Food & Drink Books

Book SynopsisWith recipes for the best cakes, pies, tarts, cookies, candies, pastries, and, breads, this title features simple everyday crowd-pleasers (Coffee Crumb Cake Muffins, Gingersnaps, Gooseberry Crisp), show-stopping stunners (Chocolate Hazelnut Mousse Tart, Mango Bango Cheesecake), and, bakery-style pastries developed for the home kitchen.Trade Review"Berenbaum successfully bridges the gap between popular home baking collections and professional texts, and her recipes will endure long after novelty baking trends have tired." --Library Journal "The gigantic, beautiful dictionary delivers on the title's promise: This is the bible of baking." --People.com "Beranbaum, a veteran cookbook author and baker, divides this worthy tome into four sections: Cakes; Pies, Tarts, and Other Pastries; Cookies and Candy; Breads and Yeast Pastries. ... Classic recipes—think pumpkin pecan pie—are aplenty, but first-time recipes and unusual selections such as the author’s Pink Pearl Lady Cake, Cadillac Café’s milk chocolate bread pudding, and an Amish BlueRhu pie make this title a must-have gem." --Publisher's Weekly "The Baking Bible puts up no such facade. Each recipe is broken down so specifically that none fits on a single page — a positive thing when it comes to baking recipes. All that detail ensures the results are as delicious in reality as they sound on the page." --TheKitchen, (Apartment Therapy) "This cookbook will make you want to rush to your kitchen to made desserts and snacks such as the Ischler, a lovely Austrian sandwich cookie, Lemon Jammies or even brioche, crumpets or meringues. For people who bake from the heart, "The Baking Bible" fills a spiritual need." --The Houston Chronicle "Rose's latest masterwork is full of precise measurements, fastidious instructions, and, most important, recipes that work. This book will walk you through the intricacies of a pastry chef's kitchen -- and out the other side with more than a few delicious tricks up your sleeve." --Martha Stewart Living "Rose Levy Beranbaum is a legend in baking and pastry cookbooks ..." --Eater.com "For the serious baker, the book’s mechanical precision will lead to perfect results ..." --Time.com —

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Book SynopsisA guide to the world of gourmet vegetarian cooking. It helps you discover the health and economic advantages, as well as various ethical and spiritual considerations.

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Book Synopsis An intimate reflection on tropical island cooking''s bold flavors and big stories, with 125 recipes, from celebrated food writer Von Diaz. The islands spanning the Indian, Atlantic, and Pacific Oceans are remarkable places, sharing dozens of ingredients and cooking techniques, including marinating, pickling and fermentation, braising and stewing, frying, grilling and smoking, and steaming and in-ground roasting. Bold flavors drip from the edges of each dish with tastes that represent stories of resistance, persistence, and wisdom passed down from generation to generation. This narrative cookbook by writer, documentary producer, and author Von Diaz travels across oceans and nations to uplift the shared ancestral cooking techniques of these islands in more than 125 recipes, including intimate profiles of the historical context of each technique, stories from islanders, and step-by-step guides for recreating them at home. Recipes include:- Coco Bre

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Book SynopsisTrade Review“A gem of a cookbook that will give you a complete sense of wanderlust. Erin Gleeson’s signature illustrations make her recipes not only easy to follow, but a complete joy to create.” -- Jeanine Donofrio * author of Love & Lemons Every Day and The Love & Lemons Cookbook *“Erin Gleeson has captured the very essence of the Mediterranean with her exquisite photographs and watercolors. This book is a must-have for anyone who loves adventure and food.” -- Sonja Overhiser * author of Pretty Simple Cooking and A Couple Cooks *“Erin Gleeson’s invitation to join her family as they travel from table to table across the Mediterranean—sharing beautiful local meals and inspiring travel stories along the way—is an adventure you won’t want to miss!” -- Ali Martin * creator of Gimme Some Oven *

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Book SynopsisMake Your Dumpling Dreams Come True For Brendan Pang, MasterChef Australia alum and founder of Bumplings restaurant, it all started in his grandmother's kitchen, where one bite of Grandmere's Fried Shrimp Wontons sparked his lifelong dumpling obsession. Now he's sharing the recipe that started it all, along with dozens of classic and contemporary dumplings, accompanying dishes and knockout sauces. His simple, impressive recipes break down the steps to help you make the dumplings of your dreams and have a blast doing it. Inspired by his family's Chinese and Mauritian background, Brendan covers classic Chinese-style dumplings and playful new creations. Traditional flavors feel fresh in recipes like Chinese Spicy Beef Potstickers, Shanghai Soup Dumplings and Chicken and Ginger Jiaozi. Shake things up with Purple Miso Roasted Eggplant Potstickers and Red Curry Chicken Wonton Soup. Round out the table with Spicy Dan Dan Noodles, BBQ Pork Steamed Buns, Tea- Smoked Duck Breast and plenty of dipping sauces. It's easy to make your own dumpling wrappers from scratch, or start with store-bought and dive into the art of shaping. No experience or special equipment necessary! With Brendan by your side, there's no need to fear making dumplings at home. Boiled, steamed or fried--the only thing better than that first bite of a juicy dumpling is knowing you made it yourself.Trade Review"Brendan's creative and honest approach to irresistible home-cooked food excites every single one of my tastebuds!" --Katherine Sabbath, author of Bake Australia Great and director of Creative Cake Decorating "What a delicious resource for those that dream of mastering the dumpling. Every page is like lifting the lid on steaming dumpling goodness." --Mark Best, chef, The Final Table finalist on Netflix and author of Best Kitchen Basics "Making decent dumplings is a life skill everyone should aspire to and Brendan Pang's This Is A Book About Dumplings holds all the secrets." --Poh Ling Yeow, host of Poh & Co and Poh's Kitchen and author of Poh Bakes 100 Greats

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Book SynopsisThe Sunday Dinner Cookbook revives family dinner with nostalgic menus throughout the year!Designed for a new and inventive meal for any week of the year, The Sunday Dinner Cookbook brings back classic and nostalgic meals to the modern family! This charming cookbook organizes the weeks of the year with corresponding meal options, encompassing ideas for the whole family that can be mixed and matched throughout for unlimited possibilities.Inside this book, you’ll find: 52 menus, each with an entrée, side dishes, and desserts; entire meals planned for you! Holiday-inspired menus, from New Year's Day to Christmas (and special occasions in between) How to set a table and proper table etiquette Tips for the care and keeping of your cookware Featuring more than 250 recipes, make family event planning easy helpful tips and tricks of decor, as well as advice for lovely dinner manners and conversation.

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Book SynopsisProspect Books’ best seller is this handy instruction manual for the breadmaker and DIY enthusiast showing how to build a bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles up as an essay on English bread baking in previous centuries, with special reference to the hardware, equipment and working methods. The book was first published in 1997 and has had an annual printing since then. It sells at much in America as it does in Britain, although British sales have definitely increased in the last few years. There are other books on the subject, but few give as much historical context. The history of bread is something which is almost entirely ignored in current literature, greatly to its disadvantage.

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Book SynopsisAn authentically African and naturally vegan culinary journey across the continent . Drawing from the cultures and traditions of more than 15 countries, years of cooking expertise, and cherished memories from her own childhood on the Ivory Coast, Marie Kacouchia takes us on a tour of flavourful, healthy, naturally plant-based African dishes. Explore over 70 irresistible recipes for main courses, rice dishes, sauces, snacks, desserts, and drinks, including: Peanut Hummus, Cassava Tabbouleh with Radishes and Herbs, Yassa Burger, Paprika-Spiced Plantain Chips, Sweet Potato and Ginger Loaf, Coconut Rice Pudding, Lemongrass Lemonade, and so much more! Vegan Africa guides you through diverse vegan cuisine from Ghana to Ethiopia, from Nigeria to South Africa. Kacouchia also shines a spotlight on the superfoods - like cacao, garlic, ginger, and sweet potato - that make these recipes both mouthwatering and packed with vital nutrients. Whether you’re a newcomer to African cuisine or looking to make familiar favourites, Vegan Africa will help you bring healthful, delicious dishes to your kitchen.

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Book SynopsisThe next best thing to having Mark Bittman in the kitchen with you Mark Bittman's highly acclaimed, bestselling book How to Cook Everything is an indispensable guide for any modern cook. With How to Cook Everything The Basics he reveals how truly easy it is to learn fundamental techniques and recipes.Trade Review'A gem for the inexperienced and experienced...this is a most useful book to add to any cookery shelf.' (Yorkshire Gazette & Herald, 30th May 2012)Table of ContentsWhy Cook? ix Getting Started 1 Breakfast 41 Appetizers and Snacks 69 Salads 107 Soups and Stews 135 Pasta and Grains 171 Vegetables and Beans 215 Meat 263 Poultry 305 Seafood 345 Breads 381 Desserts 419 Making Menus 458 List of Lessons 460 Index 464 Converting Measurements 486

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Book SynopsisHow to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation.A perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer's library.This completely revised and updated edition includes: More emphasis on the “top six priorities”: sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water. Five new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style. All other chapters revised and expanded: Expanded and updated charts, graphs, equations, and visuals. Expanded information on using beer kits. Thorough revision of mashing and lautering chapters: Expanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing. Complete discussion of first wort gravity as a function of water to grist ratio. Complete revision of infusion and decoction equations. Revised and updated information on managing your fermentation: Yeast pitching and starters. Yeast starter growth factors. Yeast and the maturation cycle. And much more! Trade ReviewIf a homebrewer were to have only one brewing book, it would have to be How to Brew by John Palmer. How to Brew covers it all—from beginner to advanced brewing and everything in between. For the beginner, the first chapter has you covered with all you need to know to start brewing. From there, you can read on to gain further knowledge at whatever pace you choose. For more experienced brewers, How to Brew is a reference book for just about everything you want to know about brewing beer at home, covering ingredients, equipment and brewing techniques. No homebrewer should be without this book. -- Gary Glass, Director, American Homebrewers AssociationHow deep do you want to go?Congratulations, with How to Brew you hold in your hands a unique body of brewing knowledge. Some books are like a puddle, perfect for splashing through in your intellectual rain boots; others are like a well, deep, but hard to get in and out of. This book is more like a veritable lake. If you want to dip your toe in, you can comfortably do that. If you are interested in swimming for the deep water, that is here too. John Palmer's clear and approachable style when writing on the theory and technique of brewing is as simple or complex as you desire. It will give you the confidence to quickly fire off your first batch, and provide comprehensive insights for when you are well into your brewing journey. This is a great resource. Come on in, the water is fine! -- John Mallett, Director of Operation, Bell's Brewery, Inc. and author of Malt: A Practical Guide from Field to BrewhouseI have always considered How to Brew the best complete resource for both new and experienced brewers. In this new edition, John has made a great resource even better and up to date with the latest information and techniques. How to Brew has all you need to go from complete novice to expert brewer. If you brew, you should own this book. -- Jamil Zainasheff, Author of Brewing Classic Styles and Chief Heretic of Heretic Brewing CompanyNot only is How to Brew one of the most critical and comprehensive DIY homebrewing books available today, I have even seen it on the bookshelves at many great craft breweries. -- Sam Calagione, CEO and Founder, Dogfish Head Craft BreweryOwning How to Brew is like having a brewmaster as your best friend. In the 30-plus years since the American craft beer revolution got its start, countless brewing books have appeared. None, however, has achieved the status of How to Brew, which is thorough, comprehensive, and beautifully organized. And now, this new expanded and enhanced edition improves on the original. It's a considerable feat to create a book that is invaluable both to first-time brewers and professional brewmasters, but John has done it with a book that is essential for everyone who is serious about brewing. -- Jim Koch, Founder & Brewer of Samuel AdamsWhenever I'm asked about what books I'd recommend to a brewer, I always recommend John Palmer's How to Brew. It is jam-packed with information that will help beginning brewers get started, and the more advanced technical brewing chemistry and science details that experienced brewers need to become great brewers. It works at all levels. -- Mitch Steele, COO and Brewmaster, New Realm Brewing CompanyJohn Palmer's How to Brew has been a great resource for homebrewers ever since he self-published the first edition in 2000. As the former owner of a homebrew supply store myself, I appreciate John's focus on how to avoid some common pitfalls that many aspiring brewers stumble over with his wise emphasis on “the top five priorities.” From the basics (equipment and raw materials), to the critical (cleanliness), to the fun part (making your own beer recipes), this book covers the brewing process from start to finish. This new edition offers more information with an updated layout and expanded table of contents, which make it even easier to use. Anyone contemplating homebrewing, or looking to step up their homebrewing game, should start here. -- Ken Grossman, Founder and Brewmaster, Sierra Nevada Brewing Co.John Palmer has established himself not only as an authoritative homebrewing author and teacher, but also as a valued contributor and instructor in the professional brewing world. In this updated edition of How to Brew, John presents the most important brewing rules, along with the proven science that professional brewers and homebrewers alike must know to make great beer. The result is a book that is incredibly approachable while being steeped in brewing wisdom. -- Matt Brynildson, Brewmaster, Firestone Walker Brewing Co.I'm in awe of John Palmer's book, How to Brew, and I'm jealous that I didn't have it when I first started brewing. For nearly 20 years now, Palmer has continued to revise and expand this text, improving it for the beginner and extending it so that, once you start, you don't have to leave to look for another resource to carry you past the basics. It now stands as an authoritative source of brewing knowledge that every brewer should read. Bravo, sir. Bravo! -- Ray Daniels, Founder and Director, Cicerone® Certification Program and author of Designing Great Beers: The Ultimate Guide to Brewing Classic Beer StylesTable of ContentsTable of Contents Acknowledgments Table of Contents List of Tips, Tables, & Significant Figures Introduction Section I—Brewing Beer Kits Chapter 1 – A Crash Course in Brewing What Do I Do? Brew Day Equipment Needed Preparation Making Wort Fermentation Week(s) Bottling Day Serving Day But Wait! There's More! Chapter Two – Sanitation The Road to Good Brewing Preparation Sanitation Cleaning Products Cleaning Your Equipment Sanitizing Products Heat Cleaning and Sanitizing Final Thoughts Record Keeping Example Recipe Form Chapter 3 – A Short Discourse on Malting and Brewing A Brief Discussion of Barley and Malt The Production of Malt Extract Cooking the Wort Full Boil vs. Partial Boil Building a Beer Chapter 4 – Malt Extract and Beer Kits Choosing a Good Kit Shopping for Extracts How Much Extract to Use Gravity vs. Fermentability Steeping Specialty Grains Chapter 5– Hops What Are They? Why Are Hops Bitter? How Are They Used? First Wort Hopping Bittering Flavoring Finishing (Whirlpool Hops) Dry Hopping Hop Forms - Pellets, Plug and Whole Hop Variety Types Bittering Hop Varieties Dual Purpose Hop Varieties Aroma Hop Varieties How to Measure Hops Hop Bitterness (IBU) Calculations Gravity of the Boil Utilization Hop IBU Nomograph Chapter 6 – Yeast and Fermentation How Yeast Work Defining Fermentation ...................... 99 Lagtime or Adaptation Phase ..... 100 High growth or Attenuative Phase 101 Conditioning Phase...................... 102 Cold Conditioning / Lagering...... 103 Building a Better Fermentation ........ 104 Oxygen and Aeration ................. 105 Nitrogen ...................................... 106 Necessary Minerals...................... 107 Nutritional Supplements ............. 108 Open vs. Closed Fermentation ........ 109 Chapter 7 –Managing Your Yeast Yeast Types Yeast Forms Yeast Strains Dry Yeast Strains Liquid Yeast Strains Yeast Nutritional Needs Nutritional Supplements Oxygen Aeration is Good, Oxidation is Bad Preparing Yeast and Yeast Starters Preparing Dry Yeast Preparing Liquid Yeast When Is My Yeast Starter Ready to Pitch? Using Yeast From Commercial Beers Support Your Local Micro Simple Yeast Ranching Chapter 8 – Water For Extract Brewing Two Things What is Good Brewing Water? How to Read a Water Quality Report Adding Brewing Salts Chapter 9 – Brewing Your Second Batch First Recipe Beginning the Boil The Hot Break Hop Additions Kettle Fining Cooling the Wort Water Bath Ice Copper Wort Chillers Choosing Your Fermentor Buckets vs. Carboys Airlocks vs. Blowoffs Transferring the Wort Conducting Your Fermentation Pitching the Yeast Fermentation Location Fermentation Racking Estimating the Alcohol Content Chapter 10 – Priming, Bottling, and Kegging When to Bottle Bottle Cleaning Fining What Sugar Should I Prime With? Commercial Priming Agents Bottle Filling Storage Kegging Chapter 11 – Brewing Lager Beer Yeast Differences Additional Time Lower Temperatures Autolysis Lager Yeast Fermentation When to Begin Lagering Aagh!! It Froze!! Should I Add More Yeast? Maintaining Lager Temperature Priming and Bottling of Lager Beer Bottling Brewing American Lager Beer Recipe—Typical American Lager Chapter 12 – Brewing Strong Beers Chapter 13 – Brewing Fruit Beers Chapter 14 – Brewing Sour Beers Section II—All-Grain Brewing Chapter 15 – Understanding Malted Barley & Adjuncts What is Malting? Maillard Reactions and Flavor Development Malt Types and Usages Base Malts Kilned Malts Caramel Malts Roasted Malts Other Grains and Adjuncts How To Read a Malt Analysis Sheet Chapter 16 – How the Mash Works An Allegory Defining the Mash The Acid Rest Doughing-In and Beta Glucanase The Protein Rest and Modification Starch Conversion/Saccharification Rest Other Factors for Starch Conversion Chapter 17 – Residual Alkalinity, Malt Acidity and Mash pH The six concepts Source Water The Usual Suspects Residual Alkalinity is the Cornerstone of Mash pH Water Chemistry + Malt Chemistry = Mash Chemistry Mash pH Sets up the Beer pH Chapter 18 – Adjusting Water for Style Famous Waters and their Beers The dogma of Virgin Water Adjusting water for Style Sulfate to Chloride Ratio Total Dissolved Solids Adjustment Examples Chapter 19 – The Methods of Mashing Single Temperature Infusion Multi-Rest Mashing Infusion Calculations Multiple Rest Infusion Example Decoction Mashing Summary Chapter 20 – What to Expect When You are Extracting Extraction and Maximum Yield Efficiency and Typical Yield Calculating Your Efficiency Water to Grist Ratio and First Runnings Planning Recipe Malt Quantities Chapter 21 – Getting the Wort Out (Lautering) A Good Crush Means Good Lautering Lautering What is Mashout? What is Recirculation? What is Sparging? Rinsing Versus Draining Water to Grist Ratio and First Runnings Sparging Calculations Chapter 22 – Your First All-Grain Batch Additional Equipment Suggested Recipe Partial Mash Option Brew In A Bag Option Starting the Mash Conducting the Mash Conducting the Lauter Variations on a Common Theme Section III—Recipes, Experiment'g, and Troubleshoot'g Chapter 23 – Some of My Favorite Styles and Recipes Style Descriptions The Ale Styles Wheat Pale Ales English Special Bitter India Pale Ale American Pale Ale American Amber Ale Brown Ales Oud Bruin Porter Stout Barleywine The Lager Styles Pilsner Classic American Pilsner California Common (Steam-type) Bock Vienna Oktoberfest Chapter Summary Chapter 24 – Developing Your Own Recipes Developing Your Own Recipes Discretion Is the Better Part of Flavor Smash Increasing the Body Changing Flavors Brewing Sugars Toasting Your Own Malt Chapter 25 – Is My Beer Ruined? Common Problems Common Off-Flavors Section IV—Appendices Appendix A Using Hydrometers Appendix B Beer Color Basis of Color Rating Other Color Factors Estimating Beer Color Appendix C Beer Clarity What is Haze? Fixing Haze in the Recipe Fixing Haze With Clarifiers Appendix D Building Wort Chillers Immersion Chillers Counterflow Chillers Plate Chillers Appendix E Lauter Tun Design For Batch Sparging Choosing A Cooler Rinsing vs. Draining—A Re-Cap False Bottom, Manifold, Or Screen? Siphon Or Bulkhead? Building Copper Pipe Manifolds Building A Stainless Steel Braided Ring Home Mashing Setups Appendix F Lauter Tun Design for Continuous Sparging Fluid Mechanics Designing Pipe Manifolds Designing Ring Manifolds How To Continuous Sparge Continuous Sparging Procedure Appendix G Brewing Metallurgy General Information and Cleaning Aluminum Copper Brass Carbon Steel Stainless Steel Galvanic Corrosion Soldering, Brazing, and Welding Toxicity of Metals Aluminum Cadmium Chromium Copper Iron Lead Zinc Appendix H Metric Conversions References Glossary Index

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Book SynopsisZahav tells an authoritative and personal story of how Michael Solomonov embraced lsraeli cuisines, the food of his birthplace. With its blend of technique and passion, this book shows readers how to make his food their own. All Solomonov's dishes are brilliantly adapted to local and seasonal ingredients.Trade Review". . .Solomonov shares his story as well as his wide-ranging approach to Israeli cuisine in this impressive collection of recipes that are sure to challenge readers’ preconceptions. . .Readers with an adventurous palate and an open mind will be richly rewarded by this terrific debut." — Publishers Weekly (starred review) "Zahav’s modern approach to Israeli cooking makes for the kind of book that will redefine the conversation around Middle Eastern cuisine in America.” — Eater “Each of Michael Solomonov’s soulful recipes feels created by someone impassioned by one of the world's most exciting cuisines—a master of his craft. I’m smitten!” — Gail Simmons, TV Host, author, Talking With My Mouth Full “Cooking is how Michael found himself, changed his life, and then the world around him. Michael writes that ‘nothing in my life happened the way it was supposed to.’ He means life in its beauty and its awful brutality. I think that his life and most importantly this book, is beshert, ‘meant to be.’ I believe his Zahav will be one of the most cherished books in years, with staggeringly delicious recipes from one of the brightest lights in our culinary world. I believe this book will be beshert for you too.” — Andrew Zimmern, chef, anthropologist, global thought leader “Zahav is the most honest chef’s cookbook I have read in a long time. Mike’s soulful depiction of his life delivers the same heart and intelligence that emanates from his restaurant. Zahav is essential reading for anyone who wants to make the food of Israel —or Philadelphia— today.” — Joan Nathan, author, The Foods of Israeli Today “Zahav has become a staple of my Philly restaurant experience, but staples only hold pages down. Here at last are pages—and pages—of Michael Solomonov’s thinking on food, community, and the recipes that get me back to Zahav every time.” — Questlove “I’m excited to have Zahav, a compendium of Chef Solomonov’s recipes, so I can recreate them.” — David Lebovitz, author, My Paris Kitchen “The great thing about Michael Solomonov is that he simply cooks from his heart. With Zahav, he has developed perhaps one of the most innovative and thoughtful restaurants in America. After years of asking him for recipes, I'm relieved to finally have his book to answer all of my questions!” — Chef Marc Vetri "The humanity of it, that's the thing. The presence. The joy. The actual connection that's forged between the person cooking and the person eating. In Zahav, the recipes don't end when the food is done cooking—there are instructions for bringing things to the table, for how to serve, for how to eat, for how to share, for how to finish...The result is cooking that feels right for both a world-class restaurant and a home kitchen, food that's both an education and a pleasure." — Eater

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Book SynopsisJet Tila, author of the bestsellers 101 Asian Dishes and 101 Epic Dishes, knocks it out of the park yet again with a selection of stunning and delicious dishes from his Thai heritage. These recipes are brimming with Jet's signature style of achieving impeccable flavor with simple techniques that make his dishes achievable for busy home cooks-an approach which has attracted a large and devoted fan following, national business partnerships and media gigs such as co-host of Iron Chef America and Cutthroat Kitchen. In his newest book, he shines the spotlight on Thai cuisine to teach readers all the ins and outs of recreating the most popular Thai dishes successfully at home. From delectable sides all the way to desserts-with a stop along the way to tantalizing noodles, seafood, chicken and more-this book covers the full gamut of Southeast Asian staples plus a few undiscovered gems. Have your taste buds titillated by offerings like: New Thai BBQ Chicken, Roast Duck Red Curry, Glass Noodle Pork Soup, Spicy Calamari with Roasted Chili Paste and Crying Tiger Beef. Welcome Jet Tila into your kitchen for a glimpse into the rich culinary landscape of Thai cuisine you won't soon forget! This book contains 101 recipes and 60 photos.

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Book SynopsisYour family's most cherished meals deserve to be remembered. Preserve all of your favorite recipes, and the memories associated with them, in this heirloom-quality blank recipe book. Around Our Table includes- 138 Recipe Pages- Space to record prep time, serving size, ingredients, instructions, and memories or additional notes about each dish Organized Dividers with Tabs- 7 sections broken up by food category to make it easy to find what you're looking for 20 4x6 Index Cards- Write down recipes you might want to remove and share with others Plastic Sleeves and Pocket- Additional space to save recipes that have been passed down or clipped out of magazines Durable Cover- Stylish, yet sturdy, cover that is wipeable and will hold up in the kitchen Beautiful Design- Classic artwork created by artist and author Korie HeroldTrade Review"For the family who enjoys cooking together, having a place to write down and preserve cherished recipes is priceless." -NBC News

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Book SynopsisA fast-growing global movement, No Meat Athlete (NMA) is inspiring everyone from weekend joggers to world-class competitors to be healthier and fitter and perform better on whole plant foods. Written by NMA founder Matt Frazier and longtime health coach, yoga teacher, and nutrition writer Stepfanie Romine, The No Meat Athlete Cookbook features 150 whole food, vegan recipes that are affordable and quick to get on the table, even on busy nights. Flere are: Breakfasts to power you up (Almond Butter-Banana Pancakes), mains that aid recovery (Beet Bourguignon), and natural sports drinks, portables, energy bites, and bars (V9, Umeboshi Electrolyte Drink, Calorie Bomb Cookies) to take you further and help you get the most from every workout Minimal gluten, soy, and sweeteners, plus oil-free options throughout (ideal for followers of the Forks Over Knives diet) Meal-planning guidelines, nutritional info, adaptable "blueprint" recipes--and more!

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Book SynopsisJane Mason wants everyone to know how fun and easy it is to bake bread at home – and how much better it is for you than any store-bought, plastic-wrapped loaf out there. You don’t have to have made bread before to start creating delicious loaves. This book explains the basic techniques, and shows you, with step-by-step photography, how simple it is to make a huge variety of breads at home. The recipes come from the four corners of the globe, but they all have one thing in common – they are easy to follow and the result is so much better for you than anything you can buy in shops. Choose from more than 50 recipes, such as pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and cornbread. Spanning wheat and the myriad other grains used from country to country, this book will teach you how to make bread and understand its unique ability to bring people together to celebrate, share and enjoy it.Trade Review'... great recipes for all kinds of bread...' – Choice magazine'An easy introduction to the global diversity of bread, with simple and more advanced recipes to try.' – Vegetarian Living'The perfect kitchen companion' – Take a Break

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Book SynopsisMake the decadent German desserts of your dreams with this incredible collection from Audrey Leonard, the baker and photographer behind the popular Red Currant Bakery blog. An homage to Audrey’s German heritage and her oma’s baking, every delectable recipe in this book adds a modern flair to beloved, traditional German flavours. From cherished classic cakes and streusels to delightful sweet breads and festive holiday cookies, each recipe is sure to leave you with a new appreciation for the sweeter things in life.

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Book SynopsisCreative meals for wherever life takes you!Chef Adam Glick has traveled the world cooking in tiny galley kitchens, in campers, and over campfires. Along the way, he's developed skills for making the most of limited kitchen space and using resources from the environment to create innovative, delicious recipes even on the road. Learn his techniques for outdoor and small-space cooking and make restaurant-worthy meals on your next outdoor adventure, including everything from:Preparing for your next road trip by planning for meals ahead of timeCooking a delicious meal over a fire at your campsite or in your backyard Outfitting the kitchen in your tiny home or recreational vehicle for success Learning the art of presentation and infusing rich flavors into every dish With more than 75 recipes that cover breakfast, lunch, dinner, desserts, and more, Adam will help you bridge the gap between cooking in a modern kitchen and cooking in less-conventional spaces. Accompanied by stunning images of epic landscapes and fascinating stories from Adam's travels around the globe, Live Free, Eat Well shares the skills and recipes you need to cook outside or on-the-go, wherever you want to be.

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Book SynopsisThere is a new cookbook in town. Not just another. This one has the longest recipe to make. Not challenging enough? Edible art and music is possible. Your dinner will become an unforgettable experience for your guests even before you start eating. Your meals won’t be a still life painting on a table anymore or a cooking tv show to impress your friends. And its not just the simple how to bake a carrot cake, it’s a totally new and different one. Groundbreaking in its content. The Creative Chef takes us in his world of creativity and cooking and helps us to make our lives more beautiful when cooking for others. Do you know how to make music out of chocolate? Which scents go well with Russian Vodka and which stories go well with mushrooms? The innovation in your capacities as a chef doesn’t come only with new ingredients and presentation but mostly through these stories that will change not only the way you cook but also how to be inspired by the interconnection of food with everything around you. It´s not so much about cooking and recipes, but more about creating an amazing eating experience. It's full of tips, ideas, and instructions for activities and presentation on and around the dinner table and magic to turn your dinner party into an amazing food experience. You have to have this unique and groundbreaking cookbook, you dig? Don’t stop playing with your food!

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Book SynopsisA collection of vegetarian dishes influenced by Middle Eastern flavors from Salma Hage, author of the bestselling classic, The Lebanese Kitchen, also published by PhaidonTrade Review'Vibrant... Proves just how exciting veggie food can be. Heavenly.' - Independent.co.uk 'Another absolutely gorgeous cookbook from Hage (author of The Lebanese Kitchen) and the folks at Phaidon.' - SFGate 'A definitive, fresh and approachable collection of 150 traditioinal recipes from an authoritative voice on Middle Eastern cooking.' - The Jewish Vegetarian 'Authentic fair with some delicious flair.' - Guest of a Guest 'At last! A compendium of Middle Eastern dishes written especially for vegetarian cooks.' - Vegetarian Times 'A vegetarian take on the exciting flavours of the Middle East.' - The Sunday Times 'Recipes that are simple but zing with enticing, exotic flavours... Perfect light dishes for summer dining... Plenty to tempt even the most entrenched meat-eater.' - The Lady 'A viable contender for the fun-yet-sensible, go-to encyclopedia for anytime you want to get your mezze on. It's comprehensive enough to feel like the only cookbook you should own, but it's bright, glossy, open and quite easy to browse.' - The Age 'Utterly delicious aromatic salads.' - Veggie 'Puts Middle Eastern vegetarian fare on the map.' - The National 'What is remarkable is that this book is full of ideas that are very now... Could it be that a woman in her seventies [...] has written this years most on trend cookery book.' - Waitrose Weekend 'The recipes have an ease and the ingredients are mainly familiar ones, but then comes a technique or a pairing that adds seductive allure or ingenuity.' - The Nashua Telegraph 'Authoritative but approachable.' - Vegetarian Living

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Book SynopsisThe most definitive guide to Cuban cigars: The Cuban Cigar Handbook profiles the history of cigars in Cuba and features an extensive guide to over 200 varieties.For more than two centuries, Cuban cigars have been heralded as the best cigars in the world. More than just a cigar, they're an art form, with tobacco growers and hand-rollers considered artists. Today, there are more than 200 varieties to discover, and this essential guide highlights each one. Featuring insights from industry experts like Gary Korb and Denis K. Toulouse, The Cuban Cigar Handbook presents an in-depth look at a wide range of fascinating topics, including: a complete history of Cuban cigars how to spot fakes the best Cuban drinks to pair with a cigar vivid descriptions of Cuba and its environments dynamic profiles of growers, hand-rollers, and producers Tasting notes for all varieties of cigars explain what makes each type different from the others, and should you get thirsty, this book also includes a guide for how best to pair Cuban cigars with Cuban rums. Light up a cigar, sit back, and read fascinating stories about notable cigar aficionados to learn what attracted the likes of Ernest Hemingway and Rudyard Kipling to Cuban cigars.The Cuban Cigar Handbook is the ideal gift for the cigar smoker in your life.

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Book SynopsisThe Curry Guy is back with time-saving, mouth-watering classics using everyone's favourite kitchen gadget

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Book SynopsisI have been told that if you want to understand the island of Sicily at all, you must climb the volcanoto tread the hard rock for yourself. It is from Mount Etna, the great heart of fire that beats within Sicily, that this unusual guidebook begins discovering a land of exceptional beauty. It is a suggestive journey made of words and images that vividly recalls colours, life, and the thousand-year-old history of the diverse cultures of this triangle of land located in the middle of the Mediterranean.

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