Cooking

A Brewer’s Coffee Culture Guide

If you’re looking to put your at-home barista skills to the test, this encyclopedic coffee recipe book is for you. By learning the origin of coffee and its evolution over the years, you’ll be brewing high-quality drinks from all over the world without having to leave your kitchen.

From coffee beans to extraordinary flavors. Being hundreds of years old, coffee has influenced civilizations and inspired many makers to discover new recipes for millions to enjoy. Yet what if there was a way to experience the best natural coffee flavors in the world by making them yourself? Why We Love Coffee is a visual collection of coffee facts and recipes that not only teach you how to recreate beloved coffee blends, but taste them like a professional coffee enthusiast.

Learn the language of coffee for amazing creations. Why We Love Coffee explores how coffee culture has experimented with different flavors and techniques over the years to create extraordinary drinks that millions of people enjoy today. Each chapter goes into the science of coffee ingredients and infusion, and how they can enhance your senses for the best tasting results. So, if you love home coffee and want to grow your tastes and skills beyond anything you’ve experienced before, this coffee book will transform you from a coffee lover to a flavor expert.

Inside Why We Love Coffee, you’ll also learn:

• How the coffee capitals of the world grow and harvest their coffee beans
• Effective methods for roasting and grinding coffee
• How to detect coffee ingredients through color and aroma
• Recommendations for brewing equipment
• Recipes for coffee appetizers and entrees

So, if you liked How to Make the Best Coffee at Home, The Home Cafe, or Baker Bettie’s Better Baking Book, then you’ll want to own Why We Love Coffee.

Illustrated Guide to Beer Brewing Culture

Learn about the origin of one of the world’s most beloved alcoholic drinks with Why We Love Beer. With a collection of beer history facts, recipes, and recommendations to choose from, you too can brew amazing drinks passed down from centuries of distilling experts.

A beer-making book for hop lovers everywhere. So many people enjoy beer, but little do they know about the beer ingredients that go into their favorite drink. But what if you could understand how to make the types of beer that have influenced millions all over the world? Featuring recipes from beer capitals such as Belgium, Ireland, and the United States, Why We Love Beer explores the art of beer and brewing for you to try at home. With easy-to-follow instructions and exciting recommendations, you’ll be able to make and taste hops like you’ve never experienced before.

Learn how to be a professional brewmaster. Everything you need to recreate iconic beer recipes is available in this impactful beer-making book, including facts to enhance your new skills. Dive into the brewing culture that has shaped the drink that we know and love today through informative beer history facts to take inspiration from. From the first hop garden to modern advances, you’ll not only find a new appreciation for international beer, but also enjoy a glass of delicious history.

Inside Why We Love Beer, you’ll find:

• The science behind beer ingredients and how they impact your flavors
• Types of fermentation that work best for certain homebrew beer
• Which brewing supplies and techniques to use
• Recommendations for the most delicious beer snacks
• Beautiful photos of beer ingredients, processes, and finished drinks to try
• Vivid beer photos to take inspiration from

If you enjoyed books like Doctors and Distillers, Clanlands, or The Beer Lover’s Guide to Cider, then you’ll want to read Why We Love Beer.

Today, Americans are some of the world’s biggest consumers of black teas; in Japan, green tea, especially sencha, is preferred. These national partialities, Robert Hellyer reveals, are deeply entwined. Tracing the transpacific tea trade from the eighteenth century onward, Green with Milk and Sugar shows how interconnections between Japan and the United States have influenced the daily habits of people in both countries.

Hellyer explores the forgotten American penchant for Japanese green tea and how it shaped Japanese tastes. In the nineteenth century, Americans favored green teas, which were imported from China until Japan developed an export industry centered on the United States. The influx of Japanese imports democratized green tea: Americans of all classes, particularly Midwesterners, made it their daily beverage—which they drank hot, often with milk and sugar. In the 1920s, socioeconomic trends and racial prejudices pushed Americans toward black teas from Ceylon and India. Facing a glut, Japanese merchants aggressively marketed sencha on their home and imperial markets, transforming it into an icon of Japanese culture.

Featuring lively stories of the people involved in the tea trade—including samurai turned tea farmers and Hellyer’s own ancestors—Green with Milk and Sugar offers not only a social and commodity history of tea in the United States and Japan but also new insights into how national customs have profound if often hidden international dimensions.

• Carving
• Colour
• Painting
• Stencilling
• Cutters
• Flowers
• Embossing
• Tools
• Piping
• Moulds
• Cake Jewellery

Nearly twenty years after it first became a bestselling how-to guide for eager new cooks and seasoned preservers alike, Artisanal Preserves is back with an updated edition, providing the latest guidelines for cooking and canning delicious jams, jellies, marmalades, and more.

For those new to the craft, chef Madelaine Bullwinkel includes a primer on the history and basic process of preserving. Experienced canners will appreciate exciting flavor combinations—such as Lime Zucchini Marmalade and Blackberry Ginger Preserves—as well as no-sugar jams and forty recipes for breads, muffins, and desserts that make good use of your new jams and jellies. Bullwinkel explains all the latest techniques for canning and sealing and has eliminated commercial pectin from all recipes, resulting in all-natural preserves sealed according to current USDA standards. 

Since the book’s original publication in 2005, the popularity of home preserving has continued to rise along with renewed interest in other old-fashioned craft cooking hobbies, such as brewing beer, pickling produce, and making sourdough starters.

Bullwinkel’s thorough teaching style and time-saving techniques make the preserving process surprisingly simple. Artisanal Preserves is the go-to primer for making elegant, delicious fruit preserves at home.

In this accessible ethnography of a small town in northern Mozambique, everyday cultural knowledge and behaviors about food, cooking, and eating reveal the deeply human pursuit of a nourishing life. This emerges less through the consumption of specific nutrients than it does in the affective experience of alimentation in contexts that support vitality, compassion, and generative relations. Embedded within central themes in the study of Africa south of the Sahara, the volume combines insights from philosophy and food studies to find textured layers of meaning in a seemingly simple cuisine.

Bringing together landscapes, geology, history, people, and their whisky, and addressing the key role of peatlands in mitigating climate change, Peat and Whisky: The Unbreakable Bond is a love letter to the unique substance that forms part of the DNA of Scotch whisky.

Through epic journeys around Scotland and elsewhere, and back in time, Mike Billett dives deep into the science and stories of ancient peatlands and bogs, capturing the spirit of places where whisky has been distilled for centuries. He sheds light on how peat imparts its distinctive aroma and flavor to the world's finest single malts. He looks back to tradition and heritage, as well as forward to a future in which peat will remain part of the whisky recipe, while at the same time becoming an increasingly precious living sponge for atmospheric carbon. He takes us to places where the bond between peat and whisky is growing around the world.

Whether you're a whisky connoisseur, a lover of Scotland's beautiful landscapes, an armchair traveler or a history buff, this unforgettable book will deepen your appreciation for the land itself and help you to understand the profound connection between peat and the unmistakable character of uisge beatha, the water of life.

Straight from the roux bayou, a culinary memoir about how a centuries old Cajun and Creole secret―gumbo―has become one of the world’s most beloved dishes.

The product of a melting pot of culinary influences, gumbo reflects the diversity of the people who cooked it up: French aristocrats, West Africans in bondage, Cajun refugees, German settlers, Native Americans―all had a hand in the pot. What is it about gumbo that continues to delight and nourish so many, in America and around the world? 

A seasoned journalist, Ken Wells sleuths out the answers. His obsession goes back to his childhood in the Cajun bastion of Bayou Black, where his French-speaking mother’s gumbo often got started with a chicken chased down in the yard. In Gumbo Life: A Journey Down the Roux Bayou, Wells shares his lifelong quest to explore gumbo’s roots and mysteries. He spends time with octogenarian chefs to make a gourmet gumbo; joins a team at a highly competitive gumbo contest; visits a factory that churns out gumbo by the ton; and observes the gumbo-making rituals of an iconic New Orleans restaurant where high-end Creole cooking and Cajun cuisine first merged.

Gumbo Life, rendered in Wells’ affable prose, makes clear that gumbo is more than a dish: it’s an attitude, a way of seeing the world. This is a tasty culinary memoir―to be enjoyed like a simmering pot of gumbo.

This edition includes recipe additions as well as a story about the author’s quest for authentic Cajun Dark Roux, which involved a hunt for (thankfully scarce) bear lard.

In 1994, Bob Garner began doing short features about barbecue for UNC-TV’s statewide public-television magazine program, North Carolina Now. In 1996, he published North Carolina Barbecue: Flavored by Time, taking readers on a delectable journey across the state in search of the best examples of this distinctive North Carolina delicacy. After Garner produced a one-hour television special based on his book, he quickly became known throughout North Carolina as “the barbecue man.” In 2002, he published Bob Garner’s Guide to North Carolina Barbecue, which describes the 100 best barbecue restaurants from the mountains to the sea. Bob Garner’s Book of Barbecue: North Carolina’s Favorite Food preserves the heritage and tradition of a disappearing rural lifestyle while showing how barbecue continues to evolve. Packed full of recipes for barbecue and popular side dishes (above and beyond the traditional hush puppies, slaw, and ’nana pudding); sidebars with useful tips, barbecue-related news, and features; and profiles of past and present influential pit masters and barbecue aficionados, this tome is the definitive guide to anything and everything pertaining to North Carolina’s favorite food.

Television personality, restaurant reviewer, speaker, author, pit master, and connoisseur of North Carolina barbecue, Bob Garner is the author of two previous books about barbecue. He has written extensively for Our State magazine, including “Bob Garner Eats,” a 10-part series on traditional Southern foods. He has appeared on the Food Network’s Paula’s Home Cookin’ featuring Paula Deen, and Food Nation with Bobby Flay; the Travel Channel’s Road Trip; and ABC’s Good Morning America. Garner was executive producer and host of the UNC-TV series Carolina Countryside and has been a featured speaker at the annual Big Apple Barbecue Block Party in New York and the Southern Foodway Alliance’s annual symposium in Oxford, Mississippi. He speaks frequently to a wide variety of audiences across North Carolina. In 2011, Garner joined with Empire Properties in Raleigh, North Carolina, to work with Ed Mitchell at The Pit to promote barbecue heritage; plans include traveling across the state to host heritage dinners and pig pickings, accompanied by live bluegrass music. Garner divides his time between Burlington and Raleigh, North Carolina.

Este es el primer libro que se inspira en la tendencia del batch cooking, una técnica culinaria que te permitirá comer sano, dejar de desperdiciar comida y ahorrar tiempo y dinero. Dividido por estaciones, y con un ojo siempre puesto en la comida de proximidad, para cada semana incluye:
• Una lista de la compra dividida por las secciones del supermercado.
• El menú completo para toda la semana.
• El paso a paso de las dos horas de cocina.
• El resultado de los platos e instrucciones para su conservación.
• Consejos para calentarlos y emplatarlos en el momento que elijas.
En total, el libro lo completan:
• 8 menús semanales con más de 40 recetas equilibradas para toda la familia.
• Menús que privilegian los productos frescos de temporada.
• Una cocina sin sobrantes ni desperdicios.

Este es el primer libro que se inspira en la tendencia del batch cooking, una técnica culinaria que te permitirá comer sano, dejar de desperdiciar comida y ahorrar tiempo y dinero. Dividido por estaciones, y con un ojo siempre puesto en la comida de proximidad, para cada semana incluye:
• Una lista de la compra dividida por las secciones del supermercado.
• El menú completo para toda la semana.
• El paso a paso de las dos horas de cocina.
• El resultado de los platos e instrucciones para su conservación.
• Consejos para calentarlos y emplatarlos en el momento que elijas.
En total, el libro lo completan:
• 8 menús semanales con más de 40 recetas equilibradas para toda la familia.
• Menús que privilegian los productos frescos de temporada.
• Una cocina sin sobrantes ni desperdicios.

Todos sabemos que ciertos aspectos de nuestro estilo de vida, y en especial de nuestra alimentación, no son sanos, pero no sabemos cómo cambiarlos o no encontramos la voluntad para hacerlo. Con Cocina, come y pierde grasa comprenderemos cómo funciona el proceso de pérdida de peso y qué pequeños hábitos tenemos que incorporar en nuestra rutina diaria para que, además de reducir el porcentaje de grasa, consigamos llevar un estilo de vida saludable.

En este libro práctico y lleno de información encontrarás:

- Explicaciones sobre cómo funciona el proceso de pérdida de grasa y tips para mejorar tu composición corporal.

- Pequeños hábitos para introducir en tu rutina diaria que marcarán la diferencia.

- Más de 60 recetas deliciosas, fáciles y saludables.

- Un plan de actividad física para lograr tus objetivos.

Paloma Quintana se propone enseñarnos que comer, aunque sea para adelgazar, puede ser un auténtico placer, ¡solo se trata de pasar a la acción!

El libro de cocina más original del mercado. Un recetario presentado como una novela gráfica para disfrutar de todo el arte culinario de Japón.

Divertido e instructivo, este híbrido entre libro de cocina y novela gráfica nos introduce a la historia del ramen y ofrece más de cuarenta recetas de todo lo que necesitas para preparar el ramen perfecto en casa, incluyendo caldos, tare, fideos, aderezos y acompañamientos.

ENGLISH DESCRIPTION

The most original cookbook on the market. A recipe book presented as a graphic novel to enjoy all the culinary art of Japan.

Fun and instructive, this hybrid between a cookbook and a graphic novel introduces us to the history of ramen and offers more than forty recipes for everything you need to prepare the perfect ramen at home, including broths, tare, noodles, seasonings, and side dishes.

Le Cordon Bleu, la histórica escuela de alta cocina te presenta un libro con el que aprenderás a cocinar a otro nivel.

Cuarenta y cinco platos con fotografías del paso a paso, más de treinta técnicas imprescindibles y un glosario de términos culinarios te acercarán a la alta cocina de una forma práctica y real.

Con alimentos de nuestra tierra, productos de temporada y elaboraciones de distintas dificultades, serás capaz de crecer en tu cocina y de disfrutar en los fogones como nunca lo has hecho.

No necesitas un don especial ni experiencia previa. Solo curiosidad y tiempo. Acércate al mundo de los grandes chefs con este curso básico de Alta cocina en tu mesa.

Garden to Glass is a dive into the movement and philosophy illustrating how to incorporate the natural world into the drinks we love to make, drink and share with friends. From the mint in mojitos to the wild botanicals in regional styles of gin, this book will explore the way bartenders, growers and distillers alike are re-shaping the way cocktails are being made, presented and consumed.

Learn how to grow your own herbs and vegetables, harvest herbs to make your own teas and tinctures, and make cordials, bitters and elixirs of all kinds, all while learning the basics of making drinks at home. Complete with recipes, striking photography and graphics, the book is as valuable a resource to bartenders and bar owners as it is to enthusiasts of the home bar.

RUSA BOOK AND MEDIA AWARD WINNER
MPIBA's EATING THE WEST AWARD FINALIST
AMERICAN PHOTOGRAPHY 37 WINNER
IPA INTERNATIONAL PHOTOGRAPHY AWARD WINNER

Named one of the best cookbooks of the year by the Arizona Republic, Phoenix New Times, and Arizona Daily Star

Learn how to make Mexican food the Sonoran way!

"Jackie's delicious book takes me back to Tucson, with each incredibly delicious recipe, tied to stories and wonderful characters. It will connect you to the one and only place that Tucson is. What a delight!"
—Pati Jinich, chef, cookbook author, and host of PBS's Pati's Mexican Table

Award-winning photographer and cookbook author Jackie Alpers shares her own inspired recipe creations in this book as well as recipes for her favorite restaurants' dishes provided by 16 regional chefs, while incorporating the history of the region, the mysticism and lore, and how it has contributed to the food of the people who live there. Building from tried-and-true basics and tutorials on tacos, enchiladas, carne asada, and huevos rancheros, she divulges secrets to making the Tucson area's most unique Sonoran style savories and sweets, including: Chicken Mole Amarillo, Adobo Pulled Pork, Red Pozole, Dark Chocolate and Coffee Figgy Pudding Cakes, and more.

For cooks of all levels, from anywhere in the world. This cookbook welcomes you to bring the Sonoran region's best and most iconic tastes into your own kitchen.

Melina Davies treats everyone like family. Stop by her house and she'll whip you up a fluffy, buttery vegetable quiche with fresh greens in a homemade dressing. Visit her wildly popular L.A. restaurant and marketplace, Olive & Thyme, and she'll come by your table to see how you're enjoying your avocado and burrata toast. Ask her for tips on hosting the in-laws for dinner, and she'll walk you through her juicy roast chicken with thyme and which wine to serve and music to play. A consummate host and lauded chef, Davies brings her love of togetherness to Olive & Thyme, where the vibe is relaxed and warm and the food is fresh and delicious.

Davies brings that same passion to her book, Olive & Thyme, which shares her most popular recipes (drawn from French, Californian, Italian, and Middle Eastern influences), along with her breezy, practical entertaining advice. With stunning photos by Ann Elliott Cutting and Ashley Barrett and a foreword by the four-time James Beard winner Nancy Silverton (author of Chi Spacca and The Mozza Cookbook), Olive & Thyme is the ingredient every kitchen needs—a fun, inspirational guide to enjoying what matters most in life: family, friends, good food, and music.

Prepare Swiss classics at home! Bestselling author Andie Pilot presents the most beloved appetizers, main courses, desserts and drinks from all over Switzerland. Make Zopf or Tresse, the traditional Sunday bread, Zibelechueche onion tart from Bern, Graubünden’s savory Capuns dumplings, and more.

• The best of Swiss cuisine: 64 recipes for the whole family
  
• Easy to prepare: easy-to-find ingredients and step-by-step instructions
  
• 100+ color photos and illustrations to inspire Swiss cooking at home 
  

¡Recetas mexicanas llenas de historia y tradición!

¡Acompaña a la Chef Glenda a descubrir las delicias de la cocina mexicana! Este libro bilingüe que abarca desde aperitivos hasta platos fuertes, postres y bebidas, es la manera perfecta de que jóvenes chefs conecten con sus raíces.

¿Alguna vez te has preguntado cómo se hacen los buñuelos? ¿Has extrañado el arroz con leche que hacía tu abuelita? ¿Se te ha antojado el agua de sandía en un caluroso día de verano? Aprende cómo hacer estas y otras deliciosas recetas con la chef Glenda Galván-García, quien te guiará a través de los platillos típicos de la cocina mexicana y al mismo tiempo compartirá curiosidades de la historia de México y te presentará a personajes mexicanos y chicanos que han cambiado el mundo, ¡haciendo de este un libro lleno de diversión para toda la familia!

ENGLISH DESCRIPTION

Mexican recipes full of history and fun!

Join Chef Glenda as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots.

Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!

Jewish Food Hero presents a new community cookbook—connecting the global Jewish community through 100 delectable recipes and heartfelt stories from bakers around the world.

Featuring diverse Jewish bakers from across the globe, Jewish Sweetswill whisk readers into the kitchens of dessert chefs from all over the world, inviting them into a uniquely sweet Jewish dessert-making experience. The recipes gathered within are the result of a social media competition conducted by Jewish Food Hero Kenden Alfond to bring together global recipes from a diverse range of contributors. These desserts span a broad range of traditional Jewish dishes and inventive adaptations, from classic black and white cookies to hamantaschen with matcha red bean filling, celebrating the diversity of modern Jews. What results is a sweet collection of great recipes sure to foster love and connection in your own home and across the globe. With Dairy, Pareve, Kosher for Passover: Dairy, and Kosher for Passover: Pareve recipes, there’s something for every baker and every occasion.

Join us in the kitchen and may these recipes bring you a sense of togetherness and hope in challenging times.

Achieve optimal health with simply and deliciously prepared food. A great meal does not have to be complex. Suzanne Sweeney has hit the target for those who don’t have much time to spend in the kitchen preparing food, as well as embraced the creative nature of those who do. With many of the recipes only requiring thirty minutes or less and each recipe labeled to address a variety of food intolerances, this book is the ultimate tool to gain control of your health. The perfect diet is not one-size-fits-all, but rather, it should yield to your body, mind, and spirit—and only you know best.
In this book, you will learn how to: • Test for food intolerance at home and create suitable recipes • Cook by intuition according to your body’s physiology and needs • Eat gluten-free naturally, using whole food
Don’t let cooking be daunting. Know that by implementing the ideas and recipes presented in this book, you will be cooking healthy and delicious meals for yourself and your family in no time.

My inspiration for this book was a lightbulb moment while working at a bush camp in Botswana. We were low on stock and the leftovers were building up in the fridge. High paying guests were expecting a memorable meal and the rest is history…

EATS offers:
27 master recipes
108 alternate recipes
135 recipes in all

• Cut, peel, purée, poach or freeze 12 different fruits to take full advantage of their flavour.
• Roast, steam, bake, braise, sauté or grate 15 different vegetables to then reinvent them into other recipes.
• Learn tips and tricks to be used while cooking to reuse food items that might have been thrown out.
• Acquire tips on how to buy, why to buy and how to store 27 different fruits and vegetables.
• Pick up green tips on growing fruits and vegetables in gardens or in containers.

In addition to a diverse and colorful collection of recipes, EATS also provides practical solutions for saving and reusing ingredients to create new meals. Mary's simple tips on reinventing leftovers will help you eliminate waste, save money, and challenge your culinary creativity. For more ideas or questions on reusing leftovers, visit SavourandSave.com

A collection of Rockenwagner's inventive German cooking with a California flair, featuring recipes from his popular California restaurants and bakeries.

This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood.

From fresh, light salads inspired by the Santa Monica Farmers’ Market, where Röckenwagner shops weekly, to such hearty German classics as spätzle and schnitzel, to the breads and baked goods for which he is renowned, Das Cookbook shares all of Röckenwagner’s best recipes, all created, tested, and perfected for the home cook.

Barantined is the ultimate guide to creating your own bar experience at home!

Shake, stir, and sip your way through quarantine with more than 80 easy-to-make cocktail recipes, techniques for making cordials, and the best drinking tips from mavericks of the mixology scene. With insights gathered from more than 50 expert bartenders and sommeliers, Barantined provides engaging advice for staying entertained at home—from music playlists, to reading recommendations, to suggestions for drinks to pair with takeout.

Compiled by Nashville writer and mixologist extraordinaire Mike Wolf, Barantined aims to catch a unique moment in time when the world spun out of control and came to a halt all at once. In March 2020, the restaurant and bar business shut down for months when a devastating tornado tore through Nashville and a pandemic rocked the world. Join bartenders from Nashville and beyond in Barantined as they share what they miss about being behind the bar and how their approach to their profession has changed, alongside their favorite DIY drinks and activities designed to bring the bar to you.

Prepara los mejores dulces japoneses en casa y disfruta de los sabores de la pastelería nipona moderna y tradicional.

La repostería es a menudo la gran desconocida de la gastronomía nipona. Sin embargo, en la actualidad, numerosos chefs reinterpretan las recetas ancestrales con una mezcla de originalidad y tradición de la que ha surgido una nueva pastelería japonesa variada, refinada y moderna. Este libro es una invitación a descubrir las diferentes especialidades del universo dulce de la cocina del sol naciente, que van desde los tradicionales wagashis hasta los daifuku, los mochis y los postres más contemporáneos a base de té matcha o de sésamo.

Consejos básicos, información sobre ingredientes y utensilios, cerca de 50 recetas paso a paso… Aquí encontrarás lo que necesitas para convertirte en un profesional de la pastelería japonesa. Una auténtica experiencia gastronómica para disfrutar con todos los sentidos.

ENGLISH DESCRIPTION

Japanese desserts from Mochi to Matcha, Manju, Yokan, Anpan, Castella, Wagashi, Dorayaki, Daifuku—and everything in between!

Traditional recipes for mochi, wagashi, manju, dorayaki, anpan, melon pan and many others meet the classic Japanese cookies, cakes, tarts, ice creams and custards that are now popular worldwide. Japanese flavors infuse and transform your favorite desserts and create newfound indulgences you can easily prepare at home!

Featuring easily accessible ingredients and recipes that are adapted with the Western baker and home cook in mind, Sweet and Easy Japanese Desserts offers delicious recipes grouped into four tempting chapters:

• Traditional Japanese Desserts like Dorayaki Red Bean Pancakes, Cherry Blossom Mochi and Castella Honey Sponge Cake
• Western-style Japanese Desserts like Strawberry Matcha and Apricot Mochi Ice Cream and Black Sesame Panna Cotta
• Popular Matcha-based Desserts featuring Matcha Cake, Matcha Tiramisu, Matcha Lemon Tarts and more
• Asian Desserts like Hong Kong Style Egg Tarts, Korean Crepes and Strawberry Wontons

The most comprehensive collection of authentic Afghan recipes published in English, this cookbook brings the legendary hospitality and foods of the Afghan table to readers everywhere.

Since ancient times, Afghanistan’s location in the heart of Central Asia has made it a crossroads for multiple cultures and culinary influences. The ancient city of Kabul was a hub for European, Chinese and Indian merchants as well as intellectuals and spiritual leaders. In this context, Afghanistan’s rich and multifaceted culinary identity evolved.

To this day, Afghans retain the tradition of preparing food with freshly harvested ingredients. In most villages, flour is still ground in local mills and cows are milked daily, and the milk is then processed into fresh butter or yogurt. Kabobs, ranging from chicken, beef, lamb and fish, are seasoned with delicate spices before grilling. A variety of fresh vegetables, fruits, and herbs, along with lentils and meat, are used to prepare traditional stews called qurmas.  Considered Afghanistan’s national food, rice dishes called palow are cooked with meat, onions, and distinctive spices such as cumin, cardamom, cinnamon, cloves, and black pepper. Dough prepared with fresh ingredients is shaped into bread, cookies, and cakes before being baked in a preheated ground oven called a tandoor. Aromatic spices and crunchy roasted nuts combined with fresh milk and wheat create unique desserts that are simple to prepare but deliver impressive results

Kabul native Zarghuna Adel brings a lifetime of cooking experience and years of research into this unique cookbook, which features authentic Afghan recipes that were lost or forgotten in the course of four decades of war and displacement. This volume features over 225 recipes, each with easy-to-follow instructions and a color photograph. Fifteen chapters cover the range of Afghan culinary offerings, from appetizers, soups, salads, and main dishes to condiments and desserts, and each chapter includes a detailed introduction to the history, origins, and cultural traditions that surround the recipes.

Sample recipes:

·       Ashak (leek dumplings with yogurt and ground beef)

·       Kabob Teka (marinated lamb and vegetable kabobs)

·       Badenjan Borani (eggplant appetizer with tomatoes and yogurt)

·       Chapli Kabob (fried spicy ground beef patties)

·       Qabeli Palow  (long grain rice with onions, spices and tender meat)

·       Halwa Ardi (wheat flour halwa with cardamom and nuts)

·       Rout (fluffy sweet bread with sesame and nigella seeds)

·       Chai Chawa (green tea with ginger, fennel and walnuts)

Birthplace of Buddha and home to stunning Himalayan peaks, Nepal is also known for its unique cuisine and rich cultural traditions. Nepal is a landlocked country that had little contact with the outside world for centuries, resulting in a unique culinary culture that was not influenced by other cuisines. After opening borders in the 1950s, however, Nepal’s cuisine evolved to take on influences from neighboring India, China and Tibet. Those influences, combined with Nepal’s vast cultural and geographic diversity, result in a singular cuisine characterized by the simplicity of fresh local ingredients that are artfully paired with herbs and spices.

A Nepali staple is Daal-Bhaat-Tarkaari (lentil-rice-vegetable), found in many variations and flavors. It includes boiled rice accompanied by daal made from dried beans, lentils, or peas. A variety of fresh vegetables and leafy greens round out the meal. The use of spices is mild and subtle, but meals are often served with a side of spicy pickles. Meat, poultry, and fish are served only occasionally, mostly during celebrations.

Author Jyoti Pathak’s first cookbook Taste of Nepal won a Gourmand World Cookbook award for Best Foreign Cuisine Cookbook and showcased the foods and recipes of her native Nepal to a wider audience. This new cookbook brings the foods and flavors of Nepal alive with color photographs throughout, notes about important Nepali customs, festivals and holidays, and a collection of 185 recipes that spans traditional Nepali fare to popular fusion dishes, street foods and the modern Nepali table. Also included are helpful chapters on Nepali ingredients, utensils and cooking techniques and a glossary of Nepali-English words.

Sample recipes:

• Kukhura ko Chowelaa (Chicken Chowelaa)
• Jwaano-Bhaat (Ajowan Rice)
• Maas ko Khichari (Split Urad Bean-Rice Khichari)
• Panchamukhi Daal (Mixed Five Daal)
• Tinkune-roti (Flaky Roti Bread)
• Sit le Khaeko Raayo so Saag (Spiced Mustard Greens)
• Pharsi ko Munta (Pumpkin Vine Shoots)
• Rukh-Katahar ko Tarkaari (Green Jackfruit Curry)
• Alu ko Achaar (Spicy Potato Salad with Sesame Seeds)
• Dahi Haaleko Khasi ko Maasu (Goat Curry with Yogurt)

WINNER GOURMAND COOKBOOK AWARD for Best Indian Cuisine Cookbook

“What a seductive book this is, a tantalizing world of flavors waiting to be cooked, tasted, experienced . . . but the scope of the book is much larger, including a personal and well-told story of Bengali cuisine. I love this book!” — Deborah Madison, author of The New Vegetarian Cooking for Everyone

Now expanded with over 60 new recipes and a new photo section, this perennial favorite of Bengali cuisine is more comprehensive than ever! Bengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. This book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts.

Includes 200 easy-to-follow recipes, including a new chapter on globally-influenced Bengali favorites, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.

Sample recipes:

• Chicken Kacchi Biryani
• Haleem (Lentil, Meat and Cereal Porridge)
• Creamed Spinach with Mustard (Shorshe Saag)
• Bengali Golden Fragrant Rice
• Fish in Light Ginger Gravy (Halka Pabda Maacher Jhol)
• Saffron Rice with Meatballs (Moti Churi Biryani)
• Yellow Split Peas with Cauliflower and Radishes (Mulo ar Kopir Data Diye Motor Dal)
• Pepper-Spiced Bengali Vegetable Stew
• Lightly-spiced Pan fried Eggplant (Begun Bhaja)
• Channa Pudding (Channar Payesh)
• Cottage Cheese Cakes (Sandesh)

“ . . . a culinary showcase of palate-pleasing regional delights.”—The Midwest Book Review

“Here is a collection of Lithuanian recipes that will be welcome on any table.”—The International Cookbook Revue

Lithuanian cuisine is famed for its hearty and satisfying meat dishes, soups, stews, noodles and dumplings, and desserts. This perennial favorite cookbook includes over 150 authentic recipes. Among the chapters included are Appetizers & Breads, Soups, Vegetables & Salads, Aspics, Garnishes & Sauces, Meat Dishes, Poultry & Game Dishes, Fish, Pancakes, Noodle Dishes, Dumplings & Egg Dishes, Cakes & Desserts, and Drinks & Cocktails.

With almost 50 recipes for cakes and desserts, this cookbook is sure to please anyone’s sweet tooth! The recipes include many of the traditional desserts served at Christmas and Easter. The author’s introduction and easy step-by-step instructions ensure that even novice cooks can create authentic, delicious Lithuanian meals.

Sample recipes:

• Fresh Cucumber Soup
• Lithuanian Meat Pockets
• Hunter’s Stew
• Potato Zeppelins
• Homemade Honey Liqueur
• Easter Gypsy Cake

“a magnificent job in making known the secrets of the Haitian kitchen . . . a testimony of love, family harmony, and strong determination!”— Yvon Nicolas, Haïti Progrès

Now available in paperback for the first time, this popular Hippocrene cookbook brings the flavors of Haiti to readers. With African, French, Arabic and Amerindian influences, the food and culture of Haiti are fascinating subjects to explore. From the days of slavery to present times, Haitian cuisine has relied upon staples like root vegetables, pork, fish and flavor enhancers like pikliz (picklese, or hot pepper vinegar) and zepis (ground spices). This cookbook offers over 100 traditional Haitian recipes, including holiday foods and the author’s favorite drinks and desserts.

Interspersed throughout is information on Haiti’s history, holidays and celebrations, food staples and cooking methods to guide the home chef on a culinary adventure to this beautiful island. Recipe titles are provided in English, Haitian Creole and French.

Sample recipes:

• Doukounou
• Salted Codfish Croquettes (Boulet Pomdete ak Mori)
• Picklese (Pikliz)
• Breadfruit with Okra (Tonmtonm ak Kalalou)
• Rice with Pigeon Peas (Diri ak Pwa Kongo)
• Polenta with Smoked Herring (Mayi Moulen ak Aranso)
• Pumpkin Soup (Soup Joumou)
• Guinea Fowl (Pentad)
• Creole Red Snapper (Pwason ak Sos)

Gourmand World Cookbook Award winner

“My copy of The Kerala Kitchen has notes scribbled in it and has turmeric stains on certain pages. Now it’s your turn to enjoy. So line up your spices, ready your grated coconut and go to it. You are in for both a literary and gastronomic treat.”

—Abraham Verghese, author of The Covenant of Water

Now in an expanded edition with new recipes and photographs, this unique cookbook-memoir transports readers to Kerala, a verdant, tropical state on the Malabar Coast of South India.

Since ancient times, seafarers and traders have been drawn by the lure of spices to Kerala. Saint Thomas also traveled this spice route, converting several Brahmin families who later intermarried with Syrians who had settled here; thus was born the vibrant Syrian Christian community of Kerala. Today, ayurvedic massage resorts and backwater cruises make this scenic land a top tourist destination, and spices still draw both travelers and gourmands to its rich culinary heritage. It is this legacy that The Kerala Kitchen brings us, through more than 170 recipes and the stories that accompany them.

Authentic and easy to prepare, these recipes are adapted for the North American kitchen, and accompanied by a guide to spices, herbs, and equipment, as well as a glossary of food terms. Interwoven between these recipes, in the best tradition of the cookbook memoir, are tales of talking doves, toddy shops, traveling chefs and killer coconuts, evoking the beauty of a bygone era as well as the compelling pull of the present one.

Sample recipes:

• Meen Vevichathu (Fish Curry Cooked in a Clay Pot)
• Parippu (Lentils with Coconut Milk)
• Thiyal (Shallots with Tamarind and Roasted Coconut)
• Pesaha Appam (Steamed Rice Bread)
• Paalappam (Lace-Rimmed Pancakes)
• Karikku Pudding (Tender Coconut Pudding)

Explore the unique Mediterranean flavors of the Maghreb region with over 100 authentic recipes!

The Arabic word Maghreb means “land where the sun sets.” The Maghreb is a multicultural Mediterranean region of North Africa which includes Tunisia, Algeria, Morocco, Mauritania, and Libya. It is bordered by the beautiful Mediterranean Sea, and in ancient times, the Maghreb included Spain, Sicily, and Malta. The history of this region is completely different from that of the rest of Africa, and today’s cuisine reflects those differences. It’s an inviting cuisine, made with fresh local and seasonal ingredients, that carries a diversity of flavors and time-honored traditions to the Maghreb table.

Before the Arab conquest, the Phoenicians, Greeks, Romans, Byzantines, and later the Italians and French, colonized the Maghreb. Each new culture that entered the region left unique influences and together they created a multicultural cuisine using aromatic spices, fresh herbs, citrus, dried fruits, nuts, fresh fish, lamb, chicken, pasta, rice, and copious fresh vegetables. Ancient civilizations such as Phoenicians and Romans spread the cultivation of wheat. The Moors brought citrus and olives from Spain. The Berbers gave birth to couscous. Fennel, peas, and artichokes arrived with the Italian settlement, and the baguette, salad Niçoise, and mayonnaise were brought by the French when they colonized the area. Thus, the food of Maghreb became a mélange of Sicilian, French, Spanish, Arabic, and Berber cuisine.

Three generations ago, Alba Carbonaro Johnson’s family emigrated from Sicily to Tunisia. With this unique cultural vantage point, she learned to cook traditional Maghrebi dishes as well as the southern Italian specialties of her family. This book brings the best of both these Mediterranean cuisines together in simple, delicious recipes that readers will turn to again and again.

Sample recipes:

• Crostini with Dill and Pecorino
• Spicy Cauliflower Minestra
• Couscous for Festive Occasions (Seffa)
• Lamb Chops in Dried Fig Sauce
• Baked Whole Bass with Chermoula
• Shrimp Speidini with Golden Breadcrumbs and Pistachios
• Rustic Pizza Stuffed with Red Onions, Pine Nuts, and Golden Raisins
• Broccoli Affogati
• Marzipan-Stuffed Dates

All the best vegetarian recipes from Alamelu’s cookbooks and TV show, plus many new ones!

Alamelu Vairavan, host of the popular PBS Create show “Healthful Indian Flavors with Alamelu” has been teaching viewers how to embrace vegetables and protein-rich legumes with her flavorful, easy-to-follow recipes for years. Now all her vegetarian favorites are available in one volume, for home cooks who want creative, palate-pleasing ways to prepare wholesome vegetables like kale, cauliflower, radishes, eggplant, swiss chard, squashes and much more. These recipes are low-calorie, low-fat and packed with nutrients, fiber and flavor!

Included are over 100 recipes, featuring many new ones that enhance vibrant vegetables with spices and legumes. They range from appetizers, soups, salads and vegetable entrees to chutneys and desserts, and each one is accompanied by a full-color photo and step-by-step instructions. Also included is a helpful guide to Indian spices and ingredients. Fans rave about how easy and fool-proof Alamelu’s recipes are—making nutritious, Indian-inspired meals will be a snap!

Sample recipes:

• Butternut Squash in Tamarind Sauce
• Baby Kale in a Garlic-Lentil Sauce
• Stir-fried Beets with Coconut
• Sweet Potato, Black Beans & Spinach Wraps
• Asparagus with Shallots and Garlic
• Black-eyed Peas Masala
• Eggplant and Potato Masala
• Bell Pepper and Tomato Rice with Cashews
• Chickpeas with Ginger and Mango
• Parsnips with Green Peas
• Colorful Vegetable Quinoa
• Mango Lassi

WINNER GOURMAND COOKBOOK AWARD for Best African Cuisine Cookbook

“An in-depth and truly remarkable collection of authentic Ghanaian recipes. This is the definitive Ghana cookbook.” — Pierre Thiam, chef and author of Senegal

The Akan proverb “The good soup comes from the good earth” elegantly sums up Ghana’s tradition of cooking with seasonal, local ingredients. With an emphasis on locally caught fish and seafood, vegetables, fruits and legumes, Ghana’s cuisine is vibrant, healthful, and eminently appealing. Limited access to wheat and dairy results in a variety of gluten-free, lactose-free, and vegan options using starches such as plantains, cassava, taro, sweet potatoes and millet, and creamy nut-based soups and sauces.

In over 140 recipes that represent all regions of Ghana, the authors highlight flavor principles, seasoning techniques, and basic stocks, with later chapters dedicated to snacks, soups and stews, protein entrees, beverages, baked goods, and much more.

Sample recipes:

• Green Plantain Chips
• Black-eyed Pea Fritters (Akara)
• Chicken Peanut Soup (Nkate Nkwan)
• Fresh Fish Stew (Fante Fante)
• Vegetarian Peanut Stew
• Stewed Bambara Beans (Aboboe)
• Party-Perfect Jollof Rice with Chicken
• Hausa Spiced Porridge (Hausa Koko)
• Tiger Nut Pudding (Atadwe Milkye)

“ . . . the first cookbook that teaches the home cooking of these islands in clear, concise recipes.” — Molly O’Neill

Inspired by memories of her father and her own experiences on the islands, Ramin Ganeshram introduces readers to the cuisine of Trinidad & Tobago, where African, Indian, Chinese, Syrian and British culinary influences come together in a unique blend.

This new full color edition has been completely revised and updated with numerous color photos, over a dozen new recipes, and a fresh, user-friendly designed. Interspersed among the 170 recipes are cultural and travel notes that give readers a true taste of Trinidad’s rich, fascinating history.

Sample recipes:

• Accras
• Doubles
• Meat Patties
• Shark & Bake
• Tamarind Fish
• Mango Curry
• Paratha Roti
• Black Cake
• Guava Jam

Combining his love of classic Volkswagens and good food, Dave Richards has produced a book that will enable campers to improve their experience. Packed with nearly 120 recipes, tips and tales to make even the most devoted city dweller want to camp, there's advice on VW camper van ownership, ways to make your camping easier and better, and a few tales that will simply make you laugh out loud. It's a book like no other: one minute a reference book, the next a great coffee table browser. Camping has finally become cool again!
A whole new selection of players have entered the camping game in recent years: people who've been holidaying abroad for years may be looking a bit closer to home. For anyone who plans to continue camping, and who may be seeking help and guidance, this volume provides valuable tips and many inspired ideas. Seasoned campers will also find some pearls of wisdom, discover interesting recipe ideas, and enjoy reading about the author’s experiences.

¡Un homenaje gastronómico a los sabores compartidos entre España y México!

Tras el fin de la guerra civil española, en 1939, llegaron a nuestro país 20,000 mujeres, niños y hombres en calidad de asilados políticos, todos ellos protagonistas de travesías épicas. Sin planearlo, sus costumbres, su identidad y—sin duda—su cocina serían su legado.

Maité Laborde, Melinda Ridaura y Maco Sánchez se dedicaron a rescatar las recetas y a documentar las historias de la comunidad que llegó en aquellos barcos, aviones y trenes. Fueron de familia en familia para recuperar esa memoria que, hasta la fecha, no se encontraba registrada en ningún archivo y que pasaba solo de generación en generación. Desde la tradicional paella valenciana y el chocolate español que preparaban las abuelas hasta los callos a la madrileña, De la trinchera al sartén es la oportunidad para celebrar nostalgias compartidas, honrar la identidad colectiva y recrear esa exquisita herencia culinaria. ¡Buen provecho!

ENGLISH DESCRIPTION

A culinary homage to the flavors shared between Spain and Mexico!

After the end of the Spanish Civil War in 1939, 20,000 women, children, and men arrived in our country as political asylum seekers, all of them protagonists of epic journeys. Without planning it, their customs, their identity, and—undoubtedly—their cuisine became their legacy.

Maité Laborde, Melinda Ridaura, and Maco Sánchez dedicated themselves to rescuing the recipes and documenting the stories of the community that arrived on those ships, planes, and trains. They went from family to family to recover that memory that, until now, was not recorded in any archive and was passed down only from generation to generation.

From the traditional Valencian paella and the Spanish chocolate prepared by grandmothers to the Madrid-style tripe, De la trinchera al sartén (From the Trenches to the Pan) is an opportunity to celebrate shared nostalgias, honor collective identity, and recreate that exquisite culinary heritage. Bon appétit!

Easy Baking Recipes and Unique Theme Party Ideas

"This is the perfect book for themed parties for the geek in all of us. There are downloadable templates and great party ideas!" —On Honeysuckle Hill Blog

Geek Sweets is the ultimate guide to creating 60 confections for the legions of geek fans of Star Wars, Game of Thrones, Harry Potter, Minecraft, Dungeons & Dragons, The Legend of Zelda, Doctor Who, and much more!

Easy baking recipes. Geek Sweets is organized so even a beginning baker can have success. It's a baking cookbook full of beautiful photographs, with easy baking recipes for the 'truly geeky'. Geek Sweets is filled with cupcakes recipes, easy cookie recipes, and that special cake pops recipe.

Theme party ideas. Geek Sweets delivers step-by-step how-to's for every adventurer─from the squire just starting a journey, to a well-worn dragon slayer looking for a challenge. Geek Sweets also includes theme party ideas with cocktail recipes and a companion website with printables to enhance all of your geeky gatherings, including your Game of Thrones viewing parties, as well as theme party ideas with fantasy-adventure themes. There are even tips for hosting parties like TV viewings and game nights.

Readers of books such as Hello, Cupcake!; Make It Easy, Cupcake!; or American Girl Baking will love Geek Sweets.

Uncle Billy’s Wine Guide for Novices is not intended for wine experts and others that consider themselves extremely knowledgeable about wine. This book is for the rest of us who want to learn more about the pleasures of enjoying wine and talking intelligent about it.

About 8% of wine consumers consider themselves extremely knowledge about wine. Of these, about 3% consider themselves wine experts. This leaves the rest of us, about 92% who want to learn more about wine but don’t want to become experts.

Humor is scattered throughout the book to make your reading more enjoyable. The goal is to help you become more knowledgeable about wine and have fun doing so. And remember: “Always drink the wine you enjoy, and enjoy the wine you drink.” William Allan Kritsonis, PhD, Author

Discover the magic of effortless cooking with Easy One Pan Meals – your ultimate guide to simple, delicious meals.

This innovative cookbook transforms everyday ingredients into mouthwatering dishes, all crafted with just four ingredients in a single pot. Meat, fish, vegetables – even delicious desserts – there’s something here for all tastes and all styles of cooking.

Perfect for time-poor people and busy family life, it offers a variety of recipes that are quick, budget-friendly, and full of flavor.

From shakshuka to spicy chicken wings, and braised-ribs to peach tart, there are recipes to suit all tastes and budgets. Each recipe minimizes prep time and clean-up, allowing you to savor every bite without the fuss. Elevate your cooking game and enjoy some stress-free homecooked meals.