Food & Drink Books

Book SynopsisNew York Times best-selling author offers a one-of-a-kind program to help readers finally become happy, thin, and free!Sustainable weight loss expert Susan Peirce Thompson builds on the success of her Bright Line Eating Boot Camps and best-selling book with: The Official Bright Line Eating Cookbook!The Official Bright Line Eating Cookbook is designed to help readers transition to this transformative way of life as smoothly and solidly as possible. The first book gave explicit instructions as to what the guidelines for each meal are, but no specific suggestions as to what to actually cook. This book provides recipes, as well as tons of tips, tricks, and tools culled directly from the Bright Line Eating community, the Bright Lifers themselves!Because Bright Line Eating is unlike any food program out there, this cookbook will be unlike any seen before. It''s broken down by warm bowls, cold bowls, and plates. There will be a large section on saladTrade Review“This is absolutely unlike any other cookbook. Dr. Thompson offers an opportunity for a new relationship with food based on research showing that a simple diet is the foundation for permanent weight loss. Inside you will find delicious, nutritious, simple meals to help the brain heal from food addiction and lower the adiposity set point. Meaning no more yo-yo dieting. No more pain of regain. For the generations whose brains were hijacked by refined foods, Bright Line Eating is truly a revolution.”— MARK HYMAN, M.D., director, Cleveland Clinic’s Center for Functional Medicine and #1 New York Times best-selling author of Food: What the Heck Should I Eat?“If you struggle with food, your weight, addictive eating, and are just plain tired of trying to decide what to eat, then Bright Line Eating could be the best decision you’ve ever made.”— CHRISTIANE NORTHRUP, M.D., New York Times best-selling author of Goddesses Never Age, The Wisdom of Menopause, and Women’s Bodies, Women’s Wisdom“I’ve referred tens of thousands of people to Bright Line Eating, and they’ve collectively released more than 100,000 pounds. The fact is, this program works like nothing ever developed in the history of weight loss. And now, with her brilliant cookbook, Dr. Susan Peirce Thompson has made it easier than ever to put it into practical and delicious action. Whether you’re omnivorous or (more power to you!) plant-powered, you’ll find recipes to support you in easily implementing your bright lines, finding food freedom, and moving in healthier directions. Bon appétit!”— OCEAN ROBBINS, co-founder and CEO, Food Revolution Network and author of 31-Day Food Revolution

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Book SynopsisMake a change in 2022 with Cook. Nourish. Glow., filled with over 120 recipes to help you lose weight, feel healthier, and eat better''One of Britain''s top Super Nutritionists'' Daily Mail________Following the phenomenal success of her bestselling first book, Eat. Nourish. Glow, Amelia Freer returns with her much-awaited cookbook Cook. Nourish. Glow.With over 100 delicious and easy-to-prepare recipes, Amelia equips you with the skills and knowledge to improve your health while empowering you to cook with confidence. A professional nutritional therapist, she promotes a gluten, refined sugar and dairy-free lifestyle instead of endless fad diets.Cook. Nourish. Glow. covers cooking in the simplest terms, featuring step-by-step visuals designed for the novice chef; how to use and prepare staple pantry ingredients; eating clean on the go; a ''naughty'' chapter - because living healthTrade ReviewThis book is a fantastic example of how easy it can be to eat real food and to embrace the powerful impact that cooking can have on our wellbeing. Amelia does a brilliant job of merging cutting-edge nutritional science with the practical application required to make healthy eating achievable in today's convenience-fuelled world. -- Mark Hyman MD, Director of the Cleveland Clinic Center for Functional Medicine

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Book SynopsisFor food that''s as beautiful as any photograph - and tastes every bit as good as it looks. ''A great book, full of unsurprisingly wonderful photographs... even the most lumbering home cooks can create beautiful dishes'' The Sunday Times Magazine''This ravishing book is a tribute to the passion, flair and creativity with which Frankie transforms my piles of recipes, bringing their 3D tapestry to life so brilliantly and palpably in my books. Revealing her tricks and tips, with delicious, achievable recipes, her book is as beautifully written as it is to behold'' Michel Roux, O.B.E. It's true that we eat with our eyes'. This beautiful, clever book provides a fantastic toolkit straight from the world of professional food styling, and it promises to change the way you cook for ever. The recipes in The New Art of Cooking include all the little preparation, cooking and serving details that make a difference to the end result: without even trying you'Trade ReviewThis ravishing book is a tribute to the passion, flair and creativity with which Frankie transforms my piles of recipes, bringing their 3D tapestry to life so brilliantly and palpably in my books. Revealing her tricks and tips, with delicious, achievable recipes, her book is as beautifully written as it is to behold. A book to cherish, The New Art of Cooking is a fantastic resource for the professional and home cook alike, to help make our cooking dazzle. I am certainly going to keep my copy not just on my shelf but in my kitchen -- Michel Roux, O.B.E.A great book, full of unsurprisingly wonderful photographs... even the most lumbering home cooks can create beautiful dishes * The Sunday Times magazine *The New Art of Cooking is a beautiful book to behold and bursting with tips for tweaking your home-cooking as a food stylist would. It’s a classic I know I’ll be using for years to come -- Amelia FreerI've worked with Frankie Unsworth for many years on my cookbooks, TV shows and international events. She has a magic touch when it comes to food, always transforming even the most mundane dish into something beautiful -- Rachel KhooWithin the book’s pages, Unsworth looks at setting a room, arranging a table and designing a plate, explaining the rule of three, how to work with the natural shape of an ingredient and the importance of leaving negative space on a dish * TheCaterer.com *A godsend for anyone wanting to up their Instagram game, as well as their culinary skills * Metro *As beautifully photographed as you would expect, with exquisitely styled plates of food, it's all about the joy of cooking at home… We eat with our eyes, and in its elegant simplicity, this book will inspire you to make time to do so * Italia! *[Unsworth] has worked with leading chefs Michel Roux and Rachel Khoo to make their creations look as good as possible for their cookbooks. Now she has released her own, with insights into how you can make simple meals look more attractive, to wow friends at dinner parties and excite even apathetic family members at mealtimes -- i newspaper

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Book SynopsisIn Fake Meat, bestselling author Isa Chandra Moskowitz shows you how to create your own vegan meats, like deli slices and ground beef, that will satisfy every craving. “I’m an animal lover and that love doesn’t end when I get hungry. Do I miss meat? Not really. But here’s what I do miss: Aromas. Experiences. Methods. Traditions. “I remember all the tastes and sensations from my omnivore days, even though they were so long ago. My grandmother’s meatballs, burnt on one side. Slurpy seafood pasta at a café along the bay, my teeth scraping against the hard oyster shells. My favorite pizza burger from a diner underneath a Midtown office building, the feel of the vinyl seat as I bounced with excitement at the sight of the melty mozz arriving at the table. “These are the moments you could say I miss. Maybe you do, too. But we don’t have to.” —from the Introduction

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Book SynopsisTrade Review“With Maydan, Rose Previte has penned a glorious love letter to food cultures that are often overshadowed by newspaper headlines. She delivers simple-to-follow recipes for the kind of bright, soulful food you want to eat every day of the week.” -- Emmy-nominated television personality * Nilou Motamed *“Rose Previte's Maydan is extraordinarily scrumptious, stunning, and smart! She brilliantly weaves together recipes from her family, restaurants, and travels, while adding meaningful cultural context. The book is a joy to read.” -- chef, cookbook author, and PBS host * Pati Jinich *“Maydan is one of my favorite go-to spots in DC—the perfect place to tuck in and feel transported to so many different worlds. Rose Previte has translated this sense of joy, wanderlust, and coziness into the pages of Maydan, the cookbook. Each recipe in this book represents culture in every way. A delicious history that should be devoured page after page.” -- chef, author, television personality, and Food & Wine executive producer * Kwame Onwuachi *

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Book Synopsis Julia Child's Kitchen is a deep dive into the beloved cookbook author and television star’s favorite place in the world—her home kitchen—and how this space has influenced the ways we cook today.Foreword by Jacques Pépin Julia Child's 20’ x 14’ kitchen was a serious workspace and recipe‑testing lab that exuded a sense of mid‑century homey comfort. Now, it has been on display at the National Museum of American History in Washington, D.C., for most of the past twenty years and museum goers have made it a top destination. Authored by Paula J. Johnson, one of the original collectors and keepers of Julia Child’s home kitchen for the past twenty‑one years at the Smithsonian’s National Museum of American History, this book provides an intimate portrait of Julia at home, first‑hand accounts of cooking with Julia in her kitchen, and a deeper understanding of

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Book SynopsisBest-selling Blue Zones Kitchen author Dan Buettner spent years uncovering the Blue Zones--the five places around the world where people consistently live to or past, 100--and sharing lifestyle tips and recipes gleaned from these places. Now, creating your own Blue Zone at home is easier than ever, thanks to plant-forward recipes in this inspiring book--all developed right in our own backyard.In Blue Zones American Kitchen, Buettner uncovers the traditional roots of plant-forward cuisine in the United States. Following the acumen of heritage cooks who have passed their recipes from generation to generation, Buettner uncovers the regions and cultures that have shaped America’s healthiest food landscapes, from Hmong elders living in Minnesota to Quakers in New England. Along the way, he illuminates both traditional and revolutionary ideas in vegetarian food with recipes from chefs like James Beard Award–winner James Wayman, “the Gullah chef&rdq

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Book SynopsisGives a unique and fascinating insight into some of Liverpoolâs famous and infamous pubs, taverns and inns

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Book SynopsisThis fascinating selection of photographs and informative text charts the history of pubs in Edinburgh.

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Book SynopsisA fascinating tour of Worthing's pub scene, charting the town's taverns, alehouses and watering holes, from past centuries to more recent times.

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Book SynopsisLearn how to create breathtakingly beautiful lace cakes for weddings and romantic occasions with this definitive guide to lace cake decorating techniques from international cake decorating guru Zoe Clark.In Elegant Lace Cakes, Zoe takes you step-by-step through creating her signature style cake designs, which feature delicate and detailed sugar lace on cakes using a range of sugarcraft techniques. Through 12 stunning cake decorating projects, Zoe explores innovative new products such as Sugarveil and Cake Lace, as well as more established techniques for creating lace effects on cakes including applique with fondant icing, and piping and brushwork with royal icing. The sensational lace cake designs included range from classic whites and pretty pastels to bolder Burlesque-inspired colourways. Each main cake is presented alongside a smaller spin-off idea, showing you how the effects can also be applied to cookies, mini cakes and fondant fancies to comTable of ContentsIntroduction Basic Lace Tools and Equipment Introduction to Flower Paste Moulds Decorating with Royal Icing Cake Lace Stenciling Wafer Paper Techniques Embellishments Colours and Colourings Projects Delicate Doily Art Beautiful Broderie Anglaise Intricate Daisy Lace Designing with Love Ornate Stencil Lace Fancy Floral Embroidery Zoe Laser Lace Oscar De La Renta's Blossoms Ribbons, Ruffles and Bows Contemporary Corded Lace Classic Guipure Lace Pretty Butterfly Piping Recipes and Techniques Templates Suppliers Acknowledgments About the Author Index

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Book SynopsisNever serve a boring looking cake again! This stunning collection of buttercream cake decorating projects will transform your regular bakes into works of art, using simple techniques and nothing but 100% delicious buttercream. With 30 step-by-step single-tier cake decorating projects on a wide variety of themes, you'll find cakes for all occasions that will lift your baking to a new creative level.The cakes range in size from 4 to 8 inches high, and come in a host of shapes and sizes round and square but also simple carved shapes including a wreath, a log and a birdcage.The ideal book for buttercream beginners, this colourful cake decorating book will show you how to create simple yet sensational cakes every day that will wow all who see and eat them! With expert instruction from the best buttercream teachers in the world, you''ll learn step-by-step a wide range of innovative buttercream techniques using piping tips, palette knives and more. Table of ContentsIntroduction Tools & Equipment Cake recipes Buttercream recipe, flavouring and colouring Covering a cake Nozzle guide 10 themes with 3 designs in each theme: 1. ROMANTIC – red rose heart, black lace, ball of flowers 2. RUSTIC – terrarium, autumn wreath, woodland log 3. SHABBY CHIC – chalkboard, pail of roses, vintage button box 4. CLASSIC – bird cage, hat box roses, fabric effects 5. ARTISTIC – inspired by Romero Britto, Monet waterlilies, Van Gogh sunflowers 6. GEOMETRIC – pastel tiles, Aztec, stripes and swirls 7. METALLIC – chocolate and gold, sugar crystals, gold vein 8. MONOCHROMATIC – blue China, bas relief, stencil spray 9. ECCENTRIC – decorated slices, steampunk, wonderland 10. SCENIC – beach, garden, exotic

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Book SynopsisThis is a fresh, modern follow-up to the bestselling Wine Bites, featuring 65 brand new recipes with suggested pairings, beautiful food photography, and a gifty package.

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Book Synopsis''A gloriously enjoyable read from start to finish'' - Daily Express''Here''s a book to savour'' - Mail on SundayMiles Jupp (News Quiz presenter, star of Rev, I''m Sorry I Haven''t a Clue and The Thick Of It) delves into the mind of his comedy creation Damien Trench - urbane food writer and protagonist of BBC Radio 4''s acclaimed sitcom In and Out of the Kitchen. ''Are you Damien Trench?'' said the lady operating the stall.''I might be,'' I said to the lady.''You are though, aren''t you?'' she asked.''Well...yes,'' I agreed. And that was that.She seized me by both hands, pulled me towards her, and launched into a passionate monologue that covered a selection of dessert recipes that I had once offered up in print, her difficult relationship with soft cheeses and her husband''s irritable skin. So intense was her manner that it was extremely difficult to tell if she was scolding or praisiTrade Review[Damien Trench] is a glorious comic creation . . . Jupp has transferred him from radio and TV on to the page in a highly effective manner. A gloriously enjoyable read from start to finish. * Daily Express *Whether you're already a fan of Jupp's bumbling bon viveur, or are stumbling across him for the first time, here's a book to savour. * Mail on Sunday *

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Book Synopsis ''Glorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece.'' Victoria Hislop''This is my favourite cookbook of the year. A total joy from start to finish.'' Russell Norman''A treasure trove of personal and factual information about the food of Greece and its islands.'' Simon RoganUnder the Olive Tree is a stunning and user-friendly collection of delicious Greek family recipes from Irini Tzortzoglou, the 2019 champion of MasterChef UK. Including accessible, everyday dishes for the home cook, as well as an entertaining section full of Irini''s tips and tricks for when you have a little more time or want to impress your guests. Not only is Irini a fabulous cook, but she is a great teacher who cannot wait to show readers the dishes of her beloved homeland. With over 80 recipes, from breakfasts to quick dinners via salads full Trade ReviewGlorious and sumptuous. From the simplest dishes through to the more complex, Irini totally captures the gastronomy of Greece. * Victoria Hislop *An ode to Greek gastronomy * Radio Times *You can learn cooking technique. What you cannot put into somebody is absolute love and passion. And Irini is just bursting with it! It's from the heart, every time she cooks. * Gregg Wallace, MasterChef episode, 2019 *The 2019 MasterChef champion has created a stunning book full of delicious family friendly recipes. Ideas for breakfast, quick meals, salads and dinner are included. Moussaka, baklava and slow-roasted lamb are some of the tastiest dishes on the menu. * the Sun *This is my favourite cookbook of the year. [Irini's] approach to cooking is celebratory. It's about flavour, texture and presentation, of course, but it is also about emotional nourishment: love and family, conversation and laughter, hearts and minds. Anyone who says they don't like sharing plates needs to read Tzortzoglou's words, make her recipes, and enjoy her food. A total joy from start to finish. * Russell Norman *Completely mouthwatering, elegant and celebratory. * Anna Chancellor *What a gorgeous book! The recipes and the beautiful photos had me immediately transported to the beautiful island of Crete. If only I could hop on a plane; cooking the recipes in my kitchen will be the next best thing. * Rachel Knoo * Greek food has a very special place in my heart as I spent some very enjoyable early years of my career working in a Greek restaurant in Southampton! Under The Olive Tree is a treasure trove of personal and factual information about the food of Greece and its islands. Irini's love and passion for Greek ingredients as well as for values associated with food such as nurture, sharing and hospitality are infectious. * Simon Rogan *Irini brings holiday flavours to your home with these delicious Greek recipes from her stunning debut cookbook. * Woman & Home *A beautiful book, oozing with the true flavours of Greece. * Anthony Horowitz *Irini brings us the tastes and smells of Greek food, without having to actually hop on a plane. Discover sun-soaked dishes, from the simple to the more complex, in this wonderful celebration of all things Greek. * Liz Earle Wellbeing Magazine *A beautiful book. * Miguel Barclay *Gorgeous, easy-cook summer suppers with all the sunshine flavours of the Med. * YOU magazine *a tribute to the family and culture that brought her up... Tzortzoglou includes in Under the Olive Tree stories that recall a lost world. * Times2 *This cookbook is so beautiful and I want to cook everything in it! * Lisa Faulkner *Tzortzoglou's warm personality pervades recollections of her father playing his bouzouki, olive oil decanted into ceramic pytharia pots, and of her mother using the village's communal wood-fired oven to bake. She shows that there is a lot more to Greek cuisine than the dishes we associate with summer holidays * Daily Telegraph *Sophisticated, modern take on traditional Greek fare * The Journal Newcastle *A sunny, satisfying read. * Daily Mail, Christmas Cookbook Roundup 2020 *Bring some Mediterranean sunshine to your kitchen with these easy recipes * BBC Good Food *The 2019 MasterChef champion has created a stunning book full of delicious family friendly recipes. Ideas for breakfast, quick meals, salads and dinner are included. Moussaka, baklava and slowroasted lamb are some of thetastiest dishes on the menu. -- Natasha Harding * The Sun *

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Book SynopsisNeed to shift weight and feel full of energy? Award winning Nutritionist Christine Bailey shows you how with the effective 30-Day Vegan Diet Plan.Trade ReviewCombining cutting up to date nutritional research and clinical wisdom on vegan diets, Christine Bailey provides a clear, carefully individualized, blueprint for weight loss and good health. It is, quite simply, the best vegan diet programme book I've seen. - Dale Pinnock, The Medicinal ChefA comprehensive and clever plan covering all aspects of a vegan diet, with particular focus on effective weight management. There are no gimmicks or fads, instead a combination of the latest research with simple yet delicious recipes that Christine Bailey is rightly known for make Go Lean Vegan a must-have diet plan for everyone. - Ian Marber, Nutritional chef and co-founder of The Food DoctorChristine Bailey's Go Lean Vegan is a revolutionary approach to health that fills the gap between a nutritional based vegan programme and an effective weight loss programme that works. If you are looking to optimise your health, lose weight, boost vitality and follow a delicious plant based diet this is the book for you. Christine is one of the leading nutritional chefs able to combine science based knowledge into practical and delicious recipes everyone can enjoyIf you want to adopt a vegan way of life, then do it right. This is a clear, science based and practical programme that focuses primarily on a healthy vegan diet and is steeped in the nutritional research that underlies all effective weight management.

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Book Synopsis30 new recipes in a mini pocket book from bestselling cookery author Deliciously Ella.The first of Deliciously Ella''s ''Bite-size Collection'' - a new series of small-format books - celebrating the delicious, nutritious and super speedy smoothies and juices that Ella loves! Featuring 30 all-new recipes for nourishing smoothies and amazing juices bursting with simple, plant-based ingredients full of flavour and goodness.Easy, quick and perfect to fit into a busy lifestyle, enjoy a Blueberry and Pear Breakfast Blend, an energising Green Dream or a heavenly Minty Coconut Shake, to add a natural Deliciously Ella kick to your 5-a-day!Trade Review*The UK's biggest selling debut cookery author of all time* * Nielsen **Featured in the Top 10 Influential British Foodies 2016* * The Grocer *The food writer everyone is talking about! * Telegraph *Ella Woodward is deliciously magnificent! Her recipes are out of this world, and her wellness philosophy is life-changing. I...am so grateful for Ella's inspiring work. * Kris Carr, New York Times bestselling author of Crazy Sexy Diet *

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Book SynopsisWinner of the 2015 National Jewish Book Award in Education and Jewish Identity from the Jewish Book Council The history of an iconic food in Jewish American cultureFor much of the twentieth century, the New York Jewish deli was an iconic institution in both Jewish and American life. As a social space it rivaledand in some ways surpassedthe synagogue as the primary gathering place for the Jewish community. In popular culture it has been the setting for classics like When Harry Met Sally. And today, after a long period languishing in the trenches of the hopelessly old-fashioned, it is experiencing a nostalgic resurgence. Pastrami on Rye is the first full-length history of the New York Jewish deli. The deli, argues Ted Merwin, reached its full flowering not in the immigrant period, as some might assume, but in the interwar era, when the children of Jewish immigrants celebrated the first flush of their success in America by downing sandwiches and cheesecake in theater district delis. But iTrade ReviewTed Merwin... delivers a scholarly paean--like an ample but lean corned beef sandwich--to a vanishing New York ethnic icon. * New York Times "Metropolitan" *Try reading Ted Merwins new book,Pastrami on Ryewithout having your mouth water.Merwin offers plenty of delicious descriptions as he traces how delis rose up first as take-out services for Jewish immigrants, to gathering places for Jewish communities, to symbols of integration as pastrami piled high became popular nationwide. * New York Post *The writing is so lively and entertaining readers will forget theyre being educated. The work is also an excellent example of a multidisciplinary approach combining food studies, Judaic studies, history and sociology. * Long Island Jewish World *A pleasing exercise in culinary and cultural history, evoking some favorite New York-centric comfort foods... [Merwin] does a solid job of locating the delicatessen... as a cultural and culinary center of New York Jewish life. * Kirkus Reviews *[V]ery well researched and enjoyable. * JWeekly.com *Merwins tasty exploration of deli cuisine and culture also tracks larger shifts in the American Jewish experience, particularly in the post-World War II period when delis upstaged shuls as Jewish gathering places. * JTA *Merwin has written a spectacularly funny, engaging and sharply analytical book. * Forward *[A]cultural history of American Judaism told through a particularly revealing culinary lens. * Haaretz *Avital addition to the academic literature in cultural history, American studies, American Jewish studies, food studies, and popular culture studies. * Journal of American Culture *Thorough and thoughtful, scholarly and readable, Ted Merwin's Pastrami on Rye provides a vital addition to the academic literature in cultural history, American studies, American Jewish studies, food studies, and popular culture studies. * Journal of American Culture *Pastrami on Rye proves entertaining, provocative, and--appropriately--food for thought. * JewishBookCouncil.org *Combining a flair for anecdote with exhaustive research, Merwin has produced an exuberantly readable history of delis, and he reveals how their prepared foods helped free early twentieth-century women from daily kitchen drudgery. The very success of ethnic Jewish delicatessens led inevitably to cultural assimilation for Jews and to appreciative acceptance by Gentiles, and the delicatessen became indisputably an American institution. * Booklist *In Pastrami on Rye, author Ted Merwin captures the essence of the New York deli experience...Merwin offers a thoughtful, 'overstuffed' look at all aspects of the Jewish deli by examining the role of its food in America through, as he puts it, the 'greasy...gluttonous lens of the pastrami sandwich.' [A] delightful exploration of one of America's favorite culinary institutions. * Chicago Tribune *[Merwin's] writing is so lively and entertaining readers will forget they're being educated. The workis also an excellent example of a multidisciplinary approach--combining food studies, Judaic studies, history and sociology. * Reporter *[Pastrami on Rye] is an entertaining work of merit, written in a fluent style that recalls Calvin Trillin at his foodie best and Ludwig Bemelmans at his most observant. * Santa Fe New Mexican *Professor and journalist Ted Merwin uses interviews, archives and popular representation to tell the history of the Jewish deli in America. Calling on food studies and an eclectic mix of sociological theory, he builds a narrative from a space of civic engagement and mutual support, it grows into a site bound up with nostalgic and un-nuanced readings of the past. * Religion & Culture *The fruit of more than ten years of research and writing, Mr. Merwin's account shows that delis have been a rich part of the story of Jewish assimilation in America. * The Economist *Merwin has set out to trace the rise and fall of the delicatessen in American Jewish culture, using this analysis to help us understand the American-immigrant experience. He has been more than successful. By meticulous and thorough research, Merwin has shown that in the postwar migration to the suburbs, city neighborhoods fragmented and delis closed. * St. Louis Jewish Light *Pastrami on Rye is both a celebration of the deli and an elegy for it. This lively book traces the delis evolution from dynamic gathering place to kitschy tourist site, peppered with hefty doses of popular culture. Merwin tells a fascinating story of cultural and culinary assimilation as he explores what it means to be modern and American. This book left me longing for the lost delis of my youth! -- Darra Goldstein,Founding Editor, Gastronomica: The Journal of Food and CultureBrings together a vast range of scholarship and anecdote to produce the first comprehensive history of the Jewish delicatessen. Both culinary and cultural history, this book will be of interest to scholars and common readers alike, the former for its incisive interpretations of modern Jewish foodways and the latter for its ability to recreate a time and place that was 'home' for so many 20th century Jews in America. Its evocation of deli menus alone will get your mouth watering. -- David Kraemer,author of Jewish Eating and Jewish Identity Through the AgesIn Pastrami on Rye, Merwin finally addresses the pressing question overlooked in his first book on New York Jews (In Their Own Image): but where did they eat? This fun and informative examination of the New York Jewish deli is half history and half love story; batampte und geshmacht, with a heaping helping of sakhelyoull kvell before you plotz! -- Eric Michael Mazur,co-editor of God in the Details: American Religion in Popular CultureMerwins extraordinarily exhaustive research and his skill in selecting just the right fact, telling detail, quote, and anecdote makes this one of the most enjoyable, enlightening, fluid and fascinating food histories I've ever read. And it is my history, too, being one of those many Jews for whom the delicatessen and love of delicatessen foods is as much a part of my identity as the ethics and humanity my religion has taught me. -- Arthur Schwartz,author of Arthur Schwartz's Jewish Home Cooking: Yiddish Recipes RevisitedA comprehensive history of the New York deli from its European antecedent beginnings to what Ted Merwin calls the 'postgastronomic' deli we have today. After doing exhaustive research into the subject, Dr. Merwin has put his scholarly pen and thoughtful gaze to work to create this marvelous book. I got really hungry for pastrami reading this comprehensive story of the American deli. Now that is a sign of a great read. -- Joan Nathan,author of Quiches, Kugels and Couscous: My Search for Jewish Cooking in FranceMerwin's long awaited history of the deli delivers like the best deli fress: this is a book that nails the mustard-slicked soulful flavor of this cultural gem, with a heft of academic substance that leaves the mind thoroughly satisfied (and the body starved for chopped liver). -- David Sax,author of The Tastemakers: Why We're Crazy for Cupcakes but Fed Up with FondueIn Pastrami on Rye, Ted Merwin gamely sets out to show how American Jews evolved from the clannish immigrants of the late 1800s into well-heeled secularists who atone for their parents' assimilation through (mostly culinary) nostalgia. * The Times Literary Supplement,Samuel Ashworth *This delightful book just about guarantees that its readers will want to head to the nearest deli for a hot pastrami sandwich, or maybe corned beef, naturally on fresh rye bread. * Western States Jewish History *

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Book SynopsisPlant-powered dietitian Sharon Palmer tells the diverse story of California veganism with recipes showcasing local produce and celebrating the cultural roots, historical legacy, and future of plant-based pioneers in the state. California is where vegan culture all began, and where a diverse group of innovators continue breaking new ground. From the first glimpses of California cuisine in the 1970s to today's Silicon Valley startups revolutionizing the way America eats, the Golden State starts the veggie trends the rest of the country follows. Featuring over 100 plant-based recipes with full nutritional information and illustrated with original photography, California Vegan welcomes Californians into veganism and vegans all over the world into California.Trade ReviewCalifornia Vegan is like a stroll through plant-based paradise. It is an inspiring compilation of stories that bring to life the people, places, and food traditions that are at the heart of our shifting food consciousness. Sharon transforms simple, wholesome plant foods into culinary creations that would delight the most discerning palates. This book is sure to find a well-deserved place in your heart and home. -Brenda Davis, RD, author, speaker, plant-based pioneer

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Book SynopsisA collection of lively liquid masterpieces from around the world. Unusual alcoholic and non-alcoholic beverages discovered by the author on every continent. From Mint Juleps to Shanghai Cossack Punch.

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Book SynopsisNothing beats a warm, cozy meal, and this cookbook is here to provide you with endless ideas for everyone's favorite kind of food.From breakfast, lunch, and dinner to sides, breads, desserts, toppings, and condiments, this comfort food cookbook features over 100 hearty recipes the whole family is sure to love. Includes recipes for chicken noodle soup, pizza, mac and cheese, meatloaf, and chili. Author Kim Wilcox is the owner of the popular family-owned restaurant It's All So Yummy in Knoxville, Tennessee. She is the author of The Great Book of Grilled Cheese and her recipes have also appeared in the best-selling title, The Ultimate Spam Cookbook.

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Book SynopsisDelicious recipes as easy as one, two, three, with the quickest 175 recipes designed for your favorite kitchen appliance—the Air Fryer. Create 175 mouthwatering recipes in only three simple steps with The “I Love My Air Fryer” 3-Step Recipe Book. You will create delicious dishes with minimal effort, no fuss, and no prep—perfect for your busy life. Enjoy a hot, satisfying breakfast even on the busiest of mornings. Make a comforting snack or indulge in a homemade dessert in just minutes. And feed yourself and your family well with weeknight dinners that are as tasty as they are simple to make. The “I Love My Air Fryer” 3-Step Recipe Book makes cooking quick and easy for everyone, so you can make delicious food no matter what your schedule!Trade Review“The diverse list of food is impressive.” —Cleveland Plain Dealer"Inside you’ll find really easy and quick recipes to use your air fryer from morning to noon to night." —Advice Sisters

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Book SynopsisBring the fun of Dollywood right to your own kitchen with 100 of the most delicious foods from Dollywood and its surrounding parks.From favorite snacks and main dishes to refreshing drinks and popular desserts, Dollywood has some incredible food. And now, you can recreate all of your favorites—and discover some new favorites—with these 100 recipes in The Unofficial Dollywood Cookbook. You’ll learn to make: -Frannie’s Famous Fried Chicken Sandwich from Grandstand Café -Meatloaf Stackers from Granny Ogle’s Ham ‘n’ Beans -Fruity Pebbles Funnel Cakes from Crossroads Funnel Cakes -And much more! Perfect for everyone from Dollywood super fans who miss those familiar flavors in between trips to fans who have never visited but still want to experience the amazing food, The Unofficial Dollywood Cookbook has all the recipes you’ll need to make treats worthy of Dolly Parton herself.Trade Review"A fun adventure through some of Dolly's own favorite recipes." —Country Living"A labor of love." —Atlanta Journal Constitution"Perfect for fans and foodies alike… a great hardcover book that would look great on any kitchen counter or bookshelf." —Rolling Stone “You’ll definitely want to upgrade a one-page visit to a full season pass–dive into deliciousness.…Erin’s cookbook gives you the full experience of all the recipes and history of the down-home, unique, and superb flavors that make Dollywood a beloved destination and national culinary treasure—without having to find a place to park!” —Emily Herndon Thurston, former bakery owner and Sevier County native“This book is a one-stop shop for all the nostalgia of food and fun that brings you to Dollywood. You are sure to find your favorite listed inside—and now you can have it at home.” —Kim VanHoozier, owner of Six Little Teacups Bakery and Sweets, Chattanooga, Tennessee“Erin Browne brings the flavors of Dollywood straight to your home. From seasonal festival favorites to Dollywood fan staples, it is all here! You can skip the Grist Mill line for Cinnamon Bread or survive the off-season with Granny Ogle’s Meatloaf Stackers. First-timers can warm up their taste buds for Dollywood’s award-winning food with these sure-to-please recipes!” —April Lamb, East Tennessee journalist (WJHL-TV, WBIR-TV, Bristol Herald Courier, USA TODAY)“Erin’s book is perfect for Dollywood fans far and wide who want to experience the park’s amazing food right in their own kitchens. From Jukebox Junction’s Fried Cheese Curds to Wildwood Grove’s seasonal Hazelnut Churros, every morsel is covered. However, as someone who has waited patiently in long lines for the famous Grist Mill Cinnamon Bread, I consider this book worth its weight in gold for this recipe alone.” —Heather Baird, blogger and author of SprinkleBakes

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Book SynopsisThis fun and easy-to-use card deck conveniently organized by liquor features 75 weather-inspired cocktail recipes that channel the refreshing and fresh ingredients of summer!When the temperature soars, what’s better than laying out by the pool with a refreshing Cucumber Margarita? Or toasting friends at a backyard barbecue with a White Wine Peach Sangria? Make the most of what the summer season has to offer with 75 delicious, handpicked cocktails that will keep you cool all summer long. Recipes include: -Watermelon-Ginger Mojito -Tangerine Seabreeze -Strawberry-Lavender Hard Limeade -Red Wine Raspberry Sangria -Banana Piña Colada -And more! Presented in an easy-to-use card deck format, this cocktail companion is as unique as it is delicious. Focusing on fresh, seasonal ingredients this cocktail deck gives you everything you need to keep your cocktail game scorching all season long!

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Book SynopsisMake 75 simple and easy cocktails with this comprehensive deck full of recipes cards for classic and innovative rum drinks!Drink your way through the alphabet with the Rum Cocktail Cards A­-Z! This easy-to-navigate alphabetical guide to rum cocktails offers 75 recipes as well as a bartending basics booklet so you won’t have to worry about finding which glass to use, how to mix, and so much more! In each cocktail, rum is the star, and every card has a full color photo to show what your drink will look like in the end! Recipes include: -Rum Swizzle -Dark and Stormy -Piña Colada -Strawberry Daquiri -Hurricane -And more! Work your way through every rum cocktail you can imagine with this fun—and functional—cocktail card deck!

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Book SynopsisFire up the griddle and get cooking with these 175 delicious recipes with photographs throughout so you can discover more ways to use—and love—your flat-top grill!The “I Love My Blackstone Griddle” Cookbook helps you get the most out of your favorite flat-top grill with 175 mouth-watering recipes so you can create delicious dishes at any time. Enjoy a hot, satisfying breakfast even on the busiest of mornings. Cook for a crowd in no time at all. Enjoy the big game with food fresh from the griddle. And feed yourself, and your family, well with weeknight dinners that are as tasty as they are simple to make. With beautiful photographs throughout and an easy-to-understand overview of how to use a Blackstone griddle, including how to season, clean, and maintain the cooktop, this is the perfect guide whether you are new to the Blackstone or an expert, and the recipes work for any size and model of grill. The “I Love My Blackstone Griddle” Cookbook makes cooking quick and easy for everyone!

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Book SynopsisAn Official Billions Guide to More than One Hundred Iconic New York City Dining Institutions From hole-in-the-walls to cozy neighborhood gems to Michelin-starred restaurants, the characters in the SHOWTIME® series Billions know how to eat well, as any fan of the beloved show can confirm. Creators Brian Koppelman and David Levien spectacularly display the city's vibrant food scene—but it's more than showing us how the one percent eats. It's about integrating food, which brings people together and is an integral part of our daily lives, into the storyline while honoring the quality, the diversity, and the legacy of culinary culture in New York City. It’s about the city staples that have been around for generations. It’s about the immigrants who brought their own food to New York and made it a part of city culture. It’s about the power joints where the movers and shakers of the city discuss the affairs of the day. It’s about the pizza slice or the candy bar that takes you back to your childhood. It’s about those who start at the bottom of the kitchen chain and ultimately open their own restaurant as well as about the old who pass the torch to future generations. It’s about the energy and the creativity in New York food industry that is setting the standards for the rest of the world. It’s about everyone who has contributed to making New York the dining capital of the world as it is today. This book presents the complete list of restaurants, bars, bakeries, bodegas, and more, featured in Billions. The listings include description and history of the chef and building, signature dishes, fun facts, and of course, tie-in to the show's storyline. Which characters are eating there? What is the occasion? What are they discussing? Features include: Empire Diner Yonah Schimmel’s Knish Bakery Sushi Nakazawa Peking Duck House Veselka The Spotted Pig Ivan Ramen Library Bar at the NoMad Hotel Emmy Squared Morgenstern's Ice Cream So many more!

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Book SynopsisThe first cookbook from the TikTok's very own The CopperSpoon Inn & Tavern (@thecopperspoon_)!The CopperSpoon Chronicles Cookbook is exactly what you'd expect from its creator and innkeeper, Emily Teuscher:  an adventure complete with 80 hearty, cozy, delicious recipes. Woven between the recipes and full-color photos, this cookbook follows the story of a girl named Cob CopperSpoon. The CopperSpoons are a long line of Halflings that have one thing in common: they love cooking. Every time a CopperSpoon child comes of age, they are sent on a journey to fill up their cookbook with stories of food and people from across the land. Cob is no different, and it’s her turn to head off.  Follow along as Cob takes her first steps out of her tiny village and faces some of the biggest challenges in her life. From finding new friends, to tavern-hopping, slaying beasts and finding out what it means to truly help others, Cob does it all—and you can follow along on her adventure, cooking your way through her story. Recipes that Cob discovers and records include: Gnomebalaya Stuffed Dragon Scale Phoenix Feathers 100 Copper Chocolate Cake Blackberry Honey Crumble Gold Coin Pancakes  And so much more! With good food and cozy vibes, and a whimsically spun tale, fans of tabletop games like Dungeons and Dragons and books and films like Lord of the Rings will appreciate this debut cookbook from Teuscher.

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Book SynopsisLiving Within the Wild features over 100 original recipes, accompanied by personal stories and stunning photographs, to illustrate the lives of one Alaska family that has learned to live well amidst the intense but scenic backcountry of Alaska.James Beard Foundation Semifinalist, Outstanding Hospitality (for Tutka Bay Lodge, Homer, AK)Finalist, 2022 IACP Cookbook Award, Culinary Travel"When I stayed five nights at Winterlake Lodge in Alaska, I looked forward to my breakfast, lunch, and dinner to see what delicious creations chef Mandy Dixon would serve me and my crew. She did not disappoint and these dishes are all in her terrific new cookbook, Living Within the Wild. Some are so good, I just might steal them and put in my next cookbook. Don't worry, I'll give Mandy the credit."—Nancy Silverton, James Beard Award–winning chef, author, co-owner of Pizzeria MozzaThe Dixons have been running award-winning adventure lodges in Alaska for over thirty years, celebrating the bounty that the land has to offer with guests from around the world. Their lodges and restaurants are known not just for the rare adventures and incredible views of the Alaskan wilderness, but also for appealing dishes created from the freshest local seafood and produce.Chefs Kirsten and Mandy Dixon’s combined culinary experience has been recognized nationally and internationally, from cooking at the famed James Beard House in New York City to serving private dinners for National Geographic guests. In this book, mother and daughter offer their favorite recipes, featured on their menus at the lodges and café but specially recreated for the home chef’s kitchen. They also share their unique experiences of life at the lodges—from embracing entrepreneurial challenges to working with family, to sharing the deep purpose and meaning in living in the natural world and wilderness.Chapters are organized thematically, weaving through stories about the seasonal shifts that make this women-run business unique. A final chapter honors the men in Kirsten and Mandy's lives by sharing quick profiles along with a favorite recipe. From your own kitchen, learn to make delicious dishes such as Black Bean Reindeer Chili or King Salmon Bowl with Miso Dressing; snack on Dried Tomato Sesame Cookies, or dine on Smoked Caramel Blueberry Brownies. And along the way, experience a sense of backcountry Alaska through the flavors of seasonal and regional ingredients as the Dixons welcome you into their secret world in the remote wilderness.Trade Review"The Dixons (The Tutka Bay Lodge Cookbook), a mother-daughter chef duo, combine fascinating stories and delicious food in an enticing work inspired by their Alaskan adventure lodges. . . Home cooks wanting to bring the outdoors in, or those simply looking for an escape, will cherish this heartfelt work."—Publishers Weekly"A talented chef, Kirsten Dixon regales us with culinary treasures that pay tribute to Alaska's rich bounty."—Country Living"Collects rustic yet elegant recipes that serve as 'snapshots in time and place,' highlighting local ingredients and the melting pot of cultures. . . The outside comes inside through desserts infused with spruce sugar, or topped with crystallized cranberries that look frost-kissed. The food and landscape photographs are superb. . . The beauty of Alaska and its tempting culinary offerings come through equally in Living Within the Wild."—Foreword Reviews"Kirsten and Mandy Dixon are truly Alaska's biggest culinary champions. No family has done more to put the state's bounty on the map and raise the bar for Alaskan cuisine. When I first visited Alaska, I was warned not to make comparisons to the lower 48. The meals I had at Winterlake Lodge and Tutka Bay rivaled any restaurant experience I could have had in New York City or L.A. in terms of quality of ingredients and presentation. What made the meals so special, was that each dish was rooted in place and left me with a deeper understanding of Alaska. Kirsten and Mandy's dedication to showcasing regional ingredients in an elevated, unexpected, yet thoroughly delicious way is admirable. This book truly captures the spirit of Within the Wild and the family behind the magic."—Jen Murphy, writer, editor and Wall Street Journal contributor, former editor Food & Wine"Living Within the Wild is the new cookbook from Chefs Kirsten and Mandy Dixon. The Dixons are known for running award-winning adventure lodges in Alaska. But you don’t just visit these lodges for the adventure, you go for some delicious and unique meals, featuring some of the region's best ingredients. In this cookbook, the mother-daughter team share some of their favourite recipes from the lodges (and their cafe in Homer Spit) as well as stories of what life is like living in the wilderness of Alaska."—Veggie Table for TwoTable of ContentsDedication A Note from Mandy A Note from Kirsten Our Kitchen Philosophy Let’s Just Begin Our Story Here Springtime in the Harbor Girls Fish Camp A Cuisine of Our Own The Healing Garden A Million Acre Picnic A Fisher, A Musher, A King Illumination Snow Day We Live Along A Trail It Takes A Lodge The Pantry Acknowledgements Index

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