Easy 10
Amy Sheppard understands how we shop. Creatures of habit, we often buy the same basic staples every week and then inevitably cook the same old recipes. Amy takes 10 of the top supermarket ingredients and offers 10 delicious dinners for each one, with a few "cheats" and twists along the way, and always with budget in mind. The top 10 are: chicken, potatoes, ready-rolled pastry, lentils, ground beef, cheese, canned fish, pasta, sausages, and rice--our beloved favorites, but Amy is here to spice up our repertoire and inspire us to create really tasty dishes in a matter of minutes. The chapter structure of the book means that you can find just the recipe you need instantly, and each recipe will come with tips and swaps--ways to make the meal veggie or gluten-free and options for air-frying. Easy 10 delivers simple, delicious dinner ideas for busy people who want to cook from scratch, but don't want to spend hours in the kitchen.
Massimo Bottura: Never Trust a Skinny Italian Chef
Never Trust a Skinny Italian Chef is a tribute to three-michelin star restaurant, Osteria Francescana and the twenty-five year career of its chef, Massimo Bottura, 'the Jimi Hendrix of Italian chefs'. Voted #1 in the S. Pellegrino World's 50 Best Restaurants Awards 2016.Osteria Francescana is Italy's most celebrated restaurant. At Osteria Francescana, chef Massimo Bottura (as featured on Netflix's Chef's Table) takes inspiration from contemporary art to create highly innovative dishes that play with Italian culinary traditions.Never Trust a Skinny Italian Chef is a tribute to Bottura's twenty-five year career and the evolution of Osteria Francescana. Divided into four chapters, each one dealing with a different period, the book features 50 recipes and accompanying texts explaining Bottura's inspiration, ingredients and techniques. Illustrated with photography by Stefano Graziani and Carlo Benvenuto, Never Trust a Skinny Italian Chef is the first book from Bottura - the leading figure in modern Italian gastronomy.
The Vintage Journal
This regional extract from The Vintage Journal's South Australian Wine Guide 2026 is a definitive resource dedicated to 'The Wine State's' diverse regions and top-rated wines. It goes beyond tasting notes and scores to tell deeper stories of the land, its people, and history expressed through aromas, flavours, and textures.Launched to shine a light on South Australia's finest producers, the guide uses a 100-point scoring system to rank the best of the best.
Zariz
New York Times bestselling cookbook author Adeena Sussman offers a quick and easy ("zariz") approach to Israeli-inspired home cooking with satisfying recipes for every day. For Adeena Sussman, the kitchen is an island of calm: A place where she can center her mind, set the rules, and create a daily haven of deliciousness through her cooking. These days, she finds herself embracing the mantra "when the going gets tough, the cooking gets easy." Pandemics, wars, and the busy pace of a very full life have led her toward a smoother, more streamlined cooking approach embodied in the Hebrew word, zariz, or "quick." This pared-down style doesn't mean sacrificing the rhythms, sounds, and sensory pleasures we experience while preparing vibrant, exciting, yet simple recipes. Instead, it has led her to rely on fewer pots and pans, a more edited pantry of highly versatile ingredients to create maximum flavor, and simple, thoughtful techniques that bring meals together effortlessly--always with her signature, flavor-forward style. Most of the recipes in this cookbook contain fewer than 12 ingredients--not including olive oil, salt, pepper, and lemons, which are staples of Adeena's Middle Eastern & Mediterranean-inspired dishes. From comfort foods like Sunny Sheet Pan Shakshuka and Baharat-Spiced Mushroom Hummus to satisfying mains like Hachapuri Pizza and Spice-Drawer Schnitzel, Zariz will help you cook with ease, making your kitchen a place of calm, deliciousness, and joy.
Alan's Oh So Simple Cheesecakes
Not your average cookbook. Not your average cook. Forget fancy courses and fussy instructions - this is cheesecake-making the way real people do it: with a bit of trial, a lot of error, and a whole lot of heart. Alan's delightfully down-to-earth guide blends foolproof recipes with personal mishaps, kitchen wisdom, and the kind of tips you only learn the hard way.Whether you're a cheesecake fanatic or just cheesecake-curious, this book invites you into a dad's day in the kitchen - complete with burnt crusts, unexpected triumphs, and the sweet satisfaction of doing it yourself.Simple. Delicious. Slightly chaotic. Just like life.
Ice Creams, Water Ices, Frozen Puddings
Ice creams, water ices, frozen puddings together with refreshments for all social affairs presents a practical and methodical exploration of frozen desserts and complementary refreshments designed for gatherings of varying scale. The book emphasizes precision, consistency, and balance, guiding readers through techniques that ensure smooth textures, stable freezing, and reliable flavor outcomes. Attention is given to ingredient preparation, temperature control, and timing, reinforcing the idea that successful desserts depend on both skill and understanding of process. Beyond frozen sweets, the work broadens its scope to include light accompaniments that enhance social meals, encouraging thoughtful planning and presentation. The guidance reflects an appreciation for hospitality, where desserts serve as both refreshment and refinement. Throughout the summary explanations, there is a focus on accessibility and efficiency, making complex preparations approachable without sacrificing quality. The book conveys a sense of order and elegance, presenting food preparation as a disciplined craft that supports gracious entertaining and shared enjoyment.
Party Planning for Introverts
You've been to seventeen dinner parties this year without reciprocating once. You want to host - you genuinely do - but the thought of managing guests, food, conversation, and your own social battery all at once sends you straight back to your couch with a book.Here's what nobody tells you: introverts don't make bad hosts. They make bad extroverted hosts. The skills that drain you at someone else's party - the hyperawareness, the obsessive planning, the ability to notice when someone's uncomfortable before they know it themselves - are exactly the skills that make gatherings genuinely memorable. You've just been trying to use them the wrong way.Richard Lowe is a self-described raging introvert who has hosted parties in pirate shops, botanical gardens, municipal spaces, and bars he took over for themed celebrations. He's thrown Star Trek bridge parties, belly dance gatherings, mermaid-themed events, and intimate dinner parties that people still talk about years later. He's also hidden in his bedroom at his own housewarming, stress-eaten cheese during his own birthday party, and cried over a lasagna pan at 2 AM. He knows both sides of this.Party Planning for Introverts is a complete system for creating gatherings that work with your energy instead of against it - from the first panicked thought of "I should have people over" to the follow-up text three days later that turns an acquaintance into a friend.Inside you'll find: The Abandonment Loop: why introverts plan parties they never throw, and the one intervention that breaks the cycle before it starts. Guest list strategy built around actual energy math, not social obligation. Menu and budget planning systems that eliminate last-minute chaos. A full scripts section with exact language for eleven situations that catch introvert hosts off guard: from the room going suddenly quiet to the argument that's getting real. Virtual hosting as a distinct format with its own strengths, not a fallback. Recovery planning, because the crash after a successful party is real and it's worth planning for.This book doesn't ask you to become more outgoing, more energetic, or more comfortable in crowds. It asks you to host as yourself - and shows you, in specific and practical terms, how to do exactly that.The first party is the hardest. After that, you have evidence. After a few more, you have a system. And eventually, you have a community that didn't exist before you started.
The Vintage Journal
This regional extract from The Vintage Journal's South Australian Wine Guide 2026 is a definitive resource dedicated to 'The Wine State's' diverse regions and top-rated wines. It goes beyond tasting notes and scores to tell deeper stories of the land, its people, and history expressed through aromas, flavours, and textures.Launched to shine a light on South Australia's finest producers, the guide uses a 100-point scoring system to rank the best of the best.
The Vintage Journal
This regional extract from The Vintage Journal's South Australian Wine Guide 2026 is a definitive resource dedicated to 'The Wine State's' diverse regions and top-rated wines. It goes beyond tasting notes and scores to tell deeper stories of the land, its people, and history expressed through aromas, flavours, and textures.Launched to shine a light on South Australia's finest producers, the guide uses a 100-point scoring system to rank the best of the best.
The Vintage Journal
This Langhorne Creek edition The Vintage Journal's South Australian Wine Guide 2026 is a definitive resource dedicated to 'The Wine State's' diverse regions and top-rated wines. It goes beyond tasting notes and scores to tell deeper stories of the land, its people, and history expressed through aromas, flavours, and textures.Launched to shine a light on South Australia's finest producers, the guide uses a 100-point scoring system to rank the best of the best.
The Vintage Journal
This Adelaide Hills edition of The Vintage Journal's South Australian Wine Guide 2026 is a definitive resource dedicated to 'The Wine State's' diverse regions and top-rated wines. It goes beyond tasting notes and scores to tell deeper stories of the land, its people, and history expressed through aromas, flavours, and textures.Launched to shine a light on South Australia's finest producers, the guide uses a 100-point scoring system to rank the best of the best.
Louisville Ladies Do Lunch
Louisville Ladies Do Lunch: A Collection of Favorite Luncheon Recipes from the Members of Louisville's Fifth Wheel Woman's Club is a reprint of a cookbook originally compiled and privately distributed in 1999 by the members of The Fifth Wheel Woman's Club of Louisville, Kentucky - an offshoot of the Welcome Wagon organization that brought women together through shared meals, bridge games, and community fundraising.The original edition was never commercially published. It was assembled and laid out by Roger Dean Peters, printed at Mailboxes Etc. on Westport Road in Louisville, and sold among members and friends as a fundraiser, with all proceeds benefiting St. Mary's Center. Over seventy women contributed to the book, submitting recipes tested over years of lunches, dinner parties, church circles, and bridge clubs.The result is a snapshot of a particular kind of American home cooking - practical, sociable, and refined in the way that women who have fed people for decades know how to be. The book contains approximately 400 recipes organized across appetizers, soups, sandwiches, breads, salads, hot dishes, desserts, pies, cakes, and cookies. It also includes photographs of the contributing members, making it part cookbook, part community portrait.This 2026 edition, published by Misfit Pages, is a faithful reprint of that original work. The recipes, photographs, and contributor notes appear as they did in 1999, without revision. A new introduction by Amy N. Kaplan - daughter of the original editor, Mary Ann Peters - provides context for the book's origins and the community that produced it.Most of the women whose names and faces fill these pages have since passed away. This reprint is an act of preservation: a record of their friendships, their generosity, and the food they loved to share. Whether you are a former member of The Fifth Wheel, a descendant discovering a grandmother's recipe, or simply someone who appreciates the pleasures of a well-set lunch table, this book offers both nourishment and memory.
The Vintage Journal
This regional extract from The Vintage Journal's South Australian Wine Guide 2026 is a definitive resource dedicated to 'The Wine State's' diverse regions and top-rated wines. It goes beyond tasting notes and scores to tell deeper stories of the land, its people, and history expressed through aromas, flavours, and textures.Launched to shine a light on South Australia's finest producers, the guide uses a 100-point scoring system to rank the best of the best.
The New Anchor Book of Crewelwork Embroidery Stitches
Celebrate any occasion with 30 beautiful cupcake designs from bestselling cake decorating author Lindy Smith. Each unique cupcake design includes expert sugarcrafting tips and techniques, easy step by step instructions and gorgeous full colour photography to help you achieve professional looking cupcakes for any event, from birthday cakes for children's parties to cupcake wedding favours and anniversaries. Discover delicious cupcake recipes, exciting cake decorating techniques, inspiring ideas and expert tips to make your cupcake designs perfect every time, and learn how to create simple but effective cake toppers and decorations, including sugar flowers, sugar animals, hearts, fairies, bats, crowns, bears, swirls, stars and much more!
Party Animal Cakes
15 animal themed party cakes that will appeal to adults and children alike, from favourite pets such as the cat and dog to an elephant, fish and prickly hedgehog. Lindy Smith's popular style uses sugarpaste, buttercream (fondant) and clever techniques to create the colours, textures, patterns and shapes that make animal cakes so much fun. Variation design ideas, quick-and-clever cupcakes and delicious cookies continue the theme for a choice of party food. Over 200 easy-to-follow, step-by-step photographs and instructions, plus clear carving templates, ensure animal cakes to make any party a roaring success!
Levantine
A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean. Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads, and small bites--hummus, baba ganoush, tabbouleh, and falafel--as well as less familiar recipes to discover. Freshly grilled fish and seafood, served with yogurt dips flavored with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as Paprika and Lemon-Infused Taouk; or how about Grilled Skewers of Beef with a Tahini-Based Tarator Sauce; or one of the greats of Levantine feasting, a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt, and Pistachio Sauce. You'll want to return to these deliciously fresh and exciting dishes time and again.
Seventy-Five Receipts For Pastry, Cakes And Sweetmeats
Seventy five receipts for pastry, cakes and sweetmeats is a practical culinary guide designed to make home baking approachable and reliable. The book centers on clear instruction, valuing accuracy and simplicity over decorative complexity. It presents baking as a skill that can be learned through careful method rather than professional training, encouraging confidence in the kitchen. The structure supports this aim by grouping recipes into focused sections that guide readers through sweet preparations with logical progression. Attention is given to balance, texture, and consistency, highlighting how measured ingredients and orderly steps lead to dependable results. Beyond instruction, the collection reflects domestic values tied to care, hospitality, and everyday creativity, presenting baking as both nourishment and expression. The work also contrasts straightforward household practice with overly elaborate culinary traditions, reinforcing practicality as a virtue. Through its methodical tone and accessible approach, the book promotes patience, self sufficiency, and enjoyment in preparing pastries and sweets that suit daily life as well as special occasions.
Simple Italian Cookery
Simple Italian cookery presents a practical and inviting guide to preparing traditional Italian dishes with an emphasis on clarity balance and authentic flavor. The book focuses on everyday cooking that values fresh ingredients straightforward methods and dependable results. A wide range of recipes illustrates how simple techniques can produce satisfying meals from soups and broths to pasta dishes vegetable preparations and meat based courses. The approach highlights the harmony between ingredients rather than complexity encouraging confidence in home kitchens. Sauces are treated as essential companions that enhance rather than overwhelm core flavors. The inclusion of desserts completes the culinary experience showing the versatility of Italian cooking across courses. Throughout the book cooking is framed as an accessible craft rooted in tradition routine and care. By emphasizing simplicity the work connects nourishment with cultural practice offering readers a grounded introduction to Italian food that prioritizes taste practicality and consistency over ornamentation or excess.
Many Ways For Cooking Eggs
Many ways for cooking eggs is a detailed culinary guide devoted entirely to the creative and practical use of eggs in everyday cooking. The book presents eggs as a foundational ingredient capable of endless variation, emphasizing both simplicity and refinement. It explains multiple preparation methods, ranging from basic techniques to more involved dishes, while stressing precision, balance, and careful handling. Attention is given to freshness, timing, and texture, helping readers understand how small adjustments can significantly improve results. The content moves beyond routine meals by introducing sauces, baked dishes, and composed preparations that elevate eggs into versatile offerings suitable for different occasions. Practical instruction is paired with an encouraging tone that supports experimentation and confidence in the kitchen. The overall approach blends economy with elegance, reflecting an appreciation for nourishing food that is accessible yet skillfully prepared. By combining instructional clarity with culinary imagination, the book serves as both a teaching tool and an inspiration for expanding everyday cooking habits through thoughtful use of a single essential ingredient.
The Science of Baking
"An essential book for anyone looking to understand and improve their baking" Tom Kerridge"Part masterclass, part laboratory, and totally inspiring. Matt Adlard brings clarity and precision to the mysteries of baking, showing not just how to make something work, but why it works" Helen Goh Discover the secrets of the professionals to achieve perfect bakes, every time Whether you're a baking novice or a star baker, The Science of Baking is your cheat sheet for understanding what really happens in the kitchen. Matt Adlard - bestselling author, self-taught baker, and pastry chef - demystifies the science behind your favorite bakes, so you can recreate them in your own kitchen with show-stopping results. With more than 50 recipes - including showstoppers like Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll - plus step-by-step photography and troubleshooting tips on cake decorations, gluten-free baking, and baking the perfect sourdough bread: this comprehensive baking book is everything you need to understand and explore the art and science of baking. Discover what makes brownies fudgy, chewy, or cakey, how to achieve fluffy risen souffl矇s and meringues, why fermentation and hydration affect the structure of sourdough, and how to laminate pastry for flakey, golden croissants. Dive into the chemistry of ingredients - with detailed illustrations and microscopic imagery - learn how to master your oven, and unlock essential techniques to create unbeatable flavor and finesse at home.
The Southern Tailgating Cookbook
According to tailgating enthusiast Taylor Mathis, "You'll understand why a game day in the South is unlike any other" when you read this cookbook. Mathis traveled across twelve states to document the favorite foods and game-day traditions embraced by thousands of fans at colleges and universities throughout the football-crazy South. Featuring 110 vibrant recipes inspired by Mathis's tailgating tours, The Southern Tailgating Cookbook is chock-full of southern football culture, colorful photographs of irresistible dishes from simple to extravagant, and essential preparation instructions.Recipes cover a full day of dishes, with meals for every taste. From Chicken-Sweet Potato Kabobs to Zesty Arugula and Kale Salad to Deep-Fried Cookie Dough, there is something for every fan. Mathis also serves up day-before checklists, advice on packing for a tailgate, food safety information, and much more. His entertaining rundowns on unique southern football traditions -- from fans' game-day attire and hand signals to the music of the marching bands -- are sure to lift both seasoned and novice tailgaters to greater heights of tailgate pleasure.
Boucherie
Boucherie traces the long evolution of Louisiana's butchering traditions--from their prehistoric origins to today's revived ritual celebrations--to reveal how foodways serve as both cultural archive and living performance. Drawing on ethnography, oral history, and memoir, Chase Cormier offers a richly layered portrait of the Louisiana boucherie as a site of labor, language, and identity. A former butcher turned scholar, Cormier brings a rare insider's perspective to the work of cutting, curing, and preparing meat. Through firsthand accounts of his apprenticeship in his grandfather's meat market, he invites readers behind the counter to witness the physical and communal dimensions of a vanishing craft. From the era of rural halle meat lockers to the rise of industrial packaging, Cormier chronicles a century of transformation in how Louisianans produce, consume, and converse about meat. At the heart of Boucherie lies an argument about conservation and conversation. Cormier contends that the preservation of traditional practices depends as much on communication--shared stories, recipes, and public discourse--as on the continuation of technique. Through analysis of cookbooks, televised chefs, and culinary marketing, he shows how "Cajun" cuisine emerged through processes of cultural appropriation, branding, and reinvention. These discursive forces, Cormier argues, shaped not only Louisiana's food culture but also broader ideas about race, heritage, and belonging. Richly historical and deeply personal, Boucherie situates Louisiana's butchering traditions within the wider currents of colonization, migration, and modernization. Cormier's narrative moves fluidly from prehistoric hunting to contemporary farm-to-table movements, demonstrating how global trends and local conversations continually redefine what counts as "authentic." Engagingly written and grounded in original fieldwork, Boucherie offers a rare and compelling study of tradition as a dynamic process. In exploring how a once-essential communal practice has become a symbol of regional identity, Cormier illuminates the fragility and the resilience of cultural memory in the modern South.
Eating at Home
Discover how to create memorable meals using affordable, good-for-you ingredients with 85 delectable recipes that celebrate the comfort of eating at home, from the founder of the bestselling superfood brand Golde. "A powerful invitation to return to ourselves through the act of everyday cooking. Trinity reminds us that nourishment is not only about what's on the plate but also how we arrive there through small, intentional rituals, honest ingredients, and the gentle cadence of real life."--Aran Goyoaga, James Beard-nominated creator of Cannelle et Vanille and author of The Art of Gluten-Free Bread Eating at Home provides a welcome shift from hurried meals and hectic evenings. Golde founder Trinity Mouzon Wofford shares 85 inviting, healthful recipes to bring more calm, connection, and nourishment into your household routine. Inspired by the meals Trinity makes with her own family, Eating at Home pairs affordable ingredients with gentle guidance to turn everyday cooking into a moment worth savoring. Good-quality, simple food is health food, and the ingredients you cook with are as important as the gentleness you bring to the process. In Eating at Home, Trinity Mouzon Wofford's 85 simple, healthful recipes embrace affordable, local produce, lean on approachable techniques without fuss or formality, and celebrate her family's multicultural culinary heritage, including: - $0 Scrap Stock- Soft Dashi Scrambled Eggs over Rice- Bitter Greens with Black Vinegar- Sweet Rosemary Cornbread- Olive Oil and Matcha Day Cake- Salted Butter Sesame Shortbread We've never been so collectively starved for moments of pause, and Eating at Home is a manifesto for taking pleasure in the act of cooking, and more than that, pleasure in the act of taking time to enjoy your food. With gentle, unhurried recipes, techniques that are easy and forgiving, and sidebars with advice for bringing wellness practices into quotidian moments, Eating at Home is an invitation and a reclamation: of our time, our nourishment, and our sense of connection to the people with whom we break bread.
Coffee Culture New Orleans
Starting in the early eighteenth century, importation was New Orleans's lifeblood, as coffee and other agricultural goods moved through the city's port and fanned out to all corners of the emerging nation. New Orleans became the United States' top coffee importer in the nineteenth century, jockeying for position with larger port cities. As the century progressed, coffee importers and brokers built ever-stronger connections between New Orleans and the national coffee trade. Because New Orleans was such a coffee town, coffee culture began infiltrating the city's practices. Coffee exchanges opened, creating spaces to share new ideas and partake in important cultural conversations over coffee. For guests, coffee was prepared at home and served black or caf矇 au lait with milk. The French Market and similar venues boasted coffee stands, and enslaved women such as Rose Nicaud bought their freedom by selling coffee from carts in the market. Heading into the twentieth century, Caf矇 du Monde and other coffee stands became integral to New Orleans traditions, and Louisiana coffee brands such as Community Coffee and PJ's made a name for themselves on grocery shelves across the country. When someone wasn't enjoying coffee at home, they drank coffee with chicory in the French Market--a tradition now closely associated with New Orleans, despite having its origins in Holland and France. Other cultures have also made an impact on the coffee culture of the Crescent City. The Vietnamese integrated New Orleans coffee practices into their own, using Caf矇 du Monde coffee in their traditional coffee preparation. Modern New Orleans has become more interested in specialty coffee grown on small farms and ethically harvested. Multiple coffee roasters call New Orleans home and import their coffee from small farms in Guatemala, Brazil, and Colombia. The next generation of coffee production is creating a heightened interest in farming practices and sustainability, with coffee consumers gravitating toward brands that provide a living wage to farmers. Coffee Culture New Orleans tells the story of the Crescent City's flourishing coffee traditions from its founding to the present.
Cookie Club
Mallory Oniki, creator of The Palatable Life, welcomes you to the Cookie Club, with this creative cookie cookbook packed with familiar favorites and unexpected flavor combinations Mallory Oniki's approach to baking is all about fun, flavor, and style. And when you join her Cookie Club, you'll never eat a lackluster cookie again. Each of the 80 cookie recipes in this book has been carefully chosen to inspire you to step outside your cookie comfort zone and make really good cookies at home, from classics like snickerdoodles and chocolate chip cookies (ten different kinds!) to new flavors like chili crisp cookies and date, cheddar, and dark chocolate cookies. Mallory teaches you the science behind baking the perfect cookie, making baking approachable and exciting for novice and experienced home bakers alike. Plus, she shares her tips for hosting cookie parties for any occasion, from Girls' Nights In to Holiday Parties and beyond. Cookie Club is a baking book for a new generation, with irresistible recipes that deliver on texture, flavor, and looks. Welcome to the Cookie Club!
Entertaining with Chillies
Turn up the heat on your hosting.Entertaining with Chillies is not just a cookbook. It is a bold, witty, and wildly creative guide to transforming ordinary meals into unforgettable experiences.Nancy Hillary, self-proclaimed Chilli Sorceress, blends humour, science, global food culture, and fearless flavour into a book that teaches you how to use heat with confidence. From mild crowd-pleasers to daring fire-kissed creations, this is your guide to mastering the art of spice without overwhelming your guests or your taste buds.Inside you will discover: - How to build layers of heat instead of burning out flavour- The science behind why we love the burn- Globally inspired recipes from AfroChilli to Asian spice traditions- Chilli-infused cocktails, desserts, cheese boards, and sauce bars- Hosting strategies that turn spice into social magic- Playful illustrations and storytelling that make learning deliciousWhether you are chilli-curious or a full-blown heat enthusiast, this book shows you how to entertain with flair, humour, and just the right amount of fire.Because bland food is forgettable.But a little heat? That sparks conversation.
I Want to Eat Cake
An approachable introduction to the word of cake with tips, techniques, and over 70 recipes for any occasion. This compact book does not require a cabinet full of baking equipment, days of fussing in the kitchen, or years of experience--just a desire to eat cake! Cookbook author and cake enthusiast, Giovanna Torrico arms you with the skills you need to easily make really good cake--tender, moist, surprising, and familiar--imparting the golden rules of baking, and expert tips along the way. Featuring decadent layer cakes like the Mixed Berry Chantilly Cake, a Coconut Cake Layered with Milk Chocolate Ganache, Chocolate Stripe Cake, Traditional Carrot Cake and more. When you're short on time, the Lemon and Poppy Seed Dark Salted Chocolate one-bowl cakes and Chocolate Raspberry Mug Cake are here to save the day! Not sure what to do with leftover cake? Try your hand at cake pops or French Toast Skewers.Young, old, experienced or novice, I Want to Eat Cake, is for anyone looking to add a little sweetness to their life.
Writers & Rockers Coffee Company's Ultimate Coffee Cookbook
Fuel Your Soul, One Sip (and Bite) at a TimeSince 2021, Writers & Rockers Coffee Company has been more than just a caffeine fix-it's a lifestyle for the dreamers, the lyricists, and the rebels. We don't just do specialty coffee; we curate an atmosphere where literary depth meets high-voltage Rock and Roll.Now, we're handing you the keys to the kingdom. Introducing the Ultimate Coffee Cookbook by the mistress of the brew herself, Jessica Java.More Than Just a Recipe BookThis isn't your average collection of kitchen instructions. It's a backstage pass to culinary creativity, designed for those who find inspiration in a vinyl record and a perfectly pulled shot of espresso. Whether you're looking to kickstart your morning or host a legendary dinner party, Jessica Java has composed a symphony of flavors across four distinct sections: Hot Shots: Elevate your daily ritual with bold, steaming creations that would make any poet find their muse.Cold Drinks: Chilled, refreshing, and effortlessly cool-perfect for those "Summer of '69" vibes.Entrees: Discover the savory side of the bean. Coffee isn't just for mugs; it's the secret ingredient your kitchen has been missing.Sweet Treats: Indulgent, decadent desserts that hit all the right notes for a standing ovation.Why You Need This BookWhether you're a professional barista or a home cook who likes to play it loud, the Ultimate Coffee Cookbook brings the unique Writers & Rockers spirit into your home. It's a celebration of bold flavors, creative energy, and the belief that life-like coffee-should never be bland.
First Bite
What do India's cities eat when they wake up, and what do those first bites reveal about how we live? In First Bite, journalist and food-culture writer Priyadarshini Chatterjee travels through ten Indian cities-Kolkata, Mumbai, Delhi, Hyderabad, Kochi, Amritsar, Varanasi, Shillong, Bengaluru and Ahmedabad-to explore breakfast as history, habit, and everyday necessity. From temple offerings and home kitchens to roadside stalls and century-old eateries, she follows the morning meal into lanes, markets, and workspaces, uncovering the rhythms that bring a city to life at dawn. Neither a recipe collection nor a list of must-eat addresses, First Bite instead uses breakfast as a lens to understand how cities function: who wakes early and why, who cooks, who eats out, and how foodways are shaped by labour, migration, caste, class, faith, colonialism, and capitalism. Drawing on archival sources, literature, and years of on-the-ground reporting, Chatterjee traces the evolution of India's morning meals, from ancient texts and ritual offerings to working-class sustenance and the rise of public eateries in urban India. Written with warmth, rigour, and a reporter's eye for detail, First Bite blends food history with cultural reportage. It is a book about ordinary meals and the extraordinary stories they carry, and about cities coming awake, one breakfast at a time.
Edisto Lethal
The Poe family (yes, that Poe) celebrates the matron's eightieth birthday at Edisto Beach. But in a macabre sense of legacy, the members assume a vengeful script of poisonous tricks as they vie for a place in grandmother's Will. When the grandson is poisoned, Edisto Beach Police Chief Callie Morgan arrives to nail the culprit, only for the family to call the act a prank. All possess the culinary skills endowed upon them by the Grand Dame Doris Woolf Poe, author of a renowned cookbook, and the culprit could be any one of them. Callie finds herself in the middle of a passive-aggressive family feud of the highest order while at the same time juggling her own family feud as her mother tries to suck Callie's son into a political role he has no desire to pursue. Then when Callie learns her son knows the Poes, her professional and personal lives cross into territory that leads her into very uncomfortable territory.
How to BBQ
Are you getting the most from your barbecue? BBQ expert Genevieve Taylor teaches you everything you ever need to know about cooking over fire, with 100 innovative recipes. Genevieve has spent the last two decades teaching and writing about live-fire cooking - in How to BBQ she shares all her secrets for creating the greatest outdoor food imaginable. From building your fire and choice of fuel to fire-cooking techniques, Genevieve guides you every step of the way. She also answers the Top 10 questions about barbecue, and offers ten beginner recipes that explain all the fundamentals of fire. Then you can use your new grilling knowledge to cook up quick recipes for weeknights, slow recipes for lazy days, one-pot meals, and feasts for family and friends. Regardless of the kit you have, Genevieve's recipes, tips, and tricks guarantee success every time.
Seven Kitchens
Seven Kitchens is a fascinating culinary journey through India, weaving a complex and nuanced story of the country's cultural history and heritage via its food. A refreshing deep dive into the incredible diversity of cuisines that India has to offer, this carefully researched cookbook presents over 100 achievable recipes for any home kitchen. Seven Kitchens is a fascinating culinary journey through India, weaving a complex and nuanced story of the country's cultural history and heritage via its food. A refreshing deep dive into the incredible diversity of cuisines that India has to offer, this carefully researched cookbook presents over 100 achievable recipes for any home kitchen. Taking a closer look at many dishes that we know, love and recognise from Indian cuisine, Seven Kitchens delves into the culinary traditions, techniques, flavours and ingredients of seven distinct communities across India. Beginning with Anglo-Indian food and stretching as far back as the Mughal empire, each chapter travels to the heart of one region's cuisine and explores the fusion of influences that created delicious recipes that are still enjoyed in India today. From familiar favourites like vindaloo, korma and biryani to lesser known dishes of Goan Portuguese, Indo-Chinese, Syrian Christian, Parsi and Tibetan Nepalese origin, every page offers a glimpse into the vibrant kitchens of India's past and present.
