An illustrated history of the iconic Negroni, including over 20 simple variations, from Matt Hranek, author of A Man & His Watch and A Man & His Car.
Filled with 100 longevity recipes inspired by the Blue Zones locations around the world, where people live the longest.
James Martin is back travelling and exploring local cuisines, this time in Spain, a country rich in culinary history and culture.
Now in its 27th edition, Italian Wines 2024 is the English-language version of Gambero Rosso's Vini d'Italia 2024.
"Eat like your favorite K-Drama TV Stars! If you're a fan of Korean dramas, or simply a fan of Korean food, then this book is for you! Here you'll find 61 delicious recipes for classic Korean dishes, including those you may have seen on your favorite K-Drama shows; including: Make the Buchimgae Pancakes featured in Episode 3 of Crash Landing on You, when a group of nosy neighbors use a gift of pancakes as an excuse to inspect Jeonghyeok's new fiance. Make the Spicy Noodles in Black Bean Sauce that Jun-wan and Ik-sun enjoy on their date in Episode 7 of Hospital Playlist. Make the Spicy Braised Tofu that Hye-jin stuffs into Ha-nee's mouth in Episode 3 of Was It Love to make him stop talking. In addition to the easy-to-make, fully illustrated recipes for main and side dishes, you'll also find recipes for Korean cocktails and tasty snacks to enjoy while you're watching TV"--Amazon.com.
"You know it's blazin' up in my kitchen. I'm takin' the cookbook game higher with a dipped and whipped collection of my favorite recipes, ya dig?"-Snoop Dogg
Winner of the Fortnum & Mason Cookery Book Award 2020Shortlisted for the Guild of Food Writers Award 2020Shortlisted for the James Beard Award 2020'Cookbook of the year' Allan Jenkins, OFM'No one explains the intricacies of Sichuan food like Fuchsia Dunlop. This book remains my bible for the subject' Jay RaynerA fully revised and updated edition of Fuchsia Dunlop's landmark book on Sichuan cookery.Almost twenty years after the publication of Sichuan Cookery, voted by the OFM as one of the greatest cookbooks of all time, Fuchsia Dunlop revisits the region where her own culinary journey began, adding more than 50 new recipes to the original repertoire and accompanying them with her incomparable knowledge of the dazzling tastes, textures and sensations of Sichuanese cookery.At home, guided by Fuchsia's clear instructions, and using just a few key Sichuanese storecupboard ingredients, you will be able to recreate Sichuanese classics such as Mapo tofu, Twice-cooked pork and Gong Bao chicken, or try your hand at a traditional spread of cold dishes comprising Bang bang chicken, Numbing-and-hot dried beef, Spiced cucumber salad and Green beans in ginger sauce. With spellbinding writing on the culinary and cultural history of Sichuan and accompanied by gorgeous travel and food photography, The Food of Sichuan is a captivating insight into one of the world's greatest cuisines.'This book offers an unmissable opportunity to utilise the wok and cleaver, brave the fiery Mapo tofu and expand your technique with pot-stickers and steamed buns' Yotam Ottolenghi
"Growing older is inevitable. Aging is preventable. In Grow a New Body Cookbook, 90+ delicious, nutrient-dense, plant-based recipes will help you go back to an ancient way of eating that promises to help you on the road to lifelong health. Shamanic practitioner Alberto Villoldo will show you how to turn your kitchen into a shaman's laboratory so that you can grow potent probiotics to upgrade the health of your biome."--
We are in the midst of a global mental health crisis:·One in eight adults in the UK receive mental health treatment·The prevalence of Alzheimer's disease is expected to triple by 2050.·Depression is now the number one cause of disability in the world.·The COVID-19 pandemic has quadrupled reports of anxiety and depression.Medications may ease suffering for some, but in Change Your Diet, Change Your Mind , Dr. Georgie Ede argues that the most powerful way to change brain chemistry is with food, because what we eat is where our brain's chemicals come from. For years, we've been told the way to protect our brains is through superfoods and supplements - we top our oatmeal with blueberries, choose plant-based patties over hamburgers, and wash down handfuls of supplements with green smoothies. But the science says: not only do these strategies failpeople, but they can also work against them. The truth about brain food is that meat is not dangerous, vegan diets are not healthier, and antioxidants will not help you.In this provocative, ground-breaking book, Dr. Ede explains why everything we think we know about eating for neurological psychological well-being is wrong. Most of the food we're told is "healthy" is based in studies that take an "outside-in" approach, making associations between healthy people and what they eat. In her book, Dr. Ede takes an inside-out stance, drawing on a range of disciplines from biochemistry, neuroscience, and botany to explain why a ketogenic diet combined with "kinder, gentler plant foods" is the best way tonourish, protect, and energize the brain.
THE SUNDAY TIMES BESTSELLERTransport your loved ones to Bombay this Christmas with the gift of Dishoom''A love letter to Bombay told through food and stories, including their legendary black daal'' Yotam OttolenghiAt long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the Dishoom menu, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You''ll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night.This beautiful cookery book and its equally beautiful photography will transport you to Dishoom''s most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table.''This book is a total delight. The photography, the recipes and above all, the stories. I''ve never read a book that has made me look so longingly at my suitcase'' Nigel Slater
Now a Netflix series! New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared ';America's next great cooking teacher' by Alice Waters.In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elementsSalt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of foodand anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samins own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipesand dozens of variationsto put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook youll ever need. With a foreword by Michael Pollan.
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises.
Peaky Blinders Cocktail Book serves up 40 step-by-step cocktail recipes inspired by the critically acclaimed BBC period crime drama.
Recreate the Connaught Bar's signature drinks at home, with over 200 recipes for cocktails and homemade ingredients Step inside one of the best bars in the world and learn how the Connaught Bar's virtuoso mixologists create 100 elegant cocktails - both contemporary and timeless classics - with easy-to-follow recipes and clear instructions on how to recreate them at home. Alongside expert guidance for essential bar tools, glassware, and spirits, there are 120 additional recipes for homemade syrups, infused spirits, and garnishes that Master Mixologist Agostino Perrone and his team use to make their signature celebrated drinks, including the famed Connaught Martini. Each cocktail recipe is introduced with a narrative from Perrone about the inspiration and ingredients that make these cocktails truly sensational experiences. With a foreword by legendary chef Massimo Bottura and a preface by Anistatia Miller and specially commissioned cocktail photography by Lateef Okunnu, The Connaught Bar is the ultimate cocktail recipe and hospitality book and companion. |Recreate the Connaught Bar's signature drinks at home, with over 200 recipes for cocktails and homemade ingredients| Agostino Perrone is Director of Mixology at the Connaught hotel and Connaught Bar in Mayfair, London. After moving from Italy to London in 2003, he worked at a variety of esteemed establishments before moving to The Connaught in 2008, where he has revolutionized the hotel bar scene. His unique approach to hospitality and mixology has garnered international acclaim and accolades. Maura Milia is Bar Manager and Giorgio Bargiani is Assistant Director of Mixology at the Connaught Bar, London. Massimo Bottura is the chef patron of Osteria Francescana, a globally celebrated three Michelin star restaurant based in Modena, Italy, where he grew up. The restaurant is now in the 'Best of the Best' group on the World's 50 Best List. He has published a number of best-selling books, including Never Trust a Skinny Italian Chef and Bread is Gold . Anistatia Miller is an award-winning drinks historian and cocktail specialist. She is co-director with Jared Brown of Mixellany Limited, a consultancy company that specialises in spirits and mixed drinks. She has written, with Brown, more than 30 books, including Spiritous Journey: A History of Drink . Since 2011, the Connaught Bar has been in the top ten (including #1 twice) of the World's 50 Best Bars, which awarded Perrone the Industry Icon Award in 2022. Among the numerous additional honors, there are World's Best Bartender, Bar Mentor, and Hotel Bar from 'Tales of the Cocktail' Spirited Awards.
A revolutionary approach to making better-looking, better-tasting drinks.
It's not what you eat that's damaging your health it's how that food is 'made'. The truth behind ultra-processed food that the food industry doesn't want you to know.
A bold new book from the most adventurous BBQ guru on YouTube. Guga (aka Gustavo Tosta) and his wildly popular Guga Foods YouTube channel are known for teaching fans how to make out-of-this-world BBQ. On his channel, Guga makes classic recipes like brisket and ribs, but he also creates amazingly daring recipes like Nutella dry-aged steak and smoked and deep-fried duck breast. Using his energetic and enthusiastic approach to all things BBQ, Guga will teach even the most seasoned connoisseurs some new tricks, and beginning enthusasts will learn how to make BBQ in an entirely different way. This is not just another BBQ book!Here's what's inside:- 50 amazing BBQ recipes that will inspire even the most seasoned BBQ fans, including recipes for beef, pork, poultry, fish, and seafood- Beautiful photography, plus step-by-step instructional photography that shows readers how to create every recipe- Expert cooking tips that Guga's fans have come to love and appreciate- Tutorials for techniques like dry-aging, smoking, deep-frying, and others
Kinfolk magazinelaunched to great acclaim and instant buzz in 2011is a quarterly journal about understated, unfussy entertaining. The journal has captured the imagination of readers nationwide, with content and an aesthetic that reflect a desire to go back to simpler times; to take a break from our busy lives; to build a community around a shared sensibility; and to foster the endless and energizing magic that results from sharing a meal with good friends. Now there's The Kinfolk Table, a cookbook from the creators of the magazine, with profiles of 45 tastemakers who are cooking and entertaining in a way that is beautiful, uncomplicated, and inexpensive. Each of these home cooksartisans, bloggers, chefs, writers, bakers, craftershas provided one to three of the recipes they most love to share with others, whether they be simple breakfasts for two, one-pot dinners for six, or a perfectly composed sandwich for a solo picnic.
This ultimate guide to coffee contains comprehensive details on the beans and brews of more than 35 countries.
THE INSTANT NEW YORK TIMES BESTSELLER • NAMED ONE OF THE BEST NEW COOKBOOKS OF THE YEAR BY Epicurious • EATER • Stained Page • Infatuation • Spruce Eats • Publisher’s Weekly • Food52 • Toronto StarThe dazzling debut cookbook from Joanne Lee Molinaro, the home cook and spellbinding storyteller behind the online sensation @thekoreanveganJoanne Lee Molinaro has captivated millions of fans with her powerfully moving personal tales of love, family, and food. In her debut cookbook, she shares a collection of her favorite Korean dishes, some traditional and some reimagined, as well as poignant narrative snapshots that have shaped her family history. As Joanne reveals, she’s often asked, “How can you be vegan and Korean?” Korean cooking is, after all, synonymous with fish sauce and barbecue. And although grilled meat is indeed prevalent in some Korean food, the ingredients that filled out bapsangs on Joanne’s table growing up—doenjang (fermented soybean paste), gochujang (chili sauce), dashima (seaweed), and more—are fully plant-based, unbelievably flavorful, and totally Korean. Some of the recipes come straight from her childhood: Jjajangmyun, the rich Korean-Chinese black bean noodles she ate on birthdays, or the humble Gamja Guk, a potato-and-leek soup her father makes. Some pay homage: Chocolate Sweet Potato Cake is an ode to the two foods that saved her mother’s life after she fled North Korea. The Korean Vegan Cookbook is a rich portrait of the immigrant experience with life lessons that are universal. It celebrates how deeply food and the ones we love shape our identity.
The cookbook companion to the groundbreaking fertility book, It Starts with the Egg
The Sunday Times bestseller Ella Mills of Deliciously Ella is back with over 75 simple, colourful plant-based recipes that take less than 30 minutes to make and contain only 10 ingredients or fewer.
Jamie Oliver's most popular cookbook goes Mediterranean in this mouth-watering follow-up. With over 125 utterly delicious, easy-to-follow recipes, it's about making everyday cooking super-exciting, with minimal fuss - all while transporting you to sunnier climes. 65% of the recipes are meat-free or meat-reduced, and all offer big, bold flavour.
The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson.
The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures
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