Portrait of an Oyster
A beautifully illustrated celebration of the biology, culture, art, and taste of oysters--a perfect gift for the foodie or the artist in your life. Everyone recalls eating their first oyster, just like they remember their first kiss ... Portrait of an Oyster delves beyond the shucked shell to reveal the rich and surprising world of the oyster and the artists, philosophers, explorers, and chefs the mollusk has inspired across the centuries. Illustrated with full-color paintings, vintage advertisements, line drawings, and archival photographs, Portrait of an Oyster shares intriguing insights into the biology and cultivation of oysters as the author embarks on an expedition across Europe and North America to taste some of the world's best. Did you know that oysters shift their gender several times over the course of their lifetimes? They have one muscle that serves to keep their two shells clamped firmly shut, and a heart and basic circulatory system largely dependent on seawater--although they have no brain or known nervous system. In the French region of Marennes-Ol矇ron--where much of the technology of modern oysters farming was pioneered--oysters are still considered among the finest in the world. Like champagne, oysters from this region are protected by geographic distinction laws, with some even getting initials lasered into their shells, to preserve their prestige. Portrait of an Oyster travels across France, Europe, and North America, sampling some of the best oysters and restaurants in the world, including in the UK and Copenhagen, and then Boston, New York, New Orleans, and San Francisco. This book's stunning features include: Full-color paintings, vintage advertisements, and archival photographs.Intriguing insights into the biology, reproduction, and cultivation of oysters.Sumptuous travelogs to renowned oyster restaurants and oyster farms.Unique backmatter: A glorious guide to global oyster varieties, with drawings and descriptions of each specimen.
Our Favorite Appetizer Recipes, Second Edition
Just like finger foods, small but packed with over 60 delicious recipes and as many time-saving tips. Updated with more than a dozen new recipes and tips! The party just got better! In this 2nd Edition of our popular cookbook Our Favorite Appetizer Recipes, we've rounded up loads of new recipes and fresh tips to get your party started off right! Bite-size goodies, crispy chips and creamy dips make any occasion with family & friends more fun. New recipes include Grilled Corn Salsa, Garlic Deviled Eggs and Pumpkin Spice Popcorn. Guests will love scooping up Homemade Guacamole and popping a few Golden Cheese Puffs too. Serve Savory Ranch Snack Mix as a neat-to-eat treat for a card party or crafting get-together. And to end on a sweet note, how about some Mocha Truffles? 62 Recipes.
Dinner in Rome
With a celebrated food writer as host, a delectable history of Roman cuisine and the world--served one dish at a time. Now in paperback. "There is more history in a bowl of pasta than in the Colosseum," writes Andreas Viestad in Dinner in Rome. From the table of a classic Roman restaurant, Viestad takes us on a fascinating culinary exploration of the Eternal City and global civilization. Food, he argues, is history's secret driving force. Viestad finds deeper meanings in his meal: He uses the bread that begins his dinner to trace the origins of wheat and its role in Rome's rise as well as its downfall. With his fried artichoke antipasto, he explains olive oil's part in the religious conflict of sixteenth-century Europe. And, from his sorbet dessert, he recounts how lemons featured in the history of the Mafia in the nineteenth century and how the hunger for sugar fueled the slave trade. Viestad's dinner may be local, but his story is universal. His "culinary archaeology" is an entertaining, flavorful journey across the dinner table and time. Readers will never look at spaghetti carbonara the same way again.
Dinner at Our Place
From the covetable cookware brand Our Place (makers of the super-popular Always Pan(R)), more than 100 dinner party-worthy recipes menus that celebrate culture and community.Our Place, the cookware brand that took the food world by storm, has always been about more than their brilliantly designed products--it's about bringing people together, celebrating cultures, and cultivating connections. And what better way to do that, than through sharing a meal? Co-founder and CEO Shiza Shahid invited 11 pioneering tastemakers, chefs, and restauranteurs to take a month and throw a dinner party for you to join. In Dinner at Our Place, you'll find more than 100 recipes and 12 specially curated dinner parties, plus playlists, mood lighting guides, plating philosophies, scripts for talking to your fishmonger, and so much more: January: Family Dinner with Shiza ShahidFebruary: Valentine's Kitsch for Friends & Lovers with Jen MonroeMarch: A Goodbye Party for Winter with Lauren Schaefer & Amiel StanekApril: The Fullness of Spring with Maryah AnandaMay: First of the Season BBQ with Bill ClarkJune: In the Garden with Brad OgbonnaJuly: Dinner Is the Destination with Gerardo Gonzalez August: A Reimagined Caribbean Feast with DeVonn FrancisSeptember: A (Re)Birthday Party with Susan KimOctober: Spooky Stoops & Frightening Feasts with Angel DimayugaNovember: A Better Friendsgiving with Kia DamonDecember: Mama's Da Bin Lo (Hot Pot) with Keegan Fong & Mama Fong This comprehensive playbook, complete with curated menus, unbeatable vibes, and a diverse array of delicious and achievable recipes (think Saffron Tachin, Whole Salt-Roasted Fish, Shiso Onigiri, Chili Chocolate Sheet Cake, a Spritz'groni, and more), is a stylish invitation to host, throw your favorite apron on, and make a party out of cooking and eating.
Prep It, Freeze It, Cook It!
Discover Prep it, Freeze it, Cook it! The Grab Bag Slow Cooker Book, the ultimate time-saving, stress free, cooking method for people with busy lives, making mealtimes feel effortless.Perfect for hectic schedules, families and budget-conscious cooks, this game-changing cookbook written by Abeygale Burne shows you how to batch-prep tasty, wholesome meals that are ready to cook when you are. Just prep your ingredients, pop them into easy-to-use 'grab bags' (large freezer bags) and freeze. When it's time to cook, simply defrost and add them to the slow cooker - done! Here's what's waiting for you: 100 crave-worthy recipes including family classics, winter warmers, comforting curries, hearty soups, vegan and vegetarian favorites and a few sweet treatsShopping lists to help you prep multiple meals at once, saving you time and moneyA one-month meal plan to get you started with easeEasy to follow step-by-step instructionsTips, tricks and equipment hacks to make prep a breezeClear freezer to slow cooker instructions with symbols for freezing, defrosting, and cooking times. From Spaghetti Bolognese and Chicken Fajitas to Tomato Soup and Apple Crumble, every recipe is designed to be practical, budget-friendly and full of flavor. With Abeygale's warm, relatable voice and real-life tested meals, this book is your shortcut to delicious home cooking - without the stress.
Classic Koffmann
A FRENCH CULINARY CLASSIC REISSUEDWinner 'Cooking from a Professional Point of View' - James Beard Foundation Awards 2017Winner 'Best French Cuisine Book' - Gourmand World Cookbook Awards 2016Classic Koffmann offers a masterclass in all that's best in the French culinary tradition and is a must-have cookery book.There's no doubt that it's Pierre Koffmann, the three Michelin-starred chef, who is the granddaddy of French cuisine in Britain. This book celebrates his career in the kitchen with a superlative collection of his classic recipes.Ranging as you would expect from Ent矇es to Desserts, and everything in between, Classic Koffmann is a worthy successor to Pierre's Memories of Gascony, which earned him the prestigious Glenfiddich Award in 1990. As if its collection of over 100 star recipes from the master chef wasn't enough, Classic Koffmann is also beautifully illustrated with photography by master photographer, David Loftus.What's more, having been described as 'the chef of chefs' and 'the chef all other chefs look up to', it's no surprise that many of his prot矇g矇s, the likes of Marco Pierre White, Gordon Ramsey, Bruno Loubet, Tom Aikens, William Curley, Helena Puolakka, Tom Kitchin, Eric Chavot, Paul Rhodes have declared themselves 'honoured' to contribute to this epoch-making book. This younger generation of chefs, who are all culinary luminaries in their own right, have added their own special stories of their training with Pierre, the insights they gained from him and, of course, their paeans of praise for the man who set them on their path in the world of cooking. A masterclass in all that's best in the French culinary tradition.
Memories of Gascony
New edition of the award-winning cookbook Memories of Gascony from Michelin three-star chef Pierre Koffmann Pierre Koffmann's Memories of Gascony is the story of how one of the most influential chefs of our time first learned to love food. With recipes and reminiscences from his grandparents' home in rural Gascony, this is an intimate account of school holidays spent on the farm helping his grandfather to harvest and hunt, and learning to treasure seasonality, simplicity and the best ingredients at his grandmother's side. The finest of Gascony produce is here, with a focus on simplicity. The recipes stand the test of time and speak to the food tastes and trends of today. While you read the charming stories of everyday life on the farm, you'll devour the cuisine as you go along - dandelion salad with bacon and poached egg, grilled chicken with shallots and vinaigrette, and greengages in armagnac in Spring; chicken liver pate with capers, Bayonne ham tart with garlic, oeufs a la neige in Summer; roast hare with mustard and beetroot, salt cod cassoulet and quince jelly in Autumn; and fried eggs with foie gras, potato and bacon pie and tarte aux pruneaux in Winter. This is a book to learn, love and live from. "One of the great works on regional French food, by one of the greatest of all French chefs." Tom Parker Bowles "Pierre Koffmann is a giant of the kitchen, and his shadow looms larger than anyone else's. Almost every decent chef I can think of learned most of what he knows from Pierre." Giles Coren "If you do not own a copy of Pierre Koffmann's glorious Memories of Gascony your cookbook collection is not complete. Brilliant to read; even better to cook from." Jay Rayner "No words can describe how delicious his food is. He is the Chef's Chef." Michel Roux Jr
You Can Make This!
From #1 New York Times bestselling author Angela Kinsey and extraordinary home chef Joshua Snyder, the couple behind the "wholesome and charming" (Mashable) Baking with Josh and Ange, this family-friendly cookbook featuring more than a hundred recipes--from festive breakfasts to decadent desserts and everything in between--is filled with delicious and warmhearted recipes for every occasion. Angela and Josh have curated their most treasured dishes in this warmhearted collection of enticing recipes for home chefs at any skill level. These meals, sides, snacks, and treats are easy to make and even easier to enjoy. Find your new favorite weeknight dinner (perhaps marinated skirt steak with chimichurri, or sheet pan chicken and steak fajitas), and discover the perfect soup or side to bring to your next potluck (maybe honey sriracha brussels sprouts, or lemon chicken soup with toasted orzo). Reimagine breakfast for a crowd (think bakery-style granola or the ultimate overnight French toast casserole) and wow your party guests with the perfect dip or appetizer (dig into irresistible Tex-Mex queso, or inimitable Frito chili pie). Angela and Josh have a cookie for every occasion (from cinnamon roll cookies to lemon meltaways to stacked s'mores brownie delights) and will take your cakes and cupcakes to the next level (slice up some gooey chocolate pudding cake, or nosh on lemon-filled cupcakes with toasted meringue). Not to mention muffins, salads, brownies, pies, and so much more to fill your plate. Whether you're looking for inspiration for tonight's meal, planning ahead for holiday hosting, or hoping to whip up something special for a celebratory night in, Josh and Angela have a story and a recipe for you. And rest assured, with these simple, delicious, and foolproof recipes, you can make this!
Fix-It and Forget-It Healthier Comfort Foods
127 healthier Instant Pot and slow cooker meals for a cozy night in. Gather the family around the table for a cozy meal of your favorite comfort foods, knowing the food will be as nourishing as it is delicious. With these easy healthy recipes, you'll find yourself spending less time in the kitchen while still providing meals the whole family will be excited about. Here are more than 100 dinners and desserts including: Chicken Chickpea Tortilla SoupLightened Beef StewThyme and Garlic Turkey BreastFresh Veggie LasagnaParmesan ChickenSalsa Verde PorkGiant Healthy PancakeBreakfast Burrito CasseroleZucchini Chocolate Chip BarsAnd more!In addition to great recipes, you'll also find tips on how to set up and use your Instant Pot, how to know when your food is perfectly done, and more. Make the most of your Instant Pot or slow cooker with these easy and delicious recipes!
The I Love Trader Joe's Party Cookbook: 15th Anniversary Edition
Make your next get-together fabulous with the help of the one and only Trader Joe's(R) cookbook made for entertaining and hosting on a budget. One quick stop at your local Trader Joe's and you'll have everything you need to make your next dinner party, holiday celebration, or girl's night a hit! In this new anniversary edition of The I Love Trader Joe's(R) Party Cookbook, you'll learn to serve up over 150 delicious treats and 30 fantastic party ideas, including: Baked Ginger-Bourbon Pears to welcome New Year's Day in style Stuffed Subs to kick off your Super Bowl bash Tropical Hurricanes for a wild and fun Mardi Gras Pomegranaritas to put the fiesta in your Cinco de Mayo Mojito Fruit Salad for a refreshing Mother's Day brunch Cranberry-Ginger Pinot Noir Sauce for a bright and festive Thanksgiving feast And so much more! Fully updated with the latest Trader Joe's fan-favorite ingredients,10 brand-new recipes, and three new party menus, this cookbook is perfect for die-hard Trader Joe's shoppers, super hosts, or anyone looking to spice up their cooking and entertaining skills. TRADER JOE'S(R) is a registered trademark of Trader Joe's(R) Company and is used here for informational purposes only. This book is independently authored and published and is not affiliated or associated with Trader Joe's(R) Company in any way. Trader Joe's(R) Company does not authorize, sponsor, or endorse this book or any of the information contained herein.
The Blackstone Griddle Camping Cookbook
Take your campsite cooking to the next level and make delicious, easy-to-pack griddle meals anywhere you go with The Blackstone Griddle Camping Cookbook that features 100 easy, hearty recipes you can enjoy wherever your outdoor adventures take you. Discover how The Blackstone Griddle Camping Cookbook transforms your outdoor cooking experience with easy, delicious meals, no kitchen required. Explore 100 low-prep, low-mess recipes for the Blackstone griddle, perfect for hassle-free outdoor cooking. All you need is a few ingredients and a few minutes to create these satisfying recipes. You'll learn why the Blackstone flat-top grill is the must-have camping gear for creating gourmet meals in the wild. Start your day with Chorizo Potatoes and Eggs or Bacon Pancake Dippers. Fuel your adventures with Bang Bang Ramen Noodles and Sun-Dried Tomato Pesto Quesadillas. And enjoy sweet treats like Caramel Apple Wonton Nachos and Peanut Butter Brownies. With this book, you can eat like you never left home. Enjoy fast, flavorful recipes with minimal ingredients, ideal for maximizing your adventure time. Put down the granola bars and prepackaged, unhealthy foods, and enjoy deliciously fresh cooked meals with The Blackstone Griddle Camping Cookbook.
The Best American Food and Travel Writing 2025
A collection of the year's top food and travel writing, selected by the James Beard Award-winning chef, food justice activist, and bestselling author Bryant Terry.The innovative and celebrated chef, food activist, and writer Bryant Terry selects the best twenty pieces published in 2024 that celebrate and explore how food and travel shape our culture.
Katherine Wants
From your favorite couple on TikTok, @KatherineWants, comes the ultimate date night cookbook filled with 100 recipes to celebrate every milestone in your relationship!Katherine Wants: The Ultimate Date Night Cookbook will ignite the spark in your relationship with an array of delectable chef-created recipes made for special evenings with the one you love. Inspired by their own love story, TikTok sensations Katherine and Randy Feltis open their hearts and their kitchen to show how they come together over food, laughter, and unforgettable evenings. Whether you're craving a cozy night in with comforting classics or seeking to impress with gourmet delights, this cookbook offers a diverse range of recipes to suit every occasion. You will explore a range of dishes, flavors, and cooking styles that celebrate each milestone of your relationship, from first dates and meeting the parents to celebrating anniversaries and making up after an argument. Katherine Wants is more than a cookbook. With anecdotes, dating advice, and tips from one of the internet's power couples, it reveals a few secret ingredients beyond food that will help you keep your relationship thriving! This book also shows you how to attend to the little things, like setting the mood with romantic ambiance, crafting cocktails and homemade desserts, stocking your pantry, and having the right equipment on hand so you're always prepared for that special moment--planned or unplanned. This unique format groups recipes by themes and milestones but allows you to choose your own adventure as they all complement one another. Sample Recipes: - Frozen Avocado Margarita- Nutella-Stuffed French Toast- Randy Bo Bandy Cheeseburger- Seared Sea Scallops with Celeriac Puree and Crispy Guanciale- Crispy Feta Egg- Salt-Baked Snapper- Rapini Linguine with Burrata- Prime Rib au Jus- Oscar's Coconut Cream Pie All of the recipes are carefully crafted to be accessible to home cooks of all skill levels, with easy-to-follow instructions and readily available ingredients!
Party People
Celebrate any occasion (really, any occasion!) with 100 creative recipes and endless ideas for your next party, from Academy Award-winning actor Brie Larson and former Milk Bar culinary director Courtney McBroom Brie Larson and Courtney McBroom found each other through food--a huge vat of molten queso, to be exact. They've been throwing food-filled parties together ever since. From their frequent game nights to themed birthday parties and their annual Hot Dog Appreciation Festival, they can find a reason to celebrate just about anything. While their debate over whether or not a hot dog is a sandwich will never end, Brie and Courtney can agree that food always tastes best when you cook it and eat it with the ones you love. They wrote Party People to help you create meaningful connections with the ones you love, whether that's with family, friends, or yourself. And with recipes like Old Pal cocktails, Cheesy Jenga Bread, and Dueling Roast Chickens, they have you covered. Technically, this is an entertaining cookbook. But Brie and Courtney are serving up more than party tips and menus. They give you the tools to spark a new dining revolution in your home, one where connection takes center stage and entertaining is an afterthought. Now, go forth and party!
The Heart-Shaped Tin
One August day, months after her marriage abruptly ended, a heart-shaped baking tin fell at Bee Wilson's feet: the same one she had used to bake her wedding cake twenty-three years prior. This discovery struck a wave of emotions that propelled her search for others who have attached magical and personal properties to the objects in their kitchens.Wilson's best-selling Consider the Fork considered how kitchen items changed the way we eat; in The Heart-Shaped Tin, she delves into how these objects change the way we live. She meets people who open up about a favorite wooden spoon, a salt shaker inherited from a parent, and a vintage corkscrew collection. Our beloved items become powerful symbols of identity and memory, representing friendship, grief, love, superstition, safety, and even political resistance. Crossing continents, cultures, and time periods, Wilson deftly moves between a 5,000-year-old bottle for drinking chocolate and her children's favorite melon baller; a metal spoon made by a Holocaust survivor and her mother's silver-plated toast rack; a bombarded Ukrainian kitchen cabinet and her grandfather's Wedgwood teapot. In telling these stories, she comes to terms with her grief over the dissolution of her marriage and the loss of her mother after a battle with dementia. The heart-shaped tin, in the end, becomes a moving reminder of the power of new beginnings.Thoughtful, tender, and beautifully written, The Heart-Shaped Tin is a celebration of the fundamentally human urge to keep mementos, even in an increasingly rational age. It will change the way you look at both precious family heirlooms and humble household objects.
Our Favorite Recipes for One or Two Second Edition
In this new edition we've gathered over 60 recipes from breakfast to dinnertime that make just a couple of servings. Newlyweds, empty-nesters and college students, if you're searching for recipes that don't feed an army, this book is for you! Enjoy flavorful Country-Style Meatloaf and Easy Cheesy Potato Bake any weeknight. Chicken Pot Pie, Pork Chops Dijon and Simple Stew for Two prove that good things do come in small packages. Dress up an easy meal of deli roast chicken or grilled steak with yummy sides like Warm Spinach & Bacon Salad, Parmesan-Stuffed Tomatoes and Brown Sugar-Basil Carrots. Of course we couldn't forget dessert. Try yummy Spiced Apple Crisp, Mocha Mousse, or Orange Cream Cake in a Cup...heavenly! Tucked into a casserole dish, this little book makes a terrific shower gift too.
The Flexitarian Cookbook
Do you want to adopt a more FLEXIBLE approach to your diet? Looking for less of a rigid regime, and more of an ORGANIC way to eat a mainly VEGETARIAN diet? Delve into this collection of DELICIOUS, MODERN, VEGETARIAN recipes, with simple options for switching in meat or fish as the mood takes you. Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical, and health-related reasons for doing so stacks up. The concept of not centring every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of home-cooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy prawns/shrimp if you are looking to add some more protein. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the option to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular mince/ground meat, while the Moroccan spiced vegetable tagine gives an option for cooking with chicken, if the mood so takes you.
Deep Raw
This book, published by Maretti Editore and curated by Sara Favilla, with photographs by Lido Vannucchi, delves into some of the key pillars of chef Edoardo Tilli's philosophy. These principles are developed and practiced daily in the kitchen of his restaurant, Podere Belvedere, in the province of Florence. Tilli goes beyond discussing ingredients like meat; he deeply explores pressing contemporary issues such as animal breeding and feeding, the concept of respecting a healthy life that adheres to standards of wholesomeness, and justifying the sacrifice of animals to obtain better quality meat, processed without waste. Tilli's vision is forward-looking while rooted in the past, seeking answers and examples to revive social and cultural practices, beginning with the pleasures of eating. Text in English and Italian.
Cafe Gitane
Gorgeously produced and full of fascinating interviews, profiles, and recipes, Caf矇 Gitane: 30 Years tells the story of the vibrant downtown New York culture that thrived in the '90s and 2000s through the lens of an iconic institution nestled at its heart.Through the voices of patrons, artists, and locals who have frequented the beloved Cafe Gitane, readers are sent back to an analog New York, when NoLIta was still Little Italy, a quiet neighborhood tucked between SoHo and the Lower East Side, and downtown hummed with creative energy. Here a tiny, cosmopolitan French Moroccan cafe evolved into a cultural nexus: a meeting place and playground for everyone, from the most talented emerging artists to out-of-town visitors.Cafe Gitane: 30 Years invites readers to savor the sights, sounds, and tastes of an establishment that has left an unusually lasting mark on an ever-shifting city. It chronicles not just a unique caf矇, but a creative community--and a microcosm of New York itself.McNally Jackson Books, Nolita's neighborhood bookstore since 2004, is honored to be publishing this celebratory scrapbook. Indeed, Caf矇 Gitane commemorates the enduring spirit and connection shared by two downtown institutions and gathering places, whose entwined histories and evolutions help define the fabric of the city.
The Green Slow Cooker Cookbook
80 DELICIOUS MEAT-FREE MEALS FOR YOUR SLOW COOKER Go green with 80 vegan and vegetarian recipes for your slow cooker Perfect for busy lifestyles, the recipes in this cookbook will revolutionize your meal planning, allowing you to indulge in vibrant vegan and vegetarian dishes every night of the week with little to no effort. Requiring only minimal preparation, a slow cooker will cook your ingredients throughout the day or overnight, producing a delicious, healthy meal that will be ready to eat as soon as you are. Written by leading food writers Saskia Sidey and Libby Silbermann, this cookbook features chapters on tasty breakfasts, comforting mains and irresistible sweet treats, and every section has an even split of vegetarian and vegan recipes. This is the perfect solution for those who would like to eat better but are too tired to cook at the end of the day: let your slow cooker do the work for you and make your weeknight cooking effortless! CONTENTS INCLUDE: Breakfast Club Vegan: Salted maple granola; Smoky breakfast beans Vegetarian: Shakshuka; Blueberry & cinnamon French toast Mains: 3 1/2 Hours or Less Vegan: Moroccan meatless meatballs; Sweet potato mac & cheese Vegetarian: Lemony greens & feta filo pie; Coconut dhal with paneer Mains: More than 3 1/2 Hours Vegan: Spiced aubergine with pomegranate & flatbread; Mushroom, leek & thyme pie Vegetarian: Black bean chilli tacos; Smoked tofu laksa Sweet Treats Vegan: Cinnamon tahini rolls; Lemon blueberry drizzle cake Vegetarian: Earl grey cr癡me br羶l矇e; Chocolate & espresso mousse
Victorian Recipes with a Side of Scandal
Victorian Recipes with a Side of Scandal by award-winning author Sherry Monahan invites you to savor a taste of history while uncovering the extraordinary life of Ethel Barry, a Victorian socialite whose journey was anything but conventional.Born into the rigid expectations of a proper Victorian household, Ethel was groomed to marry well, manage a household, and uphold the era's stringent social norms. But life had other plans. When a transatlantic move brought her to America-and into a marriage that fell far short of her gilded expectations-Ethel sought solace and empowerment in the unlikeliest of places: the kitchen.Despite a privileged upbringing that left her untrained in the culinary arts, Ethel embraced cooking with passion and determination. Through over seventy-five authentic Victorian-era recipes, Monahan recreates the flavors of Ethel's time, weaving them into a compelling narrative of creativity, adaptation, and quiet defiance.Yet, this isn't just a cookbook-it's a tale steeped in scandal and rebellion. From clandestine skinny-dipping escapades to a sensational divorce that made national headlines with its shocking accusations, Ethel's life defied the conventions of her day at every turn.Victorian Recipes with a Side of Scandal masterfully blends mouthwatering recipes with the captivating story of a woman who challenged societal norms and forged a path all her own. Step into Ethel's world, where every dish tells a story, and every chapter serves up a taste of tenacity, rebellion, and rich history.
Care Fully
What role do critical making, critical pedagogy and experiential inquiry play in supporting equity and justice? In considering the role of care in reimaging power, who is responsible for the care, labor, and power of ancestral and community stories, histories, and affect? Moreover, how does gender intersect with care? As seen with the capacities of cookbooks, how can systems and manners of knowing more equitably and critically enable exploration, learning, and care to reimagine power (of care, literacy, and justice) and knowledge (production, recognition, and legitimacy)?Born out of an anti-dissertation, Care Fully: Critical Care through Making with Food performs as a cookbook, working in collaboration with food makers from Raleigh, Durham, and Chapel Hill, to explore the gendered labor of making with food, the burden and responsibility of care labor, and the capitalization and fetishized commodification of care.
Queers at the Table
An anthology of essays, comics, and recipes that reveals the dynamic and transformative relationship between queerness and foodFood has long played an important role in queer culture. Lesbian- and queer women-run feminist restaurants, cafes, and coffeehouses have been safe spaces for queer and trans folk where gender norms can be challenged and where female authority is legitimized. During the AIDS epidemic, gay men and their allies centered food as an expression of collective care for those who needed it most. And queer and trans folk have asserted themselves in a restaurant culture largely controlled by white cisgender men.Queers at the Table celebrates the various intersections between queers and food. In its essays, comics, and recipes, the book shows how this shared culture fosters connections, defies norms, honours legacies, and creates community. Taylor Hartson and Tristian Lee write about a queer farming community in which queerness is part of a broad network of living things to be enjoyed and shared; Danielle Kydd writes about food security issues as faced by LGBTQ2S+ folk; and Blue Delliquanti's comic on urban foraging in Minneapolis demonstrates the role of a queer friend group in a local ecosystem.In full color throughout, Queers at the Table is a diverse and enriching anthology that reveals the myriad nurturing ways that queerness informs food production and restaurant culture and how food empowers, transforms, and unites queer and trans folk.
The Forme of Cury
The Forme of Cury is a medieval English cookbook compiled by the master cooks of King Richard II in the late 14th century. Written in Middle English on vellum scrolls, it serves as one of the earliest and most comprehensive collections of recipes in England. The text contains approximately 200 recipes, offering insights into the culinary practices of the medieval court, blending influences from European and Arabic traditions. Dishes include rich stews, elaborate pies, spiced meats, and intricate sauces, often using exotic ingredients such as saffron and almonds to showcase wealth and sophistication. Beyond its culinary content, the work is a valuable historical document, reflecting the social and cultural dynamics of the period, including the interplay between food, class, and medieval trade networks.
Bush Tucker
Discover the rich variety of Australian native foods. Written in short "bite-size" articles. This book will introduce you to 52 different foods that have been consumed for thousands of years.Learn about the names, history, medicinal and culinary uses of plants and insects from the Sunburnt country. Whether you call them Bush Tucker, First Nations foods or Bush Food, you'll call many of them delicious if you use the information to track them down.
Top Service
"Silvano's story is as iconic as it is inspiring. A true legend of London hospitality."- Gordon Ramsay OBE, Michelin-starred chef and television presenter"A must-read and not only for those who have dined at Le Gavroche. Silvano's life story showcases what it takes to be the best in our industry. He regales us with personal anecdotes that will make you laugh and understand why he is the godfather of the front of house!"- Michel Roux, Michelin star Chef, owner of the celebrated restaurant Le Gavroche and TV personality"Silvano is one of a kind. The Godfather of service! He is the Don! His mentoring and coaching skills are famous the world over!" - Fred Sirieix, celebrated ma簾tre d'h繫tel and host of Channel 4's (UK) series First Dates and BBC Two's Million Pound Menu"Not just a fascinating memoir from one of the true legends of modern British hospitality, but a brilliant guide to the art of service too. Absolutely essential reading."-Tom Parker-Bowles, food writer and criticTop Service: My Life in Hospitality by Silvano Giraldin is an inspiring memoir that charts an extraordinary journey from a humble farm in Padua to the dazzling world of London's fine dining scene. For 37 years, Silvano was the heart and soul behind the legendary front-of-house experience at Le Gavroche, where he set the gold standard for exceptional service and redefined hospitality as an art form. With captivating stories from Michelin-starred restaurants and the challenges that shaped him, this book offers a behind-the-scenes look at what it takes to rise to the top in haute cuisine.More than just a memoir, Top Service showcases Silvano's passion for mentoring and nurturing the next generation of hospitality professionals through his work with the Gold Service Scholarship and the Royal Academy of Culinary Arts. Brimming with personal triumphs, lessons in resilience, and the secrets to creating unforgettable guest experiences, this is an essential read for anyone drawn to the magic and dedication behind fine dining.
Outdoor Gourmet
Bring great eating to the great outdoors with more than 100 delicious recipes you can cook at your campsite--but will want to keep making at home! Getting in touch with nature doesn't need to mean subsisting on energy bars, canned beans, and prepackaged meals. With these easy-to-follow recipes, you can use your camp stove or firepit to whip up restaurant-worthy food that will satisfy any gourmand. Toss the trail mix, leave the hot dogs at home, and plan a totally new approach to outdoor eating. Wake up to Bananas Foster French Toast cooked on the camp stovePack Smoked Salmon and Wasabi Aram Sandwiches for an on-the-go hiking lunchRelax by the fire with a Savory Cheese S'mores snackFeast under the stars on Mustard and Rosemary Lamb Chops and Roasted Beets with Citrus DressingAnd cook dozens more delicious recipes right at your campsite! Outdoor Gourmet includes advice on choosing a camp stove and stocking your kitchen-away-from-home, storage strategies for fresh foods, and tips for making your new favorite camping meals in a traditional kitchen or on a backyard grill so you can keep vacation going all year. Previously published as Campfire Cuisine, this edition has a fresh new look.
Top Service
"Silvano's story is as iconic as it is inspiring. A true legend of London hospitality."- Gordon Ramsay OBE, Michelin-starred chef and television presenter"A must-read and not only for those who have dined at Le Gavroche. Silvano's life story showcases what it takes to be the best in our industry. He regales us with personal anecdotes that will make you laugh and understand why he is the godfather of the front of house!"- Michel Roux, Michelin star Chef, owner of the celebrated restaurant Le Gavroche and TV personality"Silvano is one of a kind. The Godfather of service! He is the Don! His mentoring and coaching skills are famous the world over!" - Fred Sirieix, celebrated ma簾tre d'h繫tel and host of Channel 4's (UK) series First Dates and BBC Two's Million Pound Menu"Not just a fascinating memoir from one of the true legends of modern British hospitality, but a brilliant guide to the art of service too. Absolutely essential reading."-Tom Parker-Bowles, food writer and criticTop Service: My Life in Hospitality by Silvano Giraldin is an inspiring memoir that charts an extraordinary journey from a humble farm in Padua to the dazzling world of London's fine dining scene. For 37 years, Silvano was the heart and soul behind the legendary front-of-house experience at Le Gavroche, where he set the gold standard for exceptional service and redefined hospitality as an art form. With captivating stories from Michelin-starred restaurants and the challenges that shaped him, this book offers a behind-the-scenes look at what it takes to rise to the top in haute cuisine.More than just a memoir, Top Service showcases Silvano's passion for mentoring and nurturing the next generation of hospitality professionals through his work with the Gold Service Scholarship and the Royal Academy of Culinary Arts. Brimming with personal triumphs, lessons in resilience, and the secrets to creating unforgettable guest experiences, this is an essential read for anyone drawn to the magic and dedication behind fine dining.
Sentimental Sweets
Step back in time to an era defined by resilience and resourcefulness. From the Great Depression came this remarkable find: a simple handwritten cookbook from 1932, a time when every recipe was a lifeline to hope and survival. This collection, rescued from obscurity, reveals more than just ingredients-it tells the story of a mysterious woman who lived through some of the most tumultuous years in American history. Self-taught baker Valerie Simpson has lovingly recreated every recipe, rich with flavors that defy the hardships of their time. As you explore these recipes, you'll be transported to a world where the simple act of baking became an expression of endurance and optimism. Discover the legacy of a forgotten cook and the enduring spirit of a generation that, despite everything, refused to let go of the sweetness in life.
Pierre Herm矇’s Vegan Pastry
A collection of delicious vegan pastries from reknowned pastry chef Pierre Herm矇.Since 1998, Pierre Herm矇 has been revolutionizing the world of patisserie with his famous macarons, his 'Haute-P璽tisserie', notably the Ispahan or the tart Infiniment chocolat, sold in his boutique pastry shops all over the world. Today, Herm矇 offers a new story of gourmet patisserie created with vegetal products.What Pierre Herm矇 loves most in his culinary world is finding new tastes, experimenting with new techniques and letting his imagination guide him to find the perfect balance between flavour and texture.He makes a dazzling demonstration of this in his new book, dedicated to vegan pastries. Cowritten with Chef Linda Vongdara, he invites us to follow him to discover his greatest classics revisited in vegan versions and recipes specially created for this book: Ispahan croissant, shortbread biscuits, steamed chocolate fondant, blackcurrant puddings, chocolate millefeuille, chocolate cornflake macarons...Pierre Herm矇's work has made him a leading figure of French gastronomy. As an inspired creator with a curiosity for everything, he has brought taste and modernity to pastry making, with pleasure as his only guide. He is known internationally and puts his technical knowledge, talent, and creativity at the service of every gourmet's pleasure.
Secrets of Saffron
Pat Willard's enticing exploration of the exotic spice saffron describes its journey from the ancient Sumerian kingdoms, Persia, and the island of Crete to the Pennsylvania Dutch in America. Through a beautiful blend of personal stories, myths, history, quotations, ancient remedies, and modern recipes, Willard takes us from Cleopatra's bath to the medieval court of France and beyond. A practical guide to buying, using, and even growing saffron as well as a cookbook containing recipes ranging from Paella Valenica to Saffron Consomm矇, this magical account is perfect for anyone who has ever been teased by this seductive spice.
The Edge of Fusion
Ever wondered how to prepare crocodile? Always thought tequila and mushrooms would make an excellent combination? Does the fusion of strawberries and salmon make your heart race? You need look no further - you've just stumbled upon the definitive guide to Afro-fusion cooking.Presented by father of South African fusion cuisine, chef Shane Sauvage, the recipes in this book are guaranteed to be the talking point of any dinner party. Amazing combinations of flavour and texture, with enough variety to satisfy even the most curious cook, fill the pages of this book with vibrancy and excitement. Easy-to-follow recipes, accompanied by detailed photographs of each step in the creative process, make fusion cooking far less daunting than one might imagine.Over thirty-five years of experience on the cutting edge of South African cuisine has given Sauvage all the creativity and knowledge necessary to impart an enormous wealth of information to the budding fusion cook.Colourfully narrated in Sauvage's idiomatic style, The Edge of Fusion will draw you to your kitchen and keep you there for hours. *La Pentola restaurant received a 2024 Cha簾ne des R繫tisseurs Award.*
Healthy Air Fryer Feasts
Easy to make, delicious and good for you - Who says healthy has to be boring! Get ready to discover over 80 mouth-watering recipes that are not only under 600 calories but also high in protein and ready in 30 minutes or less! Christina Kynigos brings you an air fryer cookbook packed with easy-to-make, delicious dishes that will leave you feeling full of energy. From crispy chicken sandwiches with homemade baconnaise to hot honey halloumi with roasted vegetable couscous, Christina's recipes are designed to please your taste buds and fit your busy lifestyle. With easy-to-find ingredients, you'll be amazed at how simple it is to eat well without breaking the bank, spending hours in the kitchen, or relying on salads.Save time, money, and effort while indulging in incredible flavors with Christina's air fryer magic. Dive into a world where healthy meets delicious, and every meal is a treat you'll look forward to!
Unpalatable
The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks, author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published "southern" cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation.
Unpalatable
The cookbook genre is highly conventional with an orientation toward celebration and success. From glossy photographs to heartwarming stories and adjective-rich ingredient lists, the cookbook tradition primes readers for pleasure. Yet the overarching narrative of the region is often one of pain, loss, privation, exploitation, poverty, and suffering of various kinds. While some cookbook writers go to great lengths to avoid reminding readers of this painful past, others invoke that pain as a marker of southern authenticity. Still others use stories of southern suffering as an opportunity to make space for reconciliation, reparation, or apology for past wrongs. In Unpalatable: Stories of Pain and Pleasure in Southern Cookbooks, author Carrie Helms Tippen attempts to understand the unique rhetorical situation of the southern cookbook as it negotiates a tension between the expectations of the genre and the prevailing metanarratives of the southern experience, one focused on pleasure and the other rooted in pain. Through an analysis of commercially published "southern" cookbooks from the 1990s to the present, Tippen examines the range of rhetorical purposes and strategies writers have employed, some of which undermine the reality of a painful past and cause harm or violence, and others which serve as tools for truth and reconciliation.
Whitewater Cooks the Food We Love
This book is packed full of recipes that people will want to prepare every day using local fresh ingredients! "The Food We Love" will have five sections including Starters, Salads, Soups and Sides, Dinners and Deserts. Some of the favorite recipes include Spicy Lamb Meatballs with Mint Pesto, Summer Fattoush Salad, Warm Wilted Kale and Potato Salad with Tahini Dressing, Kimchi Fried Rice with Bacon, Couscous Stuffed Whole Roasted Chicken with Green Olive Salsa, Risotto with Seared Scallps with Sauteed Garlicky Kale with Brown Butter, Buttermilk Vanilla Bean Panna Cotta with Boozy Berries and Italian Nonna Ricotta Cake!
The Davenports EAT
Featuring recipes from books 1-4 in the Green Hills Series of heartfelt and cozy, small-town romance comes a collection of comfort foods and sweet treats by bestselling author Virginia'dele Smith.Whether it's Maree's homemade strawberry jam and her comforting chicken spaghetti in Grocery Girl, Maxwell and Janie Lyn's bread-making adventure from In the Trenches, the Davenport's tradition of Mexican food for Christmas in Three Times to Make Sure, or mega trays of Brookies from Fish & Spoon in Take a Chance on Love, readers have begged for a taste of the foods featured throughout the pages of Green Hills love stories.Now, in her first Green Hills Cookbook, Smith - known in real life as occasional food-blogger Ashli Montgomery - shares her passion for creating family dinners and delicious desserts through the recipes she's relied upon in her own kitchen for years.The Davenports EAT includes a variety of dishes organized into seven categories: BreakfastSoups & StewsBeef & Red MeatWhite Meat & FishVeggies & SidesSweet TreatsBeveragesEach recipe comes with a personal snippet from the author explaining where the recipe comes from and why it appears in The Davenports miniseries.Get your copy of The Davenports EAT to cook with the characters and share the novels' mouth-watering recipes with your true love!
Leah Chase
Now in paperback! Leah Lange Chase was raised in a small, country town across Lake Pontchartrain from New Orleans. With the values instilled in her by devoted parents-hard work, faith, and family-she soon grew into a woman to be reckoned with. In her roles as chef of the most popular Creole restaurant in New Orleans, nationally respected patron of the arts, and civic leader, she has influenced the world around her in important ways. Reading her story makes one think, If she can do it, maybe I can too.
Ikarus Invites the World’s Best Chefs
The summit of good taste For the tenth time, Executive Chef Martin Klein gives an exclusive behind-the-scenes look of Restaurant Ikarus, introducing the guest chefs of the year, explaining their extraordinary menus and showing how to recreate the dishes of the world's best chefs yourself.For twenty years, the best chefs in the world have come to the Salzburg Restaurant Ikarus in Hangar-7, which itself has been awarded two Michelin stars and is one of the best gourmet addresses in the country - with a unique concept worldwide: Every month, a different international culinary star takes over the kitchen and cooks together with Executive Chef Martin Klein and his team. The world's best chefs at Restaurant Ikarus talk about their career paths, their culinary philosophy, what has shaped them and their work - and show ambitious amateur chefs how to bring a piece of top culinary art home.The anniversary volume, celebrating the twenty-year existence of Hangar-7 and thus Restaurant Ikarus, shines with a diverse and high-profile selection of guest chefs: Among them are two-star chef Curtis Duffy, who brings some rock 'n' roll to Hangar-7 with his exciting, tension-filled cuisine, and three-star chef Kevin Fehling, whose guests all sit together at one table in a personal atmosphere. Also, a great Austrian who became a gastronomic par excellence in the USA found his way to Restaurant Ikarus as a guest chef: Wolfgang Puck.
Table for Two
We each have different plus-ones in our lives-those friendships, relationships, and special connections who deserve our undivided attention. Table for Two is a masterful guide to elegant entertaining, just for two! For his third cookbook, Marc J. Sievers has created flavorful, easy, and elegant vegetarian recipes portioned perfectly for two, as well as chic entertaining and tablescape ideas-for you and your +1! Set up a catch-up around the coffee table, enjoy a kitchen island soir矇e, or a marvelous in-bed f礙te-Marc has set these scenes and more with useful guides, easy menus, and inspired stories, all centered on wonderful recipes made just for two using fresh ingredients, straightforward preparation, and fabulous flavors.
