Food & Drink Books

Book SynopsisPatient Heal Thyself: Updated and Expanded EditionJordan RubinFinally! A solution for those suffering with cancer, heart disease, arthritis, diabetes, asthma, IBS, and more!Today, Jordan Rubin is a doctor of naturopathic medicine and founder of Garden of Life® and Ancient Nutrition. But at the age of 19, Jordan was diagnosed with Crohn’s disease—an incurable digestive ailment. In one of the most dramatic natural healing stories ever told, Jordan discovered a natural path to complete healing and sustained health.In this updated and expanded edition of Patient Heal Thyself (originally published in 2002), Jordan Rubin shares his monumental discoveries, teaching you how to take control of your own health and unlock your body's phenomenal healing potential.In this book, you’ll discover…How the body can overcome virtually any health

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Book SynopsisThe Brooklyn destination the New York Times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook. When Roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City. The forces behind Roberta’s—chef Carlo Mirarchi and co-owners Brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beg

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Book SynopsisIn this vegetable-forward cookbook, veteran cookbook author and food stylist Susan Spungen highlights the vegetables and fruits of each season--from spring to early summer to the bursting harvest of late summer, then ebbing into autumn and, finally, into the earthy flavors of winter.Trade Review'A book full of vibrant, seasonal, and nourishing recipes that put vegetables front and center. I want to cook them all.' * ARAN GOYOAGA, AUTHOR OF CANNELLE ET VANILLE *'As my gardens expand in size and I experiment with growing more delicious and varied vegetables, a book like this becomes more and more valuable. I cannot wait to prepare each and every one of Susan's mouthwatering recipes!' * MARTHA STEWART Bestselling author, Emmy Award–winning television show host, and creator of Martha Stewart Living Omnimedia *'I've been friends with and worked with Susan for quite some time now. Her presence in the culinary world is legendary. I proudly own all her books-and for good reason. I know and trust that not only is the food delicious and beautiful, but the recipes are foolproof. Few, if any, take the time Susan does to make sure you will have the same success she does re-creating her recipes. In her newest book, Veg Forward, she has taken her love of everything that comes out of the soil and transformed it into truly magical recipes that have this carnivore begging for more. My only regret is that I wish I had this book years ago because I simply can't stop cooking out of it!' * MICHAEL SYMON James Beard Award–winning chef and restaurateur, Iron Chef, New York Times–bestselling author, and Emmy-winning host of Food Network’s Symon’s Dinners and BBQ USA *'Make room for more produce in your life! I can think of few people who know their way around a vegetable like Susan: how to cook it, how to coax out all its flavor, how to transform it into something simply special, and-of course-how to make it look like a million bucks on the plate. Veg Forward advances plant-based cooking several steps ahead with its savvy, seasonal, (dare I say) sexy recipes, and of course the gorgeous photography you'd expect from a Spungen production. From grain dishes and soups to pizzas and desserts, not only will you not miss the meat-you may never need it again.' * ADEENA SUSSMAN, AUTHOR OF SABABA AND SHABBAT *'Not only is Susan making vegetables approachable and easy in Veg Forward, but she's making them extremely delicious. At the end of the day, all that matters is deliciousness, and these recipes are oozing with flavor that packs a punch. Mushroom Bourguignon? Yes, please. Asparagus Pizza with Arugula Salad? You already know ya' boy is game. You see, I've had the pleasure of Susan cooking for me and of knowing how much passion she brings to her cooking and recipes; these are sure to become household staples for not just me but for many vegetable-curious and vegetarians out there in the world.' * BRYAN FORD, AUTHOR OF NEW WORLD BAKING *'Susan creates smart and delicious recipes you can trust. Veg Forward is brimming with ideas that help you make the most of your farmers' market haul. Whether you're looking to impress your dinner guests or bring more veg-focused recipes into your weeknight rotation, these recipes will help you do it in style.' * JESSICA SEINFELD Author of Vegan, at Times *'Susan Spungen has a way with vegetables, and 'Veg Forward' is the ultimate farmer's market companion for this summer (and summers to come, for that matter).' * Food and Wine *'The latest from America's culinary rock star, Susan Spungen is literally a cook's dream. Try the Spoonbread-Stuffed Poblanos with Tomato Cream, Cheese Blintzes with Sour Cherry Compote, Rhubarb Galettes with Hazelnut Frangipane, or the Sungold Spaghetti Carbonara. These recipes are laden with wonderful instructions, handy tips, and amazing food lore. Susan has managed to blast into the vegetable-forward movement with panache and humor-what could be better? I am totally going to make all these dishes; you will too!' * JONATHAN WAXMAN, CHEF/OWNER OF BARBUTO, NEW YORK CITY *'Trust Susan Spungen and follow her lead. Veg Forward is glorious-fresh, colorful, smart, and perfectly seasonal. Susan's food always makes me happy.' * DAVID TANIS, CHEF AND AUTHOR *'We can always trust Susan Spungen's eye for detail, color, and perfectly crisp vegetables from the farmers' market-pairing that with her exacting recipes that are genuinely doable (from Monday to Sunday!) is Veg Forward's big win. From a creamy nettle sauce on pasta to smoky corn salad and peach galettes, these meals are restaurant-worthy in flavor but wildly easy to make at home. I'll be dipping back into this book again and again, in every season.' * SARAH COPELAND, CREATOR OF EDIBLE LIVING AND AUTHOR OF FEAST, EVERY DAY IS SATURDAY, AND INSTANT FAMILY MEALS *'With this beautiful cookbook, Susan has created a blueprint for exactly the way I want to cook and eat right now, namely, with vegetables stepping into the spotlight to play the starring role. As usual, her recipes toe that magic line between stunning and simple (she shot all the photos on her iPhone, in real time!), and I've already dog-eared half the pages. This one's a keeper.' * JENNY ROSENSTRACH, BESTSELLING AUTHOR OF DINNER: A LOVE STORY AND THE WEEKDAY VEGETARIANS *

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Book SynopsisClassic cookies, specialty bars, skillet sensations, breakfast possibilities, and gluten-free and paleo options make The Chocolate Chip Cookie Book from lifestyle expert and cookie connoisseur Katie Jacobs the ultimate guide to creating a cookie to melt the heart.

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Book SynopsisIn the What Would Jesus Eat Cookbook, you’ll discover an enormously effective?and delicious?way of eating based on Biblical principles. You’ll find that you can lose weight, prevent disease, enjoy more balanced meals, and attain vibrant health by changing the way you eat.

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Book SynopsisA dazzling tribute to Italy's greatest hidden regional cuisine by the author of the bestselling and groundbreaking cookbook PolpoReturning to the city of his gastronomic inspiration, Norman Russell immerses himself in the authentic recipes and culinary traditions of Venice and the Veneto in one hundred recipes showcasing the simple but exquisite flavors of La Serenissima. He documents one magical year learning and fine-tuning the specialties and everyday comfort foods of la cucina veneziana in a rustic kitchen in a neighborhood far from the tourist crowds -- where washing hangs across the narrow streets and some houses still rely on a communal well for water. Russell lovingly reproduces true Venetian recipes with authentic ingredients very different from the globalized tourist fare in the city's restaurants. The book is structured by season highlighting the ever-changing produce available in Venice's buzzing market stalls throughout the year. Included are VTrade Review"Sometimes, though rarely, it takes a non-Italian to break from entrenched stereotypes about Italian food, and Russell Norman, founder of the POLPO restaurant group in London, has done so with a seasonal cookbook of recipes actually made at home, not based on ristorante dishes (no carpaccio here). " —Forbes

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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a huge range and FREE tracked UK delivery on ALL orders.

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Book SynopsisThis ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.Trade ReviewExcellent book. -- Harry W. Paul Journal of Modern History 2005 The denouement of Kolleen Guy's fascinating book is the violent explosion known as the 'revolution of Champagne' in 1911. How the revolt occurred is the heart of this skillful study of a region's economy and society and its relationship to the nation state. -- Thomas Brennan Journal of Social History 2004 A strong contribution to our understanding of the processes by which French national identity was constructed. -- James. R. Lehning Journal of Interdisciplinary History 2005 [Guy] convincingly describes how the circumstances surrounding the evolution of this regional beverage explain changes within French society... Students writing research papers in the fields of gastronomy would find this an excellent model of how they should approach similar topics. Massachusetts Beverage Business 2004 Guy's fascinating book... traces in extensive detail the forces at work to transform this formerly regional product into a world-recognized symbol of French patrimony, elitism, and spirit. In lively style, Guy chronicles the history of champagne production in France and, in turn, the history of France itself through eras of industrialization and war. All readers will find this book absorbing: history buffs, novices to the bubbly, and full-fledged experts. -- Janine Sutherlin France Today A fascinating study of champagne in the years before the Great War... Guy makes us consider the current popularity of products which, like champagne, have a strong regional identity and their increasing centrality to contemporary France's sense of identity. Times Literary Supplement A fascinating book... [Guy] demonstrates how a region with few environmental advantages for grape and wine production was able not only to succeed but to become synonymous with grace, style, and joyful gatherings. Choice 2003 Guy's illustrated book is a well-researched look at one of France's proudest achievements. -- Lori D. Kranz Bloomsbury Review 2007Table of ContentsContents: AcknowledgmentsOne IntroductionTwo Consuming the Nation: Champagne Marketing and Bourgeois Rituals, 1789-1914Three Industry meets Terroir: Champagne Producers in the MarneFour Resistance and Identity: Cultivation Methods and the Wine Community, 1789-1890Five Boundaries: The Limits of the "True" Champagne, 1900-1910Six Revolution and Stalemate: The Revolt of 1911Seven Conclusion: Champagne and Modern FranceAppendix Notes Bibliographic Essay Index

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Book SynopsisThe Ancient Art of Tea is a delightful look at the philosophy, history, and culture of tea in China.The health benefits of tea, from green teas to white, oolong and black teas, are well known in our world today. How to create the perfect, healthy cup of tea is a process few people genuinely understand, making The Ancient Art of Tea a needed guide for tea lovers. Making a perfect cup of tea is a dynamic process that requires the right environment, clear spring water, a suitable fire to boil water, skill in steeping tea, and deep understanding of tea connoisseurship.From a variety of ancient tea books comes a broader perspective and deeper insight into the topics that surround the tea drinking experience. The ancient Chinese held tea and the various types of tea in high regard for its medicinal and rejuvenating properties. They prized the teas that grew high in the mountains, in crags and crevices in the rocks. They believed that tea was best Trade Review"This is a beautifully designed, affordable gift item for people with a love of history, ritual, and tea. […] It's a perfect anecdote for an over-digitalized, multi-tasking world." --New Age Retailer"It is my hope that this book will encourage others in the West to pick up where the ancients and the author left off and go out and search for sources of sweet water here in North America. … It is time for us to pick up the mantle and spread the word, Tea." --Dr. Eric Messersmith, Institute for Asian Studies, Florida International University"This is not a practical book about how to prepare tea in modern times, but a book about the development of tea culture. The book is aimed at people who love tea. Not only drinking tea but the artful process of making it." --Chinese Hacks blog

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Book SynopsisFirst issued in 1948, when soulless minute steaks and quick casseroles were becoming the norm, The Unprejudiced Palate inspired a seismic culinary shift in how America eats. Written by a food-loving immigrant from Tuscany, this memoir-cum-cookbook articulates the Italian American vision of the good life: a backyard garden, a well-cooked meal shared with family and friends, and a passion for ingredients and cooking that nourish the body and the soul.

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Book SynopsisNEW YORK TIMES BESTSELLER • A NEW YORK TIMES NOTABLE BOOK NAMED ONE OF THE BEST BOOKS OF THE YEAR BY The Miami Herald • Newsday • The Huffington Post • Financial Times • GQ • Slate • Men’s Journal • Washington Examiner • Publishers Weekly • Kirkus Reviews • National Post • The Toronto Star • BookPage • BookreporterBefore Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent twenty hard-living years trying to find purpose and meaning in her life. Blood, Bones & Butter follows an unconventional journey through the many kitchens Hamilton has inhabited through the years: the rural kitchen of her childhood, where her adored mother stood over the six-burner with an oily wooden spoon in hand; the kitchens of France, Greece, and Turkey, where she was often fed by complete strangers and learned the essence of hospitality; Hamilton’s own kitchen at Prune, with its many unexpected challenges; and the kitchen of her Italian mother-in-law, who serves as the link between Hamilton’s idyllic past and her own future family—the result of a prickly marriage that nonetheless yields lasting dividends. By turns epic and intimate, Gabrielle Hamilton’s story is told with uncommon honesty, grit, humor, and passion.Features a new essay by Gabrielle Hamilton at the back of the bookLook for special features inside. Join the Circle for author chats and more.

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Book SynopsisNEW YORK TIMES BESTSELLER • Hailed by Anthony Bourdain as “heartbreaking, horrifying, poignant, and inspiring,” 32 Yolks is the brave and affecting coming-of-age story about the making of a French chef, from the culinary icon behind the renowned New York City restaurant Le Bernardin.NAMED ONE OF THE BEST BOOKS OF THE YEAR BY NPR In an industry where celebrity chefs are known as much for their salty talk and quick tempers as their food, Eric Ripert stands out. The winner of four James Beard Awards, co-owner and chef of a world-renowned restaurant, and recipient of countless Michelin stars, Ripert embodies elegance and culinary perfection. But before the accolades, before he even knew how to make a proper hollandaise sauce, Eric Ripert was a lonely young boy in the south of France whose life was falling apart. Ripert’s parents divorced when he was six, separating him from the father he idolized and replacing him with a cold, bullying stepfather who insisted that Ripert be sent away to boarding school. A few years later, Ripert’s father died on a hiking trip. Through these tough times, the one thing that gave Ripert comfort was food. Told that boys had no place in the kitchen, Ripert would instead watch from the doorway as his mother rolled couscous by hand or his grandmother pressed out the buttery dough for the treat he loved above all others, tarte aux pommes. When an eccentric local chef took him under his wing, an eleven-year-old Ripert realized that food was more than just an escape: It was his calling. That passion would carry him through the drudgery of culinary school and into the high-pressure world of Paris’s most elite restaurants, where Ripert discovered that learning to cook was the easy part—surviving the line was the battle.Taking us from Eric Ripert’s childhood in the south of France and the mountains of Andorra into the demanding kitchens of such legendary Parisian chefs as Joël Robuchon and Dominique Bouchet, until, at the age of twenty-four, Ripert made his way to the United States, 32 Yolks is the tender and richly told story of how one of our greatest living chefs found himself—and his home—in the kitchen. Praise for 32 Yolks“Passionate, poetical . . . What makes 32 Yolks compelling is the honesty and laudable humility Ripert brings to the telling.”—Chicago Tribune “With a vulnerability and honesty that is breathtaking . . . Ripert takes us into the mind of a boy with thoughts so sweet they will cause you to weep.”—The Wall Street Journal

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Book SynopsisThe Food of Campanile skillfully blends sophistication and simplicity, making the recipes not only mouthwatering but entirely approachable for the home cook.   A Sampling of Recipes: • Cold Steamed Mussels with Marjoram Pesto • Baked Radicchio with Gorgonzola and Red Pears • Farro and Mushroom Soup • Torn Pasta with Lobster, Fava Beans, and Currant Tomatoes • Saffron Risotto with Clams, Spanish Sausage, and Borlotti Beans • Kale with Crisp Garlic • Grilled Prime Rib Steak with Red Wine Sauce • Crisp Flattened Chicken with Wilted Parsley • Grilled Scallops with Warm Leek and Bacon Salad • Potato Parsnip Puree • Lemon Meringue Tart with Champagne Vinegar Sauce • Chocolate-Hazelnut Biscotti

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Book SynopsisThe most up-to-date and comprehensive presentation of the history of bourbon available.Table of ContentsPreface Farmer Distillers and the Whiskey Rebellion The Origin of Bourbon Whiskey The Industrial Revolution and the Distilling Industry Distillers and Rectifers Taxation and Regulation Prohibition and the Bourbon Industry The End of Prohibition and the Second World War Boom and Then Bust Into the Twenty-first Century Acknowledgments Notes Bibliography

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Book SynopsisFarmers markets have become essential to the movement for food-system reform and are a shining example of a growing green economy where consumers can shop their way to social change. Black, White, and Green brings new energy to this topic by exploring dimensions of race and class as they relate to farmers markets and the green economy.

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Book SynopsisThe Italian Table delivers both parts of the fantasy and reality of Italian meals as they would be eaten on location. Combining menus and recipes with visual experience and inspiration--as well as insight into the traditions of the food and celebrations--it serves as a practical resource that gives home cooks and hosts step-by-step guidance on how to re-create these fabulous meals at their own tables.Menus and recipes include: Eating in the Market in Florence with Coward's Spaghetti and Pappa al Pomodoro; A Sunday Lunch in Emilia-Romagna with Ricotta and Swiss Chard Tortelli, Vegetable Pie, and Stuffed Pork Roast; and A Table by the Sea in Positano with Mozzarella on Grilled Lemon Leaves, Squid and Walnut Salad, and Jackie O's Spaghetti. With a resources section for Italian ingredients; headnotes brimming with interesting history, recipe shortcuts, and serving suggestions; and menu introductions detailing what to drink, how to set the table, and how to time the prTrade Review"This cookbook is your guide to creating regional Italian dishes for home entertaining. Each chapter details a specific meal author Elizabeth Minchilli has had in Italy—Sunday lunch in Emilia-Romana, pizza by the slice in Rome, seaside dining in Positano—and she provides a full menu as well as times for getting everything done for a party. There are drink suggestions and inspirations for setting your table based on regional traditions—plus, each chapter begins with an essay about the culture of the region and Minchilli's experience there." —EPICURIOUS.COM"Here, Elizabeth hits her stride with photographs and recipes that capture the essence of the Italian cuisine - family and friends. Brava!" —EAT YOUR BOOKS"For more than three decades, Elizabeth Minchilli has been writing about the joys of Italian life, food, and culture. She divides her time between a rooftop apartment in Rome and a restored farmhouse in Umbria, while her fans follow her popular blog, Elizabeth Minchilli Eating My Way Through Italy, where she shares her passion for Italian food, with recipes and stories of meals and restaurants. She began leading market tours in Rome in 2011 and in 2015, along with her daughter Sophie, she began offering immersive experiences in Rome and Umbria and will soon include Puglia, Emilia Romagna, and Piedmont." — FORBES.COM

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Book SynopsisThis guide takes the mystery out of butchering, covering everything you need to know to produce your own expert cuts of beef, venison, pork, lamb, poultry, and small game. John J. Mettler Jr. provides easy-to-follow instructions that walk you through every step of the slaughtering and butchering process, as well as plenty of advice on everything from how to dress game in a field to salting, smoking, and curing techniques. You'll soon be enjoying the satisfyingly superior flavors that come with butchering your own meat.

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Book SynopsisIn Foods That Heal, Dr. Bernard Jensen uses the teachings of Hippocrates and VG Rocine, as well as his own research and theories, to offer compelling evidence that what we ingest has a profound effect on our health and wellbeing.Part One may change the way you look at your next meal. The section contains a host of helpful troubleshooting advice: health cocktails for common ailments, herbal teas, tonics, vitamin- and mineral-packed food combinations, and detailed data on the roles foods play in the optimum efficiency of specific bodily systems, functions, and overall health.Part Two provides an easy-to-understand guide to fruits and vegetables. Each listing in this section presents a history of use, a buyer’s guide, therapeutic benefits, and nutrient information.Part three contains easy-to-prepare recipes utilizing the “Foods That Heal.” Each recipe makes use of the freshest and most natural ingredients - ingredients that are not p

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Book SynopsisA complete guide to medicinal teas from around the world and their amazing healing powers For thousands of years, cultures throughout the world have known the healing power of teas.  Tea has been used as a holistic treatment for a host of illnesses, from arthritis to migraines, and is a time-tested all natural path to overall health and wellness. Healing Teas is a complete, easy-to-follow and informative guide, blending together proper methods of preparing teas with the latest scientific research into their homeopathic qualities. Healing Teas also provides a unique A-Z guide to herbs, individual brews, and home remedies. From essiac to kombucha, chamomile to garlic, learn to prepare teas from around the world—and maximize your health.

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Book SynopsisPioneering nutritionist Ann Wigmore has developed a simple and effective program to extract the maximum nutrients from foods without creating stress on the digestive system. By properly blending unprocessed foods—that is, liquefying them—we can release much more of the vital enzymes, vitamins, and minerals contained in them. Ann Wigmore observed that our modern diet puts a tremendous burden on the digestive system. This burden, over the years, is responsible for creating numerous health disorders, from gastric-related problems to degenerative diseases. In addition—and just as important—the body’s ability to assimilate the very nutrients we rely on to carry out daily-life sustaining functions is diminished. In The Blending Book, Ann Wigmore offers us her proven system to improve our health easily and simply. The Blending Book begins by examining the problems inherent in our way of eating. It looks at our diet, our eating habits, our i

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Book SynopsisIncludes 200 recipes for healthful living, prepared from ingredients easily available in the West.

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