Food & Drink Books

Book SynopsisTypically, we stumble on fascinating conversation topics a little bit by chance. Shyness can hold us back. Too often, we revert to polite, but not especially inspired, staples. Arranged to accompany each course, these twenty beautifully designed Conversation Menus lead us artfully to some of the most fascinating and revealing conversation topics. They invite us to open up about themes such as love, money, travel ambition, self-knowledge and the meaning of life. They contain questions and invitations to discussion that will raise smiles, build friendships and foster the best kind of intimacy, ensuring that our meals together can be everything we hoped. Questions Include: What do you blame your parents for? What do you wish your partner could forgive you for? Have you ever sabotaged your own success? Who did you have a rush on during your school years? Describe your first memorable encounter with another culture. What should children learn about the adult world? In what ways is your family especially odd? Who have you had to eject from your social life – and why? How would you like to be remembered? What shaped your attitudes to money?

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Book SynopsisTransport your guests back to 1920s Long Island by throwing a Gatsby-era themed party. This beautiful deck contains recipes for cocktails and sweet and savory food, as well as ideas for invitations, venues, fashion, place settings, decorations, conversation starters, dance how-to’s and party games. Whether you’d prefer a glittering soiree or a down-and-dirty speakeasy, you’ll find everything you need to create a legendary gathering for your nearest and dearest. Brew your own liquor infusions, stir up champagne cocktails, Mint Juleps, Gin Rickeys, and prepare party food favorites like Oysters Rockefeller, Deviled eggs and Icebox cake. Don your glad rags, stock up on bootleg gin, and get ready for bee’s knees of a party that will have everyone on West Egg gabbing.

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Book SynopsisExperience the unique collaboration of Indian & Chinese tastes with this collection of recipes inspired by 10 journeys across the Indian subcontinent. Enjoy delicious soups, fantastic appetizers, mouthwatering noodles, bombastic rice dishes, saucy vegetables, sweet treats & other delights you can easily make in your own kitchen. For adventurers, cooks & food lovers of all kinds! Justin''s newest cookbook, The Lotus and the Artichoke - INDOCHINESE is his second book to focus on adventures in India. Justin has been to India 10 times and spent over 2 years on the subcontinent. This book is dedicated to the delightful, delicious fusion of Indian & Chinese cooking, a tradition which began over 250 years ago. The exact origins are debated, the combinations and creations are often surprising - but the exceptional art and incredible tastes of Indo-Chinese is undeniably legendary! Indo-Chinese food is loved around the world - primarily by South Asians and generations of folks that have built th

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Book SynopsisGo down the rabbit hole with Alice, the Mad Hatter, and more with this whimsical cookbook gift set, inspired by the animated Disney classic Alice in Wonderland!Mealtimes keep getting “curiouser and curiouser,” with this delightful gift set. Filled with fantastical appetizers, mains, and desserts, this all-ages cookbook offers an exciting range of recipes that fans will love, such as Unbirthday Cake, Curiosi-Tea, and more! Featuring a pretty Alice-themed apron (sized for an adult) and beautiful hardcover cookbook with over 50 delicious recipes, Alice In Wonderland: The Official Cookbook Gift Set is the perfect companion for a mad tea party! EXCLUSIVE APRON: Unavailable anywhere else, this pretty, adjustable apron features a beautiful Alice in Wonderland image and a handy pocket OFFICIAL ALICE IN WONDERLAND COOKBOOK: Includes the complete Alice in Wonderland: The Official Cookbook 50+ RECIPES: Alice in Wonderland: The Official Cookbook includes dishes such as Unbirthday Cake, Curiosi-Tea, and more! BEAUTIFULLY BOXED: The cookbook and apron are presented in a beautiful box—easy to wrap and give for birthdays, weddings, showers, or as a thoughtful gift for the Alice in Wonderland fan in your life STUNNING IMAGES: Vibrant, full-color photos of the finished dishes help ensure success! ADD TO YOUR DISNEY COLLECTION: Pair a meal from Alice in Wonderland: The Official Cookbook with recipes from Insight Editions’ delightful line of Disney cookbooks, including Nightmare Before Christmas: The Official Cookbook and Entertaining Guide, Disney Villains: Devilishly Delicious Cookbook, Entertaining with Disney, and Disney Princess: Healthy Treats Cookbook

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Book SynopsisCelebrate your love of classic Disney animated films and make your kitchen magical with this comprehensive cookbook, inspired by beloved Disney films from 1937 to now, including Fantasia, Mulan, and more, and a beautiful exclusive apron packaged in a deluxe gift box.Experience delicious dishes inspired by your favorite Disney animated films from 1937 to now with Disney: Cooking Through the Decades! Featuring Disney’s classic films like Snow White and the Seven Dwarfs and Encanto, fans will delight in the enchanting, easy-to-prepare recipes in this cookbook, from magical main courses to delectable desserts. Featuring beautiful full-color photography, helpful cooking tips, and recipes ranging from simple to advanced, this cookbook is perfect for home cooks of all skill levels. Filled with delicious recipes inspired by beloved Disney films over the decades, this cookbook is a must-have for adult Disney fans and is the perfect way to bring friends and family together with a little Disney magic. The comprehensive cookbook gift set comes complete with an exclusive apron packaged in a deluxe gift box. EXCLUSIVE APRON: Unavailable anywhere else, this high-quality, adjustable apron features a beautiful Disney image and a handy pocket COMPLETE OFFICIAL COOKBOOK: Includes the complete Disney: Cooking Through the Decades cookbook 80+ RECIPES: With over 80 recipes inspired by classic Disney animated films, from The Aristocats to Treasure Planet and cuisines from all over the word, there’s something to delight everyone BEAUTIFULLY BOXED: The cookbook and apron are presented in a beautiful box: easy to wrap and give for birthdays, weddings, showers, or as a thoughtful gift for the Disney fan anytime INSPIRING IMAGES: Full-color photos of completed dishes help ensure success! ADD TO YOUR DISNEY COLLECTION: Pair a meal from Disney: Cooking Through the Decades with recipes from Insight Editions’ delightful line of Disney cookbooks, including Tim Burton''s The Nightmare Before Christmas: The Official Cookbook and Entertaining Guide, Disney Villains: Devilishly Delicious Cookbook, Entertaining with Disney, and Disney Princess: Healthy Treats Cookbook

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Book SynopsisThis kit contains all you need to make and gift your very own chocolate Golden Snitches!

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Book SynopsisThe long-awaited debut cookbook from a Michelin-star chef.Trade Review"When social distancing is a thing of the past and I don’t have to check what tier I’m in, I’d like to host a gimjang – a traditional Korean kimchi making event. Making chef Hooni Kim’s napa cabbage kimchi on my own was almost meditative – carefully massaging the cabbage leaves with his gochugaru (Korean red chilli flakes) marinade – but would have been even better with friends and a few of his Korean pear cocktails. This is food to share – braised beef shins slowly cooked with garlic and ginger and dashi or warm tofu with kimchi and pork belly stir-fry – and Kim, chef behind the first Michelin-starred Korean restaurant in the world, is the perfect guide." -- The Cookbooks of 2020 You Need - The Independent"It’s easy to fall in love the second you hit the condiments page, and that’s before you even get to his [Hooni Kim's] recipes for spicy raw blue crabs, spicy braised chicken, soy-poached black cod with daikon and bibimbap with beef tartare. This is some seriously exciting food." -- Our Top 3 Not To Be Missed... - Glasgow Evening Times

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Book SynopsisTrade Review"Brief, but enlightening. . . . Deeply appreciative of Russian cuisine . . . and the ability of Russian cooks to take whatever was available and turn it into something edible and memorable." * Food Politics *"Replete not only with life and enthusiasm, but also with a deep wellspring of knowledge. . . . A wonderful, rich and thought-provoking book." * The TLS *"This concise, information-dense, yet delightful book provides a window into the nature and history of Russian national cuisine. . . . Goldstein’s book…can be recommended to almost any reader." * Economic Botany *"A lyrical tribute to the author's decades-long relationship, both professional and personal, with Russian food. . . . If readers want to grasp the sensory and emotional importance of certain well-loved foods and dishes in Russia, they could do no better." * The Russian Review *Table of ContentsList of Illustrations Preface Introduction 1 The Land and Its Flavor 2 Hardship and Hunger 3 Hospitality and Excess Coda: Post-Soviet Russia Acknowledgments Suggestions for Further Reading Index

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Book SynopsisThis affordable edition of the classic Christian novel that has inspired generations of Christians to walk as Jesus would is now available in attractive new packaging.

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Book SynopsisThe medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.Trade Review[An] excellent reference work [it] puts this fascinating subject in context for expert and lay reader alike. A useful tool for re-enactors. ... Worth every penny. * HISTORICAL NOVELS REVIEW *A compendium on practically all aspects of the art of cooking and dining... Because of the author's familiarity with all aspects of the subject we are offered this rara avis: a book which interests the specialist and the general reader; which allies common sense with scholarship; and which presents the theory and practice of medieval cooking for the scholar and the practitioner... has its place on the shelves of the practical cook as well as on those of the scholar: both can feed on it! * HISTORY *Table of ContentsSimilarities in medieval foods and cooking; the theoretical bases for medieval food and cookery; the distinctive nature of medieval foods and cookery; medieval dining; beverages; the table and table manners; foods for the sick; international foods and regional favorites; conclusion - the cook, the cookery and the food.

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Book SynopsisFeeding Fascism explores how women negotiated the politics of Italy’s Fascist regime in their daily lives and how they fed their families through agricultural and industrial labour. The book looks at women’s experiences of Fascism by examining the material world in which they lived in relation to their thoughts, feelings, and actions.Over the past decade, Diana Garvin has conducted extensive research in Italian museums, libraries, and archives. Feeding Fascism includes illustrations of rare cookbooks, kitchen utensils, cafeteria plans, and culinary propaganda to connect women’s political beliefs with the places that they lived and worked and the objects that they owned and borrowed. Garvin draws on first-hand accounts, such as diaries, work songs, and drawings, that demonstrate how women and the Fascist state vied for control over national diet across many manifestations – cooking, feeding, and eating – to assert and negotiatTrade ReviewGarvin’s book is a fascinating look at how dinner tables, café menus, cookbooks, and kitchen utensils can help us understand the intersection of politics and daily life. In this case, Garvin takes readers on a journey through women’s experiences of Fascism under Benito Mussolini’s regime by exploring their cooking, agricultural labor, and industrial food production in Italy from 1922 through 1945." -- Annie Sciacca * Civil Eats *"Feeding Fascism is a fascinating journey through the food, kitchens, and work of women in an era of intense political ideology and citizen stewardship, where nutrition and food science, design and modernity were all used to facilitate that stewardship." * Nature Food *"Feeding Fascism contributes much to our understanding of women’s lives under Mussolini’s dictatorship and is a welcome addition to a growing body of scholarship that challenges the consent-resistance dichotomy that long dominated studies of interwar Italy. Fascists rarely missed an opportunity to celebrate what they were doing or to explain to people how they wanted them to act and feel. By subjecting the kitchen cabinets, factory cafeterias, ration cards, and recipe collections of the period to scrutiny, Garvin has brought the experiences of at least some Italian women into the frame." -- Anne Wingenter, Loyola University * LARB *"Feeding Fascism looks past the gilded hearths of Fascist leaders, and transports us instead to rice paddies, factories and working-class kitchens. This important intervention in Fascism scholarship examines cooking, foraging, and labour in fields and factories to understand ‘what happened between rebellion and consent’ throughout the ventennio." -- Amy King * Modern Italy *"Feeding Fascism is for a general audience, and Garvin succeeds in making the material accessible – no dry prose or unfamiliar academic jargon here. By using the less-explored lens of women’s food work, she sheds light on a moment in history that threated to profoundly changed Italian culinary traditions." -- Prathap Nair * The Parliament *"Feeding Fascism is an excellent contribution to the scholarship on Italian women, labour, food production and policy, industrialization, and architecture." -- Megan Kirby, York University * Histoire sociale / Social History *“Garvin deftly strikes a balance between explaining the process of food distribution and describing the subjective experiences of women within the macroeconomic transformations that concerned food production at the time.” -- Lucas René Ramos * EuropeNow Journal *“Garvin’s work announces that the comprehensibility of the feelings, stories and struggles from those kitchens can only be partial without understanding their physical, tangible, tactile features … her constant emphasis on biopolitics and banal nationalism in everyday life underlines the extent to which food is always inherently political, whether or not it is recognized as such.” -- Fabio Parasecoli, New York University * MLN *Table of ContentsList of Illustrations Acknowledgments Introduction: Tabletop Politics 1. Towards an Autarkic Italy 2. Agricultural Labour and the Fight for Taste 3. Raising Children on the Factory Line 4. Recipes for Exceptional Times 5. Model Fascist Kitchens Conclusion: From Feeding Fascism to Eating Mussolini A Note to Future Researchers Notes Bibliography Index

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Book SynopsisYou can make dumplings a weeknight staple—and this cookbook will show you how with 40 easy but innovative dumpling recipes from around the globe. Shumai, gyoza, mandu, komber, pierogis: a dumpling by any other name would taste as comforting. The original comfort food in every culture, the humble dumpling takes center stage in this beautiful cookbook. Author Liz Crain offers up beloved staples—with easy, step-by-step instructions for dumpling skins and fillings—and regional favorites, including: Classics: • Chinese soup dumplings and shumai• Japanese gyoza• Eastern European pierogi• Italian goat cheese arrabbiata Regional: • Northwest American morel sherry cream• Cincinnati Chili• Shrimp & Grits• Nettle & Caramelized Onions• Bananas Foster With 40 recipes, full-color photographs—plus vegan, gluten-free, and kid-friendly options—Dumplings Equals Love is the perfect gift for the foodie or home cook in your life.Trade Review"Do dumplings equal love? Well, ask anyone you give a plateful of the pork-and-homemade-kimchee mandu or gingery pork-and-cabbage gyoza from this cookbook, and you’ll probably get the answer, 'Are you kidding? Of course!' Food writer (and dumpling fanatic) Liz Crain guides readers through the key steps of making great dumplings—what tools and ingredients they’ll need, how to form different shapes, the nature of different dumpling doughs—before diving into a plethora of recipes (for both dumpling and dipping sauces) derived from cultures around the world. Classics like pork & shrimp shumai are present; so are pillowy Italian-inspired goat cheese dumplings in arrabbiata sauce, and shrimp & grits dumplings spiced up with homemade sambal."—Food & Wine"Most people know me for barbecue, but I have an abiding love—make that obsession—for dumplings. Liz Crain walks you step-by-step through their preparation, bringing uncommon passion and creativity to her recipes in what may be the most charming book on dumplings ever written. I only wish she did takeout!"—Steven Raichlen, author of The Barbecue Bible cookbook series and host of Project Fire and Project Smoke on PBS"Crain’s perfectly-timed new cookbook shows how making dumplings can bring almost as much comfort as eating them."—The Oregonian"I love dumplings, and Liz Crain makes them easy, accessible, and fun!"—Sandor Ellix Katz, author of Wild Fermentation, The Art of Fermentation, and Fermentation as Metaphor"If we are being perfectly honest here, dough scares me. Reading Dumplings Equal Love left me inspired and confident to mix, roll, and stuff some dough. Liz Crain’s easy style and gentle instruction had me convinced I could do this. Dumplings Equal Love is a recipe rich global journey with encouragement and permission to create your own rainbow of dumplings. So I did, deliciously and successfully."—Kirsten K. Shockey, author of four fermentation books including bestselling Fermented Vegetables and award-winning Miso, Tempeh, Natto & Other Tasty Ferments"WE LOVE THIS BOOK! It is perfect for the serious cook (like Ann) and for the nowhere cook (like Stephen). It is a simple guide to huge flavors and what feels like endless variety. The book lays out the path through the forest to a world of eating we never would have tried on our own. Thank you. Thank you. Fun. Easy. Delicious."—Ann Tobolowsky, actor and director; and Stephen Tobolowsky, actor, writer, and cocreator of The Tobolowsky Files podcast "Liz Crain is one of my favorite food writers, and her first solo cookbook, Dumplings Equal Love, is informative, fun, and filled with easy-to-follow and delicious dumpling recipes from around the world." —David Gutowski, creator of the blog Largehearted Boy

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Book SynopsisCook up something magical in your very own kitchen with 101 recipes inspired by Harry Potter, Tolkien, Arabian Nights, fairy tales, and more! For lovers of legends, literary enchantment, and (of course) food, Once Upon a Kitchen celebrates all things magical. Author and top chef Leslie Bilderback has created 101 recipes inspired by classic books, history, movies and TV shows. She draws from sources as rich and varied as Shakespeare's plays, Ali Baba and the Forty Thieves, Grimm's fairy tales, Washington Irving, Lord of the Rings, the Star Wars saga, Buffy the Vampire Slayer, and the Potterverse. Enjoy Scheherazade's Arabic Coffee and Cardamom Cookies; a Coconut Shrimp Green Curry "Witches Brew" in honor of Macbeth; Gandalf's Cold Chicken and Pickles; Jedi Ration Bars; Rapunzel's Rampion Salad; Mary Poppins's We Are Not a Codfish and Chips; and Mulan's Dragon Fruit Pops.

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Book SynopsisYou're probably tired of asking the same old question, "What should we make for dessert?" The answer is simple—cocktails! In Liquid Dessert, professional bartender and mixologist Bryan Paiement invites you to join him on a trip around the world to discover cocktails inspired by the best desserts on the planet. Liquid Dessert is not your average cocktail or dessert book but a unique combination of the two. Traditional desserts, though delicious, can be heavy and overwhelming after a big meal. Or you may be wavering on whether or not to have another beverage or dessert—now it doesn't have to be one or the other! From cocktails-inspired favorites like Bananas Foster or Cannoli, whether you're a fan of rich, decadent chocolate or you have more of a citrusy-tart palate, the simple-to-follow recipes in Liquid Dessert have you covered, no matter your craving.Photography by Alex Ho / Sky Pond Photo and Video - Estes Park, ColoradoTrade Review"Fun book! This book will delight cocktail enthusiasts who want to create drinks that taste like desserts."—Kevin R. Kosar, AlcoholReviews.comTable of ContentsIntroduction1. North America2. South America3. Europe4. Africa5. Australia6. Asia7. Antarctica

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Book SynopsisDebut cookbook from Michael Platt, a teen baker, social entrepreneur, and food-justice advocate. Featuring 45+ dessert recipes for cupcakes, cookies, snacks and more, served up with valuable life lessons—Michaels Desserts goes beyond baking and triumphs amidst autobiographies and other inspirational books for black teen boys. Combining a fun cookbook with Michael’s mission to bring awareness to food and poverty, Sweets for a Cause will quickly become a favorite teen baking book that builds skills in the kitchen, celebrates history, and inspires activism. The desserts recipes collection includes Michael’s signature Freedom Fighter Cupcakes themed around figures from the history of civil rights and activism—Martin Luther King Jr., Grandpa Kitchen, José Andrés, Maya Angelou, Malala Yousafzai, Rubin "Hurricane" Carter, Harriet Tubman, and more—as well as chapters on pies, tarts, cakes, snacks, and breads. Each dessert features stunning photography, a list of ingredients, easy-to-do step-by-step instructions, and insightful tips from Michael that will make baking tons of fun.Truly a cookbook for all ages, whether baking with kids or wanting to support Michael’s incredible mission, adding Michael’s Desserts: Sweets for a Cause to your collection will bring hope to heart and tasty treats to your table. For teaching your teenager to bake—or for those whose kids cook already—Michael serves up sweet recipes for desserts and a drive towards social activism! Paperback; 128 pages; 7.5 in W by 9.5 in H.Trade Review“Platt offers a primer explaining necessary tools that may not be readily available in every kitchen and includes insight on recipes where extra adult help may be needed (frying beignets) or where beginners are likely to have better luck starting (jam tarts). But the real prize in this gem is Platt's narrative. He shares personal connections to recipes that have been passed down in his family and provides background on the themes of his signature Freedom Fighter Cupcakes. His own story of determination and social consciousness puts the icing on this cake.” —Shelf Awareness

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Book SynopsisLearn how to make exquisite, lifelike sugarcraft floral displays for showstopper cakes that are perfect for special occasions. In this book, you'll find detailed step-by-step instructions for 11 types of flowers, including honeysuckle, foxglove, wild rose, gladioli and clematis, and for five types of foliage, including variegated ivy, viburnum and Aquilegia seed heads. The book also includes comprehensive instructions for each project accompanied by clear, close-up photographs, making them easy even for complete beginners to follow. Simple-to-use templates are included at the back of the book. Once you have mastered the different flowers and foliage you are shown how to assemble them into stunning floral displays. With a helpful guide to the basic tools, materials and techniques required, plus Marilyn's expert advice, you'll be all set to wow friends and family at the next celebration.

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Book SynopsisHunter Gather Cook Handbook combines accessible and inspirational instruction for foraging, game & fire cookery with over 40 recipes for the finest wild food. This new gift edition aims to set the reader on a fulfilling, lifelong path of culinary adventures and food DIY, and inspire them to embrace the lifestyle that surrounds the 21st-century hunter-gatherer. With clear guides to foraging wild plants and fungi, and extensive information on deer, rabbit, pheasant, partridge, wood pigeon and duck, including hunting and butchery, it makes wild food accessible and aims to take away any sense of trepidation. For readers that already consider themselves well versed in the ways of the 21st-century hunter-gatherer, it hopes to extend their culinary repertoire, and take their experimentation and enjoyment to the next level. Includes methods of making and cooking with fire, including clay ovens and Swedish log candles, illustrated butchery guides, recipes for deer, rabbit, pigeon, partridge, pheasant and duck, advice on foraging, wild plant and mushroom identification guides, recipes for sauces, sides and basics.

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Book SynopsisSushi and sashimi are by now a global sensation and have become perhaps the best known of Japanese foods but they are also the most widely misunderstood. Oishii: The History of Sushi reveals that sushi began as a fermented food with a sour taste, used as a means to preserve fish. This book, the first history of sushi in English, traces sushi’s development from China to Japan and then internationally, and from street food to high-class cuisine. Included are two dozen historical and original recipes that show the diversity of sushi and how to prepare it. Written by an expert on Japanese food history, this book is a must read for understanding sushi’s past, its variety and sustainability and how it became one of the world’s greatest anonymous cuisines.Trade Review"Occupying a modest middle ground between cookbook and essay collection Rath's writing is light, unhampered by the weight of academia. He interjects personal asides, recalling tastes and experiences that add sparkle to his chronology of sushi. Ultimately, however, it's the lesser-known sushi knowledge that singles out Oishii as a must-own for hungry minds and sushi fanatics alike." * Japan Times *"Informative, lovingly illustrated. . . . Starting with the medieval period and moving into the contemporary era, this comprehensive and very readable volume is best accompanied with a plate of sushi (and perhaps some sake) nearby. . . . Oishii means ‘delicious,’ and this describes the book from both a culinary and a visual perspective. The book is dotted with recipes, from the simple Five Lord’s Soup (‘Finely dice pickled fish and meat on a cutting board. Add water and boil. Use this as the basis for soup stock.’) to minnow sushi—for those with access to minnows, it’s ready to eat in one day—and how to select the right mackerel to avoid dried-out flesh. Complementing these are more contemporary recipes for home cooks, archival photographs and woodblock prints, and mouthwatering closeups of prepared sushi, making Oishii an enlightening treat for the senses." * Digestible Bits and Bites *“Without a doubt the most definitive book I have ever read on what is now one of the world’s most popular foods. Rath’s Oishii is not only well-written and packed with fascinating, delicious information, but easy to read as well. It belongs on the bookshelf of any lover of good food.” -- Ken Hom, OBE, author, chef, and TV presenter“Deploying gorgeous visual material and exquisite detail from over a millennia of Chinese and Japanese written sources, Rath historicizes, regionalizes, and denationalizes the contested story of the birth and transformation of various kinds of sushi. He also shows how this modest dish went global as it acquired substantial cultural capital in the late twentieth century. A lucid and beautifully produced book.” -- Krishnendu Ray, chair, Department of Nutrition and Food Studies, NYU Steinhardt"Oishii means 'delicious' in Japanese, and this impressive book both nourishes and delights. Through prodigious research and recipes, Oishii carries us along sushi’s path from fermented fish to fresh. Rath’s narrative is revelatory as he traces sushi’s history in relation to culinary methodologies, nationalism, wartime rationing, global innovations, and more." -- Darra Goldstein, founding editor of "Gastronomica" and author of "Beyond the North Wind""Rath’s smart, historically riveting, contemporarily grounded deconstruction of sushi kept me turning each page in anticipation of yet another fascinating fact on one of my most deeply loved foods. For chefs and food geeks, Oishii reveals a number of sushi methods heretofore not found in English and thus serves as an extremely valuable contribution to the landscape of Japanese food writing." -- Nancy Singleton Hachisu, author of "Japan: The Cookbook"

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Book Synopsisover 100 delicious, high-fibre, plant-based recipes. If you have prediabetes or type 2 diabetes, this approach can help you achieve non-diabetic blood sugar within weeks. The simple lifestyle changes outlined in this book focus on the reversal of insulin resistance—the root cause of high blood sugar. Developed by a registered dietitian and exercise physiologist, The Type 2 Diabetes Revolution uses a revolutionary, science-based program to provide: Daily meal plans for 4 weeks, designed to minimize your time in the kitchen Simple grocery shopping lists for every week of the meal plan and tips for meal prep 100+ high-fibre, plant-based recipes that keep your blood sugar balanced Advice on how to create a balanced diet that includes whole, plant-based foods and meat, if desired Tips for grocery shopping and how to read nutritional labels Guidance on stocking your pantry and knowing which foods to always have on hand Useful lessons and tips on how nutrition, exercise, sleep, and stress impact your diabetes health Start reversing the root cause of type 2 diabetes, eliminate or reduce your need for medication, and lower your blood sugar with The Type 2 Diabetes RevolutionTrade Review"This is much more than just another cookbook. It is also a tool to help you actively transform your type 2 diabetes, one recipe at a time. The intentional design and selection of recipes in this book will awaken your taste buds and help promote your path to a healthier lifestyle." -Sandra Indacochea Sobel, MD "The Type 2 Diabetes Revolution: A Cookbook and Complete Guide to Managing Type 2 Diabetes is a resource that I wish existed years ago. As a dietitian, I am always looking for ways to simplify nutrition and help make it accessible to many and this book does just that. Diana and Jose have thought of everything from explaining what diabetes is to how to manage it and finally to how to put it all together with easy-to-follow meal plans (with their tasty recipes) to help improve your diabetes management." -Laura Ligos, Registered Dietitian, cookbook author, and owner of The Sassy Dietitian "As a dietitian, I absolutely love this resource for my clients. It not only provides beautiful and delicious recipes, but a detailed explanation of the underlying cause of diabetes and how nutrition can be so influential in reversing it. It is very rare to find a cookbook that is both so educational and enticing!" --Ashley Reaver, MS, RD, CSSD, Creator of the Lower Cholesterol Longer Life Method

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Book SynopsisOne of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as ‘pickled foods.’ Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises. Table of ContentsPreface: Pickling and tsukemono—a culinary tradition worth preserving1. Vegetables and tsukemono—made for each otherMaking vegetables more palatableThe taste and smell of ‘home’Tradition and renewal2. The many varieties of tsukemonoA little bit of tsukemono historyTen ways to prepare tsukemono3. Salt, taste, mouthfeel, and colorSalt is the keyTaste and mouthfeelThe color of tsukemonoSpices and other taste enhancers4. Techniques and methodsThe physical structure of vegetablesIt is all about reducing water contentDehydrationThe pickling crocksBriningPicklingBook proposal: Tsukemono: A Culinary Tradition Worth Preserving 4Marinating in soy sauce, miso, and sake leesFermenting and yeastingFermented vegetables in other food culturesPickled cucumbers5. Tsukemono for everyoneCucumbersAsparagusJerusalem artichokesBroccoliKohlrabiDaikon, carrots, and “vegetable pasta”Radishes and turnipsChinese cabbage and lacinato kaleGarlicSquashDanish open-faced sandwichesPlumsFlowers6. Tsukemono in Japan“Preserving the Japanese Way” at homePickled foods made in factories, both large and smallBuying tsukemono at the market and in shops7. Tsukemono, nutrition, and wellnessSlightly sour, a little tartVitamin contentDesirable bacteria, fungi, and enzymesBeneficial effects of fermentationGo easy on the saltEat tsukemono in moderation

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Book SynopsisHumans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods. They evolved hundreds of millions of years ago and are related to molluscs such as mussels and snails. They can grow to an enormous size with eyes as big as footballs, but they still live for only a couple of years. They mate once in their lifetime and die shortly after. They have blue blood and three hearts and they can shoot out jet-black ink. They have a brain and have behaviours that could be interpreted as signs of intelligence, even though more than half of their brain is distributed in their arms. They are colour blind, but they can change the colour of their skin in a flash. They are masters of disguise and are able to alter the texture of their skin and the patterns displayed on it at lighting speed. They can also ‘taste’ using the suckers on their arms. They can move extremely fast thanks to a jet-propulsion system built into their body cavity. Although they are soft-bodied and look vulnerable, cephalopods are formidable predators. Octopuses have arms that are so strong that they can exert a force equal to hundreds of times their own body weight. Squid and cuttlefish can shoot out a tentacle to capture prey at the speed of a javelin thrown by an expert athlete. Cephalopods are, however, so much more than just fascinating creatures with strange physical characteristics. They are a nutritious, delicious protein source that has found a place for thousands of years in many food cultures around the world. As squid, cuttlefish, and octopuses are native to virtually all parts of the ocean, they are an excellent and available alternative to meat from terrestrial animals. This book is written to promote the overall place of cephalopods in home kitchens and to inspire the uninitiated to add them to their diet. It describes the many facets of their anatomy that play a central role in their potential use as healthy, diverse, and interesting food sources, with a particular emphasis on their taste and texture. By way of an assortment of recipes, the authors hope to dispel the myth that it is difficult to prepare delicious dishes using squid, cuttlefish, and octopuses. In addition, there are contributions to the on-going discussions about how marine resources can be exploited more responsibly in a sustainable manner. Ole G. Mouritsen is a professor of gastrophysics and culinary food innovation at the University of Copenhagen,president of the Danish Gastronomical Academy, and director of the Danish national research and communication centre Taste for Life. Klavs Styrbæk is a chef and leader of the gastronomic enterprise STYRBÆKS, which includes a gourmet restaurant, a cooking school, a catering service, and a product development branch. Table of ContentsIntroductionPart I. Strange beings from the depths of the sea Mythological sea monsters Cephalopods in art, literature, and iconography And they continue to fascinate usPart II. Such abundance, so much diversity A few words about their classification ‘Head-feet’ that have no feet When did the cephalopods appear on the scene? Where and how do they live?Part III. An overview of cephalopod anatomy The mantle Heart, nerves, and intelligence Consciousness of another kind Eyes Mouth and beak Arms and tentacles Suckers, which have a sense of taste Blue blood and three hearts Muscles Siphon Ink Innards A master of disguises Luminescence Skin as a sense receptor Octopuses in NaplesPart IV. Cephalopod fisheries The global catch Harvesting cephalopods in the MediterraneanPart V. Taste and nutritional value Nutrients in cephalopods How do they taste? Are marine-borne toxins a problem?Part VI. Sourcing, storing, and preparing cephalopods Where to purchase cephalopods How to clean and store them Making them tender Fermenting cephalopods and using them as fermentation agents Cooking with their inkPart VII. Cephalopods in the kitchen In culinary traditions around the world Raw or almost raw Eating the perfect cuttlefish sashimi in London Shopping for octopus and cuttlefish at an Italian street market Marinating cephalopods Dehydrated cephalopods Octopus stock and the ‘foie gras of the sea’ Grilled cephalopods Deep-fried cephalopods Pescaito frito made with squids The evolution of pescado frito Steamed and cooked cephalopods Cooking them in a wok Stuffed cephalopods Using the ink in dishes and snacks A take on The Compleat Angler using giant squid Cephalopods in Vietnam and CambodiaPart VIII. The Nordic Food Lab’s “Squid Squad” The Nordic Food Lab, gastronomy, and gastrophysics Squids of the North A surprising discovery Featuring cephalopods at Taste for Life A marine ‘field trip’ to Sardinia with an expert chefPart IX. The seafood of the future? Food from the oceans for a hungry planet Is cephalopod aquaculture an option? Discovering the life cycle of the cuttlefish in Brittany Like ‘weeds of the sea,’ the cephalopods are multiplying Eat the cephalopods!Part X. Technical and scientific details The genealogy of cephalopods List of cephalopods mentioned in this book Glossary Culinary terms Bibliography Illustrations Acknowledgements The people behind the book_______RecipesCleaning and storing cephalopodsIko no shiokaraCuttlefish in their own ink (calamari en su tinto)Ika sashimi with avocado and lumpfish roeSquid ink fettucine with lobster, roe, and dried limeSepia tartare with pistachios, lime, and avocadoSquid royale with Jerusalem artichokes in sepia inkOctopus saladPeruvian squid cevicheGrilled, partially dehydrated squids (ika no ichiya-boshi)Glazed octopus arms with lentils and mushrooms‘Foie gras of the sea’Grilled or seared cuttlefishMarinated grilled cuttlefish siphons on lemongrassCephalopod mouths and beaks in white beans with tomatoes and dried shrimpFried calamari with octopus chips and mayonnaiseExtra crisp squid rings and stripsPulpo à la GallegoCalamar à la mar del NorteCooked squid with spinach, roe, and cream sauceSalt and pepper wok-fried squidSquid ‘cobs’ with snow peasStuffed squids‘Santa hats’—squids baked in piquillo peppers with capersBlack potato gnocchi with squidsBlack pasta with squidsBlack hot dog buns with seaweed onion jamCrisp spaghetti with soy-roasted pumpkin seedsPasta fritta with cuttlefish inkSweet azuki beans in cuttlefish inkGiant squid, roasted in the manner of The Compleat AnglerJapanese flying squids at their bestCambodian squid curryKroeung spice mixture for Kmer amokSilky squid confitBlack sauce made from squid ink and squid liversSardinian-inspired squid biscuits

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Book SynopsisThe essential companion to the best-selling The Carnivore Code, featuring more than 100 delicious recipes to help readers reap the incredible benefits of an animal-based diet. In The Carnivore Code, Dr. Paul Saladino revealed the surprising healing properties of a primarily animal-based diet.Trade Review“If you are looking for a book that can explain why you always fail at diets, read The Carnivore Code Cookbook. Paul shows you which plants are the most important to avoid, and how to create incredibly delicious, nutrient-rich meals with meat, organs, and the least toxic plant foods. Grass-fed animals are the future, and so is this book!” -Dave Asprey, New York Times bestselling author and founder of Bulletproof “Dr. Paul Saladino's new The Carnivore Code Cookbook helps to make carnivore-style eating appealing and convenient for everyone. It provides an easy-to-understand overview of the carnivore approach, … and some incredibly delicious recipes that feature the most nutrient-dense foods on earth. I've made a significant long-term shift in my eating style thanks to Dr. Saladino's work.” -Mark Sisson, New York Times bestselling author and founder of Mark's Daily Apple “In the years since I've known the brilliant Paul Saladino, I have witnessed him help thousands of people recover from autoimmune illnesses, inflammatory conditions, and chronic diseases, while also teaching people how to enjoy meat in a natural and healthy way. He is well-versed at providing ancestrally proven ways of eating that are delicious, nutrient-rich, and powerfully healing. If you are looking to start a carnivore or animal-based diet, and you want to do it the right way, this cookbook will be an invaluable, and quite tasty, resource.” -Ben Greenfield, New York Times bestselling author and leading biohacker —

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Book SynopsisGet excited about eating again with this essential Autoimmune protocol reference and cookbook featuring diet guidelines, simple strategies for success, and 100 enticing AIP-compliant recipes.Starting an AIP diet can be overwhelming! Written by popular AIP blogger Sophie Van Tiggelen of A Squirrel in the Kitchen, The Autoimmune Protocol Made Simple Cookbook makes the AIP clear and understandable with short, succinct explanations of the different AIP approaches and 100 AIP-compliant recipes that take you from feeling restricted to being amazed at the diet’s delicious possibilities. Mouthwatering color photography provides inspiration throughout.Along with a wide variety of nourishing recipes, this valuable resource provides a concise introduction to the AIP and its benefits, tips on transitioning your diet, happy gut guidelines, a list of items to stock in your kitchen, time-saving techniques, foods-to-eat and foods-to-avoid lists, a one-week meal plan, and advice on reintroducing foods.You’ll start with basics and staples and continue with breakfasts, small bites, soups and salads, vegetables, meat-based mains, seafood dishes, desserts, and drinks. Among the healing food you and your family will love: Rosemary and Thyme Focaccia Fluffy Plantain Pancakes Pork-Veggie Breakfast Skillet Dairy-Free Vanilla-Maple Creamer Lemongrass Chicken Soup Honey-Lime Chicken with Peach Salsa Versatile Pulled Pork Carnitas Gut-Healing Turmeric Gummies Mini Raspberry Cheesecakes With The Autoimmune Protocol Made Simple Cookbook, you will find that flavorful food can go hand in hand with reducing inflammation, repairing your gut, and restoring proper immune function.

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Book SynopsisA unique collection of plant-based recipes from the mother-and-daughter duo who were inspired by the simple beauty and delicious meals throughout their travels.Throughout European countries like Spain, France, and Italy, cooking with fresh, local ingredients is a way of life. That’s where this mother-and-daughter duo found inspiration during their travels to write their book in the richness of food, the beauty of architecture, and the wonder of luscious landscapes. But…authors Trudy and Chloé are plant-based. The Artful Way to Plant-Based Cooking isn’t just a healthy collection of recipes that leave you feeling hungry like so many others. It’s a cookbook that offers flavorful dishes for every meal and every moment of the day, from appetizers like Vibrant Beet and Pistachio Hummus; date-night dishes such as Pappardelle Mushroom Bolognese; main dishes, like the Ricotta and Squash Galette, perfect for entertaining; and desserts l

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Book SynopsisFull of enticing, authentic and, most of all, quick-to-prepare recipes, Gennaro Contaldo’s new book demonstrates how to whip up a delicious Italian feast in 40 minutes or less. From lightning-fast risottos to perfectly pronto pastas, speedy soups and delightful desserts, these recipes showcase the very best Italy has to offer, while requiring very little time in the kitchen. Featuring food from all the major regions of Italy, these quick recipes really make the most of the amazing fresh produce for which Italy is renowned. The result is delicious, nutritious food that can be on the table in minutes – perfect for busy families or for easy entertaining. Beginning with a handy guide to keeping your Italian larder full of the best ingredients to whizz up a speedy supper, the book is split into sections covering Soups, Salads, Pasta, Rice, Meat, Fish, Vegetables, Sauces and Desserts ensuring that you have a wealth of recipes at your fingertips. From lemon-infused steam-baked mackerel to classic pasta recipes and quick chocolate raspberry pots you can impress friends and family with a stunning menu in minutes. ‘His talent for cooking and story-telling changed my life and food forever.’ Jamie Oliver ‘The man cooks like an angel and no ordinary angel.’ Matthew Norman, Sunday TelegraphTrade Review'With its straightforward instructions, cooking time estimates, and time-saving suggestions…this is a superb book that home cooks with busy schedules will turn to time and again.' * Publishers Weekly (US) *

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Book SynopsisThe first cookbook from Athena Calderone, creator of EyeSwoon, presents 100 recipes for beautiful mealsTrade Review"Cook Beautiful is Athena Calderone's artfully curated seasonal cookery book. Creator of the hugely successful website ‘Eyeswoon' that covers everything worthy of a swoon, from interior inspiration through to homewares, travel, recipes, fashion and much much more." Evening Standard "It is no surprise Athena Calderone, creator of the food, fashion and design website EyeSwoon, has written a swoon-worthy cookbook. With a blog that focuses on “the beauty and deliciousness of the everyday”, she epitomises the eat-with-your-eyes ethos." Sunday Times online

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Book SynopsisA pocket-size book of tips, techniques and ideas to prevent, cure and conquer fussy eating.Does your child decide they don't like a food before they've even tried it? Do they say ''Yuk' to foods they used to eat happily? Would they live off chips and ice-cream and never touch a vegetable again if given the chance? Are mealtimes driving you nuts?It''s easy to think that children are naturally just fussy eaters. Yet, without realizing it, we are actually creating many of the problems ourselves with the things we do and say to our children around food. The right thing to do isn''t always as obvious or as instinctive as you might think. Common habits like using pudding as a reward for eating the main course, or pestering them to eat their vegetables, actually encourage not discourage fussy eating!This little book tells you how to start again. It won''t give you complicated child-friendly recipes or clever ways to sneak vegetables into meals just easy-to-follow, easyTrade Review"It works!…" 07-Jan-2014 You've read all the books and you think you're doing everything right, right? Me too. But then you find you are doing things that are meant to make life easier but you still seem to be cooking three different meals a day. Me too. Then I read THIS book. It took me less than an hour and it transformed mealtimes in my house. The guidance is straightforward, non-judgemental and IT WORKS. Whether you are weaning an infant, struggling with a terrible-two or dealing with a finicky 11 year old like me, it works. Yesterday, my son voluntarily ate a prawn. Enough said. Give it a go! Mumsnet -- Mumsnet * Mumsnet *

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Book SynopsisThe obsessive mastermind behind one of the decade’s best-selling cookbooks returns with the definitive English-language guide to the science and technique of cooking in a wokTrade Review"In The Wok, Kenji starts with the basics and goes on to detail all the science and techniques necessary for this versatile pan. The wok is an essential tool in the kitchens of virtually all Asian restaurants. While it took me many years of grueling hard work in professional kitchens to really learn it, in The Wok, you are graciously given all the knowledge you need to master it at home." -- Hooni Kim, chef and author of My Korea"You've probably heard that the wok is the most versatile pan in any kitchen. Well, in classic Kenji fashion, The Wok shows not just the hows and whys of wok cooking, but why you want the wok to be your favorite pan even if, like me, you've got ju" -- Francis Lam, cookbook editor, author and host of The Splendid Table"J. Kenji López-Alt’s new book, The Wok, is so expansive, so compendious, and so obsessively detailed (and I mean that in a good way) that it is frankly impossible to give a full enough account of it without running a review of several thousand words!.. [The Wok is] like taking a cookery course with the inspirational teacher of your dreams... This is indisputably an awe-inspiring magnum opus. And yet there is a wit and delight about it, too, that ensure it is captivating rather than drily earnest. " -- Nigella Lawson"… for a while I wanted to cook everything in my beloved wok, and the 200 recipes in López-Alt’s book made that easy… [THE WOK] taught me tricks and techniques that I will use for years to come, long after I’ve moved on to other books." -- Jennifer Reese - The New York Times Book Review

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Book Synopsis'Glorious food from an engaging family - informative, fascinating, moving and delicious' - Claudia Roden 'Food and family stories are the best way, perhaps the only way, to begin to unravel the intricate history of the Jews of Italy. This is a brilliant book to cook from and, as you do that, get a glimpse into a community more than two millennia old' - Yotam Ottolenghi "Silvia lives and breathes the Italian food of her family and their forbears, she has carefully researched the provenance of each dish, and lends great authenticity and exuberance to every single page of this book. Brava!" - Joan Nathan "Don't buy one copy - buy two (that caponata is to die for)!" - Gil Hovav "Once you set foot in Silvia's Italian Jewish kitchen, you will never want to leave. Much more than a cookbook, this is a delicious deep dive into heritage, family and the Italian Jewish soul." - Lisa Goldberg, Monday Morning Cooking Club "A joyous celebration of the history and culinary heritage of Italian Jews. Silvia Nacamulli beautifully weaves together personal stories of family, friendships and, of course, delicious food." - Linda Dangoor, author of Flavours of Babylon "Silvia's stunning book is a fascinating and delicious journey into the Italian Jewish kitchen." - Victoria Prever, food editor of The Jewish Chronicle "Cooking in itself is a creative and fulfilling activity, and the results of your efforts can satisfy not only your taste buds but also your soul. This is my aim: cooking for the soul." - Silvia Nacamulli in Elle a Tavola Jewish Flavours of Italy is a culinary journey through Italy and a deep dive into family culinary heritage. With more than 100 kosher recipes, Silvia offers readers a unique collection of authentic and traditional Italian-Jewish dishes, combined with stunning photography, practical tips, and clear explanations. With a delicious mix of recipes, family stories and history, Silvia offers a unique insight into centuries' old culinary traditions. Discover recipes from everyday home-cooked meals to special celebration menus for Jewish holidays. Highlights include recipes such as pasta e fagioli (borlotti bean soup), family favourites such as melanzane alla parmigiana (aubergine parmigiana), as well as delicious Jewish dishes such as Carciofi alla Giudia (Jewish-style fried artichokes), challah bread, and sarde in saor (Venetian sweet and sour sardines). Silvia's extensive cooking repertoire combined with her life experiences means that her recipes and family stories are one-of-a-kind. She introduces the reader to soup, pasta, matzah, and risotto dishes, then moves on to meat, poultry, fish, and vegetable recipes. Silvia finishes with mouth-watering desserts such as orecchie di Amman (Haman's ears), Roman Jewish pizza ebraica (nut and candied fruit cakes) and sefra (aromatic semolina bake). Even the most sweet-toothed readers will be satisfied! Each recipe is introduced by Silvia in a friendly and conversational tone that will get readers involved before they even get the chance to preheat the oven. Throughout the book, in-depth features highlight ingredients such as artichokes, courgette flowers and aubergines. A personal touch shines through and provides a connection with the author. Silvia's enthusiastic and charming personality transforms this collection of recipes into a culinary experience that will be cherished by generations to come.

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Book SynopsisTV chef Lorraine Pascale, author of the phenomenal bestseller Baking Made Easy, is back with her second cookery book this time packed with simple and delicious recipes for relaxed home cooking that go far beyond baking.The queen of cookery is back with 100 scrumptious and seriously easy recipes, from cosy soups and roasts to delicious autumnal breads, in this beautifully photographed second book to accompany Lorraine's BBC2 prime time four-part autumn cookery series.Trade ReviewPraise for Baking Made Easy “Mouth-watering recipes for everything sinful from exotic breads to biscuits, tarts and cheesecakes […] she’s like a modern day Delia – enthusiastic, unpretentious and an absolute pleasure to watch”Daily Mail “Supermodel turned patisserie chef Lorraine Pascale is the new home-baking heroine whose doable and dazzling recipes bring a fresh, fuss-free take to stove and screen […] Baking Made Easy features 100 recipes for every occasion and palate”You magazine “A truly scrumptious book”Grazia “Pascale makes baking look like one of the most glamorous pastimes you can think of […] Baking Made Easy is a model of clarity and inspiration”The Lady Praise for Lorraine“She’s the BBC’s new home-baking heroine”Evening Standard “Are we ready for another TV chef? In the case of Lorraine Pascale, I think we might be”The Independent “Lorraine’s star is to rise and rise with Baking Made Easy”Sunday Mail “Queen of cakes! […] home bakers have a new heroine”Observer “Pascale has been reborn as the new queen of TV cookery”Sunday Times Style “A serious contender to take over from Nigella as the new queen of television cooking”Mail on Sunday

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Book SynopsisIn Belgium for Foodies Femke Vandevelde leads you to the best places in Belgium to eat and drink. Femke is a food writer and restaurant critic (for, i.a., De Morgen Magazine). She inherited a passion for great food and quality products from her grandmother, and as a journalist she is always in the know about what's happening in the Belgian culinary scene. In this guide she shares the places every foodie should visit in Belgium, from amazing food shops to extraordinary dining locations, and from top restaurants to simple local specialities. Discover such experiences as: - Vineyards that are worth the trip - the best Japanese restaurants - restaurants where chefs eat - the best places for Liege-style meatballs and much more.

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Book SynopsisEgyptian cuisine is one of the world's oldest and yet least know food traditions. This charming, pocket-sized collection of recipes is the perfect introduction to Egyptian cooking. From classic starters and breakfast dishes like ta‘miya (falafel) and fuul medammis (slow-cooked fava beans), to well-loved main meals such as stuffed cabbage leaves (mahshi cromb), and mouthwatering almond pudding and fritter balls soaked in syrup, Egyptian Flavors leads you on a wonderful discovery of this unique and delightful cuisine. Dyna Eldaief offers 50 easy-to-follow recipes that are rich with the vegetables, legumes, and meats that are central to Egyptian cooking, calling forth the sun-baked land of the Nile and inviting expert and novice alike to bring exciting new flavors to their home kitchen.Trade Review"[T]he variety of dishes and easy-to-follow instructions make for a good basic cookbook, perfect for those looking to expand their culinary horizons."—AramcoWorld "Highlighting traditional dishes and edging toward fusion food, Egyptian Flavors includes many mouthwatering delights."—Foreword Reviews"A charming, pocket-sized collection of recipes, [this] is the perfect introduction to Egyptian cooking . . . Authentic, kitchen cook friendly, palate pleasing and appetite satisfying, the fifty recipes comprising Egyptian Flavors makes it a unique, desirable, and unreservedly recommended addition to personal, professional, and community library Ethnic Cookbook collections."—Midwest Book Review"Accessible and delightful."—Portland Book Review on Taste of Egypt"The best Egyptian cookbook I have ever come across."—Arab News on Taste of EgyptTable of ContentsIntroduction 6Dips, Starters, and Soups 9Vegetables and Grains 43Meat, Poultry, and Fish 81Sweet Delights 113Index 149

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Book SynopsisIn the footsteps of bestsellers Where Chefs Eat and Where to Eat Pizza - where the best bartenders go for the best drinksTrade Review"A must-have for discerning travelers looking to drink at the best bars in the world."—Uncrate "The bible of bars... You will never again struggle to find the right bar and drink."—Gentleman's Journal "New bar-fly's bible Where Bartenders Drink is overflowing with taproom tips from those who know - the world's best mixologists."—Sunday Times Travel Magazine "A cocktail guide like no other... Offers insider intel on the best places in the world to tuck into a first-class cocktail-straight from the pros, the mixologists themselves."—Tory Burch blog "Packed full of insightful reviews, specially commissioned maps, and an easy-to-navigate geographical organization Where Bartenders Drink is the only guide for the discerning traveler looking for the most memorable drinking experiences."—Eater DC "The scope is ambitious... If you happen to find yourself in need of a decent Martini in Christchurch or Cape Town, the volume has you covered."—New York Times "Few people are more qualified to speak on the topic of bars than those who work in them. So, let us raise a glass to Where Bartenders Drink."—mrporter.com "When you want to narrow it down to the best of the best, who're you going to ask? A bartender, naturally."—Atlanta Journal Constitution Online "A cosmic guide to the world's best watering holes, as picked by famous cocktail makers."—Urban Daddy "If this lime green compendium is anything like its predecessors, it will be indispensable... The secret to this series' success is that the books quench that thirst we all have to be in the know, to show off our knowledge of the inside track, and go to those secret places that professionals - those in the know - know about... [With] short essays on aspects of cocktail culture in places like Italy, Paris and Chicago, each worth a read before visiting said places... Where Bartenders Drink is by far the best guide available to finding bars, and is a welcome addition to the growing Where... series. It's perfect for drinkers of all levels."—InGoodTasteUK.com "It's all well and good hopping along to every hot new opening or sticking to your favourite bars, but ever wondered where the people who work in those fine establishments frequent once they've stopped serving us? You've come to the right place."—Stylist.co.uk "A global celebration of the best places to relax, unwind and enjoy a tipple... Reveals eclectic and surprising destinations... Appeals to both serious cocktail drinkers and those who want to expand their drinking repertoire, while enjohing a relaxing drink at the same time."—Bar Magazine "The latest tome in Phaidon's definitive series of culinary guides... For all the insider drinking info you need."—Food & Wine Online "It's an essential guide for the thirsty traveler."—New Jersey Monthly "Few things make or break travel like great food and drink. That's why Where Bartenders Drink has become my new boozy travel guide."—Chicago: WGN-TV "With 700 listings from over 200 industry experts, this guide stands as a testament to, and guidebook for, the 'second Golden Age of Cocktails'."—PUNCH "Your must-have guide to global drinking."—Olive "The full rundown of the world's best bards, chosen by the world's greatest bartenders."—Telegraph.co.uk "We love Where Bartenders Drink."—Sainsbury's magazine "Drinking like a pro... Literally. Discover the top spots from those in the know."—Cocktail Lovers "The new bar Bible."—Food & Wine Online "Insightful and easy-to-follow."—Food & Travel "Part cocktail book, part travel guide, this one is packed full of cocktail recipes and bar recommendations across the world."— DomesticSluttery.com "What I love about this book is the variety of bars, as it lists not only posh hotel bars... but also must-visits... This is a very information-heavy book, so don't expect a bunch of pretty cocktail pics. There are, however, very useful maps of each city, hours listed, dress codes and so on."—Scout Magazine "The perfect gift for foodies who love to travel... and drink!"—Herfavfood.com "The perfect gift for foodies who love to travel... and drink!"—Herfavfood.com

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Book SynopsisCreate something easy and delicious for all the family, any day of the week.Marcus Everyday is filled with the delicious, go-to recipes that Michelin-starred chef Marcus Wareing cooks at home.From nourishing family favourites, to mid-week suppers and holiday feasts, these mouth-watering dishes can be enjoyed every day of the week. The 8 chapters also include the resourceful Garden Patch, quick fixes In the Fridge, as well as recipes to rustle up a real treat of a supper when you're Home Alone, cleverly put what's left at the back of your fridge to good use in the Waste Not Want Not chapter, inspirational Home Baking with your children or grandchildren, or catering for the masses in Weekend Dining.Packed with tips, tricks and techniques which will make every dish truly unforgettable, Marcus reveals how to reallyget the most out of each ingredient, so that anyone can create memorable meals in their own home kitchen.He also includes masterclasses that transform humble dishes into taste seTrade Review‘Marcus Wareing is resolutely unpretentious. With chapters on using leftovers, and home baking with kids, this is full of dishes that won't break the bank, plus tips to help you cook like a professional. A delicious book.’ Daily Mail, Books of the Year 2019 ‘As well as easy, delicious ideas for all the family, Wareing’s newest cookbook is packed with culinary tips’ – Sainsbury’s Magazine ‘This collection of family suppers from the celebrated chef is peppered with handy tips and suggestions’ – Waitrose Weekend Praise for New Classics and Marcus at Home ‘Stuffed with comfort food recipes you’ll truly want to cook’ The Sunday Times ‘There’s no Masterchef poncery here, it’s all good hearty fare (with the occasional cheffy flourish but that’s to be expected – he doesn’t have two Michelin stars for nothing). […] As I say – cheffy, not poncey’ The Times ‘Undeniably excellent new cookbook’ Observer Food Monthly ‘How to make the Michelin magic happen at home’ The Telegraph

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Book SynopsisVitamins and minerals are the building blocks of good health. But the heavily processed foods that are so common in today’s modern diet are stripped of these nutrients, leaving many people nutrient deficient despite meeting (or exceeding) their daily calorie needs. The accepted solution is to take supplements created in a lab, but the dosage and interactions can be confusing, and supplements are loosely regulated and not always foolproof, especially since our bodies are designed to receive nutrients from natural, whole foods.Eat Your Vitamins features fifty key vitamins, minerals, and other nutrients essential to your health. You will find clear definitions of each nutrient along with the role it plays in the body, how it is best consumed and absorbed, recommended daily doses, and detailed lists of foods and natural sources that contain the vitamin along with a recipe for a nutrient-rich meal. Ditch the synthetic supplements and make the right choice about how to properly feed and fuel your body.Trade Review"A Godsend." —Dangerous Cupcake Lifestyle“Fascinating… lots of interesting facts.” —A Triathlete’s Diary “Davis’s user-friendly, fact- and recipe-packed book is also a nutritional primer during trying, socially isolated times.” —Better Nutrition

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Book SynopsisEnjoy authentic, delicious, vegan sushi that tastes and looks like the real thing - with over 50 recipes to make at home Once they've had their fill of avocado rolls, what's a vegan sushi-lover to do? Enter Sushi Modoki - a cookbook filled with amazing, all-vegan re-creations of classic rolls that mimic the flavour and texture of fish. At the hands of vegan innovator iina, a cooking instructor in her native Japan, tomatoes transform into "tuna" and carrots into "salmon" - with mind-boggling results showcased in over 100 colour photographs. With clear step-by-step instructions for assembling elegant plates bursting with colour and crunch - plus the full range of traditional sides including salads, soups, pickled veggies, and hot and cold drinks - Sushi Modoki is ultimate guide to becoming a vegan sushi master. And you won't have to think twice about "raw fish"!

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Book SynopsisTake packed lunches from mundane to magical with The Lunchbox Mama. 50 Fun Lunchboxes for Kids Balanced, Nutritious Meals Budget-friendly!If you're looking for brilliant, budget-friendly inspiration for mealtimes for your kids, or have a fussy eater, The Lunchbox Mama has all the answers!With 50 fun lunchboxes to choose from and endless possibilities, this is a treasure trove of beautifully balanced, easy and budget-friendly recipes to make food fun again.With everything from lazy bakes to turning lunchtime into playtime with fantastic themes to spark every child's imagination, Rachel Stirling shares the cheat codes to beautiful, nutritious and budget-friendly meals for kids, without the hassle!These lunchtime hacks are perfect for everyday meals or picky eaters, playdate platters, baking bonanzas and even the inevitable 'out of bread' days. Featuring formulas for a pe

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Book SynopsisThis beautifully illustrated vegetarian cookbook by bestselling author Hetty McKinnon features modern, easy, and healthy recipes for a new generation of families. Dreaming up flavorful yet nutritious meals, night after night, is one of the greatest challenges in home cooking. The secret to success is developing a repertoire of family classics--simple, adaptable, and nourishing recipes that you will want to cook time and time again. In Family, Hetty McKinnon shares her approach to modern, hearty, and healthy comfort food that is powered by vegetables. Some of these recipes are heirlooms, passed on from her mother, others are old family favorites, and many are healthier variations on much-loved food. With everything from a deconstructed falafel salad of roasted chickpeas and fresh greens to an earthy miso brown butter pasta with sage to sticky banana golden syrup dumplings, this book provides fun, uncomplicated food for everyone. Interwoven with McKinnon's recipes are family stories from home cooks around the world. Family teaches home cooks how to build a repertoire of crowd pleasing, flavorful vegetarian meals and shows families how to successfully eat healthily together.Trade Review"I am in love with this book, from Hetty's incredible, approachable and inventive recipes which put plants front and center, to the family stories which punctuate the recipes. A book with so much heart that I know will be well loved by all who get their hands on it." -Anna Jones, chef, columnist at The Guardian, and author of The Modern Cook's Year: Over 250 Vibrant Vegetable Recipes to See You through the Seasons "Cooking is clearly Hetty's love language. Her recipes are nourishing and connect friends and family together in a way that seems joyous, celebratory, yet simple and functional. I am lucky to have cooked alongside her and know firsthand how hearty, textural and flavorful her food is. This book honors her multi-cultural roots and encourages us to do the same." - Aran Goyoaga, creator of Cannelle et Vanille and author of Small Plates & Sweet Treats: My Family's Journey to Gluten-Free Cooking "Hetty has that magic gift of creating effortlessly gorgeous yet easily cookable recipes. Ever since her first book, I've fallen for her easy, breezy, satisfying salads and her practical advice on keeping things flexible and chilled. Her new book, Family, with its comforting soul warming recipes, are testament to no matter how bad your day is, a bowl of something you made with people you love is what you need to revive and restore you. " - Melissa Hemsley, chef and author of Eat Happy, along with The Art of Eating Well and Good + Simple with Jasmine Hemsley "When it comes to feeding people, Hetty McKinnon is Queen. Getting a peek at her private collection of recipes, the ones she feeds her own family, is the ultimate prize. These clever recipes are joyous, unpretentious, and full of flavor, like the author herself. That they are also vegetarian is the icing on the cake." - Sarah Copeland, author of The Newlywed Cookbook and Feast: Generous Vegetarian Meals for Any Eater and Every Appetite "A staggering array of family-friendly vegetarian dishes using flavors from all over the world. Global, simple, and delicious." - Diana Henry, award-winning food writer, newspaper columnist, and author of ten cookbooks including How to Eat a Peach: Menu, Stories, Places.

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Book SynopsisIn Love with New York is an irresistible combination of 50 delicious sweet and savoury recipes and stories of epic romance. Take a carriage ride through Central Park or hail a yellow taxi and discover all the culinary delights that New York has to offer, from classic pastrami sandwiches and indulgent brunch dishes to the quintessential Cosmopolitan cocktail. Be inspired by the city that never sleeps and relive moments from classic films and TV series such as When Harry Met Sally and Sex and the City. In Love with New York will make you fall head over heels for the Big Apple.

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