Food & Drink Books

Book SynopsisTable of ContentsIntroduction; Spring- Crawfish galore; Seafood suppers, outdoors; Easter time and the Cajun microwave; Spaghetti time with my great-niece; Summer- Putting up summer vegetables; Smothering okra; Those darn hurricanes; Theres no substitute for a sandy beach; Fourth of July fare; Living on the bayou; Vacationing on the Gulf Coast; The Grill Master; Fall- You can go home again; Cooking with our friends; Pickin pecans; Cookin with leeks; Hot soups for the Cajun soul; Apple desserts; St. Martinvilles Pepper Fest; Winter- Recalling the good ol days; A hankering for oysters; The goodness of fresh tuna; Holiday cooking; Holiday beverages; On stuffings and dressings; The case for catfish; Mardi Gras time!; Index (Alphabetical); Index (By Food Category); About the Author.

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Book SynopsisHow to Cook That Dessert Cookbook: Pastries, Cakes and Sweet Creations“How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why.” ―PopSugarEditors' pick: Best Cookbooks, Food & Wine#1 Best Seller in Chocolate Baking, Confectionary Desserts, Pastry Baking, Garnishing Meals, Holiday Cooking, Main Courses & Side Dishes, Cookies, Cooking by Ingredient, and Pie BakingOffering a fun-filled step-by-step dessert cookbook, Ann Reardon teaches you how to create delicious and impressive pastries, cakes and sweet creations.Join food scientist Ann Reardon, host of the award-winning YouTube series How to Cook That, as she explores Crazy Sweet Creations. An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces.For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status.You’ll also: Learn to make treats that get the whole family cooking Create baked goods that tap into beloved pop culture trends Impress guests with beautiful desserts Readers of dessert cookbooks like Dessert Person, Zoë Bakes Cakes, or 100 Cookies will love How to Cook That: Crazy Sweet Creations.Trade Review“A great cookbook that offers a variety of delicious treats. Recommended for intermediate to advanced bakers.”―Holly Skir, Broward City Library, Library Journal “Edible engineering meets wow-factor whimsy in this debut dessert guide from Aussie Youtube baker Reardon. Her food science background brings depth to just about every recipe, noting things such as how different fats affect a cake's flavor and what the addition of gelatin does for its structure (promoting aeration and a soft crumb).... The lessons and engaging spirit of this work are as much a treat as their results.”―Publishers Weekly “Ann Reardon is one of the sweetest bakers on YouTube. Her experience as a food scientist takes her confections to the next level; they are as creative as they are delicious. You will thoroughly enjoy every mouth-watering page of her first cookbook.” ―Rosanna Pansino, author of The Nerdy Nummies Cookbook: Sweet Treats for the Geek in All of Us“Ann Reardon was a food scientist and a dietician before creating her massively popular channel called How to Cook That. Reardon focuses mainly on desserts, including novelty cakes and complicated baking techniques. She also teaches people how to fix baking fails and turn them into beautiful dessert creations.” ―Vogue“How to Cook That is the most popular Australian cooking channel in all the world, and it’s not hard to see why. Any sweet tooth would be entranced by Ann's videos that document her creations, which cover all things dessert, from cake to chocolate.” ―PopSugar“Ann Reardon is a food scientist, which is sort of like being a chef who knows not only how to cook but why the things you’re doing in the kitchen happen the way they do.” ―The Blemish“Australia’s Queen of Desserts.” ―The Sydney Morning Herald “Hoping to make beautiful and delectable confections accessible to bakers of all levels, Ann Reardon, host of the award-winning YouTube series How to Cook That, presents Crazy Sweet Creations. In her step-by step cookbook, Ann shares secrets for making desserts into works of edible art. Soon you’ll have mastered everything from the simple Mint Chocolate Mousse to the more epic Sugar Snow Globe Dessert and Coffee Donut Millefeuille…” —Hello! magazine “Ann Reardon possesses a unique set of talents. On her YouTube channel, How to Cook That, the Melbourne-based food scientist, pastry chef and dietitian applies her skills to debunking viral videos and hacks, decoding 200-year-old marshmallow recipes, figuring out if the Minecraft cake formula works as well in real life as it does in the video game series, and illustrating how to fix epic cake fails...” —The National PostTable of ContentsFun Easy Desserts Mint Oreo Mousse Red Velvet Cake Shake Cookies & Cream Extreme Shake Peanut Butter Pretzel OTT Shake Speedy Apple Turnovers Watermelon Pizza Perfect Cakes and Cupcakes The Best Chocolate Cake Cherry Red Velvet Cupcakes Lemon Meringue Cupcakes Light Fluffy Sponge Cake Lemon & Blueberry Cake Moist Carrot Cake Heart Inside Cupcakes Craving Chocolate Warm Chocolate Melting Cake Chocolate Obsession Magic Chocolate Flower Spiral Chocolate Caramel Domes Melting Chocolate ‘n’ Peanut Ball Hazelnut Chocolate Dessert Slice Chocolate Pistachio Dome Decadent Chocolate Mousse Cake Chocolate Crémeux with Raspberry Jelly Art on a Plate Chocolate Cheese Board Loco Coconut Dessert It’s Not an Avocado! Try Not to Laugh Dessert Tubes 3D Jelly Spiders & Flowers Candy Sugar Balloon Bowls Apple-Shaped Dessert Emoji Surprise Inside Dessert Liquid Chocolate Sphericals Show off Pastries Chocolate Raspberry Tart Banana Cream Pie Sugar Snow Globe Dessert Rose Apple Pie Macaron Chocolate Tart Sweet Cherry Pie The Croquembouche Baked Churros with Chocolate Sauce Italian Cannoli Coffee Donut Millefeuille We All Scream for Ice Cream Cookies and Cream Ice Cream Roasted Strawberry Ice Cream Dark Chocolate Gelato Matcha Green Tea Ice Cream Starburst Cherry Ice Cream Easy Nutella Soft Serve Giant Ice Cream Sandwich Giant Magnum Ego $1000 Ice Cream Sundae

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Book SynopsisDoes the beer buyer at the liquor store ask your advice? Do you understand the difference between a turbid and a single infusion mash? Do you travel with a tulip glass handy? Have you even eaten ramen just to afford a vintage Cantillon gueuze? If you answered “yes” to any of these questions, you may be a Beer Geek and in need of this hilarious guide. Patrick Dawson provides everything you need to fully live a life ruled by beer, from the Ten Beer Geek Commandments and the Beer Geek Hall of Fame to guidance on what to drink, how and where to drink it, how to gracefully correct an uninformed bartender, where to buy “geek goods,” how to flawlessly execute a beer tasting, how to plan the ultimate beer-centric vacation, and much more. Includes quizzes to help you determine your level of geekery, as well as witty illustrations by Greg Kletsel.

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Book SynopsisOne of the United States' most acclaimed chefs, Renee Erickson is a James-Beard nominated chef and the owner of several Seattle restaurants: The Whale Wins, Boat Street Cafe, The Walrus and the Carpenter, and Barnacle. This luscious cookbook is perfect for anyone who loves the fresh seasonal food of the Pacific Northwest of the US. Defined by the bounty of the Puget Sound region, as well as by French cuisine, this cookbook is filled with seasonal, personal menus. Home cooks will cherish Erickson's simple yet elegant recipes such as Roasted Chicken with Fried Capers and Preserved Lemons, Harissa-Rubbed Roasted Lamb, and Molasses Spice Cake. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to readers and eaters around the world.Trade Review"I am one of many—legions, even!—who’ve been inspired by Renee Erickson and her restaurants, and this book is Renee, through and through." —Molly Wizenberg, author of Delancey and A Homemade Life "Renee Erickson cooks like a woman, with generosity, sensuality, and style. In this charming book she shares everything—stunning images, wonderful stories, a passionate philosophy, and her recipes to cook and live by." — Christopher Hirsheimer and Melissa Hamilton, owners of The Canal House "...the book's focus on simple, sourceable ingredients makes the array of mouth-watering menus approachable, whether you're in Erickson's Portage Bay backyard or in the land-locked Midwest."—Saveur"Erickson's book has an Ina Garten-like blend of effortlessness and luxuriousness that makes you believe that king salmon with walnut tarator will practically cook itself. But then, with her forgiving guidelines and clear descriptions...it basically does."—Bon Appétit"Just like Renee herself, this book is perky, colorful, energetic, and full of fun. And they both make you smile!" —Patricia Wells, author and cooking school teacher Every so often a cookbook comes along that looks good, is written with style, and more important, you find yourself cooking from it and looking for ideas from it all the time. Renee’s ideas inspire hunger and they work. I can already predict that I’ll wear out my first copy.—Kermit Lynch, wine importer, and author of Adventures on the Wine RouteThis is a book about feasting and unfussy, brilliant food that you’ll want to make again and again.—The Los Angeles Times"If a trip to Seattle isn't possible, this book provides the next best way to enjoy Erickson's beautiful seafood."—Library Journal"...if there is a better looking new cookbook out this fall, I haven't seen it."—Eater National". . . While some restaurant cookbooks can feel overly cheffy, inaccessible, or better suited to a coffee table than your kitchen shelves, Erickson’s is all personality and warmth, that combination of inspiring and accessible that we’re all looking for in a cookbook."—Food52"The food in the book is at turns refined and humble, but is always accessible. The ingredient lists are rarely very long, and techniques are uncomplicated and thoroughly explained."—Serious Eats"A rare combination of beauty and practicality, allowing home cooks to enter the Seattle restaurateur’s world and replicate her super-popular signature dishes."—The Seattle Times"Seattle chef Renee Erickson offers a book of seasonal menus (attention other cookbook authors: more menus, please) that showcase the ingredients of the Pacific Northwest."—Eater ("The 43 Most Anticipated Cookbooks of Fall 2014")

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Book SynopsisFrom America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.

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Book SynopsisIn What's a Hostess to Do?, entertaining expert Susan Spungen explains everything you need to know to host a party effortlessly and with elegance. Susan shows the hostess how to make it look easy--whether the occasion is an informal brunch, a sit-down dinner, a buffet for a crowd, or an impromptu birthday celebration. It's all arranged in 313 easy-to-digest entries that take readers through every aspect of entertaining. The tips are time-saving ("Ten Great Assembled Dessets"), money-saving ("In Praise of Cheap Wine"), energy-saving ("Ten Jobs to Delegate"), and face-saving ("How to Handle Uninvited Guests"), plus there are 121 recipes to make entertaining easier than ever berfore. With helpful illustrations and full-color photographs, What's a Hostess to Do? is a stylish and instructive guide filled with expert advice from a party-throwing pro.

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Book SynopsisThe perfect gift for the Downton Abbey fan! Includes two complete Downton Abbey cookbooks: The Official Downton Abbey Afternoon Tea Cookbook and The Official Downton Abbey Cocktail Cookbook. Recreate the style and glamour of life at Downton Abbey with more than 140+ recipes for delectable tea-time treats and sophisticated cocktails in this deluxe slipcased gift set of two popular Downton Abbey cookbooks. Set a tea table fit for the Dowager Countess with the Official Downton Abbey Afternoon Tea Cookbook’s recipes for classics like English Cream Scones and Chocolate Florentines. Make every night a party with libations from The Official Downton Abbey Cocktail Book, from Prince of Wales Punch to Ginger Beer to the Corpse Reviver hangover cure. Each title includes fascinating British history, guides to the proper decorum for teatime and cocktail service, gorgeous photographs of food and drink, lifestyle stills from the television series and movie, and character quotes.

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Book SynopsisIt wouldn’t be summer in Mexico without aguas frescas and paletas—fresh-made Mexican drinks and popsicles in a variety of fruity and flowery flavors. Now you can bring the refreshing, authentic tastes of Mexico to your own backyard! Ericka Sanchez of the popular culinary website Nibbles & Feasts delivers 40 easy recipes for anyone who loves traditional Mexican fare. Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut, the recipes in Aguas Frescas & Paletas uses less sugar than traditional Mexican treats and simple ingredients that can all be found at your local supermarket. All drinks are alcohol-free and perfect to share with your family! !Buen provecho!Trade Review"Ericka Sanchez’s love and reverie for her time spent in Mexico stirring up mixtures for aguas frescas and paletas in her grandmother’s kitchen as a child is infused in every recipe in Aguas Frescas Paletas. She beautifully interprets the classics that were a fixture in my family’s home growing up in Mexico and gives us delicious twists from her extensive knowledge of the ingredients of Mexico and California. Ericka shows yet another way Mexicans enrich the American table with this book."—Pati Jinich, Chef, cookbook author and host of PBS's Pati's Mexican Table "I love fruits in all their forms, and I love Agua Frescas Paletas. Besides including delicious traditional recipes, Ericka Sanchez created some exciting modern twists like a Green Prickly Pear and Spinach Cooler and Avocado Coconut Pops. Add to that the colorful and vivid imagery, and you are left con la boca hecha agua."—Delia Annette León, author and culinary talent manager"Agua Frescas Paletas instantly took me back to my childhood. The emotional and sensory connection of holding a paleta or sipping on an agua fresca is undeniable. I love Ericka Sanchez's fresh take on it, so fun and grown up. This book will definitely appeal to your playful inner child."—Ingrid Hoffmann, celebrity chef and author

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Book SynopsisFirst published in 1980, revised through further editions, this timeless classic bestseller will teach you everything you need to know about the preparation of food, advise on storing and freezing, and provide step-by-step guides to basic cooking methods, useful short cuts and serving suggestions.Although it is the perfect book for a beginner, it is also an indispensable reference for the more experienced cook, offering more than 650 basic and easy-to-prepare recipes along with many tempting variations. There is a wonderful selection of hors d?oeuvres, soups, fish and seafood, meat, poultry and game, as well as sauces, vegetables and vegetarian fare, salads and dressings, egg and cheese dishes, desserts, cakes, breads and pastries, confectioneries, and preserves.Each recipe is clearly laid out and is accompanied by useful information including kilojoule count per portions and whether the dish is suitable for freezing.

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Book SynopsisAn irresistible celebration of veg-forward Middle Eastern- and Mediterranean-inspired recipes guaranteed to bring fresh flavors and liven up your table, from the beloved TV personality, cookbook author, and creator of Eden Eats.For Eden Grinshpan, everyday cooking means saying yes to more shareable and delicious dishes, more veggies, and more fun in the kitchen. Tahini Baby invites you into Grinshpan’s world and offers her joyful, playful, and always forgiving approach to Middle Eastern− and Mediterranean-inspired meals. Packed with layers of tangy, tart, rich, and creamy ingredients, especially Grinshpan’s #1 fave (tahini!), these dishes lend themselves to endless mixing and matching.    From noshes and breakfast to hot new sides and boss veg, in addition to condiments, dips, and pickles that add pops of flavor, these dishes will bring ease and next-level tastiness to any and every meal. Try the Eggplant Schnitzel drizzled with Garlicky Tahini, mop up the Lemon-Braised Leek Masabacha with Za’atar Laffa, and enjoy Harissa-Roasted Cauliflower with a flavor-packed Preserved Lemon Toum. Simple-to-make desserts such as Strawberry Rhubarb Rose Tahini Crumble and Sage-Honey Semifreddo round out the perfect, satisfying dinner—or midday snack. Whether you’re throwing together a casual gathering, putting together a lunch or brunch of made-in-advance components, or feeding a family, Grinshpan’s approach to cooking is happy-making, versatile, and always guaranteed to wow.

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Book SynopsisBOOK 1 OF THE #1 BESTSELLING LOW-CARB DIET The CSIRO Low-carb Diet is based on a major scientific study that has successfully helped Australians lose weight and improve their overall health. Written for easy implementation at home, this book contains: - a straightforward scientific explanation of why and how the diet works so well - a detailed outline of your daily allowances for carbs, healthy fats and protein - 12 weekly meal plans to help you reduce your carb intake initially, then increase it slightly for dietary flexibility - 80 delicious recipes with all daily allowances calculated and explained - a fully illustrated exercise section to show you how to combine movement with healthy eating to maximise health outcomes. There is also detailed information about the benefits of the diet for those suffering from a range of metabolic conditions, including heart disease, high cholesterol and type 2 diabetes. Accessible, affordable and achievable, this is a fully researched approach to better eating and improved health from Australia's peak science organisation.

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Book SynopsisLess of a rigid regime, and more of an organic attempt to eat a mainly vegetarian diet, The Flexitarian Cookbook features delicious plant-centric recipes, with options for incorporating meat or fish as needed. Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical and health-related reasons for doing so stacks up. The concept of not centring every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of home-cooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. The Flexitarian Cookbook is a collection of delicious, modern vegetarian recipes, with simple options for switching in meat or fish, as the mood takes you. No longer will flexitarians have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on their cravings. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy prawns if preferred. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the option to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular mince meat, while the Moroccan spiced vegetable tagine gives an option for cooking with chicken, if the mood so takes you. Trade Review“This gorgeous, protein-packed pancake will make your loved ones swoon.” – Yoga Journal online

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Book SynopsisBringing her signature laid-back, approachable style to the table, a social media superstar and newly minted New York Times columnist presents 150 recipes that are high on ?wow? factors and low on effort. Illustrations.

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Book SynopsisFor decades, many have doubted the existence of American cuisine, believing that hamburgers, hot dogs and pizza define the nation’s palate. Not so, says leading food historian Paul Freedman. Freedman traces the twentieth-century rise of processed food, standardisation and fast-food restaurants. With the farm-to-table movement, a culinary revolution has transformed the way Americans eat. Whether analysing how businesses and advertisers used seduction and guilt to dictate women’s food-shopping habits, exploring how class determines what Americans eat or documenting the contributions provided by immigrants, Freedman reveals an astonishing history.Trade Review"In American Cuisine, Paul Freedman embarks on an epic quest, to locate the roots of American foodways and follow changing tastes through the decades, a search that takes him straight to the heart of American identity. It is an enormous, endlessly fascinating subject, and Freedman makes a wonderful tour guide, scholarly and wry." -- William Grimes, former New York Times restaurant critic"This fascinating book delves into American cuisine with gusto." -- Choice

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Book SynopsisExplains why we get hangovers and how to prevent them before, during and after overindulging. It includes recipes to ease the pain, both alcoholic and non-alcoholic.

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Book SynopsisFrom acclaimed and award-wnning chef David Hawksworth comes a beautiful collection of the recipes that brought him to the top of Canada's culinary world.

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Book SynopsisIn her first book, noted hostess Stephanie Booth Shafran shares her secrets for planning and giving brilliantly executed parties at home.Taking at-home entertaining to an entirely new level, sophisticated L.A. hostess Stephanie Booth Shafran--recently named by the Salonniere as one of the top hostesses in Los Angeles--has a gift for celebration. From the table settings to the decor to the color-coordinated menus, every party she hosts showcases a myriad of inspired elements. In her first book, she shows readers how to set the stage for eight parties, from an elegant housewarming in her Jeffrey Bilhuber-decorated home to a classic California pool party to a festive Christmas brunch. She also shares advice on palette creation--blue and white for a ladies' charity luncheon, and deep burgundies for a gentleman's wine and cigar party. Each chapter ends with tips for that theme, whether it is entertaining alfresco or having parties for a charitable purpose. Shafran also includTrade Review"From the flowers to the menu, entertaining expert Stephanie Booth Shafran shares tips for a chic and easy celebration this spring." —GALERIE MAGAZINE “Entertaining Master Stephanie Booth Shafran Brings Zodiac-Filled Fun to Her New Year's Dinner Party…Finally, an out-of-this-world party that all signs will enjoy.” —Veranda “Her refined eye for aesthetics—influenced by a love of fashion, architecture and interior design — enables Shafran to create transformative settings for friends and loved ones.” —C Magazine“You’re invited into the world of classic, elegant entertaining by Stephanie Booth Shafran. Peek into the breathtaking houses, apartments, and rooms I’ve created for this world-class hostess and client who has a ‘gift for celebration.’ The book is a triumph (with a foreword by yours truly).” —Jeffrey Bilhuber, author of Everyday Decorating“At this time of year, I’m always looking for spring inspiration in fashion, decor and entertaining. Just in time os this gorgeous book, You’re Invited: Classic, Elegant Entertaining by Stephanie Booth Shafran. In this beautifully photographed book, Stephanie shares her secrets for perfect parties and takes the art of entertaining to new heights. I highly recommend it for your coffee table!” —Elisha Daniels, luxury fashion stylist“This new book, You’re Invited by Stephanie Booth Shafran just came out. It's absolutely gorgeous. Even the cover looks like a vacation! This is a book you’re really going to want to curl up with, savor every page. It's full of beautiful photography, great entertaining tips and even if you’re not planning a party after you’ve read this book, you’ll want to. It's very inspirational and just beautiful.” —Kristy Harvey, author of Slightly South of Simple“Glorious new book in #mylifetimelibrary. A preview copy of Stephanie Booth Shafran’s handsome first book, ‘You’re Invited Classic Elegant Entertaining’ has just arrived and it is dazzling. Stephanie, a fifth generation Angeleno and philanthropist, has created the entertaining book that will be an essential reference for recipes, flowers, decor and encouragement. Her inspired entertaining, often to raise funds for LA and New York charities, is glamorous, colorful, vivid. Her flowers on tables and throughout the house and garden are lavish, seasonal, abundant. This is classic entertaining for today, inspired by her parents’ glamorous evenings with ‘Perfumed ladies with beehive hairdos and flowing silk Halston dresses, with Bobby Short at the piano’, that Stephanie recalls fondly. Illustrated are her recent chic dinners high above Central Park, LA family holidays, Pucci by the pool, birthday parties, a ladies’ charity luncheon, all superbly orchestrated with monogrammed linens, tall tapered candles, simple wine glasses, scrolled menus. Stephanie’s longtime decorator Jeffrey Bilhuber created beautifully polished and classic settings for Stephanie’s celebrations. Jeffrey also wrote the book introduction. The book is inspired and generous , and full of menu tips, cocktails, food and wine pairing, lists of resources and ideas. Written with Kathryn O’Shea-Evans. Luscious and inspired photography by the fabulously talented Andrew and Gemma Ingalls. Welcome to Stephanie’s world, where every creative person is generously acknowledged, thanked and honored. Bravo, Stephanie.” —Diane Dorrans Saeks, The Style Saloniste

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Book SynopsisA compelling first-hand look at one of today's most fascinating food trends - the practice of cooking with and eating insectsTrade Review"Phaidon's On Eating Insects: Essays, Stories and Recipes might be the most authoritative book to explore the science, ethics, culture, and increasingly popular gastronomy of insects."—A.V. Club "From Bee Bread Butter to Moth Mousse, On Eating Insects will change the way you look at Nature's most plentiful animals... absolutely crawling with data and details, providing a rich wealth of insights into infinite possibilities."—CraveOnline "[M]eticulously document[s] tasting notes and flavors of insects in a way never previously done."—New Worlder "[On Eating Insects] looks to dispel discomfort at the thought of chowing down on crunchy crickets and the like, through its collection of recipes, stories and essays. The authors takes a holistic look at the subject, including a look at the cultural, political and ecological significance of choosing to eat insects, and argue that to eat something which disgusts us is the height of eating mindfully."—TheWeek.co.uk "Once every decade or so there is a book that deserves to be read, and read carefully and considered seriously by people and policymakers from a wide spectrum of backgrounds... Insects will not save us, but that doesn't mean they shouldn't be eaten; we just have to be realistic about them and the role they could play. This book has the ability to start a truthful conversation about the issue. Chefs, food professionals, and those interested in ecosystems, sustainability and cultural and human diversity will find it engaging and of huge interest."—InGoodTastesUK.com "Hailed as the future of eating, insect gastronomy is creating a real (ahem) buzz in Europe's fine-dining circles."—Easyjet Traveller "A vast-ranging study into the culture and cuisines that already eat insects and what we can learn from them as well as investigating the sustainable issues around what would happen if we all switched to eating grubs and grasshoppers."—PebbleMag.com "After school last Wednesday, I watched my five-year-old daughter pop a dead cricket on to her tongue and proclaim it: 'Like fishy popcorn!' 'MMMm, delicious!' squealed her friend... Compared to beef and pork, insects are also a healthy choice: low in fat and high in calcium... [A] beautiful new book... The chefs and academics of the non-profit Nordic Food Lab collective have assembled a series of essays, travelogues and recipes designed to take readers on a journey... I was gripped... [The book has an] elegantly illustrated recipe section... The travel section is fascinating, though, exposing the absurdities of every culture's arbitrary ideas of what's edible (when and for whom) and what's not... When Amazonian people first tried ginger they exclaimed: 'It's just like ants!'"—Spectator "[A]n unprecedented collection of reports and papers on what insects actually taste like."—Food & Wine Online "The strength of this book lies in its scepticism about the idea of insects as a miracle cure to the world’s regional food crises... The book includes a number of condensed academic essays which shed light on [...] issues of taxonomy... It’s in these rather nerdy chapters that the book is most illuminating. The in-depth explorations offer an accessible take on the wider issues at stake in labelling and categorising, as well as introducing lay readers to some of the existential questions at play when we talk about the practice of entomophagy... When at its best, On Eating Insects evokes the experience of a tasting salon with Michel Foucault; each morsel on the plate is subject to the roving eye of the anthropologist discussing its position as a vibrant and present artefact... The reader returns to the issues at stake with a richer, more satisfying sense of what it is to exist in the world."—TheTenderloinJournal.com "The food photos in this book are so gorgeous that you just might find you've got the bug for bugs."—Independent.co.uk "[T]he first book to holistically explain entomophagy, the human use of insects as food." —Forbes Online "This book is a piece of art... This book is unique... The book consists of very personal and intimate logbook entries of thoughts, adventures, encounters and journeys... You will find a wealth of inspiring dishes... The menus are not illustrated in the overwhelming lavish voluptuousness of Baroque tableaus but in a reduced to the max Zen style... The approach of the authors of On Eating Insects is widely anthropologicaland sociological, why not call it ethnoentomological? Isn't it satisfying to see how a bunch of enthusiastic people can help making a change?... The layout of the book looks carefully controlled and really expensive: an exquisite bibliophile edition. In this book you will find no selfies, no jack-ass bravery pranks, no cheap influencer trash and no public relations start-up Blah Blah. Just respectful, decent, direct statements... A crispy reading experience about primal sensorial delights about things that burst the constraints of the term 'edible', shedding light on cultures in which simple is opposite to primitive, a refreshing attitude." —Journal of Insects as Food and Feed (Netherlands) "Chowing down on insects has made the unexpected transition from taboo to trendy, and On Eating Insects is the first book to take a holistic approach to the subject. Comprised of essays [...] and a selection of refined recipes demonstrating how delicious bugs can be, it is a fascinating read for chefs, food professionals and anyone interested in ecosystems and sustainability."—AmbroSIA (Hong Kong) "An innovative (and strangely pretty) collection of recipes, essays, research and tasting notes. A culinary revolution – and education – of sorts. Bon appetit."—Emerald Street "The most thought-provoking food book I've read all year... Approaches the issue from a fresh angle... Beautifully presented, it includes essays on the ethics of eating insects, recipes – such as anty gin, spicy cricket with asparagus – and a lyrically written travelogue." —The Guardian, Review "Once every decade or so there is a book that deserves to be read, and read carefully and considered seriously by people and policymakers from a wide spectrum of backgrounds... Anyone interested in food and/or sustainability and cultural and human diversity will find this book highly engaging and of huge interest." —LondonLampost.com"[A] titillating glimpse into a category of food that's not going away anytime soon." —The Village Voice

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Book SynopsisWith River Cafe Cook Book Easy Rose Gray and Ruth Rogers pioneered a new approach to cooking and eating. Knowing that people lead busy and demanding lives, they made their innovative Italian recipes even more accessible to those who love good food but have little time to prepare it. Recognising that the key to quick cooking is often in the ease of buying the ingredients, the easy recipes highlight the fresh produce you will need to shop for as well as the ingredients that are store cupboard essentials. Rose and Ruth then take you through simplified steps to cook great Italian dishes that are bursting with flavour and style. To complement this new concept, the cookbook has a fresh, dynamic design and superb photographs that will delight both new and established fans. Like River Cafe ''graduates'' - most famously Jamie Oliver - you can learn the secrets of cooking fabulous Italian food, but now it''s even easier.Trade Reviewrecipes that are quick, simple but still glamorous and delicious...it is foolproof * Daily Telegraph *It's silver! It's easy! Are your kitchen shelves gastro-glam enough? * Sunday Times Style *With recipes so straightforward that even village idiots will have no problem rustling up a whole roast monkfish, spiced pigeon and polenta crumble, this is cooking made visually spectacular, astonishingly tasty and, it must be said, incredibly easy * GQ *River Cafe Cook Book defined a new era in the worship of food-as-lifestyle-accessory. That alone guarantees its place in history. * Guardian *Easy but not unsophisticated. Quick to make and utterly delicious. * Sunday Telegraph *

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Book SynopsisThe ultimate in slow-cooker books--with 500 recipes, each adapted for three sizes of appliance. From breakfast to soups, mains to grains, vegetables to desserts, this guide is the only book you'll ever need to master your slow cooker or crockpot.Millions of people are turning to slow cookers for their weeknight meals yet often can't find recipes that match their exact machine. Adapting recipes meant for a different-size cooker doesn't work--getting the right level of spice in your Vietnamese soup or keeping pulled pork tender requires having ingredients in the right proportion. But now, Bruce Weinstein and Mark Scarbrough have decoded slow cookers, and each of their recipes includes ingredient proportions for 2-3 quart, 4-5 quart, and 6-8 quart machines, guaranteeing a perfect fit no matter what machine you own. Each recipe is labeled for its level of difficulty and nutritional value, and they cover every kind of dish imaginable: delicious breakfast oatmeals, slow-braise

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Book SynopsisRelief from gout symptoms?through easy, delicious eatingGout attacks are painful, but research shows that adjusting your diet may help prevent and even heal symptoms of this difficult arthritic condition. The Healing Gout Cookbook is your guide to a nourishing, low-purine, anti-inflammatory diet full of fresh and flavorful foods. With these 85 simple, satisfying recipes, you can help control gout flare-ups?while enjoying what you eat every day.Find out how to reduce uric acid levels by decreasing your purine intake, and discover the benefits of anti-inflammatory and antioxidant-rich foods. The special recipes in this book are easy to follow and quick to prepare?so you can indulge in tasty meals while helping your body heal from gout symptoms.The Healing Gout Cookbook includes: 85 flavorful recipes?Savor a variety of dishes like Black Bean Breakfast Scramble, Chili Garlic Green Beans, Balsamic Marinated Chicken, Blueberry Peach Cobbler, and more. Dietary friendly?Recipes are labeled for specific dietary restrictions, like kidney-friendly and diabetic-friendly, and include variation tips to make life easier. At-a-glance facts?Encourage or avoid the right foods with the help of a handy purine level chart, and stock your kitchen in a snap with a list of pantry essentials for a gout friendly diet. Spend more time doing the things you love without pain with The Healing Gout Cookbook.

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Book SynopsisWhen restaurateur Keith McNally and co-chefs Riad Nasr and Lee Hanson opened Balthazar in 1997, it immediately became one of the hottest restaurants in the country. Famous for its star-studded clientele, a beautiful room in the chic SoHo neighborhood, and superbly executed food, Balthazar has been embraced by New Yorkers and visitors alike for its perfect evocation of a French brasserie. The Balthazar Cookbook captures that energy, that style, and that cuisine, with recipes for the most-loved and most-accessible French dishes: seafood ranging from the ultra-simple Moules à la Marinière to more ambitious Bouillabaisse; chicken and game favorites that include Coq au Vin and Cassoulet; red-meat classics such as Braised Short Ribs and Blanquette de Veau; sides like the perfect French Fries or sublime Macaroni Gratin; and finales that include Crème Brûlée and Chocolate Pot de Crème. This is the best of French cooking, from one of the best-loved French restaurants in the country.

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Book Synopsis

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Book Synopsis

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Book Synopsis

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