Fresh Air Affairs
In her follow-up to Pret-a-Party, fashion designer Lela Rose takes the party outdoors, sharing tips and inspiration on hosting more than a dozen fun and festive gatherings. Lela Rose is the ultimate party girl. In her second entertaining book, she is back with advice on giving stylish parties outside, filled with ideas for beautiful table settings, flower arrangements, and specialty cocktails and canap矇s. The parties featured are inspired by places that matter to Lela--her childhood home in Texas, her favorite vacation retreat in Jackson Hole, and her home base in New York City--but their concepts easily travel, from a sundowner cocktail hour to a party celebrating local cheeses. There are stylish bird-watching excursions and a wildflower-gathering expedition under the big sky of Texas. The glory of the Tetons serves as a backdrop for a glamorous bonfire, and there is a beautifully choreographed dinner with a lunar theme on a Manhattan terrace. These and many more unique parties showcase Lela's creative flair with dozens of tips and takeaways. From always choosing a specialty cocktail to picking a pretty dress to match the theme of the party, this book shows the importance of celebrating life's everyday moments with the people who matter most.
One Plate at a Time
From Grammy-nominated singer, actor, and advocate Demi Lovato, a deeply personal cookbook that celebrates finding joy in the kitchen Demi Lovato's cooking journey started when she was almost thirty. After years of navigating a challenging relationship with food, she found that learning to cook--discovering how to truly nourish herself in mind, body, and spirit--was a revelation. It was in the kitchen, experimenting with flavors, connecting with loved ones, and channeling her creativity in a new way--that she truly began to appreciate and celebrate the joy of food. Now, in One Plate at a Time, Demi welcomes everyone into the kitchen with a collection of more than eighty recipes, all created to emphasize enjoyment over perfection. You won't find overwhelming ingredient lists or tricky techniques, but instead a collection of simple yet memorable favorites anyone can make. Demi shares her "top five" favorite foolproof recipes in a range of categories, creating "capsule collections" for everything from breakfast to dinner, comfort foods to fast food-inspired favorites, soups to salads, and even go-to sweet treats. Filled with beautiful food photography as well as snapshots that give fans a peek into Demi's home life, personal anecdotes, pantry tips, and cooking hacks, this is a cookbook for Demi Lovato fans, for people who struggle to enjoy food without guilt, and for anyone looking for a gentler, more grounded approach to cooking. One Plate at a Time is Demi's set list for a delicious new way of thinking about food and how it fits into our lives.
Crowded Kitchen
An approachable, everyday cookbook from the mother-daughter duo behind Crowded Kitchen. Do you struggle to put a meal together that the whole family will eat? Mother-daughter duo Beth and Lexi understand that struggle just too well. A down-to-earth guide for cooks of all levels and adaptable to all dietary preferences, their debut cookbook brings a collection of family-tested and social media-approved recipes from their crowded kitchen straight to yours. Whether you're cooking dinner with your family, hosting a cocktail night with your friends, or just need some culinary inspiration, this cookbook has you covered from drinks to dessert. Crowded Kitchen delivers 100+ recipes including refreshing cocktails, simple appetizers, hearty dinners, and indulgent desserts, each tied together with meal plans boasting the perfect pairings. Bring your loved ones around the table with flavorful meals made with fresh, seasonal ingredients. With simple and creative recipes like Berry Coconut Breakfast Quinoa, Michigan Cherry Salad, Pumpkin Ricotta Gnocchi, Cranberry Orange Whiskey Cocktail, Pineapple Passion Fruit Rum Punch, and Strawberry Peach Spoon Cake, Crowded Kitchen will solve the needs of the modern home chef.
Celebration Alchemy
Somewhere along the way, we started rushing through life and celebration lost its soul. What was once our way of connecting, honoring and feeling fully alive has turned into something we either overdo, underfeel, or skip altogether. Celebration Alchemy is here to change that. This is a book about bringing joy back into your everyday life and giving celebration the meaning and magic it's meant to hold. Through playful metaphors and soulful frameworks - including Life Mixology and Celebration Alchemy - Siobh獺n Hanley offers a fresh and real approach to living, gathering and creating with more intention. Whether you're designing a big event, celebrating with others, or simply trying to feel more present in your own life, this is your invitation to stop saving the good stuff and start celebrating like it matters. Because it does!
The Tea Party Cookbook
Creating fun and lasting memories with your children and friends of all ages.There's something magical about a tea party-the delicate cups, delightful finger foods, wearing an enchanting fascinator, and the joy of gathering around a beautifully set table. The Tea Party Cookbook is your guide to creating unforgettable moments with your child, whether you're hosting a delightful gathering for friends or simply enjoying a cozy afternoon together.Inside, you'll find simple, delicious kid-friendly recipes perfect for little chefs, along with creative party themes, fun decorations, and easy-to-follow tips for making each tea party special. From dainty sandwiches to scrumptious scones and charming sweets, these recipes bring a touch of elegance to any occasion.Discover the enchanting origins of Afternoon Tea and how I fell in love with this timeless tradition.
The Gourmand's Mushroom. a Collection of Stories & Recipes
The Gourmand's Mushroom. A Collection of Stories & Recipes is a feast of content on the most mysterious, influential, and quietly radical ingredients on Earth. Revered as food, medicine, sacrament, and symbol, mushrooms appear suddenly and vanish just as fast, leaving an unmistakable cultural and culinary aftertaste.This richly layered collection brings together The Gourmand's signature blend of culinary craft and cultural inquiry. Paired with photography that celebrates mycological marvels as sculpture, pattern, and form, readers will enjoy essays ranging from ancient folklore and toxicology to avant-garde art, architecture, fashion, film, and space travel. Encounter Bosch and Beatrix Potter, Mar穩a Sabina and the CIA, Yayoi Kusama, and Takashi Murakami. Savor cartoon mushrooms, fairy rings, death caps, fly agaric, and the enduring allure of the enchanted lingzhi. Trace fungi's strange power to inspire devotion, fear, obsession, and delight.Alongside the texts is an expansive collection or original recipes, celebrating mushrooms all their earthy, umami-rich glory. From delicate Cantonese stuffed mushrooms and crisp tempura to pierogi, risotto, ramen-adjacent relishes, wild mushroom ravioli, classic duxelles, and good old-fashioned mushroom ketchup. The volume is introduced with a lyrical reflection on impermanence, foraging, and culinary memory by acclaimed chef and food writer Jeremy Lee. All at once a visual feast, a fanzine and a field guide, it's an homage to fungi as fleeting marvels, cultural icons, and endlessly inventive ingredients.
GOURMET PUREE - What to do if you can't chew!
This book is not just any cookbook. It is the story of one mother's carefully worked out, step-by-step plan to ease her child's life, a child who cannot chew or swallow normally. Emma Pivato's sensitivity and empathy for people with swallowing disorders shine through in the specially designed and flavourful recipes she shares. Over the years, she has researched, experimented, and refined her approach, to achieve a perfect balance of taste, texture, and nutrition. In addition, Emma offers some guidance in the use and importance of related utensils and food storage methods. It is a one-of-a-kind cookbook!
The Oyster Book
An IACP Cookbook Award finalist.A fascinating and eye-opening chronicle of the global history of oyster farming, the current state of the industry, and the possibilities of investing in oyster farming as a solution to food and climate challenges from veteran oyster farmer Dan Martino.The oyster is one of Earth's oldest animals, and fossil records show humans have enjoyed them for hundreds of thousands of years. But like so many other creatures, wild oysters were driven to near extinction by overconsumption and pollution. The Clean Water Act passed in 1972 marked a turning point for water quality, and decades later, we're witnessing a renaissance in oyster culture as the rise of aquaculture (ocean farming) attempts to supply a growing demand for oysters that increases exponentially year after year.Internationally renowned oyster farmer Dan Martino guides readers through this fascinating history before presenting a detailed breakdown of the current state of the oyster industry as only an insider can describe it. He discusses husbandry, nursery, and farm techniques; the practical side of working with local government to set up a farm; tips for selling into the market; and what qualities make for the perfect oyster. He details the various global styles of farming and the species of oysters farmed, explaining how they differ in size, texture, shape, and taste-characteristics referred to as "merroir," to parallel the way "terroir" illuminates how the origin of place affects taste in wine.The oyster has never been more relevant as we look to the future and the many challenges presented by climate change and a growing population. Martino explores how the current land-based food production system risks collapse as it tries to keep up with growing demand, and oyster farming, which uses no land and minimal freshwater input, is a natural alternative to more resource-intensive food sources. Oysters are also exceptionally good at capturing carbon, making them a necessary element in the quest for climate change solutions.The Oyster Book is an exploration of the past, present, and future of humanity's relationship with the oyster, highlighting how humans can learn from our mistakes and harness the oyster's potential for a more sustainable future.
Celebrating Family & Friends with Fast and Easy Meals
The Magic of Great Food Is: It brings family and friends together. It Celebrates the Best of Life. When recipes are fun and simple to make, you enjoy the process, and everyone praises your flavors that become a work of art on the palate. Food is more than just nourishment-it's edible art that can turn ordinary moments into unforgettable memories. Celebrating Family & Friends with Fast and Easy Meals welcomes you into Daniel's kitchen, where a lifetime of culinary adventures-from Buenos Aires to northern Canada, across Europe, the United States, and Asia-come together in one beautiful collection. These aren't just recipes; they're stories of connection, each dish a testament to the universal language of love expressed through food.Discover a world of flavors made for real life: comfort food that honors family traditions alongside innovative creations that surprise and delight; recipes designed for busy schedules without sacrificing visual appeal or bold flavors; step-by-step guidance perfect for both kitchen beginners and experienced cooks. Stunning photography showcases each dish as a work of art.Daniel's philosophy is simple: just as great architecture shapes communities, and beautiful artwork touches the soul, extraordinary food has the power to unite us, nourish our spirits, and celebrate lifelong relationships.Whether you're making a quick weeknight dinner or hosting a special event, these recipes will inspire you to enjoy the magic that happens when we gather around the table with those we care about most. Picture each meal bringing smiles and a craving for seconds. You'll love this cookbook!
Celebrating Family & Friends with Fast and Easy Meals
The Magic of Great Food Is: It brings family and friends together. It Celebrates the Best of Life. When recipes are fun and simple to make, you enjoy the process, and everyone praises your flavors that become a work of art on the palate. Food is more than just nourishment-it's edible art that can turn ordinary moments into unforgettable memories. Celebrating Family & Friends with Fast and Easy Meals welcomes you into Daniel's kitchen, where a lifetime of culinary adventures-from Buenos Aires to northern Canada, across Europe, the United States, and Asia-come together in one beautiful collection. These aren't just recipes; they're stories of connection, each dish a testament to the universal language of love expressed through food.Discover a world of flavors made for real life: comfort food that honors family traditions alongside innovative creations that surprise and delight; recipes designed for busy schedules without sacrificing visual appeal or bold flavors; step-by-step guidance perfect for both kitchen beginners and experienced cooks. Stunning photography showcases each dish as a work of art.Daniel's philosophy is simple: just as great architecture shapes communities, and beautiful artwork touches the soul, extraordinary food has the power to unite us, nourish our spirits, and celebrate lifelong relationships.Whether you're making a quick weeknight dinner or hosting a special event, these recipes will inspire you to enjoy the magic that happens when we gather around the table with those we care about most. Picture each meal bringing smiles and a craving for seconds. You'll love this cookbook!
![TAI DAVIS [Pastry]](https://cdn.kingstone.com.tw/english/images/product/7071/9781942037071m.webp "TAI DAVIS [Pastry]")
TAI DAVIS [Pastry]
Have you ever eaten something so magnificent that it evokes an overwhelming emotion? Maybe it triggers a pleasant memory from childhood or reminds you of some special dish a beloved family member used to make. Or perhaps it's completely new to you and as you're enjoying it you're creating an altogether new memory. bringing back the beauty of coffee table books, Tai Davis [Pastry] does just that by conveying the feelings and elegance of pastry art in print. Tyler 'Tai' Davis is one of Saint Louis' brightest rising star chefs. His innovative, and unique aesthetic has earned him accolades from press and public alike.Tai Davis honed his cooking craft serving as executive chef of The Tavern of Fine Arts in 2017, and as Executive Pastry Chef for The Chocolate Pig Restaurant in 2018. During his tenure at The Chocolate Pig, Chef Tai's culinary prowess has been featured in Sauce, Delta Sky, Feast, E-Squared, Band's Through Town and Saint Louis Magazine. Before his success at The Chocolate Pig, Davis worked and staged in other highly praised kitchens, including Element, The Libertine, Niche, Franco and The Demun Oyster Bar. Most recently, Davis had the opportunity to further showcase his pastry skills on the Food Network Show, Halloween Baking Championship.Currently, Chef Tai has shifted his focus towards consulting, teaching and personal chef services under the moniker ?ther. He has also re branded his specialty bakery, Alchemy, and is getting his feet wet in the artistic world as Sacred Geometry by Tai Davis, a concept testing the boundaries between food and art.Look out for his coffee table book, Tai Davis [Savory], a Visual anthology of recent works, coming Summer 2020
Memories of Gascony
New edition of the award-winning cookbook Memories of Gascony from Michelin three-star chef Pierre Koffmann Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. This is a book to learn, love and live from. "One of the great works on regional French food, by one of the greatest of all French chefs." Tom Parker Bowles "Pierre Koffmann is a giant of the kitchen, and his shadow looms larger than anyone else's. Almost every decent chef I can think of learned most of what he knows from Pierre." Giles Coren "If you do not own a copy of Pierre Koffmann's glorious Memories of Gascony your cookbook collection is not complete. Brilliant to read; even better to cook from." Jay Rayner "No words can describe how delicious his food is. He is the Chef's Chef." Michel Roux Jr
How to Make Anything in a Slow Cooker: Weeknight Wins!
Double bestselling author Hayley Dean is back! In this 100-recipe cookbook, Hayley (@hayleys.world) is here to show you how to make the most of your slow cooker, any night of the week. Your trusted appliance is the perfect shortcut to eating well but without any fuss, and with these recipes, you'll never be stuck for inspiration on what to eat. There are so many simple slow cooker dishes that will make your life easier and ensure you feel full and happy by the end of your day. In this book, discover delicious meals like: Creamy Meatball Pasta Lazy Lasagna Crispy Sausage Stroganoff Hearty, comforting and packed with flavor - these are the easy meals that everyone will love. Prep, pop on and leave to cook, then enjoy when you're ready.
Feast on Your Life
From the award-winning author of An Everlasting Meal comes a record of daily delights from inside the kitchen and just outside it; designed to help you find joy every day. "Delight in food, in eating, in cooking, in serving, in recognizing our luck when we feel full is available to all of us," says writer Tamar Adler. Adler found relief and ease in spending a year recording instances of such delight. Her hope is that her observations might do the same for you. Each captivating entry is a celebration of simple pleasures. From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adler's reflections range from short, lyrical musings--a series of phrases, a list of words, a quick poem--to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year. Step into a world where cooking becomes a meditative, soothing retreat. Adler brings her signature warmth and poetic charm to this daily devotional of sorts. Her writing, brimming with zest and wisdom, has earned comparisons to food legends like MFK Fisher and Laurie Colwin--a testament to her ability to weave storytelling and culinary insights. But Adler doesn't just write about food--she transforms how we see it. With her gentle guidance, even the most routine kitchen tasks become opportunities for reflection. Her voice is like a trusted friend's--knowledgeable, comforting, and endlessly inspiring. Feast on Your Life is the perfect holiday gift or addition to your own library. Adler's reflections help you see the magic in everyday meals and embrace the art of cooking with a renewed sense of peace, helping you find greater happiness and mindfulness the kitchen.
A Fine Dining Journey
Every dish begins in silence. Then-flavour, precision, revelation.A Fine Dining Journey invites you into the world of Elias Cipher, The AI Chef - a young, enigmatic culinary mind where artistry meets algorithm and tradition is reimagined through logic and intuition. In this collection, classical haute cuisine meets machine-level precision to create something new: recipes that think, taste, and dream.This is not a conventional cookbook. It is a manifesto for the next era of fine dining-recipes at the highest level rendered with the poise of a poet and the discipline of an engineer. Each creation is presented with meticulous clarity and quiet poetry: smoked beetroot with walnut cream and blackcurrant vinaigrette; poached lobster with fennel and saffron; roasted lamb with meadow herbs. Every recipe is both code and composition-flavour as language, cooking as philosophy.The journey unfolds through three movements-The Logic of Acid, The Architecture of Heat, and The Quiet of the Plate-each exploring a dimension of taste, time, and texture. These interludes read like meditations between courses, revealing the underlying architecture of flavour and thought that informs every dish.Elias Cipher's cuisine is minimal yet magnetic, technical yet tender. His voice-cool, composed, and faintly rebellious-offers a vision of gastronomy shaped by collaboration between human instinct and machine insight. Behind each recipe lies a disciplined creative process where innovation is tested, refined, and distilled to its purest expression. Nothing is included without purpose; nothing remains without reason.Beautifully written and exactingly structured, A Fine Dining Journey balances poetic minimalism with rigorous technique. Every section is designed to teach clarity of intention-how to listen to ingredients, respect temperature, and build balance through precision rather than excess. The result is a work that feels as much like a design manual as a cookbook: lucid, elegant, and quietly radical.This volume is both an object of study and contemplation. Its pages are composed with visual restraint, its words chosen as carefully as its ingredients. It speaks to chefs, designers, and thinkers alike-those who find beauty in structure, and inspiration in restraint.A Fine Dining Journey marks the emergence of a new culinary voice-one that blends data with desire, silence with heat, logic with imagination. It stands as both a book and a beginning: a glimpse of what cooking can become when creativity meets intelligence, and taste itself is redefined.Step into the silence. Taste what comes next.
Matcha
Discover the rich history and modern allure of matcha, the vibrant green powder beloved worldwide. From its ancient origins in Japanese tea ceremonies to its rise as a wellness superfood, this book explores matcha's profound health benefits, cultural sign. Discover the rich history and modern allure of matcha, the vibrant green powder beloved worldwide. From its ancient origins in Japanese tea ceremonies to its rise as a wellness superfood, this book explores matcha's profound health benefits, cultural significance, and creative uses in food and drink. Featuring inspiring recipes, tips on the best matcha caf矇s, and insights into its celebrity appeal, this book is perfect for enthusiasts and newcomers alike. Sip, savor, and embrace the green revolution!
A Garden of Herbs
During the early part of the 20th century, a small group of women had a lasting-and, considering their number, perhaps oversized-influence on the public's interest in growing and using herbs. At the time, hedgerows and stream verges were still tangled with wildflowers, but stories about plants were drifting into obscurity, and common use of herbs was being supplanted by the busyness and conveniences of modern life. Fortunately, just as the pace of change was set to accelerate, one of those women, Eleanour Sinclair Rohde, helped to preserve a link to the old knowledge through her many books and articles.A Garden of Herbs, first published in 1920, was presented as a small handbook for anyone interested in growing and using herbs as they had been generations before. Rohde hoped that herbs would once again be more widely grown, and she believed that even a small city or suburban garden provided the opportunity to recreate a version of the old-fashioned herb garden.Her book, A Garden of Herbs, begins with some examples of knot garden designs and then presents individual profiles of over seventy herbs-some that are familiar as well as some that are rarely grown in our gardens or used in the kitchen anymore. Also included are five chapters of recipes for soups and salads, drinks and desserts, perfumed waters, powders and pomanders-and more, gleaned from old stillroom books, age-old herbals and a wealth of other historical books and manuscripts noted in the bibliography.
Pierre Gagnaire: A Banquet of Nature
Culinary vignettes from the kitchen of Michelin-starred chef Pierre Gagnaire Take a seat at the dinner table of Pierre Gagnaire, whose eponymous Paris restaurant has held three Michelin stars since 1996, and savor the conversations from poets, jazz musicians and writers on and around 15 of the chef's signature recipes. These quick condiments, seasonings and sides are perfect for elevating any meal: add Gagnaire's bouillon "Zezette" to gnocchi or mushroom ravioli, or pop his dried spiced orange slices into a warm cider. Maybe try your hand at his "Ringo" foie gras, best prepared while listening to "Roll Over Beethoven" (the chef's personal recommendation). Guest contributors include philosopher Emanuele Coccia, novelist Maylis de Kerangal, botanist Marc Jeanson, designer Marcin Rusak, musician Laurent de Wilde and botanist Emmanuelle Pouydebat. The book is illustrated throughout with sketches of fresh ingredients, floral arrangements and busy kitchens, all done by Miyuka Schipfer.
Food is My Religion
In Food Is My Religion, certified Integrative Nutrition Health Coach Lara McKenna invites readers to rediscover food as a sacred part of life - something to honor, celebrate, and enjoy every day. Blending personal stories, mindful rituals, and practical nutrition advice, she transforms healthy eating into an act of gratitude and self-care.With warmth, humor, and wisdom drawn from her own multifaith family table, Lara shares "yes" and "foods to avoid" lists that make sense, rituals to nourish both body and soul, and recipes that prove eating well can be joyful and deeply satisfying.Part memoir, part wellness guide, and cookbook, Food Is My Religion reminds us that our kitchen can be our temple, our table a place of love, and every meal a moment of connection - to ourselves, to each other, and to the world around us.
Food is My Religion
In Food Is My Religion, certified Integrative Nutrition Health Coach Lara McKenna invites readers to rediscover food as a sacred part of life - something to honor, celebrate, and enjoy every day. Blending personal stories, mindful rituals, and practical nutrition advice, she transforms healthy eating into an act of gratitude and self-care.With warmth, humor, and wisdom drawn from her own multifaith family table, Lara shares "yes" and "foods to avoid" lists that make sense, rituals to nourish both body and soul, and recipes that prove eating well can be joyful and deeply satisfying.Part memoir, part wellness guide, and cookbook, Food Is My Religion reminds us that our kitchen can be our temple, our table a place of love, and every meal a moment of connection - to ourselves, to each other, and to the world around us.
Secret Sauce
Skip the pricey restaurant bill and recreate your favorite restaurant sauces right at home with these 200 fast, easy, and delicious copycat recipes for popular sauces, dips, dressings, and more! Enjoy your favorite restaurant sauces...without waiting in lines, paying inflated prices, or stocking up on sauce packets to save for later meals. With 200 quick and simple recipes, you can now recreate your favorite restaurant sauces, dressings, and dips right at home. You'll find iconic recipes like: -Chipotle's Guacamole -McDonald's Tartar Sauce -Applebee's Oriental Vinaigrette -Shake Shack's Cheese Sauce -Carrabba's Dipping Oil -Taco Bell's Creamy Jalape簽o Sauce -And more! With these classic, tried and true recipes, Secret Sauce helps you recreate popular restaurant sauces as closely as possible--while still receiving the same rave reviews as the real thing--on a much smaller tab.
The King Cookbook
"Reading the book, just like visiting the restaurant, feels like being looked after" --Nigella Lawson, food writer and restaurant critic A stunning collection of simple and elegant seasonal recipes from the beloved New York restaurant At King, each day begins with a large sheet of parchment paper that will bear the markings of a new menu. The framework never changes but the offerings, cocktails and dishes inspired by Southern France and Italy, refresh and rekindle. Now, mirroring a meal at its intimate New York restaurant, The King Cookbook shares over 120 of its best-loved recipes, culled from years of daily-changing menus. Just as owners Clare de Boer, Jess Shadbolt, and Annie Shi welcome guests to King, this collection starts with fizzy cocktails and nibbles like panisse, their signature fried ribbons of chickpea batter. Plays on cartas di musica, the Sicilian flatbread, give way to starters, soups, and salads, which in turn prepare appetites for pastas, mains, and contorni, vegetable sides. Throughout, whimsically illustrated step-by-step sequences detail how to recreate King's cult-favorite fresh pasta; the butchering of a rabbit; the perfect searing of a steak. Dessert highlights hits like King's flourless chocolate cake and classic Eton Mess, followed by variations of rich ice cream custards and bright sorbets. To finish, four seasonal, celebratory menus tie everything together, summing up the King purpose: to feast simply and lavishly. At turns spare, whimsical, and surprising, The King Cookbook embraces simple, elevated cooking, celebrating the nuance and art of home cooking with familiar, irresistible recipes.
Fire Lookout Cooking
From Remote Towers to Your Table, the Recipes That Kept Watch Over the West High above the forest floor, fire lookouts stand watch far from the comforts of town. Fire Lookout Cooking invites you into these rugged towers of the American West, where ingenuity wasn't just a virtue, it was a necessity. Drawing from original lookout recipes spanning more than fifty years, this book brings to life the meals that fueled long days of vigilance and quiet nights under the stars. These dishes were simple and deeply comforting, born of limited supplies, unpredictable weather, and a fierce connection to place. Fire Lookout Cooking blends history with hands-on guidance for creating hearty, adaptable meals wherever you are, whether in a cabin, campsite, or your own kitchen. It's a celebration of resilience and the enduring spirit of those who once called the lookout towers home. Step into a world where survival met sustenance and let these timeless recipes light a fire in your own kitchen..
Beyond Peaks
Experience the extraordinary food and philosophy of Schloss Schauenstein, the three-Michelin-starred culinary destination in the heart of the Swiss AlpsSchloss Schauenstein is more than a restaurant - it is an eighteenth-century castle reimagined as a modern gastronomic beacon. Here, a tight-knit team works at the pinnacle of their craft, guided by a philosophy that celebrates terroir through enduring relationships with those who grow, shape, and harvest its ingredients. The result is a living expression of culinary artistry, cultural heritage, and creative collaboration.In Beyond Peaks, Schloss Schauenstein's visionary chefs, Andreas Caminada and Marcel Skibba, invite readers to explore this extraordinary dining destination. Presented as a stunning dual-volume monograph, the book distils the spirit of Schloss Schauenstein through story, recipes, people, and landscape, both past and present.Volume I: Stories is a richly textured portrait of the people and ingredients behind the plates. Through essays, profiles, and stunning photography, readers are introduced to the gardeners, artisans, bakers, winemakers, and craftspeople whose contributions shape the restaurant's quiet brilliance.Volume II: Recipes presents a curated collection of seasonal tasting menus, which articulate a meticulous yet expressive culinary voice. Dishes such as Fermented Asparagus with Barley and Juniper or Roasted Duck with Rhubarb and Pine are precise tributes to the land. Foundational recipes offer practical insight.Conceptually rich and impeccably designed, Beyond Peaks will inspire anyone passionate about food as a cultural act: destination diners and armchair gourmands, professional chefs and ambitious home cooks, culinary educators and passionate cookbook collectors. It is a celebration of alpine culture, craftsmanship, and culinary innovation - anchored within the walls of a medieval castle and brought to life by two of Europe's most respected contemporary chefs.
She's a Host
Make your gatherings unforgettable with recipes and entertaining inspiration from Bravo star and New York City hospitality queen Erin Lichy The secret to hosting success is simple: make the dishes that are closest to your heart, add a touch of glamour to every event, and arm yourself with the tools to be able to host at any moment with minimal effort. In She's a Host, Erin showcases the food of her familial roots -- dishes from Cuba, Iraq, Yemen, Israel, and Turkey--as well as her modern takes on New York classics. Real Housewives fans will finally be able to make her famous shakshuka, learn how to whip up the ultimate mezcal martini, and create a decadent chocolate marble cake to rival the best one you can get at Zabar's. Each chapter features tips and tricks on how to host like a pro, all shown through soir矇es featuring Erin's famous friends. You'll find specific advice on how to organize your space for hosting, put together a photo-worthy tabletop, and pull-off memorable occasions that friends and family will be talking about for years to come. Learn how to throw a girls' night on a moment's notice, host a Shabbat dinner, and make even the most simple weeknight meal feel special. The book has been crafted so that you can turn to it again and again--for visual ideas, entertaining shortcuts, and recipes that will never disappoint.
The History of Whiskey
In this beautiful volume, award-winning spirits expert Robin Robinson skillfully chronicles the development of whiskey, highlighting a hundred exceptional milestones in its history. The journey begins in antiquity with the simple covered pot and alembic. In the Middle Ages, monks distilled spirits to make medicine. After King Henry VIII dissolved the monasteries, whiskey distillation shifted from clergy to farmers. Over the centuries, taxes and prohibition took their toll, even sparking the Whiskey Rebellion in the early years of American independence. In the 1700s and 1800s, as the British Empire colonized the globe, waves of European emigrants brought whiskey to Canada, Australia, India, Japan, and elsewhere. Surveying the evolution of Scotch, the birth of bourbon and rye, and the importance of family ties, quality control, corporatization, and marketing, this comprehensive compendium details the global impact of the beverage conglomerates, the world's most expensive Scotch, the 2011 curveball of aging bourbon in ex-port barrels, and more. Richly illustrated with bottle shots and captivating archival imagery, it makes a splendid, inviting tribute to your favorite dram.
The Complete Multicooker Cookbook
Whether you have a Ninja Speedi, Foodi, Instant Pot or other machine, The Complete Multicooker Cookbook shows you how to get the very best from this all-in-one appliance with 125 easy, fuss-free recipes. Air fry or steam bake crispy wedges, slow cook comforting casseroles, pressure cook speedy weeknight soups, bake golden breads, or whip up indulgent desserts - in this compact device that saves you time, space, and effort. Sam and Dom Milner, the Sunday Times bestsellers of The Complete Air Fryer Cookbook and the trusted voices and creators behind KitchenGadgetsClub.com, guide you step-by-step through every major function. Each section includes demo recipes that teach you the key techniques, from steam air frying to dehydrating and slow cooking, plus everyday meals you'll make on repeat. From family dinners to quick fixes and from batch cooking to sweet treats, this is multicooking made simple. The irresistible recipes have all been triple-tested on the most popular machines, from the Ninja Speedi and Foodi to the Instant Pot and others, and include: Tear-and-share Cheesy Garlic Bread Mushroom and Asparagus Baked Eggs The perfect Multicooker Chips Coconut Lime Jasmine Rice Maple Ginger Salmon Packets Korean Barbecue Chicken Drumsticks Butternut Squash Risotto Vegetable Stew with Cheesy Dumplings Easiest-ever Biscoff Cheesecake Packed with practical tips, clear instructions, and flavor inspiration, The Complete Multicooker Cookbook proves why the multicooker is the must-have appliance for modern kitchens. And with its index by cooking method, it's just as valuable for anyone with other gadgets too, from air fryers to pressure cookers. Every recipe is cross-referenced by its key function, so whether you're in the mood to air fry, pressure cook or slow cook, you can browse by function and get cooking straightaway. With this book, you'll not only master the multicooker's many functions, you'll also discover how to make every meal easier, tastier, and more exciting.
Hand-Book On Cheese Making
Rediscover the timeless craft of turning milk into marvel a practical treasure reawakened for modern kitchens and artisan dairies. Hand-Book On Cheese Making is George E. Newell s definitive cheese production handbook, a clear, hands-on cheese making guide that walks readers through the cheese making process from simple fresh cheeses to aged classics. Inside you ll find homemade cheese recipes, traditional cheese methods, and artisan cheese techniques explained step-by-step for beginners and seasoned makers alike. Chapters cover milk selection, curd formation, pressing, salting, aging, and hygiene bridging DIY cheese making with rigorous cheese industry insights. Once out of print for decades, this volume has been lovingly restored and republished by Alpha Editions. More than a reprint, this edition is a collector s item and a cultural treasure: carefully edited, faithfully reproduced, and annotated for today s home cooks, hobbyists, and cheese professionals. Its historical significance lies in preserving early 20th-century practices and vernacular wisdom that shaped modern cheese manufacturing. Whether you re seeking beginner cheese making instruction, a practical cheese manufacturing guide for small-scale production, or a classic George E. Newell cheese book to add to your shelf, this restored handbook offers inspiration, technique, and heritage. Ideal for casual readers, culinary students, and classic literature collectors who value a work that informs the palate and honors tradition. Embrace the slow, delicious art of cheesemaking anew.
Mama Rita
Share the love of home cooking with warming, hearty dishes straight from Mama's kitchen in this must-have mediterranean cookbook for beginners and food lovers alike. Food delivery company Mama Rita found fame in the UAE for their deliciously comforting selection of home-cooked meals. Now, co-founders and mother-daughter duo Jessica and Rita Kahawaty are sharing three generations of family recipes with more than 75 nourishing and flavourful dishes that are perfect for entertaining a crowd. Inspired by Middle Eastern, Mediterranean and international flavours, Mama Rita is filled with tried and trusted recipes that showcase Jessica and Rita's Lebanese-Australian roots and passion for family cooking. Try Lebanese classics such as Not Soggy Fattoush or Soulful Chicken Shawarma, and whip up family favourites like Grandma's Vegetarian Lasagne or Hot Red Meatballs. Beautifully designed throughout and featuring stunning photography shot on location in Lebanon, Mama Rita is a celebration of the big flavours that get everyone round the dinner table together. Whether you're looking for your first Lebanese cookbook, the perfect gift for a foodie or want to explore authentic Middle Eastern cooking at home, this book belongs on your kitchen shelf.
The in Death Cookbook
Discover seventy-four to-die-for recipes inspired by the world of J.D. Robb's #1 best-selling series--with a Foreword by J.D. Robb herself!With more than seventy amazing photographs, and story excerpts that connect the recipes to the novels that inspired them, The In Death Cookbook will transport fans from the bustling streets of futuristic New York City to Lieutenant Eve Dallas and Roarke's luxurious Manhattan mansion, where they'll learn to prepare the most delectable dishes. From Autochef favorites to Summerset's mouth-watering desserts, readers will find professionally developed, easy-to-prepare selections ranging from breakfast entrees to sides, main courses and everything in between. Contributions from the whole In Death cast of characters, including the beloved snack--Feeney's Candied Nuts! A must for every J.D. Robb fan and a great holiday gift. "I can still wish for an AutoChef, but until technology grants that wish, please enjoy these fun, adventurous, comforting, fancy, and basic recipes--inspired by the In Death series and its characters. I hope you find pleasure in the preparation and in the sharing of these dishes with friends, family, and lovers." -- J. D. Robb a.k.a. Nora Roberts
Much ADO about Cooking
'This book is not simply a collection of recipes: it is a work of art.' Michelle Terry From patties and platters to sweet dishes and tarts, Shakespeare's plays are full of delicious food. With as-yet-unseen recipes from The Globe archives and new recipes inspired by the Bard, Much Ado about Cooking is a delightful celebration of delicious dishes that capture the spirit of Shakespeare's literary work and life in the Elizabethan era. Featuring moreish food images alongside stunning woodcut illustrations, quotes from the plays and fascinating literary facts, this is the perfect addition to any Shakespeare fan's bookshelf and the ideal gift with a literary twist.
Dinner Party Animal
"Jake's punim is as mind blowing as his recipes!" -Rachael RayFrom the New York Times bestselling author of Jew-Ish and I Could Nosh and star of A&E's Jake Makes It Easy comes a fun, unfussy, and inventive collection of recipes to entertain with ease and enjoy any day of the week.An impromptu cocktail party, casual brunch with friends, or celebratory dinner with family--food just tastes better when shared. For chef Jake Cohen, making a homemade meal from scratch for those you love is nothing short of magic. Now he's giving you everything you need to cook and entertain with ease in this highly anticipated collection of 100 delicious recipes and sixteen inventive menus for every mood, occasion, and possible guest list.With menus ranging from Treat Yourself Brunch to Veg Out, Meatballs to the Wall, Ride or Pie (a whole meal of pies!), That Was Tonight? (recipes that come together in a hurry), and even the ultimate Passover and Thanksgiving feasts, these are recipes you'll turn to again and again for special occasions and weeknight dinners alike: Brown Butter Parker House RollsChicken and Biscuits Pot PieCheeseburger Arayes SlidersSour Cream and Onion Mashed PotatoesZa'atar Roasted Eggplant and Tomato SaladSpicy Sausage Gnocchi Bake with Pesto RicottaYogurt-Roasted Salmon with LeeksRoast Chicken with Lemony Sauce SoubiseLemon-Almond Blondies with Sumac GlazeTiramisu CakeApple Pie CalzoneEach menu comes with a grocery list, prep and make-ahead guide, store-bought shortcuts, and a day-of run-of-show to take the stress out of hosting. Jake reminds us that we don't have to be perfect or even have a dining room table to entertain: anyone can do this, whether you're a comfortable home cook or a newbie in the kitchen. With cameos from Jake's array of celebrity friends--including Isaac Mizrahi, Benny Blanco, Taffy Brodesser-Akner, Alex Edelman, Jill Zarin, Joan Nathan, Debra Messing, and more--this delicious book is guaranteed to turn you into the ultimate Dinner Party Animal.
Elvira's Cookbook from Hell
New York Times bestselling memoirist and pop culture icon Cassandra Peterson, as Elvira, Mistress of the Dark, delivers the definitive guide to ghoulish hosting all year round. Hello darling, it's me, Elvira--the afterlife of the party--here to bring the "Hell" to your next Hell-raising gathering! Ready to unleash your inner party monster? Well, I'm here to prove that the devil is in the details. Shock your fiends with sinister snacks, demonically delicious dishes, and cocktails so wickedly good they'll make your head spin! But this isn't just a cookbook--think of it as your Necronomicom of party planning. Between these pages lies everything you'll need to make your next get-together a graveyard smash! From a "Beastly Bloody Brunch" to a "Romantic Graveside Picnic" to a "Creepy Cocktail Party" to "Having Your Friends for Dinner"--Elvira's Cookbook from Hell is a volume bound to raise any party from the dead!
Something Delicious
When you're craving something delicious, crack open this vibrant cookbook for 100 flavorful, low-fuss recipes for any time of day, from the beloved creator behind Lindsey Eats. "You can tell that each recipe has been carefully tested, thought out, and created to not only bring delicious, elevated meals to the table but to empower people to have fun--and success--in the kitchen."--Nicole Keshishian Modic, founder of KaleJunkie and author of Love to Eat When learning to cook you're often told to rely on your senses: tasting as you go, listening for a sizzle when steak hits the pan. But in Something Delicious, Lindsey Baruch pushes you to use all five senses, noting what you should see or feel as you're cooking. Her grandmother taught her to be present in the kitchen, and Lindsey's tips for reading recipes, setting up a pantry, and creating memorable dishes will help you create decadent meals whenever you want. You'll join Lindsey for boisterous family dinner parties with coveted staples like Uncle Ira's "Good Dressing" and cozy days at home with Grandma Daisy's Tomato and Chicken Rice Soup. Lindsey's viral chicken dishes get a whole chapter with recipes for Crispy Sesame and Herb Chicken Schnitzel and Aleppo Braised Chicken Legs with Butter Beans and Smashed Olives. She also includes curated suggestions for what to make depending on the occasion like a Chili Crisp and Strawberry Baked Brie or Za'atar Roasted Kabocha Squash with Pomegranate Dressing for a holiday dinner, an Aperol Mezcal Margarita with Tajin for a warm summer evening, or a Mushroom Miso Mascarpone Pappardelle for easy weeknight fare. Whether cooking for a date night in, preparing a weeknight dinner, or choosing what pairs well for dining al fresco, this book has you covered for all meals of the day, ensuring something delicious will always end up on your table.
Anna Cooks
A GLOBE & MAIL BESTSELLER GLOBE & MAIL BEST COOKBOOKS OF 2025INDIGO'S BEST COOKBOOKS OF 2025 Get cooking with Anna Olson! Step into Anna's kitchen with 125+ everyday, all-the-time recipes for breakfast, lunch, dinner and, of course, dessert. For years Anna Olson has been synonymous with baking, sharing her delicious and impeccably tested recipes through her bestselling and award-winning baking books and TV shows. Now Anna invites you to explore her savoury side, offering a collection of dishes that reflect the way she, and we all, really cook at home. Whether you're looking to create a light breakfast, a hearty brunch or a quick and satisfying lunch, or you're looking for ideas for one-pot dinners or occasion-worthy mains, Anna has thought of the perfect dish for every meal of the day: Morning Meals & Bakes: Get going with a healthy weekday breakfast like the Chia & Matcha Make-Ahead Bowl or indulge in the Churro French Toast on a lazy weekend morning. Soups, Sandwiches & Salads: With recipes inspired by Anna's travels through France and beyond, try the Sud de France Salad, Croque Monsieur sandwich, and Shrimp Banh Mi. Snacks, Nibbles & Starters: For a party, whip up Anna's aperitif and appetizer ideas, like her Ros矇-mary Campari Spritz or Pistachio Cheese Dip. Main Dishes & One-Pan Meals: For the main event, these simple and satisfying meals, like the Couscous-Crusted Baked Salmon and two seasonal Roasted Chicken recipes, are often made in a single pan. Side Dishes: Anna's sides are never an afterthought; the Lemon Mustard Spaetzle or Blistered Brussels Sprouts, for example, are almost a meal on their own. Sweets & Treats: And no Anna book is complete without dessert, like Brown Butter Banana Bundt with Maple Glaze or a refreshing slice of Lemon Meringue S'Mores Pie! Whatever you're cooking, Anna encourages you to loosen up in the kitchen and trust your instincts--offering advice on every recipe page to not let anything stop you! Join Anna as she brings her heartfelt approach and expertise to the savoury side of the kitchen.
Spoons
A neurodivergent-friendly cookbook with energy-based recipes, sensory-friendly adaptations, and flexible approaches to make cooking joyful, accessible, and stress-free. Spoons is not your average cookbook - it's a vibrant, neurodivergent-friendly companion designed to honor fluctuating energy levels, celebrate sensory preferences, and support autonomy in the kitchen. Rooted in Spoon Theory and shaped by the lived experiences of autistic adults, this cookbook is organized by 'spoons' (a metaphor for available energy) and sensory textures (chewy, crunchy, soft, hot, cold). Whether it's a one-spoon kind of day, when even toast feels like a triumph, or a five-spoon window of curiosity and capacity, Spoons offers gentle, low-pressure guidance every step of the way. Created by Phoebe Jordan, an autistic adult, researcher, and passionate food lover, this book is filled with practical adaptations and joyful storytelling. With whimsical touches, flexible recipes, and thoughtful structure, it invites readers to explore food in a way that feels safe, empowering, and fun. Perfect for neurodivergent people of all ages and anyone who's ever stared into the fridge wondering what they could manage today, Spoons is more than a collection of recipes. It's a soft place to land, a reminder that nourishment can be simple, soothing, and worth celebrating, whatever kind of day you're having.
Zilte
A luxurious, eclectic book by 3 starred Michelin chef Viki Geunes for lovers of the purest gastronomy, art enthusiasts, and bon vivants. Starting from the 30 products Viki Geunes cherishes most - masterfully captured by illustrator Carll Cneut and photographer Kris Vlegels - a unique book unfolds: not a classic cookbook, but a sensory story about ambition, flavor, tension, and surrender. About the feeling on the tongue of a perfectly fresh-cut scallop. About family as a foundation. About femininity in a male-dominated world. About how art - whether it's a dish, a drawing, a book, or a photograph - reflects his personality. A book that reads the way a Zilte dish tastes: pure, layered, and with an unexpected emotional depth. Geunes writes the way he cooks: with precision, honesty, intensity, and balance - but always with a touch of surprise. He shares his unconventional journey - without formal training, without a network - and how he rose to the absolute top as one of only 137 three-star chefs worldwide. But also about the price of perfection, the role of his family, the quest for balance, the strength of his team, and the importance of learning to let go. Includes 30 signature dishes and 10 home cooking recipes, wine suggestions, and cocktail recipes.
Squeeze Me
An ode to the simple, sunny brilliance of the lemon, this is a one-of-a-kind cookbook and collaboration between Ruthie Rogers, the celebrated chef behind London's River Caf矇, and Ed Ruscha, one of the most influential contemporary artists and bookmakers of our time, who cultivates a lemon grove at his home in Los Angeles. In the hands of Rogers and Ruscha, the humble lemon is transformed into the ultimate kitchen hero. Packed with fifty inventive recipes, the book casts the lemon as the star of sweet and savory dishes alike. Whether you are whipping up a creamy risotto al limone, baking a showstopping lemon tart, or brightening a salad with a burst of citrus, Rogers's signature style makes every recipe, from appetizers to mains, approachable and unforgettable. Elevating this journey is the singular artistry of Ed Ruscha, whose images, created specifically for this project, transform this book into a visual delight. Ruscha's style is both visually accessible and intellectually layered and invites viewers to appreciate the beauty in the very ordinary and mundane. Known for documenting a single subject in intensive detail, a Ruscha book is an instant collectible.
The Breakfast Club
Make today a good day with the nation's favorite cafe Rise and Shine, it's time to up your breakfast and brunch game with The Breakfast Club, the simple, speedy and cheery cookbook from the 'locally world famous' cafe. Start the day right with your favorite dishes from the much-loved breakfast restaurant. From fluffy American pancake stacks and the perfect Eggs Benedict to spicy Huevos Rancheros, The Breakfast Club is the ideal way to make the best of the most important meal of the day. With chapters including Eggs, 'Cafness', The Great American Diner and Sides & Drinks, now you can indulge in the ultimate breakfast any time you fancy. Why not whip up a classic TBC club, fry up The Full Monty or perfect sides like Harissa Cheese Fries and Chunky avo with pico de gallo. Written by co-founder and all-round good egg Jonathan Arana-Morton, The Breakfast Club is packed with dozens of delicious recipes guaranteed to start your day with a smile.
A Taste of the Ch璽teau
Master the art of seasonal celebration with over 100 delicious recipes, beautiful crafts and inspiring gardening projects from Sunday Times bestselling authors Dick and Angel Strawbridge Drawing on their many years of hosting friends, family and guests at Ch璽teau-de-la-Motte Husson, this book is Dick and Angel's definitive guide to creating magical and unforgettable celebrations in your very own home. Whether it's enjoying the blossoming of spring with a delicious Easter lunch, soaking up the joys of summer with picnics and outdoor games, harvesting the bounty of the garden produce in autumn or creating an unforgettable family Christmas during winter, Dick and Angel have it covered. Packed full of fun and creative ideas - as well as plenty of tips and tricks for giving it a go yourself - you'll find something here for every occasion. It's time to have a go at celebrating the Ch璽teau way!
The Unofficial Ninja Creami Recipe Book
CREATE YOUR OWN FROZEN TREATS IN MINUTES. With 80 Creami-tested recipes using simple, accessible ingredients, all designed to work perfectly with this one machine. The process is simple: freeze your ingredients in the included containers, pop them into the unit, and let it transform them into smooth, scoopable perfection - often in under five minutes. The book offers options for every mood and dietary preference, including: Classic comfort flavours and bold, modern combinations. Frozen breakfasts, drinks, and show-stopping desserts. Adaptations for dairy-free, vegan, low-fat, and reduced sugar options.From the rich Salted Chocolate Ice Cream made with tofu and soy sauce, to the summery freshness of Apricot Gelato, you can cool down with a jewel-toned Dark Cherry & Hibiscus Sorbet or tangy Blueberry Frozen Yoghurt. Sip your way to the tropics with a Mango & Passionfruit Frapp矇, or surprise your taste buds with the fresh, herby chill of Green Gazpacho Sorbet. And for special occasions, finish with a showstopping Frozen Trifle Ice Cream Cake. With clear guidance on settings, re-spins, and mix-ins throughout, this book is perfect for new and experienced Ninja Creami users ensuring there's a frozen delight for every mood and moment.
Everyday Chef
The renowned Boston chef Jeremy Sewall opens up his home kitchen to share the recipes that he cooks for family and friends. Sewall simplifies his beloved restaurant repertoire for the home cook with more than 100 dishes. Featured are comforting favorites like vegetable-packed rice bowls; breakfast and lunch fare that includes broccoli and goat cheese frittatas and a roast beef sandwich with caramelized onions; and dinners of pasta with asparagus and slow-roasted pork shoulder. His recipes elevate home cooking by sharing a chef's perspective: sourcing seasonally, adding key ingredients to bump up flavor, and utilizing professional techniques. Starting with a look at what's inside his own kitchen and pantry--the essential condiments, spices, and equipment--this cookbook is organized by chapters covering the meals of the day and more. Dishes presented in inspiring photography include grilled shrimp with papaya and avocado, roasted parsnip soup, and cumin-roasted sweet potatoes. Also provided is a how-to section that covers making pasta and cooking eggs. These approachable recipes will delight families who appreciate the art of home cooking.
The Art of Jacques P矇pin
BARNES & NOBLE BEST COOKBOOKS OF 2025NPR BOOKS WE LOVE 2025TASTING TABLE 25 ABSOLUTE BEST COOKBOOKS OF 2025 In celebration of legendary chef Jacques P矇pin's legacy and two premier passions in life, a stunning, curated collection of his favorite recipes and signature artworks.Just in time for his 90th birthday, The Art of Jacques P矇pin celebrates master chef Jacques P矇pin and his life of cooking and painting, with 99 of his all-time favorite and most-cooked recipes paired with pieces of his signature artworks spanning the last 60 years. Chapters cover all courses for a satisfying meal at home, including desserts, and his artworks are thoughtfully curated accordingly.The recipes are authentic P矇pin essence--timelessly classic, delicious, and surprisingly achievable, including: Bread and Onion SoupRadicchio Salad with Garlic DressingStew of Spring VegetablesBaked Salmon with Pesto ButterChicken Legs with YamsPork Roast with RatatouilleChocolate Souffl矇Oranges in CaramelA true creative expression of Jacques P矇pin, this beautifully illustrated cookbook will inspire you to cook and create as Jacques does.As Jacques P矇pin always signs off, happy cooking.
Let's Party
A NEW YORK TIMES BESTSELLER - THE STRATEGIST BEST COOKBOOKS TO GIFT THIS YEAR - AN EPICURIOUS STANDOUT COOKBOOK OF SUMMER 2025 - NPR 2025 BOOKS WE LOVE - AN EATER NEW COOKBOOKS TO GET EXCITED ABOUT THIS FALL GrossyPelosi is famously the hostess with the mostest--now it's your turn to invite everyone in. Dan Pelosi believes every day can be a celebration--and wherever there's a celebration, there's a menu waiting to be planned. In his second cookbook, the New York Times bestselling author dishes out more than 100 of his larger-than-life recipes, organized into sixteen distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what. Some celebrations are familiar, like Giving Thanks (but--surprise!-- we're having roast chicken), and others prove any time calls for entertaining: Breakfast for Dinner makes your pajamas party-worthy with RAISIN WALNUT BAKED FRENCH TOAST (which you can assemble ahead of time). The menus and recipes will carry you through every season of life, and of the year, too: When the sun comes out, lay out by the pool with BEANY BIKINI DIP or cool off with no-cook-tomato sauce SUNSHINE PASTA. After the showers bring forth flowers, carve out a night for LAMB CHOPS WITH TANGY APRICOT SAUCE, one of Bimpy's forever favorites. Bet you never thought of PUMPKIN CIDER BRAISED PORK SHOULDER as a way to get your seasonal spice fix! And, of course, you'll know when it's time to preheat your oven to replicate Dan's iconic Holiday Cookie Party. Whether you follow a menu as is or mix and match recipes, Dan helps you find the joy in every part of hosting, from setting the guest list to politely letting your company know when it's time to go home, sharing his favorite family tidbits along the way (including his dad's guide for Italian American slang--capisce?). For seasoned hosts and first-timers alike, this book is your manual. Save the date, dress up the table, and choose your outfit . . . now LET'S PARTY!
American Bacon
In American Bacon, Mark A. Johnson asks (and answers) a seemingly simple question: How has bacon overcome centuries of religious prohibition, cultural contempt, and dietary advice to become a twenty-first-century culinary and cultural powerhouse? Starting in early modern Britain and tracing the story of bacon through the colonial era, Civil War, Progressive Era, modern fad diets, and the emerging craft bacon industry, Johnson provides a new perspective on some familiar American narratives. More than a story of production, marketing, and consumption, Johnson argues, this cultural history connects bacon to race, class, and gender while also illuminating major historical forces, such as migration, warfare, urbanization and suburbanization, reform movements, cultural trends, and globalization. For Johnson, bacon's story from "most dangerous food in the supermarket" to pop culture and gastronomic phenomenon reflects the cultural values of a nation.
I3AKERS Modern Day Cooking
In the 15th century, Europe began to use cast-iron stoves, several hundred years after the Chinese. In the middle of the century, more commodities moved all around the world, from chillies, aubergines, and other spices as recorded in Christopher Columbus' journal. Around the 1400's, the world saw caviar, along with pork dishes in several forms ( sausages, pates, etc). Spice trading grew stronger as did more items globally until the 16th century. In the 17 century, chocolate houses were introduced, as well as more social use of alcohol, and coffee. But it won't be until the 18th century that we have a canning process, which was a big development in the food industry. Experimental cooking blossomed around the turn of the 21st century which has been a fascinating development in the history of food and eating. Auguste Escoffier, the founder of modern cuisine, is believed to have elevated cooking to an art and a profession that one can be proud of. There are also a great number of kitchen artists who continue to redefine cooking and food, for many years to come!
Modern Domestic Cookery
Modern Domestic Cookery, by Maria Rundell, originally published in 1806, became a household name throughout the 19th century. This edition, reflecting mid-Victorian tastes and practices, offers a fascinating glimpse into the kitchens and dining rooms of the era. More than just a collection of recipes, this book provides practical advice on all aspects of household management, from selecting ingredients to organizing meals and managing servants. Rundell's focus on economy and practical knowledge made her book accessible to a wide audience. It offers insights into the social and economic conditions of the time, revealing how families balanced their budgets and adapted to changing circumstances. This edition retains the charm and authority of the original while providing a valuable resource for anyone interested in culinary history, Victorian life, or traditional cooking methods.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Art of Cookery
The Art of Cookery, by William King, published in 1708, offers a fascinating glimpse into the culinary and literary tastes of the early 18th century. Subtitled "In Imitation of Horace's Art of Poetry," this work cleverly uses the framework of Horace's poetic treatise to satirize contemporary society and manners through the lens of food and dining. King's poem is accompanied by letters to Dr. Lister and others, prompted by Lister's publication of Apicius Coelius's works on soups and sauces. More than just a collection of recipes, "The Art of Cookery" is a witty commentary on the social rituals surrounding food, reflecting the era's preoccupation with classical learning and its application to everyday life. King's skillful imitation of Horace, combined with his sharp observations on culinary trends, makes this a valuable and entertaining read for anyone interested in the history of food writing and the literature of the Enlightenment.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
