Cookery Books

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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Book SynopsisChow down on Calabicitas with Red Serranos and slake your thirst with a Prickly Pear Margarita. Dave Dewitt brings together 145 recipes that exemplify the diversity, ingenuity, and unique flavors of New Mexican cuisine. In addition to revealing the secrets behind regional delights ranging from Chipotle Pumpkin Seed Pesto to Spicy Chocolate-Raspberry Muffins, Dewitt offers a glimpse into New Mexico’s vibrant food scene with engaging profiles of local food producers. Pass the Buffalo Green Chile Eggrolls!

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Book SynopsisDr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis’s Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans’s Dooky Chase’s. When SNCC leader Stokely Carmichael asked Ben’s Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America’s best, liveliest, and most historically significant soul food restau­rants. Following the “soul food corridor” from the South through northern industrial cities, The People’s Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Featuring lush photos, mouth-watering recipes, and ruminations from notable regulars such as the Rev. Jesse Jackson, jazz legend Ramsey Lewis, Little Rock Nine member Minnijean Brown, and many others, The People’s Place is an unprecedented celebration of soul food, community, and oral history.Trade Review"Just about every African American musician and singer was raised on the soulful style of cooking and carries it close their hearts while sharing their own gift to the world. Seeing this collection of restaurants and photographs of those who made their presence so well known during this period in American history brings a great feeling of nostalgia as well as a reminder of the struggle of the day." Altheida Mayfield, widow of Curtis Mayfield"A beautiful book that takes us on a journey through the country's soul food corridor and into the smells and tastes and memories that bind every American. In Hoekstra's hands, The People's Place becomes our place, warm and nourishing, a treasure in our midst." Robert Kurson bestselling author of Shadow Divers and Pirate Hunters"Yum and a slice of American history with a side of culture preservation thanks to Dave Hoekstra!" Sam Moore, legendary soul singer whose hits include "Soul Man" and "I Thank You""Choose this book for its valuable history lessons, culinary history of a people and the value of a good meal creating community." Louisiana Book News

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Book SynopsisHot Sauce Nation is a journey of discovery, delving into history, culture, immigration patterns, and the science of spice and pain. Through the stories of hot sauce makers and lovers, it explores the unique hold the dark prince of condiments has over the American heart. Trade Review"If you've ever wondered how such massive flavors and such paralyzing pain gets decanted into those little bottles, this is the book you've been waiting for. Denver Nicks weaves history, science, culture, and little bit of a lot else into a tidy, fun-to-read bundle. Enjoy this book by the drop or the spoonful." Wayne Curtis, author of And a Bottle of Rum: A History of the New World in 10 Cocktails"With verve, wit, and plenty of spice, Denver Nicks has captured the true flavor of the American experience. Hot Sauce Nation reads like gumbo on a page." Dane Huckelbridge, author of Bourbon and The United State of Beer"As wonderful a condimental accompaniment to American cuisine as hot sauce itself. It is substantive, detailed, and, best of all, fun to read." Tom Acitelli, author of The Audacity of Hops and American Wine"Nicks has managed to sneak a road novel into a hot sauce history class." The Currency of Cool"A very highly recommended celebration of the most popular condiment on earth and a tribute to the people who make it and the people who love it." She Treads Softly"Calvin Trillin meets Hunter S. Thompson, with some John McPhee thrown in for good measure." Palm Beach Illustrated

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Book SynopsisFrom the brisk waters of Seattle to the earthy mushroom-studded forest surrounding Portland, author Darrin Nordahl takes us on a journey to expand our palates with the local flavors of the beautiful Pacific Northwest. There are a multitude of indigenous fruits, vegetables, mushrooms, and seafood waiting to be rediscovered in the luscious PNW. Eating the Pacific Northwest looks at the unique foods that are native to the region including salmon, truffles, and of course, geoduck, among others. Festivals featured include the Oregon Truffle Festival and Dungeness Crab and Seafood Festival, and there are recipes for every ingredient, including Buttermilk Fried Oysters with Truffled RÉmoulade and Nootka Roses and Salmonberries. Nordahl also discusses some of the larger agricultural, political, and ecological issues that prevent these wild, and arguably tastier foods, from reaching our table.Trade Review"In Eating the Pacific Northwest , Darrin Nordahl curates a delicious tour of some iconic indigenous foods. His evocative writing takes you to Oregon truffle country, Puget Sound oyster beds, and the straits that gift us prized wild salmon, and will make armchair culinary travelers want to hit the road." Hsiao-Ching Chou, Seattle-based food writer and author of Chinese Soul Food"With 20 recipes and dozens of photos, Nordahl's guide to the Pacific Northwest's culinary abundance will appeal to locals as well as visitors to the area." Booklist

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Book SynopsisFrom the sacred fudge served to India’s gods to the ephemeral baklava of Istanbul’s harems, the towering sugar creations of Renaissance Italy, and the exotically scented macarons of twenty-first century Paris, the world’s confectionary arts have not only mirrored social, technological, and political revolutions, they have also, in many ways, been in their vanguard. Sweet Invention: A History of Dessert captures the stories of sweet makers past and present from India, the Middle East, Italy, France, Vienna, and the United States, as author Michael Krondl meets with confectioners around the globe, savoring and exploring the dessert icons of each tradition. Readers will be tantalized by the rich history of each region’s unforgettable desserts and tempted to try their own hand at a time-honored recipe. A fascinating and rewarding read for any lover of sugar, butter, and cream, Sweet Invention embraces the pleasures of dessert while unveiling the secular, metaphysical, and even sexual uses that societies have found for it.

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Book SynopsisA comprehensive, introductory guide to "the champagne of Mexico," showcasing mezcal''s exotic flavor, deep history, and growing popularity in the U.S.What has long been a local Mexican secret is now enjoyed throughout the world for its smoky, exotic flavor and excellent base in cocktails. This detailed and colorful guidebook uncovers mezcal''s deep history, details its artisanal production in remote Mexican villages, and explains the proper ways to serve and drink this distinctive liquor. There are tips for locating the top mezcals on the market and selecting varietals that best suit particular tastes, as well as suggestions for mezcal pairings with dishes over meals. A chapter showcasing twenty of the best commercial distilleries includes recommended examples of young jovens, lightly aged reposados, and aged añejos. Finally, the book offers easy-to-follow recipes for unique mixed drinks and zesty mezcal-based dishes.

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Book SynopsisThis Earth?and money?saving guide to sustainable living empowers families everywhere to fight climate change by making practical lifestyle changes?at home at their own pace.A perfect gift for parents, homeowners, and anyone looking to simply their daily routines.Expert author Julia Rockwellprovides a road map to simplify and streamline our lives in a way that benefits overall well-being and the health of the planet?all without sacrificing comforts or turning our lives upside down. And to do so you... do not need to carve out separate time to focus on sustainability, do not need to spend more money, do not need to partake in DIY projects, do not need to be perfect, do not need to get rid of all the plastic in your home, do not need to turn your family?s life upside down, do not need to feel guilty (you didn?t create this mess we are in), do not need to live off the grid. Written and designed to reach all families, this inspiring and useful book highlights ?eco-action? solutions that support a climate-friendly lifestyle at your own pace. Some of the eco-actions topics covered are: Take a Trash Tally Find Your Free Marketplace Switch to Reusables Help Kids Eat, Not Waste It shows us how caring for a healthy planet doesn?t just boost mental wellness, reduce stress, and heighten sense of community, but also saves time and money, too. Includes a comprehensive list of eco-insider resources, a 31-day Eco-Family Challenge, a guide to creating a personalized roadmap to resources in your area, and the book itself isprinted on responsibly forested, FSC certified paper.Realistic yet impactful, Mothering Earth gives readers a feasible guide for simple and meaningful change, while at the same time sparks calmness and connection. With the tools to create an effective and healthy eco-routine, readers take a holistic look at shifting habits and making them stick in this Earth-saving guidebook.?We know women and girls will be most affected by climate change. Mothering Earth has us all thinking about how to take agency in our own lives while fighting for the systemic changes we need for a thriving planet.??Eve Rodsky, author of New York Times bestseller Fair Play and Find Your Unicorn Space"This book is a powerful and practical guide for how we can individually make small shifts and daily choices to collectively create a more just, equitable world ? and a more climate resilient future ? for our children and for generations to come."?Melinda Kramer, Co-Founder and Co-Director of Women?s Earth Alliance"Conscious parenting is not an easy task, but Julia will show you how it?s not only possible - it''s the foundation for a whole new kind of life. And one that you don?t want to miss out on."?Anne Therese Gennari, author of The Climate Optimist Handbook"Mothering Earth is the approachable, accessible guide I?ve needed to move from overwhelm to action. Julia skillfully outlines the small, simple changes my family can make to live more sustainably and create a stronger planet."?Jill Koziol, Co-Founder & CEO, Motherly"Julia has done incredibly thorough research coupled with her dedicated experience and testing in order to offer a wide host of solutions for every aspect of domestic life. This book will be an incredibly valuable resource for parents and non-parents alike..."?Danielle Jezienicki, Director of Sustainability at Grove Collaborative

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Book SynopsisSimple science is all that’s required for transforming dinner from a good dish and making it a great dish. Jessica Gavin, culinary scientist, teaches recipes that help make meals that are better, faster and more delicious any night of the week. This practical and unique cookbook will help take your cooking to the next level by uncovering the science behind cooking great food. Recipes will be infused with Jessica’s food science knowledge, and categories include 15-minute recipes, recipes by technique/device (slow cooker, pressure cooker), baking and more. This book will feature 75 recipes and 60 photographs.

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Book SynopsisLike the old soda fountain in the center of town or the local drive-in movie theater, diners evoke nostalgia and are a lasting symbol of the American dream. The hallmarks of the diner-good prices, quick service and comforting food in ample portions-create a melting pot of patrons. It is where friends and neighbors come to meet, families share memories, and businessmen break bread with tradesmen. They are unpretentious; once you pass through the doors, the warmth and comfort of the diner draws you in and beckons you to stay for a while. Many have great affection for their favorite diner, their home away from home. Through the years, diners have gone through their ups and downs. They have gone in and out of fashion. Some are stylish and chic, while others are homey and traditional. No matter what they look like on the outside, each diner holds a special place in the hearts and memories of New Hampshire residents and visitors. So, let us treat you to a tour of these roadside eateries-to drink the joe, eat the pancakes and home fries, and talk with the counter crew. Your new favorite diner awaits.

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Book SynopsisCombining an historian’s rigor with a food enthusiast’s palate, Paul Freedman’s seminal and highly entertaining Ten Restaurants That Changed America reveals how the history of our restaurants reflects nothing less than the history of America itself. Whether charting the rise of our love affair with Chinese food through San Francisco’s fabled Mandarin; evoking the poignant nostalgia of Howard Johnson’s, the beloved roadside chain that foreshadowed the pandemic of McDonald’s; or chronicling the convivial lunchtime crowd at Schrafft’s, the first dining establishment to cater to women’s tastes, Freedman uses each restaurant to reveal a wider story of race and class, immigration and assimilation. “As much about the contradictions and contrasts in this country as it is about its places to eat” (The New Yorker), Ten Restaurants That Changed America is a “must-read” (Eater) that proves “essential for anyone who cares about where they go to dinner” (Wall Street Journal Magazine).Trade Review"Reading Paul Freedman about America, stalking myself through the taste of meals at eight of his ten restaurants, each sampled for different reasons at different moments in my life, I began to draw the outlines of a world I shared with other people, people more or less like me, and to wonder what ‘like me’ meant when it came to expectations of inclusion, of common flash points of reference, of understanding and participating in the coded language of what we eat and how it is prepared and who is sitting at all those tables around us. I think that’s what Freedman intended us to do. . . . Ten Restaurants is a book as much about the contradictions and contrasts in this country as it is about its places to eat. It is designed to keep you up, thinking, and, as I did this summer, returning to its rich, and often troubling, pages." -- Jane Kramer - The New Yorker"Fascinating. . . . In his sweep through centuries of food culture, Freedman illuminates much more than what happened in the front or back of the house of these 10 distinct places (although he does plenty of that). He effectively makes the case that the story of America’s restaurants is one of changing immigration patterns, race relations, gender and family roles, work obligations, and leisure habits. . . . [Freedman’s] insights are shrewd and demonstrate the power of historical study in understanding the world." -- Joe Yonan - Washington Post"Impeccable . . . . Inevitably, a book like this will induce a feast of delicious nostalgia in most readers, a longing for all those good — and even some not so good — menus and dishes past. But the culinary and cultural journey Mr. Freedman has taken us on demonstrates the abiding qualities in our society — its openness to new sources and sourcing, its diversity, its restlessness with the same old thing, its capacity for reinvention and assimilation — all of which bode well for the future of America’s restaurants and its cuisine." -- Martin Rubin - Washington Times"Fascinating....Mr. Freedman’s book suggests that it’s not ultimately restaurants that change America—it’s the people in the kitchen." -- Victorino Matus - Wall Street Journal"Eminently readable. . . .In a narrative that is intellectually delicious, Freedman presents a new way of thinking about ‘you are what you eat.’ This will appeal widely, engaging readers with both a casual or scholarly interest in food history and its influence on American culture in the late 19th and 20th centuries." -- Courtney McDonald - Library Journal"A robust historical trek through America's restaurant cuisine over three centuries. . . . Delightfully illustrated with menus, photos, and other visual accompaniments, the narrative delves into each of the 10 restaurants' unique stories, beginning with America's first restaurant, Delmonico's . . . . Culinary historians, those besotted with food culture, and curious general readers will all find something of value in this well-researched, entertaining social and cultural history." -- Kirkus Reviews"The most important and entertaining book on the subject of food that I’ve read in years! Paul Freedman paints a portrait of a culture whose cuisine is only beginning to emerge. Witty, sensitive, surprisingly sensuous—more, please!" -- Molly O'Neill, author of One Big Table"Paul Freedman, one of the world’s most learned food writers, has focused his extraordinary scholarship on a deconstruction of American dining from the corner deli to Chez Panisse. If you enjoy a brown paper bag of fried clams as much as a fourteen-course tasting menu, and ever wondered how it all came to be a part of daily American life, this is the book for you. Ten Restaurants That Changed America is the most enlightening kind of history, as Freedman takes a fresh look at what we take for granted and reveals the extraordinary matrix of cultural and culinary currents that have made it all possible." -- Frederick Kaufman, author of Bet the Farm: How Food Stopped Being Food"Pleasure without snobbery: Paul Freedman’s book is itself exactly what the very best American food has always been." -- Joyce E. Chaplin, professor of early American history, Harvard University"Spanning over 100 years, Paul Freedman’s engrossing and well-researched exploration of the restaurant as an American institution presents us with a gallery of unforgettable characters, iconic dishes, and unique places. Immigrants, entrepreneurs, chefs, and impresarios all loom large in a narrative that accurately tracks the historical changes in how we eat in public." -- Fabio Parasecoli, director of Food Studies Initiatives, The New School

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Book SynopsisHailed as a “grand theory of the American appetite” (Rien Fertel, Wall Street Journal), food historian Paul Freedman’s American Cuisine demonstrates that there is an exuberant, diverse, if not always coherent, American cuisine that reflects the history of the nation itself. Combining historical rigor and culinary passion, Freedman underscores three recurrent themes—regionality, standardization, and variety—that shape a “captivating history” (Drew Tewksbury, Los Angeles Times) of American culinary habits from post-colonial days to the present. The book is also filled with anecdotes that will delight food lovers: · how dry cereal was created by William Kellogg for people with digestive problems; · that Chicken Parmesan is actually an American invention; · and that Florida Key-Lime Pie, based on a recipe developed by Borden’s condensed milk, goes back only to the 1940s. A new standard in culinary history, American Cuisine is an “an essential book” (Jacques Pepin) that sheds fascinating light on a past most of us thought we never had.Trade Review"Contrary to what sniffy foreign gourmets may believe, the United States does have its own cuisine, Freedman argues in this sprawling history. But it’s defined less by ingredients and recipes than by regionalism, modernity, and variety. Relying on sources that range from menus and cookbooks to the odd detective novel, he tracks the interaction among these forces from the colonial period to the present. . . . Gender and ethnicity figure intriguingly in the process." -- Lisa Abend - New York Times Book Review"In American Cuisine: And How It Got This Way, the Yale University history professor and culinary scholar eschews the banal, dish-centric narrative of countless similar titles to propose a grand theory of the American appetite." -- Rien Fertel - Wall Street Journal"In American Cuisine: And How It Got This Way, food historian Paul Freedman embarks on an ambitious exploration of a seemingly impossible question: What is American food? Combing through 200 years of cookbooks and archives, Freedman charts a captivating history of our country told through the meals we make." -- Drew Tewksbury - Los Angeles Times"A sweeping, thoroughly researched social and cultural history of America through its changing food habits and practices. . . . . Freedman also offers entertaining profiles of many notable chefs, including Alice Waters, Thomas Keller, and René Redzepi, whose influences have reformed how many Americans eat. A spirited, abundantly illustrated food history." -- Kirkus Reviews"[A] significant, thoroughly researched survey of food and cooking in the U.S. . . . Both serious researchers and armchair readers will find education and amusement here." -- Booklist"Well-researched. . . . History buffs will dig into this astute culinary narrative." -- Publishers Weekly"[An] astute, well-researched exploration of American cuisine. . . . Purchase for medium and large collections where books about food history are in demand." -- Emily Patti - Library Journal"Although it is not easy to define, Yes! there is a genuine American Cuisine. In this essential book, Paul Freedman leads us from the food of colonial times to processed industrial food, to ethnic food, to the farm-to-table revolution of the 70s. American Cuisine is a brilliant synthesis which organizes the vast, eclectic, mixed American cooking into a comprehensive, coherent, credible and unified entity." -- Jacques Pepin"Drawing on copious research—and encouraged, clearly, by an excellent appetite—Paul Freedman has untangled the messy strands of nostalgia and speculation that spill across culinary history like a vast helping of spaghetti and come up with a wonderfully engaging study of Americans at table. Anyone who wants to make sense of our edible past should start right here." -- Laura Shapiro, author of What She Ate"In American Cuisine, Paul Freedman embarks on an epic quest to locate the roots of American foodways and follow changing tastes through the decades, a search that takes him straight to the heart of American identity. It is an enormous, endlessly fascinating subject, and Freedman makes a wonderful tour guide, scholarly and wry." -- William Grimes, former New York Times restaurant critic"Given the old adage “you are what you eat,” American Cuisine, with thoughtful assessments combined with marvelous illustrations, is a mirror reflecting back, helping explain the current abundant yet problematic landscape of American food." -- Amy Bentley, Professor of Food Studies at NYU"Through my fifty years as an Italian chef in America I have followed the evolution of American cuisine and have always wanted to know ever more about its origin, flavors and recipes. Paul Freedman has fulfilled my quest to know more. This is a brilliant book—extensive and detailed—with in-depth research about the chronological journey of American cuisine from the pioneers to the present." -- Lidia Bastianich, author of My American Dream: A Life of Love, Family, and Food"Shattering holy ideas about our national fare, Paul Freedman’s American Cuisine shows that we have not yet fully emerged from the unhealthy weight of food industrialization, brutal marketing lies, and fake “traditions” meant to divide us. Hearty food for thought." -- Allen Salkin, author of From Scratch: Inside the Food Network54

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Book Synopsis"an anthology that’s ... eclectic, drunk and delicious." —The New York TimesIf you love pie, whiskey, and good writing, this collection of funny and heartbreaking stories, poems, and recipes serves up a plethora of pleasure.What happens when good writing is inspired by and served with a slice of pie and a shot of whiskey? Pie & Whiskey is a literary event series started in Spokane, Washington, where the idea was to serve good pie, good whiskey, and good writers reading prose or poetry about pie and whiskey. This collection features the best original work from the series by writers such as Anthony Doerr, Elissa Washuta, Kim Barnes, and more. Proving that good writing is best served with a slice of pie and a shot of whiskey, a smattering of pie recipes and whiskey-centric cocktails are included alongside dozens of surprising, funny, heartbreaking, fantastically written stories and poems by Jess Walter, J Robert Lennon, Kim Barnes, and ML Smoker and more.Full contributor list:Kim Addonizio • Steve Almond • Kim Barnes • Devin Becker • Judy Blunt • Anthony Doerr • Thom Caraway • Elizabeth J. Colen • Debra Magpie Earling • Christopher Howell • Sherrie Flick • Jacob H. Fries • Nina Mukerjee Furstenau • Margot Kahn • Meissa Kwasny • Kate Lebo • J. Robert Lennon • Samuel Ligon • Gary Copeland Lilley • Robert Lopez • Tod Marshall • Virginia Reeves • Laura Read • Paisley Rekdal • Nicole Sheets • M. L. Smoker • Alexandra Teague • Rachel Toor • Robert Wrigley • Ed Skoog • Jess Walter • Shawn Vestal • Elissa Washuta • Joe Wilkins • Nance Van Winckel • Kristen Millares Young • Maya Jewell ZellerTrade Review2017 WIRED favorite"This project began as a reading series organized by Lebo and Ligon, in which they sent 12 writers a pie and whiskey prompt to inspire new work. Six years later, they have created an anthology that’s just as eclectic, drunk and delicious."—The New York Times"In vino, veritas; in whiskey, wit; in pie pleasure. With that Latin-inspired preamble, we are called west to an all-American literary event held annually in Spokane and Missoula named Pie & Whiskey. And yes, pie and whiskey are served while seriously talented writers read their new works loosely based on, yes again, pie and whiskey."—Foreword Reviews"Wonderful relatable storytelling, executed brilliantly."—San Francisco Book Review"This book is small enough to fit in somebody's Christmas stocking, and it also contains a lot of swearing. Of course, those are both selling points for the right person."—Wired.com“the best of the booze- and sugar-fueled essays, poetry and fiction and nonfiction stories.”—The Inlander “[Pie & Whiskey] is a breezy, sharp slice of largely Northwest writers like Christopher Howell, Elizabeth J. Colen, and Laura Read—one that examines Americana, domestic bliss (and strife), and debauchery.”—Seattle Met Magazine “A ridiculously good time.”—Missoula Independent“This book brings writers together with food and booze and lets the words flow as freely as the drink.”—Seattle Refined"The anthology features an all-star cast of the best of the Northwest and beyond — Jess Walter, Kim Barnes, Steve Almond — and runs the range of profane to profound, and both. Just my style."—The Register-Guard "I have no memory of eating pie and drinking whiskey at the same time. But the idea of pie and then whiskey appeals, or whiskey and then pie and then whiskey again, especially if those pies are made by Lebo, the best pie-maker there is."—The Stranger"...'pie and whiskey' falls right into the Goldilocks zone of themes."—Seattle Review of Books

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Book SynopsisTwo truths: Americans are eating more plant-based meals and we love sandwiches. Here are 40 simple and delicious vegetarian and vegan sandwiches, sauces, and schmears to satisfy every craving.Close to fifty percent of Americans eat a sandwich every day which means it's easy to get stuck in a rut. With more of us eating plant-based meals or just eating less meat, you can up your sandwich game with tempting vegan and vegetarian fillings that are paired with a variety of breads and other essentials (like something with a bit of crunch) to excite your taste buds. You'll find open-faced crostini, bruschetta, and tartine recipes, along with burritos, paninis, and wraps. Chapters include grilled, stacked, and stuffed sandwiches as well as classic favorites. Recipes are flexible as most of the vegetarian fillings include vegan substitutions. There's also a section devoted to making your own sides like cashew ricotta, quick pickles, and homemade tapenade. Plant-based sandwiches are fresh, tasty, filling, and easy to prepare. This book offers delicious recipes with easy to find ingredients that won’t break the bank. Whether your diet is entirely plant-based or you just need a break from heavier fare, you’ll find something to tickle your palate. A taste of what's included: • The Elevated Grilled Cheese • Avocado and Grapefruit Tartine with Pickled Onions • Roasted Fennel with Gorgonzola, Apricot Jam, and Pistachios Panini • Toasted Cheesy Egg Salad • Roasted Eggplant with Mint and Honey Crostini • Black-Eyed Pea Sloppy Joes • Pulled Barbecue Jackfruit Sandwich • Eggplant Muffuletta • Curried Red Lentil and Mango Salsa BurritosTrade Review"Chef Freeman (Easy Beans) ably proves a good sandwich is more than just 'slapping ingredients between two slices of bread' in this innovative and enticing collection."—Publishers Weekly, starred review"For many of us, the vegetable sandwich is an elusive concept—often thought of as a soggy, hummus-bearing concoction. But Freeman challenges that idea, exemplifying how to turn plant-based building blocks, like avocados and beans, into a number of innovative, architecturally sound sandwiches."—Thrillist"Packed with new, creative recipes and unique spins on favorite classics, this treasury of superlative sammies will inspire you to move beyond the basics."—ParentMap"[P]acked with delicious, filling recipes for sandwiches in many forms."—Edible Inland NW

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Book Synopsis“[A]n an incredibly handy manual full of information on how to grow plants in small spaces.” —GOOPThe beginner’s complete guide to urban, small space and container gardening from “our windowsill guru.” —Bon AppétitThis vibrant updated 2nd edition includes 30 earthy recipes for the vegetables from your edible garden and 50 gorgeous inspirational color photographs and illustrations.No matter how small your space, you can grow an edible garden and enjoy home cooked meals from your harvest! With this stunning comprehensive guide, you’ll learn the basics of gardening in pots and containers, find small windowsill and countertop projects, and receive specific recommendations for plants that grow well in containers. Also included are 30 simple recipes you can make with your harvest, from Zucchini Fritters to Herby Pasta with Lettuce and Prosciutto, to Rosy Strawberry Buttermilk cake.You’ll learn all about: • the best containers and pots • DIY planter boxes • tools and supplies • soil for containers • feeding and watering • simple pruning • cooking with your harvest • and much more“With this guide, your garden can be as productive as you’d like, no matter the size." —Modern FarmerTrade Review"Here at Sunset, we're all about eliminating waste—and learning new ways to garden. That's why we were thrilled to read Amy Pennington's new book, Tiny Space Gardening: Growing Vegetables, Fruits, and Herbs in Small Outdoor Spaces."—Sunset"With this guide, your garden can be as productive as you’d like, no matter the size."—Modern Farmer Praise for previous edition, Apartment Gardening:"A favorite cookbook author, Amy Pennington has written an incredibly handy manual full of information on how to grow plants in small spaces. The book is full of wonderful tips, recipes and information on all the best things to grow in your home."—GOOP"The author has ideas for gathering supplies, growing herbs, edible blossoms, home pickling, planting, growing lettuce, seed starting and tons of recipes—all of which can be achieved in the smallest of flats."—Kinfolk"Amy Pennington...is our windowsill guru. This spring, we're sowing what she's sowing. (Named one of Bon Appétit's 2012 Tastemakers: "the visionaries who are making our lives so delicious.")"—Bon Appétit "Useful information for those who live in apartments, have a small parcel of land, or a deck large enough to accommodate big pots and window-box planters."—The Washington Post"IMs. Pennington shares her know-how with metropolitan types everywhere."—The Wall Street Journal"The ever-resourceful Pennington chronicles her food-centric take on city living in 'Apartment Gardening: Plants, Projects, and Recipes for Growing Food in Your Urban Home'... As adept as Pennington is at figuring out how to grow the most food in the smallest space in the shortest amount of time, she's equally skilled at suggesting what to do with it. She details not only how to plant directly into a sack of soil and build your own deck-sized worm bin but also how to blend thyme lip balm and whip up a killer chocolate lavender tart. The book's tone is chatty and encouraging..."—The Seattle Times"Amy's straightforward conversational style makes both books ['Apartment Gardening' and her first book, Urban Pantry] seem as if you're getting great advice from a smart, savvy friend."—Al Dente"Full of great tips, recipes, and DIY guides, like how to build your own planter box, grow lettuce in recycled containers, keep bees on your patio, and infuse spirits with herbs grown right in your kitchen."—Apartment Therapy Re-Nest, Daily Find “A great book for new gardeners living in the urban jungle or for experienced gardeners who find themselves with limited garden space and the desire (or need!) to grow a ‘garden’.”—New York Botanical Gardens Blog

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Book SynopsisThese fifty delicious and approachable shellfish recipes--which includes shrimp, crab, scallops, oysters, clams, mussels, and lobster--are perfect for busy home cooks who want to create satisfying dishes and who also may be new to cooking with shellfish.Arranged by shellfish type, this collection of recipes incorporate varieties enjoyed around the country, including everyone's favorite: shrimp! Additionally, each chapter includes helpful tips and information about each species, including seasonality, sustainability, shopping for shellfish, as well as storing and handling. You'll find recipes for dinners and appetizers, as well as soups and salads. Written in a friendly voice, these fifty simple, nourishing recipes will have even novices feeling confident cooking shellfish in the kitchen. Recipes include:Fried Shrimp, Lemon, and HerbsGrilled Shrimp on Lentil-Arugula SaladCrab and Blistered Cherry Tomato FettuccineMini Pizzas with ClamsMussels with Winter Squash and Green CurrySeared Scallops with Capers and LemonHorseradish and Bread Crumb Baked OystersStir-Fried Lobster with Shiitake and CeleryCrab and Endive Gratin

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Book SynopsisArranged around 17 themed menus for favourite family events and activities, Five Marys Family Style takes the reader on a journey through the seasons and customs that drive life on the ranch. Readers will discover the Heffernan family's Thanksgiving and Christmas traditions, menus for a cosy fireside dinner, a summer cookout, a pack-ahead picnic, or an end-of-week taco fiesta featuring more than 75 rustic, hearty recipes. Sprinkled throughout the book are simple, crafty DIY projects that Mary and her four daughters have fun making together, including indigo-dyed tea towels, flower-filled holiday table runners, and hand-rolled beeswax candles. Along the way, Mary shares stories of life on the ranch as well as the faithful traditions and strong connections she maintains with her extended family. Lush photography captures the expansive beauty of the ranch, the animals, including dogs, cats, and horses, and of course, Mary and her beloved husband and ranching co-partner, Brian.Trade Review"Five Marys Family Style has taken beloved family recipes and turned them into easy, fun to create, and totally delicious to eat recipes. I want to make everything from this cookbook! The menus make it easy to plan dinners, and I love that each is focused around seasonal, high-quality ingredients. The perfect family-style cookbook."—Tieghan Gerard, Half Baked Harvest“Five Marys Family Style is an ode to making memories around a table, gathering your people not just for gifts but also for good food."--Sunset magazine "I love Mary and her family and now we can all dive into this gorgeous family-style cookbook. This is the definition of simple, fun, and beautiful food. Giddyup and start cookin'!!!"—Al Roker "Heffernan (Five Marys Ranch Raised Cookbook) returns with more recipes from her Northern California ranch. As expected, many recipes are meat-centered and mouth-watering. The book is organized by seasons and further divided into menus for complete meals. . . The recipes are clearly written and nearly all are accompanied by photographs. Additional DIY guides add to the cookbook's homestead flavor."—Library Journal

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Book SynopsisA vegetarian follow-up to the very popular Chinese Soul Food cookbook that includes 75 plant-based comfort food recipes you can make at home.Chinese Soul Food drew cooks into the kitchen with the assurance they could make this cuisine at home. Though a popular cuisine across North America, Chinese food can be a little intimidating. But author Hsiao-Ching Chou's friendly and accessible recipes work for everyone, including average home cooks. In this new collection, you'll find vegetarian recipes for stir-fries, rice and noodle dishes, soups, braises, and pickles. Of course, the book wouldn't be complete without vegetarian versions of Chou's famously delicious dumplings, including soup dumplings and shu mai, as well as other dim sum delights. Separate chapters feature egg and tofu recipes. From Cauliflower with Spiced Shallot Oil to Kung Pao Tofu Puffs, and from Hot and Sour Soup to Ma Po Tofu to Steamed Egg Custard, these recipes will satisfy your every craving for classic Chinese comfort food--and all without meat. You will also find helpful information including essential equipment, core pantry ingredients (with acceptable substitutions), ways to season and maintain a wok, and other practical tips that make this an approachable cookbook. Home cooks are gently guided toward becoming comfortable cooking satisfying Chinese meals. Whether you're a vegetarian or simply reducing the amount of meat in your daily diet, these foolproof recipes are made to be cooked any night of the week. As the author likes to say, any kitchen can be a Chinese kitchen!Trade ReviewNamed One of Delish's 10 Best Cookbooks of 2021"[Hsiao-Ching Chou's] sole regret about her first cookbook, [Chinese Soul Food], is that she didn’t include more vegetarian recipes. Her second one—Vegetarian Chinese Soul Food—comes right when we could use more vegetables after overdoing the COVID-19 stay-home holidays. [Chou] concentrates on accessible assistance: mostly straightforward recipes, wok-buying advice, a guide to pantry ingredients, a vegetable tutorial and more."—Seattle Times"Hsiao-Ching Chou’s new cookbook is an exercise in exceptional approachability."—Seattle Met magazine"In this compact book Hsiao-Ching Chou, a Seattle-area cooking instructor who’s particularly popular for her dumpling classes, demonstrates the astonishing diversity and appeal of Chinese vegetarian cooking."—Kitchen Arts & Letters"Above all, Vegetarian Chinese Soul Food is another example of the author’s passion for sharing China’s storied cuisine. She’s committed to encouraging people to try their hands at creating exciting home-cooked meals that will leave them satisfied and perhaps a little surprised at their own abilities. Once again Chou proves that any kitchen can be a Chinese kitchen—even a vegetarian one."—International Examiner"The beauty of [this] cookbook, and Chinese cooking in general, is that it’s forgiving."—Pittsburgh Post-Gazette

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Book SynopsisBring intentionality to your cooking life with this delightful guided journal with prompts to: describe the recipes you’ve tried explain why you chose them note how you modified them list what did and didn’t work about the recipe jot down how you felt about it Far more than just a blank journal for recipe tracking, My Cooking Life is destined to become a cherished, customised keepsake for anyone who loves to spend time in the kitchen. With thoughtful prompts that celebrate all the creativity and work that goes into the art of creating great meals, the result is not only a keepsake that will help inform your future cooking decisions and make you a better cook but a personal memento that you’ll love to look back through.

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Book SynopsisFrom the crispy crab cakes of her native Baltimore to the chicken soup her immigrant grandmother cooked every Sunday; from the Vietnamese-inspired dishes she fell in love with in a noisy kitchen in college to the buttery classics she mastered while studying cooking in Provence; Jamie shares the recipes that have shaped her life as she's lingered over the table with family and friends, at home and around the world. Enlivened by the stunning photography of Deborah Jones, Jamie's recipes and stories invite you into a world of thrilling flavors, great art, and the principle that has guided her along the road of life.

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Book SynopsisMore than 75 fresh, flavorful, seasonal recipes from award-winning chef and the 2016 Chopped Teen Grand Champion, Eliana de Las Casas.With her newest book, Chef Eliana inspires kids, teens, and families to embrace seasonal cooking and to use fresh, local ingredients when possible. Eliana is particularly in tune with seasonal cooking--she has been working with and performing live cooking demos at farmers'' markets for many years. Arranged by season (spring, summer, fall, and winter) each section of the book will have 20 recipes showcasing the best ingredients of that season. Recipes are divided by ingredient, so with arugula available in the spring you can make an easy skillet lasagna. Use watermelon in the summer to create Watermelon Panzanella; in the fall, extra apples can be baked into an inside-out apple pie, and winter cabbage for Latin Slaw will warm you up in the colder months. Eliana''s mission is to inspire families to cook creatively for themselves and to gain skill and experience in the kitchen so that they live healthier lives.

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Book SynopsisThe authors of From Freezer to Table share dozens of nutritious slow cooker, pressure cooker and Instant Pot meals that are designed for busy households and complemented by advice for preparing ahead by using frozen ingredients. Original. Illustrations.

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