Fire Lookout Cooking
From Remote Towers to Your Table, the Recipes That Kept Watch Over the WestHigh 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.
Oteque
Enter the creative culinary world of Alberto Landgraf, chef and proprietor of one of Latin America's most celebrated restaurants Located in Botafogo, one of the trendiest neighborhoods in Rio de Janeiro, Michelin-starred Oteque ranks regularly in The World's 50 Best Restaurants list, and is widely considered one the greatest restaurants in Latin America. In his debut chef monograph, Alberto Landgraf describes his creative approach to culinary artistry, revealing how his uniquely innovative and intellectual take on modern Brazilian cuisine has earned the restaurant a passionate global fanbase.Structured around Landgraf's guiding principles, Oteque brings together essays, recipes, and exquisite photography to tell the story of this extraordinary culinary destination. Each chapter begins with an essay by food writer Andrea Petrini, whose effervescent descriptions transport readers to the heart of this acclaimed restaurant. Reflecting Oteque's dedication to sustainability, ethical farming practices, and local ingredients, every recipe in the book includes accurate carbon footprint data, calculated using the same technology Landgraf applies to his menu in an effort to minimize the restaurant's environmental impact.Throughout the book, breathtaking photographs of Brazil's natural landscape and coastline are paired with images of Landgraf's signature dishes, helping illustrate his naturalistic approach and connection to terroir.
Classic Indian Recipes
An essential collection of beloved home cooking recipes from India's most famous food historianClassic Indian Recipes is a vibrant celebration of the diversity and depth of Indian cuisine. Pushpesh Pant, author of the global bestseller India: The Cookbook, presents a carefully curated treasury of tried-and-tested dishes from across the country, inviting home cooks around the world to experience this unique and extraordinary culinary culture.The book's more than 150 recipes reflect the rich tapestry of Indian food traditions. Readers will find an array of homemade meals - including vegetarian options - along with sumptuous feasting dishes and festive sweets, each accompanied by a lively headnote and stunning photograph of the finished dish. Well-known and much-loved dished such as Butter Chicken, Roghanjosh, and Dal Makhani appear alongside more traditional and unusual fare - for example, Hyderabadi Dum ki Biryani (slow-cooked biryani) and Gucchi Pulau (morel pilaf). There are accessible versions of iconic recipes, such as samosas, pakoras, dosas, and chapatis, as well as a host of chutneys and drinks.With a detailed introduction covering the various regions of the country and the gradual evolution of Indian food across India and the world, Pushpesh Pant sets the stage for the recipes that follow. His insights into the cultural and historical background of Indian cuisine reveal the philosophy of Indian home cooking - one rooted in balance, seasonality, and deeply held roots.Recipes include: Hariali Paneer Tikka (green paneer skewers), Dhokla (steamed lentil cake), Musallam Raan (slow-cooked aromatic leg of lamb), Nejandu Kari (crab curry), Aloo Methi (potatoes with fenugreek), and Shahi Tukra (royal bread pudding).
The Caribbean Cookbook
An exploration of Caribbean cuisine and culinary history, featuring more than 380 authentic home cooking recipes from across the regionCaribbean cuisine reveals a culture of boundless imagination and creativity. It is the result of resourcefulness and ingenuity, where the need to survive and thrive shaped dishes that stand as powerful representations of its various cultures.In The Caribbean Cookbook, chef Rawlston Williams celebrates the diverse foods, flavors, and culinary traditions of this vibrant region. Featuring more than 380 recipes from 28 countries and island nations, the book includes classic marinades, sauces, and preserves; broths and soups; rices, grains, and vegetables; and chapters dedicated to Sea & River, On Land, Flour, Sugar, Juice, and Rum. The iconic ingredients synonymous with the Caribbean - citrus, nutmeg, coconut, tamarind, pimento, pineapple, rum - are showcased throughout, with spices as the stars, elevating other ingredients to create layered and satisfying dishes.This intensively researched recipe collection includes both beloved classics and lesser-known specialties. Home cooks around the world will discover Jamaica's Jerk Chicken and Dominica's Callaloo Soup; Puerto Rico's plantain-based Mofongo; Green Fig Salad from Saint Lucia; Haiti's Seafood Creole; a sweet Cashew Cake from Aruba; and other authentic dishes. There's plenty for armchair travelers to enjoy, too: Rawlston's descriptions of the islands' histories, culture, and traditions bring each recipe to life, while stunning color photography of the food and landscapes offers a whirlwind journey across one of the world's most beautiful destinations.Beautifully designed in bold tropical shades, The Caribbean Cookbook is a powerful, joyful ode to the many flavors of this incredible region.
The Art of Frozen Desserts
"Shines a spotlight on ice cream as a central part of indulgence...and encourages everyone to embrace the art of frozen desserts." --Ane Sophie Pic "With a touch of extravagance, Emmanuel Ryon elevates ice cream to an art form." --Pierre Herm矇 60+ artisanal recipes for making and enjoying gourmet frozen desserts by Emmanuel Ryon, winner of the Meilleur Ouvrier de France title for ice cream and pastry. The story of ice cream, now one of the most widely consumed foods in the world, unfolds over the course of centuries. Once a product made only in winter, ice cream is now a must-have in summer. From Italian gelato and American sundaes to French-style ice cream and fruit sorbets, frozen desserts are a universal pleasure. Renowned pastry chef Emmanuel Ryon invites you to enter a universe of boundless creativity that takes the art of ice cream to new heights. Creative, indulgent, and original, The Art of Frozen Desserts blends classic desserts with a modern, reimagined approach to French pastry. Among the 60 elegant recipes for artisanal frozen desserts, you'll find: Classic and unique ice creams and sorbets (asparagus and tonka bean, popcorn vanilla, apricot verbena...) Travel cakes (hazelnut financier, maple syrup brownie, green tea marble cake...) Chilled desserts (Baked Alaska, chocolate semifreddo, hazelnut churros, yuzu crepe suzette glac矇...) Popsicles, granitas, and yogurts (Campari cocktail popsicle, sheep's milk yogurt with red berry coulis...) Frozen fruits (tomato with tomato basil, pineapple with caramelized bananas...) And even drinks (coconut matcha milkshake, Viennese hot chocolate...) Are you ready to thrill your taste buds?
What to Cook & When to Cook It
'Just genius and completely delicious.' Poppy O'Toole, aka Poppy Cooks 'A book that makes you want to cook!' Becky Excell Over 120 easy vegetable recipes from cook and social media sensation, Georgie Eats.This stunning cookbook shows how to bring out the best flavour in your favourite fruit and veg, sharing 120 mouthwatering vegetarian meals. Discover ideas for potatoes, courgettes, tomatoes, spring greens, aubergines and other supermarket ingredients. Whether you choose a slow-cooked courgette tagliatelle or a comforting Leek and Butterbean Gratin, this highly cookable approach to seasonal cooking and eating allows the simplest ingredients to shine. * speedy light bites* quick prep dishes* satisfying midweek mains* big plates to share* sweet treats* seasonal calendars and menu ideas* 'Aperitivo time' cocktails and nibbles
D羹ngeonmeister: The Expanded Edition
The new and improved expanded edition of the hit cocktail collection includes even more RPG-inspired cocktail recipes--featuring all-new cocktails and a brand-new chapter of zero-proof drinks that still pack a punch. Calling all adventurers! The D羹ngeonmeister series is back with an updated and expanded edition of the bestselling RPG-themed cocktail book that started it all, now with even more game night drink recipes. This revamped collection is brimming with even more fantastical RPG-inspired drink recipes guaranteed to add some extra magic to your next game night. Uncover brand-new recipes and fan-favorite classics, all inspired by the creativity and excitement of tabletop role-playing games like Dungeons & Dragons. Featuring RPG-inspired drink names, playful nods to tabletop game tropes, and step-by-step drink instructions, this book makes crafting cocktails as thrilling as a critical hit. Enhance your game night hosting with a new chapter of alcohol-free drinks, perfect for anyone who loves flavorful mocktails without sacrificing the adventure--all the fun, no constitution checks required! Whether you're a seasoned Dungeons & Dragons player, a mixology fan, or a lover of fantasy worlds, this RPG-themed cocktail book is a must-have guide for your next game night or party. Cheers to rolling dice and raising glasses!
The Bourbon Table
The Bourbon Table is a cookbook for the spirited home cook, where every dish has a splash of bourbon and a whole lot of soul. From gooey skillet cookies to slow-braised bourbon pot roast, this book serves up more than 80 unforgettable recipes where whiskey isn't just an ingredient, it's a main character. Whether you are baking a boozy dessert, searing a steak with a barrel-aged glaze, or pairing a pour with your favorite comfort classic, The Bourbon Table is your invitation to cook boldly and sip often.Inside you will find more than 80 original recipes with bourbon-infused flair, full color photography and cheeky commentary, suggested bourbon pairings for every dish, and a full chapter of rich indulgent sauces and glazes both sweet and savory.Equal parts charm and char, The Bourbon Table is more than a cookbook. It is a toast to flavor, fire, and everything worth savoring.
Best-Ever Cookies
Cookies 'round the calendar...yummy, easy-to-make favorites for all occasions! It's been nearly 15 years since we've shared these warm from the oven or wrapped up for giving, cookies are a timelessly classic treat. Updated with 22 photos of sweet treats! Bakers searching for an essential collection of recipes should look no further than Best-Ever Cookies, another must-have cook book in the best-selling Gooseberry Patch cookbook series. Filled with over 235 delectable delights perfect for special occasions or to enjoy every day, this book is destined to become a secret weapon for moms and grandmas everywhere! Whether warm from the oven or wrapped up for giving, cookies are a timelessly classic treat. Family & friends will love Old-Fashioned Butter Cookies, Glazed Honey-Walnut Bars, Chocolate Drops, Raisin-Nut Pinwheels and Raspberry Meringue Kisses. 231 Recipes.
Cooking with Crimespree
Crimespree Magazine's Jon and Ruth Jordan provide the best coverage for the crime fiction aficionado in each jam packed issue. In addition to serving up the magazine, they have also dined with the best the crime community has to offer. Therefore, they felt it was time for a cookbook! "Tired of the same old knuckle sandwich? Check out the killer new recipes in the Crimespree cookbook." -Robert Crais "I don't like to brag, but no one knows more about eating than I do. No one." -Laura Lippman
Iron Pot Bob's Catch And Eat Seafood Cookbook
Iron Pot & Iron Skillet's Catch & Cook GuideFrom the vessel to the dish, Iron Pot & Iron Skillet's Catch & Cook Guide is your essential ally for maximizing your fresh haul. Whether you're an experienced fisherman or simply enjoy seafood, this cookbook is filled with simple, tasty, and tidy recipes that extend beyond frying.Explore different cooking techniques-from grilling and smoking to poaching and baking-that enhance the flavors of your seafood. This book offers clear instructions, useful tips, and space for your own notes, tailored for genuine cooks who prefer enjoying meals over fretting in the kitchen.Within, you will discover: - Easy but delicious recipes for fish, shellfish, and beyond- Advice on choosing fresh seafood and recognizing seasonal availability- An exclusive appendix featuring culinary tips and vital knowledge- Suggestions for the best seafood cookbooks and wine pairingsBid farewell to the traditional fish fry and welcome exciting, delicious options to savor your catch. Time to start cooking!
Good Food, Gluten-Free
Think a delicious, affordable, and stress-free gluten-free life is impossible? Think again.When Sarah Collins was diagnosed with coeliac disease, she was faced with a frustrating reality: the food she loved was suddenly off-limits, and her weekly shopping bill had skyrocketed. Tired of bland, expensive 'free from' products and the constant stress of mealtimes, she set out on a mission to bring flavour, fun, and freedom back to her family's table.Good Food, Gluten-Free is the delicious result of that mission. This is not another book of restrictive, complicated recipes. It is a joyful, practical guide to eating brilliantly on a budget, packed with over 100 simple, mouth-watering recipes that just happen to be gluten-free.This is the food you've been missing. Inside, you'll discover how to master everyday meals and save money, with chapters dedicated to: Speedy Weeknight Dinners that are on the table in 30 minutes or less, perfect for busy families.Hearty One-Pot Wonders and Slow Cooker Classics that save on washing up and transform cheap, flavourful ingredients into masterpieces.Showstopping Fakeaways so you can create your favourite takeaways at home, from Crispy Fried Chicken and Air Fryer Pizza to a classic Chicken Tikka Masala.Comfort Food on a Dime, recreating nostalgic favourites like a perfect Mac & Cheese and a gooey Sticky Toffee Pudding.Bargain Bakes & Desserts, proving that gluten-free treats don't have to be dry, crumbly, or cost a fortune.Complete with essential, game-changing tips for stocking your pantry, meal planning, and becoming a savvy gluten-free shopper, this is your indispensable guide to a happier, healthier, and more affordable life.It's time to stop missing out. Add Good Food, Gluten-Free to your basket and fall back in love with your kitchen today!
The Soup Solution
80 delicious, versatile soup recipes for every taste and every occasion. If you're cooking for one or for a crowd, if you want to eat more healthily, if you want to save money, energy or time...soup is the solution! As the #souptok trend on socials brings a new generation of chefs to seek out the perfect soup, food expert and former Chair of the Guild of Food Writers Charlotte Pike shares 80 sensational recipes that celebrate this versatile dish. From recipes you can make in 15 minutes to soups that are designed to fortify your health, every chapter in this book has been crafted to offer a solution to the daily challenges we face when it comes to putting food on the table. Chapters include: - Quick: Red Lentil, Lemon & Garlic; Miso with Udon, Edamame & Salmon; Foolproof Tomato - Budget: Cuban-inspired Black Bean; Lemon Orzo; Onion, Apple & Thyme - Just what the doctor ordered: 10-Vegetable Soup; Get Better Soon Chicken Soup; Beetroot, Ginger & Lime - Winter warmers: Ghanaian-inspired Sweet Potato, Ginger & Peanut; Bessara; Mexican-inspired Bean, Tomato & Lime Soup with Avocado & Totopos - Oven-baked: Roast Root Vegetable; Roast Pumpkin & Rosemary; Cumin and Honey-Roasted Carrot - Finishing touches: Fresh Pesto; Fougasse; Cheesy Wheaten Farls Each recipe has been chosen because it tastes fantastic, whether it's for a kitchen supper for one or the first course at a dinner party. Made using easy-to-source ingredients and simple techniques, there's a soup for every occasion.
The Japanese Pantry
Indispensable Japanese pantry dishes from Emiko Davies, author of Gohan: Everyday Japanese Cooking. The Japanese Pantry is a follow-up to Gohan: Everyday Japanese Cooking Memories and Stories From My Family's Kitchen, Davies's tribute to her mother's family and her soul food--Japanese home cooking. In The Japanese Pantry, Davies explores the pantry items essential to Japanese home cooking--simple, easy-to-find ingredients that can be combined with fresh produce and a few other basics like tofu, rice, and noodles to create delicious and authentic Japanese food no matter where you are. Each chapter explores one of these essential ingredients--soy sauce, miso, rice vinegar, seaweed, sake, sesame, and tea--including information about the history and production of these in Japan, as well as Davies's thoughtful and approachable recipes. In helping readers get to know these pantry essentials, Davies hopes to give home cooks the confidence to make authentic Japanese dishes that are inherently simple and full of flavor.
The Fromagerie
A comprehensive guide to French and Swiss cheeses, from expert cheesemaker Claude Luisier. Dip into this mouthwatering tome and discover the world of French and Swiss cheeses. Expert cheesemaker Claude Luisier has gathered together a selection of more than 50 cheeses in this guide and recipe book. Written for all those curious to learn more about the world of French and Swiss cheesemaking, Luisier takes readers on a journey from the tip of Normandie to the peaks of the Alps, introducing them to the diverse cheeses of these regions, as well as the artisans who craft them with skill, determination and passion. From b羶ches cendr矇es to Roquefort, Camembert to Comt矇, The Fromagerie has something to tempt the tastebuds of every cheese lover. Recipes include: - Spinach, Bleu d'Auvergne and pine nut tartlets - Croque monsieur with Morbier and truffled ham - Beetroot carpaccio and fresh goat's cheese cream - Alpine raclette spring rolls with apricot chutney - Asparagus, cured ham and Arradoy sheep's cheese salad
Mali Bakes
It's cake time! Start your delicious adventure in cake baking and retro decorating with this delightful baking book. Embark on a journey through cake making, the Mali Bakes way. This beautiful book is your ultimate guide to baking and decorating the cakes of your dreams! Start your adventures with simple cakes like apple and yuzu upside-down cake or Thai tea chiffon cake, before progressing to layer cakes in uniquely delicious flavor combinations--think buttermilk vanilla cake with brown butter custard, or pistachio cake with cardamom-roasted rhubarb. Along the way, you will be introduced to different cake-making methods and decorating finishes to learn how to make and pipe perfect decorations with buttercream. Adventurous bakers can test their skills with fifteen decorating projects to transform layer cakes into showstopping masterpieces, perfect for all of life's celebrations. Mali Bakes is a delightful celebration of color and baking and proves that cakes can be fun and full of flavor.
The Newlywed Cookbook
THE ESSENTIAL NEWLYWED COOKBOOK: The Good Housekeeping Test Kitchen offers couples 100+ recipes for every occasion--from easy weeknight dinners for two to entertaining a crowd. Celebrate your exciting new life together in the kitchen! This modern cookbook is ideal for newlyweds and new couples looking to whip up easy and delicious meals. With color photos of every dish and tons of kitchen know-how from the Good Housekeeping Test Kitchen experts, this couples cookbook is the perfect gift to start any pair on their lifetime culinary adventure together. SETTLING IN Gear recommendations and kitchen organizing tips from the Good Housekeeping Kitchen Appliances and Cleaning Labs help you set up your kitchenWEEKNIGHT WINNERS Fresh takes on chicken dinners, meaty meals, noodle night recipes, and plant-based plates--all on the table in 40 minutes or less ENTERTAINING RECIPES Menu ideas for date nights (cooking for two recipes), fan-approved game day recipes, foolproof dinner party recipes, brunch recipes, grilling recipes and holiday cooking recipes, too!This newlywed cookbook will bring joy to couples launching their new lives together with tons of cooking and meal planning inspiration. More than just a cookbook, it's the perfect wedding gift or engagement gift to start any new couple's kitchen cookbook collection
Curry
'I would pretty much cook anything @cookinacurry told me to.' - Mindy Kaling Curry takes you on a culinary journey through the diverse and delicious world of regional Indian curries. Full of insights into the origins and the variety that make these curries truly special, Curry is a definitive guide to eating your way across India's incredible flavours. Thanks to their own crops, culture and traditions, each Indian state has distinct differences in the curries they create. From the aromas of the Himalayan region in the North to the fiery tastes of the South, the recipes in Curry bring the essence of each region into your kitchen. Discover the Kolhapuri Kaala Lamb Sukka, spiced masala lamb, or the humble but delicious Lucknowi Aloo Matar, a potato and green peas curry. You will even learn how to improve the basics of your Indian cookery, including how to much paneer from scratch and how to make ghee. Whether you are cooking curry for the first time or are an experienced cook keen to discover new and exciting recipe ideas, Curry brings you all the tastes of India with authenticity, ease and passion. Get ready to embark on a culinary adventure that unifies the flavours of India in the comfort of your own kitchen.
The Brasserie Cookbook
Turn your home into a chic French brasserie with help from France's acclaimed La Nouvelle Garde. With a menu for each day of the week broken into breakfast and dinner options, learn to cook modern yet authentic rustic French fare at home. Recipes like Sausage Stuffed Brioche, Onion Soup, Haricot Verts with Sauce Gribiche, Steak au Poivre, Cassoulet, Parisian Flan, and Clafoutis will transport you to one of Nouvelle Garde's cozy French brasseries. A basics section details all of the stocks, sauces, pickles, and p璽tes that round out the recipes, and a primer on setting the table, the French way, will transform the way you cook and host at home. This book is the ultimate gift for the Francophile in your life, but even those new to French food and entertaining will be able to transform their next dinner parties with The Brasserie Cookbook.
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.
Cooking the Borderlands
A culinary journey along the Mexican American border, telling the story of its intertwined cultures and communities with more than 100 vibrant, flavor-packed recipes from Top Chef star, Iron Chef Mexico finalist, and Tijuana-San Diego border kid Claudette Zepeda. The Mexican American border has been an inflamed political focal point within the US; at the same time, Mexican food has long been the most popular "ethnic" cuisine in America. A child of the border herself, Claudette Zepeda grew up in both California and Mexico and sees the border as a vibrant, vital, and unique cultural and culinary place. A gifted storyteller and chef, Claudette's recipes and ruminations humanize border culture through 100 accessible and beloved dishes such as: - Coahuila's Esquites (Street Corn)- Las Calandrias Caballitos (Chicken Sopes)- Arroz Poblano (Poblano Pepper Creamy Rice)- Camarones al Ajillo (Baja Style Garlic Shrimp)- Capirotada (Bread Pudding) This is a story of a personal and culinary identity that formed betwixt two cultures, told through recipes, anecdotes, and an irreverent sense of humor. Borderlands details the Mexican dishes Claudette grew up eating and loves, their American counterparts, and how the fluidity and flexibility between the two nations shows us a way of being in the world. With her sophisticated, first-hand perspective of the Mexican American border, immigration, and the feet-in-many-worlds attitude of Border Kid culture, Claudette shines a human light on the imaginary line stretching from California through Texas and shows how vital this place is in American culture.
Veggies for Breakfast
Eat more veg, more often! More than 100 quick, easy, and tasty vegetarian-ish breakfast recipes offer tons of adaptable, mix-and-match, and make-ahead recipe ideas to take the stress out of your morning and start the day off right. Like Six Seasons but for breakfast, Veggies for Breakfast will win over even the most skeptical breakfast skipper and get the veg party started early in the day with easy, delicious, and seasonal savory and sweet breakfasts. Cooking up a breakfast beyond cereal, smoothies, and yogurt is often perceived as a time suck, especially during the week when you're frantically packing lunches for the family or trying to get out the door. But Willi Galloway is here to share her love letter to the vibrant world of vegetables, a road map for making delicious, healthful morning meals, and a call to reconsider what exactly constitutes breakfast. From classic avocado toasts to innovative ways to sneak green veg into sweet breakfasts, she makes mornings a breeze. Imagine veggies piled on toast, stuffed into tacos, heaped into bowls, stir-fried in skillets and baked with eggs--all with a broad set of flavors to help you break out of ruts. Willi guides you on a path to eating more vegetables more often by widening the definition of breakfast and diversifying what you eat. Recipes include: Cacio e Pepe OatmealSummery Strawberry Toast with Ch癡vre, Cucumber, and AvocadoShakshuka with Seared HalloumiCarrot Cake Overnight Oats with Pepita CrunchTater Tot Breakfast Burritos
Yakiba Grilling Techniques
Authoritative and comprehensive, YAKIBA Grilling Techniques is the fifth volume in a definitive series on the art of Japanese cuisine. The first two chapters explain the standard grilling methods of heating in Japanese cuisine. What kinds of heat achieve what results? What kinds of chemical changes take place in the ingredients as a result of preliminary preparation, such as by sprinkling salt or marinating before heating? Supporting the often-repeated rule in Japanese cuisine that "preliminary preparation makes all the difference," the texts explain the science behind the flavors and techniques, and photos clarify comparisons of the different approaches. Two more chapters cover the four "basic grilling techniques" for butterfish, salmon, barracuda, beltfish, tilefish, whiting, yellowtail, and eel, quail, and sweetfish, and continue to provide recipes for 42 different grilled dishes and 22 types of yakitori, and instructions for different kinds of skewering and use of electric grills.
Cookies
NATIONAL BESTSELLER - Delight your friends and family (and yourself) with 100 delicious cookies from NYT Cooking. Dessert is sometimes seen as a bonus, but what could be more essential than delightful treats? From NYT Cooking and curated by recipe creator, video journalist, and YouTube personality Vaughn Vreeland, Cookies is the ultimate collection of treats--from classic recipes that taste like home, to flavor-packed bites that will become your new go-tos. When you need a trusted recipe for the Best Chocolate Chip or Classic Oatmeal Raisin Cookies, look no further. If you'd like something fresh, try the Salted Margarita Bars or Lemon-Turmeric Crinkle Cookies. Feeling a little nutty? Rum-Buttered Almond or Peanut Butter Miso Cookies might do the trick. And when you can't wait to break out the holiday cookie tin, Gochujang Caramel Cookies and Pistachio Pinwheels will have you feeling festive all year long. Featuring time-tested recipes and expert guidance from trusted writers Yossy Arefi, Melissa Clark, Dorie Greenspan, Eric Kim, Genevieve Ko, Yewande Komolafe, Samantha Seneviratne, Susan Spungen, Vaughn himself, and many others, Cookies will serve up delight and inspiration for any party, picnic, or regular Tuesday night. Because you deserve a cookie.
Smart Mouth
A smart, witty, and delightfully informative guide to discovering and embracing wine, from the lauded former sommelier of Eleven Madison Park and Momofuku and the founder of Ramona spritzes. Jordan Salcito was drawn to wine from a young age (her father shared memories of making wine with his father in their basement in their Italian American community), but she didn't encounter great wine until she moved to New York and started working harvests at world-renowned wineries in Burgundy. Over the years of sommelier exams, wine tastings, and creating award-winning programs at top restaurants, she honed her palate and her own criteria for choosing the perfect bottle for any occasion. Using her personal journey as a template, she demystifies this beloved beverage for everyone, sharing vital information so you can be confident in finding wines that you love, too. Jordan starts with a framework for tasting wine (where it all begins), then leads you through the wine making process, from the importance of soil quality to the best harvesting practices, explaining how each decision influences the final wine. She offers invaluable advice on navigating restaurant wine lists and cultivating your own tastes so you can find your new favorites. Jordan also teaches you how to define a personalized criteria so you can identify what you love, and then drink it. Full of practical advice on understanding your beverage arsenal, historical tidbits that make the world of wine make more sense, and illustrations and infographs, Smart Mouth gives you permission to feel smart about wine and then go forth with confidence, drinking what you love. You'll know what wine tools you actually need and what to get instead of Champagne when you're hosting on a budget. The wine world is large, but figuring out what you love doesn't have to be overwhelming. The only expert in what tastes delicious to you is you. Smart Mouth will help you discover what that is.
Hook矇
Discover the beauty of Canada's untouched wilderness and the possibilities of its cuisine in Hook矇. Throughout this stunning book, author, environmentalist, and entrepreneur Fred Campbell recounts his most memorable hunting and fishing excursions across the country, accompanied by exquisite photography that captures the richness of its landscapes, wildlife, flora, and the people who explore them with care. Each chapter is paired with recipes by chef Jean-Philippe Leclerc, ranging from the familiar to the fantastic -- Plank Salmon Filets, Moose Filet Mignon with Boreal Spice, Woodland Goose Poutine with Whisky and Wild Mushroom Gravy, and more. Hook矇 is both a tribute to Canada's wild bounty and an invitation to explore, protect, and savor it. Key Takeaways: Founded in 2012, by author Fred Campbell, Hook矇 is a popular Canadian outdoor brand and lifestyle dedicated to conserving our natural heritage. The Hook矇 brand and lifestyle has 225k social media followers. 24 recipes for fish and game created by chef Jean-Philipe Leclerc. Photography, story and recipe locations include Alberta, Qu矇bec, British Columbia, New Brunswick, Nunavik, Northwest Territories, Newfoundland and Labrador. The Hook矇 brand can be found online at www.hooke.com and in stores across Canada and the US including Sporting Life and Simons.
FireCraft
FIRECRAFT: Master the Art of Cooking Anything Outdoors transforms viral forest inspiration into real-world mastery. Drawing on the traditions of open-flame cooking, this practical guide teaches you how to build, control, and cook over fire with minimal gear. From selecting the right wood and stone to creating heat zones, managing embers, and mastering grill grates or Dutch ovens, FIRECRAFT turns every outdoor space into a kitchen. Designed for campers, barbecuers, and adventure seekers, it blends ancient skill with modern simplicity. Whether you're cooking in a garden fire pit or on a wild hillside, this book empowers you to cook confidently, safely, and sustainably-without expensive tools or pre-packaged ingredients.
Flint Family Cookbook
Flint Family Cookbook is a celebration of family, food, and the timeless traditions that bind generations together. More than a simple recipe collection, it is a living archive of cherished dishes that have been cooked, shared, and loved within the Flint family for decades. Each page preserves not just ingredients and instructions, but the stories, values, and memories that make these meals special.Drawing inspiration from Suzanne Flint's Scottish heritage, the recipes carry a distinct sense of place and cultural identity. From hearty, comforting meals rooted in traditional British flavors to festive dishes that reflect family celebrations, the book captures both the heritage of Scotland and the broader experience of family life across the UK. The result is a blend of authenticity and warmth, connecting everyday cooking with a deep respect for tradition.Every recipe is carefully presented with clear instructions, making the book approachable for novice cooks while inspiring those more experienced. Designed with both beauty and function in mind, its elegant layout turns the cookbook into a keepsake meant to be treasured as much as used.Flint Family Cookbook also pays tribute to Suzanne Flint's culinary passion, whose skill, creativity, and dedication to sharing food inspired those around her. By blending tradition with modern publishing design, this book ensures that her recipes and the memories they represent will never be forgotten.Perfect for families who want to honor their roots, home cooks seeking comfort and authenticity, or anyone who believes in the power of food to connect people, Flint Family Cookbook is more than a guide to cooking. It is an heirloom in book form-a bridge between past and present, carrying flavors and memories forward to future generations.
Easy Italian Dinners from My Little Kitchen
As the cook and nutritionist behind popular social media account From My Little Kitchen, Melanie Lionello will take rustic-style food made with everyday ingredients over fine dining any day. Her debut cookbook is a joyful celebration of her accessible food philosophy and her Italian heritage, anchored by her expert focus on healthy eating. Inspired by the Italian peasant diet, cucina povera, the 101 recipes naturally fit with a busy lifestyle and set budget. There are: One-pan wonders: Eggs in purgatory with white beans, Cheat's "risotto", Lemon and thyme fish with zucchini and potatoesCozy classics: Pasta bake with roasted pumpkin and ricotta, Osso bucco, Classic lasagne, Eggplant parmigiana.Pantry-staple dinners: Tuscan tomato and bread soup, Spicy spaghetti aglio e olio, Creamy cauliflower pasta bake.30-minute meals: Mussels in tomato and white-wine sauce, Garlic butter and lemon prawn pasta, Quick Florentine-style steak.Freezer-friendly soups, sauces and stocks: Bolognese (classic and blonde), Mushroom ragu, Caponata, Italian chicken broth.Throw-together salads and sides: Panzanella salad with jammy eggs, Cucumber and ricotta salata with basil bruschetta.Snacks and sweets: One-bowl loaf with ricotta and jam, Hazelnut tiramisu, Panettone pudding with coffee liquer (a nod to Melanie's famous panettone reviews). Melanie champions vegetables, wholegrains and legumes in many of her dishes. All savory recipes have been nutritionally analyzed and costed, with eye-catching icons making it easy to choose meals that are high in protein, high in fibre and especially budget friendly. With its Med-inspired design and sun-kissed photos, this cookbook is your go-to for a tempting selection of easy, healthy and inexpensive Italian dinners to whip up in your own little kitchen.
Your Turn to Host
An inspiring and practical guide to throwing parties where guests feel seen, cared for, and connected Welcome to a new era of entertaining. Perfection is out, joy is in, and the only thing that matters is gathering with an open heart and a curious mind. And anyone--everyone!--can do it. Packed with inspiration, tips, lists, timelines, and recipes, Your Turn to Host is a complete party playbook with an attention to detail that could only come from a master event planner. Whether hosting a birthday bash or an intimate dinner, a raucous game night, New Year's Eve party, or Friendsgiving potluck, Amber Mayfield Hewett shows you how to succeed, step-by-step and with confidence and ease, from planning a menu to putting together the ultimate playlist, sparking conversation to choosing a timeless party favor. She calls it the Anatomy of a Good Shindig, teaching you both the art and science of being the host with the most.
How to Boil an Egg
'This charming and beautifully designed collection of recipes is simple, pure, and wholly delicious.' - Alice Waters, chef and owner of Chez PanisseA delicious homage to cooking with eggs, from the founder of the iconic Rose Bakery cafesThis stylish and newly re-issued cookbook from renowned English chef Rose Carrarini collects 84 indispensable egg recipes for the home cook.Along with failproof versions of classic egg preparations, including poached, scrambled, and fried, Carrarini presents recipes for some of Rose Bakery's most beloved dishes. Readers will find heaps of breakfast treats, including pastries, pancakes, and French toast; afternoon sweets, including Welsh Tea Cakes and Walnut Cake and Orange Cr癡me Caramel; and light lunches, including soups, quiches, tarts, and more.Featuring high-quality ingredients and creative taste profiles, the recipes are wholesome, healthful, and appealing, with plenty of options for different palates and dietary preferences.Beautifully illustrated with specially commissioned, original paintings by award-winning botanical artist Fiona Strickland and a stunning new cover, How to Boil an Egg is an elegant addition to any home cook's kitchen shelf.
Stews
Dive into the rich, comforting world of one-pot cooking with Stews, a collection of 90 irresistible recipes that honor the ancient, universal tradition of gathering around a simmering pot of bold and delicious flavors.From the self-proclaimed "CEO of Stews," Xavier Bramble--whose journey spans from running a student food service in his dorm room to dazzling audiences on BBC's Young MasterChef--this cookbook is your passport to vibrant, flavorful meals that are as easy to make as they are to share.With every recipe, you'll travel to kitchens across the globe: savor the bold spices of India, the hearty comfort foods of France, the zesty and warm ingredients of Brazil, or the nostalgic aromas of your own childhood.Inside, you'll find recipes like: Greek Beef StifadoWest African Chickpea StewChile ColoradoLouisiana Red Beans and RiceFrench Beef BourguignonMoroccan Sea Bream Tagine Whether you're feeding a crowd or craving a cozy night in, Stews is your guide to creating soul-satisfying meals with minimal effort and maximum flavor. No fancy techniques--just simple, affordable, and utterly delicious dishes that bring people together.With Stews, you'll discover that the oldest way of cooking is still the most joyful. So grab a pot, gather your ingredients, and let Xavier Bramble show you how to stew your way around the world.
This is Sourdough
Ready to bake jaw-dropping sourdough that's ridiculously good, and ridiculously simple?Forget the dense, doorstop loaves and the intimidating science projects. This is Sourdough isn't another encyclopedic tome; it's your new best friend in the kitchen. Author and home-baker-in-chief, Jerry Staniewicz, went from baking bricks to bona fide bread, and he's here to be your supportive, slightly sarcastic guide on an incredibly rewarding adventure.Inside, you'll discover: Master the Classics: Perfect no-fail loaves, rustic ciabatta, and hearty whole wheat.Go Beyond Bread: Hand-cut sourdough pasta, pillowy gnocchi, and Neapolitan-style pizza.Indulge Your Sweet Tooth: Fudgy sourdough brownies, New Orleans-style beignets, and a stunning triple chocolate cake.Embrace No-Waste Baking: Dozens of creative and delicious recipes for your sourdough discard.With this book, you'll go from "what the heck is a levain?" to confidently pulling golden, crackly-crusted loaves from your own oven. But this is so much more than a bread book. It's a complete guide to unlocking the full, delicious potential of your starter.
The Blue Food Cookbook
NPR'S HERE & NOW RESIDENT CHEF'S FAVORITE COOKBOOKS OF 2025Featuring a foreword from Shailene Woodley.In connection with the James Beard Award- and Emmy-nominated PBS docuseries Hope in the Water by Andrew Zimmern (food equity and climate activist, Emmy and four-time James Beard award winner) and Barton Seaver (an expert on seafood cookery and sustainability), a sustainable seafood bible, including a guide to environmentally friendly practices for buying and cooking food from oceans, lakes, and rivers, with over 145 recipes.Is farmed or wild-caught salmon better? Is tuna being overfished? Do I have to worry about mercury poisoning? Is seafood high in protein? Is industrial aquaculture sustainable? How can I do anything to address the climate change and food security crises? Is it okay to eat raw fish? How do you shuck an oyster? Is frozen seafood good? How do you cook mackerel without it stinking up the kitchen?The answers are clear in The Blue Food Cookbook. In celebration of the fish, shellfish, and plants we eat from our oceans, lakes, and rivers (in other words, blue food) and in collaboration with the PBS docuseries Hope in the Water, award-winning chef and TV host Andrew Zimmern and leading sustainable seafood expert and educator Barton Seaver present a seafood bible looking at blue food from water to plate: a tangible, delicious cookbook for how to best buy, prepare, and cook from our oceans and waterways sustainably.With a comprehensive guide to culinary categories of fish, how to best set up your kitchen, what you should have in your pantry, different cooking techniques, and more than 145 delicious recipes, this first-of-its-kind cookbook is all you need to cook seafood confidently and responsibly. Recipes span from humble meals to impressive fare for entertaining, from traditional dishes to creative takes--even desserts (trust!)--inspired by flavors from Zimmern's and Barton's travel around the world, restaurant experience, and their home kitchens, for blue food of all kinds, including tinned fish, shellfish, fillet fish, seaweed, and beyond: Butternut Squash and Mussel SoupFish and Chips, but Make It SaladSeafood Pot PieHalibut with Green Goddess DressingTuna Noodle CasseroleNashville Hot-Inspired CatfishMiso Broiled CarpSockeye Salmon EnchiladasVietnamese Caramelized ShrimpChocolate Chip Kelp BrowniesA lusciously photographed and beautifully illustrated tome, The Blue Food Cookbook is a definitive must-have for every home cook looking to enjoy delicious, nutritious seafood more sustainably.
Athens
New York Times bestselling author Diane Kochilas's latest cookbook, with 150 recipes, explores all of the greatest dishes from Greece's most-visited city. Everyone's favorite Greek chef, Diane Kochilas, is back with a cookbook dedicated to exploring the food of Athens. Diane has lived in Athens for thirty years and has been witness to the enormous social and culinary changes all around her. To navigate the city's gastronomic scene today is to discover a city overflowing with new creative energy in its kitchens and myriad of international ingredients in its markets. These new global influences on the Athenian table live side by side with Greece's great gastronomic traditions. Souvlaki, hand pies, and the classic pasta casserole pastitsio are included here along with Athenian "fancy" dishes like Noua, a classic Athenian pot roast, and Chicken Milanese, combining chicken, rice, and a velvety cream sauce. Giving readers a taste of the ways in which the culinary traditions of other countries are shaping the way Athens eats today, Diane offers a recipe for a French-influenced cross between a croissant and spanakopita, shares an Italian twist on a Greek classic with Shrimp Saganaki Risotto, updates a Greek bean dish with a Grec-Mex twist on gigantes, and much more. As with all of Diane's other books, the recipes in Athens are home-cook friendly. So, bring a taste of today's Athenian table to your home with Athens: Food, Stories, Love.
Breaking the Rules
NATIONAL BESTSELLER NAMED ONE OF THE BEST COOKBOOKS FOR FALL: Epicurious, Bon App矇tit A bold, fun, and daring collection of recipes that break the rules of Italian cooking from Top Chef and Food Network star Joe Sasto. It's time to ditch the same boring recipes and get creative in the kitchen. Known for his signature curled mustache and dynamic presence on shows like Bravo's Top Chef and Food Network's Tournament of Champions, Joe Sasto brings his culinary expertise and passion for pasta to your kitchen. Breaking the Rules is a celebration of Italian cuisine, reimagined with Joe's unique flair, playfulness, and creativity. Dive into a world of pasta with step-by-step techniques that guide you through creating dishes in all forms, shapes, and sizes. From classic Italian recipes like meatballs and focaccia to innovative creations such as Corn Cacio e Pepe, Marinated Tomato "Amatriciana," and Pesto Pinwheel Pull-Apart Bread, Joe's recipes are designed to inspire both novice and experienced cooks. Each recipe begins with a simple version, perfect for beginners, and offers variations to elevate the dish for those ready to "break the rules" and take their skills to the next level. With stunning full-color photographs and pro tips throughout, Breaking the Rules is more than just a cookbook--it's an invitation to embrace creativity in the kitchen. Whether you're a fan of Joe's many television appearances or a home cook looking to expand your repertoire, this book is a must-have for anyone passionate about Italian cuisine and culinary innovation.
The Christmas Companion
A Simple Bites Best Cookbook of the Year From beloved author Skye McAlpine, an all-things-Christmas cookbook and gifty guide to the perfect holiday, from hosting to roasting-and everything you need to spread cheer with the people you love. From inimitable author Skye McAlpine, The Christmas Companion is a gorgeous wall-to-wall guide to an unfussy yet elegant Christmas to remember. With recipes both celebratory and deeply comforting that skew Italian, the book includes Christmas canon favorites like Ginger and Apricot Glazed Ham and Panettone Woodland Cake, edible gifts like Marzipan Fruits and Chocolate Salami, and fool-proof menus for every event-from two--person romantic dinners to blowout cocktail parties or Christmas lunch for twenty. But like any holiday devotee, Skye knows the preparation is half the fun. In The Christmas Companion, she also gives her best tips for creating the perfect holiday space: guides to making Candy Cane Heart Ornaments and "playing Santa," how to make your own Christmas crackers, and the most beautiful ways to decorate the Christmas table. A highly giftable holiday treat, The Christmas Companion is sure to perennially spread Christmas cheer.
Measure with Your Heart
NEW YORK TIMES BESTSELLER - 100 free-spirited, comforting recipes for Southern-style dishes made with love from the social media icon behind LilyLouTay Hannah Taylor is a culinary creator from Georgia known for her Southern charm, down-to-earth personality, and carefree "measure with your heart" cooking content. When Hannah began sharing her experimental cooking projects and snippets of her small-town life online, her platform exploded with support for her big-hearted spirit and off-the-cuff style, and her debut cookbook embraces this playful side of cooking. Measure with Your Heart is filled with Hannah's twists on classic Southern cooking, with an emphasis on making everything from scratch so you know exactly what's in it. Try your hand at Hannah's homemade versions of kitchen staples like Vanilla Extract or Beef Bone Broth. Bring some warmth to your dinner table with mains like Finger Lickin' Fried Chicken, Butternut Squash Casserole, and Ham Hock Lima Bean Stew. Serve up Aunt Teisha's Cowboy Caviar or Mini Pizza Pops at your next gathering alongside a Strawberry Sip N' Spritz. Featuring 120 gorgeous photographs and 100 mouthwatering recipes, Measure with Your Heart has ideas for sweet and savory breakfasts, lunches, and dinners, as well as drinks, appetizers, and, for parents reading, even snacks for your kids (and pups!)--so get in the kitchen and try things out. If you totally mess up, even better! For Hannah, home cooking is not about being perfect--it's about having fun and nourishing the ones you love.
Winter in the Highlands
Banish the winter blues, embrace the stark beauty of the colder months and step into an invitingly warm world of comfort and culinary delight. In this her eagerly anticipated fourth cookbook, food writer, acclaimed bakery owner and Bake Off semi-finalist Flora Shedden invites readers on a joyous, heart-warming journey through the enchanting winter season in Scotland, celebrating the region's rich and distinctive culinary heritage and cherished festive traditions. Offering creative, deliciously do-able savory and sweet recipes that cater for the entire winter season, it includes a mix of both traditional dishes and modern alternatives, as well as tips to get ahead for Christmas, Hogmanay and Burns Night, ensuring your table is always graced with warmth and flavor from the first snowfall to the final thaw. Set against the backdrop of Scotland's dramatic landscapes and picture-post­card wintertime charm, it is a stunning culinary adventure that is nothing short of magical.
(Almost) Instant Noodles
Upgrade your noodle dishes at home with hacks for elevating your instant noodles, plus quick and easy recipes for every kind of noodle. Noodles are a quick and easy to cook, and delicious to eat. With these foolproof recipes that can be made in a flash, you can have a tasty and filling noodle meal, almost instantly! The recipes are organized thematically, with oodles of noodle inspiration in chapters including Soups, Saucy, Salads, Stir Frys and Sides, plus a whole chapter on upgrading instant and pot noodles from corner-store basics to mind-blowing meals. It couldn't be easier to embrace the noodle trend! Recipes include: - Crispy Salmon Ramen - Spicy Chicken Satay Noodles - Aubergine and Sesame Salad - Ginger and Chili Stir Fry - Summer Rolls with Peanut Dip Whether you're a Samyang superfan, nuts for Nongshim or bonkers about Buldak, this ultimate tribute to speedy noodles is the book for you!
Bubala
Bubala (meaning 'darling' in Yiddish) is all about vibrant food, culture, and generosity. Discover how to make the most of ordinary vegetables with 100 innovative recipes rooted in Middle Eastern flavours. Enjoy mezze-style plates such as Burnt Butter Hummus, Halloumi with Nigella Seed Honey or Oyster Mushroom Skewers, to the likes of extraordinary showstoppers such as Braised Fennel and Harissa Labneh or Romano Pepper Mujadara with Whipped Feta, every recipe is playful, delicious and designed for sharing. In this collection of impactful and exciting dishes, you'll also find additional chapters for sides, salads, skewers and more, including pantry staples that will elevate your cooking every day. Packed with flavour, stunning photography, and insightful cooking tips, Bubala takes modern, vegetarian cooking to a whole new level.
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.
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.
The Curiosities Of Food
Hungry for the strange and sublime? The Curiosities of Food delivers a globe-spanning feast of the animal-based cuisines that astonished Victorian readers and will fascinate modern food lovers. P. L. Simmonds landmark food history and culture survey guides you through exotic food delicacies, unique animal foods, and rare animal ingredients from every continent. From lavish traditional animal dishes to humble cultural food practices, Simmonds blends vivid reporting, travelogue, and culinary anthropology to reveal how societies turn beasts, birds, fish, and insects into diverse culinary delights. Chapters brim with international food curiosities and historical food exploration that explain not only what people ate, but why they valued those flavors. This newly restored edition from Alpha Editions brings a work long out of print back into the light. Meticulously edited for clarity and fidelity, this publication is more than a reprint it s a collector s item and a cultural treasure preserved for today s and future generations. Rich in period detail and timeless insight, it will appeal equally to casual readers intrigued by global culinary traditions and to collectors of classic food literature. Whether you re researching animal-based cuisines, hunting rare animal ingredients, or simply curious about international food curiosities, this P. L. Simmonds food book is an essential, beautifully revived volume for any library of gastronomic history.
Bake It Gluten Free
Founder of the cult favorite Dana's Bakery shows how to make 90 of your favorite desserts deliciously gluten free. In Bake It Gluten Free, Dana Pollack's first completely gluten-free baking book, Dana takes classic recipes and transforms them into gluten-free versions that don't sacrifice any of the flavor of the original. Baking a cake for a birthday party? Try Dana's Confetti Birthday Cake recipe. If you're having a busy week, make Rainbow Chip Granola Bars so you have something in your back pocket when you need it. Make Babka French Toast or Monkey Bread if you get a sweet tooth in the mornings, or Strawberry Shortcake Cookies for a cookie version of this pretty cake. In addition to recipes for every kind of dessert you could dream up, Dana includes detailed information on technique and ingredient substitutions, ensuring that whatever you choose to bake, you can bake it gluten free.
