Food & Drink Books

Book SynopsisLearn the key techniques of bartending from a master mixologist and impress your guests with your cocktails. Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail and bartender book out there. This modern cocktail book breaks down bartending basics into essential techniques and then applies them to mixing the best drinks. Bartending and mixology techniques include the best practices for:   Juicing Garnishing Carbonating Stirring and shaking Choosing the correct ice for proper chilling and dilution of a drink And much more Featuring how-to photography illustrating the basic elements of mixed drinks, plus more than 60 recipes with step-by-step instructions for making craft cocktails that employ these essential bartending techniques, The Bar Book is an indispensable manual

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Book SynopsisIACP Award Winner Naomi Duguid’s heralded cookbooks have always transcended the category to become “something larger and more important” (Los Angeles Times). Each in its own way is “a breakthrough book . . . a major contribution” (The New York Times). And as Burma opens up after a half century of seclusion, who better than Duguid—the esteemed author of Hot Sour Salty Sweet—to introduce the country and its food and flavors to the West.Located at the crossroads between China, India, and the nations of Southeast Asia, Burma has long been a land that absorbed outside influences into its everyday life, from the Buddhist religion to foodstuffs like the potato. In the process, the people of the country now known as Myanmar have developed a rich, complex cuisine that mekes inventive use of easily available ingredients to create exciting flavor combinations.Salads are one of the best entry points into the glories of this cuisine, with sparkling flavors—crispy fried shallots, a squeeze of fresh lime juice, a dash of garlic oil, a pinch of turmeric, some crunchy roast peanuts—balanced with a light hand. The salad tradition is flexible; Burmese cooks transform all kinds of foods into salads, from chicken and roasted eggplant to spinach and tomato. And the enticing Tea-Leaf Salad is a signature dish in central Burma and in the eastern hills that are home to the Shan people.Mohinga, a delicious blend of rice noodles and fish broth, adds up to comfort food at its best. Wherever you go in Burma, you get a slightly different version because, as Duguid explains, each region layers its own touches into the dish.Tasty sauces, chutneys, and relishes—essential elements of Burmese cuisine—will become mainstays in your kitchen, as will a chicken roasted with potatoes, turmeric, and lemongrass; a seafood noodle stir-fry with shrimp and mussels; Shan khaut swei, an astonishing noodle dish made with pea tendrils and pork; a hearty chicken-rice soup seasoned with ginger and soy sauce; and a breathtakingly simple dessert composed of just sticky rice, coconut, and palm sugar.Interspersed throughout the 125 recipes are intriguing tales from the author’s many trips to this fascinating but little-known land. One such captivating essay shows how Burmese women adorn themselves with thanaka, a white paste used to protect and decorate the skin. Buddhism is a central fact of Burmese life: we meet barefoot monks on their morning quest for alms, as well as nuns with shaved heads; and Duguid takes us on tours of Shwedagon, the amazingly grand temple complex on a hill in Rangoon, the former capital. She takes boats up Burma’s huge rivers, highways to places inaccessible by road; spends time in village markets and home kitchens; and takes us to the farthest reaches of the country, along the way introducing us to the fascinating people she encounters on her travels.The best way to learn about an unfamiliar culture is through its food, and in Burma: Rivers of Flavor, readers will be transfixed by the splendors of an ancient and wonderful country, untouched by the outside world for generations, whose simple recipes delight and satisfy and whose people are among the most gracious on earth.

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Book Synopsis"A charming introduction to the basics of Korean cooking in graphic novel form, with 64 recipes, ingredient profiles, and more, presented through light-hearted comics. Playful and instructive, Cook Korean! is the intersection of cookbook and graphic novel in one easy-to-use package dedicated to this increasingly popular Asian cuisine. Illustrator Robin Ha presents colorful, humorous comics that fully illustrate all the steps and ingredients necessary for all 64 recipes in a clear, concise presentation(with no more than 2 pages per recipe on average). Recipes featured include Easy Kimchi (Makkimchi), Spicy Bok Choy (Cheonggyeongche Muchim), and Seaweed Rice Roll (Kimbap), among many other dishes. Each chapter includes personal anecdotes and cultural insights from Ha, providing an intimate entry point for those looking to try their hand at this cuisine. Perfect for beginners and seasoned cooks alike, Cook Korean! is accessible, fun, and inviting"--

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Book SynopsisMake every meal magical with The Witch’s Cookbook, your very own recipe grimoire! Chefs and bakers may seem to wield magic in the way they can whip up the most amazing dishes and desserts. But they are nothing compared to the original brewmasters—witches! Featuring over 50 wickedly delicious recipes, The Witch’s Cookbook is your short-and-sweet go-to for quick-and-easy meals with a mystical flair. Each recipe is witchcraft themed and can be made with traditional ingredients, plus a little bit of spellwork and magic, of course. Get your cauldron bubbling with recipes like: Toadstool Toppers Crow Familiar Nests Typhon’s Black Serpent Ramen Persephone’s Vegetable Bounty Midnight Berry Pavlovas Love Vitality Potion And more! Along with amazing meals to make any time of the year, The Witch’s Cookbook features “Witch Tips” that offer additional spells and blessings for your home and hearth. From breakfast to dessert and everything in between, The Witch’s Cookbook is sure to be your cooking companion for every solstice, full moon, and magical day of the year!Table of ContentsIntroduction A Magical Hearth and Home Sun Salutations Breakfast and Brunch Dish Bliss Lunch and Dinner Enchanting Small Bites Appetizers and Sides Spellbinding Sweets Desserts Conclusion Cauldron of Nourishment

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Book SynopsisLike The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it’s-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain. Based in Portland, Oregon (vegan capital of America), the Fermenter restaurant specialises in culinary fermentation to achieve their unique funky flavours. Learn how to handcraft local bean-and-grain tempehs, fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments and revolutionise the flavour profiles in your home kitchen! They empower you to follow them down this highly addictive (and inexpensive) path, resulting in totally DIY food, free from mass-produced or corporate anything. Whether you’re a pickle wizard already or a just want to level up your home-cook vegan cred, there are more than 60 tantalising recipes, including: North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodness, Chickpea Miso: a more complex, longer-lead ferment and pantry staple, Koji Beet Reuben: put those koji skills to work with this umami bomb, Cheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dish.Trade ReviewWIRED's Best Cookbooks of 2023 (So Far)"I love showing up at a dinner or barbecue with a big batch of sauerkraut . . . ermenter is for people who have the basics down and want to try something a little more advanced, with a vibe that combines hippie, punk, and the scientific method."—Wired.com“Fermenter is a one-of-a-kind fermentation-driven vegan restaurant, with gorgeous and delicious food, and Aaron is a one-of-a-kind chef and human being. I’m so glad he teamed up with Liz Crain to share his adventures in flavor-building via fermentation. This cookbook is full of accessible and down-to- earth ideas for using ferments in a wide range of dishes, complete with recipes and fermentation techniques.” —Sandor Ellix Katz, New York Times-bestselling author of The Art of Fermentation “Fermenter proves that cooking vegan need not be bland or boring. It’s a wellspring of instructive and tantalizing recipes for ferments, and refreshingly, also for whole meals made with those ferments. You’re going to love this food no matter your diet.” —David Zilber, New York Times-bestselling coauthor of The Noma Guide to Fermentation“Reading Fermenter is like hanging out, nibbling on ferments, and chatting with Aaron and Liz. Its vibe is chill, honest, and rich with story with an easy conversational tone. They’ve knocked it out of the park here with all sorts of approachable and delicious vegan ferments."—Kirsten K. Shockey, author of Fermenting Vegetables and cofounder of The Fermentation School"With chapter titles like “eat your salty, sour vegetables” and “mold is gold,” the most bold and adventurous will be called forth to the kitchen to experiment. Recommended for those who are eager to get serious about food."—Booklist“This book RULES! Along with Pietramala in Philly and Oakland's Lion Dance Cafe, Fermenter is part of a select new breed of restaurant severely altering and advancing the vegan food landscape in this country. Thrilling.” –Brooks Headley, chef and author of Superiority Burger Cookbook“I am excited for Fermenter to join the kitchens of every ardent vegan, plant-based, and plant-curious food lover. Aaron and Liz’s creative force and understanding of ferments as foundational to deliciousness is amplified by their sense of humor, enthusiasm, and obvious care for how food and community are related.” —Karen McAthy, author of The Art of Plant-Based Cheesemaking“With Fermenter, experience the deliciousness of the renowned Portland restaurant but also the down-to-earth, roll-up-your-sleeves, DIY ethos and infectious spirit of the most generous and genuine human beings we’ve ever known.” —Kevin Farley and Alex Hozven, The Cultured Pickle Shop

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Book SynopsisFrom focaccias to pan pizza and the deep-dish delight of Chicago-style, Pizza: The Ultimate Cookbook will capture your taste buds and your imagination.Did you know that a person who makes pizza is known as a pizzaiolo? Pizza has a delicious history that travels back to Southern Italy, to at least the 10th century, where the term was first recorded. Since then, pizzaiolos developed unique flavors throughout time until pizza has become the staple we know today.This is the definitive guide to pizzas and flatbreads worldwide and features: More than 300 delicious recipes made for every palate Over 800 pages, this is the perfect gift for the pizza lover in your life Profiles and interviews with world-famous pizza makers will have you craving a slice Delectable recipes will help satiate your cravings and awaken your taste buds to flavor combinations you’ve never tried before: BBQ Chicken Pizza, Teriyaki Salmon Pizza, Pizza with Squid Ink & Seafood, and more Gorgeous, full-color photography brings each slice to life in front of you long before you roll out the dough. With Pizza: The Ultimate Cookbook on hand, you’ll always go back for seconds.

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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 SynopsisDo you suffer from bloating, a chronic cough or sore throat? Relieve and heal your acid reflux symptoms with this tried-and-tested 28-day dietary programme!In The Acid Watcher Diet, Dr Jonathan Aviv, a leading authority on the diagnosis and treatment of acid reflux disease, helps readers identify those often misunderstood symptoms while providing a proven solution for reducing whole-body acid damage quickly and easily. His 28-day programme is part of a two-phase eating plan, with a healthy balance of both macronutrients (proteins, carbs and fats) and micronutrients (vitamins, minerals and antioxidants), that works to immediately neutralize acid and relieve the inflammation at the root of acid reflux. Dr Aviv guides readers through healthy dietary choices with targeted recipes, helping them balance their bodies and minds for optimal health and break acid-generating habits for good.

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Book SynopsisAs featured in Epicurious, Bake Magazine, and Glamour Bake like an Italian with this latest Silver Spoon treasure - a culinary inspiration and go-to kitchen companion The Silver Spoon is known throughout the world as the authoritative voice on Italian cuisine and the leading Italian culinary resource. The Italian Bakery is the first volume in the Silver Spoon library to focus on dolci - the Italian term for all sweet treats. Dishes found in bakeries throughout Italy's diverse regions come to life in 140 accessible classic and contemporary patisserie recipes, including a library of 50 core recipes for basic baking building blocks, each illustrated with step-by-step photography, geared toward novices and experienced bakers alike. Filled with cakes, pastries, pies, cookies, sweets and chocolates, and frozen puddings, the collection showcases a wide range of delectable desserts suitable for everyday indulgences and special-occasion celebrations - the Italian way.Trade Review'For the budding chef … perfect for whipping up a cozy meal this winter.' - Glamour 'Intended as a kitchen patisserie guide for experienced bakers, but equally suited to the curious novice, the book is filled with classic recipes as well as modern twists and some lesser-known biscotti, tarts and pastries.' - Fine Dining Lovers 'Culinary students will find this book a boon not only for specifics of individual pastries but also for inspiration to develop their own creations. Serious home bakers looking for challenges may also be attracted, especially if they are devotees of The Great British Baking Show.' - Booklist 'Serious bakers and anyone who loves Italian dolci will want this in their collection.' - Cooks Without Borders 'Proof that when it comes to Italian pastries there is a lot more than just cannoli and tiramisu to be savored.' - Cleveland.com

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Book SynopsisThe Book of Tea (1906) by Okakura Kakuzō has long become a classic. Its title notwithstanding, the book is not a manual on tea. Rather it is an essay, better a hymn, to culture, aesthetics and the spirit of tea as a symbol, a paradigm, of the Asian soul. It was created by a passionate Japanese scholar whose life was devoted to renew and spread the values of the East in the same moment in which his own country seemed to deny them in order to embrace Western culture. This new edition has an important apparatus of over 200 notes to explain the contents of the book and supply all the information needed to understand it fully (concepts of Eastern philosophy, history, geography, biographical information), something that so far has never been done. It also contains an important essay by Giancarlo Calza on Okakura and his role to foster intercultural understanding and the development of spirituality through the aesthetics and practice of the tea ceremony as a style of life. Contents: The Cup of Humanity; The Schools of Tea; Taoism and Zennism; The Tea-room; Art Appreciation; Flowers; Tea-masters; Okakura: A Life in Style by Giancarlo CalzaTable of ContentsThe Cup of Humanity; The Schools of Tea; Taoism and Zennism; The Tea-room; Art Appreciation; Flowers; Tea-masters; Okakura: A Life in Style by Giancarlo Calza

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Book SynopsisRebecca Wilson shares a whole new range of simple, healthy and delicious everyday meals that you can cook with just 10 minutes of prep time.Rebecca Wilson - the award-winning Sunday Times bestselling author, Instagram sensation and mum behind the phenomenally popular family food account @rebeccawilsonfood is on a mission to show you how to make quick and impressive meals for all the family, even the littlest ones, to all enjoy together!Packed with recipes for making the most of your slow cooker, stovetop, oven and more. So whether you need to whip up a quick on-the-go lunch, fill up your freezer with batch-cooking saviors, or enjoy a comforting slow-cooked dinner with your loved ones, Rebecca's ingenious, easy-to-follow and stress-free recipes will soon become your family favorites, asked for time and time again.Sure to get your tastebuds tingling, this quick and easy cookbook promises:- Over 100 recipes for breakfast, lunch, dinne

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Book SynopsisGet top marks in the kitchen, with over 150 easy, cheap and delicious recipes for students.Never mind essays and exams - one of the biggest challenges you'll face at university is fending for yourself in the kitchen. The Hungry Student Cookbook will take you from freshers' week to graduation, all on a seriously tight budget. You'll never have to resort to a can of baked beans again! Whether you want a simple dinner, a quick lunch between lectures, exam fuel or a slap-up meal to impress housemates, these easy-to-follow recipes are designed specially for students and include all your favourites: from homemade curries, lasagne, fajitas and toad-in-the-hole, to delicious ideas for soups, casseroles, jacket potatoes and homemade dips. Plus great morning-after breakfasts and simple but knockout desserts such as banoffee pie and Baileys cheesecake. With photographs to show what you're aiming for, advice on equipment and stocking your cupboard (even in a tiny shared kitchen!), and essential hints and tips - including how not to poison your friends - you won't want to leave home without The Hungry Student Cookbook!Table of ContentsIntroduction. Useful kitchen kit. Love your oven. Stocking up your store cupboard. Watching your budget. How not to poison your friends. Clever cooking. Pasta. Stir-fries, noodles and rice. Soups, stews and curries. Jacket potatoes and toppings. Easy dinners. Feeding friends. Salads, veggies and sides. In bread and on toast. The morning after. Sweets. Index. Acknowledgements.

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Book SynopsisA New York Times food columnist changes the way you look at dinner with 245 brand new, delicious recipes that are easy and quick enough to prepare on weeknights, including Jalapeno-Honey Steak, Maple Roasted Tofu and Blood Orange Chicken.

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Book Synopsis''Sometimes you can just pick up a book, flick through it, and know that it''s going to become a constant kitchen companion...Her recipes work and, more, are reliable purveyors of delight.'' Nigella LawsonCelebrating the incredible vegetarian food that India has to offer, Easy Indian Vegetarian delivers fresh, authentic Indian food for every day. You will find recipes for every occasion, with everyday ingredients and easy-to-follow instructions to help take the fuss out of dinner time. CHAPTERSSnacks: including Tomato chaat; Mango slaw; Chilli pakoraVeg: including Yogurt onion curry; Papad courgette kadhi; Rainbow chard & pea sabziDal: including Black dal; Chana dal; Chickpea yogurt curryFlatbreads: including Onion paratha; Rice dosa; Masala puriRice: including Vegetable & chickpea biryani; Green ginger pulao; Yogurt riceSides: including Sugar snap peas raita; R

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Book SynopsisNEW YORK TIMES BESTSELLER ? Take the stress out of weeknights with 100 easy, quick, and flavorful recipes from NYT Cooking.It?s Tuesday, 4 p.m. What?s for dinner? For busy people who want something good to eat, culinary powerhouse New York Times Cooking makes meal planning easy, with thousands of recipes to explore in the app. In Easy Weeknight Dinners, editor in chief Emily Weinstein has curated some of the greatest hits?100 favorite dishes that you can make in as little as 10 minutes, from trusted writers Melissa Clark, Eric Kim, Yewande Komolafe, Ali Slagle, and more, served with mouth-watering photos and notes from the NYT Cooking community.Organized by main ingredient, length of cooking time, and wow factor, you?ll find:?Truly fifteen-minute recipes, like Beef Short Rib Rice Bowls?Sheet-pan miracles for easy clean-up, like Feta with Chickpeas and Tomatoes?Minimum effort for maximum magic, like San Francisco-Style Vietnamese American Garlic Noodles?Plate-licking sauces that steal the show, in Shrimp Fried Rice with Yum Yum SauceWhether you?re seeking a standout meal for one, crowd-pleasers for picky kids, or something special for company, Easy Weeknight Dinners offers versatile, flavor-packed meals for busy lives.

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Book SynopsisEvery new book from Martha Stewart is cause for celebration, and with Martha Stewart’s Baking Handbook, she returns to bring the pleasures of baking to readers at every level, from beginner to expert and beyond. A culinary compendium packed with more than 200 foolproof recipes for the best baked goods, Martha Stewart’s Baking Handbook takes readers by the hand and guides them through the process of creating an irresistible variety of cakes, cookies, pies, tarts, breads, and much more. This essential addition to every cook’s library is rich with tips, techniques, and the mouthwatering and stunning recipes for which Martha Stewart is so well known. Covering a delectable array of topics from simple to sophisticated, including biscuits, muffins, scones, cookies, layer cakes, specialty cakes, sweet and savory pies and tarts, and pastries and breads, she provides a dazzlingly delicious yet crystal-clear, vividly illustrated repertoire of recipes. There are cakes that are elegant enough for formal occasions, such as showers, weddings, and dinner parties, and basic favorites meant to be enjoyed every day and then passed down through the generations. Every chapter includes indispensable visual equipment glossaries and features vital make-ahead information and storage techniques. Organized for maximum clarity and practicality, the handbook also offers step-by-step how-to photographs that demystify even the most complex and nuanced techniques. These culinary building blocks will turn good bakers into great bakers, and make great bakers even better.Filled with time-honored classics, such as Marble Cake with White-Chocolate Glaze, Apple Pie, Challah, Baba au Rhum, and Croissants, as well as lots of new surprises, Martha Stewart’s Baking Handbook will be reached for again and again, no matter the season or occasion. “Here, you will find the recipes and how-tos for the popovers you dream about, and for the simple crumb cake that you always want to whip up on Sunday morning, and for the double-chocolate brownie cookies that will make you a bigger hero with the after-school crowd, and for the citrus bars that you could only find in that little bakery that’s no longer under the same management. . . . Baking offers comfort and joy and something tangible to taste and savor. We all hope that these recipes provide you with years of pleasure.” —Martha Stewart

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Book SynopsisAt Milk Street, Chris Kimball and his test cooks use techniques from around the globe to deliver bolder flavors and healthier dishes in less time with simple techniques. On any given Tuesday, you can create interesting, delicious food in a flash.With more than 200 recipes including quick yet flavorful soups and stews, simple salads, pastas that come together in minutes with ingredients you already have on hand, the home cook''s essential problem--What''s for dinner Tuesday night?--has never tasted so good. And say goodbye to the freezer-burned gallon of ice cream you''ve kept on hand for just this purpose: there are even weeknight-appropriate sweets you can whip up after dinner and still have time to eat before bed.Best of all, every Tuesday Nights recipe is backed by the rigorous testing for which Chris Kimball is famous. With a photograph for every recipe, helpful tips and tricks for novice cooks and step-by-step visual instruction, each recipe is guaranteed to work when you need it most.

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Book SynopsisThis modern manual for the meat lover reveals the best-kept secrets of the world''s best breeders and butchers along with the latest culinary and scientific research on how to select, butcher, prepare, and cook every kind of meat including beef, pork, lamb, poultry, and wild game. In Secrets of the Butcher, author Arthur Le Caisne takes readers step-by-step through the ever-evolving and artisanal world of meat. Organized by type of protein -- beef, veal, pork, lamb, poultry, and turkey -- the book categorizes and describes the origin and characteristics of the best of each type. Secrets of the Butcher also includes state-of-the-art information on techniques and little know tricks of the trade, including answers to variety of questions such as What is dry aging? Is a sharp knife the best to cut meat? Is it better to pre-salt meat several days in advance or just before or after cooking and why? Do marinades really works? At what temperature is it best to cook meat? Is resting the meat after cooking really necessary? And much more. Accurate, scientific, and fully illustrated throughout with clear and useful four-color illustrations, Secrets of the Butcher is a must have for anyone serious about cooking meat.

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Book SynopsisIn the UK, 7 out of 10 people over the age of 45 have high cholesterol levels (Bupa 2007). Although there are no clear symptoms, high cholesterol levels have been associated with heart disease and stroke - two of Britain's biggest killers.Table of ContentsIntroduction 1 Part I: Understanding Cholesterol Basics 9 Chapter 1: Conquering Cholesterol Is Easier Than You Think 11 Chapter 2: Favouring Cholesterol-Friendly Foods 27 Chapter 3: Separating Fat from Fiction 41 Chapter 4: Controlling Cholesterol When Eating Out 57 Chapter 5: Gearing Up for Healthy Cooking 67 Part II: Mastering the Beneficial Breakfast 77 Chapter 6: Enjoying a Wholesome Breakfast with Wholefoods 79 Chapter 7: Making A Healthy Cooked Breakfast 89 Chapter 8: Having Breakfast in a Jiffy 101 Part III: Making Your Day with Heart-Healthy Snacks and Starters 115 Chapter 9: Preparing Simple and Hearty Soups 117 Chapter 10: Savouring Super Salads for Everyday Meals 137 Chapter 11: Creating Mouth-Watering Starters for Special Occasions 155 Chapter 12: Hoarding Healthy Nibbles 167 Part IV: Cooking with Poultry, Fish, and Meat 175 Chapter 13: Flocking to Chicken and Turkey: New Ways with Old Favourites 177 Chapter 14: Serving Up Soulful Seafood 197 Chapter 15: Managing Meats in a Healthy Diet 217 Chapter 16: Sparking Flavours with Seasonings and Sauces 231 Part V: Cooking with Cholesterol-Controlling Vegetables, Beans, and Grains 245 Chapter 17: Welcoming Heart-Friendly Veg into Your Kitchen 247 Chapter 18: Cooking Vegetarian Main Courses 263 Chapter 19: Betting on Beans for Lower Cholesterol 271 Chapter 20: Going With the Grains 287 Part VI: Serving Up Sweet Finishes 307 Chapter 21: Dishing Up Fruit for Dessert 309 Chapter 22: Baking Up a Storm 323 Chapter 23: Cheating with Quick Fix Desserts 335 Part VII: The Part of Tens 343 Chapter 24: Ten Beverages That Say, ‘Here’s to Your Health!’ 345 Chapter 25: Ten Ways to Trim Your Food Bill 353 Index 357

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Book SynopsisAn informative and sumptuously illustrated guide to the best places to buy mouthwatering fast foods and drinks from hawkers and vendors in the major cities of the world.Trade Review'Will appeal to every armchair traveller and gourmet in search of variety and novelty in the world’s most foodie cities' - Country and Town House'Deeply inspiring' - Comfort BitesTable of ContentsIntroduction • The Guide: Detailed examination of the prime locations for street food: North America; Caribbean; South America; Europe; Africa; Middle East; Asia; Australasia

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Book SynopsisA gorgeous cookbook packed with simple and delicious recipes for salads, smoothies, and deserts.

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Book SynopsisQuality baking is more varied, more exciting, and simply more authentic. This title celebrates this tremendous range with recipes that marry sophisticated European techniques to American tastes and ingredients. It features photographs that demonstrate the basic building blocks of the pastry and bread baker's repertoire.

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Book Synopsis150 inspiring and authentic Italian recipes for meat, poultry, and game – from the world's most trusted authority on Italian cuisineTrade Review"Want to cook authentic Italian recipes? New book Recipes from an Italian Butcher shows you how... Mouth watering dishes... Stunning... Showcases the rich diversity in the Italian approach to cooking meat. Sumptuous and hearty dishes... The ultimate guide to preparing and eating meat the Italian way."—Stir It Up"A charming and rustic collection of meat orientated recipes... What results is a cookbook where the running theme is respect... Recipes that at their core are simple, honest and often inexpensive [and] will make you want to go to your local butcher [...] bring a piece of meat home and really do it justice, using the best fresh ingredients and age-old techniques."—The Essential Journal"Osso bucco, chicken cacciatore, orange-scented entrecôte with pancetta, veal polpettine meatballs and Roman spring lamb... Recipes from an Italian Butcher is the newly released cookbook that'll teach you how to make all these Italian classics plus many more... It's not all meat, there's also a temping selection of side dishes like peas with pancetta, courgette ribbons with pink peppercorns, and delicate peperonata to add balance to your table and satiate any vegetarian guests... There are also plenty of practical tips and guidance on the Italian, American, and British cuts of meat making it a user friendly guide to dip into wherever you are, and ensure that you're speaking the same lingo as your local butcher."—FineDiningLovers.com"Travel through Italy can't help but tickle your taste buds, and this collection of 150 illustrated recipes – many published for the first time in English – brings the best of Italian kitchens to readers."—Globe Style Advisor (The Globe and Mail)"You'll never have to eat at an Italian restaurant again! The book makes an ideal Christmas gift."—GreatFood.ie (Ireland)"The Italian approach to meat, and food in general, permeates the book making it more than just a bog standard book of recipes... The issue of meat quality is there through the book, woven into the sage advice and information it imparts in the introduction and at the start of each section of the book. The cause of eating higher quality meat and doing so less often is one that we should all get behind, it's healthier for us, better for the environment and better for the livestock, which in turn produces better tasting meat... More than just meat, Recipes from an Italian Butcher is one of those cookbooks that do more than what it says on the label. Succinct, clear, helpful, it's packed with great recipes. If you were allowed to have just one cookbook on meat, Recipes from an Italian Butcher would be in the running to be that one."—LondonLampost.com"Bring a bit of Italy to UK shores... Will teach you to cook in a way that will make your old nonna proud." —Shortlist"Over 150 recipes for simple authentic Italian meat, poultry and game dishes with all the cooking methods covered... As well as the recipes, there are useful guides to the various cuts of meat. There's an excellent selection of vegetable side dishes as well."—Choice"Not only will you enjoy being introduced to new dishes, but with over 150 illustrations, you're also taken on a tour of Italy as well."—Athleisure Mag"This encyclopedic volume will teach you regional preparations for meat and so much more."—Wine Enthusiast"100 recipes to make the most of the forest's bounty, from dandelion leaves and berries to partridge and wild boar."—DomesticSluttery

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Book SynopsisFresh fruit-based desserts from beloved Los Angeles pastry chef and restaurateur Nicole Rucker.

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Book SynopsisPopular husband-and-wife bloggers and podcasters (acouplecooks.com) offer 100 recipes with an emphasis on whole foods and getting into the kitchen together. Pretty Simple Cooking was named one of the best vegetarian cookbooks by Epicurious and best healthy cookbooks of 2018 by Mind Body Green.A love story at its finest, Alex and Sonja Overhiser first fell for each other--and then the kitchen. In a matter of months, the writer-photographer duo went from eating fast and frozen food to regularly cooking vegetarian meals from scratch. Together, the two unraveled a pretty simple approach to home cooking that kicks the diet in favor of long-term lifestyle changes. While cooking isn''t always easy or quick, it can be pretty simple by finding love in the process.A Couple Cooks Pretty Simple Cooking is an irresistible combination of spirited writing, nourishing recipes with a Mediterranean flair, and vibrant photography. Dubbed a vegetarian cookbook for non-vegetarians, it''s a beautiful book that''s food for thought, at the same time providing real food recipes for eating around the table. The book features: 100 vegetarian recipes, with 75 vegan and 90 gluten-free options A full-color photograph for every recipe Recipes arranged from quickest to more time-consuming 10 life lessons for a sustainably healthy approach to cooking, artfully illustrated with a custom watercolor

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Book SynopsisWinner of the Fortnum & Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Award 2020Shortlisted for the James Beard Award 2020''Cookbook of the year'' Allan Jenkins, OFM''No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject'' Jay RaynerA fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.''This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns'' Yotam OttolenghiTrade ReviewCookbook of the year for me. A masterwork to be measured next to the best of Claudia Roden, by a skilled cook and writer immersed in the food and region. A book to be kept near the cooker, to be splattered in red oil -- Allan Jenkins * Observer Food Monthly *Every now and then a book comes along that is more than a cookbook or a book on food, and without a doubt that book is The Food of Sichuan. Fuchsia's deep understanding and clear description of the dishes is simply so mouth-watering that I wanted to run to the kitchen and start cooking every dish -- Ken Hom, OBENo one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject -- Jay RaynerThis book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns -- Yotam OttolenghiSichuan is where Dunlop – a major expert on the cooking and culture of China – started her culinary journey and there’s no better guide to the region’s food. Her work is scholarly but accessible and her instructions clear -- Diana Henry * Daily Telegraph *It's much more than a splendid cookbook, dwelling on a fascinating region of south-west China and its spicy and fashionable cuisine * Country Life *If Sichuan is entirely new to you though, Fuchsia is the ideal guide * Western Morning News *Praise for Sichuan Cookery -- -This book transports you to another world… * Guardian *Fuchsia Dunlop writes beautifully about Sichuan’s culinary history, culture, methodology, philosophy and ingredients. She makes you want to cook every one of her gorgeous-sounding recipes… -- Sybil Kapoor * Independent *Sichuan Cookery is an outstanding work that deserves every accolade -- Bee WilsonA scholarly, comprehensive expert’s guide to the cooking of south-west China… A curiosity and a joy * Sunday Telegraph *I will cook it again and again * BBC Good Food Magazine *Fuchsia Dunlop's mince pies are better than yours * Yorkshire Post *

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Book SynopsisA scrumdiddlyumptious selection of treats inspired by Willy Wonka & The Chocolate Factory You’ve got the golden ticket! Enter here and you’ll find a world of fanciful treats, delectable chocolates, and candied confections as colourful as their creator. From the moment Mr. Wonka first somersaulted onto the red carpet in 1971, the magical, maniacal chocolatier has captivated audiences across the globe. Relive every incredible invention and memorable minute from the movies that brought him to life while you whip up his most delicious creations in the comfort of your own decidedly less hazardous kitchen. Let your imagination run wild with 75 whimsical and wonderful desserts and drinks inspired by these spectacular movies, including: Lightning in a Chocolate Bar Salty Chocolate Peanut Clusters Cayenne Crinkles with a Kick Extra Juicy Blueberry Pie Almost Everlasting Cake Pops Drool-Worthy German Chocolate Cake Snozberry-Lemonade Fizzy Lifting Drink With decadent recipes and delightful tidbits from the fantastical story fans have loved for more than 50 years, The Unofficial Willy Wonka Cookbook will turn your dreams into realities and your realities into dreams! Trade ReviewPraise for An Unofficial Cookbook for Fans of Willy Wonka: “A plethora of mouthwatering recipes waiting to be enjoyed. Each delightful creation will have you remembering to always leave room for dessert.” —Deanna Huey, author of The Witch’s Cookbook

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Book SynopsisNamed a Best Cookbook of 2022 by Bon Appetit In her extraordinary first cookbook, Andrea Gentl brings to her subject equal parts knowledge and technique, along with a unique passion and sensibility. From sprinkling adaptogenic powder over granola to reinventing schnitzel with king trumpets, Cooking with Mushrooms expands our ideas of how to use mushrooms as both a food and a flavor, a seasoning and the star of the plate.Here are a variety of mushroom broths to make you feel better. Breakfast recipes like Soupy Eggs with Chanterelles. Mushroom Larb or a Crispy Shiitake “Bacon” Endive Wedge Salad makes the perfect lunch. Mushroom Ragu or a Roast Chicken with Miso Mushroom Butter can change the dinner game, and a Maple Mushroom Ice Cream will transform your ideas about dessert.The dishes might sound familiar—lasagna, risotto, a bourguignon, brownies—but the ingredients and flavors are as unexpected as they are delicious. In all, Cooking with Mushrooms features nearly 100 recipes that unlock the powerful flavors and health-giving properties of the world’s most magical ingredient.Trade Review“In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer“In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "A book so beautiful, merely leafing through it confers forest-bathing levels of equanimity."—The Wall Street Journal “Andrea Gentl’s Cooking with Mushrooms is a book that’s as beautiful as it is wildly creative. Mushroom and cauliflower carnitas, king trumpet au poivre, brown sugar buttermilk porcini pumpkin pie, oh my, I want them all. It’s a healthyish, hippieish cookbook that gives the funkadelic mushroom the respect it deserves. . . . A resource in my kitchen.”—Bon Appétit, Best Cookbooks of 2022 "[Gentl's] book displays a dedication to treating mushrooms with respect and a knack for getting the absolute most out of them by paying careful attention to technique... Her one-page explanation of five mushroom-cooking techniques is one of the best, most succinct I’ve seen."—Joe Yonan, The Washington Post "Within the very first pages, it is clear [Cooking with Mushrooms] is as complex as mycelia—and just as enticing." —Vogue.com “Everything you need to know about fungi. . . . Both a field guide and an ode to the beloved mushroom and all of its transformative properties.”—Thrillist “Cooking with Mushrooms will have you eating them every night of the week. The recipes are *that* good.”—Brit + Co. “In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "This cookbook feels like a really important moment for culinary mushrooms"—Alicia Kennedy "A book so beautiful, merely leafing through it confers forest-bathing levels of equanimity."—The Wall Street JournalIACP Cookbook Award Winner “Andrea Gentl’s Cooking with Mushrooms is a book that’s as beautiful as it is wildly creative. Mushroom and cauliflower carnitas, king trumpet au poivre, brown sugar buttermilk porcini pumpkin pie, oh my, I want them all. It’s a healthyish, hippieish cookbook that gives the funkadelic mushroom the respect it deserves. . . . A resource in my kitchen.”—Bon Appétit, Best Cookbooks of 2022 "[Gentl's] book displays a dedication to treating mushrooms with respect and a knack for getting the absolute most out of them by paying careful attention to technique... Her one-page explanation of five mushroom-cooking techniques is one of the best, most succinct I’ve seen."—Joe Yonan, The Washington Post "Within the very first pages, it is clear [Cooking with Mushrooms] is as complex as mycelia—and just as enticing." —Vogue.com “Everything you need to know about fungi. . . . Both a field guide and an ode to the beloved mushroom and all of its transformative properties.”—Thrillist “Cooking with Mushrooms will have you eating them every night of the week. The recipes are *that* good.”—Brit + Co. “In this gorgeous and deeply useful book, Andrea Gentl disproves my own jaded fear that there’s nothing new to say about ingredients we know well. I’ve cooked mushrooms for years without ever making pesto with maitake, lovage, walnut, and pistachio; morels on fried sourdough with smashed favas and peas; or whole king trumpets served au poivre. I find myself impatient for my next chance to buy a whole bouquet of mushrooms to follow her joyous and charitable directions.”—Tamar Adler, author of An Everlasting Meal “This book is a beautiful and modern expression of Andrea’s love for the natural world, travel, photography, and most important, mushrooms. The recipes are delicious, nutritious, and accessible. I plan to fill my pantry with all these staples and use them as she suggests throughout the book. It has already become one of the most valued cookbooks in my collection.”—Aran Goyoaga, author of Cannelle et Vanille “Cooking with Mushrooms is a breathtaking new offering that has everything: beauty, lore, wisdom, and every delicious way to use these magical spores. Andrea Gentl’s reverence for nature shines through, with in-depth instructions and stunning photography that make this a literal feast from cover to cover. The learning here is rich.”—Sarah Copeland, author of Every Day Is Saturday, Feast, and Instant Family Meals “Cooking with Mushrooms will quickly draw you into the mystical kingdom of this most enchanting ingredient. Once there, you’ll be treated to a plethora of exciting ways to feature mushrooms in your daily meals—powdered and added to honey or nut butter, infused in healing broths, and even in rye sourdough bread and desserts. These recipes are effortlessly beautiful, delicious, and health supportive.”—Amy Chaplin, James Beard Award–winning author of Whole Food Cooking Every Day “Andrea Gentl has a way with food. A way with styling. A way with poetically expressing herself through every word. A way with flavors that is distinctly her own. And now, with her exceptional new book, a way with mushrooms that we will all greatly benefit from.”—Athena Calderone, author of Cook Beautiful and Live Beautiful “In these pages, Andrea Gentl’s writing and cooking chops rival her legendary food photography. A leading alternative doctor once beseeched me to eat mushrooms often for their outsize adaptogenic properties—this book is a roadmap for how and why to do so deliciously. I’ve rarely seen such a clever, mouthwatering collection of original recipes.”—Lucinda Scala Quinn, author of Mad Hungry: Feeding Men and Boys “There are few people equipped with the keen eye, curiosity, and mycophilic knowledge required to produce a book like this, and Andrea Gentl does it like a true master with a forager’s heart. Her mushroom-based recipes are so flavorful that we’ll never think of them the same way again. Cooking with Mushrooms is inspiring, informative, and an instant classic.”—Elissa Altman, author of Poor Man’s Feast and Motherland “Andrea gives us truly inventive ways to not only cook fresh mushrooms but to coax out and preserve their best qualities so that their funky essence can easily be added to a myriad of dishes. This gorgeous book is a must for curious cooks everywhere.”—Susan Spungen, author of Open Kitchen “Magical in every sense of the word. Through a brilliant narrative and recipes that are both inspiring and truly nourishing, this is a thorough explanation of all things mushrooms.”—Mariana Velásquez, author of Colombiana “Not only is Andrea Gentl an absolutely amazing photographer—she is an intuitive and soulful cook. As a fellow mushroom lover, I thought I knew what a person could do with them, but the wealth of recipes and ideas in this book floored me. There are pestos, nut butters, broths and tonics, crostatas, granolas, tacos, and more. A fungus lover’s delight! I could go on, but I have to go make a batch of Miso Mushroom Popcorn Dust. Buy this book!”—Carla Lalli Music, author of That Sounds So Good and Where Cooking Begins “While her evocative images reveal an obvious love of her subject, Andrea’s recipes are a testament to a lifetime of curiosity, travel, observation, and experimentation. This book will give you the confidence to unlock the power of fungi and open your kitchen to an umami that, for many, has been hiding in plain sight.”—Cliodhna Prendergast, food writer and photographer "This cookbook feels like a really important moment for culinary mushrooms"—Alicia Kennedy

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Book SynopsisThis unique cookbook with downloadable PDFs of printable recipes looks beyond intervening in the symptoms of health problems and addresses the ways in which diet can be used to help correct underlying imbalances in the body.Dealing with a range of different issues, including gastro-intestinal, immune system and hormone imbalances, this book clearly explains the intricacies of each problem and offers useful tips on how to truly make a difference through diet. The recipes provided for each imbalance are easy to follow and are accompanied by detailed nutritional information. The information throughout the book, including the chapter on healthy ageing, is designed for clients who wish to optimise their health, whether or not they are currently facing health problems.With its focus on a personalised approach to helping people through diet, this book is an invaluable resource for nutritionists, health professionals and their clients.Trade ReviewDealing with a range of different issues, including gastro-intestinal, immune system and hormone imbalances, this book clearly explains the intricacies of each problem and offers useful tips and recipes on how to make a difference through diet. -- International TherapistThere's nothing I didn't like about the design or content of the book. Sure we are used to cookery books having lavish graphics and pictorial content - The Functional Nutrition Cookbook doesn't provide this, it is aimed at those who value substance over design. Our copy is up alongside Jamie, Lorraine, Anjum and Rick's books, but it'll be used to plan our family's meals just as often as the classic cook books. -- Donald ScottI am personally very delighted to find a book with so many useful and relevant recipes under one cover, I cannot be alone in spending far too much time hunting down suitable meal options for complex requirements... It will certainly get a lot of use in my practice and can highly recommend it for any practitioner's bookshelf. -- The Nutrition PractitionerThis unique cookbook with downloadable PDFs of printable recipes looks beyond intervening in the symptoms of health problem and addresses the ways in which diet can be used to help correct underlying imbalances in the body... designed for clients who wish to optimise their health, whether or not they are currently facing health problems... an invaluable resource for nutritionists, health professionals and their clients. -- Embody MagazineIn the transition from recommendation to action, people need a 'road map' to help them make relevant and meaningful changes. The authors of this book have pulled together fantastic systems-orientated therapeutic meal options that will complement or independently propel individuals towards their goal of nutrition-orientated optimal health.Practitioners of functional medicine and others will cherish this book, as it solves the question: so what CAN I eat, and how do I make it tasty, healthy and family friendly? -- Michael Ash BSc, DO, ND, F.DipION, osteopath, naturopath, nutritional therapist and managing director of Integrated Health Consultancy LtdIntegrating nutrition science with Functional Medicine through an evidence-based approach, this highly practical book is an excellent resource for any nutrition-oriented healthcare practitioner helping individuals make dietary changes to support their health. Combining simple advice with delicious, nutritious recipes suitable for all, it's certainly a book to reach for in the kitchen on a daily basis. -- Jane Nodder, senior lecturer, clinic tutor and nutritional therapistAll the foods we consume affect our function in a positive or negative way. This health promoting recipe book will be an invaluable tool for health practitioners and their patients to identify foods that have a positive function. It is full of delicious recipes which specifically target the nutritional imbalances associated with key body systems that are the underlying cause of many health conditions. This functional approach to eating and lifestyle deals with the root cause of disease, not just the symptoms. -- Ken Eddie, managing director of Nutri., leaders in the field of Functional Medicine educationThis is a cookbook that has just been waiting to happen. A great practitioner companion to Biochemical Imbalances in Disease. The well-referenced text helps practitioners to readily justify nutrition recommendations for their clients in an evidence-informed manner, and guide them towards reading specific chapters and key recipes to support their personalised plan. The brilliance of a functional nutrition cookbook is that as new data emerges it is relatively straightforward to update text and revise recipes in a highly relevant and practical way. Personalised healthcare is here to stay and this cookbook will likely be the first of many that truly attempts to address the importance of diets for the individual rather than the population. -- Kate Neil MSc (Nutritional Medicine) MBANT NTCC CNHC Registered Practitioner, managing director and Head of Quality Assurance, Centre for Nutrition Education & Lifestyle ManagementTable of Contents1. Why and How to Use This Book. 2. Improving Gastro-Intestinal Health. 3. Supporting Detoxification. 4. Supporting Essential Fatty Acid and Eicosonoid Balance. 5. Managing Blood Glucose Levels. 6. Supporting Adrenal and Thyroid Function. 7. Supporting Sex Hormone Function. 8. Immune Modulation: Anti-Inflammatory Support. 9. Reducing Oxidative Load. 10. Support for Balanced Brain Chemistry. 11. Healthy Ageing.

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Book SynopsisFirst published in the 1970s to great critical acclaim Richard Olney’s Simple French Food follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as Elizabeth David Classics and Charcuterie and French Pork Cookery.

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Book Synopsis'A stunningly illustrated recipe book for kids (or anyone, really). It tells the story of different residents of a house cooking foods from around the world. Simply sweet.' - Yotam OttolenghiIn each apartment, someone is preparing a special dish to share with their neighbours. Mr Singh is making coconut dahl with his daughter while Maria mashes some avocados for her guacamole. Will everything be ready on time? Written and magnificently illustrated by Felicita Sala, this glorious celebration of community is filled with recipes from all over the world and simple instructions perfect for young chefs. Lunch at 10 Pomegranate Street is a visual feast to share and delight in. Trade Review‘A stunningly illustrated recipe book for kids (or anyone, really). It tells the story of different residents of a house cooking foods from around the world. Simply sweet.’ -- Yotam Ottolenghi‘Beautifully depicting an apartment building with people cooking food from all over the world … Really uplifting and charming.’ -- Nigella Lawson‘Part biography of an apartment block’s inhabitants, part children’s recipe book, each highly evocative illustration depicts a different resident or family in their kitchen preparing a dish ... the book is a wonderful celebration of multiculturalism and food bringing people together. It’s also a unique way to encourage independent readers who are would-be cooks.’ -- Imogen Carter * The Guardian *‘The world’s cuisines are brought together with some well-considered pencil strokes – a book for adults to drool over, as well as children.’ -- Amy Bryant * The Telegraph *‘This is such a lovely children’s book … with beautifully drawn recipes from green rice to salmorejo.’ -- Bee Wilson, author of The Way We Eat Now‘Lunch at 10 Pomegranate Street works outside the kitchen, too. It is not only a recipe book, it is a heartwarming story about the global residents of number 10.’ -- Anna Shepard * Waitrose Weekend *‘Packed with simple recipes from around the world, this is the perfect gift for tiny budding cooks.’ -- Nina Pottell * Prima *‘There is much more to this book than recipes … Across these few recipes are so many new flavours or tastes I’d given up trying on my daughter … Felicita Sala, I salute you.’ -- Sophie Morris * i *‘Lunch at 10 Pomegranate Street has been inspirational, allowing us to add several surprising new dishes to our weekly menu. The format offers an imaginative starting point for exploring a variety of ethnic cuisines.’ -- Sara Keating * The Irish Times *‘One book has caught my eye this year – Lunch at 10 Pomegranate Street by Felicita Sala. Although directed at children, the recipes are perfect for any family cooking. The drawings are beautiful.’ -- Julie Scrumptious * Sunday Mail *‘This lovely recipe book celebrates community, culture and food from around the world.’ * The Week Junior *‘The book provides a fantastic tour of international cuisine and there is a lot to talk about in each apartment … An enchanting book that can be used in different ways.’ * Early Years Educator *‘A warm, beautifully illustrated celebration of community and culture, including simple recipes from around the world.’ * The Bookseller *‘What a delectable treat of a picture book … this would be a wonderful book to share with a class as part of a project on food, or diversity and culture. The recipes are irresistible and children would enjoy finding out about their provenance as well as making them.’ -- Rachel Elvidge * Just Imagine *‘One of the most beautiful books to land on our desks for a while.’ * City Kids *‘What a delightful and unique cookbook for kids! … The illustrations are charming and colourful, and the recipes are delicious … This easy cookbook comes highly recommended for foodies of all ages. The food will taste even better when shared with family and friends!’ -- Angela Crocombe * Readings *‘Lunch at 10 Pomegranate Street is bound to be a favourite in every child’s house, giving, as it does, ten recipes for delicious food to cook and share. It’s a beautifully illustrated book and the pleasure starts immediately you open the cover ... The deep, soft colours, the wonderful faces and rooms, are so detailed and interesting, it’s almost as if each picture is just waiting to be walked into ... A book to be kept.’ -- Gwen Grant * Armadillo *‘This delightfully illustrated children’s cookbook offers a global menu of dishes to share with friends, family, and neighbours … Combining simple, fresh flavours with recipes from around the world, this book will nourish and inspire budding cooks while whetting the appetites of their more experienced helpers.’ -- Susie Q * Susie’s Reviews and Giveaways *‘Every page in this book has detailed illustrations with simple recipes that the children can follow. It would be such fun to help the young ones to cook this food that comes from different places around the world.’ FOUR STARS * Good Reading *‘A visual feast to share and delight in.’ * The Green Parent *‘This eye-catching, mouth-watering cookbook beautifully evokes the joy of food and its power to unite.’ -- Frances Atkinson * Sydney Morning Herald *‘Delightful.’ * Child Magazine *‘Beautifully illustrated ... Lunch at 10 Pomegranate Street is not just a cookbook, however, and tells a charming, simple picture story perfect for bedtime with little ones ... Ultimately, the book is about breaking bread with friends to build strong communities.’ -- Camille Smith * The Weekly Times *‘A perfect Christmas present for young chefs, with its simple and easy-to-follow recipes and enticing watercolour illustrations. It will convince reluctant readers to get stuck in a book, and fussy eaters in the kitchen too!’ * Bristol Magazine *

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Book SynopsisOver 100 easy slow-cooker recipes with just 10 minutes of preparation In just 10 minutes, you can get dinner on the go and leave the slow cooker to do all the hard work With more than 100 recipes, The 10-minute Slow Cooker is full of delicious dishes that require only 10 minutes of hands-on time in the kitchen. It couldn't be easier! From fresh and healthy meals to the ultimate home comforts, this book is full of hassle-free and healthy food that the whole family is bound to love.CONTENTS INCLUDE:Vegetarian Harissa & tomato chickpea stew with coriander yogurt; Butter bean arrabbiata stew; Macaroni cheeseChicken Spiced coconut chicken; Chicken stew with white wine, garlic & bay; Chicken tinga poblanaMeat Lamb birria tacos; Italian lentils with sausages & chilli; Beef pepperpotCurries Chicken madras; Chickp

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Book SynopsisDiscover the art of miniature drinks that pack a full punchand create cocktail flights at home with 60 small pours full of complex flavors and measured luxury.?Artfully photographed . . . a brilliant mix of recipesusing popular ingredients, techniques and tools that faithfully capture our contemporary zeitgeist.??Jim Meehan, author of Meehan?s Bartender ManualTiny Cocktails offers a unique and creative approach to mixology for those who want to savor delicious cocktails without overindulging. The recipes showcase smaller drinks with big flavors?an ideal way to explore new flavors and refine your mixology skills without making a full-drink commitment. Each drink comes in around 3-6 ounces, with about half the alcoholic punch of a full-sized cocktail.There are pre-dinner libations to welcome guests, caffeinated cocktails in small doses so they don?t keep you up at night, and over-the-top indulgences that make a delicious treat. Try the fresh and fluffy Tropical Garibaldi made with coconut Campari and orange and pineapple juices, the richly indulgent Armagnac and amaro French Kiss accented with cocoa nibs, or the Wee Irish Coffee that downsizes the iconic drink into something you can easily enjoy after dinner. The drinks are complex in flavor but easy to put together with a simple stir or shake. Along the way you?ll learn techniques and simple ways to up your bartending game, make infused liquors and syrups to enhance your drinks, and get tips on selecting the right glassware to make your tiny drinks look top shelf.Featuring recipes for different occasions, essential tools and ingredients, contributions from renowned bartenders, and bold and immersive photography from Eric Medsker, Tiny Cocktails is the perfect addition to any cocktail enthusiast''s collection.

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Book SynopsisFrom the creative minds behindthe world's favorite gourmet marshmallow companyXO Marshmallowexplore the world of marshmallow-making with over 50 recipes and countless tips and tricks to make your life a bit sweeter.

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Book Synopsis[Chet Sharma] is not only one of the most exciting chefs in London, but also one of the cleverest.' Great British ChefsThe much-anticipated debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike Chet Sharma began his career as an academic before working as a development chef for many of the world's best restaurants, from Mugaritz in San Sebastian, Spain, to Moor Hall in West Lancashire, in the north of England. When the time came to open his own restaurant, his heritage and background provided the inspiration for BiBi, the name being a term used affectionately throughout India to mean lady of the house', or grandmother. Yet his food is much more than an homage to authentic Indian cuisine. Our food doesn't necessarily look Indian on the plate,' Chet says. It's modern and progressive, but if an Indian grandmother walked into the dining room and tasted a dish, she would still understand its roots.'Sharma's much anticipated debut cookbook weaves together recipes for 60 of his exquisitely detailed signature dishes with a series of personal essays that explore his memories of the Indian subcontinent and the personalities and dishes of his heritage. Readers will discover iconic dishes from the restaurant's repertoire, including Nimbu Pani', Wookey-hole cheese papad,' and the signature Sharmaji's Lahori Chicken', as well as some of Chet's playful takes on traditional Indian dishes, such as Seekh Kebabs' and ''Alphonso Mango Lassi'. A substantial Essentials' section presents recipes for BiBi's bespoke masalas, stocks, and other core components of the restaurant's unique menu.BiBi The Cookbook also features reflections on the restaurant from some of its most esteemed guests, including Andoni Aduriz, Aziz Ansari, Mark Birchall, Ryan Chetiyawardana, Brett Graham, Tom Kerridge, Henrietta Lovell & Richard Hart, Trevor Noah, Olly Smith, and Hans Zimmer.

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