Cookery Books

Book SynopsisA part history, part cookbook rip-roaring look into the booze-soaked yesteryears of moonshine.

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Book SynopsisA compilation of the tastiest, most popular Instagram- and TikTok-famous recipes from top food bloggers, chefs, and influencers, selected for everyday foodies to recreate their own viral moments at home.Simultaneously celebrating and poking a little fun at our social media-obsessed culture, The Phone Eats First is an ode to how platforms like Instagram and TikTok have impacted what we eat. Best-selling author and food critic Allyson Reedy combed the internet to curate the absolute best 50 recipes, focusing on the same qualities she looks for when reviewing a restaurant: flavor, innovation, welcoming hospitality, and something that looks great on a plate, in a bowl, or, as in the case of some social media crazes, in a muffin tin.Recipes from top food bloggers and Instagram and TikTok stars like Smitten Kitchen, The Salad Lab, The Modern Nonna and Cooking with Lynja are organized by breakfast, lunch, snacks & sides, dinner, dessert, and drinks.This cookbook has broad appeal?from influencers with hundreds of thousands of followers to home cooks who like to get creative in the kitchen looking for tasty new ideas. Just remember the cardinal rule of social media: The Phone Eats First.

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Book SynopsisThe renowned James Beard Foundation chooses the greatest of America’s homegrown eateries and presents recipes for their craveworthy foods. Every town has one: a humble restaurant serving up soul-satisfying food, a place that pulls the whole community together. Maybe it’s in a cinderblock shack or a clapboard house, but it’s the kind of place you take for granted—until you leave town and an uncontrollable craving takes over. These are America’s Classics—local eateries recognized by the James Beard Foundation as timeless institutions within their communities. This cookbook brings together eighty of their recipes so the home cook can re-create such regional favorites as St. Elmo’s Crab Mac and Cheese, The Shed’s Red Chile Enchiladas, Aunt Carrie’s Indian Pudding, Bowens Island Frogmore Stew, Totonno’s White Clam Pizza, Camp Washington’s Cincinnati Chili, and Gott’s Roadside Cheeseburger (with the secret sauce!). Just Trade Review“You hold in your hand some great food, and some even better stories.” —Andrew Zimmern, host, Travel Channel’s Bizarre Foods “This tome of mouthwatering classic recipes beautifully celebrates the history and the diversity of quintessential American dishes.” —Carla Hall, chef, author, and co-host of The Chew “This wonderful collection of America’s Classics award winners is so true to James Beard’s spirit, and shows the deep affection and respect we all share for hard-working mom-and-pop cooks.” —Ted Allen, JBF Award–winning host, Food Network’s Chopped “We were lucky enough to have spent time with James Beard who was a passionate advocate of the food of this nation in an era when the press wrote only about the cooking of France and Italy. Jim encouraged our earliest Roadfood adventures, and we know that this handsome book would have made him smile. It is a perfect homage to American food at its best.” —Jane and Michael Stern, authors of Roadfood"Want to know which restaurant serves the best brisket in America? Better yet, want to know how to make that brisket? Come along as we explore the stories and recipes culled from the best-loved restaurants across the United States in James Beard’s All-American Eats. . .The variety of recipes and tips shared in James Beard’s All-American Eats will entice any level of cook. It’s a worthwhile culinary adventure."-Tastebook.com "If you’re like us and you plan your vacations around the best po’ boys in New Orleans or green chile cheeseburgers in Santa Fe, then this is the book for you. The James Beard Foundation, which basically gives out the Pulitzers of the food world, has a special award for classic American eateries, which showcase the best of our regional culinary traditions. And if we can’t visit them all in person, having their favorite recipes is a pretty good consolation prize."-PureWow.com"James Beard’s All-American Eats is an amazing introduction to America’s vernacular cuisine and restaurants which have honored by the James Beard Foundation. Not many people can visit all of these vernacular restaurants and enjoy food but James Beard’s All-American Eats makes it possible for you to cook those delicious recipes in your kitchen. You will love this cookbook as much as you love international and vernacular cuisine."-THE WASHINGTON BOOK REVIEW

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Book SynopsisThe sequel to Divya Alter’s hugely successful first cookbook What to Eat for How You Feel is an ingredient-driven must-have for plant-based kitchens.This indispensable kitchen companion takes the reader on a flavorful journey to a new, more personalized relationship with food. Chef Divya Alter pulls from her wealth of knowledge of Ayurvedic nutrition, sharing life-giving information on how to select and cook essential plant-based ingredients that are the right fit for the individual’s needs. The eighty globally inspired recipes empower the health-conscious cook to create delicious meals with a bonus: increased vitality, joy, and balance. Alter takes the relevant self-healing wisdom of the past and brings it forward by teaching us to delight, nourish, and heal, ingredient by ingredient, through flavorful meals such as sunflower-beet hummus, cream of fennel soup, adzuki bean and red lentil patties, asparagus pizza, and rose chocolate mousse.Trade Review"Joy of Balance is centered on Alter’s deep knowledge of Ayurvedic nutrition, which she describes as ‘the food that is most suitable for maintaining optimal health in the context of your appetite, dosha imbalance, physical activity, geographic location, the time of day or year, the time in your life, or the health condition you’re experiencing.’"—Food Network, 10 Best Vegetarian Cookbooks of 2022"Divya delivers once again with this exquisite book. Anyone who loves the art of cooking will cherish Joy of Balance. It is a priceless offering from one of the world’s great Ayurvedic chefs."—Jai Dev Singh, international teacher of Kundalini yoga and Ayurveda, and founder of Life Force Academy "It’s rare to find a cookbook that successfully weaves together healing and nourishing ingredients with creative and uncomplicated recipes—Joy of Balance does it beautifully. This book is a guide to finding and maintaining the pleasure of good health and true vitality—I can’t wait to get into the kitchen with this book in hand."—Amy Chaplin, James Beard Award-winning author of Whole Food Cooking Every Day"Divya does it again, combining the ancient wisdom and practice of Ayurveda with modern techniques and flavors to support the whole being. It is an honor to call her a friend and a food fighter in the movement of integrative and culinary medicine. People are hungry for change, and Divya is here to feed us."—Chef Robert Graham, MD, MPH"What a beautiful way to eat! Divya helps you prepare plant-based meals that are not only flavorful, but healing for your body and in harmony with nature."—Francine Jay, author of Lightly and The Joy of Less"The Joy of Balance is truly a joy to read and get inspired by to live your healthiest and happiest life. Combining heartfelt storytelling, mouth-watering recipes, gorgeous photos and deeply informative ingredient profiles, this is the perfect resource, gift and guide for any wellness aficionado to take your wellbeing to a whole new level of radiant, joyful balance."—Ananta Ripa Ajmera, author of The Way of the Goddess and The Ayurveda Way"This book makes an excellent companion to anyone looking to explore healthier cooking at home. Food is the ultimate medicine, and no one understands that better than Divya Alter." —Cultivated Magazine"When it comes to Ayurvedic cooking, Divya Alter is by far the most knowledgeable chef on this planet. Not only does she understand the science and its nuances, but she is also an artist who creates masterpieces of deliciousness! Eat her food, read her cookbooks, take her classes. Your tummy and your tastebuds will thank you!"—Lissa Coffey, author of “What’s Your Dosha, Baby?""Here is a cookbook from which you can cook anything and know that your body, mind, and spirit will be uplifted since the food is Ayurvedically balanced, according to season, body type and your own unique digestive capability. A cookbook like this is hard to find. I’m certain you’ll love it as much as I do!" —Dr. Marianne Teitelbaum, author of Healing the Thyroid with Ayurveda "Combining the ancient wisdom of Ayurveda with modern gastronomic science, Joy of Balance is the perfect sequel to What You Eat for How You Feel. Here Divya has taken seasonal eating to another level by explaining how transforming seasonal ingredients into your best medicine can be deliciously simple, right in your own kitchen. I believe the one of the best ways to learn and experience Ayurveda is from Divya’s books and kitchen."—Dr. John Douillard, author of Eat Wheat and The 3-Season Diet"Alter’s second book . . . is a guide to aligning the body, mind, and environment through foods choices. The recipes go beyond any particular cuisine or region. Ayurvedic pizza, anyone??"—ROUNDGLASS

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Book SynopsisTrade Review"A collection of more than a hundred recipes inspired by traditional Southern fare and French culinary air, with an emphasis on seasonal fresh-from-the market ingredients that are perfect for social gatherings. Entertaining expert Hitz imparts cooking, serving, and entertaining secrets to ensure success." —SOCIETY TEXAS"Alex Hitz's genius doesn't stay only in the kitchen. In this new book, the acclaimed chef and host shares more than 100 of his recipes—from gazpacho to Key lime mousse—as well as tips on creating your own menus, setting the perfect table, tackling tricky seating and so much more." —TOWN AND COUNTRY"...more than 100 recipes that marry traditional Southern and French meals that are perfect for a weeknight dinner or for an extravagant holiday feast." —ELLE DECOR"The renowned chef and top-selling cookbook author returns with a spectacular array of more than one hundred classic yet contemporary dishes from hors d’oeuvre to desserts." —STUFFY MUFFYHoliday Gift Guide: "Brimming with over 100 recipes inspired by 'traditional Southern fare and French culinary flair,' along with cooking, serving and entertaining secrets, this exquisite anthology is perfect for the gourmand in your life." —WESTPORT MAGAZINE"By far one of the best entertainment and food books out there." —SPLENDID SASS

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Book SynopsisCelebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine.With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest. Meaning “cheers!” in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for hTrade Review"Ten Best Books About Food of 2022: In this colorful cookbook you’ll find recipes for dishes like cold borscht, dark cherry varenyky and sweet pumpkin rice kasha from Ukrainian native Anna Voloshyna, who moved to California in 2011. Known for hosting pop-up dinners and cooking classes, Voloshyna is also a food stylist, photographer and blogger. In her debut cookbook, she offers modern and American spins on the typical dishes she grew up with, and she also includes details like food origins, customs and traditions in each recipe’s headnote. Budmo, which is how Ukrainians say “cheers,” shares the country’s complicated history that has led up to the current war, while simultaneously celebrating its varied and vibrant cuisine." —SMITHSONIAN.COM"While all these books were written by expats in the U.S. and U.K. and went to press before the Ukraine conflict began, the backdrop of that struggle is now inescapable. “Taking away our food and turning it into one big gray mass has always been one of the ways the Soviets tried to control our people, so it really does feel more urgent than ever to protect our voice and culinary culture,” said Anna Voloshyna, the San Francisco chef and author of “Budmo: Recipes from a Ukrainian Kitchen” (October, Rizzoli). Recipes like dark cherry varenyky honor those traditions, but after more than a decade of living in California, Ms. Voloshyna is also excited to share dishes like a golden beet and pickled onion riff on Ukrainian vinegret salad that reflects the bounty of her adopted home." —WALL STREET JOURNAL"No one went to restaurants after the collapse of the USSR in 1991 because there weren’t any, writes San Francisco-based food writer Anna Voloshyna, who was born and raised in the Ukraine. Even so, Ukrainian home cooks churned out restaurant-caliber recipes, such as pickled mussels, green sorrel borscht, and khachapuri. In a jam-packed introduction, Voloshyna summarizes the country’s complicated history and provides a handy pantry section and glossary. “Budmo!” means “cheers!’ in Ukrainian, yet the direct translation means “let us be,” a phrase that has deeper meaning with the ongoing war in Ukraine." —PLATE MAGAZINE"Summer preview: Budmo!, meaning "cheers” in Ukrainian, is an innovative approach to classic Eastern European cooking. Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna hones in on the fresh ingredients, time-honored heritage, and warm hospitality that define Ukrainian cuisine. She’s an expert in taking the dishes she grew up with to their modern iteration, reinventing borscht with green sorrels and semi-soft eggs or turning pkhali magenta with roasted beets and a tangy pomegranate molasses." —THRILLIST"Fall Cookbook Roundup: Ukrainian-born California chef and blogger Anna Voloshyna shares Eastern European recipes featuring seasonal ingredients—think borscht fortified with green sorrel and soft eggs—all made welcoming and foolproof for the modern home cook." —EPICURIOUS". . .a love letter to Eastern European food, especially that of Ukraine." —7X7"At the age of 21, Voloshyna emigrated from Ukraine to the United States, where she became a food stylist and photographer and started pop-up dinners to share food traditions from her childhood. The wild success of her cooking led to this debut cookbook, which is an informative and delicious glimpse into her culinary memories. It is rich with history and descriptions of present-day culture that define the influences on Ukraine and its Eastern European neighbors. Dishes are traditional and cover a variety of soups, kashas, and mains as well as breads, crepes, and dumplings. The introductions to each include recipe pairings, food origins, and customs surrounding the dish. Helpful notes have variations and tips to make recipes practical for weeknight preparation. Voloshyna also includes a language primer and a list of her pantry staples. Her photographs convey the rustic warmth and beauty of her Ukrainian cooking...VERDICT: This timely cookbook is strongly recommended and provides a balance of the cultural history of Ukraine and Eastern Europe with the warmth and love found in Voloshyna’s delicious recipes." —LIBRARY JOURNAL"'Cheers!' in Ukrainian, Budmo! Is a fresh approach to traditional Eastern European cuisine." —CONNECTICUT MAGAZINE

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Book SynopsisThe vegetarian sequel to Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). This inspiring single-subject cookbook reimagines the traditional idea of a salad as a main course meal.People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the vibrant dining scene and the abundant produce of the author’s home garden, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads wiTrade Review"It’s a one-subject cookbook: plant-based dinner salads only. No appetizers. No desserts. The chapters include classic leafy-green salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, roasted and toasted salads and, at the end, toppings, sauces and spreads. Each recipe is labeled according to its ingredients: black rice, snap peas, pea sprouts, black garlic tofu or dandelion greens, roasted potatoes, romesco. The complexity and sophistication of the salads are immediately apparent; indeed, the photographs show inventive, busy dishes. But the writing is clear, the instructions easy to follow. Don’t be intimidated." ~LA TIMES

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Book SynopsisSteven Jenkins is our foremost cheese authority--in the words of The New York Times, a Broadway impresario whose hit is food. Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he''s decided to write it all down. Full of passion, knowledge, and an expert''s considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l''Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d''Or; and how to start exploring--Bl

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisAmerica's modern culinary history told through the lives of seven path-breaking chefs and food writersTrade Review"A fascinating and impeccably researched book. Taste Makers is a joyous celebration of the cooks whose lives have enriched so much of our cooking and eating." -- Nigel Slater"Taste Makers is essential history for understanding American food’s current reckoning with inclusion and diversity." -- John Birdsall, author of The Man Who Ate Too Much"Sen is a sensitive and perceptive journalist and a deft historian; his willingness to let his subjects speak for themselves whenever possible gives his book a compelling power... he succeeds in amplifying the voices of seven overlooked women to the levels that they always deserved." -- Hetty McKinnon - The New York Times"Through his seven portraits, Sen restores a missing part of American culinary history, drawing on interviews, reviews and menus to create a compelling story about the love of food, the pull of the tastes of one’s homeland, the delicious pleasure of sharing the richness and complexity of your most cherished recipes with strangers at your table." -- Nilanajana Roy - Financial TImes"[Sen] paints a vivid, complex picture of his subjects… Sen is an excellent storyteller, and his portraits are immersive. Taste Makers is a well-researched book that shines light on seven women who helped to change culinary tastes in America." -- The Spectator

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Book SynopsisFor hundreds of years consumers and scholars have acknowledged that food is affected by the same rapid shifts in taste and consumption as clothing. Trends in fashion and in food are increasingly being marketed in tandem and sold as fashionable commodities to reinforce capitalist power. Yet despite this, the reciprocal relationship between fashion and food has not been fully explored until now.Gastrofashion from Haute Cuisine to Haute Couture examines the relationship between food and fashion in clothing, style, and dress in all its manifestations, from the restaurant to the catwalk, to cookbooks, diet fads, slow food, fast fashion, celebrity chefs, artists, and musical performers. It traces the relationship between food and fashion back to the Middle Ages, to the rise of social refinements in manners, speech, clothing, and taste, when behaviours and appearances reflected social status and propriety and where the social display of wealth and privilege were inseparable from food Trade ReviewHistory, culture and art intersect in an original work to be read in one breath. * Patrizia Calefato, Aldo Moro University, Italy *A timely and lavishly illustrated book on the intertwined destinies of fashion and gastronomy and the convergence of taste and appearance. * Simona Segre Reinach, University of Bologna, Italy *Table of ContentsIllustrations Acknowledgements Introduction: Inside and Out 1. Between the Fashion System and the Food System, Gastronomy and Grande Cuisine 2. Good Taste in Theory and Practice: The Languages of Spectacle and Consumption 3. Food, Fashion and the Modernist Spectacle 4. The First Celebrity Cook and the First Celebrity Dressmaker 5. Cuisine and Couture Culture: The Boutique as a Space of Consumption 6. Hippy to Couture. Slow and Fast Food Fashion 7. The Cult of Slenderness 8. Fashion, Food and Art 9. Fashionable Cookbooks and Celebrity Chefs. Conclusion Bibliography Index

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Book SynopsisFood and Fashion accompanies a major exhibition at The Museum at FIT, New York's only museum dedicated solely to the art of fashion. This beautifully illustrated book featuring over 100 enticing full-color images, from fashion runways to fine art photography and period cookbooks, examines the influence of food culture through the lens of fashion over the last 250 years. It focuses on the ways that food culture has expressed itself in fashion and how these connect to broader socio-cultural change, examining how vital both have been in expressing cultural movements across centuries, and specifically exploring the role food plays in fashionable expression.With its superb selection of images, and thought-provoking and engaging discussion, Food and Fashion appeals to fashion enthusiasts who have an overlapping interest in food and food studies, including scholars and students, those who enjoy the fashion of food, and all who appreciate the visual culture of food, fashion, and Trade ReviewA significant contribution to the production of knowledge by bringing together ideas from two relatively new, specialized fields: Fashion Studies and Food Studies. * From the Foreword by Valerie Steele *[A] timely and innovative volume that provides in-depth reflections, historical background … The originality of the essays in this volume is in putting together two important aspects of contemporary material life that contribute to the construction of individual and collective identities as well as personal preferences. * From the Foreword by Fabio Parasecoli *From dresses inspired by Marie Antoinette’s ‘Let them eat cake’ quip to outfits resembling chocolate wrappers, this is a compendium of looks that are truly scrumptious. * The i *The expansive collection of essays explores the intersection of food and fashion throughout history, catwalking around concepts of identity, culture and taste – as well as spotlighting issues such as gender and race politics, sustainability and social inequality … Food & Fashion is a deep dive into common and unexpected synergies between the two disciplines. -- Charmaine Mok * South China Morning Post *With beautiful illustrations throughout, Food & Fashion reveals the breadth of conversations that arise when considering these industries in tandem. The book raises interesting ideas about the cultural markers, with roots in commercialism and artistic expression, provoking readers to think about food and fashion from new perspectives. -- Fiona Ibbetson * Selvedge *Bringing together scholars and curators of fashion, this accomplished volume examines fashion’s long standing cultural and historical relationship with food. It will make you think about what you eat and what you wear and by the time you finish reading this book, you’ll be craving for more. * Vicki Karaminas, Professor of Fashion, and co-author of Gastrofashion from Haute Cuisine to Haute Couture *Adventurous, inspiring and challenging … An absolute must-have for food and fashion scholars and for lovers of both. * Kyla Wazana Tompkins, Pomona College, USA *A perfect overview of the different parameters of fashion and food: every culture around the globe uses fashion and food to integrate people and to express ideas about gods, behavior, hierarchy, political systems … Based on excellent research, very well written and super beautiful. * Martin Hablesreiter, Honey & Bunny Vienna, Austria *Table of ContentsList of Illustrations Acknowledgments Preface by Valerie Steele, Director of The Museum at the Fashion Institute of Technology, USA Preface by Fabio Parasecoli, Professor of Food Studies, New York University, USA Introduction: Fashioning Food - Melissa Marra-Alvarez and Elizabeth Way Part 1: Food Meets Fashion: Contemporary and Historical Views 1. From Haute Cooking to Fast Food Chic: The Pairing of Food and Fashion – Melissa Marra-Alvarez 2. Haute Couture, Haute Cuisine – Elizabeth Way 3. Dressed to Dine: The Restaurant as Fashionable, Feminine Space – Elizabeth Way Part 2: Activism: Nature, Labor, and the body 4. Growing Alternatives: Food, Fashion, and the Natural World – Melissa Marra-Alvarez 5. We Feed You: Protest Fashion and the United Farm Workers Union - Michelle McVicker 6. Don't Eat That: Food, Fashion, Dieting, and Disorder - Emma McLendon Part 3: Cultural Representation 7. Wax Print Yams and Watermelon Hats: The African Diaspora in Food and Fashion – Elizabeth Way 8. The Cross-Cultural Transformations of Chinese Food and Fashion – Faith Cooper 9. I piaceri della tavola: Food, Fashion, and Italian identity – Melissa Marra-Alvarez 10. From Zen to Kitsch: Musings on Contemporary Japanese Food and Fashion – Patricia Mears 11. Without Maize There is No Mexico: Fashion & Corn – Tanya Melendez- Escalante Part 4: Art and Visual Culture 12. The Eye Has to Eat: Food, Fashion, and Art’s Enduring Intersects – Madeleine Luckel 13. Avocado Toast and Blonde Salad: Critical Perspectives on Fashion and Food on Instagram – Monica Titton Bibliography Index

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Book SynopsisPopular caterer and blogger Joy the Baker brings together a celebration of sugar and butter as she approaches baking with inspiration and heart.

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Book SynopsisFrom Kate Harrison, the bestselling author behind the 5:2 Diet Book series, comes the brand new four-week plan that will have you losing weight for good - without cutting out the foods you love.

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Book Synopsis''Not only is she a brilliant cook, but she fundamentally knows what is good and what is bad in food.''Thomasina MiersLIZZIE LOVES HEALTHY FAMILY FOOD is the cookbook every health-conscious parent needs in their life.Nutritional health coach and mum of three Lizzie King knows how tough it can be to feed a family, fast, and keep them healthy: lack of time, fussy eaters and weaning babies can make any alternative to cooking from scratch seem tempting.LIZZIE LOVES HEALTHY FAMILY FOOD is here to help. Every recipe is quick-to-make, delicious, bursting with flavour and all the vitamins and minerals you and your children need to stay healthy. Every meal is free from refined sugar and gluten, and is instead packed with as much good stuff as possible.With an eye on cutting down prep time and making one meal work for everyone, LIZZIE LOVES HEALTHY FAMILY FOOD is the busy parent''s dream. You''ll also find Lizzie''s invaluable ten-step gui

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Book SynopsisExploring the rich and varied culinary traditions of China, this book enables a better understanding of Chinese history and culture through food.Part of Bloomsbury's Global Kitchen series, this book takes readers on a food tour of China, covering everything from daily staples to holiday specialties. In addition to discovering China's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and environmental sustainability.Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. For those hungry for a more hands-on approach, each chapter includes a collection of accessible recipes that allow readers to bring the subject to life in their own kitchens. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in China's culinary history, and a glossary of key food- and dining-related tTable of ContentsSeries Foreword Acknowledgements Introduction Chronology 1. Food History 2. Influential Ingredients 3. Appetizers and Side Dishes 4. Main Dishes 5. Desserts 6. Beverages 7. Holidays and Special Occasions 8. Street Food and Snacks 9. Dining Out 10. Food Issues and Dietary Concerns Glossary Selected Bibliography Index

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Book SynopsisThis easy to follow guide-book shows you how to eat and cook vegan in 28 days - not by making extensive changes, but by simply doing one thing slightly differently every day, from dusting off the beans and long-forgotten tinned tomatoes at the back of your kitchen cupboard, to figuring out how to cook celeriac, to learning how to invigorate week-old vegetables, and to navigating dinner invitations when you''re trying to eat more plant-based but still want to have a good time.Enjoy 40 simple and practical recipes for healthy, wholesome vegan food, as well as uncovering the vegan secret weapons - dressing, dips, purées and vinaigrettes - that lift every meal to another level. This book contains the perfect number of recipes to get you through your meatless month, making it easy to navigate and to find new everyday favourites.How to Be Vegan in 28 Days is part-cookbook, part-veggie-guide book that will help you achieve a vegan lifestyle, and get into the best shTrade ReviewIf you've been thinking of joining the growing numbers that follow a plant-based diet, you'll find plenty of colourful, tasty and nutritious inspiration in this book, delivered in a budget-friendly way * The People's Friend *One of The Sun's Hot List * The Sun *

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Book SynopsisJoin the conversation . . .With more than one hundred women restaurateurs, activists, food writers, professional chefs, and home cooks—all of whom are changing the world of food. Featuring essays, profiles, recipes, and more, Why We Cook is curated and illustrated by author and artist Lindsay Gardner, whose visual storytelling gifts bring nuance and insight into their words and their work, revealing the power of food to nourish, uplift, inspire curiosity, and effect change.“Prepare to be blown away by Lindsay Gardner’s illustrations. Her gift as an artist is part of this fluid conversation about food with some of the most intriguing women, and you’ll never want it to end. Why We Cook highlights our voices and varied perspectives in and out of the kitchen and empowers us to reclaim our place in it.” —Carla Hall, chef, television personality, and author of Carla Hall’s Soul Food“Why We Cook is a wonderful, heartwarming antidote to these trying times, and a powerful testament to unity through food.” —Anita Lo, chef and author of Solo and Cooking Without Borders“This book is a beautiful object, but it’s also much more than that: an essay collection, a trove of recipes, a guidebook for how we might use food to fight for and further justice. The women in its pages remind us that it’s in the kitchen, in the field, and around the table that we do our most vital work as human beings—and that, now more than ever, we must.” —Molly Wizenberg, author of A Homemade Life and The Fixed StarsTrade Review"Proof that the act of cooking can indeed be an empowering, life-changing thing." -Well+Good "Readers will rejoice in this inspiring collection of writing and art about the beautiful, loving act of preparing a meal. . . . With Gardner's gorgeous watercolor illustrations, this book is a love letter to food and those who feed us." -Booklist, starred review "A beautiful and thoughtful book, a buffet of approaches to the kitchen that show we're all in this together even though we're inevitably doing it a different way." -Salon.com "Gardner's illustrations bring nuance and inspired through-provoking articles about the changing world of food. A gift to uplift, empower, inspire, aspire, and nourish the soul of any cook."-Cuisine at Home "The range of voices shine a light on racial diversity in the culinary world in this visually evocative, comforting book. Easy to dive into at any point when seeking inspiration or a sense of community through food and cooking, this book is a good conversation starter." -Library Journal "Prepare to be blown away by Lindsay Gardner's illustrations. Her gift as an artist is part of this fluid conversation about food with some of the most intriguing women, and you'll never want it to end. Why We Cook highlights our voices and varied perspectives in and out of the kitchen and empowers us to reclaim our place in it." -Carla Hall, chef, television personality, and author of Carla Hall's Soul Food "Why We Cook is a wonderful, heartwarming antidote to these trying times, and a powerful testament to unity through food." -Anita Lo, chef and author of Solo and Cooking Without Borders "This book is a beautiful object, but it's also much more than that: an essay collection, a trove of recipes, and a guidebook for how we might use food to fight for and further justice. The women in its pages remind us that it's in the kitchen, in the field, and around the table that we do our most vital work as human beings-and that, now more than ever, we must." -Molly Wizenberg, author of A Homemade Life and The Fixed Stars

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Book SynopsisNEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast.JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of HomeDavid Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.

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Book SynopsisFood-focused travel guides for the world’s most exciting cities This book is a food tour in your pocket, featuring more than 100 of the best restaurants, cafes, bars and markets recommended by a team of in-the-know Barcelonians. You’ll also find insights into the city’s idiosyncratic food culture, and a handful of iconic recipes to cook in the holiday kitchen or once you’ve returned home. It’s the inside knowledge that allows you to Drink, Shop, Cook and Eat Like a Local.

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Book SynopsisFood-focused travel guides for the world’s most exciting cities This book is a food tour in your pocket, featuring more than 100 of the best restaurants, cafes, bars and markets recommended by a team of in-the-know Shanghainese, including expert contributing editor Michael Zee (author of Symmetry Breakfast). You’ll also find insights into the city’s idiosyncratic food culture, and a handful of iconic recipes to cook in the holiday kitchen or once you’ve returned home. It’s the inside knowledge that allows you to Drink, Shop, Cook and Eat Like a Local.

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Book Synopsis*THE SUNDAY TIMES BESTSELLER*THIS IS 2CC'S MUST-HAVE SECOND SERVING OF DELICIOUS SLIMMING RECIPES - FULL OF FLAVOUR, FAST TO MAKE AND FILLING - ALL 500 CALORIES OR LESS! Fast and Filling, is the second cookbook from Sunday Times bestselling authors, the twochubbycubs - packed 100 more tasty slimming recipes, all under 500 calories, beautifully photographed and easy to make - these meals and snacks are designed to help with your weight loss and ensure you save precious time in the kitchen too - whether that's through meals cooked in minutes, or dinner ideas that can be scaled up and batch cooked for later. What to expect: - All recipes are calorie counted with clear indications of portions and prep and cook timings + flavour and cooking tips.- 2CC store cupboard essentials.- Recipe symbols throughout: easy to scale, quick to make, good for lunches, freeze well, dairy-free, gluten-free, veggie and vegan + smart swaps - ideas to make each recipe work for your dietary requirements. - Simple, affordable, family-friendly ingredients. - Chapters include: Bangin' Breakfasts, Minute Meals (for those in a hurry!), One Pan, Low & Slow, Tighten the Belt (for pre-pay day!), Fakeaways and Sweet Treats. - Miniblogs of signature silliness with each recipe - James and Paul will give you a newfound confidence to get cooking and have you laughing along the road to weight loss!Trade ReviewThank you Paul and James, my cooking and healthy eating mojo has been reignited! -- Amazon reviewA gorgeous new book from the boys, in their usual style. Mouth-watering recipes that are perfect whether you are following a 'particular' diet plan, counting calories or just trying to eat more healthily. -- Amazon reviewI didn't think I could love a recipe book, but I do. The first book was great, this one is even better! There are so many amazing looking recipes to tempt you. -- Amazon reviewThe recipes are really well thought out and easy to follow. All the nutritional information is available. If you are following a specific diet plan it's easy to work out the SYNS or points using the relevant apps. What makes this book (and the first, and their planner) stand out, is the boys' amazing humour. I have cried laughing at some of their stories, especially on the blog. These two men are very special indeed. I'm so grateful I found them and their Facebook group, they are truly an inspiration. -- Amazon reviewI love how the books promote the love of good food without any sense of being on a diet. -- Amazon reviewForget synthetic-tasting 'diet' food - all the recipes in this book are bursting with real flavours and darn healthy with it too. Cooking and eating healthily has never been easier! The recipes are clear and easy to follow and use readily available ingredients that won't break the bank. -- Amazon reviewA wonderful selection of new recipes, with surprising additions and old favourites alike. Well written and easy to follow recipes and not the usual boring, dry instructions! -- Amazon review

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Book SynopsisAuthentic Ayurvedic recipes featuring easy-to-find ingredients and modern-day cooking methods appropriate fo rbusy lifestyles.

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Book SynopsisA beautifully written food memoir with a queer bent in which the author comes to terms with her Ukranian heritage and her lesbian identity by way of their connections with food.

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Book SynopsisA new cookbook focussing on preparing food for celebrations. Emphasising fun and flavour, this is a vegan recipe book with a difference in which all the recipes can be used for everyday meals too.

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Book SynopsisA 21st century cookbook with an emphasis on holistic living and unprocessed foods, with simple but delicious recipes and advice on detox, yoga, ethical consumerism and more.

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Book SynopsisA collection of Mediterranian-inspired recipes for delicious, heart-healthy meals that feature olive oil, by a mother-and-daughter team.

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