Food & Drink Books

Book Synopsis

Read more less

Book SynopsisTake your gathering at the campsite, cabin, or backyard firepit from fun to fantastic with these cozy cocktails and fireside treats. Maybe you earned it with a long hike or maybe it was just a long week at work: Either way, there’s no arguing with the appeal of an evening spent with friends or family around the fire. This book lets you choose your own adventure when it comes to sips, sweets, and communal cooks. Author Emily Vikre shares dozens of all-new recipes as well as a few greatest hits and remixes from Camp Cocktails and The Family Camp Cookbook, so you’re sure to find just what you want for your next trip:   The Happiest Hour: You’ve finished unpacking and it’s time to set out some snacks and drinks for the group. Choose from hot dates, skillet spiced nuts, Norwegian stick bread with dips, campfire queso, “baked” Brie, and grilled nachos, and pair them with d

Read more less

Book Synopsis

Read more less

Book Synopsis Take the mystery out of the paleo diet by discovering—and enjoying—these super-nutritious and easy-to-fix low-carb, high-protein, and incredibly flavorful recipes.Pioneering paleo food blogger Becky Winkler has introduced hundreds of thousands of people to the benefits and pleasures of paleo cooking and eating. Specifically for people new to paleo, she has crafted Quick and Easy Paleo Recipes for Beginners. With amazing recipes (most of which are not available on her blog), sage advice on nutrition and well-being, and clear explanations of what kinds of food the paleo diet focuses on, you will be both a well-informed reader and a well-fed one with this book as your companion.Winkler takes a global approach to paleo food, with scrumptious dishes from the cuisines of East, South, and Southeast Asia, the Middle East and Europe, Latin America, the Caribbean, and the US. In the chicken chapter alone, to take one ex

Read more less

Book SynopsisVegan Yack Attack’s Plant-Based Meal Prep takes the guesswork out of meal planning and sets you up with more than 100 simple, make-ahead recipes that keep your fridge full and your schedule free. Table of ContentsIntroduction Part 1 Making Meal Prepping Easy Part 2 Weekly Meal Prep for One Part 3 Mix and Match for All Chapter 1 Mix and Match Menus Chapter 2 Beautiful Breakfasts Chapter 3 Bunches of Lunches Chapter 4 Array of Entrees Chapter 5 Higher-Protein Meals Chapter 6 Sheet Pan, Instant Pot, and Freezer Meals Chapter 7 Kid-Friendly Foods Part 4 Basics and Bonuses Chapter 8 Snack Attack Chapter 9 Sauces, Spreads, and More Acknowledgments About the Author Index

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

Book SynopsisAn essential book for every kitchen and garden.' NIGEL SLATERThe number one book for anyone who loves salads.' ANNA PAVORDCharles is a passionate and accomplished gardener'. RAYMOND BLANC An updated edition of the definitive guide to salad leaves, with everything from sowing and growing leaves to delicious salad recipes. Salad leaves can flourish in a range of settings whether on a windowsill, in your garden or on the allotment. This compendium of practical methods will inspire you to grow a wide variety of salads throughout the year, including lettuce, spinach, cabbage, beets, endives and chicories. Beautifully designed with colour photos throughout, Grow Organic Salad Leaves and Greens includes detailed information on how to grow micro-leaves using organic and permaculture principles, enabling you to enjoy fresh salad while also lowering your carbon footprint.Written by the guru of no-dig, Charles Dowding provides an overview of all you need to groTrade ReviewAn essential book for every kitchen and garden. * Nigel Slater, author & TV cook *The number one book for anyone who loves salads. * Anna Pavord, author and gardening columnist *Charles is a passionate and accomplished gardener who grows vegetables of amazing flavour. * Raymond Blanc, Restauranteur Le Manoir aux quatre Saisons *Table of ContentsIntroduction PART ONE: GROWING LEAVES High Yields, Small Spaces, Special Methods Vital Knowledge for Successful Harvests Sowing, Planting and Harvesting Through the Year Small Spaces and Micro Leaves Leaf Flavours Sowing, Raising, Sustaining Cosmic Leaves - bringing new energy to soil, plants and ourselves The Unwanted - coping with slugs and other pests PART TWO: SALAD LEAF SEASONS OF HARVEST Leafing Through the Seasons Recipes for All Seasons PART THREE: A CELEBRATION OF OUTDOOR LEAVES Lettuce Endives and Chicories Leaves of the Cabbage Family Spinach, Chard and Beet Exotic Tastes and Colours Herbs and Flowers Outdoor Winter Salads PART FOUR: INDOOR SOWING AND GROWING Indoor Propagation Salad Leaves Through the Winter - growing indoors Acknowledgements Resources (organisations, suppliers and publications) Index

Read more less

Book SynopsisPlay Memory Game: Alcoholic Drinks with all your favourite alcoholic beverages; from a Margarita to a Whiskey Sour, there’s everyone’s chosen drink.Do you remember where you saw a Negroni? Was the Sangria next to the Aperol Spritz or the Gimlet? Test your recollection skills with this cocktail themed memory game!Lay the cards on the table, face down. On each turn, a player turns over any two cards, and keeps them if they’re a successful match, but if a player turns over two cards that do not match, those cards are turned face down again and it becomes the next player’s turn. The trick is to remember which cards are where!Dive into the world of spirits and cocktails with this entertaining and brain-boosting game for 2-4 players, packaged in a portable plastic-free box perfect for travelling.

Read more less

Book SynopsisRefresh your palate and impress your friends with The New Mocktails Bible. Whether you''re looking for a healthier tipple, doing dry January or are simply teetotal, you will find a drink for every occasion in this refreshing guide. Featuring over 250 recipes - and including contributions from some of the world''s greatest mixologists - you''ll enjoy getting creative with smoothies, coffees and mocktails!

Read more less

Book SynopsisBestselling author and the nation's favourite PE teacher Joe Wicks, aka The Body Coach, has inspired thousands to transform their bodies by shifting unwanted fat and building lean muscle. In Lean in 15 – The Sustain Plan he reveals how to SUSTAIN incredible results while still seeing progress week on week. Fully illustrated and with a hundred quick-to-prepare meals and four workouts, the plan is perfect for busy people who don't have time to spend hours in the kitchen or gym. Joe gives advice on how to combine his tasty, nutritious recipes with a brand new training programme to make you leaner, fitter and healthier than ever before. It's time to make Lean in 15 part of your lifestyle forever.Trade ReviewWe love this man -- CosmopolitanThe trainer everyone's following -- The TimesHis philosophy is simple: train hard and fuel your body. It's perfect if you're looking for a combination of food and fitness inspiration -- Harpers BazaarTable of ContentsIntroduction - i: Introduction Chapter - 1: The Lean in 15 Sustain Plan Chapter - 2: Forming new habits Chapter - 3: Reduced-carbohydrate recipes Chapter - 4: Post-workout recipes Chapter - 5: Snacks and treats Chapter - 6: Pyramid resistance HIIT training Chapter - 7: My lean winners Index - ii: Index Acknowledgements - iii: Acknowledgements

Read more less

Book SynopsisThe Epic Air Fryer Cookbook serves up everything you love about air frying in 100 easy everyday recipes that turn out scrumptiously crispy, family-friendly meals. With your air fryer, you can enjoy cooking and eating delicious fried foods guilt-free—because air-frying recipes use little or no oil. And, as author Emily Paster reveals, your air fryer can cook all kinds of dishes beyond fried foods. Turn your air fryer into the most versatile and oft-used appliance in your kitchen arsenal with: Globally inspired recipes, from fritters and fritattas to shakshuka and falafel, plus Teriyaki Glazed Ribs, Sicilian Stuffed Peppers, General Tso’s Chicken, and lots more Homey and robust fried foods, like spring rolls, buttermilk fried chicken, and country-fried steak Breakfasts and brunches Appetizers, snacks, and party food Desserts, such as Apple Turnovers, Caramelized Peach Shortcakes, Churros with Chocolate Dipping Sauce, and Lemon-Lavender Doughnuts All the recipes in The Epic Air Fryer Cookbook use easy-to-find ingredients and feature short prep times and fast cook times. For air-frying rookies, there are ample tips for getting started with your air fryer and for using and maintaining it—no matter what make or model you own—as you enjoy cooking with it in the years to come. Cooking with your air fryer has never been more healthy, more fun...or more epic!Trade Review"If you were one of the first to purchase an air fryer and now find yourself stuck in a rut, Emily Paster's Epic Air Fryer Cookbook: 100 Inspired Recipes that Take Air Frying in Deliciously Exciting New Directions is here to inspire you. Her from-scratch recipes deliver flavors that span the globe. With so many options to choose from, you're bound to fall in love with your air fryer again." -- FoodNetwork.comTable of ContentsBreakfast and Brunch: 1. Speedy Shakshuka 2. Asparagus and Goat Cheese Frittata 3. Freeze-and-Fry Sweet Potato and Black Bean Breakfast Burritos 4. Eggs in a Basket 5. Cinnamon Streusel French Toast 6. Two-Ingredient Cream Biscuits 7. Strawberries and Cream Baked Oatmeal 8. Air-Fryer Toaster Pastries 9. Smoky Breakfast Potatoes with Chipotle Ketchup 10. Baked Granola-Stuffed Apples Appetizers, Snacks and Party Foods 11. Chicken Taquitos 12. Mashed Potato Taquitos 13. Papas Rellenas (Cuban Mashed Potato Croquettes) 14. Chorizo Scotch Eggs 15. Suppli al Telefono (Roman Rice Balls with Tomato Sauce) 16. Fried Pickle Spears with Ranch Dressing 17. Chinese Takeout Egg Rolls 18. Crispy Veggie Spring Rolls 19. Pork and Cabbage Gyoza 20. Fried Shrimp 21. Crab Rangoon 22. Potato and Pea Samosas 23. Patatas Bravas 24. Orange and Rosemary Roasted Chick Peas 25. Sweet and Smoky Candied Pecans 27. Roasted Garlic Guacamole with Homemade Tortilla Chips 28. Homemade Pita Chips with Charred Eggplant Dip 29. Naan Chips with Tandoori Yogurt Dip 30. French Bistro Salad with Warm Goat Cheese Vegetarian Main Dishes 30. Falafel 31. Eggplant Parmesan 32. Crispy Salt and Pepper Tofu 33. Paneer Tikka 34. Loaded Baked Potatoes with Broccoli and Cheddar 35. Spinach, Zucchini and Feta Pancakes with Tzatziki 36. Vegetable Empanada 37. Zucchini Rice Cakes 38. Masala Chips with Yogurt and Cheese 39. Crispy Grain Bowls with Sweet Potatoes 40. Cauliflower steaks with Tahini Meat and Fish Main Dishes Chicken, Turkey and Duck 41. General Tso’s Chicken 42. Tsukune (Japanese Chicken Meatballs) with Pickled Cucumbers 43. Blended Turkey Mushroom Burgers 44. Israeli Chicken Schnitzel 45. Tandoori Chicken Skewers 46. Fried Chicken and Waffles 47. Glazed Chicken with Mango & Candied Pecan Salad 48. Chicken Parmigiana 49. Piri-Piri Chicken Thighs 50. Shredded Chicken Sopes 51. Glazed Duck Breast with Fruit Seafood 52. Jalea - Peruvian Fried Seafood with Salsa Creole 53. Teriyaki Salmon with Broccoli 54. Pecan-Crusted Tilapia 55. Confetti Salmon Burgers 56. Bolivian Papitas (Tuna-stuffed Quinoa Cakes) 57. Chesapeake Bay Crab Cakes 58. Shrimp DeJonghe 59. Baja Fish Tacos Beef, Lamb and Pork 60. Sonoran Hot Dogs 61. Cumin-Crusted Pork Tenderloin 62. Five Spice Rib Tips 63. Lamb Kofta 64. Natchitoches Meat Pies 65. Country Fried Steak 66. Argentinian Beef Empanadas 67. Stuffed Peppers 68. Lomo Saltado - Peruvian Stir-Fried Beef with Fries 69. Perfect Spice Rubbed Ribeye for One 70. Croque Monsieur/Monte Cristo Vegetables and Sides 71. Twice-Cooked Tostones with Mint Chimichurri 72. Roman Fried Artichokes 73. KFC (Korean Fried Cauliflower) 74. Steak Fries with Toum 75. Tempura Shishito Peppers 76. Proscuitto-Wrapped Asparagus 77. Elotes (Mexican Street Corn) 78. Low Country Hush Puppies 79. Crispy Brussel Sprouts 80. Fried Okra 81. Fried Green Tomatoes Rémoulade 82. Caribbean Yucca Fries 83. Roasted Bell Peppers and Feta Salad 84. Sweet Potato Fries 85. Turkish Leek Fritters 86. Crispy Shallots 87. Avocado Fries 88. Roasted Cherry Tomatoes with Burrata Desserts 89. Gulab Jamun 90. Churros with Chocolate Dipping Sauce 91. Hand pies/Turnovers 92. Apple fritters 93. Buñuelos 94. Beignets/Sopapillas 95. Bamieh (Persian Doughnuts) 96. Air-fried Caramelized Pineapple 97. Roasted Strawberries with Balsamic Vinegar 98. Caramelized Peach Shortcakes 99. Malasadas - Hawaiian-style Portuguese Doughnuts 100. Chocolate Chip Pan Cookie Sundae

Read more less

Book SynopsisCapture the paranormal essence of New Orleans in a glass with 40 tasty, gothic, and unique cocktails designed for Spooky Season and the great beyond.Few places possess such a robust and thriving culture of death as does the soulful city of New Orleans. In this captivating cocktail book, travel enthusiasts and Big Easy locals Sharon Keating and Christi Keating Sumich take you on a historical romp through the supernatural by way of the NOLA bar scene and its spirits (the boos and the booze!) celebrating local New Orleans ingredients and the hometown mixologists who make them sing.Separated into five sections—Reverence and Revelry, Tomb Time, Ghosts & Haunted Libations, Vampire Bars with Killer Cocktails, and Voodoo & Witchcraft—Hauntingly Good Spirits unearths the eerie roots of the city’s culture as you savor spooky sips like: Corpse Reviver Spooky Smoked Sazerac The Soggy Grave Deadly Vipers D

Read more less

Book Synopsis Nourish your body and mind through food with these 60 recipes celebrating Navajo culinary traditions.The Modern Navajo Kitchen? takes you on an exhilarating journey for your taste buds. This beautifully photographed cookbook ties together traditional Navajo recipes as well as global recipes with a Navajo spin, creating a truly unique culinary experience! Choose from a plethora of drinks, breads, breakfasts, soups, mains, sides, and desserts—the sky’s the limit.Incorporating traditional and modern ingredients, some of the deliciously nourishing and comforting recipes include:  Navajo Boba Milk Tea (Abe’ Boba Deehk’azi) Fry Bread (Dah Díníilghaazh) Navajo Burgers (Atsi?’ Yik’a? Naneeskadi Bil Alch’i?’ At’ehi) Sumac and Strawberry Greek Yogurt Ice Pops (Chiilchin Yogurt Tini) and more! This comprehensive coo

Read more less

Book Synopsis

Read more less

Book SynopsisA beautiful and illuminating guide to the use and cultural history of edible flowers, featuring gorgeous original photography, simple recipes and preparation methods, and thoughtful essays on eating flowers by leading voices. This stunning guide to edible flowers - conceived by Monica Nelson, the founding creative and photo director of the influential journal Wilder Quarterly, and Adrianna Glaviano, a noted food and lifestyle photographer - is packed with information and features lush original photography. Organizing more than 100 flowers alphabetically by their common name, the book offers in each entry handy reference notes including the flower’s Latin name, its general flavor profile, its origins, and which parts of the plant are edible, all accompanied by a vibrant photographic portrait. Punctuated by simple recipes and short, essayistic moments written by a diverse roster of celebrated chefs, artists, and writers recalling the use of edible flowers in their creative and gastronomic histories, Edible Flowers is both a practical primer and a delightful read.

Read more less

Book SynopsisAt last, a cookbook about pasta-making that covers all kinds of pasta machines and that delivers foolproof recipes sure to make you an expert noodle master in no time!Homemade pasta is easy, fast, and fun. It tastes better than boxed pastas from the store. And, while store-bought pastas do indeed come in a variety of shapes, they all have basically one bland and unexciting flavor; by contrast, as this wide-ranging and deliciously inventive book shows, making pasta by hand at home lets you create and enjoy dozens and dozens of different flavors of noodles. In her previous books—on such subjects as searing, marinating, and cast-iron cooking—chef, cooking teacher, and food blogger Lucy Vaserfirer has earned a reputation for expertly and gently translating the methods of master chefs into simple-to-follow, step-by-step instructions that let home cooks cook like the pros. Here, Lucy does the same for pasta-making, showing you how easy it is to use the three main types of pasta machine—the sheeter, the extruder, and the cavatelli maker—to create tasty pastas that will please everyone from grown-up gourmands to picky kids who want pasta at nearly every meal. Lucy shares in these pages: Terrific purees that you can make, using a blender or a mixing bowl, that you then can turn into all sorts of flavored pastas, from the familiar tomato or spinach pastas to noodles flavored with herbs like basil or chives, spices like pepper or saffron, and other flavors, such as beet, sweet potato, corn, and even, surprisingly enough, chocolate. How to make every kind of pasta shape with your pasta machine, including ones you can’t find in stores. Recipes for durum and semolina pastas, the most common kinds, as well as buckwheat and ancient-grain pastas. How to make Asian noodles, such as udon, soba, and ramen, with your pasta machine. Recipes for fillings for ravioli, tortellini, and other stuffed pastas, as well as a feast of sauces for finished pasta dishes. Whether you are a first-time owner of a pasta maker or a seasoned pro looking for exciting new ideas, this book has more than 100 splendid recipes, plus loads of clever tips and tricks, that will make you love your pasta machine and use it often. Table of ContentsINTRODUCTION The Pleasures of Pasta The Three Types of Pasta Machines Pasta Shapes and Names The Pasta Rainbow Pasta-Making Tools and Equipment Pasta-Making Ingredients How to Use this Book Portion Size A Note on Authenticity CHAPTER 1 Using the Sheeter Pasta Machine: Recipes and Instructions CHAPTER 2 Using the Extruder Pasta Machine: Recipes and Instructions CHAPTER 3 Using the Cavatelli Maker Pasta Machine: Recipes and Instructions CHAPTER 4 Storing, Cooking, Saucing, and Serving Fresh Pasta and Noodles CHAPTER 5 Creating Finished Dishes Essential Sauces Pasta and Noodle Dishes Beyond Pasta CHAPTER 6 Pantry and Fridge Staples for Pasta Cooks IMAGINE THE PASTABILITIES: CREATING YOUR OWN NEW PASTAS SOURCES FOR PASTA MACHINES, OTHER TOOLS AND EQUIPMENT, AND INGREDIENTS ACKNOWLEDGMENTS ABOUT THE AUTHOR INDEX

Read more less

Book SynopsisBest-selling cookbook New World Sourdough offers an inviting, nontraditional approach to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Bryan Ford, Instagram star (@artisanbryan) and host of The Artisan’s Kitchen on Chip and Joanna Gaines’ Magnolia Network. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Bryan focuses on the tips and techniques he’s developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Bryan’s recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you’ll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you’ll want to return to again and again, like: Pan de Coco Ciabatta Pretzel Buns Challah Focaccia Pizza dough Cuban Muffins Pita Bread Flour Tortillas Queen Cake Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire.Trade Review“Ford’s cookbook, New World Sourdough, is full of deep expertise that answers many of these questions, but it’s also an unusually warm, friendly invitation to making sourdough bread, a subgenre of the baking world that isn’t known for being so inclusive and approachable.” * The New York Times Magazine *“With his book, Ford sets out to clear up the notion that sourdough means the overly engineered Tartine loaf. It can be that. But it can also be any naturally leavened bread, like pan de coco baked in Honduras with naturally occurring yeasts.” * Epicurious *“New World Sourdough is Ford’s exploration of making breads from North, Central, and South America with natural fermentation, but it’s also an opening volley against a stale idea of what artisan bread should be.” * Food & Wine *“If you've thought about baking your own sourdough, New World Sourdough by Bryan Ford is here to simplify the process. With practical tips and techniques, you will feel empowered and excited to dive into the wide variety of baked goods, from warm pita to sweet brioche.” * POPSUGAR *“Since they couldn’t break bread with friends during a pandemic, enthusiastic home bakers everywhere turned to making their own. Bryan Ford’s blog Artisan Bryan and his New World Sourdough cookbook became the go-to guides. The perfect recipe? Flour, warm water and patience.” * People *“His recipes are refreshingly straightforward—eschewing complicated jargon for easy-to-follow instructions—and once you’ve mastered the simplest of breads, you can level up to breads you may have previously thought were not possible to make at home.” * Chowhound *“‘The ease of bread baking seems to be a sudden revelation, but people have been baking bread for thousands of years,’ says baker Bryan Ford, author of New World Sourdough. ‘When a crisis sets in, we resort to our primal instincts which involve making our own food. My blog traffic is through the roof.’” * Forbes *“New World Sourdough honors Ford’s Central American roots with sourdough-based recipes for semitas de yema, pan de coco and flour tortillas made with coconut milk.” * Huffington Post *“Ripping sourdough in half is an apt metaphor for what Ford has accomplished with his first cookbook—refusing the tidy cross section dismantles the idea that all bread should have the same polished aesthetic qualities and be perfectly curated for Instagram. But maybe a better way of putting it would be to say that Ford’s New World Sourdough is taking the concept of sourdough and burning it all down.” * Taste Magazine *“With the help of Bryan Ford, sourdough will never be boring again. Even for those uninterested in baking, Ford’s story holds lessons about reaching for a passion while staying grounded by your root.” * Study Breaks *Table of ContentsIntroduction Part I Sourdough Techniques Ch. 1 | Tools, Ingredients, and Techniques • Tools • Ingredients • Techniques — Making and Maintaining Your Sourdough Starter — Building and Maintaining a Levain — Mixing Dough — Shaping Dough — Proofing Dough — Baking Bread PART II Recipes Ch. 2 | Rustic Breads • Pan Rustico (Country Bread) • Pan Integral (Whole-Wheat Bread) • Olive Oil and Sea Salt Tin Loaf • Coco Rugbrød • Toasty Seed Sour • Pan Gallego (Bread of Galicia) • Birote • Pan de Agua (Water Bread) • Plantain Sourdough • Rustic Olive and Parmesan Bread • Ciabatta • English Muffins • Pretzel Buns • New Orleans French Bread • Masa Pizza Crujiente (Crispy Pizza Dough) • Masa Pizza Integral (Whole-Grain Pizza Dough) • Masa Focaccia • Whole-Grain Pita Bread • Tortillas de Harina (Flour Tortillas) Ch. 3 | Enriched Sourdough Breads • Choco Pan de Coco • Honey Oat Tin Loaf • Bananas Foster Sourdough • Cinny Raisin Bagels • Pecan Praline Monkey Bread • Semitas de Yema • Challah • Whole-Grain Brioche Buns • Cuban Muffins • Jamaican Hard Dough • Mallorcas • Muffaletta Rolls • Pão de Queijo (Cheese Bread) • Pan de Café (Coffee Bread) • Queen Cake • Whole-Grain Pineapple Cream Beignets Resources Acknowledgments About the Author Index

Read more less

Book SynopsisThe Italians call it l'arte dell'arrangiarsi, or the "art of making do with what you've got." This centuries-old approach to ingredients and techniques, known as cucina povera, or peasant cooking, reveals the soul of Italian food at its best. It starts with the humblest components-beans and lentils, inexpensive fish and cuts of meat, vegetables from the garden, rice, pasta, leftovers-and through the ingenuity and resourcefulness of the cook, results in unforgettably delicious and satisfying meals. In 100 recipes, Cucina Povera celebrates the best of this tradition, from the author's favourite, pappa al pomodoro (aka leftover bread and tomato soup), to Florentine Beef Stew, Nettle and Ricotta Gnudi, and Sicilian Watermelon Pudding. Soul satisfying, super healthy, budget-friendly, and easy to make, it's exactly how so many of us want to eat today.Trade Review“Italian cooks are known for their ability to turn humble ingredients into delicious food. But in the hands (and kitchen) of Tuscan food writer Giulia Scarpaleggia, the art of la cucina povera shines with new allure. Giulia’s deep knowledge of and respect for her native country’s culinary traditions come through in every recipe of this beautifully photographed book.”—Domenica Marchetti, author of Preserving Italy“For resourceful home cooks who prefer a farm-to-table approach and Italian flair, this book is a must.”—Publishers Weekly“I rarely open a cookbook and want to make several recipes immediately. But it happened! Here is a creative yet practical book with stunning photos. The produce-forward dishes remind me of Cal-Ital cooking in upscale restaurants, yet the ingredients are humble. It’s a cookbook worth adding to your stack.”—Dianne Jacob, author of Will Write for Food“Cucina Povera invites you into the heart of Italian home cooking with open arms, and reminds you that good food is—and always has been—simple, sustainable, and cheap. Giulia’s writing is as beautiful and warm as the dishes she makes; this book is an essential resource for any Italian-food lover, but it’ll also make you want to run to the kitchen and cook.”—Meryl Feinstein, founder of Pasta Social ClubTable of ContentsCONTENTS Introduction The Italian PantryVegetables: Cooking from the Garden Roasted Pepper Rolls Stuffed with Tuna and Capers Vegetable Soup Onion Soup from Calabria Rice and Pea Soup Roasted Squash Risotto Orecchiette with Broccoli Rabe Foraged Herb Tortelli with Walnut Pesto Rice-Stuffed Tomatoes Potato-and-Mushroom–Stuffed Zucchini Bread-and-Cheese–Stuffed Eggplant Bread-and-Anchovy–Stuffed Green Sweet Peppers Artichoke, Fava Bean, Pea, and Lettuce Stew Summer Vegetable Stew Vegetable StockBeef, Pork, and Lamb: Offal and Affordable Cuts of Meat Beef Stock and Boiled Beef Veal Tongue with Parsley Sauce Oxtail Stew with Rigatoni Stewed Tripe Milanese-Style Braised Veal Shank with Saffron Risotto Florentine Beef Stew Onion-Stewed Calf’s Liver Pork Stew with Savoy Cabbage Pork Stew Braised in White Wine Roasted Pork Liver Skewers Stewed Lamb with Eggs and Cheese Savory Swiss Chard and Parmigiano-Reggiano PiePoultry and Rabbit: Recipes from the Farmyard Chicken Liver Spread Rabbit Preserved in Olive Oil Chicken Stock Roman Egg Drop Soup Boiled Chicken Salad Chicken Cacciatore Frittata Cooked in Tomato Sauce Flatbread with Tomato Sauce and Poached Eggs Chicken and Pork Lasagne Stuffed Turkey Breast Roulade Roasted SquabFish and Seafood: Italian Pesce Povero Anchovy and Garlic Dip Sweet-and-Sour Sardines with Onions Potato and Dried Stockfish Puree Pasta with Anchovy, Onion, and Black Pepper Sauce Squid Ink Risotto Mussel, Potato, and Rice Gratin Fish Soup Baked Salt Cod with Potatoes Grilled Mackerel with Salmoriglio Sauce Sea Bream Stewed with TomatoesMilk and Cheese: Dairy-Based Meals Pecorino and Pear Crostoni Cheese-and-Egg Balls Stewed in Tomato Sauce Fried Mozzarella Sandwiches Cheese and Potato Cake Nettle and Ricotta Gnudi Hand-Pulled Pici Pasta with Cheese and Black Pepper Buckwheat Pasta with Cabbage and Cheese Passatelli with Parmigiano-Reggiano Sauce Fontina and Savoy Cabbage Bread Casserole Ligurian Spinach and Ricotta PieBeans, Chickpeas, Fava Beans, and Lentils: Plant-Based Proteins Bean and Tuna Salad Tuscan Chickpea Cake Chickpea Flour Fritters in Sesame Seed Buns Fava Bean Puree with Chicory Pasta and Bean Soup Fresh Pasta and Chickpea Soup Umbrian Lentil Stew Chickpea and Chard Stew Bean and Lacinato Kale Soup Kale and Borlotti Polenta Bake Potatoes, Corn, and Chestnuts: Staples from the Mountain Regions Pasta with Potatoes and Provolone Cheese Savoy Cabbage and Barley Soup Baked Gnocchi with Tomato Sauce and Mozzarella Chestnut and Potato Gnocchi with Gorgonzola and Walnut Sauce Sardinia Potato and Cheese Tortelli Beet Tortelli with Poppy Seed Sauce Summer Borlotti Bean and Corn Soup Polenta with Butter and Cheese Potato, Chestnut, and Porcini Soup Chestnut Flour Maltagliati with Porcini SauceLeftovers: Making the Most of What You’ve Got Roman Fried Rice Balls Sicilian Fried Rice Balls Sausage and Cheese Bake Tomato Bread Soup Tomato Bread Salad Bitter Greens and Semolina Bread Soup Bread Dumplings Spinach Bread Dumplings with Butter and Sage Sauce Ricotta Pasta Parcels Fried Beef and Mortadella Meatballs Beef Stew with Onions and Tomatoes Spaghetti FrittataDesserts: Making Do for Cakes, Tarts, Puddings, and Cookies Too Apple Olive Oil Cake Bread Pudding Cake Grape Focaccia Chestnut Flour Cake Short-Crust Pastry Tart with Jam Pumpkin Tart Amaretti and Milk Pudding Pastry Cream and Chocolate Trifle Sicilian Almond Milk Pudding Sicilian Watermelon Pudding Elderflower Fritters Polenta Cookies with Dried Elderflowers Nut Biscotti Wine and Olive Oil CookiesPreserves: Saving the Seasons Tuscan Fresh Herb Salt Dried Salt-Cured Black Olives Baby Artichokes Preserved in Olive Oil Mixed Pickled Vegetables Pickled Peppers in Vinegar Garlicky Tomato Sauce Blackberry Jam Quince Paste Quince, Pear, and Fig Compote Almond-Stuffed Dried Figs Spiced Green Walnut Liqueur Lemon LiqueurBread: Our Daily Loaves Tuscan Bread Semolina Bread Potato Bread Chestnut Flour Bread Olive Oil Focaccia Ring-Shaped Crackers with Fennel Seeds Twice-Baked Ring-Shaped Bread Thin Flatbread from Romagna

Read more less

Book Synopsis

Read more less

Book SynopsisDive into this deck of 52 cards containing delicious mocktail recipes, both classic and modern. The box also includes a pocket-sized booklet and stand for displaying the recipe cards.Long gone are the days when alcohol-free meant a pint of lemonade! Whether you''re a mocksologist in the making or looking for new ideas to refresh your repertoire, let The Mocktail Deck help you to mix the perfect blend.This beautiful deck of cards features 52 illustrated recipes that offer delicious alternatives to alcohol for any occasion. From crafted classics to nouveau mocks, choose your impressive aperitif or post-dinner tipple at random or keep your favourite card close to hand.- This box includes 52 individual cards and a 16-page booklet with extra mocktail-making tips and tricks.- Display your mocktail recipe in the high-quality wooden stand as you create the perfect sip.- Each card features a bespoke illustration.This is an ideal gift for all those who appreciate the unique alchemy of mocktail making.

Read more less

Book SynopsisLet the pros help you plan and prep meals for your family - 100 home-cooking recipes used by chefs to feed those they love! Looking for meals that will appeal to everyone around the table? This book - the first of its kind - is the perfect solution, with 100 recipes - breakfast, lunch, snacks, dinner, treats - from the repertoires of world-famous chefs who cook for their children at home. Charming first-person stories offer a glimpse into their private lives as they strive to raise adventurous (and healthy) eaters. With "real life" photography from the chefs' own kitchens, much of which has been taken by the chefs themselves, and charming specially-commissioned illustrations from Stein, the chefs explain why each dish is much-loved, highlight how ingredients can expand palates, reveal insider tips, and share their work-life balance challenges. A peek behind the curtain at what the world's most exciting chefs actually make at home - perfect for home cooks at all skill and experience levels. Contributors include: Palisa Anderson, Karena Armstrong, Elena Arzak, Reem Assil, Alex Atala, Danny Bowien, Sean Brock, Manoella Buffara, Andreas Caminada, James Knappett & Sandia Chang, Jeremy Charles, Filip Claeys & Sandra Claeys, Johnny Clark & Beverly Kim, Margarita Forés, Suzanne Goin & David Lentz, Will Goldfarb, Adeline Grattard, Jocelyn Guest & Erika Nakamura, Rodolfo Guzmán, Fergus Henderson & Margot Henderson, Dylan Jones & Duangporn Songvisava, Edouardo Jordan, Najat Kaanache, Asma Khan, Angelos Lantos, Summer Le, Pía León & Virgilio Martínez, Margarita Manzke & Walter Manzke, Gísli Matt, JP McMahon, Marie-Aude Mery & Daniel Rose, Bonnie Morales, Nompumelelo Mqwebu, Vladimir Mukhin, Yoshihiro Narisawa, Anne-Sophie Pic, Elisabeth Prueitt, Heinz Reitbauer, Elena Reygadas, Jonathan Rhodes, Reuben Riffel, Nick Roberts & Brooke Williamson, Ana Roš, Ilona Scholl & Max Strohe, Didem Senol, Ben Shewry, Pierre Thiam, Kwang Uh & Mina Park, Mickael Viljanen, Lee Anne Wong, Claudette Zepeda-Wilkins, Jock Zonfrillo.Trade ReviewAs seen on CNN 'Compelling' - New York Times '100 recipes (and first-person stories) from some of the world's best-known chefs about what they feed to their most discerning and important diners: their own kids.' - Town & Country 'Author and food critic Joshua David Stein compiles 100 kid-friendly recipes that world-class chefs whip up at home.' - InStyle '[A] spirited look at the ways professional cooks feed their families.' - Publishers Weekly 'Stylish-but-cute cookbook.' - Epicurious

Read more less

Book Synopsis'To eat at Slippurinn is blissful. To have Matt’s recipes is a gift.’ – Diana Henry The debut from rising star chef Gísli Matt of Slippurinn, the international culinary-destination restaurant in Iceland’s Westman IslandsChef Gísli Matt built Slippurinn with his family in a historic shipyard building of a small town whose landscape was changed forever by the lava flow from a 1973 erupted volcano. In this most incredible environment, where plants grow on mountains created out of lava, Gísli created a menu that both respects the local and traditional and pushes boundaries of contemporary cuisine. Gísli is forging his own way in gastronomy today. He has captured the attention of the world’s culinary cognoscenti, including Ruth Reichl and Diana Henry among others, and this, Gísli’s first book, reflects his extensive research into traditional Icelandic dishes to preserve local culinary knowledge while applying a modern approach for a cuisine to be enjoyed by locals and international foodies. It takes the reader right to the heart of his fascinating culinary world and island life. A book for lovers of all things Nordic and for food lovers the world over.Trade Review"[Gísli Matt] has garnered international attention for his modern, inventive cuisine, which respects the local volcanic terroir. The book takes the reader into rising star Matt's cuisine and shares the realities of island life." – Fine Dining Lovers"Expect involved recipes ... that might just lure you to Iceland." – Time Out“A celebration of traditional Icelandic cuisine and culture.” – Daily Beast

Read more less

Book Synopsis As featured in WSJ. Magazine and The Financial Times Welcome to Casa Maria Luigia, Massimo Bottura and Lara Gilmore’s idyllic guest house in the Italian countryside Lara Gilmore and Massimo Bottura – the renowned chef behind three-Michelin-starred restaurant Osteria Francescana – designed Casa Maria Luigia to celebrate the hospitality and wonderful, earthy cuisine of Italy’s Emilia-Romagna region. Their one-of-a-kind guest house boasts not only exquisite food, but gorgeous interiors filled with contemporary art, unique design objects, and an impressive collection of Italian cars and motorcycles. Slow Food, Fast Cars captures the extraordinary sensory and culinary experience of staying at Casa Maria Luigia. Created in close collaboration with Lara and Massimo, the book collects 85 authentic, accessible recipes for breakfasts, brunches, and all-day snacks, including frittatas and focaccias, salads, cakes and pastries, jams and preserves and more. At Casa Maria Luigia the past collides with the contemporary, and home cooks will discover seasonal variations for each recipe, as well as information about the dish’s origins and ingredients. Evocative photography and personal essays tell the fascinating stories behind every element of this magical guest house, from the incredible food to the interior design, cars, vinyl collection, garden, and country landscape.Trade Review'The best B&B in the world? ... Slow Food, Fast Cars tells the story of Casa ML and its recipes.’ – The Financial Times 'Italy’s most creative chef.’ – The Times 'If breakfast is stuck in a routine, take a leaf out of Lara Gilmore and Massimo Bottura’s new book.’ – Waitrose Weekend 'If you can’t get away for a stay at Casa Maria Luigia, this book should at least scratch your wanderlust itch.' – Robb Report‘Don’t be surprised if you find yourself searching for flights to Italy while leafing through.’ – Galerie‘Even for readers who aren’t en route to Italy, these engaging stories and delicious recipes will give them a reason to visit the grocery store in search of ... all the tastes that make Casa Maria Luigia feel like both home and hotel to its guests.’ – Library JournalPraise for Bread Is Gold 'How can you not admire a cookbook that directly addresses food waste?' – Washington Post 'A recipe book that'll make you think differently ... Delicious recipes.' – Marie Claire 'Full of recipes and tips for home chefs to improvise with whatever is in the fridge.' – NPR 'Massimo Bottura turns water into wine.' – Country & Town HousePraise for Never Trust A Skinny Italian Chef 'Massimo Bottura is a luminary of the culinary avant-garde.' – New Yorker 'Fascinating windows into the workings of one of cooking’s greatest minds.' – LA Times 'Demonstrates that food has indeed morphed into an element of high culture.' – The New York Times Book Review

Read more less

Book Synopsis Petworth House has been the home of the Leconfield family since it was granted to them by Queen Adeliza, the second wife of Henry I, in 1150. The kitchens dealt with a myriad of natural ingredients from eels and oysters to black pudding and quince jellies. The recipes include Oeufs Soubise made with onion and cream, Petworth Venison Pie, Mint Ice, Friar''s Omelette, an apple pudding which in fact has no eggs, and delicious Carrolines au Parmesan, savory cheese-filled éclairs. Peter Brears is former director of the Leeds City Museums and one of England''s foremost authorities on domestic artifacts, historical kitchens, and cooking technology.

Read more less

Book SynopsisThis book is a comprehensive and beautifully illustrated compendium of the characteristics and properties of the plants used in making beer around the world. The botanical expert Giuseppe Caruso presents scientifically rigorous descriptions, accompanied by his own hand-drawn ink images, of more than 500 species.Trade ReviewNamed one of the top beer and booze books of 2022. * Forbes.com *Brewers like to talk about how beer makes connections. These are never stronger than when the ingredients used to make a batch come from a world we know. Giuseppe Caruso has created a voluminous guide to making this happen. Open it to any page and you’ll think, "Yeah, I can make a beer with that. A connection, too." -- Stan Hieronymus, author of Brewing Local: American-Grown BeerCaruso's The Botany of Beer is masterfully researched, global in scope, and smartly organized. As a brewer passionate about making beer that's closely tied to nature, I found this book to be very practical, useful, and informative. It gets the creative juices flowing by opening my eyes to a world of possible flavor and aroma additions tied to nature. -- Jeffrey Stuffings, cofounder of Jester King BreweryDr. Caruso’s work is an essential collection that documents the vast life of plants in the creation of beer, beyond simply hops and grain. This isn’t a how-to, per se; rather it is a vital record that shows precisely which plant parts can be (and have been) used in beer, chemical compounds of each that convey flavor and aroma, and both historical and contemporary instances of use in beer manufacturing. -- from the foreword by Marika Josephson, co-owner and brewer, Scratch Brewing CompanyAn astoundingly useful book. * Non Stop Reader *An excellent reference for those with a serious interest in beer, botany, or both of the above. * The Introverted Yogi *It is a well organized, useful directory of familiar and unfamiliar plants from North America and the rest of the globe. It has already served me and my brewing team well in conceiving new beer recipes. * Botany BrewFarm Blog *If you enjoy brewing with foraged or natural ingredients, this book is essential. * Craft Beer and Brewing Magazine *An astounding amount of information for the advanced amateur or professional brewer who is interested in experimenting with ingredients beyond barley and hops. * American Brewer *Table of ContentsAn Infinite World, by Teo Musso, Le BaladinForewordAcknowledgmentsIntroductionIn Praise of G-locality, by Andrea Pieroni and Michele F. FontefrancescoAbout the Plants and Beer MakingA Botanical Beer-Making CompendiumThe Botanical Beer-Making ProfileBotanical Beer-Making ProfilesOther Beer-Making Plant SpeciesGlossaryBibliographyIndex of Common Names

Read more less

Book SynopsisCouples and other smaller families shouldn't have to rely on recipes for four or six. Here, the experts and recipe testers in the Good Housekeeping Test Kitchen take the guesswork out of small-batch cooking and share their favorite weeknight meals such as Pan-Fried Chicken with Lemony Roasted Broccoli, Air-Fried Steak Fajitas, Speedy Eggplant Parm, Short Ribs with Polenta, and Seared Pork Chops with Cherries and Spinach Plus: you also get the Test Kitchen's secrets on how to downsize any recipe, including your own family favorites. You'll never get stuck with endless leftovers again!

Read more less

Book SynopsisIn this ultimate cookbook, the Good Housekeeping Test Kitchen shows just how versatile air fryers can be with dozens of tested-til-perfect recipes for delicious mains, easy appetizers and sides, decadent desserts and super-fast breakfasts. Plus, the experts share their lab-testing notes about which type of air fryer to buy, the best ways to clean and maintain your machine, as well as top-tested tools and techniques for successful air frying (psst…make sure to not crowd the basket!). Inside you’ll find more than 75 recipes that use this appliance to fry, roast and bake including: Breakfast and Brunch Options such as Homemade Hash Browns, Cinnamon Rolls and Sweet Potato “Toasts” Fan-Favorite Snacks and Appetizers like Crispy Coconut Shrimp, Buffalo Cauliflower Bites and Deviled Eggs Wow-Worthy Mains including Soy-Glazed Meatloaf, Garlicky Pork Chops and Chicken Parmesan Super-Easy Sides like Sweet & Spicy Brussels Sprouts, Cheesy Garlic Bread and Charred Snap Peas All-In-One Dinners including Mediterranean Chicken Bowls, Fish & “Chips” and Steak Fajitas Tasty Desserts including small-batch recipes for Blueberry and Blackberry Crumbles, Red Velvet Cookies and Mini Carrot Breads Whether you’re looking for a new chicken wings recipe, want to cook a complete dinner (sides and all!) or hoping to bake up a small batch of something sweet (Molten Chocolate Cake, anyone?), this book will be your go-to resource for using your air fryer to the fullest.

Read more less

Book Synopsis In this ultimate grilling guide, chef, bestselling author, restaurateur, and beloved star of Food Network’s Tyler’s Ultimate embraces his love of deluxe American comfort food to teach readers how to char, caramelize, and marinate to perfection. Tyler Florence’s American Grill is the grilling cookbook for foodies, with techniques and recipes for upping your skillset and learning how to make a perfect steak, grill vegetables, fruit, fish, and more. With delicious reimaginings of all your favorite staples from mouthwatering Barbeque Chicken Lollipops to spicy Calabrian Chile Buffalo Shrimp Skewers to sizzling Grilled Ratatouille, American Grill is the perfect cookbook to up the ante and create smokin’ hot recipes.Includes Color Photographs

Read more less

Book SynopsisDonna Hay, Australia's bestselling, favourite and most trusted cook, brings you one of her most beautiful books yet: Modern Baking, with over 250 mouthwatering recipes for cakes,biscuits and all kinds of divinely delicious sweet treats. I find there's something truly enchanting about baking. From the way ingredients change as they're whisked and whipped, to the joy that a warm slice of cake can bring - it's always been my first love in the kitchen. Even though I'm a classics girl at heart, I'm forever adding on-trend twists to my sweet recipes and I want to share them with you. This book is what I like to think of as my modern baking bible. Inside are more than 250 recipes - my all-time favourite essentials, plus some super-smart shortcuts for when life gets crazy busy. I've also included plenty of better-for-you treats, made with wholesome raw ingredients, for a touch of balance. Be it chewy cookies, the fudgiest brownies, dreamy meringue or creamy iced desserts, let these modern s

Read more less

Book SynopsisHome Style Cookery is the New York Times bestselling recipe-packed cookbook from Matty Matheson—executive producer and actor on Hulu’s Emmy Award-winning series The Bear—offering advice for the home cook who wants to be more creative and ambitious when cooking for family and friends. This cookbook is Matty’s definitive guide to mastering your kitchen, covering everything from pantry staples (breads, stocks, and pickles) to party favorites (dips, fried foods, and grilled meats), to weeknight go-tos (stews, pastas, salads), and special occasion showstoppers (roasts, smoked meats, and desserts) in 135 of his absolute favorite recipes to cook for the people you love. Recipes include: Molasses Bread in an Apple Juice Can Beef and Bone Marrow Stock Kitchen Sink Salad Thanksgiving Stuffing Butternut Squash Seven-Layer Dip (the Tallest You’ve Ever Seen)

Read more less

Book SynopsisTHE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY Evan Funke''s respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It''s bold in its simplicity and focus. — Missy Robbins, chef/owner of Lilia and MISIForget your pasta maker and learn authentic Italian techniques for making homemade noodles rolled by hand in this award-winning pasta cookbook from master pasta maker Evan Funke!In this debut cookbook, two-time James Beard Award-nominated chef Evan Funke shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces.A comprehensivTrade ReviewPraise for American Sfoglino: “Evan shares his deep love and respect for the traditions of hand-rolled pasta in American Sfoglino, where every single shape—from the squiggle of strozzapretti to the parcel of cestini—is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty.” Danny Meyer, James Beard award-winning restaurateur and author “There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!” Marc Vetri, James Beard award-winning chef, restaurateur, and author “Evan’s flawless pasta transforms grain into solid gold” Chris Bianco, James Beard award-winning chef and author

Read more less

Book SynopsisAlison Roman is known as much for her keeper recipes as her wry Instagram voice and effortless style. Her debut cookbook, Dining In, features 125 recipes for simple, of-the-moment dishes that are full of quickie techniques. (Think slathering roast chicken in anchovy butter, roasting citrus to bring out new flavours, and keeping boiled potatoes in your fridge for instant crispy smashed potatoes). The book's Salted butter chocolate chunk shortbread is Instagram-famous, but in fact all the recipes in this cookbook are just as much a source of inspiration. Roman’s recipes set today’s trends and will show up as tomorrow’s classics: vegetable-forward with quality ingredients, punctuated by standout flavours like hot honey browned butter, preserved lemon, za’atar, and garlicky walnuts. Her ingenuity will seduce seasoned cooks, while her warm, edgy writing makes these recipes practical enough for the novice. Cooking through Dining In is be like having Alison right there with you in the kitchen: brash, funny, and full of opinions.Trade Review"The New York Nigella: Alison Roman's book Dining In has unfussy recipes and brilliant tips to make you a better cook – just like her British counterpart." – Observer Food Monthly "'It's about recipes that are simple to make, great to eat.' She's the cook who's recipes broke the internet." – Grazia "This is not a cookbook. It’s a treasure map. Alison Roman joyously leads you to the promised land of extraordinary home cooking. Into every one of her stunningly beautiful recipes she’s tucked the clues that will invariably lead you to deliciousness: keep it simple, have fun with your food, pack in the flavor, and, most important, share it with the people you love.' – Samin Nosrat, bestselling author of Salt, Fat, Acid, Heat "Roman's book is filled with plenty [of] inventive ideas that would work just as well for a weeknight meal as for a high-stakes dinner party." –Vogue "Drool-worthy yet decidedly unfussy food."– Goop "Some of Roman's greatest hits."– The Cut "Dining In is more than just a long list of super interesting recipes – it's a book that will probably fundamentally change the way I cook. Recipes with unfussy new techniques like her Anchovy-Butter Chicken with Chicken Fat Croutons (with some radishes on the side!) produce ridiculously pleasing results that have inspired me to always take that extra little step. The book is filled with sneaky gems meant to steal the show at dinner parties. Make her Salted Butter & Chocolate Chunk Shortbread for dessert and you'll never be mad again." – Myles Tanzer, The Fader "BA superstar Alison Roman combines expertise with ease. Dining In should make Brooklynesque restaurants around the country nervous. Why would you dine out when you can roast chicken in anchovy butter and toast up croutons in the schmaltzy, umami-tastic butter, or make crispy chickpeas and lamb with greens and garlicky yogurt?"– Bon Appetit ..". you might walk right past this cookbook, with its modest title and quiet design, but take my advice and stop for a closer look... Nearly every recipe I tried was a desert-island dish: blistered green beans with creamy tahini, cumin lamb chops with charred scallions and peanuts, salted butter and chocolate chunk shortbread. Definitely for dining in, as the title suggests, since you'll want your privacy as you're licking every last crumb off your plate." – T. Susan Chang, NPR "Roman's voice is funny and energetic and such a change of pace from the usual short-and-robotic recipe format." – BonAppetit.com "Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now'."– Buzzfeed "One of the year's best cookbooks." – Joanna Goddard, A Cup of Jo "Very much a reflection of how we eat now." – Mind Body Green "Not your grandmother's all-purpose cookbook." – Food52 "A classic waiting to happen." – Epicurious "Former pastry chef and food editor Alison Roman's first book is a collection of recipes that speak to this moment in modern dining: One-pot dinners, sharable plates, casual desserts. Roman makes clever use of pantry staples and condiments to season and draw flavor out of winter vegetables and slowly simmered stews."– Eater "[Roman's] recipes feature plenty of "it" ingredients, like kimchi, pistachios, and za'atar, but they all make delicious, craveworthy sense. Flipping through Dining In, I wanted to read every word and make every dish; there's not too many cookbooks I can say that about."– Fine Cooking "Designed to make your weeknight dinner more delicious and less fussy."– The Kitchn "Alison Roman, who has cooked in restaurants (Milk Bar, Momofuku) and editorial kitchens (Bon Appetit), reads a little like a contemporary Colwin-in that her voice dances with energy and wit and self-awareness and intelligence. She seems to have little interest in precious cooking, fancy kitchen gadgets or anything that distracts from honest ingredients and foolproof techniques. To read Alison Roman is to feel a kind of instantaneous kinship."– The Atlanta Journal-Constitution "Like your best friend who's a great cook, [Alison Roman] spends a lot of ink up front persuading you that, yes, you can do this, you can cook. And as your best friend, she speaks to you in a conspiratorial tone and keeps things easy. Her recipes rely less on tricky technique than on clever flavor and textural combinations. Everything seems thrown together in a breezy manner, but the genius is evident... Every recipe seems "highly cookable," her catchphrase, and craveable. And any chef who admits she likes black olives from a can "that you can wear on your fingers" is someone we'll follow into that kitchen."– The Chicago Tribune "This isn't one of those pretty cookbooks that sits on a shelf. It's a pretty cookbook filled with winning recipes begging to be made."– The Boston Globe "Fun and approachable, and most likely better than most dishes you'd order eating out."– The San Francisco Chronicle "Alison Roman's cooking is artfully effortless, with flavors that jump off the plate. It's the kind of food you want to eat every day– and now you can." – Adam Rapoport, Editor-in-Chief, Bon Appetit "I am always wondering what Alison Roman is cooking because, without fail, it's just what I want to make (Sour Cream Flatbread! Vinegar-Braised Chicken!). From her relaxed approach to her inventive combinations, Alison's indispensable recipes are easy to prepare and fun to eat and make home the best place to dine." –Julia Turshen, author of Small Victories "Never too fancy, Alison solves the greatest mystery every home cook faces– how to transform thoughtful food into a greater-than-the-sum-of-its-parts one-pan-wonder or next-level crowd-pleasing masterpiece." –Christina Tosi, author of Momofuku Milk Bar "Unpretentious, inspired, invigorating, Alison Roman's voice is exactly what I've been waiting for in cookbooks. Within hours of opening Dining In, the irresistible Anchovy-Butter Chicken was in the oven. Dining In is destined to be a beloved, food-stained, dog-eared Bible for a new generation of cooks." – Stephanie Danler, bestselling author of Sweetbitter "Sorry, restaurants. Superstar Alison Roman has given us recipes so delicious, so meltdown-proof - and so fun to read - we're going to be cooking at home for a while. Quite possibly forever."– Christine Muhlke, Editor at Large, Bon Appetit "Dining In is exactly how I want to cook: with bright, fresh flavors, minimal technique, and no pretense ...This isn't just a bunch of great recipes, but a manifesto on how one original, opinionated home cook sees the world." – Amanda Hesser, Co-Founder, Food52Notable Press & Accolades: Best Cookbooks of 2017– Epicurious Best Cookbooks of 2017 – NPR Best Cookbooks of 2017 – San Francisco Chronicle Best Cookbooks of 2017 – Newsday Best Cookbooks of 2017– Amex Essentials Best Cookbooks of 2017– KCWR's "Good Food" Best Cookbooks of 2017– The Fader "The New York Nigella: Alison Roman's book Dining In has unfussy recipes and brilliant tips to make you a better cook – just like her British counterpart." -- Observer Food Monthly * Observer Food Monthly *"It's about recipes that are simple to make, great to eat. She's the cook whose recipes broke the internet." -- Grazia * Grazia *'Roman's book is filled with plenty [of] inventive ideas that would work just as well for a weeknight meal as for a high-stakes dinner party.' * Vogue *'Drool-worthy yet decidedly unfussy food.' * Goop *Anyone who wants the aesthetic, quality, and creativity of a Brooklyn restaurant without having to go to a Brooklyn restaurant will love Alison Roman's cookbook. It's filled with recipes that are both unique and approachable. Reading it, you'll find yourself thinking 'I would have never thought of making this but I want to make it right now.' * Buzzfeed *'One of the year's best cookbooks.' -- Joanna Goddard * A Cup of Jo *'Not your grandmother's all-purpose cookbook.' * Food52 *'A classic waiting to happen.' * Epicurious *

Read more less

Book SynopsisAmazing, big-flavor recipes for food-obsessed people from one of social media’s most beloved and popular personalities Henry Laporte a.k.a. @Salt_Hank.Salt Hank’s love for food began when he first tasted salami on Christmas Day at six years old, and it changed the trajectory of his life. Hank, also known as Henry Laporte, now makes big-personality videos about the most flavor-packed food imaginable for millions of die-hard fans. His TikTok and Instagram videos may not have a lot of talking (except to capture Hank’s gasps of joy when he tastes the final dish), but they do have many mouthwatering close-ups of dripping sauce, juicy meats, crispy bread, and whatever else is sure to stir the heart of viewers and leave them craving more. Salt Hank is his first cookbook that includes an entire chapter of fried food; main courses like Bang Bang Shrimp Tacos or Duck Breast with Potato Chips and Pan Sauce; a chapter dedicated to sauces and dips bec

Read more less

Book Synopsis

Read more less

Book SynopsisFeatures 30 recipes inspired by your favourite Hip Hop artists of today and yesteryear, each accompanied by bespoke artwork.

Read more less

Book Synopsis"There’s nothing in this book I wouldn’t be ecstatic to share... I return to his books again and again; his recipes have become part of my life." – Nigella LawsonJapanEasy: Bowls & Bento is your essential guide to having super-satisfying Japanese meals 24/7. Tim Anderson shows you how you can build your own delicious bowl from scratch as well as how you can construct your very own bento (Japan’s beloved and beautiful lunch boxes) from the comfort of your own home. Fun to make (and eat) JapanEasy: Bowls & Bento celebrates the versatility, simplicity and joy of Japanese food. This is everyday self-care and self-love, in bowl and bento form. Tim will show you just how easy it is to cook your very own Japanese meals any time of day. You can expect to find everything from soups and noodle bowls to Japanese donburi and curries: warming, filling dishes that can function as either fun, crowd-pleasing dinner party dishes or soothing sofa-based suppers. You will also discover a wide variety of effortless bento recipes that can be made by mixing and matching various small, super-fast dishes prepared in advance (or leftover from dinner) – all of which can also easily be converted into exquisite Japanese breakfasts! Almost everything in this book can be prepped ahead and eaten later, either cold or re-heated, with no loss in quality, allowing you to have Japanese food for breakfast, lunch, and dinner in a matter of minutes. Because after all, Japanese food is not just for dinner – Japanese food is forever. Trade ReviewIt will not only arm a home cook with secret weapon recipes but also with the skillset and mindfulness it takes to create their own uncomplicated at-home meals. Largely composed of elements his readers can prep ahead of time, Bowls & Bentos reads like a guide on how to cook as an act of self-care. * Tasting Table *

Read more less

Book SynopsisExplore recipes inspired by Bungie's hit franchise and collected from Guardians across the solar system in Destiny: The Official Cookbook. Based on Bungie's acclaimed video game series Destiny, this official cookbook is filled with recipes inspired by the Guardians and locations seen throughout the game's expansive universe. Eva Levante has traveled around the world after the events of the Red War, gathering a variety of recipes after crossing paths with many Guardians along the way and learning from their adventures. Craft mouth-watering food from her diverse list of recipes inspired by the game's unique world. Step-by-step instructions and full-colour photos help guide and inspire fans to go on their own culinary adventure through the solar system. Perfect for all Hunters, Titans, and Warlocks, Destiny: The Official Cookbook is packed with amazing recipes and stories that celebrate Destiny's vast multiplayer universe.

Read more less

Book Synopsis

Read more less

Book SynopsisThe Exileâs Cookbook brings together 480 recipes, from roasts and breads to condiments and soaps. It offers a fascinating insight into the cuisine of Muslim Spain and North Africa in the period â its regional characteristics and historical antecedents, but also its links to culinary traditions across the Muslim world.

Read more less

Book SynopsisAromatic, refreshing, delicious and a feast for the eyes, the generously-sized and creatively garnished ‘gin tonica’ Spanish-style drink is taking the cocktail world by storm. Spaniards love their gin and tonics. In Spain, the bartender doesn’t ask you what you want to drink, he asks you how you want your gin and tonic prepared. This simplest of drinks – just gin, tonic, ice and a garnish – is now considered the national drink of Spain. The trend started in the north of Spain, in Basque country, where you can walk into a bar and upon ordering you are presented with a cart teeming with gin and tonic options to create your very own bespoke drink. A beautiful cocktail with a variety of herb and flower garnishes, a Spanish-style gin and tonic or ‘gin tonica’, is made with a premium gin and the best quality tonic water, combined with bitters and various herbs, spices, flowers and fruits that will complement the botanicals of a specific gin. It is served over ice in an oversized balloon glass – the idea being that the shape enables the drinker to enjoy all the lovely aromas their drink gives off. For a cocktail with only two ingredients, the flavour potential is staggering! Making a gin tonica is an intricate process, sometimes taking a barman as long as 15 minutes to deliver the ideal drink. The ice has to be dense so that it melts slowly, the glass might be spritzed with a fine layer of citrus oil, chilled to perfection, with the tonic poured in delicately. No detail is ignored, the wait is part of the experience, and the result is absolutely delicious. Attention to detail and respect for the classic is what truly elevates the Spanish gin tonica above all others. With more gin brands and styles of tonic available than ever before, and 40 inspired recipes here to try at home, there has never been a better time to discover the joy of the gin tonica – saludos!

Read more less

Book Synopsis...reignited a passion to explore the lesser-known parts of one of Europe's most easily accessible countriesBeer in the CityThis is more than a guide; it''s a beautiful spellbook that animates some of the most singular, compelling, and evocative beers ever brewed. Kate Bernot (Director of the North American Guild of Beer Writers, and beer writer with bylines at The New York Times, The Washington Post, Imbibe Magazine, and Thrillist).More than a guidebook, this elegantly-written, deeply researched book gets right to the heart of Europe's most fascinating brewing culture. Will Hawkes (Beer, food, and travel journalist with bylines at The Washington Post, Financial Times, Guardian, Sydney Morning Herald, and Daily Telegraph, among others)No country has more wonderful yet obscure beers than Belgium, and no one in as good a position to reveal them as Kearney and Joanna. Jeff Alworth (Author of The Beer Bible, The Secrets of Master Brewers, and The Widmer Way).Under the hood of Belgium's famous beer scene, beyond the big-name brands, exists a trove of breweries and blenderies producing lesser-known but extraordinary beers. For drinkers, these hidden beers are often difficult to discover because of language barriers, Belgian beer's complex culture, and just the overwhelming number of beers in Belgium. That is, until now.Writer Breandán Kearney and photographer Ashley Joanna have profiled 24 of the most exciting Belgian beers which you likely never knew existed. Learn how each beer was made and why it tastes the way it does. Get to know the diverse places these beers are from and the fascinating people who make them. Read their inspiring stories and navigate this landscape of hidden beers with tips for where you can try them.These hidden beers showcase all the reasons that Belgium is the greatest beer nation in the world. Discover them here. And then, go out there and find them.

Read more less

Book SynopsisA fresh take on one of the world’s most adored cuisines – much-loved classics with creative twists for today's cooks Big Mamma's Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes. Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love. The one thing that unites them all is that everything enjoys a fresh and modern twist - making this the perfect collection of recipes for a new generation of food lovers and Italophiles.Trade Review"Really good, if not downright delicious."—Grace Dent, The Guardian on Gloria "No prizes for subtlety, but this gaudy Italian wins on flavour."—Marina O'Loughlin, The Times on Gloria "Is this restaurants' last hurrah before Brexit? French owners, Italian staff, ingredients imported from Italy, an atmosphere of optimism and glee currently in short supply on this side of the channel."—Fay Maschler, Evening Standard on Gloria "When it comes to the food... there's no time for jokes... Savour every bite."—Luxury London on Gloria "Legitimately feels like the hottest place in town."—Jimi Famurewa, Evening Standard on Circolo Popolare "You'll have seen the cheese wheel carbonara on Instagram, heard about the 10-level lasagne from excited friends, and read about the mountainous lemon meringue pie in restaurant reviews... The menu is the main draw."—Evening Standard "Trendy, Fresh, Authentic Italian Dining."—HIP Paris "La Dolce Vita indeed."—Tatler "Big Mamma sets out to evoke "the generosity, humor and simplicity of Italian gastronomy"... Think laid-back, vibey trattoria serving authentic Italian food." —Urbanlogie "Legendary."—Elle "A simple but extremely enticing collection of Italian classics."—Harper's Bazaar Arabia "Famous for its delicious pasta with truffles."—Vogue France "Wow your guests."—LoveFOOD "Perfect for newbies in the kitchen."—The Week "Contemporary Italian recipes from 2019's most instagrammed restaurant... Jam-packed with 130 mouth-watering recipes... Easy to prepare,delicious dishes."—STYLIST "If you want a cookbook that reflects the perfect environment in which to dine with friends and family - in a stimulating and deliciously Italian atmosphere - this is it!... For those that have experienced the energy in London's Gloria or Circolo Popolare - the book will be an extension of the fun and passion that you're familiar with and give you an opportunity to recreate some of their unique Mediterranean magic 'a casa'!"—Enjoy It! "[Big Mamma's] OTT menus... have proved a huge success."—The Telegraph "If you're yet to hit up cult London eateries Gloria and Circolo Popolare, Big Mamma, the group behind the buzz, are bringing their twist on Italian cooking straight to your kitchen with a cookbook."—Living Etc magazine "A big deal in Paris for some time, this book focuses on their biggest hits."—Hot Dinners "This year, Big Mamma group has already nailed a couple of uber-sucessful restaurant openings... now it's released some of the most sought-after recipes from the crowd pleasing menus at both of them. "—Sheerluxe "This is an ideal cookbook for readers who are looking to create Italian dishes with a contemporary twist." —Publishers Weekly "Big Mamma includes 130 recipes inspired by its chefs who contributed dishes [with] silly names that reinforce the company motto to embrace food - and life - joyfully."—Globe & Mail "Pleasingly bold."—Restaurant magazine "This cookbook is good for anyone who got that taste of Big Mamma food and just can't get enough. You may not be cooking French food, but it's an Italian taste of Paris that gets the job done."—Frenchly "This new cookbook will broaden your imagination about what Italian food is and can be...Every recipe is accompanied by a gorgeous, mouth-watering photo." —Seattle Book Review Online "A blessing for those of us missing eating out in restaurants."—GRAZIA

Read more less