Food & Drink Books

Book SynopsisJoin Sarah Woods on a mouth-watering celebration of British and South Asian fusion recipes, featuring the Desi communities who created them''Fascinating exploration and celebration of the food that migrants from the Indian sub-continent have brought to the UK. Each chapter shines a spotlight on a region and gives voice to first-, second- and third-generation diaspora. There are dozens of wonderful recipes, each with its own story of origin and adaptation'' BBC GOOD FOOD''These recipes are guaranteed to satisfy your tastebuds'' STYLIST''I''ve longed for a book like this. A fascinating read with glorious recipes'' DIANA HENRY''What a book'' NIHAL ARTHANAYAKE, BBC Radio 5 Live''An evocative visual feast that speaks to your very heart. The mouth-watering recipes leap off the page and I am left wanting to bookmark nearly every dish'' LARA LEE, author of Coconut and Sambal''BeTrade ReviewI've longed for a book like this. A map that locates and explores the culinary heritage of the diaspora of the Indian subcontinent in Britain, how its been maintained and how it's evolving to absorb other influences. A fascinating read with glorious recipes * Diana Henry *Fascinating exploration and celebration of the food that migrants from the Indian sub-continent have brought to the UK. Each chapter shines a spotlight on a region and gives voice to first-, second- and third-generation diaspora. There are dozens of wonderful recipes, each with its own story of origin and adaptation * BBC Good Food *Desi Kitchen is an evocative visual feast that speaks to your very heart. The mouth-watering recipes leap off the page and I am left wanting to bookmark nearly every dish * Lara Lee, author of Coconut and Sambal *A mesmerising cookbook filled with gorgeous recipes from Desi kitchens all over modern Britain * Atul Kochhar *The picture Sarah paints is of a dynamic food culture that is both influenced by its surroundings and, in turn, influences them * Waitrose Weekend 'Book of the Week' *An ode to the unique twists on South Asian cuisine * India Weekly *Included in 'Best New Cookbooks' * Delicious *A rare and privileged glimpse into desi kitchens from all over modern Britain * Asian Express *Effortless storytelling * Asian *Fascinating exploration and celebration of the food that migrants from the Indian sub-continent have brought to the UK. Each chapter shines a spotlight on a region and gives voice to first-, second- and third-generation diaspora. There are dozens of wonderful recipes, each with its own story of origin and adaptation * BBC Good Food *'Beautiful book, great recipes, really well written and original' * Prue Leith *'What a book' * Nihal Arthanayake, BBC Radio 5 Live *'These recipes are guaranteed to satisfy your tastebuds' * Stylist *

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Book Synopsis** WINNER OF FORTNUM & MASON BEST COOKBOOK AWARD 2023 **** WINNER Jane Grigson Award 2022 **** Shortlisted IACP Cookbook awards 2023 **A beautiful cookbook that celebrates the wonderfully diverse flavours in Caribbean cooking with over 100 riveting recipes to try. Introducing West Winds - the most-talked about cookbook of 2022 and a joyous celebration of Caribbean cooking, with a special focus on the sensational flavours of Jamaican cuisine. Winner of the Jane Grigson Trust Award 2022, the all-encompassing Caribbean cookbook West Winds introduces everyone, everywhere to the enriching and mouth-watering flavours that Jamaica has to offer.Growing up in London and now living in Berlin, food writer Riaz Phillips is passionate about celebrating the familiar Caribbean food of his childhood while also demystifying new and unknown ingredients for home cooks from around the globe. With 120 traditional and delicious dishes that draw Trade ReviewThe Guardian Best Food Books 2022 - From the flicker of gas that opens the book to the ode to rum that finishes it, West Winds: Recipes, History and Tales from Jamaica is captivating. -- Rachel Roddy * The Guardian *independent.co.uk Best Cookbooks of 2022 - This book blazes a trail for Caribbean food - Jamaican food in particular [...] this book is far more than a collection of recipes [...] a joy to read -- Susan Low * independent.co.uk *Immerse yourself in the history of Jamaica as this cookbook is a beautiful tapestry of personal anecdotes, authentically shot pictures and of course, delicious recipes. -- Yasmin Rufo * Evening Standard *Riaz Phillips combines his experiences living in Jamaica and among London's Caribbean diaspora with history and folk tales to bring the island's food legacy to life. -- Phoebe Stone * delicious *Impeccably researched [...] invaluable. -- Joanna Taylor * ES Magazine *

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Book SynopsisDK brings you a curated collection of all-new triple-tested Middle Eastern recipes from The Australian Women''s Weekly.Australian Women''s Weekly (AWW) is one of the most popular collections of cookbooks in Australia, with each book covering a diverse range of cuisines, helping you to create balanced and healthy meals each and everyday, without compromising on flavour! From mouth-watering tagines to crispy falafels and velvety hummus, these easy-to-follow recipes will add new heights to your everyday cooking. With a focus on fresh ingredients, rich flavour combinations, and healthy, balanced meals, and packed with plenty of vegetarian, pescatarian, and plant-based options, these versatile recipes are to be enjoyed by everyone.The Australian Women''s Weekly''s triple-tested, fuss-free recipes are trusted favourites around the world, and now you can also enjoy them with this collectible series of creative, accessible, and reliable recipe books. A must

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Book SynopsisDK brings you a curated collection of all-new triple-tested dessert recipes from The Australian Women''s Weekly.Australian Women''s Weekly (AWW) is one of the most popular collections of cookbooks in Australia, with each book covering a diverse range of cuisines, helping you to create balanced and healthy meals each and everyday, without compromising on flavour! From cakes and pavlovas to soufflés and sorbets, take your dessert game to the next level with over 90 simple recipes perfect for finishing dinner with a flourish. Whether you want to make a celebration cake to impress, fancy something fresh and fruity, or a warm and comforting bite to end your meal with, this mix of classic and innovative recipes will help you add a touch of extra flair to your everyday desserts all year round. The Australian Women''s Weekly''s triple-tested, fuss-free recipes are trusted favourites around the world, and now you can also enjoy them with this collectable series of crea

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Book SynopsisBatch bake without having to start from scratch each time you want home-baked goods.Berlin Baking Queen Cynthia Barcomi revolutionises the way we bake. Simply make a dough, bake now or keep for later. Stock self-made doughs, batters and frostings in the fridge or freezer so you''re ready to bake what you want when you want! Enjoy pancakes every morning for a week without starting from scratch each time. Get ahead with over 70 tried-and-tested recipes for cookies, cakes, breads, pies, tarts and even sourdough! Satisfy spontaneous cravings and unexpected guests with homemade convenience at your fingertips.According to a recent study, half of Brits say they have baked at home at least once a week since the first national lockdown hit last March, and a total of 27% are baking more than once a week! Why not beat the baking odds and hone in on your meal-prep practice with this ultimate guide to batch-baking? Proving the only book on the market to consider batch-making for baking, this is a must-have volume for enthusiastic home bakers who find themselves pressed for time or only want to bake a small amount - just enough to satisfy a craving. Keeping doughs, batters and buttercreams fresh is easy!This brilliant guide to baking includes:-70 photographed dough, batter, pastry, and frosting recipes -Fridge, Freeze, Bake from Frozen panels to help with batching and storing -Gluten-free with vegan recipes and substitutions included throughout-Icons to signify prep time and cooking timeBatch Baking is all about homemade convenience. Delicious pastries, breads, and cakes you make yourself will taste infinitely better than anything store-bought and working in batches makes it convenient too! Learn about the secrets to successfully making your own sourdough! Ever heard of a Cake-ie? And how about the most perfect chocolate chip cookies you have ever eaten? Make your own puff pastry and store it in the freezer for just that moment!In this tasty baking book, TV chef Cynthia Barcomi shares over 70 of her tried-and-tested dough, batter, pastry, and frosting recipes, featuring vegan recipes, and including advice on working with doughs (with and without yeast), plus refrigeration and storage. A must-have volume for home bakers.

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Book SynopsisMeet the world''s most popular vegetable - the potato!It''s time to peel back the potato''s potential and rustle up cosy classic dishes like shepherd''s pie, potato soup, and gnocchi, as well as dishes you won''t have tried before, such as homemade potato bread, potato and courgette cake, potato pancakes and so much more!It''s no doubt that the potato has so much to offer. From new potatoes to baking potatoes, crispy skins to creamy mash, you can enjoy 70 sweet and savoury recipes for the whole family to love, and make Potato Kitchen your cookery staple.Become a potato connoisseur and discover the seemingly endless list of varieties that you can grow, whilst exploring: - A deep dive into potatoes, combining expert knowledge with atmospheric photos of production and harvest- More than 70 classic and creative recipes, both sweet and savoury- Photos of all recipesCalling all potato lovers!Whether you''re looki

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Book SynopsisDK brings you a curated collection of all-new triple-tested vegan recipes from The Australian Women''s Weekly. Take your vegan cooking to new heights with more than 90 balanced and enticing plant-based recipes to be enjoyed by all.Australian Women''s Weekly (AWW) is one of the most popular magazines in Australia, with an impressive collection of recipes too - helping you to create balanced and healthy meals each and every day, without compromising on flavour! From meat-free meals to plant-based puddings, take your cooking game to the next level with over 90 simple recipes perfect for finishing dinner with a flourish. A must-have volume for anyone seeking easy vegan recipes without slaving away in the kitchen all day! Sure to get your taste buds tingling, this quick vegan cookbook promises:- Over 90 vegan recipes suitable for all times of the year and a range of occasions.- Ingredients are recognizable and readily available in all markets.

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Book SynopsisDK brings you a curated collection of all-new triple-tested money- saving recipes from The Australian Women''s Weekly.Australian Women''s Weekly (AWW) is one of the most popular magazines in Australia, with an impressive collection of recipes too - helping you to create balanced and healthy meals each and every day, without compromising on flavour!Using an easily available and versatile range of ingredients, you can enjoy simple yet impressive everyday cooking packed with big, bold, fresh flavour and still keep costs down. With recipes drawing from cuisines from all over the world, impress your guests with what you can create using clever swaps and tricks to achieve maximum flavour even on a budget.Sure to get your taste buds tingling, this quick cookbook promises:- 80-100 recipes (plus variations), all photographed and with a fresh, modern design.- A mixture of classic recipes and innovative ideas, no recipe is repeated from one boo

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Book SynopsisIndia's leading nutritionist Rujuta Diwekar is a bestselling author whose expertise lies in combining traditional Indian food wisdom with the modern science of nutrition to promote wholesome dietary habits. Diwekar's clientele includes popular Bollywood personalities and business tycoons, such as Kareena Kapoor, Saif Ali Khan, Alia Bhatt, and Anil Ambani, and Kishore Biyani. Her 12-week fitness project is one of the world's largest and most successful public health projects.

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Book SynopsisThe life - and life behind the scenes - of one of Britain''s best-known chefs.The Roux family is the most influential family associated with food in Britain. Through their various restaurants (Le Gavroche, Waterside Inn, Brasserie Roux) and catering services they have trained many of Britain''s top chefs. Albert and Michel Sr brought French high cuisine to Britain in the sixties, much of the produce being brought twice weekly from France by Michel''s mother in the family car. Michel grew up in an environment of respect for fine food and ingredients, of never settling for second best, and of traditional French family excursions to find wild food. He tells the story of what it was like to grow up as part of this close-knit family. He left school at 16 to start his first apprenticeship with Maitre Patissier Hellegourarche in Paris. He then worked with Alain Chapel at Mionnay before doing his mililtary service at the Elysee Palace cooking for Presidents GiTrade ReviewRoux's magnanimity - along with his passion for food and serious work ethic - shine through... the recipes in it are accessible, uncomplicated and wonderfully tempting * METRO *Michel Roux Jr is one of Britain's finest chefs... it's fascinating stuff for anyone interested in classic French cookery... Fabulous. * FRESH *elegant French recipes, such as duck confit, lobster with garlic butter and pink praline tart, that should appeal to any cook. * SQUARE MEAL *Michel Roux Jnr's autobiography-cum-cookbook is half food memoir, half French recipe collection and wholly engrossing. Roux's anecdotes provide a fascinating window on a life spent pioneering French haute cuisine as a member of the UK's defining culinarly dynasty. * CATERER & HOTELKEEPER *

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Book SynopsisThere''s something about the smell of meat cooking that signals a feast - it''s savoury, comforting and tempting. A steak on the grill, a roast in the oven, a casserole bubbling: they make your mouth water. Si King and Dave Myers, aka the Hairy Bikers, have always been passionate about meat, and this bible is an unadulterated celebration of the fine produce we have available today. MEAT FEASTS includes all their favourite recipes and some new surprises. There are family classics, spicy treats, perfect pies and delicious zingy salads.Si and Dave love their veggies too, and MEAT FEASTS features some of the very best veg recipes to showcase a Sunday joint or make a little meat of a very long way.A meaty modern classic, MEAT FEASTS is your one-stop meat cookbook!Trade ReviewThe duo celebrate all things meaty... Packed with more than 150 recipes, this is sure to keep dedicated carnivores happy. * BBC GOOD FOOD *The jacket of the Hairy Bikers' latest cookbook describes it as a 'meaty modern classic', and it is a riotous celebration of all things fleshy.For dedicated believers in nose-to-tail eating, the chapter titled Lovely Offal offers a celebration of the more outlandish bits of animal anatomy - according to the Hairies, ox heart kebabs taste just like steak.Their take on more conventional cuts is equally robust - roast haunch of venison with quince, pork cooked in milk, Italian-style, and a fabulously hefty-looking steak and kidney pudding, with the optional addition of smoked oysters. -- Jane Shilling * DAILY MAIL *Meat is the thing to eat this season - get cooking with the masters of all things manly. -- Jenny Stallard * METRO *The Hairy Bikers have released Meat Feasts: The Ultimate Meat Bible. Packed with mouthwatering recipes covering all seasons, with useful tips on buying and preparing cuts. * WOMAN'S OWN *Let Si and Dave transform mealtimes. These recipes are perfect for Sunday lunch or a midweek feast. * BEST *These big and bold meat dishes from TV favourites The Hairy Bikers take familiar meats like stewing steak and corned beef and elevate them to epic proportions. * Great British Food *

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Book SynopsisWinner of Two IACP AwardsFood Issues & Matters * Health & NutritionThis enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes. When these eight Native American plants crossed the ocean after 1492, the world’s cuisines were changed forever. In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.    A delicious, enlightening celebration of Indigenous foods and Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, as well as essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The “Magic 8” ingredients share the page—and plate—to create recipes that will transform your world.

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Book SynopsisPut Carbs Back on the Table! Diet trends come and go, but over the last decade, no one food group has been vilified and misunderstood as much as carbs. A hundred years ago, our relatives got more than 50 percent of their nutrients from carbs, and yet the chronic conditions we grapple with today were rare. The good news is that carbs don’t have to be the enemy of your blood sugar or hormone health, nor are they the secret agents of inflammation.Carbivore is a new way to reclaim your favorite comfort foods without the consequences. Whether you’re suffering from keto-fatigue, have been told carbs are off the table because of health issues, or just want to embrace food freedom without fear, Phoebe Lapine offers a delicious solution with 130 completely fiber-forward (gluten-optional) recipes that are organized by your favorite type of carb—noodles, grains, loaves, spuds and more. As she did in her invaluable gut health guid

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

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Book SynopsisA one-stop cookbook for cakes—birthday, chocolate, coffee, Bundt, upside-down, loaf, and more. From pound cake and angel food (with many variations) to genoise and streusel-topped, from comfort classics like red velvet, six-layer coconut, rich chocolate, lemon meringue, and cheesecake to sophisticated grown-up fare including chiffon cakes and tortes with luscious fruits, these 150 recipes and color photographs cover techniques, decorating, and gifting ideas for every taste and occasion, whether no-fuss or fancy.Baking trends come and go, but cakes are timeless. From the editors and photographers of Martha Stewart Living, Cakes includes classics (German Chocolate, New York-Style Cheesecake), crowd-pleasers (Baked Alaska, Hummingbird), and cakes with unique, sophisticated flavors and embellishments (Pecan Torte with Lemon Curd, Saffron-Scented Pear Upside-Down Cake). Whether you need a birthday cake (for any age!), have bake-sale duty, want a travel-friendly coffee cake, or seek to impress at a dinner party or with a handmade gift, Martha Stewart''s Cakes has more than 150 cakes plus ideas for decorating, gifting, and storing. Beautiful color photography that shows you just what you''re aiming for and dozens of make-ahead tips make baking low-stress.

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

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Book SynopsisFrom star baker Bryan Ford, a vast and vibrant baker?s guide to Latin America (Maurizio Leo, author of The Perfect Loaf), sharing the cultures and stories behind every recipe: artisan bread, pan dulce, cookies, pastries, and more. Bryan Ford, the acclaimed author ofNew World Sourdoughand judge on Netflix''s Blue Ribbon Baking Championship, is changing how the world bakes with recipes that are ?full of deep expertise? yet ?unusually warm [and] friendly? (New York Times). InPan y Dulce he helps home bakers embrace the extraordinary world of Latin American baking and break free of Eurocentric approaches to the craft. Enter medialunas: full of tender layers, glazed with sugar. Alfajores sandwiched with dulce de leche. Fluffy conchas and pan de coco?and so much more: Golfeados, sweet-salty soft rolls twirled with queso de mano and drenched in syrup Flaky pastelitos stuffed with guava Crisp empanadas filled with juicy chicken The fugazzeta, an addictive flatbread stuffed with cheese and topped with charred onions And all sorts of rustic loaves, from pan Cubano baked with a palm leaf to blue masa sourdough to gluten-free chocolate quinoa bread Ford delivers practical know-how alongside the history and culture behind each of 150 mouthwatering recipes (Pati Jinich, author of Treasures of the Mexican Table). This is an essential book for home bakers looking to expand their understanding of the craft?while tasting the best of México, Central America, South America, and the Caribbean.

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Book SynopsisInstant Pots and other multicookers can transform your routine, turning day-long simmers and braises into quick dishes that are achievable even on a busy weeknight. But did you know that the same pot is also a top-notch slow cooker, delivering make-ahead flexibility?Milk Street Fast and Slow shows you how to make the most of your multicooker''s unique capabilities with a host of one-pot recipes that show how to prepare the same dish two ways. For the quickest meals, use the pressure cooker setting to cut down on cooking time. And if you prefer the flexibility of a slow cooker, you can start your cooking hours ahead.Tantalize your taste buds and change the way you cook with this mouthwatering menu:- Vegetables shine on center stage in dozens of hearty vegetarian mains and sides like Potato and Green Pea Curry and Eggplant, Tomato, and Chickpea Tagine.- From Risotto with Sausage and Arugula to steel-cut oats and polenta, get slow

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Book SynopsisNearly every culture serves some sort of noodle, from fettuccine, ramen and spaetzle, to lo mein, gnocchi and udon. So we travelled the world to learn the secrets to the best pad Thai, Italian ragu, spicy North African couscous and buttery Turkish noodles flecked with feta.* In Italy, we were taught the real fettuccine Alfredo-so much lighter, simpler and more satisfying than what we knew.* In Sapporo, Japan, we learned how to develop the deep umami flavours of miso ramen with minimal time and effort.* And from Ho Chi Minh City to Lima, we learned the art of the quick noodle stir-fry, from Vietnamese shrimp noodles to Peruvian chicken and pasta The world of noodles also includes cool salads, steaming soups, plump dumplings and bowls of well-sauced shapes of all kind. Noodles are a perfect canvas for spring and summer vegetables, as well as hearty wintertime baked casseroles. And if speed is your need, try hoisin-ginger noodles or our cheesy one

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Book SynopsisA deliciously unique love letter in pie crust to every state-a delicious portrait of the country with more than 50 recipes for extraordinary pies that taste just like home. (Jessie Sheehan, author of Snackable Bakes)There''s nothing quite so American as a slice of pie. That''s what Stacey Mei Yan Fong learned growing up in Singapore and Hong Kong, watching movies set in the United States and dreaming about taking a road trip from coast to coast, stopping at diners along the way. After college in Savannah and a decade as a fashion designer, Stacey turned her passion for home baking into an ode to her chosen home: honouring the people, places, and flavours that made her love this country with a pie for each state. Each pie is an impressive, whimsical tribute that encapsulates a state''s unique flavours and honours its culture. For South Dakota, Stacey researched Indigenous ingredients with a Sioux nation chef to create her Wild Rice Pudding Pie. <

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Book SynopsisWith 125 simple-but-delicious recipes, this comprehensive guide to air fryer cooking is full of photos and easy step-by-step directions for beginners - and authorized by Instant® Bruce Weinstein and Mark Scarbrough are a trusted, popular guides for all things Instant Pot, and they bring this wisdom to this fully authorized book showing how to make the most of your Instant air fryer--regardless of size or model. A perfectly suited manual for beginners just learning about their new device, as well as those looking to explore new recipes, The Instant Air Fryer Bible is an essential step-by-step guide for the modern kitchen.  Start with the absolute best techniques for getting perfect results from the most commonly air-fried foods—from the instructions that are missing on your bag of frozen tater tots to the how-tos for a perfectly air-fried piece of chicken or salmon—then upgrade those basics with a wide

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Book Synopsis Unleash the power of your air fryer with this comprehensive air fryer bible, featuring 300+ recipes designed for every size, brand, and model, from the authors of the bestselling Instant Pot Bible. Welcome to the air fryer revolution. More than 7 million Americans use air fryers to make the crispiest French fries or crunchiest chicken tenders without the mess or health concerns of deep-frying. But your air fryer can also sear a rib-eye steak in half the time it takes to heat up the grill, roast perfect vegetables, and reheat leftovers while putting your microwave to shame. Only The Essential Air Fryer Cookbook can show you how to make the most of this versatile kitchen appliance, for every meal of the day. Each of the 300-plus recipes gives ingredients and timings for every size of air fryer (from small 2-quart models to 10-quart ones), plus extra recipes to make each dish a complete, delicious meal. This comprehensive air fryer bible will help you make delicious roasted chicken and healthy vegetable sides, decadent desserts, delightful snacks, and crispy wings and tenders that beat take-out by a mile. And air-frying experts Bruce Weinstein and Mark Scarbrough offer customized ingredient lists and timings alongside clear, easy-to-follow directions that will have you cooking like a pro, no matter your skill level. You''ll enjoy: Kale Chips Better-Than-Chinese-Take-Out Orange Chicken Hearty Roasted Vegetable Soup Cauliflower-Crust Pizza Crispy Ranch Chicken Thighs Fried Green Tomatoes Jalapeño Poppers Perfect Broccolini Easy Carnitas Shrimp Teriyaki Zucchini Fries Blueberry Crisp Chewy Coconut Cake Fried Oreos And more!

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Book SynopsisHealthy doesn't have to be hard! Unlock the simplicity of veggie-forward cooking with bonus tips for planning and prepping your way to healthy, delicious eats for every meal. Plant-focused meal prep means a fridge stocked with healthy snacks ready to grab on your way out of the door; it means having an easy answer every time the question “what’s for dinner” pops into your head; and it means saving time and money while you enjoy flavorful, nutritious meals that come together in minutes. Brittany Mullins has perfected the art of flavor-filled, holistic cooking for the whole family while tacking a busy to-do list and a hectic schedule: now, Mostly Veggies brings you the same tools and tricks Brittany herself uses every day.  Mostly Veggies focuses on wholesome ingredients and prioritizes fruits and vegetables, whole grains and plant-based proteins as the foundation of healthy, filling recipes that everyone i

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Book SynopsisCajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups'' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal celebrations, and these shrimp and crawfish boils, boucheries (hog killings), fish frys, and backyard barbecues--form the backbone of this book.Toups shows what it''s like to butcher a hog and engineer an on-the-fly barbecue pit--as well as make a 15-minute roux for a quick gumbo (normally a time-intensive process). He guides readers through his home country with detours for salty anecdotes, in-depth tutorials, and rich photography. Divided into sections that embody a wide range of Cajun experiences, the book features 100 recipes that translate old-school techniques for the modern table. This is a book full of attitude and flavor for fans of Action Bronson, Anthony Bourdain, and Paul Prudhomme. Chasing the Gator shows how--and what it means--to cook Cajun food today.

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

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

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Book SynopsisAre mealtimes with your kids a source of frustration? Ever wonder how on earth to get them to eat the recommended five servings of fruits and veggies per day (or even per week)? The 7 Secrets of Raising Happy Eaters is a practical and engaging guide for parents eager to get past their children''s food resistance - or to avoid it altogether. The book introduces 7 Secrets of Raising Eager Eaters. Secrets include: Secret 1: Teach your child to eat, just like you teach them to read! Secret 6: ''Teach me to do it myself''. Child participation is every parent''s secret weapon. Karen LeBillon, author of French Kids Eat Everything, coaches readers through the process of taste training, including strategies, games and experiments that will encourage even reluctant eaters to branch out. Over 100 delicious, kid-tested, age-appropriate recipes lead families step-by-step through the process of learning to love new foods, enabling kids to really enjoy the foods we knTrade ReviewAny parent eager to get kids to eat vegetables must read this instant classic right now. [The Seven Secrets of Raising Happy Eaters] celebrates the fun and joy of parenting-even of picky eaters. This book makes it a pleasure to teach kids about delicious food, encourage healthier eating habits, and counter the relentless marketing of junk food, without ever turning the dinner table into a battlefield * Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University, and author of Eat, Drink, Vote: An Illustrated Guide to Food Politics. *Get ready for children who have healthy attitudes toward food and not only eat their veggies but like them, too. I absolutely love the idea of teaching them to eat well through the Taste Training program-a true 'fix' for picky eaters! * Lisa Leake, author of 100 Days of Real Food *Want your kids to be food lovers? Karen takes away the pressure, stress, and frustration of mealtime with interactive food games and simple recipes that make eating a joy for the whole family! * Catherine McCord, author of Weelicious *I simply adore this book as it is bursting with simple, down-to-earth, practical ways to "taste train" and educate children to enjoy healthy foods through fun games and activities. The underlying principle is that children can learn to eat well, just like they can learn to ride a bike, which I wholeheartedly agree with. Karen's book is a must-read for parents who battle with "fussy eaters" and dread meal times. So grab your copy now and begin to enjoy the adventure opening up to your children and your whole family, as you discover the joys of healthy eating and have fun creating healthy eating habits for life * Sue Atkins, author of Parenting Made Easy - How To Raise Happy Children *

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Book Synopsis''This is the herbal guide book for modern life - with easy recipes, practical tips and pearls of wisdom - it''s the perfect companion to help you use powerful herbs in a modern way.'' Anabel Kindersley, co-founder of Neal''s Yard RemediesTurmeric, matcha, bee pollen, ashwagandha, astragalus. Often called ''nature''s miracles'', superherbs, or adaptogens, help the body adapt to the stresses of life, whether emotional, environmental or immune related. We''ve all been informed about superfoods and the nutrients they pack, but superherbs do more than deliver vitamins and nutrition - they help to improve overall health to bring the body back to equilibrium.Featuring twenty of the most easy-to-source and use adaptogens, Superherbs will teach you the history of these ancient herbs, how each can help us in mind, body, beauty and spirit, and ten ways that we can incorporate them into our lives including recipes, teas, tonics, and DIY beauty regimes. Trade ReviewOne of London's most in-demand herbalists and a figurehead for the latest wellness trend to be pepping up the capital. * ES Magazine on Rachel Landon *

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Book SynopsisWe know that a plant-based, vegan diet is healthy. But how easy is it to incorporate it into our lifestyle? Are there any other steps that need to be taken to ensure our body is getting the nutrients it needs?In Optimum Nutrition for Vegans, Patrick Holford, bestselling author of over 25 health books, shows you how to achieve optimum nutrition while following a vegan diet. This book features 100 delicious, easy recipes that will nourish your body and your brain. Patrick will also show you how to ensure you are getting enough protein and brain fats, control your sugar and energy, and other other steps that need to be taken for overall health for vegans.Whether you already follow a plant-based lifestyle or you simply want to incorporate more meat, dairy and egg-free meals into your week, Optimum Nutrition for Vegans will be your guide for overall health.

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Book SynopsisWINNER OF THE INVESTIGATIVE FOOD WORK AWARD AT THE GUILD OF FOOD WRITERS AWARDS 2023''The most incredible book'' Delia Smith''Persuasive, entertaining and well researched'' Sunday TimesPlant-based is best for health, go vegan to help save the planet, eat less meat... Almost every day we are bombarded with the seemingly incontrovertible message that we must reduce our consumption of meat and dairy - or eliminate them from our diets altogether.But what if the pervasive message that the plant-based diet will improve our health and save the planet is misleading - or even false? What if removing animal foods from our diet is a serious threat to human health, and a red herring in the fight against climate change.In THE GREAT PLANT-BASED CON, Jayne Buxton demonstrates that each of these ''what-ifs'' is, in fact, a reality. Drawing on the work of numerous health experts and researchers, she uncovers how the separate efforts of a constellation of individuals, companies and organisations are leading us down a dietary road that will have severe repercussions for our health and wellbeing, and for the future of the planet.THE GREAT PLANT-BASED CON is neither anti-plant nor anti-vegan - it is a call for us to take an honest look at the facts about human diets and their effect on the environment. Shocking and eye-opening, this book outlines everything you need to know to make more informed decisions about the food you choose to eat.Trade ReviewThe most incredible book -- Delia Smith * The Food Programme, BBC Radio 4 *How I have waited for this book! A much needed, fact-packed, lucidly argued demolition of pervasive, endlessly recycled, anti-animal source food propaganda, and a very welcome, closely argued, well-reasoned defence of our traditional omnivore diet -- Joanna BlythmanA brave, well-researched and highly readable book that confronts the many myths about meat, health and climate change. Buxton's deep dive into the science and politics of these questions makes this book a must-read for anyone who cares about their health - or the planet -- Nina Teicholz, science journalist and bestselling author of THE BIG FAT SURPRISETHE GREAT PLANT-BASED CON is persuasive, entertaining and well researched ... the book will help to alleviate the guilt many of us feel about our diets -- Louise Eccles * Sunday Times *[A] forensic examination of the evidence ... Buxton is brilliant at reminding us of some basic statistical truths, ones that are usually forgotten these days ... It's refreshing to read a book which recognises that life is complicated -- Mark Mason * Daily Mail, Book of the Week *A calm, incisive dissection of veganism's salvationist claim to protect human health and the planet -- John Lewis-Stempel * Country Life *In THE GREAT PLANT-BASED CON, Jayne Buxton provides insightful analyses and thoughtful alternatives to narratives about plant-based diets, human and environmental health. Her engrossing account is food-for-thought for everyone, be they herbivorous, omnivorous, or carnivorous. I promote this entrée at every opportunity -- Fred Provenza, Professor Emeritus of Behavioural Ecology, Utah State University and author of NOURISHMENT: WHAT ANIMALS CAN TEACH US ABOUT REDISCOVERING OUR NUTRITIONAL WISDOMTHE GREAT PLANT-BASED CON is absolutely exceptional. When you've read works of Gary Taubes and Nina Teicholz, you'll need to add this to your essential reading list. I was ignorant of so much that is so elegantly explained -- Professor Tim NoakesIntelligent and very well-researched ... [Jayne is] able to be objective and speak out without losing a university seat or a research grant, but with knowledge of the food industry from a career in consultancy. She has sifted through all the scientific arguments fairly and produced a very readable book that explains it all in a way that can easily be digested ... a fascinating read and its intelligent explanation of the way that Big Food makes us ill, and Big Pharma makes another fast buck curing us, may yet make it a seminal classic, similar in its impact to Rachel Carson's brilliant exposé of chemical pesticides, Silent Spring, two generations ago. There is no doubting Buxton's conclusion that we have been conned ... a brave book -- Jamie Blackett * Daily Telegraph *With incredible skill, Jayne Buxton captures the edifice of intellectual and cultural fraud behind today's mythology of the safety plant-based eating. Everyone needs this important and timely book -- Sally K. Norton MPH, nutritional scientist and author of TOXIC SUPERFOODSJayne Buxton's compelling read THE PLANT-BASED CON challenges the 'plant-biased' narrative sweeping across the globe and embedding itself into the very fabric of our society. Jayne takes a deep dive into the vested interests and religious ideology shaping the plant-based con, leaving no stone unturned ... I highly recommend this book! -- Belinda Fettke, https://isupportgary.com

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Book SynopsisTrade Review“[A] heartfelt, endearing book…delightful…entertaining…A must for foodies, certain to bring a smile to readers and their dinner guests.” — Kirkus Reviews on Jacques Pépin Art of the Chicken “That old culinary workhorse, the chicken, gets a clever consideration in this delightfully illustrated combination cookbook and memoir…It’s a lovely book on its own, and also a winning companion volume to Pépin’s memoir, The Apprentice.” — Publishers Weekly on Jacques Pépin Art of the Chicken “You might just learn a few breezy techniques for weeknight French-style dining with this new one from Pépin.” — Epicurious on Quick & Simple “It’s very good…I’m now so loyal to him that I’ve been cooking from it every night.” — New York Times on Quick & Simple "The recipes stand the test of time; this book will become a classic in your kitchen.” — Food & Wine on Quick & Simple

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

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Book SynopsisRecipes from the back rooms and basement bakeries that produce Europe's best breads.

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

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

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

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

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Book SynopsisA captivating tour through Rome’s centuries-old Jewish community with more than 100 simple, deeply flavourful, vegetable-forward recipes. “Naming the book Portico is my way of saying, ‘Welcome. I’m glad you are here.’”Trade Review"A gorgeous, heartfelt book that shines light on a uniquely delicious corner of Roman cuisine. A fascinating read—and a delight to cook from!" -- Gwyneth Paltrow"A talented interpreter of both cuisine and culture, Leah Koenig combines her celebrated research skills and cooking chops with a tenderness that brings Rome’s Jewish recipes and stories to life. I’m heartened to know that any time I want, I can simply open Portico to bring authentic, soulful Jewish Rome into my home kitchen." -- Adeena Sussman, author of Sababa: Fresh, Sunny Flavors from My Israeli Kitchen"How do you distill Europe’s most ancient Jewish cuisines into a single volume without compromising their richness? Ask Leah Koenig, who has assembled recipes that paint a complete portrait of Rome’s cucina ebraica, from long-rooted favorites like concia and pomodori a mezzo to the spiced and garlicky cershi and tbeha of the Libyan diaspora." -- Katie Parla, author of Food of the Italian Islands

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

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

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Book SynopsisWhether a wine novice or a budding sommelier, readers of any palate will benefit from the comprehensive information presented in Wine All-in-One For Dummies. This book takes content from established For Dummies wine books including Wine For Dummies, 4th Edition , California Wine For Dummies and Champagne For Dummies.Table of ContentsIntroduction 1 Book I: Understanding Wine 7 Chapter 1: From Vine to Bottle: The Hows and Wines 9 Chapter 2: Getting Familiar with Wine Tastes and Names 25 Chapter 3: Buying Wine 41 Chapter 4: Getting the Cork Out (And All That Comes After): Serving Wine 57 Chapter 5: For Slurps and Gurgles: Tasting and Describing Wine 73 Chapter 6: Pairing Food and Wine 87 Chapter 7: Ordering Wine When You’re Dining Out 93 Chapter 8: The Urge to Own: Collecting Wine 105 Book II: France: A Wine Superstar 119 Chapter 1: French Wine Today 121 Chapter 2: Exploring Bordeaux’s Range 137 Chapter 3: Burgundy, Queen of France 163 Chapter 4: Beaujolais, the Fun Red 185 Chapter 5: Robust Rhône Reds and Unique Whites 193 Chapter 6: Champagne: The World’s Greatest Sparkling Wine 213 Chapter 7: Other Wine Regions of France 231 Book III: Italy: Small but Mighty 259 Chapter 1: The Big Picture of Italian Wine 261 Chapter 2: Perusing Piedmont’s Wines 275 Chapter 3: Finding Sparkling Wines and More in North-Central Italy 303 Chapter 4: Northeastern Italy: Where Whites Rule 317 Chapter 5: Tuscany: Checking Out Chianti and Other Tuscan Reds 341 Chapter 6: Getting Acquainted with Central Italy’s Wines 361 Chapter 7: Southern Italy: “The Land of Wine” 379 Chapter 8: Sicily and Sardinia: Focusing on Quality 397 Book IV: California and Elsewhere in North America 411 Chapter 1: Introducing California Wines 413 Chapter 2: California’s Major Wine Regions: An Overview 421 Chapter 3: Chardonnay, Sauvignon Blanc, and Sparkling Wines 443 Chapter 4: California’s Standout Red Wines 461 Chapter 5: Major Wine Regions in the Rest of North America 495 Book V: Australia and New Zealand: Powerhouses of the Southern Hemisphere 507 Chapter 1: Australian and New Zealand Wines: A Success Story 509 Chapter 2: New South Wales: Home to Established Wineries and Upstarts 515 Chapter 3: Taking In the Diverse Range of Wines from Victoria and Tasmania 527 Chapter 4: The Wine Regions of South and South West Australia 549 Chapter 5: New Zealand’s Islands and Their Wines 573 Book VI: And More Wine Regions! 585 Chapter 1: Intriguing Wines from Old Spain 587 Chapter 2: Portugal: Port Wine and Beyond 601 Chapter 3: Finding Little-Known Treasures in Greece 611 Chapter 4: A Sampling of Wines from Germany, Austria, and Hungary 615 Chapter 5: From South America to South Africa: Rounding Out the Top Wine Nations 625 Index 635

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Book SynopsisSuitable for pastry lovers and chefs worldwide, this work presents comprehensive coverage of basic baking and pastry techniques. It contains more than 650 recipes, which offer an emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home.Table of ContentsPreface vii Introduction xiii Chapter 1 Mise en Place 3 Chapter 2 Basic Doughs 59 Chapter 3 Yeast Breads 89 Chapter 4 Flatbreads, Crackers, and Rolls 163 Chapter 5 Breakfast Breads and Pastries 207 Chapter 6 Cookies 259 Chapter 7 Tarts, Pies, Cobblers, and Crisps 323 Chapter 8 Tea Cakes, Pound Cakes, Muffins, and Other 383 Quick Breads Chapter 9 Sponge Cakes and Cake Bases 429 Chapter 10 Basic Chocolate Work and Decorating 451 Techniques Chapter 11 Decorated Cakes 485 Chapter 12 Individual Pastries 539 Chapter 13 Plated Desserts 603 Chapter 14 Ice Cream and Sorbets 711 Chapter 15 Custards, Puddings, Mousses, Charlottes, and Bavarian 755 Creams Chapter 16 Sauces, Syrups, and Fillings 807 Appendix A: Ingredients 847 Appendix B: Equipment 937 Appendix C:Weights, Measures, and Yields 971 Index 994

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