Cooking

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.

Marcelle Bienvenu's highly anticipated new release of her timeless classic, Who's Your Mama, Are You Catholic, and Can You Make A Roux? is a treasure trove of over two hundred recipes, now complete with a foreword by Emeril Lagasse and sumptuous color photography capturing the essence of every season.

Praised by The New York Times in 2009 as "having what might be the best-named cookbook in America" this book promises to be a coveted collectible, with curated family recipes accumulated over generations alongside captivating life stories on Bayou Têche. 

Featured in the Aug/Sept issue of Garden & Gun by Jonathan Miles, who raves that "What sets South Louisiana cuisine apart lies at the nucleus of [one] of this year’s finest cookbooks...Bienvenu spices her [book] with anecdotes, digressions, and heaps of mamaw energy."

Tradition and flavor beckons readers into Bienvenu's world. From Backbone Stew (Reintier de Cochon) to Aunt Jenny's Daube Glacé and Poor Al's Fried Turkey, each dish inspires readers to embark on a journey through the tapestry of Cajun and Creole Cuisine.

Relish the stories of the bayou and the warmth of Southern hospitality with Bienvenu's easy, foolproof recipes...the perfect companion for seasoned chefs, aspiring home cooks, and those that cherish the foodways of South Louisiana.

How the Joy of Cooking Saved Me

Follow comedic actor Nick Frost’s journey with family recipes that reconnect him to memories and loved ones from long ago.

A cookbook of laughs, tears, and stroganoff. Known for comedy movies such as Shaun of the Dead and Hot Fuzz, Nick Frost has touched the hearts of millions throughout his career. Now, he shares his culinary side in an all-new celebrity memoir that mixes humorous advice with honest truths. A Slice of Fried Gold is a love letter to cooking, the people who inspired him, and how his emotional connection to food has impacted his life and relationships. Full of delicious recipes, familiar faces, and touching moments from Nick’s life, discover how cooking can create bonds that last a lifetime.

Make every meal a memory. When twelve-year-old Nick first recreated his mom’s beef stroganoff, he found that it brought out a version of her that he only saw when she was sober: pride. Now, years after her death, he continues to make it so he and his family can still know her and her best moments with every bite. With many other memories about how the joy of cooking helped him cope with the loss and chaos in his life, Nick’s story will inspire you to find your own uplifting way of reconnecting with loved ones and your happiest moments with them.

Inside A Slice of Fried Gold, you’ll also discover:

• 15+ meaningful recipes and how Nick Frost adds his own techniques to each meal
• How cooking has helped with his ADHD
• His experience of sharing his famous Pie in a Bowl with friend and co-star Simon Pegg
• Ways to cherish memories and traditions with the next generation

If you liked celebrity cookbooks such as Snoop Dog Presents Goon with the Spoon, Pie is Messy, or How to Cook That, you’ll love A Slice of Fried Gold.

• 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.

Bring Switzerland and the Alps to your kitchen with 52 comforting recipes to make at home. 

Explore Switzerland through simple and delicious dishes for the evening meal. Each recipe is accompanied by a fascinating story about the dish’s history and ingredients. From Zurich’s famous Birchermuesli, to Graubünden’s Pizzoccheri (buckwheat tagliatelle), to the saffron risotto of Switzerland’s Italian region, let these sweet and savory supper recipes help you connect (or reconnect) with Switzerland. Learn Swiss history, culture, and geography—and taste one of the world’s favorite travel destinations.

In "FAVORITE: Recipes to Inspire the Home Chef" cookbook, Chef Nanette Smalley of the noted ‘La Querencia’ restaurant in which she was the chef/owner, expresses her love and affinity for food, nutrition and cooking. Nanette had only one focus when creating the recipes to include in this cookbook, that the recipes included are accurate and concise in which every cook, no matter the level of knowledge and or experience would 'all' reach the desired and delicious end result.  With the assistance of the professional organizations that support her passions: The National Association of Female Executives, The Roundtable for Women in the Food Business, and The James Beard Association she is well versed, seasoned and a trusted Chef. 

From Hélène Jawhara Piñer, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage.

Matzah and Flour: Recipes from the History of the Sephardic Jews offers a tantalizing exploration of the central role of matzah and flour in Sephardic cuisine. Journey through centuries of tradition as flour, from various grains like chickpea, corn, and barley, intertwines with cultural narratives and religious observance. Delve into the symbolism of matzah, from its origins in the Exodus story to its embodiment of resilience and identity. Each of this cookbook’s thoughtfully prepared recipes is a testament to the transformative power of flour in Sephardic culinary heritage. From savory delicacies to sweet delights, these timeless flavors have sustained Sephardic families through history. Matzah and Flour is a celebration of tradition, history, and the enduring legacy of Sephardic Jewish cuisine.

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.

Fill your day with Swiss-themed drinks—with illustrated recipes for every occasion!

Let bestselling author Andie Pilot take you on a thirst-quenching journey through the world of Swiss drinks! With almost a hundred recipes for every time of day, there are drinks for enjoying at home or when it’s time to celebrate. With many pages of playfully illustrated instructions and beautiful photos of the finished products, this is a book for anyone who knows that drinks can be the highlight of any gathering.

Find out the secret of Swiss milk, and how to make the most of it—with delicious hot chocolates, milkshakes, and frothy coffees. Journey through picturesque farms, whose fruit orchards provide apple cider, as well as every imaginable kind of fruit schnapps. A peek in the forests will find drinks flavored with pine boughs, and lead to the most notorious Swiss drink of all—the green fairy, absinthe.

Andie introduces you to Europe’s highest brewery and smallest vineyard, as well as the delicate alpine herbs that feature in everything from syrups to spirits to the country’s legendary ice teas. No tour of Swiss drinks is complete without learning the secrets of après-ski: lots of booze, whipped cream, and a coffee that’s set alight.

Throughout the journey, Andie takes readers behind the scenes at distilleries and breweries, talking to the people who craft the drinks, with stories about alchemists, Cesar Ritz, and the dogs of Hospice du Grand-Saint-Bernard. Whether you need a love potion, a drink to conjure a Christmas-market feeling, the perfect wine to serve with your fondue, or just a family-friendly treat, there’s a Swiss drink for everyone.

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.

Easy and Delicious School Lunch Ideas

Turn lunchtime into fun time with food Instagrammer Rachel Sterling’s tips and tricks to cooking and creating amazing lunchbox meals.

Not sure what to pack for your fussy eater? Lots of parents are looking for ways to improve their kids’ meals. That is why Rachel Sterling is here to help with her debut lunchbox cookbook for kids and their parents to enjoy. The Lunchbox Mama dives into the science of introducing new food through fun and colorful selections. Full of recipes, gorgeous photographs, and influential advice for creating yummy lunches, this cookbook will have your child excited to dig into what’s inside their lunchbox.

Save the hassle with budget-friendly meals. Not only does The Lunchbox Mama feature delicious recipes that your kids will enjoy, it also includes recommendations for low-cost ingredients. Discover dozens of affordable and easy snacks, meal preps, and drinks that have the nutrients and tasty flavors your children need to grow big and strong. That way, you’ll be able to turn lunchtime monotony into balanced meals while staying within your budget.

The Lunchbox Mama has so many school lunch ideas to explore, such as:

• trying recipes for parties, playdates, and weekend fun
• understanding presentation is key to any effective lunchbox
• finding inspiration for  exciting new lunches during your day

So if you liked kids cookbooks for parents such as Feeding Little Lunches, Baby-Led Feeding, or The Vegan Baby Cookbook and Guide, level up with The Lunchbox Mama.

Beautiful bold illustrations fill your kitchen with the colours of the world, while the vegetarian recipes will inspire any chef to produce the delicious smells and tastes of Africa, Asia, Latin America and the Caribbean. Each year a new artist is exclusively commissioned to illustrate this delightful kitchen calendar.

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.

'Wonderfully Straightforward' - The Independent

Master the art of mixology with these easy to make and beautifully illustrated infographic cocktail recipes.

Each beautifully designed infographic in Lessons in Mixology shows precise measurements in easy-to-see glass proportions and gives instructions on which garnish and type of glass to be used for each drink.

From coolers and coladas to slings, sours and screws, this book includes over 200 recipes for both old favourites and modern inventions alongside an informative introduction that gives details on equipment needed, glassware, bar stocking and the basic techniques to get you started.

From viral TikTok star @thebakeking, with over 11.4 million likes on his hyper-realistic cake creations!

With Cake or Fake?, you can make unbelievable illusion cakes that will fool your family and confuse your friends.

Featuring 20 hyper-realistic, incredible cakes, go behind the scenes with The Bake King, Ben Cullen, as he reveals the secrets behind his showstopping creations.

From trainers to teddy bears and football to fries, Cake or Fake? is packed with:
· Astonishing and achievable designs
· Clear step-by-step tutorials
· Exclusive tips and techniques

The Extreme Cake Makers star will have you creating impressive illusion cakes with confidence and skill. Master the art of hyper-realistic cakes with one of the world's most creative and celebrated cake decorators!

Your favourite coffee shop in the comfort of your own home - a beautiful and approachable guide to making your own barista-style drinks.


You're spending a fortune at coffee shops every week, but can you recreate the perfect flat white at home? The answer is yes, and with a little guidance and TLC from The Home Barista, now you can take your coffee to the next level without breaking either the bank or a sweat.

From chalkboards to coffee bar styling, caffeine breaks are getting an upgrade! Coffee is big business around the world and with #cafecore (turning your home into a personalised coffee haven) exploding in 2024 and coffee books flying off the shelves, it's time for us to get in on the action.

Coffee made accessible: Debunks the complicated work of DIY barista-style coffee.
Inspiring images: Stunning bespoke photography and design make a delicious package.
Serving tips: Includes recipes and tips on how to make your coffee look and taste great.
Expert author: Learn how to do it from the best in the business!
Invest your coffee budget: Use what you save to take your coffee addiction to the next level.
Set the tone: Set up your home with the ultimate DIY coffee station.

Get the party started with Dip! - your ultimate guide to the bold, the creamy, and the downright irresistible.

Whether you're throwing a celebration, planning a cosy night in, or just need a quick dinner idea, dips deliver big flavour with minimal effort. From crowd-pleasers like hummus, guacamole, and tomato salsa, to beloved classics like spinach and artichoke, cheese and chive, and whipped feta - and even wildcards like pepperoni pizza dip, 7-layer Mexican dip, and even tiramisu dip. There's something here for every craving.

With 75 mouthwatering recipes plus pairing tips and serving ideas, Dip! is your go-to source for easy entertaining and next-level snacking.

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 
  

Originally published in 1825, Physiology of Taste is a culinary masterpiece that gives insight into the history and practice of eating, both together and alone. The author uses a unique storytelling style to detail the sensual art of fine dining.

Jean Anthelme Brillat-Savarin believes that what you eat is a reflection of who you are. Through years of observation and study, he created a book detailing the art and science of food. He takes a philosophical approach that applies common epicurean ideas. He discusses the influence of taste and smell, as well as the power of flavor. Through anecdotes and essays, the author explores the principles of gastronomy and the hierarchy of foods within a diet. Many of the book’s musings are still relevant and maintain their value in the modern world.

Jean Anthelme Brillat-Savarin understood the critical impact of food on the body and mind. With Physiology of Taste, he illustrates the effects of cooking and consuming a meal. Eating is a social convention that’s also essential to survival. It’s an artform and science that can resonate with all.

With an eye-catching new cover, and professionally typeset manuscript, this edition of Physiology of Taste is both modern and readable.

Since our inception in 2020, Mint Editions has kept sustainability and innovation at the forefront of our mission. Each and every Mint Edition title gets a fresh, professionally typeset manuscript and a dazzling new cover, all while maintaining the integrity of the original book.

With thousands of titles in our collection, we aim to spotlight diverse public domain works to help them find modern audiences. Mint Editions celebrates a breadth of literary works, curated from both canonical and overlooked classics from writers around the globe.

Elevate your home cooking with more than 100 recipes that feature the vibrant fusion of Creole flavors and California freshness from a renowned personal chef.

Chef Ryan Rondeno, who has dazzled the palates of celebrities with his innovative and mouthwatering creations, seamlessly blends the vibrant flavors of Creole cuisine with the fresh ethos of California cooking in My Creole-Cali Kitchen. Each recipe is meticulously crafted to be both intriguing, flavorful,, and accessible, allowing home cooks to recreate elevated dishes that burst with flavor and creativity. With dishes like tempura squash blossoms, crawfish enchiladas, and duck confit with whipped ricotta and pickled peaches, Rondeno brings his signature style to every page, ensuring that each dish is not only delicious but also visually stunning. And for those with a sweet tooth, there are celebration-worthy desserts like brown butter banana bread with pistachio praline and buttermilk ice cream, and—of course—beignets.

Rondeno, who has cooked for A-list stars, shares his culinary secrets and expert tips, making even the most sophisticated recipes easy to follow. The cookbook features step-by-step instructions, beautiful photographs, and clever twists on Southern favorites. Whether you're a seasoned home cook or a beginner looking to impress your guests, My Creole-Cali Kitchen offers a treasure trove of recipes that are sure to level-up your cooking game while remaining approachable and fun. Indulge in the best of both worlds with this delightful fusion that promises to bring excitement and flair to your kitchen.

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.

¡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.

'Makiko's food is some of the best I have ever had. Delicious. Flavour filled. Inventive.' Stanley Tucci

Affordable, versatile, delicious and satisfying, rice is a staple in Asian cuisine, a favourite ingredient that forms the backbone of tasty recipes enjoyed the world over. Building on the success of her first book Ramen, this second collaboration with author Makiko Sano follows her winning formula, celebrating Japan's deep connection with rice with of 80 delicious Asian recipes.

Featuring gorgeous colour recipe and step by step photographs, chapters include Kake Gohan, Donburi, Rice Noodles, Onigiri, Rice Cooker Dishes, Rice Flour, Savoury Rice and Rice Paper, with gluten-free meal ideas in each section. Along with expert advice on how to cook the perfect rice, how to make a meal in a rice cooker and how to overcome the many challenges faced when cooking rice, this is the go-to rice cookbook.

An English Vineyard Cookbook is a beautifully illustrated, practical and seasonal recipe book from renowned chef Peter Gladwin.

The vineyards of England are a rich and plentiful resource providing access to an abundance of incredible flavors to suit any dish for any season. Guided by renowned London chef Peter Gladwin, readers are shown how to use the best-sourced ingredients.  They will also learn about wines to complement each dish guaranteeing delight to any palate.

Whether it’s weeknight dinners or celebratory weekend feasts, readers will be able to create  a range of recipes at home using organic products sourced across the UK. 

• Clear instructions for those of all skill levels
• Beautiful photography
• Organized month by month with an emphasis on seasonal ingredients
• Detail guide on foraged ingredients and wine pairings

"A beautifully designed tome ... a loving and energetic culinary world tour" - The Observer

From New York to Macau and from London to Guadalajara, there is no food more democratic, or currently more coveted, than the sandwich.

Part travel inspo and part foodie bible, Cult Sandwiches is the ultimate guide to 100 iconic things-in-bread from around the world. Food writer David Paw delves into the details of specific sandwiches from destination delis and cafés such as Langer's in LA and Er Buchetto in Rome, as well as exploring national icons like Tunisia's fricassé and Japan's ichigo sando.

Cult Sandwiches will tell you what and where the most delicious sandwiches are and how they're made, and chews over the origins of mouth-watering classics and the cultural significance of this most humble of meals.

Elevating simple toasted bread - the world's favourite comfort food - into delicious, mouth-watering meals.

Featuring a range of international influences and celebrating fresh ingredients and exciting flavour combinations, Toast is packed with 80 amazing toast-topper recipes for every occasion. From simple tuna melt and Welsh rarebit to sumptuous Scandi salmon on rye and more, these tasty recipes merge super-satisfying comfort food with refined tastes and textures that transform a humble toast-based meal into showstopper staples.

Shortly after opening its doors in 1993, Slightly North of Broad restaurant became an integral part of its hometown, reflecting at once Charleston’s bright spirit, open attitude, and historic character.
It is a home, a family, and a heart for thousands that, for more than twenty years, beat to the resounding drum of Chef Frank Lee. This book does not try to speak to every dish churned out of the S.N.O.B. kitchen over the years. Instead, it presents classic recipes—those “sacred cows” that regulars would not allow off the menu— as well as long-running seasonal plates and many of the sauces, side dishes, and dressings that played foundational roles in the restaurant’s popular Lunch
Express and Dailies menus. But don’t expect long explanations and elaborate instructions. It’s on you, dear reader, to see these recipes for what they are—a starting point. It’s on you to bring them together and to use what’s around you—to learn your technique and create balance within the rhythm of your own kitchen.
Accept the challenge, embrace the effort, and evolve.

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

A World of Sweet Traditions and Flavors

It's a Sweet World invites you to bring the rich, nostalgic flavors of Bea’s Bakery, a California institution, into your home with a blend of Jewish, Nigerian, and global recipes perfect for any occasion.

#1 New Release in International Cooking, Food & Wine, and Kosher Cooking

Bea’s Bakery has been a beloved part of California’s Jewish baking heritage for over fifty years. Founded in 1968 by Sol Litwak and his son Jules, Bea’s Bakery was named after Sol’s wife, Beatrice—fondly called “Bea.” Since then, it has stood as a comforting symbol of traditional Jewish bakeries in America, delighting the community with timeless treats and flavors that evoke family memories and bring people together.

Experience the rich legacy of Bea’s Bakery in your own kitchen. In 2023, Bea’s Bakery was entrusted to new owners, Lenny Rosenberg and Adaeze Nwanonyiri. This husband-and-wife duo brings their unique backgrounds and love for tradition to this debut cookbook. It's a Sweet World offers readers a journey through Bea’s most cherished recipes, from classic Jewish staples to Nigerian-inspired delights and international favorites. With each recipe, readers can expect step-by-step instructions, heartwarming stories, and suggestions for enjoying these treats at special occasions, making it easy to recreate Bea’s bakery magic at home.

Inside, you’ll find:

• A unique collection of recipes that celebrates Jewish cuisine, timeless baking traditions, and global favorites like challah, honey cake, lamingtons, and Red Velvet Kola Nut Cupcakes.
• Engaging stories and easy-to-follow steps for each recipe, making this an ideal traditional baking cookbook for bakers of all ages, whether you’re searching for classic or multicultural inspiration.
• A thoughtful baking gift for kids and families who want to explore Jewish baking, with plenty of variety to create delicious treats and sweet memories together.

If you liked 100 Cookies, Baking Yesteryear, or Baker Bettie’s Better Baking Book, you’ll love It’s a Sweet World.

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

“… a superbly presented collection of rich, lip-smacking treats offering a festival of taste and exploration for adventurous dining.”—The Midwest Book Review

Now available in an illustrated edition with new recipes and color photos!

In this new third edition, La Marca adds a number of popular Sicilian recipes that have been featured on YouTube on the popular “Pasta Grannies” channel as well as on La Marca’s own cooking show, “Kitchen on the Cliff.”

Sample recipes:

• Omelet with Peas (Frittata ri priselli)
• Rice Balls (Arancini)
• Stuffed Artichokes (Carciuofuli cini)
• Handmade Pasta (Causunedda)
• Fennel and Orange Salad (Finuocci e aranci a ‘nzalata)
• Roasted Leg of Lamb (Coscia ri agnieddu arrustuta)
• Swordfish with Salmoriglio (Piscispada co’ salmurigliu)
• White Milk Pudding (Biancu manciari)
• Watermelon Dessert (Gelo di melone)

Back in print in a new illustrated edition with color photographs!  Giovanna Bellia La Marca guides readers through the wealth of local delights in Emilia-Romagna, a region in northern Italy famous for its gastronomic offerings.

The Emilia-Romagna region in northern Italy is home to several of the world’s most renowned gastronomic cities—the capital, Bologna, has given its name to the famed Bolognese sauce; from Parma comes exquisite prosciutto, the best-known pork product of Italy; Parmigiano-Reggiano cheese has been made in Parma and Reggio-Emilia for over 700 years; and Modena has been producing unrivaled balsamic vinegar for centuries. This culinary heartland is also well-known for its delicate homemade pastas.

Giovanna Bellia La Marca (author of Sicilian Feasts and host of YouTube’s “Kitchen on the Cliff” cooking show) takes readers on a personally-guided tour through the culinary landscape of this beautiful Italian region. From homemade tagliatelle noodles with a rich, hearty Bolognese Ragú, to unique desserts like Torta Ferrarese, a confection made with fresh egg noodles layered with almonds, sugar, and butter that hails from the town of Ferrera, home chefs will fall in love with the classic Italian fare presented in these 140 recipes.

A section on cooking techniques teaches the correct way to peel chestnuts, clean leeks, soak dried beans, and much more. Also included are guides to the wines of the region and Italian ingredients, a resource section with specialty retailers, and a bibliography. Along the way, La Marca reminisces about her favorite meals, people, and places in Emilia-Romagna, sharing a true taste of the region with readers.

Sample recipes:

• Fritelle di Castagna (Chestnut Fritters)

• Cavoli alla Romagnola  (Savoy Cabbage Romagna Style)

• Ragu’ Romagnolo di Lugo (Meat Sauce From Lugo)

• Polenta con Funghi  (Polenta with Mushrooms)

• Ossobuco alla Romagnola (Ossobuco in the style of Romagna)

• Pollo Ripeno di Castagne (Chestnut-stuffed Chicken)

• Brodetto (The Classic Fish Stew of Romagna)

• Salsa Zabaglione (Zabaglione Sauce)

• Classico Ragu’ Bolognese (Classic Bolognese Sauce)

 • Torta Ferrarese  (Fresh Noodle Cake from Ferrara)

• Crostata di Albicocche  (Apricot Tart)

Until restaurants became commonplace in the late 1800s, printed menus for meals were rare commodities reserved for special occasions. As restaurants proliferated, the menu became more than just a culinary listing: it was an integral part of eating out, a clever marketing tool, and a popular keepsake.Menu Design is an omnibus showcasing the best examples of this graphic art. Illustrated in vibrant color, this compact volume not only gathers an extraordinary collection of paper ephemera but serves as a history of restaurants and dining out in America. Featuring both covers and interiors, the menus offer an epicurean tour and insight to more than a hundred years of dining out. An introduction on the history of menu design by graphic design writer Steven Heller and extended captions by culinary historian John Mariani accompany each piece throughout the book. Various photographs of restaurants round out this compendium that will appeal to anyone who enjoys dining out and its graphic and gastronomic history.

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.

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.

Birds, Booze, and Brilliant Puns in One Book

A witty, illustrated cocktail guide for bird lovers, Make Myna Double pairs scientifically sound ornithology with pun-filled, bird-inspired drink recipes that are as delightful as they are delicious.

Birds and booze, together at last. Whether you're a budding birder or just love a well-crafted cocktail, Make Myna Double offers a playful and practical crash course in bartending and birdwatching. With every recipe tied to a real species—from hummingbirds and toucans to kiwis and ptarmigans—you’ll learn the science behind feathers and flavors while shaking up creative drinks.

Crafted by a PhD ornithologist turned full-time cocktail creator. Katie Stryjewski, known for her Instagram @garnish_girl, combines her love of birds with years of mixology experience to create this one-of-a-kind guide. Each page brings together bird facts, clever puns, and mixology tips, with recipes grouped by spirit and presented alongside scientific sidebars, drink layering techniques, and fun field guide illustrations.

Inside, you’ll find:

• 65 original cocktail and mocktail recipes, inspired by real birds and classic drinks
• Ornithological sidebars and bird facts, from courtship displays to brood parasitism
• Mixology guidance on tools, glassware, ingredients, and layering techniques
• Humor and education in equal parts, perfect for bird nerds and home bartenders alike

If you liked Tequila Mockingbird, Modern Cocktale Classics, or Mocktales, you’ll love Make Myna Double.

Enjoy fresh seafood at home with these tried-and-true recipes from Seattle’s classic waterfront restaurant, the Crab Pot.

Located at Miners Landing on Pier 57, right next to the Seattle Great Wheel, the Crab Pot is a landmark restaurant specializing in the Pacific Northwest’s freshest, most delicious seafood. With The Crab Pot Cookbook, celebrate feasting the Seattle way with the most popular dishes from this iconic restaurant. This beautifully photographed cookbook features easy-to-follow recipes for everything from crab cakes, wild salmon tacos, and clam chowder to crab-stuffed mushrooms and the Seafeast—the Crab Pot’s signature dish—piled high with steamed clams, oysters, mussels, crab, head-on shrimp, and more.

Gorgeous photo-essays throughout offer a glimpse at the history and life of the pier, the region, and the seafood in the Pacific Northwest, plus firsthand views of the Crab Pot’s very own crabbing boat that capture all the joys of catching, cleaning, and preparing fresh seafood on deck. With this essential collection of recipes, perfect for seafood lovers of all stripes and for fans of Seattle’s vibrant waterfront, you can bring the magic of a meal on Puget Sound right to your table.

Eat well, lose weight, and have fun with dozens of brilliant recipes to elevate your keto lifestyle and change the way you cook.

You think you know what keto is all about? Think again. Acclaimed chef Jason Raffin redefines what constitutes “good” keto food in this stunning cookbook. The food you use to fuel your body should taste amazing and be dressed to match. With finesse and creativity, character and joy, Raffin has created a new way to think about cooking and eating keto.

Filled with tips for method, technique, and presentation, this celebration of keto meals at the highest level is perfect for home cooks who are looking for something beyond the standard fare. Every imaginative recipe is designed to be easy to follow, allowing anyone to create restaurant-quality food from home—that also happens to be keto. Throughout, gorgeous photographs highlight the finished dishes as well as local farms and suppliers with whom Raffin frequently collaborates. With Keto Like a Chef, anyone can create food that excites the palate, delights the senses, and powers the body.

Cook with joy and feed the ones you love with 200+ recipes for all occasions from the creator of the wildly popular Lil’ Luna cooking blog.  

Need a hand in the kitchen? Lil’ Luna has you covered. From hearty breakfasts to festive apps to mouthwatering main courses, Lil’ Luna’s So Easy & So Yummy helps you navigate everything from meal prep and party planning to last-minute dinner solutions for your family. With more than 200 go-to, no-fail recipes—many ready in thirty minutes or less!—this innovative and approachable cookbook will revolutionize your mealtime routine. With Lil’ Luna, you can: 

• whip up showstopping breakfast treats, 
• bring the best game-day snacks with out of this world dips and bites, 
• get cozy with warming soups and stews, 
• fix tempting veggie sides and bright, flavorful salads, 
• celebrate summer with barbecue and picnic classics, 
• feel festive with irresistible holiday treats, 
• and much more! 

Featuring tips, tricks, bonus recipes, and even links to online video instructions, most of the recipes within are designed with a big family or a bunch of friends in mind. Cooking for a smaller crew? Hello leftovers! You’ll also find inspiration and support throughout with handy charts, checklists, and meal-planning guides. Whether you’re feeding your family or a whole crowd, this crave-worthy cookbook is the ultimate resource for nourishing, tried-and-true recipes that are, above all, so easy and so yummy.   

"A game-changing book for parents and hosts alike. Say goodbye to making separate meals, and say hello to a united table!"—Dr. Will Cole, IFMCP, DNM, DC, leading functional medicine expert and bestselling author of Ketotarian, The Inflammation Spectrum, Intuitive Fasting, and Gut Feelings

Featuring more than 100 family-friendly, crowd-pleasing recipes—including gluten free, grain free, paleo, vegan, and more—for everyone.

Preparing a meal is an act of love for yourself and the ones you share it with. In this stunning cookbook, Chay Wike, author of the home cooking and lifestyle blog The Kitchen Commune, offers a guide to reclaiming your health and nourishing your family and friends with easy, delicious, allergen-friendly recipes for all seasons.

With gorgeous photographs and brilliant swaps and tips, the recipes within are endlessly customizable and will inspire readers to

• Learn how to enliven a simple dish with vibrant sauces like Chay's House Chimichurri, Chipotle Aioli, and Creamy Thai Pesto.
• Start the morning with Fluffy Silver Dollar Pancakes; a Super Green Veg + Fruit Shake; or Beans, Greens + Broken Eggs.
• Enjoy bright and colorful salads and sides, from Chicory Chop Salad to Pan-Roasted Cauliflower with Caper-Currant Relish to grain-free, artisanal breads.
• Prepare show-stopping mains, including Whole Roasted Branzino; Chicken Thighs with Green Olives, Dates, Lemon + Butter Lettuce; and Eggplant Moussaka Bake with Fresh Almond Ricotta.
• Satisfy a sweet tooth with Caramel-Pear Galette, Shortbread Tea Biscuits, Dark Chocolate Cake with Sweet Potato Frosting, and much more.

Cooking without certain ingredients doesn't have to be restrictive. Chay emphasizes nutrient-dense whole foods that everyone can enjoy, including updates on familiar classics, easy substitutions with ingredients already in your pantry, and flavorful sauces that will make you want to lick your plate clean. Throughout, The Kitchen Commune celebrates the art of eating together. After all, food should be joyful for everyone—and now it can be.

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.

Tabemasho! Let's Eat! is a tasty look at how Japanese food has evolved in America from an exotic and mysterious—even "gross"—cuisine to the peak of culinary popularity, with sushi sold in supermarkets across the country and ramen available in hipster restaurants everywhere. The author was born in Japan and raised in the U.S. and has eaten his way through this amazing food revolution.

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.

An American sake expert takes you to a whole new level of insider knowledge and expertise.

With today's sake drinkers increasingly informed and adventurous, now is the time for a truly expert guide to take you deeper into appreciation of this complex but delightful Japanese beverage, brewed from rice and enjoyed both warm or chilled. And what better mentor than John Gauntner, the "Sake Guy" and the world's leading non-Japanese sake educator and evangelist?

Here in over two dozen no-holds-barred essays, John reveals "the truth about sake" from a connected insider's perspective. No other book or website presents such a knowledgeable, practical, and concise yet complete guide to sake idiosyncrasies, misperceptions, and controversies.

Sake Confidential is the perfect FAQ for beginners, experts, and sommeliers. Indexed for easy reference with suggested brands and label photos.