-packed guide presents the most effective—and delicious—ways to use food to improve the performance of every system in the body. Katz explains the health advantages of each main ingredient, and includes menu plans to address specific symptoms and detailed nutritional information for each recipe.Easy-to-find ingredients are incorporated into a powerful arsenal of tantalizing recipes, including: • Roasted Asparagus Salad with Arugula and Hazelnuts • Costa Rican Black Bean Soup with Sweet Potato • Black Cod with Miso-Ginger Glaze • Herby Turkey Sliders • Thyme Onion Muffins • Yogurt Berry Brûlée with Almond Brittle Based on the most up-to-date nutritional research, The Longevity Kitchen helps you feed your family well and live a long and vibrant life.

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Book SynopsisTransform the way you use your freezer with 100 flavorful meal prep recipes from two-time James Beard Award–winning Southern chef Ashley Christensen and cookbook author Kaitlyn Goalen. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY TASTE OF HOME • “Ingenious . . . Ashley and Kaitlyn are leading us in the right direction to making life in the kitchen a little bit easier.”—Emeril Lagasse, chef and restaurateur In It’s Always Freezer Season, Ashley Christensen and Kaitlyn Goalen reveal how the freezer can easily become the single most important tool in your kitchen. By turning your freezer into a fully provisioned pantry stocked with an array of homemade staples, you’ll save time and energy.Even on a tight schedule you can now put together delicious, complex dishes such as Cornbread Panzanella with Watermelon, Cucumber, and Za’atar Vinaigrette; Potato Pierogi; Pan-Roasted Chicken Breast with Preserved Lemon–Garlic Butter; Braised Short Ribs with Cauliflower Fonduta; and Provençal Onion Tart (Pissaladière) with Tomato-Olive Relish. Christensen and Goalen also share fully prepared make-ahead dishes for every meal of the day to keep in your freezer, like Pistachio Croissant French Toast with Orange Blossom Soft Cream, Chicken and Kale Tortilla Soup, Pimento Mac and Cheese Custard, and Deviled Crab Rigatoni, plus snacks, sweets, and drinks ready to be enjoyed at a moment’s notice.With innovative recipes, helpful technical information, and tips on stocking your new “pantry,” this book will allow you to make more delicious meals with a lot less effort.

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Book SynopsisThe debut cookbook from cult favorite Austin bakery and beer garden Easy Tiger, featuring recipes from author David Norman''s time spent exploring bread traditions throughout Europe and North America, plus menu ideas for incorporating homemade bread into everyday meals. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES BOOK REVIEWIn this highly anticipated cookbook, culinary instructor and baker David Norman explores the European breadmaking traditions that inspire him most--from the rye breads of France to the saltless ciabattas of Italy to the traditional Christmas loaves of Scandinavia. Norman also offers recipes for traditional foods to accompany these regional specialties, so home bakers can showcase their freshly made breads alongside a traditional Swedish breakfast spread, oysters with mignonette, or country pâté, to name a few examples. With rigorous, detailed instructions plus showstopping photography, this book will surprise and delight bakers of all stripes.

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Book SynopsisFrom the New York Times bestselling author of the Against All Grain series comes 125 recipes for gluten-free, dairy-free, and paleo comfort food, from nourishing breakfasts and packable lunches to quick and easy, one-pot, and make-ahead meals to get satisfying dinners on the table fast. Beloved food blogger and New York Times bestselling author Danielle Walker is back with 125 recipes for comforting weeknight meals. This is the food you want to eat every day, made healthful and delicious with Danielle''s proven techniques for removing allergens without sacrificing flavor. As a mother of three, Danielle knows how to get dinner (and breakfast and lunch) on the table quickly and easily. Featuring hearty dishes to start the day, on-the-go items for lunch, satisfying salads and sides, and healthy re-creations of comfort food classics like fried chicken, sloppy Joes, shrimp and grits, chicken pot pie, and lasagna, plus family-friendly sweets and treats, this collection of essential, allergen-free recipes will become the most-used cookbook on your shelf. With meal plans and grocery lists, dozens of sheet-pan suppers and one-pot dishes, and an entire chapter devoted to make-ahead and freezer-friendly meals, following a grain-free and paleo diet just got a little easier.Features include:  *  Four weeks of meal plans for breakfast, lunch, and dinner  *  Instant Pot®, slow cooker, one-pot, sheet-pan, and 30-minute recipes  *  Packed lunch chart with creative ideas for school, work, and lunches on the go  *  Make-ahead meals, including freezer and leftover options  *  Dietary classifications for egg-, tree nut-, and nightshade-free dishes, plus designations for Specific Carbohydrate Diet (SCD) and Gut and Psychology Syndrome (GAPS)

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Book SynopsisA guide to Southern scratch cooking—150 recipes for pantry essentials and modern twists on traditional recipes.Build a from-scratch Southern pantry with 50 essential recipes, then discover the versatility and flexibility of cooking from your larder with 100 more recipes for fresh takes on Southern favorites. Learn how to make the most of local ingredients with recipes for pickles and relishes, jams and spreads, sauces and vinegars, and more that use whole, natural, and in-season produce. With these flavorful bases and embellishments on hand, Ashley English opens up a world of Southern cuisine by sharing ideas and recipes that incorporate these classic staples. Have a batch of Dill Pickles? Make Fried Dill Pickles with Sorghum Mayo. Not sure what to do with that Muscadine Jelly? Make some Pork Meatballs with a Muscadine Glaze. With recipes ranging from Southern Greens with Chow Chow, Pickled Beet Deviled Eggs, and Succotash to Cornmeal Catfish with Spikey Tartar Sauce, Slow Cooker Barbeque Chicken, and Grit Cakes with Country Ham and Applesauce, this is a warm and down-to-earth homage to Southern Appalachian home cooking.

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Book SynopsisTurn your pantry into a storehouse of beauty fuel -- and you''ll begin to radiate health from the inside out.   From adaptogens and algae to sweet potatoes and turmeric, discover the exquisite flavors and healing magic of whole foods. In this A to Z guide and cookbook of the world’s most nutrient-dense foods, chef and nutritionist Mafalda Pinto Leite will illuminate how nature provides everything you need to achieve radiant health.     Radiant is about falling in love with pure food and receiving the dynamic life-force fuel these superfoods naturally provide. With the healing potency of raw vegetables, fruits, petals, herbs, roots, nuts, seaweeds, and more, you can age gracefully, ease stress, sleep better, and even feel more confident and creative. The (mostly) raw, vegan recipes highlight these powerhouse foods in unexpected ways, such as with the Rose Quartz Latte, Zen Chia Pudding with Matcha Whip, Moroccan Spiced Salad with Chickpea Popcorn, Into the Sea Salad Bowl, and Chocolate Maca Doughnuts.   As you follow Mafalda’s joyful “inside out” approach, you’ll experience bountiful energy, acute brainpower, balanced hormones, luminous skin, elevated moods, and restored digestion. These transformative recipes are your guide to choosing foods with the potential to change your life.

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Book SynopsisWhere cooking and baking traditions meet contemporary flavors?120 deeply nourishing, seasonal recipes and a guide to the plants and traditional preserving techniques that inspire them.Sarah Owens is a horticulturalist, baker and a cook with an insatiable curiosity for global food traditions. Her reverence for plants fuels her passion for bringing out their best flavors in the kitchen. In Heirloom she presents ingredient-focused cooking and bread baking that emphasizes sourcing quality ingredients and relies on traditional techniques that extend the use of in-season produce and fresh food. Organized into two parts, you''ll discover the building blocks for inspired food. Part One explores traditional preservation techniques from fermenting and pickling to dehydrating, working with sourdough, and making broth, butter, yogurt, and whey. Part Two becomes a full expression of ingredients and techniques: recipes that are nourishing, flavorful, and satisfying. With recipes that layer flavors in rich and unique ways and that reflect the seasons, the dishes here are comforting, surprising, and give a feeling of abundance. Heirloom is a personal book that shares Owens'' unique perspectives and stories on food.

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Book SynopsisA portion of the sales proceeds will be donated to Feeding America.  Every book sold provides five meals to families in need! Show up, be kind, and cook! Over 70 recipes for those who need a helping hand in your community.   There is no more essential place to show up for people than on the plate. Extra Helping is for anyone who wants to respond to the challenge of baby announcements, PTO meal chains, and CaringBridge alerts with compassion and creativity; who wants to send something to a niece overcome by finals week or a neighbor who is grieving; and whose limits of time and other resources leave them feeling more confused than inspired. With recipes tailored to meet many of the dietary modifications that illness and recovery (not to mention modern life) often entail, Extra Helping walks you, the helpful friend, through cooking for people who are dealing with illness, recovery, and loss, or celebrating babies, birthdays, and new homes. Personal stories from the front lines of care, shortcuts for the time-strapped, and sidebars full of tips and embellishments round out a collection of over 70 recipes, aiding readers in developing a style of caregiving all their own. Extra Helping frames a philosophy of support, a personal identity of tending, a creative and unique-to-you style of saying “I am here for you”—one delivery at a time.

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Book SynopsisGo back to the basics in the kitchen and rediscover the joy of cooking with simple tools and fresh local and seasonal ingredients. A complete guide to the essentials of home cooking from the popular cooking school at Maine''s Salt Water Farm.Good cooking has nothing to do with fancy equipment, complicated recipes, or trendy, hard-to-find ingredients. The fundamentals are really quite simple: it''s about instinct, technique, and freshness. Annemarie Ahearn, dubbed by Food & Wine Magazine as someone "changing the way America eats," believes that developing these essential skills can lead to a greater sense of confidence and fulfillment in the kitchen. Her credo: 1) Grow at least some of your own food to establish a deeper connection with the earth that provides your nutrition, 2) Be familiar with a range of cooking techniques so you can develop flexibility and intuition in the kitchen, and 3) Master the age-old cooking skills that will serve you your whole lifetime--cooking in cast iron, sharpening knives, and using a mortar and pestle. With these classic skills under your belt, and with 75 tried-and-true seasonal recipes, you''ll be on your way to putting consistently delicious, satisfying meals on the table every day while you learn to fall in love with the process.

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Book SynopsisThe ultimate guide to healthy meals with the healing benefits of whole foods and the latest science-backed nutritional guidelines.With more than 60 seasonal recipes that celebrate invigorating and restorative foods, The Nutritionist’s Kitchen offers an approachable guide to support optimal health and wellness through everyday meals. Learn from Carly Knowles, registered dietitian nutritionist, who shares her expertise to support you on your health journey.Organized by season, this book includes recipes like Yellow Pumpkin Curry with Toasted Cashews, Wheat Berry Salad with Butternut Squash and Maple Vinaigrette, Baby Spinach and Spring Onion Frittata with Goat Cheese, Salt and Pepper Grilled Prawns with Chimichurri Corn, and Blueberry Açaí and Coconut Ice Pops. Each recipe contains a descriptive food-as-medicine themed headnote including valuable health information. Revitalize your meal planning with this accessible cookbook and find trustworthy nutrition information and wholesome recipes based on the latest scientific recommendations.

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Book SynopsisDiscover 40 seasonal menus featuring 100 recipes for simple, wholesome family meals, plus practical tips and strategies for making weeknight dinners a cinch—even for the busiest of broods Reclaim the family dinner! In Feeding a Family, nutritionist and mom Sarah Waldman lays out all the tools you need to break out of the mealtime rut and turn dinner into a nutritionally fulfilling and happy occasion—despite busy schedules, long workdays, and picky eaters. Through forty complete meals, you’ll discover hearty dinners the whole family will love, including: • A meal for using up the best summer garden produce: Make-ahead Zucchini, Beef, and Haloumi Cheese Skewers with Chimichurri Sauce paired with Tomato, Peach, and Red Onion Panzanella and Lemon-Blackberry Custard • A cozy and comforting dinner for a frenzied fall day: Creamy Tomato and Spinach Soup with Grilled Cheese Croutons and Pear Pie in Cornmeal Crust • The perfect meal for the busiest night of the week: Slow Cooker Indian Butter Chicken with Sweet Peas and Lemon-Pecan Shortbread Cookies • A warming (and fun) winter meal: One-pot Slurpee Noodle Bowls with simple Chocolate, Peanut Butter, and Date Truffles for dessert • Sunday suppers for when you have a bit more time to play in the kitchen: Homemade Pasta with Heirloom Tomato Sauce and Pavlova with Blueberries With suggestions for including older kids in mealtime prep, tips for feeding baby, and ideas for extending ingredients for “tomorrow’s dinner,” Feeding a Family is a playbook that includes the whole family.

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Book SynopsisAlmost immediately, the Civil War transformed the way Southerners ate, devastating fields and food transportation networks. The war also spurred Southerners to canonize pre-war cooking styles, resulting in cuisine that retained nineteenth-century techniques in a way other American cuisines did not.This fascinating book presents a variety of Civil War-era recipes from the South, accompanied by eye-opening essays describing this tumultuous period in the way people lived and ate. The cookbooks excerpted here teem with the kinds of recipes we expect to find when we go looking for Southern food: grits and gumbo, succotash and Hopping John, catfish, coleslaw, watermelon pickles, and sweet potato pie. The cookbooks also offer plenty of surprises.This volume, the second in the American Food in History series, sheds new light on cooking and eating in the Civil War South, pointing out how seemingly neutral recipes can reveal unexpected things about life beyond the dinner plate, from responses to the anti-slavery movement to shifting economic imperatives to changing ideas about women’s roles.Together, these recipes and essays provide a unique portrait of Southern life via the flavours, textures, and techniques that grew out of a time of crisis.

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Book SynopsisAs companions to the first and second volumes in the American Food in History series we offer selections of recipes, updated and tested by food editor Jennifer Billock, using measurements and techniques that modern readers can use in their own kitchen.Arranged by main meal occasions (breakfast, picnic or lunch, dinner, dessert) these recipes - some familiar, some curious, all intriguing - will allow family and friends to get a “taste of the times” with their own “Civil War era” meals.The original versions of these recipes (and many more) can be found in Food in the Civil War Era: The North and Food in the Civil War Era: The South, edited by Helen Zoe Veit, along with fascinating essays about the history and the times.

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Book SynopsisFood was incredibly diverse in post–Civil War America. It was an era of gross income inequality, and differences in diet reflected the deep disparities between upper and lower classes, as well as the expansion of a flourishing middle class.In this book, excerpts from a wide range of Gilded Age sources - from period cookbooks to advice manuals to dietary studies - reveal how jarringly eating and cooking differed between classes and regions at a time when technology and industrialization were transforming what and how people ate. Most of all, they show how strongly the fabled glitz of wealthy Americans in the Gilded Age contrasted with the lives of most Americans.Featuring a variety of sources as well as accessible essays putting those sources into context, this book provides a remarkable portrait of food in a singular era in American history, giving a glimpse into the kinds of meals eaten everywhere from high society banquets to the meanest tenements and sharecropping cabins.

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Book SynopsisAn army marches on its stomach—so the classic saying goes. This book brings together excerpts from contemporary manuals for U.S. Army cooks to show how the U.S. Army fed and provisioned its troops in the early 20th century and lift the lid on what daily life must have been like both for those preparing and consuming the rations. The oldest manual included dates from 1896. At this time, the U.S. Army was involved in the last skirmishes of the Indian Wars, the Spanish-American war and the Philippine-American war. The manual prepares a cook for any eventuality whether in garrison, at camp in the field, or on the march, with instructions on everything from butchery to preserving meat and how to organise the serving of the food and clean utensils (a stew pan with fine sand and salt). As well as classic American fare such as chowder, numerous hash recipes and Rhode Island pancakes, more exotic influences are apparent with such delights as Crimean Kebobs, Turkish pillau, "Bombshells" (giant meatballs) and Tamales (chilli beef stew wrapped in corn leaf parcels). By contrast a 1916 manual offers a detailed consideration of nutrition for the men, and what must be one of the first calorie counters for different dishes. Instructions are given on how to assemble a field range in a trench and on a train. Among the more unusual recipes are "head cheese" (meat stew made from scraps) and pickled pigsfeet. Manuals produced during WWII instructed cooks how to bake a variety of breads, cakes and pies, or how to cook dehydrated products. With an introduction explaining the historical background, this is a fascinating and fun exploration of early 20th-century American army cooking, with a dash of inspiration for feeding your own army!Trade ReviewAs I said, a quirky but very interesting wee book which is worth keeping on the shelf just to dip in to now and again for amusement, knowledge of US Army infrastructure and general military history. Very useful also if you have 60 US servicemen popping round for tea! * Army Rumour Service *

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