Feast on Your Life
From the award-winning author of An Everlasting Meal comes a record of daily delights from inside the kitchen and just outside it; designed to help you find joy every day. "Delight in food, in eating, in cooking, in serving, in recognizing our luck when we feel full is available to all of us," says writer Tamar Adler. Adler found relief and ease in spending a year recording instances of such delight. Her hope is that her observations might do the same for you. Each captivating entry is a celebration of simple pleasures. From the pleasure of picking sun-warmed cherries to the comfort of a perfectly cooked meal, Adler's reflections range from short, lyrical musings--a series of phrases, a list of words, a quick poem--to longer, thought-provoking meditations. All in all, they represent the kitchen (and adjacent) happinesses of one year. Step into a world where cooking becomes a meditative, soothing retreat. Adler brings her signature warmth and poetic charm to this daily devotional of sorts. Her writing, brimming with zest and wisdom, has earned comparisons to food legends like MFK Fisher and Laurie Colwin--a testament to her ability to weave storytelling and culinary insights. But Adler doesn't just write about food--she transforms how we see it. With her gentle guidance, even the most routine kitchen tasks become opportunities for reflection. Her voice is like a trusted friend's--knowledgeable, comforting, and endlessly inspiring. Feast on Your Life is the perfect holiday gift or addition to your own library. Adler's reflections help you see the magic in everyday meals and embrace the art of cooking with a renewed sense of peace, helping you find greater happiness and mindfulness the kitchen.
Secret Sauce
Skip the pricey restaurant bill and recreate your favorite restaurant sauces right at home with these 200 fast, easy, and delicious copycat recipes for popular sauces, dips, dressings, and more! Enjoy your favorite restaurant sauces...without waiting in lines, paying inflated prices, or stocking up on sauce packets to save for later meals. With 200 quick and simple recipes, you can now recreate your favorite restaurant sauces, dressings, and dips right at home. You'll find iconic recipes like: -Chipotle's Guacamole -McDonald's Tartar Sauce -Applebee's Oriental Vinaigrette -Shake Shack's Cheese Sauce -Carrabba's Dipping Oil -Taco Bell's Creamy Jalape簽o Sauce -And more! With these classic, tried and true recipes, Secret Sauce helps you recreate popular restaurant sauces as closely as possible--while still receiving the same rave reviews as the real thing--on a much smaller tab.
The King Cookbook
A stunning collection of simple and elegant seasonal recipes from the beloved New York restaurant At King, each day begins with a large sheet of parchment paper that will bear the markings of a new menu. The framework never changes but the offerings, cocktails and dishes inspired by Southern France and Italy, refresh and rekindle. Now, mirroring a meal at its intimate New York restaurant, The King Cookbook shares over 120 of its best-loved recipes, culled from years of daily-changing menus. Just as owners Clare de Boer, Jess Shadbolt, and Annie Shi welcome guests to King, this collection starts with fizzy cocktails and nibbles like panisse, their signature fried ribbons of chickpea batter. Plays on cartas di musica, the Sicilian flatbread, give way to starters, soups, and salads, which in turn prepare appetites for pastas, mains, and contorni, vegetable sides. Throughout, whimsically illustrated step-by-step sequences detail how to recreate King's cult-favorite fresh pasta; the butchering of a rabbit; the perfect searing of a steak. Dessert highlights hits like King's flourless chocolate cake and classic Eton Mess, followed by variations of rich ice cream custards and bright sorbets. To finish, four seasonal, celebratory menus tie everything together, summing up the King purpose: to feast simply and lavishly. At turns spare, whimsical, and surprising, The King Cookbook embraces simple, elevated cooking, celebrating the nuance and art of home cooking with familiar, irresistible recipes.
She's a Host
Make your gatherings unforgettable with recipes and entertaining inspiration from Bravo star and New York City hospitality queen Erin Lichy The secret to hosting success is simple: make the dishes that are closest to your heart, add a touch of glamour to every event, and arm yourself with the tools to be able to host at any moment with minimal effort. In She's a Host, Erin showcases the food of her familial roots -- dishes from Cuba, Iraq, Yemen, Israel, and Turkey--as well as her modern takes on New York classics. Real Housewives fans will finally be able to make her famous shakshuka, learn how to whip up the ultimate mezcal martini, and create a decadent chocolate marble cake to rival the best one you can get at Zabar's. Each chapter features tips and tricks on how to host like a pro, all shown through soir矇es featuring Erin's famous friends. You'll find specific advice on how to organize your space for hosting, put together a photo-worthy tabletop, and pull-off memorable occasions that friends and family will be talking about for years to come. Learn how to throw a girls' night on a moment's notice, host a Shabbat dinner, and make even the most simple weeknight meal feel special. The book has been crafted so that you can turn to it again and again--for visual ideas, entertaining shortcuts, and recipes that will never disappoint.
The History of Whiskey
In this beautiful volume, award-winning spirits expert Robin Robinson skillfully chronicles the development of whiskey, highlighting a hundred exceptional milestones in its history. The journey begins in antiquity with the simple covered pot and alembic. In the Middle Ages, monks distilled spirits to make medicine. After King Henry VIII dissolved the monasteries, whiskey distillation shifted from clergy to farmers. Over the centuries, taxes and prohibition took their toll, even sparking the Whiskey Rebellion in the early years of American independence. In the 1700s and 1800s, as the British Empire colonized the globe, waves of European emigrants brought whiskey to Canada, Australia, India, Japan, and elsewhere. Surveying the evolution of Scotch, the birth of bourbon and rye, and the importance of family ties, quality control, corporatization, and marketing, this comprehensive compendium details the global impact of the beverage conglomerates, the world's most expensive Scotch, the 2011 curveball of aging bourbon in ex-port barrels, and more. Richly illustrated with bottle shots and captivating archival imagery, it makes a splendid, inviting tribute to your favorite dram.
California Cooking and Southern Style
"This ode to combining Southern and Californian menus and hospitality calls to mind a Martha Stewart entertaining tome . . . a very personal ethos on the art of entertaining." --Booklist Entertaining Secrets from an Accomplished Hostess and Down-to-Earth Southern Belle! Set on a ranch in the stunningly beautiful Southern California wine country, well-known writer and television personality Frances Schultz's hospitality is no secret in Santa Barbara County and beyond. The cooking of chef and recipe creator Stephanie Valentine is acclaimed by all who've sampled it, including Martha Stewart and Julia Child. Frances invites us into her home, her heart, and a place at her beautiful table, and she shows us how she does it. Whether you're planning a simple picnic for two or a celebration dinner for twenty, California Cooking and Southern Style is the perfect cookbook and table-scape guide to have at your fingertips always. Using fresh, seasonal ingredients and tested by everyday home cooks, the recipes are tried, true, do-able, and delicious. The same goes for the beautiful and deceptively simple table settings. A unique, at-a-glance listing of eighteen menus is followed by chapters featuring each menu with recipes, table settings, and entertaining tales and tips. With a hundred-plus recipes and photographs, California Cooking and Southern Style will make your mouth water, your eyes dance, your guests grateful, and your heart happy.
Mama Rita
Share the love of home cooking with warming, hearty dishes straight from Mama's kitchen in this must-have cookbook for beginners and food lovers alike. Food delivery company Mama Rita found fame in the UAE for their deliciously comforting selection of home-cooked meals. Now, co-founders and mother-daughter duo Jessica and Rita Kahawaty are sharing three generations of family recipes with more than 75 nourishing and flavourful dishes that are perfect for entertaining a crowd. Inspired by Middle Eastern, Mediterranean and international flavours, Mama Rita is filled with tried and trusted recipes that showcase Jessica and Rita's Lebanese-Australian roots and passion for family cooking. Try Lebanese classics such as Not Soggy Fattoush or Soulful Chicken Shawarma, and whip up family favourites like Grandma's Vegetarian Lasagne or Hot Red Meatballs.
The in Death Cookbook
Discover seventy-four to-die-for recipes inspired by the world of J.D. Robb's #1 best-selling series--with a Foreword by J.D. Robb herself!With more than seventy amazing photographs, and story excerpts that connect the recipes to the novels that inspired them, The In Death Cookbook will transport fans from the bustling streets of futuristic New York City to Lieutenant Eve Dallas and Roarke's luxurious Manhattan mansion, where they'll learn to prepare the most delectable dishes. From Autochef favorites to Summerset's mouth-watering desserts, readers will find professionally developed, easy-to-prepare selections ranging from breakfast entrees to sides, main courses and everything in between. Contributions from the whole In Death cast of characters, including the beloved snack--Feeney's Candied Nuts! A must for every J.D. Robb fan and a great holiday gift. "I can still wish for an AutoChef, but until technology grants that wish, please enjoy these fun, adventurous, comforting, fancy, and basic recipes--inspired by the In Death series and its characters. I hope you find pleasure in the preparation and in the sharing of these dishes with friends, family, and lovers." -- J. D. Robb a.k.a. Nora Roberts
Much ADO about Cooking
'This book is not simply a collection of recipes: it is a work of art.' Michelle Terry From patties and platters to sweet dishes and tarts, Shakespeare's plays are full of delicious food. With as-yet-unseen recipes from The Globe archives and new recipes inspired by the Bard, Much Ado about Cooking is a delightful celebration of delicious dishes that capture the spirit of Shakespeare's literary work and life in the Elizabethan era. Featuring moreish food images alongside stunning woodcut illustrations, quotes from the plays and fascinating literary facts, this is the perfect addition to any Shakespeare fan's bookshelf and the ideal gift with a literary twist.
Dinner Party Animal
"Jake's punim is as mind blowing as his recipes!" -Rachael RayFrom the New York Times bestselling author of Jew-Ish and I Could Nosh and star of A&E's Jake Makes It Easy comes a fun, unfussy, and inventive collection of recipes to entertain with ease and enjoy any day of the week.An impromptu cocktail party, casual brunch with friends, or celebratory dinner with family--food just tastes better when shared. For chef Jake Cohen, making a homemade meal from scratch for those you love is nothing short of magic. Now he's giving you everything you need to cook and entertain with ease in this highly anticipated collection of 100 delicious recipes and sixteen inventive menus for every mood, occasion, and possible guest list.With menus ranging from Treat Yourself Brunch to Veg Out, Meatballs to the Wall, Ride or Pie (a whole meal of pies!), That Was Tonight? (recipes that come together in a hurry), and even the ultimate Passover and Thanksgiving feasts, these are recipes you'll turn to again and again for special occasions and weeknight dinners alike: Brown Butter Parker House RollsChicken and Biscuits Pot PieCheeseburger Arayes SlidersSour Cream and Onion Mashed PotatoesZa'atar Roasted Eggplant and Tomato SaladSpicy Sausage Gnocchi Bake with Pesto RicottaYogurt-Roasted Salmon with LeeksRoast Chicken with Lemony Sauce SoubiseLemon-Almond Blondies with Sumac GlazeTiramisu CakeApple Pie CalzoneEach menu comes with a grocery list, prep and make-ahead guide, store-bought shortcuts, and a day-of run-of-show to take the stress out of hosting. Jake reminds us that we don't have to be perfect or even have a dining room table to entertain: anyone can do this, whether you're a comfortable home cook or a newbie in the kitchen. With cameos from Jake's array of celebrity friends--including Isaac Mizrahi, Benny Blanco, Taffy Brodesser-Akner, Alex Edelman, Jill Zarin, Joan Nathan, Debra Messing, and more--this delicious book is guaranteed to turn you into the ultimate Dinner Party Animal.
Something Delicious
When you're craving something delicious, crack open this vibrant cookbook for 100 flavorful, low-fuss recipes for any time of day, from the beloved creator behind Lindsey Eats. "You can tell that each recipe has been carefully tested, thought out, and created to not only bring delicious, elevated meals to the table but to empower people to have fun--and success--in the kitchen."--Nicole Keshishian Modic, founder of KaleJunkie and author of Love to Eat When learning to cook you're often told to rely on your senses: tasting as you go, listening for a sizzle when steak hits the pan. But in Something Delicious, Lindsey Baruch pushes you to use all five senses, noting what you should see or feel as you're cooking. Her grandmother taught her to be present in the kitchen, and Lindsey's tips for reading recipes, setting up a pantry, and creating memorable dishes will help you create decadent meals whenever you want. You'll join Lindsey for boisterous family dinner parties with coveted staples like Uncle Ira's "Good Dressing" and cozy days at home with Grandma Daisy's Tomato and Chicken Rice Soup. Lindsey's viral chicken dishes get a whole chapter with recipes for Crispy Sesame and Herb Chicken Schnitzel and Aleppo Braised Chicken Legs with Butter Beans and Smashed Olives. She also includes curated suggestions for what to make depending on the occasion like a Chili Crisp and Strawberry Baked Brie or Za'atar Roasted Kabocha Squash with Pomegranate Dressing for a holiday dinner, an Aperol Mezcal Margarita with Tajin for a warm summer evening, or a Mushroom Miso Mascarpone Pappardelle for easy weeknight fare. Whether cooking for a date night in, preparing a weeknight dinner, or choosing what pairs well for dining al fresco, this book has you covered for all meals of the day, ensuring something delicious will always end up on your table.
Elvira's Cookbook from Hell
New York Times bestselling memoirist and pop culture icon Cassandra Peterson, as Elvira, Mistress of the Dark, delivers the definitive guide to ghoulish hosting all year round. Hello darling, it's me, Elvira--the afterlife of the party--here to bring the "Hell" to your next Hell-raising gathering! Ready to unleash your inner party monster? Well, I'm here to prove that the devil is in the details. Shock your fiends with sinister snacks, demonically delicious dishes, and cocktails so wickedly good they'll make your head spin! But this isn't just a cookbook--think of it as your Necronomicom of party planning. Between these pages lies everything you'll need to make your next get-together a graveyard smash! From a "Beastly Bloody Brunch" to a "Romantic Graveside Picnic" to a "Creepy Cocktail Party" to "Having Your Friends for Dinner"--Elvira's Cookbook from Hell is a volume bound to raise any party from the dead!
Anna Cooks
Get cooking with Anna Olson! Step into Anna's kitchen with 125+ everyday, all-the-time recipes for breakfast, lunch, dinner and, of course, dessert. For years Anna Olson has been synonymous with baking, sharing her delicious and impeccably tested recipes through her bestselling and award-winning baking books and TV shows. Now Anna invites you to explore her savoury side, offering a collection of dishes that reflect the way she, and we all, really cook at home. Whether you're looking to create a light breakfast, a hearty brunch or a quick and satisfying lunch, or you're looking for ideas for one-pot dinners or occasion-worthy mains, Anna has thought of the perfect dish for every meal of the day: Morning Meals & Bakes: Get going with a healthy weekday breakfast like the Chia & Matcha Make-Ahead Bowl or indulge in the Churro French Toast on a lazy weekend morning. Soups, Sandwiches & Salads: With recipes inspired by Anna's travels through France and beyond, try the Sud de France Salad, Croque Monsieur sandwich, and Shrimp Banh Mi. Snacks, Nibbles & Starters: For a party, whip up Anna's aperitif and appetizer ideas, like her Ros矇-mary Campari Spritz or Pistachio Cheese Dip. Main Dishes & One-Pan Meals: For the main event, these simple and satisfying meals, like the Couscous-Crusted Baked Salmon and two seasonal Roasted Chicken recipes, are often made in a single pan. Side Dishes: Anna's sides are never an afterthought; the Lemon Mustard Spaetzle or Blistered Brussels Sprouts, for example, are almost a meal on their own. Sweets & Treats: And no Anna book is complete without dessert, like Brown Butter Banana Bundt with Maple Glaze or a refreshing slice of Lemon Meringue S'Mores Pie! Whatever you're cooking, Anna encourages you to loosen up in the kitchen and trust your instincts--offering advice on every recipe page to not let anything stop you! Join Anna as she brings her heartfelt approach and expertise to the savoury side of the kitchen.
The Breakfast Club
Make today a good day with the nation's favorite cafe Rise and Shine, it's time to up your breakfast and brunch game with The Breakfast Club, the simple, speedy and cheery cookbook from the 'locally world famous' cafe. Start the day right with your favorite dishes from the much-loved breakfast restaurant. From fluffy American pancake stacks and the perfect Eggs Benedict to spicy Huevos Rancheros, The Breakfast Club is the ideal way to make the best of the most important meal of the day. With chapters including Eggs, 'Cafness', The Great American Diner and Sides & Drinks, now you can indulge in the ultimate breakfast any time you fancy. Why not whip up a classic TBC club, fry up The Full Monty or perfect sides like Harissa Cheese Fries and Chunky avo with pico de gallo. Written by co-founder and all-round good egg Jonathan Arana-Morton, The Breakfast Club is packed with dozens of delicious recipes guaranteed to start your day with a smile.
Bibi the Cookbook
'In every dish, there is a story waiting to be tasted, a past that refuses to be forgotten, and a love that continues to nourish long after the last bite is gone.' - Trevor NoahThe debut cookbook from the lauded chef behind BiBi, the innovative and groundbreaking Indian restaurant in London beloved by critics and customers alike.Chet Sharma began his career as an academic before working as a development chef for many of the world's best restaurants, from Mugaritz in San Sebastian, Spain, to Moor Hall in West Lancashire, in the north of England. When the time came to open his own restaurant, his heritage and background provided the inspiration for BiBi, the name being a term used affectionately throughout India to mean 'lady of the house', or grandmother. Yet his food is much more than an homage to authentic Indian cuisine. 'Our food doesn't necessarily look Indian on the plate, ' Chet says. 'It's modern and progressive, but if an Indian grandmother walked into the dining room and tasted a dish, she would still understand its roots.'Sharma's much anticipated debut cookbook weaves together recipes for 60 of his exquisitely detailed signature dishes with a series of personal essays that explore his memories of the Indian subcontinent and the personalities and dishes of his heritage. Readers will discover iconic dishes from the restaurant's repertoire, including 'Nimbu Pani', 'Wookey-hole cheese papad, ' and the signature 'Sharmaji's Lahori Chicken', as well as some of Chet's playful takes on traditional Indian dishes, such as 'Seekh Kebabs' and 'Alphonso Mango Lassi'. A substantial 'Essentials' section presents recipes for BiBi's bespoke masalas, stocks, and other core components of the restaurant's unique menu.BiBi The Cookbook also features reflections on the restaurant from some of its most esteemed guests, including Andoni Aduriz, Aziz Ansari, Mark Birchall, Ryan Chetiyawardana, Brett Graham, Tom Kerridge, Henrietta Lovell & Richard Hart, Trevor Noah, Olly Smith, and Hans Zimmer.
A Taste of the Ch璽teau
Master the art of seasonal celebration with over 100 delicious recipes, beautiful crafts and inspiring gardening projects from Sunday Times bestselling authors Dick and Angel Strawbridge Drawing on their many years of hosting friends, family and guests at Ch璽teau-de-la-Motte Husson, this book is Dick and Angel's definitive guide to creating magical and unforgettable celebrations in your very own home. Whether it's enjoying the blossoming of spring with a delicious Easter lunch, soaking up the joys of summer with picnics and outdoor games, harvesting the bounty of the garden produce in autumn or creating an unforgettable family Christmas during winter, Dick and Angel have it covered. Packed full of fun and creative ideas - as well as plenty of tips and tricks for giving it a go yourself - you'll find something here for every occasion. It's time to have a go at celebrating the Ch璽teau way!
Everyday Chef
The renowned Boston chef Jeremy Sewall opens up his home kitchen to share the recipes that he cooks for family and friends. Sewall simplifies his beloved restaurant repertoire for the home cook with more than 100 dishes. Featured are comforting favorites like vegetable-packed rice bowls; breakfast and lunch fare that includes broccoli and goat cheese frittatas and a roast beef sandwich with caramelized onions; and dinners of pasta with asparagus and slow-roasted pork shoulder. His recipes elevate home cooking by sharing a chef's perspective: sourcing seasonally, adding key ingredients to bump up flavor, and utilizing professional techniques. Starting with a look at what's inside his own kitchen and pantry--the essential condiments, spices, and equipment--this cookbook is organized by chapters covering the meals of the day and more. Dishes presented in inspiring photography include grilled shrimp with papaya and avocado, roasted parsnip soup, and cumin-roasted sweet potatoes. Also provided is a how-to section that covers making pasta and cooking eggs. These approachable recipes will delight families who appreciate the art of home cooking.
The Art of Jacques P矇pin
In celebration of legendary chef Jacques P矇pin's legacy and two premier passions in life, a stunning, curated collection of his favorite recipes and signature artworks.Just in time for his 90th birthday, The Art of Jacques P矇pin celebrates master chef Jacques P矇pin and his life of cooking and painting, with 99 of his all-time favorite and most-cooked recipes paired with pieces of his signature artworks spanning the last 60 years. Chapters cover all courses for a satisfying meal at home, including desserts, and his artworks are thoughtfully curated accordingly. The recipes are authentic P矇pin essence--timelessly classic, delicious, and surprisingly achievable, including: Bread and Onion SoupRadicchio Salad with Garlic DressingStew of Spring VegetablesBaked Salmon with Pesto ButterChicken Legs with YamsPork Roast with RatatouilleChocolate Souffl矇 Oranges in CaramelA true creative expression of Jacques P矇pin, this beautifully illustrated cookbook will inspire you to cook and create as Jacques does.As Jacques P矇pin always signs off, happy cooking.
Let's Party
GrossyPelosi is famously the hostess with the mostest--now it's your turn to invite everyone in. Dan Pelosi believes every day can be a celebration--and wherever there's a celebration, there's a menu waiting to be planned. In his second cookbook, the New York Times bestselling author dishes out more than 100 of his larger-than-life recipes, organized into sixteen distinct dinner parties designed to take the guesswork out of what to serve when and what goes with what. Some celebrations are familiar, like Giving Thanks (but--surprise!-- we're having roast chicken), and others prove any time calls for entertaining: Breakfast for Dinner makes your pajamas party-worthy with RAISIN WALNUT BAKED FRENCH TOAST (which you can assemble ahead of time). The menus and recipes will carry you through every season of life, and of the year, too: When the sun comes out, lay out by the pool with BEANY BIKINI DIP or cool off with no-cook-tomato sauce SUNSHINE PASTA. After the showers bring forth flowers, carve out a night for LAMB CHOPS WITH TANGY APRICOT SAUCE, one of Bimpy's forever favorites. Bet you never thought of PUMPKIN CIDER BRAISED PORK SHOULDER as a way to get your seasonal spice fix! And, of course, you'll know when it's time to preheat your oven to replicate Dan's iconic Holiday Cookie Party. Whether you follow a menu as is or mix and match recipes, Dan helps you find the joy in every part of hosting, from setting the guest list to politely letting your company know when it's time to go home, sharing his favorite family tidbits along the way (including his dad's guide for Italian American slang--capisce?). For seasoned hosts and first-timers alike, this book is your manual. Save the date, dress up the table, and choose your outfit . . . now LET'S PARTY!
I3AKERS Modern Day Cooking
In the 15th century, Europe began to use cast-iron stoves, several hundred years after the Chinese. In the middle of the century, more commodities moved all around the world, from chillies, aubergines, and other spices as recorded in Christopher Columbus' journal. Around the 1400's, the world saw caviar, along with pork dishes in several forms ( sausages, pates, etc). Spice trading grew stronger as did more items globally until the 16th century. In the 17 century, chocolate houses were introduced, as well as more social use of alcohol, and coffee. But it won't be until the 18th century that we have a canning process, which was a big development in the food industry. Experimental cooking blossomed around the turn of the 21st century which has been a fascinating development in the history of food and eating. Auguste Escoffier, the founder of modern cuisine, is believed to have elevated cooking to an art and a profession that one can be proud of. There are also a great number of kitchen artists who continue to redefine cooking and food, for many years to come!
Modern Domestic Cookery
Modern Domestic Cookery, by Maria Rundell, originally published in 1806, became a household name throughout the 19th century. This edition, reflecting mid-Victorian tastes and practices, offers a fascinating glimpse into the kitchens and dining rooms of the era. More than just a collection of recipes, this book provides practical advice on all aspects of household management, from selecting ingredients to organizing meals and managing servants. Rundell's focus on economy and practical knowledge made her book accessible to a wide audience. It offers insights into the social and economic conditions of the time, revealing how families balanced their budgets and adapted to changing circumstances. This edition retains the charm and authority of the original while providing a valuable resource for anyone interested in culinary history, Victorian life, or traditional cooking methods.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Art of Cookery
The Art of Cookery, by William King, published in 1708, offers a fascinating glimpse into the culinary and literary tastes of the early 18th century. Subtitled "In Imitation of Horace's Art of Poetry," this work cleverly uses the framework of Horace's poetic treatise to satirize contemporary society and manners through the lens of food and dining. King's poem is accompanied by letters to Dr. Lister and others, prompted by Lister's publication of Apicius Coelius's works on soups and sauces. More than just a collection of recipes, "The Art of Cookery" is a witty commentary on the social rituals surrounding food, reflecting the era's preoccupation with classical learning and its application to everyday life. King's skillful imitation of Horace, combined with his sharp observations on culinary trends, makes this a valuable and entertaining read for anyone interested in the history of food writing and the literature of the Enlightenment.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Simple Household Tests for the Detection of Adulterations in Foods
"Simple Household Tests for the Detection of Adulterations in Foods" offers a fascinating glimpse into the concerns surrounding food purity at the beginning of the 20th century. Originally published by the Utah Dairy and Food Commission, this manual provides instructions for ordinary citizens to conduct basic tests at home to identify common adulterants in everyday food items. In an era before stringent regulatory oversight, ensuring the quality and safety of food relied heavily on the consumer's ability to detect fraud. This book serves as a practical guide for identifying adulteration and highlights the importance of vigilance in food preparation and consumption. Its historical value lies in illustrating the challenges faced by consumers in securing safe and unadulterated food supplies.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Modern Domestic Cookery
Modern Domestic Cookery, by Maria Rundell, originally published in 1806, became a household name throughout the 19th century. This edition, reflecting mid-Victorian tastes and practices, offers a fascinating glimpse into the kitchens and dining rooms of the era. More than just a collection of recipes, this book provides practical advice on all aspects of household management, from selecting ingredients to organizing meals and managing servants. Rundell's focus on economy and practical knowledge made her book accessible to a wide audience. It offers insights into the social and economic conditions of the time, revealing how families balanced their budgets and adapted to changing circumstances. This edition retains the charm and authority of the original while providing a valuable resource for anyone interested in culinary history, Victorian life, or traditional cooking methods.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Colonial Cook Book; Issued for St. John's Hospital ..
Colonial Cook Book; Issued for St. John's Hospital offers a fascinating glimpse into late 19th-century American cuisine. Compiled by Mrs. George M. Harrigan, this cookbook provides a unique collection of recipes that reflect the culinary practices and tastes of the era. Originally created to support St. John's Hospital, this volume is more than just a collection of recipes; it's a historical artifact showcasing the ingredients, cooking methods, and dining customs prevalent at the time. Readers will discover a variety of dishes, from everyday meals to more elaborate preparations, offering insight into the culinary landscape of the late 1800s. This edition preserves the original recipes, providing a direct connection to the past and a valuable resource for culinary historians and anyone interested in American heritage. Explore the flavors of a bygone era with this meticulously reproduced colonial cookbook.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Vanilla
The fascinating and wide-ranging history of vanilla, from the sixteenth century to today Vanilla is one of the most expensive of flavorings--so valuable that it was smuggled or stolen by pirates in the early days--and yet it is everywhere. It is a key ingredient in dishes ranging from cr癡me br羶l矇e to Japanese purin. It is the quintessential ice cream flavor in the United States. Eric T. Jennings explains how the world's only edible orchid, originally endemic to Central America, became embedded in the international culinary and cultural landscape. In tracing vanilla's rise, Jennings describes how in the 1840s an enslaved boy named Edmond Albius discovered a way to pollinate vanilla orchids with a toothpick or needle--an ingenious process that is still in use. This method transformed the vanilla sector by enabling the plant to be grown outside of its natural range. Jennings also looks at how the vanilla craze led to the search for now-pervasive substitutes, and how a vanilla lobby has fought back. He further unravels how vanilla--the world's most expensive crop and once considered its most refined fragrance--came to mean "bland." This tale of botany, production techniques, consumption habits, and colonial rivalry connects the Atlantic, Indian, and Pacific Oceans, revealing how vanilla has become a potent symbol of the modern global village.
The American Food Journal
Dive into the culinary landscape of 19th-century America with "The American Food Journal, Volume 15." This fascinating collection of essays and observations offers a unique glimpse into the eating habits, culinary practices, and food culture of a bygone era. Compiled anonymously, this volume captures the essence of a rapidly changing nation through the lens of its food. From discussions of regional specialties to reflections on the social significance of meals, "The American Food Journal" provides invaluable insights for historians, food enthusiasts, and anyone curious about the roots of American cuisine. Explore the traditions, innovations, and anxieties surrounding food in a pivotal period of American history. Discover how food shaped-and was shaped by-the nation's evolving identity.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The Universal Cook-book
"The Universal Cook-book" is a comprehensive culinary guide from the late 19th century, compiled by Emma Frances (Bates) Fitts. This book offers a fascinating glimpse into the kitchens of the past, presenting a wide array of recipes and cooking methods reflecting the tastes and ingredients available during that era. Beyond merely a collection of recipes, this cookbook also provides insights into household management and domestic science, offering advice and tips relevant to the daily lives of homemakers. With its detailed instructions and historical context, "The Universal Cook-book" serves as both a practical resource for those interested in recreating vintage recipes and a valuable historical document illuminating culinary practices of the time. Experience the flavors of yesteryear and discover the enduring appeal of traditional cooking with this timeless classic.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
S'mores of the Damned
S'mores of the Damned: Haunted Recipes for Halloween Night is not your average Halloween cookbook. It's a chilling descent into the dark, gooey underworld of cursed confections, twisted marshmallows, and ghost-infused grahams. Each recipe isn't just for fun-it's a ritual. Born from haunted forests, burned-out cabins, forgotten graveyards, and shadowed campfires, these s'mores carry legends, summonings, and the restless breath of the dead.Inside this cursed collection, you'll discover pumpkin s'mores that attract wandering souls, toffee grahams that bear phantom fingerprints, and marshmallows so sticky they silence the eater forever. From the Mirrorfire Medallion to the Candy Coffin Closure, every bite beckons something beyond the veil-and not all spirits like being fed.Crafted as a sinister spellbook for thrill-seekers, occult bakers, and Halloween fanatics alike, this book is as much a grimoire as it is a dessert guide. But beware: once the fire is lit and the first s'more is bitten... something else joins your table.Dare to bake with the dead?Good.They've been hungry for centuries.Perfect for haunted parties, Samhain rites, and culinary necromancers, S'mores of the Damned promises the most unforgettable Halloween night you'll never escape.
Food Fight
*A Next Big Idea Club Must-Read Selection* "Scholarly, literate and deeply moving, this isn't just a good read, it's an essential reference for anyone hoping to understand the food system, why it's broken and how we might imagine fixing it."--Chris Van Tulleken, author of Ultra-Processed People Food is life but our food system is killing us. Designed in a different century for a different purpose--to mass-produce cheap calories to prevent famine--it's now generating obesity, ill-health and premature death. We need to transform it, into one that is capable of nourishing all eight billion of us and the planet we live on. In Food Fight, Stuart Gillespie reveals how the food system we once relied upon for global nutrition has warped into the very thing making us sick. From its origins in colonial plunder, through the last few decades of neoliberalism, the system now lies in the tight grip of a handful of powerful transnationals whose playbook is geared to profit at any cost. Both unflinching expos矇 and revolutionary call to arms, Food Fight shines a light inside the black box of politics and power and, crucially, maps a way towards a new system that gives us hope for a future of global health and justice.
Blackbarn
Celebrate the best in modern American cuisine in the heart of New York featuring fresh, seasonal ingredients with warm, heartfelt stories and sophisticated recipes straight from the kitchens of one of the country's premiere farm-to-table restaurants. Nothing brings America together like a home-cooked meal. Whether it's the weekend, a holiday, or an everyday gathering, Blackbarn's meaningful relationships with sustainable farmers, artisans, and ranchers results in a memorable dining experience where no one leaves hungry. As chef and owner, John Doherty continues to perfect his extraordinary dishes, and you'll find Chefs Brian Fowler, Israel Reyes, Marcos Castro, Kerry Hegarty and others joining in the kitchen as everyone contributes their specialties to a feast worthy of all the accolades Blackbarn has received over the years. Drawing on fresh, local ingredients, and an ever-evolving roster of seasonal favorites, the Blackbarn cookbook offers more than 75 farm-to-table recipes that provide maximum flavor with relatively minimal effort. Choose from Brunch offerings like Corn Flake Crusted French Toast and the restaurant's legendary Blackbarn Burger. Keep your guests happy with Event cocktails and hors d'oeuvres including a round of Hibiscus Spritzes and Mushroom Toasts. Channel your inner farmer with Spring favorites like Roasted Heirloom Carrots with English Pea Hummus or a perfectly braised Cheshire Pork Shank with Charred Tomatillo Relish. Entertain your loved ones with perfect Summer dishes such as Butter Poached Maine Lobster and Roasted Peaches in White Bordeaux, rounded out with memorable desserts like Pavlova with Summer Fruit and Summer Berry Zabaglione with Lemon Lady Fingers. Treat everyone to the nostalgic flavors of Autumn with Butternut Squash Ravioli and Crisp-Skinned Striped Bass with Corn Risotto, Chanterelle Mushrooms, and Crisp Pancetta, and end it all with a selection of Winter must-haves, especially a perfectly seared Venison Chop and Black Winter Truffle Gnocchi. Whether you're looking to improve your culinary skills or just bring everyone to the table, theBlackbarn cookbook is sure to make your year farm-to-table meals a winner all year long!
Cookbook Club
In her first cookbook, Shadan Kishi Price guides you through the process of creating your own cookbook club at home with simple tips & tricks and shares mouthwatering plant-based recipes such as: Yogurt Stuffed EggplantBroccoli and Feta SoupCaesar Salad with Fried ArtichokesEasy-Peasy Veggie ChiliPumpkin Cake with Cream Cheese FrostingBerry Cream PieIn no time at all, you can start your own cookbook club to connect and create memories with your friends and community-all built upon a shared love of food.
Poolside Cooking
Poolside Cooking(TM) More Than Just a Cookbook; It's a Lifestyle!Welcome to the world of Poolside Cooking(TM), where food, community, and luxury lifestyle converge in perfect harmony. This isn't just a cookbook-it's your invitation to transform every gathering into an unforgettable experience of flavor, connection, and success.From the set of Virginia's #1 cooking and variety show comes over 140 indulgent recipes-sun-drenched appetizers, sizzling mains, signature drinks, and hosting tips that redefine what it means to live and entertain well. Whether poolside or fireside, indoors or outdoors, this book serves up everything you need to elevate your table-and your life.Inside, you'll discover: Signature Recipes: A vibrant, seasonal collection-light summer bites, hearty winter comforts, crisp spring favorites, and cozy fall dishes-that will make your menu the talk of every occasion.The Stories Behind the Plates: Go behind the scenes with visionary entrepreneur and show host Jemmalyn Hewlett she uses food and fellowship to bring together changemakers-from artists and politicians to nonprofit leaders and small business owners.Tips for Hosting Like a Pro: Learn how to style your space, curate the perfect menu, and create memorable moments that dazzle guests and leave a lasting impression.The Recipe for Success: This book goes beyond the kitchen, offering insights on blending purpose, creativity, and entrepreneurship into a lifestyle that feeds the soul.Whether you're a seasoned entertainer or just love a great meal with great company, Poolside Cooking(TM) delivers the inspiration, recipes, and tools to turn everyday moments into extraordinary ones.Visit us at PoolsideCookingShow.com for exclusive content, lifestyle tips, and behind-the-scenes access to the show.
Every Woman's Home Cook Book;
"Every Woman's Home Cook Book" is a comprehensive culinary guide compiled by Florence Crosby Parsons, offering a window into early 20th-century domestic life. This book provides a wide array of recipes and cooking techniques, reflecting the culinary practices and tastes of the era. With detailed instructions and practical advice, it serves as a valuable resource for anyone interested in historical cuisine and the evolution of home cooking. More than just a collection of recipes, this book offers insights into the daily lives of women and their roles in the household. It is a fascinating glimpse into a bygone era, preserving traditional cooking methods and ingredients. Whether you're a culinary historian, a home cook seeking inspiration from the past, or simply curious about the culinary heritage of the early 1900s, this book is a delightful and informative read.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Gather at the Heirloom Table
Preserve your family's most cherished recipes, stories, and traditions; all in one beautiful keepsake book.Gather at the Heirloom Table is a guided memory cookbook and recipe journal designed to help you record, celebrate, and pass down the meals and stories that matter most.Whether it's just something for dinner, or a family favourite sponge cake, this elegant book offers a timeless space to capture each dish, along with the memories that made your life journey special, so that you may capture your story to pass on to your children and grandchildren.Inside this heirloom journal you'll find: Over 100 pages to write your story and organise your family's favourite recipesGuided prompts to inspire stories, capture memories, and reflectionsThemed sections with fun titles to help you navigate your recipesSpace for photographs and handwritten notesPerfect for Gifting with a minimalist botanical design, for home cooks, grandparents, teens leaving home, and memory keepers.This is not just a blank recipe book, it's a living legacy.Each entry becomes a thread in your family's story, ready to be revisited, recreated, and shared around the table for years to come.Perfect as a personal journaling project, Gather at the Heirloom Table is ideal for anyone who values food, family, and storytelling.If you've ever wished for a place to capture memories, tell your story, beautifully record family recipes, and to pass on your own culinary tradition this book was made for you.
Cookbook Club
In her first cookbook, Shadan Kishi Price guides you through the process of creating your own cookbook club at home with simple tips & tricks and shares mouthwatering plant-based recipes such as: Yogurt Stuffed EggplantBroccoli and Feta SoupCaesar Salad with Fried ArtichokesEasy-Peasy Veggie ChiliPumpkin Cake with Cream Cheese FrostingBerry Cream PieIn no time at all, you can start your own cookbook club to connect and create memories with your friends and community-all built upon a shared love of food.
Simple Household Tests for the Detection of Adulterations in Foods
"Simple Household Tests for the Detection of Adulterations in Foods" offers a fascinating glimpse into the concerns surrounding food purity at the beginning of the 20th century. Originally published by the Utah Dairy and Food Commission, this manual provides instructions for ordinary citizens to conduct basic tests at home to identify common adulterants in everyday food items. In an era before stringent regulatory oversight, ensuring the quality and safety of food relied heavily on the consumer's ability to detect fraud. This book serves as a practical guide for identifying adulteration and highlights the importance of vigilance in food preparation and consumption. Its historical value lies in illustrating the challenges faced by consumers in securing safe and unadulterated food supplies.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Vegan Recipe Book
Make clean eating enjoyable with my Vegan Healthy Recipe Book 30 Quick & Easy Simple to follow Healthy & Delicious RecipesMyfitnesspal compatible - scan the barcodes straight into your MFP App to track your food intakeFull Nutritional BreakdownTurn basic affordable ingredients into tasty meals.This book is ideal for anyone looking to re-balance their eating habits and get into better shape.If you are following a training plan these recipes are balanced in carbs, protein and good fats so will compliment you in terms of energy and muscle growth, resulting in lowering body fat and also excess weight. By consuming the correct amounts of macronutrients you are giving your body exactly what it needs.Fuelling your body properly with the correct balance of macronutrients is key to ensure your metabolism speed is good keeping excess body fat to a minimum and you in great shape!There is no need for drastic diets or to be starving for hours to get results, its all about giving your body the correct balance throughout the day.Use myfitnesspal App to keep track of your food intake based on your goals.Following a healthy eating plan instead of a fad diet is the best way to achieve results and achive long -term maintenance.Vegan Healthy recipes can be used for lunch / dinner / snacks.Its time to enjoy your food!You have definitely found the right book and support!
Colonial Cook Book; Issued for St. John's Hospital ..
Colonial Cook Book; Issued for St. John's Hospital offers a fascinating glimpse into late 19th-century American cuisine. Compiled by Mrs. George M. Harrigan, this cookbook provides a unique collection of recipes that reflect the culinary practices and tastes of the era. Originally created to support St. John's Hospital, this volume is more than just a collection of recipes; it's a historical artifact showcasing the ingredients, cooking methods, and dining customs prevalent at the time. Readers will discover a variety of dishes, from everyday meals to more elaborate preparations, offering insight into the culinary landscape of the late 1800s. This edition preserves the original recipes, providing a direct connection to the past and a valuable resource for culinary historians and anyone interested in American heritage. Explore the flavors of a bygone era with this meticulously reproduced colonial cookbook.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
The American Food Journal
Dive into the culinary landscape of 19th-century America with "The American Food Journal, Volume 15." This fascinating collection of essays and observations offers a unique glimpse into the eating habits, culinary practices, and food culture of a bygone era. Compiled anonymously, this volume captures the essence of a rapidly changing nation through the lens of its food. From discussions of regional specialties to reflections on the social significance of meals, "The American Food Journal" provides invaluable insights for historians, food enthusiasts, and anyone curious about the roots of American cuisine. Explore the traditions, innovations, and anxieties surrounding food in a pivotal period of American history. Discover how food shaped-and was shaped by-the nation's evolving identity.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you will see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Food You Want to Eat
"Not just a viral hot property but an experienced and talented chef." -NIGELLA LAWSON This is Food You Want to Eat-a stunning debut cookbook from chef and "All Things Butter" creator Thomas Straker, hungrily awaited by his 5 million followers across the world. Thomas Straker is at the forefront of a new generation of chefs breaking down the barriers between professionals and home cooks-and he knows exactly the food they all want to eat. A classically trained chef and owner of Straker's restaurant, he's grown a millions-strong following for his flavor-led, seasonal dishes prepared with style and panache. Now, in his debut book, Straker places his culinary chops on the table in front of his legions of hungry fans, featuring refined, ambitious, delicious recipes like Fresh Gnocchi with Broad Beans and Pesto, Mozzarella di Buffala with Confit Fennel and Chili, Bone Marrow Butter, Chocolate Mousse with Caramel and Hazelnuts, and so much more. No matter your knife skills, this is Food You Want to Eat.
