Food & Drink Books

Book Synopsis150 recipes to help you master the cooking basics, hack the pantry, and make everything from vegetarian go-tos to crowd-pleasing snacks to irresistible desserts.    Tasty Ultimate is THE must-have companion for home cooks of all skill levels—whether you’re a sometimes cook or a master meal prepper. With 150 recipes, clever hacks, and must-know techniques, this cookbook will teach you how to kill it in the kitchen. In no time at all, you’ll be poaching like a pro, searing perfectly tender steaks, chopping veggies at warp speed, and frosting cakes better than Betty Crocker. You’ll tackle brand-new recipes as well as all your Tasty faves; think Fried Egg Pizza, Salmon Poke Bowl, Mozzarella Stick Onion Rings, and Molten Lava Brownies. Beyond knockout cheese pulls, slow-cooked stunners, vegetarian go-tos, meals for meat-lovers, and insanely good sweets, discover large-scale showstoppers perfect for hosting Friendsgiving

Read more less

Book SynopsisA kitchen classic for over 35 years, and hailed by Time magazine as a minor masterpiece when it first appeared in 1984, On Food and Cooking is the bible which food lovers and professional chefs worldwide turn to for an understanding of where our foods come from, what exactly they''re made of, and how cooking transforms them into something new and delicious.For its twentieth anniversary, Harold McGee prepared a new, fully revised and updated edition of On Food and Cooking. He has rewritten the text almost completely, expanded it by two-thirds, and commissioned more than 100 new illustrations. As compulsively readable and engaging as ever, the new On Food and Cooking provides countless eye-opening insights into food, its preparation, and its enjoyment. On Food and Cooking pioneered the translation of technical food science into cook-friendly kitchen science and helped birth the inventive culinary movement known as molecular gastro

Read more less

Book Synopsis

Read more less

Book SynopsisThe eating style proven to reduce the risk of heart attack and stroke.“An irresistible invitation to share the healthiest diet in the world. It has one alluring recipe after another, each one fragrant with the fresh aromas of the ingredients I love the most: fish right out of the water, ripe vegetables from open-air markets, herbs from the garden. This book makes an overwhelming argument that the things that taste the best are good for you.” —Alice WatersSpanning the Mediterranean from Spain to France, Italy, and Greece, with side trips to Lebanon, Cyprus, and North Africa, this revised and updated edition of Nancy Harmon Jenkins’s acclaimed cookbook offers ninety-two mouthwatering new dishes plus the latest information about the nutritional benefits of one of the world’s healthiest cuisines. But best of all are the recipes—bursting with flavor, easy to prepare, and sure to please everyone at your table,

Read more less

Book SynopsisA complete and unabridged edition of the inspirational classic that has sold more than 10 million copies.

Read more less

Book SynopsisChristine Ferber is an internationally known master patissiere who has worked with culinary luminaries Alain Ducasse, the Troisgros family and Antoine Westermann. This book brings her hand-made jams to life for home cooks and professional chefs alike.

Read more less

Book Synopsis

Read more less

Book SynopsisOLIVE, one of the UK''s top food magazines, pick 100 of their very best chicken recipes.Cook, eat, explore the best recipes from OLIVE magazine.OLIVE magazine is known for its delicious recipes loved by foodies and fans of easy-to-follow recipes alike. Now OLIVE is here with a series of stylish, collectable cookbooks for every the every day kitchen, and with a photo for every recipe, you will know exactly what you are aiming for. From lazy Sunday roasts and super-fast, mid-week suppers to meals with friends and recipes from afar, OLIVE present 100 of their very best chicken recipes.

Read more less

Book SynopsisIn this richly illustrated book, MacDonald analyzes the original design and construction of one of the grand architectural statements of all ages, discusses the technology that made it possible, and explores its metaphorical meaning.Trade ReviewThe Pantheon is an informative and extremely well organized [book on] one of the most important and influential buildings in world history. Throughout, the language is appealing...Not only a coherent summary of the history, description, and analysis of the building, but also a discussion of the relevant architectural issues within a larger framework. * Journal of the Society of Architectural Historians *MacDonald describes the Pantheon's structure in some detail, against the background of contemporary architecture and building methods...and he gives a brilliant resume of its influence on other architects from just after its building to the 1950s...an exceptionally well constructed and readable book. * The Economist *Table of ContentsAcknowledgements 1. In The Temple of The Whole World 2. The Building Proper 3. Background and Principles of Design 4. The Problem of Meaning 5. 'The Most Celebrated Edifice' Bibliography Notes List of Illustrations Index

Read more less

Book SynopsisIn 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

Read more less

Book SynopsisEasier and tastier than ordering out-make authentic Japanese recipes at home. Easier and tastier than ordering out-make authentic Japanese recipes at home. Cooking a wide variety of Japanese meals doesn't have to require a lot of effort, multiple cookbooks, and guesswork. Here's the key to making delicious Japanese food at home tonight. People love Japanese cuisine, but very few prepare it themselves. Japanese Cooking Made Simple provides the basic techniques and recipes that unlock your ability to prepare delicious, authentic Japanese meals to enjoy with friends and family at home - without requiring significant investments in time and money to do so. Japanese Cooking Made Simple contains more than 100 easy-to-follow authentic Japanese recipes with ingredients you can find in your local grocery store. Sushi and bento boxes will become part of your weeknight meals, as will Ramen with Braised Pork Belly, Tempura Soba, Fried Tofu in Broth, California Rolls, Pan-Broiled Salmon with Scallions, Chicken Yakitori, and Green Tea Ice Cream. Step-by-step instructions and illustrations will have you preparing sushi, including norimaki and temaki, with ease. Color photos help you put a beautiful Japanese dish on the plate. In Japanese Cooking Made Simple, Salinas Press has once again created a cookbook that provides home chefs not only with a wide variety of delicious recipes to choose from, but also the simple tools to make it easy.

Read more less

Book SynopsisFrom beloved food blogger Lisa Fain, aka the Homesick Texan, comes this follow-up to her wildly popular debut cookbook, featuring more than 125 recipes for wonderfully comforting, ingredient-driven Lone Star classics that the whole family will love.Nobody knows and loves Texan food more than Lisa Fain. With The Homesick Texan''s Family Table, Fain serves up more of the appealing, accessible, and downright delicious fare that has made her blog so popular. Featuring a mix of down-home standards and contemporary updates, all of the recipes are made with fresh, seasonal ingredients, yet still packed with real Texas flavor. With recipes ranging from Fried Eggs Smothered in Chili over Grits and Mexican Chocolate Pancakes to Brisket Tacos to Cochinita Pibil, The Homesick Texan''s Family Table has something for everyone--whether you''re in Dallas or Detroit, Houston or Honolulu.

Read more less

Book SynopsisTreat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.

Read more less

Book SynopsisThe Original Road Kill Cookbook is an outrageous, devastating response to the call of the open road. It is the ingenious solution sought by the free-spirited American who wants to participate in Mother Nature’s bounty.  It doesn’t matter if you drive an off-road 4 x 4 or a delicate, aging Plymouth—Road Kill will help you by telling you where to find this highway supermarket, what to do while there, and how to fix your yellowline yummies.  “Viewed objectively, Peterson’s book is hilarious.”—John Own, Seattle Post Intelligencer “I’ve known Buck since he was just able to run over animals. Trust him . . .”—P. Richter, Professional Guide “With this book, no gaps in game cookery remain unfilled.”—Sports Afield “I look at deer crossings in a whole new (head) light.”—D, Penfo

Read more less

Book SynopsisThe Pheasant Cook is a unique collection of recipes which have been gleaned over the years by the two authors, designed to provide the reader with a superb array of ideas on how to make the most of the pheasant and its meat, both for entertaining and for eating with the family at home. Illustrated with delightful drawings, the book is written with the emphasis on simplicity in the preparation of each dish, and will appeal to all cooks, whether experienced or not.

Read more less

Book Synopsis Nibbles and noshes from New York City, America's kitchen. New York is pierogi, pasta fagiole, and chicken soup: Avgolemono, Brazilian Canja, Kreplach, Soo Chow, and Ajiaco. New York is Sylvia's Ribs, plus Edna Lewis's Greens and Mrs. Kornick's Polish Corn Bread. And the New York Cookbook is all of this, and much, much more. Collected from all five boroughs by New York Times food writer Molly O'Neill, here are over 500 recipes--and over 700 photographs--that celebrate one thing: a passion for food and eating. Deborah Markow's Braised Lamb Shanks and Mrs. Urscilla O'Connor's Codfish Puffs. Four-star chef Andre Soltner's Roast Chicken and Vernon Jordan's Jerk Style Jamaican Chicken. Robert Motherwell's Brandade de Morue and the Abyssinian Baptist Church's Long-Cooked Green Beans. Plus Katharine Hepburn's Brownies, Lisa's Mexican Flan, and Sally Darr's Golden Delicious Tart. Inclu

Read more less

Book Synopsis

Read more less

Book SynopsisSimple, cosy food that lifts the spirits, tastes good, and is a pleasure to eat.

Read more less

Book Synopsis

Read more less

Book SynopsisA celebration of contrasts in color, flavor, and texture—an artfully prepared salad is one of the most appealing dishes to eat, engaging all the senses. It is a basic culinary fact but often overlooked: a salad packs the most flavor because the dressing coats every bite. And with the right combination, a salad can be a full meal in itself. We all know it is healthier to eat more vegetables and whole grains. But how do you do so on a daily basis? This book reframes the question: Why not make greens the foundation of the plate? Smart, imaginative ideas abound: kale with lemon, parmesan, and almonds; Indonesian chicken salad with pineapple slaw; and salmon with quinoa, sorrel, and yogurt. There are super-hearty salads to satisfy even the biggest appetites, such as Korean barbecue beef salad; duck confit with fingerlings and frisee; and buttermilk fried chicken salad. These recipes help us break out of the “meat-and-three” box, leading to a new way of thinkinTrade Review"Whether you're making a weeknight dinner for the family or a weekend party for a crowd, this is the book you'll reach for time and again. Salad for Dinner should be subtitled: gorgeous, satisfying, surprising meals you'll want all through the year."--Dorie Greenspan, author of Around My French Table“Jeanne’s book is a brilliant new take on salads—smart, thoughtful and full of stunning flavor combinations.”—Kim Boyce, author of the James Beard Award–winning Good to the Grain “Jeanne Kelley is not like you and me. Her real genius is in assemblage, the ability to transform a seemingly random plateful of vegetation into a composition perfectly evocative of the season, and the gift of Salad for Dinner is that it lets us do the same.”—Jonathan Gold, Pulitzer Prize–winning columnist for L.A. Weekly“Jeanne Kelley shows you how to make a salad that will rock your dinner table. From growing your own to foraging greens, Kelley expands your salad horizons."—Erik Knutzen, co-author of The Urban Homestead and Making It: Radical Home Ec for a Post Consumer World “Since southern California is one of the world's great salad bowls, both in terms of its superb produce and the cross-polinating ethnic variety of its population, you couldn't possibly find a better cook than Los Angeles–based Jeanne Kelley to help you discover its culinary bounty. She’s also a serious but very charming writer, and this beautifully produced book should be sold with a spatter-guard, since it's one that will live in the kitchen."—Alexander Lobrano, Saveur writer and author of Hungry for Paris“Jeanne’s homage to salads is wonderful. I love the clean, simple sophistication of the cookbook, and the recipes are innovative as well as informative. This book is like a salad ‘bible,’ and will inspire you to cook, garden, entertain, and appreciate all the joys of living. This is no coffeetable book—it will stay in your kitchen at all times.”—Suzanne Tracht, Chef/Owner of Jar, Los Angeles, Top Chef Masters star, and Food and Wine Best New Chef."The photos are lavish; the recipes are both imaginative and easy to follow." --San Diego Magazine"...this is simply a book you really want to cook from. There is a fantastic glossary of greens that tells you about those market finds and what to do with it, followed by a primer on how to build a great salad."--LA Weekly Blog

Read more less

Book SynopsisIf your idea of kicking up a dish is using salt and pepper, there's a rich and fabulously varied world of spices waiting to be discovered. Mace, coriander, mustard seed, fennel, saffron, and paprika don't have to be those scary, untouchables on the supermarket shelf.Table of ContentsIntroduction. PART I: Taking the Spice Route. Chapter 1: A Spicy Tale. Chapter 2: The Spice Rack: A Guide to Dried Spices. Chapter 3: Fresh Spices, Aromatics, and Spicy Condiments. Chapter 4: Spicing Up Your Kitchen. PART II: Spicy Skills. Chapter 5: Spicy Know-How. Chapter 6: Make No Mistakes. Chapter 7: Spicy Combos: A Guide to the Use of Spices and Complementary Ingredients. Chapter 8: Spicy Game Plans. PART III: On the Starting Line. Chapter 9: Basic Rubs and Spice Mixes. Chapter 10: Marinades and Sauces. Chapter 11: Salsas and Salads. Chapter 12: Light Fare. PART IV: From the Main Course to the Finish Line. Chapter 13: Chicken. Chapter 14: Meat. Chapter 15: Seafood. Chapter 16: Vegetables and Legumes. Chapter 17: Pasta, Potatoes, and Grains. Chapter 18: Quick Breads and Sweets. Chapter 19: Beverages. PART V: The Part of Tens. Chapter 20: Ten Spicy Presentations. Chapter 21: Ten Spicy Sources. Appendix A: Metric Conversion Guide. Appendix B: Glossary of Cooking Terms. Appendix C: Spice Quantity Guide. Index. Book Registration Information.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisBeloved culinary and cultural institutions, Jewish delis are wonderlands of amazing flavors and great food—bright, buttery, briney, sweet, fatty, salty, smokey... In The Jewish Deli, comics artist and deli aficionado Ben Nadler takes a deliciously entertaining deep dive into the history and culture of this food and the places that serve it up to us across the counter. A visual treat, this accessible and informative nonfiction graphic novel delivers stories of tradition and innovation, celebrations of iconic menu staples, flavor profiles, food preparations, ordering advice, spotlights on legendary and up-and-coming delis, and much more. Chapters guide readers through the details and delights of each major food category such as meat, fish, bagels and bread, schmears, soups and sides, sweets, and drinks, all delightfully illustrated and each more irresistibly craveable than the last.

Read more less

Book SynopsisThe Best Latin & Soul Food Made Entirely Vegan Growing up in a Puerto Rican and Black household, Lyana Blount knew from a young age that food was a love language, and it was one she intended to master. After going vegan, she set out to capture the flavor, vibrancy and love in her family's recipes with lighter plant-based ingredients. And with that, her NYC pop-up Black Rican Vegan was born! In this personal collection of recipes, Lyana shares the secrets behind the vegan, Latin soul food she's famous for, so you can make her incredible meals right in your own kitchen and enjoy healthier versions of beloved classics. These 60 dishes combine crowd-pleasing favorites from the Black Rican Vegan menu, OG meals from the five boroughs and passed down family recipes. Make Puerto Rican fare like Holiday Vernil, Chicharron sin Carne, Mofonguitos con Vegan Camarones and Sopa de Salchicon. Celebrate the diverse NYC food scene with recipes like Moxtails, NYC Bacun Eggin Cheeze, Succulent Birria Tacos, Titi's Lasagna for Dad and Bronx Fried Oyster Mushrooms. Lyana's ingenious plant-based swaps will have you wowing your friends and family with ridiculously good meals no one will believe are vegan. Because after all, food is love, and nothing helps you share that more than the incredible plant-based recipes in Black Rican Vegan.

Read more less

Book SynopsisAn award-winning barbecue cook boldly asserts that barbecuing is a unique American tradition that was not imported.The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that the southern barbecuing technique is as unique to the United States as jerked hog is to Jamaica and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.Trade ReviewIn From Barbycu to Barbecue, Joseph R. Haynes's exhaustive research gives some much-needed fresh air to barbecue's early, and hazy, history. This is a welcome addition to a growing barbecue canon." —Adrian Miller, James Beard Award-winning author and certified barbecue judge"From Barbycu to Barbecue is the major missing link to understanding true barbecue in the United States. Haynes' years of research and analysis in evaluating the invention of Barbecue is clearly exhibited. This book is necessary for people that want to get the most accurate understanding of barbecue history available." —Howard J. Conyers, Ph.D., barbecue expert"In a field which is still colored by invented traditions, rumors masquerading as facts, Haynes's work stands out as a properly historical act. He has done a fantastic job in finding new material to illuminate more precisely the African, indigenous, and European influences in American barbecue traditions. This is a work that pushes beyond the speculations of the past to establish the parameters of 'the barbecue archive' far more firmly than before." —Andrew Warnes, author of Savage Barbecue: Race, Culture, and the Invention of America's First Food"At first glance, Haynes's assertions may strike some as absurd, but once you read his work and consider his meticulous research, it becomes clear that it's not Haynes that's off the wall but rather the current understanding of the mainstream concerning barbecue's birthplace. . . . Alongside the likes of barbecue scholars Adrian Miller, Daniel Vaughn, and Andrew Warnes, Haynes deserves a much-earned place at the pit where the in-depth conversations of barbecue's history are being had. His commonsense conclusions backed up by his commitment to research result in writing that is essential to better understanding the origins of barbecue." —Joshua Fitzwater, editor and publisher, Southern GritTable of Contents Introduction Chapter 1 Hernando's Barbacoa: Spanish Explorers and Outdoor Cooking in Latin America Chapter 2 Herbert's Patta: The Birth of Jerked Pork in Jamaica Chapter 3 Jean-Baptiste's Boucan: A Seventeen-Century "Caribbean" Picnic Chapter 4 Beauchamp's Barbecado: Native American Food Preservation Chapter 5 Richard's Barbycu: The English Word Barbecue Chapter 6 George's Barbicue: The Beginnings of Southern Barbecue Chapter 7 Juba's 'Cue: The Original Southern Barbecue Chapter 8 Ned's Barbacue: Transatlantic Misunderstandings Chapter 9 Sam's Barbecue: Uncle Sam's Barbecue Tradition Acknowledgments Notes Selected Bibliography Index

Read more less

Book Synopsis

Read more less

Book SynopsisOprah Winfrey has spent her life trying to make peace with food, which has been such a source of pleasure and meaning for her. Now Oprah has found ways to have her favourite meals while also controlling her weight, and in Food, Health and Happiness she shares not only her struggles with food but also the recipes that have allowed food to be a source of joy for her again. With help from the chefs who have cooked for her over the years such as Rosie Daley, Art Smith, Mei Lin, Taryn Huebner and Sonny Sweetman, this is an extraordinarily personal cookbook while also being an invitation to Oprah's many fans to eat both healthfully and happily. From simple pleasures such as 'Unfried Chicken' or 'Turkey Chilli' to such celebrations of freshness as 'Farro With Peas, Asparagus, Pesto and Cured Olives' and 'Chilean Sea Bass with Lemon Fennel Chutney', this is food as it should be: a source of happiness, a ritual to be shared, a celebration of life.Table of ContentsIntroduction - i: Introduction: When I Know Better, I Do Better Chapter - 1: Soup Is Love Section - 1: Soup Garnishes Chapter - 2: What Are You Really Hungry For? Section - 1: Sweeten the Deal: Desserts Chapter - 3: The Faith of a Mustard Seed Section - 1: Morning Glories: Breakfast Chapter - 4: A World of Possibility Section - 1: Seasonings Greetings Chapter - 5: A Healthy Indulgence Section - 1: Sipping Pretty: Drinks Section - 2: Snack Time Chapter - 6: Greens, Glorious Greens Section - 1: A Guide to my Favorite Gadgets Section - ii: Epilogue: Finding a New Path on my Journey With Food Section - iii: A Note About Weight Watchers Smart Points Section - iv: Meet the Chefs Index - v: Index Acknowledgements - vi: Credits and Acknowledgments

Read more less

Book SynopsisFirst edition published in Japan in 2009 by Kodansha International. Japanese cuisine is renowned for the beauty of its presentation. Among the key elements in this presentation style are mukimono--the decorative garnishes and carvings that add the final flourish to a dish. It might be a carrot round in the shape of a plum blossom. Or a scattering of cherry blossoms plucked from a radish. Perhaps a swallow, a butterfly, a ginkgo leaf or a cluster of pine needles. Whatever the motif, it will have been created to delight the eye and the palate with its shape, color, and

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisUnderstand the science that goes into making your favorite beverage. This crash course in brewing chemistry makes it easy for every homebrewer to make better beer. Using simple language and helpful diagrams, Lee W. Janson guides you through every chemical reaction in the brewing process and explains how you can avoid potential problems. Steer away from common mistakes in taste, fermentation, and alcohol content, and use your newfound knowledge to successfully brew your most delicious beer yet.

Read more less

Book Synopsis

Read more less

Book SynopsisTrade Review"This beautiful, hardbound book is filled with staple vegan recipes that every new vegetarian should know." — Portland Press Herald

Read more less

Book Synopsis

Read more less

Book SynopsisBACON ME CRAZY!Eat 17 is a small, independently-owned and much-loved group of eateries and convenience stores based in east London. It was started by James Brundle and Chris O''Connor, two brothers in their early twenties, who, with only 5,000, transformed a run-down off-license in Walthamstow into a multi-million-pound retail revolution and world-class brand.Eat 17''s two shops are London fixtures, and the brothers recently took out a lease on a third site. Eat 17 has also recently started selling to a supermarket chain in Hong Kong and on mainland China.The Bacon Jam Cookbook, as well as providing many recipes from Eat 17 and their suppliers, also describes what the brothers have achieved and how. It is also, incidentally, a paean to bacon - (just about) everyone''s favourite foodstuff. http://www.eat17baconjam.co.ukhttp://www.eat17.co.uk/Trade ReviewI defy you to pop into this [shop] for a pint of milk - it does normal products, too - without buying a jar of chorizo jam, two bespoke blueberry flapjacks from Walthamstow, a bottle of elderflower vodka and some Cornish honey-washed organic ewe's cheese - Evening StandardUse it on: stilton - it's a revelation - ShortlistAny BBQ deserves quality and condiments and Eat 17 Bacon Jam is a stellar addition to the classic ketchups and mustards - Daily Mail WeekendSalty and delicious, and brilliant on burgers, sarnies, canapes and in stews - Daily MailArguably the area's most unlikely and successful export - GuardianIt's the perfect salty/spicy barbeque burger relish - Sunday TimesWicked - Evening StandardAddictive with crusty bread - Woman magazine

Read more less

Book SynopsisReach your peak performance with the best training and fueling plan. Achieve your goals in endurance racing with the detailed training advice and perfectly tailored recipes in this new must-have manual and cookbook. Fueling your body is just as important as training it, but different phases of training and racing require different combinations of nutrients. Written by one of the world’s leading triathlon coaches, The Endurance Training Diet & Cookbook includes in-depth advice to boost your performance and seventy recipes that will help you reach your personal best. Inside, you’ll find: • the best nutrition information to support your body when exercising at intense levels whether you’re a distance runner, cyclist, or triathloner• guidelines for fueling during preworkout, postworkout, and recovery windows• a game plan for what to eat and drink during workouts and on race day• delicious, nutrient-rich recipes made with fresh, whole foods for every meal of the day The Endurance Training Diet & Cookbook has everything you need to help you break through in your racing.

Read more less

Book SynopsisAn all-new collection of more than 125 delectable recipes that reflect the way we really eat: sometimes healthy, sometimes indulgent—delicious, either way Food Swings offers a range of simple and satisfying recipes that speak to both sides of your food brain. Here you’ll find the perfect go-to dish for when you want to eat light or for when you are in the mood for something more indulgent. The first half of the book, “Virtue,” provides recipes for your controlled side, while the other half, “Vice,” is for when you need to feel the wind in your hair. All of it is meant to be enjoyed equally in this fun something-for-everyone collection. So whether you’re a home cook looking for new inspiration, a big eater who is ready to party, or a human who might be occupied with watching your waist, you will find what you are looking for in Food Swings. Those who are eating gluten-free, dairy-free, meat

Read more less

Book SynopsisStarting with the basics of dough making, steaming and frying, Brian Yarvin provides mouth-watering colour photographs and step-by-step instructions so that anyone can recreate their grandmother’s pierogi or street-food treat at home, using ingredients from the local supermarket.

Read more less

Book SynopsisPulling carts around the farm or serving as loyal pack animals, goats are naturally hardworking and make for friendly companions. This straightforward guide teaches you how to choose, house, feed, train, and breed the best goats for your space and needs. Whether you want to churn out fresh dairy products, harvest soft cashmere for knitting, or keep goats as playful pets, The Backyard Goat makes it easy to enjoy the benefits of owning goats, with no experience necessary.

Read more less

Book SynopsisFresh eggs offer great nutrition and unbeatable flavor. Whether you’re collecting eggs from a backyard coop or buying them from local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. With unique twists on breakfast classics like French toast, eggs Florentine, and huevos rancheros, as well as tips for using your eggs in smoothies, mayonnaise, and carbonara sauce, you’ll be enjoying the healthy and delicious joys of fresh eggs in an amazingly versatile range of dishes.

Read more less