Food & Drink Books

Book SynopsisDJ BBQ is BACK! This time with a feast of dishes for outdoor occasions – he wants YOU to get grilling for friends and family with a medley of new dishes that are perfect for sharing.Whether it’s a "Breakfast of Legends", finger food that everyone can tuck into, like a Triple Wing Whammy, Sticky Baby Back Ribs or Deep Fried Tomato Pie Balls, or the ultimate DJBBQ Mixed Grill or Surf and Turf spread to feed a hungry crew – or special party pieces like a Whole Spit-Roasted Cow Leg or Hung Guard Pork of Honour – every occasion can centre around the barbecue! There are even sides, live fire cocktails and “So Sweet My Teeth Hurt” desserts, all made over fire.Christian provides a detailed introduction explaining the basics of setting up your grill, what fuel to use, and how to get the best from your cooking with hacks and tips for making the best fires, including “crazy mega awesome fires”. You'll be “Grilling in the Name Of” in no time!

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Book SynopsisA festive and delectable recipe card deck with 30 essential bakes to enjoy all season long—from Sarah Kieffer, the beloved baker behind 100 Cookies, 100 Morning Treats, 100 Afternoon Sweets, and the popular Vanilla Bean Blog.Ready to celebrate the most delicious time of year? This deck is your go-to guide for holiday brunches, seasonal parties, cookie swaps, showstopping desserts, and incredible edible gifts for family and friends. Tucked into a beautifully designed portable box, each recipe card features a full-color photo and easy-to-follow instructions for seasonal delights and creative riffs on classic bakes for Christmas, Hanukkah, New Year’s Day, and beyond, including: Triple Chocolate Peppermint Bark Red Velvet Crinkle Cookies Cardamom Bundt Cake with Coffee Glaze Jam Star Bread Popovers with Fig Butter And much more! Complete with a handy booklet chock-full of Sarah’s pro baking tips, notes on ingredients, and master recipes for doughs and toppings, this set is the ideal gift or self-purchase for bakers who love to deck the halls. Whatever your baking skill level and whether you are spending a quiet winter evening in anticipation, celebrating with family or friends, or cleaning up after the final day of company, there is something just right for you.DELICIOUS SUCCESS: Sarah Kieffer’s Baking for the Holidays is a perennial bestseller beloved by bakers nationwide, along with her resoundingly successful 100 Cookies, 100 Morning Treats, and 100 Afternoon Sweets year-round baking books. This recipe card deck is the perfect companion for new and existing fans! PERFECT GIFT: Designed to be stuffed into a Christmas stocking or gifted alongside a set of spatulas, a festive apron, or a charming pair of oven mitts, the Holiday Baking Deck is the perfect little extra for baking enthusiasts.  ACCOMPLISHED AUTHOR: Sarah Kieffer is the beloved blogger behind The Vanilla Bean Blog, a past winner of Saveur Reader's Choice Best Baking & Desserts Blog. The author of five cookbooks, she has been featured by Food52, The Today Show, Mashable, The Kitchn, America's Test Kitchen, Huffington Post, and more. Her recipes are delicious, festive, and accessible to all levels of bakers.Perfect for: Home bakers of all levels Fans of Sarah Kieffer's blog, Instagram, or previous cookbooks Host/hostess gift or stocking stuffer for bakers Fans of recipe card decks and baking cookbooks like Baking for the Holidays and The Christmas Cookie Cookbook

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Book Synopsis'A definitive account of what motivates talented chefs to cook with inspiration, innovation and ambition.’ – Drew Nieporent, Restaurateur: Nobu, Tribeca Grill, Batard Leading chefs from around the world offer inspiration, advice, and life lessons from both in and out of the kitchen To become a great chef or to run a top restaurant, you need to learn from those who have already been there and done it: the chefs. In this unique book, author Shari Bayer has collected the wisdom of Michelin-star celebrities, rising professionals, and restaurant owners all over the world to provide essential insider advice for all aspiring chefs and culinary business people. With wide appeal to chefs and other professionals already in the industry, foodies, and anyone who dreams of opening their own restaurant, this is one of the first books to provide real insight into and examination of the mechanisms of the culinary industry from a contemporary and holistic perspective, rather than being focused on recipes and techniques. Filled with inspirational lessons and personal anecdotes, Chefwise covers the things that are not normally taught in culinary school but are essential parts of a contemporary chef’s everyday job – from being a creative cook and inspirational leader to a savvy entrepreneur and social-media expert. A What They Don’t Teach You at Harvard Business School for the hospitality industry. Featured chefs include Massimo Bottura, Jeremy Chan, Tom Colicchio, Nina Compton, Wylie Dufresne, Suzanne Goin, Enrique Olvera, Eric Ripert, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters, among others. Trade Review‘To work in hospitality for the long haul, you need sources of inspiration that go beyond menu ideas. Shari Bayer’s book [Chefwise] sets out to fill that need.’ – Plate Magazine ‘Shari Bayer has written a definitive account of what motivates talented chefs to cook with inspiration, innovation and ambition. There is a wealth of compelling information in this engaging book that will entertain and educate you.’ – Drew Nieporent, Restaurateur: Nobu, Tribeca Grill, Batard‘In Chefwise, Shari Bayer distills the thought processes of some of today's most renowned chefs to discover their motivations for creativity in the kitchen.’ – Carla Hall, Chef, Author, Television Host ‘A vibrant and inspiring collection of personal journeys that illustrate the many diverse paths to becoming a great Chef, Chefwise is essential mise en place shared by an honor roll of the best of the best.’ – Danny Meyer, Author, Setting The Table ‘Shari Bayer has gotten to know the most insightful chefs around the world… In her book Chefwise, she gets indispensable advice and wisdom from a robust roster of international talents, exploring critical topics such as leadership, work-life balance and activism.’ – Dana Cowin, Founder, Speaking Broadly‘This book gets right to the heart and soul of what it takes to thrive-- not just in the culinary world but in any field, and in life in general. It’s brimming with insights and practical wisdom for cultivating passion, purpose, skills, leadership, community and more, following the torches lit by the most successful chefs in the world. Read it and be inspired!’ – Ellie Krieger, Food Network and PBS show host, and James Beard Award winning cookbook author‘Jam-packed with words of inspiration, riveting stories of momentous success and heartbreaking failure, vulnerability and honest reflection, Chefwise is a compendium of wisdom and valuable business acumen from the world’s hardest-working and talented culinary pros. There’s much to learn on every page, not just for restaurant chefs and cooks, but for industry enthusiasts at every level, and far beyond!’ – Gail Simmons, Food Expert, TV Host and Author of Bringing It Home‘Chefwise was crafted from the perspective of a writer that has earned trust in our culinary community. This book provides real insights into the depths of what makes our industry so challenging, so rewarding, and so delicious. For all the dark clouds we may face, food and feeding provides an abundance of silver linings.’ – Michel Nischan, Chef, Author and Food Equity Advocate

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Book Synopsis'Manu Buffara is … the bridge to the next generation of strong, conscious, and thoughtful chefs.’ – Dominique Crenn 'Manu Buffara is amazing … a mother, warrior, cook, chef, environmental fighter, and superwoman.’ – Alex Atala The story, inspiration, and recipes behind Latin America’s Best Female Chef (2022) and her eponymous restaurant in Curitiba In this much anticipated book, award-winning chef Manoella Buffara (known as Manu) invites readers to discover how her love for her native Brazil became her greatest motivation. Through 60 never-before-published recipes and four evocative 'menu' collections, a set of welcome drinks, and petit-fours, Manu tells the story of a culinary career founded on a commitment to indigenous ingredients and underserved communities, as showcased within her restaurant Manu. Forewords by Dominique Crenn and Manu's mentor, Alex Atala give further insight into the work of this inspiring chef. The book features specially commissioned photographs taken across a single year – of plated food, the land and sea that drive Buffara’s culinary vision, and the communities and ingredients that inspire her. This, her debut cookbook, presents an evocative reflection of the personal journey of the chef and the story of her community, life, and land, encapsulating the ambitions and values of one of the world’s most highly creative and globally respected chefs.Trade Review'Today most people know Brazilian chef Manoella (Manu) Buffara from her awards (her restaurant has been on Latin America’s 50 Best Restaurants Awards, and in 2022 she won the title of Latin America’s Best Female Chef). But in 2003, when she was only starting to work in restaurants, she traveled through Europe, planning out itineraries at libraries until her money ran out and she bought a return ticket to Brazil. The book intersperses personal stories with high-concept recipes, such as fermented sweet potato, chile, and passion fruit and kiwi and yerba mate béarnaise.' – Plate Magazine ‘[Manu’s] food is elegant and thoughtful, she loves sourcing ingredients in thoughtful ways, and she has working relationships with her local fisherman. Most of what [Manu] does can be seen as a template for how restaurants - notably, yes, upscale restaurants - should be moving forward.’ – Mark Bittman'A gastronomic adventure ... [and] a priceless treasure and a semi-autobiography of a woman who places family, friends, and community at the forefront of her culinary journey.' – New York Journal of Books

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Book SynopsisWhat do you cook for the people you love? Asked this question, 100 of Britain's food heroes have shared their most beloved recipes to make this extraordinary cookbook. Nigella Lawson divulges how to bake her Chocolate Guinness Cake, and Rick Stein fries up Shrimp & Dill Fritters with Ouzo. Yotam Ottolenghi would serve Pea & Mint Croquettes and for Jamie Oliver, an unrivalled Fantastic Fish Pie. These are just a few of the incredible recipes provided by the best and brightest on the British food scene, including chefs such as Raymond Blanc, Gordon Ramsay, Delia Smith, James Martin, Nigel Slater, Thomasina Miers, Mark Hix, Jason Atherton, Marco Pierre White, Claudia Roden and more. Compiled by award-winning food editor and author William Sitwell, The Really Quite Good British Cookbook is keenly anticipated and a stunning object in its own right. Ultimately it is a celebration of the breadth, creativity and richness of Britain's unique food culture.

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Book SynopsisBeans are easy to grow, easy to cook, delicious, nourishing and beneficial for us and the planet. Growing your own beans not only helps you build healthy soil in your garden, it also provides you with a nutrient-rich diet. Beans can play a role in reducing the risk of obesity, diabetes, heart disease and cancer – they are good sources of protein, fibre, folate, iron and potassium – and they can reduce your carbon footprint and food miles as well! This fascinating book brings together Susan Young’s 10 years of experimentation with multiple varieties of beans. She clearly explains how to sow, grow, harvest, dry, store and cook them, and shares her six ‘must grow’ varieties. Go on a tasty culinary journey around the world and discover a range of colourful and historic beans, from the pink ‘Fagiolo di Lamon’ of Italy to the black and white ‘Bosnian Pole’ bean. Learn which varieties are best for eating fresh from the pod and those that are best for drying and storing for later use. Beans offer year-round nutritious meals, and dried beans can be the star of the show with their fabulous diversity of flavours, colours and textures.

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Book SynopsisIn 1716, Tuscany's penultimate Medici ruler, Cosimo III, anointed the region of Chianti, along with three smaller areas in the Florentine State, as the world's first legal appellations of origin for wine. This book tells the story of the ancient land named Chianti and the modern wine appellation known as Chianti Classico.Trade Review"'A profound desire to find the truth' about Chianti Classico... Offers a deep dive into the history, viticulture, and enology of Chianti Classico, the wine region and appellation situated snugly between Florence and Siena, distinct from the surrounding production zone simply called Chianti." The Boston Globe "Everything you always wanted to know about Chianti Classico (and lots more!) ... Does Chianti Classico live up to my high expectations for it? Yes! A great book for anyone who loves Chianti or Tuscany or ... wine!" The Wine Economist "An important new book on Chianti Classico: Winners of the Andre Simon 2013 award for their book The World of Sicilian Wine, Nesto and Di Savino have produced the investigative, scholarly and detailed book that Chianti Classico has long deserved. Nesto and Di Savino are brilliant historic investigators... A must-read for anyone seriously interested in wine." -- Walter Speller JancisRobinson.com "Bill Nesto and Frances Di Savino embrace the story, landscape and culture of Chianti Classico ... Ultimately, this is the story of a region in search of identity and reputation, a compelling read for anyone who enjoys the wines of Chianti Classico or Tuscany." The Wine Spectator "How the perception of Chianti Classico has evolved and changed over the years, to the point where it's held in high esteem, is an interesting Italian history lesson that the authors are eager to tell. Then it turns into a delightful travelogue of the region, describing the individual vineyards, estates and wineries. The detailed tasting notes are integral to understanding what's so important about sangiovese and how it's specifically grown and vinified in this area. It made me salivate and rush out to try several of the bottlings." -- Dennis Schaefer Santa Barbara News-Press "Profoundly informative, this book speaks to anyone with a taste for Chianti Classico, or anyone who is fascinated by the layered history of Tuscany and how it relates to wine... Makes a compelling argument for why Chianti Classico's relationship to Tuscany is perhaps more profound and complex than any other denomination wine in Italy... A comeback story worthy of Cosimo III's groundbreaking intuition." -- Monica Larner The Wine Advocate "A well-researched history book that reads like a novel." -- Harriet Lembeck Society of Wine Educators "A fascinating account of a peerless viticultural legacy... Husband and wife Bill Nesto MW and Frances Di Savino make a winning combination, with Frances penning the lion's share of the meticulously researched historical chapters and Bill doing the heavy lifting with sections on Sangiovese, viticulture, and enology." The World of Fine WineTable of ContentsList of Illustrations Acknowledgments Preface 1. The Original Chianti 2. The Evolution of Chianti through Bettino Ricasoli: The 1600s to the 1870s 3. The Birth of Chianti Classico and External Chianti: The 1870s to 1945 4. Chianti Classico Enters the Global Market: 1945 to the Present 5. Chianti’s Hidden Roads 6. The Geography of Chianti Classico 7. The Secret of Sangiovese 8. Viticulture in Chianti 9. Enology in Chianti 10. Chianti Classico Winegrowers by Subzone 11. The Medici Code Afterword Notes Selected Bibliography Works Cited Index

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Book SynopsisTrade Review"Rod Phillips' comprehensive book, French Wine: A History, is an absolute tour de force, sure to be an instant classic." -- Pam Strayer * Wine Country Geographic *"Offers insight on France's modern rise to wine world prominence, taking us back through several eras (Enlightenment to the Middle Ages, and beyond) to show us that the country's current premiere status was hard-won. Wine does not exist in a vacuum, and Phillips touches on several of the industry's outside forces in France, including religion and politics — two things you want to avoid talking about when you're drinking, but should feel free to read about anytime." -- Michael Austin * Chicago Tribune *"A fascinating book that belongs on every wine lover’s bookshelf." * The Wine Economist *"An absolute tour de force, sure to be an instant classic." * Organic Wines Uncorked *"A Must Have for any wine lover. It is composed of exceedingly good information - a well researched substantive book that is a very satisfying read. I dare you not to underline half of it." * Organic Wines Uncorked *"History buffs and French wine fans will enjoy." * Winnipeg Free Press *"Almost every page contains a gem." -- Henry Jeffreys * The Guardian *"Phillips' lively masterwork seamlessly wraps culture, politics and religion into an adventurous saga covering 25 centuries and a fascinating array of happenings into a compelling and engaging narrative. History lessons should always be this engrossing." -- Bill Ward * Star Tribune *"Phillips has packed so much into this book that no one-page review will ever do it justice, and neither would there be any point in writing more. He writes so much better than I can summarise. With so much exquisite detail, and yet with the rare ability to keep looping the reader back to the big picture, he rewards anyone who is remotely curious about how we've got to where we are with French wine. It is not a paean to French wine, and neither is it a deposition. It's the piecing together of a jigsaw puzzle, and whether you like the end picture or not is entirely up to you." * JancisRobinson.com *"It’s a book to read for its unstoppable torrent of fascinating and often surprising details." -- Andrew Jefford * Decanter *"This is addictively readable history, Phillips’s easy style backed up by formidable research." * New Statesman *"Sizable in terms of the rich historical content and context of the topic. . . . It’s not a fast or particularly easy read, but ultimately a worthwhile one." * 1WineDude *"Phillips’s masterly survey of the history of French wine covers a 2,500-year span from 500 BCE to the present day. Deeply knowledgeable, remarkably clear, and consistently readable, it is the first such history in the English language." * The Social History of Alcohol and Drugs *"For the first time in English, this book comprehensively addresses the study of the production, consumption, and trade of wine in France from the beginning of the activity to the present day. . . . Constitutes an interesting contribution and an essential reference on the subject." * Journal of Wine Economics *"A masterpiece in its genre and should be a must in the bookshelf of anyone interested in French wines." * Vinforum *“From the Greeks and Romans, the Black Death, the Classification of 1855,Phylloxera, and two world wars, do you need all this information? If you’re a wine guy… you do!” -- Tom Simoneau, * KSRO/The Radio Wine Guy *Table of ContentsLIST OF ILLUSTRATIONS A NOTE ON USAGE INTRODUCTION 1. FROM THE BEGINNINGS TO 1000 CE 2. THE MIDDLE AGES: 1000–1500 3. NEW WINES, NEW REGIONS: 1500–1700 4. ENLIGHTENMENT AND REVOLUTION: 1700–1800 5. STABILITY AND GROWTH: 1800–1870 6. PHYLLOXERA AND RENEWAL: 1870–1914 7. PINARD AND POSTWAR FRANCE: 1914–1930 8. FROM DEPRESSION TO LIBERATION: 1930–1945 9. FRENCH WINE REINVENTED: 1945 TO THE PRESENT CONCLUSION NOTES SELECTED BIBLIOGRAPHY INDEX

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Book SynopsisAnita Mannur examines how cooking, eating, and distributing food can create new forms of kinship, intimacy, and social and political belonging for people of color, queer people, and other marginalized subjects.Trade Review“Anita Mannur’s extraordinary analyses of cooking and eating in photography, film, television, novels, blogs, and performance art creates new forms of the public in unexpected places: inside bedrooms and kitchens, alongside food trucks, and under the white tent of The Great British Bake Off. She generates in her readers a hunger for queer kinships with friends and strangers forged outside of the patriarchal domain of family life. Intimate Eating is powerful reading for Asian American studies, queer and feminist of color studies, and food studies: I want to eat every meal with this book.” -- Bakirathi Mani, author of * Unseeing Empire: Photography, Representation, South Asian America *“In this brilliant, urgent, and necessary book Anita Mannur underscores one of the central tenets of neoliberalism: the increased privatization of everyday life and attacks on the public. She vividly shows how nonnormative subjects navigate this trend, turning private spaces and practices via the culinary into ones that foster sociability, intimacy, community, and belonging. Through the provocative and timely concept of ‘intimate eating publics,’ Mannur has captured the pleasures and possibilities of publics and how they act as sites of forging radical ways of belonging.” -- Mark Padoongpatt, author of * Flavors of Empire: Food and the Making of Thai America *"[Mannur's] reflections move back and forth between a scholarly tone which at times does not recuse itself from jargon and a personal voice that is able to express raw—at times joyful, at times painful–emotions. Both styles are effective in weaving engaging arguments and developing a critical analysis of the material at hand. Mannur’s memories of family dinners and the progressive dissolution of her marriage are honest, direct, and passionate, without invalidating the rigor of her analysis. . . . In Intimate Eating, Mannur pushes us to embark on our own explorations to reassess pieces of popular culture that we may be familiar with but whose power we may not be fully aware of." -- D. Sutton * Food Anthropology *"Mannur brings an acute tongue and sensory analysis to a wide range of contemporary samplings, which in itself provides a dizzying array of the author’s scope." -- Christine R. Yano * Society for U.S. Intellectual History *Table of ContentsAcknowledgments ix Introduction 1 1. The Tiffin Box and Gendered Mobility 23 2. Cooking for One and the Gustatory Gaze 47 3. Eat, Dwell, Orient: Food Networks and Asian/American Cooking Communities 73 4. Tasting Conflict: Eating, Radical Hospitality, and Enemy Cuisine 99 5. Baking and the Intimate Eating Public 129 Epilogue 143 Notes 147 Works Cited 161 Index 171

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Book SynopsisClean is the new green! Sustainable. Organic. Minimalist. Natural. Now more than ever, people are looking to create a nontoxic home by using products that are not only effective, but good for the planet. Salt, Lemons, Vinegar, and Baking Soda puts the home’s hero ingredients front and centre, using these (and a few other) versatile items in hundreds of different combinations to clean the home and care for yourself, your family, and your pets. This handy book focuses on living simpler, stepping away from all those specific products for cleaning the oven, washing windows, polishing silver, removing stains and instead leveraging the power of a few humble but mighty ingredients in the common pantry. You can do a whole lot more with vinegar than make salad dressing! This practical book will guide you through hundreds of recipes, broken down by the area of the house, with easy instructions and explanations of the science and history behind the recipes and ingredients. Home cleaning (both indoors and outdoors), personal hygiene and grooming, pet care - this is an essential reference for all parts of your life that you will reach for again and again!

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Book SynopsisOrganised around seasonal festivities including Lucia Day and Christmas Eve Dinner, as well as everyday gatherings like Afternoon Fika, this book includes simple recipes, handmade decorations, and tips for entertaining. Here, the creator of the popular website Lulu The Baker offers up traditional recipes using easy-to-find ingredients. Warm up your home with sweet treats such as Lucia Buns, Mom’s Maple Pecan Rings, and Hot Chocolate with Homemade Cardamom Marshmallows, as well as savoury favourites such as Swedish Meatballs with Gravy and Poached Salmon with Dill Sauce. Bring home the flavours and traditions of Norway, Sweden, Denmark, and Finland–a region regularly reported as the happiest place on earth! A gorgeous coffee table book as well as a cookbook, it makes a wonderful gift. Gatherings include: Nordic Brunch, Woodland Tea Party, Midsummer Feast, Afternoon Fika, Summer Seafood Celebration, Heritage Dinner, Lucia Day, Christmas Cookie Exchange, Christmas Eve Supper, Birthday TreatsTrade Review“Make your holidays more chic.”—ELLE Decor"Really lovely... gorgeous photography. If you’re into the Scandinavian lifestyle, which I know everybody is, this is a great one!" —Design Mom“A collection of seasonal entertaining, craft and food projects drawing from Scandinavian style and traditions.”—Oregon Public Broadcasting“Great Nordic-style recipes and crafts.”—Sweet Paul Magazine“[The] go-to guide for a Scandinavian gathering.”—425 Magazine“Equal parts entertaining, crafting, and cooking.” —The Norwegian American“Get inspired by Scandinavian design.” —Domino“I immediately swooped [the book] up and began drooling over the contents.” —Lisa Congdon Blog“A sweet treat.” —Foodista “Cozy the Scandinavian way.” —ParentMap

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Book SynopsisThe art of healthy cooking is all about loving yourself and spreading that love to those around you. It's even better when you can cook a delicious meal and also help protect the environment. In Plant-Based Himalaya, Nepalese author Babita Shrestha shares 38 vegan recipes from her home country that she has been cooking and eating since she was very young, including mouthwatering grains, dal, curries, greens, sauces, and desserts. In addition to food, Shrestha introduces her beloved Nepal along with her personal goals for a plant-based diet: decreasing mass production and consumption of unhealthy processed food in plastic packaging. Featuring 250 beautiful full-color photos, Plant-Based Himalaya is designed to inspire you to cook and eat exquisitely vegan home-style Nepali cuisine. Make it exceptional, and share it with your loved ones!Trade ReviewA very useful book for those who want to cook Nepali food with beautiful photography of Nepali food and culture. -- Sunil Ulak, Historian & Photographer, NepalBring Nepal into your kitchen with Babita's wonderful cookbook, Plant-Based Himalaya. In addition to fabulous recipes that will satisfy vegans and non-vegans alike, this book also provides a glimpse into the pristine landscapes, ancient architecture, rich culture, and generous people of Nepal. -- Anne-Marie Bonneau, author of The Zero-Waste Chef, Plant-Forward Recipes for a Sustainable Kitchen and PlanetBabita has cooked many special meals for my family. Her passion for food comes through in the pages of this stunning book. Beautifully written and photographed, it is one you will go back to time and time again. -- Lucy A. VanMeter, Judge, Fayette County, KentuckyPlant-based eating is a healthy alternative for you and our planet. But even if you don't cook, you'll want this beautiful book on your table. (Or it would make a perfect gift!) -- Subakka.bookstuff

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Book SynopsisHunter Gather Cook aims to set you on a fulfilling, lifelong path of culinary adventures and food DIY, and show you how to embrace the lifestyle that surrounds the 21st-century hunter-gatherer. It will make wild food accessible to you, and take away any sense of trepidation at making your first brew, burger or carpaccio. And if you're already a 21st-century hunter-gatherer, then it will help you to expand your culinary repertoire, taking your experimentation and enjoyment to the next level. A cookbook for those wishing to reconnect with nature and the source of their food Includes butchery guides and wild-plant indexes Recipes include wild meats, vegetables, sauces, sides, oils and cocktails While there's no doubt the world is a very different place to how it was 10,000 years ago, some things have remained the same. We are still hunter-gatherers, just like our ancestors.

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Book SynopsisModern translation of La Varenne''s The French cook, The French pastry chef, and The French confectioner, published in Paris between 1651 and 1660, essential reading for anyone seeking to understand French cookery of the seventeenth century. Includes a detailed commentary covering the life of La Varenne, the nature of his three works, and period French cooking. La Varenne (1618-1678) was chef to the Marquis d''Uxelles and the first to produce a French cookery book of any substance since Le Viandier almost 300 years earlier, and therefore the first to record the advances in French cooking since the fifteenth century.

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Book SynopsisThe long-awaited, best-selling cookbook from Mely Martínez, The Mexican Home Kitchen, compiles the traditional home-style dishes enjoyed every day in Mexican households, with influences from states like Tamaulipas, Nuevo León, Veracruz, Puebla, Estado de México, and Yucatán. *As featured in The New York Times, New York Magazine, People Magazine, The Smithsonian Magazine, Eater, Epicurious, Chowhound, The Kitchn, Prevention, and Taste of Home* Illustrated with stunning photography, this book includes recipes for stews, soups, and side dishes, along with famous dishes like mole, enchiladas, picadillo, and milanesa, and is rounded out with delicious salsas, drinks, and desserts. For Mely Martínez, Mexican cooking has always been about family, community, and tradition. Born and raised in Tampico, Mely started helping in the kitchen at a very young age, since she was the oldest daughter of eight children, and spent summers at her grandmother’s farm in the state of Veracruz, where part of the daily activities included helping grind the corn to make masa. Mely started her popular blog, Mexico in My Kitchen, to share the recipes and memories of her home so that her son can someday recreate and share these dishes with his own family. In the meantime, it has become the go-to source for those looking for authentic home-style Mexican cooking. Recreate these favorite comfort foods using inexpensive, easy-to-find ingredients: Caldo de Pollo (Mexican chicken soup) Tacos de Bistec (steak tacos) Carnitas (tender, crispy pork) Albondigas (Mexican meatballs) Tamales (both savory and sweet) Enchiladas (both red and green sauces) Mole Poblano (one of the most classic and popular moles) Nopales (recipes made with cactus paddles) Empanadas (beef and cheese filled) Chiles Rellenos (stuffed and fried poblano peppers) Pozole (both red and green versions) Camarones en Chipotle (deviled shrimp) Salsa Taquera (salsa for tacos) Pastel de Tres Leches (a luscious and moist cake that’s a Mexican favorite) Buñuelos (crispy dough fritters coated in sugar) Aguas Frescas (horchata, hibiscus, and tamarind flavors) and much more! Complete with easy-to-follow instructions, beautiful images, and stories from Mexico, along with recipes for making corn and flour tortillas and tips for stocking your pantry, The Mexican Home Kitchen will have you enjoying this delicious cooking right in your own home.Table of ContentsIntroduction The Mexican Pantry Tools & Equipment Roasting Vegetables Corn Tortillas Flour Tortillas SOUPS CALDO DE POLLO Chicken Soup CALDO DE RES Beef and Vegetable Soup CREMA DE ELOTE Cream of Corn Soup CREMA DE PAPA Cream of Potato Soup SOPA DE LENTEJAS Lentil Soup SOPA DE FIDEO Mexican Noodle Soup MENUDO Mexican Tripe Soup POZOLE ROJO Red Pozole POZOLE VERDE DE POLLO Green Pozole with Chicken SOPA DE TORTILLA Tortilla Soup MAIN DISHES TACOS DE BISTEC Steak Tacos FLAUTAS DE PAPA Crispy Rolled Potato Tacos CARNITAS BARBACOA DE LENGUA Beef Tongue Barbacoa Tacos CHILES RELLENOS MOLE POBLANO ALBONDIGAS Mexican Meatball Soup ALBONDIGAS EN CHIPOTLE Meatballs in Chipotle Sauce CALABACITAS CON PUERCO Pork Stew with Squash CARNE CON PAPAS Beef and Potatoes ASADO DE PUERCO Pork Stew MILANESA DE RES Beef Milanesa CAMARONES EN CHIPOTLE Shrimp in Chipotle Sauce BISTEC A LA MEXICANA Mexican-Style Steak CHICHARRÓN EN SALSA VERDE Fried Pork Skins in Green Salsa DISCADA NORTEÑA Northern-Style Mixed Meats ENTOMATADAS EMPANADAS DE QUESO Cheese Empanadas EMPANADAS DE CARNE MOLIDA Ground Beef Empanadas TOSTADAS DE POLLO Chicken Tostadas ENCHILADAS ROJAS Red Enchiladas ENCHILADAS VERDES Green Enchiladas COSTILLAS EN SALSA VERDE Pork Rib Tips in Green Salsa ENSALADA DE POLLO Chicken Salad ENSALDA DE CODITOS Macaroni Salad FILETE DE PESCADO EMPANIZADO Breaded Fish Fillet FRIJOL CON PUERCO Pork and Beans PICADILLO POLLO A LA VERACRUZANA Chicken Veracruz-Style TINGA DE POLLO Chicken Tinga POLLO EN SALSA VERDE CON CALABACITAS Chicken with Squash in Green Salsa POLLO ENTOMATADO Chicken in Tomato Sauce ROPA VIEJA Shredded Beef in Tomato Sauce TAMALES DE POLLO EN SALSA VERDE Chicken in Green Salsa Tamales TAMALES DE PUERCO Pork Tamales TAMALES DE RAJAS CON QUESO Cheese and Vegetable Tamales SALSAS & SIDES PICO DE GALLO SALSA ROJA Red Salsa SALSA ROJA ROSTIZADA Roasted Red Salsa SALSA TAQUERA Taqueria- Style Salsa SALSA VERDE Green Salsa SALSA VERDE ROSTIZADA Roasted Green Salsa SALSA VERDE CREMOSA Creamy Avocado Tomatillo Salsa GUACAMOLE ARROZ BLANCO White Rice ARROZ ROJO Red Rice ARROZ VERDE Green Rice FRIJOLES REFRITOS Refried Beans FRIJOLES DE OLLA Beans from the Pot FRIJOLES PINTOS CREMOSOS Creamy Pinto Beans CALABACITAS CON CREMA Mexican Squash with Cream CALABACITAS CON QUESO Mexican Squash with Cheese ENSALADA DE REPOLLO Cabbage Salad NOPALES CON OREGANO Cactus Paddles with Oregano DESSERTS & DRINKS ARROZ CON LECHE Rice Pudding BUDÍN DE PAN Bread Pudding BUÑUELOS CHURROS CREPAS Crepes FLAN GELATINA DE MOSAICO Mosaic Gelatin 1 PASTEL DE CUMPLEAÑOS Old- Fashioned Birthday Cake PASTEL DE TRES LECHES Three Milks Cake TAMALES DULCES Sweet Tamales TAMALES DE PIÑA Pineapple Tamales AGUA DE HORCHATA Horchata AGUA DE JAMAICA Hibiscus Iced Tea AGUA DE TAMARINDO Tamarind Drink ATOLE BLANCO White Atole ATOLE DE ARROZ Rice Atole CHAMPURRADO CAFÉ DE OLLA Mexican Spiced Coffee CHOCOLATE CALIENTE Mexican Hot Chocolate PONCHE NAVIDEÑO Mexican Christmas Punch Index Acknowledgments About the Author

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Book SynopsisWritten over a century ago when Japan was abandoning its rich traditions to embrace the hysteria of colonization, this classic written by Okakura Kakuzo helped preserve the masterpieces of Japanese art and culture by illuminating the spirit of the Japanese Tea Masters. The Book of Tea doesn't focus on the Tea Ceremony itself, but the Zen Buddhist thought behind it known as the Way of Tea or Chado. Kakuzo teaches us to listen to the language of flowers as well as the language of art. His considerable charm is as apparent today as it was one hundred years ago as he introduces us to the aesthetic and culture of Japan. This edition has a new foreword by Andrew Juniper who runs the Wabi-Sabi Art Gallery in West Sussex, England and an introduction by Liza Dalby, the first American woman to be fully trained as a geisha in the 70's.Trade Review"In some ways, times haven't changed much in the 99 years since Kakuzo Okakura, the Japanese aesthete, gifted the local elite of Boston with his now-legendary explication of the beauties of the tea ceremony, The Book of Tea." --Elle Decor"Originally written to be read aloud by the author at Isabella Stewart Gardner's famous salon in 1906, the book focuses on the culture that has engendered the mind of tea and on the Masters who embody this spirit." --Gourmet Retailer"Transcending the narrow confines of its title, presents a unified concept of life, art and nature. Along the way exploring topics related to tea appreciation, including Zen, flower arranging and Taoism. An early cultural activist, Okakura's mission was to preserve Japanese art and aesthetic practices from an extinction that seemed imminent." -- Stephen Mansfield, The Japan Times

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Book SynopsisThe team behind the longest running food podcast, Snacky Tunes, presents a one-of-a-kind book exploring chefs' profound relationship with music through never-before-seen stories and recipesFounded in 2009 by Darin and Greg Bresnitz, the podcast Snacky Tunes served as the first platform to discuss food and music, creating a space for chefs, restaurateurs, musicians, and bands to share their stories and creative processes.In this unique flexibound book with playful graphic design and typography throughout, the Bresnitz brothers present Snacky Tunes – a collection of 77 all-new candid interviews from the world's most acclaimed chefs – showcasing these soul-sustaining exchanges, in which food and music seamlessly intertwine.The chefs share personal stories about how music plays a pivotal role in their careers-shaping identities, igniting creativity, and influencing the restaurants they build and the food they serve. Organized alphabetically, individual entries are also accompanied by a previously unpublished recipe and custom playlist crafted by each chef, showcasing how a soundtrack both sets the tone for their kitchens, restaurants and fuels their creative process.Includes forewords by acclaimed Food & Drinks editor of Esquire Jeff Gordinier and Grammy-nominated musician Jaime 'EL-P' Meline from Run the Jewels.Snacky Tunes features the innovative culinary minds of chefs including: Selassie Atadika who owns Midunu in Ghana; Brazilian chef Alex Atala who owns D.O.M. in Sao Paulo; May Chow, who was touted as China's "Best Female Chef" in 2017; Pooja Dhingra, who founded the Mumbai patisserie chain Le15; Michael Fojtasek who runs James Beard-nominated Olamaie in Austin, Texas; Uruguayan-born Ignacio Mattos who cooks food that reflects his culinary education and experiences in New York City; Asma Khan, the chef-owner of the renowned Darjeeling Express restaurant in London; and Shohei Yasuda from Japan, who has Kabi in Tokyo. Trade Review"Snacky Tunes serves up the importance of music as a creative force." —Cool Hunting "Snacky Tunes gives readers a peek inside the minds of today's culinary maestros." —Town & Country "Snacky Tunes serves up the importance of music as a creative force."—Cool Hunting "Snacky Tunes gives readers a peek inside the minds of today's culinary maestros."—Town & Country "In this gorgeous book, food and music hit a high note."—Food & Wine "A one-of-a-kind book."—Flaunt "Connecting music and food in the latest debut from Phaidon."—Whitewall Magazine "It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. It’s an anthology of memories, meals and mixtapes."—Heritage Radio Network "Each carefully crafted page is an explosion of typographic experimentation thanks to the vision of Studio Omnivore, and features mouthwatering dishes inspired by everyone from Nick Cave to Yo La Tengo."—Elephant Magazine

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Book SynopsisLearn the secrets of authentic Italian home cooking, passed down through generations, love, and a passion for good food, as you cook your way through 100 comforting recipes.Distilling the episodic knowledge Eva Santaguida and Harper Alexander share on their popular Italian cooking YouTube channel, Pasta Grammar (@PastaGrammar), The Italian Family Kitchen shares how to make uncompromisingly authentic Italian recipes while also putting the food into the greater context of the Italian culinary landscape.Learn how to make favorite classics, discover new and surprising dishes, acquire hands-on Italian kitchen skills, get actionable tips on how to source the right ingredients or find substitutes, and learn how to put it all together into memorable, lifestyle-fitting meals. ?In The Italian Family Kitchen you''ll find: 100 straightforward, delicious,

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Book SynopsisFrom Sarah Kieffer, the beloved baker behind the bestselling 100 Cookies and Baking for the Holidays, and the popular Vanilla Bean Blog, here are 100 recipes for perfect starts to the day. One hundred morning treats to start your day with smiles: These baking projects will bring delight to your family breakfast, a Sunday brunch or bake sale, a morning at the office, or kids' soccer practice. Whatever your preference alongside your morning cup of coffee or tea-sweet or savory, buttery or flaky, hot off the griddle or taken to go-you'll find a recipe for it here, from coffee cakes to danishes, doughnuts, scones, quick breads, quiches, and muffins galore! Filled with more than 120 inspiring photographs, including how-tos for doughs and shaping, and instructions for prepping the night before and baking in the morning, 100 Morning Treats is truly a cookbook for all bakers and a must-have for lovers of 100 Cookies and Sarah's inventive recipes. ACCOMPLISHED AUTHOR: Sarah Kieffer is the beloved blogger behind The Vanilla Bean Blog, past winner of Saveur Reader's Choice Best Baking & Desserts Blog. Her pan-banging cookie technique went viral on the New York Times website. The author of three cookbooks, she has been featured by Food52, The Today Show, Mashable, The Kitchn, America's Test Kitchen, Huffington Post, and more. Sarah also has international reach, having worked with brands like Le Creuset, Betty Crocker, Lodge, Mauviel 1830, Nordicware, Icelandic Provisions, Valrhona, Kerrygold, and more. DELICIOUS SUCCESS: With more than 130,000 copies sold, 100 Cookies is a resounding success, and the seasonal follow-up, Baking for the Holidays, is beloved by bakers nationwide. 100 Morning Treats returns to another year-round baking book with a variety of accessible, reliable, delicious recipes for a wide range of home cooks. Praise for Sarah's previous books: 100 Cookies: Sarah Kieffer is the one who broke the Internet with her pan-banging cookies, large, chocolate-rich, and rippled like sandbars. And this book offers plenty of bangers, with a whole chapter of crinkly treats for those who like to make some noise on the way to dessert. Baking them all could be your winter challenge." -The Boston Globe "Kieffer's book is a baker's baking book, but it's also completely unpretentious. There are cookies for when you just want a good cookie, and more ambitious recipes for when you want to attempt palmiers or break out a culinary torch." - Food & Wine Baking for the Holidays : "In this cheerful collection, Kieffer, founder of The Vanilla Bean Blog, shares dozens of sweet recipes perfect for the holiday season. . . . Avid holiday bakers should put this on their wish list." - Publishers Weekly SARAH IS KNOWN FOR MORNING BAKES: Sarah got her start baking morning treats in the coffee shops in which she worked. Her very first cookbook, The Vanilla Bean Baking Book, had an entire chapter on morning baking that was well received and well loved. Her readers have been asking for this very book-and now here it is! GREAT GIFT: With anyone-can-do-it recipes, this is a perfect anytime gift (birthday, Valentine's Day, Easter, housewarming, etc.) alongside a cute apron or baking product. Package this book together with 100 Cookies and Baking for the Holidays to create an adorable 3-in-1 set for a lucky baker in your life. Perfect for: Home bakers of all levels Fans of Sarah Kieffer's blog, Instagram, or previous cookbooks Owners of Dorie's Cookies, Dessert Person, Snacking Cakes, or Pastry Love Early birds who like to bake Shoppers looking for a hostess or housewarming gift for bakers and breakfast lovers

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Book SynopsisLaura Mason brings you over 50 crumble recipes from the National Trust. Following on from the hugely successful 'National Trust Book of Scones', this is a salute to Britain's ultimate comfort food - crumbles. With over 50 crumble recipes – plus some cobblers too – you'll have the perfect recipe to cosy up with, every time. From classic recipes like apple and blackberry or rhubarb crumble to exciting new variations like crumble cheesecakes and microwavable mug crumbles for the time-challenged, this is everything you need. Plus there is a section on how to make classic accompaniments such as jam and custard, and interesting historical cooking trivia is sprinkled throughout to help you pass the time while your crumbles are in the oven.Trade Review‘This just screams autumn… so beautiful’ -- Zoella

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Book SynopsisReclaim your health, lose weight, and eat plentifully with more than 125 simple, plant-based, low-fat recipes and a four-week meal plan designed to meet you where you are on your path to wellness. “Delicious, versatile, and approachable plant-based goodness is the name of the game for Kiki Nelson.” —Carleigh Bodrug, New York Times bestselling author of PlantYou “A gorgeous cookbook filled with easy, healthy plant-based dishes…I LOVE THIS COOKBOOK!” —Gina Homolka, New York Times bestselling author of SkinnytasteWhen Kiki Nelson adopted a plant-based, low-fat diet, she lost seventy pounds and reversed her risk for diabetes and heart disease. While a few programs had previously helped her lose some weight, it took going all in on plants to resolve her health issues and maintain her weight loss. In Plantifully Lean, Kiki shares more than 125 wide-ranging, simple recipes and the four-week meal plan that were key to her success. Covering every meal plus snack attacks, Plantifully Lean includes simple recipes such as Mediterranean Pasta Salad, Blueberry Vanilla Pancakes, Warm White Bean and Potato Salad, Roasted Cauliflower with Pesto, Microwave Potato Chips, Shiitake Rice with Bok Choy and Thai Peanut Sauce, French Onion Soup, Sweet Potato Tacos, Mini Oat Bars, and Caramel Apple Streusel. When you’re eating a plant-based diet this satisfying and delicious, you’ll feel energized and motivated—never hungry or bored. Originally shared with her online community, this new edition of Plantifully Lean has been redesigned to be even easier to use and expanded with new information, inspiration, and photos. To make a plant-based diet part of your healthy lifestyle, Plantifully Lean includes the following: -Meal prep guidelines and tips -Low-fat, plant-based comfort foods that will cover your cravings -Lists of “high-volume foods,” or foods that are both healthy and filling and that are perfect for snacking and swapping into recipes -Charts for balancing your plate with grains and produce -Nutritional information for each recipe Plantifully Lean was written to help anyone find health and well-being, whether they aim to lose weight, stave off diabetes, lower cholesterol, or address elevated blood pressure. Kiki writes with the warmth and vulnerability of someone who’s been there, and includes inspiration on every page. Plantifully Lean will help you change from the inside out.Trade Review“Plantifully Lean is such a gorgeous cookbook filled with easy, healthy plant-based dishes that even non-vegans will want to eat. Kiki shares advice and inspiration to anyone who wants to begin a healthy journey. I LOVE THIS COOKBOOK!” – Gina Homolka, New York Times Bestselling Author of Skinnytaste"Equal parts vegan cookbook and motivational self-help guide, Plantifully Lean is the culmination of Kiki Nelson’s firsthand knowledge about taking control of your health through a plant-based diet…Her debut book, based on the insights she shares on her blog of the same name, is peppered with inspiring stories, self-love, and tons of scrumptious meals that will nourish you from the inside out…Nelson approaches health and weight loss from a sustainable, holistic perspective to counter the damage that trendy fad diets can wreak on both your body and your mind, which earns her book a top spot on our shelf for years to come." * Forks Over Knives.com *"Delicious, versatile and approachable plant-based goodness is the name of the game for Kiki Nelson. If you're looking to level up your plant-based lifestyle to new healthy heights, this is a must-have book for any novice or experienced cook!" -- Carleigh Bodrug, New York Times Bestselling Author of PlantYou“Weight loss is simple, yet never seems to be easy, until it is. And that’s what Plantifully Lean will help you understand – that nourishing your body with healthy foods IS easy. Dieting is a multi-billion-dollar industry and it’s no wonder people feel confused, overwhelmed…yet achieving a healthy weight is possible. Plantifully Lean is not just another diet book; it is a guide for learning how to fuel your body with the healthy foods on which it is designed to run best. Once you understand and implement the simple nutrition concepts explained in Plantifully Lean, you will be on your way to achieving a healthy weight and having a sense of peace and freedom around food. I highly recommend Kiki’s evidence-based approach to living a healthy and happy life!” -- Karen Smith, RDN, CDCES, Barnard Medical Center

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Book SynopsisBrian Baumgartner's (aka Kevin Malone from The Office), Seriously Good Barbecue Cookbook travels the world far and wide bringing you a collection of some of the world''s most mouth-watering and outrageous BBQ recipes including his own top secret Barbecue Chicken that leaves everyone speechless. This ultimate collection of over 100 BBQ recipes includes famous regional styles including Texas BBQ, Kansas City BBQ, Carolina BBQ, Memphis BBQ, international and even vegetarian all submitted by home cooks, award winning chefs and well-known pitmasters from all corners of the earth. Recipes include detailed instructions on how to make the perfect rubs, sauces and sides. And if you''re new to the world of Barbecue, Brian''s got you covered. He''s included a complete section on the types of wood to use with an easy-to-follow chart that includes cherry, mesquite, apple, hickory, oak and more, and when to use chunks, chips, sawdust, disks, or pellets. Brian will also share information on using a g

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Book SynopsisDiscover the art of cooking simply and naturally with Jamie Oliver''s bestselling Jamie at Home ''This book is very close to my heart. It''s about no-nonsense, simple cooking with great flavours all year round. When I began writing it, I didn''t really know what recipes I would come up with, but something began to inspire me very quickly... my vegetable patch! I came to realise last year that it''s not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground.'' - JamieJamie at Home has a seasonal piece of veg as the star of each chapter and shares Jamie''s favourite recipes for fresh ingredients you can grow in your own back garden. Whether you''re looking for the perfect gift for a friendTrade ReviewDiscover the art of cooking simply and naturally with Jamie Oliver's bestselling Jamie at Home * from publisher's description *There is only one Jamie Oliver. Great to watch. Great to cook * Delia Smith *Simply brilliant cooking, and Jamie's recipes are a joy * Nigel Slater *

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Book SynopsisSince going on his Great British Adventure in 2019, James Martin has taken to the road again (and the sea and skies, too!) to bring us a new British recipes cookbook, featuring more of his favourite stunning – and occasionally remote – locations around the UK.With a foreword by Tom Kerridge, this new celebration of the unique food of the British Isles sees James travel from islands to Highlands, cooking and eating everywhere from Cornwall to Scilly, Jersey and Guernsey, Isle of Man to Shetland, the Peak District, Lake District and Yorkshire Moors, and from Wales to Skye. He takes advantage of the best ingredients the country has to offer, making Poached Turbot with a Creamy Herb Sauce on a boat in Guernsey, BBQ Pork Burgers on the Isle of Man, traditional Singing Hinnies in Northumberland – and more surprising dishes like Hoisin Duck on beautiful St Martin's in the Isles of Scilly.It's another inspiring culinary journey for fans of the show and there are 80 recipes from the series, along with details of the producers and chefs James visits, and exclusive photography from behind the scenes on this extraordinary food trip.

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Book SynopsisFor bestselling cookbook author Hetty McKinnon, Asian cooking is personal. McKinnon grew up in a home filled with the aromas, sights, and sounds of her Chinese mother’s cooking. These days she strives to recreate those memories for her own family—and yours—with traditional dishes prepared in non-traditional ways. It’s a sumptuous collection of creative vegetarian recipes featuring pan-Asian dishes that anyone can prepare using supermarket ingredients. Readers will learn how to make their own kimchi, chili oil, knife-cut noodles, and dumplings. They’ll learn about the wonder that is rice and discover how Asian-inspired salads are the ultimate crossover food. McKinnon offers tips for stocking your modern Asian pantry and explores the role that sweetness plays in Asian cultures. Her recipes are a celebration of the exciting and delicious possibilities of modern Asian cooking—from Smashed Cucumber Salad with Tahini and Spicy Oil, and Finger-lickin’ Good Edamame Beans with Fried Curry Leaves, to Springtime Rolls with Miso Kale Pesto and Tamarind Apple Crisp. Featuring big, powerful flavors created from simple, fresh ingredients, these recipes are firmly rooted in the place where east meets west and where tradition charts the journey to the modern kitchen.Trade ReviewTo Asia, With Love is not just a beautiful love letter to the continent, but one to all Asian mothers. Hetty McKinnon has captured the flavor and essence of the food her mother so lovingly prepared, and managed to transpose them for our generation. Dispelling the notion that Asian ingredients are obscure and dishes meat heavy, Hetty’s plant-based recipes are accessible, practical and delectable. Comforting and familiar but also current and exciting (dumplings for every season!), this is truly the food I want to cook and eat from breakfast through to dinner . . . and dessert (soy sauce brownies!). -- elen Goh, recipe developer, food columnist and co-author of SweetNigella Lawson described Hetty’s recipes in To Asia, With Love as “a gift to the home cook”. -- Nigella LawsonWe cannot publish a Hetty McKinnon recipe without it winding up as the most popular recipe of the week ... in To Asia, With Love, I found a nearly greedy amount of those sure hits. -- Lauren James, Epicurious

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Book SynopsisSkip the crowded bar, coffee shop, and restaurant and bring the magic of Disney’s drinks right your home with over 100 easy, delicious drink recipes inspired by the Disney Parks.Raise a glass to bringing the magic of Disney straight to your home with The Unofficial Disney Parks Drink Recipe Book. From coffee and tea to milkshakes and slushies to mocktails and cocktails, this book features over 100 of your favorite beverages from the happiest place on Earth. Recipes are taken straight from your favorite restaurants and cafes throughout the Disney Parks and resorts. You’ll learn to make delicious, unique drinks without waiting in line including: -Coffees and teas, like Frozen Cappuccino from Joffrey’s and Teddy’s Tea from Jock Lindsey’s Hangar Bar -Fruity drinks and slushies like Frozen Sunshine from Beaches and Cream and the Goofy Glacier from Goofy’s Candy Company -Mocktails and cocktails like the Sparkling No-Jito from the Tambu Lounge or the La Cava Avocado from Mexico in Epcot -And dessert drinks like the Peanut Butter and Jelly Milkshake from 50's Prime Time Café or the Dole Whip Float from Aloha Isle Perfect for Disney fans everywhere who want to experience those familiar flavors right from the comfort of their home, The Unofficial Disney Parks Drink Recipe Book has all the recipes you’ll need to make luscious libations worthy of the Mouse himself.Trade Review"Swoon-worthy and gorgeous." —Wanderful World“If your mind was boggled and your taste buds blown by the sheer creativity, gorgeous photos, and just plain entertaining history and food facts of The Unofficial Disney Parks Cookbook, then you will be no less blown away by Ashley Craft’s follow-up, The Unofficial Disney Parks Drink Recipe Book. From refreshing (Strawberry Acqua Fresca) to unusual (Blurrgfire) to comforting (Black Spire Hot Chocolate) to decadent (Brooklyn Blackout), these drinks evoke the magic and fun of the Disney Parks for young and old and everyone in between. Excuse me while I go into my kitchen to whip up some Frozen Sunshine.” —Dinah Bucholz, author of the New York Times bestseller The Unofficial Harry Potter Cookbook “What EVERY Disney fan needs in their life...seriously magic!” —Domestic Geek Girl“A drink here for everyone in the family.” —Disney Food Blog“There is something for everyone here.” —The Game of Nerds"Bright and beautiful." —Babes in Disneyland

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Book SynopsisIn Mezcal, two-time James Beard Award–winning author Emma Janzen explores what sets this cousin of tequila apart from the rest of the pack.*Nominated for the 2018 James Beard Foundation Book Award in the Beverage category* Produced in Mexico for centuries but little known elsewhere until recent years, mezcal has captured the imagination of spirits enthusiasts with its astonishing complexities. And while big liquor is beginning to jump aboard the bandwagon, most mezcal is still artisanal in nature, produced using small-batch techniques handed down for generations, often with agave plants harvested in the wild. Join author Emma Janzen as she presents an engaging primer on all things mezcal that includes:   Mezcal’s long and captivating history in Mexican culture The craft of distilling mezcal, from growing and harvesting the agave to roasting and grinding it, all the wa

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Book SynopsisNicolas Joly is responsible for producing some of the finest and most highly esteemed wines of France at his Coulee de Serrant vineyard. Practising the biodynamic method of agriculture - sometimes referred to as 'premium organic' - he is at the forefront of a movement to return to the concept of terroir, as full expression and embodiment of a particular grape-growing locality, or appelation. Today even expensive wines, made under strictly regulated controls and standards, are tainted by the use of pesticides and fertilizers, and manipulated in the cellar through the use of osmosis and the additions of aromatic yeasts and enzymes. To counter such trends, a new 'Charter of Quality', run by organic and biodynamic viticulturists, guarantees that the appelation comes to full, authentic expression. To aid this process, biodynamic winegrowers like Joly use special planting methods and preparations that enhance and invigorate the soil, bringing it into harmony with the forces of sun, moon and cosmos to embed the vine in a rich, living context.Trade Review'Nicolas Joly is right: he is not a winemaker. He is a thinker, a talker and an idealist, with a captivating passion for his work. His wine is simply the end result of a much greater process.' - DECANTER 'Under Joly's biodynamic care, this historic vineyard produces one of the most distinctive and expressive wines of the Loire.' - WINE AND SPIRIT 'The quartet of his 1994, 1995, 1996 and 1997 vintages may have been the greatest white wine produced in France. The incredible splendour of the bodies of these wines sends all the other famous vintages back to school. The originality of the perfumes is absolute.' - REVUE DES VIN DE FRANCE 'Coulee de Serrant ... among the most distinctive wines today...' - WINE SPECTATOR

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Book SynopsisPlaneswalkers! Feast your way through Magic: The Gathering with this first-ever official cookbook inspired by the beloved game. Featuring more than 70 recipes inspired by Magic: The Gathering, this cookbook takes readers on a journey through the beloved game with easy-to-follow recipes. With beautiful full-colour photography as well as art from the game, Magic: The Gathering: The Official Cookbook is a must-have for foodies and fans alike.

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Book Synopsis In Flavor by Fire, join live fire cooking expert Derek Wolf for the most interesting, flavor-packed recipes you’ll cook this year.In Derek Wolf’s first book, Food by Fire, he shared the how-to behind starting and cooking with various types of cooking fires, as well as skillets, skewers, and more. Now he’s ready to take you on another culinary adventure—but this time it’s all about flavor. From instant classics like Chipotle Peppercorn Smoked Brisket to envelope-pushing Chile Con Limon Candied Bacon, the recipes offer lots of variety. All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth. Derek also leads an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.Each chapter explores a specific protein’s taste and flavor considerationsTable of ContentsForeword Introduction CHAPTER 1 | TASTE, FLAVOR, AND FIRE Taste, Flavor, Fire Fire Cooking Basics Rubs and Sauces OTFC All-Purpose BBQ Seasoning OTFC All-Purpose Beef Rub Ancho Coffee Rub OTFC Spicy BBQ Sauce CHAPTER 2 | BEEF Beer-Marinated Bavette Steak with Creamy Corn Salsa Chipotle Peppercorn Smoked Brisket Sweet Chile–Braised Beef Tacos with Pickled Red Onions Ancho Coffee Hanging Tomahawks with Blue Cheese Sauce Coal-Roasted Hanger Steaks with Thai Chili Sauce Italian Herb Butter Rotisserie Prime Rib Green Chile and Bacon Cheeseburgers Black Garlic New York Strips with Bone Marrow Butter Spiced Rum–Marinated Tri-Tip Pineapple Bourbon Steak Tips CHAPTER 3 | PORK Cotija-Crusted Pork Skewers 3-2-1 Smoked Ribs with Honey Peppercorn BBQ Sauce Grilled Pork Chops with Grapefruit Balsamic Vinaigrette Chile con Limon Candied Bacon Cocoa Molasses–Glazed Spiral Ham Pineapple Teriyaki Pulled Pork Sandwich Bacon-Wrapped BBQ Pork Tenderloin Loaded Chorizo Sandwich with Chilean-Inspired Pebre Sweet and Sour Pork Belly Skillet Cheesy Skewered Sausages with Caramelized Beer Onions CHAPTER 4 | CHICKEN + TURKEY Smoked Tequila Lime Spatchcock Chicken Rotisserie Chicken with Alabama White Sauce Golden BBQ Sticky Wings Maple Whiskey Chicken Lollipops Garlic Parmesan Beer Chicken Leg Skewers Pineapple Coffee–Glazed Chicken Thighs Grilled Chicken Breast with Spicy Mango Salsa Everything Bagel Smoked Turkey Breast Honey Habanero Rotisserie Turkey Legs Smoked Spiced Whole Turkey CHAPTER 5 | FISH + SEAFOOD Seared Scallops with Beer Pan Sauce Baked Lobster with Buffalo Chive Butter Lobster Tail Skewers with Garlic Teriyaki Glaze Coal-Roasted Lemon Herb Trout Maple Grapefruit BBQ Salmon Sweet Tomatillo Grilled Salmon Smoked Chipotle Mezcal Shrimp Honey Sriracha Shrimp Skewers Fire-Crusted Oysters Kilpatrick Garlic-Crusted Tuna with Spicy Avocado Salsa CHAPTER 6 | GAME, LAMB + DUCK Cast-Iron Bison Rib Eyes with Caramelized Red Wine Onions Bison Steak Frites with Spicy Gremolata Butter Coffee-Crusted Elk Medallions Wild Sage and Cranberry Venison Rack Smoked Curry Lamb Crown with Lemon Mint Yogurt Sauce Grilled Lamb Chops with Ancho Lemon Vinaigrette Hanging Leg of Lamb with Chimichurri Aioli Smoked Honey Cider Lamb Ribs Seared Duck Breast with Black Cherry Tamarind Sauce Spicy Hoisin Jerk Rotisserie Duck Resources Acknowledgments About the Author Index

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Book SynopsisIn this unique and deeply thoughtful collection, musician Alex Bleeker (Real Estate) and food and travel journalist Luke Pyenson (formerly of Frankie Cosmos) take readers on tour with a diverse lineup of inspiring indie musicians from around the world, sharing meals and travel experiences, peeking behind the curtain at this singular and singularly misunderstood way of life.

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Book SynopsisDo you know the difference between a bancha and a hojicha? How to brew the perfect matcha? With this book you will!Japanese tea expert Per Oscar Brekell is one of the few foreigners to complete the difficult training in Japan as a tea instructor. Now, with this book, he shares the secrets and insights he's gleaned from a career dedicated to promoting and preparing this ancient beverage.Combining a practical approach with in-depth knowledge and a keen eye for the healthful benefits of tea, this visual guide will help you understand everything from how tea is picked and processed to the physical and mental health benefits that come from drinking it.Through stunning color photos and engaging information from Brekell, readers of this book will get: A guided tour of Japan's main tea-growing regions, from Uji/Kyoto to Shizuoka and Kagoshima, and a journey from leaf to cup An introduction to top-grade premium and single-estate Japanese teas like yabukita, koshun, yamakai, sofu and asatsuyu A detailed guide to brewing Japanese teas to enhance their flavor and to highlight their healthful properties An in-depth look at traditional Japanese teapots and teacups A curated selection of teas suitable for home brewing and serving in various situations Every tea lover will find something to savor in this comprehensive introduction to the incredible world of Japanese teas.

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Book SynopsisSpend less time in the kitchen and more time together with 100 family-friendly recipes from Joe Wicks, aka The Body Coach, the nation's favourite PE teacher and record-breaking bestselling author.With 100 healthy, tasty, simple recipes to feed the whole family, this cookbook is sure to provide new favourite go-to meals for speedy suppers, celebrations and everything in between.As the proud dad of two kids, Joe understands the realities of life as a busy parent. Sometimes you’re short of time, and it’s hard to come up with a balanced meal when you have a thousand things to think about! Joe's Family Food does the hard work for you, so cooking and sharing nutritious food can become a social, fun activity for your family.Each recipe is specially designed to please every family member, leaving you all feeling healthy, happy and satisfied. Including:· Mexican chicken burgers with avocado smash and sweetcorn salsa· Peanut butter popcorn· Frying-pan pizzas with little trees and fennel sausage· Cheesy orzo-stuffed tomatoes· Broccoli and pancetta carbonaraFilled with swaps to cater to all tastes and ideas for involving the kids when you’re cooking, this flexible cookbook will soon become your family favourite.The man who kept the nation moving during lockdown, Joe has sold more than three million books in the UK alone. He has more than four million followers on social media, where fans share their personal journeys towards a happier, healthier lifestyle. All of his books have been non-fiction number one bestsellers.

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Book SynopsisKimchi is the newest star on the Asian culinary stage. These kimchi recipes are an appetizing way to add more vegetables with probiotics, vitamins, and enzymes to your health-conscious diet.This delicious Korean superfood is tasty in a surprisingly tangy, spicy, and pungent way! The Korean Kimchi Cookbook is the first Korean food cookbook in English to present Korean kimchi recipes in so many different forms — and to fully explain the alchemy of fermentation and its health benefits, which include healthy digestion, anti-aging results, lowered cholesterol, and a stronger immune system. The Korean Kimchi Cookbook features the extensive history and background information about Korea''s cuisine and fascinating culture. There are 82 flavorful and easy to prepare recipes organized by season including: Fresh Oyster Kimchi Swiss Chard Kimchi Fresh Ginger Pickles Traditional Cabbage Kimchi ThisTrade Review"Korean journalists Lee O-Young and Lee Kyou-Tae join forces with chef Kim Man-Jo, serving up seasonal versions of the classic Korean condiment in this vibrant and approachable collection…Kimchi lovers will certainly be rewarded by this practical and flavorful collection." --Publishers Weekly"Stunning photography brings these 78 recipes to mouth-watering life. The history and cultural context of kimchi is discussed, as well as the secrets and science of making kimchi. But the stars are of course the fabulous recipes. They range from traditional to inventive and are amazingly simple to prepare. The health benefits are, of course, a bonus." --Retailing Insight"Profusely and beautifully illustrated throughout, The Korean Kimchi Cookbook features the extensive history and background information about Korea's cuisine and fascinating culture, then goes on to showcase 78 flavorful and easy to prepare recipes organized by season…The Korean Kimchi Cookbook has been rewritten to make instructions more accessible for the home cook, with all spices, condiments, and vegetables easily found in any supermarket." --Midwest Book Review

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Book SynopsisThis in-depth journal tells the story of when noma went to Kyoto in the height of Sakura season, 2023. With our entire team of 103 extraordinarily curious individuals, we embarked on a completely new adventure to the mythical city of Kyoto. This publication offers readersfrom food enthusiasts to anyone curious about Japaninsight into noma's travels and learnings, and a guide to the remarkable city we got to call home for an entire spring. It's a loving glimpse into our experience, the dishes we created, the people we met and the journeys we undertook. Noma in Kyoto features contributions from the noma team as well as friends from around the world, including writers Adam Sachs and Robbie Swinnerton and actress Lily Collins. Before our kitchen team arrived in Kyoto to create the menu, our researchers travelled the length and breadth of Japan in search of natural wines and specialist sake brewers, master fermenters, knives by generations of artisans, tableware created by potters and cutlers, rare seaweeds and fresh produce from the cycle ofJapanese micro-seasons. We developed an extensive network of craftspeople, artisans, chefs, farmers, foragers. We hiked with monks, fished for seaweed, scoured flea markets for decor details, collectively driven by our hunger for discovery. And always, we ate and ate and ate. The results of our adventures are the beating heart of this journal, and the foundation for this guide to Kyoto and beyond. The information in NOMA IN KYOTO, everything our team saw, learned, loved, and did, would be difficult to access unless you were a local or a Japanese speaker. We explored every corner of Kyoto from mountains and temples to wineries, miso factories, noodle shops, Michelin-starred restaurants, art, ramen, and coffee. At a minimum, these pages will help you find deliciousness when you visit. But the greater hope is that they will inspire a few readers who are new to the subject to build a sustained relationship with Japan.

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Book SynopsisWith over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II A cook's guide to the fruit garden is the definitive guide to cooking with fruit from the presenter of BBC One's Simple Cooking.When I dug up my lawn to grow my own vegetables and herbs I planted fruit too. A handful of small trees - plum, apple and pear - some raspberry, blackberry and currant bushes and even strawberries in pots suddenly joined my patch of potatoes, beans and peas. These fruits became the backbone of my home baking, the stars in my cakes and pastries and even inspired the odd pot of jam. More than this, I started to use them in new ways too, from a weekday supper of pork chops with cider and apples to a Chinese Sunday roast with spiced plum sauce. The hot family puddings and fruit ices we had always loved so much suddenly took on a delicious new significance.'With over 300 recipe ideas and many wonderful stories from the fruit garden, Tender: Volume II A cook's guide to tTrade ReviewReviews for Tender: Volume I ‘The sensual pleasure he gets from growing and cooking the produce from his small London vegetable patch is vividly conveyed in gentle, evocative prose.’ The Spectator ‘Beautiful, inspiring and informative.’ BBC Good Food Magazine ‘Tender will not disappoint Slater’s fans…the recipes are simple, tasty and sometimes a little bit naughty…the photography compliments the book perfectly…a highlight on any bookshelf.’ Jamie Magazine 'If you want to start growing your food this is a lovely reference book of vegetable varieties…it is also packed full of Slater's relaxed, unfussy and very workable recipes.' The Times ‘You could eat sublimely for a year using only Nigel Slater's Tender' Guardian 'Slater applies his very evocative, sensual writing style to such topics as tomato varieties – which ones he likes and why – with impressive verve…it's an inspiring read; we are left feeling if he can do it, so could we.' Time Out 'Nigel Slater invariably hits the mood of the moment, and here he turns his poetic prose to gardening, growing and eating vegetables…recipes and photography brilliant as always…the book is perfect for everyone.' Country Life

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Book SynopsisWinner of the 2018 Hearst Big Books Award (Women's Health and Wellbeing) East by West is the first solo cookbook from bestselling author, cook and TV presenter Jasmine Hemsley, co-founder of Hemsley + Hemsley. Featuring 140 delicious recipes from around the world, East by West champions the ancient Ayurvedic philosophy of eating to nourish, sustain and repair for ultimate mind-body balance.Jasmine continues her passion for balancing body, mind and spirit amidst the challenges of our fast-paced day-to-day lives, through real food and tasty home cooking. With a focus on listening to your body, eating when you’re hungry, being conscious of what you’re eating when you’re eating it and choosing foods that are right for your mood from day to day, East by West is a modern take on the Ayurvedic principles.With classic Ayurvedic comfort dishes from Golden Milk to Kitchari and great family sharing dishes Sesame Roast Chicken to Saffron Millionaire Cheesecake, the book has something for every taste (bringing to life store cupboard basics to create dishes) from super simple to simply special. A global range of recipes, together with simple mindful rituals and a classic cleanse to revisit when your energy levels need a boost help the book bring Ayurveda to life in a fresh and friendly way.Packed with beautiful colour photography and inspired by Jasmine’s personal journey with food and healthy living, East by West represents a delicious evolution of the ideas explored in Hemsley + Hemsley bestsellers Good + Simple and The Art of Eating Well.Trade ReviewThere are lots of delicious dishes for everyone, including vegetarians and vegans, with treats galore. In fact, you could just eat your way through the book this winter. -- You magazineIf you were a fan of Hemsley + Hemsley, you’ll love Jasmine’s third book, and her first solo project, East by West, a feast of Ayurveda-inspired recipes. -- RedBuy the book -- CosmopolitanFeatured in the cookbook picks of the year 2017 -- GuardianI’ve never eaten anything that [Jasmine’s] cooked that I haven’t loved. -- Gary BarlowEast by West gives you all the tools you need to apply the ancient healing philosophy to your diet and routine in order to bring the body into blissful balance. -- Mind Body GreenIf you’re interested in healing cooking, Jas nailed it. Great book. -- The Happy PearJasmine's latest book, East by West, is a solo venture focusing on Ayurveda, India's ancient healing system. -- Woman & HomeA new kind of comfort food in 2018 -- MetroUnlike some wellbeing trends, Ayurveda makes real sense and it's easy to see why it might be a good idea for all of us to try. -- AGA Living Table of ContentsUnit - i: Part One: Introduction Chapter - 1: How I got here Chapter - 2: How to use this book Chapter - 3: The story of Ayurveda Chapter - 4: Basic principles of Ayurveda Chapter - 5: Ayurveda today Chapter - 6: The golden guidelines Chapter - 7: The Ayurvedic pantry Unit - ii: Part Two: The recipes Chapter - 8: Morning milks Chapter - 9: Parana breakfasts Chapter - 10: Sweet treats Chapter - 11: Light lassis Chapter - 12: Pakti bowls Chapter - 13: Soups and stews Chapter - 14: Celebration and sharing plates Chapter - 15: Snacks and sides Chapter - 16: Apothecary Chapter - 17: How to Unit - iii: Part Three: Ayurveda explained Chapter - 18: Meet the Doshas Chapter - 19: The star of Ayurveda Chapter - 20: Agni, or digestive fire Chapter - 21: 20 Qualities and 10 opposites Chapter - 22: The six Tastes Chapter - 23: Living la vida 'veda Section - iv: Resources Acknowledgements - v: Acknowledgements Index - vi: Index

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Book SynopsisLook forward to taco night every week of the year with these 52 tasty taco recipes, all made with real-food ingredients—and most of which are ready in 30 minutes or less. The Taco Tuesday Cookbook is the cookbook your family has been dreaming of, because if there’s one thing we all can agree on, it’s that tacos are awesome. They’re customizable. They’re quick. They’re delicious. And most importantly, they make us all happy! Inside, you’ll find recipes for chicken, beef, vegetarian, seafood, pork, and breakfast tacos, plus tortilla, salsa, and drink recipes to make your taco night complete. There are also vegetarian, gluten-free, and paleo options throughout, so you’ll be able to fully customize recipes based on your family’s needs. Here are just a few of the ways you can get your taco night started: Huevos Rancheros Tacos Chickpea and Butternut Squash Tacos Buffalo Chicken Tacos with Homemade Ranch Slow Cooker Thai Chicken Lettuce Cups Mexican Short Rib Tacos Greek Steak Tacos with Cucumber Salsa Pork Tacos with Pineapple Pico de Gallo Baja Fish Tacos Sheet Pan Fajita Shrimp Tacos Turn every Tuesday into a true fiesta with The Taco Tuesday Cookbook.Table of ContentsIntroduction Chapter 1: The EssentialsGuac and Salsas Classic Guacamole Easy Guacamole Restaurant-Style Salsa Pico de Gallo Pineapple Salsa Easy Pickled Jalapeños and Onions Salsa VerdeSauces Cilantro Chimichurri Cilantro-Lime Dressing El Griego Sauce Sriracha-Lime DressingTortillas Corn Tortillas Grain-Free Tortillas Flour Tortillas Baked Tostadas Perfect Pancake TortillasSeasonings Arriba! Seasoning Sriracha-Like Seasoning Chapter 2: Tacos, Tacos, Tacos!Breakfast Tacos Black Beans and Queso Breakfast Tacos Breakfast of Champions Tacos Breakfast Sausage and Pineapple Salsa Tacos Huevos Verdes Tacos Huevos Rancheros Tacos Migas Breakfast Tacos Bacon and Eggs Breakfast Tacos Steak and Egg Tacos Vegetarian Tacos Blackened Zucchini Tacos Buffalo Chickpea Lettuce Cups Curried Cauliflower Tacos with Pineapple Salsa Chickpea and Butternut Squash Tacos Poblano Pepper and Mushroom Tacos Orange-Glazed Mushroom Tacos with Veggie Slaw Southwestern Tacos Chipotle Beet and Egg Tostadas Chicken Tacos Buffalo Chicken Tacos with Homemade Ranch Jamaican Jerk Chicken Tacos Slow Cooker Salsa Verde Tacos Sweet and Spicy Sriracha Tacos Teriyaki Chicken Tacos Slow Cooker Thai Chicken Lettuce Cups Easy Chicken Fajitas Barbecue Chicken Tostadas Chicken Enchilada Tacos Auntie’s Mexican Chicken TacosBeef Tacos All-American Beef Tacos Quick Carne Asada Tacos Greek Steak Tacos with Cucumber Salsa Korean Beef Tacos Philly Cheesesteak Tacos Slow Cooker Beef Roast Tacos Steak Tacos with Cilantro Chimichurri Skillet Tacos Food Truck Tacos Mexican Short Rib Taco Pork Tacos Asian Thai Rib Tacos Barbecue Pork Tacos with Honey-Mustard Slaw Chorizo and Butternut Squash Tacos Quick Hawaiian Pork Tacos Pork Tacos with Pineapple Pico de Gallo Tequila-Lime Pulled Pork Tacos Carnitas Tacos Tacos del Mar Blackened Salmon Fajita Tacos Chili-Lime Salmon Tacos Pineapple Shrimp Tacos Cajun Shrimp Tacos with Avocado Salsa Sheet Pan Fajita Shrimp Tacos Coconut-Crusted Fish Tacos Blackened Fish Tacos Grilled Fish Tacos with Sriracha Aioli Baja Fish Tacos Coconut-Crusted Fish Tacos Chapter 3: Mas! Refreshing Beverages Watermelon Agua Fresca Limonada Fresca Horchata Mexicana Hortacha Española Granizado de Café y Horchata (Coffee and Horchata Freeze) The Perfect Margarita Spanish Sangria #TacoTuesdayBook Yearly Plan Acknowledgments About the Author Index

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Book SynopsisTrade Review"The delicious universe of street food in Bangkok is confounding to navigate but there's no better guide than Chawadee Nualkhair…Her hilarious blog and this informative book are proof of this, providing all you need to know about eating well in Bangkok." --Jarrett Wrisley, food writer and owner of Appia and Soul Food Mahanakorn"Chow's book on Thai street food is complete and well organized…This book is not only useful for those who want to know where to find the best street food but also for learning about the types of street food available in Thailand." --Chef McDang, TV food personality"With its stunning photography and authentic recipes, this book transported me right back to Thailand. Take your friends and family on a culinary tour of the best Thai street food on offer." --Katie Chin, author of Everyday Thai Cooking

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Book Synopsis

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