Food & Drink Books

Book SynopsisPacked with fascinating Ketchup facts, archive adverts and artwork, famous fans and 30 delicious recipes, the official Heinz Ketchup Book celebrates one of the nations' favourite sauces and store-cupboard icons - if not The Favourite!Featuring 30 brand new recipes showcasing fun and innovative ways to cook with Heinz Tomato Ketchup. Taking inspiration from ketchup's iconic history there is something for every fan to enjoy, from quick ketchup chicken, sticky ribs and sloppy Joes which kids, teenagers and their friends will adore to modern healthy katsu curry and paella for the whole family to enjoy. Especially when they all discover the secret ingredient!Beautifully designed and illustrated with specially commissioned recipe photography along with fascinating artwork and vintage adverts from the Heinz archive, including the history of the famous bottles, info-graphics, fun facts & stats and ketchup's most famous fans, this is the perfect, irresistible gift for red sauce devotees of all ages.

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Book SynopsisCook like an Athenian and eat like a GreekSince its humble market stall beginnings in 2014, The Athenian has established itself as the best place for Gyros this side of the Mediterranean. Now the beloved restaurant chain is sharing the secrets of some of its most popular Greek recipes.Travel from Athens to the beautiful Greek islands from the comfort of your kitchen with The Athenian Cookbook. Packed with 62 recipes, these simple yet bold dishes are perfect for all the family.Learn the secret behind the famous Greek Yoghurt Dip and Souvlaki Sauce and immerse yourself in Greek cuisine with Greek Roast Lamb, Meatball Soup and Shrimp Saganaki. Satiate your lunchtime hunger with Greek Frittata and Beef Burgers, and satisfy your sweet tooth with Apple Filo Pie and Chocolate Mousse. For a light meal, try out a Greek Club Sandwich or Lentil Soup, or for a quick bite, a Greek Village Salad or Greek Roasted Vegetables are perfect options. Plus, with Vegan Seitan Gyros and Vegan Moussaka, there's something for everybody.From delicious snacks to mouthwatering gyros, quick light bites to comforting family favourites, The Athenian Cookbook is authentic, accessible and packed with attitude.

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Book SynopsisHow to select wine for its taste, not its packaging or its price. Knowing the difference between all those bottles on the supermarket shelves will double the pleasure you get from a glass of wine and, with Fred Sirieix as your guide, you'll discover how to get the flavour you want. In Wine Uncorked, Fred decants a career's worth of expertise, revealing how everything from percentage to vintage impacts what ends up in your glass, how to decipher a label and the optimum temperatures for serving. He then takes you on a tour of the regions, showing you how the landscape and climate work their magic on the wine produced around the world, highlighting key producers to suit all budgets along the way.If you have ever said, 'I wish I knew more about wine,' this is the book for you.

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Book SynopsisA New York Times BestsellerDefine and develop your individual cooking style - and become the cook you want to be - in 120 flavour-forward everyday recipes and easy-to-understand techniques. Andy Baraghani is the talented chef behind many of Bon Appetit's viral recipes - favourites like Cauliflower Bolognese, Tahini Ranch Dressing and Ramen Noodles with Miso Pesto - he creates wow-factor flavours, delivers beautiful and satisfying meals with minimal fuss and reworks well-known dishes in utterly delicious ways. Andy's love of flavour began with the comforting dishes of his Iranian parents' immigrant household. Blending the home cooking of his upbringing and his professional training, Andy evolved into a culinary influencer by asking himself, 'What kind of cook do I want to be?'. In answering that question for himself - the cook who can balance flavours and the cook who makes a perfect salad, for example - he became known for trying new techniques, working with easy-to-find but underused ingredients and creating unexpected combinations.Among his debut cookbook's 120 recipes and 120 sumptuous photographs you'll find for new surefire hits, such as Roasted Beetroot with Mint and Sesame, Pomegranate-Glazed Chicken Legs with Buttery Almonds, plus dozens of dishes to refresh and expand your weekly repertoire. In essays throughout the book, Baraghani shares convictions and key lessons.This cookbook is a genre-breaking cookbook of transformative techniques and recipes that will guide all to become the kind of cook that they want to be.Trade ReviewThe Cook You Want to Be is explosive, but maybe not in the way you'd think. Andy fills the pages withtiny changes, little tricks, tiny adjustments, small lessons that transform your cooking, fromeveryday home-cooking to really restaurant-level dazzle. -- Helen Rosner * The New Yorker Radio Hour podcast *Chef Andy Baraghani doesn't just want to inflame your taste buds, he wants to inflame your curiosity.The gay Iranian American's The Cook You Want to Be: Everyday Recipes to Impress is more than a simple cookbook.Baraghani wants you to learn something about cooking-and in the process, the world. -- Jacob Anderson-Minshall * The Advocate *I adore Baraghani's approach to cooking, which emphasizes using your intuition and senses,feeling the food in your hands and tasting as you go. -- G. Daniela Galarza * The Washington Post *Andy's new cookbook, The Cook You Want to Be, is a bright and lavish collection of recipesinspired by his travels, his Persian family, his restaurant experience, and his time in Bon Appétit's test kitchen. -- Alex Beggs * Bon Appétit *. . . one of the few people whose cooking I trust to be flawless every time. . . . Whichever recipesof his you make, it's guaranteed that they'll not only make you the cook you want to be,but also will possess all the flavors you'll ever want to eat. -- Ben Mims * Los Angeles Times *

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Easy, thrifty, delicious food with a hefty glug of humour.If you're a young(ish) person who wants to expand their kitchen repertoire beyond pesto-pasta and beans on toast, then you're in luck. Do Yourself a Flavour is full of ways to take your cooking to the next level.Brimming with over 75 recipes, plus tips and tricks for turning leftovers into fabulous meals in their own right, you'll be covered for all situations, from those quick fridge-to-face moments, through to making a delicious dinner to feed your plant-based pals and raging carnivores alike.Including dishes such as Puff Pastry Pizza Florentine; Sweet Potato, Spinach & Chickpea Curry; Mushroom, Ale & Lentil Pie, and Sausage, Squatternut Bosch & Red Onion Traybake, you'll find din-spiration that doesn't require a riot of expensive or bizarre ingredients, utilises the culinary skills you already have, and won't ask you to go and buy more equipment for your (probably) shared, cramped kitchen.Fliss Freeborn is Fortnum and Mason's Cookery Writer of the Year 2023

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Book SynopsisAre you looking for natural remedies to help manage your arthritis symptoms? Emily Johnson, the founder of Arthritis Foodie, has written the ultimate guide to living well with arthritis. After a five year battle with the condition, Emily embarked on a journey of healing - with food, exercise and healthy living - and now with her debut book she puts us on the path to taking back control of our own bodies. Beat Arthritis Naturally shares Emily's top tips and tricks for managing symptoms, along with quick exercise sequences and delicious recipes made with unprocessed whole foods, such as Cajun Salmon Burgers, Warming Parsnip Soup and Bright Blueberry Muffins. Emily delves into a variety of topics to help you naturally feel better, including:- Healthy delicious recipes- Key anti-inflammatory foods and potential inflammatory foods- Pain management - The importance of sleep- Mindset and how to think more positivelyCombining Emily's own challenges with seronegative arthritis and backed-up expert advice from leading therapists and rheumatologists, Beat Arthritis Naturally will give you the confidence you need to live a healthier and happier life.'Emily has compiled a fantastic book full of useful and scientifically robust information about how lifestyle and food can help with this debilitating group of conditions. Most people resort to medications alone, when actually we know just how impactful lifestyle can be. Emily is banging the drum for arthritis patients everywhere and this is a must read for anyone suffering alone and looking to improve their wellbeing holistically.' - Dr Rupy Aujla, MBBS, BSc, MRCGP, Founder Doctor's KitchenTrade ReviewThis is the ultimate guide to living well with arthritis and chronic pain. * Health & Wellbeing Magazine *This is the ultimate guide to living well with arthritis and chronic pain. * Health & Wellbeing Magazine *

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Book SynopsisDELICIOUS PLANT-BASED RECIPES TO WASTE LESS FOOD!Max La Manna, low waste chef and climate activist, bridges the gap between vegan food and waste-free cooking - inviting us to channel the MORE PLANTS LESS WASTE mindset and discover a stronger purpose in the kitchen and in our daily routines. --Through his viral recipe videos and work with BBC Earth and beyond, Max has inspired hundreds of thousands of people across the world to rethink their approach to food consumption and made it his mission to breathe new life into our leftovers that are typically destined for the bin. In his first cookbook he shares 80 of his tastiest, healthy recipes that are bursting with flavour, will help you save money, food and ensure you eat well - from Sumptuous Spag Bol and Vegan Shepherd's Pie to Pumpkin Pasta, Crunchy Cauliflower Curry or Leftover Veggie Nachos in a Hurry.. MORE PLANTS->LESS WASTE INCLUDES: - simple, accessible ingredients that celebrate the power of vegetables and wholefoods at their best- breakfasts, lunches, dinners, soups, stews and salads - plus sweet treats- all-natural home hacks from DIY deodorant to Citrus Bomb House Cleanser - the life tools you need to add value to what you already own and set you on the path to living more sustainably - a 21-day zero waste challenge

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Book SynopsisPigs in Blankets are for life, not just for Christmas!The Pigs in Blanket Cookbook is filled with 50 fun and creative reasons to enjoy many more PIBs at Christmas and all year round. With colourful photography, bright design and easy to follow steps, this is the perfect book for everyone who loves these savoury treats and wants to jazz up meals for family and friends and make great treats for the kids, BBQs and parties.Includes PIBs take on all the favourites; bolognaise, mac 'N' cheese, risotto, carbonara, egg fried rice, BBQ and breakfasts, the famous PIB Christmas trifle and even recipes for PIB-tatas bravas, smoky PIBs bread and PIB sushi! Starting with Christmas (naturally!) and followed by lighter spring and summer breakfast, salads, BBQ and party recipes and finishing with a warming seasonal autumn galette, one pot dishes and Halloween fun.

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Book SynopsisAn exciting and unexpected collection of 100 recipes that re-examines Chinese foodJon Kung grew up as a 'third-culture' kid: Born in Los Angeles, raised in Hong Kong and Toronto, and now living in Detroit, Jon learned to embrace his diasporic identity in the kitchen after pivoting his career from law school graduate to being a cook. When the pandemic shut down his immensely popular popup, he turned to social media-not just as a means of creative expression, but as a way to teach and inspire.Over time, Jon discovered that expressing himself through food not only reflected his complicated identities, it affirmed them. From dumplings to the most decadent curried mac and cheese, Jon inspires millions through his creative recipes and content.In Kung Food, he breaks the boundaries of flavours in chapters such as:Snacky Snacks, Bites, and Cravings (Sesame Prawn Toast, Vegan Fried Oyster Mushroom Sandwich)Noodles & Dumplings (Ginger Spring Onion Noodles, Buffalo Chicken Rangoons)Rice & Congee ('Clay Pot' Rice Tahdig, Mushroom and Tempeh Fried Rice)Stir-Fries (Szechuan Paneer with Mexican Chillies, Motor City Orange Chicken)Kung Foo Means 'with Effort' (Hong Kong Chicken and Waffles, Dan Dan Lasagna)Through stunning, playful, and high-energy photos and Jon's wit and humility, he brings forward a collection of recipes that blend cultural traditions, ingredients, and flavours with his ultimate goal of redefining what Chinese food can be.

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Book SynopsisLove sausages, burgers and mince but bored with cooking the same things every week?The HECK! family have the solution, and bring you 65 easy, delicious recipes to make every meal more exciting. So chuck some sausages in your shopping basket and surprise yourself and everyone at home with new ways to enjoy their favourite ingredients.From One-Pan Chicken & Pesto Eggs and Sausage Fajitas to Korean-Style Vegan Burgers and Cheddar & Marmite Sausage Rolls, HECK! are bringing you something for all the family. Sneak in healthier and lighter meals using chicken mince, HECK!'s famous sausages and tasty vegetarian and vegan options. There are gluten-free, dairy-free options and recipes that you can use any sausage in and even combos to suit everyone's needs and tastes in one go!With chapters on really quick & easy meals, family favourites, brunch, fakeaways, BBQ, showstoppers, party food and snacks this book will be soon be a firm favourite and the answer to the daily dinner dilemma!

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Book SynopsisThe Paleo craze has taken over the world. It asks curious dieters to look back to their ancestors' eating habits to discover a "new" way to eat that shuns grains, most dairy, and processed foods. But, while diet books with Paleo in the title sell well--are they correct? Were paleolithic and ancestral diets really grain-free, low-carb, and based on all lean meat?In NOURISHING DIETS bestselling author Sally Fallon Morell explores the diets of our primitive ancestors from around the world--from Australian Aborigines to pre-industrialized Europeans. In looking to the past, Fallon Morell debunks common Paleo diet myths and points readers to what they should actually be eating--the key principles of traditional diets from across cultures: nutrient dense animal fats, carefully prepared grains and legumes, organ meats, carbohydrates like yams and cassava, bone broth, salt, and lacto-fermented foods rich in enzymes and beneficial bacteria. NOURISHING DIETS begins with a discussion of the basic principles found in ancestral diets and then takes the reader on a fascinating world tour to explore primitive food practices and beliefs. Each chapter will include recipes that make ancestral principles available to food lovers in modern kitchens.

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Book SynopsisFirst published in 1999, Uncommon Grounds tells the story of coffee from its discovery on a hill in ancient Abyssinia to the advent of Starbucks and the coffee crisis of the 21st century. Mark Pendergrast uses coffee production, trade, and consumption as a window through which to view broad historical themes: the clash and blending of cultures, slavery, the rise of brand marketing, global inequities, fair trade, revolutions, health scares, environmental issues, and the rediscovery of quality.As the scope of coffee culture continues to expand,Uncommon Grounds remains more than ever a brilliantly entertaining guide to one of the world's favorite drinks.

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Book SynopsisThe easiest and safest methods for making delectable preserves in small batches - all year long. The Complete Book of Small-Batch Preserving takes the guesswork out of home preserving. Both beginners and pros can make the most of fresh fruits and vegetables when these are readily available and inexpensive. Because these recipes require a minimum of time and fuss, home cooks will enjoy creating the preserves almost as much as everyone will enjoy tasting them. Included are both traditional and new recipes. Detailed instructions provide the safest and latest processing methods. Some recipes are suitable for microwaves. A brand new chapter features freezer preserving as an alternative to the traditional methods. The more than 300 enticing recipes include: . Jams, jellies and low-sugar spreads . Conserves, butters and curds . Pickles, relishes and chutneys . Salsas, mustards and marinades . Flavoured oils . Dessert sauces, syrups and liqueurs With delectable recipes and professional tips, The Complete Book of Small-Batch Preserving is the ideal guide for anyone who craves home-made preserves but doesn't want to spend all day in the kitchen. AUTHORS: Ellie Topp is a Professional Home Economist and a Certified Culinary Professional (CCP) by the International Association of Culinary Professionals. She holds a Bachelors degree in Home Economics from Northwestern University, a Masters degree in foods and nutrition from the University of Wisconsin and was a research associate in the Department of Food Research at the University of Illinois. Margaret Howard is a Registered Dietitian and a Professional Home Economist. She holds a Bachelor Degree in Science, with a specialty in Home Economics from University of Western Ontario and interned in dietetics at Toronto General Hospital. Margaret has authored 15 cookbooks including several for people with diabetes published in cooperation with the Canadian Diabetes Association.

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Book SynopsisWhen famine, drought, and malnutrition plagued their communities, these farmers tried something revolutionary—and managed to nourish their families and their land in the process.Farmers in some of the world’s oldest agricultural areas—Africa’s Great Rift Valley, India’s Indo-Gangetic Plain, the Highlands of Central America, and the Great Plains of the U.S.—were toiling year after year, only to find that modern industrial agriculture was turning on itself. The very practices that they were using to grow food yesterday were making it more difficult to grow food today. Pesticides used to protect their crops were killing off beneficial biodiversity. Monocropping was depleting the soil of necessary nutrients. And deforestation was making the land hotter and drier. Industrial agriculture’s effects on our climate and environment were multiplying and worsening, until the very families growing the world’s food were starving.<

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Book SynopsisWinner, James Beard Award for Best Book of the Year, International (2017) Winner, IACP Award for Best Cookbook of the Year in Culinary Travel (2017) Named a Best Cookbook of the Year by The Boston Globe, Food & Wine, The Los Angeles Times, The New York Times, The New York Times Book Review, The San Francisco Chronicle, USA Today, and The Wall Street Journal “A reason to celebrate . . . a fascinating culinary excursion.” —The New York Times Though the countries in the Persian culinary region are home to diverse religions, cultures, languages, and politics, they are linked by beguiling food traditions and a love for the fresh and the tart. Color and spark come from ripe red pomegranates, golden saffron threads, and the fresh herbs served at every meal. Grilled kebabs, barbari breads, pilafs, and brightly colored condiments are everyday fare, as are rich soup-stews called ash and alluring sweets like rose water pudding and date-nut halvah. Our ambassador to this tasty world is the incomparable Naomi Duguid, who for more than 20 years has been bringing us exceptional recipes and mesmerizing tales from regions seemingly beyond our reach. More than 125 recipes, framed with stories and photographs of people and places, introduce us to a culinary paradise where ancient legends and ruins rub shoulders with new beginnings—where a wealth of history and culinary traditions makes it a compelling place to read about for cooks and travelers and for anyone hankering to experience the food of a wider world.Trade Review"For an introduction to Persian cuisine, pick up Naomi Duguid's new cookbook. Through rich storytelling and recipes from her travels, Duguid explores the culinary heritage that unites Iran, Georgia, Armenia, Azerbaijan and Kurdistan." -Food Wine "Brilliant. . . . One of the most excitingly accessible books of the season, combining nuanced diasporic traditions, straightforward recipes and easy-to-find ingredients." -USA Today "In lieu of a Persian grandmother . . . any eager cook will be well-served by Naomi Duguid, the globe-trotting author of Taste of Persia. . . . Too many Persian cookbooks c an be overly technical; they miss the soul of the thing. With one foot in the old world and one in the new, Ms. Duguid does a beautiful job of translating complex concoctions into accurate, easy-to-follow recipes that reflect not just the flavors but the spirit of the countries that once made up the Persian Empire. -The Wall Street Journal "For years [Naomi Duguid] has been writing deep-dive books with a photographic National Geographic bent and recipes that work. Taste of Persia . . . [is] particularly timely. Duguid captures dishes that reflect history and culture while being simply what's on the table." -The Los Angeles Times, Our Favorite Cookbooks of Fall 2016 "While the recipes are appetizing and approachable, this book is about more than cooking-it's about better understanding a region and its people. Now, more than ever, books like Duguid's make for vital reading." -The San Francisco Chronicle, Our Favorite Cookbooks from 2016 "A fascinating culinary excursion. . . . Taste of Persia opens with a map, which illustrates Ms. Duguid's wise observation that regional cooking doesn't respect borders. So the search for Persian cuisine includes stops in Armenia, Azerbaijan, Georgia, Iran and Kurdistan. We are seduced from the start with the flavors of the region: saffron (most of the world's supply comes from this part of the world), mint, dill, parsley, cilantro, dried rose petals, sumac, lime, pomegranate and honey. Cinnamon, cardamom and other sweet spices weave their way through savory and sweet dishes. Ms. Duguid's discoveries on these intrepid travels are shared in stories and pictures, along with an abundance of recipes." -The New York Times, The Best Cookbooks of Fall 2016 "Gorgeous and useful." -The Seattle Times "Intensely fragrant foods and evocative travel writing. . . . This gorgeous and compelling title will transport home cooks and armchair travelers to another time and place." -Library Journal, starred review "Naomi Duguid's cookbooks belong to their own genre-they are unique travel journals studded with history, geography and ethnography, along with fabulous photos of the people she meets and the places she goes. Then, of course, there are the intriguing, detailed recipes she collects. It's more than armchair travel-you become immersed in the culinary culture of a faraway part of the world. Taste of Persia, Duguid's latest, is a glorious trip through these five countries that once were part of the Persian empire." -BookPage, Top Pick in Cookbooks "A brilliant and beautiful book." -Montreal Gazette "This book is not singularly about 'Persian food.' It is about a culinary region and culture, about transcending borders, about contextualizing a rich, edible heritage. . . . Though Duguid tested recipes over and over again in her kitchen in Toronto, the recipes rightfully belong to the women she met during her travels. The book celebrates unsung food artists who have shared their cooking practices and recipes through centuries of oral tradition and culture. . . . Sometimes it takes an outsider who has a different perspective, to look at a region with appreciation and talk about the historical ties and culinary links." -The Globe Mail "For an introduction to Persian cuisine, pick up Naomi Duguid's new cookbook. Through rich storytelling and recipes from her travels, Duguid explores the culinary heritage that unites Iran, Georgia, Armenia, Azerbaijan and Kurdistan." -Food Wine "Brilliant. . . . One of the most excitingly accessible books of the season, combining nuanced diasporic traditions, straightforward recipes and easy-to-find ingredients." -USA Today "In lieu of a Persian grandmother . . . any eager cook will be well-served by Naomi Duguid, the globe-trotting author of Taste of Persia. . . . Too many Persian cookbooks c an be overly technical; they miss the soul of the thing. With one foot in the old world and one in the new, Ms. Duguid does a beautiful job of translating complex concoctions into accurate, easy-to-follow recipes that reflect not just the flavors but the spirit of the countries that once made up the Persian Empire. -The Wall Street Journal "For years [Naomi Duguid] has been writing deep-dive books with a photographic National Geographic bent and recipes that work. Taste of Persia . . . [is] particularly timely. Duguid captures dishes that reflect history and culture while being simply what's on the table." -The Los Angeles Times, Our Favorite Cookbooks of Fall 2016 "While the recipes are appetizing and approachable, this book is about more than cooking-it's about better understanding a region and its people. Now, more than ever, books like Duguid's make for vital reading." -The San Francisco Chronicle, Our Favorite Cookbooks from 2016 "A fascinating culinary excursion. . . . Taste of Persia opens with a map, which illustrates Ms. Duguid's wise observation that regional cooking doesn't respect borders. So the search for Persian cuisine includes stops in Armenia, Azerbaijan, Georgia, Iran and Kurdistan. We are seduced from the start with the flavors of the region: saffron (most of the world's supply comes from this part of the world), mint, dill, parsley, cilantro, dried rose petals, sumac, lime, pomegranate and honey. Cinnamon, cardamom and other sweet spices weave their way through savory and sweet dishes. Ms. Duguid's discoveries on these intrepid travels are shared in stories and pictures, along with an abundance of recipes." -The New York Times, The Best Cookbooks of Fall 2016 "Gorgeous and useful." -The Seattle Times "Intensely fragrant foods and evocative travel writing. . . . This gorgeous and compelling title will transport home cooks and armchair travelers to another time and place." -Library Journal, starred review "Naomi Duguid's cookbooks belong to their own genre-they are unique travel journals studded with history, geography and ethnography, along with fabulous photos of the people she meets and the places she goes. Then, of course, there are the intriguing, detailed recipes she collects. It's more than armchair travel-you become immersed in the culinary culture of a faraway part of the world. Taste of Persia, Duguid's latest, is a glorious trip through these five countries that once were part of the Persian empire." -BookPage, Top Pick in Cookbooks "A brilliant and beautiful book." -Montreal Gazette "This book is not singularly about 'Persian food.' It is about a culinary region and culture, about transcending borders, about contextualizing a rich, edible heritage. . . . Though Duguid tested recipes over and over again in her kitchen in Toronto, the recipes rightfully belong to the women she met during her travels. The book celebrates unsung food artists who have shared their cooking practices and recipes through centuries of oral tradition and culture. . . . Sometimes it takes an outsider who has a different perspective, to look at a region with appreciation and talk about the historical ties and culinary links." -The Globe Mail

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Book SynopsisA Field Guide to Whisky is a one-stop guide for all the information a whisky enthusiast needs. With the whisky market booming all over the world, now is a perfect time for a comprehensive guide to this popular brown spirit. What are the basic ingredients in all whiskies? How does it get its flavour? Which big-name brands truly deserve their reputation? What are the current whisky trends around the world? And who was Jack Daniel, anyway? This abundance of information is distilled(!) into 324 short entries covering basic whisky literacy, production methods, consumption tips, trends, trivia, geographical maps and lists of distilleries, whisky trails, bars, hotels, and festivals by an industry insider. Boasting 230 colour photographs and a beautiful package to boot, A Field Guide to Whisky will make a whisky expert out of anyone.Trade Review“Hans Offringa has managed to present his deep knowledge in a new, entertaining, and highly visual way . . . [and] proves that there are still new ways of preaching the whisky gospel.”—Malt Whisky Yearbook “A one-stop guide for anyone with whisky questions. . . . The answers to anything you’ve ever wondered about your favorite spirit in a straightforward QA format.”—Unfiltered Magazine “A significant guidebook.”—Charleston Mercury “Presented in a handsome hardcover edition. . . . Offringa offers dram-sized bits of information that are easily digestible and that combine to provide a highly readable collection.”—Winnipeg Free Press “This book is a must for all lovers of whisky.”—Charles MacLean, author and founding editor of Whisky Magazine “Deserves a place in the home of every whisky fan.”—Ewan Gunn, global whisky master at Diageo “Hans Offringa is one of the best whisky writers.”—Ingvar Ronde, publisher and editor of Malt Whisky Yearbook “A perfect guide for someone making their first (or maybe their second or third) journey into the world of whisky.”—Nick Morgan, head of whisky outreach at Diageo

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Book Synopsis2019 James Beard Award FinalistNamed a Best Cookbook of the Year by The New Yorker, Boston Globe, Chicago Tribune, Los Angeles Times, New York Times Book Review, Houston Chronicle, Food52, PopSugar, and more To eat—and cook—like a Filipino involves puckeringly sour adobos with meat so tender you can cut it with a fork, national favorites like kare kare (oxtail stew) and kinilaw (fresh seafood cured in vinegar), Chinese-influenced pansit (noodles), tamales by way of early Mexican immigrants, and Arab-inflected fare, with its layered spicy stews and flavors of burnt coconut. But it also entails beloved street snacks like ukoy (fritters) and empanadas and the array of sweets and treats called meryenda. Dishes reflect the influence and ingredients of the Spaniards and Americans, among others, who came to the islands, but Filipinos turned the food into their own unique and captivating cuisine. Filled with riotously bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long festive table piled high with food. Just dig in!Trade Review"Extraordinary. . . . I Am A Filipino is not only a guide on how to cook like a Filipino; it is also a guide through the Philippines, its history, and its culture." -Saveur "An exuberant gastronomic manifesto. . . . A brilliant cookbook that doubles as an important work of cultural scholarship." -The New Yorker, The Best Food Books of 2018 "A deeply researched and important work." -Chicago Tribune, Our 10 favorite cookbooks of 2018 "I cracked open this book knowing very little about Filipino food, and now it's all I can think about. That's the power of a good cookbook: It can take a cuisine that's unfamiliar and-through storytelling, technical education, gorgeous photography and killer recipes-transform it into a passion. -Houston Chronicle, The Best Cookbooks of 2018 "Recipes run the gamut from comforting. . . to piquant . . . [to] haunting." -The New York Times, Best Cookbooks of Fall 2018 "Part cookbook, part manifesto, Nicole Ponseca wants to change the conversation around Filipino food. For Filipino readers, the book is a statement of pride in Filipino identity and culinary heritage and for those still learning about the cuisine, the book is an excellent course in the flavors that ground it and how to bring them into your home. For the latter group, don't skip the book's Filipino 101, which grounds cooks in the essential methods and ingredients of this complex and intensely flavorful cuisine." -Food Wine, The Best Cookbooks Coming Out This Fall "A great guide to both the subtleties and history of the food, and the dishes themselves. From pancit and adobo to chorizo burgers and jackfruit ice cream, this book demonstrates the delicious mash-up of recipes that define the vibrant cuisine." -Los Angeles Times "This cookbook offers modern Filipino recipes that capture the bright, tangy, savory, and spice essence of the country's food, which reflects an array of influences from Chinese, to Middle Eastern, to Spanish, Mexican, and even American. Learn to make fried street snacks like ukoy, tender adobos, and bright seafood." -Epicurious "Vividly written and photographed, I Am A Filipino and This Is How We Cook is more than a cookbook. It's a passageway into a misunderstood cuisine as complex as its country's turbulent history, whose time in the spotlight has finally come." -Atlanta Journal-Constitution "Extraordinary. . . . I Am A Filipino is not only a guide on how to cook like a Filipino; it is also a guide through the Philippines, its history, and its culture." -Saveur "An exuberant gastronomic manifesto. . . . A brilliant cookbook that doubles as an important work of cultural scholarship." -The New Yorker, The Best Food Books of 2018 "A deeply researched and important work." -Chicago Tribune, Our 10 favorite cookbooks of 2018 "I cracked open this book knowing very little about Filipino food, and now it's all I can think about. That's the power of a good cookbook: It can take a cuisine that's unfamiliar and-through storytelling, technical education, gorgeous photography and killer recipes-transform it into a passion. -Houston Chronicle, The Best Cookbooks of 2018 "Recipes run the gamut from comforting. . . to piquant . . . [to] haunting." -The New York Times, Best Cookbooks of Fall 2018 "Part cookbook, part manifesto, Nicole Ponseca wants to change the conversation around Filipino food. For Filipino readers, the book is a statement of pride in Filipino identity and culinary heritage and for those still learning about the cuisine, the book is an excellent course in the flavors that ground it and how to bring them into your home. For the latter group, don't skip the book's Filipino 101, which grounds cooks in the essential methods and ingredients of this complex and intensely flavorful cuisine." -Food Wine, The Best Cookbooks Coming Out This Fall "A great guide to both the subtleties and history of the food, and the dishes themselves. From pancit and adobo to chorizo burgers and jackfruit ice cream, this book demonstrates the delicious mash-up of recipes that define the vibrant cuisine." -Los Angeles Times "This cookbook offers modern Filipino recipes that capture the bright, tangy, savory, and spice essence of the country's food, which reflects an array of influences from Chinese, to Middle Eastern, to Spanish, Mexican, and even American. Learn to make fried street snacks like ukoy, tender adobos, and bright seafood." -Epicurious "Vividly written and photographed, I Am A Filipino and This Is How We Cook is more than a cookbook. It's a passageway into a misunderstood cuisine as complex as its country's turbulent history, whose time in the spotlight has finally come." -Atlanta Journal-Constitution

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Book SynopsisNamed a Best Cookbook of the Year/Best Cookbook to Gift by Saveur, Los Angeles Times, San Francisco Chronicle, Dallas Morning News, Charleston Post & Courier, Thrillist, and moreLong-Listed for The Art of Eating Prize for Best Food Book of 2021“Dazzling. . . . [Polzine] brings a fresh approach and singular panache. . . . Her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes.” —Emily Weinstein, New York Times, The 14 Best Cookbooks of Fall 2020“This book . . . just keeps on giving. An absolute joy for bakers.” —Diana Henry, The Telegraph (U.K.), The 20 Best Cookbooks to Buy This AutumnAdmit it. You're here for the famous honey cake. A glorious confection of ten airy layers, flavored with burnt honey and topped with a light dulce de leche cream frost­ing. It's an impressive cake, but there's so much more. Wait until you try the Dobos Torta or Plum Kuchen or Vanilla Cheesecake. Throughout her baking career, Michelle Polzine of San Francisco's celebrated 20th Cen­tury Cafe has been obsessed with the tortes, strudels, Kipferl, rugelach, pierogi, blini, and other famous delicacies you might find in a grand cafe of Vienna or Prague. Now she shares her passion in a book that doubles as a master class, with over 75 no-fail recipes, dozens of innovative techniques that bakers of every skill level will find indispensable (no more cold but­ter for a perfect tart shell), and a revelation of in­gredients, from lemon verbena to peach leaves. Many recipes are lightened for contem­porary tastes, and are presented through a California lens—think Nectarine Strudel or Date-Pistachio Torte. A surprising num­ber are gluten-free. And all are written with the author's enthusiastic and singular voice, describing a cake as so good it "will knock your socks off, and wash and fold them too." Who wouldn't want a slice of that? With Schlag, of course.Trade Review“A party waiting to happen. . . . [B]aked goods from across the former Austro-Hungarian Empire, rendered in Northern California flavors. . . . Recipes in Baking at the 20th Century Cafe range from Ashkenazi Jewish cookies to Californian puddings, preserves, savory and sweet tarts and enough varieties of whipped cream to wear out a whisk. The instructions are descriptive and exact, heavy on butter and cornball jokes.”—Wall Street Journal “Richly gratifying desserts . . . make the book worth owning. So does the indomitable life force of its author, whose mischievous spirit shines as brightly in her sentences as it does at her restaurant.”—Los Angeles Times “Polzine’s knowledgeable explanations, humorous anecdotes and Hungarian and Austrian tales make this a book that’s also exceptionally fun to read, even if all the baking you’ll ever do is warming up a frozen English muffin.—San Francisco Chronicle “Dazzling. . . . [Polzine] brings a fresh approach and singular panache to some fairly staid classics of Central European baking. While most of these recipes aren’t for beginners, her clear voice and precise, idiosyncratic instructions will allow home bakers to make exquisite fruit tarts with strawberries and plums, elegant cookies and layer cakes, and, with practice, sweet and savory strudels rolled with gossamer dough.”—New York Times “Satisfying and splendid. . . . For the baker who wants a challenge with great results, this is your book.”—NPR’s “Here and Now” “Gorgeous.”—Epicurious “I love [this] book.”—David Lebovitz via Instagram “Michelle Polzine is one of the most gifted pastry chefs in America. . . . This book, as you flick through it, just keeps on giving. An absolute joy for bakers and pudding lovers.”—The Telegraph (U.K.) “For passionate bakers, this book offers a path to one of the world’s greatest dessert regions without leaving your home kitchen.”—Heated “It’s an advanced baking book, from a professional pastry chef, assiduously detailing methods for assembling ten-layer tortes and stretching strudel. But for cake diehards, it’s a rare treat, digging into the details of sachertorte, dobos torta, and of course, honey cake. . . . [F]or the more ambitious home baker, they’re a serious treat.”—Eater SF “To taste Michelle Polzine’s desserts is to travel deliciously, stylishly, back in time. I count my lucky stars that through learning and cooking from this book, we can all access the wonder of her uncompromising vision.”—Samin Nosrat, New York Times bestselling author of Salt, Fat, Acid, Heat “Michelle Polzine is a master of dessert flavor and technique. Her recipes are the real deal. As a historian, she respectfully pays homage to a period of sweet cuisine mostly overshadowed by other parts of the world. Her deep creativity adds her own twists and adaptations.”—Emily Luchetti, pastry chef “One might say that Michelle’s gorgeous book is worth having simply for the honey cake recipe, or just to see her outfits and aprons, or for the quietly spectacular photos. But passionate pastry people will want it for the flavors, details, and ideas—beloved pastries from the Austro-Hungarian Empire are honored and perfected, to be sure, but they are also made new and fresh by a gifted chef with an inspired palate. Recipes are carefully crafted with enough detail (and humor) to make it happen in your kitchen.”—Alice Medrich, pastry chef and author of Flavor Flours “Every recipe in Baking at the 20th Century Cafe is a treasure to be uncovered. Michelle’s lifelong practice and discovery of pastry technique is demystified here for everyone. She gifts us with in-depth process photography, taking the guesswork out of how she creates her beautiful desserts.”—Nicole Krasinski, pastry chef and co-owner, State Bird Provisions and The Progress “The luscious desserts in this book are very much like their fashionable creator—beautifully styled, with attention to detail and an innate sense of the final impression on the beholder. Michelle is inspired by Middle European sweets and gives each one her unique touch. In this, her first book, you get sure-to-impress recipes from not just San Francisco’s beloved 20th Century Cafe but also some of the best bakeries in the old Austro-Hungarian Empire, as seen through Michelle’s informed lens.”—Rick Rodgers, author of Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague

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Book SynopsisCOOL DRINKS FOR HOT SUMMER DAYS With their thirst-quenching profile, crisp acidity, and vibrant fruit flavors, juicy summer cocktails are pure refreshment and just what we crave, whether lounging poolside or working the grill. And here, from expert mixologist and hospitality maven Nick Mautone, are over 45 no-fail recipes for the very best of them, from classics like the piña colada and the Tom Collins to the perfect margarita and a killer mojito. Includes cocktails with wine, like peach sangria, and even fruit-forward alcohol-free cocktails like virgin watermelon punch. Oh, and that world’s best gin and tonic? The secret is ginger syrup.

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Book SynopsisWhiskey is booming in popularity. Craft distilleries are making whiskeys not just from corn, rye and malted barley but also from grains such as quinoa and triticale. Cocktail lovers embrace the earthy, bitter, savoury notes from “brown” spirits. Here Michael Dietsch offers a little bit of history and a lot of delicious recipes—each of which has a story. This book is a pleasure to read and use.

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Book SynopsisFODMAP approach has been scientifically proven to work to prevent stomach bloating. A collection of recipes, explanations and advice, Healthy Gut, Flat Stomach will serve the time-pressed mover, the reluctant home-cook and the person in charge of feeding a family, with low-FODMAP, wholesome nutrition and delicious taste.

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Book SynopsisKARVAN KITCHEN is a beautifully illustrated cookbook packed with mouth-watering recipes for a wide range of vegan dishes throughout the Middle East-whether salads, mezze plates, main courses, the enormous variety of grains, sweet desserts, and beverages. KARVAN KITCHEN is also an evocative introduction to the many diverse cultures of the region and an eye-opening and compelling examination of the refugee crises caused by the conflicts in Syria, Libya, Yemen, and Somalia. Soraya Beheshti demonstrates how food is often the central connection many refugees have to their native countries and a means of creating community even when forced to live in difficult conditions many miles from home.

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Book SynopsisExplore the wonderful world of vegetables with Vegetables: The Ultimate Cookbook.A celebration of vegetables by chef and farmer Laura Sorkin, you’ll learn about where specific vegetables originated, which countries produce the largest number of radishes, how to select the best avocado, ways to use jicama, and more. With this book on hand, it’s easy to delight all tastes by making vegetables the star of any dish.Inside, you’ll find: 300+ easy-to-follow recipes, including options for snacks, salads, soups, stews, side dishes, and entrees A heavily illustrated A-Z of over 50 vegetables comprised of the author’s expertise as both a chef and farmer Mouthwatering photography, archival imagery, and colorful original illustrations Recipes for essential ingredients, including stocks, pastas and noodles, dumpling wrappers, and condiments Thoughtful analysis of various farming methods From decadent soups to hearty internationally inspired entrees, Vegetables will satisfy all cravings.

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Book SynopsisWith over 75 nourishing recipes and herbal remedies, this cookbook and seasonal guide to wellness pays homage to the ancient wisdom of the elements.Turn your kitchen into a healing sanctuary! This cookbook will help you identify your unique constitution based on the five elements?earth, water, fire, wind, and ether. Use that insight to design an everyday wellness practice with nourishing meals, healing herbs, and self-care rituals. Tapping into these elements is at the heart of all traditional medicines?Ayurveda, Western Herbalism, and Chinese Medicine?and it is the key to discovering your most vibrant self. Discover the power of herbalism and the elements to feel balanced and well from season-to-season. With simple spices and healing herbs, you?ll feel confident creating remedies that support mental clarity, enhanced digestion, a relaxed nervous system, and promote an overall radiance.From cleansing tonics like Roasted Dandelion Chai or Hibiscus Punch with Schisandra Salt to rejuvenating classics like Kitchari with Golden Ghee or Tumeric Congee, you''ll find transformative recipes and uses for adaptogenic herbs to restore and find balance every day.

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Book SynopsisPour a stiff drink and crack open this comprehensive guide to everything there is to know about the world’s greatest whiskeys. Exploring the traditions behind bourbon, Scotch, Irish, and even Japanese whiskey, you’ll discover how unique flavors are created through variations of ingredients and different distilling techniques. With advice on how to collect, age, and serve whiskey, as well as suggestions for proven food pairings, you’ll be inspired to share your knowledge and invite your friends over for a delicious whiskey tasting party.

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Book SynopsisThis completely updated second edition of the best-selling beer resource features the most current information on beer styles, flavor profiles, sensory evaluation guidelines, craft beer trends, food and beer pairings, and draft beer systems. You’ll learn to identify the scents, colors, flavors, mouth-feel, and vocabulary of the major beer styles — including ales, lagers, weissbeirs, and Belgian beers — and develop a more nuanced understanding of your favorite brews with in-depth sections on recent developments in the science of taste. Spirited drinkers will also enjoy the new section on beer cocktails that round out this comprehensive volume.

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Book SynopsisMaking wine at home just got more fun, and easier, with Richard Bender’s experiments. Whether you’re new to winemaking or a seasoned pro, you’ll find this innovative manual accessible, thanks to its focus on small batches that require minimal equipment and use an unexpected range of readily available fruits, vegetables, flowers, and herbs. The ingredient list is irresistibly curious. How about banana wine or dark chocolate peach? Plum champagne or sweet potato saké? Chamomile, sweet basil, blood orange Thai dragon, kumquat cayenne, and even cannabis rhubarb wines have earned a place in Bender’s flavor collection. Go ahead, give it a try.

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Book SynopsisIn The Bulletproof Diet, Dave Asprey turned conventional diet wisdom on its head, outlining the plan responsible for his 100-pound weight loss, which he came to by "biohacking" his body and optimizing every aspect of his health. Dave urges readers to skip breakfast, stop counting calories, eat high levels of healthy saturated fat, work out less, sleep better, and add smart supplements. in doing so, he promises, they'll gain energy, build lean muscle, and watch the pounds melt off, just as he and so many of his devoted followers already have. The Bulletproof Diet is a blueprint to better total-body health, laying out compelling research and testimonials to support Dave's groundbreaking and impressive plan. Bulletproof: The Cookbook picks up where the plan leaves off, arming readers with 125 recipes to stay bulletproof for life and never get bored. Famous for his butter-laden Bulletproof Coffee, Asprey packs the book with the other delicious, filling meals he uses to maintain his weight loss and sustain his vibrant health. Once readers get their hands on Dave's plan, they will be hungry for more and this cookbook is just what they'll reach for." Dave Asprey will make you question everything you thought you knew about nutrition and health. His revolutionary advice will truly make you a healthier, better-looking, smarter version of yourself, we can all be Bulletproof like Dave!" Mark Hyman, MD, author of the number 1 New York Times bestseller The Blood Sugar Solution "So cutting edge that you may draw blood, The Bulletproof Diet will teach you how to avoid the toxins, enjoy more butter, and have tremendous fun as you get lean". Sara Gottfried, MD, New York Times bestselling author of The Hormone Cure.

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Book SynopsisFrom Rowan Jacobsen, America's go-to expert, the author of the trailblazing A Geography of Oysters, comes the ultimate oyster guide--a gorgeous, full-color, must-have book.A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since. With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America's top oyster chefs and a guide to the best oyster bars. Spotlighting more than a hundred of North America''s greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn't producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what's captured--and celebrated--in these pages.

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Book SynopsisWith probiotic-rich foods increasingly recognized as essential to gut health, yogurt and kefir are gaining popularity as a source of protein and beneficial bacteria. In Homemade Yogurt & Kefir, cheesemaker and small-scale dairy producer Gianaclis Caldwell opens the door for fermentation enthusiasts and dairy devotees to make and use yogurt and kefir in the home kitchen. She explores the many culture choices and techniques for working with cow, goat, sheep, water buffalo, and even some plant milks. Step-by-step instructions cover the basics of making dairy ferments, from necessary equipment to the myriad options for thickening, sweetening, and flavoring. Along with foundational recipes, you’ll find instructions for creating different styles of yogurt and kefir as well as other traditional milk ferments from around world, including Icelandic skyr, Asian koumiss, and Finish viili. Techniques for making simple cheeses, butter, whipped cream, and other dairy products using yogurt and milk ferments broaden the possibilities of these probiotic-packed cultures, and a recipe section takes you beyond the expected pairing of yogurt with granola, offering creative ways to use fermented dairy products in sauces, soups, and even cocktails, while preserving their health benefits and flavor. Along the way, pioneering yogurt makers, kefir crafters, and famous chefs who are tapping yogurt’s potential for meals and libations, share their wisdom.

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Book SynopsisWhere’s the beef? It’s on the dinner table tonight! This focused collection of recipes offers 50 tasty ways to serve up protein-rich beef meals without a lot of fuss. Flavorful beef suppers (Cheeseburger Soup, Shepard’s Pie Mac & Cheese) are featured along with new classics (Sheet Pan Steak Fajitas, 20-Minute Mongolian-style Beef ), salads (Southwest Steak Salad w/ Chipotle Ranch and Steakhouse Salad w/ Blue Cheese), quick hits (Empanada Hand Pies and Beef Satay with Peanut Sauce), and the tried-and-true burgers, steaks, and chili. Juicy photos provide the inspiration and confidence cooks of all levels need to deliver on the promise of a great meal every time.

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Book SynopsisA celebration of all things garlic, with stunning original photography throughout. Includes 36 garlic-forward recipes, as well as spice mixes, craft ideas, floral arrangements, growing instructions, and inspiration for garlic-themed dinners.In The Garlic Companion, author and garlic devotee Kristin Graves celebrates the wonderful world of this pungent herb, including how to plant, grow, harvest, and preserve it, as well as how to use both the bulbs and the scapes (flowering stems) in decorations and crafts such as garlic braids and wreaths. She has created 36 recipes that focus on using garlic in all its various forms-from Garlic Scape Refrigerator Pickles to Honey Garlic Ribs to Black Garlic Chocolate Chip Cookies-and offers dozens of ideas for celebrating the garlic harvest.

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Book Synopsis This friendly cookbook includes recipes for yummy, nourishing meals kids can make themselves by following easy visual instructions. With kid-tested recipes for every meal of the day and step-by-step photographic instructions specially written for kids, the best-selling Cooking Class is the go-to favorite for kids eager to learn how to cook. The 10th anniversary edition expands on the original to include new recipes, new diverse photos, and a sturdy paper-over-board format.  From breakfast sundaes and French toast on a stick to homemade peanut butter,  kids learn that cooking from scratch using fresh ingredients can be fun and delicious. In addition to mastering their favorite foods, budding young cooks learn kitchen skills, from cutting and whisking to frying, grilling, sautéing and simmering.  Bonus pull-out pages help kids put the finishing touches on their meals with place cards, meal-time conver

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Book SynopsisAfter growing up in Mississippi, Jernard Wells brought the familiar dishes and bold flavours of the South along on his culinary journey to chef, restaurateur, and TV host. With Southern Inspired, Jernard continues his journey — retracing the steps of generations of African American cooks whose creations contributed to global kitchen tables since slavery. Southern food defines American food at large, and Jernard takes it to a whole new level while still honoring its roots. Jernard also brings in flavours from the Caribbean, Latin America, Asia, and Europe, always with his signature Southern flair. This cookbook shares 100 recipes that are approachable for both beginners and more experienced cooks. You’ll find dishes for busy weekdays, backyard barbecues, slow-paced dinner parties, indulgent brunches, and holiday feasts, including: • Blackened Catfish with Smoked Gouda Grits • Sweet Tea-Brined Fried Chicken • Oxtails and Bowties • Creamy Collard Green Dip and Crostini • Over-the-Top Lime BBQ Shrimp Tacos • One-Pot Vegetable Caribbean Noodles • Cast-Iron Skillet Creamed Corn • Fried Green Tomatillos • Chicken Cheeseburger Eggrolls • Georgia Peach Hot Chicken Sandwiches • Cranberry Whiskey Glazed Pork Ribs • BBQ Shrimp and Grits • Granny Gwen’s Banana Pudding • Mason Jar Raspberry Chocolate Trifles Accompanied by beautiful colour photography, Southern Inspired showcases Jernard’s American food: fresh, personal recipes packed with traditions and heartwarming family stories from an African American chef's perspective.

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Book SynopsisThe benefits of the keto diet are well established: It’s proven to lower insulin levels, increase metabolism, and control hunger. For many of us, though, it can be intimidating to start — and extremely difficult to stay on plan. Author Jennifer Banz, a certified life coach and the founder of the popular blog Low Carb with Jennifer, has not only lost 50 pounds with keto, but she has also helped hundreds of people in her private program do the same with her simple 5 “fail-stops” to keto success. Live Life Keto shows how to change your mindset so you can stay compliant with keto and reap the rewards — weight loss, reduced cravings, increased energy, and more. Accompanied by full-colour photographs, Live Life Keto shares a huge variety of delicious, uncomplicated recipes the whole family can enjoy, including: Energizing breakfasts like Cinnamon Crunch Bread, Biscuits and Sausage Gravy, and Blueberry Noatmeal, Hearty soups, stews, and chowders including Steak and Fauxtato Soup, Tikka Masala Soup, and Ground Beef Ramen, Power lunches such as Sloppy Joe-Stuffed Portobellos and Meal-Prep Bang Bang Chicken, Crowd-pleasing appetizers like Philly Cheesesteak-Loaded Jicama Fries and Slow-Cooker Spinach Artichoke Dip, Quick dinners such as Taco Cornbread and Parmesan-Crusted Salmon, Satisfying sides like Coconut Cauliflower Rice and Butter-Roasted Cabbage Steaks, Craveable desserts like Chocolate Chip Protein Bars and White Chocolate Macadamia Cranberry Cookies Essential low-carb condiments including sauces, spice rubs, dressings, and jams, With a focus on ingredients that are easy to find at any grocery store, plus tried-and-true advice to help you live keto for life, this book will become an indispensable companion on your journey to optimal health.

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Book SynopsisA Pulitzer prize-finalist peels back the curtain on an unexplored part of Julia Child's life—the formidable team of six she collaborated with to shape her legendary career.Julia Child's monumental Mastering the Art of French Cooking and iconic television show The French Chef required a team of innovators to bring out her unique presence and personality. Warming Up Julia Child is behind-the-scenes look at this supporting team, revealing how the savvy of these helpers, collaborators, and supporters contributed to Julia's overwhelming success. Julia is the central subject, but Helen Horowitz has her share the stage with those who aided her work. She reveals that the most important element in Julia Child’s ultimate success was her unusual capacity for forming fruitful alliances, whether it was Paul Child, Simone Beck, Avis DeVoto, Judith Jones and William Koshland (at Knopf), and Ruth Lockwood (at WGBH). Without the contribution of these six collaborators Julia could never have accomplished what she did. Filled with vivid correspondance, fascinating characters, and the iconic joie de vivre that makes us come back to Julia again and again, Warming Up Julia Child is essential reading for anyone who adores Julia and her legacy.Trade Review"Horowitz’s (A Taste for Provence, 2016) liberal use of Julia’s notebooks and diaries adds telling detail to this biography. The chef's many fans will deeply appreciate Horowitz’s intimate insights into how Julia developed a network of talented, nurturing colleagues who helped transform her into a highly revered cultural icon." -- Booklist, starred review

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Book Synopsis"The best wine book I read this year was not about wine. It was about cider"--Eric Asimov, New York Times, on Uncultivated Today, food is being reconsidered. It’s a front-and-center topic in everything from politics to art, from science to economics. We know now that leaving food to government and industry specialists was one of the twentieth century’s greatest mistakes. The question is where do we go from here. Author Andy Brennan describes uncultivation as a process: It involves exploring the wild; recognizing that much of nature is omitted from our conventional ways of seeing and doing things (our cultivations); and realizing the advantages to embracing what we’ve somehow forgotten or ignored. For most of us this process can be difficult, like swimming against the strong current of our modern culture. The hero of this book is the wild apple. Uncultivated follows Brennan’s twenty-four-year history with naturalized trees and shows how they have guided him toward successes in agriculture, in the art of cider making, and in creating a small-farm business. The book contains useful information relevant to those particular fields, but is designed to connect the wild to a far greater audience, skillfully blending cultural criticism with a food activist’s agenda. Apples rank among the most manipulated crops in the world, because not only do farmers want perfect fruit, they also assume the health of the tree depends on human intervention. Yet wild trees live all around us, and left to their own devices, they achieve different forms of success that modernity fails to apprehend. Andy Brennan learned of the health and taste advantages of such trees, and by emulating nature in his orchard (and in his cider) he has also enjoyed environmental and financial benefits. None of this would be possible by following today’s prevailing winds of apple cultivation. In all fields, our cultural perspective is limited by a parallel proclivity. It’s not just agriculture: we all must fight tendencies toward specialization, efficiency, linear thought, and predetermined growth. We have cultivated those tendencies at the exclusion of nature’s full range. If Uncultivated is about faith in nature, and the power it has to deliver us from our own mistakes, then wild apple trees have already shown us the way. Trade Review“The best wine book I read this year was not about wine. It was about cider, though not entirely. It was really about trees and places, agriculture and culture, and the tension between nature and industry . . . Uncultivated is thoughtful, pessimistic and hopeful at the same time. Anybody who loves food, loves wine and ponders where they come from should read this book."—Eric Asimov, New York Times“The Book for Cider Lovers”—New York Times Booklist— "Brennan is deeply anti-capitalist and endeavors to work with the land and the trees in a way that is respectful and sustainable, actively rejecting the conventional wisdom of entrepreneurship focused on continual growth. The book is written in a conversational style and readers will get to know the author’s personality easily." “Andy Brennan is a stubborn, thoughtful original, and his apple memoir is powered by inspiring verve and irreverence. Loving apples or cider is not a prerequisite for loving this book. All that is needed is the willingness to follow a vibrant narrative voice driven by the pursuit of dreams.”—Alice Feiring, author of Naked Wine and For the Love of Wine“Andy Brennan’s new book Uncultivated is smart, wise, raw, generous, unapologetic, and poetic. As delicious to drink in and as profound as the unique and artful ciders he makes.”—Deirdre Heekin, vintner, La Garagista Winery; author of An Unlikely Vineyard“Andy Brennan’s Uncultivated could become the twenty-first century’s One Straw Revolution. Forty years ago, Masanobu Fukuoka’s 1970s classic helped define the thinking of thousands of us searching for a new way to look at farming and the world. Every cider maker in America will want to read Uncultivated, and everyone else should, too. Not only does Brennan explore the questions facing those of us who love to grow and squeeze apples, he also digs deeply into language, art, economics, and life itself. Uncultivated is provocative and fun. Whether you’re a cider maker or not, read this book. It’s a One Apple Tree Revolution.”—John Bunker, apple historian; author of Not Far from the Tree“Part autobiography and part ecological meditation, Uncultivated presents the case for the rewilding of our agricultural imagination. Andy Brennan reflects on the relationship between authenticity, location, and commerce and finds his deepest truths in the dry farm cider of America’s Northeast. Above all, this is a celebration of the power of the wild apple tree to express a sense of place; as it acclimatizes and adapts, so it tells us the story of the land.”—Francis Percival, coauthor of Reinventing the Wheel“This book captivated me—it’s wry and artful, informative and soulful. In Uncultivated Andy Brennan throws down the gauntlet (or rather gathering tarp) for cider made from foraged wild apples, continuing hill town traditions of spirit and survival. He offers readers a new/old (revolutionary/conservative) way to think about community, business, and the living world. The book is bright with art, spirit, and daring.”—Judith Maloney, cofounder, West County Cider“Andy Brennan’s journey with the fruit of our desire is wildly inclined in ways that are going to surprise and delight. Dare I describe my cider-making friend as raucous? That this word-loving hooligan is the one orchardist among us who presumes to ungrow the apple? Open a bottle of your finest, and make a date with Uncultivated this very evening. The time has come to ponder the dignity of the apple tree.”—Michael Phillips, author of The Apple Grower and The Holistic Orchard“Every community has its visionaries. At times, they inspire and enlighten. At others, they vex and confound. But they always push you to think more deeply, reevaluate your judgments, and become more intentional, while making you feel a little uncomfortable in the process. I believe Andy Brennan is a key visionary for contemporary American cider. In Uncultivated you learn that while Andy was helping to shape and elevate the national conversation about cider and apples, he was also evolving in profound and personal ways. Idealistic and provocative, rebellious and vulnerable, Andy is both cider’s conscience and a thorn in its side, and we are the better for his work.”—Ellen Cavalli, editor and publisher, Malus“With regards to growing apples and making cider, uncultivation is a concept that excites me, particularly coming from an American author. Andy Brennan’s Uncultivated argues a case for ‘natural cider’, and his approach to it is something I hope to see grow as craft cidermakers aim to express individual quality and identity. Philosophical, haughty, and enjoyable, Andy’s approach embraces what American cidermakers strive to understand: American terroir.”—Bill Bradshaw, coauthor of World’s Best Cider“American cider has traditionally been deeply regional, dependent on ungrafted seedling trees like those lining the rocky farm fields and sandstone ridges of the Hudson Valley in New York. Andy Brennan and Polly Giragosian name their “locational” ciders after some of these foraging sites: Neversink Highlands, Shawangunk Ridge, Mamakating Hollow. Theirs are tannic, rich, full-bodied, complex drinks. As Brennan writes, ‘Cider making is a responsibility’—to the trees, the land, good food, and the community. Uncultivated is a wonderful, timely reminder of all that this drink can be at its best.”—David Buchanan, owner, Portersfield Cider; author of Taste, Memory

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Book SynopsisWINNER OF GUILD OF FOOD WRITERS AWARD 2023: DRINKS CATEGORY Longlisted for the André Simon Award for Drink Books for 2022 Real cider, craft cider, farm cider, artisan cider: Whatever you wish to call it, at its best, cider is made and should be enjoyed like a fine wine, with all of the sophistication but less of the pretentiousness. Just as there are many volumes devoted to the great wine regions of the world, we now need a ‘cider appreciation’ manual to fully understand and delve into the rich culture of cider and perry. Cider Planet is that book and Claude Jolicoeur is our expert guide. In Cider Planet, Claude Jolicoeur – a cider expert, a passionate cider maker, and author of the internationally-acclaimed New Cider Maker’s Handbook – takes readers to the world’s greatest cider regions, providing a guided tour and a deep understanding and appreciation for how this ‘Prince of Beverages’ is made. Describing orchard practices and specific apple varieties used in different countries, he reveals the long and proud history of the world’s oldest ciderlands. He also profiles different cider styles and rituals and learns from some of the most knowledgeable producers and local cider experts in each country. Cider, though, is no longer just a traditional European drink. In recent years it has caught on in other parts of the globe and Jolicoeur talks about these new and emerging regions, which are building upon the old traditions and creating new ones of their own. Jolicoeur also explores the most revered areas for making pear cider or ‘perry’, and he even transports readers to Kazakhstan, famous as the ‘birthplace of the domestic apple’.Trade Review"Claude’s unique involvement with the international craft cider scene makes him the perfect guide for the rest of us. He takes a deep look at the way that traditional and industrial cider processes have come to differ as much as they do, and he explores the distinct histories of ciders and perries in different countries and the way in which their fruit and climate have influenced their drinks. Along the way, he introduces us to some exceptional cider making personalities worldwide. In the light of the huge revival of interest in craft cider and its differentiation from the mainstream, this book is both timely and fascinating." —Andrew Lea, author of Craft Cider Making"In his new guide to global cider, Claude Jolicoeur offers a characteristically thorough overview of regional traditions and emerging trends. His even-handed descriptions of cider styles, fruit selections, and production methods describe the various influences shaping this often-misunderstood drink. What is ‘modern’ cider? How does it contrast with traditional and more artisanal styles? This is a very helpful and unbiased survey for those planning travel destinations, or are curious to learn where favorite local producers fit within the big picture of the Cider Planet." —David Buchanan, owner, Portersfield Cider; author of Taste, Memory"In typical erudite fashion, Claude brings his encyclopedic knowledge of orcharding practice, cidery process, and apple and pear varieties with him. Whether it’s being transported to Kazakhstan (the birthplace of the domestic apple), wandering the perry orchards of Herefordshire with Tom Oliver, exploring the diversity of apple varieties from North America, or a visit to any of cider’s other homes, this is the perfect accompaniment for a fascinating pomologically inspired voyage." —Susanna Forbes, Little Pomona Orchard & Cidery"Cider Planet is a delightfully written how-to, history, and travelogue all rolled into one fantastic read. Over the decades, Claude Jolicoeur has become one of the world’s most knowledgeable and articulate cider geeks. If you are a seasoned cider veteran or just getting curious, Cider Planet is for you." —John Bunker, apple historian; author of Apples and the Art of Detection"A delightful and deeply researched guide to the world’s best drink. Required reading for every ciderhead." —Rowan Jacobsen, author of Apples of Uncommon Character“[Jolicoeur] has brought his sharp intellect and endless curiosity to a new project. . . [Cider Planet is] well-referenced and utterly fascinating.” —CIDERCRAFT Magazine"A celebration of cider, a subject rooted in tradition and history. This is a well-written, very deeply researched and engaging book. Its easy-style account of cider and perry making, from every conceivable aspect, manages to keep momentum and showcase variety. Jolicoeur's story shines a light on ciders and perries and their producers around the world." —The Guild of Food Writers Awards

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Book SynopsisBe prepared to think beyond boring ol’ chocolate chip with this ultimate guide for baking the perfect cookie! Amanda Powell’s clear and practical approach to baking yields extraordinary results and is ideal for beginners looking to learn the basics as well as more experienced bakers looking to elevate their skills. The recipes are presented in a grade-level format, with freshman recipes for beginners (think simple drop cookies) and advancing to the senior level for when readers become bonafide cookie experts, capable of piping an impeccable macaron! Amanda fully embraces baking as a science yet presents the information to readers in a way that removes any intimidation. She also establishes the fun that can be had when baking and shares helpful tips for troubleshooting techniques. Her expertise translates to inspiration for readers to put their own spin on these recipes and make them their own. Bakers will be delighted with the endless creative options they have to choose from, which includes Brown Butter Coconut Chocolate Chip Cookies, Better than Pie Apple Pie Cookies, Mocha Cookies for Coffee Lovers, and Light as a Cloud Meringue Cookies. This incredible collection of recipes will satisfy every cookie craving imaginable.

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Book SynopsisWith these straightforward, low-cost recipes, it’s never been easier to bake the decadent vegan cakes, cupcakes, cookies, donuts and sweet breads of your dreams. Saloni Mehta, creator of popular vegan bak- ing blog Pastry by Saloni, guides you through each simple step to create delightful desserts for every occasion. This collection shares Saloni’s best recipes for over 50 incredible bakes (and no-bakes!) including: Earl Grey Blackberry Cupcakes, Salted Caramel & Pear Cake, No-Bake Cookie Butter Cheesecake, Mango Passion Fruit Mousse, Almond & Raspberry Thumbprint Cookies, Pumpkin Caramel Cupcakes, Coconut & Pineapple Layer Cake, Blueberry Cream Cheese Bread. Whether you are just trying out a plant-based lifestyle for the first time, are a longtime vegan or are baking for a plant-based loved one, you’ll love Saloni’s attention to making her bakes both affordable and approachable without skimping on flavour. Grab a whisk and some vegan butter and flip to any page for your next go-to treat.

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Book SynopsisMake the most of your wild game harvest with Wild Game Cooking.There is no food fresher than the food you get from the wild. No matter where you live or what you hunt, this cookbook has you covered. With delicious recipes for venison, moose, elk, boar, fish, duck, and more, this is a comprehensive guide for novices and experts alike. Learn to cook to perfection with a wide range of proteins and step-by-step preparations.Inside you’ll find: Over 100 recipes for all of your wild game Techniques for butchering, cleaning, cooking, and storing your game Tender and tough cuts, sausages, jerky, stews, ground meats, and more Tips for curing and dehydrating your meat so nothing goes to waste Whether you’re cooking at the grill, on the campfire, or in the kitchen, make the most of nature’s bounty with Wild Game Cooking.

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Book SynopsisLimiting your sugar and carbs doesn't mean giving up good food with over 100 easy and delicious recipes in Simple Keto.With easy-to-follow recipes and sweet and savory meals for all occasions, following the ketogenic diet has never been easier. These energy-packed meals will satisfy all cravings and shorten your cooking time. Keto experts and beginners alike will gain a better understanding of the ketogenic diet. This cookbook simplifies everything keto, and you'll not only lower blood pressure, improve cholesterol, control blood sugar, and increase energy levels, but benefit from a sustainable, healthy lifestyle. Reclaim control of your health with hassle-free recipes that will have you eating and feeling great. Simple Keto includes: Over 100 effortless, tasty snacks, appetizers, sides, entrees, and desserts Macros for each recipe so you'll spend more time enjoying your food, not crunching numbers Handy tips and tricks to help you incorporate the keto lifestyle Find healthy eats that don't compromise flavor. With Simple Keto, you can guarantee delicious, keto-friendly results

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Book SynopsisDiscover the hidden drinking gems that embody the spirit of Paris with this go-to guide to the best signature cocktails in town.Uncorking history, personalities, interior design quirks, and signature cocktails, Drink Like a Local: Paris features 75 bars that help pump the heartbeat of the city. From classy rooftop bars to eccentric, hidden watering holes, discover the unique character of each location and their best recipes. You will feel like you’re there long before you order your first drink.Inside you’ll find: 75+ bar profiles and bartender highlights 25+ signature recipes Beautifully illustrated pages that showcase the heart of each location A dozen neighborhood quick-hit lists of noteworthy bars in each area Background on the bustling history of the Paris bar scene From the infamous to the unknown, this tour through the City of Light captures the details and qualities that keep locals returning to these establishments. Find yourself right at home with Drink Like a Local!

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