Cookery Books

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

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

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

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

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

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

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

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

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

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Book SynopsisSay ‘yes’ to the devil on your shoulder and feast on all the deliciously ‘dirty’ foods you really want to eat. If you’ve ever found yourself saying ‘no, I shouldn’t’ to the grilled, greasy, grab-me-a-napkin-NOW kind of food, it’s time to stop denying your appetite and tuck in your tie, pull back your hair and let things get messy with an irresistible plate of grown-up comfort food. When you’re hungry for more than just salad and snacks, go with your gut and allow yourself to enjoy the bold and beloved dishes in this book. Tickle your breakfast taste buds with Blueberry Cotton Candy Pancakes. Risk getting back to the office without a squeaky-clean shirt after chowing on a Grilled Cheese Sandwich. And then, end the day with the (un)shameful dishes you can’t help but drool over – Sweet & Spicy Wings, followed by some Apple Chedder Pie and a refreshing Margarita. With over 65 tasty recipes to recreate at home, Dirty Food is your bona fide permission to think ‘YOLO’, ‘why not’ and indulge in the finger-licking flavours of all your fast-food favourites.

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Book SynopsisWhat is the ‘best’ diet? Do I need to choose between low fat and low carb? Should I give up gluten, dairy, or meat? Two bestselling experts provide the answers to your most burning food and diet questions in this informative, accessible book that will transform your health. Bittman and Katz cut through all the noise about what to eat with clear, science-based facts, in an easy-to-digest Q and A format, covering everything from basic nutrients to superfoods to fad diets. They answer questions like: What is a calorie, and are all calories the same? Is there an ideal weight? Should I follow a Mediterranean, Paleo, or vegan diet? Is breakfast really the most important meal of the day? Can intermittent fasting help me to lose weight? Could an anti-inflammatory diet improve my health? What is a flexitarian? Filtering the science of nutrition through a lens of common sense and clarity, How To Eat provides real answers on how to achieve good health, longevity, and vitality.Trade Review‘In an approachable Q&A format, award-winning New York Times columnist Bittman and Katz, the founding director of Yale University’s Yale-Griffin Prevention Research Centre, tell you everything you ever wanted to know about eating healthily.’ -- Barbara Hoffert * Library Journal *All major areas of nutrition science are addressed, from the evolution of human food consumption to understanding current studies … Debunking nearly all current diet trends, including keto and paleo diets, the authors also discredit the superfood phenomenon … [T]he demand for this straightforward resource about the current state of nutrition should be high. -- Anitra Gates * Library Journal *‘The authors debunk myths and address diet trends (paleo, keto, fasting) and topics like consuming dairy, prioritising organic foods, and drinking alcohol. Expect well-deserved demand for this very readable, reasonable food for thought.’ * Booklist *‘A sensible guide to health from two genial experts.’ * Kirkus *Praise for How to Cook Everything: ‘Useful to the novice cook or the professional chef, How to Cook Everything is a tour de force cookbook by Mark Bittman. Mark lends his considerable knowledge and clear, concise writing style to explanations of techniques and quick, classic recipes. This is a complete, reliable cookbook.’ -- Jacques Pepin, chef, cookbook author, and host of his own PBS television seriesPraise for Dinner for Everyone: ‘With a thoughtful and global range of recipes and clear instructions using easily available ingredients, this cleverly conceived cookbook is a winner for all types of cooks, especially those wishing to enhance their skills.’ STARRED REVIEW * Library Journal *Praise for The Reducetarian Solution: ‘The Reducetarian Solution reveals a practical way to address the moral case for animal rights, sparing farm animals from suffering, and preserving the environment from destruction.’ -- Noam Chomsky, bestselling author of Hegemony or Survival, Failed States, and Profit Over PeoplePraise for How to Bake Everything: ‘Wow! Once again, Bittman shows that he's unafraid of the big. He manages to take on ‘everything’ to do with baking without losing track of how simple, fun, and delicious it should be.’ -- Yotam Ottolenghi, author of Jerusalem, Plenty, and NopiPraise for The Truth About Food: ‘The truth about food is simple, while the lies about food are complicated. And, with that statement, Dr David Katz helps insulate us from the next food fad by making sure we are armed with the truth, and nothing but the truth … Facts do matter, and The Truth About Food is full of them. The Truth about Food should have a home in everyone’s kitchen.’ -- Dr Sanjay Gupta, staff neurosurgeon at The Emory Clinic, CNN chief medical correspondent, and author of Cheating Death

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Book SynopsisGet your lunch organized in record time with this foolproof, Keto cookbook. Sometimes it seems like too much of a chore to get your lunch prepped for the day ahead, especially if you're trying to follow a specific program like the Ketogenic diet. We can often run out of inspiration too, meaning we end up with the same dull lunch every day a drudgery which makes healthy eating much harder than it should be. The 5-Minute Keto Lunchbox aims to make prepping your lunch each day a breeze ensuring your days are deliciously healthy and will help you achieve ketosis. The 52 recipes in this book cover a range of simple and tasty keto lunches. There's also advice throughout on how to make bulk lunches for your week, if that's your style, and how you might be able to overhaul last night's leftovers into a great midday meal.

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Book SynopsisWhether you have a long weekend or a fortnight to spare, there are plenty of no-fly European adventures to discover. From coastal to cultural, mountainous to mouth-watering, The Eco-Conscious Travel Guide offers 30 themed routes you can hop on and hop off at any point, including: Alpine Ambles Ski Escapes Chocolate, Cheese and Carb Delights Wine-fuelled Wanders

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Book SynopsisSecond Helpings of Roast Chicken takes forty-seven of Simon Hopkinson''s favourite ingredients as a starting point. There is a section on apples with a perfect apple tart recipe, a section on curry recipes with Constance Spry''s original Coronation chicken salad dressing and a section on duck, with recipes for Braised duck with peas and classic Roast duck and apple sauce. There are also recipes for Pear and ginger sponge, ''a good'' Waldorf salad, Armenian lamb pilaf, Baked whole plaice with lemon butter sauce and what is, quite simply, the best Bloody Mary.Roast Chicken and Other Stories was voted the most useful cookbook of all time by Waitrose Food Illustrated and also won the Andre Simon and Glenfiddich awards. Second Helpings of Roast Chicken will provide new inspiration the many fans of Simon Hopkinson''s sensible, practical, creative approach to cooking and love of good food, prepared to please rather than simply impress.Trade ReviewA brilliant book: straightforward, readable and full of good things * Rachel Cooke, Observer *Clear, unpretentious vision...Hopkinson is the best * Daily Telegraph *An extremely useful book...you could certainly cook from it with reliably good results forever * Philip Hensher, Independent *Brilliant, easy to use, always entertaining * Daily Mirror *A delightful, engaging read * Telegraph Weekend *

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Book SynopsisAchieve total physical and emotional well-being in 2020 by living right for your blood type. ___________Your blood type is the key to living a healthy and vibrant life. It can affect your mental health, the way you digest your food and the efficiency of your metabolic and immune systems. New research has indicated that there''s a blood-type profile for almost every aspect of our lives, not just our diet, and thanks to that new research, your blood type reveals how you can live a better life. This ground-breaking book will give you individualized prescriptions according to blood type.Each blood-type prescription is divided into five life areas. In this book you''ll find recommendations, guidelines, and informational charts for: Lifestyle Stress and Emotional Balance Maximizing Health Overcoming Disease Strategies for AgingBased on your blood type, you''ll learn whether you should: - Eat three regular meals a day, or small, frequent ones?- Have a regimented or flexible routine?- Go to sleep at the same time every night or have a flexible bedtime?- Do without rest periods or take them religiously?- Achieve emotional balance through exercise, meditation, or herbs?With Live Right for Your Type you''ll get a individualized prescription for maximising health, metabolism and vitality in every stage of your life.

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Book SynopsisDid you know that the Cornish pasty was invented to protect tin miners from arsenic poisoning, or that the word ''salary'' comes from Roman soldiers being paid their wages in salt? Why do we eat goose (or turkey) at Christmas? Is the Scotch egg actually from Scotland and what did some retired crusaders have to do with French toast? Who was the original Earl Grey and what sauce was inspired by Parliament? What dish was invented by Greek bandits on the run? Why were hot cross buns seen as magical and what''s so rebellious about a haggis or medicinal about a gin and tonic? Did you know what the romantic history is behind the Bakewell Pudding?Albert Jack tells the strange tales behind our favourite dishes and drinks and where they come from (not to mention their unusual creators). In the colourful, wonderful vein of Schott''s Food and Drink Miscellany, Albert Jack''s What Caesar Did For My Salad is bursting with fascinating insights, characters and enough sTrade ReviewAlbert Jack is the man with the answers * Daily Express *Exploding sausages, life-saving Cornish pasties and Caesar's connection with salads ... the fascinating origins of our favourite dishes * Daily Mail *A slice of history to really get your teeth into * The Sun *

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Book SynopsisMove over cupcakes scones are back.Meet the 21st-century scone. Cherry & Almond Hearts; Zingy Lemon with Mascarpone & Lemon Curd; Sun-dried Tomato & Jalapeno SwirlsorTwisted Pistachio & Nutella Fancies; Monkey Butter Puddings; Good Morning Drop Scones with Bacon, Banana & Maple Syrup; and Steak & Ale Pie with a Cheesy Scone Lid.Sconoisseurs Liam and Grace of All'Scone have pushed the humble scone to heady new heights with 30 unique sweet and savoury recipes that will get mouths watering and stomachs rumbling across the land!Perfect for fans of the Great British Bake OffTrade ReviewJust about the most charming food book I’ve come across this year -- Samuel Muston * Independent *Liam and Grace are my kind of people - East London, tea-drinking anthropomorphism lovers. The Little Book of Scones is a creative explosion and charming celebration of the humble scone ... so much so that you may never eat an ordinary scone again - be warned. -- Angel Adoree, author of The Vintage Tea Party BookAnyone with a penchant for all things vintage will love this book, which comes complete with quirky illustrations and – our favourite – a musical recommendation to listen to while you’re making each scone * Sunday Business Post *A charming gift book * The English Can Cook *Scone connoisseurs Liam D’Arcy and Grace Hall run a busy market stall in their spare time selling their scone creations and now they share some of their inventive recipes in this cute book. It contains all sorts of sweet and savoury scone recipes, from Pesto and Chorizo to Golden Syrup Roly Poly * Choice *

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Book SynopsisTrade Review"[A] fascinating celebration of the green world upon which all human life depends."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "New Scientist, Best Books of the Year, on Silvertown's An Orchard Invisible" "A gem. . . . Read it as a gardener, scientist, food aficionado, historian, botanist, or naturalist, and you'll not be disappointed."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Times Higher Education, on Silvertown's An Orchard Invisible" "A science-informed tour of the table, showing how our fare comes to us courtesy of natural selection--and, of course, survival of the fittest. . . . Silvertown delves in with gusto. . . . His accessible discussion ranges from shellfish gathering to bread-making to gardening, from issues of food security . . . to the genetic basis for taste and genetic variability among populations of food plants. . . . A tasty nibble for the bookish, science-inclined foodie."-- "Kirkus Reviews" "A series of beautifully plated amuse-bouche, raising tantalizing and rich ideas. . . . The book left me feeling as if I had attended a dinner party, where foodies, historians, and scientists mingled, sharing vignettes on various food-related topics. Each 'bite' . . . left me contemplating the relationships between genetic changes, speciation, and, at times, even the future of our planet."--Mari-Vaughn V. Johnson, US Department of Agriculture "Science" "As pleasurable to read as it is informative."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Library Journal, on Silvertown's An Orchard Invisible" "Deserves a spot on any natural history lover's bedside bookstand. . . . It is simply a delight to read."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Natural History, on Silvertown's An Orchard Invisible" "In a nutshell, I will never look at seeds the same way again, whether teeny poppy seeds or mammoth coconuts. . . . [A] delicious little book."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Australian, on Silvertown's An Orchard Invisible" "Silvertown breaks down the sociology, selective breeding, and nutritional evolution behind each contemporary dietary staple. . . . This tour--from animal to vegetable to beer--will give even the most ambitious foodie something to chew on."-- "Scientific American" "The Darwinian dining served up by evolutionary ecologist Silvertown in this delectably erudite study is all about tracing the impact of natural selection on foods. We learn that mussels helped to fuel the hominin exodus from Africa; rye is a weed domesticated by accident; carnivory and tapeworms are intimately linked; and Penicillium camemberti mold evolved in soft cheeses. We even examine engastration--stuffing one animal into another before cooking--as a status-led manifestation of the need to share food. This intricate scientific banquet is a marvelous read: bon appetit."--Barbara Kiser "Nature" "From the opening course of oysters to the final swill of wine, Silvertown's account of the evolution of our diet is a sumptuous experience. Dinner with Darwin combines natural history, biography, archaeology, and biology into food stories that will enlighten any meal."--Richard Wrangham, author of Catching Fire: How Cooking Made Us Human "Washington Independent Review of Books" "Dinner with Darwin ranges far more widely--and offers vastly more substance--than the common horde of food books. This is not a candlelit foodie memoir or a 'breakthrough' weight-loss manual. Dinner with Darwin is a wide-ranging natural history of our diet, crafted at a pitch-perfect level for the science buff and the general reader alike. Silvertown is also a wonderful writer: erudite, informative, and thoroughly entertaining."--Bob Duffy "Washington Independent Review of Books"Table of Contents1. An Invitation to Dinner 2. A Cooking Animal 3. Shellfish—Beachcombing 4. Bread—Domestication 5. Soup—Taste 6. Fish—Flavor 7. Meat—Carnivory 8. Vegetables—Variety 9. Herbs and Spices—Piquancy 10. Desserts—Indulgence 11. Cheese—Dairying 12. Wine and Beer—Intoxication 13. Feasting—Society 14. Future Food Acknowledgments Notes Index

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Book SynopsisMarlene Epp demonstrates that the meaning of Mennonite food lies within the multiple identities of the eater. Spanning the globe, from the nineteenth century to present day, Eating Like a Mennonite concludes that Mennonite food identities develop from adoptions, adaptations, and attitudes in diverse times and places.Trade Review“While food studies is an increasingly popular field of research, there remains a continued tendency to neglect domestic food production. Eating Like a Mennonite makes a major contribution by examining these intimate and quotidian acts of nourishment. Moreover, it is a delight to read, and made me hungry for the foods of my childhood.” Janis Thiessen, University of Winnipeg“Written in lively prose, Eating Like a Mennonite provides specific angles of entry into the broader topic of Mennonite self-identity and culture in a global context. Marlene Epp takes care to explore the foodways of Mennonites in such different regions of the world as Eastern Europe, India, China, Paraguay, Pennsylvania and Waterloo, Ontario. With each example, she traces foods prepared and packed for the journey, and how they come to represent comfort amidst discomfort, and familiarity in unfamiliar circumstances.” Nathalie Cooke, McGill University

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Book SynopsisDo you love both food and writing and want to know the secrets of bestselling cookbook authors, successful food bloggers and freelance writers?  Noted journalist and writing instructor Dianne Jacob combines over 20 years of experience to teach you how to take your passion from the plate to the page. With tips for crafting your best work, getting published, and turning your passion into cash, Jacob will transform you from starving artist into well-fed writer. Whether you’ve been writing for years or are just starting out, this updated edition of Will Write for Food offers what you need to know to succeed and thrive, including: A new chapter on how to create a strong voice for your writing Diverse voices on the changing landscape of food writing How to self-publish your dream cookbook Building a social media following, with photography tips The keys to successful freelancing for publications and websites Engaging, provocat

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Book SynopsisBiotech companies are racing to alter the genetic building blocks of the world's food. In this text, Bill Lambrecht investigates how genetic engineering is changing what we eat, how we live and the global politics of food.

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Book SynopsisIn Tuesday Nights: Mediterranean, Chris Kimball and his team of cooks and editors at Milk Street deliver 125 simple, healthful recipes that are easy enough to tackle on a Tuesday night-but taste like they took all weekend. Drawing inspiration from Italy and the coast of France to Greece, Israel, Morocco, and beyond, this cookbook provides a fresh interpretation of Mediterranean meals that are as beloved for their health benefits as their robust flavor. Every Tuesday Nights recipe delivers big, bold taste and is ready in under an hour-with many ready in under twenty minutes. Using pantry staples and just a few other ingredients, these meals range from authentic classics to a treasure trove of new and unexplored recipes. Tuesday Nights Mediterranean is organized with the home cook in mind, gathering recipes in chapters such as Fast (under an hour), Faster (45 minutes or less), and Fastest (25 minutes or less), and will expand on the enduring popularity of

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Book Synopsis#1 NATIONAL BESTSELLER Easy, healthy Instant Pot recipes from popular Pressure Luck blogger and YouTube star Jeffrey Eisner—lightening up comfort-food favorites for wholesome everyday eating   Jeffrey Eisner's internationally bestselling Step-by-Step Instant Pot Cookbook was the easiest-to-follow set of Instant Pot recipes ever assembled—showing even the most reluctant cooks how to make magic in their pressure cookers.   Now, in this new cookbook featuring over 90 new simple and delicious dishes, Eisner shows how the Instant Pot can be a part of your plan to slim down and keep the weight off—without losing any of the flavor. We're talking a trove of lightened-up recipes, many of which fit easily into a variety of lifestyles including: Keto Paleo Gluten-Free Dairy-Free Vegetarian and Vegan Recipes are accompanied by nutrition information and a precise timing bar so you know exactly how long your meal will take from pot to table. Some of the light, simple, and delicious recipes you'll find inside are: Butternut Squash Soup Sun-Dried Tomato & Shallot Shells Greek Farro Feta Salad Eggplant Risotto Creamy Avocado Chicken Salt & Vinegar Pork Zucchini Chips & Tzatziki Dip Mug Cakes in Mason Jars & More  Building on the wild success of Eisner's popular Pressure Luck Cooking website and YouTube channel, every recipe in this book is illustrated with color photographs showing exactly what to do in each step, along with a beautiful shot of every finished recipe. There are no hard-to-find ingredients or fussy techniques, and each dish takes advantage of the time-saving benefits of the Instant Pot.

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Book SynopsisIn this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more.How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You''ll be guided to the quick sauté as the best and fastest way. And once you''ve mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia''s careful guidelines. Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.

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Book SynopsisStanford University linguist and MacArthur Fellow Dan Jurafsky dives into the hidden history of food.Trade Review"His [Jurafsky's] decoding of food-related texts is the most original aspect of a work that is entertaining and revealing throughout." -- The Economist"...hugely entertaining book..." -- The Independent"Deliciously erudite." -- Nature"This book won’t put dinner on the table, but it just might improve how you order in a restaurant." -- Tony Turnbull, Christmas Round-ups 2014 - The Times

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Book SynopsisPatrick McGovern—part modern scientist, part Indiana Jones—uncovers and re-creates the oldest alcoholic beverages ever found.

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Book SynopsisFood knowledge is power!Trade Review"In this factual feast, neuroscientist Rachel Herz probes humanity's fiendishly complex relationship with food from the inside out." -- Nature"... fascinating new book..." -- The Daily Mail"Why You Eat What You Eat, a Freakonomics for the foodie generation, reveals not only how many aspects of psychology shape our relationship with food, but how food can also shape our relationships with each other." -- I paper"Dr Herz's latest book pulling together all the latest strands of research is called Why You Eat What You Eat and it's incredible reading." -- Candis

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Book SynopsisHow to cook flexibly and fight food waste, with 80 recipes and 150 ideas to use up what you haveTrade Review"One of the best things about Perfectly Good Food is its desire to help readers depend less on instructions and more on their own confidence in the kitchen, the trickle-down effect of which is less food waste. If you have the confidence and creativity to make something tasty out of that wilted lettuce, you're much less likely to throw it in the trash...[that] confidence is liberating. " -- The Boston Globe"[Perfectly Good Food] advocates a jazzy, contingency-driven approach to household thrift." -- Dana Goodyear - The New Yorker"[A] field guide that prioritises functionality and fun, while providing people with tools they can apply as they're able. " -- Charlotte Druckman - The Washington Post

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Book SynopsisA nostalgic ode to the joy of homemade cake, beautifully photographed and with easy mix-and-match recipes for a sweet lift any day of the week.“A sweet book full of incredible photography, delightfully simple recipes, and so, so much love.”—Alison Roman, author of Dining InNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND FOOD52Everyone has a favorite style of cake, whether it's citrusy and fresh or chocolatey and indulgent. All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat.With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treat—such as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cake—for any oc

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Book SynopsisA joyful exploration of the cuisine of Baja California--hailed as Mexico's Napa Valley--with 60 recipes celebrating the laidback lifestyle found right across the border. Less than an hour's drive from San Diego, Baja California is an up-and-coming destination for tourists looking to experience the best of what Mexico has to offer. From Baja wine country to incredible seafood along the coast, Baja cuisine showcases grilled meats, freshly caught fish, and produce straight from the garden, all mingled with the salt spray of the Pacific Ocean. Inspired by the incredible local landscape and his food from the award-winning restaurant Fauna, star chef David Castro Hussong conducts a dreamy exploration of Baja cuisine featuring 60 recipes ranging from street food such as Grilled Halibut Tacos and Chicharrones to more refined dishes such as Grilled Steak in Salsa Negra and Tomatillo-Avocado Salsa. Each chapter features gorgeous photographs of the region and profiles of to

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Book SynopsisAn informative and sumptuously illustrated guide to the best places to buy mouthwatering fast foods and drinks from hawkers and vendors in the major cities of the world.Trade Review'Will appeal to every armchair traveller and gourmet in search of variety and novelty in the world’s most foodie cities' - Country and Town House'Deeply inspiring' - Comfort BitesTable of ContentsIntroduction • The Guide: Detailed examination of the prime locations for street food: North America; Caribbean; South America; Europe; Africa; Middle East; Asia; Australasia

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Book SynopsisMore than 100 delicious, nourishing, and mostly plant-based recipes for peak athletic performance, from the triathlete and nutrition coach behind the popular Running on Veggies blogAfter finishing treatment for stage III Hodgkin's lymphoma at the age of fifteen, Lottie Bildirici fell in love with running and completely transformed her lifestyle with a mindful approach to eating and exercise. As an Adidas nutrition coach, she has led teams around the globe to healthier mindsets by leveraging their diets for enhanced performance. In her first book, she shares these recipes and tips to help fellow athletes eat well, feel well, and live life to its fullest potential. Running on Veggies contains more than one hundred mostly plant-based, dairy-free, meat-free (with five pescatarian) recipes to maximize workouts and enhance nutrition to perform at peak levels. Indulgent recipes that leave you feeling satisfied and energized include Almond Berry Overnight O

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