Food & Drink Books

Book SynopsisLos Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—EsquireTrade Review"I’m super jazzed about this book because this is what I stay up at night thinking about . . . . For a lot of people getting into fermentation, understanding the ideas and philosophies around it will help put them at ease with the practical application and act of fermenting, growing molds, and using them to produce food."—Jeremy Umansky, coauthor of Koji Alchemy"This book is a must read for anyone eager to transform our society for the better." —Rob Greenfield, author of Food Freedom"A strange, wondrous book that does exactly what the title promises. Katz, a high priest of fermentation, poetically draws together threads that link the world of the microbiome to the macro: art, religion, sex, emotion, memory, activism, growth, death, family and one’s own sense of self."—Helen Rosner, the New Yorker, via Instagram"This book is amazing... I’m a huge fan of [Sandor’s] so I think I can say this straight up: I think it is the best thing [he’s] written.... A meditative, analytical call for change."—Chef Dan Barber"An amazing, beautiful meditation . . . A meditation in the classical sense of thinking and fermenting through your emotions and feelings about the world.... I knew this was going to be different and I am so thrilled it is."—Chef David Zilber, coauthor of The Noma Guide to Fermentation"A swift, spicy, and timely read."—Bill Addison, Los Angeles Times"The book’s full-page images are mesmerizing."—Saveur Booklist— “Having written his comprehensive guide to all things fermented, The Art of Fermentation, Katz turns philosophical, trying to find deeper meanings in what the physical nature of fermentation means in the wider culture.”"This is not really a food book. It’s something much deeper. It’s a manifesto for living and thinking in a new way."—Jeff Gordinier, Food & Drinks Editor, Esquire "Katz taught us how to make sauerkraut and kimchi. Fermentation as Metaphor helps us think about them." —Boston Globe"Fermentation as Metaphor is audacious, often surprising."—The Guardian"A new book by Sandor is always an event for us fermentos!"—Michael Pollan, via Twitter

Read more less

Book Synopsis

Read more less

Book SynopsisGo beyond recipes in this groundbreaking and bestselling guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. From Nik Sharma, superstar scientist, food blogger, and author of the buzz-generating Season cookbook. 'The Flavor Equation deserves space on the shelf right next to Salt, Fat, Acid, Heat as a titan of the how-and-why brigade.'—The New Yorker Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. In a completely unique and accessible way, Nik Sharma takes readers on an in-depth exploration into the science of taste and demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. With more than 100 recipes paired with illustrations, anecdotes, and Sharma's evocative, trademark food photography and styling, The Flavor Equation is

Read more less

Book SynopsisThe second book in a delicious culinary cozy series-the muensters have arrived in Balsam Dell in this Halloween cozy mystery featuring a grilled cheese shop owner turned amateur sleuthAfter a long hot summer in Balsam Dell, Carly Hale is ready for crisp Vermont weather and gourmet grilled cheeses at her Grilled Cheese Eatery. And the upcoming Halloween food competition is the perfect way to impress the locals.But Ferris Menard, the owner of Sub-a-Dub-Sub, is nursing a serious grudge against Carly. Two days before the competition, one of Carly's employees quit his part-time gig at Menard's sub shop, sending Menard into a serious snit. In a confrontation at the Eatery, Menard accused Carly of sabotage and vowed to bring her down. That's when Menard's body is found in his kitchen the morning after the competition, a steak knife sticking out of his heart. But Menard had a slew of enemies, and if Carly doesn't figure out which one is the culprit, she might find herself-or someone she cares about-serving grilled cheese sandwiches under lock and brie!

Read more less

Book Synopsis ALL NEW RECIPES FROM THE BESTSELLING AUTHOR OF ONE TIN BAKES ''The sort of book that becomes a true friend in the kitchen.'' Nigella Lawson One tin, 70 bakes - whether you want cookies or cakes, pastries or desserts, something fruity, chocolatey or nutty, baking just got even easier. Every bake can be made in the 23 x 33cm (9 x 13in) tin used in Edd Kimber''s previous book, One Tin Bakes, but Edd will also offer guidance on baking in a 20 x 20cm (8 x 8in) square tin as well as a loaf tin, making these perfectly simple bakes for everyone to try, whatever equipment you have to hand and whoever you''re baking for. You only need minimal skill to whip up something sensational - with ideas for bakes made in one-bowl or with 5-ingredients, as well as popular options for vegan, gluten-free and no-bake treats. One Tin Bakes Easy is full of versatile, achievable and indulgent recipes to wow your friends and family, that you

Read more less

Book SynopsisWakanda forever! Celebrate the flavors of Africa with this cookbook inspired by over fifty years of Black Panther comics. Create meals fit for a king with this cookbook featuring over seventy delicious recipes from Wakanda and the African continent. Whether you're welcoming Wakandan envoys, or simply hosting a watch party with friends, the 70+ African cuisine-inspired recipes in Marvel's Black Panther: The Official Wakanda Cookbook make it a must-have volume for any kitchen.

Read more less

Book Synopsis

Read more less

Book SynopsisThe newest in the bestselling Instant Pot Miracle series, Instant Pot Miracle Mediterranean Diet Cookbook teaches you how to follow one of the world’s healthiest and most recommended diets on the planet—with 100 delicious recipes designed for the Instant Pot.

Read more less

Book Synopsis

Read more less

Book SynopsisIn Snow Food, chef and skier, Lindor Wink, shares 70 of his favourite winter dishes. Inspired from the heart of snowy alpine winters, Lindor's recipes are simple and easy for anyone to follow. These are winter warmers that are perfect to share with family and friends, or just for a cosy night in front of the fire. From nut loaves and crispbreads, to winter soups and salads, to hearty roasts and pasta plates, Snow Food/i>'s extensive range of dishes will please from morning to night. Take the chill off this winter and enjoy a meal by someone who knows how to make winter delicious.

Read more less

Book Synopsis

Read more less

Book SynopsisPoached, scrambled, boiled, whipped into a cocktail, transformed into a painting medium, tossed at an enemy’s house. As the most striking of paradoxes, the egg exists in happy suspension between humble household ingredient and ever-powerful source of life. One of the most enduring symbols throughout antiquity, eggs were used by the Romans to dispel evil spirits, modeled as priceless artifacts for the Russian nobility, and were woven into Egyptian mythology. In the debut volume of TASCHEN’s series with cult-favorite The Gourmand journal, we celebrate the link between food and culture in a visual and literary exploration of the powerhouse kitchen staple. A collection of original essays and archetype recipes, from the perfect poach to artful desserts, celebrates the diversity of culinary traditions around the world. The Gourmand’s Egg. A Collection of Stories and Recipes is illustrated with exclusive commissions by acclaimed still life photographers—equal parts sumptuous, absurd, lurid, mouthwatering, and undeniably The Gourmand. Rounding out the volume are works from art history’s titans, including Salvador Dalí, Jean-Michel Basquiat, Frida Kahlo, David Hockney, and Man Ray alongside texts from chef, food writer, and critic Ruth Reichl and writer and editor Jennifer Higgie, and more. “In cooking — as in almost every-thing else,” Reichl said. “It all starts with an egg.”Trade Review“This tasty title is well worth dipping (your soldiers) into.” * World of Interiors *“[A] gorgeous, frothy offering from food-culture journal The Gourmand.” * World of Interiors *“…entertainingly explores the cultural and culinary history of the egg, with spectacular imagery and essential recipes.” * Delicious *“As this lavishly ovophilic work demonstrates, eggs are loaded with symbolic and metaphoric potential, and their hold on the artistic imagination, as well as our appetites, can be traced back through the millennia.” * The Observer New Review *“The humble egg has provided inspiration well beyond the kitchen and is celebrated in all its guises in The Gourmand’s Egg: A Collection of Stories and Recipes.” * ArtReview *“…an absolute playground for the eyes and mind.” * vanityfair.com *“Celebrating the endless possibilities of the egg… whether it’s poached, scrambled, boiled, whipped, deviled, painted, or even tossed, the egg is here celebrated in all its various guises: as both humble household ingredient and ever-powerful source of life.” * vogue.com *“The Gourmand's Egg. A Collection of Stories & Recipes dives into the cultural relevance and history behind the oval wonder, while blessing our eyes with the most eclectic visual companions we've ever seen inside the pages of a cookbook.” * Tasting Table *“…turns the staple (ingredient) into a star, and charts its significant beyond the kitchen.” * Apollo *“A closer look at how eggs became a complex motif in countless works of art.” * Salon *“Every food-lover’s favourite magazine ‘The Gourmand’ has begun a series of books dedicated to singular foods, featuring essays, recipes and always beautiful imagery. Scramble to get your mitts on the first, centred on the humble egg.” * ES Magazine *“The Gourmand’s Egg is the first in a new series of sumptuous art books by TASCHEN, celebrating the connections between art and food.” * The Telegraph *“A cracking new look at the egg… Culinary, cultural… it’s all collected in this fascinating compendium of all things ovoid.” * The Financial Times *“Cracked, over-easy or richly symbolic: the humble egg in art.” * The Observer *“Editorially experimental, visually conceptual, but highly accessible because of the sheer wit of its inventive features, The Gourmand offers surprising delicacies.” * The Guardian *

Read more less

Book Synopsis"Amy's beautiful recipes are an ode to the pleasures of cooking with honey and the importance of it in our lives." – Thomasina Miers"Something truly magical happens when beekeeping, gardening and cooking meet, and in that intersection stands Amy with this wonderful book." – Itamar Srulovich, Honey & Co."A beautiful, thoughtful exploration of keeping bees and cooking with honey – with such enticing recipes." – Mark DiaconoA sticky celebration of honey from bloom to plate, with 80 inspiring recipes straight from a beekeeper’s kitchen. Amy Newsome is a cook, gardener and beekeeper – and this is her homage to honey and its deliciously distinct varietals from around the globe. Marvel at the floral intricacies of honey’s terroir and all its wonderful flavours, before getting stuck in with 80 sweet and savoury recipes that celebrate the magic of cooking with honey; from honey ferments, fancy fritto misto and Honeyed Chipotle Lamb Tacos, to Saffron & Apricot Honey Buns, Eucalyptus Honey Granita and a Bergamot Bee's Knees to wash everything down. Covering the beekeeper’s year and how honey is made, you will journey through the changing seasons, take a peak inside the hive and discover just how to create the perfect bee-friendly garden. This cookbook is an incredibly thoughtful collection of recipes and stories that offers an inspiring glimpse into the craft of beekeeping and the remarkable world of the honeybee, confirming why and how we should be treating honey with the respect it deserves.

Read more less

Book Synopsis

Read more less

Book SynopsisSlow Drinks teaches home cooks, industry pros, homebrewers, and foragers how to transform botanical ingredients – whether foraged or purchased from the store – into incredibly unique beverages and cocktails.Organised by season, Slow Drinks demonstrates how to make drinks that tell a story of botany, history, culture, and terroir, while honouring beverage traditions both old and new. Each season will highlight eight new ingredients with recipes that build on a basics chapter and teach readers how to interchangeably use master recipes to make their own meads, country wines, beers, sodas, tinctures, shrubs, and more. Beautifully photographed by the author’s wife, Katie Childs, and illustrated by Molly Reader, Slow Drinks will be the definitive botanist’s guide to mixology that can live in your basket on a foraging trip, or on the coffee table as a conversation piece. This book is for bartenders, do-it-yourselfers, foodies, homesteaders, homebrewers, food activists, and anyone looking to dive into the world of botanical drink making.

Read more less

Book SynopsisINSTANT NEW YORK TIMES BESTSELLERStephen and Evie Colbert invite you to pull up a chair as they share their favorite recipes from family and friends and offer a glimpse of food and fun in their South Carolina home.Hopefully reading this book and cooking these recipes will feel like hanging out with us at home. We basically live in the kitchen anyway. -Evie and Stephen ColbertAs Evie and Stephen explain it, Does This Taste Funny? had its beginnings in the Covid lockdown. We were all stuck together and couldn't go out, so we cooked. We had all three kids back under one roof for the first time in a long time, and we had dinner each night as a family. Cooking together became a major source of entertainment.Now, the Colberts invite us into their kitchen and around their dining room table. Sharing Stephen and Evie's favorite recipes, as well as those of their family and friends, this book offers everything from Party Food (called

Read more less

Book SynopsisSqueeze the Most Out of Your Nama JuicerMaximize your daily nutrition and the potential of your Nama juicer with healthy, refreshing juice recipes. These blends from the creator of Juicy Juicing J are key to developing a sustainableand deliciousjuicing routine using the Nama's hands-free, whole-fruit juicing capabilities. These juices are developed with specific health benefits in mind so that each ingredient boosts your body's natural defenses quickly and easily, without sacrificing taste. Plus, the Nama's cold press method preserves more nutrients than regular juicers, so these nourishing recipes use your fresh fruits and veggies to their full potential.Try a blend of oranges, limes, papaya and carrots that's incredible for digestive health, an energy-boosting golden wellness shot packed with turmeric and ginger or the viral kale-cucumber-pineapple juice that even had kids drinking their greens. No time to juice every day? Batch recipes and invaluable storin

Read more less

Book Synopsis

Read more less

Book SynopsisEmma Fontanella is a professional pastry chef and the creator of the YouTube channel Emma's Goodies. She is passionate about developing recipes that are quick and easy for anyone to make at home without compromising on flavor. People from around the world regularly recreate her recipes and share their results across social media. Emma lives in Rome, Italy.

Read more less

Book SynopsisNik Sharma, blogger at A Brown Table, Serious Eats columnist, and author of the bestselling cookbooks The Flavor Equation and Season, brings us his most cookable collection of recipes yet in Veg-Table. Vegetable-focused recipes are organized into chapter by plant family, with storage, buying, and cooking methods for all. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet. Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics and resulting in a recipe collection of flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. Veg-Table includes Sharma's first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn't mean strictly vegetarian; bring plants and meat together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection. Featuring more than 100 of Nik's gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, highly cookable recipes.

Read more less

Book SynopsisA Paris Christmas is the charming, funny and improbable tale of how a man who was raised on white bread - and didn't speak a word of French - unexpectedly ended up with the sacred duty of preparing the Christmas dinner for a venerable Parisian family. Previously published as "Cooking for Claudine".Trade Review"Such a likeable, readable book, packed with humour and quirky knowledge". * The Independent *Uproarious... Baxter's wry humour and fast-paced writing make for a highly entertaining read... * France Magazine *Baxter shares insights with the wry perspective of an outsider permitted into a secret world and eager to share the rules with other visitors. * Publisher's Weekly US. *

Read more less

Book SynopsisTop 4 Finalist for the Best New Cocktail or Bartending Book in Tales of the Cocktail Foundation's 17th Annual Spirited Awards.This updated edition contains more than 400 classic and contemporary craft cocktail recipes, paired with exceptional writing and the authoritative voice of The New York Times.Cocktail hour is one of America’s most popular pastimes and a favorite way to entertain. What better place to find the secrets of craft cocktails than The New York Times? Steve Reddicliffe, the “Quiet Drink” columnist for The Times, brings his signature voice and expertise to this collection of delicious recipes from bartenders from around the world, with a special emphasis on New York City.This informative guide includes: Classics such as the Martini, Manhattan, Old Fashioned, and Negroni, served both straight up and with modern twists New imaginative favorites inspired by the craft-distilling boom Auxiliary recipes for signature ingredients, including brandied cherries and brown-butter bourbon, plus recipes for cordials, shrubs, bitters, and more New chapters on non-alcoholic drinks, bourbon cocktails, and vermouth cocktails A complete guide to home entertaining, setting up your personal bar, and how to build your own cocktail encyclopedia Engaging essays from the biggest names in cocktail writing Original interviews with ten bartenders and spirits professionals, including Ivy Mix of Leyenda in Brooklyn, Sother Teague of Amor y Amargo in Manhattan, and Victoria Eady Butler, master blender of Uncle Nearest bourbon Reddicliffe has carefully curated this essential collection, with memorable writing from famed New York Times journalists like Craig Claiborne, Toby Cecchini, Eric Asimov, Rosie Schaap, Robert Simonson, Melissa Clark, William L. Hamilton, Jonathan Miles, Amanda Hesser, William Grimes, and many more. Discover over 400 recipes and the wit and wisdom of decades of this venerable paper’s best cocktail coverage.

Read more less

Book Synopsis

Read more less

Book SynopsisSweets master and TikTok sensation Amy Chao shares the secrets for recreating her most beloved designs in this utterly charming collection that packs in the happiness. Learn all the essential tips and tricks behind her signature meringue “floaties,” colorful marshmallows and mouthwatering macarons - featuring a variety of lip-smacking fillings to choose from! - with recipes like: Cutest Corgi Butts Marshmallows Fun Fluffy Sheep Meringue Cookies Sleepy Pandas Macarons Cat Paw Marshmallows Stunning Seashells Macarons with Edible Pearls Adorable Elephant Meringue Cookies . . . and more! With 50 recipes that are as fun to make as they are to eat, there are options to brighten up any occasion. Each design includes step-by-step illustrations that take the intimidation out of these treats, letting you focus on the fun. Meanwhile, comprehensive troubleshooting sections, plus easy-to-trace templates for perfectly piped macarons, make it simple to whip up these specialty sweets in the comfort of your own home. A confection lover’s dream, this is the perfect uplifting addition to expand your baking repertoire.

Read more less

Book SynopsisWith Indian for Everyone, former Tamarind chef Hari Ghotra shows you how to make simple, healthy Indian dishes even your kids will love—as well as spicy twists on some classic American fare. Table of ContentsIntroduction Welcome Drinks & Snacks Feisty Finger Foods Sharing Platters For the Family Cheeky Curries Simple Sides Clever Condiments Decadent Desserts & Nighttime Treats Acknowledgments About the Author Index

Read more less

Book SynopsisThe beloved Netflix host and New York Times bestselling author of Nadiya Bakes and Time to Eat presents more than ninety sweet and savory recipes for every meal, occasion, or mood. Nadiya Hussain, winner of The Great British Baking Show, knows that what we bake depends on the day of the week and what mood we’re in. In Nadiya’s Everyday Baking, Nadiya shares nearly 100 simple and achievable recipes for breakfast, dinner, dessert, and everything in between.  Organized by situation and occasion, Nadiya’s recipes are designed to always provide for a delicious, rewarding meal no matter what kind of day you’re having:• Everyday Kind of Days when you’re short on time: Harissa Pita Pockets, Sweet Potato Jalapeño Gratin, Crispy Tofu Lettuce Wraps• Chill Out Days when you want to move and cook slowly: Spring Onion Pancakes, Tandoori Chicken Naan

Read more less

Book SynopsisEnjoy the Bounties of Summer and Autumn All Year Long! Whether you forage, garden, or buy fresh produce, you want to utilize your delicious harvest. Learn the skills of canning and preserving, and savor those tantalizing flavors any time you choose. Author Michele N. Harmeling has been foraging, canning, pickling, and preserving for most of her life. Now, she’s sharing her expertise with you in a handy, convenient Adventure Skills Guide. The easy-to-follow booklet introduces the basics of canning and preserving. Find out what equipment is needed, with directions on how to assemble and use the various gear. Then discover the differences between hot-water-bath canning and pressure canning. Harmeling provides eight recipes for each method to help you safely practice and perfect each technique. Canning & Preserving goes on to cover essential food warnings and safety precautions. Plus, you’ll find a FAQ section, information about storing and using your preserves, and charts for cooking temperatures and altitude adjustments. There are few things more satisfying than preparing, canning, and preserving your favorite popular foods. If you are just starting out, you’ll appreciate the simple methods presented here. If you have experience with food preservation, this is an ideal quick-reference source. So keep this photo-illustrated guide handy. Its pocket-size design makes it easy to store, and its convenient format makes it fun and simple to use.Table of ContentsIntroduction Safety Precautions Fresh vs. Frozen Getting Started Hot Water Canning Pressure Canning Hot Water Bath Recipes Pressure Canner Recipes Storing and Using Preserves Frequently Asked Questions

Read more less

Book SynopsisThe ultimate step-by-step, fully illustrated guide to baking perfection Baking is a hugely rewarding pastime, and this book will take you through every step of the process, from lining the tin to creating an ornate wedding cake. Multi-award winner and professional baker Mich Turner MBE offers indispensible lessons and a wealth of insider tips and knowledge. All of Mich 's expert instructions are accompanied by 1,000s of photographs showing you each step of the process - including tips on what not to do and how to avoid common baking mistakes. Making and Baking Cakes takes you through the ingredients, preparation and different cake baking methods to achieve different results, including tips for identifying and fixing baking pitfalls. Putting it All Together offers a wealth of choices for fillings, toppings, coverings and assembly. Explore the best combinations from purees to honeycomb, ganache to meringue. Learn how to handle marzipan and sugar paste with confidence and how to stack tiered cakes. Decorating: Mich takes you through the whole process from the basics, such as making the piping bag and producing straight lines, before building confidence with delicate effects such as lace, hand lettering and quilting, to tutorials on creating a selection of hand-moulded flowers, butterflies and intricate hand painting. Whether you are baking for an afternoon tea, a birthday party or a lavish celebration, Mich Turner's Cake School will provide all you need to know to become a master cake maker.Trade Review'Ideal for a lavish celebration.' Making 'This comprehensive guide to baking from first principles is practical and informative and would make a great gift for anyone new to baking.' Wedding Cakes 'So you might not want to make your own wedding cake, but if you did, this would be your bible. Once you've got to grips with the cake, it's time to decorate it - this is when the book really comes into its own, with spectacular effects explained step-by-step. Mich makes it all seem possible. It's a beautiful tome, too, with gorgeous photography by Amanda Heywood.' County Wedding Magazines 'It's hard to go wrong if you follow Mich Turner's advice. Cake School covers everything from baking to decorating a cake. Especially valuable are tips on what can go wrong and how to put it right: clear and easy to follow with step-by-step photography throughout.' Bookseller

Read more less

Book SynopsisBefore I started juicing, I was overweight and taking medication to treat an autoimmune disease. By drinking only fresh vegetable and fruit juices while making my film Fat, Sick & Nearly Dead, I lost weight, got off the medication and began to feel better than ever! Today, I still drink a lot of juice and eat a balanced diet centered on fruits and vegetables. But I''ve also realised that staying healthy is a lot more complex than just what you eat. I''ve distilled what I''ve learned down to 7 Keys to healthy and happiness. Paying attention to these 7 keys helps me thrive. JOE CROSSIn Reboot with Joe: Fully Charged, Joe Cross shares what he''s learned about staying healthy in an unhealthy world since filming Fat, Sick & Nearly Dead. Whether you''ve followed the Reboot diet and are looking for help in sustaining your success or looking for advice that will help you lose weight and adopt a healthy lifestyle, this book is full of inspiration and Trade ReviewThe juicing phenonemon is set to take the world by storm. * Daily Express *

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisTurn your idea of difficult Japanese cooking on its head with this new edition of “Let’s Cook Japanese Food!’ People love Japanese food but think they have to go out to a restaurant to get it. But it’s something everyone can cook, easily and deliciously, at home! When you think Japanese food—it’s sushi, or ramen, or raw fish—or just too hard. Amy Kaneko, an American married to a Japanese husband, learned from the best—her mother-in-law and sister-in-law—and brings her culinary experience to your kitchen. Using easy-to-find ingredients, familiar techniques, and authentic flavors, you won’t believe how simple it is to make real Japanese food that is this delicious.Home-style Japanese cooking is demystified in this refreshing and informative cookbook. After marrying into a Japanese family, the American author was taken under her mother-in-law's wing to learn the ins and outs of Japanese cooking. Here she presents her acquired knowledge in an appealingly designed book with Japanese graphic motifs and color photos. The recipes themselves are a mix of family favorites and restaurant dishes Kaneko learned to recreate at home. Yet readers will see few of the familiar foods available in Japanese restaurants in the U.S. Instead, the book illustrates how to make Japanese home-style favorites, like Gyoza and Tempura, as well as Yoshuko dishes combining Japanese and Western influences, like Curry Rice, and Omu Rice, an omelet stuffed with tomato-y chicken fried rice. In a helpful glossary, Kaneko identifies the basic ingredients and equipment needed to recreate these recipes in an average Western kitchen. Chapters devoted to Tofu and Eggs; Vegetables, Fish and Shellfish; Meat and Poultry; and Rice Noodles and Dumplings intersperse recipes with boxes that highlight Japanese traditions and recollections on the author’s time living in Tokyo.  From Amazon.com: This is a wonderful cookbook for those who love to eat Japanese food but are a bit intimidated by how complicated preparing it may seem. I've been making simple Japanese dishes for years, but I wanted to add more than just onigiri, sushi and udon into the mix. Amy Kaneko's book provides a good variety of dishes that are not that difficult to prepare and are sure to make your family's tummies satisfied. Even the pickiest of eaters (kids) will find some of Amy's recipes rather tasty.

Read more less

Book SynopsisBestselling author Tessa Kiros reveals the food and stunning beauty of Venice.

Read more less

Book SynopsisChoosing the foods and herbs that are right for you is essential to achieving and maintaining good health. Over thousands of years, Traditional Chinese Medicine (TCM) has accumulated knowledge about using foods and herbs therapeutically, providing a natural way to boost energy and immunity, extend longevity, enhance beauty, reduce toxins, regulate mood and treat other health conditions, externally and internally. This book will help you put the wisdom of TCM to use, guiding you with case studies, treatment details, recipes and illustrations. Inside you'll find practical and easy-to-understand information about: Assessing your body constitution The features of food according to TCM Customizing your selection of foods and herbs Using food to treat or prevent health problems Improving your appearance and mental outlook This book also features a handy chapter on nearly 90 functional foods and herbs. Arranged alphabetically, with quick facts and photos, this resource will help you plan your strategy for healthy living by using foods and plants specifically suited for your body, lifestyle and goals. Let TCM help you better understand your body and show you how to make the choices that are best for you!

Read more less

Book Synopsis

Read more less

Book Synopsis2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)2013 James Beard Foundation Book Awards, Nominee FinalistBorn from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. Game and fish include:Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.Trade Review2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)2013 James Beard Foundation Book Awards, Nominee Finalist"Griffiths may be an ideologue, but his recipes adapt well to the work of the unarmed home cook hoping simply to feed friends beautiful, flavorful food in the chill of early winter. His anise brine mutes the wildness in feral boar. But it also augments the flavor of commercially raised pigs, increases the clarity of their flavor, acts as the best sort of kitchen cheat." — Sam Sifton, "How to Tame a Wild Pork Chop" featured in The New York Times Magazine "I don't really see myself plucking doves anytime soon—rather I tend to feed them—but I greatly admire Jesse Griffiths and his work, especially Afield. It's solid and real, not something stylish and trendy. It's clear that Jesse takes this work very seriously. That would be enough, but I have to add that the photographs are especially evocative." —Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors "After the Larousse Gastronomique, this book will become my new bible. Afield is part of the new generation of culinary books. Actually, it's more than just a culinary book, it's a North American chef d'oeuvre. Enjoy!" —Martin Picard aka "The Wild Chef," author of Au Pied de Cochon Sugar Shack "A kindred spirit and fellow hunter, angler and cook, Jesse Griffiths has created a book that not only highlights the glories of Texas' abundant game and fish, but is also just as relevant and as useful wherever you can find doves and deer, crabs and crappies. It is one of a very few modern cookbooks that does justice to America's wild game and fish." —Hank Shaw, author of Hunt, Gather, Cook "Jesse Griffiths practices what most of us only preach when it comes to sustainable eating. Afield shows us that hunting is as much about compassion, respect and knowledge of animals, and the land as it is about the preparation. Much praise goes to Jesse for making the art of hunting and cooking game approachable." —Carla Hall, co-host of The Chew "From his love of hunting and fishing, Jesse Griffiths has created a rare and beautiful book." —April Bloomfield, chef and author of A Girl and Her Pig Advance Praise "Of all the members of The Butcher's Guild, Jesse is one of the most intrepid and iconoclastic. Gracefully teaching sustainability and holistic cooking in Texas, he has become the young grandaddy to a new generation of chefs and butchers. His prose and approach are as warm as a campfire on a Texas dove-hunt." —Marissa Guggiana, author of Primal Cuts and Off the Menu; co-founder of The Butcher's Guild "The recipes are spot-on (I cook; my son is a chef), the photography is gorgeous, and the philosophy is a welcome breath of non-self-righteous rationalization." —James R. Babb, Editor, Gray's Sporting Journal "This book is inspiring. Jesse captures the energy of the hunter gatherer in a refined and approachable way. This book makes me want to eat Snipe and smoke my own catfish." —Jamie Bissonnette, chef and butcher at Coppa and Toro in Boston "Jesse Griffiths knows what's important about food...that it's fresh, local and allowed to speak for itself. He's an old school chef with deep respect for the land, his farmers and purveyors and the food they produce and it shows through his cooking." —Dave Pasternack aka "The Fish Whisperer," according to the New York Times; author of A Young Man and the Sea "For all who want to take increased responsibility for meat eating and plan to hunt it themselves, Afield is the book to follow. For all who may aspire to hunting, it is the book to read closely for a real sense of the experience. For those who already know the pleasures of the hunt, but may not know how to maximize the pleasures of the table, Afield is the book to cook from." —Deborah Krasner, author of GOOD MEAT "The magic, and why I think Afield is a special work, is that it fully portrays a way of living and thinking that allows us to return to a more simple way to be measured and respected. And it does so without lecturing or pandering. It reminds me that by living a more principled life, I can make my world a better place and I can use food and cooking to do it. This book is a beautiful piece of work, and after you read it, and cook from it, please get outside and get dirty with it. Wherever you are, the great outdoors is waiting for you, afield." —Andrew Zimmern, host of Bizarre Foods, from his introduction to Afield (Andrew featured Griffiths breaking down a feral hog on the Bizarre Foods Austin episode that aired on August 13, 2012) "It's not news that we're rethinking how we eat. Between money issues, and the conglomeration of differing ideas about where we should get our food and what we should do with it, I'm surprised we've not seen a book like Afield before now. Then again we've not had a Jesse Griffiths stepping forward before now. With this book he reaches beyond those who have always hunted. He lives that idea of working with what is around you and hunting naturally comes out of that for him. Hunting is not for all of us, but this book has much to teach about working with meat, cooking game well, and for some us, it offers a gentle, thoughtful introduction to a way with food that seemed foreign in the past. It could be a marker for the future." —Lynne Rossetto Kasper, host of public radio's national food show, The Splendid Table®, from American Public Media (Griffiths' segment will air in mid-September) "If things get tough on Planet Earth, you'll want Jesse Griffiths at your side, or at least, his educational and entertaining book, Afield! Read Jesse Griffiths' Afield for inspiration, and then get out to the wilderness and bring home a wild hog, or at least a few fish! Then flip through the pages of this beautiful book to learn what to do with your catch. Jesse Griffiths is an omnivore's inspiration — one of Texas' greatest supporters of and educators on local foods of every kind — he's just as good with vegetables as he is with game. Afield is Jesse Griffiths and his cohorts at their finest. If you don't have a gun or a fishing pole, just delve into Afield for a great armchair experience!" —Carol Ann Sayle, organic vegetable farmer, Boggy Creek Farm, Austin, TX “Griffiths takes you inside the moment with him, into his head, as he searches for a downed doe or sets the hook in a catfish’s mouth. It’s impossible to miss Griffiths’ reverence for the lives he literally consumes.” —Kim Pierce, Dallas Morning News “Everything you want to know about hyper-locavorism can be found in this book of stories, recipes and how-tos that will take you from couch potato to wild boar hunter in no time. Well...maybe a little time.” —Jesse Kapadia, Food Republic “Lots of the recipes - for turkey, duck, fish, crab, and rabbit in particular - could be happily used by cooks with no intention of actually harvesting it themselves from anywhere but the butcher shop.” —Molly Watson, About.com “Calling Afield a mere cookbook would be…like calling the Grand Canyon a large ditch. A philosophical journal, a field guide, a visual work of art – all of these would be fitting descriptions of the new book. Half of [the photographs] will inspire you to never eat anything processed again, while the other half will make you want to grab your rod or gun and head out into the wild right away.” —Bearings: A Southern Lifestyle for Men “Afield is at once anecdotal and educational… In a country where gun ownership is more associated with NRA zealots than food sourcing, Griffiths wants to open up people’s minds to living off the land once again.” —Veronica Meewes, CultureMap Austin “Afield will inspire you to do—to roll up your sleeves and catch a flounder, clean a rabbit, field dress a feral hog, butcher a deer, cook up a squirrel, and make your own sausage—all in the name of a good meal.” —Sarah Hebbel-Stone, FarmPlate “Part recipe collection, part Hemingway-esque adventure read, [Afield] comes from one of Austin’s fiercest talents.” —Paula Disbrowe, Daily South “Yes, it’s a cookbook, but more specifically, it’s an impeccably written, extensively photographed manual that takes people through the hunting process from land, lake, and sea and right back into the home kitchen.” —Layne Lynch, Texas Monthly"For a reader who knows the magic of a duck blind at sunrise, the writing is evocative; for the novice, it offers additional insight into why hunting and fishing are favored pastimes for millions in this country."—Kerry Luft, Chicago Tribune"Griffiths forges a new approach to the sustainable movement through a compelling narrative on the benefits, both mental and physical, to catching your own dinner."—Michele Harris, Erickson Tribune“A practitioner of the new hunting-cooking movement, Griffiths also happens to be a gifted writer who captures the drama and romance of moving through a creek slowly so as not to spook the fish or gutting and scaling whiting directly into Gulf waves while surf fishing… [It’s] Hemingway-esque.” —Greg Morago, Houston Chronicle “[Afield] is one of the better game cookbooks in recent years, equally accessible to avid hunters and fishermen and those who are just starting out, as well as those who are debating whether to begin.” —Kerry Luft, Latino Times “We have come a long way from our days as hunter-gatherers, yet there is still deep satisfaction in catching a fish and cooking it yourself…Jesse Griffiths has tapped into that primordial urge.” —Michael Hoinski, Texas MonthlyTable of ContentsForeword by Andrew Zimmern 6 Introduction by Jesse Griffiths 9 Dove & Snipe Dove: Opening Day 13 Plucking Doves 20 Simple Grilled Doves 24 Rice with Gizzards, Hearts, and Livers 26 Braised Greens 27 Stuffed Doves 28 Bad-Day Dove Risotto 31 Snipe: A Good Day on the Marsh 32 Roasted Snipe 38 Potatoes Anna 38 Hot Fried Birds 40 Creek Fishing Hunting Fish 43 Whole Grilled Fish 52 Making Mayonnaise 54 Cleaning Catfish 55 Smoked Catfish Terrine 56 Frying Fish: Beer Batter, Mustard Batter, Cornmeal Dredge 59 Coleslaw 61 Surf Fishing Whiting on the Beach 63 Whole Grilled Whiting with Carrot-Top Sauce 68 The Half-Shell Technique 69 Half-Shell Tacos 70 Fish and Oyster Stew with Salted Wild Boar Belly 72 Smoked Mullet Salad with Apples 73 Arroz Abanda 75 Fish Soup Flounder & Crab Flounder: The Bay at Night 79 Filleting Flounder 82 Baked Flounder with Parsnips and Carrots 84 Sautéed Flounder with Chard and Raisins 86 Preparing Flounder for Stuffing 88 Roasted Whole Flounder with Herbs and Potatoes 90 Cooking with Fresh Herbs 90 Crab: Simplicity Defined 92 Picking Crabs 94 Crab Posole 96 Pasta with Crab, Basil, and Garlic 97 Feral Hog The Hog Highway 99 Field Dressing Large Game 102 Butchering a Feral Hog 108 Smothered Boar Chops 112 Anise Brine 112 Wild Boar Carnitas 114 Jalapeño Salsa 114 Cheater Ribs 116 Wild Boar Petit Salé 119 Pickled Onions 119 Roasted Whole Baby Hog 120 Sausage & Charcuterie A Nice Fat Sow 123 Morgan’s Wild Boar Pancetta 126 Venison Bresaola 128 Dove Terrine 131 Goose Liver Pâté 132 Salted Wild Boar Belly 134 Wild Boar Rillettes 135 Making Sausage 136 Venison Breakfast Sausage 140 Wild Boar Chorizo 141 Wild Boar and Dark Beer Sausage 142 Venison Chaurice 143 Smoked Goose Sausage 144 Dry-Cured Sausage 146 Deer & Turkey Targets of Opportunity 149 The Gambrel Method 156 Storing Large Game Before Processing 161 Butchering a Deer 162 Stuffed Venison Flank 166 Venison Barbacoa 168 Venison Tartare 169 Venison Neck Osso Buco 170 Venison Chili 172 Making Stock 173 Venison or Feral Hog Stock 173 Game Bird Stock 173 Venison Salpicon 174 Grilled Venison Loin with Horseradish Cream 175 Onion Soup with Venison Shanks 177 Venison Moussaka 178 Venison Burgers 180 Sautéed Venison Liver 182 Grilled Venison Heart 184 Butchering Turkeys 186 Turkey Cutlets with Mushroom Gravy 191 Turkey Potpie 192 Tomato-Braised Turkey Legs 194 Game Bird Polenta 194 Duck & Goose Duck: The Well-Kept Secret 197 Plucking Ducks 204 Butchering a Duck or Goose 208 Roasted Duck with Tangerines 210 Red Wine Brine 211 Onion and Sage Dressing 211 Duck Yakitori 212 Pickled Radish 212 Teal in a Jar 215 Duck and Oyster Gumbo 216 Duck Tikka Masala 217 Goose: Over the Decoys 218 Confit 220 Salade de Gesiers 222 Goose Leg Confit with Potatoes Sarladaise 222 Rabbit & Squirrel Rabbit: One is Enough 225 Cleaning Rabbits and Squirrels 228 Butchering Rabbits and Squirrels 229 Fried Rabbit 230 Rabbit in Pipian Sauce 231 Pappardelle with Rabbit, Muscat, and Cream 232 Squirrel: Three for Three 234 Squirrel Cooked over a Campfire 236 Squirrel with Herb Dumplings 238 The Spring Run White Bass: Go to the Fish 241 Filleting Panfish 248 White Bass Roe in Brown Butter 250 White Bass Escabèche 251 White Bass Veracruzana 252 Sautéed Zucchini 252 Crappie: The Night Bite 255 Crappie Croquettes 262 Gratin of Crappie and Potatoes 264 Index 266 Suggested Reading 270 Acknowledgments 271

Read more less

Book Synopsis

Read more less

Book SynopsisA detailed revelation of what was eaten in the court of the Eastern Roman Empire, accompanied by colourful descriptions of the sights and smells of Constantinople and its marketplaces. For centuries, the food and culinary delights of the Byzantine empire - centred on Constantinople - have captivated the west, although it appeared that very little information had been passed down to us. Tastes of Byzantium now reveals in astonishing detail, for the first time, what was eaten in the court of the Eastern Roman Empire - and how it was cooked. Fusing the spices of the Romans with the seafood and simple local food of the Aegean and Greek world, the cuisine of the Byzantines was unique and a precursor to much of the food of modern Turkey and Greece. Bringing this vanished cuisine to life in vivid and sensual detail, Dalby describes the sights and smells of Constantinople and its marketplaces, relates travellers' tales and paints a comprehensive picture of the recipes and customs of the empire and their relationship to health and the seasons, love and medicine. For food-lovers and historians alike, Tastes of Byzantium is both essential and riveting - an extraordinary illumination of everyday life in the Byzantine world.Trade ReviewA fascinating read, with its descriptions of the glittering centre of an empire. Along with his portrait of Byzantines feasting on spiced wine and sugary sweets, Dalby includes many colourful observations. -- Charles Perry * Cornucopia *A delightful book... offers a novel and humane approach to the Byzantines and their culture, and one that should appeal to Byzantinists as well as general readers. * The Bryn Mawr Classical Review *This pioneering book... is an enthusiastic compilation of fascinating facts about what people in Constantinople ate during the eleven centuries of the Byzantine Empire. -- Peter Clark * Asian Affairs Journal *The only book in English concerning the history of the very elusive cuisine of Byzantium. Dalby - classicist, historian, and aficionado of linguistics - brings impressive credentials to this pioneering study... Tastes of Byzantium bubbles and roils with tales, anecdotes, and just plain gore. * Culinary Historians of New York *Table of ContentsPreface An Introduction to Byzantium Tastes and Smells of the City Foods and Markets of Constantinople Water and Wine, Monks and Travellers Rulers of the World The Texts The Eight Flavours Categories of Foods Humoral and Dietary Qualities of Foods A Dietary Calendar Instructions and Recipes A Phrase-Book of Byzantine Foods and Aromas Bibliography Index

Read more less

Book SynopsisGood food makes everyone feel warm and cared for—the essence of hygge. In Tasting Hygge Leela Cyd shares the recipes that make her most happy. She organises the book into five sensory experiences (Calm, Bright, Warm, Spiced and Smooth). These are dishes to delight and love, each one accompanied by a gorgeous photograph.Trade Review"Each of the 50 recipes has been carefully thought through and will provide a warm and cared-for feeling for the person lucky enough to sample the result." -- Choice Magazine

Read more less

Book Synopsis

Read more less

Book SynopsisAn exciting debut cookbook that confirms the arrival of a new guru chef . . . A moving, deeply personal journey of survival and discovery that tells of the evolution of a cuisine and of the transformative power and magic of food and cooking. From the two-time James Beard Award-winning chef whose celebrated New Orleans restaurants have been hailed as the country's most innovative and best by Bon Appétit, Food & Wine, Saveur, GQ, and Esquire.Alon's journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food. --Yotam Ottolenghi, author of Jerusalem: A CookbookBreathtaking. Bravo. --Joan Nathan, author of King Solomon's Table Alon Shaya's is no ordinary cookbook. It is a memoir of a culinary sensibility that begins in Israel and wends its way from the U.S.A. (Philadelphia) to Italy (Milan and Bergamo), back to Israel (Jerusalem) and comes together in the Ameri

Read more less