General cookery and recipes Books

Book SynopsisThe Welsh Baking Cookbook features a selection of recipes for traditional and new Welsh baked dishes. With recipes for traditional Welsh bakes such as the iconic Bara Brith, Aberffraw Shortbread from Anglesey and a delicious glazed Apple Cake from Pembrokeshire. Complemented with tasteful colour photographs.

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Book SynopsisThe fourth in a series of seasonal cook books, Autumn Recipes by Angela Gray contains 30 recipes celebrating the best of autumn''s ingredients and fresh dishes, with delicious recipes to warm up the autumn nights. Beautifully photographed by leading food photographer Huw Jones.

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Book SynopsisDelicious Bundles are recipe ideas inspired from a global melting pot of classic dishes that go together to make memorable meals with family and friends. We need to indulge a little and treat ourselves with something delicious at times and these recipe bundles help to make these occasions very special.

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Book SynopsisWhen it comes to strange names for culinary dishes, the English can boast a few. Pan Haggerty is a traditional Northumbrian dish of potatoes and onions flavoured with cheese. But perhaps it''s Bubble & Squeak that takes your fancy? A traditional breakfast dish, it gets its name from the cabbage which makes bubbling and squeaking sounds during cooking.

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Book SynopsisThe Bull & Last pub has a long, rich history, and its current owners of over ten years have kept this in mind as they recently set out to reinstate it as an inn, restoring and refurbishing the pub, to include beautiful guest rooms for overnight dwellers. Delving into its past to learn more about the pub and its heritage, they have brought those unique areas of interest back to life. The local community's appreciation for all weathers and seasons, and their loyalty to the pub itself, has been crucial to the success of the Bull & Last in recent years. Head chef Ollie Pudney has pulled together a menu that reflects the values and ethics of local suppliers - from farmers and fishmongers to greengrocers and local shops, all of whom are as committed to and passionate about seasonal British food as the Bull & Last team is. In this visual celebration of the pub's history featuring over 70 recipes, you can learn the secret to perfecting those killer Scotch eggs, what makes a classic Bull & Last steak tartare, and how to recreate their sumptuous breakfast sharing board. This is a stunning collection of the Bull & Last's favourite recipes - classic British cuisine with a continental twist - written with accessibility and precision. It will make itself at home in any kitchen; the cooking is honed to perfection: behind each recipe is an accumulation of chef's notes, tweaks and adjustments according to what's in season, with stunning photography destined to help induce mouth-wateringly delicious results.

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Book SynopsisBiddesden House is the Guinness family home. It was bought in 1931 by Bryan Guinness (Lord Moyne) and his first wife Diana Mitford. It was here that Mirabel Guinness found her inspiration for this cookery book. As she points out in her introduction, there are often at least twenty people to lunch at Biddesden. This is not surprising with such a large family: she is the youngest of nine brothers and sisters who all grew up there. Charmingly illustrated by Roland Pym, the book is a compilation of recipes contributed by the whole Guinness family, ranging from the amateur to the professional and reflecting Biddesden life from the nursery tea to the dinner party. The book shows how best to enjoy the familiar ingredients of English country cooking.

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Book SynopsisIn this beautifully illustrated book, Annie Bell shows you how to make delicious and winning camping recipes with just the barest essentials to hand. Using a travelling barbecue, one-ring burner or a tripod and pot, she creates portable feasts such as Baba Ghanoush, Chicken Tagine with Pine Nuts and Raisins, and Apricots with Gooey Nougat, highlighting the best equipment to use for minimum mess and clearing up. From hearty brunches and tea & cake to one-pot cooking and sweet treats, this essential guide has more than 60 recipes for every occasion, so you can eat in style wherever you are.'There is enough variety to try a different meal every weekend for almost a year...Highly recommended.' - lovecamping.co.uk'The book celebrates alfresco dining at its best' - Countryfile'If you're not sure how to get beyond bangers and beans, Annie Bell's excellent and practical plastic-jacketed book on cooking outdoors will show you the way.' - The Week

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Book SynopsisForget those high-end cookbooks with their snooty ingredients and complicated steps. This book is packed with recipes so simple that you'd really have to try hard to mess them up.

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Book SynopsisA collection of recipes for always.This is beloved food writer Tessa Kiros's definitive reflection on a lifetime of cooking and eating. With characteristic generosity of spirit, Tessa invites us into her kitchen to share what she's cooking now: an exciting blend of new discoveries and enduring favourites that connect the threads of her life.While the Tuscan countryside has been Tessa's home for more than 20 years, her culinary influences are wonderfully diverse: her childhood in South Africa, travels to Mexico and New Orleans as a young adult, frequent visits to family in Thailand and Greece, all overlaid with a growing appreciation for lighter, more grounded, plant-focused eating.Part memoir, part travel guide, part food odyssey, this collection of more than 150 new recipes is accompanied by Tessa's personal reflections and favourite food memories. Longtime fans will rejoice in her best work yet, and aspiring cooks will discover how and why she has redefined the modern cookbook.Table of ContentsA collection of recipes for alwaysChapter 1Things that stayChapter 2NowadaysChapter 3What I would miss if I left ItalyChapter 4New Orleans sojournChapter 5Mexico flowersChapter 6A few things I love every dayChapter 7Thailand storiesChapter 8The ones that got awayChapter 9 A few thingsI'm obsessed withChapter 10RosesAcknowledgementsIndex

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Book SynopsisOur physical and mental well-being are closely connected to our digestive system. With this book, take a deep dive into the secrets of your gut and learn how food and lifestyle can keep it happy! Whether you’d like to learn about the science behind your digestive system, understand which foods do wonders for your digestion, or want to make healthier choices for your body, 28 Days to Gut Health is the perfect guide to begin your own journey towards a thriving microbiome. To help you, it includes: • More than 90 easy recipes, including drinks, snacks and basics. • Important nutritional advice to help your gut’s microbiome flourish. • Comprehensive shopping lists for each week, for 28 full days of recipes.

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Book SynopsisJust because the undead's taste buds are atrophying doesn't mean yours have to! You duck into the safest-looking abandoned house you can find and hold your breath as you listen for the approaching zombie horde you've been running from all day. You hear a gurgling sound. Is it the undead? No--it's your stomach. When the zombie apocalypse tears down life and society as we know it, it will mean no more take out, no more brightly lit, immaculately organized aisles of food just waiting to be plucked effortlessly off the shelves. No more trips down to the local farmers' market. No more microwaved meals in front of the TV or intimate dinner parties. No, when the undead rise, eating will be hard, and doing it successfully will become an art. The Art of Eating through the Zombie Apocalypse is a cookbook and culinary field guide for the busy zpoc survivor. With more than 80 recipes (from Overnight of the Living Dead French Toast and It's Not Easy Growing Greens Salad to Down & Out Sauerkraut, Honey & Blackberry Mead, and Twinkie Trifle), scads of gastronomic survival tips, and dozens of diagrams and illustrations that help you scavenge, forage, and improvise your way to an artful post-apocalypse meal. The Art of Eating is the ideal handbook for efficient food sourcing and inventive meal preparation in the event of an undead uprising. Whether you decide to hole up in your own home or bug out into the wilderness, whether you prefer to scavenge the dregs of society or try your hand at apocalyptic agriculture, and regardless of your level of skill or preparation, The Art of Eating will help you navigate the wasteland and make the most of what you eat.Trade ReviewA beautiful, cock-eyed culinary concoction--truly sui generis in its conceit--and wickedly delicious in the scope of its recipes. Who knew? Flesh-eating zombies and haute cuisine-eating foodies collide in this trippy, rustic cookbook chock full of inside dish on both the walking dead and the post apocalyptic larder. This one gets FIVE SEVERED HEADS (OF LETTUCE)! --Jay Bonansinga, New York Times bestselling author of The Walking Dead: Descent, Frozen, and The Sinking of the Eastland If you're seeking an indispensable guide to surviving the zombie apocalypse without losing your lunch, look no further than the pages of this clever and spirited cookbook. All of your queries (large and bite-sized) are surely answered within, whether you plan to subsist on foraged edibles, hand-harvested seaweed, or the bounty of a rooftop farm. Get ready to soak up the genuinely useful tips and salivate over the trove of recipes. Impending doom never sounded so appetizing. --Sarah Huck, author of Campfire Cookery: Adventuresome Recipes and Other Curiosities for the Great Outdoors The Art of Eating Through the Zombie Apocalypse is the most comprehensive guide to eating--and eating well--during an outbreak of the undead ever to be written. From fine cuisine to edible insects, Ms. Wilson's knowledge is unmatched, and her work shows a deep understanding of the qualities and practices necessary for survival against the undead. In conclusion, I want Lauren Wilson on my zombie survival team! (Or, failing that, someone who has read her book ...) --Scott Kenemore, author of The Zen of Zombie and Zombie, Ohio For too long, those writing about zombies have obsessed about the living dead eating human flesh. What about what humans will eat when the undead roam the earth? Lauren Wilson has finally answered all of your culinary questions. An essential read for anyone who wants to not only survive the zombie apocalypse, but thrive! --Daniel W. Drezner, author of Theories of International Politics and Zombies Much more than just a cookbook, The Art of Eating Through the Zombie Apocalypse is an essential survival manual for every serious doomsday prepper. Eschewing ubiquitous chapters on hand-to-hand combat and gun safety, Lauren Wilson's apocalyptic guidebook instead focuses on what would really matter for survival--for who wants to exist in a world populated with zombies if there's nothing good to eat (besides humans, of course)? --Kyle William Bishop, author of American Zombie Gothic Who knew that my lifelong love of the undead would yield access to some damn good recipes? Thanks to this book, should the zombie apocalypse ever happen at least I'll be well nourished and happy. --Steven C. Schlozman, MD, assistant professor, Harvard Medical School, author of The Zombie Autopsies There are many reasons people find it stimulating or amusing to contemplate the impending zombie apocalypse: they like to imagine themselves being a good deal more heroic and/or violent than their current situations allow, they desire the end of current social/economic arrangements, or they hope for a better world following the demise of this one. A book such as this revels in a related scenario--to picture oneself living in comfort and even luxury amidst all the destruction and chaos ... If such a reverie appeals to you, you'll thoroughly enjoy this book. --Dr. Kim Paffenroth, author of Gospel of the Living Dead Here's a thorough exposition of all the skills and practices anyone who wants to live through the collapse of civilization needs to know. The author covers all aspects of survival technology in depth and with clarity, and there's even a smattering of edible wild plants. --Wildman Steve Brill, author of Identifying and Harvesting Wild and Medicinal Plants in Wild (and Not So Wild) Places A disturbingly delicious and mouth-watering collection of truly apocalyptic recipes. Who thought the end of the world could be this yummy? Go on ... take a bite! --Jonathan Maberry, New York Times bestselling author of Rot & Ruin and Fall of the Night

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Book SynopsisHetal Vasavada has wowed her followers all over the world with vibrant, colourful sweets that meld traditional Indian flavours with Western baking techniques. Desi Bakes offers a new world of over-the-top glamour and bling to home bakers and industry pros alike who wish to build on their knowledge of Indian flavors and traditions.   Hetal’s newest book brings decorating inspiration, and recipe adjustments for gluten-free, egg-free, and vegan treats to an audience looking to create eye-catching mithai, sweets, shared on special occasions, and explore traditional Indian holidays through a new lens. Think Saffron Madeleines, Masala Chai Semifreddo, and Kesar Pista Cream Puffs. Learn what to bring to a friend’s Diwali celebration, how to use leftover besan ki burfi in Muddy Buddies or Crispy Rice Treats, and how to mirror beautiful Indian textiles with icing on cookies.   From co

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Book SynopsisHome means many things. It's a place for family, friends and solitude. It's a safe haven and a retreat. It provides shelter, security and independence. And for those who have lived without a home, it means everything. The Gathered Table: A Taste of Home is a collection of 55 recipes from across Ireland's food world. Bakers and butchers, farmers and food champions, producers, shopkeepers and chefs have shared their most cherished recipes, all for a good cause. Compiled by Gather & Gather, whose ethos is about using food to bring people together, all proceeds from this book will go to the Peter McVerry Trust, the national housing and homelessness charity whose work is needed now more than ever. In buying this book, you will be helping the Peter McVerry Trust to change more lives and give more people a home of their own with a table at the heart of it to gather around.Table of ContentsForeword by Pat Doyle, Peter McVerry Trust Introduction by Pauline Cox, Gather & Gather Ireland BREAD & BREAKFAST Porridge bread Buttermilk batch bread Soda bread Banana bread Coconut, honey and vanilla granola Harissa eggs BEEF Irish beef cheek lasagne Mexican beef caldillo Beef and red wine stew Beef and Guinness pie with champ and minted greens CHICKEN Chicken, turnip and barley stew Sopas Chicken noodle soup Coronation chicken flatbreads Cantonese lemon chicken Roman chicken and chips with rosemary and thyme Roast chicken thighs and potatoes with tomatoes, olives and feta Creamy chicken korma Easy chicken curry Soy lemon chicken Barbecued chicken with beer butter, grilled corn and potato flatbreads Batata sofrito Chicken, mushroom and leek pie PORK Bacon and cabbage Barbecued pork chops with mustard mash Baked sausage meatballs in tomato sauce Sausage meatloaf Smoked ham and leek pie Risotto alla Monzese Sausage, chorizo and roast pepper casserole LAMB Six Nations stew Lamb casserole with salsa verde Spiced lamb shoulder with bulghur wheat Leg of lamb with nori and seaweed broth SEAFOOD Cullen skink Smoked haddock risotto Smoked salmon, chorizo and potato gratin Sweet and sour fish curry Turbot with potato wedges and coriander and chilli salsa Mediterranean seafood casserole with chorizo and chickpeas VEGETARIAN Salad of summer fruit and goat cheese Roasted carrots with spicy blood orange honey, hazelnuts and goat cheese Kale, tomato and Parmesan soup Dillisk, leek and Cheddar tart Mac 'n' cheese Wild garlic mashotto with sprouting broccoli, beluga lentils and sungolds Ugly-delicious tomato tart DESSERT Baked rice pudding Raspberry and rose Victoria sponge cake Granny Campbell's retro sherry trifle Warm chocolate pudding with vanilla ice cream New York cheesecake Sticky coffee pudding Peanut butter financiers Treacle tart Contributors Index Acknowledgements

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Book SynopsisMeike Peters's site, Eat In My Kitchen, captures the way people like to eat now: fresh, seasonal food with a variety of influences. It combines a northern European practical attitude, from the author's German roots, with a rustic Mediterranean-inspired palate, from her summers in Malta. This highly anticipated cookbook is comprised of 100 recipes that celebrate the seasons and are awash with color. Indulge in the Radicchio, Peach, and Roasted Shallot Salad with Blue Cheese; Parsnip and Sweet Potato Soup with Caramelized Plums; Pumpkin Gnocchi; mouthwatering sandwiches like the Pea Pesto and Bacon with Marjoram; and seafood and meat dishes that introduce tasty and unexpected elements. Meike Peters's famous baked treats include everything from pizza to bread pudding, and perfect cookies to sumptuous tarts. Also included are many of her fans' favorite recipes, including fennel potatoes, braised lamb shanks with kumquats, and a lime buttermilk cake. Six "Meet In Your Kitchen" features include recipes by and interviews with culinary stars Molly Yeh, Yossy Arefi, Malin Elmlid, the Hemsley sisters, and more.Followers of Meike Peters will be thrilled to have her exquisitely photographed recipes in print in one place, while those who aren't yet devotees will be won over by her unpretentious tone and contagious enthusiasm for simple, beautiful, and tasty food.Trade Review"Eat in My Kitchen "is a wonderful selection of recipes, bursting with color, beauty, and flavor. Each page offers a new temptation. Sami Tamimi, head chef, Ottolenghi restaurants, and co-author of "Ottolenghi: The Cookbook "and "Jerusalem"

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Book SynopsisSarah Glover loves to cook, whether it’s on the edge of a windswept cliff, in a clearing in the forest, or on a sandy stretch of beach. Although she’s made a career as a chef in Australia and New York City, her heart lives outdoors. Filled with gorgeous photographs from the shores of Tasmania and beaches of Sydney to the mountains of Australia’s east coast, this cookbook shares her recipes and secrets to inspire others to cook and eat outside. She offers tips for preparing food over an open flame as well as a list of basic outdoor cooking equipment. Anyone who thinks camping food begins and ends with coffee and toasted marshmallows will be surprised to discover how easy it is to create a stunning four-course meal with a few pots and one fire. From solid staples like tender roast chicken and potatoes to dinner-party-worthy kumquat bellinis and quail with truffles, Glover sets the stage for any kind of outdoor experience. Her recipes are simple and straightforward—often involving only a handful of ingredients—and her instructions are breezy and clear. Whether it’s a quiet retreat in nature or a dawn-to-dusk beach party, Sarah Glover has a menu that will satisfy your hunger for fresh, modern food eaten in the great outdoors.Trade Review“Her book, Wild: Adventure Cookbook (Prestel) shows off her creative creations, which range from Bone Marrow Rice and Quail Eggs to Fish on Log, a recipe calling for four tree stumps. The book contains photographs of the chef in action as well as shots of her family and friends at her frequented beaches along the country's coasts. Cue the wanderlust!” -Vogue"The gorgeous photos in this book absoutely take you away—to isolated beaches and rugged camping spots all over Australia." –HOBNOB Magazine

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Book SynopsisGreen with envy; red-faced with embarrassment; in a blue mood; or in the pink: Colour "speaks" well before words. And Pantone (R) is the renowned authority on colour and colour communication, known to artists, designers, art directors, businesses and students around the world. Central to their understanding of colour are the subtle cues that affect how we relate to our environment and each other. Now, in collaboration with Italy's premiere cookbook publisher, Pantone brings its expertise on the relationship between colour and mood to the subject of food. Fifty-six step-by-step recipes are gathered around eight colours and their variations, including: Yellow (Tarte Citron); Magenta (Sea Bream Tartar with Rose Petals); Green (Savoury Asparagus Tart); Blue (Salad with Borage Flowers); Purple (Fox Grape Pudding); Orange (Tandoori Chicken with Basmati Rice); Red (Round Meringue with Wild Strawberries); and Brown (Coffee Semifreddo). Each recipe collection is introduced with an essay by a Pantone colour expert on that colour's mood-food connection. And each recipe is styled to perfection and photographed in Pantone's full-colour glory. Added features include 40 suggested menus combining colours for occasions (brunch, a children's party, happy hour, a dessert buffet); cuisines (Italian, Mediterranean, Japanese, French); meals for every season; and many other themes. Also included is an extensive guide to necessary equipment, utensils and ingredients. And 50 hand-drawn colour how-to sketches demonstrate styling and presentation techniques for preparing dazzling dishes in the home kitchen. With a sleek modern layout and design, Pantone Foodmood is bound in chic, black die-cut board. The ultimate concept cookbook - perfect for gift-giving - it will be coveted by cooks, food-lovers, Pantone devotees, and all those who love books beautifully made.Trade ReviewPantone's First Ever Cookbook Is a Visual Feast!--Galerie

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Book SynopsisRecipes in the Florentine culinary tradition, emphasising simplicity, and giving clear steps to bring out the presence and taste of each individual ingredient.

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Book SynopsisDishes range from the familiarâlemon sambar, lentil rasam, stir-fried potatoes with coconutâto the unusual, such as the margosa flower rasam. Suggested menus take the hard work out of meal planning. This book will be welcomed by food historians as well as keen cooks looking to expand their knowledge of vegetarian cuisine.

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Book SynopsisAnglican clergyman, Canon Terry Wong's mother was a well-loved Malaysian and Singa- porean street food chef.This cookbook is the successful result of his painstaking efforts to recreate his mother's classic recipes from her scant notes and his palate memories.These are the everyday home-cooked dishes of Singapore and Malaysia common in the past - food for family meals and festive feasts from Hokkien, Hakka, Cantonese to Malay and Indian cuisines.These are the food that are at risk of being lost.The classics include Hakka Yong Taufu, Mee Rebus, Prawn Mee, Ginger Chicken,Yam Cake and Pan Mee (Pinched Noodles).Wok- cooked Char Siew, Coffee Pork Ribs and Bean Paste Chilli Crab are some of the innovative dishes included.The author also teaches the essential tech- niques required to replicate these dishes.As Leslie Tay, Singapore's top food blogger (www.ieatishootipost) says: "Terry Wong has decoded the complexity and nuanaces of Sin- gapore and Malaysian home cooking for the next generation." Just as Terry's mother cooked her way into the hearts of many and won many friends along the way, he also uses his God-given talent generously, joyfully and humbly to cook for others and to encourage and inspire home cooks by making cooking easy and fun.

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Book SynopsisThe sequel to the phenomenally successful Takeaway Secrets that gives you the recipes that enable you enjoy your own tasty takeaway food at home and save money.

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Book SynopsisA follow-up to her successful first book, Date Night In, aspirational hospitality is at the heart of Let's Stay In, which keeps great meals and relationships at the very center of every gathering.

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Book SynopsisWean your baby with help from record-breaking cookbook author and proud dad Joe Wicks, the nation's favourite PE teacher.· All the reliable information you need to wean your baby from first foods to enjoying family mealtimes.· Packed with simple and trustworthy ideas Joe has drawn from his experience of weaning his daughter, Indie, combined with expert guidance from leading registered nutritionist, Charlotte Stirling-Reed.· Features one hundred delicious, healthy and balanced recipes, from finger foods and purées to adapting your own favourite meals.Joe Wicks is responsible for getting the nation moving with his incredible record-breaking family-friendly workouts. Now he's turned his attention to making weaning – a daunting prospect for all parents – a happy and enjoyable time for the whole family.Whether you’re a first-time parent or not, Wean in 15 guides you towards getting the best for your little one, from figuring out when to start weaning and how much food your child needs, to adapting your own meals for your child. Joe knows how difficult it can be to manage your time, so he also shows you how to prep like a boss with shopping lists and freezable items.With one hundred tasty recipes split into age stages, expert help with nutrients, allergies, supplements and fussy eaters, as well as knowing how to understand your child’s signals, this is the only weaning guide you will ever need to lay the foundation for a lifetime of healthy, happy eating.Trade ReviewWe love this man. -- CosmopolitanJoe’s back-to-basics ethos turns modern health fads on their heads -- FabulousThe whirlwind that is Joe Wicks looks to be showing no signs of slowing down -- Get The GlossHe is changing the lives and shapes of thousands of people -- BALANCE

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Book SynopsisThe story behind the world's most iconic and revolutionary chef.Trade Review"What Adrià wants to do now, before he reinvents himself creatively one more time, is to turn the page on elBulli. His new authorised biography, by American journalist and gourmet Colman Andrews, clearly forms part of this process. As a means of sorting out truth from fable, Andrews’ book is both gripping and incisive... In Andrews' hands the narrative of elBulli's early history, first as a mini-golf centre, then a grill-room, then as a fancy French restaurant, suggests at times an almost Fawlty Towers level of eccentricity... In a sense, elBulli is nothing less than a metaphor for Spain itself, and the seismic transformation of the country in 35 years from bumbling, innocent newcomer to major-league player."—The Times "By far the best [book] yet written about Adrià... Andrews is a discerning and greedy guide to elBulli's flavours... Now, elBulli is evolving again. Adrià has announced that it will close at the end of 2011. Foodies worldwide are in mourning. For millions of us who never came close to getting a reservation, Andrew's insightful portrait may be our best hope of understanding what all the fuss was about."—The Sunday Times "What is universally undisputed [...] is the fact that Adrià, through his catalogue of elBulli creations and standing as the driving force behind the ultimate destination restaurant, has changed the way we eat and think about food, spawning a host of imitators around the world. In Reinventing Food: Ferran Adrià [...] Colman Andrews [...] gives a unique insight into Adrià's exceptional life story - how a young Catalan with no boyhood interest in food ended up taking over the kitchen of elBulli in 1987 at the age of 25 and evolved to change the gastronomic world forever. The takes the reader through Adrià's humble beginnings as a cook during military service [...] through to international recognition as the man behind the world's best restaurant... A lively and fascinating read."—Caterer and Hotelkeeper "The more intriguing story, which Andrews tells very well, is how what started in the 1960s as a hippy beach cafe on an all but unreachable cove became first a restaurant, then a gastronomic restaurant cleaving to the trend for nouvelle cuisine, and then something else entirely, the flag-waver for a vanguard. Hand in hand with this is the story of Adrià himself: an ordinary bloke who had been cooking for years before he really committed to it; who as a young man was more interested in football and chasing girls than creating a single morsel of food anybody would remember... We do get insights into the autodidact’s approach to creativity... Millions [...] year after year, have attempted but failed to get to bag a reservation [at elBulli]... For them, this book is as close as they are every likely to get to enjoying elBulli for themselves."—The Observer "[A] fascinating story."—Country & Town House "Insightful and well written."—TLS (Times Literary Supplement)

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Book SynopsisEating with the Chefs documents the daily meal shared by chefs and front-of-house staff at eighteen top restaurants including Noma, Le Chateaubriand and The French LaundryTrade Review"Family‐style staff meals, so often even more cozily enticing than what’s on the actual menu, are the focus of the Fool magazine editor and photographer’s Eating with the Chefs – worth the price alone just for Noma’s brownie recipe."—Vogue"From the rustic to the refined, the book provides a visually stunning narrative about the inner workings of restaurants."—DuJour"Shot by award‐winning Swedish photographer Pers‐Anders Jorgensen, Eating with the Chefs is... for those who dream of sharing meals with their favorite restaurateurs."—Fine Dining Lovers"Great‐tasting, simple meals to fuel a hard day’s work... If you’ve grown cynical about what relation fine dining has to real food, here it is. If you need no convincing, this is a straightforward treat."—The Guardian"A wondrous piece of pondering ideas and beauty."—Edge NY"The tradition of the pre service meal had by all the restaurant staff is an old and important one, often used by chefs to try their own ideas on colleagues or share the food of their culture with others in the restaurant. Jörgensen visits 18 top restaurants including Noma, Le Chateaubriand and The French Laundry documenting the meals they have, the role they play, and sharing his stunning photography with us." —LondonLampost.com

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Book SynopsisWhether you're just starting your very first garden, or you've been gardening for years, you might as well incorporate what you grow into your daily meals! Part vegetable gardening book and part healthy eating book, this is a practical and accessible guide that will show you how to grow a lush home garden, as well as how to preserve, can, and cook easy, healthy recipes from the vegetables you've cultivated all year round! No big gardening space or gardening experience is needed. Featuring expert guidance on the basics of vegetable gardening, as well as how to freeze, can, dehydrate, ferment, and dry many popular fruits and vegetables. The book also includes over 100 recipes that include vegan, vegetarian, heart-healthy, and keto/low-carb options. From canning recipes to appetizers, main dishes, and big salads organized by season for year-round consumption, this complete guide has everything you need to know to cultivate, can, and serve fresh, healthy foods from home.

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Book SynopsisJames Beard Award Winner IACP Award Winner Thomas Keller, chef/proprieter of Napa Valley's French Laundry, is passionate about bistro cooking. He believes fervently that the real art of cooking lies in elevating to excellence the simplest ingredients; that bistro cooking embodies at once a culinary ethos of generosity, economy, and simplicity; that the techniques at its foundation are profound, and the recipes at its heart have a powerful ability to nourish and please. So enamored is he of this older, more casual type of cooking that he opened the restaurant Bouchon, right next door to the French Laundry, so he could satisfy a craving for a perfectly made quiche, or a gratinéed onion soup, or a simple but irresistible roasted chicken. Now Bouchon, the cookbook, embodies this cuisine in all its sublime simplicity. But let's begin at the real beginning. For Keller, great cooking is all about the virtue of process and attention to detail. Even in the humblest dish, the extra thought is evident, which is why this food tastes so amazing: The onions for the onion soup are caramelized for five hours; lamb cheeks are used for the navarin; basic but essential refinements every step of the way make for the cleanest flavors, the brightest vegetables, the perfect balance—whether of fat to acid for a vinaigrette, of egg to liquid for a custard, of salt to meat for a duck confit. Because versatility as a cook is achieved through learning foundations, Keller and Bouchon executive chef Jeff Cerciello illuminate all the key points of technique along the way: how a two-inch ring makes for a perfect quiche; how to recognize the right hazelnut brown for a brown butter sauce; how far to caramelize sugar for different uses. But learning and refinement aside—oh those recipes! Steamed mussels with saffron, bourride, trout grenobloise with its parsley, lemon, and croutons; steak frites, beef bourguignon, chicken in the pot—all exquisitely crafted. And those immortal desserts: the tarte Tatin, the chocolate mousse, the lemon tart, the profiteroles with chocolate sauce. In Bouchon, you get to experience them in impeccably realized form. This is a book to cherish, with its alluring mix of recipes and the author's knowledge, warmth, and wit: "I find this a hopeful time for the pig," says Keller about our yearning for the flavor that has been bred out of pork. So let your imagination transport you back to the burnished warmth of an old-fashioned French bistro, pull up a stool to the zinc bar or slide into a banquette, and treat yourself to truly great preparations that have not just withstood the vagaries of fashion, but have improved with time. Welcome to Bouchon.Trade Review"It may be the best cookbook ever about bistros and bistro food." —The New York Times

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Book SynopsisKnowledge Is Power Part cookbook. Part manifesto. Created with big Bronx energy, Black Power Kitchen combines 75 mostly plant-based, layered-with-flavor recipes with immersive storytelling, diverse voices, and striking images and photographs that celebrate Black food and Black culture, and inspire larger conversations about race, history, food inequality, and how eating well can be a pathway to personal freedom and self-empowerment. Ghetto Gastro Presents Black Power Kitchen is the first book from the Bronx-based culinary collective, and it does for the cookbook what Ghetto Gastro has been doing for the food world in general - disrupt, expand, reinvent, and stamp it with their unique point of view. Ghetto Gastro sits at the intersection of food, music, fashion, visual arts, and social activism. They've partnered with Nike and Beats by Dre, designed cookware sold through Williams-Sonoma and Target, and won a Future of Gastronomy award from the World's 50 Best. Now they bring their multidisciplinary approach to a cookbook, with nourishing recipes that are layered with waves of crunch, heat, flavour, and umami. They are born of the authors' cultural heritage and travels - from riffs on family dishes like Strong Back Stew and memories of Uptown with Red Velvet Cake to neighborhood icons like Triboro Tres Leches and Chopped Stease (their take on the classic bodega chopped cheese) to recipes redolent of the African diaspora like Banana Leaf Fish and King Jaffe Jollof. All made with a sense of swag.Trade Review“My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON“My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON​ “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB “Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON? “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB“Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “This year’s most important cookbook.”—Vogue “Deliciousness in print form. . . . A powerful guide for food and conversation, filled with influential voices and flavorful recipes.” —Ebony “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”—The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “Transcends categorization. It is no mere cookbook, but a blend of brilliant, full-color photography, poetry, paintings, illustration, essays and, of course, scores of recipes. . . . Reading Black Power Kitchen, you come away with a deeper understanding of the rich cultural heritage behind some of the most beloved dishes from the Black diaspora. ” —Interview “Must-read. . . . An awakening and celebration of Black culture and food.” —Philadelphia Inquirer “A magnum opus.” —Thrillist “In this Black Power Kitchen, joy and activism collide.” —Atlas Obscura “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON? “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELB“Black Power Kitchen is as much a cooking manual as it is a manifesto of Ghetto Gastro’s decade-long mission: Seeing eating as simultaneously a form of survival and a source of luxury, Black Power Kitchen frames food as a form of love, but also a weapon — one that has long been wielded against communities like Ghetto Gastro’s in the Bronx.” —Eater “Described as The Joy of Cooking meets the Bible, Black Power Kitchen is like nothing you’ve ever read before.” —Financial Times “This year’s most important cookbook.”—Vogue “Deliciousness in print form. . . . A powerful guide for food and conversation, filled with influential voices and flavorful recipes.” —Ebony “Every recipe comes with an immersive story, bringing you closer to the intent behind the dish.”—The Strategist, The Year’s Most Giftable Coffee-Table Books “Featuring vibrant recipes, interviews, art, and photography, this is a compelling culinary manifesto about the nature of Black food. . . . Ghetto Gastro offers an awakening of what Black food was, is, and can become while demonstrating the sheer joy and creativity Black communities generate. With waves of crunch, heat, flavor, and umami, this Bronx culinary collective also inspires discussions about race, history, and long-standing food inequality.” —Food Wine “Defiant. . . . The pop-cultural prominence of its creators, their directness of purpose and the timing of its release make Black Power Kitchen particularly cutting-edge.” —Washington Post “It’s teeming with vibrant photography, interviews and personal stories, plus 75 recipes. . . . Expect dishes with big flavors and textures, like the Strong Back Stew and King Jaffe Jollof, and a plant-based reimagining of chopped cheese.” —Forbes “Ghetto Gastro’s Black Power Kitchen cookbook will change how you eat.” —Men’s Health “Transcends categorization. It is no mere cookbook, but a blend of brilliant, full-color photography, poetry, paintings, illustration, essays and, of course, scores of recipes. . . . Reading Black Power Kitchen, you come away with a deeper understanding of the rich cultural heritage behind some of the most beloved dishes from the Black diaspora. ” —Interview “Must-read. . . . An awakening and celebration of Black culture and food.” —Philadelphia Inquirer “A magnum opus.” —Thrillist “In this Black Power Kitchen, joy and activism collide.” —Atlas Obscura “A highly visual manifesto for living and eating to stimulate the mind, body, and heart, this book promotes Black excellence through recipes, art, and thought-provoking text.” —Essence “They marry food, music, fashion, visual arts and social activism into a beautiful book that is perfectly suited for the coffee table or the kitchen countertop.” —The Root “Black Power Kitchen dives deeply into the politics of food, whether that’s the language we use or the ingredients we choose to cook with. In doing so, readers are challenged to rethink their assumptions about even the most mundane ingredients.” —Food52 “Part cookbook, part manifesto, and 100% singular vision, Black Power Kitchen sits right at the intersection of food, visual art, culture, social justice, and fashion. Food has always been both personal and political and these past few years of activism coupled with the identification and acknowledgement of indigenous and historical foodways has clearly brought this notion to the forefront. One of the signature dishes of Ghetto Gastro is the Triple Cs, reveling in the high/low combo of crispy cornbread, lush crab salad, and caviar. Through deliciousness we can still learn and grow beyond what we think food is about.” —Edible LA “Ghetto Gastro serves up vibrant recipes, interviews, paintings, and photographs. . . . Meals served up with ideals make this a dynamic and delicious cultural celebration.” —Publishers Weekly, Top 10 Cooking Food Books for Fall 2022 “Deeply absorbing. . . . A wonderfully written and beautifully produced book. In keeping with Ghetto Gastro’s multidisciplinary approach, this volume will offer readers an engaging excursion into food history and culture, with a myriad of appealing recipes.” —Library Journal “My guys have always represented our hood with their fire meals. Shouts to Ghetto Gastro, my actual Bronx neighbors, for writing a book that lets the rest of y’all know the real foods, lifestyles, and people that make our borough the best of all the boroughs. AH AH AH BX ALL DAY.” —DESUS NICE “Challenging assumptions and subversive enlightenment are foundational to Ghetto Gastro’s movement. Black Power Kitchen is a vibrant expression of creative brilliance, imagination, and the kind of cultural fluency that can be garnered only from participation, not observation.” —STEPHEN SATTERFIELD “Black Power Kitchen is cookbook as manifesto, a look at the future of food through a perspective rarely given the platform it deserves. But don’t be mistaken: it’s also a fantastic culinary resource. The recipes are so delicious that I didn't even realize many of them were vegetarian or vegan. I encourage everyone to dive deep, devour, enjoy, and learn from this book.” —DAVID CHANG “The Bronx is the world and Ghetto Gastro is our higher authority. Black Power Kitchen is a first-class culinary journey full of the beauty of life. These are the stories and recipes we need.”—MATTY MATHESON​ “Black Power Kitchen is an awakening of what Black food was, is, and can become while showcasing the pure joy and creativity Black folks have to offer. Amazing!” —MASHAMA BAILEY “Ghetto Gastro is a part of a movement redirecting the contemporary kitchen, tearing down walls, and breaking boundaries. Their book introduces us to a cuisine steeped in flavor; deep with power, pride, and identity; rich in history; and endowed with the power to unite people around the table.” —MASSIMO BOTTURA “Jon, Pierre, and Lester understand that change happens through conversation, and the best way to get people talking is through good food. All the better when the plate is also nourishing, sustainable, and accessible. I admire that the recipes in this collection yield dishes that are both beautiful and subversive, encouraging people to think beyond the assemblage of ingredients that make a meal. Cooking from this book makes me feel inspired and motivated to keep learning.” —DANIEL HUMM “Ghetto Gastro gives us incredible, unique recipes and an equal amount of powerful perspective on food philosophies. Homies are killing the game.” —TONY HAWK “Black Power Kitchen is full of such compelling truths and it brings to light the real importance of food in our culture.” —DOMINIQUE CRENN “The Ghetto Gastro boys from the Bronx have really interrupted the food game. They’re like a band, where each one is doing something different, and I’m inspired to see them.” —MARCUS SAMUELSSON “Ghetto Gastro has their finger on the cultural pulse, and not just on the cutting edge of cuisine, aesthetics, fashion, and lifestyle. In their debut book, they face the issues confronting their community head-on, and tackle the inequalities of the manufactured food wasteland of America with unvarnished honesty.”—DAVID GELBTable of ContentsContents Foreword by Dr. Jessica Harris Introduction: Food Is a Weapon Chapter 1 Welcome to the Bronx Chapter 2 African Roots Chapter 3 Bronx to the World: Durag Diplomacy Chapter 4 Rebels with a Cause Chapter 5 Dear Mama Chapter 6 Eyes on the Prize Chapter 7 Pantry Resources Further Reading Acknowledgments Index

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Book SynopsisThe medieval kitchen revealed; facilities, seasonal foods, strictures of the church, and the interweaving of foodstuffs with medical theory.The master cook who worked in the noble kitchens of the fourteenth and fifteenth centuries had to be both practical and knowledgeable. His apprenticeship acquainted him with a range of culinary skills and a wide repertoireof seasonal dishes, but he was also required to understand the inherent qualities of the foodstuffs he handled, as determined by contemporary medical theories, and to know the lean-day strictures of the Church. Research in original manuscript sources makes this a fascinating and authoritative study where little hard fact had previously existed.Trade Review[An] excellent reference work [it] puts this fascinating subject in context for expert and lay reader alike. A useful tool for re-enactors. ... Worth every penny. * HISTORICAL NOVELS REVIEW *A compendium on practically all aspects of the art of cooking and dining... Because of the author's familiarity with all aspects of the subject we are offered this rara avis: a book which interests the specialist and the general reader; which allies common sense with scholarship; and which presents the theory and practice of medieval cooking for the scholar and the practitioner... has its place on the shelves of the practical cook as well as on those of the scholar: both can feed on it! * HISTORY *Table of ContentsSimilarities in medieval foods and cooking; the theoretical bases for medieval food and cookery; the distinctive nature of medieval foods and cookery; medieval dining; beverages; the table and table manners; foods for the sick; international foods and regional favorites; conclusion - the cook, the cookery and the food.

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Book SynopsisCook up something magical in your very own kitchen with 101 recipes inspired by Harry Potter, Tolkien, Arabian Nights, fairy tales, and more! For lovers of legends, literary enchantment, and (of course) food, Once Upon a Kitchen celebrates all things magical. Author and top chef Leslie Bilderback has created 101 recipes inspired by classic books, history, movies and TV shows. She draws from sources as rich and varied as Shakespeare's plays, Ali Baba and the Forty Thieves, Grimm's fairy tales, Washington Irving, Lord of the Rings, the Star Wars saga, Buffy the Vampire Slayer, and the Potterverse. Enjoy Scheherazade's Arabic Coffee and Cardamom Cookies; a Coconut Shrimp Green Curry "Witches Brew" in honor of Macbeth; Gandalf's Cold Chicken and Pickles; Jedi Ration Bars; Rapunzel's Rampion Salad; Mary Poppins's We Are Not a Codfish and Chips; and Mulan's Dragon Fruit Pops.

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