Food & Drink Books

Book SynopsisSuperstar blogger Dorothy Kern’s Crazy for Cookies, Brownies, and Bars serves up 85 scrumptiously new and wonderfully creative recipes—each with its own photo.Trade Review“Best Desserts Cookbook of 2022” * Esquire magazine *Table of ContentsIntroduction: Let’s Get Crazy About Cookies Know Your Key Ingredients Tools for Successful Baking Storing and Freezing Tips The Seven Rules for Successful Cookie BakingChapter 1 Cookie Jar Favorites Seriously the Best Chocolate Chip Cookies Banana Nut Cookies Toffee Chippers Coconut Cornflake Cookies Peanut Butter Oatmeal Chocolate Chip Cookies Nana’s Drop Sugar Cookies Trail Mix Oatmeal Cookies Mel’s Peanut Butter Lovers’ Cookies Peanut Butter Chip Chocolate Cookies Sprinkle Cookies The Great Pumpkin Cookie Recipe Chocolate Chip Snowball Cookies Almond Joy Macaroons Molasses Cookies Tuxedo CookiesChapter 2 Brownies Fudgiest Brownies Ever Vanilla Lovers’ White Chocolate Brownies Oreo Truffle Brownies Mint Chip Brownies Peanut Butter Stuffed Brownies Death by Chocolate Brownies Bacon and Caramel Brownies Mocha Brownies Macadamia Nut Brownies Nutella Brownies Zucchini BrowniesChapter 3 Blondies and Bars Brown Butter Pecan Blondies Cinnamon Blondies Bake Sale Blondies White Chocolate Lemonies Triple Decker Cookie Bars Peanut Butter Patty Bars Peanut Butter Magic Bars Caramel Oatmeal Cookie Bars Margarita Bars Chocolate Chip Cookie Gooey Bars Chocolate Chip Shortbread Bars Blueberry Lemon Bars Apple Shortbread BarsChapter 4 Cookie Cakes, Skillet Bakes, and Cups—Oh My! Birthday Cookie Cake Three-Layer Cookie Cake Sugar Cookie Cake Fruit Tart Cookie Cups Chocolate Lovers’ Cookie Cups Piñata Cookie Cups Strawberry Shortcake Cups Skillet Brownie for Two Brookie SkilletChapter 5 Crazy Cookies Dark Chocolate Espresso Cookies Orange Dream Cookies Chocolate Peanut Butter Potato Chip Cookies Ice Cream Cookies Mochadoodles Salted Butterscotch Cookies Cookies ’n’ Cream Red Velvet Cookies Giant M&M Cookie Lime in the Coconut Cookies Chocolate Candy Cane Cookies Raspberry Almond Spirals Pumpkin Spice Snickerdoodles Slice and Bake Cranberry Pistachio Shortbread Churro Cookies Fruity Pebble CookiesChapter 6 Stuffed and Sandwiched Chocolate Marshmallow Sandwich Cookies Chocolate Caramel Pecan Cookies Giant Stuffed Nutella Cookie Lemon Poppyseed Thumbprints Salted Caramel Ginger Sandwiches Cookies2 Peanut Butter Thumbprints PB&J Sandwich Cookies Stuffed Carrot Cake Cookies Birthday Cake Sandwich CookiesChapter 7 No Oven, No Problem: No-Bake Cookies and Bars Haystack Cookies Chocolate Chip Cookie Dough Bars Ultimate Peanut Butter Bars Biscoff Oatmeal No-Bakes Caramel Crunch Bars Sugar Cookie Bites Cookies ’n’ Cream Mud Bars Amaretto Bites Nutty Slice and No-Bake CookiesChapter 8 For Man’s Best Friend: Dog Cookies for Your BFF Ginger’s Gingerbread Cookies Abby’s Favorite Vanilla Cookies Pumpkin Dog Cookies Acknowledgments About the Author Index

Read more less

Book SynopsisThe Beginner’s Guide to Cookie Decorating shows how easy it is to make beginner-friendly, beautifully decorated cookies like the pros using easy techniques for icing, coloring, and designing. Discover the latest tips, tricks, and recipes from top cookie decorator Mary Valentino of Emma’s Sweets.Table of ContentsIntroduction 1 BAKING BASICS Tools for Baking Cookie Recipes 2 DECORATING BASICS Decorating Tools Specialty Ingredients Royal Icing Recipe Storing Royal Icing and Iced Cookies Coloring Icing Royal Icing Consistencies Tools for Icing Icing Cookies Wet-on-Wet Icing Technique Royal Icing Transfers Basketweave Hand Painting Brushed Embroidery Royal Icing Flowers Fondant Accents with Silicone Molds 3 SEASONAL COOKIES Winter Cookies SNOWFLAKE, KNITTED MITTENS AND POM-POM HAT, SNOWMAN, SNOWY TREE Spring Cookies BUNNY WITH FLORAL CROWN, CARROT, BIRD, FLOWER WITH LEAVES, FLOWER BASKET Summer Cookies SURFBOARD, HAWAIIAN SHIRT, FLIP-FLOPS, BATHING SUIT, BEACH AND SHELLS, STARFISH Fall Cookies LEAFY BRANCH, RUSTIC WREATH, SUNFLOWER, SUGAR SKULL, GHOST 4 CELEBRATION COOKIES Mother’s Day Bouquet, Father’s Day Hamburger, Wedding/Anniversary Cake Bonus Projects: Repurposing Cookie Cutters ELEPHANT, SANTA CLAUS Resources Acknowledgments About the Author Index

Read more less

Book Synopsis

Read more less

Book SynopsisUse food to heal with this quick-and-easy collection of recipes aimed at reducing and even eliminating autoimmune symptoms. Are you feeling overwhelmed with your new diagnosis and need an accessible starting place? Or perhaps you have been living with an autoimmune disease for years and need a go-to reference for recipes. Either way, this adapted and affordable edition of The Autoimmune Protocol Diet Made Simple is the perfect resource. The Super Simple Autoimmune Cookbook makes starting and following an anti-inflammatory, allergen-free autoimmune protocol (AIP) diet clear and understandable. Each recipe features diet guidelines, simple strategies for success, and delicious and easy-to-find ingredients that are AIP-compliant.A variety of healthy recipes and supportive diet information throughout make this cookbook invaluable for both long-term sufferers and those jus

Read more less

Book SynopsisTransition to a vegetarian diet—or just add more meat-free meals to your repertoire—easily and deliciously with this collection of simple, affordable, and satisfying go-to recipes. Greens, beans, fruit, and grains make a healthy and sustainable diet for you and for the earth, but finding vegetable-based recipes that taste delicious and are easy to make is sometimes a challenge, especially if you are new to vegetarianism. This abridged and affordable edition of Erin Alderson’s The Easy Vegetarian Kitchenmakes vegetarian cooking accessible and flavorful for anyone who wants to learn to enjoy eating meat-free—even if it’s just some of the time.Quick and Easy Vegetarian Cooking for Beginners offers tasty and satisfying vegetable-based recipes that will satisfy even the hungriest eaters all day long. Each recipe offers ideas on how to up protein levels, customize taste

Read more less

Book Synopsis In one concise volume—adapted from Harvard Common Press’ The Ultimate Guide to Canning and Preserving—you can learn and master all the ways to put up food in jars.Whether you are a gardener, a fan of farmers’ markets, or just someone who likes to browse the bountiful produce at the supermarket, canning and preserving are easy, fun, and affordable ways to enjoy fresh-grown foods all year long. Preserving and Canning for Beginners covers every method, from water-bath and pressure canning, pickling and jam-making, and beyond!With clear, easy-to-follow instructions and color photographs, this book provides all the information you need to know to get started today, including:  An overview of canning equipment Basic steps to canning foods safely and easily Recipes for preserving everything from tomatoes and jams to sou

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisEqual parts beer journalism, history book, and travelogue, this second edition provides an in-depth look at the legendary breweries of Trappist monks!

Read more less

Book SynopsisInnovative recipes for perfect French baking - the healthy way. What if you could make healthy pastries at home using more wholesome ingredients without the guilt? A ground-breaking comprehensive book by award-winning French pastry chef Johanna Le Pape that will teach you everything you need to know about healthier patisserie baking.

Read more less

Book SynopsisModern ranch-to-table cowboy cuisine. The Wild West Cookbook brings you a new taste of cowboy comfort food, inspired by the chuckwagon and homestead cooks of the Old West, and today's western ranch house and restaurant fare. It's a celebration of both historic and modern cowboy cuisine.

Read more less

Book SynopsisAir Fryer Instant Pot Cookbook presents over 100 family-friendly recipes for delicious mains, appetizers, sides, breakfasts, and desserts—complete with an introduction to the appliances' convenient features and solutions to rookie mistakes. Cooking at home has never been easier. Instant Pots take the pressure out of weeknight dinners with stress-free cooking and air fryers produce delicious fried food that is healthier than fast food and made in the comfort of your own home. Whether you're looking for tasty weekday dinners for the whole family, entertaining your friends on a budget, or are the busy multitasker who never seems to have enough time to cook: these home cookware appliances are just what you need to feed your stomach and your soul.  Vegetarian, vegan, meat lovers, keto, you name it. This book is packed with all kinds of recipes for just about every diet. It includes everything from breakfast to dinner<Table of ContentsIntroduction BREAKFAST Instant Pot Recipes Air Fryer Recipes APPETIZERS Instant Pot Recipes Air Fryer Recipes SIDES Instant Pot Recipes Air Fryer Recipes BEEF AND LAMB MAINS Instant Pot Recipes Air Fryer Recipes POULTRY MAINS Instant Pot Recipes Air Fryer Recipes PORK MAINS Instant Pot Recipes Air Fryer Recipes SEAFOOD MAINS Instant Pot Recipes Air Fryer Recipes VEGETABLE MAINS Instant Pot Recipes Air Fryer Recipes DESSERTS Instant Pot Recipes Air Fryer Recipes Index

Read more less

Book SynopsisA collection of soups, salads, meats and deserts. It includes over a hundred inventive recipes: lentil soup with tomatoes, calamari and coriander salad, five-spice lamb and rice, fried halloumi cheese with quince jam, pumpkin kibbeh, pears in arak, and rose ice cream, to name but a few.Trade Review`Ahmad Joudeh's story is one that is worth knowing, worth recounting to everyone ... it touches the heart and truly lets us understand the importance of having a dream, of believing in it solidly and of fighting for it until that dream becomes reality.' Roberto Bolle

Read more less

Book SynopsisBrick Lane is famous for many things: for being home to the biggest Bangladeshi community in the UK, for its curry houses and Bengali sweet shops, for its graffti, its long-running market and its beigel shops. Now, its also increasingly well known for its thriving art and fashion scene and the in- credible street food available there. Dina Begum is East London born and bred, a British Bengali who has been visiting Brick Lane since childhood and has been witness to the many changes in the area. In her frst book, she celebrates the diverse food cultures of Brick Lane: from the homestyle curries she grew up eating to her luscious and indulgent bakes inspired by the many cafes, from Chinese-style burgers to classic Buffalo wings, from smoothie bowls to raw coffee brownies. With contributions from street food traders and restaurants including Beigel Bakes, Blanchette, Chez Elles, St Sugar of London, Cafe 1001 and Moo Cantina, The Brick Lane Cookbook captures Lon- don at its multifaceted, chTrade Review"Dina takes you on a personal journey through this iconic area, highlighting its culinary evolution, as a multi-ethnic and migrant food hub of East London. Dina's stories and modern Bangladeshi recipes are mouthwatering." Sumayya Usmani, cookbook writer and broadcaster, author of Summers Under the Tamarind Tree and Mountain Berries and Desert Spice

Read more less

Book Synopsis60 beautifully illustrated cards with ingredient pairings, cooking tips, original recipe ideas and fascinating facts about each spice from acclaimed chef Emily Dobbs. Organized into six categories - aromatic, citrus, earthy, sweet, hot and pungent - and served in a stunning tabbed archive box, The Spice Box is the essential kitchen companion.ACCLAIMED CHEF and author Emily Dobbs shares original recipe ideas from a decade of experience in the kitchens of London's most iconic restaurantsCOOK WITH CONFIDENCE cards contain practical advice on how to use spices, why they work and what to pair them withGET INSPIRED with fascinating background information, with illustration, about each spice - you'll never look at spices the same wayTHE GIFT FOR FOOD LOVERS stunning, design-led, highly finished gift package with 60 beautifully illustrated cards in tabbed archive boxSTUNNING ILLUSTRATIONS<

Read more less

Book SynopsisMy Kind of Food is a very personal book from John Torode, full of the food that he loves to cook and eat, recipes that he makes away from the cameras and professional kitchens. In John''s words:''My world as I know it started with my Nanna''s roasting tin, a chicken and a wooden spoon. The food she cooked was always simple, but delicious. Her cauliflower cheese was awesome, her caramel slice wonderful and I am still searching for a recipe to make her apple tea cake. So life started simply for me. Since then I have cooked in professional kitchens, run my own restaurants and done a lot of telly. Some of you may have eaten in my restaurants, some may have seen me on MasterChef, but I guess that not many of you know what I really cook for myself and my friends and family. This book is about how I cook at home and the chapters reflect me and the things in life I love - how I eat and how I cook. At its heart, it is simple, but it''s definitely also inf

Read more less

Book SynopsisWhether you're just starting your very first garden, or you've been gardening for years, you might as well incorporate what you grow into your daily meals! Part vegetable gardening book and part healthy eating book, this is a practical and accessible guide that will show you how to grow a lush home garden, as well as how to preserve, can, and cook easy, healthy recipes from the vegetables you've cultivated all year round! No big gardening space or gardening experience is needed. Featuring expert guidance on the basics of vegetable gardening, as well as how to freeze, can, dehydrate, ferment, and dry many popular fruits and vegetables. The book also includes over 100 recipes that include vegan, vegetarian, heart-healthy, and keto/low-carb options. From canning recipes to appetizers, main dishes, and big salads organized by season for year-round consumption, this complete guide has everything you need to know to cultivate, can, and serve fresh, healthy foods from home.

Read more less

Book SynopsisTable of Contents provides home cooks with an easy guide to finding recipes by burger and bacon components including Burgers, Buns, Sauces, Spreads and Toppings with encouragement to make your own extreme creations.Social Media: The WFC''s social media reaches almost 66K followers. The social media power of the competitors reaches almost 56K followers giving a strong marketing presence.For the first time in the history of World Food Championships, winning secret recipes will be shared in a comprehensive cookbook for home cooks and aspiring chefs to replicate in home kitchens.Each championship recipe will also list alternative ingredients if competition ingredients are too expensive or hard to find, in addition to family serving sizes.Each recipe is showcased with excellent photography taken just moments after the final submissions at the kitchen arena.

Read more less

Book SynopsisGo beyond the glass and discover the secrets behind your favorite style of whiskey. Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey—a longtime editor of Whisky Advocate and author of the definitive guide Tasting Whiskey. In this book, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys as well!). In this book, you'll find it all: An overview of the different types of whiskeys, including the rules and identities of each. He also includes information on craft whiskeys, which tend to be more creative and freewheeling than the styles made by traditional producers. Exploration of the key whiskey ingredients, with a close look at the flavor contributions of malt, peat, corn, rye, wheat—even water matters. Distillation for non-distillers and the beauty of barrels: Whiskey is both an art and a science, and what's in the glass is affected by things like pot stills vs. column stills, barrel char, and of course, time. Numerous interviews with master distillers, still makers, and other artisans at the top of their field. Tasting notes throughout so you can identify the whiskeys you might want to try next. Every chapter contains a variety of unique, often behind-the-scenes photography. And with whiskey as the subject, this is a class where you'll want to do the homework!Table of ContentsForeword by Dr. Bill Lumsden The Syllabus: Chapter 1 The Whiskeys: Chapter 2 The Grain: Chapter 3 The Mash: Chapter 4 The Yeast: Chapter 5 Distillation: Chapter 6 The Pot Still: Chapter 7 The Column Still: Chapter 8 The Barrel: Chapter 9 The Warehouse: Chapter 10 The Time: Chapter 11 The Blend: Chapter 12 The Bottle: Chapter 13 The People: Chapter 14 The Intangibles: Chapter 15 The Tasting: Chapter 16 Acknowledgements About the Authopr Index

Read more less

Book SynopsisConquer your healthy eating plan while saving time and money!In Easy Meal Prep, nutrition coach and meal prep expert Erin Romeo, the Food Prep Princess (@foodprepprincess on Instagram), guides you through the essentials of meal prep, a key component to any diet—whether you’re high-protein, vegetarian, dairy-free, gluten-free, low-carb, or just trying to eat healthy. This highly accessible guide includes: How to prep a week’s worth of meals in a few hours Over 75 healthy and delicious recipes How to meal-prep in 5 easy steps 5 meal-prep plans to get you started Tips and tricks for food planning So, skip the takeout and never be at a loss for a healthy meal again with this essential guide to easy meal prep.

Read more less

Book SynopsisJames Beard Award Winner IACP Award Winner Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.Trade Review"It may be the best cookbook ever about bistros and bistro food." —The New York Times

Read more less

Book SynopsisNo Meat Athlete is the plant-based guide you need to perform at your very best, no matter where you are on your fitness journey. Combining proven training plans, easy yet innovative recipes, and motivational stories into a unique fitness guide, healthy-living cookbook, and nutrition primer, No Meat Athlete is perfect for all athletes, from beginner to elite, who want to enjoy the health benefits of a meatless lifestyle. Veganism, already a top food trend and diet, is taking off in the sports world. The lifestyle has been adopted by Olympians, body builders, and boxers, as well as top athletes in the NBA and NFL. Hollywood is on board, too. James Cameron (director of Avatar and Titanic) has produced a film on the topic called The Gamechangers, which follows vegan athletes, including Arnold Schwarzenegger, US Olympian Kendrick James Farris, and surfer Tia Blanco. In No Meat Athlete, author, blogger, and hundred-mile ultramarathoner Matt Frazier will show you the many benefits to embracing a plant-based athletic lifestyle, including: Weight loss, which often leads to increased speed Easier digestion and faster recovery after workouts Improved energy levels to help not only athletic performance, but your daily life Reduced impact on the planet In this revised and updated edition, you’ll also find new recipes, advice, and an all-new 12-week strength training plan designed to improve your overall fitness. Section I of the book provides practical advice for transitioning to a plant-based lifestyle, while ensuring you are getting all the nutrition you need. In Section II, Matt delivers training manuals of his own design for runners of all ability levels and ambitions, including tips for creating healthy habits, improving performance, and avoiding injuries. No Meat Athlete is your road map to top-notch performance, the plant-based way! Table of ContentsForeword by Brendan Brazier Introduction How adopting a plant-based diet might just make you a better athlete, my story of qualifying for the Boston Marathon six months after I became a vegetarian, and how to use this book Section I: How Plant-Based Nutrition Can Work for Athletes [updated advice and sections added] Chapter 1: Food and Nutrition Philosophy (When Did Eating Become so Complicated?)What’s wrong with our modern attitude toward food and what we can do to fix it Chapter 2: Getting Started: Creating a Healthy, Plant-based Eating HabitHow to use the tools of habit to make a healthy diet last; a simple approach to eating right without counting calories or following complicated rules Chapter 3: An In-Depth Guide to Plant-based Nutrition for SportsGuidelines for getting everything you need to fuel your active lifestyle Chapter 4: In the Kitchen: Basic Cooking Skills to Save You Time, Energy, and EmbarrassmentHealthy, plant-based eating starts with getting into the kitchen—a quick-start guide to cooking fast, delicious meals Chapter 5: Recipes to Fuel Plant-Based Athletes (and their Families, too!) [10 new recipes added]57 recipes for breakfast, lunch, dinner, desserts, snacks, and sports Section II: Running on Plants [updated advice and sections added] Chapter 6: How You Can Learn to Love RunningThe reasons that make running one of the best sports for getting in shape—and staying that way for life Chapter 7: How to Make Running a HabitCreating the running habit and the simplest approach to running safely and efficiently Chapter 8: Taking It to the Next Level with Advanced Training TechniquesWorkouts for serious training and workout-specific nutrition guidelines Chapter 9: The No Meat Athlete 12-Week Strength Plan [This is an all-new chapter.]Increase your overall athletic fitness with this 12-week strength program, created by vegan bodybuilder Robert Cheeke Chapter 10: Training for Your First (or Your Fastest) Race Running gets fun when you sign up for your first race; specific training plans for 5K, 10K, and half-marathon

Read more less

Book SynopsisGoodbye, frostbitten freezer patties and mysterious faux meats. Hello, Spicy Peanut and Carrot Burgers, Chipotle Black Bean Burgers, Seitan Burgers with Mango BBQ Sauce, and even Beet “Tartare”! In this exciting new edition of his acclaimed first cookbook, Lukas Volger conjures fresh produce, beans, and grains into even more delicious veggie burgers, sliders, and sides. Eating your vegetables has never been so satisfying.

Read more less

Book SynopsisTake your snack boards to the next level—filling a table or kitchen counter—with these 50 delicious, inspiring, family-friendly, and easy-to-put-together food spreads and DIY bars for all occasions. The BakerMama is back! In this follow-up to her best-selling Beautiful Boards, Maegan Brown has created not just a cookbook, but an entertaining resource. Spectacular Spreads features over 250 recipes, gorgeous photography, and endless ideas that you can follow to a tee or mix and match. Discover even more of the BakerMama’s tips and tricks for effortless, stress-free, and foolproof entertaining that will impress your guests and feed a hungry crowd, all while allowing you to relax and enjoy the occasion. Visually exciting and deliciously enticing, the spreads and bars are comprised of a combination of yummy recipes and easy-to-find fresh and prepared foods. In this stunning book, you will find spreads for special occasions, holidays, breakfast and brunch, lunch and dinner, dessert, and drinks, including: Holiday Cookie Decorating Christmas Eve Snacks New Year’s Eve Snacks & Sweets Top Your Own Waffles Top Your Own Mac ’n’ Cheese Fill Your Own Chili Bowl Kid’s Birthday Party The Big Game Hot Chocolate Bar And much more! Once again, the BakerMama has innovated the world of entertaining, guaranteeing fun and memorable gatherings with your family and friends. Discover even more inspiring food presentation ideas from The BakerMama in Beautiful Boards and Brilliant Bites.

Read more less

Book SynopsisFor beginner and expert bread bakers alike, learn how to turn artisan focaccia breads into over 30 showstopping edible creations! Let professional baker and bread artist Theresa Culletto show you how to take your bread baking to the next level by turning rustic focaccia breads into artful masterpieces. In Beautiful Bread, you will not only master how to make four types of focaccia—white, whole wheat, dark multigrain, and sweet—you will also learn techniques for decorating them with vegetables, fruits, herbs, seeds, and more through over thirty stunning bread art projects inspired by flowers, famous artists, nature, and holidays, including: Spring Tulips Cherry Blossoms Monet's Lily Pond Under the Sea Solar System Saint Patrick's Day Lucky Clover Easter Basket Christmas Tree And more! For beginners, Theresa offers a comprehensive overview of bread baking 101, including essential ingredients, tools, and terminology. For seasoned bakers, she provides a plethora of inventive tips and techniques. Complete with step-by-step instructions, a vibrant photo accompanying each project, and recipes for savory and sweet toppings and fillings, Beautiful Bread will soon have you creating edible art that’s almost too beautiful to eat . . . almost.Table of ContentsIntroduction Making Bread Art Essential Ingredients Essential Tools Essential Terms Bread Baking Tips Making the Cut Measuring Focaccia Dough Ingredients Latticework, Braiding & Stenciling Focaccia Dough Recipes Basic White Focaccia Basic Whole Wheat Focaccia Dark Multigrain Focaccia Sweet Focaccia Flowers Poppy Field Sunflowers Wrapped Bouquet Spring Tulips White Irises in a Vase Dahlias Cherry Blossoms Bouquet of Calla Lilies Echinacea Artist Inspired Vincent van Gogh’s Irises Georgia O’Keeffe’s Open Flower Takashi Murakami’s Happy Flowers Pablo Picasso’s Faces Wassily Kandinsky’s Circles in Squares Claude Monet’s Lily Pond Alma Thomas’ Brushstrokes of Color Nature Inspired Fall Leaves Under the Sea Tree of Life Wood Grain Charcuterie Board Sandcastle Happy Trail Mix Solar System Pomegranate Holidays & Special Occasions Valentine’s Day Roses Saint Patrick’s Day Lucky Clover Easter Basket Thanksgiving Cornucopia Christmas Tree152 Cinnamon Star Game Day Celebration Fireworks Additional Recipes Index Acknowledgments About the Author

Read more less

Book SynopsisMochi — the traditional Japanese treat made of chewy rice dough — is a popular and versatile vehicle for all kinds of sweet and savory fillings, and easily molded into adorable shapes and characters that define Japan’s culture of cuteness. Food writer Kaori Becker’s easy-to-follow techniques for creating and cooking with mochi deliver the perfect mix of fun and tradition. Each colorful page brims with recipes for hand-pounded, steamed, and modern microwave mochi; fillings like rosewater, Nutella, black sesame, Oreo Cream Cheese, and Japanese plum wine; mochi-focused goodies like Bacon-Wrapped Mochi, Ozoni Soup, baked goods; and inspiration for shaping irresistibly charming mochi flowers, baby chicks, pandas, and more. Kawaii!!

Read more less

Book SynopsisSimplify meal time with these one-dish recipes for tasty breakfasts, flavour-packed lunches, and no-mess dinners on your grill!

Read more less

Book SynopsisKnowledge Is Power Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment. Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general - disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They've partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World's 50 Best. Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavour, and umami. They are born of the authors' cultural heritage and travels - from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.Trade Review“My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON“My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON​ “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB “Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON? “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB“Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “This year’s most important cookbook.”—Vogue “Deliciousness in print form. . . . A powerful guide for food and conversation, filled with influential voices and flavorful recipes.” —Ebony “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”—The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “Transcends categorization. It is no mere cookbook, but a blend of brilliant, full-color photography, poetry, paintings, illustration, essays and, of course, scores of recipes. . . . Reading Black Power Kitchen, you come away with a deeper understanding of the rich cultural heritage behind some of the most beloved dishes from the Black diaspora. ” —Interview “Must-read. . . . An awakening and celebration of Black culture and food.” —Philadelphia Inquirer “A magnum opus.” —Thrillist “In this Black Power Kitchen, joy and activism collide.” —Atlas Obscura “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON? “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB“Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “This year’s most important cookbook.”—Vogue “Deliciousness in print form. . . . A powerful guide for food and conversation, filled with influential voices and flavorful recipes.” —Ebony “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”—The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “Transcends categorization. It is no mere cookbook, but a blend of brilliant, full-color photography, poetry, paintings, illustration, essays and, of course, scores of recipes. . . . Reading Black Power Kitchen, you come away with a deeper understanding of the rich cultural heritage behind some of the most beloved dishes from the Black diaspora. ” —Interview “Must-read. . . . An awakening and celebration of Black culture and food.” —Philadelphia Inquirer “A magnum opus.” —Thrillist “In this Black Power Kitchen, joy and activism collide.” —Atlas Obscura “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON​ “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELBTable of ContentsContents Foreword by Dr. Jessica Harris Introduction: Food Is a Weapon Chapter 1 Welcome to the Bronx Chapter 2 African Roots Chapter 3 Bronx to the World: Durag Diplomacy Chapter 4 Rebels with a Cause Chapter 5 Dear Mama Chapter 6 Eyes on the Prize Chapter 7 Pantry Resources Further Reading Acknowledgments Index

Read more less

Book SynopsisNamed a Best Cookbook of 2022 by Bon Appetit In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility. From sprinkling adaptogenic powder over granola to reinventing schnitzel with king trumpets, Cooking with Mushrooms expands our ideas of how to use mushrooms as both a food and a flavor, a seasoning and the star of the plate.Here are a variety of mushroom broths to make you feel better. Breakfast recipes like Soupy Eggs with Chanterelles. Mushroom Larb or a Crispy Shiitake “Bacon” Endive Wedge Salad makes the perfect lunch. Mushroom Ragu or a Roast Chicken with Miso Mushroom Butter can change the dinner game, and a Maple Mushroom Ice Cream will transform your ideas about dessert.The dishes might sound familiar—lasagna, risotto, a bourguignon, brownies—but the ingredients and flavors are as unexpected as they are delicious. In all, Cooking with Mushrooms features nearly 100 recipes that unlock the powerful flavors and health-giving properties of the world’s most magical ingredient.Trade Review“In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer“In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "A book so beautiful, merely leafing through it confers forest-bathing levels of equanimity."—The Wall Street Journal “Andrea Gentl’s Cooking with Mushrooms is a book that’s as beautiful as it is wildly creative. Mushroom and cauliflower carnitas, king trumpet au poivre, brown sugar buttermilk porcini pumpkin pie, oh my, I want them all. It’s a healthyish, hippieish cookbook that gives the funkadelic mushroom the respect it deserves. . . . A resource in my kitchen.”—Bon Appétit, Best Cookbooks of 2022 "[Gentl's] book displays a dedication to treating mushrooms with respect and a knack for getting the absolute most out of them by paying careful attention to technique... Her one-page explanation of five mushroom-cooking techniques is one of the best, most succinct I’ve seen."—Joe Yonan, The Washington Post "Within the very first pages, it is clear [Cooking with Mushrooms] is as complex as mycelia—and just as enticing." —Vogue.com “Everything you need to know about fungi. . . . Both a field guide and an ode to the beloved mushroom and all of its transformative properties.”—Thrillist “Cooking with Mushrooms will have you eating them every night of the week. The recipes are *that* good.”—Brit + Co. “In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "This cookbook feels like a really important moment for culinary mushrooms"—Alicia Kennedy "A book so beautiful, merely leafing through it confers forest-bathing levels of equanimity."—The Wall Street JournalIACP Cookbook Award Winner “Andrea Gentl’s Cooking with Mushrooms is a book that’s as beautiful as it is wildly creative. Mushroom and cauliflower carnitas, king trumpet au poivre, brown sugar buttermilk porcini pumpkin pie, oh my, I want them all. It’s a healthyish, hippieish cookbook that gives the funkadelic mushroom the respect it deserves. . . . A resource in my kitchen.”—Bon Appétit, Best Cookbooks of 2022 "[Gentl's] book displays a dedication to treating mushrooms with respect and a knack for getting the absolute most out of them by paying careful attention to technique... Her one-page explanation of five mushroom-cooking techniques is one of the best, most succinct I’ve seen."—Joe Yonan, The Washington Post "Within the very first pages, it is clear [Cooking with Mushrooms] is as complex as mycelia—and just as enticing." —Vogue.com “Everything you need to know about fungi. . . . Both a field guide and an ode to the beloved mushroom and all of its transformative properties.”—Thrillist “Cooking with Mushrooms will have you eating them every night of the week. The recipes are *that* good.”—Brit + Co. “In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "This cookbook feels like a really important moment for culinary mushrooms"—Alicia Kennedy

Read more less

Book SynopsisA Wine Lover’s Education It’s amazing how much better wine tastes with a little knowledge. Filled with expertise and insider tips, these 50 illustrated cards are jam-packed with information in a friendly Q&A format. What’s best to drink with tapas? Which wines are worth aging? How do you remove a broken cork? And so much more. This deck has been adapted from What’s a Wine Lover to Do? (Artisan, 2010).

Read more less

Book SynopsisYour Perfect Outdoor Adventure Create a most memorable outdoor experience. Learn how to build a campfire and keep it going, then discover recipes for a dozen different s’mores and National Park–themed hot dogs. There are games to play, stargazing tips for city slickers, flask cocktails, backcountry breakfast boards, and more. All in 50 beautifully illustrated cards to help you leave civilization behind. This deck has been adapted from The Campout Cookbook (Artisan, 2018).

Read more less

Book SynopsisParis is the second-most visited city in the world-and food-wise, it has no peer. The cafés, the bistros, the bakeries, the grand old restaurants. And the shops, from chocolate and macarons to wine and cheese, from copper cookware to one-of-a-kind china-there's nothing like it. Not to mention the culinary culture of the French capital, with its writers, artists, movie stars, expatriates, and more, all of whom made food and drink central to their lives. How natural then, and how perfect for the reader, that the author of Let's Eat France! and Let's Eat Italy! now turns his attention to his hometown. Chockful of infographics, recipes, photographs and illustrations, biographies, anecdotes, and quirky takes on unexpected trends, present and historical, Let's Eat Paris! is the ultimate food lover's guide to the ultimate food lover's city. Read a timeline of the brasserie. An ode to the frites of Paris. Profiles of iconic restaurants: Tour d'Argent, Fouquets, L'ami Louis, La Coupole, Le Procope. Behold the sacred croissant and the twelve best places to find one. The tradition of hidden private dining rooms and other love nooks. Café Flore vs. Les Deux Magots. Best imports: kebabs, burgers, pizza. Recipes for Leeks Vinaigrette, Tournedos Rossini, Boeuf Bourguignon, Jambon-Beurre (and where to find the ones worth eating). A Hemingway tour. A guide to street markets. Art Nouveau or Art Deco? And tres, tres more.Table of ContentsForeword Gourmet Chronology of Paris Types of Restaurants in Paris At the Restaurants Shopping Districts Restaurant Jobs Paris Markets In the Name of Paris Parisian Prices Gallery of Eaters French TerroirLeek Vinaigrette Underground BreweriesJambon Beurre Profile: Prosper Montagne The Local Grocery StoreParisian Flan Restaurant Profile: AngelinaMillefeuille The Invention of the RestaurantMusard Puree Hot Chestnuts! Profile: Colette From Cow Sheds to Dairy Farms An Epic of French WinesFloating Island The Crossing of Paris Restaurant Profile: Maxim’s Dead at the TableBeef Miroton Balzac’s Guide to ParisOysters with Les Halles Sauce Sèvres: Setting the TableFrench Peas Regions of Paris The Feast of Counterfeit Foods Profile: Felix PotinCheese NaanSouffle Heavyweights at the Table History of the Baguette Street Food in the Middle Ages Restaurant Profile: Le Relais de VeniseCalf’s Head Restaurant Profile: La Closerie Des Lilas Les Halles: History of a Capital’s Center Small Trades and the Art of Living At Les Halles with Zola Hungry at Les Halles Rungis: The Market of MarketsParis-Brest The Seats of Paris Profile: Édouard Nignon Restaurant Profile: Le Train Bleu From Monselet to Ponchon: Poets of the TableBeef Rossini The Royal Kitchens of the ConciergeriePâté PantinCrepe Profile: Taillevent One Small Black Coffee, Please Bloody Tales and Legends Restaurant Profile: Tour D’ArgentVol-au-VentKebab Poilane, A Family History Salvador Dali’s BreadBeef Bourguignon Restaurants at the Eiffel TowerRum Baba Harry’s New York Bar Not the Same Lemonade Fries, Always Profile: Urbain Dubois Counters that Count And Then Came Bistronomy Pizza Conquers Paris Restaurant Profile: Le Fouquet’sFinancier Profile: Antonin CarêmeSaint Denis Turnovers Art Nouveau or Art Deco? Paris Eats White Bread Paris, a Global CityOnion Soup Caviar DynastiesSt. Honoré Cake Likes and Dislikes The Burger Restaurant Profile: Bouillon CharterOpera Cake Edible Plants in the City Profile: Claude Jolly dit Claude Lebey In the Eye of Doisneau Parisian Restaurants in Letters Restaurant Profile: Chez L’Ami LouisHerring Recipes The Fifth District of Paris Profile: Alexandre Balthazar Laurent Grimond de la Reynière Paris and the Taste of Wine Restaurant Profile: Ladurée Holy croissantCroissant Sautet…With Both Feet in the BistroLamb Stew Goldsmiths: Craftsmen Who Set the Table Queens of the StoveGnocchi Jean Coctuea: The Sketcher and His SketchesPoultry Recipes Gabin, Keeper of Pantruche Small Catering Trades Profile: Nicola AppertAmerican-style LobsterMacaron A Feast of Paris Diplomacy and Good FoodCelery Remoulade Taste of Goncourt Food SlangManqué Profile: La Marquise de Sévigné Best Steak Tartar in Paris Café de Flore or Les Deux Magots?Veal Stew Restaurant Profile: Brasserie LIPP Gardening TraditionsOeuf MayonnaiseBourdaloue Tart Gainsbourg at the Table Paris in Soup Profile: Gaston Lenôtre Restaurant Profile: Le Club des Cent Restaurant Profile: Berthillon Garçon, a Glass of Water!Pot-au-Feu Paris Churches A Royal GardenMocha Cake Profile: Curnonsky Yule Log Chouquette and its Cousins When Paris Received… Restaurant Profile: Le Procope To See and to DrinkBriocheCroque-Monsieur When Hollywood Eats ParisFountainebleu Gourmet Books Sole on Stage Facades Save FaceKing Cake The Food of Ancient ParisPuff Pastry Tart From One Lunch on the Grass to Another Restaurant Profile: La CoupoleRabbit Stew Couscous A River Runs Through It The Adventures of BercyBearnaise Sauce Profile: Adolphe Dugléré Interview with Proust Cordon Bleu The Hour of Pain Bakeries Pastry Shops Butchers Deli-caterers Cheese Shops Seafood Shops Produce Markets Spice Counters Delicatessens Confectionaries Chocolateries Ice Cream Shops Wine Merchants Microbreweries Urban Farms Covered Markets Palace Restaurants Top Bistros Grand Restaurants Creators’ Restaurants Bistros Brasseries Cafés Hotel Restaurants Late-Night Dining Steak Restaurants Seafood Restaurants Vegetarian Restaurants Cabarets Bars Tables by the Fire Teahouses Coffee shops Cocktail Bars Renowned Cellars Flea Markets Kitchen Stores Index Bibliography The Brigade on Let’s Eat Paris Image Credits

Read more less

Book SynopsisThis illustrated deck of playing cards is perfect for dram after dram of whisky, or Whisky Poker – or any other card game. Featuring illustrations of 39 malt whiskies from around the world, plus 13 whisky-based cocktails, the deck is accompanied by a booklet giving detailed background to the world's favourite distilleries and recipes for all the cocktails. Perfect for a hand of cards or a handy refresher on how to mix an Old Fashioned.

Read more less

Book SynopsisDreaming and relaxing, with the stylish and powerful designs of Gustav Klimt, this beautiful new book will give you many hours of pleasure, and calm. Printed on high quality paper, this new book features 45 powerful Klimt's artworks for you to colour, offering a suggestion of how the original looked as well as key information such as title and date. Klimt is most famous for the Kiss and his Tree of Life, but his art has many depths and varieties. This book will take you on an enjoyable journey where the satisfaction of creating stunning artworks is mixed with rediscovering the joy of colouring. You can use a wide variety of pens: from gel and pencil, to pigment and crayons, from ballpoint and rollerball to highlighters, although it’s best to avoid the heavy felt pens. Each page is perforated near the spine of the book, so you can tear out and frame, or simply place your wonderful creation on the walls of your home, perhaps even send them as a gift to your loved ones. Bring the Ink to life!

Read more less

Book SynopsisSimple, straightforward and delicious – Easy Vegan Bible is the ultimate guide for plant-based mealtimes, bringing you 200 new recipes from bestselling author Katy Beskow.Easy to prepare, quick to cook and using readily available ingredients, this book is not only the go-to cookbook for new and established vegans, but also for home cooks looking for effortless ways to bring plant-based meals into their kitchen. The modern world of vegan cooking can often be confusing, but with a list of easy-to source store-cupboard essentials, useful kitchen equipment, details on common vegan substitutions and demystifying explanations of increasingly popular vegan ingredients (such as jackfruit and silken tofu) you''ll be able to produce delicious food, every time hunger calls.Clearly labelled as 15-minute, 30-minute, 5-ingredient or one-pot, the recipes cater for every craving. From French toast for breakfast or a Chickpea and pesto toastie for lunch, to suppertime Panzanella o

Read more less

Book SynopsisAn in-depth exploration of the birth of cooking, as charted by leading authority and iconic chef Ferran Adrià's elBullifoundation Using Ferran Adrià's unique 'Sapiens' methodology, this extraordinary book examines in comprehensive detail the foundations of cuisine, starting with its earliest sources. Tracing every element of the produce, implements, and skills involved in food preparation, it asks such timely questions as: is the choice of raw food an act of cooking, or does cooking begin when specific tools are used to adapt it? Can food be considered 'cooked' when eaten in its raw state? Packed with intriguing text and illuminating elBullifoundation diagrams and images, it's a must-have for every serious cook's library.The Origins of Cooking is the perfect addition to Phaidon's Ferran Adrià library alongside A Day at elBulli, The Family Meal, Coffee Sapiens, and What is Cooking.Trade Review"Adrià is a master of conducive atmospherics...By bringing us back to the primal discovery of the pleasures of flavors, textures, and temperatures, he is out to conquer time." - Bloomberg Newsweek"In a 600 page book... the chef who created the restaurant elBulli traces the history of cooking from 2.5 million years ago to 3,500 B. C. and spares no detail." - The WEEK

Read more less

Book Synopsis"An ambitious new book from Phaidon chronicles three periods of Australian cuisine, from the ancient past to the Anglo era after colonization to the multicultural present" – New York TimesA celebration of Australian cuisine like never before – 350 recipes showcasing the rich diversity of its landscapes and its peopleAustralia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. As well as the regional flora and fauna that make up bush tucker, there are dishes from all over the world that have been adopted and adapted to become Australia's own – making this recipe collection relevant to home cooks everywhere. The home cooking recipes range from iconic – chicken parmigiana, meat pies, Anzac biscuits and Lamingtons – to lesser known dishes such as Queensland blue pumpkin soup, Stir fried native greens, and Cumquat marmalade, together with a 'guest chef' collection of recipes by a selection of Australia's finest kitchen talents. Trade Review"I'm not sure how long Ross Dobson spent researching, writing, and collating the recipes for Australia: The Cookbook, but it is a real tour de force ... I've not even skimmed the surface of the ebullient mixture of cuisines and cultures that flavour these pages." - Nigella Lawson "To me, Oz food is all about multiculturalism. Starting with the indigenous people, their protected ingredients and preserved traditions are bolstered by the influx of diverse people, making Australia a singular place in the world where a range of food and influence intersect. Ross Dobson showcases the Aussie attitude and palate of the place I will always call home." - Curtis Stone, chef/owner of Maude and Gwen Butcher Shop & Restaurant "An ambitious new book from Phaidon chronicles three periods of Australian cuisine, from the ancient past to the Anglo era after colonization to the multicultural present" - New York Times "If this book had come out during the years I was living in the U.S. as an Australian expat, it would have felt like a warm hug. There are so many recipes I'd not even thought of as Australian, but that I also hadn't seen since I left. Zucchini slice! Rissoles! Melting moments biscuits!" - Besha Rodell, New York Times "A veritable bible of Antipodean cuisine... one of those books that makes me just want to up-sticks and go to Australia." - Giles Coren, Times Radio "A useful entry into the Australian culinary scene and an enlightening text examining its origins, from traditional Aboriginal fare to the tasty results of waves of immigration." - Daily Beast "A voyage around Australia." - Forbes "This encyclopaedic tome, by food writer Ross Dobson, spans 50,000 years of Australian cuisine and culture in chapters covering everything from eggs and dairy to jams and condiments, with plenty of meat, fish and veggie dishes in between." - National Geographic "A celebration of Australian cuisine like never before." - Good Housekeeping "A veritable tome of a cookbook - nay, an encyclopaedia - that could have you sat for hours exploring the country's fascinatingly varied, yet singular, culinary landscape with both lightheartedness and sensitivity." - The Independent "One of the best books on Australian cooking so far." - Monocle, The Menu "An enlightening history interspersed with gorgeous shots capturing [Australia's] wildly varied terrain introduces us to the continent's eclectic foodways." - Atlanta Journal-Constitution "Draws on Australia's distinct flora and fauna, as well as the foodways of its diverse population - indigenous peoples, settlers, immigrants - in this book of 350 recipes." - Publishers Weekly "[G]round-breaking...It starts 50,000 years ago with the Australian First People's kangaroo blood sausages and traces the country's cuisine through waves of immigration that brought Greek, Chinese, Arabic and other culinary influences to the region." - The Mercury News "Deeply evocative." - The Caterer "A fascinating insight into Australian cuisine." - Cheshire Life "This cookbook maps [Australian] cuisine while making it easy for cooks in any part of the world to taste Australia." - Fine Dining Lovers "Packed with light, bright and easy bakes that will hit all the right nostalgic notes - even if you've never travelled down under." - Stylist "[Dobson's] 431-page tome covers the incredible breadth of what Australian cuisine is now." - Matador Network

Read more less

Book SynopsisThe legendary chef Ferran Adrià’s think-tank, the elBullifoundation, applies its rigorous Sapiens methodology to the core products that form the foundation of all cuisine This fascinating and encyclopedic volume, compiled by the globally influential chef, Ferran Adrià’s elBullifoundation, is a deep dive into unprocessed and raw culinary ingredients and explores why identifying, classifying, and categorizing food is essential to refining every chef’s culinary skills. Drawing on disciplines such as biology, botany, zoology, and chemistry, and guided by the unique ‘Sapiens’ methodology, which employs a holistic, research-based approach, it is packed with compelling infographics, diagrams, and illustrations that make this fascinating subject easy to comprehend for culinary professionals and enthusiasts. Following in the footsteps of What is Cooking and The Origins of Cooking, this valuable reference will redefine the way we look at what we eat.

Read more less

Book SynopsisWith over 1 billion video views and counting, the smash-hit online food channel TWISTED has rescued countless viewers from the dreaded mealtime apocalypse. Now you too can step into the light. TWISTED: THE COOKBOOK features a collection of TWISTED’s most foodgasmic, mind-bending and downright hilarious creations, as well as some never before seen, grade-A bangers. Whether it’s game day with your pals, a night in with a special someone, an epic party or a sluggish Saturday morning, these 30 tried-and-tested recipes have got you covered. Whatever you decide to cook—whether it's the Fajita Cake, Camembert Hedgehog Bread, Breakfast Nachos, Pizza Donuts or Snickers Salami—this is food porn at its most gratuitous.

Read more less

Book SynopsisWhen author Cheynese Khachame became vegan, she brought her passion for Asian cuisine along for the ride. As she veganised - and improvised - her favourite recipes, TikTok followers ate it up! Now, in Oodles and Oodles of Vegan Noodles, Cheynese plant-ifies popular dishes from Japan, Vietnam, Thailand, and China and offers entirely new noodle recipes. From cold to hot, soups to sauces, this cookbook fulfills all your wildest cravings - cosy up with a bowl of Vietnamese Pho, spice up your lunch with Soba Salad with Spicy Peanut Sauce, or give classic carbonara a twist with Udon Carbonara Japanese Style. With more than fifty delicious plant-based recipes and mouthwatering photos, Oodles and Oodles of Vegan Noodles is your one-stop shop for meals to slurp!

Read more less

Book SynopsisHere is everything you need to know about marmalade: how, why, what, when and where. Anne Wilson, a distinguished historian of British food, traces the history of this most British of preserves from its origins as a (Portuguese) conserve of quinces, not oranges, to the coarse-cut or fine-shredded breakfast sweetmeat of today. Marmalade is one of Scotland''s greatest cultural exports, marching in step with the Empire to wherever it set its flag. And if you don''t eat breakfast? Try the recipes for marmalade with duck for dinner instead. Here is a History, a description of modern makers, a collection of recipes down the years, and perfect instruction in making marmalade today.

Read more less

Book SynopsisMira Manek's celebrates her family's heritage and traditions in this delicious and enchanting take on Gujurati Indian food, rich with beautiful dishes and reminiscences of Manek's family roots. Indian food is an internationally popular cuisine, yet, unfairly, it is often considered to be heavy, rich and indulgent. With more people than ever before turning to healthy home cooking there has never been a better time for a fresh and lighter take on Indian food – one that Mira is creating with her vibrant and healthy cooking style. Inspired by her mother and grandmother's cooking, Mira Manek's style of food is a modern interpretation of the Indian classics, creating utterly delicious and naturally healthy dishes. Whether you want to cook a Saffron & Lime Chia Pot, an Indian Summer Salad, a Thali, a Masala Almond Milk or a Mango Shrikhand Cheesecake, Saffron Soul combines the best of the core elements of Indian cooking with original health-promoting twists. As well as offering the best and most naturally healthy Gujarati recipes, Mira also recreates some perennial favourites, replacing traditionally used grains and sugar with more nutritious ingredients such as millet, chia and jaggery, and cutting down on oils and fats, to make her dishes even healthier. hether cooking a filling spicy curry, a soulful brunch, a nutritious light meal or a luscious dessert, Mira's dishes vibrantly burst with colour and a richness of flavour and spice, each fit for a feast.Trade Review'Mira's dishes are full of flavour and each is fit for a feast' * Woman and Home *'Inspired by her mother and grandmother’s cooking, Mira’s style of food is a modern interpretation of the Indian classics, creating utterly delicious and naturally healthy dishes. Whether you want to cook a Saffron & Lime Chia Pot, an Indian Summer Salad, a Thali, a Masala Almond Milk or a Mango Shrikhand Cheesecake, Mira’s recipes combine the best of the core elements of Indian cooking with original health-promoting twists... For anyone with a love for Indian food, this is a cookery book that needs be in your collection' * Elizabeth's Kitchen Diary *'Delicious and delightful. This is gorgeous food. Food which is brimming with flavour and goodness, and beauty. I LOVE THIS BOOK!' * The English Kitchen *'Anyone interested in vegetarian, vegan and healthy eating and cooking will be inspired by Manek’s vibrant debut. She has taken Indian cooking traditions and bought them up to date by incorporating ingredients and modern nutritional insight.You won’t find fried bhajis or highly sweetened desserts and chutneys but instead you’ll marvel at all the wonderful things that you never knew you could do with fresh fruit, vegetables, grains and pulses and you’ll become more familiar and comfortable using a wide array of Indian spices.This is an impressive debut by Manek and a must-own for anyone interested in heritage Indian cuisine or expanding their vegetarian repertoire and indeed their palate.' * Foodepedia *'This book just makes me want to cook, and I almost don’t know where to start. I might just let it fall randomly open at a page and start there.' * The Foodie Gift Hunter *'Of the five items from the book I made, there wasn’t one I wouldn’t make again in future. Instructions are straightforward and easy to follow, and measurements are provided in both metric and imperial quantities.' * Messy Vegetarian Cook *'The book is packed full of healthy vegetarian heritage recipes from India, where Mira has her cultural roots. This deeply personal connection to the recipes in the book really shines through and it's so clear to see how passionate Mira feels about sharing them with us. Expect colourful, fragrant, delicious dishes with a contemporary twist, which are all achievable and easy to recreate in a home kitchen.' * The Little Plantation *'Saffron Soul is one of those cookbooks that’s an absolute joy to read. The recipes are interwoven with stories and photos of Mira’s family and heritage, which really bring the book to life. Mira’s passion for Indian cooking shines through on every page.' * Bit of the Good Stuff *

Read more less

Book Synopsis'Bloody great baking book. Has Xmas all over it.'​ Jamie Oliver'Julie bakes with love. It's her secret ingredient.' Pierre KoffmannWhether you're making pies or cakes, bread or brunch, this stunning book is full of recipes that will feed your soul as well as your stomach. Baking became a form of therapy for Julie Jones when her mother, who taught her to bake, was diagnosed with dementia. They began baking together again, and Julie started her Instagram account as a way to document this precious time. Now her delicious recipes are available for the first time as a sumptuous cookbook that would make an inspired addition to any kitchen bookshelf. From lemon madeleines to muddle cake; trampoline bread to chocolate ganache; banana, pecan and chocolate muffins to fluffy pancakes – this incredible baking book has all the recipes you need to create something beautiful, imaginative and impressive. You’ll find chapters on: Fruit Tarts and Pies: containing recipes like apple rose tart and plum and frangipane tart, plus pastry decoration techniques Cakes, Bakes and Treats: with dipped lemon madeleines and muddle cake, as well as tips for getting cream fillings right every time Bread and Yeasted Dough: with trampoline bread and grissini Chocolate: including a stunning triple chocolate celebration cake and chocolate ganache Desserts: with delizia di limone and a meringue sharing nest wreath Weekend Breakfast and Brunch: with banana, pecan, and chocolate muffins and fluffy pancakes Learn to cook crafted, beautifully styled pies, tarts, cakes and bakes, but be sure to cook with Julie's secret ingredient – love.Trade Review'Bloody great baking book. Has Xmas all over it.' -- Jamie Oliver

Read more less

Book Synopsis SHORTLISTED in the INTERNATIONAL OR REGIONAL COOKBOOK category at the Guild of Food Writer Awards 2022 The award-winning Honeys are back and this time their focus is firmly on the grill. Join Sarit and Itamar on a journey of flavour and fire as they visit their favourite cities, collecting the best of culinary culture along the way. Fire has always seasoned Sarit and Itamar’s food – both at home and in their own grill house, Honey & Smoke – and now you too will fall in love with this comforting, no-fuss, fare. Organised into five ingredient-led chapters (Fruit & Vegetables; Fish & Seafood; Birds; Lamb & Other Meats; and Bread & Unmissables), it couldn’t be easier to create a simple mouth-watering meal for two or a joyful feast for your friends and family. From grilled peaches with almond tahini and charred endive, figs with manouri cheese and pomegranate sauce, prawns in honey and fresh coriander, and smoked short ribs, the scent and flavour created by the meeting of heat, wood, flesh and plant will never fail to lend your food a special, magical quality. You’ll also find five city features on Alexandria, Egypt; Amman, Jordan; Acre, Israel; Adana, Turkey; and Thessaloniki, Greece, all bursting with inspiration from the best fire-fuelled eateries each destination has to offer – from the greatest grill houses to the humblest roadside kebab joints, balcony culture and open fires on shores. Complete with culinary souvenirs including beautiful ingredient combinations, age-old tricks and techniques, curious kitchen tools, and clever ‘rainy day’ advice on how to recreate the dishes using a conventional oven or stovetop, heat the coals, come together and cook with the flavour of smoke.Trade Review‘A brilliant cookbook. It connects three things I think are essential in a recipe book – brilliant storytelling, evocative photography and recipes you want to cook and eat immediately.’ – Melissa Thompson (@fowlmouthsfood)

Read more less