Food & Drink Books

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Book SynopsisUnicorn Food is the food trend redefining clean eating, with plant-based dishes that are as bewitchingly beautiful and Instagrammable as they are nourishing and delicious. Now, in a kaleidoscope of 75 innovative, naturally colorful recipes, food journalist Kat Odell—author of Day Drinking and entrepreneur behind the alt-milk brand Unicorn Foods—introduces healthy, vibrant dishes that are as fun to eat as they are good for you. The ingredients are all natural and nutrient packed, ranging from fresh fruits and vegetables to superfoods like flax seeds, coconut oil, spirulina, chia, and bee pollen. And the hyper-colorful, creative recipes are perfect for healthy-forward eaters, including gently flavored nut milks, grain bowls loaded with fresh vegetables, probiotic breakfast custards, toasts with slathers and spreads. This is health food filled with joy, and in all the colors of the rainbow: the deep glowing yellow of a Frozen Turmeric Lassi, the greens of Bean Thread Noodle Salad with Miso-Arugula Pesto, the intense oranges and purples of Sweet + Sour Rainbow Radish Tacos, the tie-dye rainbow effect of Pineapple Kimchi Summer Sunset Rolls, and the pastels of Strawberry-Pink Peppercorn "Ice Cream" Sticks. Filled with dazzling full-color photographs, and published in a package as special as the dishes themselves, Unicorn Food is a cookbook of real beauty, in the look, in the recipes, in the spirit of the food itself.Trade Review"[Unicorn Food] puts a healthy spin on pretty, Insta-ready dishes" —Vogue.com "Kat Odell proves you can eat the rainbow without any artificial colors or flavors — and it can taste amazing too." —Brit + Co "Vibrant, colorful, healthy dishes that will create high-vibrational energy worthy of any unicorn." —Shiva Rose, author of Whole Beauty

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Book SynopsisYou’ve got this! Good enough is a cookbook, but it’s as much about the healing process of cooking as it is about delicious recipes. It’s about acknowledging the fears and anxieties many of us have when we get in the kitchen, then learning to let them go in the sensory experience of working with food. It’s about slowing down, honoring the beautiful act of feeding yourself and your loved ones, and releasing the worries about whether what you’ve made is good enough. It is. A generous mix of essays, stories, and nearly 100 dazzling recipes, Good Enough is a deeply personal cookbook. It's subject is more than Smoky Honey Shrimp Tacos with Spicy Fennel Slaw or Sticky Toffee Cookies; ultimately it's about learning to love and accept yourself, in and out of the kitchen.Trade Review “In a world cluttered by confusing messages about food, bodies, and where you belong, Good Enough is a comforting hug, helping you reimagine your relationship to cooking for more joy, flexibility, and fun!” —Rebecca Scritchfield, RDN, author of Body Kindness “Good Enough is a cookbook full of tried-and-true, approachable and craveable recipes that will encourage even the most harried home cooks to enter their kitchens. But it's more than that. It's also a personal, moving meditation on the importance of self-care and self-nourishment through life's difficult times. Most of all, it is a testament to the life-changing power of radical acceptance.” —Gena Hamshaw, author of Power Plates and The Full Helping blog

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Book SynopsisA Finalist for the 2022 James Beard Foundation Cookbook Award (International) Shortlisted for the André Simon Award Longlisted for the 2022 Art of Eating Prize A New York Times Best Cookbook of 2021 - A Guardian Best Food Book of 2021 - A Simply Recipes Favorite Cookbook of 2021 - A WBUR Here & Now Favorite Cookbook of 2021 The acclaimed author of Zaitoun returns with vibrant recipes and powerful stories from the islands that bridge the Mediterranean and the Middle East. For thousands of years, the eastern Mediterranean has stood as a meeting point between East and West, bringing cultures and cuisines through trade, commerce, and migration. Traveling by boat and land, Yasmin Khan traces the ingredients that have spread through the region from the time of Ottoman rule to the influence of recent refugee communities. At the kitchen table, she explores what borders, identity, and migration mean in an interconnected world, and her recipes unite around thickets of dill and bunches of oregano, zesty citrus and sweet dates, thick tahini and soothing cardamom. Khan includes healthy, seasonal, vegetable-focused recipes, such as hot yogurt soups, zucchini and feta fritters, pomegranate and sumac chicken, and candied pumpkin with tahini and date syrup. Fully accessible for the home cook, with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.Trade ReviewOnce again, Yasmin Khan invites her readers to the table for both the dishes she serves and the stories she tells. The two must always go hand-in-hand, of course, for behind every dish there is a person, a family, a journey, a narrative: a story of movement, change and migration. Yasmin also manages to strike a tough balance: between serving food which is delicious and celebratory at the same time as telling hard-hitting (but also hopeful) stories -- Yotam OttolenghiFood writing at its best: Yasmin Khan brings the people and stories behind these recipes to life, paying due respect to the hardships as well as the joy in what is a moving and beautiful book -- Nigella LawsonYou will want to make the dishes in this book because there’s a reason to (other than that they taste good), because there’s context, stories, people. This is a book with understanding, an appreciation of difference and a lot of love at its heart -- Diana HenryOne of the best food writers around * Telegraph *An inspiring, joyous, celebration of food and migration. Beautifully written and delicious. I love this book -- Padma LakshmiHere is what Yasmin Khan does better than almost anyone: dive deep into the cuisine of a specific region of the world to create a compendium of recipes, stories, interviews, and stunning photos that transport you (with all five senses engaged) to that place. I know that sounds like a tall order?and even a little bit cliche?but somehow Khan manages to pull it off again and again, with depth, generosity, and a palpable love of listening and learning -- Kendra Vaculin * Epicurious *Reading Ripe Figs, Yasmin Khan’s moving and beautiful follow-up to her acclaimed cookbook Zaitoun, conjures images of clear skies, turquoise seas, and meze-laden tables filled with marinated olives, charred flatbreads, and grilled fish doused in lemon. It also pushes you to think deeper about the ever-diversifying Eastern Mediterranean, specifically Greece, Turkey, and Cyprus, where millions of refugees have arrived since armed conflicts drove them from their homes in 2015 * Eater *A book of hope, sunshine and good food, it also shines a light on the plight of refugees in this diverse region * BBC Good Food Magazine *A brilliant cookbook that reveals the often overlooked plight of refugees and immigrants. Yasmin is a masterful storyteller who reminds us to keep an open heart and mind * Nik Sharma, author of The Flavor Equation *Part cookbook, part travelogue, Ripe Figs is a celebration of the food of Greece, Turkey and Cyprus ... Shines a light on migration and the eastern Mediterranean's refugee crisis * Waitrose Weekend *A book of hope, sunshine and beautiful food, it also shines a light on the plight of refugees in this diverse region * BBC Good Food *There’s many a plum-coloured, tearshaped fig in Yasmin Khan’s new cookbook, Ripe Figs. More so though, there is strength, pain, hope, heroism, loss, and lots and lots of olive oil. * Glasgow Herald *The book is a celebration of food but is also dedicated to migrants and the resilience of the human spirit because, even in challenging periods, people can always find communion around the kitchen table * Pschologies Magazine *Glorious photographs illuminate the recipes — nothing fancy, just what you'd hope to find in a taverna on a Greek island or in a remote village in Anatolia ... A master storyteller * Oldie *Stunningly illustrated, Ripe Figs features over eighty vibrant recipes in which vegetables, fruit, herbs, spices and nuts play a starring role, including spiced cornbread with feta, Afghan spiced pumpkin, and pomegranate and sumac chicken

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Book SynopsisA beautifully repackaged edition of Sarah Raven's Garden Cookbook – a modern classic celebrating fresh ideas, inspiration and deliciously simple recipes for eating seasonally. Taking us through the year in six seasonal chunks of two months each, Sarah Raven highlights the best vegetables, fruit and herbs grown in the UK. For each one, there are hosts of simple yet inspiring recipes - over 450 in all - ranging from Warm broad bean salad to Green mayonnaise; Spinach and Gruyère tart to Mint and pea tip risotto; Sweet potato gratin to Celeriac soufflé; and Basil ice cream to Damson and almond pudding. Sarah Raven's Garden Cookbook offers a practical, colourful and delicious repertoire of ideas that put vegetables, herbs and fruit at the centre of every meal, all year round.Trade ReviewSarah's recipes are friendly, practical, inspiring and often ingeniously simple. This brilliant and timely book puts fresh, seasonal, local fruit and veg back where they belong: right at the heart of every good cook's kitchen * Hugh Fearnley Whittingstall *How could anyone not want to grow and cook their own food after reading this book? Sarah's enthusiasm, wisdom and encouragement shine through on every page * Nigel Slater *Sarah is a superb cook and a truly fine gardener. Every page of this wonderful book is rich with authenticity and experience and a celebration of the best that a garden can produce. it is an inspiration * Monty Don *This is a unique book for both gardeners and cooks, combining Sarah’s passion for growing herbs, salads and vegetables with a wide variety of delicious seasonal recipes * Rose Gray *

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Book SynopsisA celebration of veg and simplicity. Vegan doesn’t get easier than this.Enjoy delicious and inspiring vegan recipes every day of the week - all made with only 5 ingredients that you can buy in your local supermarket.Turn to 3 mouth-watering chapters: Breakfast & Brunch, Light & Hearty Mains, Baking & Sweets for quick-and-easy recipes for week days and weekends. Try: Spiced tofu scramble on toastOne-pan brunchHarissa squash saladThai red curryKatsu aubergine currySweet potato gnocchi with sageSalted chocolate browniesThai mango ice creamYum.Make delicious meals without the hassle with Veganeasy.

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Book SynopsisUnleash cauli-POWER! Cauliflower used to be perceived as rather humble and understated but it's now the hottest vegetable around. No longer banished to the position of side dish, cauliflower can transform any meal as the perfect substitute for carbs and meat without sacrificing flavour. This resourceful little book is packed with all the 'cauli-power' you need to make cauliflower the main event, with recipes from all over the world and guidance on how to rice, roast, pickle, and even bake with it. With over 50 recipes ranging from pizza, steaks, and tacos, to sushi, piccalilli, curries, and chocolate chip cookies, there is something for everyone, and seemingly nothing this vegetable can't do!

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Book SynopsisOne of the Evening Standard best diet books for 2021.SMALL CHANGES, BIG RESULTS.You don't need a fad diet. You don't need to sign up to a slimming club. You don't need to replace carbs, sugar, pizza, burgers or fry ups with bland alternatives.This is the simplest, easiest way to lose weight.To lose weight you need to reduce your calorie intake. You can do that AND enjoy what you eat. Graeme Tomlinson - nutrition coach and founder of phenomenal Instagram account, The Fitness Chef - shows you how a few small adjustments to your favourite recipes can significantly reduce calories. With 100 mouthwatering, lower-calorie versions of the most popular recipes Graeme's 700,000+ followers love, this book will enable you to regularly enjoy your favourite foods and still manage your weight for the rest of your life.

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Book SynopsisTHE NUMBER ONE SUNDAY TIMES BESTSELLER: 100+ dinner recipes under 500 caloriesDinner Time is the latest cookbook from the outrageously funny James & Paul, otherwise known as the twochubbycubs, here to arm you with meals that will fill you up throughout the week and keep those tastebuds happy, all while keeping you on track with your healthy eating. These are recipes for everyone: perfect plates for families, friends and meals made for sitting in front of the TV.There are incredible pastas, big batches of soups, stews and curries, salads and sides that will fill you, speedy dishes to throw together quickly, plus cubbies classics and fakeaway favourites to keep your Friday nights tasty. Dive in and enjoy feasting without the fuss, faff or fret - these are delicious dinners, drizzled with encouragement, support and laughter, to help you reach your goals!Trade ReviewThank you Paul and James, my cooking and healthy eating mojo has been reignited! -- Amazon review for Twochubbycubs: Fast and FillingA gorgeous new book from the boys, in their usual style. Mouth-watering recipes that are perfect whether you are following a 'particular' diet plan, counting calories or just trying to eat more healthily. -- Amazon review for Twochubbycubs: Fast and Filling

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Book SynopsisSunday Telegraph's FIVE BEST BOOKS FOR FOODIES this Christmas - 'a must read... packed full of nostalgic food memories, weaving in family, friendship and love.' "Are you hungry darling, shall I make you an omelette?"My mother's omelettes are slightly overdone but always generous in cheese and well-seasoned. My omelettes are just the same, though more often slightly underdone and less carefully considered. And like my stories, they come in many forms. You might get one late at night, after a little too much wine and alongside a little too much information. I might spend a long time on one that's just a touch extravagant. And many are for the people I care about most, thrown together and with more cheese than is strictly necessary.Collected here are things I've done, things I've seen, things I've thought, and most importantly, things I've tasted. They're slices of parts of my life. Call them omelettes, if you like. I hope you enjoy them.'Jessie's life seems to have seamlessly brought her forth on a magic carpet of food, peppered by lots and lots of laughs. Her stories are a joy to read, although probably not as much fun as they are to live. Deliciously entertaining'. - Yotam Ottolenghi'Gobbled this up in 90 minutes. A dreamy food memoir which is stuffed full of warmth and feeling and fun. If you love Table Manners you'll adore this book by Jessie Ware. Now I'm gagging for some hot buttered toast.' - Bella Mackie'Love it, laughed cried in parts.... I so enjoyed reading about Jessie's life through food .... Childbirth and Bolognese forever imprinted on my mind.' - Angela Hartnett'Joie de vivre is the bass note throughout the pages of Omelette' - Harper's Bazaar'A delicious fusion of memoir and ode to food.' - Grazia'A charming and funny memoir ... you want to eat everything she describes' - Daily Mail'A must read' - Stella Magazine'A great one for foodies who live for nostalgia' - GQ'A charming and funny memoir' - Irish Daily Mail'A love letter to friends, first loves, faith and family, but most importantly - to food' - ReactionTrade ReviewJessie's life seems to have seamlessly brought her forth on a magic carpet of food, peppered by lots and lots of laughs. Her stories are a joy to read, although probably not as much fun as they are to live. Deliciously entertaining. -- Yotam OttolenghiJoie de vivre is the bass note throughout the pages of Omelette * Harper's Bazaar *A delicious fusion of memoir and ode to food * Grazia *A charming and funny memoir ... you want to eat everything she describes * Daily Mail *A great one for foodies who live for nostalgia * GQ *A love letter to friends, first loves, faith and family, but most importantly - to food * Reaction *A charming and funny memoir * Irish Daily Mail *

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Book Synopsis'Pauline Beaumont writes persuasively about the power of something as simple as breadmaking to help us cope with life's stresses and disappointments.'- Andrew Whitley, author of Bread Matters and DO Sourdough - Slow bread for busy lives'A heartfelt, enlightening book for the baker in your family, your friends, and especially the baker within you.'- Dan Lepard, award-winning baker, food writer and photographerWhen life gets challenging, simple pleasures and timeless traditions can help us manage. Bread Therapy is a love letter to the art of making real bread.Making our own bread provides us with an unhurried, creative activity that is joyful, calming and productive - providing a much-needed antidote to life's stresses and strains. From kneading dough, to taking a delicious-smelling freshly baked loaf out of a hot oven, bread-making can be a mindful experience and a therapeutic craft that can nurture and nourish us. As yeast transforms flour and water, so making bread can transform us and our lives.As we seek 'slow skills' to free us from the digital world we are inhabiting more and more, and mindful activity to help us manage our mental wellbeing, so bread-making is experiencing a renaissance. This book will guide you through the art of bread making, with insight into the benefits of this ancient craft which will nourish mind and body. It celebrates bread making as a way of understanding ourselves better, learning important life lessons and making positive changes to our mental and physical wellbeing. It features eight simple bread recipes to get you started on your bread-making journey.Pauline Beaumont is a passionate bread baker, mother of six and counsellor who believes fervently in the power of bread-making to aid our emotional and psychological wellbeing.'We love this book as it sums up exactly how we feel about bread. Bread is like a small animal; it needs feeding, resting and quite a lot of love to get it to feel right. Caring for it gives you a huge buzz. Bread also has the ability to care for you and making bread is such a simple and pure way of boosting mental wellbeing. Pauline's book captures the magic of this equation beautifully.' - Alex and Kitty Tait, founders of The Orange BakeryTrade ReviewIt is a rare pleasure to spend time in the company of such a thoughtful, intelligent and compassionate food writer. Pauline Beaumont explains how making bread in all its many forms can help your mental and physical health, as well as provide you with something wholesome and delicious to enjoy and share. Bread Therapy is a book that deserves to be read from cover to cover, but it ultimately belongs in the kitchen: whether you're a complete beginner or a seasoned expert, you'll find the recipes immaculately explained, with infinite attention to detail, and inspiring ideas for the creative bread maker. An exciting new voice in the world of food writing. -- Orlando Murrin, President of the Guild of Food WritersPauline Beaumont's Bread Therapy is a reassuring, generous book that answers the big question of why we bake bread rather than buy and shows the healing power that crafting and baking a loaf offers us. It's a heartfelt, enlightening book for the baker in your family, your friends, and especially the baker within you. -- Dan Lepard, award-winning baker, food writer and photographerPauline Beaumont writes persuasively about the power of something as simple as breadmaking to help us cope with life's stresses and disappointments. In her gentle explanations, age-old wisdom informs modern psychotherapeutic practice and the traditional craft of baking real bread at home emerges as both metaphor and métier. Her belief that 'the final gift of breadmaking is to spread the word, for you to express your care for others through bread and, in doing this, inspire others' shines through a book that may well change lives. -- Andrew Whitley, author of Bread Matters and DO Sourdough – Slow bread for busy livesWe love this book as it sums up exactly how we feel about bread. Bread is like a small animal; it needs feeding, resting and quite a lot of love to get it to feel right. Caring for it gives you a huge buzz. Bread also has the ability to care for you and making bread is such a simple and pure way of boosting mental wellbeing. Pauline's book captures the magic of this equation beautifully. -- Alex and Kitty Tait, founders of The Orange BakeryThe Real Bread Campaign has long believed in and championed the benefits of making Real Bread by hand. It's great to see Pauline helping to spread this message to even more people. As lovingly crafted as a handmade loaf, this book guides you through why and how Real Bread can be better for you, not just while you enjoy eating it, but first as you enjoy making it. Along the way you'll discover the opportunities for making connections with the food you eat, with people around you, and with yourself. One day, we would like to see Real Bread making offered on prescription. For now, this book will help many more people to find happiness in a bag of flour. -- Chris Young, coordinator of the Real Bread Campaign and its Rising Up initiative, and author of Slow Dough: Real Bread and Knead to KnowI have read Bread Therapy with pleasure, interest and admiration. Pauline has written so thoughtfully, clearly and lovingly about the benefits, delights and surprises of breadmaking for both mind and body. It will help the reader feel good inside and out. As Pauline says: "managing expectations in baking and life leads to calm acceptance". Even a doorstop loaf can't stop the door being opened any more! -- Nick Jones, past Chairman of the Traditional Cornmillers GuildBread Therapy is a deeply nourishing read, offering a fresh and inspiring application of both mindfulness and self-care. A genuine feast for the senses. -- Suzy Reading, author of Self-Care for Tough TimesA meditation upon, and life lessons from, the art and science of bread making, beautifully exploring its importance in our societal, emotional and physical lives. A joyful, comforting and helpful book at any stage of life. I thoroughly enjoyed it. -- Sasha Bates, author of Languages of LossA perfect recipe for wellbeing - self-help mixed with baking! -- Juliet Sear, TV baker and authorThis isn't just a cookery book, it's a rich contribution to all-round mindfulness. * Bella *Bread Therapy provides encouragement to the novice and a new way of looking at the process for the veteran baker. * Baking Heaven *I think this was written with me in mind. -- Adrian ChilesI could talk to you all day, it's such a pleasure - I am really inspired. -- Liz EarleHer brilliant book, which has made me want to don a pinny and head to the kitchen, explains the pros of home-baked bread and demystifies the process. -- Susannah Taylor * You, Mail on Sunday *

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Book Synopsis**A new edition of How to Go Vegan -- updated for Veganuary 2022**GOING VEGAN IS EASY!Whether you're already a full-time vegan, considering making the switch to help fight climate change or know someone who is, this book will give you all the tools you need to make the change towards a healthier, happier and more ethical lifestyle. How to Go Vegan includes...Why try vegan?Animal welfare, the environment and global warming, health benefits, spirituality, religion and your personal adventure.Vegan at homeSurprisingly vegan foods, reading labels, vegan ingredient essentials, easy replacements, how to be the only vegan in the family, vegan kids and what to do about cheese!Vegan out in the worldEating out, eating at friends' houses, answering questions from loved ones, travelling vegan.Living the vegan lifestyleMeal plans, tips and tricks, what to do if you're struggling, how to celebrate being a vegan, sports, fitness and allergies.How to go vegan. It's easier than you think.Trade ReviewFor those who are thinking about going vegan, or those who are hesitating, this book is for you. Think of it as first aid. It contains facts, wisdom, truth, and it's practical. -- Benjamin ZephaniahOne of the best decisions I have made in my life was choosing to follow a plant based ethical vegan lifestyle. It has changed my life completely and made me feel at peace with myself. It unites my head with my heart philosophically and unites my body with our wonderful planet in the most compassionate and creative manner regarding my food choices. It is a win-win situation because a vegan lifestyle is now accepted as the healthiest choice both for my body and for our wonderful planet. This excellent book will be your guide. I heartily recommend it. -- Peter Egan8 years ago, Veganuary changed my life and if you're vegan-curious, How To Go Vegan is a MUST READ! -- Jasmine Harman

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Book SynopsisAS SEEN ON ITV's SAVE MONEY: LOSE WEIGHT!*OFFICIAL SUNDAY TIMES BESTSELLER!*This must-have, delicious debut cookbook from the duo behind one of the UK's most popular slimming blogs, TWOCHUBBYCUBS, aka James and Paul Anderson - with 100 amazing, healthy yet filling recipes, all elegantly presented and beautifully photographed and each sprinkled with a mini-blog of total nonsense.James and Paul will give you a newfound confidence to get cooking and have you laughing along the road to weight loss. Fancy that?!INCLUDES: - 100 tasty, slimming meals - tried, tested and loved by the TWOCHUBBYCUBS - with 90 BRAND NEW RECIPES and 10 updated classics from the blog. - This is FUSS-FREE, RELIABLE and FILLING proper food you'll enjoy eating, that helped the cubs shed over 18 stone between them and it never once felt like a chore. - There's banging breakfasts, lunches to keep hunger locked up and mouth-watering dinners - plus fakeaways, lighter takes on your favourites and snacks, sides and desserts. - They've even added 'an occasional blow-out' chapter - those delectable dishes for once in a blue moon!

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Book SynopsisThe best part of baking cookies has always been sneaking a swipe of dough straight from the mixing bowl. Kristen Toman, founder of DO Cookie Dough Confections, has turned everyone's guilty pleasure into the next big dessert craze: safe-to-eat raw cookie dough. Every day DO serves up more than one ton of cookie dough in its New York City shop alone, from classic chocolate chip and sugar cookie, to festive flavors like birthday cake, salted caramel, and s'mores. Now, Tomlan brings the magic of DO to home bakers (and anyone with a sweet tooth) with more than 100 recipes for cookie doughs and treats to eat, bake, and share with friends and family. COOKIE DOUGH ALL DAY shares the secrets to making easy, safe doughs at home as well as recipe pro-tips and tricks that will make each dough, cookie, bar or cupcake THE must-try dessert at your next party, bake sale, book club, family holiday. Whether your sharing with friends or just sneaking a midweek treat, anytime is the right time for cookie dough!

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Book SynopsisA modern take on Dutch cuisine, with an emphasis on the ways that simple meals bring joy and comfort.

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Book SynopsisSHORTLISTED FOR THE 2023 TASTE CANADA AWARD FOR CULINARY NARRATIVESFeatured on "The Sunday Magazine" on CBC RadioNearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favorite lump of carbs ​​​​If the world's cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more. In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world's favorite dish. With an introduction by Karon Liu. Illustrations by Meegan Lim.Contributors include: Michal Stein, Christina Gonzales, Kristen Arnett, David Buchbinder, André Alexis, Miles Morrisseau, Angela Misri, Perry King, Sylvia Putz, Mekhala Chaubal, Arlene Chan, Chantal Braganza, Naomi Duguid, Eric Geringas, Matthew Murtagh-Wu, Monika Warzecha, Bev Katz Rosenbaum, Tatum Taylor Chaubal, Domenica Marchetti, Julie Van Rosendaal, Amy Rosen, Cheryl Thompson, Jennifer Jordan, Marie Campbell, Navneet AlangTrade Review“Some essays are terrifically informative…But the most moving are deeply personal…With laughter, tears, and an occasional recipe that feels like part of an oral tradition, this collection speaks to the heart of all who grew up eating dumplings at their grandmother's table.” – Heather Booth, Booklist"Toronto journalist and urbanist John Lorinc collects stories, histories, family traditions (and even some recipes from food historians, chefs, and other prominent Canadians) about perhaps the most universal food phenomenon the world over: the dumpling!" – Andrew Woodrow-Butcher, Quill & Quire"What We Talk About When We Talk About Dumplings is a collection of essays from journalists, food historians, and other writers for whom dumplings are a vessel for understanding global and personal histories that include a number of dumpling-related debates." – Alexandra Trnka, Quill & Quire "What We Talk about When We Talk about Dumplings will leave you hungry. And it will leave you wanting, because it turns out that a dumpling can be the perfect introduction to a different culture and to the human condition itself." – Hattie Klotz, Literary Review of Canada"A drool-worthy publication and fun-tastic read, What We Talk About When We Talk About Dumplings is a compendium of some of the most engaging stories centered on dumplings." – Cynthia Rekdal, International Examiner"Whether the believe calzone, pierogi, or even Scotch eggs count as dumplings, all of the authors share a sense of joy and community when it comes to these flavourful, starchy delights." – Kris Rothstein, Geist"A fun look at the history and stories behind dumplings the world over. The immigrant experience is at the heart of many of these touching essays. Great for a food focused book club!" – Katrina Mendrey, Chapter One Bookstore

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Book SynopsisIn Mayumi's Kitchen, Mayumi Nishimura, a leading figure in the macrobiotics world and Madonna's private macrobiotic chef, shares her recipes for delicious food that nourishes the body and the soul. Macrobiotics is a healthy, nature-friendly way of life based on a diet of whole grains, vegetables, and beans. People all over the world, including many Hollywood stars, have embraced a macrobiotic diet because of its health benefits including higher energy, beautiful skin, a tranquil mind, and a greater sense of connection with the universe. Mayumi's unique style ofTrade Review"The concept of following a macrobiotic diet might sound daunting, but Nishimura—who worked as Madonna's private chef for seven years (and had her former boss write a foreword for this book)—breaks it down into simple, can-do steps and recipes." --Publishers Weekly"Want to eat like Madonna? Pick up a copy of ‘Mayumi’s Kitchen.’" --The Boston Herald"…the book brims with easy, Japanese-style recipes that follow the principles of macrobiotics, a way of eating intended to boost energy, clear the skin and mind, and foster a deep connection with the Earth." --VIV Magazine"Madonna’s longtime macrobiotic chef puts a cosmopolitan spin on healthy eating in her newest cookbook." --The Maui News

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Book SynopsisAn essential lifestyle guide to reducing headaches and other symptoms related to migraines, vertigo, and Meniere's disease. Its "slow-approach" plan and more than 75 trigger-free recipes set readers up for success-even when they're in pain. In The Migraine Relief Plan, certified health and wellness coach Stephanie Weaver outlines a new, step-by-step lifestyle approach to reducing migraine frequency and severity. Using the latest research, her own migraine diagnosis, and extensive testing, Weaver has designed an accessible plan to help those living with migraines, headaches, or Meniere's disease. Over the course of eight weeks, the plan gradually transitions readers into a healthier lifestyle, including key behaviors such as regular sleep, trigger-free eating, gentle exercise, and relaxation techniques. The book also collects resources-shopping lists, meal plans, symptom tracking charts, and kitchen-tested recipes for breakfast, lunch, snacks, and dinner-to provide readers with the tools they need to be successful. The Migraine Relief Plan encourages readers to eat within the guidelines while still helping them follow personal dietary choices, like vegan or Paleo, and navigate challenges, such as parties, work, and travel. A must-have resource for anyone who lives with head pain, this book will inspire you to rethink your attitude toward health and wellness.Trade ReviewAdvance Praise for The Migraine Relief Plan “A book for migraine patients that celebrates healthy fat and kicks sugar to the curb! A must-have guide for any migraine patient or their family members.” —Mark Hyman, MD, director of the Cleveland Clinic Center for Functional Medicine “If you are paleo and still get migraine attacks, this book is a must-read.” —Terry Wahls, MD, author of The Wahls Protocol “Weaver’s knowledge of clean eating and wellness is delicious and authentic. This book is full of incredible information, from how to prep, store, and enjoy nourishing foods to how to get your body working for you, not against you.” —Amie Valpone, bestselling author of Eating Clean, “As a physician treating patients with migraines and Meniere’s disease, I have long wished for a resource I could share with them that provides a well-researched, step-by-step approach to making the diet changes that will help ease their symptoms and support their healing.” —Susan Mathison, MD, Catalyst Medical Center & Clinical Spa “This is a phenomenal, holistic resource for anyone living with migraine or vertigo symptoms. With extensive research and personal experience, Weaver has developed a practical plan to help you make lasting lifestyle changes for pain prevention and optimal health.” —Tess Masters, author of The Blender Girl “Weaver has thought of everything, from managing your diet with a detailed menu plan to creating a positive environment with meditation and self-care. This is the essential go-to book for anyone suffering from this debilitating condition.” —Sharon Palmer, RDN, nutrition expert and author of the Plant-Powered book series “Wow! This is a must-read book for anyone living with migraine. Weaver provides a holistic, flexible, and easy-to-implement plan to combat migraines that includes lifestyle tips as well as enticing recipes that are as delicious as they are easy to make.” —Jeanne Sauvage, author of Gluten-Free Wish List “I love a solid plan of action, and with this book, Weaver arms readers with a detailed blueprint to transform their health.” —Melissa Joulwan, author of the Well Fed book series “Migraine can leave you feeling so powerless, but Weaver’s innovative approach assures success by focusing on the lifestyle changes we do have control over. An unbelievably helpful guide filled with real-world solutions. —Alisa Fleming, founder of Go Dairy Free “As a preventive and lifestyle medicine physician, my goal is to empower patients to understand and take action to optimize their health utilizing lifestyle, food, and natural strategies. This book does just that by providing easy-to-understand, science-based information in a format that allows the reader to implement lifestyle approaches and take control of their health!” —Dr. Jennifer L. Weinberg, MD, MPH, MBE, author of The Whole Cure “Weaver has taken a very complex subject and created an easy-to-understand primer and step-by-step action plan to fewer headaches. There are simple migraine-friendly recipes for any eating style—vegan, dairy-free, egg-free, and grain-free—and practical tips on detoxing your body and home to remove migraine triggers.” —Lisa Wells, founder of Cook Eat Paleo “As a mother of a food-allergic child, I am all too familiar with the challenges of meeting special dietary needs. This book gives everyone a step-by-step guide to success, and the recipes work for families with multiple dietary restrictions, including gluten-free, sugar-free, nut-free, and low-sodium diets. I recommend this book to anyone dealing with migraine or other restrictions.” —Kim Lutz, author of Welcoming Kitchen, Super Seeds, and Ancient Grains “Weaver's work is superior to any other migraine material I’ve found. Buy the book, follow her steps, and relieve your pain!” —Donald Gazzaniga, Megaheart.com “An extraordinary resource! Weaver is the perfect companion for any migraine sufferer. Accessible and incredibly detailed, she offers strategies for reclaiming your life.” —Vidyamala Burch, founder of Breathworks Mindfulness and coauthor of You Are Not Your Pain “Drawing on a wealth of personal and professional experience, as well as her own research, Weaver has put together a manual for migraine patients who are ready to take charge of their own lives.” —Bradley J. Katz, MD, PhD, professor of ophthalmology and neurology, University of Utah Health Sciences Center “So much more than a cookbook or guidebook. Leaving no stone unturned, Weaver has created an all-in-one resource for anyone who deals with migraine headaches. From food to treatments to mindset and fashioning a successful migraine-free lifestyle, you’ll find everything you need for long-term health in this very personable, engaging, and comprehensive book." —Ricki Heller, PhD, RHN, author of Living Candida-Free

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Book SynopsisThe Food Allergy Baking Book is a one-stop guide to delicious, everyday baked goods free of dairy, eggs, and nuts—the most common food allergens. The Food Allergy Baking Book offers more than 90 timeless, foolproof recipes that are easy to prepare, even for kitchen novices. It is an invaluable resource for home bakers (and their families) who love sweets and treats. These recipes are more than delicious enough to be enjoyed by everyone who craves great baked treats, whether they have food allergies or not, but they fill a particular need for families who find baking at home to be the smartest and safest option to avoid exposure to allergens. All the traditional baking favorites are included, with chapters devoted to the best and tastiest muffins and quick breads, cookies and bars, and all manner of cakes, pies, crisps, and cobblers. The book also provides practical advice about dealing with classroom and birthday parties, as well as easy ingredient substitution ideas. The Food Allergy Baking Book is the go-to guide for food-allergy conscious bakers everywhere.Trade Review“I love [Woyan]. Her. . . recipes inspire in me a gratitude akin to what I experience flying from New York to California, when I think of the American pioneers: Just as I get to enjoy in mere hours a trip that required my hardy forebears arduous years to complete, I imagine that I’m benefitting from [Woyan’s] extensive trial and error in her own kitchen. . . . With [Woyan] as our guiding star, we have baked not only cake but also muffins and pancakes and cookies, pies and doughnuts and pretty much every other tooth-rotting, decadent dessert that makes childhood, and life, sweeter. (One of [Woyan’s] secret weapons is shortening, about which she writes, ‘If plain Crisco was good enough for James Beard, it’s good enough for me.’)” —Curtis Sittenfeld, Slate "We love. . . The Food Allergy Mama’s Baking Book. . . with its dozens of delicious dairy-, egg-, and nut-free recipes." —Parenting "Chances are, someone in your office or your kid’s class is vegan, lactose-intolerant, or allergic to half the ingredients in your famous snickerdoodles. Learn to whip up all your favorites without eggs, dairy or nuts—and in most cases, with less fat." —Shape "[Woyan’s] Web site is loaded with useful recipes and tips for handling food allergies at home and in school. . . . To try her recipes (such as the banana chocolate chip muffins shown here), check out her blog or her book, The Food Allergy Mama’s Baking Book: Great Dairy-, Egg-, and Nut-Free Treats for the Whole Family.” —Disney Family Fun magazine “This hot-off-the-presses gem is a baking basic for moms raising kids with food allergies. The whole family will enjoy the recipes, though there’s a focus on dealing with birthday parties and allergy-free treats for school.” —Library Journal “[Woyan's] tips for baking, reading labels, and allergy-sensitive entertaining, as well as her allergy-friendly product suggestions, will be a boon to anyone who shops and cooks for family members at risk from common allergens.” —Today’s Diet and Nutrition "A welcome addition to my culinary library, and I’m looking forward to using it on a regular basis." —Barbara Revsine, Edible Chicago

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Book SynopsisAfter a tumultuous beginning, the Malnati family turned a small business headed for bankruptcy into the pizzerias that became Chicagoland's most iconic brand. Marc Malnati reveals the inside story of a chaotic family dynamic and the healing and ultimate success that could only come because of a loyal team with an unrivaled work ethic, a willingness to embrace personal growth, and a faith that wouldn't die.

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Book SynopsisWhen the going gets chilly and daylight is in short supply, the cozy cabin is the place to be. And here is the ultimate companion for cozier, comfier cold-weather cooking from the IACP Award–winning duo of Marnie Hanel and Jen Stevenson. The Snowy Cabin Cookbook is here to make cabin or lodge cooking just as magical as the scenery outdoors and transport readers to a snow-globe world filled with Fair Isle sweaters, sled rides, and wood-burning fires. Whether you’re in need of satisfying snack to get through a day of hibernation, planning a menu for a snowed-in dinner party, or searching for a hearty breakfast before a long day of skiing, sledding, or ice-skating, The Snowy Cabin Cookbook is filled with inspiring and effortlessly cookable recipes. Readers can try the Snowbound Stromboli with Arrabbiata (a grown-up version of the Hot Pocket), Brown Butter Brussels Sprouts with Parsnips and Apples alongside Brrrisket with Parsley and Pomegranate Seeds, or Roasted Kabocha Squash Soup with Bacon and Chives. When feeding a hungry crowd, there’s Spaghetti and Meatballs for the Masses, and when it’s time to settle in for the evening, sip a Blood Orange Negroni alongside Almond Tangerine Trifle. Beyond food, these endlessly creative authors offer 99 Ways to Use a Mug (think sleigh valet tip jar), a flowchart on how to find the right winter lodging for anyone, and tips on how to build a better snowperson—and when the cabin fever sets in, readers can turn to Reindeer Games for entertaining ways to pass the time. The Snowy Cabin Cookbook, fully illustrated by artist Monica Dorazewski, will leave every reader wishing for a snow day.Trade Review“[A] seasonally inspired treat . . . In addition to finding appealing recipes, readers can discover tips and tricks to make their home or cabin winter-wonderland ready.” —Booklist, STARRED REVIEW

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Book SynopsisFinalist, Tales of the Cocktail Spirited Award for Best New Book on Drinks Culture, History, or Spirits“An impassioned case against a senseless system . . . Come for the cocktail recipes, stay for the call to arms.” —Clay Risen, author of American Whiskey, Bourbon, and Rye “A potent, thought-provoking mixture of fun and ‘what the hell’ awareness.” —Lew Bryson, author of Whiskey Master Class Across this nation, in breweries, liquor stores, bars, and even our own homes, we’re being stripped of our most basic boozy rights. Thanks to Prohibition and its 100-year hangover, some of the most outdated, bizarre, and laughably loony laws still on the books today center around alcohol and how we drink it. In New Mexico, $1 margaritas are illegal. In Utah, cocktails must be mixed behind a barrier called the “Zion curtain.” And forget about happy hour in Massachusetts—the state banned it in 1984. But we don’t have to stand down and dry up—it’s time to take to liquid protest. Created by the nation’s leading alcohol policy expert, Give Me Liberty and Give Me a Drink! combines the thirst-inducing pleasure of trivia with 65 recipes for classic and innovative cocktails. So arm yourself with a mezcal-based One Pint, Two Pint, inspired by Vermont’s ban on beer pitchers, or The Boiling Point, a beer cocktail that is highly illegal in Virginia, and get ready to drink your way to a revolution on the rocks.

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Book SynopsisAspiring artist Sara Zin turned 30 and hit a wall. She was hungry—starving—to find meaning in her art. And she really wanted one of her grandmother’s famous oatmeal cookies. Zin didn’t know how to make them; she never learned how to cook. She decided it was time. This stunning cookbook is the result of that year’s journey, with basic recipes.Trade Review"This cookbook is great for those who aren't confident in the kitchen." -- The Independent"Part memoir, part cookbook, lovers of art will appreciate its beauty as well as the simple recipes for comfort food favourites such as spaghetti carbonara and tomato soup." -- The Best Cookbooks for Hungry Students on a Budget - London Evening Standard

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Book SynopsisWinter stews and casseroles don’t have to be boring. Here are 50 surprisingly simple updates on classic recipes, most of which can be prepared ahead of time and cooked when you’re ready to eat. After all, the last thing you want to do after a long day of chilly weather is shop for hard-to-find ingredients in order to prepare an elaborate dinner. Forget about that! Feed the whole family in no time with these stick-to-your-bones dishes, including: Creamy Chicken Casserole Beef Stroganoff Sausage and Spiral Pasta Bake Cajun-Style Chicken Stew Cheesy Scalloped Potatoes These hearty eats will hit the spot, and bonus: There will be plenty of leftovers for lunch, snacks, or another quick dinner.

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Book SynopsisThis is a unique Louisiana cookbook that teaches the fundamentals of Louisiana''s Cajun and Creole cuisines and explains their similarities and differences. Filled with traditional recipes field tested for their ease of preparation and delicious flavorings, Cajun and Creole Cooking with Miss Edie and the Colonel"" consists of three parts. The first part discusses the basic terms, techniques, tools, and ingredients of Louisiana cooking. The second part analyzes the varied ethnic influences?French, Spanish, Italian, African, and American Indian?that have contributed to Cajun and Creole cuisines. Significant events in Louisiana culinary history are highlighted, as well as unique cultural food customs. The final section consists of 150 recipes, including: sauces, breakfast dishes, appetizers and dips, soups and gumbos, entrees, vegetables, and desserts.""

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Book SynopsisFood With Spirit: Alcohol-Infused Recipes, the latest book from chef, author, and television personality Alicia Shevetone, is a delightful look into the imaginative spirit of one of America’ s most innovative culinary artists. Shevetone is the founder of DINK Cuisine (Dual Income No Kids) where cooking is focused on rightsizing portions for smaller households. The approach takes form in this book by providing two versions of each recipe that serve either two people or four people. This also helps address another issue that Shevetone is passionate about: the elimination of food waste. Food With Spirit is a unique approach that meets a need often overlooked by modern cookbooks— cooking for one or two without creating massive amounts of leftovers and without sacrificing flavor. Food With Spirit is 116 pages and features fifty recipes spread across five sections. Appetizers Soups Entrees Sides Desserts. All fifty recipes are infused with some of our favorite intoxicants, from spiced rum to the smooth flavors of cognac.Trade ReviewSuper fun Book!!! Great recipes & easy to execute! Alicia has a great flair for food & for events that are memorable!" —Brian Duffy, Duffified Experience Group ~ Experience Dude SideBird Kitchen ~ Lead Dish Guy World Chef ~ Culinary Advisor ChefBlock ~ CIA Duffified Live Radio ~ Podcast Host Bar & Restaurant Expo ~ Executive Admin Board The Messlords ~ Culinary Badassve Admin Board The Messlords ~ Culinary Badass

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Book SynopsisL.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants. L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.'s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations. Along with recipes made famous by each restaurant, L.A.’s Landmark Restaurants contains profiles of such legendary eateries as Cole’s, Philippe the Original, Pacific Dining Car, The Original Pantry Café, The Victor Hugo, Canter’s Delicatessen, Sportsmen's Lodge, Mocambo, Nate ’n Al’s, The Smoke House, Tail o’ the Pup, The Apple Pan, Valentino, and dozens of other beloved establishments in this beautiful tribute to Los Angeles and its historic restaurants. Each location profiled is illustrated with a collection of historic and contemporary photographs and ephemera—such as menus, matchbooks, and advertisements—and every entry features a short history of the restaurant, entertaining anecdotes, and such details as the year of opening, address, phone number (both original and current), type of cuisine, and the name of the restaurant's founder. Recipes made famous by the restaurant, updated for today’s cook and kitchen by Chef Geary, will satisfy anyone seeking to replicate their favorite dish from these legendary restaurants and their chefs.Truly a love letter to Los Angeles and its world famous cuisine, L.A.’s Landmark Restaurants is sure to bring back treasured memories and knowing smiles from anyone who has dined at these fabled establishments.Trade Review“L.A.’s Landmark Restaurants is truly a treasure, especially if you grew up in Los Angeles like I did. I loved the stories of how these classic restaurants got their start, and the recipes of some of my all-time favorite dishes I enjoyed both as a child and as an adult are included. The fabled L.A. debate—Who invented the French Dip, Philippe’s or Cole’s?—is retold here and is a legendary Los Angeles culinary tale. I love L.A.’s Landmark Restaurants!”—Nancy Silverton, chef, baker, author, and past winner of the James Beard Foundation’s Outstanding Chef Award “George Geary’s delightful L.A.’s Landmark Restaurants takes you on a tour of an almost forgotten city; it is the food history of Los Angeles—complete with recipes!”—Ruth Reichl, former food editor of the Los Angeles Times and former editor-in-chief of Gourmet magazine “As in so many other matters, Angelenos have a fine old tradition of not giving a rat’s patootie about what burgs like New York or San Francisco think of us, and George Geary shows us that that goes double for where we choose to chow down. Reading Geary’s grand tour of L.A. gastronomy, I realize that I’ve eaten or drunk in at least a dozen of these places—quite a record for a vegetarian. And if we are where we eat, as well as what, then I’m an L.A. girl all over!”—Patt Morrison, journalist, best-selling author, and radio-television personality “Master chef and culinarian George Geary has combined his dual passions for history—and for food—into a delicious journey through the culinary past (and present) of Los Angeles. It’s a book filled with tasty trivia and yummy memories from the City of the (Very-Well-Fed) Angels.”—Merrill Shindler, editor of the Zagat Los Angeles Restaurant Survey and host of Feed Your Face “Chef Geary’s latest book feels like an exclusive outing to L.A.’s favorite classic dining spots with insider secrets from generations of owners and founding families. The supersize photos and bounteous menus are transportive and hearten us to revisit historic restaurants, while his chef’s collection of recipes offers the promise that we can once again taste favorite flavors from lost legends like Little Joe’s and the Pacific Dining Car.”—Chris Nichols, columnist, editor, preservationist, and author “It’s not simply a dining guide to LA’s oldest eateries and it’s not merely a tribute to the hot spots of yesteryear. Instead, it’s a love letter to those restaurants that helped shape LA.”—LA Explorer “A wonderful illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book.”—Entrée Travel “Filled with captivating stories, recipes, and historic photographs, L.A.’s Landmark Restaurants is a must-read for food enthusiasts, history buffs, and anyone with an appetite for the extraordinary.”—Luxe Beat Magazine “A delicious, fun-filled trip through the historic Los Angeles food culture scene. . . . It is a work of art! For historians, Angelenos, culture buffs, and fans of food and the City of Angels.”—Haute-Lifestyle.com “Part history, part cookbook, entirely entertaining. . . . I highly recommend this book for the person in your life who loves history and loves to cook.”—The Valley Herald

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Book SynopsisWhile the popularity of craft cocktails and home bartending have helped people create their own drink-driven memories, the possibilities for coffee have remained rather tame. Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment. Enjoy a Moonwater with breakfast, a Throw Em A Haymaker after a hard workout, or an Amuse as a happy-hour delight. The Don is the ideal after-dinner companion, and there s nothing quite like powering down with a Windmill Cookie Steamer after a long day.Trade Review"Much more than a guide to beans or brewing, The New Art of Coffee shares how to create inspiring concoctions and flavor profiles from comforting and rejuvenating to celebratory and adventurous. Nearly fifty recipes paired with beautiful photography will inspire and offer something for every taste and time of day—hot, iced, carbonated, post-workout, decaffeinated, alcoholic, and deconstructed. Organized by mood, the recipes range in complexity from a quick quaff to a showstopping slow build, allowing readers to match the drink with the moment." —GOOD SPIRITS NEWS "A caffeine dream dispensary… forty Wonka-worthy concoctions along with Kevin Miyazaki's sensational photography will either send you racing to the kitchen or fantasizing about a flight to Wisconsin (yes, these bonkers beverages are that tempting)." —PASSPORT MAGAZINE "Ryan Castelaz tells stories through the coffee drinks he makes. Now, what goes into those drinks and the meanings behind them can be found in his new, carefully crafted book." —MILWAUKEE JOURNAL-SENTINEL "What Ryan has contributed to the coffee industry with this book is truly magnificent. His fanatical approach to composition, from his early day “concoctions” to details of texture, flavor, and aroma are a true example of how far the medium of coffee can be taken. The New Art of Coffee is amazingly comprehensive, from the history of the American Coffee Movement to modern day interpretations. A must for aspiring coffee professionals." —Frankie Solarik, owner of BarChef (Toronto) and Drink Master Judge “The New Art of Coffee by Ryan Castelaz is a must-have for both coffee enthusiasts and professionals alike. His take on the craft of creating coffee drinks is truly unique and inspired. He offers an expansive view that takes readers far beyond simply making drinks — he encourages us to think about presentation, aroma, taste, and texture in ways that allow us to tap into memories. With exhaustive research and a deep understanding of the coffee industry, Castelaz has created an indispensable guide for exploring the many facets of coffee. Highly recommended!” —Vasileia Fanarioti, editor of Coffee t&i Magazine (Shanghai, China)Ryan Castelaz...present(s) some of the most forward-thinking and inspired coffee beverages anywhere in the world. The New Art of Coffee has peeled back the layers of Discourse’s world class coffee program to present techniques and flavors unmatched in some of the most revered beverage programs anywhere. This book truly has it all, from precise technique and beautiful photography, all the way to progressive culinary inspired flavors and my personal favorite - flavored ice!" —Micah Melton, Beverage Director @ the Aviary & the Alinea Group“While countless books on coffee have been written, The New Art of Coffee by Ryan Castelaz, brings something altogether fresh and exciting to the table with this gorgeously photographed book. While the basics of brewing are covered, the aim of The New Art of Coffee is to push the creative envelope on developing whimsical, thoughtful drinks for cafe service with a thorough how-to in bringing the idea for a drink to life. Castelaz walks the reader through steps to consider and take in dreaming up something that will dazzle visually while pleasing the palate. And for inspiration, the author shares a plethora of his own original and imaginative drink recipes." —Sarah Allen, Editor in chief, Barista Magazine

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Book SynopsisDon't run. Don't hide. Vegan cookies are going to invade your cookie jar, one delicious bite at a time. Join award-winning bakers Isa Chandra Moskowitz and Terry Hope Romero (authors of the hit cookbook Vegan Cupcakes Take Over the World) as they continue their world-domination mission-with dairy- and egg-free batches of everyone's favorite treats.Vegan Cookies Invade Your Cookie Jar includes more than 100 irresistible recipes for cookies, bars, biscotti, brownies, and more. Discover festive desserts that are sure to impress family and friends at any occasion, from birthdays to bake sales. Or simply tempt yourself with:- Magical Coconut Cookie Bars- Chocolate Chip Cream Cheese Brownies- Peanut Butter Crisscrosses- NYC Black & Whites- Key Lime Shortbread Rounds- Call Me Blondies- Macadamia Lace CookiesThroughout the book, Isa and Terry share their best mixing, baking, and decorating techniques and tackle age-old cookie conundrums. Learn the secrets of vegan-izing name-brand favorites (Nutter Betters, anyone?), whipping up gluten-free batches, and even making cookies you can eat for breakfast. When vegan cookies invade your cookie jar, it's yummy to give in!Trade ReviewBust, December/January 2009/2010 "With their newest collection, classic cookie recipes get...magical treatment...Out just in time for holiday cookie-swap season, this treasure trove also has options for every dietary restriction...ensuring your baking will be the hit of the party no matter where you go." regarding the Caramel Pecan Bars, Naples Daily News FL, 12/3/09 "All the taste testers for Vegan Cookies Invade Your Cookie Jar apparently raved about this goody, nutty bar cookie. It's a treat for the enlightened, for those with dairy allergies-and for the rest of us." The Hippo NH, 12/2/09 "The answer to the question 'What cookies can I make that both grandma and the newly vegan cousin can eat?' Moskowitz has become the authority on hip, fun, not-scoldy vegan eating...An ideal reference for those dealing with allergies as well as philosophical restrictions." Kingman Daily Miner, 11/27/09 "A delicious sequel to Vegan Cupcakes Take over the World and Veganomicon...Recipes which would whet any appetite and still be healthy...When you see the beautiful pictures, you can just about taste them." Rockford Register Star, 12/9/2009 "Tempt yourself...Isa and Terry share their best mixing, baking and decorating techniques and tackle age-old cookie conundrums." VegNews, January/February 2010 "Takes the beloved, versatile dessert and turns it on its dairy-free head...Culinary powerhouses on their own, when Moskowitz and Romero team up, the results are spot-on and memorable. This cute, compact collection of 100 crowd-pleasing hand-holds hits the spot...[The] ultimate cookie manual...One read through the colorful pages and every kitchen is destined to be a full-blown cookie factory in no time." Suite101.com, 12/13/09 "Takes the guesswork out of making vegan cookies. They delve into the science of cookie-making, so their readers don't have to (thank goodness!). And while there are some healthier offerings among this recipe book's 200-plus pages, the cookies themselves are universally indulgent and delicious. The recipes, combined with its comprehensive guide to vegan ingredients, substitutions and cookie troubleshooting guide, make Vegan Cookies Invade Your Cookie Jar a five-star cookbook. Perfect for everyone from beginner bakers to seasoned cooks...Nobody will stop to wonder if these recipes are vegan, because they're just plain good." Publishers Weekly, 10/19/09 "[A] winning collection of vegan cookie recipes that should appeal to vegans and nonvegans alike...decadent recipes like caramel pecan bars and starry fudge shortbread, filled with non-dairy chocolate ganache, show that you can be vegan and still indulge in delicious treats." Washington Express, 11/10/09 "Isa Chandra Moskowitz and Terry Hope Romero certainly make dairy-free baking accessible. Most importantly, the duo makes dairy-free baking seem so effortless, with thorough descriptions of all of their ingredients and tips on how and where to find vegan versions of common items." New York Times, 12/2/09 "Once I read the introductory pages of this one, I was on board. The authors are not preachy or intolerant of heathens like me who eat and drink everything, which made me feel less defensive and more interested in what they had to say." Library Journal, 11/15/09 "The authors...return with another sweet collection of vegan goodies...Recommended for vegan bakers and cookie lovers." on Macadamia Ginger Crunch Drops and Cranberry Almond Cookies, Providence Journal, 12/9/09 "These are two tasty cookies, and you'll only know they are vegan because I told you so...Outstanding." on Macadamia Ginger Crunch Drops, Washington Post, 2009 "These chewy vegan treats are rich, sweet and subtly spiced." Art and Lemons blog, 12/13/2009 "[Will] satisfy any sweet tooth, vegan and omnivore alike...These vegan treats can be whipped up in a matter of minutes and will leave everyone wanting more. They might even steal your heart, really, they're that good...These simple and well-written recipes will have you baking and laughing at the witty descriptions all at once...These baking superheroes have come through once again with witty cookie descriptions, colorful photos, and festive recipes suited for any occasion, and just in time for the holidays. They make vegan baking simple, flavorful, and hip...The book is a pleasure to read." Bar Harbor Times, 12/19/2009 "Moskowitz and Romero are icons in the vegan world...All your favorite cookies are here, alongside many that are about to become your favorites." LaVidaLocavore.org, 12/28/09 "The book's great. I love it. The cookies include all of the classics plus innovative varieties like Tahini Lime Cookies and Sweet Wine Biscuits with Sesame. Plus it starts with sections on ingredients and equipment that make clear what you need, why you need it, and when and how you can substitute...You don't need to be a vegan to use the recipes in this book." GoDairyFree.org, 1/12/2010 "These recipes are easy to follow and produce tasty treats. Vegan Cookies Invade Your Cookie Jar is a good resource for beginning bakers." Feminist Review, 1/21/2010 "A tasty new book...It looks so good I'm tempted to eat it, Cookie Monster-style...This book has a great introductory chapter...The recipes themselves are very clearly explained and illustrated in full color with what I can only call...cookie porn...The cookies were much better than store-bought vegan cookies." EDGE Publications, 3/17/10 "We've been charmed by vegan author Isa Chandra Moskowitz." Midwest Book Review, May 2010"Packs in dairy-free cookies and bars that range from adaptations to vegan from traditional recipes to new original cookies...An outstanding, surprisingly simple cookbook for any vegan cookery collection." "The recipes in Vegan Cookies Invade Your Cookie Jar are delicious enough for vegans and non-vegans alike. With clear and easy instructions, and a dash of humor, the authors encourage even the most novice bakers. There are more than 100 recipes including afternoon must-haves such as gingersnaps and chocolate crinkle cookies, as well as vegan versions of holiday standards like gingerbread people and sugar cookie cut outs." ?Paste

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Book SynopsisDiscover how easy it is to make fresh dairy products at home! You don’t need a commercial kitchen or specialty ingredients to whip up your own cheeses, yogurts, and spreads. With simple step-by-step instructions that don’t require complicated aging techniques, you can add a wonderful range of tart, sweet, and nutty flavors to your cooking. From fresh buttermilk for mouthwatering pancakes to creamy mozzarella in a refreshing Caprese salad, you’ll soon enjoy the fresh flavors of your homemade dairy creations.

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Book SynopsisA beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

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Book SynopsisRustic breads, scones, and biscuits paired with fruit-jams, jellies, nut butters, savory spreads, pickles, and more--from the James Beard award-winning author of Sourdough.Bread and butter, toast and jam, scones and clotted cream—baked goods have a long tradition of being paired with spreads to make their flavors and textures sing. As a baker with a passion for plants, Sarah Owens, author of the James Beard award–winning Sourdough, takes these simple pairings in fresh new directions. Spread some Strawberry & Meyer Lemon Preserves on a piece of Buckwheat Milk Bread for a special springtime treat. Top a slice of Pain de Mie with Watermelon Jelly for a bright taste of summer. Lather some Gingered Sweet Potato Butter on a piece of Spiced Carrot Levain for a warming fall breakfast. Make a batch of Dipping Chips to serve with Preserved Lemon and Fava Bean Hummus for an inspired snack. Wow brunch guests with a spread of Sourdough Whole-Grain Bagels, Lemony Herb Chèvre, and Beet-Cured Gravlax. The recipes here offer a thoroughly fresh sensibility for the comfort found in a simple slice of toast spread with jam.

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Book SynopsisCountry & Townhouse's Best Book for Christmas, 2018A delectable anthology celebrating the finest writing on wine.In this richly literary anthology, Jay McInerney - bestselling novelist and acclaimed wine columnist for Town & Country, the Wall Street Journal and House and Garden - selects over twenty pieces of memorable fiction and nonfiction about the making, selling and, of course, drinking of fine wine.Including excerpts from novels, short fiction, memoir and narrative nonfiction, Wine Reads features big names in the trade and literary heavyweights alike. We follow Kermit Lynch to the Northern Rhône, while long-time New Yorker writer A. J. Liebling raises feeding and imbibing on a budget in Paris into something of an art form. Michael Dibdin's fictional Venetian detective Aurelio Zen gets a lesson in Barolo, Barbaresco and Brunello vintages from an eccentric celebrity, and writer and gourmet Joseph Wechsberg visits the medieval Château d'Yquem to sample different years of the roi des vins. Also showcasing an iconic scene from Rex Pickett's Sideways and work by Jancis Robinson, Roald Dahl, Auberon Waugh and McInerney himself, this is an essential volume for any disciple of Bacchus.Trade ReviewOne of the most gifted writers of his generation...whatever he does makes fascinating reading. * Observer *No contemporary author quite matches Jay McInerney. * Mail on Sunday *A scabrously scintillating stylist. * Guardian *His wine judgments are sound, his anecdotes witty and his literary references impeccable. * New York Times *The best wine writer in America. * Salon *

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Book SynopsisWith this warm & hearty collection of recipes, you'll never wonder what's for dinner again. Purse-friendly size make meal-planning on the go easy!

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Book SynopsisThe Simple Green Smoothies' lifestyle doesn't involve counting calories or eliminating an entire food group. Instead, it encourages you to make one simple change: drink one green smoothie a day.Simple Green Smoothies includes a 10-day green smoothie kick-start to welcome you into the plant-powered lifestyle, with shopping lists included. Follow it up with 100+ delicious recipes that address everything from weight loss to glowing skin to kid-friendly options.Hansard and Sellner are two moms raising their own families on healthy, whole-food recipes. They've seen the amazing health benefits of green smoothies firsthand- from losing 27 pounds to getting more energy. Their wildly popular website has changed the lives of over 1 million people and made them the #1 green smoothie online resource. Simple Green Smoothies will empower you to take control of your health in a fun, sustainable way that can transform you from the inside out. Ready to join the plant-powered party?Trade ReviewMy family loves all of the innovative and tasty combinations of flavors in Simple Green Smoothies, and I feel good knowing that my family is getting in their greens and other nutrientsfrom the fruits and vegetables!”—Danielle Walker, New York Times bestselling author of Against all Grain: MealsMade Simple “Simple Green Smoothies is my go-to resource when it comes to nutritious green drinks for my family!”-–Lisa Leake, #1 NewYork Times bestselling author of 100 Days of Real Food “Simple Green Smoothies makes adopting healthy habits as easy as flipping a switch. Their easy, delicious-as-all-hell recipes meet you wherever you're at and taste so goodthat you’ll forget just how healthy they are."––Michelle and Matt, #1 New York Times bestselling author of Thug Kitchen “My life changed when I started drinking green smoothies on a daily basis. If you want more energy, fulfillment, and joy in your life then read this book and drink it upas Simple Green Smoothies is changing the world!”––Lewis Howes, author of TheSchool of Greatness “Simple Green Smoothies offers delicious recipes that work, sumptuous photographs that inspire, and stories that motivate to help us all take exquisite care of ourselves.”–-Alexandra Jamieson, author of Women, Food, And Desire, co-creator Super Size Me "I am an integrative pediatrician and in every single patient plan I create, I include a link to simplegreensmoothies.com. I do this because I feel the single best first step a parent can make toward reclaiming the health of their child is to add onesimple green smoothie each morning.”–– Dr. Sheila Kilbane, MD, Integrative Physician “When people ask me what the best thing they can do for their health is, I tell them: start with one green drink a day. And if you want it to be amazing and delicious, get your recipe from Simple Green Smoothies!”–– Vani Hari, New YorkTimes bestselling author of The Food Babe Way "Drinking one green smoothie a day is a delicious way to sneak nutrient-rich leafy greens and fruits into your diet. And Simple Green Smoothies, packed with recipes, tips, and more, makes it super easy to make this healthy habit stick!"— Heather K. Jones, RD “Simple Green Smoothies is changing the world, one blender at a time. They’re my go-to resource for tasty, nutritious smoothies that my entire family loves."–– Jaden Hair, author of The Steamy Kitchen "Jen and Jadah are creating a global health movement one smoothie at a time. Every morning needs a Simple Green Smoothie." -– Melissa Lanz, author ofThe Fresh 20 "Jen and Jadah's passion for healthy living, their generosity and their charisma have enabled them to build a ravenous community who looks to them daily for smoothie recipeideas, encouragement and inspiration to continue on the path to healthier lifestyle. Their book will be an invaluable resource for everyone and I'm thrilled to get to share it with my community."–- Erin Chase, 5DollarDinners.com

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Book SynopsisWhat if it were possible to lose body fat without hunger?Based on the latest research into the how and why of the obesity crisis, The Boring Diet shares a practical plan, accidentally discovered by the author, to lose excess weight, preserve lean body mass, and get control over your hunger.In this exciting and groundbreaking book you’ll learn: Why most diet plans work – for a while – but then stall out. Why low carb and keto are “half right” and why our body’s particular pleasure response to food, not insulin particularly, is the more effective cause of obesity. How a groundbreaking approach to alcohol and drug therapy can be applied to the problem of addictive food. The biochemistry of food addiction, written in easy-to-understand language. How two studies involving a mystery “goop” and rats eating supermarket food provide clues to the causes of obesity. Why hunger is a relative concept, and how your body uses it to trick you into eating junk food. How to attack hunger from two directions by making your food environment less interesting – boring! – and providing healthy alternatives. The foods you absolutely must eliminate from your environment if you are to have any hope of success. Why low carb diets work, if followed, but also why they almost always eventually fail. How Hollywood stars routinely gain and lose weight for movie roles. The “BCAT” method for silencing your nagging hunger. What a drug with a miraculous ability to cure alcoholism – if the right procedure is followed – can teach us about combatting food addiction. A simple sample meal plan that applies all of the principles of the book. Why The Boring Diet is a simple, but not easy, way to retrain your brain’s relationship to food. Why you should weigh yourself daily. How following The Boring Diet imperfectly can still produce great results. The purpose of exercise and why it’s important for physical and mental health but has almost no impact on weight loss. Why the “Valley of Fat Loss” makes it so difficult to stick with a weight loss effort to achieve true fitness. Why people who are already at a healthy weight need to implement the principles of The Boring Diet to ensure continued fitness in our “obesogenic” society. The Boring Diet should be read by everyone who struggles with excess weight. Utilizing the latest concepts in biochemistry, neuroscience, addiction science, and how these were applied in the author’s personal journey to maintain weight loss over more than a decade, The Boring Diet is a short, concise, easy-to-read solution. In the author’s words: “I don’t recommend taking my advice blindly, but testing it for yourself. I’m not a doctor, just an independent, analytical thinker. I have had some success in business, which helps me sort through complex information amid uncertainty to develop practical plans of action. The doctors don’t seem to have the answers either, given the obesity epidemic. I hope what I say makes sense and is useful to you, but test it for yourself, take what’s useful, and discard the rest.”

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