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Simple, stunning recipes for home cooks, from the writer of the Repertoire column for the San Francisco Chronicle . Home cooks don't need dozens of cookbooks or hundreds of recipes. They just need one good book, with about 75 trustworthy, versatile, and above all, delicious recipes that can stand alone or be mixed-and-matched into extraordinary meals. That's what Repertoire is: Real recipes, from real life, that really work. After nearly two decades in the kitchen and writing about food, this is the way San Francisco Chronicle writer Jessica Battilana really cooks at home. These are her best recipes, the ones she relies on the most -- for a quick weeknight supper, a special dinner party, when a friend drops by for a drink and a snack, for the chocolate cake that never fails. The knowledge, freedom, and flexibility that comes from cooking these recipes is all you really need in the kitchen. With a salad for every season, pantry pastas, many meatballs, chewy cookies, and more, Repertoire puts the perfect dish for every occasion within reach. |
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From favas to fonio, take a deep dive into the vast world of beans and grains, with hundreds of exceptional, foolproof recipes Whether you're just opening a can of black beans, taking the time to brine scarlet runners, or cooking teff, the world of beans and grains is both approachable and delicious. Discover tantalizing recipes that use them in everything from sandwiches and handpies to tacos and pizza, salads and simmered soups to cultural mainstays from around the world like adasi, spatzle, hummus, and gyros. These dishes will delight omnivores, vegetarians, and vegans alike. ATK test cooks have worked through mountains of beans —sprouting, baking, pressure-cooking, and pureeing—to present you with expert cooking instructions and make-ahead know how: From how to make beans tender while keeping their shape to preventing cooked grains from clumping up. In this comprehensive collection, find everything from weeknight recipes to special occasion meals, helpful charts, fast and vegan tags, and much more: Beanified recipes: Classics reimagined to let beans deliciously take over. Think Beans Puttanesca and Chickpea Bouillabaisse Grainy innovations: Unique dishes such as Savory Oatmeal and Teff-Stuffed Squash with Lime Crema and Roasted Pepitas Classic comfort: The best versions of favorites like Texas Chili, Black Bean Burgers, and Creamy White Bean Soup Heirloom beans and ancient grains: Test cooks developed recipes to match to the right bean or grain. Learn how best to purchase, prep, and cook these beans and grains for optimum flavor. Useful substitutions: Recipes include a substitution line offering convenient bean and grain options |
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Elevate the classic Chinese takeout staple with these 50 creative and easy-to-make fried rice recipes from around the world. Infinitely customizable, cheap to make, and downright delicious, it's no wonder fried rice is one of the world's most popular comfort foods. These 50 delicious recipes draw inspiration from all over the globe, and they'll expand your fried rice repertoire. In addition to standards like spicy-funky Indonesian Fried Rice and classic Chinese Fried Rice with BBQ Pork, you'll find inventive takes on worldly flavors. Think Fried Cauliflower Rice with Turkey Kofta, Mint, and Feta from the Middle East, and Huevos Rancheros Fried Rice from Latin America. These satisfying dishes reveal just how versatile fried rice can be, and most use pantry staples or whatever you have in the fridge. Others, such as Duck Confit Fried Rice with Fennel, Mustard Greens, and Pickled Raisins, elevate the humble dish into entertaining-worthy territory, proving there's no limit to this globe-trotting grain. |
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From the authors of the bestselling and genre-defining cocktail book  Death & Co ,  Cocktail Codex  is a comprehensive primer on the craft of mixing drinks that employs the authors’ unique “root cocktails” approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails. JAMES BEARD AWARD WINNER • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY CHICAGO TRIBUNE “There are only six cocktails.” So say Alex Day, Nick Fauchald, and David Kaplan, the visionaries behind the seminal craft cocktail bar Death & Co. In  Cocktail Codex , these experts reveal for the first time their surprisingly simple approach to mastering cocktails: the “root recipes,” six easily identifiable (and memorizable!) templates that encompass  all  cocktails: the old-fashioned, martini, daiquiri, sidecar, whisky highball, and flip. Once you understand the hows and whys of each “family,” you'll understand why some cocktails work and others don't, when to shake and when to stir, what you can omit and what you can substitute when you're missing ingredients, why you like the drinks you do, and what sorts of drinks you should turn to—or invent—if you want to try something new.   Praise for Cocktail Codex   “Learn the template, and any cocktail you can think of is within reach.” — Food & Wine “Too bad all college textbooks weren’t this much fun.” — Garden & Gun “A must for amateur and pro mixologists alike.” — Chicago Tribune   “If Dora the Explorer turned twenty-one, split herself into three people, and decided to write the Magna Carta of booze books, this would be the result. And, unlike every other book you’ll read this year, Cocktail Codex is packed with actual knowledge you can use in the real world. Please, please, can Cinema Codex be next?” —Steven Soderbergh, filmmaker |
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La première année de l’Imposteur culinaire s’est déroulée comme un film de science-fiction fantastique. Je suis devenu le personnage principal d’un film mettant en vedette un cuisinier amateur ayant pour objectif de faire découvrir sa passion pour la bouffe, l’humour et la communication. Je savoure pleinement le vent de fraîcheur que le projet de l’Imposteur me procure. Chaque nouvelle expérience est comme une nouvelle scène dans ma vie. La sortie du premier livre de recettes l’Imposteur culinaire en octobre vingt vingt a suscité un mouvement de foule et un succès sans précédent. Votre appréciation est comme un beau trophée chromé. Un best-seller, des critiques positives et une même question qui revient sans cesse à mes oreilles : « À quand le deuxième livre s’il vous plaît ? » C’est ainsi que j’ai décidé de nous faire plaisir avec un deuxième livre de recettes complètement disjoncté et unique en son genre. Bref, à mon image ! Mon équipe et moi avons créé notre gala pour célébrer ce deuxième chapitre du livre. On s’est mis sur notre 36 pour vous ! Cette nostalgie du passé est souvent garante de l’avenir. Les rêves que nous avions guident notre futur. Prêts à embarquer dans l’ aventure ? À V O S F O U R N E A U X , P R Ê T S , M Â C H E Z ! |
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Entrez dans l’univers rocambolesque de Matthieu Maurice. Un imposteur culinaire qui a su, au cours des dernières années, se tailler une place de choix en cuisine grâce à ses recettes cétogènes (Keto) délirantes, savoureuses, mais surtout, simples. Après vous avoir proposé des plats dignes des plus grands galas hollywoodiens dans son tome 2, voilà qu’il effectue un retour en force en foulant le tapis rouge qui vous mènera tout droit vers des mets inspirés des chics soirées d’après spectacle. Vous l’aurez certainement deviné, le tome 3 s’inscrit dans la continuité, tout en osant la nouveauté! Déjà, les livres et les bookazines de l’Imposteur culinaire se sont écoulés à plusieurs milliers d’exemplaires. Après le succès des tomes 1 et 2, voici une troisième publication encore plus déjantée, mais surtout, INTERACTIVE. |
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Acclaimed food writer Nancy Jenkins, teams up with her master chef daughter Sara with a unique around-the-seasons cookbook devoted to simple, everyday pasta recipes There are few ingredients in a cook’s pantry that beat out pasta—for tastiness, for ease of preparation, for versatility, and for sheer delight. It’s irresistible to all and perfect for every occasion. In  The Four Seasons of Pasta,  Sara Jenkins and Nancy Harmon Jenkins celebrate the Italian native that has become a beloved American staple. Jenkins and her mom draw on their own background in Italy, where they’ve lived, cooked, studied, and worked in Rome and Florence, and on a Tuscan olive farm for many years. Today, Sara is a highly accomplished chef and owner of Porsena and Porchetta, two restaurants in New York’s East Village while Nancy is a nationally known food journalist and authority on the Mediterranean diet, with a number of prominent cookbooks to her credit (including The New Mediterranean Diet Cookbook and Flavors of Tuscany ). The Four Seasons of Pasta  brings together more than 120 recipes focused on seasonal ingredients from supermarkets and farmstands across America, from the gamey meat ragus, chestnuts, and brilliant pumpkins in autumn to summer’s explosion of tomatoes, eggplant, and peppers. Nancy and Sara introduce readers to quick-and-easy weeknight dishes as well as more ambitious affairs while four-color photography brings the recipes vividly to life. Along the way, the two cooks delve into how to cook, sauce, and present pasta, how to make it by hand, and pasta’s significant place in a healthy modern diet.   The Four Seasons of Pasta  is an invaluable tool for home cooks seeking to enjoy the quintessential food that’s in their pantry all year-round. |
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200 recettes à base de 40 mousses sucrées et salées ! CÔTÉ SALÉ  : bâtonnets au cumin & mousse à la carotte, soupe de potiron & chantilly au basilic, potage glacé de fèves & mousse au saumon fumé, cabillaud à l’indienne & chantilly au curry… CÔTÉ SUCRÉ  : tarte au thé earl grey & chantilly au miel, panna cotta, fruits rouges & mousse à la framboise, gâteau renversé à l’ananas & chantilly au gingembre, pêches gratinées aux épices & mousse à l’abricot…. Grâce à votre siphon, confectionnez de délicieuses recettes sans effort et en un temps record ! |
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Combine the many benefits of the ever-popular DASH diet with the convenience of meal prepping with these 200 delicious and easy recipes that will help you lower your blood pressure, prevent diabetes, and lose weight. Studies show that the DASH (Dietary Approaches to Stop Hypertension) diet can help lower blood pressure in just two weeks. With a focus on fruits, vegetables, and low-fat dairy products, it is also one of the smartest and healthiest ways to lose weight without the use of medications. The Everything DASH Diet Meal Prep Cookbook makes following the DASH diet easier than ever. With recipes that can prepped and stored, this cookbook will help you on your journey toward better health. With a chapter on freezer meals, and another on individual components that can be mixed and matched to create meals like power bowls, there is a great amount of variety for every night of the week. Set yourself up for success and discover new ways of eating that can change your health—and your life—with The Everything DASH Diet Meal Prep Cookbook. |
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Making dinner from scratch can feel like a chore - often half the battle is trying to find something that's quick, nutritious and, most importantly, delicious. But delicious doesn't have to mean demanding. After their debut book, Sunday Times bestseller It's All About Dinner, Kitchen Sanctuary is back - this time focusing on quick and easy meals, all made in 30 minutes or less! With chapters such as Champion Chicken; Moreish Meat; Fantastic Fish; Vitally Veggie; Perfect Pasta; Rice, Noodles, Grains and Bread; Snack Suppers; Super Sauces - as well as a section dedicated to Smart Shortcuts containing Nicky's top tips for speeding up dinner - you'll be able to whip up a range of fabulous meals for the whole family, every day of the week, no matter how little time you have. |
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Celebrating the 100th anniversary of Champneys, this cookbook showcases healthy, hand-crafted recipes for wellbeing from the UK's leading spa retreats. Written with the guidance of Champneys' in-house nutritionist, Champneys: The Cookbook is full of balanced and nourishing recipes to support your personal health goals. With more than 100 recipes to choose from, including delicious breakfasts, lunches and dinner dishes, plus juice shots and blended drinks, dips and salads, desserts and sweet treats, everything you need to create the Champneys menu experience at home is here. Contents include: Breakfast Kafir granola berry parfait; Banana walnut pancakes; Cloud 9 eggs Juice shots & blended drinks Kiwi lime shots; Coconut coffee smoothie; Chamomile cooler Dips & salads Signature sweet & spicy bean dip; Sourdough panzanella; Puy tabbouleh salad Lunch Avocado & kale with pumpkin-seed crunch; Plant protein pepper & paprika hash; Maple-glazed salmon Supper Champneys prawn cocktail; Green lentil & sweet potato cottage pie; Sticky beef teriyaki Desserts & sweet treats Black forest bliss balls; Butternut apple crumble & custard; Courgette, lemon & poppy seed cake |
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Widely hailed as one of the most influential cookbooks of all time, this is the timeless classic guide to culinary creativity and flavor exploration, based on the wisdom of the world's most innovative chefs Eight years in the making,  The Flavor Bible  is a landmark book that has inspired the greatest creations of innovative cooks and chefs by serving as an indispensable guide to creativity and flavor affinities in today's kitchen.  Cuisine is undergoing a startling historic transformation: With the advent of the global availability of ingredients, dishes are no longer based on geography but on  flavor . This radical shift calls for a new approach to cooking -- as well as a new genre of "cookbook" that serves not to document classic dishes via recipes, but to inspire the creation of new ones based on imaginative and harmonious flavor combinations.  The Flavor Bible  is your guide to hundreds of ingredients along with the herbs, spices, and other seasonings that will allow you to coax the greatest possible flavor and pleasure from them. This astonishing reference distills the combined experience of dozens of America's most innovative culinarians, representing such celebrated and transformative restaurants as A Voce, Blue Hill, Café Atlántico, Chanterelle, Citronelle, Gramercy Tavern, the Herbfarm, Jardinière, Jean Georges, Le Bernardin, the Modern, and the Trellis. You'll learn to: explore the roles played by the four basic tastes -- salty, sour, bitter, and sweet -- and how to bring them into harmony; work more intuitively and effectively with ingredients by discovering which flavors have the strongest affinities for one another; brighten flavors through the use of acids -- from vinegars to citrus juices to herbs and spices such as Makrut lime and sumac; deepen or intensify flavors through layering specific ingredients and techniques; and balance the physical, emotional, mental, and spiritual aspects of cooking and serving an extraordinary meal. Seasoned with tips, anecdotes, and signature dishes from the country's most respected chefs and pastry chefs,  The Flavor Bible  is an essential book for every kitchen library.  For more inspiration in the kitchen, look for The Vegetarian Flavor Bible  and Kitchen Creativity.  |
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Colossal Confections Bursting with Flavor! Cookie fanatics, rejoice! Bakery owner and beloved TikToker Chloe Joy Sexton is here to bring you the biggest, yummiest, most indulgently scrumptious cookies you’ll ever taste. Discover outstanding recipes for oversized confections that will recall all the joys of your childhood cookie jar. Sweet or salty, fruity or stuffed— thanks to Chloe’s bold and inventive approach to cookie-making, there’s a giant cookie recipe for every giant craving. Delight in whimsical creations like Marshmallow- Stuffed Fruity Funfetti Cookies or the Giant Coffeedoodle. Get your chocolate fix with melt-in-your-mouth Chocolate Churro Cookies, decadent Brownie-Stuffed Cowboy Cookies or drool-worthy Chocolate Bourbon Pecan Cookies. Each creative, showstopping recipe in this book is sure to yield big cookies and bigger smiles! |
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*More than 1 million copies sold * New York Times bestseller * Winner of the James Beard Award and multiple IACP Cookbook Awards * Available as a Netflix series * Transform how you prep, cook, and think about food with this visionary master class in cooking by Samin Nosrat that distills decades of professional experience into just four simple elements—from the woman declared “America’s next great cooking teacher” by Alice Waters. Featuring more than 100 recipes from Samin and more than 150 illustrations from acclaimed illustrator Wendy MacNaughton! In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat , an ambitious new approach to cooking. 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 elements— Salt , which enhances flavor; Fat , which delivers flavor and generates texture; Acid , which balances flavor; and Heat , which ultimately determines the texture of food—and 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 Samin’s 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 recipes—and dozens of variations—to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Destined to be a classic, Salt, Fat, Acid, Heat just might be the last cookbook you’ll ever need. With a foreword by Michael Pollan. *Named one of the Best Books of the Year by: NPR, BuzzFeed, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Elle.com, Glamour, Eater, Newsday, The Seattle Times, Tampa Bay Times, Tasting Table, Publishers Weekly , and more!* |
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Biohack Like a Woman, written by health coach and biohacker Aggie Lal, is a revolutionary approach to weight loss and biohacking that’s made by a woman for women … You—dieting again ?! Three words that could ruin your day. Why? Because they sound more like an accusation than anything else. Making you feel self-conscious and embarrassed all at the same time, just like the other 71.9 million women trying to slim down each year, starving themselves with fad diets, and counting calories like their lives depend on it … Never seeing the numbers on the scale go down. We live in a world where women are bombarded with weight-loss information from every angle. However, most of that information is created by men that see shedding pounds from a male perspective …They don’t take into account the most important variable to us women … our Infradian Rhythm. Enter Biohack Like a Woman— a tailor-made way for you to lose all the weight you desire … Not by counting calories … Not by giving up your favorite foods … but by biohacking your Infradian Rhythm (otherwise known as your 28-day cycle). As you probably know, our cycles regulate our hormones and hormones regulate our hunger, fat burning, energy levels, sleep quality, and mood. When we go on restrictive diets or bust our asses in the gym without being mindful of our hormones, we are going against our own body’s rhythm. This is not a recipe book, this is not an exercise routine, this isn’t even a diet book … It’s a blueprint on how to listen to your Infradian Rhythm and adapt the information you’ll discover in the book to your own special circumstances, which you can customize to you and your needs. And best of all, you won’t have to change your diet or lifestyle to achieve your goals because one of the key things you’ll find out when you read the book is that when and how you eat is more important than what you eat … Best part? Biohack Like a Woman comes with a trained AI coach to help you digest everything in the book and help you better calibrate the biohacking protocol to your unique needs, making Biohack Like A Woman the first book to come with its very own AI. Written by health coach and biohacker Aggie Lal. |
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From Michael Greger, M.D., FACLM, the physician behind the trusted and wildly popular website Nutritionfacts.org, and author of the New York Times bestselling book How Not to Die, comes a beautifully-designed, comprehensive cookbook complete with more than 120 recipes for delicious, life-saving, plant-based meals, snacks, and beverages that's a perfect gift for healthy conscious eaters. Dr. Michael Greger’s bestselling book, How Not to Die , presented the scientific evidence behind the only diet that can prevent and reverse many of the causes of premature death and disability. Now, The How Not to Die Cookbook puts that science into action. From Superfood Breakfast Bites to Spaghetti Squash Puttanesca to Two-Berry Pie with Pecan-Sunflower Crust, every recipe in The How Not to Die Cookbook offers a delectable, easy-to-prepare, plant-based dish to help anyone eat their way to better health. Rooted in the latest nutrition science, these easy-to-follow, stunningly photographed recipes will appeal to anyone looking to live a longer, healthier life. Featuring Dr. Greger’s Daily Dozen—the best ingredients to add years to your life— The How Not to Die Cookbook is destined to become an essential tool in healthy kitchens everywhere. |
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The end-all-be-all guide to ramen as told by the iconoclastic New Yorker whose unlikely life story led him to open Tokyo’s top ramen shop—featuring 44 recipes! “What Ivan Orkin does not know about noodles is not worth knowing.”—Anthony Bourdain While scores of people line up outside American ramen powerhouses like Momofuku Noodle Bar, chefs and food writers in the know revere Ivan Orkin's traditional Japanese take on ramen.  Ivan Ramen chronicles Orkin's journey from dyed-in-the-wool New Yorker to the chef and owner of one of Japan's most-loved ramen restaurants, Ivan Ramen. His passion for ramen is contagious, his story fascinating, and his recipes to-die-for, including the complete, detailed recipe for his signature Shio Ramen, master recipes for the fundamental types of ramen, and some of his most popular ramen variations. Likely the only chef in the world with the knowledge and access to convey such a candid look at Japanese cuisine to a Western audience, Orkin is perfectly positioned to author what will be the ultimate English-language overview on ramen and all of its components. Ivan Ramen will inspire you to forge your own path, give you insight into Japanese culture, and leave you with a deep appreciation for what goes into a seemingly simple bowl of noodles. |
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The original “Julia Child of plant-based cooking” teams up with her daughter to offer a multigenerational celebration of the power of a plant-based lifestyle—with 125 recipes. The Esselstyn family is three generations plant-based strong. Encouraged to create recipes without dairy and meat when her husband’s research pointed to the impact of diet on reversing disease, Ann Esselstyn began feeding her family creative, plant-based meals more than thirty years ago. She and her daughter, Jane Esselstyn, are bolts of energy from the same strike of lightning and have become fierce, big-spirited advocates for a plant-based lifestyle, reaching hundreds of thousands of fans through their previous books and their popular YouTube channel.   At eighty-six and fifty-six, respectively, Ann and Jane are pictures of ageless health and vibrancy and spend their days hiking, doing yoga, gardening, cooking, and spreading the message that diet is the key to living a happy, strong, and disease-free life. Be a Plant-Based Woman Warrior explains how women everywhere can pass on this important legacy in their own families through the generations, and illuminates how plants powerfully support a woman’s body and mind. This cookbook is a call to action and a message of hope for any and all to be Plant-Based Women Warriors filled with vitality and in control of their own health.   Be a Plant-Based Woman Warrior includes more than 125 recipes made for women on the go, from Apple Flax Flapjacks and Black Ramen Bowls, to Portobello Sliders with Green Goddess Sauce, to Mint Chip Outta Sight Brownies. And it includes big-flavored dinners like Sweet Potato and Cashew Ricotta Lasagna and Plant-Based Pad Thai, sure to tempt even the most reluctant vegetable-focused eaters. Full of life, captivating energy, and delicious food, this cookbook brings readers to the Esselstyn family table, where plants and joy are at the center. |
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No calorie counting. No gram counting. Cheating is allowed! It's uncomplicated. Inexpensive. A cinch to maintain. And most of all, a sensible guide to healthy eating that will help you lose weight fast and keep it off for the rest of your life. During his forty years of medical practice and in his nationally syndicated medical column, Dr. Peter Gott has been asked constantly by patients and readers for a simple, foolproof way to lose weight. In response, he developed the No Flour, No Sugar Diet, which has prompted countless success stories from his patients, thousands of letters from his readers raving about their phenomenal weight loss, and this New York Times bestselling book. While Dr. Gott's program teaches you how to eliminate flour and sugar from your diet, you won't go hungry. The diet includes selections from all the food groups, with a stong emphasis on nutrient-dense foods that leave you feeling satisfied. You'll still enjoy lean meats, brown rice, low-fat dairy products, vegetables, fruits, and other goodies?and discover how to satisfy your sweet tooth and carb cravings without sugar or flour. In addition, Dr. Gott's No Flour, No Sugar Diet? features: Easy-to-follow meal plans you customize to your needs More than 50 mouthwatering recipes for soups, entrees, desserts, and more--from Omelet Muffins to Pork Tenderloin Roasted with Fennel, Apples, Potatoes, and Onions to Strawberry Crepes with Dark Chocolate Sauce Pantry and food lists Guidelines for finding the hidden flour and sugar in many foods Important nutritional and exercise tips Inspirational stories from Dr. Gott's patients and letters from readers ...and much more. Get ready to let four powerful words "No Flour, No Sugar"make you healthier than you've ever been before! |
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We all expect to be able to buy an excellent cup of coffee from the many brilliant coffee shops available. But what about the coffee we make at home? Shouldn't that be just as good? Coffee guru James Hoffmann runs Square Mile Coffee, as well as creating extremely informative, and popular, kit and coffee reviews for his YouTube and Instagram channels. In his latest book he demonstrates everything you need to know to make consistently excellent coffee at home, including: what kit is worth buying, and what isn't; how to grind coffee; the basics of brewing for all major equipment (cafetiere, aeropress, stovetop etc); understanding coffee drinks, from the cortado to latte; the perfect espresso; and taking it to the next level - home roasting. |
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The Bar Book — Bartending and mixology for the home cocktail enthusiast Learn the key techniques of bartending and mixology from a master: Written by renowned bartender and cocktail blogger Jeffrey Morgenthaler, The Bar Book is the only technique-driven cocktail handbook out there. This indispensable guide breaks down bartending into essential techniques, and then applies them to building the best drinks. Over 60 of the best drink recipes: The Bar Book contains more than 60 recipes that employ the techniques you will learn in this bartending book. Each technique is illustrated with how-to photography to provide inspiration and guidance. Bartending and mixology techniques include the best practices for: JuicingGarnishingCarbonatingStirring and shakingChoosing the correct ice for proper chilling and dilution of a drinkAnd, much more If you found PTD Cocktail Book, 12 Bottle Bar, The Joy of Mixology, Death and Co., and Liquid Intelligence to be helpful among bartending books, you will find Jeffrey Morgenthaler’s The Bar Book to be an essential bartender book. |
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A delightful cookbook full of traditional hungarian cuisine, which includes soup, meat and sweet and deserts from the Eastern area of Europe. Recipes which include the use of spices such as paprika to delightfully add a distinctive cultural flavour to most dishes. In this book you will find hearty and healthy stroganoff, goulash, Schnitzel, cabbage and noodle dishes famous to the region. |
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Discover the ancient grain with tremendous flavor that is a true gift for many who suffer from gluten sensitivity or choose to eat gluten free.   The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008. Einkorn has remained unaltered for thousands of years, which allows many, including Giulia—who suffered from mood swings, asthma, and digestive problems—to eat wheat without symptoms. Amazed by her daughter’s health transformation, Carla became a champion of this little-known, nutrient-packed grain. Einkorn shares 100 delicious recipes for working with the grain and its flour in a wide variety of flavorful dishes, such as Yogurt Blueberry Muffins, Spinach Lasagna Bolognese, Neapolitan Pizza Margherita, and Soft & Chewy Ginger Cookies—as well as sourdough and yeasted breads like Classic French Boule and buttery Sweet Potato Rolls. This book also explores einkorn’s history, unique genetics, and superior nutrient content, while sharing Carla’s tips for using it to its full baking and cooking potential. With eighty-five beautiful color photographs, Einkorn will introduce home cooks to a delicious ancient grain that can transform the way they eat for the better by adding more nutrition and flavor to the foods they love. |
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Best-selling Blue Zones Kitchen author Dan Buettner spent years uncovering the Blue Zones--the five places around the world where people consistently live to or past, 100--and sharing lifestyle tips and recipes gleaned from these places. Now, creating your own Blue Zone at home is easier than ever, thanks to plant-forward recipes in this inspiring book--all developed right in our own backyard. In Blue Zones American Kitchen, Buettner uncovers the traditional roots of plant-forward cuisine in the United States. Following the acumen of heritage cooks who have passed their recipes from generation to generation, Buettner uncovers the regions and cultures that have shaped America's healthiest food landscapes, from Hmong elders living in Minnesota to Quakers in New England. Along the way, he illuminates both traditional and revolutionary ideas in vegetarian food with recipes from chefs like James Beard Award-winner James Wayman, "the Gullah chef" Bill Green, and "the Cod Chef" Dave Smoke-McCluskey. With wisdom from more than 50 food experts, chefs, and cooks around the country, Buettner's road trip across America sheds light on some of its most under-recognized plant-forward communities as Buettner shares the ingredients, recipes, and lifestyle tips that will make living to 100 both delicious and easy. And the proof is in the pudding: 49 Blue Zones Project Cities have demonstrated that eating the Blue Zones way can alleviate obesity, heart disease, diabetes, and more. Filled with 100 tasty recipes, from Pennsylvania Dutch apple dumplings to Southern Hoppin' John, Blue Zones American Kitchen will change your diet--and your life. |
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The host of the highly popular PBS show Pati's Mexican Table shares everyday Mexican dishes, from the traditional to creative twists. Pati Jinich has a mission. She’s out to prove that Mexican home cooking is quicker and far easier than most Americans think. Surprising in their simplicity and freshness, Pati's recipes incorporate produce and grains. Most important, they fit perfectly into an everyday family cooking schedule and use just a handful of ingredients, most of which are already in your pantry. Many are homey specialties that Pati learned from her mother and grandmother, some are creative spins on classics, while others are not well known outside of Mexico. Dishes like Chicken à la Trash (it’s delicious!), a one-pot meal that Pati gleaned from a Mexican restaurant cook; Mexican Meatballs with Mint and Chipotle; Sweet and Salty Salmon; and Mexican-Style Pasta can revitalize your daily repertoire. You’ll find plenty of vegetarian fare, from Classic Avocado Soup, to Divorced Eggs (with red and green salsa), to Oaxaca-Style Mushroom and Cheese Quesadillas. Your friends and family will enjoy Tomato and Mozzarella Salad with Pickled Ancho Chile Vinaigrette; Crab Cakes with Jalapeño Aioli; and Chicken Tinga—(you can use rotisserie chicken), which makes a tasty filling for tortas and tostadas. Pati also shares exciting dishes for the holidays and other special occasions, including Mexican Thanksgiving Turkey with Chorizo, Pecan, Apple, and Corn Bread Stuffing; Spiral-Cut Beef Tenderloin; and Red Pozole (“a Mexican party in a bowl”), which she served on her wedding day. Desserts like Triple Orange Mexican Wedding Cookies, Scribble Cookies (sandwich cookies filled with chocolate), and little Apricot-Lime Glazed Mini Pound Cakes are sophisticated yet simple to make. |
