Food & Drink Books

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisStay present in the kitchen and nourish the heart and soul with 120 intention-driven recipes that embrace the everyday magic of food to heal, connect, uplift, and inspire. Crafted with intention and the right ingredients, food infuses our lives with love, creativity, joy, peace, and abundance. But making magic in the kitchen, preparing meals that meet our needs and those of our loved ones, requires a little know-how. In Light, Fire, and Abundance, Misty Bell Stiers, the celebrated author of Witch, Please: Finding Magic in Modern Times, opens her grimoire and reveals her 120 most powerful (and mouthwatering!) recipes, ones lovingly developed by her and her family members, along with guidance on the benefits of a wide range of ingredients and the sacred rituals she relies on. In this extraordinary volume you’ll find: -120 recipes for breakfasts, lunches, dinners, sides, desserts, sauces, and condiments (Create sugar lemon waffles to revitalize, butter crust fish to support concentration, sesame noodles to encourage connection, garlic shrimp for protection, pumpkin muffins to ward off spite, and much more) - Tips for staying present while cooking and crafting meals with intention - Instructions for tweaking recipes to meet emotional, physical, and spiritual needs - A guide to ingredients and their benefits based off ancient practices and recent evidence - An understanding of how food connects us and how to impart love through a thoughtful meal (including those made in a time crunch!) - An action plan to create your own magical grimoire safeguarding meaningful recipes - Gorgeous color photos and hand-drawn illustrations throughout - A foreword by celebrated kitchen witch Dawn Aurora Hunt This stunning book has been crafted with love for readers of all faiths looking to embrace the power of food and the natural properties of plants and herbs. Inside you’ll find both everyday meals and ones for special occasions, as well as an inspirational guide to support wellness, fun in the kitchen, and a bounty of memories.Trade ReviewPraise for Witch, Please: “Witch, Please is very useful for beginners to know the experience and journey of a modern witch. Stiers’s experiences are universal for many readers, from falling in love and getting married to sharing her Wiccan faith with her family, having children, and experiencing difficult times and loss. Through Stiers’s personal experience you will learn about the gods/goddesses, symbols and tools of Wicca; spells and curses; living day-to-day as a witch; and Wiccan holidays (sabbats) with meaningful and delicious recipes. This book is very grounded, giving readers a hint of what life could be like as a Wiccan.” —DC Public Library “Witch, Please is a fantastic, enlightening read. Misty Bell Stiers’s personal journey working and raising a family in New York City as a modern-day witch is full of wisdom and wisecracks, but it never gets preachy. It reads like any good story should, like it is being told from one best friend to another.” —Nathan Tysen, Broadway lyricist (Tuck Everlasting and Amélie) “Misty Bell Stiers dispels rumors about Wiccans and reveals what their beliefs mean in the modern era. Witch, Please is about a modern mom and her experience using the tenets of Wicca as her version of third-wave feminism. This book casts a major spell on anyone who reads it.” —Seth Herzog, comedian with The Tonight Show Starring Jimmy Fallon “Misty Bell Stiers’s practical, conversational writing style is relatable and addictive. From the first line she pulls you in, opening our eyes to the simple everyday magic of connecting with others, understanding oneself, and the wonders of the earth and sky. In her understated and approachable way, she shares her journey with us as she finds her individual path of honest, spiritual growth.” —Dawn Aurora Hunt, owner and CEO of Cucina Aurora Kitchen Witchery “Today, in a world that seems so unfamiliar to many of us, Misty Bell Stiers has gifted us with a book that shows that we can still follow the sun over the horizon, that we can inhale the crisp air that floats over glacier-carved lakes, and that we can wrap our arms around the sacred, wherever we may find it and whenever we open our hearts to it. The authenticity of her voice is only matched by her welcoming, lyrical prose—both weaved together to narrate and define. Misty gives us an intimate view of how to find magic in modern times, magic that has always been with us and inside us, and helps us find a familiar world again. It’s honest. It’s lovely. It’s magic.” —Kase Johnstun, award-winning author of Beyond the Grip of Craniosynostosis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisSHORTLISTED FOR HEALTH & FITNESS BOOK OF THE YEARAre you confused about which foods to eat in order to achieve your physical goals?Are you exercising but still struggling to change your body shape?Or do you simply want to know what to eat in order to maintain a healthy lifestyle?In this, her first recipe book, bestselling fitness author Chloe Madeley shows you exactly what you need to eat in order to achieve your physique goal. Whether you want to lose fat, build muscle, improve your strength and fitness levels or even just implement healthy eating habits, this book will show you exactly how to do it.With over 80 delicious and easy recipes, Eating for Results will show you that eating healthily doesn't need to be expensive or complicated. Fun and nutritious recipes include:- Breakfast Pizzaette- Herby Lemon Chicken Salad- Pork Fillet with Cheesy New Potatoes- Vitamin and Matcha Smoothies- Vegan Sunday Roast- Mushroom and Potato Frittata

Read more less

Book Synopsis'Flavour-packed, easy recipes that won't break the bank' - Tom KerridgeThe wok is an incredibly quick, heat-efficient cooking method - and a lot less expensive (and bulky) than an air fryer. Chinese and Asian cuisines have also always featured recipes that use cheaper ingredients. In Wok for Less, Sunday Times bestselling author Ching-He Huang focuses on these traditional, clever ways to reduce costs - all without scrimping on taste.From creative ways to make fish, seafood and meat go further, to inventive veg-packed dishes that will satisfy the most committed carnivore, and ideas for using storecupboard ingredients to make multiple meals, the recipes will not only bring you joy but will save you both time and money. Praise for Asian Green'There's a lot more than wok-based cooking in this beautifully photographed book.' The Times'The Greens Goddess' Daily MailThe Times Best Food Books of the Year 2021Evening Standard Best Vegetarian Cookbooks 2022

Read more less

Book Synopsis SHORTLISTED in the DEBUT FOOD BOOK category at 2022’s Fortnum and Mason Food and Drink Awards. This book is about the most valuable substance in your diet. A substance that dramatically improves your heart health, reduces inflammation and strengthens your immune system. A treasure that is hiding in plain sight – fibre. Fibre is often considered boring, even invisible, yet it’s more powerful than most life-saving drugs. The various dieting fads purporting to prolong life or reduce weight, pale in the face of what adding fibre to your diet can achieve. And its real power for improving society’s health lies in its affordability. Adding more fibre to your diet can add years of good health on to your life. Who wouldn't want that? Why is fibre hiding in plain sight? Where do I find it? How much is enough? Is it the same as roughage? Doesn’t it give me gas? Fibre for Life provides these answers and many more – inspiring you to shift your food intake to types of foods that are better for you, the environment, and the whole health of the planet. Chapters include:Hiding in Plain Sight – How fibre has been quietly driving human longevity. Fibre-to-sugar ratio is key.The Fibre Conspiracy – Why is fibre so often ignored when it comes to improving human health?Why Fibre is So Amazing – What is this miracle drug and where do we get it from?Understanding Your Gut – How exactly does fibre creates a healthy gut, fights disease, and prolongs life?The Fibre Fix – What you need to eat and the “anti-diet plan”.Let’s Get Cooking – Adding fibre without changing your lifestyle: simple recipes and a basic menu plan.Beyond Fibre – The magical trinity: fibre, physical activity and fun.

Read more less

Book SynopsisWith over 50 tasty recipes, Christmas Treats is a must for all festive gatherings.There's no better way to get into the Christmas spirit than by filling your house with the delicious aromas of a mouthwatering bake. Featuring recipes for cookies, truffles, festive bark, cupcakes, chocolate logs, stollen, frozen desserts, brioches, drinks and more, the book is packed with treats for beginners and baking experts alike. Written by experienced pastry chef and YouTuber Guillaume Marinette, these failsafe recipes will delight your holiday meals.So whether you fancy an easy Christmas snack to kick-start the holiday vibes, or the main dessert on the big day, this is the book for you.

Read more less

Book SynopsisIn this new edition Mr Lyan (award-winning mixologist and the man behind a number of the world's best bars) shows how to craft 70 classic and innovative cocktails to enjoy at home.Table of ContentsINTRODUCTION EQUIPMENT INGREDIENTS TECHNIQUES SYRUPS & BITTERS MORNING BUZZ MARKET FRESH SUMMER SOCIAL SIPS ALFRESCO DAYS PRE-DINNER FRIDAY NIGHTS RAMBLES FIRESIDE SERVES WINTER FEASTING SIMPLE SERVES INDEX ACKNOWLEDGEMENTS

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisThis is it! The everyday French cookbook you’ll truly cook from, night after night. Grounded in the wisdom of classical French cooking, yet updated for today, Everyday French Cooking emphasizes easy technique, simple food, and speedy preparation of French cuisine without sacrificing taste. Too often, French cooking evokes images of fine dining at ornate restaurants where a small army of chefs hover over sauces for hours, employing precision technique, special utensils, and obscure ingredients to craft elegant dishes. But this image of French cooking bears little resemblance to the way real French families eat. The French, like their American counterparts, want healthy and delicious food made quickly from easy-to-find ingredients using typical, everyday utensils.From modern takes on classic French dishes—like fish meunière and boeuf bourguignon—to recipes for the kind of cooking found in typical Table of ContentsCONTENTS INTRODUCTION Appetizers and Cocktails Les Salades Les Bonnes Soupes Sauté, Deglaze, and Serve Braise, Stew, or Roast Casseroles and Pasta French Side Dishes Sandwiches, Pizzas, and Savory Tarts Eggs and Cheese Les Desserts Basics Measurement Equivalents Index Acknowledgments About the Author

Read more less

Book SynopsisDitch the sugar-overload smoothies and make these 75 delicious, nutritious, high-protein, low-carb smoothies that support muscle tissue, weight management, and a healthy metabolism. Smoothies are often touted as healthy snacks or quick meals. However, most smoothies are anything but. Blend together a banana, dates, more fruit, processed almond milk, maybe some protein powder, and a handful of kale, and you don’t have a healthy drink. You’ve got a sugar bomb with a few vitamins that tops 100 carbs and has preservatives and inflammatory ingredients to boot. Smoothies can help you balance your weight and augment your nutrition, but they need to be made the right way. Protein Power Smoothies gives you the low-down on how to construct yummy yet healthy smoothies that are high in protein and low in carbohydrates. Heather DiBiasi, registered dietician and creator of the popular Instagram handle @LowCarb.NutritionTable of Contents Part 1: All About Smoothies Smoothie Science My Low-Carb Smoothie Formula Part 2: Low-Carb, High-Protein Smoothie Recipes The Classics Spring Smoothies Summer Smoothies Fall Smoothies Winter Smoothies Dessert Flavors Smoothie Bowls and Parfaits Smoothie Snacks Blended Mocktail Flavors References Acknowledgments About the Author Index

Read more less

Book Synopsis

Read more less

Book SynopsisThe bestselling debut cookbook from Deliciously Ella that''s taken the healthy eating world by storm!From sumptuous desserts, to food on the go, delicious dips, raw treats and rainbow bowls of awesome veggies, Ella''s philosophy is all about embracing the natural foods that your body loves and creating fresh, simple dishes which are easy to make and taste amazing. Featuring more than 100 new sugar-free, gluten-free and dairy-free recipes to excite your taste buds, this collection will inspire you to eat for better health, glowing skin and boundless energy.A reformed sugar monster herself, Ella knows just how daunting the idea of changing your diet can be. Her must-read blog, DELICIOUSLY ELLA, which gets two million visitors a month from all over the world, was inspired by her own health adventure and everything she has learned by healing herself simply through diet. It''s truly amazing to see what you can do with these simple ingredients and how you can so easTrade ReviewElla Woodward is deliciously magnificent! Her recipes are out of this world, and her wellness philosophy is life-changing. I adore this scrumptious cookbook and am so grateful for Ella's inspiring work. * Kris Carr, New York Times bestselling author, Crazy Sexy Diet *the food writer everyone's talking about * Daily Telegraph *We've all gone crazy for Deliciously Ella... She has become the biggest thing in healthy eating * The Times *If you ever need living, breathing proof of the power of food to transform lives, Ella Woodward is your girl... In a fad diet-obsessed age, it's Woodward's balanced, holistic approach to food that's so refreshing * Radio Times *Ella's debut cookbook is a must-read. With a feast of over 100 brand-new recipes, from energising breakfasts to sweet treats... your new and natural food journey starts here. As well as working with whole foods and ingredients that your body will love, Ella tells the story of why she started eating this way. One of a kind. * Heat Magazine *A food blogging sensation and an inspiration * BBC Radio 2 - Steve Wright *The 23-year-old who is converting the world to healthy eating ... The reality of her story and reasons for writing the blog resonate with her audience. Ella is no Gwyneth Paltrow, proclaiming that we must drink dandelion juice because it today's detox fashion. She is just a normal girl who stumbled on a way to help herself recover from serious illness and wants to share her secrets * Daily Telegraph *packed with simple, healthy recipes, complete with section introductions, suggested menus and FAQs * i *Her blog has become cult reading for anyone looking for simple and delicious food that's healthy but not preachy * Grazia Daily *Ella's Instagram is packed full of vibrant coloured dishes with heaps of fresh vegetables, as well as lots of great ideas for smoothies and healthy breakfasts * Red magazine *Ella is an example of a blogger who is going stellar * The Times *the cookbook taking the country by storm * The Sun *When Ella Woodward was diagnosed with a rare health condition - Postural Tachycardia Syndrome ­- in 2011, she set about healing herself through food, and documenting the recipes on a blog. Two years later, DeliciouslyElla.com pulls in an enormous two million visitors a month and has a growing following of fans and foodies aspiring to the same healthy lifestyle. In her new book, Woodward presents over 100 brand new sugar-free, gluten-free and dairy-free recipes to inspire us even more * Harpers Bazaar *the Queen of clean eating * Red magazine *Deliciously Ella's uncomplicated approach to healthy cooking has made her an online superstar... If there's one person who stands out from the ranks of the healthy-eating gurus, it's Ella Woodward * Red magazine *The girl who ate herself well ... One of the major figures of the healthy-eating movement, Ella is an inspiration not just to those who have been ill, but also to those who simply want to eat to feel healthier and more energised ... Deliciously Ella is full of her tasty, easy-to-whip-up recipes * Grazia *the food blogger on everybody's lips right now ... full of mouth-watering vegan recipes and healthy living tips, and Ella is on a mission to change the way we think about our food * OK! *Healthy eating doesn't have to you leave you feeling deprived ... Her recipes are not only good for you, they're easy, and incredibly tasty too * Image *a publishing phenomenon * The Times *

Read more less

Book SynopsisThe best pizza cookbook for home cooks and pizza enthusiasts who love everything from Chicago style pizza to lesser-known fare like Old Forge pizza. If you love pizza, don't just master one or two regional pizza styles, learn them all! Featuring 30 pizza variants with more than 100 recipes.

Read more less

Book SynopsisStaying on track has never been easier. This three-month companion from the million-copy bestselling authors of Pinch of Nom – complete with a new ring-bound format and twenty-six exclusive Pinch of Nom recipes – gives you everything you need to chart diet progress, cook brand-new favourites and reach your goals.With a new style and a simple, handy ring-bound format, as well as gorgeous Nom stickers and tear-out pages for shopping lists, this planner is easily adaptable to your personal slimming guidelines.The twenty-six exclusive Pinch of Nom Everyday Light recipes are all under 400 calories – and they are all delicious, packed with flavour and designed to keep you full and satisfied.There is so much room to plan and celebrate your achievements. Beautifully designed and illustrated with line drawings and motivational tips, the diet diary-style planner doesn't have any photos of the recipes – you can find them on the Pinch of Nom website – which gives you more pages for writing up your goals and food plans. Whether you want to keep track of calories, jot down your shopping lists, record healthy treats or celebrate key achievements, this book is designed to help you stay organized and motivated.The Pinch of Nom food blog, created by Kate Allinson and Kay Featherstone, has a hugely engaged online following and has helped thousands of people to lose weight and cook incredibly delicious and varied recipes. Packed with advice for keeping to your goals and stories from community members, the Pinch of Nom Food Planner: Everyday Light is the perfect tool for your weight-loss journey.

Read more less

Book SynopsisNow you can enjoy gluten-free bread at home every day easily, affordably, and deliciously. The Gluten-Free Bread Machine Cookbook takes the expense, frustration, and difficulty out of baking gluten-free bread. Regardless of what bread machine you own, Jane Bonacci and Shannon Kinsella's new cookbook will make gluten-free bread an everyday enjoyment. Whether you're obsessed with sourdough, love holiday breads, or are interested in gluten-free pizza dough, focaccia, and more - this book covers it all, including helpful explanations, tips and tricks, and a wide range of bread machine brands and models. It'll even let you know when to use that "gluten-free" setting on your bread maker and when it's better to just avoid it.

Read more less

Book Synopsis

Read more less

Book SynopsisMore than a mix of rich history, gorgeous beaches, and warm blue waters, the countries along the Mediterranean Sea and their people have a history of living longer and healthier lives and you can too! By simply following a Mediterranean diet rich in olive oil, nuts, beans, fish, fruits and vegetables, even drinking wine with meals, you can prevent diseases and prolong your life. The Ultimate Mediterranean Diet Cookbook is the only book needed tounleash the power of one of the world's healthiest diets.It integrates the latest research and clinical findings with 100 delicious, authentic, easy recipes and Mediterranean lifestyle tips while dispelling any myths and misinformation. Using the Mediterranean Pyramid as a guide, cuisine expert Amy Riolo gets to the core of the Mediterranean lifestyle, and explains what is eaten, when to eat it, and why. Each recipe in The Ultimate Mediterranean Diet Cookbook contains a cultural tip from the Mediterranean region. Fun historical facts, legend, and lore, as well as nutritional information accompany each recipe. The Ultimate Mediterranean Diet Cookbook features recipes from 25 countries in the region to include perennial favorites, little known treasures, and recent discoveries. Get ready to enjoy a healthy lifestyle that includes enticing, satisfying, recipes- great for family dinners and entertaining, for any and all occasions, to be appreciated by any palate. "Amy Riolo is a true guardian of the techniques and inherent goodness of the Mediterranean life style! Her food, her philosophy is an absolute pleasure to read and consume." - Chef Jason Roberts www.chefjasonroberts.comTrade Review"Rating:5 stars. The recipes in this cookbook were chosen because of their taste, authenticity, and nutritional value. They are not only low in fat, cholesterol, and sodium; they are packed with vitamins, minerals, and healthful properties that our bodies need...The Ultimate Mediterranean Diet Cookbook will help you live better, longer." - Examiner.com"Chef Amy's passion and wisdom about the Mediterranean lifestyle and diet, allows the reader to transcend the level of a cookbook and inspires them to create food prescriptions that can heal, modify and even reverse many modern day disease states. This manual for wisdom based eating should be on everyone's kitchen counter." - John R Principe, MD Creator and Founder of WellBeingMD, LTD"Combining her passion and talent as a chef with the medical insights of a doctor, Amy Riolo's The Ultimate Mediterranean Diet Cookbook entices gourmands and nutritionists alike with authentic recipes that are easy to create and beautiful memoir that is a delight to read." - Luigi Diotiaiuti, Chef/Owner Al Tiramisu Restaurant, Author, Sommelier"Amy Riolo has created an authentic yet accessible guide to eating the Mediterranean Diet as it is meant to be eaten. This book captures the Mediterranean essence with delicious recipes from a cuisine that is accessible, flavorful and nutritionally sound." - Lidia Bastianich - LidiasItaly.comTable of ContentsIntroduction: Welcome to the Mediterranean Diet! Chapter 1: The Healthiest Diet in the World Chapter 2: Plant-Based Foods: The Foundation of the Mediterranean Diet Chapter 3: Fish & Seafood: Savoring the Bounty of the Mediterranean Sea Chapter 4: Dairy & Poultry: Farm Fresh Flavors Dairy Chapter 5: Meats & Sweets: Mediterranean Indulgences Mediterranean Cooking Basics The Mediterranean Pantry Where to Buy Guide Bibliography Index Acknowledgments About the Author

Read more less

Book SynopsisUnlock the irresistible flavors of Korean cooking with jangs, the authentic sauces that are the essential building blocks of all Korean cuisine. Written by South Korea?s award-winning top chef, Mingoo Kang,Jangdemystifies jangs while showing how they can be used to make both Korean and Western dishes more delicious. * Named a Best New Cookbook of Spring 2024 byEater and Epicurious* Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These soy-based umami sauces?gochujang, doenjang, ganjang?are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. Few chefs understand these ingredients better than Michelin star winner Mingoo Kang, who has dedicated his Seoul restaurant, Mingles, to the exploration of jangs. In his first cookbook, Kang expertly weaves jangs? history and methods into 60 accessible recipes to bring the sauces to life. Through artisan profiles, sidebars, and step-by-step photographs,Janguncovers one of the culinary world?s best-hidden secrets.

Read more less

Book SynopsisElevate your party to unforgettable heights with this dynamic card deck, boasting 52 uproarious drinking games and challenges guaranteed to keep the good times flowing. Discover 52 uproarious drinking games with an intoxicating card deck guaranteed to get the party started So, you’ve gathered your friends, donned your partywear and stocked up on booze aplenty. Now the only thing left to do is choose a drinking game that’ll kick the party spirit into gear. Featuring an eclectic mix of games and Drink or Dare challenges, the Drinking Games card deck is guaranteed to transform even the dullest of evenings into a night of frolicking fun. Whether you’re looking to entertain old friends or break the ice with new ones, you’ll be spoiled for choice with this dizzying array of alcoholic antics. Each drinking game comes with a list of everything you’ll need and instructions so simple that even the most blurry-visioned can follow the

Read more less

Book SynopsisAll the drinking games you'll need for the perfect night out... or in! Drinking is great, right? But not on your own. That's sad. Thankfully, The Little Book of Drinking Games is here to help you – and your friends – find an excuse to get drunk and let your hair down. Jam-packed with more than 50 drinking games of all shapes and sizes, this pocket compendium will have you thinking, drinking and pint-sinking in no time. The Little Book of Drinking Games contains the best classic drinking games (that you're usually too drunk to remember the rules to), games inspired by your favourite movies and TV shows as well as a few games that are destined to become new traditions. Ice-Cube Raft Race: Just like the legendary pub relay, Boat Race, but on a much smaller scale. Essential Supplies: An ice-cube tray, shots of your favourite spirit and plenty of straws. Borrow an ice-cube tray from the bar/your kitchen, and fill the compartments with a spirit or strong beer. If it's a tray with two rows of sections, all the better as one player can take the left side, racing another player who takes the right. The idea is to drink each compartment dry through a straw, before moving on to the next one, and then the next, until all of the compartments have been emptied. Whoever finishes first wins and condemns the loser to a forfeit of their choice. Table of ContentsCard Games • Money Games • Dice Games • Mixed Bag • Tongue Twisters and Word Games • TV, Movie and Sport Games • Bar Games.

Read more less

Book SynopsisFrom delicious dals to rich curries, flat breads, savoury breakfasts, snacks, and much more, this book brings you Richa Hingle's collection of plant-based Indian recipes inspired by regional cuisines, Indian culture, local foods, and proven methods. Whether you want to enjoy Indian cooking, try some new spices, or add more protein to your meals using legumes and lentils, this book has got it covered. You'll explore some well-known and new Indian flavours that are easy to make in your own kitchen. Learn the secrets of eclectic Indian taste and textures, and discover meals in which pulses and vegetables are the stars of the dish. And once you taste Richa's mouth-watering desserts, they will likely become your new favourites. The recipes have been designed to simplify complex procedures, and Richa's workflow tips incorporate modern appliances and techniques from other cuisines to reduce cooking times. Replacement spices are indicated wherever possible, and Richa also provides alternatives and variations that allow people to be playful and creative with the spices called for in the recipes. The restaurant-quality recipes are ideal to make for yourself, for family, and for entertaining guests.Trade Review"Richa Hingle's first cookbook is nothing short of phenomenal. ...I can't wait to keep cooking from one of the best cookbooks on Indian food (vegan or not) I've ever seen." (Colleen Holland, Co-Founder of VegNews Magazine)"Richa's recipes for the vegan dietary lifestyle are rich and comforting. Love the refreshing take on some of the classics that often rely heavily on dairy. I can't wait to sample them!" (Raghavan Iyer, author of 660 Curries)"In this extraordinary cookbook, Richa Hingle masterfully combines the traditional flavors and techniques of Indian cuisine with streamlined cooking methods and healthier ingredients, resulting in the best collection of vegan Indian recipes anywhere." (Robin Robertson, author of Vegan Without Borders, Vegan Planet, and others)"With superbly spiced recipes, eye-catching photographs amd mouthwatering descriptions, this book will find a permanent place in your kitchen. Richa's recipe for Quinoa Cauliflower biryani alone is worth the price of the book." (Monica Bhide, author of Modern Spice, and A Life of Spice)

Read more less

Book SynopsisThe debut cookbook from Giorgia Eugenia Goggi, resident chef of a design-led restaurant, hotel and cookery school, Moroseta Kitchen is a true expression of modern Italy and what it is like to eat there. Think traditional, seasonal ingredients grown on the grounds with flourishes of inventiveness. From Grilled Asparagus with Gremolata and Tahini Sauce and Flat Peach, Cucumber and Mozzarella Salad, to Tomato Risotto with Garlic and Lemon and Fig Leaf Gelato, this is the kind of food that home cooks will love to serve to friends and family, discovering new ideas for familiar ingredients along the way. Organised into chapters by season, this is a journey of flavour with the most evocative of Italian ingredients – everything from citrus and fennel to basil and tomatoes. Including essays on the best of seasonal produce and bountiful photography of the kitchen garden, Puglian markets, farms and fishing towns, and of course the beautiful restaurant an

Read more less

Book SynopsisBring your favorite anime foods to life with 75 recipes—from traditional Japanese favorites to inventive recreations—that are easy to make, fun, and delicious. Food plays an important role in anime, whether it is briefly shown in a slice-of-life scene or the entire plotline of an episode or even a series, and popular anime food creator Nadine Estero (@issagrill) has perfectly captured these favorite food moments. In The Anime Chef Cookbook, she brings 75 appetizers, mains, desserts, and drinks from the screen to your table so that you can enjoy the same foods as your favorite characters, with recipes including: Haikyuu!! steamed pork buns Food Wars! soufflé omelet Isekai Izakaya pork katsu sandwich My Hero Academia cold soba March Comes in Like a Lion pampered udon Dragon Ball Z meat lover's meat feast Kiki’s Delivery Service chocolate cake Your Name strawberry pancakes with macarons Clannad starfish scones Laid-Back Camp hot buttered rum cow and much more! Along with the easy-to-follow recipes are stunning anime-style food illustrations and information about the exact episodes that feature the foods, allowing The Anime Chef to immerse you in your favorite animated worlds while satisfying your appetite.Table of ContentsINTRODUCTION THE ANIME KITCHENAPPETIZERS AFTER-PRACTICE NIKUMAN - HAIKYUU!! SOUFFLÉ OMELET - FOOD WARS! TUNA MEATBALLS IN ORANGE SAUCE - ONE PIECE MITARASHI DANGO - SAMURA I CHAMPLOO PAPRIKA SEAFOOD CAESAR SALAD - MISS KOBAYASHI’S DRAGON MAID RUSSIAN ROULETTE TAKOYAKI - DRAGON BALL SUPER CAT ONIGIRI - FRUITS BASKET BENTO INSPIRATION - SCHOOL BABYSITTERS CHEESY POTATO PAVE - GODZILLA SINGULAR POINT PEANUT BUTTER SQUID - FOOD WARS! TOMATO MUSHROOM SOUP - TALES FROM EARTHSEA SHRIMP “EBI” KATSU SANDWICH - GOURMET GIRL GRAFFITI KARAAGE TO-GO - ODD TAXI SHINOBU’S HIREKATSU SANDWICH - IZEKAI IZAKAYA ASUNA’S STEAK SANDWICH - SWORD ART ONLINE SANDO INSPIRATION - K-ON!MAINS HOWL’S BREAKFAST PLATE - HOWL’S MOVING CASTLE PAMPERED UDON - MARCH COMES IN LIKE A LION TOFU STEAK - RESTAURANT TO ANOTHER WORLD SKYTREE PORK BOWL - SILVER SPOON MISO CHASHU RAMEN - BORUTO: NARUTO NEXT GENERAT IONS STUFFED HARD CRAB - TORIKO KATSUDON - YURI!!! ON ICE COLD SOBA NOODLES - MY HERO ACADEMIA GYUDON - DEMON SLAYER: MUGEN TRA IN LOBSTER AND SHRIMP RISOTTO - LAID-BACK CAMP MEAT LOVER’S MEAT FEAST - DRAGON BALL Z: KAKAROT PONYO’S HAM RAMEN - PONYO GRILLED WHOLE FISH - VIOLET EVERGARDEN SPINACH CHEESE QUICHE - FULLMETA L ALCHEMIST: BROTHERHOOD LUFFY’S FAVORITE MEAT - ONE PIECE OMURICE - BLEND-S GINGER CHICKEN MEATBALLS - JUJUTSU KAISEN SASHA’S STOLEN BREAD AND POTATO RATION SOUP - ATTACK ON TITAN GOLDEN ROASTED CORNISH HEN - SPIRITED AWAY MYSTERY SIZZLING STEAK - TOKYO GHOUL SPICY HARLOT SPAGHETTI - JOJO’S BIZARRE ADVENTURE SUPER SPICY MABO TOFU - ANGEL BEAT S! BURI DAIKON - RASCAL DOES NOT DREAM OF BUNNY GIRL SENPAI LAND AND SEA MIX OKONOMIYAKI - HIMOUTO! UMURU-CHAN R PIKACHU CURRY - POKÉMON CAFÉ MIX SOUP DUMPLINGS - SPIRITED AWAYDESSERTS STRAWBERRY PANCAKES WITH MACARONS - YOUR NAME MANGO PARFAIT - MAID-SAMA APRICOT CANELÉS - THE WAY OF THE HOUSEHUSBAND SHEEP’S MILK PORRIDGE WITH APPLES AND GOAT CHEESE - SPICE AND WOLF II RASPBERRY JAM THUMBPRINT COOKIES - THE SECRET WORLD OF ARRIETTY CHOCOLATE CORNETS - LUCKY STAR OHAGI - RUROUNI KENSHIN HONEY’S STRAWBERRY SHORTCAKE - OURA N HIGH SCHOOL HOST CLUB MINI MATCHA MOCHI PANCAKES - TOKYO REVENGERS CAT DONUTS - NEW GAME! CHARMY’S AFTER-BATTLE DESSERT - BLACK CLOVER KIKI’S CHOCOLATE CAKE - KIKI’S DELIVERY SERVICE CAT COOKIES - KAKEGURUI XX DEADLY DELICIOUS BLUEBERRY MERINGUE PIE - THAT TIME I GOT REINCARNATED AS A SLIME MONSTER CELL TRUFFLES - ONE-PUNCH MAN WHIPPED CHOCOLATE CAKE - KOMI CAN’T COMMUNICATE MOCHA POKÉ PUFFS - POKÉMON XY PANDA SHAVED ICE PARFAIT - POLAR BEAR CAFÉ KERO’S PURIN - CARDCAPTOR SAKURA FRUIT TARTS - THE ANCIENT MAGUS’ BRIDE STARFISH SCONES - CLANNAD SIBERIA SPONGE CAKE - THE WIND RISES CARAMEL WAFFLES WITH APPLES AND PECANS - YOUR LIE IN APRIL MATCHA MELON PAN TURTLES - YAKITATE !! JAPAN PANNA COTTA WITH RASPBERRY COULIS - CRAYON SHIN-CHANDRINKS HOT BUTTERED RUM COW - LAID-BACK CAMP LEMON SOUR - MOB PSYCHO 100 II STRAWBERRY MILK - GINTAMA PRAIRIE OYSTER - COWBOY BEBOP TOTORO LATTE ART - MY NEIGHBOR TOTORO RASPBERRY CITRUS TEA PUNCH - WHEN MARNIE WAS THERE FROZEN MANGO COCKTAIL - LOVE IS LIKE A COCKTAIL SENKU COLA - DR. STONE INDEX ABOUT THE AUTHOR

Read more less

Book Synopsis***BOSH! ON A BUDGET NOW AVAILABLE***OVER 1 MILLION BOSH! BOOKS SOLDThe vegan Jamie Olivers' The TimesWant to cook ridiculously good plant-based food from scratch but have no idea where to start? With over 140 incredibly easy and outrageously tasty all plants meals, BOSH! will be your guide.Henry Firth and Ian Theasby, creators of the world's biggest and fastest-growing plant-based platform, BOSH!, are the new faces of the food revolution.Their online channels have over 2.3 million fans and constantly inspire people to cook ultra-tasty & super simple recipes at home. Always ensuring they stick to fresh, supermarket-friendly ingredients, BOSH! truly is plant-based food for everyone.In BOSH! Ian and Henry share over 140 of their favourite go-to breakfasts, crowd-pleasing party pieces, hearty dinners, sumptuous desserts & incredible sharing cocktails.The book is jam-packed with fun, unpretentious and mega satisfying recipes, including Creamy Mac and Greens, Burrito Samosas, the Big BhajiTrade Review“A really great cookbook with over 140 recipes to use every day.”HAIRY BIKERS ‘A fantatic vegan cookbook with easy, delicious recipes that will have everyone forgetting it’s vegan. From clean-eating crowdpleasers to the most indulgent vegan junk food, this cookbook is great for vegan newbies and veterans alike.’ Glamour UK Online “I love the BOSH! boys, their energy and their totally original,exciting approach to simple, tasty plant-based food.”ANNA JONES, author of A Modern Way to Eat “Ian Theasby and Henry Firth from “BOSH!” create simple and imaginative vegan recipes which are filmed and broadcast to over 1.4m Facebook users. Their videos are short, intoxicating, with no agenda or fuss – just showcasing delicious, comforting food that happens to be meat free.”BBC Radio 4 “The Ant and Dec of the vegan world”Heat “Thanks to [their] inspiring videos of easy-to-whip-up recipes, such as a vegan kebab and a guacamole potato salad, BOSH! has racked up almost 1.4m likes on Facebook.”The Guardian

Read more less

Book SynopsisWINNER OF THE FORTNUM & MASON AWARDS BEST FOOD BOOK 2018From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice.The Christmas Chronicles is the story of Nigel Slater's love for winter, the scent of fir and spruce, ghost stories read with a glass of sloe gin, and beeswax candles with shadows dancing on the ceiling. With recipes, decorations, fables and quick fireside suppers, Nigel guides you through the essential preparations for Christmas and the New Year, with everything you need to enjoy the winter months.Taking you from 1 November all the way to the end of January, The Christmas Chronicles covers everything from Bonfire Night, Christmas and New Year to Epiphany. Throughout the season, Nigel offers over 100 recipes to see you through the build-up, the celebrations and the aftermath. Here are much-loved classics such as goose and turkey (and making the most of the leftovers), mincemeat and the cake; recipes to make the cold months bearable, like ribsticker bread pudding with Comté and Taleggio, salt crust potatoes with blue cheese and goat's curd, and hot-smoked salmon, potatoes and dill; as well as bright flavours to welcome the new year, including pink grapefruit marmalade, pear and pickled radish salad and rye, linseed and treacle bread.Packed with feasts, folktales, myths and memoir and all told in Nigel's warm and intimate signature style, The Christmas Chronicles is the only book you'll ever need for winter.Trade Review‘A dream of a book. Slater … has produced such a hymn to winter that we’ll all be able to cope with it this year’ Diana Henry, Telegraph ‘Congratulations Nigel! The Christmas Chronicles is a magical, cosy hug of a book’ Nigella Lawson ‘I’m very, very, very excited about this book’ Ruby Tandoh 'Nigel is a bloody genius' Jamie Oliver 'The greatest cookery writer of them all' Guardian ‘The best food writers combine beauty with practicality, and no one does it more elegantly than Nigel Slater’ Jane Shilling, Daily Mail – BOOKS OF THE YEAR 'The pick of the bunch…bubbling with ideas, suggestions, hints and personal opinions that genuinely help you to make your own mind up about how and what to cook' The Times 'He's a genius' Matthew Fort, Guardian ‘Slater remains the reigning champion, a writer incapable of uninspiring sentences' Daily Express ‘No one writes more temptingly about food' Independent

Read more less

Book SynopsisSelected for Jamie Oliver's Cookbook ClubIn Vietnamese, Uyen Luu demonstrates that Vietnamese food is just as easy to whip up as a bowl of pasta – all you need is a good bottle of fish sauce and a little enthusiasm!Uyen shares over 85 of her tastiest recipes – some traditional, some with a modern twist – using ingredients that are available at your local supermarket.Recipes include noodle soups, salads, family-style sharing plates, one-pot wonders and dinner-party showstoppers, which are all easy to prepare, adapt and enjoy. The recipes are impressive yet simple: try the Crispy Roast Pork Belly; Sea Bass in Tomato, Celery & Dill Broth; or Fried Noodles & Greens.Vietnamese is filled with fuss-free, delicious recipes that are quick to prepare, and will have you eating Vietnamese meals on a regular basis.Trade ReviewA cracker of a book from a quietly brilliant cook. * The Financial Times *A celebration of modern Vietnamese food. * Time Out *'Balance is key to Vietnamese food,' says Uyen. Her recipes achieve this time after time, while also reflecting the Vietnamese love of fresh herbs and the country’s history as a French colony. * Waitrose Weekend *

Read more less

Book SynopsisIncluding more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.Trade ReviewPublishers Weekly- "Organic farmer Asher, creator of the Black Sheep School of cheesemaking, packs plenty of information into this complete guide for both novice and experienced cheesemakers. He advocates strictly non-commercial methods in this detailed manifesto, showing aspiring cheese artisans how to craft indigenous cultures, make natural rennet, source quality raw milks, and construct their own caves. The 30 recipes with photos require neither additives nor sterilization and include methods for making chèvre, paneer, feta, yogurt-based cheeses, and aged rinded varieties (alpine, blue, and gouda). Chapters on salt, kefir, and the ecology of cheese are included. Asher’s political message is overt: He feels that regulations against using raw milk stand in the way of “your right to practice a natural and traditional cheese making.” His organic method is a political act in favor of 'cheese sovereignty' and takes a stand against corporate interference. Asher’s “contraband cheese” techniques aim to recover the traditional quality of cheese that has been lost."“If you want to know every possible detail about cheesemaking the natural way and on a small scale in your home, The Art of Natural Cheesemaking is the book for you--even if you'd just like to dabble in your kitchen. There are chapters on kefir, yogurt cheeses and paneer for beginners and, for advanced students, detailed instructions on how to make rennet from the fourth stomach of a calf. Everything is beautifully illustrated and carefully explained. This book will entice many to join the ranks of those engaged in the art of transforming milk to delicious end products. As the old saying goes, ‘Blessed are the cheesemakers.’ Many more will become blessed thanks to David Asher's work.”-- Sally Fallon Morell, president, the Weston A. Price Foundation, and cheesemaker, P. A. Bowen Farmstead“David Asher’s book is brave and important, teaching us to tend to what matters by helping us understand process before recipes. This book expands the boundaries of sustainability, deepening the power of independent autonomy and local flavor, making our world more delicious.”--Shannon Hayes, author, Radical Homemakers: Reclaiming Domesticity from a Consumer Culture“The Art of Natural Cheesemaking is a breakthrough book. The interest among eaters to explore this next stage in do-it-yourself living in the 21st century has finally reached dairy. What’s great about Asher’s book is that it is practical and zeroes in on cheese products one may actually make successfully at home. It is unlikely that DIY cheesemaking will put any cheesemonger or cheese producer out of business. Quite the opposite, in fact: The more we remove the mystery to manufacturing even the simplest of cheeses at home, the more we will come to admire the craftsmanship that dairy farmers and artisanal cheesemakers bring to their work, to make life better and tastier for the rest of us.”-- Richard McCarthy, executive director, Slow Food USA

Read more less

Book SynopsisJoin Kevin Tatar (@KWOOWK) for delicious recipes that help you save money and build confidence in the kitchen! KWOOWK is all about fun and flavor without breaking the bank. As a self-taught home cook, Kevin has made it his mission to help students and young adults in the pursuit of healthy, affordable, and approachable home cooking. This book is a companion to his shorts and videos, featuring both signature recipes and recent favorites, including breakfast, bowls, sandwiches, dinners, and much more. Tasty. Healthy. Cheap. covers:   Breakfast Time: Start the day right with Healthy-ish Banana Pancakes or a Potato Breakfast Skillet or turn to a globally-inspired favorite like Middle Eastern-Style Shakshuka or Swiss Bircher Muesli. On the Go (or at the Desk): This is the chapter for handheld meals like the Chickpea Wrap and just-picked fuel like the Fresh Summer Quinoa SalTable of ContentsIntroduction CHAPTER 1: BASICS Equipment My Staple Ingredients Basic Techniques and Terminology Basic Recipes CHAPTER 2: BREAKFAST TIME Foolproof Breakfasts Global Breakfasts Egg-cellent Breakfasts CHAPTER 3: ON THE GO OR AT THE DESK 54 Handheld Meals Salads CHAPTER 4: INSTANT CLASSICS Meals That Got Me Through College Comfort Foods CHAPTER 5: DINNERTIME Dinner for One Date Night Recipes CHAPTER 6: PASTA AND BOWL FOOD Pasta Bowl Food CHAPTER 7: PARTY ESSENTIALS Crowd Pleasers Finger Foods CHAPTER 8: SWEETS AND TREATS Desserts Sweet Tooth Snacks Acknowledgments About the Author Index

Read more less

Book Synopsis''You''ll always leave Tony''s classroom full - both of dim sum and a new perspective on Asian cooking. In this book, he''s sharing his lifetime of expertise and experience with the world. Let Tony be your teacher.'' Yotam Ottolenghi ''Tony Tan is an Australian National Treasure.'' Helen Goh ''An irresistible journey ... where global spices and stories collide in some of the world''s most scintillating flavours.'' Fuchsia Dunlop ''Tony Tan isn''t an authority on Asian food in Australia - he''s the authority on Asian food in Australia.'' Pat NourseTony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades. In Tony Tan''s Asian Cooking Class, he shares for the first time more than 150 of his most cooked, beloved and personal recipes from his vast collection. A book for beginners and connoisseurs alike, Tan teaches hi

Read more less

Book SynopsisAngelo Coassin, aka Cooking with Bello, is a passionate, Italian home cook whose enthusiasm is undeniable and infectious – try finding a video of his that doesn’t include a moan of ‘mamma mia’ pleasure or his infamous ‘super sexy’ catchphrase. With Cook Like a Real Italian, learn how to create authentic tasting dishes with the same passion and joy as Angelo. Including 70 classic and contemporary Italian recipes, from carbonara, focaccia and tiramisu to pasta roses, pizza muffins and homemade gelato, you’ll soon have a super-sexy repertoire under your belt. Unrestrictive, easy to follow and using readily available ingredients, Angelo’s recipes will give you the confidence to cook great-tasting Italian food at home with chapters including APPETISERS, PRIMI, SECONDI, DESSERTS and COCKTAILS. With an image alongside each

Read more less

Book SynopsisA complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more! "A great guide . . . full of practical information and fascinating lore."—Sandor Ellix Katz, author of The Art of Fermentation Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations―no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead―arguably the world’s oldest fermented alcoholic beverage―can be not only uncomplicated but fun. Inside, readers will learn techniques for brewing: Sweet, semi-sweet, and dry meads Melomels (fruit meads) Metheglins (spiced meads) Ethiopian t’ej (honey wine) Flower and herbal meads Bragots Honey beers Country wines Viking grog And there's more for aspiring Vikings to explore, including: The importance of local and unpasteurized honey for both flavor and health benefits What modern homebrewing practices, materials, and chemicals work—but aren’t necessary How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines How to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits The rituals, mysticism, and communion with nature that were integral components of ancient brewing Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but―like Odin’s ever-seeking eye―focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages. "Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here."—Library Journal Trade ReviewLibrary Journal- "Zimmerman originally documented his brewing experiments on his blog, ­jereme-zimmerman.com. After enthusiastic feedback from participants in the author’s mead workshops, he decided to publish a handbook on making mead with wild yeast, a practice at which the Vikings excelled. His recipes are straightforward and easy to follow, frequently including a story or tips to improve it. They often call for not only standard mead but also an unusual ingredient such as mushrooms, garlic, horehound, or marshmallow plant. Zimmerman packs this slim tome with honey-based brewing recipes, Viking mythology, Viking cultural history (as it applies to mead), a history of beekeeping, a guide to picking honey, how to drink mead, and equipment advice. While there are many mead-making titles on the market, the emphasis on wild yeast along with Zimmerman’s philosophy of experimentation and self-sufficiency make this a unique offering. VERDICT: Adventurous mead makers or brewers who want to move beyond the basics will find plenty to savor here.”Booklist- "After an exhausting day raiding coastlines and terrorizing natives, Vikings loved to relax with a nice quaff of mead. Over the centuries, mead retreated to merely a historical curiosity. But thanks to creative and adventuresome home brewers such as Zimmerman, mead has roared back to life. Zimmerman promotes natural fermentation from airborne yeasts, but for those lacking bold Viking genes, he offers advice on fermentation from commercial yeasts. Text is clear and very encouraging, and he makes mead accessible to both tyros and experienced brewers. Summarizing relevant equipment and ingredients, Zimmerman emphasizes that his disciples will produce their best meads if they don’t go overboard on sterilizing their equipment nor take all the joy out of mead making. Recipes go beyond basic mead to include Ethiopian t’ej, fruit-enhanced melomel, and metheglin, which scents mead with herbs and spices. A valuable addition to any collection that seeks to satisfy the creativity of home brewers.” “A great guide to mead making, full of practical information and fascinating lore.”--Sandor Ellix Katz, author of The Art of Fermentation and Wild Fermentation“This is a fun book—and fortunately, it doesn’t stop there. Coupled with the fun parts is a book that is informative and detailed in everything from choosing honey all the way to what kinds of corks to use. As a beekeeper who has always had lots of good raw honey on hand, I have made mead before but only in the kind of sterile environment that Jereme Zimmerman eschews. His book opened my eyes to the possibility of returning to the much more natural and time-honored ways of brewing this fascinating beverage.”--Jeffrey Hamelman, director, King Arthur Flour Bakery; author of Bread: A Baker’s Book of Techniques and Recipes“Tradition meets modernity in this marvelous look at the ancient brewing of honey-based beverages.”--Mike Faul, owner and brewmaster, Rabbit’s Foot Meadery“I really delighted in this inspired and informative read. Throw caution into the mead-making wind and relish the challenge of some of the more unusual flavorings and ingredients. I now feel more like being a Viking mead maker than ever, and coming from a Celt and fourth-generation mead maker that is something! Enjoy mead and make merry men and maidens.”--Sophia Fenton, director, Cornish Mead Co. Ltd.“Jereme Zimmerman has captured the wild spirit of mead quite literally—as the quintessential naturally fermented beverage of humankind from the beginning, which reached its apotheosis with the Vikings. Without compromising its mysterious allure, he brings it down to earth for all to make and enjoy.”--Patrick E. McGovern, author of Ancient Wine and Uncorking the Past“Make Mead Like a Viking puts the ME back in mead: my Scandinavian heritage simply sang when reliving the history, reading the recipes, and playing the drinking games he includes. And best yet . . . Zimmerman encourages mead makers to keep their own bees! There’s no better way to get the best honey there is than when you, and the bees you care for, make it happen together. For me, this is the perfect marriage.”--Kim Flottum, editor-in-chief, Bee Culture: The Magazine of American Beekeeping

Read more less

Book SynopsisSkip the bar—and the alcohol—with mocktail recipes that bring the fun of a speakeasy right to your couch! The Art of Mixology meets mocktails in this beautiful collection of 75 alcohol-free recipes for classic drinks, new flavor concoctions, and twists on old favorites, so you can experience the joy of cocktail creation without the booze!If you are looking to experience the joy of cocktail mixology without the bar, crowd, or booze, The Mocktail Club has you covered! As more and more people embrace the alcohol-free lifestyle, the range of mocktail recipes continues to grow. From plays on classic cocktails to mocktails to new flavor concoctions, the options are endless. The 75 creative mocktails in this book are all about fresh ingredients, classic flavors, and keeping the booze out, so you can bring the fun of a classic cocktail bar right to your couch. Learn to make the delicious, alcohol-free recipes for: -Whiskey Sidecar -Citrus Rose Martini -Blackberry Gin Basil Smash -Golden Fruit Daiquiri -Spicy Pineapple Margarita -And more! With full color photos, this sophisticated book will make a great addition to any home bar. Embrace the mocktail movement with all the flavors you love without the alcohol with The Mocktail Club! Cheers!Trade Review"Makes finding an alcohol-free alternative very easy." —Source Weekly"Celebrate Dry January with Santiago's recipes." —The Times Herald"A great volume to have on hand for inspiration in expanding anyone’s bartending capabilities, especially when it comes to providing sophisticated libations for all kinds of drinkers." —The Frumious Consortium

Read more less

Book SynopsisFrom irresistible macaroons to tasty cheesecakes, discover new ways of using, cooking and enjoying Nutella with 30 mouthwatering recipes that are as versatile as they are delicious. Taking one classic storecupboard ingredient and adding it to a variety of sweet treats has made for an impressive range of recipes, each one accompanied by a full-page photograph. Children will love Nutella and white chocolate rice cakes alongside caramel cream Nutella lollies, while adults will appreciate Nutella charlotte and mango and Nutella spring rolls. For impressive party fare there are recipes for mini coconut and Nutella palmiers plus Nutella truffles and Banana and Nutella tartlets.Trade Review"This week we're...drooling over Nutella: The 30 Best Recipes, which demonstrates how that staple of hazelnut chocolate spread can be used to create mouthwatering macaroons, cheesecake, terrine and milkshakes. Makes a nice change from us just dipping our fingers straight into the jar." The Herald

Read more less