Cookery Books
Little, Brown & Company Stork Club
£16.99
Little, Brown & Company Milk Street Cook What You Have Make a Meal Out of
Book SynopsisStop shopping and start cooking what you have. Your pantry''s possibilities are endless. Milk Street will help you transform whatever you already have into bright, bold meals from around the world. Got a can of chickpeas? It can become anything from a quick hummus to a curry spiked with sweet carrots, from a garlicky chickpea soup to a bowl of crispy canned beans with lemon and scallions. Or grab that can of tomatoes from the back of the cabinet. It can become spicy one-pot pasta all''arrabbiata, chilaquiles rojos, a rich shakshuka with poached eggs or a chicken and tortilla soup.Turn to the refrigerator, where eggs and leftover vegetables are the start of cheesy migas, a Spanish tortilla with potato chips or a quick fried rice. Chicken breasts or thighs from the freezer become Hungarian chicken paprikash or hearty chicken salad with green tahini. Cooks in Amalfi, Italy, taught us to turn a wedge of Parmesan and lemons on the counter into a light yet flavorfu
£27.00
Little, Brown & Company Shake Strain Done
Book SynopsisAre you done with generic gin and tonics, mediocre Manhattans and basic martinis? You can use pantry staples and basic liquors to produce more than 200 game-changing craft cocktails worthy of a seat at the bar. Many cocktail books call for hard-to-find ingredients and complicated techniques that can frustrate home cocktail makers. Shake Strain Done shows a better way:* If you can shake, strain, stir and turn on a blender, you can make great cocktails.* No tedious secondary recipes hidden between the lines.* No mysteries. You''ll know what each drink will taste like before you pick up a bottle.* No fancy equipment needed. A shaker, strainer and spoon are as exotic as it gets.* The ingredients are mostly pantry and bar staples--things you already have on hand.Every drink is rated by its characteristics--Warm, Refreshing, Sweet, Sour, Bitter, Fruity, Herbal, Creamy, Spicy, Strong and Smoky--to help expand
£19.00
Little, Brown & Company Field Notes for Food Adventure Recipes and
Book Synopsis
£26.62
Little, Brown & Company The Kitchen Shortcut Bible More than 200 Recipes
Book SynopsisThe ultimate collection of recipes to make real food, real fast--with hundreds of ways to cook smarter, not harder.The Kitchen Shortcut Bible is for all of us who love to cook, but never seem to have enough time. Rather than a book of way-too-clever hacks, this is a collection of more than 200 ingenious recipes that supercharge your time in the kitchen without sacrificing high quality or fresh flavor.Bruce Weinstein and Mark Scarbrough come to this, their definitive guide to shortcut cooking, after twenty-nine cookbooks and decades of experience in the kitchen. Not only do they know about putting great meals on the table, they also know that most people''s nightly question isn''t what''s for dinner, but what''s for dinner in the next half hour?They''ve got risotto in minutes, no-fry chicken parm, and melted ice cream pound cake. But these recipes aren''t merely semi-homemade. They''ve also got slow cooker confits, no-boil stuffed cabbage,
£23.75
Hachette Book Group Cellar Rat
Book SynopsisTown & Country's Best Books of Spring 2025 Kirkus Reviews's Most Anticipated Nonfiction of Spring 2025 Amazon's Best Books of the Month American Writers Museum's Staff Picks What happens when a career you love doesn’t love you back? As Hannah Selinger will tell you, to be a good restaurant employee is to be invisible. At the height of her career as a server and then sommelier at some of New York’s most famed dining institutions, Selinger was the hand that folded your napkin while you were in the bathroom, the employee silently slipping into the night through a side door after serving meals worth more than her rent. During her tenure, Selinger rubbed shoulders with David Chang, Bobby Flay, Johnny Iuzzini, and countless other food celebrities of the early 2000’s. Her position allowed her access to a life she never expected; the lavish parties, the tasting courses, the wildly expensive wines – the rare world we see romanticized in countless movies and television shows. But the thing about being invisible is that people forget you’re there, and most act differently when they think no one is looking. In Cellar Rat, Selinger chronicles her rise and fall in the restaurant business, beginning with the gritty hometown pub where she fell in love with the industry and ending with her final post serving celebrities at the Hamptons classic Nick & Toni’s. In between, readers will join Selinger on her emotional journey as she learns the joys of fine fine dining, the allure and danger of power, and what it takes to walk away from a career you love when it no longer serves you.
£22.50
Little, Brown & Company The Milk Street Cookbook
Book SynopsisThe complete Milk Street TV show cookbook, with more than 620 recipes and every dish from every episode, including 70+ new dishes from the 2024-2025 season. Christopher Kimball’s James Beard–, IACP- and Emmy Award–winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook. Now featuring more than 620 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low-effort cooking—the perfect kitchen companion for cooks of all skill levels. At Milk Street, there are no long lists of impossible-to-find ingredients, esoteric cookware or all-day methods. Instead, every recipe has been adapted and tested for home cooks like you. You’ll find simple recipes with big flavor for any day of the week, such as: Romaine Salad with Manchego Smoky Pepper Dressing Patatas Bravas Zucchini Carbonara Pakistani-Style Chicken Biryani Georgian Cheese Bread Babas au Rhum Organized by primary ingredient and type of dish—with chapters on salads, soups, grains, vegetable sides and mains (including simple chicken, beef and pork dinners), plus memorable desserts—this book is an indispensable reference that will introduce you to extraordinary flavors and ingenious techniques.
£36.00
Harvest Publications Baking with Dorie
Book Synopsis
£26.25
Ten Speed Press Bong Appetit Mastering the Art of Cooking with
Book SynopsisBased on the popular Munchies and Viceland television series Bong Appétit, this cannabis cookbook features 65 high-end recipes for sweet and savory dishes as well as cocktails.Inspired by the popular MUNCHIES and Viceland television series, Bong Appétit is the Joy of Cooking for a new generation interested in making serious, sophisticated food--with weed. Bong Appétit breaks down the science of infusing (oils, butters, milks, alcohol, and more) with cannabis, and offers recipes ranging from weed butter-basted chicken to weed chimichurri to weed brownie sundaes. Along the way, the book hits on marijuana politics, dosage, and pairing strains and flavors, and has tips from MUNCHIES vast network of friends and experts, including Bong Appétit stars Ry Prichard and Vanessa Lavorato.
£20.25
Basic Books Meathooked
Book SynopsisOne of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn''t evolution turn us all into vegetarians in the first place?In Meathooked , science writer Marta Zaraska explores what she calls the meat puzzle: our love of meat, despite its harmful effects. Zaraska takes us on a witty tour of meat cultures around the word, stopping in India''s unusual steakhouses, animal sacrifices at temples in Benin, and labs in the Netherlands that grow meat in petri dishes. From the power of evolution to the iTrade Review"Studies have shown that eating too much meat can lead to heart disease, among other conditions. But if that's the case, why did humans evolve to be carnivorous in the first place? The answer, according to science journalist Marta Zaraska, is that we (kind of) didn't; rather, we evolved because we ate meat." --Time "Even the sincerest of vegetarians, troubled by the treatment of livestock or worried about potential health risks, may find meat eating a tough habit to shake. As a dietary staple, meat is ancient, yet its nutritional value is hardly the only thing driving its consumption. In her new book, Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat, Polish-Canadian journalist Marta Zaraska (a conflicted mostly-vegetarian) explains why many crave an 8 oz. steak or a bucket of fried chicken with a vehemence that doesn't apply to, say, fresh kale." --Psychology Today "This is a book to devour! Meticulously researched and written with a sense of humor, Meathooked illuminates the peculiar love affair that so many people have with meat. How did it start, why is it so pervasive, and inevitably, why does the love affair end badly--from a health standpoint--for so many people?" --Neal Barnard, founding president of the Physicians Committee for Responsible Medicine "From the role of meat in the evolution of the human brain to the last meals of death row inmates, from vegan sexuality to why we don't eat carnivores, Meathooked is a beautifully written and scientifically sound exploration of the complicated relationship between humans and meat. Like The Omnivore's Dilemma, vegetarians and meat eaters alike will find this book an engaging, provocative ride. And along the way, Marta Zaraska makes an utterly convincing case that our planet cannot survive our growing addiction to animal flesh." --Hal Herzog, author of Some We Love, Some We Hate, Some We Eat: Why It's So Hard To Think Straight About Animals "Where [other] books focus on whether we should eat meat, Zaraska is interested in why we still have the desire to eat meat, especially when we are flooded with so much information on how deleterious meat is on our health, our environment, and on the animals themselves...[Zaraska's] examination of the role of culture and tradition...resonates most deeply; from the tastes we absorb as fetuses to subtle clues from our parents, we are attuned to society's preferences, and for centuries, lots of meat has meant wealth and power." --New Republic "By exploring the juicy science behind [meat] obsession and steering clear of activist dogma, Zaraska delivers a read that will satisfy vegans and carnivores alike." --Mother Jones "With science, history, anecdote and wit, science writer Marta Zaraska explores the causes and effects of the growing global appetite for meat." --Shelf Awareness "Meathooked is...a fascinating story of our growing global consumption of meat... Zaraska explores the impact of the meat industry's subsidies, the developing world's desire to emulate the behavior of the wealthier West, the advertising juggernaut selling both the sizzle and the steak, and often-ineffective vegetarian movements." --Shelf Awareness for Readers Praise for Meathooked: "I encounter claims that humans were designed to eat meat...In Meathooked: The History and Science of Our 2.5-Million-Year Obsession with Meat, science writer Marta Zaraska does a great job of exposing these claims as myths." --13.7 Blog (NPR.org) "[Meathooked contains] many well-reported and engagingly described subjects...[Zaraska] has done enough research, and is a lively enough writer, that her arguments are original and entertaining, packed with tweetable facts and, often, pretty funny." --Washington Post "From char siu to boeuf bourguignon, meat has us hooked, proves journalist Marta Zaraska. Starting 1.5 billion years ago, when one bacterium first engulfed another, she zips through the evolution of human carnivory and examines the enduring pull of animal flesh by way of genetics, developmental biology, chemistry and nutrition. Zaraska negotiates the complexities nimbly, from meat's pivotal part in building our big brains to the 1,000 substances that underpin its cooked odor...and the unpalatable influence of the industry on research." --Nature "Insightful...Like a master butcher expertly trimming gristle from a prime cut, Ms. Zaraska is often at her best when slicing away the many myths that surround meat." --Wall Street Journal "Ancient Egyptian meat mummies? Vegansexuality? Yummy beef made out of carrots? Meathooked bursts with interest all the way from Pleistocene ecology to the politics of modern food production. But Meathooked is more than just a fast-paced tour of the quirks of human carnivory. It is also a well-researched plea for nutritional sanity and ecological common-sense. Marta Zaraska's sparkling argument for a future with a reduced reliance on meat deserves wide attention." --Richard Wrangham, Ruth B. Moore Professor of Biological Anthropology at Harvard University and author of Catching Fire: How Cooking Made Us Human "We know producing and consuming it is terrible for us, the planet, and billions of farm animals, so what keeps people hooked on meat? Marta Zaraska's fascinating Meathooked provides a lively, compelling look at the many reasons humans are addicted to animal protein. Whether you're a vegan, a hardcore meat-lover, or somewhere in between, this book will help you better understand why you and your loved ones eat what you do." --David Robinson Simon, Author of Meatonomics: How the Rigged Economics of Meat and Dairy Make You Consume Too Much -- and How to Eat Better, Live Longer, and Spend Smarter "In Meathooked, Marta Zaraska takes on the task of unpicking why so many people -- in the West, especially -- seem to be addicted to meat. She finds that there is no easy answer: our taste for flesh is rooted in evolutionary history, dietary requirements, chemistry and taste, big business and the political power it wields, psychology and culture." --New Scientist "Thought-provoking and enjoyable, it's a book you can really, ah, sink your teeth into." --Discover "[A] smartly reasoned book." --Natural History "Zaraska, methodically pull[s] apart each theory [about meat-eating]...[A] compelling argument." --Toronto Star "[Meathooked is] a fascinating combination of science writing, anthropology, and food history." --Quill & Quire "A well-researched, refreshingly optimistic look at a serious issue, free of ideological preconceptions." --Kirkus Reviews "Sometimes the secret is asking the right questions. By examining the positive and negative history of meat rather than vegetarianism Marta Zaraska leads us to a thoughtful and broad array of issues. Meathooked is a book people need to read." --Mark Kurlansky, bestselling author of Salt and CodTable of ContentsIntroduction 1. Enter Meat Eaters 2. Big Brains, Small Guts, and the Politics of Meat 3. The Good, the Bad, and the Heme Iron 4. The Chemistry of Love: Umami, Aromas, and Fat 5. Why Would Abramovich Taste Good? 6. Wagging the Dog of Demand 7. Eating Symbols 8. The Half-Crazed, Sour-Visaged Infidels, or Why Vegetarianism Failed in the Past 9. Why Giving Up Meat May Be Harder for Some of Us 10. Dog Skewers, Beef Burgers, and Other Weird Meats 11. The Pink Revolution, or How Asia Is Getting Hooked on Meat, Fast 12. The Future of Our Meat-Based Diets Epilogue: The Nutrition Transition, Stage Five
£19.80
Penguin Putnam Inc Wine Folly Magnum Edition
Book SynopsisJAMES BEARD AWARD WINNER The expanded wine guide from the creators of Wine Folly, packed with new information for devotees and newbies alike.Wine Folly became a sensation for its inventive, easy-to-digest approach to learning about wine. Now in a new, expanded hardcover edition, Wine Folly: Magnum Edition is the perfect guide for anyone looking to take his or her wine knowledge to the next level. Wine Folly: Magnum Edition includes:More than 100 grapes and wines color-coded by style so you can easily find new wines you'll love;A wine region explorer with detailed maps of the top wine regions, as well as up-and-coming areas such as Greece and Hungary;Wine labeling and classification 101 for wine countries such as France, Italy, Spain, Germany, and Austria;An expanded food and wine pairing section;A primer on acidity and tannin--so you can taste wine like a
£27.75
Penguin Putnam Inc Son of a Southern Chef
Book SynopsisA wildly inventive soul food bible from a two-time Chopped winner and the host of Snapchat's first-ever cooking show.
£21.59
Penguin Putnam Inc Love is Served
Book SynopsisBright, clean and hip recipes to enchant vegans, vegetarians, and omnivores alike, from plant-based haven Cafe Gratitude in California.
£27.19
Alfred A. Knopf Crying in H Mart
Book Synopsis#1 NEW YORK TIMES BESTSELLER? From the indie rock sensation known as Japanese Breakfast, an unforgettable memoir about family, food, grief, love, and growing up Korean American??in losing her mother and cooking to bring her back to life, Zauner became herself? (NPR). ? CELEBRATING OVER ONE YEAR ON THE NEW YORK TIMES BESTSELLERLISTIn this exquisite story of family, food, grief, and endurance, Michelle Zauner proves herself far more than a dazzling singer, songwriter, and guitarist. With humor and heart, she tells of growing up one of the few Asian American kids at her school in Eugene, Oregon; of struggling with her mother''s particular, high expectations of her; of a painful adolescence; of treasured months spent in her grandmother''s tiny apartment in Seoul, where she and her mother would bond, late at night, over heaping plates of food. As she grew up, moving to the East Coast for college, finding work in the restaurant industry, and performing gigs with her fledgling band--and meeting the man who would become her husband--her Koreanness began to feel ever more distant, even as she found the life she wanted to live. It was her mother''s diagnosis of terminal cancer, when Michelle was twenty-five, that forced a reckoning with her identity and brought her to reclaim the gifts of taste, language, and history her mother had given her.Vivacious and plainspoken, lyrical and honest, Zauner''s voice is as radiantly alive on the page as it is onstage. Rich with intimate anecdotes that will resonate widely, and complete with family photos, Crying in H Mart is a book to cherish, share, and reread.
£19.55
W Foulsham & Co Ltd Just the Two of Us Entertaining Each Other
Book SynopsisTwo is a prime number that has now become a fast-growing market widely known as empty nesters. There is so very little designed especially for just two people. When it's just for two and you want something new, recipes for four aren't too helpful. How do you halve an egg for instance? This title offers a collection of recipes for two.Table of ContentsAcknowledgements, 7; Our Repas de Deux, 9; Notes on the Recipes, 13; The Quickstep, 15; The Foxtrot, 63; The Waltz, 115; Index, 189.
£10.41
Random House USA Inc Richard Hart Bread
Book Synopsis
£24.00
Potter/Ten Speed/Harmony/Rodale As Cooked on TikTok
Book SynopsisFeaturing both viral and brand-new recipes from many of the community’s most beloved TikTok food creators!“This cookbook is full of some of TikTok’s biggest trends, displaying innovative cooking and fun dishes to make at home.”—Gordon and Tilly Ramsay, from the forewordBring the fun to your kitchen with some of the most popular recipes you know and love from the entertainment platform with more than one billion users globally!Featuring over sixty recipes from more than forty food creators on the platform, As Cooked on TikTok offers something different and delicious on every page. There’s The Ultimate Breakfast Sandwich from The Korean Vegan, Grilled Jalapeño Corn Off the Cob from Cooking with Shereen, Ramen Carbonara from Cooking with Lynja, Bang Bang Shrimp from Newt, and Strawberry Cream Puffs from ScheckEats—plus tips and techniques from TikTok star chefs like Ming Tsai, Alex Guarnaschelli, and The Pasta Queen, among others. Each recipe has not only been tested and vetted for home kitchens, but also includes a QR code to scan so you can go straight to that creator’s page. It’s like making a meal with the creator right in your kitchen with you!
£15.99
Clarkson Potter/Ten Speed Boards and Spreads
Book Synopsis
£16.99
Random House USA Inc Tenderheart
Book SynopsisONE OF BON APPETIT'S BEST BOOKS OF THE YEAR • The acclaimed author of To Asia, With Love explores how food connects us to our loved ones and gives us the tools to make vegetarian recipes that are healthful, economical, and bursting with flavor.A love letter to vegetables and almost a memoir through recipes, this truly special book speaks to the soul as much as to the stomach. —Nigella Lawson, author of Cook, Eat, RepeatGorgeous, down to earth, vegetable-driven dishes that strike the most delicious balance between fresh and exciting, and cozy and approachable.” —Molly Yeh, Food Network host and NYT Bestselling author of Home Is Where the Eggs Are and Molly on the Range Heritage and food have always been linked for Hetty Lui McKinnon. Tenderheart is a loving homage to her father, a Chinese immigrant in Australia, told in flavorful, vegetarian recipes. Growing up as pa
£28.05
Potter/Ten Speed/Harmony/Rodale More Is More
Book Synopsis
£22.91
Random House Cooking with Coco Family Recipes to Cook Together
Book Synopsis
£14.24
British Library Publishing The Menu
Book SynopsisA curated collection of 100 memorable meals from the last 250 years, both fascinating and entertaining. The humble menu, as a record of the food we eat, tells us much about who we were and how we lived.Trade Review"An unexpected, quirky and always revealing romp back in time." --Heston Blumenthal "Brilliant." --Pen Vogler, editor of Penguin's Great Food series
£25.15
Prentice Hall Press Earth to Table Every Day
Book SynopsisSlow Food advocates and accomplished chefs Jeff Crump and Bettina Schormann, effortlessly turn the bounty of the seasons into a stunning collection of approachable everyday recipes.
£22.49
Hachette Books Skinny Smoothies
Book SynopsisSmoothies are not only delicious, convenient, and fun to drink,but they''re also a great way to get your daily requirements of fruits and vegetables. However, not all are created equal when it comes to health-some smoothies from a popular chain weigh in at 500, 800, even 1,000 calories! Shell Harris and Elizabeth Johnson have tasted and tested hundreds. Skinny Smoothies features 101 original recipes for lighter drinks-low in fat and calories and high in nutritional value-ideal for anyone who wants to lose weight without feeling deprived. The book includes nutritional information and tips on foods and supplements to rid the body of harmful toxins. Try a Glowing Skin Smoothie or an Apricot Energy Punch, and get started on a delicious path to a healthier life.Trade ReviewInfodad.com, 1/3/13"This is a book for people who simply love smoothies...They are tasty and easy to make, and the recipes in Skinny Smoothies certainly offer smoothie lovers a wide variety of possibilities." Hudson Valley News"A book to add to your kitchen shelf of 'foodie' books...All you need is a blender and an appetite." Midwest Book Review, March 2013"This is for any who would use [smoothies] to improve health." Portland Book Review, 5/22/13 "Plenty of variety and easy-to-follow recipes."
£11.99
Hachette Books Choosing Raw
Book SynopsisAfter her health journey led her to a plant-based diet, Gena Hamshaw started a blog for readers of all dietary stripes looking for a common- sense approach to healthy eating and fuss-free recipes. Choosing Raw , the book, does in an in depth manner what the blog has done for hundreds of thousands of readers: addresses the questions and concerns for any newcomer to veganism makes a plant-based diet with many raw options feel easy instead of intimidating provides a starter kit of delicious recipes and offers a mainstream, scientifically sound perspective on healthy living.With more than 100 recipes, sumptuous food photos, and innovative and wholesome meal plans sorted in levels from newcomer to plantbased pro, Hamshaw offers a simple path to health and wellness. With a foreword by Kris Carr, New York Times -bestselling author of Crazy Sexy Diet , Choosing Raw is a primer in veganism, a cookbook, the story of one woman''s journey to health, and a love letter to the lifestyle that tranTrade Review"I've been a fan of Gena since I first started reading her blog in 2009. Her approach is logical, and her recipes are easy to make, functional and delicious. Choosing Raw is an excellent book."--Brendan Brazier, author of Thrive and Thrive Energy Cookbook "A breath of fresh air--and whiff of fresh cuisine--Choosing Raw is a delightful take on food as is should be: colorful, beautiful, delicious. The recipes are a joy (they work!) and the informational portions of the book are Gena Hamshaw at her smart and friendly best, replacing the confusion that so often surrounds nutrition with good sense and great food."--Victoria Moran, author of Main Street Vegan and director, Main Street Vegan Academy "With menus that make meal-planning a breeze and recipes that fit easily into a busy schedule, Choosing Raw is the go-to cookbook and guide for anyone interested in incorporating more raw and vegan meals into their daily routine." --Kathy Patalsky, author of 365 Vegan Smoothies and creator of Lunchboxbunch.com Food52.com, 7/8/14 "Will come in handy on all of those days when you don't want to acknowledge your stove's existence." StyleBistro.com, 7/1/14 "Fantastic for beginners and healthy food veterans alike." Hudson Valley News, 7/30/14 "This book answers the questions, 'Can you get the nutrition you need from a plant-based diet?' and 'can those raw and vegan foods still taste satisfying and delicious?'...And unlike many books of all kinds...this one has an introduction that is truly a joy to read." Library Journal, 9/15/14 "Among vegan cookbooks, this volume will appeal most to those who are interested in better understanding a vegan diet and curious about raw foods." Midwest Book Review, September 2014 "Packed with details on how to embrace raw foods while on a budget, and discusses everything from getting enough nutrition from a plant-based diet to making the most of raw-based meals...The result is a fine survey highly recommended for any interested in the basics of adopting a raw diet plan." T.O.F.U. Magazine, 10/15/14 "As informative as it is delicious." Portland Press Herald, 11/5/14 "Blogger and nutritionist Hamshaw pulls together 125 of her mostly raw but also cooked vegan recipes that will guide raw-interested readers away from the world of detox diets and juice fasts and toward healthy, hearty food. The book is loaded with answers to common questions, myth-busting information about raw foods and details about ingredients and kitchen tools." Spirit and Destiny, August 2014 "Looking for ways to make your diet healthier but feel raw food is a step too far?...A flick through this book could change your mind." CleanPlates.com, 7/22/14 "Raw food blogger and author Gena Hamshaw has us swearing up and down to add more raw foods to our diet after reading her new release, Choosing Raw...Her approach feels easy and refreshing, instead of intimidating." Portland Oregonian, 7/22/14 "Following a raw vegan diet is widely perceived as difficult, intimidating and time-consuming, which is ironic when you think about it, since the idea of uncooked dishes seems like it ought to be easy. But nutritionist Gena Hamshaw shows that it can be uncomplicated and creative, going way beyond basic salads and green smoothies...[she] strives to hit the right balance between cooked and uncooked ingredients, a commonsense approach that's more accessible than the extreme all-raw focus some books advocate." InfoDad, 7/24/14 "Sensible...for people already thinking about eating more raw foods--for whatever reason--Choosing Raw can be a reasonable place to get more information on how, if not why, to move into the raw-food arena." "Gena's inspiring collection of fresh, uncomplicated, and mouth-watering vegan recipes prove that a healthy diet doesn't have to be intimidating or time-consuming."--Angela Liddon, author of the New York Times bestseller, The Oh She Glows Cookbook and creator of OhSheGlows.com "I'm one of those people who will eat healthy as long as it's easy; Gena's book has made that possible! The recipes herein are infinitely do-able, and tasty, and they're wholesome to boot."--Kathy Freston, author of the New York Times bestseller, The Lean "Warmly written and packed with recipes that are both simple and spectacular, Choosing Raw makes healthy eating fun, delicious and completely accessible. Gena's easy-to-digest nutrition information and foolproof food preparation techniques will let you explore the world of vegan and raw foods with complete confidence."--Virginia Messina, MPH, RD, author of Vegan for Herand Never Too Late to Go Vegan "As an integrative gastroenterologist, I can't think of a better resource than Choosing Raw for anyone interested in healing their digestive tract, or improving their overall health."--Dr. Robynne Chutkan, author of Gutbliss: A 10-Day Plan to Ban Bloat, Flush Toxins, and Dump Your Digestive Baggage
£14.24
Hachette Books Robertos New Vegan Cooking
Book SynopsisDo you suffer through the same old salads because you want to eat more veggies? Are you trying to use less processed junk when you cook but find yourself thinking, I don''t have time for that? If you''re hungry for good food and a good time in the kitchen, chef Roberto Martin has the answers -- and he''s here to demonstrate that cooking delicious meals with whole foods doesn''t have to take a whole day. When he was personal chef to Ellen DeGeneres and Portia de Rossi, Roberto created basic meals that turned their favorite meaty dishes into tasty vegan feasts. Roberto''s cooking continues to evolve, using fewer faux meats and more healthful, plant-based ingredients. Not only does he make seriously amazing food for others, he has a hungry family at home -- so whether he''s whipping up a Sunday brunch, after-school snacks, or a cozy dinner for two, the food''s got to be easy, satisfying, and delicious. Based on both Roberto''s Mexican-American family favorites (check out the recipes for albondigas soup and jackfruit tacos) and his classical French culinary training (cassoulet? Every day), these new recipes use simple basics (think beans, beets, and avocado) while also introducing less common but easy-to-use ingredients (celeriac? It has an amazing meaty texture). The result? Finger-licking dishes that''ll please everyone from your fussy kid to your need-to-impress in-laws. With tips for outfitting your kitchen and techniques to save you time, as well as a chapter devoted to homemade staples that will truly make your cooking life easier and tastier, you''ll be able to make fresh, healthy meals in a snap -- big flavors, no fussin''.Trade ReviewPortland Press Herald, 12/9/15 "The author of Vegan Cooking for Carnivores is back with more recipes destined to be well loved by all eaters, not just vegan celebrities (his personal chef client list includes Ellen DeGeneres). Many of the recipes will please kids and families, such as Cassoulet, Minestrone Soup, Classic Potatoes Gratin and Sweet and Spicy Baked Beans."
£23.75
Hachette Books Vegan with a Vengeance 10th Anniversary Edition
Book SynopsisMore Vegan. More Vengeance. More Fizzle.Ten years ago a young Brooklyn chef was making a name for herself by dishing up amazing vegan meals,no fuss, no b.s., just easy, cheap, delicious food. Several books later, the punk rock priestess of all things tasty and animal-free returns to her roots,and we''re not just talking tubers. The book that started it all is back, with new recipes, ways to make those awesome favourites even awesomer, more in-the-kitchen tips with Fizzle,and full-colour photos of those amazing dishes throughout.
£17.09
AltaMira Press,U.S. Appetites and Aspirations in Vietnam
Book SynopsisIn Vietnam during the long nineteenth century from the Tây Son rebellion to the 1920s, individuals negotiated changing interpretations of their culinary choices by their families, neighbors, and governments. What people ate reflected not just who they were, but also who they wanted to be. Appetites and Aspirations in Vietnam starts with the spread of Vietnamese imperial control from south to north, marking the earliest efforts to create a common Vietnamese culture, as well as resistance to that cultural and culinary imperialism. Once the French conquered the country, new opportunities for culinary experimentation became possible, although such experiences were embraced more by the colonized than the colonizers. This book discusses how colonialism changed the taste of Vietnamese fish sauce and rice liquor and shows that state intervention made those products into tangible icons of a unified Vietnamese cuisine, under attack by the French. Vietnamese villagers began to see the power they Trade ReviewAppetites and Aspirations in Vietnam is food studies at its best, but it is also much more. Erica J. Peters demonstrates, with both intellectual elegance and a deeply rooted sense of food, how culinary choices are a marker of historical change. Using a diverse array of sources, she goes against the grain to explore everyday life in Vietnam in the long nineteenth century, affording a penetrating insight into what Vietnamese people wanted to be in a time of economic struggle and colonialism, and into how ordinary people experienced habitus and change, adaptation and contestation, even creativity. Appetites and Aspirations in Vietnam is a gourmet meal that leaves the reader satisfied…. The wide range of narratives of food Peters explores … sheds new light on disparities of gender, ethnicity, and wealth. Food may have been a tool of imperialism; it certainly became a tool of nationalism in modern Vietnam. Nobody would have expected the history of a ‘fusion cuisine’ would tell as much. -- Laurence Monnais, Université de MontréalA reviewer of the wide-ranging Appetites and Aspirations could evaluate this rich study along any number of axes: economic history, the history of imperial and colonial Vietnam, or the history of race and ethnicity, to name a few. Nonetheless, food is most emphatically Peters’s preferred ground and where she anchors her argument that French and Vietnamese used diet to shape radically divergent identities in colonial Indochina….It would be unfair to expect a study so ambitious to succeed equally well on so many fronts….Nonetheless, this fascinating and suggestive narrative of nineteenth-century imperial and colonial Vietnam will appeal to a wide range of general readers and specialists. * H-France Review *Table of ContentsIntroduction Prologue: Hunger and Revolution Chapter 1. Vietnamese Culinary Imperialism Chapter 2. Culinary Diversity in the Colonial Countryside Chapter 3. Cooking up Monopolies Chapter 4. Fighting Back: The Factory Alcohol Boycott Chapter 5. Chinese Cuisine, Commerce, and Contamination Chapter 6. Imported Foods, Imperial Foods Chapter 7. Conspicuous Consumption Epilogue Notes Glossary Selected Bibliography and Sources Index
£93.10
Rowman & Littlefield Archaeology of Food An Encyclopedia 2 volumes
Book SynopsisThis indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today.Trade ReviewFood has always been an essential part of human life and culture; food is not just what provides humans sustenance but is used to celebrate, communicate, and innovate. This set delves into these diverse aspects of the archaeological history of food through more than 240 entries covering various time periods, theories, foodstuffs, and locations and cultures worldwide. Entries with a broad focus, such as Agriculture and Food and capitalism, are longer than most entries and include research from different places, eras, and cultures to provide a wide-ranging context. Entries on specific locations, food items, techniques, and concepts, such as RNA analysis, Fishing, and Jamestown, Virginia, are more narrowly focused and provide great detail on the topic. Each entry includes a see also section to direct readers to related entries and a 'Further Reading' list of important publications on the topic. The two-volume set is easy to navigate, with a thematic table of contents to help readers locate related topics and a detailed index with cross-referencing. Although the archaeology of food is a very specific topic, this encyclopedia is interdisciplinary in order to provide context and comprehensiveness. Therefore, it would serve as a great resource for college-age students in the fields of archaeology, anthropology, food studies, history, sociology, and other related disciplines. * Booklist *Devoted to ‘the fundamental connection between food and archaeology,’ this two-volume set contains 284 entries written by 236 archaeologists and scholars from around the globe. One of the book’s major strengths is that it includes recent discoveries and current scientific methods and technologies alongside the older research. The contributors, especially those who wrote the longer, broader topics, effectively explain how new techniques have changed the thinking on certain topics. For instance, the entry on ‘bioarchaeological analysis’ spans 11 pages, beginning with the first use of the phrase in 1972. This work is interdisciplinary, joining science with the humanities to illustrate how food affects every aspect of life, from nutrition to sense of self, with such entries as ‘food and gender,’ ‘food and power,’ and ‘food and status.’ The topics are arranged alphabetically, and a useful thematic table of contents is also included, which helps readers get a sense of related subjects. There are also numerous tables and figures peppered throughout. Each entry contains its own further reading list. Editors Metheny and Beaudry and contributors have done an admirable job of bringing the science and art of archaeology to food. Verdict: This is a solid introduction with broad appeal for public libraries and undergraduate colleges and universities. * Library Journal *General awareness of food, cuisines, and food culture has become an integral part of contemporary life, demonstrated by the growing number of podcasts and reality shows dedicated to food, and the popularity of farmers markets and eating local. Archaeologists Metheny and Beaudry invited 236 international scholars to contribute more than 280 entries to this two-volume work. In addition to individual entries on specific foods (coffee, bread, bottle gourd, etc.), readers may investigate techniques (isotope or DNA analysis, infrared spectroscopy, paleofecal analysis), particular sites (Jamestown, Virginia, Franchthi Cave in Greece, Quseir al-Qadim in Egypt), and theoretical approaches to understanding the acquisition, consumption, and role of food in ancient cultures. Arranged alphabetically by topic, essayists emphasize archaeological theory related to social impacts of food, food culture, and agriculture, identifying a solid range of techniques for studying the physical remains of food production and collection in different societies. . . .The new compilation is…designed to serve the current crop of university courses devoted to the archaeological and anthropological study of foodways by offering snapshots—many entries occupying fewer than two pages—on selective topics (e.g., Neanderthal diet, trade routes). Indexes in both volumes facilitate cross-referencing, and limited bibliographies complete each entry. There is a single map of archaeological sites accompanied by 71 figures, mostly black-and-white (but some color) photos, and line drawings. These illustrations range over a diversity of topics of archaeological interest (aurochs' bones, excavated living floors, ancient cooking techniques, and much more). The work will help students writing papers begin to understand the complexity of what may first appear to be a simple subject—the food eaten by peoples of the past. Summing Up: Highly recommended. Students at all levels; general readers. * CHOICE *This two-volume set provides 284 articles on a wide range of information on topics 'including eras, places, cultural groups, specific foodstuffs, landmark sites, analytical techniques, methodology, pioneers in the field, innovations, theories, issues, controversies, and more.' Scholars from around the world explore the history of food over the last 40,000 years. Whether discussing sweet potatoes or rye, explaining the significance of a Mesolithic site in England, or describing the value of scanning electron microscopy, the entries provide a rich introduction to the archaeological history of food. . . .For students and faculty, or anyone interested in the history of our food, these volumes will provide useful, and often fascinating, information. One nice feature: the contents and index are included in both volumes. * American Reference Books Annual *This book is an encyclopedia/dictionary with around 250 entries. It takes a broad approach to the subject of archaeology. . . .This book is rich on the interpretation of the finds and goes further in looking at social and economic systems that are affected by food. . . .There is much in this book that will interest the ethnobotanist and the social historian. The book is aimed at the research community, but it is also of general interest. When I did my first degree we had a course on the major agricultural crops that was taught to all the agricultural first years. In the final year those of us doing agricultural botany had a course on tropical crops. Information from this book could have added to those courses. * s *A useful encyclopedia for anyone interested in how humans used to eat and how ancient food choices have shaped today’s dietary preferences and cultural practices. Entries by eminent scholars cross the globe and span millennia to reveal the reciprocal evolution of humankind and the plants and animals we eat. A stand-out feature is the inclusion of several long entries explaining the history and current thinking about important topics such as the origins of agriculture, the utility of bioarchaeological analysis, and the relevance of past diseases to our understanding of foodways in history. Both the encyclopedia as a whole and the synoptic entries are truly multidisciplinary, integrating archaeological, historical, linguistic, and biological data to ground the reader in the latest research from the field of ancient food studies. -- Kristina Killgrove, University of West Florida
£999.99
Quarto Publishing Group USA Inc The Backyard Fire Cookbook
Book SynopsisThe Backyard Fire Cookbook presents a new approach to outdoor cooking that goes beyond the gas grill, from trusted cookbook author and outdoorswoman Linda Ly.
£16.14
Workman Publishing Treat Yourself How to Make 93 Ridiculously Fun
Book Synopsis93 cool and creative crowd-pleasing projects that begin with just butter, marshmallows, and crispy rice. From individual apples to a graphic zebra large enough for a party, here are 93 ridiculously fun no-bake rice treats. Just mix, shape (with help of 75 printable templates), decorate, and done! From donuts to dinosaurs—and a robot to a football stadium (to steal the show at your annual Super Bowl party)—these are easy, unique treats for birthdays, holidays, school events, and any other day that calls for dessert. Trade Review"…will not leave you staring listlessly at your “Joy of Cooking” amid the holiday baking flurry." – Cree LeFavour, New York Times Book Review "Genius." – Refinery29 "Millennial favorite." – Huffington Post "I was reminded...of just how much fun playing with one's food can be." – Book Riot "A great pick for libraries with a wide range of cookbook resources, this would also make an eye-catching addition to a DIY display or collection." – School Library Journal'"I promise this title will delight your children, your inner child, and your sweet tooth." – Geek Dad
£12.34
Running Press,U.S. The Great American Ale Trail Revised Edition
Book SynopsisWhether you choose a mom-and-pop brewery or a gastropub with a quirky ambience, Whether you prefer a crisp lager, resinous IPA, roasty stout, or funky farmhouse ale, The Great American Ale Trail is your definitive, discriminating guide to finding a great brew in every corner of the nation. The craft beer scene has grown by leaps and bounds since this book''s first edition, with new innovations in beercraft and exciting new places popping up every day. This newly revised edition features fully updated listings and 150 new entries,a total of more than 500 noteworthy breweries, beer bars, restaurants, festivals, and bottle shops,making it the essential guide for beer pilgrims everywhere.
£14.99
Running Press,U.S. Movie Night Menus
Book SynopsisLooking for a great idea for date night or to entertain friends? Why not cue up Casablanca with some French 75s and a Moroccan-themed spread? Turner Classic Movies: Movie Night Menus spotlights thirty crowd-pleasing films from the 1930s through the ''80s, paired with signatures drinks and dishes that appear in, or are inspired by, each film''s setting and stars. Filled with entertaining tips and background on each film, dish, and cocktail, the book offers a unique culinary tour of movie history, including menus inspired by The Thin Man, The Philadelphia Story, Sunset Boulevard, Some Like It Hot, American Graffiti, Moonstruck, and many more. Fully illustrated with luscious food photography and evocative film stills, Movie Night Menus provides the perfect accompaniments and conversation pieces to round out a fun-filled evening.
£18.04
Running Press,U.S. The Cocktail Workshop
Book SynopsisFrom the wildly creative team behind Philadelphia''s Art in the Age comes The Cocktail Workshop, a deep-dive into 20 classic drinks that make up the foundation of cocktail creation, and the delicious variations that will make them all your own. Learn to craft a perfect, classic drink, or workshop that creation into a unique, flavor-forward spin with The Cocktail Workshop, an indispensable guide to foundational cocktails and the tools to elevate them into master-level creations. In this richly illustrated book, the team behind Philadelphia''s beloved Art in the Age guides aspiring mixologists through the fundamentals of 20 essential cocktails. Then, each foundational drink is spun off into creative and customizable riffs on flavors, techniques, and ingredients, called Apprentice, Journeyman, and Master versions. Each classic drink is concluded by a Workshop: how to take your at-home bar efforts to the next level with aging, infusing, garnishing, and more.
£19.80
Running Press,U.S. Oodles of Noodles
Book SynopsisFull of charming illustrations, interesting facts, and tons of bowls of noodles, this playful journal is perfect for the ramen lover in your life.Inspired by the delicious Japanese dish, Oodles of Noodles is sure to satisfy with delightful spot illustrations of bowls of ramen and and trivia about the different regional varieties, flavors, and history that add flavor to the pages of this charming paper-over-board journal. Paired alongside lined pages for journaling, writing down to-do lists, and taking notes this is the ideal gift for stationery and ramen fans alike. This journal features: Full-color illustrated thin paper-over-board binding with rounded corners throughout. Lined and blank interior pages, printed on woodfree paper. Full-color illustrations throughout. Forty ramen facts.
£12.34
Running Press,U.S. Starting with Ingredients Recipe Deck
Book SynopsisIn 2006, Chef Aliza Green published Starting with Ingredients, a 1000-page collection of hundreds of recipes, ingredient tips, and food history designed to be a master class for the home cook. Fifteen years later, Starting with Ingredients is reinvented in a convenient magnetic-closure format with 50 recipe cards and an 88-page booklet chock-full of ingredient history. Aliza''s chef-tested and approved recipes are easily navigated with brightly colored illustrations, sorted by main ingredient, giving you a starting place when you have lots of lemons, or are craving a meal with beef. The deck is the perfect gift (or self-purchase) for anyone who finds pleasure in a homemade meal.
£15.09
Running Press,U.S. Booze Cruise
Book SynopsisA global twist on The New Cocktail Hour, the coauthor of that essential drinks compendium takes cocktail enthusiasts and seasoned (and armchair) travelers alike on a 40-city tour of essential modern cocktails and bites, to bring a world of global flavors into a glass near you.
£18.00
Running Press,U.S. Eat This Book Knowledge to Feed Your Appetite and
Book SynopsisExplore 99 of the world’s most beloved, delicious, and misunderstood foods in this charming culinary compendium from artist extraordinaire Stacy Michelson.Eat This Book is part celebration, part education, packed with bite-size nuggets of knowledge about unique farmers’ market finds, kitchen pantry staples, and fascinating global ingredients. You’ll gain a new appreciation for seemingly familiar foods, and learn the backstory of some that have always seemed a bit more mysterious. Whether you’re a novice cook or completely food obsessed, there’s plenty here to feed your curiosity.
£17.09
Running Press,U.S. Eat This Journal A Notebook for Food Lovers
Book SynopsisFinally, the perfect journal for food lovers! Make notes on favorite meals, inventory your pantry, start weekly meal planning, and keep a list of must-try recipes and ingredients. With entertaining food facts and cute illustrations throughout, your food world just got a lot more fun! This charming hardcover journal features: Lined and blank pages Cute spot illustrations throughout Special pages for making grocery lists and saving recipes Entertaining and educational full-page illustrations about chocolate, chiles, mushrooms, and more! High-quality paper and a stitched binding
£14.03
Running Press,U.S. Theres No Ham in Hamburgers
Book SynopsisFrom hot dogs and hamburgers to ice cream and pizza, this fascinating book is full of fun facts and stories of the origins of some of America's most popular foods. Why is there no ham in hamburgers? How did we make ice cream before we could make ice? How did hot dogs get their name? From the origins of pizza (which got a big boost from Clarence Birdseye, of all people) to the Cornell professor who invented chicken fingers, There's No Ham in Hamburgers has all the ingredients for an entertaining and educational middle-grade read. Packed with informative sidebars, recipes, and experiments, along with fabulously funny illustrations by Peter Donnelly, this book is a reading recipe that kids will sink their teeth into!A Junior Library Guild Gold Standard Selection 2024 Texas Topaz Nonfiction Reading List Selection
£12.34
Running Press,U.S. Steamed A Catharsis Cookbook for Getting Dinner
Book SynopsisWhip, pound, grate, and grind your way to culinary catharsis with Steamed, a cheeky cookbook for when you need to get dinner and your feelings on the table.Where can a person express frustration, existential crisis, fleeting sadness, and consuming rage -- perhaps all at the same time -- without drawing attention to themself? Where is taking your feelings out with mallets, knives, grinders, and graters not just allowed but encouraged? The kitchen, of course! And in Steamed acclaimed food writers Rachel Levin and Tara Duggan offer readers 50 funny, feisty, and full-flavored dishes to unleash that sweet culinary catharsis.Tired parents, stressed worker-bees, and newly-minted adults alike will find recipes for those inevitable moments when you''re tired and need to let it all out. Recipes like Pounded Chicken Parmesan, Ripped Bread Salad, and Feeling Sad French Onion Soup are the perfect outlet for dealing with day-to-day indignities, w
£16.14
Schiffer Publishing Ltd Pure Steak
Book SynopsisWhen three outstanding steak lovers get together to prepare their favorite steaks, it is not just the well-known classics that end up on the plate. Star cook Stefan Marquard, meat expert Stephan Otto, and German grillmaster Steffen Eichhorn present 39 extraordinary steak recipes. From exciting twists like Ribeye Stirred and Not Shaken and Sirloin Meets Scallop to traditional offerings like Garlic Steak and Filet Mignon, this soulful cookbook is ideal for all meat lovers. In addition to these mouthwatering recipes, Stephan Otto reveals everything you need to know about buying first-class steak, including an illustrated guide to all the different cuts. Nothing will stand in the way of preparing pure steak perfection on the stove or the grill.
£26.59
Rizzoli International Publications The Graham Kerr Cookbook
Book SynopsisBefore Emeril Lagasse's signature Bam! or Anthony Bourdain's hedonistic charm, there was Graham Kerr: a pioneering TV chef who, following in the footsteps of Julia Child, showed millions of viewers in the '60s and '70s that home cooking could be easy and fun. Kerr's approach to home cooking and to issues of authenticity and cultural borrowing have much more in common with Mario Batali and Jamie Oliver's outlook than with Kerr's 1960s contemporaries. This reissue, updated with an introduction by the Lee Brothers and commentary from Kerr himself will appeal to generations any home cook.A new edition of a beloved cookbook celebrating the classic dishes and witty humor that were signature to TV chef Graham Kerr's The Galloping Gourmet.
£9.48
Rizzoli International Publications The Unqualified Hostess
Book SynopsisThe legendary actor and comedian shows how to set a great table, shares ideas for unforgettable celebrations, and says, It's about fun, not perfection! In her own words...It's Whoopi here and I've written this book that, frankly, is the last book anyone would expect. You would never think of me as someone with the courage to say, 'You have everything you need to be fantastic in your own house, apartment, or trailer to set a great table.'Let's face it, you look at a lot of books on Entertaining and think 'I could never do this in my house, I don't have this stuff and it's not going to look like what I'm seeing.' That's not what's going to happen here! I want to show you there is great heart in setting the table. For two or four or the kids or Halloween or tea just for you. For dinners with friends or the holidays. I'm going to tell you stories about what I do when people come over and give you ideas about what you're seeing because Honey, everything in this book i
£13.48
Rizzoli International Publications Princess Pamelas Soul Food Cookbook
Book Synopsis
£9.48
MQ - University of Nebraska Press A Taste for War The Culinary History of the Blue
Book SynopsisFor soldiers in all wars, mealtime is a focal point of the day. Armies do indeed ""march on their stomachs"", as Napoleon said. A Taste for War looks at what soldiers ate during the US Civil War, where they got it, how they prepared it, and what they thought of it.Trade Review“Nowhere else will one find so full a plate on so essential a topic.”—Library Journal“A Taste for War reveals the truth about how Confederate and Union troops survived despite their less than nutritious intake and seriously deficient cooking skills. . . . [An] often amusing—and just as often stomach-turning—look at the Civil War soldiers’ victuals.”—Civil War Times“Without a doubt, A Taste for War adds a new dimension to the voluminous historiography of the Civil War. . . . A Taste for War is an essential work for understanding the Civil War era (1860–1865) and the lives of the ordinary soldier.”—Journal of Popular Culture"This softbound reprint is sure to be a hit with food historians as well ass reenactors and others interested in the food eaten by soldiers during the Civil War."—Rick Sauers, Gray & Blue"An entertraining, informative look at a usually ignored aspect of wartime life."—A. A. Nofi, Strategy Page Table of ContentsAcknowledgmentsIntroductionChapter One: Skim, Simmer, and ScourChapter Two: Every Fellow for HimselfChapter Three: Hard Crackers, Come Again No MoreChapter Four: Visions of Fat and Savory Beef SteaksChapter Five: The Great Trouble about HospitalsChapter Six: Getting in a PickleChapter Seven: How Strange a Thing It Is to Be HungryChapter Eight: The "Irrepressible" TurkeyConclusionRecipes Breads, Biscuits, and Yeast Soups Stews and Hashes Meats Fish and Fowl Vegetables Sauces Desserts BeveragesNotesBibliographyIndex
£15.99
University of Nebraska Press Jane Grigsons Vegetable Book At Table
a huge range and FREE tracked UK delivery on ALL orders.
£25.64
Clarkson Potter/Ten Speed Michael Symons BBQ BBQ and More from the Grill
Book SynopsisCohost of The Chew and celebrated Iron Chef and restaurateur Michael Symon returns to a favorite subject, meat, with his first cookbook focused on barbecue and live-fire grilling, with over 70 recipes inspired by his newest restaurant, Mabel's BBQ, in his hometown of Cleveland.In preparing to open his barbecue restaurant, Mabel's BBQ, Michael Symon enthusiastically sampled smoked meat from across America. The 72 finger-licking, lip-smacking recipes here draw inspiration from his favorites, including dry ribs from Memphis, wet ribs from Nashville, brisket from Texas, pork steak from St. Louis, and burnt ends from Kansas City--to name just a few--as well as the unique and now signature Cleveland-style barbecue he developed to showcase the flavors of his hometown. Michael offers expert guidance on working with different styles of grills and smokers, choosing aromatic woods for smoking, cooking various cuts of meat, and successfully pairing proteins with rubs, sauces
£23.75
