Food & Drink Books

Book SynopsisA collection of more than 100 recipes that introduces Japanese comfort food to American home cooks, exploring new ingredients, techniques, and the surprising origins of popular dishes like gyoza and tempura. Move over, sushi. It’s time for gyoza, curry, tonkatsu, and furai. These icons of Japanese comfort food cooking are the hearty, flavor-packed, craveable dishes you’ll find in every kitchen and street corner hole-in-the-wall restaurant in Japan. In Japanese Soul Cooking, Tadashi Ono and Harris Salat introduce you to this irresistible, homey style of cooking. As you explore the range of exciting, satisfying fare, you may recognize some familiar favorites, including ramen, soba, udon, and tempura. Other, lesser known Japanese classics, such as wafu pasta (spaghetti with bold, fragrant toppings like miso meat sauce), tatsuta-age (fried chicken marinated in garlic, ginger, and other Japanese seasonings), and savory omelets with crabmeat and shiitake mushrooms will instantly become standards in your kitchen as well. With foolproof instructions and step-by-step photographs, you’ll soon be knocking out chahan fried rice, mentaiko spaghetti, saikoro steak, and more for friends and family. Ono and Salat’s fascinating exploration of the surprising origins and global influences behind popular dishes is accompanied by rich location photography that captures the energy and essence of this food in everyday life, bringing beloved Japanese comfort food to Western home cooks for the first time.

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Book SynopsisWinner of the 2018 James Beard Foundation Cookbook Award in Reference, History, ScholarshipWinner of the 2017 André Simon Drink Book AwardWinner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for Wine, Beer & SpiritsFrom Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.

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Book SynopsisIf there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking - if you know how to get them. In "Hunt, Gather, Cook", he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew - even pasta made with handmade acorn flour.Trade Review“Hunt, Gather, Cook is a fabulous resource for anyone who wants to take more control over the food they eat and have more fun doing so. It’s a complete reference on foraging, fishing, and hunting, with great recipes by a writer, outdoorsman, and cook with enormous passion.”—Michael Ruhlman, author of Charcuterie and Ratio: The Simple Codes Behind the Craft of Everyday Cooking“Going to be stranded on an island and can bring only one item? Bring Hank with you! And if you can’t, then absolutely bring Hunt, Gather, Cook. That will ensure not only your survival but your survival with style and good gastronomy!”—Ariane Daguin, founder of specialty meat purveyor D’Artagnan“In Hunt, Gather, Cook, [Shaw] makes a powerful argument for joining him in a few of those pursuits, if only to become aware of the great bounty that surrounds us in the natural world, even when we live in urban environments—and perhaps particularly then.”—The New York Times“Most of us walk through our world and see water and land. Shaw sees a buffet ripe for the taking.”—Tampa Tribune“More than a cookbook, though there are plenty of recipes, and more than a memoir, though the book is filled with personal stories, Hunt, Gather, Cook is an introduction to a different way of ‘doing' food.”—SimplyRecipes“From recipes for homemade root beer and wild duck ragu to finding and picking nettles, the book is a paean to eating wild.”—Garden & Gun“A deftly narrated story that has us considering doing a little more foraging, fishing, and sure, maybe even hunting, so that we can have an excuse to buy a salami fridge, too.”—LAWeekly“From rooting around the neighborhood for basic wild greens to breaking down rabbits and hares, Shaw takes the reader on adventures far beyond grocery aisles and farmers’ markets. [His] anecdotes . . . make for a fun read—even if you aren’t willing to whip out the old rifle and shoot a pig for dinner.”—San Francisco Chronicle

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Book SynopsisIndulge your sweet tooth all year long with honey’s many seasonal flavors. Use avocado honey to add depth to April’s baby carrots; spice up your July peaches with sourwood honey; and add some cranberry honey to November’s Thanksgiving spread. This delightful book is filled with bits of honey lore and beekeeping history to sweeten your exploration of the varied and delicious ways you can use honey every day.

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Book SynopsisTrade ReviewHerve This takes virtual cliche dishes and tells you what scientific principles go into their successful preparation. His book, while erudite, allusive, precise, and full of cultural insights, also has charm, wit, and brevity. -- Albert Sonnenfeld, translator of Food Is Culture and Culture of the Fork: A Brief History of Everyday Food and Haute Cuisine in Europe Herve This's major contribution is that food is an act of love and is linked to the pursuit of happiness. Building a Meal is the book of a 'bon vivant' and provides an excellent antidote to despair and depression. Its pages celebrate food and life. -- Jeanine P. Plottel, Hunter College [A] wide-ranging, deeply engaging scientific deconstruction of classic dishes. Publishers Weekly (starred review) A beautifully written treatise on the tenets of molecular gastronomy and cooking's role in modern society. -- Natalie Fasano Eats.com This wonderful book by chemist/chef This continues the exploration of this profound way of looking at eating, cooking, and science. Choice Anyone with a passion for cooking or science is sure to find this a captivating and effortless read. Sacramento Book Review For those who have heard the term 'molecular gastronomy' but don't really know what it entails, this is a highly recommended book that will serve as a great starter to a relatively new subject. For everyone else it is is just highly recommended. Yum.fiTable of ContentsPreface Introduction The Complexity of the World 1. Hard-Boiled Egg with Mayonnaise 2. Simple Consomme 3. Leg of Lamb with Green Beans 4. Steak and French Fries 5. Lemon Meringue Pie 6. A New Kind of Chocolate Mousse Looking Ahead Note-by-Note Cooking Reforming Education Culinary Constructivism Constructing a Menu The Unending Conversation Artisans and Artists Index

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Book SynopsisExploding the myth that Marco Polo discovered pasta in China and brought it back to Italy, this volume shows that pasta has existed in various forms throughout Middle Eastern, Asian, and even North African culinary cultures long before its appearance in the West.Trade ReviewServenti and Sabban's remarkable tracing of pasta's history and development makes this a central addition to the history of food. -- Mark Knoblauch Booklist [Pasta] is stuffed as tight as cannelloni with facts, numbers and quotes...an excellent study not only of pasta but of the way a single product can mutate and influence various economies over time...no doubt the exhaustive new authority on its subject. Publishers Weekly A feast for the mind. Guardian Offers more in the way of pasta history than most readers have even begun to imagine. Kirkus Reviews There are countless books on pasta, but none before has really explained how noodles took over the world, from the two great civilizations of China and Italy... [Pasta] is rich with stories. -- Bee Wilson London Times You might think that a 400-plus-page book about pasta wouldn't be much of a page turner, but you'd be wrong...Serventi & Sabban have written an engrossing book. -- Dan Santow Chicago Tribune [A]nyone who cares about pasta (which is to say, anyone who eats) will find a great deal of fascinating material to savor. This book is catnip for history buffs. -- Fred Plotkin Gastronomica Pasta shows how much is to be gained by looking at historical change through the lens provided by... food. -- Priscilla Ferguson Journal of Modern HistoryTable of ContentsSeries Editor's Preface Preface Note Concerning a Definition of Pasta Products Acknowledgments Introduction: In the Beginning Was Wheat 1. The Infancy of an Art 2. The Time of the Pioneers 3. From the Hand to the Extrusion Press 4. The Golden Age of the Pasta Manufactory 5. The Industrial Age 6. Pasta Without Borders 7. The Time of Plenty 8. The Taste for Pasta 9. China: Pasta's Other Homeland 10. The Words of Pasta

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Book SynopsisAmericans have fallen in love with Spanish food in recent years, and no one has done more to play matchmaker than the award-winning chef José Andrés. In this irresistible companion volume to his public television show Made in Spain, José reminds us—in the most alluring and delicious way—that the food of his native Spain is as varied and inventive as any of the world’s great cuisines. To prove it, José takes us on a flavorful tour of his beloved homeland, from Andalucía to Aragón. Along the way, he shares recipes that reflect not just local traditions but also the heart and soul of Spain’s distinctive cooking.In the Basque Country, we discover great fish dishes and the haute cuisine of some of the finest restaurants in the world. In Cantabria, famous for its dairy products, we find wonderful artisanal cheeses. In Valencia, we learn why the secret to unforgettable paella is all in the rice. And in Castilla La Mancha, J

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Book SynopsisGreen juices and smoothies are the go-to drink of the moment. They are fantastically healthy, packed with vitamins, minerals and phytonutrients. And they're also much better for you in terms of sugar content and balanced energy levels. Christine Bailey takes green juicing to a whole new level. Supercharged Green Juice & Smoothie Recipes is an amazing collection of feel-good drinks using the latest range of superfoods to nourish and revitalize your body. Packed with nutrient-rich, health-boosting ingredients, each juice or smoothie contains at least one supercharged ingredient. These boosters include superfood powders such as acai berry powder (one of the most concentrated sources of antioxidants) or collagen powder supplement (brilliant for your skin), sea vegetables, seeds, bee products, berries, herbs and tinctures. Use the handy reference section at the back to quickly find recipes that will help you to lose weight, maximize energy levels, boost the immune system, combat ageing and look amazing. There is also a 2-day power-charged Superfood Juice Diet plan to set you on your way to looking fabulous as well as feeling great. Nutritionist and best-selling author Christine Bailey shows you how easy it is to make daily juices and smoothies, and explains the benefits of using green juices and supercharged ingredients for extra weight-loss and health-giving properties.

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Book SynopsisIn this charming book, chef, restaurateur and author Boulestin dispels the myth that French cooking is complicated and full of nondescript dishes with pretentious names by offering over 300 delicious recipes. Written in an engaging style and filled with anecdote and advice, it is a timeless classic that demands to be included in any cook's library.

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Book SynopsisCome Over... Whether you''re a beginner looking for simple, impressive recipes to feed friends and family, or a seasoned host hoping to inject your repertoire with stylish, interesting ideas, you''ll find all you need in Dinner & Party.Rose''s stance on entertaining is that the cook shouldn''t be banished to the kitchen; cooking for guests needn''t be fussy or hard to juggle, but instead made up of dishes - some classics, some novel - that can be prepared in advance, dressed up to impress last minute and enjoyed by everyone. Practicality is central to a book updating the etiquette for entertaining in our times. With this in mind, Part 1: Dinner showcases easy options for every course, all alongside thoughtful advice about how to source ingredients, when to begin preparation and how to serve. Meanwhile, Part 2: Party provides tried and tested catering ideas for larger groups, from indoor picnics, to standing parties and Christmas diTrade ReviewAlong with many others I'm really bad at working out how much to cook when I'm catering for more than 10 people. Rose Prince offers dinner menus for fewer than that number but, especially in the run-up to Christmas, this book will prove its worth for the party menus that cater from anything from 20 to 60 guests. Prince's food is real and achievable; she has her own style that feels very English, although she takes ingredients and influences from all over the world. -- Diana Henry * DAILY TELEGRAPH *Beautiful, simple and practical recipes so you may enjoy one of the great pleasures of life: cooking for friends and family. -- Raymond BlancNow here's a treat. Rose Prince has sent me a copy of her new cookbook and it looks glorious. -- Sam Leith

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Book SynopsisThe food of Iran is a riot of tastes and aromas, and is one of the great - but least known - cuisines of the world. With an emphasis on the use of seasonal ingredients, fresh herbs and fragrant spices, Jila Dana-Haeri here presents a unique guide to quintessential Persian cooking. The variety of beautiful, jewelled rice dishes, hearty winter dishes and crisp summer salads showcases the diversity of Iranian regional cooking, from the sweet and sour flavours of the northern Caspian coast to the spicy and aromatic tastes of the south and the Persian Gulf. The complementary mix of flavours - from the fresh tartness of pomegranate seeds to the subtle perfume of saffron, tarragon, dill and fenugreek - makes for an array of mouth-watering recipes that are now, thanks to Dana-Haeri's contribution, accessible to cooks of all levels. Sumptuous meat dishes are offset by accents of berry, walnut, coriander and mint to create recipes that are simple to make but bold in flavour. Balancing meat, fish, vegetables, fruit, herbs and spices, this book provides a delicious journey through the truly original tastes of Persia. This beautifully illustrated cookbook offers an enticing selection of recipes for any occasion, be it a quick supper, lavish dinner party, summer picnic or winter feast. Featuring stunning photography and introductions to Iranian cuisine and culture, From a Persian Kitchen will be essential for all interested in expanding their cultural and culinary horizons.Trade Review'New Persian Cooking. sheds light on Persian cooking's unique approach to technique and flavour, with easy-to-find ingredients and clear instructions.' Denver Post 'Authentic and tasty' TribuneTable of ContentsForeword CHAPTER 1: The diversity of Persian table The Impact of geography and history Distinctive Features of Persian Cuisine The Centrality of Herbs in Persian Cuisine The Persian Sofreh Importance of Wine CHAPTER 2: Aashes Aabgushts and Eshkenehes Basics of cooking Aash – thick soups Beetroot, spinach and pulses soup – pahti Herb, pulses and noodle soup – aash-e- reshteh Mung bean soup – aash-e- maash Yogurt and herb soup – aash-e- mast Basics of cooking Aabgusht – lamb soup Original lamb soup –aabgusht-e- sadeh With coriander – aabgusht-e-geshneez With herbs and pulses – aabgusht-e- bozbaash With fruits – aabgusht-e- meeveh Basics of cooking Eshkeneh – egg soups Original – eshkeneh –e-sadeh With pomegranate syrup With walnut and yogurt Almond Soup ( Hariere e baadaam) CHAPTER 3: Khoreshes Basics of Cooking Khoresh Sweet and Sour Khoreshes Aubergine and herb khoresht- Khoresh e- Naaz khatoon Apple khoresh- Khoresh – e – seeb Chicken and yellow prune khoresh - Khoresht e- aloo Bokhara Chicken and Seville oranges juliennes khoresh Khoresh –e-naranj Mint and Parsley Khoresh- khoresh- e-naana jaffary Pumpkin Khoresh- khoresh –e- kadoo halvai Quince khoresh- Khoreh e- beh Rhubarb khoresht - Khoresh- e- Reevas Spicy /aromatic Khoreshes Chicken and potato curry- khoresh -Khoresh e- - morgh va seeb zamini ba curry Red lentil daal - Daal adas Bushehri Spicy coriander khoresh with potato -Khoresh-e- aaloo geshneez Spicy fish khoresh with coconut milk - Khoresh-e- mahi ba naarghil SpicyPrawns Khoresh- khoresh e- meygo CHAPTER 4 :Khoraks Basics of cooking Khorak Sweet and sour Khoraks Pot roast lamb with lemon and beetroot -Taaskabab-e- limo va choghondar Roast duck with pomegranate and walnut sauce -Khorak –e- morghabi Roast partridge - Kabk –e- tanoori Sour chicken with herbs- Morghe –e – Torsh Stuffed poussins with herbs and Prunes in pomegranate syrup -Morghe – e- topour Suffed fish with walnuts, dates and mint in pomegranate syrup- Mahi topour Stuffed lamb with sultana, prunes and orange peel- Sardast e-barreh topour Spicy/ aromatic Khoraks Cunky lamb fillet kabab - Kabab-e- kenjeh Chicken kabab - Jujeh kabab Fried Prawns with fried potato sticks and onion -Dupiazeh meygo) Roasted garlic stuffed fish - Mahi topour ba seer va felfel Roast poussin with spiced cherry tomatoes and pickled onions -Jujehe ba gogeh faranghi va piaz Spicy chicken in coconut sauce -Morgh ba sheer –e- naarghil Spicy chicken with potato and chillies - Morghe ba seebzamini va advieh Kookoo Aubergine kookoo – Koookoo-ye-badenjan Potato Kookoo – kookoo-ye seebzamini Spinach Narghes – narghesi –e- esfenaj CHAPTER 5: Rice dishes Basics of Persian Rice Sweet and Sour Rice Cabbage and raisins rice -Kalam polo ba keshmesh Jewelled rice - Morassa Polo With chest nuts, sultana, dates and figs With orange and carrot juliennes, barberries, pistachio and almond slivers With pistachio ,almond and orange juliennes Saffron carrot rice- Haveej polo) Noodle rice -Reshteh polo Aromatic and spicy Beriani - beriani Bushehri Fish and dill rice - Lakh lakh Potato and herb rice from Shiraz – Shirazi Seebzamini polo Spinach upside down rice Tahcin –e- esfenaj Rice with lamb and spilt peas and spices with side dishes -Gheimeh polo ba advieh Tomato dami rice -Dami –e-gojeh faranghi CHAPTER 6: Appetizers and Accompaniments Persian ways of serving and eating Role of nibbles and accompaniments in Persian cuisine Appetizers Cos lettuce heart with vinegar or Sekanjebin ( vinegar syrup) – Kahoo sekanjebin Olives with walnuts in pomegranate syrup – zeiton parvardeh Steamed broad beans in their shells with golpar ( Persian hogweed) –baghala ba golpar Yogurt , cucumber and mint – Maast va khiar Fresh herbs, feta cheese and walnut in flat bread – Naan paneer sabzi va gherdoo Accompaniments Garlic pickle- Seer torshi Mixed vegetables pi

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Book SynopsisExpand your gastronomic boundaries with some of the most celebrated recipes of Tyson Cole, winner of the James Beard Award for Best Chef (Southwest) and founder of one of America's premier restaurants for innovative Japanese cuisine, Uchi.

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Book Synopsis'Leon is the future' - The TimesMake the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets to quickly pull together delicious vegetarian meals. The philosophy at the heart of this book is about cooking and eating tasty, healthy fast food made from sustainable ingredients. Eating less - or no - meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere. The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.Recipes include: - Asparagus & Wild Garlic Frittata - Jackson Pollock Salad- Squash Risotto - Black Bean Chocolate Chilli - Stuffed Aubergine Curry

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Book SynopsisNo one has done more to introduce the world to the authentic, flavorful cuisines of Mexico than Diana Kennedy. Acclaimed as the Julia Child of Mexican cooking, Kennedy has been an intrepid, indefatigable student of Mexican foodways for more than fifty years and has published several classic books on the subject, including The Cuisines of Mexico (now available in The Essential Cuisines of Mexico, a compilation of her first three books), The Art of Mexican Cooking, My Mexico, and From My Mexican Kitchen. Her uncompromising insistence on using the proper local ingredients and preparation techniques has taught generations of cooks how to prepare—and savor—the delicious, subtle, and varied tastes of Mexico.In Oaxaca al Gusto, Kennedy takes us on an amazing journey into one of the most outstanding and colorful cuisines in the world. The state of Oaxaca is one of the most diverse in Mexico, with many different cultural and linguiTable of Contents Acknowledgments Introduction About This Book Pillars of Oaxacan Cuisine Chocolate, by Fray Eugenio Martín Torres Torres Corn, by Amado Ramírez Leyva Chiles, by Diana Kennedy Map of the Regions Regions of Oaxaca General Introduction, by Marcus Winter City of Oaxaca La Chinantla The Coast The Isthmus La Cañada Mixteca Alta Mixteca Baja Sierra Juárez and Mixe Region Sierra Mazateca Sierra Sur The Central Valleys Diana Kennedy and Contributors Notes to the Cook Glossary Bibliography Index of Recipes

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Book SynopsisTrade ReviewIncluded in "The Ten Best Books about Food of 2017," Smithsonian.com "Civitello connects the story of baking powder to much larger themes in American history, offering illuminating insights into how racial prejudices influenced branding and marketing practices in the baking powder industry. . . . Foodies and culinary enthusiasts will find much to mine."--The Wall Street Journal"Food historian Civitello tells a complicated and sordid tale of corporate mischief that will surprise many readers."--Booklist "Readers interested in food and business will appreciate this well-researched book. . . . Highly recommended."--Choice"It's just an innocuous white powder in a can at the back of the closet. Or is it? Linda Civitello’s history shows how baking powder precipitated vicious competition in big business, raised concerns about chemical adulterants in food, and transformed home cooking. Without baking powder, there would be no fluffy cakes and pancakes, no biscuits, no muffins, and no cookies, in short, no American cuisine as we know it."--Rachel Laudan, author of Cuisine and Empire: Cooking in World History"Linda Civitello's carefully researched book has finally opened a window onto a fascinating subject and era in U.S. history. . . . Baking Powder Wars provides fascinating insights into a unique American product."--The Rambling Epicure "[A] meticulously researched history."--Orlando Weekly"You’ll never look at baking powder quite the same way again."--Smithsonian Magazine"With Baking Powder Wars, Linda Civitello takes her readers on an interesting and learned journey about a little-known subject: The history of leavening agents. I'm grateful for this detailed backstory on what makes bread rise to the occasion."--Adrian Miller, author of the James Beard Award-winning book Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time "Well written and insightful, Baking Powder Wars is a model of superb scholarship and is essential reading for a wide spectrum of scholars, including those interested in food studies, women's studies, American studies, business, and advertising." --Journal of American Culture "A provocative and gripping story of industrial espionage, nineteenth century business barons, and baking powder. Linda Civitello has a rare talent for pitch-perfect storytelling. This is not just a food lover's book, but will also appeal to anyone interested in economics and history. Foodies, meanwhile, will savor the fascinating facts, tantalizing trivia, and action and intrigue sprinkled throughout. You'll savor every crumb!"--Francine Segan, author of Dolci: Italy's Sweets "A thrilling tale of food business, especially the wonderful chapter seven, about the shenanigans of corrupt businessmen and politicians.”--Bruce Kraig, coeditor of The Chicago Food Encyclopedia "Who knew that baking powder has such a complex history, one full of political intrigue, gender wars, health scares, and race relations? In this meticulously researched and entertainingly told book, Linda Civitello chronicles the evolution of home baking in America, along the way highlighting the roles of figures like Teddy Roosevelt and Lincoln Steffens in abetting baking powder’s successful rise."--Darra Goldstein, founding editor of Gastronomica: The Journal of Food and Culture "Baking Powder Wars is an insightful and fascinating account of the advent and subsequent struggle for legitimacy of one of today’s most widely used ingredients in both home and commercial baking. Linda Civitello succeeds in making what might have been an academically dry topic come alive with erudition, grace, and humor."--Nick Malgieri, author of Bake! "Linda Civitello has mined her subject thoroughly and documented how it changed American baking to satisfy our hurry-up attitude toward life and food in general, as we embraced a quick and easy solution to the tiresome problem of supplying the family table. Along the way, Civitello records in detail the fundamental history of a business that is almost uniquely American--the baking powder business. Who knew that baking powder could be such a rich resource?"--Nancy Harmon Jenkins, author of Virgin Territory: Exploring the World of Olive Oil "Baking powder was not a topic high on my interest level before I read this book, but I'm fascinated by the subject now. A great job of getting into the topic and placing it in a broader perspective."--Andrew F. Smith, editor of The Oxford Encyclopedia of Food and Drink in America

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Book SynopsisNEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe.“Innovative, creative, and effortlessly funny. —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad?   With the sa

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Book SynopsisThe highly anticipated complement to the New York Times bestselling Momofuku cookbook, Momofuku Milk Bar reveals the recipes for the innovative, addictive cookies, pies, cakes, ice creams, and more from the wildly popular Milk Bar bakery.Momofuku Milk Bar shares the recipes for Christina Tosi’s fantastic desserts—the now-legendary riffs on childhood flavors and down-home classics (all essentially derived from ten mother recipes)—along with the compelling narrative of the unlikely beginnings of this quirky bakery’s success. It all started one day when Momofuku founder David Chang asked Christina to make a dessert for dinner that night. Just like that, the pastry program at Momofuku began. Christina’s playful desserts, including the compost cookie, a chunky chocolate-chip cookie studded with crunchy salty pretzels and coffee grounds; the crack pie, a sugary-buttery confection as craveable as th

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Book SynopsisChef Mikkel Karstad takes us on a fishing trip around the lakes, rivers and coastline of his native Denmark, catching and cooking fish and shellfish from sustainable species only. Each is given its own chapter, from plaice and skate to razor clams, langoustine and crab, with clear examples as to why zander fillet is an ethical and even more delicious alternative to the diminishing stocks of its sister fish, perch. Karstad not only cooks but styles each dish himself, bringing his elegant and fresh design aesthetic to over 80 delicious and nutritional recipes. Photography by Anders Schonnemann, shot on the beach, at sea and in the kitchen, beautifully complements Karstad's open-air lifestyle.Table of ContentsINTRODUCTION / SEA / PLAICE / MACKEREL / GARFISH / LANGOUSTINE / RAY / LAKE / CRAB CLAWS / TURBOT / SQUID / RAZOR SHELL / ZANDER / BEACH / FISHING SEASONS / INDEX

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Book Synopsis Berries are an important food source and have been revered in literature and history, but we take them for granted. Raspberries are red because Zeus'' nursemaid Ida, pricked her finger on the thorns, Mark Twain immortalized huckleberries in his novel of 1884 and Robert Frost and Sylvia Plath, amongst many other poets, wrote on the joys of berry picking. In the kitchen berries are all around performers, enhancing sweet and savory dishes. They can be preserved as jams, jellies, curds, or chutneys and bottled in sugar or alcohol. Cakes, biscuits, and puddings are all better for the addition of a few berries and some dishes, such as Eton Mess, fools, and clafoutis raise the berries to starringrolesthemselves. This book will help you to grow all kinds of berries. Most importantly, the book contains recipes: over fifty ways to use berries in your kitchen, from Cranberry Roast Ham to Raspberry Brownies and Blueberry Pancakes to Mulberry Gin. Jane McMorland Hunter studied history at Edinburgh University. She has written nine books including Quinces, Growing and Cooking in the Prospect English Kitchen series. She works as a gardener and at Hatchard''s bookshop in London, England. Sally Hughes studied literature at Canterbury University, New Zealand. She ran her own café before going on to manage Books for Cooks, the well-known cookbook shop in Notting Hill. She now works at the National Archives at Kew. McMorland and Hughes met while working at Books for Cooks, both sharing an enthusiasm for food and books.

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Book SynopsisIllustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. This book also challenges the strategy of relying on alternative markets to protect food cultures and rural livelihoods.Trade Review"There is not much published about the two iconic Mexican spirits, except for consumer books and tasting guides to different brands. Bowen's perspective is fresh and thought-provoking." -- Fabio Parasecoli The Huffington Post "This is far from a breezy read, and that's exactly the point. In today's spirits landscape, where a new celebrity tequila brand seems to launch each month and mezcal has gone viral, it's rare that we pause to consider the consequences of our adoration ... Offers an exhaustively researched, academic look at the forces that threaten these two great spirits that should be essential reading for anyone with an interest in protecting all that makes them great." Punch "Engaging ... A top gift book for the beverage drinker." -- Dean Tudor Gothic Epicures VinCuisineTable of ContentsList of Illustrations Acknowledgments Abbreviations 1. The Promise of Place 2. From the Fields to Your Glass 3. Whose Rules Rule? Creating and Defining Tequila Quality 4. The Heart of the Agave: Farming in Tequila Country 5. Making Mezcal in the Shadow of the Denomination of Origin 6. Hipsters, Hope, and the Future of Artisanal Mezcal 7. Looking Forward Methodological Appendix Notes Works Cited Index

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Book SynopsisMillions of annual cases of food 'poisonings' raise alarm not only about the food served in restaurants and fast-food outlets but also about foods bought in supermarkets. This book argues that ensuring safe food involves more than washing hands or cooking food to higher temperatures, and contends that it involves politics.Trade Review"Nestle clearly explains the intersection between policy, politics, and the plate, delivering practical advice on every corner of the grocery store." Christian Science MonitorTable of ContentsPreface to the 2010 Edition Preface to the First Edition Acknowledgments List of Abbreviations Introduction: Food Safety Is Political PART ONE RESISTING FOOD SAFETY 1. The Politics of Foodborne Illness: Issues and Origins 2. Resisting Meat and Poultry Regulation, 1974–1994 3. Attempting Control of Food Pathogens, 1994–2002 4. Achieving Safe Food: Alternatives PART TWO SAFETY AS A SURROGATE: THE IRONIC POLITICS OF FOOD BIOTECHNOLOGY 5. Peddling Dreams: Promises versus Reality 6. Risks and Benefits: Who Decides? 7. The Politics of Government Oversight 8. The Politics of Consumer Concern: Distrust, Dread, and Outrage Conclusion: The Future of Food Safety: Public Health versus Bioterrorism Epilogue Appendix: The Science of Plant Biotechnology Notes List of Tables List of Figures Index

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Book SynopsisKids! Explore the mysterious world of herbs with this magical, herbal workbook: Make your own healing potions, secret remedies, magical salves, enchanted syrups and special healing remedies. Recipes, projects, delightful stories, chant herbal songs, color in pictures, activities, grow your own garden, create healing herbal preparations!A Kid

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Book SynopsisIn an attempt to `rescue many fair friends from such domestic suffering'' when faced with an onslaught of dinner guuests, Catherine Dickens wrote a pamphlet of suggested menus for meals and selected recipes. Dinner for Dickens publishes a transcript of the 1852 `new edition'' of the book along with additional recipes added to the 1854 edition. More an efficient household manager than a domestic goddess, Rossi-Wilcox looks at the life of Catherine Dickens, her household and culinary skills, the writing of `What Shall We Have for Dinner?'' under the rather grand pseudonym of Lady Maria Clutterbuck, set within the context of Victorian cookery and entertaining.

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Book SynopsisTrade Review"I cannot emphasize enough how important this book has been to me and should be to the fine-wine community. It should be required reading for all students of vine and wine." -- Brian Croser * JancisRobinson.com *"...if you’re looking to read a wide and diverse body of text about what terroir is and where it comes from, you’ll find few books on par with this one." * Edible East Bay *"This anthology shares characteristics with fine wines: complex, nuanced, and well-balanced. . . . If you want a whirlwind exploration of a vast, complex topic, buy this book: there’s nothing else out there like it." * EuropeNow *"This book is essential for your library if you are at all serious about wine. As the authors advise, use it as a reference book when you need information about a topic or just a few pithy quotes. The authors have performed a real service cataloging and connecting a well-selected multitude of writings and presentations about terroir." * Journal of Wine Economics *Table of ContentsForeword by Patrick J. Comiskey Introduction: Why Terroir Matters 1 The Lure and Promise of Terroir 2 History and Definitions 3 Soil: The Terre in Terroir 4 Climate: Limits and Variations 5 Grapevines: Bringing Terroir to Life 6 Winemaking: The Human Element in Terroir 7 Sensory: Validating Terroir 8 Marketing: Terroir for Sale 9 The Future of Terroir 10 Postscriptum Acknowledgments: Nancy G. Freeman Acknowledgments: John Buechsenstein Bibliography Credits for Reprinted Materials Index

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Book SynopsisAs an award-winning chef and the owner of six busy restaurants across two continents, Nancy Silverton was so consumed by her life in the professional kitchen that for years she almost never cooked at home. With her intense focus on the business of cooking, Nancy had forgotten what made her love to cook in the first place: fabulous ingredients at the height of their season, simple food served family style, and friends and loved ones gathered around the dinner table. Then, on a restorative trip to Italy—with its ripe vegetables, magnificent landscapes, and long summer days—Nancy began to cook for friends and family again, and rediscovered the great pleasures (and great tastes!) of cooking and eating at home. Now, in Mozza at Home, Nancy shares her renewed passion and provides nineteen menus packed with easy-to-follow recipes that can be prepared in advance (with no fancy restaurant equipment needed!) and are perfect for entertaining. Organized by meal, each me

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Book Synopsis100 effortless recipes for cakes and desserts prepared with just 5 ingredients.

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Book Synopsis***The easy, family-friendly and money-saving plan to make your first 30 sugar-free days a breeze.***- Do you want to give sugar-free a go but don't know how to begin? - Maybe you've bought a cookbook to inspire you, but there are just so many recipes to choose from that you don't know how to start?- Maybe you DO start but only manage it for a dinner here, a breakfast there (on the days you remember to check the ingredients list before you head to the supermarket) - before you ultimately give up?If that sounds familiar, then this book is for you!This book is designed to make going sugar-free as easy as possible, providing 100 delicious and family-friendly recipes for quick breakfasts, satisfying lunches and hearty dinners, plus snack choices for one month. At the beginning of each week's worth of recipes you'll find a handy meal menu and shopping list of the ingredients you'll need for the seven days ahead, with the recipes tailored around using all these ingredients up - cheaper for you AND mindful of the planet.Written by award-winning and registered dietician Catherine Kidd, you can also rest assured that the recipes are not only delicious but balanced for all your needs. Going sugar-free has never been so easy!

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Book SynopsisFrom Currant-Pumpkin-Oat Scones to Chicken-Pumpkin Tacos, Pumpkin-Filled Ravioli with Fried Sage, Ginger-Pumpkin Ice Cream, and of course (seven!) pies, this comprehensive cookbook reminds us that the iconic symbol of fall is so much more than jack-o’-lantern material. These 139 recipes offer diverse and delicious options for enjoying pumpkin and other winter squash, such as butternut, acorn, and kabocha, year-round. With recipes for many forms of pumpkin, including both fresh and canned pumpkin puree, and inspired by world cuisines, the versatility of this superfood shines through in snacks, drinks, salads, soups, main dishes, and desserts.

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Book SynopsisThis quirky collection of children's cake designs showcases the unique but easily achievable sugar modelling skills of internationally renowned cake designer and sugercrafter Maisie Parrish. Each of these creative cake designs has true character and charm and is ideal for a child's birthday party with a difference.The book opens with advice on how to make sugarpaste with a quick sugarpaste recipe to save time, or you can use ready-made sugarpaste. There is also full guidance on working with fondant to create modelling paste for sugar modelling, including colouring sugarpaste, painting on sugarpaste and storing sugarpaste. Maisie guides you through all the sugar modelling equipment you need and shows you how to make fondant figures and sugar characters.The recipes section gives you a rich fruit cake recipe and Madeira cake recipe, as well as mini cake and cupcake recipes. All the recipes you need to make the cool cake designs in this book are included, including how to make buttercream,Table of ContentsIntroduction Sugarpaste Modelling Cake recipes Other recipes Covering cakes Dowelling cakes Have your cake and eat it Down on the farm Butterfly fairy Rocking dragons Ballerina mice Halloween magic Cute Christening Christmas crackers About the author Acknowledgements Suppliers Index

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Book SynopsisExperience the Rome that changed and inspired Elizabeth Gilbert to write the international bestsellerEat, Pray, Love.Filled with colourful anecdotes about food, language, soccer, life in Rome, and culminating with the episodes in Liz's bestselling memoir told from Luca's side of the table.Trade Review‘Funny, warm and entertaining’ Voyager Magazine'Here you will find the story of their friendship as he welcomes her to the gastronomic delights of the Eternal City, as well as tales of his own travels, all in a warm, joyful style' Italia! Magazine'Luca Spaghetti is not only one of my favourite people in the world, but also a natural-born storyteller... I'm delighted to share my friend through this marvellous book, which I cannot recommend highly enough' Elizabeth Gilbert, author of Eat, Pray, Love

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Book SynopsisBuild your own winery! Learn how to set up a home winery and construct all the basic equipment for just a fraction of what commercially manufactured products would cost. Leading you through the entire winemaking process, Steve Hughes includes building plans and step-by-step instructions for making more than 30 essential winemaking tools. From fashioning presses and pumps to the best way to fill and cork bottles, The Homebuilt Winery covers everything you need to know to affordably enjoy delicious, high-quality homemade wine.

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Book SynopsisVenice has always been a bustling trade city. Its cuisine is the most profound expression of a territorial identity and was not immune to contaminations by other cultures. The need to preserve food during long sea journeys and strong links with the Far East—the origin of the city’s imported spices—generated recipes with unexpected flavours. Nonetheless, the flavour of Venetian dishes reveals something more than its commercial past. To discover its complexities you must sail to the lagoon’s islands, where the restaurants offer authentic traditional Venetian cuisine. VENEZIA IN CUCINA captures the essence and inspiration of many of those native Venetian dishes, including everything from antipasti and entrees to wine pairings and delectable desserts.

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