Cooking

More than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today.

Finalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers Alliance

In this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning “Let’s eat!” in the Karuk language, Chími Nu’am shares the author’s delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing.

Calvosa Olson has spent many years connecting her family’s foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson’s table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chími Nu’am welcomes readers in with Calvosa Olson’s politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.

Winner of the 74th National Jewish Book Award: The Jane and Stu­art Weitz­man Fam­i­ly Award for Food Writ­ing and Cook­books

A surprising history of how the pig has influenced Jewish identity

Jews do not eat pig. This (not always true) observation has been made by both Jews and non-Jews for more than three thousand years and is rooted in biblical law. Though the Torah prohibits eating pig meat, it is not singled out more than other food prohibitions. Horses, rabbits, squirrels, and even vultures, while also not kosher, do not inspire the same level of revulsion for Jews as the pig. The pig has become an iconic symbol for people to signal their Jewishness, non-Jewishness, or rebellion from Judaism. There is nothing in the Bible that suggests Jews are meant to embrace this level of pig-phobia.

Starting with the Hebrew Bible, Jordan D. Rosenblum historicizes the emergence of the pig as a key symbol of Jewish identity, from the Roman persecution of ancient rabbis, to the Spanish Inquisition, when so-called Marranos (“Pigs”) converted to Catholicism, to Shakespeare’s writings, to modern memoirs of those leaving Orthodox Judaism. The pig appears in debates about Jewish emancipation in eighteenth-century England and in vaccine conspiracies; in World War II rallying cries, when many American Jewish soldiers were “eating ham for Uncle Sam;” in conversations about pig sandwiches reportedly consumed by Karl Marx; and in recent deliberations about the kosher status of Impossible Pork.

All told, there is a rich and varied story about the associations of Jews and pigs over time, both emerging from within Judaism and imposed on Jews by others. Expansive yet accessible, Forbidden offers a captivating look into Jewish history and identity through the lens of the pig.

Increase your Taco Tuesday repertoire and take a deeper dive into the versatility of this popular mealtime treat with this collection of fun, accessible taqueria food.

Specializing in vibrantly colorful, authentic Mexican fare using only fresh ingredients, chef Victoria Elizondo focuses on Mexican guisos - the type of food that makes you feel you are home. There are quick and easy recipes to rustle up on weekday nights, with vegan and veggie alternatives, a vast range of salsas and sides, as well as slow-cooking specialties enriched with aromatic spices. So, whether you are looking for family or after-work meals, planning a fiesta, or anywhere in between, here are creative inventions to stimulate your palate and enrich your dining experience.

A delightful romp through America’s Golden Age of Cocktails

The decades following the American Civil War burst with invention—they saw the dawn of the telephone, the motor car, electric lights, the airplane—but no innovation was more welcome than the beverage heralded as the “cocktail.”

The Gilded Age, as it came to be known, was the Golden Age of Cocktails, giving birth to the classic Manhattan and martini that can be ordered at any bar to this day. Scores of whiskey drinks, cooled with ice chips or cubes that chimed against the glass, proved doubly pleasing when mixed, shaken, or stirred with special flavorings, juices, and fruits. The dazzling new drinks flourished coast to coast at sporting events, luncheons, and balls, on ocean liners and yachts, in barrooms, summer resorts, hotels, railroad train club cars, and private homes.

From New York to San Francisco, celebrity bartenders rose to fame, inventing drinks for exclusive universities and exotic locales. Bartenders poured their liquid secrets for dancing girls and such industry tycoons as the newspaper mogul William Randolph Hearst and the railroad king “Commodore” Cornelius Vanderbilt.

Cecelia Tichi offers a tour of the cocktail hours of the Gilded Age, in which industry, innovation, and progress all take a break to enjoy the signature beverage of the age. Gilded Age Cocktails reveals the fascinating history behind each drink as well as bartenders’ formerly secret recipes. Though the Gilded Age cocktail went “underground” during the Prohibition era, it launched the first of many generations whose palates thrilled to a panoply of artistically mixed drinks.

Forages through New England’s most famous foods for the truth behind the region’s culinary myths

Meg Muckenhoupt begins with a simple question: When did Bostonians start making Boston Baked Beans? Storekeepers in Faneuil Hall and Duck Tour guides may tell you that the Pilgrims learned a recipe for beans with maple syrup and bear fat from Native Americans, but in fact, the recipe for Boston Baked Beans is the result of a conscious effort in the late nineteenth century to create New England foods. New England foods were selected and resourcefully reinvented from fanciful stories about what English colonists cooked prior to the American revolution—while pointedly ignoring the foods cooked by contemporary New Englanders, especially the large immigrant populations who were powering industry and taking over farms around the region.

The Truth about Baked Beans explores New England’s culinary myths and reality through some of the region’s most famous foods: baked beans, brown bread, clams, cod and lobster, maple syrup, pies, and Yankee pot roast. From 1870 to 1920, the idea of New England food was carefully constructed in magazines, newspapers, and cookbooks, often through fictitious and sometimes bizarre origin stories touted as time-honored American legends. This toothsome volume reveals the effort that went into the creation of these foods, and lets us begin to reclaim the culinary heritage of immigrant New England—the French Canadians, Irish, Italians, Portuguese, Polish, indigenous people, African-Americans, and other New Englanders whose culinary contributions were erased from this version of New England food. Complete with historic and contemporary recipes, The Truth about Baked Beans delves into the surprising history of this curious cuisine, explaining why and how “New England food” actually came to be.

A New York Times Notable cookbook—now updated with new recipes, photographs and notes on Sri Lankan culture and cuisine!

“A terrific introduction to a great culinary tradition about which egregiously little is known. Well researched, authentic, and easy-to-follow recipes.” ―Anthony Bourdain (on the first edition)

S.H. Fernando takes readers on an unforgettable culinary journey through Sri Lanka, where a typical meal is simply referred to as “rice & curry.” Demystifying ingredients, spices and flavors to prove that Sri Lankan Food is a healthy option, Fernando gives us the best of generations of folk cooking traditions as well as time-saving tips and menu suggestions for the modern cook.

This new edition has been revised and updated with over 100 easy-to-follow recipes; an introduction to Sri Lanka’s history, culture, and cuisine; a detailed up-to-date travel section with for visitors; a comprehensive spice guide, sidebars on ingredients, techniques and notable aspects of Sri Lanka’s cuisine, and stunning color photos throughout.

Sample recipes:

·        Roasted Curry Powder

·        Spicy Lentil Fritters (Masala Vadai)

·        Duck Curry with Arrack (Thara Curry)

·        Hoppers (Appa)

·        Lamb Biryani

·        Leela's Chilaw Crab Curry (Kakuluwo Curry)

·        Chili Sambol (Katta Sambol)

·        Mango Curry (Amba Curry)

·        Shymala's Coconut Custard Pudding (Wattalampan)

How the Prohibition law of 1920 made alcohol, savored in secret, all the more delectable when the cocktail shaker was forced to go “underground”

“Roaring Twenties” America boasted famous firsts: women’s right to vote, jazz music, talking motion pictures, flapper fashions, and wondrous new devices like the safety razor and the electric vacuum cleaner. The privations of the Great War were over, and Wall Street boomed.

The decade opened, nonetheless, with a shock when Prohibition became the law of the land on Friday, January 16, 1920, when the Eighteenth Amendment banned “intoxicating liquors.” Decades-long campaigns to demonize alcoholic beverages finally became law, and America officially went “dry.”

American ingenuity promptly rose to its newest challenge. The law, riddled with loopholes, let the 1920s write a new chapter in the nation’s saga of spirits. Men and women spoke knowingly of the speakeasy, the bootlegger, rum-running, black ships, blind pigs, gin mills, and gallon stills. Passwords (“Oscar sent me”) gave entrée to night spots and supper clubs where cocktails abounded, and bartenders became alchemists of timely new drinks like the Making Whoopee, the Petting Party, the Dance the Charleston. A new social event—the cocktail party staged in a private home—smashed the gender barrier that had long forbidden “ladies” from entering into the gentlemen-only barrooms and cafés.

From the author of Gilded Age Cocktails, this book takes a delightful new romp through the cocktail creations of the early twentieth century, transporting readers into the glitz and (illicit) glamour of the 1920s. Spirited and richly illustrated, Jazz Age Cocktails dazzles with tales of temptation and temperance, and features charming cocktail recipes from the time to be recreated and enjoyed.

A meditation on the poetics of hunger and the social worlds of cooking

“When I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it . . .” —MFK Fisher

When chef and writer dee Hobsbawn-Smith left the city for rural life on a farm in Saskatchewan, she planned to replace cooking and teaching with poetry and prose. But—as begin the best stories—her next adventure didn’t quite work that way.

Food trickled into her poems, her essays, her fiction. And water poured into her property in both Saskatchewan and Calgary during two devastating floods.

Bread and Water uses lyrical prose to describe those two fundamental ingredients, and to probe the essential questions on how to live a life. Hobsbawn-Smith uses food to explore the hungers of the human soul: wilder hungers that loiter beyond cravings for love. She kneads ideas of floods and place, grief and loss; the commonalities of refugees and Canadians through common tastes in food; cooking methods, grandmothers and mentors; the politics of local and sustainable food; parenting; male privilege in the restaurant world; and the challenges of aging gracefully.

It is an elegant collection that weaves joy into exploring the quotidian in search for larger meaning.

Master the art of mixology with these easy infographic cocktail recipes!

Prepare a first-class cocktail using these beautifully designed infographics, which show precise measurements in easy-to-see glass proportions and explain which garnish and type of glass work best for each drink. Two hundred recipes cover both old favorites and modern inventions, from coolers and coladas to slings, sours, and screws. An informative introduction gives details on equipment, bar stocking, basic techniques, and more.

New in paperback edition of Cocktail Infographics.

A new and remarkable look at the sake produced in Japan’s Yamaguchi Prefecture.

This book is the first of its kind, a deep-dive into a single sake-producing region to highlight its delicious brews as well as the people, land, and culture behind them. Brewing in Yamaguchi — in southern Honshu, Japan — reflects the whole history of sake in Japan, from boom to bust to resurgence, and many of its brands, including the fabled Dassai, are now at izakaya and fine restaurants around the world. 

Expert Jim Rion takes us on a tour of all 23 Yamaguchi breweries to introduce the character of each and its brewmasters’ best picks. Along the way he provides background on such topics as rice farmers, drinkware, brewing methods, and the controversy over sake “terroir” (does it exist?). An added bonus for travelers is a mini sightseeing guide to the region and its many delights. Illustrated with photographs and quick-reference sake labels.

L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.

L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.'s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.

Along with recipes made famous by each restaurant, L.A.’s Landmark Restaurants contains profiles of such legendary eateries as Cole’s, Philippe the Original, Pacific Dining Car, The Original Pantry Café, The Victor Hugo, Canter’s Delicatessen, Sportsmen's Lodge, Mocambo, Nate ’n Al’s, The Smoke House, Tail o’ the Pup, The Apple Pan, Valentino, and dozens of other beloved establishments in this beautiful tribute to Los Angeles and its historic restaurants.

Each location profiled is illustrated with a collection of historic and contemporary photographs and ephemera—such as menus, matchbooks, and advertisements—and every entry features a short history of the restaurant, entertaining anecdotes, and such details as the year of opening, address, phone number (both original and current), type of cuisine, and the name of the restaurant's founder.

Recipes made famous by the restaurant, updated for today’s cook and kitchen by Chef Geary, will satisfy anyone seeking to replicate their favorite dish from these legendary restaurants and their chefs.

Truly a love letter to Los Angeles and its world famous cuisine, L.A.’s Landmark Restaurants is sure to bring back treasured memories and knowing smiles from anyone who has dined at these fabled establishments.

Recetas originales, deliciosas y saludables de la gurú latinoamericana del fitness.

Nunca antes había sido tan fácil y delicioso llevar un estilo de vida saludable como con esta práctica guía. La primera edición de Las recetas de Sacha Fitness se publicó hace 10 años y, desde entonces, se ha convertido en un clásico de la nutrición. Para conmemorar esta década, Sascha trae a sus seguidores esta edición renovada, con 30 % más de recetas que el libro original.

En estas páginas, el lector encontrará recetas de desayunos, sopas, acompañamientos, proteínas, ensaladas, postres y bebida que demuestran que comer rico, variado y saludable sí es posible. También, información sobre la alimentación, el ejercicio y cómo mejorar el potencial para quemar grasa y aumentar la masa muscular, aspectos determinantes para un cuerpo sano y en forma.

No esperes más, llegó el momento de vivir de forma saludable y equilibrada, pero disfrutando de cada momento de la vida. ¡Tu cuerpo y tu mente te lo agradecerán!

ENGLISH DESCRIPTION

The discipline of healthy eating joins hands with the art of making delicious food. In this book, Sascha Barboza–personal trainer and the winner of the National Physique Committee healthy, practical, and scrumptious solutions to the never-ending question of what to make for lunch. 

This book compiles Sascha’s healthiest meal options, some of which she has shared online, and through the first iteration of this book. Readers will find recipes for breakfast, lunch, dinner and dessert, as well as information on the nutrients that make up each meal, and how each of them affects our body. 

A groundbreaking exploration of celiac disease, a serious autoimmune condition that affects approximately three million Americans, or 1 percent of the population

The manifestations of celiac disease–including anemia, gastrointestinal problems, and infertility–are diverse and can have severe consequences if left untreated. The only therapy is lifelong adherence to a gluten-free diet. Because many doctors know little about celiac, nearly half of the individuals with the disease remain undiagnosed, and many wait years for the correct diagnosis.

In Gluten Free for Life, Emily K. Abel delves into the social, cultural, and historical dimensions of celiac disease, and sheds light on the challenges faced by affected individuals. The book uncovers the profit- driven motivations behind certain food companies, which often produce exorbitantly priced and ultraprocessed gluten-free products that remain out of reach for many people. Abel also emphasizes the parallels between celiac disease and other disabilities, stressing the condition's invisible nature. The absence of observable symptoms poses significant challenges in terms of social interactions, workplace dynamics, and the overall perception of those living with the disease.

Abel cautions against viewing a medical cure as the sole solution for celiac disease. Instead, she advocates for a comprehensive approach that addresses the socioeconomic factors impacting adherence to the gluten-free diet. By redirecting attention toward necessary social and political reforms, Gluten Free for Life proposes remedies capable of alleviating the burdens faced by individuals with celiac disease.

From Seattle to New York, from Missoula to Miami, game is appearing on many restaurant menus and gracing more and more tables at home. Why? Because game, whether buffalo or boar, partridge or pigeon, is a delicious, low fat, nutritionally impressive, and versatile alternative to more traditional meats. And since so much game is now farm raised, it's tender and flavorful, and, best of all, readily available in butcher shops and grocery stores everywhere.

Clearly, the time is right for Wild About Game, a comprehensive, updated cookbook by a nationally recognized expert in cooking game. In this groundbreaking book, Janie Hibler offers detailed information, helpful techniques, and contemporary recipes for wild and farm raised game. The 150 recipes range from simple dishes Buffalo Burgers and Roast Muscovy Duck with Persimmons and Figs to sophisticated ones Venison Osso Buco and Ostrich Satay.

Wild About Game is divided into chapters by the types of game birds, large game, and small and exotic game. Each begins with an explanation of each type of animal wild and farm raised including what they eat, how and where to buy their meat, and the best cooking method for each cut. Then comes the best part the recipes. Some are for farmed game, while others are innovative twists on wild game dishes that Hibler has been cooking for more than thirty years. And if you're hankering to make a recipe, but have no game, Hibler offers suggestions for non game substitutions, such as Cornish hens for squab or pork tenderloin for venison. Other sections include recipes for smoking game, marinades and rubs, sauces, and side dishes.

Color photographs of favorite dishes and archival photographs and etchings are included along with a list of nutritional data for each type of game, an unusual American game timeline, and an extensive resource list for game that can be delivered to your doorstep. Try just one recipe from Wild About Game, and you'll soon be wild about game yourself.

This book tells the story of the ancient land named Chianti and the modern wine appellation known as Chianti Classico. In 1716, Tuscany’s penultimate Medici ruler, Cosimo III, anointed the region of Chianti, along with three smaller areas in the Florentine State, as the world’s first legal appellations of origin for wine. In the succeeding centuries, this milestone was all but forgotten. By the late nineteenth century, the name Chianti, rather than signifying this historic region and its celebrated wine, identified a simple Italian red table wine in a straw-covered flask.
 
In the twenty-first century, Chianti Classico emerged as one of Italy’s most dynamic and fashionable wine zones. Chianti Classico relates the fascinating evolution of Chianti as a wine region and reveals its geographic and cultural complexity. Bill Nesto, MW, and Frances Di Savino explore the townships of Chianti Classico and introduce readers to the modern-day winegrowers who are helping to transform the region. The secrets of Sangiovese, the principal vine variety of Chianti, are also revealed as the book unlocks the myths and mysteries of one of Italy’s most storied wine regions. The publication of Chianti Classico coincides with the three hundredth anniversary of the Medici decree delimiting the region of Chianti on September 24, 1716.

Winner of the following awards:
2016 André Simon Food & Drink Book Award: Drink Books Category
2017 International Organization of Vines and Wine: Jury Award, Monographs
2017 International World Cookbook Awards: Sustainable, For the Public Category
2017 Gourmand International World Cookbook Awards: Drink Special Awards Category

The Vegan Cookbook That Is Rooted in Food Science

"Mark is an absolute wizard―he can turn the most unexpected ingredients into vegan meat! You will not be disappointed."―Rose Lee, Cheap Lazy Vegan

#1 Bestseller in Raw Cooking, Vegan Cooking, and Vegetarian Diets

A one-of-a-kind vegan cookbook for those looking to make juicy burgers, sizzling BBQ ribs, Seitan Bacon, and fried chicken, all through the power of fruits and vegetables.

For all food lovers and enthusiasts out there. Making Vegan Meat is a staple cookbook for kitchens where home cooks, professional chefs, foodies, vegans, vegetarians, and the vegan-curious can find super vegan meat recipes. Foodie, food scientist, and YouTuber Mark “Sauce Stache” Thompson shows you a multitude of filling vegan dishes to deeply satisfy your tastebuds.

Make nutritious and creative recipes in this vegan cookbook. Step out of your comfort zone and have fun with healthier, delicious, plant based protein. From mouth-watering BBQ ribs made from mushrooms to crispy bacon from a daikon radish, you will have your dinner guests exclaiming, “Wait! That’s a vegetable?”

Read Making Vegan Meat and:

• Learn to experiment in the kitchen with unexpected ingredients and create your own plant-based vegan meat recipes
• Gain insight into how to produce different flavors, textures, and aromas
• Discover exciting ways to use a variety of fruits and vegetables, like mushrooms!

If you enjoyed plant-based cookbooks like The Complete Plant-Based Cookbook, Vegan for Everybody, or The Vegan Meat Cookbook, then you’ll love Making Vegan Meat.

Solstice in Sweden—Food Inspirations for a Scrumptious Midsommar

#1 New Release in Chocolate Baking and Brunch & Tea, and Scandinavian Cooking

Snacking cakes, cookies, aromatic breads—surround yourself with these and other Nordic sweets as you envelop your senses in the spectacular tastes, smells, and traditions of Sweden’s Midsommar.

Submerge yourself in the traditions of Sweden. Food holds such significance in many cultures. It symbolizes community, bounty, gratefulness, sacrifice, love, and so much more. Better than any basic Swedish cookbook, Cafe at the End of the World brings to life the significance of Swedish baking—from traditional food and bread recipes to cake baking and bread making to coming together and sharing the bread and other dishes in Midsommar celebration. 

The spread of Sweden—foods and traditions with a twist. Midsommar has been celebrated for centuries in Sweden. Foods and classic recipes have circulated for just as long. When Meg Ray moved to Sweden for the summer, she noticed a demand for these cherished recipes and created Cafe at the End of the World, which offers recipes, stories, Swedish staples, and more—with a miette twist. 

Inside this unique Swedish cookbook, you’ll find:

• Step-by-step cookie, bread, and cake recipes classic to Midsommar in Sweden—Foods like chocolate mess cake and granola
• Genius recipes that elevate beloved classics, like cardamom buns, ice-cream cakes, breads, and struesels
• Tips, tricks, and recipes for Swedish bread baking—tools and gadgets not needed

If you liked Smörgåsbord, Ottolenghi Flavor or the Nordic Cookbook, you’ll love Cafe at the End of the World.

A delicious collection of essays, recipes, and practical plant information exploring Japan's thriving culture of foraged foods.

From bracken to butterbur to "princess" bamboo, some of Japan's most iconic foods are foraged, not grown, in its forests, fields, and coastal waters—yet most Westerners have never heard of them.

In this book, journalist Winifred Bird eats her way from one end of the country to the other in search of the hidden stories of Japan's wild foods, the people who pick them, and the places whose histories they've shaped.

A new edition of a Jane Butel classic is fully revised and updated.

Tex-Mex cooking is more popular than ever and Jane Butel, founder of the Pecos Valley Spice Company, makes it simple and easy with hundreds of recipes, for everything from the best guacamole to crab-filled enchiladas.

A delightful history of cocktails from the era of new interstate highways, sprouting suburbs, and atomic engineering

America at midcentury was a nation on the move, taking to wings and wheels along the new interstate highways and in passenger jets that soared to thirty thousand feet. Anxieties rippled, but this new Atomic Age promised cheap power and future wonders, while the hallmark of the era was the pleasure of an evening imbibing cocktails in mixed company, a middle-class idea of sophisticated leisure. This new age, stretching from the post–World War II baby boom years through the presidency of General Dwight Eisenhower into the increasingly volatile mid-1960s, promised affordable homes for those who had never dreamed of owning property and an array of gleaming appliances to fill them. For many, this was America at its best—innovation, style, and the freedom to enjoy oneself—and the spirit of this time is reflected in the whimsical cocktails that rose to prominence: tiki drinks, Moscow mules, Sea Breezes, Pina Coladas, Pink Squirrels, and Sloe Gin Fizzes.

Of course, not everyone was invited to the party. Though the drinks were getting sweeter, the racial divide was getting more bitter—Black Americans in search of a drink, entertainment, or a hotel room had to depend on the Green Book for advice on places where they would be welcome and safe. And the Cold War and Space Race proceeded ominously throughout this period, as technological advances alternately thrilled and terrified.

The third installment in Cecelia Tichi’s tour of the cocktails enjoyed in various historical eras, Midcentury Cocktails brings a time of limitless possibilities to life though the cocktails created, named, and consumed.

An updated and expanded edition of the bestselling Holiday Cookies, featuring additional recipes from the last decade of contest winners.

For nearly four decades, the Chicago Tribune has run its annual Holiday Cookie Contest, asking readers to submit recipes that are both unique and meaningful to them. Each recipe is accompanied by a brief description or story explaining why the cookie is special to the reader and their family. The Chicago Tribune's award-winning food writers and editors carefully consider these essays, select the finalists, and then publish winning recipes.

Holiday Cookies, 2nd Edition is an updated and expanded collection of the best holiday cookies as curated from nearly four decades worth of reader submissions, including 28 new recipes from the winners in 2014 to 2022. These delicious recipes represent an eclectic mix of traditional and modern recipes from diverse cultural backgrounds and skill levels, such as Tropical Nuevo Latino Cookies, Dorie's Dark and Stormies, and Grandma Grump's Peanut Butter Drizzles.

Complete with full-color photography and helpful baking tips, this gorgeous compilation brings the warmth and expertise of a cross-generational baking community home for the holidays. From cookie classics to twists on old standards, Holiday Cookies provides the home baker with a plethora of possibilities for any holiday party.

The essential history of bread baking and sourdough’s rise to a global phenomenon.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity.

Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, and engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.

“Packed with authentic regional recipes, beautiful stories and gorgeous photographs, Muy Bueno is above all else a delicious family love story."

—Matt Armendariz, MattBites.com and author of On a Stick!

*As featured in Eater, The New York Times, TODAY Food, Taste of Home Magazine, Woman’s World Magazine, Latina Magazine, Leite's Culinaria, People en Español Magazine, Cosmo for Latinas Magazine, Epicurious, and The Kitchn*

Siéntate a comer, esta muy bueno! Sit down and eat, it’s very good!

This was how Jesusita Mendias-Soza always welcomed guests to her table. The same words served as inspiration for her daughter Evangelina and granddaughters Yvette and Veronica, who wanted to honor her memory and preserve their family's recipes and stories for future generations. They started the Muy Bueno Cookbook blog in 2010 with this idea in mind, and quickly attracted thousands of fans and followers who fell in love with Muy Bueno's flavorful Mexican recipes, heartwarming family stories, and beautiful photography. Now they open their hearts and kitchens to an even wider audience in their first cookbook.

Spanning three generations, Muy Bueno offers over 100 recipes: traditional old-world northern Mexican recipes from Jesusita’s kitchen; comforting south of the border home-style dishes from Evangelina; and innovative Latin fusion recipes from Yvette and Veronica. Also includes a chile glossary with photos and step-by-step instructions for roasting chiles, making tamales, and red chile sauce.

*GREAT ON KINDLE*

Sample recipes:

• Homemade Flour Tortillas
• Tomatillo Salsa
• Persimmon Mojito
• Mexican Meatball Soup (Albondigas)
• Pork in Red Chile Sauce (Asado de Chile Colorado)
• Cilantro Lime Rice
• Mexican Bread Pudding (Capirotada)
• Mexican Wedding Cookies (Biscochos)
• Horchata Popsicles (Paletas de Horchata)

“… when it comes to understanding the soul of what makes Middle Eastern cooking so delicious, it's one of the best hidden treasures on the market.”—Jessica Soffer, Saveur Magazine

Now available in paperback for the first time, this unique Hippocrene cookbook explores the flavors of the Jewish-Iraqi table. When the Jews fled Iraq for Israel, they could not take their material possessions, but they did take their culture—and their rich cuisine. With Mongolian, Turkish, and Indian influences, Jewish-Iraqi cuisine is a special blend that has rarely been documented. Rivka Goldman takes the reader through her memories of an ancient land and culture and the culinary heritage passed on to her by her mother, Nazima.

This elegant cookbook memoir describes the ways in which the unique sociopolitical history of the Jewish-Iraqi people has impacted their foods and the ways in which they are eaten, supplying over 100 healthful family recipes. Refreshing salads, hearty stuffed vegetable and meat dishes, and wholesome dumpling, fish and rice dishes all accompany tales of friendship, loyalty, persecution, escape, exile, and, of course, celebration.

Sample recipes:

• Stuffed Meat Pockets (Hashwa ab Lahm)
• Pickled Mango (Ambah)
• Okra, Garlic and Mint (Bamia ab Thum oo Nanah)
• Chicken, Garbanzo Beans, and Raisins (Gige ab Hmas)
• Beef, Zucchini and Leek Soup (Marag ab Lahm oo Koossa)
• Feta Cheese Omelets (Aja ab Jibin)
• Garlic and Basil Fish (Smack ab Thum oo Rihan)
• Feta and Spinach Pie (Burekas im Gevina veh Tered)
• Semolina Dumplings with Zucchini (Kha Hamnsta)

Be kind to yourself and the environment with this book of tasty and simple vegetable-based recipes to prepare at home.

If you’re not a fan of eating your greens and struggling to hit your five a day, this collection of recipes will transform you into a veggie believer. With more than 800 concise, uncomplicated ways to make your meals more green-focused, you’ll be swapping out boiled carrots for broccoli roasted with garlic, chili, cashew nuts, and soy sauce quicker than you can say kale. 

With chapters focusing on single vegetables, Eat Your Greens! helps you get to know the raw materials, explaining when they’re in season, how best to store them, and what ingredients they work well with. And given the simplicity of the instructions, even the most kitchen-phobic will be converted.

Plating—the art of presenting food on the plate—is brought to life for amateurs and pros alike, with spectacular photography and how-to's for creating a visual feast with exquisitely arranged dishes.

Delicious food lives through presentation as much as taste, and creatively displaying food on a plate can turn a great dish into an artwork. In plating, a dish of food is transformed into a feast for the senses. Playing with contrasting textures, color hues, and aromas, this is a skillful culinary art that spans global cuisine. 

Story On A Plate introduces world renowned chefs and food stylists who guide you through the process of plating, step by step, from main dishes and appetizers to desserts. Story On A Plate opens up this gastronomic art form for both the amateur chef at home and the pro, and allows you to imaginatively and skilfully serve your own culinary creations.

Haute Cuisine at the Hangar-7

The guest chefs at Restaurant Ikarus present their exceptional culinary art whether it is fusion cuisine, molecular gastronomy or traditional cooking. Executive Chef Martin Klein offers a potpourri of international top chefs. The guest chefs present their creations at Restaurant Ikarus – Martin Klein and his team rise to the challenge and perfectly recreate the top chefs’ menus. The chef’s personal commentaries, Martin Klein’s experiences with the guest chefs and recipes of their menus, which are especially arranged for Restaurant Ikarus, present the international haute cuisine.

Explore Haute Cuisine with inspiring chefs at Salzburg’s Hangar-7.

Spearheading a new style of hospitality, each month Restaurant Ikarus lets a different international star chef take over its kitchen. Responsible for the individual design of the menu whether it is fusion cuisine, molecular gastronomy, or a style synonymous with their homeland, innovation, and personal flair are the key ingredients. Under a dazzling ceiling made from almost 2,000 panes of glass inside Salzburg’s Hangar-7, these culinary masters are reaching for the stars.

Ikarus Invites the World’s Best Chefs document’s the journey towards the plate, explaining how the talented teams involved rise to the challenge and passionately recreate these bespoke menus. A sizzling mix of personal commentaries and processes which pave the way to perfection, this book grants an invitation to the top table.

Cooking on an open fire is the most archaic of all cooking methods. This cookbook provides many varied recipes as well as practical tips.

For decades, open-fire cooking has been considered a pastime reserved for scouts and elite soldiers, leaving the rest of us to grill sausages on the terrace. But open-fire cooking is for everyone. It is sensuous and impractical in the best sense of the word. It is as much about the time spent making the food as it is about eating it.

Cooking on Fire is full of delicious firecooked recipes requiring varying degrees of effort. It teaches you how to build and light campfires, different campfire cooking techniques, the equipment you will need (if any), and everything else you need to know.

You’ll find classic recipes like Chilli Con Carne and roasted chestnuts but also more challenging dishes that require a fair amount of time—which is a good thing. Because if there is one thing the authors would like to accomplish with this book, it is to give you, the reader, the freedom to sit down by the fire, and with food as the excuse, look into the flames, and relax.

A complete guide on how to source and prepare essential ingredients for traditional, homemade Italian cuisine at home.

The quality of Italian cuisine is based on the quality of its ingredients. For Italians, the quality of the basic ingredients in their dishes is everything. For some, it’s even as important as the air they breathe. This is why classic, homemade Italian food is incomparable to any other in the world. Its richness of taste belies its apparent simplicity, and it’s all down to the superior quality of those timeless, key elements that truly makes traditional Italian cooking so flavourful.

Originale is not just another recipe book. It is, in essence, a guide. A manual on how to do it like the Italians. The dozens of inspiring recipes within these pages are built from a handful of crucial ingredients that, if sourced correctly—as detailed in this book—can transport you directly to the kitchens of Rome, Naples, or Bologna via your own plate. Originale is lovingly curated to celebrate the enduring nature of Italian cuisine, its history, and culture. Buon appetito!

A Seasonal Guide for Growing & Cooking Foods Right at Home

“Luay makes growing your own food, even if just a small amount, into an achievable endeavor.”—Niki Irving of Flourish Flower Farm, flower farmer, florist, author of Growing Flowers

#1 Best Seller in Organic Gardening

Learn to garden in any space with Seed to Table, grow and cook nutrient-dense foods to take your gardening and cooking to the next level!

Gardening, cooking, and eating done right! Seed to Table focuses on how to feed your family with nutritious foods from your own outdoor, home and/or kitchen garden. Whether you live in a city or in the country, this book gives you tools on effective growing techniques, seed starting methods, and garden maintenance. 

Organic gardening for every individual style! Have fun while you create your own gardening system whether it be for a container garden or a kitchen garden. Try out big and small garden ideas to stock up your fridge with delicious fruits, vegetables, and herbs to grow your self-sufficiency. Maximize your minimal or large space with impactful practices that are perfect for anyone on a sustainability and self-sufficiency journey.

Inside Seed to Table, you’ll find:

• A full and in-depth guide on preserving foods while cultivating homegrown foods
• Easy and delicious vegetable-forward recipes and preservation techniques to feed your whole family
• Effective urban gardening tools to create a garden in a patio garden, rooftop space, or any space

If you're looking for books on urban gardening or gardening in any space, add this book to your collection! If you liked Plants-Only Kitchen, Holistic Homesteading, or Raised-Bed Gardening for Beginners, then you’ll love Seed to Table.

The owner of the legendary Hoosier Mama Pie Company turns breakfast into an art form with this go-to guide for baking scones, muffins, and other morning favorites.

In the fifteen years since Paula Haney started Hoosier Mama Pie Company, it has become both a local favorite and national destination, widely regarded as one of the top pie shops in the country. But not everyone wants pie for breakfast, and after opening an Evanston location that opened at 6:30 a.m., Haney and her team began to dream up new bakes for the perfect morning. 

With the same focus on local produce and fresh, seasonal ingredients that made her pies a Chicago institution, and the same warmth and easygoing style of The Hoosier Mama Book of Pie, Haney again invites home bakers into her kitchen—this time with a collection of recipes that largely go from idea to eating in under an hour. This book is meant to be kept on the kitchen counter with a dusting of flour between its pages. It’s a working manual with practical tips and techniques along with base recipes that can handle endless variations, encouraging readers to discover their own favorite combinations.

Whether it’s browned butter banana-Nutella quick bread, scones packed with maple and bacon or strawberries and basil, tender Danishes with cream cheese and fruit, or biscuit sandwiches with all the fixings, these delicious, approachable recipes will make everyday breakfast feel like a special occasion—all before the coffee’s even brewed. 

A delightful romp through America’s Golden Age of Cocktails

The decades following the American Civil War burst with invention—they saw the dawn of the telephone, the motor car, electric lights, the airplane—but no innovation was more welcome than the beverage heralded as the “cocktail.”

The Gilded Age, as it came to be known, was the Golden Age of Cocktails, giving birth to the classic Manhattan and martini that can be ordered at any bar to this day. Scores of whiskey drinks, cooled with ice chips or cubes that chimed against the glass, proved doubly pleasing when mixed, shaken, or stirred with special flavorings, juices, and fruits. The dazzling new drinks flourished coast to coast at sporting events, luncheons, and balls, on ocean liners and yachts, in barrooms, summer resorts, hotels, railroad train club cars, and private homes.

From New York to San Francisco, celebrity bartenders rose to fame, inventing drinks for exclusive universities and exotic locales. Bartenders poured their liquid secrets for dancing girls and such industry tycoons as the newspaper mogul William Randolph Hearst and the railroad king “Commodore” Cornelius Vanderbilt.

Cecelia Tichi offers a tour of the cocktail hours of the Gilded Age, in which industry, innovation, and progress all take a break to enjoy the signature beverage of the age. Gilded Age Cocktails reveals the fascinating history behind each drink as well as bartenders’ formerly secret recipes. Though the Gilded Age cocktail went “underground” during the Prohibition era, it launched the first of many generations whose palates thrilled to a panoply of artistically mixed drinks.

How the Prohibition law of 1920 made alcohol, savored in secret, all the more delectable when the cocktail shaker was forced to go “underground”

“Roaring Twenties” America boasted famous firsts: women’s right to vote, jazz music, talking motion pictures, flapper fashions, and wondrous new devices like the safety razor and the electric vacuum cleaner. The privations of the Great War were over, and Wall Street boomed.

The decade opened, nonetheless, with a shock when Prohibition became the law of the land on Friday, January 16, 1920, when the Eighteenth Amendment banned “intoxicating liquors.” Decades-long campaigns to demonize alcoholic beverages finally became law, and America officially went “dry.”

American ingenuity promptly rose to its newest challenge. The law, riddled with loopholes, let the 1920s write a new chapter in the nation’s saga of spirits. Men and women spoke knowingly of the speakeasy, the bootlegger, rum-running, black ships, blind pigs, gin mills, and gallon stills. Passwords (“Oscar sent me”) gave entrée to night spots and supper clubs where cocktails abounded, and bartenders became alchemists of timely new drinks like the Making Whoopee, the Petting Party, the Dance the Charleston. A new social event—the cocktail party staged in a private home—smashed the gender barrier that had long forbidden “ladies” from entering into the gentlemen-only barrooms and cafés.

From the author of Gilded Age Cocktails, this book takes a delightful new romp through the cocktail creations of the early twentieth century, transporting readers into the glitz and (illicit) glamour of the 1920s. Spirited and richly illustrated, Jazz Age Cocktails dazzles with tales of temptation and temperance, and features charming cocktail recipes from the time to be recreated and enjoyed.