A Precise Method of Roasting Beef by Elizabeth C. Sprague and H. S. Grindley
Rediscover the culinary techniques of the early 20th century with "A Precise Method of Roasting Beef" by Elizabeth C. Sprague and H. S. Grindley. This historical treatise delves into the science and art of roasting beef, offering a detailed examination of the methods employed during that era. Perfect for culinary historians, chefs, and anyone interested in the evolution of cooking practices, this book provides a fascinating glimpse into the kitchens of the past. Explore the specific techniques and insights that Sprague and Grindley meticulously documented, offering a blend of practical instruction and historical context.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.
Columbian Cook and Recipe Book
"Columbian Cook and Recipe Book", published in 1893, offers a fascinating glimpse into American culinary practices of the late 19th century. Compiled by Cleveland and Whitworth Brothers, this volume features a wide array of recipes reflecting the tastes and ingredients available during that era. From classic American dishes to innovative creations, the book provides insights into the domestic life and culinary traditions of the time.This historical cookbook is more than just a collection of recipes; it's a window into the past, showcasing the evolution of American cuisine and the ingredients that shaped it. A valuable resource for culinary historians and anyone interested in the history of American food, "Columbian Cook and Recipe Book" remains a relevant and insightful 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.
The Art F Confectionary
Delve into the sweet history of dessert making with "The Art F Confectionary", a fascinating glimpse into 18th-century culinary practices. Authored by Edward Lambert, Confectioner, this book offers a unique insight into the techniques and recipes that delighted the palates of the past. Explore the artistry and skill involved in creating elaborate confections, from delicate pastries to impressive sugar sculptures.More than just a cookbook, this volume provides a historical context for the evolution of confectionery, offering a valuable resource for culinary historians, chefs, and anyone with a passion for the sweet side of the 1700s. Discover the secrets behind these timeless treats and appreciate the rich heritage of the confectioner's art.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 F Confectionary
Delve into the sweet history of dessert making with "The Art F Confectionary", a fascinating glimpse into 18th-century culinary practices. Authored by Edward Lambert, Confectioner, this book offers a unique insight into the techniques and recipes that delighted the palates of the past. Explore the artistry and skill involved in creating elaborate confections, from delicate pastries to impressive sugar sculptures.More than just a cookbook, this volume provides a historical context for the evolution of confectionery, offering a valuable resource for culinary historians, chefs, and anyone with a passion for the sweet side of the 1700s. Discover the secrets behind these timeless treats and appreciate the rich heritage of the confectioner's art.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.
A Precise Method of Roasting Beef by Elizabeth C. Sprague and H. S. Grindley
Rediscover the culinary techniques of the early 20th century with "A Precise Method of Roasting Beef" by Elizabeth C. Sprague and H. S. Grindley. This historical treatise delves into the science and art of roasting beef, offering a detailed examination of the methods employed during that era. Perfect for culinary historians, chefs, and anyone interested in the evolution of cooking practices, this book provides a fascinating glimpse into the kitchens of the past. Explore the specific techniques and insights that Sprague and Grindley meticulously documented, offering a blend of practical instruction and historical context.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.
Columbian Cook and Recipe Book
"Columbian Cook and Recipe Book", published in 1893, offers a fascinating glimpse into American culinary practices of the late 19th century. Compiled by Cleveland and Whitworth Brothers, this volume features a wide array of recipes reflecting the tastes and ingredients available during that era. From classic American dishes to innovative creations, the book provides insights into the domestic life and culinary traditions of the time.This historical cookbook is more than just a collection of recipes; it's a window into the past, showcasing the evolution of American cuisine and the ingredients that shaped it. A valuable resource for culinary historians and anyone interested in the history of American food, "Columbian Cook and Recipe Book" remains a relevant and insightful 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.
The Book of Spice
The Book of Spice, penned by Wallace Irwin and originally published in 1906, offers a unique and humorous look at the history and cultural significance of various spices. Moving beyond mere culinary applications, the book delves into the social and historical contexts that have shaped our relationship with flavors from around the world. From the exotic allure of cinnamon and cloves to the humble familiarity of salt and pepper, each spice is explored with wit and insight, revealing its impact on trade, exploration, and even social customs. Irwin's lighthearted approach makes this an accessible and entertaining read for anyone interested in food history or the story behind the flavors we often take for granted. A delightful blend of information and humor, 璽€œThe Book of Spice璽€ remains a fascinating glimpse into a bygone era and the enduring power of spice.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.
Foolproof Family Recipes
The best recipes are those shared by Mom, a sister, a friendly neighbor or a best friend, don't you think? Well, that's just what you'll find...a whole cookbook full of can't-miss, tried & true recipes! And now you'll have 22 full-color recipe photos, too. Treat your family to Blueberry Buttermilk Pancakes and Cheesy Scrambled Eggs for breakfast...Creamy Potato Soup and Mabel's 24-Hour Coleslaw for lunch. At dinnertime, you'll get rave reviews with Butter-Roasted Chicken and Meatless Spaghetti Pie. Round out menus with farm-fresh Creamy Cucumber Crunch Salad, Golden Parmesan Potatoes, Bacon-Corn Muffins and more. With these easy recipes, you just can't go wrong! With appetizers like Fresh Veggie Pizza, Artichoke-Garlic Dip and Chinese Chicken Wings, get-togethers with friends are sure to be a smash. Don't forget dessert...there's Dutch Apple Creamy Cobbler and Thumbprint Butter Cookies! With easy-to-follow directions, recipes will turn out delicious every time...that's what this book, and Gooseberry Patch, is all about! We've included lots of recipes with simple variations for even more menu options. 234 Recipes.
What Is Queer Food?
The food on our plates has long been designed, twisted, and elevated by queer hands. Piecing together a dazzling mosaic of queer lives, spaces, and meals, beloved food writer John Birdsall unfolds the complex story of how, through times of fear and persecution, queer people used food to express joy and build community--and ended up changing the shape of the table for everyone.Tracing the evolution of queer food from the early decades of the twentieth century through the LGBTQ civil rights movement of post-Stonewall liberation and the devastation of AIDS, Birdsall fills the gaps between past and present. He channels the twin forces of criticism and cultural history to propel readers into the kitchens, restaurants, swirling party houses, and buzzing interior lives of James Baldwin, Alice B. Toklas, Truman Capote, Esther Eng, and others who left an indelible mark on the culinary world from the margins. Queer food, as Birdsall brilliantly reveals, is quiche and Champagne eleganza at Sunday brunch and joyous lesbian potlucks in the bunker world of Cold War homophobic purges. It's paper chicken for the gender-rebel divas of Chinese opera in San Francisco, Richard Olney's ecstatic salade compos矇e, and Rainbow Ice-Box Cake from Ernest Matthew Mickler's White Trash Cooking. It's the intention surrounding a meal, the circumstances behind it, the people gathered around the table.With cinematic verve and delicious prose, What Is Queer Food? is a monumental work: a testament to food's essential link to modern queerness that reveals how, like fashion or pop music, cooking and eating have become a crucial language of LGBTQ+ identity. By reframing our understanding of both food and queerness, it opens the door for courageous reckoning and boundless conversation.
Tavern on the Green Cookbook
From Central Park's most iconic dining destination comes the cookbook that brings a century of culinary excellence directly to your table. For nearly a century, Tavern on the Green has been Manhattan's crown jewel--a place where celebrities, locals, and visitors from around the world gather to create unforgettable memories. Now, with reservations at an all-time high, you can experience the restaurant's celebrated elegance and exceptional cuisine without leaving home. Tavern on the Green Cookbook delivers the complete dining experience through: Signature recipes from French-trained Executive Chef Bill Peet's elegant American menuStep-by-step instructions with stunning photography that makes every dish achievableBehind-the-scenes secrets from one of America's most famous kitchensHistorical snapshots spanning the restaurant's remarkable 100-year legacyHoliday entertaining tips from a team that serves 1,500 Thanksgiving meals annuallyWhether you're a home cook seeking to impress dinner guests or an accomplished chef looking to master restaurant-quality techniques, this cookbook transforms your kitchen into a piece of New York culinary history. Each recipe captures the sophisticated flavors and visual presentation that have made Tavern on the Green a destination for generations of food lovers. From intimate dinners to grand celebrations, discover why this Central Park landmark continues to enchant diners and create magical moments, one extraordinary meal at a time.
Unveiling The Flavours
Unveiling The Flavours: My Secret to Moroccan Cuisine is an extraordinary cookbook that takes you on a journey through the vibrant world of Moroccan cooking. Chef Maaref, a British-Moroccan culinary expert, shares his closely guarded secrets, showcasing the true essence of Moroccan cuisine with a modern twist. This cookbook is not just a collection of recipes; is a personal journey that weaves together the rich tapestry of Moroccan culture and culinary heritage. With step-by-step instructions, expert tips, and heartfelt stories, Chef Maaref empowers both chefs and home cooks to create exceptional Moroccan dishes. The aim of the book is to emphasize the correct Moroccan cuisine, protecting the precious Moroccan heritage from any misleading interpretations. Unveiling Flavours is your passport to a world of tantalizing aromas, vibrant colours, and unforgettable flavours. Embark on a culinary adventure that respects and preserves the true spirit of Moroccan cooking and becomes part of safeguarding its authentic heritage for generations to come.
The Naughty Cookbook
Break the rules, turn up the heat, and get naughty in the kitchen with accessible, flavorful, and playful recipes from the creator of the Naughty Fork. Over-the-top, decadent, and outrageously delicious are just a few words that Samantha Schnur uses to describe the food she creates, but for Samantha, "naughty" is the secret ingredient. It's found in the cheese pull from a five-cheese mac and cheese, the drip of sauce from a creamy carbonara, or the crunch of a buttery sourdough steak sandwich. And if you're in the mood to be a little "nice"? Samantha's got you covered with lighter, feel-good twists that don't skimp on flavor, because being healthy shouldn't mean being boring. Samantha shares recipes for everything from breakfast dishes to snacks and appetizers and from saucy pastas to decadent desserts. We're talking dishes like Chili Crisp Breakfast Tacos, Crab Rangoon Mozzarella Sticks, sandwiches like her famous A Really Good (Smash) Burger, pastas like Truffle Mushroom Ragu, and mains like Artichoke Dip-Stuffed Chicken. Some are brilliant takes on restaurant dishes that range from fast food--think Breakfast Crunch Wraps--to high-end, like the Carbone-inspired Calabrian Spicy Rigatoni with Burrata (Obviously), while others come with a lightened-up version. Because with Samantha, time in the kitchen will always be both naughty and nice
Revel
A fresh take on the art of having people over, this modern guide to hosting offers 85 recipes across fifteen distinctive menus from the author of Colombiana. "A fierce invitation to rethink how to host with love, generosity, and wild amplitude. Revel opened my mind to entertaining any time of day."--Dana Cowin, founder of Progressive Hedonist and former editor-in-chief of Food & Wine The art of entertaining starts long before your guests arrive. Revel is chef, food stylist, and housewares designer Mariana Vel獺squez playbook for setting up a headache-free affair. Her starting place is always the why--why are you inviting people over? This answer becomes your north star, guiding you through planning from what mood you'd like to set to how many people to invite. Since no gathering is complete without food, Mariana provides fifteen tried-and-true menus for any type of event. Organized by time of day, each menu is accompanied by a detailed plan and set up, where Mariana pulls from her countless hours of hosting experience to suggest her preferred order to buy and prep as well as how she sets up the space to create the tone she envisions for the affair. You'll have recipes for Morning Rituals like a Cardamom Labneh with Lemon Verbena Poached Rhubarb for breakfast in bed. A Fragrant Soupy Salmon Rice with Chorizo and Citrus Pork Belly and Radicchio Salad grace the table for a fun pink-hued sit-down lunch fit for Midday Affairs. Maximize the Afternoon Light with the ultimate aperitivo spread filled with your favorite charcuterie and tinned fish alongside Long Seedy Crackers and Orange-Spiced Olives. Settle into your Evening Moves with a twist on a classic roast chicken menu that features a Salt-Roasted Chicken with a luscious Harissa-inspired Salsa Rouge and a Sesame Whiskey Cocktail that kicks off the night. With 85 delicious and dreamy recipes alongside gorgeous photography by Gentl & Hyers, Revel invites you to enjoy every aspect of throwing a party. Whether you want to follow these menus to a tee or use them as inspiration, Mariana reminds you that hosting can be as extravagant or unfussy as you'd like as long as you are having a fabulous time through it all.
What To Eat, How To Serve It
Unlock the culinary secrets of the past with "What to Eat, How to Serve it" by Christine Terhune Herrick, a timeless treasure now revived for the modern reader. After decades out of print, this culinary classic has been lovingly restored and republished by Alpha Editions, offering a rare glimpse into the art of dining from a bygone era. This isn't just a reprint it's a collector's item and a cultural gem, meticulously preserved for today's and future generations. Herrick's expert guidance transforms everyday meals into extraordinary experiences, blending practical advice with the elegance of classic cuisine. Whether you're a casual cook or a connoisseur of vintage literature, this book provides invaluable insights into the traditions of fine dining and the joy of sharing meals. Dive into a world where every dish tells a story, and every meal is an occasion. With its engaging prose and timeless wisdom, "What to Eat, How to Serve it" is more than a cookbook it's an invitation to savor the elegance of the past and enrich your culinary journey. Don't miss the chance to own this beautifully restored masterpiece, a must-have for every kitchen and library.
Snoop Dogg's Treats to Eat
From master "baker" Snoop Dogg comes his first baking book! Featuring 55 recipes that can be made with or without weed. Following the success of his #1 New York Times bestseller From Crook to Cook (more than 1.5 million copies sold) and Snoop Dogg Presents: Goon with the Spoon, the infamous rapper and entertainer opens the door to Tha Boss Dogg's kitchen once again to serve up a long-awaited cannabis cookbook. Explore Snoop's very own recipes, highlighted in full-color photos, designed to blast your taste buds and your high to new levels, like: Cornbread with Hot Honey CannabutterRed Velvet Blundt CakeFruit GummiesPot CocoaNutter Butter Stoner CookiesBut the sesh doesn't end there: Spice up your game day lineup with Pigs in a Blanket and Cheese Fries, Snoop style--aka, loaded with THC. Change up your movie night snacks with Hot Buttered Popcorn and a side of Puppy Chow washed down with a Loaded Milkshake (trust, your movie viewing experience will skyrocket, literally). Make Sunday brunch much more interesting by whipping up some Buttermilk Pancakes with Stoner Syrup or a protein-packed Grass Smoovie, or warm up a cool afternoonwith a plate of gingery Ganja Snaps. Along with vivid photography and Snoop's inimitable vibe, you'll find tips and tricks for adding bud into unexpected places, like infused ice cubes for a slow-burn cocktail high or doctoring up prepackaged cake and brownie mixes with herbaceous surprises. And for the times you prefer to keep your high on the low, every recipe includes adaptations for baking without weed enhancements. The possibilities are endless. EDIBLES MADE EASY AT HOME: Learn to make properly dosed and delicious edibles in the comfort of your kitchen. Craft your own cannabutters, cannaoils, and tinctures, and use them in these 55 sweet and savory bakes to have "special" treats for all occasions. DELICIOUS BAKES FOR ALL: Not a fan of flying? Not a problem. Easily substitute unsalted butter or vegetable oil in recipes for every baked good in the book for weed-free goodies. SESH WITH SNOOP: Learn how Tha Boss Dogg, an authority in the weed space for over thirty years, likes to get lifted. These cooking with cannabis recipes are Snoop snacks straight from his kitchen. GIFTABLE CELEBRITY COOKBOOK: If you're a fan of celebrity recipe books such as Willie & Annie Nelson's Cannabis Cookbook, Good Lookin' Cookin', Trejo's Tacos, and Cravings, any of Snoop Dogg's cookbooks are perfect for your next gift buy or self-purchase. Perfect for: Fans of Snoop Dogg, Martha & Snoop's Potluck Dinner Party, and Snoop's brands, including Merry Jane, 19 Crimes, and more! Marijuana and CBD enthusiasts Bakers of all skill levels looking for the ultimate weed baking book Birthday, graduation, holiday, housewarming, and host or hostess gift-giving
What Can I Bring?
AN EATER BEST COOKBOOKS OF SPRING 2025 - A VOGUE COOKBOOKS DEFINING THE WAY WE'RE COOKING IN 2025 - AN EPICURIOUS STANDOUT COOKBOOK FOR SPRING 2025 - A CHOWHOUND BEST NEW COOKBOOKS OF 2025 - A TERTULIA BEST COOKBOOKS OF 2025 - A GLOBE AND MAIL BESTSELLER - A REAL SIMPLE TOP COOKBOOK OF THE YEAR - THE NEW YORKER'S FAVORITE COOKBOOKS OF 2025 In What Can I Bring?, veteran food and cookbook writer and guest extraordinaire Casey Elsass takes the stress out of the partygoer's eternal dilemma with 75 recipes that will make you the talk of the party--for the right reasons. In a room full of bags of chips, be the most desired dip with Golden Ratio Guac or Seven Onion Dip. Put down the $12 bottle of pinot grigio and pick up a tray of Jell-O Cocktail Shots. Discover a world of standout brunch dishes, such as Cream-Soaked Cinnamon Rolls or Bagel Panzanella. When you're on dessert duty, choose from Buttermilk Brownies, Apple + Chinese Five-Spice Pie, Very Creamy Ice Cream, or death-by-chocolate Bruce Bogtrotter Cake. And when the host instructs you to bring yourself, come prepared with giftable treats like Seasoned Oyster Crackers or Homemade Hot Fudge. With plenty of options and adaptations for special diets and allergies, including vegan, gluten-free, and nut-free recipes, and detailed instructions for packing and serving for minimal stress on-site, this book is your road map for crowd-pleasing party fare. The only thing you'll be taking home is the title of MVP--Most Valuable Partygoer.
The Flavor of Upstate New York
Acclaimed author June Hersh presents the iconic dishes, fascinating stories and mouthwatering history behind Upstate New York's culinary heritage, featuring delicious recipes of reinvented classics.The heart of New York State's food culture isn't found on busy Manhattan avenues--it exists within the country kitchens, historic farms and neighborhood spots beyond the environs of New York City. Chicken riggies, salt potatoes and beef on weck aren't just local foods--they reveal the vibrant Italian, Irish and German immigrant histories that shaped the region. From the Borscht Belt to the Finger Lakes, New York's Upstate has diverse and exciting flavors all its own. The Empire State's picturesque apple orchards, Concord grape vineyards and dairies have been feeding the nation for centuries. A portion of the proceeds from sales of this book benefit the Catskills Borscht Belt Museum.
Sammy’s Cottage Kitchen
Where can you find prairie comfort food with a healthy dose of European flair, a hint of Asian spice, and a South American kick? There's only one place: Sammy's Cottage Kitchen.This is a cookbook like no other. In this volume, Sandra "Sammy" Hollenberg breaks all the old scripts, bringing her experience travelling and performing around the world to her own kitchen. She blends traditional prairie cooking with flavours and combinations from around the world and expands cooking basics to create dynamic and intriguing dishes for all tastes. Make your devilled eggs creamier with avocado; keep it light with salmon lettuce wraps; take a trip to Belgium with asparagus-filled cr礙pes; make your barbecue even hotter with wasabi marinated ribeye steak; satisfy your sweet tooth with caramelized honey candied ginger tart.Whether you are hosting an elaborate dinner party, looking to spruce up your meal prep rotation, or just hoping to build on your foundation of cooking skills, make Sammy's Cottage Kitchen your own!
Sammy’s Cottage Kitchen
Where can you find prairie comfort food with a healthy dose of European flair, a hint of Asian spice, and a South American kick? There's only one place: Sammy's Cottage Kitchen.This is a cookbook like no other. In this volume, Sandra "Sammy" Hollenberg breaks all the old scripts, bringing her experience travelling and performing around the world to her own kitchen. She blends traditional prairie cooking with flavours and combinations from around the world and expands cooking basics to create dynamic and intriguing dishes for all tastes. Make your devilled eggs creamier with avocado; keep it light with salmon lettuce wraps; take a trip to Belgium with asparagus-filled cr礙pes; make your barbecue even hotter with wasabi marinated ribeye steak; satisfy your sweet tooth with caramelized honey candied ginger tart.Whether you are hosting an elaborate dinner party, looking to spruce up your meal prep rotation, or just hoping to build on your foundation of cooking skills, make Sammy's Cottage Kitchen your own!
Cheese Trekking
Exploring the intersection between traditional and modern, this is a no-holds-barred guide to natural cheesemaking, dairying, and pastoralism--and one man's global quest to make milk Sacred again. In Cheese Trekking, nomadic cheesemaker, fermentation educator, and popular Substack writer Trevor Warmedahl recounts his experiences visiting pastoral communities and cheesemakers in overlooked border regions around the world, traveling on a shoestring budget with little more than a rucksack and sleeping bag. With every step, he explains how cheeses can be exquisite manifestations of locale and exposes the destructive methods and bland homogeneity of modern industrial production. In clear, propulsive language, Trevor describes a range of milk foods that utilize all byproducts of cheesemaking and are the lifeblood of the communities from which they spring. There is a growing international movement to return to the roots of natural cheesemaking, at the core of which is a philosophy of working with--rather than against--microbes and nature; the sacredness of motherhood, milk, and life itself; and the ethics involved in dairying. Trevor's central premise is that milk has a terroir, born from the plants and ecology of a landscape, that is concentrated via ruminant digestion and lactation and develops through the barns and milk sheds--steered by human hands and cultural practices into foods. Throughout Cheese Trekking, Trevor offers firsthand evidence that humans can be stewards of landscapes, shepherds of microbes, and keepers of genetic wealth in the form of heritage livestock breeds, while crafting delicious, safe, nutrient-dense milk foods.  "Brimming with hard-earned knowledge . . . Part adventure travelogue, part methods manual, and part record of ancient foodways that is at the same time a wise treatise on how to see our place on this earth and how to live well."--Helen Whybrow, author of The Salt Stones: Seasons of a Shepherd's Life
Repast
Our insatiable appetite for creativity in the kitchen--or around the open fire--is reflected in the fascinating objects explored in this book. Written by food writer Jenny Linford in collaboration with the British Museum, Repast focuses on artifacts in the museum's collection--from ancient clay cooking vessels to exquisite gold cups--spanning multiple continents and dating from prehistory to the modern day.Taking a broadly chronological approach to the subject, the book is arranged into thirteen thematic chapters, starting with explorations of hunting and gathering and ending with the history of eating out; along the way, agriculture, alcohol, and cooking--among other subjects--are also investigated. Interspersed among the many remarkable objects examined in each chapter is a series of in-depth essays on such topics as tea (the world's most consumed drink after water), pork (one of the world's most consumed meats), and wheat (the source of 20 percent of the world's human calorie consumption), revealing the many social, cultural, and religious aspects of food.Through a feast of words and images, Repast presents the irresistible, international story of food, drink, and the culinary arts.
Air Fryer
Learn to love your air fryer even more with 50 creative, easy-to-make, and incredibly delicious recipes. Everyone is getting an air fryer these days, but few of us realize how versatile and powerful an appliance it is. This authoritative, inventive, and colorful photo-packed book reveals the hidden potential of the air fryer, along with the amazing breadth of things you can cook in it. The recipes include: French Toast Sticks with Cinnamon Mascarpone SauceCrispy Latkes with Sour Cream and AppleRoasted Garlic Guacamole with Homemade Tortilla ChipsCrispy Vegetable Spring RollsLoaded Baked Potatoes with Broccoli and Cheddar Cheese SauceButtermilk Fried Chicken and WafflesMushroom Turkey Burgers Teriyaki Salmon and BroccoliBaja Fish TacosCheesy Cauliflower BakeChurros with Chocolate Dipping SauceCaramelized Peach ShortcakesWith recipes for breakfast, brunch, lunch, dinner, and desserts, along with parties and bedtime snacks, you will soon find yourself using this convenient and easy device all day, every day. The book includes both down-home and familiar comfort foods and exciting new recipe ideas from all of the world's tastiest cuisines. And, unlike other air-fryer cookbooks that focus on traditional "fried foods," this book emphasizes low-oil and low-fat recipes throughout. There are even a dozen delectable and super-healthy vegan and vegetarian main courses. It's the perfect gift for a friend or family member who is new to air-frying--or even for yourself! Ideal for busy working families, The Time-Pressed Cook Series shows home cooks how they can cook faster and with less effort by using widely available kitchen appliances--without sacrificing flavor, and while still having the satisfaction of making a delicious home-cooked meal. The recipes are curated by a leading cookbook publisher with a reputation for best-in-class appliance cookbooks. Currently there are four books in The Time-Pressed Cook Series: Air FryerBread MachineRice CookerSlow Cooker
Rice Cooker
Discover the incredible number of things--including complete meals!--you can make in your rice cooker. Rice cookers, thanks to a veritable explosion of interest in them among social media influencers, are more popular than ever. But TikTok and YouTube reels rarely include recipes--and, to be frank, the ones you can find are not the most reliable recipes around. Rice Cooker, a colorful, photo-rich, and accessible book with more than 50 recipes and lots of rice cooker tips, tricks, and wisdom, delivers what you need. For starters, it expands your rice-making skills beyond white and brown rice to include Arborio rice (which is used in risottos), basmati rice, sushi rice, and other varieties. Next, it reveals in delectable recipes that other grains besides rice do quite well indeed in the rice cooker, such as oats and oatmeal, grits, hominy, and polenta, not to mention beans and legumes. Best of all, it shows that you can make full meals, from breakfast through lunch to dinner, right in the rice cooker. The recipes include: Breakfasts to start the day, like Hot Apple Granola or Sweet Breakfast Grits with Fresh FruitPilafs and risottos, such as Bulgur and Cherry Pilaf or Risotto MilaneseOne-dish dinner entrees, from Steamed Chicken Breasts with Warm Mango Sauce and Coconut Rice to Steamed Shrimp and Jasmine RiceDesserts and sweet treats, such as Poached Rhubarb and Strawberries or Steamed Chocolate CustardsMove over slow cookers and Instant Pots. The humblest appliance in our kitchen arsenals turns out to be amazingly easy and versatile and capable of making truly delicious dishes. Ideal for busy working families, The Time-Pressed Cook Series shows home cooks how they can cook faster and with less effort by using widely available kitchen appliances--without sacrificing flavor, and while still having the satisfaction of making a delicious home-cooked meal. The recipes are curated by a leading cookbook publisher with a reputation for best-in-class appliance cookbooks. Currently there are four books in The Time-Pressed Cook Series: Air Fryer Bread MachineRice CookerSlow Cooker
Cook Out
Reconnect to the natural world through over 60 delicious recipes and practical tips for cooking outside from the founder of Camp Yoshi. Nothing motivates, comforts, energizes, and brings people together like a delicious meal. For Rashad Frazier, founder of outdoor adventure company Camp Yoshi, the outdoors is a place for celebration, and a hot meal at the end of a long day is one of the best ways to celebrate. If you've ever felt intimidated by or excluded from the world of outdoor recreation and don't know where to begin, Cook Out is your first step to unlocking your next adventure. Frazier shares his wisdom and approach to embarking in the outdoors with step-by-step tips for formulating comprehensive packing lists to properly equip your camp kitchen, cooking both on an open flame and on a camping stove, and setting yourself up for success with recipes you often start at home. As you conquer each meal of the day--whether that's Fish and Grits to begin your morning, Banana Bread with Espresso Butter for a meal on the fly, or Fire-Roasted Curry Cauliflower and Tofu Donuts with Pear Compote to round out an epic day--you'll realize that you can survive in the outdoors and thrive through community building in the natural world. A must-have guide for campers, explorers, and outdoor enthusiasts, Cook Out is a rallying cry for anyone who wants to diversify the outdoor space, one campfire-cooked meal at a time.
A Dark History of Whisky
Explores the darker, untold history of whisky, blending tales of cannibals, ghosts, and intrigue.The book you hold in your hands is not a standard whisky book. Of course, it does contain information that can be found in countless other books on the subject, such as tasting notes, distillery histories and the general development of the golden liquid we all adore. A whisky book that did not contain such information would be odd indeed, but the emphasis in the following narrative is very much on the darker history of the drink. Whisky noir, if you please.Within these pages can be found cannibals, ghouls and ghosts - unlikely tales that all have one thing in common; whisky. Not just whisky, though, for we are delving deep into the amber gold and turning over a history that has never been told. Until now.Interspersed with whisky quotes, some well-known, other's more obscure, with this book to hand the reader will never be without an interesting snippet of conversation when sharing a whisky with friends.
How to Make Anything in an Air Fryer: Easy Dinners!
FROM SUNDAY TIMES BESTSELLING AUTHOR HAYLEY DEAN Not sure what to cook tonight? Discover 100 quick, easy and flavor-packed recipes in this must-have cookbook for anyone with an air fryer. From 20-minute meals for busy weekdays, to Friday night fakeaways, weekend favorites, lighter options (and some puddings for those who like something sweet!), this a comprehensive collection of main meals that'll ensure you always have inspiration for what to make next. With every recipe using easy-to-follow instructions, UK measurements, and ingredients you can easily find in your supermarket, it's never been easier to find new delicious dishes and twists on popular classics to make in your air fryer. So, whether you're an air fryer beginner or have had your appliance for a while, here are the properly tasty meals everyone will love and that you'll keep coming back to time and time again.
Fix-It and Forget-It Quick & Healthy Cookbook
127 Easy-to-Prepare, Healthy Recipes from the New York Times Bestselling Series! Discover more than 100 recipes for breakfast, dinner, and dessert that are mouthwatering but guilt-free! From the New York Times bestselling author of the Fix-It-and-Forget-It series comes this new collection of quick, healthy recipes for your slow cooker or Instant Pot. Inside, you will find tantalizing dishes like: Creamy Asparagus Soup Lentil Spinach Soup Sweet Potato Soup with Kale Black Bean Chili Garlic and Lemon Chicken Honey Balsamic Chicken Shredded Lime Chicken Ginger Pork Chops Pasta Primavera And more! Eating well has never been so easy!
Maxi's Kitchen
Find your go-to dishes for every day of the week with simple, delicious recipes from the creator of Maxi's Kitchen. Culinary creator Maxine Sharf has built a community of over 4 million people who trust her for recipes that strike the perfect balance between healthy and comforting. Her debut cookbook is all about finding your weekly go-tos: the easy, delicious recipes that you'll make on repeat to nourish yourself and your family. Maxi's Kitchen is organized by day of the week, with intentions for each day that help you pick the perfect recipe to match your mood. Start the week with quick and simple dishes like Honey-Mustard Salmon with Pistachios and Dill, and easy, one-pan meals like Cheesy Enchilada Skillet with Crunchy Tortilla Chips. Get through the midweek slump with fun handhelds like Thai Basil Chicken Lettuce Cups, then treat yourself to an indulgent date night with Creamy Spicy Shrimp Spaghetti. For Maxine, weekends are for spending time with friends and family, so think small bites meant for sharing, like French Onion Crostini, or more ambitious, immersive projects, like Grandma's Wontons. And Sunday is all about brunch, with classics like Mom's Fluffy Pancakes. Maxi's Kitchen reflects Maxi's multicultural heritage and covers a wide variety of flavors, ingredients, and cuisines to inspire your next meal with recipes you can turn to again and again. Maxine invites you into her kitchen with the hope that her cherished recipes will become part of your family's traditions, too.
