Food & Drink Books

Book SynopsisThis book contains a variety of recipes for Salads representing national cuisine of various countries. Some of them are easy to make and some are not but it is always nice to cook something new, isn''t it?Thanks to this book you will be able to cook your own home-style and surprisingly delicious salads. Recipes in this book are excellent for festive parties and for typical home lunches and dinners.The book provides 100 recipes and I hope these recipes will help you diversify your cooking life starting from today! Treat yourself, your friends and beloved ones!

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Book SynopsisEntertain like a queen with these forty recipes for Bridgerton-style food and drink in the first official cookbook from this hugely popular Shondaland series on Netflix. Whether it’s a sumptuous lawn party, a high tea, or a boozy late-night salon, this gorgeous cookbook delivers recipes for finger food, cocktails, and entertaining ideas that help you recreate the high society of Bridgerton in your own home. Host the perfect pique-nique, complete with the Duke’s favorite Gooseberry Hand Pies and a rousing game of Pall Mall (played the Bridgerton way, of course). Create grazing boards with recipes like Roasted Pork Belly Skewers and Beet-Dyed Deviled Eggs that are perfect for a stylish watching party. Evoke the delightful decadence of Lady Danbury’s Den of Iniquity with Sausage-Stuffed Mushroom Caps, an espresso martini, and an old-fashioned game of chance.    These forty recipes have been develo

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Book SynopsisThis book is for people who want to live healthily, but also love delicious and inviting cakes. For health is not only about diets and guilt. Health is also about having fun and a love of life and the body. All the cakes in this book are based on raw food principles and are completely free of sugar, milk, additives, gluten and animal fats. They are 100% vegan, unheated, natural and bursting with flavour and nutrition. There are tips on how to stop comfort eating and bad and unhealthy habits once and for all. You’ll get practical advice on how to fight the craving for sweets, and how you can easily replace the unhealthy, sweet and fatty with healthy, delicious and especially nutritious alternatives. Let health, balance and happiness be your new addiction - because you can really get addicted to feeling good! Raw food expert Caroline Fibaek is a popular lecturer and the author of two bestselling raw books. She has appeared regularly on television programmes such as on Good Morning Denmark and is often featured on the health pages of magazines. She is a qualified Naturopath in Biological Medicine and has trained in anatomy, physiology and pathology, alternative pathology, and psychology. She also works as a consultant for raw food restaurants and cafes (she created the cakes for Denmark’s first raw food cafe 42° Raw) as well as lecturing, running workshops and recipe development.Trade Review'When I was first introduced to Caroline's work, I was immediately seduced by her beautiful presentation style and her wonderful use of colour. But the more I got to know her, the more I realised the real depth of knowledge and understanding that Caroline has regarding raw foods and holistic living. I have been waiting for her work to be translated into English for quite some time, and am so glad that day is finally here!' Kate Magic, author of Eat Smart Eat Raw

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Book SynopsisThis well-researched, thought-provoking guide to traditional foods contains a startling message: Animal fats and cholesterol are not villains but vital factors in the diet, necessary for normal growth, proper function of the brain and nervous system, protection from disease and optimum energy levels. Sally Fallon dispels the myths of the current low-fat fad in this practical, entertaining guide to a can-do diet that is both nutritious and delicious.Nourishing Traditions will tell you:Why your body needs old fashioned animal fats Why butter is a health food How high-cholesterol diets promote good health How saturated fats protect the heart How rich sauces help you digest and assimilate your food Why grains and legumes need special preparation to provide optimum benefits About enzyme-enhanced food and bevTrade Review"I have to recommend ... Nourishing Traditions by Sally Fallon. The first chapter of her book is so right on target that I feel a little guilty for taking her ideas." Robert C. Atkins, MDTable of Contents1 Preface 2 Introduction 3 Politically Correct Nutrition 4 Fats 5 Carbohydrates 6 Proteins 7 Milk & Milk Products 8 Vitamins 9 Minerals 10 Enzymes 11 Salt, Spices & Additives 12 Beverages 13 About Food Allergies & Special Diets 14 Parting Words 15 Guide to Food Selection 16 A Word on Equipment 17 Kitchen Tips & Hints 18 References 19 Mastering the Basics 20 Cultured Dairy Products 21 Fermented Vegetables & Fruits 22 Sprouted Grains, Nuts & Seeds 23 Stocks 24 Salad Dressings 25 Sauces, Marinades & Condiments 26 Great Beginnings 27 Hors d'Oeuvres & Dips 28 Vegetable Salads 29 Soups 30 Raw Meat Appetizers 31 Gourmet Appetizers 32 The Main Course 33 Fish 34 Poultry 35 Organ Meats 36 Game 37 Beef & Lamb 38 Ground Meat Dishes 39 A Catalog of Vegetables 40 Luncheon & Supper Foods 41 Meat Salads 42 South of the Border 43 Eggs 44 Sandwich Suggestions 45 Grains & Legumes 46 Whole Grains 47 Breads & Flour Products 48 Legumes 49 Snacks & Finger Foods 50 Desserts 51 Sweets for Kids of All Ages 52 Pies & Cakes 53 Gourmet Desserts 54 Beverages 55 Feeding Babies 56 Tonics & Superfoods

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Book SynopsisMore delicious Italian recipes from the popular TV series presented by the UK's favourite Italian chef, Gino D'Acampo

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Book SynopsisDon''t be afraid of offal. Some of the greatest of all French classics involve organ meats such as brains and sweetbreads. - Michel Roux Jr Celebrated chef Michel Roux Jr passionately believes that we are missing out. At a time when food shortage is a global concern, health fears over processed meat are making headlines and the cost of living is higher than ever, he can''t understand our reluctance to utilise every part of an animal''s carcass. Brains, organs, intestines, hooves - items that are traditionally viewed with distaste in our society - are an integral part of French and world cuisine. With this book, the two-star Michelin chef hopes to change the way we think about offal and demonstrate that, with a little time and effort, it can be used to produce enticing and delicious food to impress friends and feed families. The book will contain recipes ranging from the simple sweetbreads Michel''s mother fed him as a child, to the more aTrade ReviewOne for dedicated food fans, with access to a good butcher, because this, as French speakers will realise, is all about offal.Unrelentingly meaty, with no pretty pictures, Roux offers recipes for chopped liver, pickled venison heart and poached calf's head. -- Claire Coleman * METRO *There's a cost to eating only certain cuts of meat, as well as a whole lot of waste. From brains to intestines and organs, in Les Abats, Roux shares ways to make the most of the whole animal, from snout to tail. * THE IRISH NEWS *No bone marrow in Michel Roux Jr.'s tribute to offal, Les Abats: Recipes Celebrating the Whole Beast but pretty much everything extreme belonging to an animal is. Cooks need to be in safe hands with offal, never a problem with a Roux family member, so dive into the uncharted and try chicken liver gratin, the crispy feet of the same bird. hake throats a pil pil or a sweetbread and black pudding tart. A classic, bravely without images; but Roux's enthusiasm for his subject is enough. -- Rose Prince * THE SPECTATOR *

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Book SynopsisSuccessor to the massively popular The Just Bento Cookbook - Everyday Lunches To Go, the emphasis in Makiko Itoh's new book is on healthier options and speedier prep. It will appeal to newcomers seeking practical guidance; busy adults and college students who want quick, easy, healthy, and convenient lunch alternatives; parents who want to make nutritious and appealing school lunches for their kids.Trade ReviewPraise for The Just Bento Cookbook: “Itoh guides readers to build a beautiful bento lunch that is also nutritious and filling for both adults and children. Recommended for fans of bento lunches and anyone trying to get out of a lunch rut!” –Library Journal“Equal parts recipe book and bento how-to, The Just Bento Cookbook is an elegant guide to making lunch more fun. Filled with lovely boxed lunch ideas that can be made for one or more, depending on how many lunches you plan on packing.” –Serious Eats “The Just Bento Cookbook is packed with recipes for savory dishes that will make a tasty dinner or lunch. Most of the recipes include several variations using different proteins and make-ahead tips.” –Seattle WeeklyTable of ContentsTABLE OF CONTENTS Introduction Basic Bento Rules Build Up Your Stash Bento SafetyMAKE-AHEAD BENTOS1. Meatballs and mini-burgers • Teriyaki Meatballs • Tomato Ketchup Meatballs • Italian Meatballs • Sweet and Sour Meatballs • Japanese Chicken Meatballs • Pan-fried Meatballs and Mini-burgers • Mediterranean-style Spiced Mini-burgers2. Chicken • Steamed Chicken with Sesame Sauce • Easy Chicken "Ham" • Chicken and Beansprouts with Umeboshi Sauce • Crispy Fried Chicken with Chili • Maple Chicken Teriyaki • Grilled Garlic Chicken3. Soboro • Japanese Dry Curry • Classic Japanese Soboro • Meat Soboro with Miso and Eggplant • Dandan-style Spicy Meat Sauce • Bento-friendly Spicy Meat and Tofu • Mini Shepherd's Pie • Tuna Soboro4. Pork • Pork and Vegetable Rolls • Sweet and Sour Crispy Sesame Pork • Baked Mini-tonkatsu • Stir-fried Miso Pork with Eggplant and Peppers • Ginger Pork with Peppers • Sweet and Spicy Bacon-wrapped Broccoli • Bacon-wrapped Tofu5. Beef • Bibimbap • Sesame-miso Beef • Stir-fried Steak with Rosemary and Orange • Roast Beef for Bentos • Cold Roast Beef with Wasabi Ginger Sauce • Roast Beef Salad with Southeast Asian Flavors6. Egg • Chicken Omu-rice • Marinated Hard-boiled Eggs • Egg Salad with Miso • Japanese Rolled Omelette • Egg Crepes • Egg Parcels • Mini Quiche7. Fish • Lemon Butter Tilapia • Spicy Pan-fried Fish Nuggets • Salted Salmon • Salmon Soboro • Tuna and Ginger Nuggets • Salty-sweet Simmered Sardines8. Tofu and Vegan • Tofu Donburi Bento • Baked Tofu • Ginger Tofu Teriyaki • Tofu Soboro • Fried Tofu Roll-ups • Bean and Pea Curry • Green Lentils and Brown Rice9. Rice Sandwich • Ham and Egg Rice Sandwich • Egg-wrapped Rice Sandwich with Bacon Rice Filling • Rice Burger with Swiss Chard and Cheese • Tuna Salad with Dried Shiso Leaves • Brown Rice Sandwich with Japanese Omelette and Edamame Filling10. Low Carb, featuring Shirataki Noodles and Konnyaku • Stir-fried Shirataki Noodles • Rice and Shirataki Pilaf with Shrimp • Shirataki Chicken "Ramen" in a Lunch Jar • Shirataki with Sesame • Chicken and konnyaku "noodle" peperoncino • Spicy Simmered KonnyakuEXPRESS BENTOS 1: "Instant" Soup in a Thermal Lunch Jar 2: Mediterranean Pasta Bento 3: Yakisoba Bento 4: One-pan Bento 5: Deconstructed Taco Salad Bento 6: Wrap Bento 7: Appetizer Bento 8: Stir-fry Bento 9: Salad Bento 10: Tasty sandwich ideasMORE RECIPES How to Cook Rice and Other Grains Side Dishes: Vegetables • Roast Asparagus with Balsamic Vinegar • Asparagus with Sesame Seeds • Asparagus Mimosa Salad • Spicy Broccoli • Broccoli Florets with Bacon and Garlic • Broccoli-stalk Kinpira • Salted Cabbage • Carrots Cooked in Soup • Carrot Shirishiri • Max's Lemon Carrot Salad • Miso-peanut Green Beans • Sautéed Mushrooms • Sake-steamed Mushrooms • Tricolor Peppers with Anchovies • Braised Pepper and Eggplant • Caponata • Potato and Corn Salad • Cheesy Potatoes • Spinach with Sweetcorn • Spinach Namul • Spinach with Bonito Flakes • Marinated Vegetables Side Dishes: Japanese Vegetables • Burdock Root Kinpira • Burdock Root Tataki • Simmered Kiriboshi Daikon • Kiriboshi Daikon Salad • Buttery Kabocha Squash • Lotus Root Salad • Spicy Stir-fried Lotus Root • Lotus-root and Tofu Burgers with Sweet and Sour Sauce • Simmered Soy Beans with Konnyaku • Crunchy Stir-fried Soy Beans • Edamame Cheese • Hijiki Seaweed with Carrots and Shiitake • Hijiki Seaweed with Garlic • Simmered Konbu Seaweed • Nori Seaweed Bento • Wakame Seaweed and Cucumber in Vinegar Sauce • Wakame Seaweed and Beansprout Stir Fry Little Bento Side Dishes • Miso Soup Balls • Tomato Soup Balls • Decorative Sausages • Other "Gap Fillers" Dashi Stock Recipes • Katsuobushi and Konbu Seaweed Dashi Stock • Rice Sprinkles • Konbu Seaweed Dashi Stock • Shiitake Dashi Stock • Chicken Stock Tools and equipment Types of Bento Boxes Bento Box Accessories Glossary Index Resources

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Book SynopsisFrom clean and green to syrupy and sweet, breakfast and brunch are beloved for their nutritional value and social cachet alike. But what's a vegan to do in the face of morning spreads of sausages, pancakes, omelettes, and lattes? In The Ultimate Vegan Breakfast Book, plant lovers have a whole new reason to savour mornings thanks to these inspiring, beautiful, and flavourful ways to make breakfasts accessible, affordable, and always interesting. Feast your eyes on these sumptuously photographed recipes that range from veganised classics - dairy-free pancakes and crepes, tofu-based omelettes and breakfast burritos - to innovations such as Miso Oatmeal, Chococcinos, Hearty Lentil Muffins, Oatmeal Popsicles, and more. Add in pantry basics including breads, sweet and savoury spreads, and nut milks galore, and this book becomes a comprehensive guide for starting the day full, energised, and focused.

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Book SynopsisDiscover why rum is becoming the hottest spirit in the world right now with the latest and greatest offering from bestselling author and master mixologist Tristan Stephenson. The Curious Bartender’s Rum Revolution is the fifth book by bestselling author Tristan Stephenson. Explore rum’s remarkable history from its humble origins to its status as life-blood of the Royal Navy and its love affair with Cuba. Discover its darker past, with tales of devils, pirates and its reputation as the revolutionary spirit. This fabled drink is in the midst of another revolution, transforming from uninspiring grog to premium product, with aged and spiced varieties leading the charge. Learn about how rum is made, from the science of sugar cane and molasses to distillation and unique ageing techniques. The Rum Tour will transport you to the most exciting rum distilleries the world has to offer, with Tristan’s signature tasting notes guiding you towards the right rum at the right time. Explore the legendary Caribbean home of rum to the pioneering rum makers around the world embracing dynamic new techniques and taking flavour to dizzy new heights. Finally, Tristan’s mixology skills will help you master jazzed-up versions of the Mai Tai and Mojito, perfect a Planter’s Punch and keep you on trend with Brazil’s famous Caipirinha and Batida cocktails, made with rum’s sister spirit, cachaça.

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Book SynopsisWhen you're cooking, you're a chemist! Every time you follow or modify a recipe, you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful bacteria and fungi. And unlike in a laboratory, you can eat your experiments to verify your hypotheses. In Culinary Reactions, author Simon Quellen Field turns measuring cups, stovetop burners, and mixing bowls into graduated cylinders, Bunsen burners, and beakers. How does altering the ratio of flour, sugar, yeast, salt, butter, and water affect how high bread rises? Why is whipped cream made with nitrous oxide rather than the more common carbon dioxide? And why does Hollandaise sauce call for "clarified" butter? This easy-to-follow primer even includes recipes to demonstrate the concepts being discussed, including: Whipped Creamsicle Topping—a foam; Cherry Dream Cheese—a protein gle; Lemonade with Chameleon Eggs—an acid indicator; and more!

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Book Synopsis300 new recipes from the bestselling weight-loss programme

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Book SynopsisForget about getting back to the land, David Tanis just wants you to get back to the kitchen For six months a year, David Tanis is the head chef at Chez Panisse, the Berkeley, California, restaurant where he has worked alongside Alice Waters since the 1980s in creating a revolution in sustainable American cuisine. The other six months, Tanis lives in Paris in a seventeenth-century apartment, where he hosts intimate dinners for friends and paying guests, and prepares the food in a small kitchen equipped with nothing more than an old stove, a little counter space, and a handful of wellused pots and pans. This is the book for anyone who wants to gather and feed friends around a table and nurture their conversation. It’s not about showing off with complicated techniques and obscure ingredients. Worlds away from the showy Food Network personalities, Tanis believes that the most satisfying meals—for both the cook and the guest—are invariably the simplest. Home cooks can easily re-create any of his 24 seasonal, market-driven menus, from spring’s Supper of the Lamb (Warm Asparagus Vinaigrette; Shoulder of Spring Lamb with Flageolet Beans and Olive Relish; Rum Baba with Cardamom) to winter’s North African Comfort Food (Carrot and Coriander Salad; Chicken Tagine with Pumpkin and Chickpeas). Best of all, Tanis is an engaging guide with a genuine gift for words, whose soulful approach to food will make any kitchen, big or small, a warm and compelling place to spend time.

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Book SynopsisA complete course on Korean cuisine for the home cook by the YouTube star and the world's...

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Book SynopsisCompletely revised and updatedTrade Review"The best currently available sake guidebook in English is The Sake Handbook by John Gauntner, an American living in Japan." --San Francisco Chronicle"The Sake Handbook fulfills its promise of conveying enough information to make an able, if perhaps not master-level, sake taster and purchaser of the reader who aspires to such status. It could be an invaluable companion on that next outing to a Japanese restaurant or alcohol retailer, as well as a welcome gift for the enthusiast looking to broaden their knowledge about a centuries-old spirit." --Flavorful World blog"[T]his book is a very welcome guide and pretty damn useful for getting you started." --Tokyo Beer Drinker blog

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Book SynopsisRiesling is the world's seventh most-planted white wine grape variety and among the fastest growing over the past twenty years. This book explores the history of Riesling to illuminate how this variety emerged from a crowded field of grape varieties grown widely across northern Europe.Trade Review"What makes the book so encompassing, informative, and relevant is that Haeger has avoided focusing on viticulture or enology or economy in isolation, and has instead looked at all of them in their historic and contemporary scientific and socio-cultural context... Not everyone loves Riesling, but those of us who do will find our passion articulately explained and expressed in Haeger's book." -- Anne Krebiehl, MW The World of Fine Wine "A thorough, rigorous and quite fascinating analysis of Riesling's world, focusing on dry Riesling production in the Northern Hemisphere." The Wine Economist "With a historian's clear eye for illuminating detail, Haeger describes how riesling is made... As a go-to book for understanding-and selling riesling to others-Haeger's language and thorough research skills can't be beat." -- Deborah Grossman Sante Online "Fills a significant void in contemporary oenological scholarship with its detailed look at the expanding quality and popularity of dry Riesling, the increasing diversity in styles, and the land and people behind these exciting wines." Lars Carlberg Mosel Wine "A study that will become a standard work on Riesling... Haegar is a China scholar, and his book on Rielsing combines a scholarly rigor with an evident passion for his subject." -- David Marcus The Street "You stand to learn a great deal." -- Joe Roberts 1 Wine Dude "The definitive book on the varietal currently in print in the English language... Fans of both reading and wine will enjoy Haeger's precise and fluid prose." -- James Knight Bohemian "A fresh, contemporary look at this venerable grape and its wines... A superb reference for a new generation of Riesling lovers." The Somm Journal "Haeger takes us on a deep dive through the Northern Hemisphere's most important regions for the grape - from Alsace and the Pfalz to British Columbia and the Finger Lakes of New York State - ending with granular details about specific vineyards. Along the way, riesling lovers and serious wine students will get history, explanations of the winemaking process and color maps." -- Michael Austin Chicago Tribune "This extensive and richly researched volume provides tremendous insights into one of Washington's most important wines." The Seattle Times "If you haven't been sold on dry riesling, this is required reading; if you're already a fan, it's an essential reference to add to your shelf." Wine & Spirits "Anybody interested in the story of dry Riesling will enjoy reading this book." Journal of Wine EconomicsTable of ContentsAcknowledgments Introduction PART I The Riesling Predicament Riesling Behaviors, Typicity, and Terroirs A History of Riesling, Reviewed and Amended Sweet Wines and Dry Wines, Then and Now How Dry Riesling is Made What Differences Do Clones Make? Riesling Habitats in Western Europe Riesling Habitats in North America PART II Introduction to Sites and Producers Rhine Basin Danube Basin: Lower Austria Adige Basin: Alto Adige Eastern North America Western North America References Index Map Section

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Book SynopsisThis is the third book in the ‘Cooking Without’ collection written by nutritional therapist Barbara Cousins. This series of cook books has been an enormous success. They have been recommended by nutritional therapists all over the world and have transformed the lives of thousands of people.

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Book SynopsisTake a seat at the most sumptuous tables of the ton with over seventy recipes from the world of Bridgerton, the hugely popular Shondaland series on Netflix.The Official Bridgerton Cookbook allows you to prepare a feast worthy of Queen Charlotte herself, with dishes like Lady Featherington’s towering Salmagundi salad, stacked high with persimmon and watercress, or Colin Bridgerton’s Aegean Fasolada. For an intimate tête-à-tête, share a glass of mixed-citrus Vin d’Orangerie and browned-butter Artichokes for Two. If you long for something sweet, try Queen Charlotte’s Pink Perfection, an oversized macaron finished with fresh raspberries and edible gold, with a side of That Ice Cream, a no-churn, bourbon-cherry treat fit for the Duke of Hastings.Packed with quotes from favorite characters, show images, and fabulously photographed recipes, this gorgeous book invites fans to the Regency banquet table that is Bridgerton, with food and drink that entertains and delights.

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Book SynopsisIt is hoped that readers of this text will savour mushrooms like never before after experiencing their intuitive-raising effects, and treat celery with new meaning as it boosts sexual desire and psychic awareness. The book examines food in terms of its "magical energy".

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Book SynopsisA little book on Finnish food and cooking that explores the wide range of fresh, seasonal ingredients in more than 25 recipes, ranging from classic dishes such as Baltic Herrings with Caper Butter, and Cloudberry Mousse, to fusion recipes that reveal diverse influences, such as Reindeer Pot au Feu, and Russian-inspired Easter Bread.

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Book SynopsisRichard Betts is one of fewer than two hundred master sommeliers in the world, but he's no wine snob and he hates wine-speak. He helps readers scratch and sniff their way to expertise by introducing the basic components of wine - the fruits, the wood, the earth. Enabling anyone to discover the difference between a Syrah and a Sangiovese.Trade Review"Smart, fun, enlightening, and refreshingly free of snobbery." --Real Simple "The master sommelier Richard Betts's clever new scratch-and-sniff book is likely to broaden the novice's appreciation of wine, explaining how aromas relate to different varietals.... A useful chart that ties bouquets to wines is tucked inside." --Florence Fabricant for The New York Times "Fiendishly clever." --Food & Wine

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Book SynopsisThird-generation syrup makers Alison and Steven Anderson show you how to collect sap using a tree-friendly tubing system and then cook, package, and even market your own syrup. With expert advice for first-time bottlers, the Andersons share their passion with a contagious excitement that is as inspiring as a bowl of sugar on snow.

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Book SynopsisThis mouthwatering book is an illustrated, comprehensive guide to candy making in three sections. Part I is a complete guide to all the ingredients and tools you need in your pantry to master the art. Part II, the bulk of the book, teaches the basics of different styles of candy, using more than 50 delicious recipes to demonstrate the techniques. You'll find chapters on all the basics, including hard candies, caramels, toffee, fondant, fudge, truffles, fruit and nut-based candies, marshmallows and chocolates. Part III covers the finishing touches, including molding, piping, decorating, and presenting your candies. Sweeten up your kitchen with The Sweet Book of Candy Making!

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Book SynopsisMy food memories stem way back to when I was a child where traditions and family hugely influence the way I cook. My mother introduced me to the markets and farms at a young age, exposing me to the concept of paddock to plate. "Watch and learn," mom would always say. I guess I did. Now living in Australia and travelling far and wide back to Singapore and beyond, I cook with inspiration from the best seasonal ingredients I find but always with a very strong sense of Asian flavours and more importantly, the respect for food acquired through my upbringing. Some of the best times for me have been with friends and family in my kitchen and around the dinner table. In this book, I embrace differences and disregard cultural boundaries. Having grown up in multicultural Singapore, where food is all about sharing and feasting and a way of bringing people together, I share with you the food I love to eat - from my Laksa Roast Chicken, to my Lemon Cake with Brandied Prunes, my scrumptious Chicken and Crispy Noodle Slaw, and my Mom's Apple Pie.I hope that the recipes in this book will bring to your home as much joy as it has to mine and give you reason to cook for each and every occasion.to your home as much joy as it has to mine and give you reason to cook for each and every occasion.

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Book Synopsis"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen. " Chef John Folse, CEC, AAC "From time to time, I buy motivational books for my managing partners and chefs, and this book is my all-time favorite gift.Table of ContentsForeword vii Preface ix Acknowledgments xiii About the Author xv Chapter 1 What Makes You Tick? 1 Chapter 2 Testing the Kitchen Atmosphere 14 Chapter 3 How Is Your Attitude? 25 Chapter 4 Build Your Leadership Team First 35 Chapter 5 What Is Your Mission? 53 Chapter 6 The Principles That Guide Us 61 Chapter 7 Program Survival: Living It! 65 Chapter 8 Educational Environment 71 Chapter 9 Fostering Success 84 Chapter 10 How to Get People to Want to Work for You 93 Chapter 11 Hire Right the First Time 101 Chapter 12 Incentive Programs 111 Chapter 13 Discipline and Competition 119 Chapter 14 Did You Listen Well the First Time? 125 Chapter 15 Forms to Help You 130 Chapter 16 Why Do It? 134 Appendix A Certificates and Forms 140 Appendix B Life and Work Tips from Chef Carroll 157 Appendix C A Collection of Quotations 159 Glossary 167 Index 173

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Book SynopsisIn somethingtofoodabout, drummer, producer, musical director, culinary entrepreneur, and New York Times bestselling author, Questlove, applies his boundless curiosity to the world of food. In conversations with ten innovative chefs in America, Questlove explores what makes their creativity tick, how they see the world through their cooking and how their cooking teaches them to see the world. The conversations begin with food but they end wherever food takes them. Food is fuel. Food is culture. Food is history. And food is food for thought. Featuring conversations with: Nathan Myhrvold, Modernist Cuisine Lab, Seattle;  Daniel Humm, Eleven Madison Park, and NoMad, NYC;  Michael Solomonov, Zahav, Philadelphia; Ludo Lefebvre, Trois Mec, L.A.; Dave Beran, Next, Chicago; Donald Link, Cochon, New Orleans;  Dominque Crenn, Atelier Crenn, San Francisco;  Daniel Patterson, Coi and Loco'l, San Fr

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Book Synopsis'Plant-based Paleo certainly delivers on its promise ... its recipes are interesting, healthy and tasty and will bring some variation to your meal time repertoire.' Handmade magazine Sources say that before our ancestors learned to hunt, they ate a raw diet comprised of what they could gather in the wilderness. The plant-based diet gave us everything we needed then, and it does now! Plant proteins are easier for the body to absorb than animal proteins. A plant-based diet provides 10–15% of calories from protein, a safe intake for a healthy human. When eating a raw diet, nuts, sprouts, seeds, sprouted grains and leafy greens are examples of foods that are especially protein-rich. Recommended calcium intake is more healthfully achieved by eating leafy green vegetables like kale, and other calcium rich non-dairy foods like broccoli, seaweed, sesame seeds, and sprouted quinoa. Plants absorb calcium from soil; animals eat these plants to satisfy their hunger and nutrient needs. A plant-based diet goes straight to the source for healthy, easily absorbed calcium and much more. Jenna has created recipes to be enjoyed at any time of the day. Try Hemp Tabbouleh with Mint and Pomegranate, Kale Caesar Salad, Sweet Potato Gnocchi, Portobello Pizza Caps, Mango-Avocado Rolls, Raw Vegan Taco Salad, Cauli-Pops, Eggplant ‘bacon’, Raw Pad Thai, and for a sweet tooth Homemade Coconut Yogurt.

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