Food & Drink Books

Book SynopsisTrade Review“My favorite social media chef has done it again! Jake Cohen's I Could Nosh is a delicious collection of classic Jewish recipes with a modern twist. From his fried challah PB&J to his sweet potato hummus--I can't wait to whip them up and shove them in my mouth!" — Katie Couric, Award-winning journalist and founder, Katie Couric Media “I love this warm hug of a book” — Nigella Lawson “Noshing is a lifestyle and I am here for Jake’s take on it! Vibrant bubbe food for the everyday? Count me in. Between his tahini ranch, the schnitzel challah sandwiches, and the chocolate marzipan snacking cake, I don’t think I’ll be leaving my kitchen for a while… I’ll just be here noshing all day!” — Molly Yeh, New York Times Bestselling author and Food Network host "I want to sit at Jake's table forever. His style is one of the most creative mashups of cuisines with big flavors. I love everything about Jake’s food and I look forward to eating with him for many years to come. If you want to go deep into flavor, then cook everything in here." — Rachael Ray "The king of nosh strikes again with a fresh batch of joyful recipes that bring a culinary magic only created by Jake Cohen." — Michael Solomonov, Co-Owner of Zahav, Laser Wolf and K’Far

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Book SynopsisFull-color illustrations show every kind of ingredient and dish, from familiar to unusual, and depict people in authentic situations enjoying food in their homes, at restaurants and on the street. Color illustrations of vegetables, utensils and labels make this guide easy to follow for the novice and a warm reminder for readers of Chinese heritage.

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Book SynopsisRachel Khoo follows The Little Paris Kitchen with The Little French Kitchen, bringing her modern twists to classic recipes from around the country.Rachel Khoo became an overnight sensation when her first book The Little Paris Kitchen and BBC2 television series launched last year. Coveting her Parisian lifestyle, fashion sense and, more importantly, her accessible, delicious recipes cooked up in her tiny kitchen, the nation took her to their hearts and now they can receive second helpings. Taking her ''Little Paris Kitchen'' on tour in her second official book, Rachel is leaving the capital city to travel to the four corners of France in search of the very best recipes in the country. From the snow-topped mountains and Christmas markets of Alsace to the winemaking region of the Bordeaux, the dreamy vistas of Provence and the well-stocked larders of Brittany and Normandy, Rachel seeks inspiration in some of the best-knowTrade ReviewThe fabulous fairy godmother of French cuisine * Easy Living *A fresh approach to classic cuisine * Sun *More deliciousness * Marie Claire *

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Book SynopsisEnjoying Gin gives comprehensive, practical information while offering a working guide to the pleasures, flavor intricacies, and overall enjoyment of this evergreen and popular spirit.Table of ContentsContents Introduction A Brief History Making Gin Reading a Label Tasting Gin Famous Gins Gin Cocktails Tasting Notes Index Image Credits

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Book SynopsisBeautiful Salads presents 70+ recipes for healthy, organic, seasonal salads and dressings to make and enjoy year round.Table of ContentsIntroduction Spring Salads Spring Marinated Asparagus Salad with Simple Spring Vinaigrette Sautéed Fiddlehead Fern and Mâche Salad with Spring Ramp Vinaigrette Fresh Fig and Mesclun Salad with Sweet Honey Vinaigrette Ravishing Radish Salad with Chive and Cracked Pepper Vinaigrette Mother’s Day Melon and Baby Spring Greens Salad with Cilantro Lime Vinaigrette Pea Sprout and Strawberry Salad with Strawberry Rhubarb Vinaigrette Baby New Potato and Upland Cress Salad with Chive and Cracked Pepper Vinaigrette Grilled Pork Tenderloin Medallions on Spring Greens with Rosemary and Rhubarb Vinaigrette Grilled Spring Lamb Chop and Fresh Arugula Salad with Apple Mint Vinaigrette Red Raspberries and Spring Mâche Salad with Raspberry and Pink Peppercorn Vinaigrette Spring Bing Cherry and Curly Cress Salad with Ginger Cherry Vinaigrette Spicy Grilled Shrimp and Strawberry Salad with Spicy Strawberry Vinaigrette Asparagus Caesar with Creamy SarVecchio Parmesan Caesar Dressing Fresh Dandelion Greens Salad with Scallion and Honey Bacon Vinaigrette Baby Greens and Fava Beans Salad with Simple Spring Vinaigrette Garden Fresh Tabbouleh Salad with Zesty Lemon Vinaigrette Memorial Day Quinoa Salad with Ginger Cherry Vinaigrette Beet Greens, Golden Beet, and Blueberry Salad à la mode with Savory Blueberry Vinaigrette Wild Crab-Stuffed Artichoke Salad with Lemon Tarragon Dressing Arugula and Asparagus Salad with Zesty Lemon Vinaigrette Summer Salads Mango Tango Salad with Chili Lime Vinaigrette Summer “Sea-sar” Salad with Creamy Lemony Dill Caesar Dressing Grilled Grass-Fed Steak Salad with Creamy Cowboy Ranch Dressing Plum Great Salad with Plum and Cilantro Vinaigrette Peachy Keen Salad with Peach Vinaigrette Heirloom Tomato Salad with Creamy Buttermilk Asiago Dressing Summer Shore Salad with Sweet Onion and Tarragon Dressing Red, White, and Blueberry Salad with Pink Lemonade Vinaigrette Grilled Wild Salmon and Red Raspberry Salad with Pink Peppercorn and Raspberry Vinaigrette Grilled Veggies and Cheese Tortellini Salad with Basil and Sun-Dried Tomato Vinaigrette Nectarine and Nasturtium Salad with Simple Summer Vinaigrette Tri-Color Marinated Pole Bean Salad with Lemon and Chive Vinaigrette Sweet Corn and Confetti Cabbage Slaw with Creamy Cilantro and Cayenne Pepper Dressing Farmers’ Market Cobb Salad with Buttermilk and Peppercorn Dressing Asian Summer Slaw with Honey Ginger Vinaigrette Picnic Table Potato Salad with Stone-Ground Mustard Vinaigrette Bitter Greens and Golden Berry Salad with Balsamic and Vanilla Bean Vinaigrette Apricot and Arugula Salad with Curried Apricot Vinaigrette Aunt Nan’s Nectarine Salad with Warm Bacon and Nectarine Dressing Rainier Cherry Salad with Cherry Vinaigrette Watermelon and Hidden Springs Feta Salad with Watermelon and Lemon Basil Vinaigrette Autumn Salads Mediterranean Roasted Beet Salad with Fennel and Sweet Orange Vinaigrette Orchard Apple and Green Kale Chopped Salad with Maple Cream Dressing NaNa’s Brown Sugar and Curly Kale Salad with Brown Sugar Vinaigrette Autumn Cobb Salad with Cranberry and Sage Vinaigrette Sweet Seckel Pear and Dried Wild Blueberries Salad with Savory Blueberry Vinaigrette Asian Pear and Dried Cherry Salad with Gingered Pear Vinaigrette Grilled Bartlett Pear Salad with Simple Autumn Vinaigrette Harvest Tomato Panzanella Salad with Basil and Sun-Dried Tomato Vinaigrette Three Orchard Apple Salad with Simple Autumn Vinaigrette Fresh Cranberry and Red Anjou Pear Salad with Cranberry Vinaigrette Autumn Waldorf Salad with Creamy Honey and Sweet Tarragon Dressing Curried Grilled Pork Medallion Salad with Curried Apricot Vinaigrette Dark Cacao-Roasted Sweet Potato Salad with Dark Chocolate and Chili Vinaigrette Brussels Sprout Petal Salad with Lemony Sage Vinaigrette Autumn Cabbage and Grape Slaw with Simple Autumn Vinaigrette Autumn Dried Apricot and Couscous Salad with Curried Apricot Vinaigrette Fresh Mozzarella and Shredded Kale Salad with Basil and Sun-Dried Tomato Vinaigrette Winter Salads Arugula and Tangerine Salad with Tangerine Vinaigrette Garbanzo and Greens Salad with Lemon Tahini Dressing Ruby Red and Avocado Green Holiday Salad with Ginger Grapefruit Vinaigrette Soiree Salad Sampler with a Variety of Vinaigrettes Oh, My Darling Clementine Salad with Cilantro Vinaigrette Dried Fig and Cara Cara Orange Salad with Cara Cara Vinaigrette Winter Black Grape Salad with Sweet Balsamic Vinaigrette Merry Fruit Medley Salad with Zesty Pomegranate Cinnamon Vinaigrette Winter Bitter Greens Salad with Sweet Apple and Cinnamon Vinaigrette Tamari Tofu Cobb Salad with Simple Winter Vinaigrette Winter Green Salad with Green Apple and Basil Vinaigrette Chipotle Caesar Salad with Creamy Chipotle Caesar Dressing Citron-Roasted Brussels Sprout Salad with Fresh Rosemary and Meyer Lemon Vinaigrette Pink Pummelo and Heart of Palm Salad with Honey Pepper Vinaigrette Tarragon Chicken and Napa Cabbage Salad with Creamy Tarragon Dressing Resources Index

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Book SynopsisMaster a handful of simple recipes to create hundreds of cake combinations, from home bakers' favourite, the Primrose Bakery.

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Book SynopsisAfternoon tea is more than a meal--it''s a moment, an aesthetic, a pose. Afternoon Tea Is the New Happy Hour features more than 75 recipes to make your tea time memorable.Inside you''ll find easy-to-follow recipes to create tea sandwiches, scones, breads, cakes, dips, and, of course--tea. Whether you''re throwing a vintage tea party or looking for high tea food ideas, there''s something for everyone.Bestselling author Gail Greco also shares cooking and serving tea tips, tea etiquette, insight on the differences between using tea bags, a tea kettle, and loose leaves, and the lingo used by tea connoisseurs. Gail includes her own food photography which showcases the happy hour crowd pleasers.In this cookbook, you''ll find: Plenty of tea time favorites, like Apple Hibiscus Tea, Tea Toddy One-Shot, Alice''s Sorbet Float Tea, and Basic Barista Tea Latte with Rooibos. For appetizers Gail shares Cheddar Ranch Crab Dip, Spicey

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Book SynopsisIsn't it about time to start nose-to-tail cooking with vegetables? Learn how to make the most of the edibles in your garden or the farmer's market bounty! The No Waste Vegetable Cookbook will help you cook your way through greens, beans, roots, and herbs with seasonal recipes that utilize every edible part of the plant. Author Linda Ly shares a wide variety of recipes and techniques from her popular CSA Cookbook, from creative pickling (think watermelon rind) to perfect pestos. Chapters and recipes include: Tomatoes and Peppers: Spicy Minty Tomato Sauce Infused with Tomato Leaves, Spicy Fermented Summer Salsa, Ginger-Spiced Chicken Soup with Wilted Pepper Leaves, Blistered Padron Peppers and White Onions Leafy Greens: Kale Stem Pesto Spring Bulgur Salad with Kale Buds, Stuffed Collard Greens, Potlikker Noodles with Collard Greens, Broccoli Green and Baked Falafel Wrap Peas and Beans: Pea Shoot Salad with Radish and Carrot, Pan-Charred Beans with Bean Leaf Pesto, Yardlong Bean Curry with Wilted Spinach, Fava Leaf Salad with Citrus, Feta, and Walnuts, Charred Fava Pods with Parmesean Bulbs and Stems: Fennel Front and Ginger Pesto, Kohlrabi Home Fries with Thyme Aioli, Leek Green, Wild Mushroom and Goat Cheese Crostini, Scallion Soup, Green Onion Pancake with Spicy Soy Dipping Sauce Roots and Tubers: Carrot Top Salsa, Beetza Beetza, Quick-Pickled Sweet 'n Spicy Radish Pods, Savory Sweet Potato Hummus, Creamy Sweet Potato Soup with Maple Syrup, Hasselback Potatoes, Vietnamese Carrot and Daikon Pickles Melons and Gourds: Watermelon Rind Kimchi, Stir-Fried Watermelon Rind, Gingered Butternut Bisque, Four Ways to Toast Pumpkin Seeds, Sicilian Squash Shoot Soup, Drunken Pumpkin Chili, Pan-Fried Cucumber in Honey Sesame Sauce Flowers and Herbs: Chive Blossom Vinegar, Nasturtium Pesto, Cilantro Pepita Pesto, Chimichurri, Marinated Feta with a Mess of Herbs, and "All In" Herb Dressing Whether you're excited to make the most of the farmer's market or use every bit of your garden's bounty, this is the book that keeps the food on your table and out of the trash can (or compost bin)!Table of ContentsPreface Introduction The Basics Tomatoes & Peppers Leafy Greens Peas & Beans Bulbs & Stems Roots & Tubers Melons & Gourds High-Fives & Hugs Resources About the Author About the Photographer Index

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Book SynopsisMotherhood + Mocktails = A new era of fun and fabulous sober drinking. Mocktail Mom® is calling all mothers! That includes moms of humans or pets, spiritual and literal, and bonus points if you’re over 50. The Happiest Hour is here to encourage you to have fun drinking without the alcohol. Who said you can''t be part of the party if you''re not drinking? No more shirley temples! With this beautifully photographed recipe book containing over 50 mocktails, grab your shakers and let''s start muddling-like-a-mother.Written by author Debbie Podlogar, AKA Mocktail Mom®—followed by thousands in the sober and mindful-drinking community who are seeking a fun, alcohol-free lifestyle—The Happiest Hour will inspire your inner bartender to satisfy that busy mothers craving at the end of the day. Discover the fun of NOT drinking in the chapters of this book, which include: Not Past

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Book SynopsisNamed a Best Book of the Year and a Holiday Gift Pick by AmazonNamed a Best Cookbook the Year by Food52, Booklist, and Library Journal“A gift to readers . . . For McFadden, flavor comes first.”—Booklist, Top 10 Cookbooks of the Year James Beard Award Finalist Joshua McFadden’s first book, the James Beard Award–winning and perennially bestselling Six Seasons, transformed the way we cook with vegetables. Now he’s back with a new book that applies his maximalist approach to flavor and texture to cooking with grains. These knock-your-socks-off recipes include salads, soups, pastas, pizzas, grain bowls, breads—and even desserts. McFadden works as intuitively, as surprisingly, as deliciously with whole grains as he does with vegetables. Grains for Every Season will change the way we cook with barley, brown rice, buckwheat, corn, millet, oats, quinoa, rye, wheat (bulgur, farro, freekeh, spelt, wheat berries, and whole wheat flour), and wild rice. The book’s 200 recipes are organized into chapters by grain type, unlocking information on where each one comes from, how to prepare it, and why the author—the multi-award-winning chef/owner of Ava Gene’s in Portland—can’t live without it. McFadden uses grains both whole and milled into flour. The many gluten-free recipes are clearly designated. McFadden reveals how each grain can be used in both savory and sweet recipes, from Meat Loaf with Barley and Mushrooms to Peanut Butter–Barley Cookies; from Buckwheat, Lime and Herb Salad to Buckwheat Cream Scones. He folds quinoa into tempura batter to give veggies extra pop and takes advantage of the nutty flavor of spelt flour for Cast-Iron Skillet Spelt Cinnamon Rolls. Four special foldout sections highlight seasonal variations on grain bowls, stir-fries, pizzas, pilafs, and more, to show how flexible and satisfying cooking with grains can be.Trade Review“These are some of the most wholesome and wholly delicious things you can eat, period. . . . Each chapter [of Grains for Every Season] has cooking techniques and nutritional breakdowns that unlock the mysteries of the whole grain pantry, from barley to wheat berries. But the fact that they're great for you is secondary to how good they taste.” —GQ “Joshua McFadden and his co-author Martha Holmberg write with authority, clarity and passion; it’s impossible to read [Grains for Every Season] without wanting to rush into the kitchen. And you will be glad you did. . . . [McFadden’s] sense of flavour and the balance of textures is unerring; with him, you know dinner will always be a delight. His food is hearty and yet elegant, inventive but never tricksy.”—Nigella Lawson “The bigger your family, the greater the likelihood you'll need to accommodate a wide variety of diets. Hence one can't overestimate the value of a good plant-based cookbook. One of the year's most versatile is Grains for Every Season by Joshua McFadden and Martha Holmberg. Whether you've never quite figured out your way around farro or you just want more quinoa in your life, these whole grains can radically alter your definition of breakfast (Millet Morning Porridge), entrées (Meat Loaf with Barley and Mushrooms), breads (Spelt Buttermilk Biscuits), and sweets (Chocolate Rye Brownies with Cashew Swirl).”—NPR “McFadden’s modern and accessible approach to cooking brings a kinetic excitement to your kitchen. From quick weekday meals and breakfasts to more complex projects, the recipes ring clear with encouragement and allow for variety and spontaneity.”—Edible Los Angeles, The Season’s Most Delicious Reads “Easy and delicious.”—Closer Weekly “If you’re a vegetable lover, you probably bought the American chef Joshua McFadden’s bestselling Six Seasons (it’s one of the best vegetable books I own) so I’m glad to see this follow up on whole grains. The background information on each grain is excellent (though the book is not encyclopaedic, which is a plus). There’s plenty of advice, to—how to toast grains, sprout them and cook them by the absorption method. It’s the dishes, though, that will sway you.”—Diana Henry, Sunday Telegraph (U.K.), The 20 Best Cookbooks to Buy This Autumn “Novel takes on recipes for every meal (including dessert) . . . This is a gift to readers, inviting them to buy a single bag of grain and experiment with its uses at different meals and in both cooking and baking. McFadden also offers clear and concise advice on how to store and prep these grains and information on their health benefits. But this isn’t a cookbook about healthy eating. For McFadden, flavor comes first.” —Booklist, STARRED REVIEW “Joshua McFadden gives new life to ancient—and contemporary—grains. From maple millet bread and barley burgers, to super-fudgy oat cake and “Cracker Jack”-seasoned caramel corn . . . Grains for Every Season changes the grain game!”—David Lebovitz, author, Drinking French and My Paris Kitchen “Whole grain lovers, rejoice! How lucky are we to explore the delicious world of whole grains with Joshua McFadden’s new cookbook. I recommend starting with Joshua’s grain-centric veggie burgers. After giving them a try, you won't make burgers any other way.”—Roxana Jullapat, baker and author, Mother Grains: Recipes for the Grain Revolution

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Book SynopsisHave your cake—and stay keto too! With Everyday Keto Baking, there's no need to deprive yourself of the breads, muffins, and other treats you love. Instead, learn to make keto-friendly (low-carb, high-fat) versions of your favorite baked goods using real-food ingredients. This is the only keto baking book you'll ever need. Inside you'll find more than 80 recipes specifically geared to the keto diet. Most recipes rely on coconut flour and almond flour, two of the most popular alternative flours on the market. Coconut flour is an all-natural flour made only from coconut; contains no gluten and no grain; and is low in digestible carbs and high in fiber, making it a favorite among keto, gluten-free, grain-free, nut-free, and low-glycemic lifestyles. Its pure, slightly sweet taste is subtle enough that even coconut haters won't be able to detect it, and it lends itself perfectly to baked goods, creating results far superior to many other “healthy” treats. Alongside other healthy ingredients like eggs and low-carbsweeteners, the recipes in this book have been carefully created to not only taste delicious, but also help you meet your macros (your target ratio of protein, fat, and carbs on keto). Enjoy all the special treats you once thought were off-limits, such as: Fluffy Pancakes Cheesy Bagels Garlic Cauliflower Breadsticks Chocolate Zucchini Bread Cinnamon Streusel Cake Strawberry Rhubarb Cobbler Chocolate Chip Cookies Red Velvet Cupcakes Cheesecake Brownies Spinach Feta Quiche Everyday Keto Baking gives you limitless options for enjoying baked goods without guilt. The only thing you need to worry about now is keeping them away from everyone else! [Publisher's Note: Everyday Keto Baking is a revised and adapted version of the original book The Healthy Coconut Flour Cookbook.] Table of ContentsCONTENTS CHAPTER 1 GETTING STARTED WITH KETO BAKING 8 CHAPTER 2 BREADS, BISCUITS, AND PIZZA 24 CHAPTER 3 WAFFLES, PANCAKES, MUFFINS, AND DONUTS 50 CHAPTER 4 CAKES AND CUPCAKES 77 CHAPTER 5 BROWNIES, COOKIES, AND BARS 102 CHAPTER 6 PIES AND TARTS 114 CHAPTER 7 SOUPS AND SMOOTHIES 125 CHAPTER 8 SAVORY BITES AND MEALS 134 RESOURCES 154 ACKNOWLEDGMENTS 155 ABOUT T HE A UTHOR 155 INDEX 156

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Book SynopsisPizza is a weekly staple dinner simply because it's delicious, easy, and fun to personalize, no matter your food preference. The ultimate DIY guide to making pizza at home, this recipe book provides more than 70 creative topping and crust ideas from traditional favorites to new flavor combinations that are perfect for meat-lovers, vegetarians, fish fanatics, and the kids! See for yourself all the possibilities and try a new pizza every week with this must-have book!

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Book SynopsisExperience beer-infused soul food recipes from the founder of Harlem Brewing Company, Celeste Beatty, the first Black woman to own a brewery in the United States.Through her over twenty years of brewing beer and growing her business, Celeste Beatty has developed relationships with the best and brightest in the food and beverage industries and is ready to share her own soul food recipes with a beer-infused twist. Interspersed with small-bite reflections from her journey in the making of Harlem Brewing Company, Harlem Brew Soul features:  Over 80 recipes infused with lager, stout, IPA, and wheat beers (food and cocktails) Historical notes on African brewing history A collection of family stories about soul food and homebrewing Vibrant illustrations celebrating the NYC neighborhood of Harlem and much more! Harlem Brew Soul taps into the rich history, herita

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Book SynopsisFrom egg dishes and chilaquiles to pan, hot cereals, pancakes, and waffles, ¡Buenos Días! is the best way to start your day! From Latina culinary queens Ericka Sanchez (Nibbles and Feasts) and Nicole Presley (Presley's Pantry), this delicioso collection also includes drinks you'll look forward to waking up for, including coffee, fruit juices, and tea.

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Book SynopsisExplore the culinary delights of God of War as you travel across the nine realms with the inimitable Týr as your guide.Craft mouthwatering dishes from the Norse realms of Midgard, Alfheim, Jötunheim, and beyond in God of War: The Official Cookbook of the Nine Realms—the first officially licensed cookbook featuring the world of Santa Monica Studio''s beloved video game franchise. Step-by-step directions and gorgeous, full-color photography ensure fans have everything they need to embark on their own cooking adventure, whether they’re a mere fledgling kitchen wanderer or a seasoned culinary god. Filled with delicious recipes and exclusive custom-created art, this book features never-before-seen stories from every realm as told by Týr, the unconventional Norse god of war.OVER 60 RECIPES FOR EVERY OCCASION: From quick snacks you can enjoy before heading into battle to decadent desserts and meals fit for divine tastebuds, this book contains recipes for both simple and celebratory fare. EXCLUSIVE LORE: Unique stories from the God of War universe, featuring official tales from all nine realms! Learn more about favorite characters and events through the stories told by Týr, the norse god of war himself! NEVER-BEFORE-SEEN ART: Exclusive sketches of iconic characters, locations, and more created only for this stunning tome by the talented Iris Compiet! PERFECT FOR COOKS OF EVERY SKILL LEVEL: With step-by-step directions and beautiful photos, learn to make delectable dishes inspired by all nine realms, bringing the lush culinary landscape of God of War to life. A STUNNING ADDITION TO YOUR COLLECTION: This exquisitely detailed hardcover book is the perfect acquisition for your kitchen library—a must have for every God of War fan.

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Book SynopsisPreserving Made Easy is the perfect book for today's busy cooks who still want to prepare and enjoy the homemade goodness of fresh fruits and vegetables. These recipes were selected for their delicious taste and because they are easy to prepare. Thoroughly tested and perfected, each recipe offers something special - a new twist on an old favourite, a new way to mix and match flavours and tips to make the whole process easier and more fun. The authors offer delectable recipes for jams, jellies, conserves, pickles, relishes, chutneys, salsas, mustards, marinades, flavoured oils and more. Everything you need to delight family and friends is here. Using this book will ensure that your family has only the best and freshest ingredients carefully prepared for their needs. Preserving Made Easy is ideal for first-time users who will benefit from the step-by-step introductions, and for experienced cooks who are just looking for that extra twist that will make the batch memorable.

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Book SynopsisFeed your inner Vault Hunter as you survive the wild and crazy world ofBorderlands: The Official Cookbook, based on the massively popular Borderlands franchise from Gearbox Software, published by 2K.

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Book SynopsisEven the most experienced cook has questions. After all, no one (with a life) can remember everything they need to know when they're in the kitchen, from how long a 16lb turkey will take to roast, to which bits of a dragon fruit you can eat. But where do you go for the answers? Until now, most of us have had little choice but to phone a friend. But what if they're out? Or they're the one you're trying to impress with your classic vegetable soup (what does the recipe mean by julienne?), or poached salmon (how do you rescue a curdled hollandaise?), or your fluffy meringues (what were the proportions of egg white to sugar again?). This book puts the answers to all those on-the-spot questions right at your floured fingertips, including: What's the best way to carve a shoulder of lamb? What proportion of fat/flour/milk goes into a white sauce? Are these leftovers still OK after two days in the fridge? Can you substitute crème fraiche if you've run out of fromage frais? What can you serve vegetarians for Christmas dinner? This book will be indispensible to all enthusiastic cooks (and reluctant ones too), and save hours combing through standard cookbooks for the particular snippet of advice you need.This beautiful hardback edition has both dust-cover and gold embossing on the spine making it the perfect gift. Every Pocket Bible is lovingly crafted to give you a unique mix of useful references, handy tips and fascinating trivia that will enlighten and entertain you at every page. There is a Pocket Bible for everyone...Other titles in the series: The Baking Pocket Bible, The Jane Austen Pocket Bible, The Mum's Pocket Bible, The Wedding Pocket Bible and The Wine Pocket Bible.

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Book SynopsisPeter Hertzmann is a passionate cook, and educator on food cooking, with years of teaching to his name. He is a professionally trained cook, completing ?stage? placements in several high end restaurants in France, then worked in restaurants, and produced complicated seven course menus as part of a team over many years. He has taught in prisons and colleges of further education. But his mission is simple - to make as many people as possible realise that if you can manage 50 ways of cooking one simple ingredient - the carrot - you can cook almost any dish, and cook it to perfection. Every method presented in this book is approachable for both novice cooks and those with many years? experience. He gives prescriptive advice, such as the salt concentration for pickling a carrot should be 3%, but his book is easy to put into action in the kitchen. Peter Hertzmann lives in the USA, and is a regular contributor to the Oxford Symposium on Food.

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Book SynopsisThe Fertile Crescent region has long been regarded as pivotal to the rise of civilisation. Alongside the story of human development, innovation, and progress, there is a culinary tradition of equal richness and importance. The Culinary Crescent shows Heine’s deep knowledge of the cookery traditions of the Umayyad, Abbasid, Ottoman, Safavid, and Mughal courts. In addition to a fascinating history, Heine presents more than seventy recipes—from the modest to the extravagant—with dishes ranging from those created by the celebrity chefs of the bygone Mughal era, up to gastronomically complex presentations of modern times. Beautifully produced, and designed for both reading and cooking, The Culinary Crescent is sure to provide a delectable window into the history of food in the Middle East.Trade Review"A concise, digestible and enthralling read with stories, recipes, and illustrations from across the Arab world, Iran and Turkey to show the significance cuisine has had on the region over the past 1,500 years. The work covers countries from Morocco to India, and delves into the traditions of the Umayyads, Abbasids, Mughals and Ottomans to uncover the cultural markers of these ages. . . . An essential read to learn more about Middle Eastern cuisine, but also to understand more about the region's history and relationships with other parts of the world." * New Arab *"A love letter to Middle Eastern food in all its varieties." * Follow the Crumbs *"'Heine’s book is so packed with fascinating information and anecdotes that if you are anything close to a food aficionado it would be very hard to put it down. He writes very engagingly and knowledgeably; he is completely at home with his subject and presents it to his readers with enthusiasm and gusto. Heine manages, in a little more than two hundred pages, to cover more than a thousand years of culinary history and practices, showing readers how and why this particular form of cuisine has become so popular in the West, and immensely expanding our knowledge of it." * Asian Review of Books *"Heine weaves together Islamic dietary prescriptions, a political and economic food history of the Middle East, and a colorful oeuvre of recipes in a fascinating account of the region’s cuisine across the ages. Drawing on medieval Arabic and Persian poetry, Islamic legal rulings, ancient and modern cookbooks, and academic scholarship on the region, Heine provides an easy-to-read introduction to the gastronomic side of Middle Eastern culture. . . . Detailed recipes intersperse the text, a gesture which makes Heine’s historical account compelling, relatable, and even edible. Intended for the general reader, this book is of interest to culinary enthusiasts and those seeking a fresh angle on the Middle East’s place in global history. . . . Summing Up: Highly recommended." * CHOICE *Table of ContentsNo Pork, no Alcohol Why no pork? Ritual slaughter The proscription against alcohol Blood Yet more rules Preferred dishes The culinary promises of Paradise Rules for fasting and meals for religious festivals Secular festivals Religious minorities in Islamic societies A Thousand and One Saucepans – Cooking Among the High and Mighty Hospitality The Umayyads The Abbasids The Ottomans The Safavids The Mughal emperors Cookbooks and Kitchen Practices Professional chefs Modern professional chefs Amateur cooks Cookbooks Arab cuisine Ottoman cuisine Persian cuisine Mughal cuisine Modern cookbooks Itinerant Ingredients – The Flow of Commodities to and from the East From the Far East and the West to the Islamic world Grains Sugar cane Citrus fruits Bananas Water melons Spinach Aubergines From the Middle East to Europe Alcohol Apricots Coffee Marzipan Saffron Sorbets Tomatoes and Peppers – Western Influences on Middle Eastern Cooking Shifts in international trade American plants in the cuisines of the East Potatoes Tomatoes Peppers/chillies Maize (Sweetcorn) Jerusalem artichokes Cacao Tea Doner Kebabs and Falafels – Middle Eastern Cuisine in Europe Doners and falafels Poultry Blancmange Rosewater Traces of Middle Eastern cuisine in British food The growth in popularity of Middle Eastern food in Britain Sweets Old and New – Modern Middle Eastern Cuisine Practical and technical innovations in households large and small Eating at table Modern preservation techniques Changes in gastronomy First restaurants Modern restaurants Your Food – Our Food: The Role of Politics and Economics Politics and economics Culinary identities Dolma in Iraq The dispute over hummus and falafel Chefs for Peace Other conflicts over the origins of foods New forms of gardening Halāl as an economic factor New halāl concepts Foodstuffs among strictly conservative Muslims in the diaspora Conclusion Index of Recipes and Metric Conversions Glossary of Ingredients Timeline Bibliography

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Book SynopsisThis magnificent new book demonstrates the development of a distinctive, unified culinary tradition throughout the Italian peninsula. Thematically organized and beautifully illustrated, Italian Cuisine is a rich history of the ingredients, dishes, techniques, and social customs behind the Italian food we know and love today.Trade ReviewAn exhaustive and detailed investigation and will prove to be a valuable textbook for many foodies. Economist A scholarly, discursive exploration of techniques, taste, service and technology. Times Literary Supplement With an authoritative command of the subject, Capatti and Montanari trace the changing vocabulary of Italy's earliest cookbooks from classical Latin to vernacular Italian, showing how this shift reflected the increasing significance of passing culinary skill from one generation to the next... This relentlessly academic work has an impressive bibliography of historic Italian sources. -- Mark Knoblauch Booklist Adds a world of history to our understanding, making the case for the existence of a true Italian culinary tradition in spite of the regionality of product... It is an engrossing, richly documented text. Bell'Italia Magazine Italian Cuisine is not simply another history. -- Priscilla Ferguson Journal of Modern History A must-buy if you love Italian cuisine. -- Antonio Carluccio The Daily ExpressTable of ContentsIntroduction: Identity as Exchange Italy: A Physical and Mental Space The Italian Way of Eating The Formation of Taste The Sequence of Dishes Communicating Food: The Recipe Collection The Vocabulary of Food The Cook, the Innkeeper, and the Woman of the House Science and Technology in the Kitchen Toward a History of the Appetite

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Book SynopsisNaturalness is a hot topic in the wine world. But what exactly is a "natural wine"? In this title, the authors explore the wide range of issues surrounding authenticity in wine. It discusses topics including cultured and wild yeasts, wine "faults," the carbon footprint of the wine industry, "natural" as a marketing concept, and more.Trade Review"A very good book... One of the more balanced and detailed accounts dealing with the issue of sustainable winemaking."- Robert M. Parker, Jr. -- Robert M. Parker, Jr. The Wine Advocate "An ocean's worth of savvy detail about both the more (organic farming, the endless shades of sustainability) and less (reverse osmosis, acidification) happy nuances of making wine." San Francisco Chronicle "A compelling manifesto for natural wine ... the understandable, everyday terms used make this a genuine guide to wine science for the citizen." -- Brian Elliott Scotland On Sunday "'Authentic Wine' performs the invaluable service of raising crucial questions and explaining complicated issues coherently." -- Eric Asimov New York Times "It's been a good year for wine books. The most compelling new book is undoubtedly Authentic Wine by Jamie Goode and Sam Harrop." -- Huon Hooke Sydney Morning Herald "Ambitiously comprehensive... Illuminating." -- Beverley Blanning Decanter "A very well written and useful book with a long shelf life. Once read, it is one to dip in and out of regularly." -- Mary Gorman-McAdams The KitchnTable of ContentsPreface 1 Introduction 2 The diversity of wine: how a natural approach can help preserve wine's interest 3 Terroir 4 Grafted vines 5 Biodynamics and organics 6 Sustainable winegrowing 7 When winemakers intervene: the chemical and physical manipulation of wine 8 The natural wine movement 9 Yeasts, wild and cultured 10 Ripeness and high alcohol 11 Wine faults 12 The carbon footprint of wine 13 Marketing authentic wine 14 Conclusions

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Book SynopsisTrade Review"Winner of the Organisation Internationale de la Vigne et du Vin Grand Prize, History, Literature and Fine Arts Category""Winner of the Research Prize, Asociación Internacional de Historia y Civilización de la Vid y el Vino""Honorable Mention for the Award for Best Professional/Scholarly Book in Geology and Earth Sciences Professional/Scholarly Award, Association of American Publishers"

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Book SynopsisHelen Corbitt is to American cuisine what Julia Child is to French. She insisted on the finest, freshest ingredients, served with impeccable style. As Director of Food Services for Neiman Marcus's Zodiac Room, she dazzled celebrities and dignitaries who flocked there for tantalizing cuisine. In The Best from Helen Corbitt's Kitchens, Patty MacDonald serves up more than 500 favourite recipes from Helen Corbitt's Cookbook and her four later cookbooks, as well as many never before published recipes from her cooking schools.Trade ReviewCorbitt presided over the Zodiac Room from 1955 to 1969, drawing scores of loyal customers and bringing the city itself a new level of dining sophistication.... [The book has] certain magical recipes: the poppy seed dressing, of course, and the orange souffle. The chicken salad with grapes. Miss Corbitt's bouillabaisse, which 'tastes like Marseilles out your back door'." - Dallas Morning News"A must-have for any serious collector of Texas cookbooks." - Austin Chronicle"Helen Corbitt was of another generation, but many of her recipes live on in the Lone Star State, as do her fans." - Austin American-Statesman"It says a lot about Corbitt that more than two decades after her death, cooks still treasure her recipes.... In Texas, every kitchen belongs to Helen Corbitt." - Houston Chronicle

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Book SynopsisSavoir-Faire: A History of Food in France is a comprehensive account of France's rich culinary history. Not just the story of haute cuisine, the book is seasoned with myths and stories from a wide variety of times and places; from snail hunting in Burgundy to beermakers in Paris, who gave us leavened bread, and from cheese appreciation in Roman Gaul to bread debates in the Middle Ages. French cuisine has always featured bread, wine and cheese, but Savoir-Faire shows that it also includes chestnuts, couscous and oysters. The book examines French food in literature and film, the influence of France's overseas territories on the shape of French cuisine today, and includes historical recipes that the reader can make at home.Trade Review"So much has been said--and written--on the subject of French food that the author wisely does not set out to accomplish such an impossible task. Instead, she gives the reader a guided tour to select highlights. The journey begins with the remote and quasi mythical, culinary habits of Gaul at the time of the Franks (and Romans), and ends with the soul-searching of a twenty-first century that questions the definition/nature of an ever-evolving 'French' cuisine. Both producers and consumers--in Metropolitan France as well as in the far-flung colonies--hold center stage in an unfolding story told with verve. And, throughout this narrative, emerges the centuries-long ability of French culture to write about and represent food, turning it into one of the most easily recognized cuisines in the world."--Allen J. Grieco, Harvard University Center for Italian Renaissance Studies, Florence (emeritus), coeditor in chief of Food & History (IEHCA) "The book is admirably ambitious, crisply written, and lively. . . . It brims with an abundance of varied information. . . . A very readable, wide-ranging, and original synthesis on the subject."--Michael D. Garval, North Carolina State University "Savoir-Faire is a superbly researched and extremely comprehensive history of the complex food of France. Tebben's exhaustive documentation takes us from the salted pork of the Gauls to the bread of the middle ages, the nineteenth-century opulence of Careme's buffet to the cuisine bourgeoise and les meres de Lyon. An all-encompassing work for anyone interested in the importance of cuisine in French culture."--Chef Jacques Pepin

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Book SynopsisThe first complete guide to English Sparkling Wine. Endorsed by the International Wine & Spirit Competition (IWSC). This book covers everything there is to know about English Sparkling Wine and is the perfect companion for the connoisseur and amateur alike; explaining the background to winemaking in the UK, detailed guides to vineyards large and small, all the award-winning wines from each vineyard and the stories behind Britain's leading winemakers, plus a complete directory of English sparkling wine vineyards in the United Kingdom. The Rydon Guide to English Sparkling Wine is the complete guide to English Sparkling Wine. Beautifully designed and photographed and with exclusive input from award-winning vineyards across the country including: CASTLEWOOD a boutique vineyard nestled beneath the ancient hill fort of Musbury Castle, RIDGEVIEW and NYETIMBER leading the explosion of award-winning English sparkling wines produced across their sites in the South Downs, SHARPHAM from its stunning site in the South Hams in Devon, the LECKFORD ESTATE including the Waitrose Farm championing the best of British produce, COATES & SEELY served in royal palaces and Michelin-starred restaurants around the world, and new producers such as celebrity chef Michael Caines MBE from the vineyard at the historic Grade II listed Georgian LYMPSTONE MANOR overlooking the beautiful Exe estuary.

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Book SynopsisFirst published in 1949, this remarkable book is the culmination of a life-long study of every aspect of the potato. Dr Salaman is concerned first with the history of the potato as a member of the botanical genus Solanum, its adaptation by man as a cultivated plant, and the record of its spread throughout the world; secondly he considers the influence the potato has exerted upon the social structure and economy of different peoples at different times. The archaeological and anthropological evidence for the early significance of the potato among the peoples of Latin America is discussed in detail with numerous illustrations, but the central portion of the book is concerned with the European, and particularly the Irish evidence. Naturally the Great Hunger is the most dramatic single episode in the entire work, and Dr Salaman does full justice to his tragic theme, concluding with the observation that in Ireland 'the potato ended in wrecking both exploited and exploiter'. Elegantly writtenTrade Review'It is a work of profound and accurate scholarship, the product, over long years, of patient and careful research. Side by side with the history of the potato, its adoption by man and its spread throughout the world, is a study of the influence which it has exerted on the social structure of those people who accepted it as a staple article of diet.' Nature'It is a great work, in many respects a noble work, that will excite attention and arouse interest in many quarters.' The Spectator'His profound learning and the felicity of phrase with which he is able to express it from a combination which carries the reader avidly from page to page … Dr Salaman has written a truly monumental work.' Horticultural Abstracts'This book stands as the high achievement of an erudite and humane person of wide knowledge and even wider understanding.' HeredityTable of ContentsIntroduction to the revised impression; Preface; Illustrations; 1. Immigrant man and the Andean potato; 2. The archaeological record; 3. The potato in pre-Spanish Peru; 4. The Inca period; 5. The potatoes of America and their relation to the early European varieties; 6. Early descriptions of the potato in Europe; 7. 'Vertues', vices and values; 8. Names and aliases; 9. The introduction to Europe: the Raleigh and other legends; 10. Potato varieties: past, present and future; 11. The potato in Ireland in the sixteenth century; 12. The potato in Ireland in the seventeenth century; 13. The potato in Ireland in the eighteenth century; 14. The period of Irish self-government; 15. Ireland in the nineteenth century; 16. The potato famine: its causes and consequences; 17. The potato in post-famine Ireland; 18. The potato's part in the tragedy of Ireland; 19. The potato in Scotland; 20. The potato in the highlands of Scotland; 21 The potato in the lowlands of Scotland; 22. The potato in Wales; 23. The potato of Shakespeare and the Jacobeans; 24. The seventeenth century: the first hundred years of the potato's progress in Great Britain; 25. The eighteenth century; 26. The nineteenth century and after; 27. The relation between potato and bread consumption; 28. The potato in Tristan de Cunha; 29. The potato in St Helena; 30. The potato in Jersey; 31. The industrial uses of the potato; 32. The potato in war-time; 33. The implements of production; 34. The potato in the realm of art; Epilogue; Appendix; Bibliography; Index; Note.

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Book SynopsisHow increased access to icedecades before refrigerationtransformed American life. During the late nineteenth and early twentieth centuries, Americans depended upon ice to stay cool and to keep their perishable foods fresh. Jonathan Rees tells the fascinating story of how people got ice before mechanical refrigeration came to the household. Drawing on newspapers, trade journals, and household advice books, Before the Refrigerator explains how Americans built a complex system to harvest, store, and transport ice to everyone who wanted it, even the very poor. Rees traces the evolution of the natural ice industry from its mechanization in the 1880s through its gradual collapse, which started after World War I. Meatpackers began experimenting with ice refrigeration to ship their products as early as the 1860s. Starting around 1890, large, bulky ice machines the size of small houses appeared on the scene, becoming an important source for the American ice supply. As ice machines shrunk, mTrade ReviewIn Before the Refrigerator: How We Used to Get Ice, Jonathan Rees provides a rich and detailed history of how ice became an American staple . . . Rees does a masterful job illustrating how, in its rise and fall, the ice industry created many industry alliances and consumer habits that are still with us today. Ice has become a taken-for-granted feature of modern living. This book is the story of how that came to be.—Xaq Frohlich, Auburn University, Journal of Southern History[Before the Refrigerator] is an in-depth portrayal of a once-indispensable, life-changing technology, the former existence of which is as unknown to most of us as that of the telegraph or canal is to today's undergraduates . . . Rees synthesizes considerable archival research and presents interpretations of importance to scholars . . . Before the Refrigerator is as refreshing as ice water on a hot summer day.—Jeffrey L. Meikle, University of Texas at Austin, Journal of American HistoryTable of ContentsPrefaceIntroduction1. How to Harvest Ice2. How to Manufacture Ice3. How Ice (and the Perishable Food It Preserved) Made It to Consumers4. How Ice Changed the American Diet and American Life5. How Household Refrigerators Changed the Ice Market ForeverConclusionAcknowledgmentsNotesIndex

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Book SynopsisLiving the life of a pirate requires hearty meals! The master chef Sanji reveals the recipes that power the Straw Hat crew!You can’t become King of the Pirates on an empty stomach! Monkey D. Luffy has defeated dozens of rivals, and that kind of success takes a whole lot of energy! Fortunately, the pirate cook Sanji stands by Luffy’s side, ready to support his captain with flaming kicks and piping-hot meals! Hearty and filling, Sanji’s recipes keep the greatest pirate crew in the world well-fed, and his flashy techniques will take your culinary skills to the next level!

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Book SynopsisSynopsis coming soon.......Trade Review"Includes recipes for the fictional foods from the series, like cauldron cakes and treacle, and is a fun way to get kids interested in Harry Potter also interested in food." —New York Magazine"Maybe you already have all seven volumes of Harry Potter, but do you have the unofficial cookbook? Featuring delicious recipes from the wizarding world, including Cauldron Cakes and Butterbeer, it's the only guide you need to throwing the ultimate Hogwarts-style feast." —Bustle"A magical cookbook that'll have you sipping on gin and [pumpkin] juice in no time. Hate pumpkin juice? FINE! This also contains recipes for treacle tarts, rock cakes, kippers, and more." —Buzzfeed"The Unofficial Harry Potter Cookbook will help you make magic in the kitchen for wizards and muggles alike." —Taste of Home"After a long winter's day, ever wish you could just cozy up in the Burrow and have Molly Weasley whip you up a little roast chicken with mashed potatoes? Now you can...with a bit of Muggle work. There are some delectable-sounding treats, including a lot of stick-to-your-ribs winter fare. It sure is fun cooking to these literary references. And if you have any plans to throw a Harry Potter theme party, this cookbook is a must-have." —GeekMom“Will basically be your ticket on the Hogwarts Express.” —Buzzfeed“A fabulous holiday present.” —New York Post“Even muggles can create some magic in the kitchen with this Harry Potter-inspired cookbook.” —Good Housekeeping“This unique collection will excite and satisfy the tastebuds of any fan.” —Variety“Contains classic British recipes that any muggle would love.” —USA TODAY"Easily one of the best children’s cookbooks." —Romper

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Book SynopsisThe Only Sourdough Book You'll Ever NeedNo more throwing out failed starter, getting bored with the same old loaf or being too intimidated to even start! This all- in-one handbook is packed with sourdough whisperer Elaine Boddy's most current and comprehensive wisdom, not to mention more than 75 recipes to fuel your creativity. From new tips on how to maintain your starter on your schedule, to her most in-depth master recipes yet (with step by step photos for each one!) and expanded FAQ and troubleshooting sections, Elaine's guidance will turn any home baker into a sourdough pro. Once you've got the basics of your starter, move on to Elaine's renowned master recipes for basic loaves, buns, pizzas, focaccia and more. Then dive into tons of creative flavor variations on the master recipes like the cozy Semolina and Pumpkin Loaf or a Cheese and Jalapeño Loaf with a warm, tangy crumb. Elevate your everyday sandwiches and toasts with breads like the wholesome Einko

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Book SynopsisFollowing the breakout success of his first cookbook, From Crook to Cook, Snoop Dogg returns with this new collection of recipes in collaboration with his friend and iconic Bay Area rapper E-40. Drawing inspiration from both rappers’ musical catalog, Snoop’s VH1 show with Martha, and E-40’s Filipino food business, Lumpia, here are 65+ crowd-pleasing dishes that range from drinks to main courses to desserts. Also included are suggested menus for celeb-worthy events ranging from Super Bowl Sunday to Father’s Day Feast, a 4/20 Potluck, and a Summertime Block Party. A number of Snoop and E-40’s well-known industry pals appear in recipe headnotes and in sidebar stories about their most epic dinner parties and nights out. Seriously entertaining, this next-level cookbook is the follow-up that fans are waiting for. Packaged with a series look that gestures to From Crook to Cook but feels fresh with E-40’s distinctive influence, this book will draw home cooks who love Snoop Dogg and E-40, as well as the 300,000 people who bought and loved From Crook to Cook and are eager for more recipes straight from these rappers themselves.

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Book SynopsisMake Incredible Vegan Versions of Your Favorite Asian Meals If you crave vegan-friendly versions of classic Asian dishes, this will become your new favorite cookbook! Jeeca Uy, of the hit Instagram account @TheFoodieTakesFlight, transforms traditional Southeast and East Asian cuisine into spectacular vegan renditions that are bursting with flavor. From iconic Thai dishes to piping-hot Japanese fare and everything in between, Jeeca's recipes will take your palate on a delicious food trip across Asia that will keep you coming back for more. So, why order takeout when you can easily whip up a vegan version that is not only healthier but can taste even better? Find your favorites and discover new ones with recipes such as: Pad Thai Char Siu Tofu Vietnamese Mushroom Pho Singaporean Chili Tofu Chinese Lettuce Wraps Yang Chow Fried Rice Japanese Yakisoba Spicy Dan Dan Noodles Satay Tofu Sticks with Peanut Sauce Korean Bulgogi Mushrooms Along with vibrant photographs, Jeeca has packed this book with tips and tricks to guide any cook, vegan or not, on how best to work with tofu, how to fold dumplings, how to make vegan versions of essential sauces and so much more. This cookbook will quickly become your go-to guide for simple yet delicious vegan Asian recipes.

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Book SynopsisA revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavour.Trade Review"The food-pairing bible you never knew you needed." —Smithsonian Magazine "Do chicken, mushrooms, and strawberries go together? What about banana and chili sauce? In 2012, James Briscione the Director of Culinary Development at the Institute of Culinary Education in New York had the opportunity to work with IBM’s supercomputer Watson. Drawing on a wealth of data, the computer would generate a list of ingredients, often ones you wouldn’t think would go together, for the chefs to make a dish with. The results were surprisingly good. But, as Briscione points out, few people have access to Watson. Briscione took the ideas from his time with the supercomputer and offers a scientific look at how flavors break down and pair up. Using a modified color wheel for foods like brassicas and crustaceans, he reveals unexpected pairings, offering recipes to prove his case." —Food & Wine, "The 18 Spring Cookbooks We're Most Excited About" "Unlock[s] a whole world of information about why flavors work together...Full of detailed infographics, this book also includes Briscione's original recipes." —Epicurious, "Spring 2018 Cookbook Preview: The 37 New Cookbooks to Buy This Spring" "A fascinating collection of matrices that break down the best flavor combinations to make main ingredients shine...Visually, this book is stunning, like a science text for foodies, with a particularly helpful introduction...[The Flavor Matrix] is a treat for gourmands and food science geeks." —Library Journal "Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of common ingredients...Professional chefs and home cooks who enjoy experimentation will welcome this insightful new approach." —Publishers Weekly "Flavor pairing is a fundamental building block of what separates the cook from the chef. The Flavor Matrix will help you think like a chef." —Madeline Puckette, co-author of Wine Folly “A gifted and creative chef, James Briscione puts the algorithms of taste to use in this wonderfully researched new book. The Flavor Matrix uses science to expand our universe of possible ingredient combinations, and in the process points the way to the future of cooking.” —Frank Stitt, author of Frank Stitt's Southern Table and Bottega Favorita "This comprehensive book is a great tool for any student looking to strengthen his or her knowledge of ingredients, flavors, and textures. The opportunity to study and understand the science of these elements is a great advantage to today’s generation of cooks. They should all make use of it!" —Daniel Boulud, author of Letters to a Young Chef and Daniel: My French Cuisine “The Flavor Matrix isn’t just a high quality cookbook filled with delicious recipes and insights. It is that. But more importantly, it’s sure to be a requirement for the professional and passionate home cook alike.” —Richard Blais, author of Try This At Home and So Good “The Flavor Matrix is full of interesting insights into the way chefs build dynamic relationships between ingredients. Whether professional chefs or home cooks, we can all use these diagrams as a starting point for endless c —

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Book Synopsis‘Pascal Baudar is a culinary visionary.’ Sandor Ellix Katz, author of New York Times bestseller The Art of Fermentation Award-winning author and forager Pascal Baudar uncovers incredible flavours and inspiring recipes to create unique, delicious vinegars. Wildcrafted Vinegars includes more than 100 simple recipes for quick vinegars, pickles, soups, sauces, salad dressings, beverages, desserts, jams and more! In his latest book, Wildcrafted Vinegars, pioneering food expert Pascal Baudar continues his exploration into wild gastronomy, turning his attention this time to the unique world of vinegars. After covering yeast fermentation in The Wildcrafting Brewer and lactic acid fermentation in Wildcrafted Fermentation, Baudar completes his wild fermentation trilogy by tackling acetic acid ferments and the wide array of dishes you can create with them. Baudar delves deep into the natural world for wild-gathered flavors: herbs, fruits, berries, roots, mushrooms – even wood, bark and leaves – that play a vital part in infusing distinctive gourmet-quality vinegars. Wildcrafted Vinegars is packed with more than 100 recipes including: Pine, fir, and spruce–infused vinegar Smoked mushroom and seaweed vinegar Blueberry-mugwort vinegar Wilder curry vinaigrette Wasabi ginger vinegar sauce Pickled walnuts And many more Once you’ve mastered the basics for making and aging vinegars at home, you’ll be inspired to experiment on your own, finding local plants that express the unique landscape and terroir of where you live. Or you might decide to forage for ingredients in your own garden or at a local farmers market instead. Either way, Pascal Baudar will be your guide to creating safe, responsible and delicious vinegars and ferments.Trade Review“Pascal Baudar has long served as an inspiration to me as both a forager and a fermenter. With Wildcrafted Vinegars, he once again delivers on the promise of bringing the outdoors inside. On its surface, this book is a fantastic guide to crafting a whole pantry’s worth of staple vinegars and condiments to ameliorate your cooking, but at its core, it’s a practical call to action through recipes that turn you into an agent of ecological remediation, wherever you might live. A must-have for any avid fermenter!” —David Zilber, chef and food scientist; coauthor of the New York Times bestseller The Noma Guide to Fermentation“Wildcrafted Vinegars is another outstanding fermentation guide from Pascal Baudar. With wonderful clarity and a variety of flexible approaches, Pascal simultaneously demystifies the vinegar-making process and inspires the imagination with its infinite possibilities.” —Sandor Ellix Katz, fermentation revivalist, author of The Art of Fermentation“Pascal Baudar continues to lead his readers down a path that connects them to their landscapes, whether urban or wild, through culinary exploration—this time through the power of sour. Wildcrafted Vinegars is a visually striking invitation to explore flavorful condiments, preserves, and quick pickles from unexpected and often overlooked seeds and ‘weeds.’” —Kirsten K. Shockey, author of Homebrewed Vinegar, Fermented Vegetables, and other fermentation titles“From apple scraps to mugwort to bountiful berries, Baudar brings vinegar-making past the boundaries of our ordinary home pantries and out into the great wide open. Anything is a possible flavoring here, be it roots, herbs, or stems. As with his other books, Baudar once again enlightens us to the fact that flavor is found from the forest floor to the tips of the trees, and even takes inspiration from humdrum supermarket shelves to make vinegars that shine.” —Michael Harlan Turkell, award-winning food photographer, author of Acid Trip: Travels in the World of Vinegar“Baudar’s approaches to vinegar making are serious and whimsical at the same time. A true pioneer in the world of fermentation, he is pushing the boundaries on our future food production, while illuminating the past and the very origins of one of the most important products in human history. The wealth of ideas and information contained in Wildcrafted Vinegars cannot be overstated, and this book has a place in every kitchen.” —Harry Rosenblum, author of Vinegar Revival“Pascal Baudar has once again tapped into the spirit of the forest and open spaces in this paean to all things pungent. A love letter to Acetobacter in the wild, it will have you thinking about vinegar in a whole new light—not only as essential in the kitchen but really quite easy to make yourself, too.” —Ken Albala, professor of history, University of the Pacific“Baudar, with his playful spirit of adventure, brings us on yet another creative quest that appeals to both the chef and forager in all of us. A few pages could serve as the most practical guide to vinegar production (including the use of fruit flies to initiate a wild fermentation!), but the remaining pages serve as an invaluable compendium of wild food flavors and recipes. This book will be a fixture on my kitchen bookshelf where rainy-day culinary projects begin.” —Evan Mallett, chef/owner, Black Trumpet Bistro; author of Black Trumpet“Pascal Baudar, long-time wild food forager extraordinaire and vinegar savant, has created a book that will revolutionize the vinegar world. Wildcrafted Vinegars is an acetic A–Z of fermentation advice and lore, beautifully illustrated with his helpful photographs, to guide you to new levels of culinary experimentation. As a fellow vinegar maker and lover, it left me totally in awe of his expertise and passion . . .” —Andy Harris, CVO (chief vinegar officer), Vinegar Shed"Wildcrafted Vinegars is sure to appeal to adventurous cooks and the increasing legion of those expanding their plant-based and foraging menus. Baudar, a self-described 'culinary alchemist,' incorporates fun and knowledge in equal parts in his delightful, educational resource." —Foreword Reviews"[Wildcrafted Vinegars] celebrates the versatility of this all-important—but often overlooked—acid in the kitchen." —Plate Magazine

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Book SynopsisTerroir is everything in modern wine appreciation. Geologist and professor, Alex Maltman looks at the rocks that make up key wine regions and what difference they make.

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Book SynopsisThe easiest way to make healthy—and delicious—frozen pops at homeIf you like smoothies, you’ll love Glow Pops. Blogger Liz Moody takes your favorite treat to the next level with 55 nutrient-filled recipes that will make you glow from the inside out. They’re fast, flexible, and packed with superfoods to boost your brain power, clear your skin, rev your metabolism, and much more. Whether you like the classics—think Chocolate Fudge, Cookie Dough, and Neopolitan—or prefer more adventurous combinations like Turmeric Golden Milk, Avocado Chile Lime, and Strawberry Cardamom Rose Lassi, Glow Pops has a pop for every palate. It’s as easy as a whiz in the blender and a pour into molds. The hardest part is waiting for the pops to freeze!

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Book SynopsisThe deceptively simple lemon takes center stage in the second volume of TASCHEN’s collaboration with The Gourmand, masters of the rich intersection of food and art. The star of Renaissance gardens, that shaped the Medici dynasty, have the power to ward off scurvy, had a hand in forming the mob, and whose juice has been used as an invisible ink since 600 CE to pen covert messages, these joyful yellow orbs are ripe with intrigue. The Gourmand charts the fruit’s astonishingly intricate genealogy, explores its role as a literary device for the likes of Joan Didion, F. Scott Fitzgerald, Tom Wolfe, and James Joyce, and examines its unique representation of the American dream through lemonade stands. A favorite subject of art history’s giants, the lemon captivates in the still lifes of Old Masters and inspired the breakthroughs of modern visionaries like Picasso, Matisse, and Warhol. Lemons also find themselves at the cutting edge of design in Philippe Starck’s iconic Juicy Salif and the unassuming yet revolutionary Jif Lemon. Their presence extends to the decorative arts, gracing everything from Arts and Crafts wallpapers to mythological ceramics. Even the famed Bloomsbury Group found lemons entangled in their literary love affairs. Accompanying these citrus-centric anecdotes are a foreword by chef and acclaimed food writer Simon Hopkinson and an introduction by art critic and author Jennifer Higgie alongside more than 60 lemon-infused recipes across global cuisines and for every occasion—including perfect poultry, decadent sauces, classic cocktails, and indulgent desserts, with custom photography by Bobby Doherty. Trade Review“Since launching out of London a handful of years ago, The Gourmand has garnered a cult following for its whimsical take on contemporary food and culture.” * New York Magazine *

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Book SynopsisPeñín Guide is the most widely-read Spanish wine guide in Spain and the most international reference book on Spanish Wines with ratings on around 9,800 wines and information on 2,000 wineries.

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Book SynopsisIf you’ve been searching for flavourful recipes within the realm of Asian cuisine that hit all the right notes, look no further than This Is a Book About Noodles. Featuring 60 plus noodle dishes, including recipes for incredible sauces and step-by-step guides for shaping a variety of homemade noodles from dough, this is a cookbook that will take you on a fantastic culinary journey. Inspired by his Grandmère, Brendan provides recipes for traditional noodle dishes he grew up on, including Long Life Noodles and Grandmère’s Chicken Vermicelli. And meat eaters, vegetarians and vegans alike will find something to love in his more modern recipes, such as the Spicy Chicken Tan Tan Ramen, Super-Speedy Garlic Noodles and the Peanut Rice Noodle Rolls. If you’re an up-and coming foodie hoping for a challenge, Beijing Fried Sauce Noodles may be what you’re after. Or if you’re in desperate need of some comfort food, simply dive into Mum’s Crispy Pork Wontons, a family recipe guaranteed to satisfy. Whether you need a dish for a special occasion or a quiet night at home, the answer just might be noodles.

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