Food & Drink Books

Book SynopsisThis fully revised and updated edition of The Combination Microwave Cook has over 100 recipes - from simple snacks, vegetable, vegetarian, meat, fish and poultry dishes, to sweet and savoury bakes and pastries - all developed to make full use of these ultra modern appliances. Combine the well-known advantages of microwaves with the traditional crisp, golden finish which makes dishes so appetising. Imagine crisp, flaky pastry, golden-brown gratin and baked pasta dishes, main dishes, cakes and desserts, all cooked (and browned) in a fraction of the conventional cooking time.

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Book SynopsisCreating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippest places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisanal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge. Trade ReviewReview from Ecology Action Newsletter- The Bread Builders: Hearth Loaves and Masonry Ovens, by Daniel Wing and Alan Scott, is a serious book, written for people who take their bread baking seriously. It is not a cookbook but one whose object is to help the baker understand all parts of the process that go into creating an excellent loaf. As such, it is a technical journal that thoroughly details natural fermentation, bread grains and flours, leavens and dough, and dough development. The second part is about masonry ovens and their construction, since both authors agree that such an oven is a necessary part of creating the excellent loaf. Each chapter of the book includes a visit to a commercial or private venture which is using some or all of the processes being described. The book is not a light read but should prove inspiring to those wanting more information about the baking process, how to construct a masonry oven or anyone who is glad to see that these traditional methods are being nurtured rather than forgotten."This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven--and best of all, get the skinny on masonry ovens, that cherished fantasy of us all."--Laurel Robertson, author of Laurel's KitchenTable of ContentsContents Acknowledgments vi Preface ix Introduction Looking for Real Bread, Finding Masonry Ovens xiii Chapter One Naturally Fermented Hearth Bread 1 Visit: Upland Bakers, Marshfield, Vermont 18 Chapter Two Bread Grains and Flours 23 Visit: Giusto's Specialty Foods, South San Francisco, California 41 Chapter Three Leavens and Doughs 43 Visit: Sands, Taylor, and Wood (King Arthur Flour), Norwich, Vermont 69 Chapter Four Dough Development 72 Visit: Acme Baking Company, Berkeley, California 89 Chapter Five Baking, Ovens, and Bread 93 Visit: Consulting and Marketing Services, South San Francisco, California 108 Chapter Six Masonry Ovens of Europe and America 113 Visits: American Flatbread, Warren, Vermont 123 The Cheese Board, Berkeley, California 127 Chapter Seven Preparing to Build a Masonry Oven 129 Visits: Mugnaini Imports, Watsonville, California 149 San Juan Bakery, San Juan Bautista, California, and Home Fires Bakery, Leavenworth, Washington 153 Chapter Eight Masonry Materials, Tools, and Methods 157 Visit: Cafe Beaujolais, Mendocino, California 169 Chapter Nine Oven Construction 173 Visit: Depot Town Sourdough Bakery, Ypsilanti, Michigan 193 Chapter Ten Oven Management 195 Visits: Della Fatoria, Petaluma, California 210 Rani and Keith, Garberville, California 213 Chapter Eleven A Day in the Life at the Bay Village Bakery 216 Bakers' Resource: Sourdough Microbiology 227 Recommended Sources 233 Glossary 236 Bibliography 243 Index 246

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Book Synopsis"Food that inspires, delights and nourishes, food that really hits the spot – this is [Shelagh] Ryan's culinary cause. She manages to balance a bit of indulgence with seasonal, satiating, healing dishes." Review of Café Kitchen, Psychologies magazine. A collection of stylish and relaxed Australian café style breakfast and brunch dishes to cook and enjoy at home. Here you’ll find a stunning repertoire of healthy and delicious breakfast and brunch recipes to inspire you, whether you are looking for something quick to prepare on a busy week day or a relaxed way to entertain at the weekend. Featuring a host of appetizing recipes from nutritious bowls of cereal to hearty baked dishes, there is a recipe here to suit every taste. Fruit, Grains & Oats features Bircher Muesli with French Berries and Honey-roast Figs with Orange Mascarpone and Toasted Almonds. Egg dishes include Baked Eggs with Chorizo, Mushrooms and Lemon Crème Fraiche and Poached-Egg-topped Smoked Haddock Fish Cakes. Breads & Breakfast Bakes to try include Banana Bread, Raspberry and Apple Muffins and Berry Friands. Satisfying hot Brunch Plates include Sautéed Mixed Mushrooms with Lemon Herbed Feta On Sourdough and Corn Fritters With Roast Tomatoes and Smashed Avocados. Homemade Preserves such as chutneys and jams elevate toast to new heights and finally ideas for delicious Drinks from Pour Over Coffee to Best-ever Bloody Mary with Pickled Celery add the finishing touch.

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Book SynopsisPutting food on the table for the family quickly and economically doesn''t mean you have to compromise on quality. This book shows how Hugh''s approach to food can be adapted to suit any growing, working family, or busy young singles and couples for that matter. Breakfast, baking, lunchboxes, quick suppers, healthy snacks, eating on the move and weekend cooking for the week ahead - all these, and more, are covered in River Cottage Every Day.As Hugh says: ''I make no prior assumptions about where you shop, what you may or may not know about growing vegetables or keeping livestock, whether you can tell the difference between a swede and turnip, or know what to do with a belly of pork and a breast of lamb. Instead, I''ll show you easy and confidence-inspiring ways with cuts of meat, types of fish and other ingredients you may not have tried before. And I''ll offer you new approaches that I hope will breathe new life to familiar staples, like rice, spuds, beans, and your daily bread

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Book Synopsis''Eating more healthily isn''t about denial. For example, reducing one''s dependence on wheat flour and dairy ingredients, which don''t appear at all in this book, turns out to be a delicious voyage of discovery. New grains, new oils, new tastes, new combinations: it all adds up to a new zest for life.'' Hugh Fearnley-WhittingstallEver lack the time or inspiration to cook a nourishing meal after a hectic day? Delicious, health-giving food doesn't have to be time-consuming and complicated. In River Cottage Light & Easy Hugh Fearnley-Whittingstall delivers wholesome delights with zero compromise on taste for all occasions from brilliant breakfasts to goodness on the go, from crunchy salads to simple roasts and hotpots, from nutrient-packed fish dishes to lighter breads, baking and treats (we all need those!). Each recipe is dairy-free and wheat-free, and all are guaranteed to bring a fresh energy and vitality to your everyday cooking and eating.The 170 flavour-hitting reci

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Book SynopsisThe essential reference to modern buttercream icing techniques, with step-by-step instructions and gorgeous photography, plus over 40 stunning cakes to make at home, from cupcakes to tiered wedding cakes. From the perfect buttercream recipe to creating textures, painting with buttercream, pattern transfers and stencilling with buttercream.Trade Review"The Contemporary Buttercream Bible is an absolute game changer in the industry of cake art. I've never seen techniques and talent presented in such a way as to be concurrently hugely aspirational yet completely approachable. I look forward to learning all the skills that I, as an artist in rolled fondant, have only the most rudimentary grasp of. Not since Cakewalk by Margaret Braun have I been this excited about a cake book. Bravo!" – Chef Duff Goldman, Ace of Cakes "If you love buttercream you'll adore this book. Lots of fascinating techniques to try and lovely ideas to develop. Thank you Valeri and Christina for generously sharing your buttercream secrets." – Lindy Smith, author of The Contemporary Cake Decorating Bible "There are numerous new and fresh techniques in the book ... but the main take-away for me was that buttercream designs are limited only by one’s imagination. The authors’ examples are inspirational and a demonstration of what is possible if you 'put your whole heart into it.' Overall, Valeriano and Ong have created a book full of inspiration and encouragement that re-energizes the use of buttercream in modern cake design." Sonya Hong, American Cake Decorating magazineTable of ContentsIntroduction BUTTERCREAM BASICS Stable Buttercream Recipe, Adding Flavours Equipment Nozzle Guide Colouring Buttercream, Mixing Colours Inspirations Covering Cakes, Crumb Coating, Smoothing, Sharp Edges, Textured Finishes Covering Boards Dowelling Cupcakes, Recipe, Piping Peaks and Swirls PIPING TEXTURES AND PATTERNS Ruffles, Up and Down, Back and Forth, Squiggly Basketweave, Contemporary Basketweave E- and C-Scrolls Star Fill Dots Leaves Shells and Fleur de Lis Scrolls, Lines and Zigzags FLOWERS Sunflower Leaves Camellia Hydrangea Carnation Sweet Pea Lilac Daisy Chrysanthemum Daffodil Rose and Rose Buds Piping and Arranging Flowers on a Cake Cupcake Bouquets Cuppie Cakes PALETTE KNIFE TECHNIQUES Palette Knife Brush Strokes Thinning Blending Gradient Blending and Painting Flowers Marbling TRANSFERS, STENCILLING & STAMPING Frozen Buttercream Transfers Transfers Troubleshooting Stencilling Stamping TEXTILE EFFECTS Brushed Embroidery Lace, Irregular Lace, Fishnet Lace Crochet, Patchwork Crochet WRITING Direct Piping Painting Pattern Transfer Embossing Stencilling Using Writing Creatively BEYOND BUTTERCREAM Embellishment Choices Rice Paper Sprinkles Candies Fruit Loops Templates Suppliers, About the Authors, Acknowledgments Index

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Book SynopsisJAMES BEARD AWARD WINNER • PUBLISHERS WEEKLY BESTSELLER • GOOP COOKBOOK CLUB PICK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker • Food52 • Library Journal A modern approach to mastering the art of cooking at home from the food editor at large at Bon Appétit, with more than 70 innately flexible recipes.  The indispensable recipes and streamlined cooking techniques in Where Cooking Begins are an open invitation to dive into Carla Lalli Music’s laid-back cooking style. The food editor at large at Bon Appétit, her intuitive recipes are inspired by the meals she makes at home for her family and friends and the joy she takes in feeding them. Here, too, is her guide to the six essential cooking methods that will show you how to make everything without over-complicating anything—and every recipe

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Book SynopsisGet your fill of tropical cocktails with this colourful guide to the best home bars around!

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Book SynopsisWinner, 2019 James Beard Award for Best Book of the Year in WritingFinalist, 2019 IACP Award, Literary Food WritingNamed a Best Food Book of the Year by the Boston Globe, Smithsonian, BookRiot, and more Semifinalist, Goodreads Choice Awards “Thoughtful, well researched, and truly moving. Shines a light on what it means to cook and eat American food, in all its infinitely nuanced and ever-evolving glory.” —Anthony Bourdain American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country. There’s a Cambodian couple in Lowell, Massachusetts, and their efforts to re-create the flavors of their lost country. A Uyghur café in New York’s Brighton Beach serves a noodle soup that seems so very familiar and yet so very exotic—one unexpected ingredient opens a window onto an entirely unique culture. A beignet from Café du Monde in New Orleans, as potent as Proust’s madeleine, inspires a narrative that tunnels through time, back to the first Creole cooks, then forward to a Korean rice-flour hoedduck and a beignet dusted with matcha. Sixteen adventures, sixteen vibrant new chapters in the great evolving story of American cuisine. And forty recipes, created by Lee, that bring these new dishes into our own kitchens.

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Book SynopsisCapturing the magic and finest festive traditions of Fortnum & Mason, Christmas and Other Winter Feasts gathers together everything you need to enjoy a truly delicious winter.A joyous celebration of Fortnum & Mason's love for extraordinary seasonal food, Christmas and Other Winter Feasts is filled with flavoursome recipes for Christmas and New Year's Eve, as well as Guy Fawkes and Burns' Night.From seasonable soups to hearty January eating, and featuring exclusive stories from the Fortnum & Mason archives, Christmas and Other Winter Feasts is the essential accompaniment to any party, gathering or feast.Trade Review‘There are loads of Christmas classics out there already, but I’m buying this for its sheer gorgeousness as much as for the recipes. I only have to look at the cover and I’m breaking in to “signin’ and swingin’ and gettin’ merry like Christmas”’ Diana Henry, Sunday Telegraph ‘Full of celebratory recipes, with a few healthy ones for January’ Sunday Times ‘What could be more joyous than a new book from Fortnum & Mason and Tom Parker Bowles? That it's festive is an added bonus – no one does Christmas like Fortnum's, nor like Tom, as it turns out … It's packed with everything you need to know for winter feasting’ Delicious Praise for Fortnum & Mason: The Cook Book: ‘This book, with its lovely colour illustrations taken from old Fortnum’s direct marketing booklets, is undiluted nostalgic celebration’ Rose Prince ‘Some of my earliest food memories are of Fortnum & Mason … So, understandably, the Fortnum’s Cook Book has a strong nostalgic appeal for me, but a cookery book cannot survive on sentimentality alone, and I have insulted the book’s elegance already, besmirching it with hideously garish post-it notes’ Nigella Lawson ‘A beautiful new cookbook’ Clerkenwell Boy ‘It’s a beauty!’ Gizzi Erskine

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Book SynopsisRichard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) – moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu’s Provençal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu’s recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence ̶ tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour. Having been described as ‘a gastronomic love poem to France’s most exhilarating region’, this is an essential book for any serious food lover’s library.

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Book SynopsisGo Beyond the Pot Brownie with this delicious and irresistible edibles cookbook.

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Book SynopsisA New York Times bestseller and one of the most praised Korean cookbooks of all time, you'll explore the foods and flavors of Koreatowns across America through this collection of 100 recipes.This is not your average journey to Asia cookbook. Koreatown is a spicy, funky, flavor-packed love affair with the grit and charm of Korean cooking in America. Koreatowns around the country are synonymous with mealtime feasts and late-night chef hangouts, and Deuki Hong and Matt Rodbard show us why through stories, interviews, and over 100 delicious, super-approachable recipes. It's spicy, it's fermented, it's sweet and savory and loaded with umami: Korean cuisine is poised to break out in the U.S., but until now, the cookbooks have been focused on taking readers on an idealized Korean journey. Koreatown, though, is all about what's real and happening right here: the foods of Korean American communities all over our country, fro

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Book SynopsisA must-have guide for every cook on how to prepare, store, and cook fresh seasonal vegetables with confidence and keep waste to a minimum. From asparagus and artichoke to fennel and celeriac, James Strawbridge has your veg box covered! Whether you are looking to include more veg in your diet, moving to a vegan or meat-free lifestyle, or looking for some flavour inspiration for your dishes, this is a vegetarian cookbook with a difference - giving you the confidence and knowledge to safely prepare and cook the edible parts of seasonal vegetables. - Covers more than 60 vegetables organised by seasonality - Over 135 delicious vegetarian recipes for you to enjoy - including main meals, light lunches and sides- Detailed information on plant varieties with annotated photographs displaying the edible parts of each vegetable- Learn the best way to prepare, store, and preserve your favourite veg - Handy zero-waste top tips and practical tricks throu

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Book SynopsisCookbook of the Year, Irish Book Awards 2018Cookbook of the Year, Listowel Food Fair 2018Irish Times Best Cookbooks 2018Top Cookbooks 2018, Sunday TimesBest Books of 2018, Sunday IndependentBooks of the Year 2018, Irish Independent'The book exudes a love of food ... there are lots of good things to explore inside' Darina Allen, Irish Examiner In five years selling at farmers' markets and hosting dining events and pop-ups, James Kavanagh and William Murray's food business, Currabinny, has grown a huge fan-base. James and William celebrate traditional ingredients (butter, cream, sea-salt and the best of fresh and local produce), give them a modern twist, and always produce indulgent delicious dishes.The Currabinny Cookbook includes their favourite recipes. From breakfast ideas (Macroom Oatmeal with Saturn Peaches, Pomegranate & Raw Honey) to sumptuous suppers (Rustic Rye Galette with Leeks, Fennel and Goats Cheese; Slow Roasted Salmon with Blood Orange, Lemon, Fennel & Dill; Ham in Juniper & Apple Juice with Mustard Parsnip Mash and Buttered Cabbage) and sweet treats (Apple, Rosemary & Buttermilk Cake; Fresh Blueberry Pie with Lemon Curd Cream) this book is a one-stop bible of delicious, comforting and irresistible recipes.'Has set the foodie world on fire ... it's easy to see why. Easy to make but jam-packed with flavour. We're obsessed' WellFest blog'A handsome collection of recipes using traditional, seasonal ingredients, given a contemporary slant' Irish Times'A lovely book of recipes' Sunday Times'The book is a beauty to behold, packed with the best of Irish seasonal products in recipes given a novel and contemporary touch' Irish Examiner'It's a blast to come across this sweet book of delicious home cooking' Cookbooks of 2018, John & Sally McKenna, McKennas' Guides'Their enthusiasm and irreverence leaps from the pages just as much as their flair in the kitchen ... the book is beautiful with delicate illustrations and tempting photographs' Sunday Independent'A delicious fusion of traditional and modern food' Irish Country Magazine'The pair have a serious love for food ... accessible for cooks of all levels and the images are absolutely gorgeous' Food & Wine Magazine'They've thought of everything when it comes to the cookbook, beautiful images [and] good food' Image Magazine'The prettiest Irish cookbook this autumn' Irish Independent'Brilliant recipes ... really lovely ... I'm definitely going to be making a lot of stuff out of it' Roisin Ingle, Irish Times'Delicious dishes and gorgeous recipes' Stellar'A gorgeous contemporary cookbook - full of traditional recipes with a twist' Irish Examiner'A complete winner!' Her.ie'The bookshelves are heaving with culinary content but one stood out from the crowd ... The Currabinny Cookbook' Irish Farmers Journal, books of the yearTrade ReviewA handsome, well-structured collection of recipes using traditional, seasonal ingredients, given a contemporary slant * Irish Times Magazine *The prettiest Irish cookbook this autumn * Irish Independent Magazine *A gorgeous contemporary cookbook - full of traditional recipes with a twist * Irish Examiner *They've thought of everything when it comes to the cookbook, beautiful images [and] good food * Image Magazine *Delicious dishes and gorgeous recipes * Stellar *The book exudes a love of food ... There are lots of good things to explore inside the covers of the Currabinny Cookbook (I love the graphics too) -- Darina Allen * Irish Examiner *If you open up any page ... it looks delicious but also very easy * Eoghan McDermott *Traditional dishes with a modern twist ... I could eat their flourless dark chocolate and sea salt cake every day * Sunday Times *This book has everything required for a filling Christmas * Irish Independent *A contemporary twist on tradition with a unique cross-generational appeal * Irish Independent, Books of the Year *Their enthusiasm and irreverence leaps from the pages just as much as their flair in the kitchen ... the book is beautiful with delicate illustrations and tempting photographs -- Best Books of 2018 * Sunday Independent *The book is a beauty to behold, packed with the best of Irish seasonal products in recipes given a novel and contemporary touch * Irish Examiner *

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Book SynopsisDr. Crandall’s Healthy Habits to Stop and Reverse Heart Disease Based on new medical research and including over 28 days of healthy meals and over 100 delicious and easy recipes, THE SIMPLE HEART CURE DIET AND MEAL PLAN is the perfect companion to Dr. Chauncey Crandall’s bestselling THE SIMPLE HEART CURE: The 90-Day Program to Stop and Reverse Heart Disease Revised and Updated. Heart disease kills more people than any other medical condition. No one is more aware of this than top cardiologist Dr. Chauncey Crandall, who has performed over 40,000 heart procedures during his career. Dr. Crandall is living proof of his program’s success. At the age of 48, and with no major risk factors, he found himself in the ER with a “widow-maker” blockage of his main coronary artery. After emergency heart surgery, he recovered from heart disease using the same course of treatment and diet he recommends to his thousands of patients — and details for your benefit. His unique perspective as both doctor and patient helps him empathize with the difficulties in making a transition from years of bad habits to a heart-healthy way of life.THE SIMPLE HEART CURE DIET AND MEAL PLAN is a groundbreaking approach to preventing and reversing heart disease — an approach honed by Dr. Crandall’s study of foreign cultures free of heart disease and decades of experience helping patients achieve a healthier heart at any age. Dr. Crandall believes in using every weapon in his medical arsenal — conventional medicine, emerging treatments, lifestyle changes, even alternative therapies — to help his patients recover.Based on the concepts pioneered in THE SIMPLE HEART CURE, this companion guide, THE SIMPLE HEART CURE DIET AND MEAL PLAN, works by reducing major heart disease risk factors: high cholesterol, high blood pressure, diabetes and pre-diabetes, and obesity. Eating right with this simple (and tasty) meal plan will help you live a life worth living! Dr. Crandall outlines the steps you can take to change your diet and get on a path to better health: Combines best of Mediterranean and plant-based diets Substitutions and swaps to please every palate Meal prep and grocery store shortcuts Shopping lists and pantry staples 28 days of tasty and nutritious meal plans Over 100 delicious and easy-to-prepare recipes Motivational tips to stay on course Easy-to-follow simple fitness plan And much more! So, whether you just want to prevent heart problems, or you’ve already had a heart attack, you’ll find the help you need in THE SIMPLE HEART CURE DIET AND MEAL PLAN, along with tasty, heart-healthy recipes, menus and week-by-week meal plans to help you begin taking action now.Table of ContentsTable of Contents of THE SIMPLE HEART CURE DIET AND MEAL PLAN by Dr Chauncey CrandallIntroduction......................................................... 1PART ONEWhy the Simple Heart Cure Diet WorksCHAPTER 1Let’s Get Started!.................................................. 5CHAPTER 2The Principles of the Simple Heart Cure Diet.............. 11CHAPTER 3How to Prepare for the Simple Heart Cure Diet........... 17CHAPTER 4How to Stick to the Simple Heart Cure Diet................ 25PART TWOThe Simple Heart Cure Diet LifestyleCHAPTER 5The Simple Heart Cure Diet Food List....................... 35CHAPTER 6The Simple Heart Cure Diet 28‑Day Menu Plan............ 43CHAPTER 7The Simple Heart Cure Diet Special Recipes............... 89CHAPTER 8Dr. Crandall’s Simple Fitness Plan.......................... 161Acknowledgments.............................................. 171Index............................................................... 172About the Authors.............................................. 187

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Book SynopsisThis updated edition of Anupy Singla’s bestselling debut cookbook includes 15 additional Indian recipes developed specifically for the slow cooker. Since its original publication in 2010, The Indian Slow Cooker has become a touchstone primer for everyone seeking an accessible entry point to cooking authentic, healthy Indian fare at home. Taking full advantage of the ease and convenience of the slow cooker, these recipes are simpler than their traditional counterparts and healthier than restaurant favorites, as they don’t require extra oil and fat. Singla’s “Indian Spices 101” chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among these 65 recipes are all the classics—specialties like dal, palak paneer, and aloo gobi—and dishes like butter chicken, keema, and much more. The result is a terrific introduction to healthful, flavorful Indian food made using the simplicity and convenience of the slow cooker.

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Book SynopsisWe all know there is more to Indian food than just curries; it can also be really healthy, fresh and super delicious. Chetna's Healthy Indian contains home cooking at its best - straightforward methods, very few ingredients, crowd pleasing flavours, nourishment and comfort. It draws upon inspiration from Chetna's family and friends, creating realistic recipes for midweek, after work, busy weekends or when you simply want to look after yourself with wholesome food.You'll find 80 delicious recipes that require minimum time and effort, including Onion & whole spice chicken curry, Tandoori pan-fried sea bream, Paneer & cavalo nero saag and Baked cardamom & pistachio yogurt pots.Inspired by Indian cuisine, Chetna's Healthy Indian is proof that healthy food does not need to be health food, and convenient meals can be good for you, too.

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Book SynopsisOver 65 recipes and ways to enjoy chickpeas, the most deliciously versatile staple in vegetarian and vegan cookery.A prince among pulses, the humble chickpea (also known as the garbanzo bean) is an essential ingredient for anyone who is embracing more vegan and vegetarian foods in their daily diet. This book provides all the inspiration you need to take full advantage of this versatile legume and its endless culinary possibilities. Chickpeas are packed with protein and are, of course, the key ingredients behind popular snacks like falafel and hummus, but also form the basis for so many other dishes, both savory and sweet. Here you will find over 65 delicious ways to enjoy them, from dips and small bites, to soups, stews, salads, bakes, and desserts. For lighter meals, try fool-proof recipes for Creamy Hummus, Falafel, and Chana Masala. For more explorative and exciting uses of the mighty chickpea, discover Chickpea ‘Chuna’ Quesadillas with Jimaca Slaw, Chickp

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Book Synopsis We’ve all spent a little more time at home in recent years and this has meant we’ve a new-found appreciation for what lunch represents to us: a break, excitement, something that isn’t typing emails or Zoom meetings. Without the crutch of highstreet chains, we learnt to start fending for ourselves and this meant endlessly trying to come up with different, filling and nutritious meals for our family and ourselves. But there are only so many great ideas about what you can put between two slices of bread or do with an egg and a piece of toast. Lunch is the best way to brighten your day, but it involves a level of imagination we don’t have the time for. This is where Let's Do Lunch steps in. You can decide how much time you want to dedicate to your lunch, then pick a straightforward, satisfying meal and get cracking. At the heart of this book is this lack of fuss. There will be no challenging techniques, hard-to-find ingredients or decadent cooking times. Just quick, accessible and clever recipes that will have you wondering how on earth you managed to make something so delicious in so little time. The book is filled with encouraging tips and tricks to help energise and transform your cooking experience from something you have to do into something you look forward to doing. All recipes are all light on meat and fish, with the emphasis on fresh vegetables, grains, cheese and nuts so you can feel energized right through to till dinner. Ditch the al desko and make a ritual out of lunch again.Trade Review“Georgia’s delicious, inventive and magnificently inspirational recipes are a marvellous way to make your day exciting and happy with not too much effort.” – Claudia Roden "Full of fresh ideas – and recipes to actually make you excited about starting work in the morning!" - Felicity Cloake

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Book SynopsisVeg lovers rejoice! The Eat Real Diet is our new all-in-one cookbook and meal planner you can turn to every single day. It's designed to make healthy eating as easy as it can be for wherever you are on your healthy eating journey. Every one of the 100 plus vegetarian or plant-based recipes has been calorie counted for you. We've also included easy meal plans so you can eat real your way.

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Book SynopsisMake your favourite Chinese takeaway dishes at home!According to Statista, as a nation we spend 10 billion each year on takeaways, and in a 2019 poll, Chinese food was voted Britain''s favourite takeaway.The Chinese Takeaway Secret offers a wide selection of popular recipes that will ensure the reader''s home-made dishes look and taste exactly like those offered by their favourite restaurants. Make starters and sides from Spring Rolls and Spare Ribs to Satay Skewers and Crispy Won Ton, and with mains for every palette including Chow Mein, Shredded Aromatic Pork Pancakes, Sweet and Sour Chicken, and Foo Yung.There are delicious sides and traditional street food dishes too - including Dan Dan Noodles, Prawn Crackers and Wok Fried Beansprouts. With this definitive collection of almost 100 takeaway recipes, you''ll be able to sample incredible Chinese cuisine from the comfort of your own home - and at half the price!

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Book SynopsisThe immensely popular blogger behind Little House Living provides a timeless and “heartwarming guide to modern homesteading” (BookPage) that will inspire you to live your life simply and frugally—perfect for fans of The Pioneer Woman and The Hands-On Home.Shortly after getting married, Merissa Alink and her husband found themselves with nothing in their pantry but a package of spaghetti and some breadcrumbs. Their life had seemingly hit rock bottom, and it was only after a touching act of charity that they were able to get back on their feet again. Inspired by this gesture of kindness as well as the beloved Little House on the Prairie books, Merissa was determined to live an entirely made-from-scratch life, and as a result, she rescued her household budget—saving thousands of dollars a year. Now, she reveals the powerful and moving lessons she’s learned after years of homesteading, homemaking, and cooking from scratch. Filled with charm, practical advice, and gorgeous full-color photographs, Merissa shares everything from tips on budgeting to natural, easy-to-make recipes for taco seasoning mix, sunscreen, lemon poppy hand scrub, furniture polish, and much more. Inviting and charming, Little House Living is the epitome of heartland warmth and prairie inspiration.

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Book SynopsisIn her latest cookbook, Deborah Madison, America''s leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. For over three decades, Deborah Madison has been at the vanguard of the vegetarian cooking movement, authoring classic books on the subject and emboldening millions of readers to cook simple, elegant, plant-based food.This groundbreaking new cookbook is Madison’s crowning achievement: a celebration of the diversity of the plant kingdom, and an exploration of the fascinating relationships between vegetables, edible flowers, herbs, and familiar wild plants within the same botanical families. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy shows cooks that, because of their shared characteristics, vegetables within the same family can be used interchangeably in cooking. It presents an entirely new way of looking at vegetables, drawing on Madison’s deep knowledge of cooking, gardening, and botany. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, lovage, and caraway come from the umbellifer family makes it clear why they’re such good matches for carrots, also a member of that family. With more than 300 classic and exquisitely simple recipes, Madison brings this wealth of information together in dishes that highlight a world of complementary flavors. Griddled Artichokes with Tarragon Mayonnaise, Tomato Soup and Cilantro with Black Quinoa, Tuscan Kale Salad with Slivered Brussels Sprouts and Sesame Dressing, Kohlrabi Slaw with Frizzy Mustard Greens, and Fresh Peas with Sage on Baked Ricotta showcase combinations that are simultaneously familiar and revelatory.Inspiring improvisation in the kitchen and curiosity in the garden, Vegetable Literacy—an unparalleled look at culinary vegetables and plants—will forever change the way we eat and cook.

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Book SynopsisTable of ContentsRecipes ix Acknowledgements, Changes To The Third Edition and Random Thoughts xi Preface xiii Part One Ingredients and Techniques 1 1 The Bread-Making Process From Mixing Through Baking 5 2 Ingredients and Their Function 27 3 Hand Techniques 49 Part Two Formulas and Decorative Breads 77 4 Breads Made With Yeasted Pre-Ferments 83 5 Levain Breads 141 Inserts C-1 6 Sourdough Rye Breads 209 7 Straight Doughs 279 8 Miscellaneous Breads 313 9 Braiding Techniques 401 10 Decorative and Display Projects 429 Appendix A-1 Developing and Perpetuating A Sourdough Culture A-1 Three Important Milling Tests A-14 Flour Additives A-16 Baker’s Percentage A-18 Desired Dough Temperature A-20 Yeast Conversions, Fresh To Dry A-22 Dry Yeast Conversions, Ounce To Tablespoons/Teaspoons A-22 Glossary G-1 Bibliography B-1 Epilogue E-1 Index I-1 About The Author AA-1

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Book SynopsisFrom the author of Meals That Heal, an anti-inflammatory cookbook with quick, 15-minute recipes for your instant pot, air fryer, sheet pan, and more — including science-based info on reducing inflammation and preventing or reversing disease through healthy eating. Why live with chronic inflammation when you can cure it with delicious food? Meals That Heal - One Pot presents over 100 quick-fix recipes for your stovetop, sheet pan, Instant Pot, and air fryer — packed with anti-inflammatory foods that will help you feel your best. Plus, James Beard Award winner and culinary nutrition expert Carolyn Williams includes vegetarian, low-carb, gluten-free, and dairy-free options perfect for everyone. Toss-and-go meals: Mediterranean Quinoa Salad, Avocado-Feta Shrimp Toss. Soups and salads: Chile Verde with Shredded Pork, Street Corn Salad. Meatless mains: Skillet Shakshuka, White Cheddar-Pumpkin Mac and Cheese. Desserts and drinks: Chocolate Chip Almond Butter Cookies, Elderflower Margaritas. Don't brush off warning signs of inflammation (such as tiredness, frequent colds, or acid reflux). With Meals That Heal – One Pot, you'll reduce not only these nuisance symptoms but also inflammation's long-term risks: immune dysfunction, high blood pressure, heart disease, cancer, and more. Carolyn's four-step approach, stress-busting tips, genius meal-prep hacks, and weekly menus make it easy to change your diet and heal inflammation with food — instantly.

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Book SynopsisThe perfect drinks book packed full of knowledge and entertainment from two of the UK's leading drinks experts, writers and comedians.

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

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Book SynopsisNothing's better than mouth-watering grilled food prepared in the fresh air. With more jokes, quotes, quips, tips, tricks, stats and facts than you can shake your skewers at, this celebration of BBQs turns up the heat when it comes to BBQ wit, wisdom and wisecracks.For the BBQ beginner, this perfectly prepared companion contains some simple recipes with all the basics to stop them from getting burned: from how to select your first BBQ grill, to how to cook a well-seasoned steak like a seasoned pro.For the master BBQ'er, this indispensable beer buddy contains all the essentials on the latest techniques, fuels, cuts of meat, vegetable seasons, marinades, sauces, sears, and rubs – all the necessities you'll need to keep you cookin' on all cylinders, all in bitesize, easy-to-digest nuggets of knowledge.Table of ContentsMeat Meets Heat • Right on Cue • Charred to Perfection • Relight my Fire • Don't forget to Flip • Sun's Out, Bun's Out.

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Book SynopsisThe global food production system is responsible for a quarter of the world's total greenhouse gas emissions caused by humans. The food we waste accounts for 8 to 10% of those emissions, and we could feed an extra 2.4 billion people with everything that gets thrown away. Nearly 1 billion adults die from malnutrition or starvation each year, while around 670 million adults are obese. Food distribution is unbalanced and unfair. This book is a guide to eating healthily for yourself as well as for the planet; it features over 60 recipes created by PJ Taste, a catering company who have always put sustainability at the heart of their business, which are designed to offer information and inspiration for finding a balance that benefits your body and its environment. You will also find compelling facts and figures about global food production and plenty of ideas about how, by making small changes to your food choices, you can make a difference in the fight against the biggest challenge of our time: climate change.

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Book SynopsisSimple ingredients. Straightforward recipes. Mouth-watering results. Now you can feed the whole family - and eat the food you love - without breaking the bank! Feed Your Family for £20 a Week is the hottest new cookery sensation on the block. Through Lorna Cooper's popular cookery blog fyf20quid, over half a million people have learnt how to meal plan, budget and cook for their families for just £20 a week - and now you can too! In Feed Your Family for £20 a Week you will find 100 deliciously simple, wallet-friendly meals the whole family will love. Each recipe is full of flavour, easy to follow and ready in minutes. This is stress-free cooking at its best - for less! A busy mum of three, Lorna understands how difficult it is to feed a family without breaking the bank, and when she didn't qualify for sick pay after a medical emergency, she really had to tighten the purse strings. Through savvy shopping, buying in bulk and batch cooking, she managed to slash her food bill from around £100 a week to just £20 - and now she wants to show you how. With this book, you will: · Plan 3 meals a day, every week - for just £20 · Stock up on freezer and store cupboard essentials · Get the most out of your ingredients · Discover simple substitutes and clever shortcuts · Love your leftovers · Waste less and save more Cook smart with MINIMUM FUSS and MAXIMUM FLAVOUR - and all for just £20 A WEEK!

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Book SynopsisTorta della Nonna brings together 55 of the best Italian sweet recipes from Emiko Davies' books, Florentine, Acquacotta and Tortellini at Midnight, plus five brand new recipes.Across eight chapters, this stunning collection features classic well-known recipes, as well as family recipes passed from generation to generation.The 60 recipes include sweet Italian breakfasts (including Lemon and ricotta cake, Italian brioche croissants and Little custard and quince jam pies); classic treats from nonna's oven (Hazelnut cake, Chocolate and amaretti flan, Stuffed peaches); snacks (Rosemary and sultana buns, Sweet breadsticks, Strawberries and wine); biscuits (Red crown biscuits, Almond biscotti, Polenta biscuits); recipes for celebrations(Florentine cake; Honey and nut pastries; Chocolate-filled sponge roll); treats to eat with a spoon (Baked rice pudding; Coffee-laced ricotta; Zuppa Inglese); frozen treats(Milk gelato; Plum sorbet; Gianduia semifreddo); and five essentials any Italian cook needs up their sleeve.Alongside Emiko Davies' evocative storytelling and beautiful photographs, all shot in Tuscany, from Florence to the Silver Coast, Torta della Nonna will bring the sweet tastes and romance of Italy into your home.

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Book SynopsisNutritionist Pascale Naessens is a forerunner, trendsetter and success author in the culinary field. In 2019 she won the Gourmand Award "Best in the World" and Low Carb Cookbook with 4 Ingredients ISBN 9789401461481 was the best-selling book in Belgium in 2018. In this second volume she presents more than 70 new tasty and inspiring low-carb dishes according to her well-known method. She also examines the ketogenic diet and the similarities with her proposed way of eating.

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Book SynopsisMake every day delicious and nourishing with Soup of the Day, now available in an affordable paperback. Get inspired with gorgeous photography and easy recipes for a year’s worth of fresh soups, stews, chowders, and chilis. Cooks of every skill level will find inspiration for easy, healthy soups in Soup of the Day, a calendar-style cookbook offering 365 enticing soups for any meal, occasion, or mood. Versatile soup makes a fantastic meal or side dish any day of the year. In the cool months, find filling, comforting soups like Black Bean Soup with Roasted Poblanos & Cotija Cheese and Creamy Brussels Sprouts Soup with Maple Bacon. Fresh and vibrant spring and summer soups include Snow Pea Consommé with Cheese Tortellini and Tomato Tarragon Soup with Fennel Croutons. From light options like Snow Pea Consommé with Cheese Tortellini to flavorful stews and hearty chowders, there’s something to please every palate throughout the year.

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

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Book Synopsis''Darina Allen is Ireland''s Delia Smith and Mary Berry rolled into one.'' The Times''Ireland''s answer to Delia and Nigella'' Sunday Telegraph Stella magazineCooking using just a single pot is liberating, satisfyingly efficient and relatively inexpensive. There''s less juggling of different elements, no complicated techniques, little space required and less washing up to do. What''s not to like? You can cook in one pot for one person or one hundred - all you have to do is scale up or down ingredients - perfect for solo cooks, families and anyone wanting to rustle up a feast for friends.Including 100 dishes to be cooked in a pot, tray or pan comprising lighter meals, such as soups, baked eggs and frittatas or hearty dishes like stews, tagines and curries, plus about 10 desserts. Chapters are divided into Eggs, Poultry, Meat, Fish, Vegetables, Rice, Grains & Pasta and Sweet Things with an international mix of dishes, including Mexic

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Book SynopsisOoey, gooey, sticky, and sweet, nothing is as irresistible as a freshly made donut. Sally Levitt Steinberg, a descendant of donut royalty, reveals the delicious history of these tasty treats with charming humor and nostalgia. Learn about famous donut makers and their creations, the secret of the hole, why donuts and coffee are made for each other, and much more. With 29 recipes to try at home and plenty of mouthwatering pictures, this fun tour of all things donut is a sweet indulgence.

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Book SynopsisWith more than 200 recipes, advice on how to get the most from your juicing and an eye towards taste, health and cost, The Ultimate Book of Modern Juicing is the only book on the topic you’ll ever need.Trade Review"...full of reasons to dust off that blender!" -- Healthy

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Book SynopsisDrink your way through Japan (even from home) with the help of this book! Japan is home to some of the world's most interesting alcoholic beverages from traditional Sake and Shochu to Japanese whisky, beer, wine and cocktails that are winning global acclaim and awards. In this comprehensive survey of Japanese drinks, experts Stephen Lyman and Chris Bunting cover all the main types of beverages found in Japanese bars and restaurants, as well as supermarkets and liquor stores around the world. The book has chapters on Sake, Shochu, whisky, wine, beer, Awamori (a moonshine-like liquor from Okinawa), Umeshu plum wine and other fruit wines. There is also a fascinating chapter on modern Japanese-style cocktails complete with recipes so you can get the authentic experience, including: Sour Plum Cordial; Sakura Martini; Improved Shochu Cocktail; Far East Side Cocktail. Thorough descriptions of the varieties of each beverage are given along with the history, production methods, current trends and how to drink them. Detailed bar and buyer's guides at the back of the book list specialist establishments where readers can go to enjoy and purchase the drinks, both in Japan and cities around the world, including London, Paris, New York, San Francisco, Chicago, Washington DC, Shanghai and more! This is an indispensable book for anyone interested in brewing, distilling, new cocktails or Japanese culture, travel and cuisine. Kampai! Cheers!Trade Review"Perfect for the traveler or epicurean, [The Complete Guide to Japanese Drinks] reveals the secrets of Japan's varied alcoholic beverages. Written in a conversational yet informative voice, every chapter delivers valuable insight into how these drinks evolved, found favor at home, and are often misunderstood overseas." --Christopher Pellegrini, Author, The Shochu Handbook"Following Brian Ashcraft's excellent Japanese Whisky, Tuttle has brought out this compendious guide to the full range of Japanese beverages…Written in an easy, flowing style, it covers a lot of ground in a short space of time…a beautiful, carefully put together coffee-table book full of insights, anecdotes and thirst-inducing pictures that leaves the reader yearning not just for a warm cup of sake or a stiff Yamazaki, but for individual titles devoted to each type of drink."-- The Japan Times"There's nowhere I'd rather drink than Japan, and no one I'd rather have telling me what, where, and how to drink than Stephen Lyman and Chris Bunting, whose bibulosity is matched only by their curiosity." --Matt Gross, formerly the New York Times Frugal Traveler

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Book SynopsisAn elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco''s hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.

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Book SynopsisA cookbook devoted to the beloved Vietnamese sandwich, featuring 50 recipes ranging from classic fillings to innovative modern combinations.Created by Vietnamese street vendors over a century ago, banh mi is a twist on the French snack of pâté and bread that is as brilliant as it is addictive to eat. Who can resist the combination of crisp baguette, succulent filling, and toppings like tangy, pickled daikon and carrots, thin chile slices, refreshing cucumber strips, and pungent cilantro sprigs? Bringing a new realm of flavor for anyone tired of standard sandwich fare, The Banh Mi Handbook presents more than fifty recipes and numerous insights for crafting a wide range of sandwiches, from iconic classics to modern innovations, including: Crispy Drunken Chicken, Shrimp in Caramel Sauce, Grilled Lemongrass Pork, Beef and Curry Sliders, Coconut Curry Tofu and Lettuce Wrap Banh Mi. Andrea Nguyen’s simple, delicious recipes for flavor-packed fillings, punchy homemade condiments, and crunchy, colorful pickled vegetables bring the very best of Vietnamese street food to your kitchen.

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Book SynopsisNEW YORK TIMES BESTSELLER • ONE OF THE NEW YORKER’S FIFTEEN ESSENTIAL COOKBOOKSThere are good recipes and there are great ones—and then, there are genius recipes.Genius recipes surprise us and make us rethink the way we cook. They might involve an unexpectedly simple technique, debunk a kitchen myth, or apply a familiar ingredient in a new way. They’re handed down by luminaries of the food world and become their legacies. And, once we’ve folded them into our repertoires, they make us feel pretty genius too. In this collection are 100 of the smartest and most remarkable ones.There isn’t yet a single cookbook where you can find Marcella Hazan’s Tomato Sauce with Onion and Butter, Jim Lahey’s No-Knead Bread, and Nigella Lawson’s Dense Chocolate Loaf Cake—plus dozens more of the most talked about, just-crazy-enough-to-work recipes of our time. Until now.These are what Food52 Executive Editor Kristen Miglore calls genius recipes. Passed down from the cookbook authors, chefs, and bloggers who made them legendary, these foolproof recipes rethink cooking tropes, solve problems, get us talking, and make cooking more fun. Every week, Kristen features one such recipe and explains just what’s so brilliant about it in the James Beard Award-nominated Genius Recipes column on Food52. Here, in this book, she compiles 100 of the most essential ones—nearly half of which have never been featured in the column—with tips, riffs, mini-recipes, and stunning photographs from James Ransom, to create a cooking canon that will stand the test of time.Once you try Michael Ruhlman’s fried chicken or Yotam Ottolenghi and Sami Tamimi’s hummus, you’ll never want to go back to other versions. But there’s also a surprising ginger juice you didn’t realize you were missing and will want to put on everything—and a way to cook white chocolate that (finally) exposes its hidden glory. Some of these recipes you’ll follow to a T, but others will be jumping-off points for you to experiment with and make your own. Either way, with Kristen at the helm, revealing and explaining the genius of each recipe, Genius Recipes is destined to become every home cook’s go-to resource for smart, memorable cooking—because no one cook could have taught us so much.

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Book SynopsisIf it''s fun, funky, jazzy and is to do with butter, it''s in this book. From how to make butter at home, to where to use it, and if that raises your ''yeah, sure, I know about butter, pal'' eyebrows, this book is going to surprise and delight you into next week.Split into four sections: What you need to know Making butter Getting creative RecipesMake Your Own Butter will Whip you into a frenzy so you can''t wait to start churning Thrill and surprise with its sheer range of buttery creations like cocktails and beauty products Enthral with QI style buttery facts Equip you with a life skill to be passed on to othersTrade ReviewWritten in an easy style . . . this book will inspire you to get churning * Countryside *

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Book SynopsisDominique Ansel is the creator of beautiful, innovative, and delicious desserts, from the Frozen S'More to the Cronut (R), the croissant-doughnut hybrid that took the world by storm. He has been called the world's best pastry chef. But this wasn't always the case. Raised in a large, working-class family in rural France, Ansel could not afford college and instead began work as a baker's apprentice at age sixteen. There, he learned the basics; how to make tender chocolate cakes, silky custards, buttery shortbread, and more. Ansel shares these essential, go-to recipes for the first time. With easy-to-follow instructions and kitchen tips, home cooks can master the building-blocks of desserts. These crucial components can be mixed in a variety of ways, and Ansel will show you how: his vanilla tart shell can be rolled out and stamped into cookies; shaped and filled with lemon curd; or even crumbled into a topping for ice cream. This cookbook will inspire beginners and experienced home cooks alike to bake as imaginatively as Ansel himself.Table of ContentsBASES?My Go-To Vanilla Sable Tart ShellMy Go-To Chocolate CakeExtra Syrups for Soaking the CakeMy Go-To Almond CakeMy Go-To LadyfingersMy Go-To Banana BreadMy Go-To Vanilla Pound CakeMy Go-To Cookie BaseMy Go-To Chocolate BrowniesMy Go-To Sable BretonMy Go-To Caramelised Puffed RiceMy Go-To Baked Vanilla Meringue (for a Pavlova)My Go-To Pate a ChouxFILLINGSMy Go-To Pastry CreamMy Go-To Lemon CurdMy Go-To Dark Chocolate GanacheMy Go-To Apple CompoteMy Go-To Stone Fruit JamMy Go-To Fruit GeleeMy Go-To Mascarpone Whipped GanacheMy Go-To Vanilla MousseMy Go-To Dark Chocolate MousseMy Go-To Soft CaramelFINISHINGSMy Go-To ButtercreamMy Go-To Nappage GlazeMy Go-To Dark Chocolate GlazeMy Go-To White Chocolate GlazeMy Go-To Caramelised BananasMy Go-To Roasted FruitsMy Go-To Fresh FruitsMy Go-To Vanilla Chantilly CreamMy Go-To Italian Meringue (for Piping and Finishing)My Go-To Streusel CrumbleMy Go-To Vanilla Ice CreamASSEMBLY & TECHNIQUESHow to Foncage a Tart ShellHow to Build a TartHow to Assemble a Layer CakeHow to Assemble a Mousse CakeHow to Glaze a CakeMy Tips for DecorationsUsing a Piping Bag

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