Showing 1–24 of 46 results
ou are what you eat. And what you’re eating isn’t good.With the proliferation of artificial additives, hormones, antibiotics, and the thousand other man-made substances and chemical cocktails lurking in our grocery bags, eating healthy, natural foods is trickier than ever. It’s no coincidence that America’s health is flagging, with obesity and type 2 diabetes now at epidemic levels.Taking control of your diet doesn’t have to be a challenge. Pure Food will show you how easy—and how much healthier—it is to cook clean, delicious foods.K
It’s been ten years since David Lebovitz packed up his most treasured cookbooks, a well-worn cast-iron skillet, and his laptop and moved to Paris. In that time, the culinary culture of France has shifted as a new generation of chefs and home cooks—most notably in Paris—incorporates ingredients and techniques from around the world into traditional French dishes.In My Paris Kitchen, David remasters the classics, introduces lesser-known fare, and presents 100 sweet and savory recipes that reflect the way modern Parisians eat today.
Craft the Cookbook of Your Dreams With Help From a Culinary Marketing MastermindWith more than 20 years in publicity under her belt, Kim Yorio has worked on the book campaigns of some of the biggest names in the food world, including Julia Child, Jamie Oliver, Ina Garten and Rachael Ray, as well as esteemed brands like Calphalon, Sur La Table, Nudo Italia and Taste #5.Now with this must-have guide to success, you can get the secrets on how to publish your own cookbook from idea to the printed book, whether you’re a restaurateur looking for promotions or a great home chef hoping to share your exceptional recipes.
Learn how to make the iconic dishes of Chelsea Market and witness the craft of the world’s premier vendors with this behind-the-scenes look at America’s leading food hall. Chelsea Market Makers offers collected advice, recipes, and expertise from the artisans of the market—chefs, grocers, butchers, cheese mongers, and more—and presents a rare opportunity to learn their renowned techniques and methodologies.You’ll learn how to make a sourdough starter with Amy’s Bread, artisanal cheese from Lucy’s Whey, Mokbar’s famous kimchi, and other staples to fill the fridge and pantry.
A fascinating tour through the evolution of the human diet, and how we can improve our health by understanding our complicated history with food.
There are few areas of modern life that are burdened by as much information and advice, often contradictory, as our diet and health: eat a lot of meat, eat no meat; whole-grains are healthy, whole-grains are a disaster; eat everything in moderation; eat only certain foods–and on and on. In One Hundred Million Years of Food biological anthropologist Stephen Le explains how cuisines of different cultures are a result of centuries of evolution, finely tuned to our biology and surroundings.
Antonio Carluccio is a larger-than-life character who, over his 50-year career, has inspired thousands of people with his no-fuss Italian cooking and passion for good food and wine. But behind the famous name is a man whose life has been full of unexpected twists and turns, joy and sadness, love and loss. Born on the Amalfi Coast in the South of Italy in 1937, Antonio’s taste buds were first awakened by his Mamma’s delicious home cooking. In this book he recounts the early years, including his first experience cooking simple suppers on a two-ring stove, to his unplanned meteoric rise to fame as the founder of one of the UK’s most prominent restaurant brands, prolific author and successful television presenter.
"A vital tool for anyone who loves food and cooking" Heston BlumenthalThere’s no shortage of recipes available today and Keys to Good Cooking will help you make the most of them by telling you what works, and why. Written by award-winning author Harold McGee, this book acts as a companion to your recipe books, providing answers to all your kitchen questions – How do I prevent my sauce from separating? At what point should I salt meat? What are the benefits of cooking ‘en papillotte’? – and distils modern scientific understanding of cooking into quick and reliable guidance.E
Frank Caiafa—bar manager of the legendary Peacock Alley bar in the Waldorf Astoria—stirs in recipes, history, and how-to while serving up a heady mix of the world’s greatest cocktails. Learn to easily prepare pre-Prohibition classics such as the original Manhattan, or daiquiris just as Hemingway preferred them. Caiafa also introduces his own award-winning creations, including the Cole Porter, an enhanced whiskey sour named for the famous Waldorf resident. Each recipe features tips and variations along with notes on the drink’s history, so you can master the basics, then get adventurous—and impress fellow drinkers with fascinating cocktail trivia.
An unprecedented behind-the-scenes tour of New York City’s dynamic food culture, as told through the voices of the chefs, line cooks, restaurateurs, waiters, and street vendors who have made this industry their lives. In Food and the City, Ina Yalof takes us on an insider’s journey into New York’s pulsating food scene alongside the men and women who call it home. Dominique Ansel declares what great good fortune led him to make the first cronut. Lenny Berk explains why Woody Allen’s mother would allow only him to slice her lox at Zabar’s.
One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbequed, and fried delights that tempt us. What makes us crave animal protein, and what makes it so hard to give up? And if consuming meat is truly unhealthy for human beings, why didn’t evolution turn us all into vegetarians in the first place?In Meathooked, science writer Marta Zaraska explores what she calls the “meat puzzle”: our love of meat, despite its harmful effects.
ake a bite out of Diana Gabaldon’s New York Times bestselling Outlander novels, the inspiration for the hit Starz series, with this immersive official cookbook from OutlanderKitchen.com founder Theresa Carle-Sanders! Claire Beauchamp Randall’s incredible journey from postwar Britain to eighteenth-century Scotland and France is a feast for all five senses, and taste is no exception. From Claire’s first lonely bowl of porridge at Castle Leoch to the decadent roast beef served after her hasty wedding to Highland warrior Jamie Fraser, from gypsy stew and jam tarts to fried chicken and buttermilk drop biscuits, there are enough mouth-watering meals along the way to whet the appetite of even the most demanding palate.
From the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today’s home cooks. This modern handbook boasts more than 200 brand new recipes ranging from jams and jellies to jerkies, pickles, salsas, and more. Organized by technique, The All New Ball Book of Canning and Preserving covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists.
A food writer travels the Silk Road, immersing herself in a moveable feast of foods and cultures and discovering some surprising truths about commitment, independence, and love.Feasting her way through an Italian honeymoon, Jen Lin-Liu was struck by culinary echoes of the delicacies she ate and cooked back in China, where she’d lived for more than a decade. Who really invented the noodle? she wondered, like many before her. But also: How had food and culture moved along the Silk Road, the ancient trade route linking Asia to Europe—and what could still be felt of those long-ago migrations? With her new husband’s blessing, she set out to discover the connections, both historical and personal, eating a path through western China and on into Central Asia, Iran, Turkey, and across the Mediterranean.T
This book looks at the way in which food was employed in Greek and Roman literature to impart identity, whether social, individual, religious or ethnic. In many instances these markers are laid down in the way that foods were restricted, in other words by looking at the negatives instead of the positives of what was consumed. Michael Beer looks at several aspects of food restriction in antiquity, for example, the way in which they eschewed excess and glorified the simple diet; the way in which Jewish dietary restriction identified that nation under the Empire; the way in which Pythagoreans denied themselves meat (and beans); and the way in which the poor were restricted by economic reality from enjoying the full range of foods.
Mother’s Milk, Mother’s Ruin, and Ladies’ Delight. Dutch Courage and Cuckold’s Comfort. These evocative nicknames for gin hint that it has a far livelier history than the simple and classic martini would lead you to believe. In this book, Lesley Jacobs Solmonson journeys into gin’s past, revealing that this spirit has played the role of both hero and villain throughout history.Taking us back to gin’s origins as a medicine derived from the aromatic juniper berry, Solmonson describes how the Dutch recognized the berry’s alcoholic possibilities and distilled it into the whiskey-like genever.
The Ultimate Salsa Recipe Guide* Salsa is great as an accompaniment to tortilla chips, tacos, or chimichangas, but it also makes a great topping for beef or chicken. Mild or fiery, chunky or smooth, make these salsa recipes your own. Give your meals a zesty kick! Included in this book are both regular and spicy recipes for everyones unique palette. We have collected the most delicious and best selling recipes from around the world. Enjoy! Take a peak at a few of the recipes inside! Avocado and Feta Salsa Watermelon Jalapeno Salsa Mango Papaya Salsa Eggplant Thyme Salsa Orange Fennel Salsa Berry Salsa Enjoy delicious salsa today!
Chuck Hughes is the star of Food Network Canada’s and The Cooking Channel’s (US) “Chuck’s Day Off”, a show featuring the charismatic chef cooking for friends and family on his day off at one of his Montreal restaurants, Garde-Manger. Fabulously energetic, fun and a skilled chef, Chuck definitely has star quality and “splash factor”. His star is on the rise in the US: “Chuck’s Week Off” and “Chuck’s Eat the Street”, along with “Chuckmas” (Chuck’s Christmas special) are all popular shows on The Cooking Channel; he took down Bobby Flay in Iron Chef competition, and was one of the participants in The Next Iron Chef in 2012.T
Thai Street Food transports readers straight into the bustling heart of Thailand’s colorful street stalls and markets–from the predawn rounds of monks fanning out along the aisles to the made-to-order stalls ablaze in neon and jammed with hungry locals after dark. Featuring nearly 100 authentic dishes plus lavish photography accompanying every recipe, this stunning cookbook is the definitive guide to Thailand’s culinary street culture. The recipes, such as Steamed Fish with Chilli and Lime Sauce, Pork Satay, Roast Duck and Egg Noodle Soup, and Sweet Banana Roti illuminate the beguiling world of food so integral to the Thais.
Like so many others, David Lebovitz dreamed about living in Paris ever since he first visited the city in the 1980s. Finally, after a nearly two-decade career as a pastry chef and cookbook author, he moved to Paris to start a new life. Having crammed all his worldly belongings into three suitcases, he arrived, hopes high, at his new apartment in the lively Bastille neighborhood.But he soon discovered it’s a different world en France.From learning the ironclad rules of social conduct to the mysteries of men’s footwear, from shopkeepers who work so hard not to sell you anything to the etiquette of working the right way around the cheese plate, here is David’s story of how he came to fall in love with—and even understand—this glorious, yet sometimes maddening, city.W
‘To eat well in England you should have breakfast three times a day’ wrote William Somerset Maugham, but what exactly is breakfast? It varies greatly from family to family and region to region, even though individuals tend to eat the same thing every day. While we love our traditional bacon and eggs, the Japanese eat rice and miso soup, and New Zealanders enjoy porridge. Yet we don’t know how breakfast came to be. Taking a multifaceted approach to the story of the morning meal, The Breakfast Book collects narratives of breakfast in an attempt to pin down the mottled history of eating in the am.I
Like Hemingway to Cuba or Mark Twain to the Mississippi, certain writers are inextricably tied to their environments-the culture, the history, the people, the cuisine. The plays of Tennessee Williams evoke the ambiance and flavor of the South. Part food memoir and part cookbook, this fresh look at the world of this great American playwright-both in real life and in his plays-is the perfect book for literary lovers and food lovers alike.Each chapter is based on one of Williams’ plays and includes a short essay on food references within that play; highlighted food related quotes from the dialogue; a menu divined from the play; and archived photographs from Williams’ life.
A funny and fascinating guide to liqueurs and spirits, featuring more than 60 drinks from 40 countries and easy-to-follow guides to making liqueurs at home From the Eastern European favorite Becherovka whose recipe is known to only two people; to classic cocktail ingredients like Midori, the bright green Japanese melon drink that was launched at the Studio 54 wrap party for Saturday Night Fever, Goldwasser, the gold-flecked German drink that has been brewed since the 16th century and is supposed to have alchemical effects—this collection tells the stories behind the word’s most extraordinary drinks.
Healthy, hearty, and versatile, whole and ancient grains are fast becoming staples in kitchens everywhere. In this comprehensive guide, Cooking Light Executive Food Editor and James Beard Award-winning author Ann Taylor Pittman gives readers amazing ways to make the most of ingredients such as farro, kamut, amaranth, barley, millet, einkorn, sorghum, and more.This book reinvents how we cook with grains. Ann offers recipes that have us popping and crisping them for texture, creaming them for soups, and using them in sublime, miraculously guilt-free desserts.
An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?” And vice versa.
Showing 1–24 of 46 results