Food & Drink Books

Book SynopsisSalt blocks are a big deal, and they are getting bigger. They bring an otherworldly beauty to the kitchen. Luminous crystals shot through with hues of rose, garnet and ice offer a template for preparing food that is as arrestingly visual as it it tantalizingly beautiful. Salt expert, Mark Bitterman outlines the ancient practice of cooking on salt blocks, while providing simple, modern recipes. The introduction provides a thorough manual on everything you need to know to buy, use, heat, maintain, and clean salt blocks with confidence. 70 recipes are divided by 5 techniques: Serving, Curing, Warming, Cooking, and Chilling. Salt blocks are not only beautiful, but will appeal to people interested in grilling, baking, general cooking, curing, and notably, entertaining. About 500,000 salt blocks come into the country every year. Author Mark Bitterman''s company, The Meadow, sells over 70,000 blocks per year. Some are sold in bulk to hospitality businesses, but most are going directlyTrade ReviewQ:--Barbara Goldberg "Is the idea of cooking and serving on salt blocks new?" A:--Mark Bitterman "It's less than a decade old. Its discovery is a little shrouded in mystery. I think there was some opportunistic cooking maybe on salt stones in ages past. But in terms of salt-block cooking the way we think of it now, all evidence I have is that it's an American invention." (This article can be found on Reuters and Yahoo News! 07/23/14) (Barbara Goldberg, Chicago Tribune)"The salt expert gives lessons on cooking with salt bricks, which adds a sublte saltiness and can get hot enough on a grill to sear steak." (Food & Wine)"If the subject of salt is intriguing to you, as it is to me, here are some books available on the subject: Mark Bittman. Salted: A Manifesto on the World's Most Essential Mineral. And also Salt Block Cooking: 70 Recipes for Grilling, Chilling, Searing and Serving on Himalayan Salt Blocks. Bittman is an expert on salt and tells the tale beautifully." (Lou Jane Temple, Kansas City Star)"SALT BLOCK COOKING follows up on the author's prior 2010 introduction to the concept in SALTED and provides a powerful account on how to use Himalayan salt blocks for grilling, baking, and cooking. Some seventy recipes are used to display all the basics of using salt blocks to maximum advantage , and include everything you need to know about the process, from shopping for a block and maintaining one to healing, cooling and serving all kinds of foods. A 'must' for any cookbook collection looking for the basics on salt block use" (James A. Cox, Midwest Book Review)"Good read. Salt Block Cooking by Mark Bitterman is the home cook's guide to a technique once only practiced by top chefs. Himalayan salt blocks are sold at specialty retail stores around the world, including The Spice & Tea Exchange, 309 N. Park Ave. in Winter Park. This book is the first to address salt-block cooking and includes 70 recipes designed for this reusable cooking tool. The process involves heating the blocks and cooking meat or seafood directly on the surface. When not used for food preparation, the blocks make nifty serving platters for cold and room-temperature items. Bitterman is an expert on culinary salt, chocolate and cocktail bitters. He won a James Beard Award for his first book, Salted." (Heather McPherson, Orlando Sentinel)

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Book SynopsisAwesome games for the big night... and vital advice for the morning afterLet the games begin and the good times roll! This compact collection of drinking games from around the globe is guaranteed to liven up your night. Will you play Vodka Roulette or risk a round of Nasty or Nice? Then when the alcohol has taken its toll, just flip to the hangovers section for remedies, fun facts and tasty recipes to make it all better.

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Book SynopsisNo-Cook Cookbook will help make the “what’s for dinner?” question fun again with over 115 recipes for everything from solo snacking dinners, to dips and platters for entertaining. Approachable and designed for cooks of all skill levels, No-Cook Cookbook arms you with the recipes and techniques to make delicious meals at a moment’s notice, turn pantry staples and prepared foods into dinners fit for company, and stock your pantry like a pro. Learn to carve a rotisserie chicken, with 18 recipes to transform it. Make hummus from scratch using canned chickpeas and dress it up with herbs, pickles, and finishing oils. Cure those peckish moments standing in front of the fridge with new one-bite wonders such as Ricotta with Buckwheat Honey or Prosciutto with Peach and Rocket. And since no meal is complete without dessert, there’s also recipes for speedy “little somethings,” that span Stuffed Dates to Ginger Molasses C

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Book SynopsisTake an evocative journey into the heart of the real Sri Lanka with intrepid photographer and writer, Bree Hutchins. With a voracious appetite for all things culinary and an undaunting spirit of adventure, Bree ventures into areas where most foreigners don't go, seeking out the hidden kitchens of Sri Lanka.On the reawakening Jaffna Peninsula, war widows cook crab curry and fry spicy snacks, while in a remote eastern village, Sumith stirs vats of smoky milk toffee over an open fire in a factory behind his home. Bamini cooks thosai for the Hindu temple feast, and old William boils up his Ceylon tea at Colombo's dawn wholesale market, just as he's done every day for sixty years. And at Monaragala Prison, in one of the poorest districts in Sri Lanka, the inmates prepare a fragrant fish curry with pol roti.Hidden Kitchens of Sri Lanka is far more than a collection of traditional recipes; stunningly vivid photographs, Bree interweaves recipes with heartfelt stories about the people who opened not only their kitchens but their homes and hearts to her, to create a moving yet hopeful picture of Sri Lanka today.

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Book SynopsisIn NEW YORK TIMES BEST SELLER That Sounds So Good, Carla Lalli Music believes that delicious food is an essential and attainable part of life, no matter how busy you are.The key is to have recipes up your sleeve for every situation. Carla knows that the most successful home cooks choose dishes they actually have time to make, based on what they already have on hand. So, the recipes in That Sounds So Good are organised by needs we all have: quick stovetop suppers and one-pot meals for weeknights, big salads and grain bowls if you want to burn a little cleaner, and lazy lunches and all-day roasts for the weekend.Readers can be confident that whatever they choose to cook, the food will be Carla to the core – bold, unique flavours with straightforward methods and swap-friendly ingredients. There are dishes like Fat Noodles with Crushed Herb Sauce, and techniques like finishing dishes with an all-purpose Spicy Creamy Sauce or a shower of Garlic Crunch Crumbs.Through it all, Carla shares strategies that keep cooking efficient and quick, like what to make ahead and how to use up all those wilted greens in the depths of the fridge.

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Book SynopsisDiscover the wonderful world of natural wine? without all the drama.Award-winning sommelier Honey Spencer opens up the world of natural wine and shows us how to embrace all its unique beauty as she shares her straightforward advice on how to find, choose, pair and enjoy all that each glass has to offer.Alongside her masterful wine knowledge, Honey shines a light on the most innovative newcomers and leading women in the industry ? including winemakers, importers and sommeliers from around the world ? revealing the exciting personalities, stories and techniques behind natural winemaking in countries such as Italy, Georgia, the USA, Australia and more.You?ll also find a unique selection of recipes and pairing notes from world-famous chefs, alongside an easily digestible glossary to make quick sense of winemaking in a way that truly opens up the world of natural wine to anyone that wants to enjoy it.This book is perfect for wine lovers and anyone interested in trying natural wine but is not sure where to start.Includes profiles on: ?Sir? Doug Wregg (Les Caves de Pyrene, UK); Meli Ligas (Ktima Ligas, Greece); Christina Rasmussen (Littlewine, global); Sophie Evans (Sophie Evans Wine, UK); Fleur Godart (Cuvées Militantes, France); Monique Millton and Tim Webber (Manon Farm, Australia); Stefano Colombo (Bar Brutal, Spain); Ava Mees List (noma, Denmark); Ketevan Berishvili (GoGo Wine, Georgia); Eddie Chami (Mersel Wine, Lebanon); Isabelle Legeron (RAW WINE fair, global); Gina Giugni (Lady of the Sunshine, USA); Sonia Gambino (Gustinella Wine, Italy); Stephanie and Eduard Tscheppe (Gut Oggau, Austria); Margaux Aubry ? (Naughty Piglets, UK) Discover the world of natural wine? without all the drama. Honey Spencer is determined to help everyone understand and enjoy all that each unique glass has to offer.Honey has worked as a sommelier at some of the world?s best restaurants, and in this book, shares her knowledge of wine, aiming to dispel the myths surrounding natural wine to reveal the magic behind the most exciting movement in the wine world.By introducing some of the most innovative newcomers and leading women in the industry, including winemakers, importers and sommeliers from countries around the world, Honey shines a light on how people are producing natural wine in Italy, Slovenia, Georgia, Australia and more. Honey also shares her most straight-forward tips on how to find, choose, pair and taste natural wine for the most enjoyable, drama-free experience to select the right natural wine for any occasion.This is the ideal gift for wine lovers and anyone interested in natural wine who might not be sure where to start. The book also includes a unique selection of recipes and pairing notes from world-famous chefs, alongside an easily digestible glossary to make quick sense of key wine-making jargon in a way that truly opens up the world of natural wine to anyone that wants to enjoy it.Includes profiles on: ?Sir? Doug Wregg (Les Caves de Pyrene, UK); Meli Ligas (Ktima Ligas, Greece); Christina Rasmussen (Littlewine, global); Sophie Evans (Sophie Evans Wine, UK); Fleur Godart (Cuvées Militantes, France); Monique Millton and Tim Webber (Manon Farm, Australia); Stefano Colombo (Bar Brutal, Spain); Ava Mees List (noma, Denmark); Ketevan Berishvili (GoGo Wine, Georgia); Eddie Chami (Mersel Wine, Lebanon); Isabelle Legeron (RAW WINE fair, global); Gina Giugni (Lady of the Sunshine, USA); Sonia Gambino (Gustinella Wine, Italy); Stephanie and Eduard Tscheppe (Gut Oggau, Austria); Margaux Aubry ? (Naughty Piglets, UK)

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Book SynopsisFrom doughs and shapes to fillings and sauces, this new essential (Food & Wine) is the simplest guide to making fresh pasta at home from the creator of Pasta Social Club, full of easier-than-you-think techniques and spectacularly beautiful results.Pasta just might be the perfect comfort food. Endlessly reinventable, it is a canvas for delicious dreams. And it''s well within your reach to make at home, anytime.It can be super simple, like pici in butter: a revelation made from scratch with just four ingredients. Or it can be incredibly special: agnolotti stuffed with braised shallots and Grana Padano, each parcel a gleaming little gift.In Pasta Every Day, Meryl Feinstein has created the world''s easiest-to-follow guide to making pasta doughs, shapes, fillings, and sauces. A celebrated pasta instructor, professional pasta maker, and founder of Pasta Social Club, she has years of experience helping thousands of cooks bring the pleasure of fresh

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Book SynopsisBeing outdoors doesn’t mean you can’t enjoy a delicious drink. Ditch the mixer and bring taste and style to your next camping adventure with Campfire Cocktails.Nothing goes better with a campfire than a cocktail. Surround yourself with friends, family, nature, the stars, and a stiff drink. These tasty yet simple cocktails take the stress out of mixing drinks, no matter where you are. Get cozy in front of the fire with Tequila Hot Chocolate, cool off after a long day exploring with some Camper’s Sangria, and settle down at the campsite with Cidermeister or Cherry Limeade.Inside you’ll find: 100 travel-friendly recipes perfect for camping trips, hikes, cabin getaways, glamping, patio parties, and more Recipes with a few quality ingredients to simplify packing for your trip Drink recommendations for every occasion, from after-hike drinks to campsite chilling Expert mixology tips for the best cocktails Take these delicious recipes with you wherever you go with Campfire Cocktails.

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Book SynopsisThe quick, easy, creative, and full-of-flavor sauces in The Complete Book of Pasta Sauces get you from here to dinner in a flash.Table of ContentsIntroduction Reader's Guide A Short Glossary 1 Healthy and Vibrant Vegetable Sauces 2 Everybody Loves Pesto 3 A Treasury of Tomato Sauces 4 Cheese Sauces and Egg Sauces 5 All Kinds of Ragus 6 Fresh From the Sea Fish and Seafood Sauces 7 Hearty Meat Sauces 8 The Basics About the Author Index

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Book SynopsisRevisit all the fun comfort foods you love with a healing twist—every recipe is autoimmune protocol compliant.The Autoimmune Protocol Comfort Food Cookbook features over 100 recipes that are free of gluten, grains, eggs, dairy, nightshades, legumes, seeds, and refined sugars—but still taste like the foods you crave. Including classics you know and love, like cupcakes, lasagna, and french toast, enjoy these amazing dishes with nostalgic family members, picky kids, or oblivious party guests that will be none the wiser! After an introduction to the autoimmune protocol that includes lists of foods to enjoy and avoid, you’ll find recipes for breakfasts, appetizers, soups and salads, crazy good sides, classic Sunday night dinners, holiday favorites, easy one-pan meals, decadent desserts, and more. The recipes are both delicious and easy to make for hard-working moms and busy families. Everyone will love: Blueberry Waffles Seafood Chowder Avocado Pesto Chicken Salad Salt and Vinegar Carrot Chips Cauliflower “Mac & Cheese” Swedish Meatballs Biscuits and Sausage Gravy Chicken Tikka Masala Gingerbread Cookies Glazed “Chocolate” Doughnut Holes Heal and nourish your body and eat the foods you love again.

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Book SynopsisVegan BBQ showcases 70 simple, summery recipes to cook on your barbecue, as well as delicious sides, dips and snacks to brighten up any alfresco event.From Katsu burgers with wasabi mayo, Buttered Hassleback squash, and Sizzling fajitas, to Brown sugar baked beans, BBQ patatas bravas or Kiwi and avocado salsa, the recipes are easy to follow, using seasonal and readily available ingredients – proving that you don't have to grill meat to enjoy a barbecue!Plus, you'll learn how to get the most out of your ingredients, how to host the perfect plant-based barbecue with friends and what essential kit you'll need (including advice on small barbecue set-ups for balconies or bijou gardens).With tips throughout from an expert author, Vegan BBQ will build your confidence on the grill, keep you fed all summer long and prove that vegan barbecuing is easy, with fun and vibrant recipes that everyone will love.

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Book SynopsisWith the scientific eye of the Food Lab and the freewheeling inventiveness of Lucky Peach, Nik Sharma gives readers a new library of techniques, a new treasury of ingredients, and a new mindset for flavour development: an always inventive mining of all personal experience to bring ideas to home cooking.Trade Review"Another cookbook that shows a great use of spices is Nik Sharma’s Season: Big Flavors, Beautiful Food, a gorgeous collection of recipes with unexpected flavour combinations. So if you’re looking to bring some new tastes and textures to the table, this one is for you. It’s deeply inspiring and the mouth-watering flavours are guaranteed to switch up your cooking." -- Evening Standard"Nik Sharma’s Season has all the makings of a book that’s about to break out: recipes that are high on flavor, but low on laborious techniques; gorgeous photography that Sharma shot himself on the days he wasn’t writing columns for the San Francisco Chronicle; and the compelling narrative of “a gay immigrant, told through food” that ties everything together." -- New York Magazine"The debut book from author Nik Sharma lives up to the 'beautiful food' billing. He's an India-born, California-based food blogger, acclaimed photographer and able wordsmith. His recipes cross continents for inspiration and combine spices and ingredients in exciting ways. It's a great read too." -- delicious."Season by Nik Sharma (Chronicle £26, from Tuesday) and Black Sea [...] can both be read as much for their prose as for their recipes. The former is a personal account of life as a gay immigrant, the latter a travelogue around one of the lesser- known food paradises on earth. Plenty to keep you occupied into spring and beyond." -- The Sunday Times - STYLE"A fresh take on Indian dishes using readily available ingredients" -- Glamour online"The dishes in Nik Sharma’s debut cookbook, “Season”, trace his journey from Mumbai to his current home in California — chaat masala-grilled pork chops, curry leaf popcorn chicken, ghee-and-elderflower cake — with writing so clear that even the most timid home cooks can master his recipes." -- The New York Times"Season is particularly good for anyone who loves cooking with spices. Toasted cumin lemonade, apple masala chai cakes, charred sugar snaps - Sharma blends influences and flavours from his country of birth, India, with those of California, where he now lives." -- Diana Henry, The Sunday Telegraph"He deftly blends flavours, colours and textures in dishes – such as his upsidedown orange and fennel cornmeal cake – that are both familiar while being utterly original and fresh." -- The Independent"Everyone else should seek out this lovely spice-filled debut from Sharma, which has already been a hit in America. Sharma is the author of the blog A Brown Table, in which he writes, as here, about cooking in America as a gay immigrant. The photographs, shot by the author, have a Caravaggio beauty and his seasoning is bold and homely." -- The Sunday Times"Influences from his childhood in India, life in America and, most importantly, bold flavours weave their way through his stories and enticing recipes like margarita naan and curry leaf popcorn chicken." -- LoveFood"What I love is he photographed the book himself as well and it's not bright, light pictures. It's deep, warm, really dark and you can see his hands appearing.. they are so so beautiful. The recipes as well are a really good combination of Indian food and America food where he's tried to combine both sides to his food." -- Chetna Makan"Right out of the gate, this first cookbook from the San Francisco Chronicle columnist made a big noise in the food world, because of the author’s distinctive voice and his warm, beautiful photography." -- Washington Post"Born and brought up in Bombay, where being openly gay was not a possibility, he won as scholarship to the University of Cincinnati. While working as a medical researcher in the US, he began a blog, then a column, and now there is Season. He expertly blends flavours of his childhood with those of his adopted home." -- The Observer Food Monthly"The best cookbooks are, of course, so much more than recipe collections, a description that feels more than apt for Nik Sharma’s Season. Sharma’s book tells the story of his journey from Mumbai to Oakland as an openly gay immigrant (he came to the U.S. to escape India’s anti-gay laws and to get a degree in molecular biology), and the recipes within are bursting with the flavors of India (garam masala, green mango) without once succumbing to the catch-all term of “ethnic cuisine,” and instead presenting the recipes through the lens of his own complex experience. Beautiful things can happen when people are allowed to be every part of themselves — no book better illustrated that this year." -- Grub Street, Best Cookbooks of 2018"Nik Sharma's new cookbook Season is the story of an immigrant told through food. He brings his Indian influences to the American kitchen with an understanding of ingredients that reaches far beyond both continents. His mastery of flavour is seen in simple, powerful dishes like roasted carrots with sesame, chilli and nori; hot green chutney roasted chicken; or a date and tamarind loaf." -- House & Garden

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Book SynopsisGreat British Bake Off judge Prue Leith draws on a life-long passion for food with one hundred recipes from her own kitchen table.'These are dishes everyone will love.' – BBC Good FoodInside are quick-to-whip-up suppers and dinner party showstoppers that are as much a pleasure to cook as to eat. Expect firmly established favourites, lazy leftovers, meat-free meals, exciting new flavour combinations and fresh takes on classic dishes. There’s also a chapter of puds inspired by Prue’s time on Bake Off – every one guaranteed to be ‘worth the calories’.Whether it’s Halibut with Green Linguine, Fast Roast Teriyaki Lamb or Slow-cooked Rat-a-tat-touille, these are delicious, fuss-free dishes that Prue has cooked countless times for family and friends.This is Prue's first cookery book in twenty-five years, and she has woven intimate and witty stories from her life around many of the recipes. Celebrating the food we all want to make at home, Prue gives an unparalleled view into the cooking life and style of one of the nation’s best-loved cooks.'Her writing style is like that of a friendly teacher – gently guiding, with honest, gently witty and accessible text . . . Offering tasty dishes that are realistic to make when you're busy.' – Evening StandardTrade ReviewThese are dishes everyone will love. -- BBC Good FoodFrom classic French gourmet cooking to up-to-date fusion food, economical fridge-forages and Bake Off-worthy puds in between, this book really does cover all angles … Every recipe is achievable for even the most basic of cooks and you’ll be preparing impressive dinner-party-worthy dishes in no time at all. -- The PoolHer writing style is like that of a friendly teacher – gently guiding, with honest, gently witty and accessible text ... Tasty dishes that are realistic to make when you're busy. -- Victoria Stewart, Evening StandardPrue has put a lifetime of expertise and knowledge into her cookbook ... From quick snacks to party showstoppers ... the book’s filled with food we all want to make at home. -- Delicious MagazineThis is a book no kitchen should be without. -- Woman and HomeThese are fuss-free dishes for family and friends. -- The i NewspaperPrue has dished up her first cookbook in 25 years. But boy, it's worth the wait as she dips into her six decades of cooking for this treasure trove of 100 recipes from her kitchen … not to mention wonderful stories from her foodie past. -- Sunday PostIf this is Leith's cookbook comeback, then there is most definitely joy to be found in it - in particular in how much she is willing her readers to get it right, to make cooking easy, and to enjoy the ride. -- Victoria Stewart, Evening StandardTable of ContentsIntroduction - 1: Introduction Chapter - 2: Neat Tricks and Tips Chapter - 3: Simple Favourites Chapter - 4: Meat Free Chapter - 5: Feasts Chapter - 6: Puds

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Book SynopsisFrom “America’s master griller” (Esquire) and the author of Project Griddle comes the biggest, baddest, best salute to our passion for barbecue. ​ A 500-recipe celebration of sizzle and smoke, Steven Raichlen’s award-winning The Barbecue! Bible unlocks the secrets of live-fire cooking with top dishes, the tastiest sauces, and insider techniques and tips. It’s got everything: how to grill the perfect T-bone. Succulent chicken from around the world: Jamaica, Senegal, Brazil, India, Thailand, Uruguay. A perfect meeting of fire and ice: Fire-Roasted Banana Splits. Includes FAQs, problem-solving tips, and comprehensive notes on equipment, ingredients, marinades, rubs—even a chapter on thirst-quenchers to serve while you’re busy fanning the coals.

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Book SynopsisAs a bestselling children’s cookery writer, entrepreneur and mum of three, Annabel Karmel knows what it’s like to juggle motherhood with a busy life. The prospect of spending hours cooking a nutritious meal for the family can be daunting, but Annabel’s stunning new cookbook offers a solution with over 100 simple, tasty recipes that the whole family will enjoy.For those busy weeknights, try Annabel’s 20-minute recipes and 6-ingredient meal ideas – all of which are easy-to-make and packed with flavour – such as Chicken Chow Mein or her mouth-watering Dover Sole with Parsley Butter. Planning lunches for school or work is also a breeze thanks to Annabel’s innovative ideas for lunchboxes and snacks.There are meals you can prepare in advance and store in the fridge or freezer ready for an action-packed family weekend, and easy recipes that you can make from storecupboard ingredients. If you have family or friends coming round, Annabel has got it covered with superb ideas for easy weekend entertaining and show-stopping desserts. Impress your dinner guests with Annabel’s succulent Venison Casserole or aromatic Oriental Roast Duck, followed by Berry and White Chocolate Tart.Packed full of brand new recipes, Annabel Karmel’s Busy Mum’s Cookbook gives mums everything they need to prepare delicious, healthy, stress-free meals for all the family every day of the week.Table of Contents 1: INTRODUCTION 2: 20-MINUTE RECIPES 3: SIX INGREDIENTS 4: PREPARE AHEAD 5: LUNCHBOXES AND SNACKS 6: STORECUPBOARD 7: ENTERTAINING 8: SWEETS 9: INDEX 10: ABOUT THE AUTHOR 11: ACKNOWLEDGEMENTS

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Book SynopsisThis first-ever cookbook from High Times magazine—the world''s most trusted name when it comes to getting stoned—is the deliciously definitive guide to cannabis-infused cooking. Easy, accessible recipes and advice demystify the experience of cooking with grass and offer a cornucopia of irie appetizers and entrees, stoner sweets, cannabis cocktails, and high-holiday feasts for any occasion, from Time Warp Tamales and Sativa Shrimp Spring Rolls to Pico de Ganja Nachos and Pineapple Express Upside-Down Cake. Delectable color photos and recipes inspired by stoner celebrities such as Snoop Dogg, Cheech and Chong, and Willie Nelson will spark the interest of experienced cannabis cooks and budding chefs, whether they''re looking for the perfect midnight munchie or just to take dinner to a higher level.

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Book SynopsisThere is truly no other curry book like this one. The recipes are not the traditional cuisine practised by Indians at home but the distinctive and well-loved variety served in Indian restaurants worldwide. Since its first publication nearly twenty years ago The Curry Secret has been a bestseller. It has grown, by word of mouth and reader recommendation, into a cult classic - it has even spawned internet forums where readers rave about the sauce. Following requests from those readers, Kris Dhillon has now updated the book to include a wider choice of dishes and brand new recipes for even more mouthwatering curries as well as all the established favourites. From Chicken Tikka Masala to Onion Bhajee, Aloo Gobi to Lamb Biryani, everyone''s favourite is here.Praise from readers:''Truly an excellent book and one that any Indian restaurant fan who enjoys cooking should have'' ''The Holy Grail of curry cook books''''This book is

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Book SynopsisThis best-selling cookbook features a delicious collection of recipes from every strata of classical civilization, all accessible to the contemporary cook. Featuring step-by-step instructions, the modern cook will be able to tackle everything from simple meals and street food through to lavish banquets and wedding feasts with an authentic Ancient Greek and Roman flair.

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Book SynopsisTrade Review"This is a beautiful, important and intelligent cookbook. The title is key and revealing. This is a type of art book, for authentic Japanese cooking is surely an art form." — Huffington Post "This book is a great introduction to both traditional Japanese cuisine, as well as modern interpretations of other dishes." — WeCookBooks.com

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Book SynopsisFor this book, the author, known for her work on Indian cuisine, has gathered together vegetarian recipes from Turkey, Japan, China, India, Korea and the Philippines, to create a display of flavours, textures and colours. It includes suggestions for menus.

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Book SynopsisA collection of 100 seasonal recipes and expert seasoning techniques to enhance everyday cooking with fantastic flavors year-round.Mark Moriarty is back with a hundred new recipes that celebrate the best of seasonal ingredients while teaching you how to season your food for fantastic flavor.Elevate your everyday cooking with a dish that is perfect for spring, such as chicken and chorizo casserole or enjoy a summer treat of crispy pork belly tacos with pineapple salsa. Try comforting autumn favorites like minestrone soup and create an unforgettable Christmas dinner with Mark?s brined turkey crown and honey-and-soy-glazed ham.In addition, Mark will teach you the techniques of seasoning - using sea salt, black pepper, butter, quality olive oil, lemons, tabasco, soy sauce - so that every dish becomes even better.Packed full of Mark?s expert tips and restaurant tricks designed to maximize flavor and minimize hassle, Season is sure to become your new go-to cookbook.

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Book SynopsisRussell Norman is an award-winning restaurateur, writer and broadcaster, and the founder of the POLPO restaurant group. Norman's book POLPO - A Venetian Cookbook (of Sorts) was published by Bloomsbury and won Waterstones Book of the Year 2012. In 2014 he presented The Restaurant Man, a six-part prime-time documentary for BBC2, and his second book SPUNTINO - Comfort Food (New York Style) won the 2016 Guild of Food Writers Award for best food and travel book. He is a contributing editor for Esquire magazine and writes a monthly column as 'The Accidental Cook'.Trade ReviewRussell Norman is among the brightest stars of the British food scene ... In Venice, he returns to the recipes of that most inspirational Italian city * Esquire *Offers a rare insight into the beating heart of the city * i *Wonderful... the dishes are simple but inspired * Evening Standard on POLPO *POLPO does what a great cookbook should do: it makes you urgently want to cook and breaks new territory * Daily Telegraph on POLPO *A present for the greedy gourmets in your life * Observer on POLPO *Delicious * Mail on Sunday on POLPO *Gorgeous * Daily Mail on POLPO *

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Book SynopsisDr. Hyman''s bestselling The Blood Sugar Solution 10-Day Detox Diet offers readers a step-by-step guide for losing weight and reversing disease. Now Dr. Hyman shares more than 150 delicious recipes so you can continue on your path to good health. With easy-to-prepare, delicious recipes for every meal - including breakfast smoothies, lunches like Waldorf Salad with Smoked Paprika, and Grass-Fed Beef Bolognese for dinner - you can achieve fast and sustained weight loss by activating your natural ability to burn fat, reducing insulin levels and inflammation, reprogramming your metabolism, shutting off your fat-storing genes, creating effortless appetite control, and soothing stress. Your health is a life-long journey. The Blood Sugar Solution 10-Day Detox Diet Cookbook helps make that journey both do-able and delicious.

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Book SynopsisDetails major vintages from 2006 back to 1959 and includes thousands of tasting notes of the top wines. This book contains chapters on Chablis and Cote Chalonnaise. It considers Burgundy to be one of the most exciting, complex, and intractable wine region in the world.Trade Review"A master class in Burgundy, given by one of the world's foremost authorities." Jacqueline Friedrich, author of The Wines of France"Table of ContentsPreface Introduction Part One: * The Villages, the Vineyards, the Domaines CHABLIS THE CoTE D'OR: THE CoTE DE NUITS THE CoTE D'OR: THE CoTE DE BEAUNE CoTE CHALONNAISE Part Two: * The Vintages VINTAGE ASSESSMENTS 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1983 1978 1976 1971 1969 1966 1964 1962 1961 1959 Appendix One: Rating the Vintages Appendix Two: Rating The Domaines of the Cote d'Or Appendix Three: Rating the Domaines and Negociants Appendix Four: Cote d'Or: The Size of the Crop (2005-1949) Appendix Five: Cote d'Or: Surface Areas: A Summary Appendix Six: Price Movements Appendix Seven: Measurements and Conversion Tables Bibliography Index Maps

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Book SynopsisNamed a top food & drink book of 2017 by Food Network, Wired, Sprudge, and Booklist.This comprehensive but accessible handbook is for the average coffee lover who wants to make better coffee at home. Unlike other coffee books, this one focuses exclusively on coffee—not espresso—and explores multiple pour-over, immersion, and cold-brew techniques on 10 different devices.Thanks to a small but growing number of dedicated farmers, importers, roasters, and baristas, coffee quality is at an all-time high. But for nonprofessionals, achieving café quality at home can seem out of reach. With dozens of equipment options, conflicting information on how to use that equipment, and an industry language that, at times, doesn’t seem made for the rest of us, it can be difficult to know where to begin.Craft Coffee: A Manual, written by a coffee enthusiast for coffee enthusiasts, is a comprehensive guide to improving your brew at home. The book provides all the information readers need to discover what they like in a cup of specialty coffee—and how to replicate the perfect cup day after day. From the science of extraction and brewing techniques to choosing equipment and deciphering coffee bags, Craft Coffee focuses on the issues—cost, time, taste, and accessibility—that home coffee brewers negotiate and shows that no matter where you are in your coffee journey, you can make a great cup at home.Trade ReviewPraise for Craft Coffee: A Manual:“Provides all the information budding javaphiles need to discover what they like in a cup of specialty coffee—and how to replicate the perfect cup at home.” —Food Network“Build a better brew by mastering 10 manual methods, from French Press to Chemex, with this comprehensive guide.” —Imbibe Magazine“Like the coffee bean, Jessica Easto’s book . . . dives deep and reaches wide as it teaches consumers how to improve their daily cup.“ —Chicago Tribune“Engaging and fun . . . . I really can’t recommend Craft Coffee: A Manual enough. If you’re even mildly curious about brewing coffee at home, it’s absolutely worth a read.” —BuzzFeed“Easto’s manual for coffee enthusiasts goes beyond mere brew guide to pull back the curtain on the bean itself, coffee processing and roasting, and industry jargon—we’re on to you, tattooed barista. . . . Easto offers a thorough overview of coffee that is never elitist in tone, emphasizing that individual taste should always be one’s guide. . . . Clearly written and comprehensive, this book belongs in every home barista’s tool kit.” —Booklist, starred review“Craft Coffee is a beautifully written guide to improving your home coffee no matter what your brew method or current coffee setup. . . . If this book doesn’t make your brew better, then I’m coming over to your house every morning, because your coffee is already top notch.” —Sprudge“Eliminates the intimidation factor from manual brewing. . . . This guide offers value for new cafés or novice baristas, as well as the casual consumer.” —Fresh Cup Magazine“If you’re ready to learn more about perfecting your morning cup, this is a great place to start.” —Wired“There’s nothing quite like home brewing for sheer satisfaction. This book will help brewers to finesse their technique and select the best equipment.” —Perfect Daily Grind“The small hardcover includes recipes and simply explains how to use equipment and produce tastier coffees.” —Eater Chicago“A well-rounded presentation of coffee basics in an easily digestible format. From helping readers understand the origins of coffee and how it’s processed, to deciphering the vast array of available brewing methods and how to use them, Jessica and Andreas have put together an engaging resource that holds value for home brewers and professionals alike. Full of wonderful illustrations, convenient tables, and helpful sidebars, this is a coffee book well worth poring over.” —Ellie Bradley, editor, Fresh Cup MagazineTable of ContentsINTRODUCTION How to Use This Book The Many Waves of Coffee Specialty Coffee versus Craft Coffee CHAPTER 1: Brewing Basics Extraction Strength and Yield Brew Ratio and Dose Grind Size and Contact Time Water Temperature Pour Dialing It In CHAPTER 2: Choosing Hardware Full-Immersion versus Pour-Over Brewing Devices How Do Filters Factor In? Full-Immersion Devices Pour-Over Devices Grinders Scales Kettles and Thermometers Brewing Vessels, Servers, and Thermoses CHAPTER 3: The Coffee Beans Varietals and Cultivars Origin Process Roast Decaffeination CHAPTER 4: Buying the Coffee Where to Find Craft Coffee Seasonality Deciphering the Coffee Bag Label Storage CHAPTER 5: The Flavor Acids and (Perceived) Acidity (Perceived) Sweetness Bitterness Mouthfeel Aroma How to Assess Flavor CHAPTER 6: Brewing Methods The French Press (Press Pot, Coffee Press, or Cafetière) The AeroPress The Abid Clever The Siphon (Vacuum Pot) The Melitta The BeeHouse The Walküre The Kalita Wave The Chemex The Hario V60 APPENDIX: Troubleshooting, Tips, and Tricks RESOURCES INDEX ACKNOWLEDGMENTS

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Book SynopsisSHORTLISTED FOR THE GUILD OF FOOD WRITERS AWARDS 2023Cinnamon and Salt is a collection of recipes, stories and photographs that invites you to beautiful Venice through its beloved cicchetti. Cicchetti (pronounced chi-ke-tee) are little morsels; think of them as appetisers, aperitivo or hors d’oeuvres – but cicchetti are undeniably, distinctly Venetian and a delicious nod to Venice’s casual way of life. In Cinnamon and Salt, Italy-based food writer Emiko Davies delves into the rich, multicultural history of Venice and its unique cuisine, detailing more than sixty classic and modern recipes, from fried to sweet and from small plates to drinks. Try sweet and sour radicchio, the legendary fried meatballs, or creamy whipped cod on squares of polenta. Indulge in Venetian soft-shell crab before moving on to rose petal jam and sugar-coated fritters. You’ll even find recipes for a spritz, a Bellini and a thick hot chocolate, and be let in on the secrets to creating your own authentic cicchetti. Trade Review'An enticing collection of Venetian snacks, traditional and modern, sweet and savoury, and a portrait of the city, its past and its present.' – Jill Norman, award-winning food writer and editor'A glorious book on cicchetti, the small plates and snacks for which Venice is famous. It’s almost as good as being there.' – Diana Henry, award-winning food writer'This is a transportive cookbook that shows how food can help us understand the heart and soul of a city.' – Hetty McKinnon, cookbook author, food writer and publisher of Peddler Journal'The way Emiko expertly weaves history and story into her food is pure magic.' – Julia Busuttil Nishimura, best-selling author, cook and teacher'I truly love the beautiful simplicity of these recipes and the thoughtfulness behind taking one ingredient and enhancing and improving it with minimal accompaniments.' – Jill Bernadini, food blogger

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Book SynopsisJurassic, basalt, moraine, flint, alluvial, magma: what are these words and what do they have to do with wine? The answers are here in this book. They are geological terms that reflect a bond between wine and the land. Understanding geology, however, is tricky. Geological concepts are obscure; processes can be imperceptibly slow, invisible, and unimaginably ancient. The terminology is formidable, such that even the names of common rocks carry an air of mystery. Geology is introduced plainly, starting with basic principles, all in the context of wine. The emphasis is on the kinds of processes that shape vineyards, and on the minerals, rocks and soils that host the vines. Geological words now commonly seen in wine writings are systematically explained. You will learn the stories behind some of the names, the human face of geology. The book also explores how the geology-wine connection manifests in the finished product and evaluates its importance, particularly in the contexts of minerality, terroir, and wine taste. The fact is that geology is increasingly being promoted in the world of wine; the aim here is to help it be properly understood.Trade ReviewNo student of wine should be without this book; every wine writer and sommelier should read it several times. Supposing that we all do this, the language and discourse of wine will move forward * Andrew Jefford, Decanter Magazine *In contrast to previous books on wine and geology, Maltman actually aims to evaluate how geology might be relevant to wine. He is well qualified for the task, with experience growing his own vines and a university career in teaching and research in geology. * Michael Summerfield, The World of Fine Wine Magazine *Table of ContentsForeword Preface Acknowledgements Abbreviations and Conversions 1. What are Vineyards Made Of? 2. How Minerals Work 3. The Minerals that Make Rocks and Soils 4. Igneous Rocks 5. Sediments and Sedimentary Rocks 6. Metamorphic Rocks 7. The Rocks Change Shape: Folds, Faults, and Joints 8. The Lay of the Land 9. Weathering, Soil, and the Minerals in Wine 10. Soil, Water, Sunshine, and the Concept of Terroir 11. Vineyards and the Mists of Geological Time 12. Epilogue: So is Vineyard Geology Important for Wine Taste? Index

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Book SynopsisIncredible flavours, inspiring ingredients, simple techniques – learn how to master the mortar and pestle and bring new sophistication to your cooking with 65 delicious recipes. The mortar and pestle are ancient tools that no modern kitchen should be without – they're handy for everything from cracking peppercorns and bruising fresh herbs to making sauces such as pesto, as well as marinades, spice pastes and dry rubs. This book brings you an array of enticing recipes from around the world, all of which employ a mortar and pestle to bring creative seasoning and exciting new techniques to your home cooking. Beef can be made mouth-watering when prepared with an African Smoke Rub. Options for Lamb include a Pomegranate and Harissa seasoning, while, in the Poultry chapter, choose Jamaican Jerk Chicken or Portuguese Piri Piri Poussin. For those who love a lighter option and the enticing aroma of grilled Fish, try Spiced Red Snapper with Chermoula or Grilled Lobsters with flavoured butters. Vegetarian ideas include Grilled Courgette Flowers with Shiso Lemon Salt and Roasted Cauliflower with Walnut Romesco.

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Book SynopsisTrade ReviewAn impressive collection of Shanghainese recipes...This handsome work is perfect for lovers of Chinese cuisine and for home cooks of all stripes. — Publishers Weekly As a port city, Shanghai has had centuries of influence from a host of foreign cultures as well as from the rest of China. Liu, whose popular food blog has done much to promote Shanghai’s cooking, offers her take on the city’s food by categorizing its many dishes into the year’s seasons...Bright color photographs of finished dishes and step-by-step illustrations of techniques for complex forming of dumplings make recipes even more attractive. — Booklist Photography of both the food and region is gorgeous and another way to travel without leaving home...the clear recipes in this rich collection will delight home cooks looking to explore flavors and cooking styles. — Library Journal My Shanghai is a tour de force. — Boston Globe My Shanghai contains everything I look for in a cookbook: personal storytelling, trustworthy information, new-to-me recipes that teach as much as they entice, and stunning photography that's instantly transportive. Betty Liu has raised the bar. — Julia Turschen, author of Simply Julia and founder of Equity at the Table (EATT) My Shanghai is a soulful homage...This book is a multi-sensory delight—the fresh, vibrantly seasonal flavors of her native Jiangnan cuisine are interlaced with heartfelt personal stories of growing up with her mother’s cooking, stunningly brought to life by Betty’s rich, immersive photography. It's a timely reminder of how much we still have to learn about the cuisines of China and deftly illustrates the power of culinary storytelling to transport us. A book to sit with, ruminate over, learn from, share with friends, and of course, cook a memorable meal from. This one is going straight on my "favorite cookbooks" shelf. — Hetty McKinnon, award-winning cookbook author, food writer, and editor of Peddler Journal My Shanghai is a well-written cookbook about the home cooking of a family who stuck to its native cuisine notwithstanding immigration to the United States. Author and photographer Betty Liu eloquently tells the story of her family's food culture and that of their native Shanghai as she has experienced it. Through her prose and recipes, she makes the reader feel like a guest in her family kitchen learning to shop and cook with her and her elders, and then sharing the meal together. Betty's food styling and photography complete the package. We need many more cookbooks like My Shanghai. — Kristina Gill, co-author and photographer of Tasting Rome So much more than a cookbook, My Shanghai is the book I’ve been waiting for. It’s filled with beautiful, personal stories and recipes that bring the vibrant, fresh, and seasonal dishes of the Jiangnan region to life. Paired with Betty’s captivating photography, I was instantly transported. A cover-to-cover read that allows readers to cook their way through the seasons, this is a book that’s sure to have the telltale food stains, notes, and wear of a well-loved companion. — Alana Kysar, author of Aloha Kitchen Through family recipes and stories of the glittering city, My Shanghai will begin to fill a vacuum for cookbooks about China's vastly different regional cuisines, written by people who grew up cooking and eating them—like Liu. And the photographs are gorgeous. — Esquire The best cookbooks, many would argue, are not just recipes—they're trips, stories, experiences. Betty Liu accomplishes all of those things, bringing the reader along on a year-long ride through Shanghai and its food. — Delish.com As an international metropolis, Shanghai cooking has, more so than most Chinese cuisine, been influenced by traders from around the world. This is one of the few cookbooks that is dedicated to Shanghainese cooking, which includes regional dishes like Nanjing Salted Duck and Lion’s Head from the neighboring Yangtze river delta. — Reviewed.com Taste, smell and experience the eccentric flavors of one of the oldest kitchens in the world: Shanghai’s. This retro-looking book guides you through the thrilling streets of the Chinese city based on 100 recipes. A feast for the eyes and taste buds. — Delicious Magazine Organized by season, My Shanghai explores the dynamic, destination-worthy fare of one of the world's largest cities. Author Betty Liu transports readers to Shanghai through homestyle eats, many of which have been passed down through generations and reexamined with a modern lens. — Time Out My Shanghai: Recipes and Stories from a City on the Water is a deeply personal title inspired by Betty’s parents and the food that she grew up eating. It highlights the seasonality of Shanghainese food, something ubiquitous in Chinese cooking but often not recognized in the Western world. — Cherry Bombe Frankly, I haven’t been able to stop cooking from My Shanghai since I got it...I imagine I’ll keep coming back every season. — Eater

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Book Synopsis''These are my go-to recipes when I want to eat well at home. My great hope is that they will inspire you to get cooking to improve your own health whatever your personal goal.''GORDON RAMSAYThe dream combination - a Michelin-starred superchef who is also a committed athlete. Gordon knows how important it is to eat well, whether you''re training for a triathlon or just leading a busy active life. And just because it''s healthy food you don''t have to compromise on taste and flavour. The book is divided into three sections, each one offering breakfasts, lunches, suppers, sides and snacks with different health-boosting benefits. The Healthy section consists of nourishing recipes for general wellbeing; the Lean recipes encourage healthy weight loss; and the Fit section features pre- and post-workout dishes to build strength and energise.This is the ultimate collection of recipes that you''ll enjoy cooking and eating, and will leave you in great shTrade ReviewFollowing Ramsay's recipes will not only have you enjoying cooking and eating, but closer to your health goals. - The Senior

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Book SynopsisChina is a big country and its cookery is one of the world’s greatest. In the last century all nations everywhere have been introduced to its tastes, flavours and cooking methods. But an understanding of Chinese food history is hard to come by: the country is large and the history is long. Hsiang Ju Lin has interrogated the written record, some of it dating back to the 5th century BC, and most recently from books current in the People’s Republic today; she has translated it and set it into culinary context and thereby allows the modern reader to enter into some of the breadth and depth of literature available.In a sequence of chronological chapters Hsiang Ju Lin plunges into specific topics as diverse as the influence of the Silk Road, the administration of the Imperial palace, the role of tea and sugar, many of the grand banquets of which we have record, the differences witnessed in the southern provinces, vegetarianism, bean curd and soy sauce, birds’ eggs and birds’ nests, the role of salt, the impact of the Western missions, noodles, and the relationship of food and medicine.The reader is able to taste the richness of the heritage, to read for him or herself the words as diverse as the Essential Skills for Common Folk by Jia Sixie (6th cent. AD), Food and Drink by Shen Zinan (7th cent. ), Tao Gu; Zhu Yizun, and Yuan Mei (17th and 18th), the diary of a salt merchant on the east coast and Madame Wu’s Home Cooking from the late Song dynasty.

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Book SynopsisThe keto diet is a natural, low carb way of eating that has demonstrated numerous benefits, from weight loss to energy levels and more. But it's not always easy to give up carbs and comfort foods. Now, you don't have to! Maya Krampf, author of the USA Today Best Seller, The Easy Keto Cookbook, brings you 100 easy, healthy, and low carb recipes for all the carb-filled foods that keto lifestyle followers miss, including: Bread Soups & Sandwiches Potatoes & Rice Pasta Pizza Mexican Fried Foods Snacks Breakfast Casseroles Desserts Condiments Every recipe in The Easy Keto Carboholics' Cookbook is keto friendly, low carb, gluten-free, and made with under 10 ingredients. You'll also find simple substitution options, labels for nut-free, dairy-free, and vegetarian recipes, helpful tips, and full macros. There's no reason to miss out on your favorite comfort foods!

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Book SynopsisTake back your power with easy, fact-based lifestyle changes and delicious, nutrient-dense recipes. Nichole Andrews, a practicing oncology dietitian, specialises in helping cancer survivors heal during and after treatment. With this life-changing book, you’ll be able to take tangible steps to prevent cancer from forming, as well as build up your immunity and strength after diagnosis. There is no 'food hack' to beating cancer - and Nichole helps wade through all the myths that confuse the newly diagnosed. With her 50 plus whole-food recipes, as well as smart, effective lifestyle adjustments, you will greatly increase your chances of staying cancer-free. Forget all the misinformation - eat right and f*ck cancer.

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Book Synopsis A delightful drinks book for couples, Kindred Spirits serves up 40 cocktail recipes to enjoy with your sweetie, 40+ photos, and creative date ideas that will add some spirited fun to your love life.From the mixologist behind the popular @bevsbybeverly Instagram and TikTok accounts, these tempting cocktail recipes take date night to the next level. Organized by type of date-from the classic dinner date to daytime dates, movie nights, double dates, special occasions, and more-these indulgent cocktails for two include:- Up All Night Espresso Martinis to fuel a passionate game night and/or a night of passion. - StrawBAE & Balsamics to toast each other while on a romantic picnic in the park. - Hottie Toddies for a cozy movie night at home with your hottie. Lush photography sets the mood while sidebars offer memorable date activities - like Arts & Craft & Sip Night and Couchella - a bucket list for couples, a roundup of best rom-coms, a sexy play

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Book Synopsis'Fuss-free dishes full of nature's freshest flavours.' - Psychologies'Packed with delicious nostalgia.' - Radio Times'Celebrates the joy of seasonal home cooking.' - BBC Good Food'Kate Humble dishes up home-cooked heaven.' - Daily Mail WeekendA celebration of simple, seasonal home cooking full of flavour, comfort and joy. With more than 100 recipes from Kate Humble's kitchen table, this is food to share from breakfast time to the evening meal - for lazy days, busy weeknights or gatherings, and everything in between.Recipes include:SPRING A Ham Sandwich on Beer Bread with PiccalilliSpring Chicken with Wild Garlic & New PotatoesRhubarb VodkaSUMMER Tomatoes with Steak & Wild Salsa VerdeElderflower JelliesSummer in a TeapotAUTUMN Beet BourguignonApple Crumble Ice Cream with Blackberry RippleButternut Tea LoafWINTER A Soda Bread for Winter with Oats & Black TreacleSausages in Red WineClementine Cake with an Orange & Pomegranate SaladTrade ReviewKate Humble dishes up home-cooked heaven. * Daily Mail Weekend *Fuss-free dishes full of nature's freshest flavours. * Psychologies *Packed with delicious nostalgia. * Radio Times *Celebrates the joy of seasonal home cooking. * BBC Good Food *

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Book SynopsisA comprehensive selection of Keto-friendly recipes that make it easy and enjoyable to stick to your ketogenic lifestyle.Following a low-carb, high-fat ketogenic diet helps you lose weight, feel great and enjoy better energy and mental clarity. More and more people are turning to this healthy and delicious way of eating, but with lots of information about macronutrients and ketosis, it can be hard to know where to begin. Keto Kitchen makes it easy, with simple, delicious and inspiring recipes that fit into your busy lifestyle.This fantastic collection of recipes has been created by talented chef and keto devotee Monya Kilian Palmer, who has used her skill in the kitchen to put together a comprehensive selection of culinary delights that make it easy and enjoyable to eat keto. From Brown-Butter Scrambled Eggs to Slow-cooked Lamb Shoulder with Roast Cherry Tomatoes, every recipe is packed with flavor and nutrients. There are

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Book SynopsisSip sweet libations worthy of the Gods with these Greek myth–inspired concoctions based on all your favorite Gods and Goddesses.Care for Hestia’s Old Fashioned? Want to fall in love with Eros on the Beach? How about the Bacchic Muddled Maenad sangria, topped with a blood orange; or maybe a Labooze of Heracles—made with plenty of strong whiskey? In Nectar of the Gods, you can sip Greek mythology-themed drinks while you enjoy your favorite ancient tales (or mythological retellings) with this collection of delicious and fun cocktails written by Liv Albert, host of the popular podcast Let’s Talk About Myths, Baby!. Now you can discover new creations along with all your favorites and drink like the God or Goddess you know you are.Trade Review“Nectar of the Gods is cheeky, fun, and educational.” —Rachel Smythe, creator of Lore Olympus“In Nectar of the Gods, Liv Albert combines classics with cocktails to create a delightful book packed with delectable recipes for drinks worthy of the gods. Each cocktail is tailor-made for the most notable characters of Greek mythology with exquisite attention to detail—so you can learn as you drink (though some of them pack quite a punch, so it’s possible you might need to reread when sober!). Liv writes with wonderful wit and boundless knowledge, and the illustrations by Sara Richard are utterly dazzling. It’s an essential purchase for myth-loving cocktail drinkers everywhere, and a perfect companion to Greek Mythology: The Gods, Goddesses, and Heroes Handbook.” —Jennifer Saint, author of Ariadne“Would the ancient Greek gods have drunk cocktails if they had the chance? Liv Albert knows these wily deities very well, and the answer is a resounding yes. Teaming up with Thea Engst, who brings her creative flair for cocktail recipes, and Sara Richard, who draws divine illustrations, ensures this book is a heady experience on the page and by the kylix. A beautiful example of classical reception that combines exploring the stories of the goddesses and gods with a deep sense of fun.” —Dr. G and Dr. Rad, cohosts of The Partial Historians podcast“Praise Dionysus! Nectar of the Gods is a stunning treasure! Filled with wit, wisdom, humor, and Albert’s incredible storytelling, this is an unmissable treat for mythology fans. And the cocktail illustrations and recipes will make you want to both frame pages and bookmark them for your next party.” —Genn McMenemy, co-creator of the Ancient History Fangirl podcast“Who says a recipe book can’t also be a page-turner? This is both a hilarious sourcebook of Greek mythology and a very inventive cocktail recipe book all in one. The recipes are engaging for both beginner and experienced bartenders, and are sure to impress at any party—not to mention delicious. But the descriptions make this book truly stand out. Written with Albert’s signature humor and depth of expertise, Nectar of the Gods is highly entertaining—with captivating illustrations that make this book very hard to put down.” —Jenny Williamson, co-creator of the Ancient History Fangirl podcast“Nectar of the Gods shakes up traditional cocktail books with stunning visuals and delicious deities. For anyone who loves to drink up facts about mythology and mixology, this is a must-add to your library. You just have to decide if it lives in your bookshelves or on your bar cart.” —Emily Edwards, author and creator of the Fuckbois of Literature podcast“Liv has once again brought her signature mixture of wit and grace to another volume soaked in Greek myth, providing a much-needed tonic for a world in need of a good stiff drink. What impresses most is her ability to keep every recipe fresher than rosy-fingered dawn arising from her bed, with each page turn providing further delight to each of our earthly senses. The end result is a catalog that Homer himself would be proud of, and a drinks list to make even Dionysus blush. Come for the mythology and stay for the beautiful illustrations that raise your soul to Olympus and beyond. Tonight we drink in Hellas!” —Ben, of Classical Studies Memes for Hellenistic Teens“Indulgent is the perfect word to describe this gorgeously illustrated book with cocktails for all palates. The perfect accompaniment for a night in with a good mythology book (or podcast)!” —Leesa Charlotte, co-creator of the Sweetbitter podcast“This gorgeously illustrated, delightfully fun book of cocktails is the delicious nectar of the gods itself! Having made Hera’s Hurricane and Bright-Eyed Athena, I cannot wait to try all of the recipes in this beautiful book with my fellow Greek myth–loving friends!” —Nikita Gill, poet and author of Great Goddesses: Life Lessons from Myths and Monsters“Legendary cocktail recipes.” —Bar Business Magazine"Drink like Dionysus with this new cocktail book." —Mental Floss"Rich with wit and tasty concoctions." —The City Magazine"This book really has it all...delicious cocktails, entertaining stories about ancient Greece, clever instructions for creating the cocktails, and lovely illustrations. It’s a book that would be a wonderful addition to any home bar or a fabulous gift for any bartender." —Pamela Kramer"The most creative cocktail book." —City Lifestyle Phoenix

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Book SynopsisShereen Pavlides, the popular chef behind Cooking With Sheeren, brings her easy and approachable recipes into the kitchens of aspiring chefs with 60 fantastic recipes that are made completely from scratch. Sheeren’s cooking philosophy is that homemade is always better, and with this standout collection, she teaches readers how to make meals entirely on their own without relying on boxed or store-bought ingredients. And the best part is, these recipes are simple and efficient, coming together in 30 minutes, saving you time while doubling down on flavour and quality. Audiences adore Shereen’s lively personality and will love her entertaining voice and fun approach to cooking. They will also sharpen their culinary skills with her famous “Chefie Tips,” laying out advice on proper knife work, optimal produce selection/storage, and more. From there, dive into a delicious array of homemade recipes like Steakhouse Creamed Spinach with an easy, 4-ingredient béchamel sauce, or Lobster Mac and Cheese with a quick homemade seafood broth made from the leftover lobster shells. And easy staples like Roasted Tomato Salsa with Fried Tortilla Chips and Quick Cucumber Tzatziki are cheaper and tastier than their store bought counterparts! These delicious recipes teach you how to make every component of a dish - from soup to nuts! - for amazing, restaurant-quality results every time.

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Book SynopsisA beautiful new hardback edition of The Return of The Naked Chef, jam-packed with more proper food you''ll love to cook.Filled with all the techniques and tips you''ll need to become a pro in the kitchen, The Return of the Naked Chef contains a whole range of new, simple, but exciting recipes which anyone can make, delivered with boundless enthusiasm. These recipes will become firm family favourites in no time, and Jamie also includes kitchen tips & tricks to get you started. Delicious recipes include: SPAGHETTI with ANCHOVIES, DRIED CHILLI and PANGRATTATO Fantastic FISH PIE Baked Jerusalem ARTICHOKES, BREADCRUMBS, THYME and LEMON Tray baked PORK CHOPS with HERBY POTATOES, PARSNIPS, PEARS and MINTED BREAD SAUCE CHOCOLATE POTS This book is full of recipes for every meal of the day, with chapters on: Potty about Herbs, Morning Glory, Tapas, Munchies & Snacks, SimpleTrade ReviewThere's a joyously clear, no-nonsense desire here to create simple but delicious food * Heat *Jamie Oliver goes from strength to strength...the main attraction is that he does not seem to want to be, or know that he might be, a star: the food is what matters * The Times *He looks like a rock star, sounds like a yob and cooks like an angel * Daily Telegraph *

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Book SynopsisIn Italian Food, Elizabeth David was the first to help us understand the real country cooking of Italy.Italian Food was an inspiration to British cooks when it was first published in 1954 - and it remains so to this day. Embracing the variety, richness and vibrancy of Italian cooking, with particularly reference to regional variation, Elizabeth David provides a magnificent and inspiring collection of favourite dishes as well as those more rarely encountered. With straightforward recipes for meals such as Piedmontese cheese fondue, fettuccine with fresh tomato sauce and chicken breasts with ham and cheese, Elizabeth David brings us the authentic taste of Italian food. ''Elizabeth David''s clear and unpretentious directions for the enjoyment of good food have never been surpassed'' Daily Mail ''Not only did she transform the way we cooked but she is a delight to read'' Express on Sunday ''Britain''s most inspirational food writer'' Independent ''When you read Elizabeth David, you get perfect pitch. There is an understanding and evocation of flavours, colours, scents and places that lights up the page'' Guardian ''Not only did she transform the way we cooked but she is a delight to read'' Express on Sunday Elizabeth David (1913-1992) is the woman who changed the face of British cooking. Having travelled widely during the Second World War, she introduced post-war Britain to the sun-drenched delights of the Mediterranean and her recipes brought new flavours and aromas into kitchens across Britain. After her classic first book Mediterranean Food followed more bestsellers, including French Country Cooking, Summer Cooking, French Provincial Cooking, Italian Food, Elizabeth David''s Christmas and At Elizabeth David''s Table.Table of Contents Introduction: Introduction 1: Introduction to the First Edition 2: Introduction to the First Penguin Edition Part 1: Italian Dishes in Foreign Kitchens Part 2: The Italian Store Cupboard Part 3: Kitchen Equipment 1: Quantities, Timing, Temperatures, Measuring and Weighing Part 4: Hor's d’Oeuvre and Salads Part 5: Soups Part 6: Pasta Asciutta Part 7: Ravioli, Gnocchi, etc. Part 8: Rice Part 9: Haricot Beans, Chick Peas, Polenta, etc. Part 10: Eggs, Cheese Dishes, Pizze, etc. Part 11: Fish Soups Part 12: Fish Part 13: Meat Part 14: Poultry and Game Part 15: Vegetables Part 16: Sweets Part 17: Sauces Part 18: Preserves Part 19: Cheeses Part 20: Notes and Books on Italian Wines Part 21: Some Italian Cookery Books Part 22: Guides to Food and Wine in Italy Part 23: Visitors' Books Acknowledgements: Acknowledgements

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Book SynopsisAdd a little magic to every element of your life—from food to beauty to healthcare. Respectful of natural elements and cycles, the modern witch (men included) makes every effort to find the benefits in each ingredient he or she uses. In this magical recipe book, you can find natural recipes for delicious foods, tonics, masks, and ointments. These recipes are not only fantastic and fun to eat and use, but also boost immunity, longevity, energy, and even fertility. Each ingredient is used to its full potential to help you achieve optimal health, prevent pains, fight blue days, boost energy, purify the body, cleanse skin, and more! Included are recipes such as: Mushroom Pie for Immunity Soothing Chicken with Sweet Potato Mash St. Jacques Scallops for Fertility Mini Beef Parmentiers for Anemia Moon Macarons for Dreaming Anti-Inflammatory Golden Milk Green Mask of Youth And more! This fantastical collection combines a respect for nature with indulgent (and healing) pleasures. With generous recipes, potion-drinks, body masks, and other beauty cares, you can learn about the witch’s way of life in The Natural Witch’s Cookbook!!Trade Review“Stuffed onions filled with anti-inflammatory magic, roasted veal infused with powers of joy, this is a whimsical book of recipes for emancipated women and witches set free. Perfectly in line with the spirit of the times!” —Elisabeth Quin, Madame Figaro “Plants and food in their purest forms and the vitamins and minerals they bring play important roles in the human body. Eating isn’t just about feeding ourselves. With this book, we learn how to balance the four elements of nature (earth, water, air, and fire) to optimize the benefits offered by each different ingredient.” —Alsace magazine “Enchanting recipes that both heal and bring pleasure.” —Meditation magazine

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Book SynopsisNina Olsson''s stunning new book features over 100 recipes that showcase whole grains and fresh greens. These two food types are the foundation of some of the most healthy and delicious vegetarian food, both historically and today, and form a key part of a nourishing diet. Chapters cover: Food Soulmates - why whole grains and fresh greens are the winning nutritional formula for health and vitality. Including information on their nutritional benefits, their climate smart credentials and a glossary of all the grains and greens, and how to shop, forage, store and cook with them. Power Breakfasts - Kick start your day with energyboosting recipes Grain Bowls - Wholesome grain bowls perfect for any hour of the day Comfort - Comforting soups, stews and hearty dishes with added greens for balance Salads - Lighter dishes as well as more filling grain salads Sharing -

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Book SynopsisSet your tastebuds to stunned! TheseStar Trekcocktail recipes will take you where no one has gone before. From Kirk's Old Fashioned to Picard's Earl Grey Martini They're cocktails, Jim, but not as you know them

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