Name: A Vineyard in Napa
Brand: Doug Shafer
Price: 29.95 USD
Availability: InStock

A Vineyard in Napa

$29.95

At the age of 47, when he a successful publishing executive and living with his wife and four children in an affluent Chicago suburb, John Shafer made the surprise announcement that he had purchased a vineyard in the Napa Valley. In 1973, he moved his family to California and, with no knowledge of winemaking, began the journey that would lead him, thirty years later, to own and operate what distinguished wine critic Robert M. Parker, Jr. called "one of the world’s greatest wineries." This book, narrated by Shafer’s son Doug, is a personal account of how his father turned his midlife dream into a remarkable success story.

Set against the backdrop of Napa Valley’s transformation from a rural backwater in the 1970s through its emergence today as one of the top wine regions in the world, the book begins with the winery’s shaky start and takes the reader through the father and son’s ongoing battles against killer bugs, cellar disasters, local politics, changing consumer tastes, and the volatility of nature itself. Doug Shafer tells the story of his own education, as well as Shafer Vineyards’ innovative efforts to be environmentally sustainable, its role in spearheading the designation of a Stags Leap American Viticultural Area, and how the wine industry has changed in the contemporary era of custom-crushing and hobbyist winery investors.

Cover image for A Vineyard in Napa, isbn: 9780520954120

Inside the California Food Revolution

$34.95

In this authoritative and immensely readable insider’s account, celebrated cookbook author and former chef Joyce Goldstein traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first." Goldstein explains how the counterculture movement in the West gave rise to a restaurant culture characterized by open kitchens, women in leadership positions, and a surprising number of chefs and artisanal food producers who lacked formal training. The new cuisine challenged the conventional kitchen hierarchy and French dominance in fine dining, leading to a more egalitarian and informal food scene.

In weaving Goldstein’s views on California food culture with profiles of those who played a part in its development—from Alice Waters to Bill Niman to Wolfgang Puck—Inside the California Food Revolution demonstrates that, while fresh produce and locally sourced ingredients are iconic in California, what transforms these elements into a unique cuisine is a distinctly Western culture of openness, creativity, and collaboration. Engagingly written and full of captivating anecdotes, this book shows how the inspirations that emerged in California went on to transform the experience of eating throughout the United States and the world.

Cover image for Inside the California Food Revolution, isbn: 9780520956704

The Gastronomica Reader

$42.95

Described in the 2008 Saveur 100 as "At the top of our bedside reading pile since its inception in 2001," the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal’s pages—including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, The Gastronomica Reader will inspire readers to think seriously, widely, and deeply about what goes onto their plates.

Gastronomica is a winner of the Utne Reader's Independent Press Award for Social/Cultural Coverage

Cover image for The Gastronomica Reader, isbn: 9780520945753

Breaking Bread

$23.95

Through stories of hand-rolled pasta and homemade chutney, local markets and backyard gardens, and wild mushrooms and foraged grape leaves—this book recounts in loving detail the memories, recipes, and culinary traditions of people who have come to the United States from around the world. Chef and teacher Lynne Anderson has gone into immigrant kitchens and discovered the power of food to recall a lost world for those who have left much behind. The enticing, easy-to-prepare recipes feature specialties like Greek dolmades, Filipino adobo, Brazilian peixada, and Sudanese mulukhiyah. Together with Robin Radin’s beautiful photographs, these stories and recipes will inspire cooks of all levels to explore new traditions while perhaps rediscovering their own culinary roots.

Cover image for Breaking Bread, isbn: 9780520945647

The New Connoisseurs' Guidebook to California Wine and Wineries

$31.95

For this powerful successor to his best-selling guide to California wine, Charles E. Olken has joined forces with Joseph Furstenthal to craft The New Connoisseurs’ Guidebook to California Wine and Wineries. An encyclopedia, atlas, and buying guide combined in one comprehensive, authoritative work, this new guide delivers information and guidance that is not available in any other place. From first page to last, it is geared towards a wide range of consumers, yet also offers the depth and detail that made its predecessor one of the most frequently referenced works by wine educators and industry insiders. Now organized geographically into eight wine regions, the guide has been completely rewritten and expanded to provide the most current information on the state’s evolving wine industry—its history, grapes, winemaking, terminology, geography, and leading wineries.

Cover image for The New Connoisseurs' Guidebook to California Wine and Wineries, isbn: 9780520947269

Washington Wines and Wineries

$32.95

As the global wine industry reinvents itself for twenty first–century palates, Washington is poised to become as important and influential as California on the world stage. National and international attention has brought interest in the state’s wines to an all-time high. Yet, in just the past few years, a tidal wave of change has rolled over the state’s wine industry. To keep wine enthusiasts thoroughly up to date, Paul Gregutt has now completely revised and expanded his critically acclaimed guide to Washington’s best grapes, vineyards, wines, winemakers, and wineries. With twice as many winery and vineyard profiles, updated tasting notes, and new recommended producers for each grape variety, this edition of Washington Wines and Wineries will continue to be the definitive reference on the subject.

Cover image for Washington Wines and Wineries, isbn: 9780520947276

Food Politics

$20.95

We all witness, in advertising and on supermarket shelves, the fierce competition for our food dollars. In this engrossing exposé, Marion Nestle goes behind the scenes to reveal how the competition really works and how it affects our health. The abundance of food in the United States--enough calories to meet the needs of every man, woman, and child twice over--has a downside. Our over-efficient food industry must do everything possible to persuade people to eat more--more food, more often, and in larger portions--no matter what it does to waistlines or well-being.

Like manufacturing cigarettes or building weapons, making food is big business. Food companies in 2000 generated nearly $900 billion in sales. They have stakeholders to please, shareholders to satisfy, and government regulations to deal with. It is nevertheless shocking to learn precisely how food companies lobby officials, co-opt experts, and expand sales by marketing to children, members of minority groups, and people in developing countries. We learn that the food industry plays politics as well as or better than other industries, not least because so much of its activity takes place outside the public view.

Editor of the 1988 Surgeon General's Report on Nutrition and Health, Nestle is uniquely qualified to lead us through the maze of food industry interests and influences. She vividly illustrates food politics in action: watered-down government dietary advice, schools pushing soft drinks, diet supplements promoted as if they were First Amendment rights. When it comes to the mass production and consumption of food, strategic decisions are driven by economics--not science, not common sense, and certainly not health. No wonder most of us are thoroughly confused about what to eat to stay healthy.

An accessible and balanced account, Food Politics will forever change the way we respond to food industry marketing practices. By explaining how much the food industry influences government nutrition policies and how cleverly it links its interests to those of nutrition experts, this path-breaking book helps us understand more clearly than ever before what we eat and why.

Inventing Baby Food

$29.95

Food consumption is a significant and complex social activity—and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care.

Until the late nineteenth century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods, frequently as early as a few weeks after birth.

By the 1950s, commercial baby food had become emblematic of all things modern in postwar America. Little jars of baby food were thought to resolve a multitude of problems in the domestic sphere: they reduced parental anxieties about nutrition and health; they made caretakers feel empowered; and they offered women entering the workforce an irresistible convenience. But these baby food products laden with sugar, salt, and starch also became a gateway to the industrialized diet that blossomed during this period.

Today, baby food continues to be shaped by medical, commercial, and parenting trends. Baby food producers now contend with health and nutrition problems as well as the rise of alternative food movements. All of this matters because, as the author suggests, it’s during infancy that American palates become acclimated to tastes and textures, including those of highly processed, minimally nutritious, and calorie-dense industrial food products.

Cover image for Inventing Baby Food, isbn: 9780520959149

Notes on a Cellar-Book

$34.95

Since its first publication in 1920, George Saintsbury's classic Notes on a Cellar-Book has remained one of the greatest tributes to drink and drinking in the literature of wine. A collection of tasting notes, menus, and robust opinions, the work is filled with anecdotes and recollections of wines and spirits consumed—from the heights of Romanée-Conti to the simple pleasures of beer, flip, and mum. Thomas Pinney brings this unique work alive for contemporary audiences by providing the keys to a full understanding of Notes on a Cellar-Book in a new edition that includes explanatory endnotes, an essay on the book's legacy, and additional articles on wine by Saintsbury.

Cover image for Notes on a Cellar-Book, isbn: 9780520942400

Divided Spirits

$29.95

Divided Spirits tells the stories of tequila and mezcal, two of Mexico’s most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on “alternative” markets to protect food cultures and rural livelihoods.

In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir—the taste of place—has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product’s authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico’s national spirits. Yet this book shows how the institutions that are supposed to guard “the legacy of all Mexicans” often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences—for the quality and taste of tequila and mezcal, and for communities throughout Mexico—are stark.

Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.

Cover image for Divided Spirits, isbn: 9780520962583

Wine Politics

$23.95

After reading this intriguing book, a glass of wine will be more than hints of blackberries or truffles on the palate. Written by the author of the popular, award-winning website DrVino.com, Wine Politics exposes a little-known but extremely influential aspect of the wine business—the politics behind it. Tyler Colman systematically explains how politics affects what we can buy, how much it costs, how it tastes, what appears on labels, and more. He offers an insightful comparative view of wine-making in Napa and Bordeaux, tracing the different paths American and French wines take as they travel from vineyard to dining room table. Colman also explores globalization in the wine business and illuminates the role of behind-the-scenes players such as governments, distributors, and prominent critics who wield enormous clout. Throughout, Wine Politics reveals just how deeply politics matters— right down to the taste of the wine in your glass tonight.

Cover image for Wine Politics, isbn: 9780520934733

The Finest Wines of California

$39.95

Unconstrained by tradition or viticultural regulation, California winemakers enjoy a freedom that has resulted in a remarkable range of world-class wines. Beautifully illustrated with original photographs and detailed color maps, this guide introduces California wine by exploring the best that the state has to offer —from lush Sonoma Chardonnay to spicy Santa Barbara Syrah to heady Amador Zinfandel. At the heart of the book, award-winning wine writer Stephen Brook offers 90 intimate profiles of top producers—from Napa and Sonoma to the North and Central coasts, the Sierra foothills, and beyond. Brook also includes general information on California wine history, wine culture, grape varieties, and more. Throughout, he searches for the characteristics that make California wine distinctive despite its tremendous diversity—and finds the answer in the state’s unusual climate, especially the shifting interplay between fog and sun, as well as a lively and constant questioning of received ideas about viticulture, vine age, terroir, and winemaking techniques, all of which have helped winemakers to create complexity,individuality, and nuance in their wines.

Cover image for The Finest Wines of California, isbn: 9780520949591

De la trinchera al sartén: Recetario del exilio español en México / From the Trenches to the Pan

$19.95

¡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!

Cover image for De la trinchera al sartén: Recetario del exilio epañol en México / From the Trenches to the Pan, isbn: 9786073915229

Geek Sweets

$31.99

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.

Cover image for Geek Sweets, isbn: 9798887981185

Veni, Vidi, Vino

$60.00

Vikrant Batra’s journey into wine began 15 years ago with a single, life-changing glass of Gewürztraminer in Alsace—a sip so surprising it made him sit up and wonder, What on earth have I been drinking all this time?That moment sparked a love affair with vineyards, winemakers, and the stories behind the bottles.

In Veni, Vidi, Vino, Batra brings these stories of memorable wines to life, from a German winemaker with a flair for wild experiments to a serene Korean monk whose curiosity led to her first sip of Château d’Yquem. Each tale, infused with the Japanese philosophy of Ichigo Ichie—that every encounter is a once-in-a-lifetime event—is a reminder that wine has a remarkable way of creating unforgettable connections (and a few good laughs).

For Batra, wine is more than just a drink; it’s an opportunity to connect with others and savor the magic of a shared moment.With vivid descriptions and original illustrations of the people and places Batra encountered on his journey, Veni, Vidi, Vino invites you to pour a glass and join Batra in celebrating the extraordinary stories behind the bottle.

Cover image for Veni, Vidi, Vino, isbn: 9781951963477

Brew North

$19.95

Brew North tells the delightful story of Canada's national beverage. Lively and informative, Brew North puts beer lovers front and centre. From cowboys quaffing India pale ale in a western saloon to modern-day beer snobs sipping pints of cask-brewed bitter and commenting on its chocolate and cigar box bass notes,” this is the story of the menand womenwho brewed, served and drank the intoxicating malted beverage. Charming illustrations reveal rustic taverns, Victorian photographs give us that era’s opulent saloons, and modern colour shots help us understand the brewing process. The book also illustrates how brewers have long been conscious of marketing and advertising, creating unique bottles and ads, giveaway trays and signs.

Cover image for Brew North, isbn: 9781553654674

The Diabetes Code Cookbook

$28.95

The ultimate companion cookbook to The Diabetes Code from the New York Times-bestselling author and pioneer of intermittent fasting, Dr. Jason Fung.

Dr. Jason Fung helped thousands of people lose weight with his breakout bestseller The Obesity Code.

Next, he helped prevent and reverse type 2 diabetes with his groundbreaking book The Diabetes Code.

Now, The Diabetes Code Cookbook makes it even easier to follow Dr. Fung’s proven advice for preventing and reversing type 2 diabetes through intermittent fasting and a low carb/high-fat diet.

This cookbook features full-color photographs and includes:

100 simple and delicious recipes to help manage insulin and aid in weight loss
Intermittent fasting schedules and plans (16, 24, 30, and 26-hour fasts)
Grocery shopping lists
A new intro from Dr. Fung with up-to-date information on insulin resistance and its connection to weight gain and type 2 diabetes

Readers will come away with knowledge of their health and an arsenal of mouthwatering meals—because eating for type 2 diabetes doesn’t have to be bland!

Cover image for The Diabetes Code Cookbook, isbn: 9781771647915

The Obesity Code Cookbook

$28.95

New York Times bestselling author Dr. Jason Fung helped thousands of people lose weight with his groundbreaking book The Obesity Code.

Now, he offers the ultimate companion cookbook, filled with zero carb recipes and intermittent fasting plans to help readers lose weight, manage type 2 diabetes, and increase longevity, all while eating delicious food.

In his original bestseller The Obesity Code, Dr. Jason Fung showed us that everything about our metabolism, including our weight, depends upon on our hormones. He showed us that the hormone insulin triggers our bodies to store calories as fat, and that once we understand weight gain as a result of excess insulin and homonal imbalance in our body, we can begin to treat it by looking at what’s on our plate.

Enter The Obesity Code Cookbook, a collection of mouthwatering recipes for your journey to lower insulin, lose weight for good, and reverse and prevent type 2 diabetes. More than a recipe book, it comes with bonus material including:

A guide to stocking your pantry with the right foods (and ditching the wrong foods);
Fung’s easy-to-understand explainers on how weight gain and weight loss really work;
intermittent fasting FAQs and best practices;
and meal plans for 16-hour, 24-hour, and 36-hour fasts.

In other words, The Obesity Code Cookbook will not only show you what to eat, but also when to eat it—and why.

But eating this way doesn’t have to bland. The Obesity Code Cookbook’s many delicious comfort foods include:

Hearty breakfasts like the Everyday Omelette and Coconut Pancakes;
Flavorful vegetable mains like Roasted Cauliflower with Turmeric and Tahini and spicy Thai Vegetable Curry
Scrumptious seafood such as Scallops with Prosciutto and Chili Garlic Shrimp
Meat-forward mains such as Gruyere Meat Loaf, Pork Belly with Star Anise, Roast Chicken Thighs with Lemon and Tea-Braised Duck with Fennel

And don’t forget about desserts and snacks: Nut Bars with Chocolate Drizzle, Almond Fig Cake, and Walnut Power Balls are just a few of the delights you’ll enjoy while eating your way to a healthier, better you.

Praise for Dr. Jason Fung:

“The doctor who invented intermittent fasting.”—The Daily Mail

“Dr. Jason Fung’s explanation of insulin resistance and the accompanying insulin model of obesity is original, brilliant and game changing.”
—Zoë Harcombe, Obesity researcher, author of The Harcrombe Diet

Dr. Jason Fung triumphs in explaining the core underlying causes of obesity and manages to simplify it in a way that anybody can understand. If more doctors and people were able to understand these causes and implement Dr. Fung's actionable advice then we would be able to start reversing the obesity epidemic tomorrow.”
—Sam Feltham, USA Today World Fitness Elite Trainer of the Year

“Fung zeroes in on why insulin resistance has become so prevalent and offers specific outside-the-box solutions that have emerged as the key to maximizing health.”
—Jimmy Moore, author, Keto Clarity and Cholesterol Clarity

Cover image for The Obesity Code Cookbook, isbn: 9781771644761

A Good Catch

$24.95

Eating responsibly may mean including new and different foods in one’s diet, but it doesn't mean having to forgo flavor. A Good Catch incorporates the most responsible and delicious seafood choices into more than 90 mouthwatering recipes from celebrity chefs across Canada. The book begins with a brief introduction that explains what questions conscientious consumers should be asking about seafood and provides a quick-reference chart of recommended choices. But the heart of the book is the recipes. Featured are culinary delights such as Salmon and Edamame Salad with Wasabi Mayonnaise, Dungeness Crab Cake Benedicts with Chive Hollandaise Sauce, and Grilled Pacific Halibut with Charred Jalapeno-Honey Vinaigrette. Produced in conjunction with the David Suzuki Foundation, this elegant, easy-to-use cookbook is a must-have resource with sustainable suggestions and alternatives for conscious foodies.

Cover image for A Good Catch, isbn: 9781553653851

Fresh Cooking

$14.99

Fresh Cooking is exactly what the home cook desires—a cookbook with range and flexibility that addresses seasonality, budget, and diverse diets and tastes. Built around meals Shelley Boris created for the Garrison Institute, a retreat center in New York's Hudson Valley, it contains thirty-six menus, with four to five delicious recipes in each, organized by month. Caroline Kasterine's beautiful photographs compliment the recipes.

From the beginning of her career in the heydey of New York City's culinary scene with Dean & Deluca, Shelley Boris has maintained a love of fine, fresh ingredients and an intuitive grasp of their possibilities. This book draws on her passion and experience to create delectable meals on a budget without compromising flavor or diversity.

Cover image for Fresh Cooking, isbn: 9781939681164

Enough for All

$15.00

Celebrating Native California food gathering and preparation across the seasons, Kathleen Rose Smith reveals the practices handed down through generations of her Bodega Miwuk and Pomo ancestors, and shares how these traditions have evolved into the contemporary ways her family still enjoys wild foods. Her knowledge and personal reflections are expressed through recipes, stories, and artwork, recording not only the technical aspects of food gathering, but also the social and spiritual—inextricable elements of traditional California Indian food preparation. She explores relationships between people and nature, and the deep cultural knowledge—respect, thankfulness, joy, and sacrifice—that gives meaning and grace to these most ordinary aspects of daily life.

Complete with family stories and photos, this elegant memoir illuminates a world of sustainable bounty—full of abalone, salmon, seaweed, and strawberries. It is at once a pleasure to read and a lesson in survival: the survival of the foods and of the people themselves.

Cover image for Enough for All, isbn: 9781597142854

Brew North

$22.95

Brew North tells the delightful story of Canada's national beverage. Lively and informative, Brew North puts beer lovers front and centre. From cowboys quaffing India pale ale in a western saloon to modern-day beer snobs sipping pints of cask-brewed bitter and commenting on its “chocolate and cigar box bass notes,” this is the story of the men—and women—who brewed, served and drank the intoxicating malted beverage. Charming illustrations reveal rustic taverns, Victorian photographs give us that era’s opulent saloons, and modern colour shots help us understand the brewing process. The book also illustrates how brewers have long been conscious of marketing and advertising, creating unique bottles and ads, giveaway trays and signs.

Cover image for Brew North, isbn: 9781553659914

The Obesity Code Cookbook

$28.95

New York Times bestselling author Dr. Jason Fung helped thousands of people lose weight with his groundbreaking book The Obesity Code.

Now, he offers the ultimate companion cookbook, filled with zero carb recipes and intermittent fasting plans to help readers lose weight, manage type 2 diabetes, and increase longevity, all while eating delicious food.

In his original bestseller The Obesity Code, Dr. Jason Fung showed us that everything about our metabolism, including our weight, depends upon on our hormones. He showed us that the hormone insulin triggers our bodies to store calories as fat, and that once we understand weight gain as a result of excess insulin and homonal imbalance in our body, we can begin to treat it by looking at what’s on our plate.

Enter The Obesity Code Cookbook, a collection of mouthwatering recipes for your journey to lower insulin, lose weight for good, and reverse and prevent type 2 diabetes. More than a recipe book, it comes with bonus material including:

A guide to stocking your pantry with the right foods (and ditching the wrong foods);
Fung’s easy-to-understand explainers on how weight gain and weight loss really work;
intermittent fasting FAQs and best practices;
and meal plans for 16-hour, 24-hour, and 36-hour fasts.

In other words, The Obesity Code Cookbook will not only show you what to eat, but also when to eat it—and why.

But eating this way doesn’t have to bland. The Obesity Code Cookbook’s many delicious comfort foods include:

Hearty breakfasts like the Everyday Omelette and Coconut Pancakes;
Flavorful vegetable mains like Roasted Cauliflower with Turmeric and Tahini and spicy Thai Vegetable Curry
Scrumptious seafood such as Scallops with Prosciutto and Chili Garlic Shrimp
Meat-forward mains such as Gruyere Meat Loaf, Pork Belly with Star Anise, Roast Chicken Thighs with Lemon and Tea-Braised Duck with Fennel

And don’t forget about desserts and snacks: Nut Bars with Chocolate Drizzle, Almond Fig Cake, and Walnut Power Balls are just a few of the delights you’ll enjoy while eating your way to a healthier, better you.

Praise for Dr. Jason Fung:

“The doctor who invented intermittent fasting.”—The Daily Mail

“Dr. Jason Fung’s explanation of insulin resistance and the accompanying insulin model of obesity is original, brilliant and game changing.”
—Zoë Harcombe, Obesity researcher, author of The Harcrombe Diet

Dr. Jason Fung triumphs in explaining the core underlying causes of obesity and manages to simplify it in a way that anybody can understand. If more doctors and people were able to understand these causes and implement Dr. Fung's actionable advice then we would be able to start reversing the obesity epidemic tomorrow.”
—Sam Feltham, USA Today World Fitness Elite Trainer of the Year

“Fung zeroes in on why insulin resistance has become so prevalent and offers specific outside-the-box solutions that have emerged as the key to maximizing health.”
—Jimmy Moore, author, Keto Clarity and Cholesterol Clarity

Cover image for The Obesity Code Cookbook, isbn: 9781771644778

The Kerala Kitchen, Expanded Edition

$7.99

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)

Cover image for The Kerala Kitchen, Expanded Edition, isbn: 9780781887427

The Diabetes Code Cookbook

$28.95

The ultimate companion cookbook to The Diabetes Code from the New York Times-bestselling author and pioneer of intermittent fasting, Dr. Jason Fung.

Dr. Jason Fung helped thousands of people lose weight with his breakout bestseller The Obesity Code.

Next, he helped prevent and reverse type 2 diabetes with his groundbreaking book The Diabetes Code.

Now, The Diabetes Code Cookbook makes it even easier to follow Dr. Fung’s proven advice for preventing and reversing type 2 diabetes through intermittent fasting and a low carb/high-fat diet.

This cookbook features full-color photographs and includes:

100 simple and delicious recipes to help manage insulin and aid in weight loss
Intermittent fasting schedules and plans (16, 24, 30, and 26-hour fasts)
Grocery shopping lists
A new intro from Dr. Fung with up-to-date information on insulin resistance and its connection to weight gain and type 2 diabetes

Readers will come away with knowledge of their health and an arsenal of mouthwatering meals—because eating for type 2 diabetes doesn’t have to be bland!

Cover image for The Diabetes Code Cookbook, isbn: 9781771647922

Instant Indian: Classic Foods from Every Region of India made easy in the Instant Pot

$8.99

Discover favorite foods from all over India with the first regional Indian cookbook authorized by Instant Pot!

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles — has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Whether you crave takeout favorites or want to be introduced to lesser-known specialties, this cookbook brings the best of India to your table in an instant!

The Instant Pot® lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare (like simmering-all-day dals, legumes and all manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options , and nearly all recipes are gluten-free.

With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance.

Sample recipes:

Chicken Korma
Kofta Pulao (Saffron Rice Pilaf with Chicken Meatballs)
Goan Pork Ribs Vindaloo
No-Knead Naan
Kerala Shrimp Curry
Parsee Steamed Fish with Coconut-Mint Chutney
Cucumber Raita with Homemade (Instant Pot) Yogurt
Hakka Noodles
Tamatar Masala Anda (Poached Eggs in Tomato Sauce)

Cover image for Instant Indian: Classic Foods from Every Region of India made easy in the Instant Pot, isbn: 9780781887199

A Taste of Haiti

$7.99

“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)

Cover image for A Taste of Haiti, isbn: 9780781887311

Sicilian Feasts, Illustrated edition

$7.99

“… 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!

Sicilian Feasts was born out of the author’s love for her native Sicily. Giovanna Bellia La Marca uses simple methods and readily available ingredients to teach the straightforward and delectable everyday cooking of Sicily. The history, customs, and folklore, as well as the flavorful and varied cuisine of her beautiful Mediterranean island are well represented in these recipes and stories.

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)

Cover image for Sicilian Feasts, Illustrated edition, isbn: 9780781887373

The Best of Afghan Cooking

$8.99

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)

Cover image for The Best of Afghan Cooking, isbn: 9780781887434

The Bengali Five Spice Chronicles, Expanded Edition

$9.99

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)

Cover image for The Bengali Five Spice Chronicles, Expanded Edition, isbn: 9780781887359

Vegetarian Flavors with Alamelu

$8.99

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

Cover image for Vegetarian Flavors with Alamelu, isbn: 9780781887335

Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition

$9.99

“ . . . 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 design. 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

Cover image for Sweet Hands: Island Cooking from Trinidad & Tobago, 3rd edition, isbn: 9780781887182

Rice & Curry

$9.99

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

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

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

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

Sample recipes:

· Roasted Curry Powder

· Spicy Lentil Fritters (Masala Vadai)

· Duck Curry with Arrack (Thara Curry)

· Hoppers (Appa)

· Lamb Biryani

· Leela's Chilaw Crab Curry (Kakuluwo Curry)

· Chili Sambol (Katta Sambol)

· Mango Curry (Amba Curry)

· Shymala's Coconut Custard Pudding (Wattalampan)

Cover image for Rice & Curry, isbn: 9780781887489

Flavors of the Maghreb & Southern Italy

$7.99

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

Cover image for Flavors of the Maghreb & Southern Italy, isbn: 9780781887403

Foods & Flavors from Nepal

$9.99

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)

Cover image for Foods & Flavors from Nepal, isbn: 9780781887410

Muy Bueno: Three Generations of Authentic Mexican Flavor

$9.99

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

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

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

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

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

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

*GREAT ON KINDLE*

Sample recipes:

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

Cover image for Muy Bueno: Three Generations of Authentic Mexican Flavor, isbn: 9780781886642

The Ghana Cookbook

$8.99

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)

Cover image for The Ghana Cookbook, isbn: 9780781887076

The New Ukrainian Cookbook

$8.99

Winner of the 2012 Gourmand Cookbook Award for Best Eastern European Cookbook! Now available in paperback, this popular Hippocrene cookbook introduces readers to the fresh foods, exquisite tastes, hospitality and generous spirit of the Ukrainian table. Scattered amongst the recipes are quotes, poems, historical facts, folklore, and illustrations, making this cookbook not only a culinary adventure but a unique cultural exploration as well. Includes: • More than 200 easy-to-follow recipes • An introduction to Ukraine’s history, culture, and cuisine • Helpful tips and notes with many recipes • Charming illustrations by renowned Ukrainian-American artist Laurette Kovary This authentic cookbook invites the home cook to sample, explore and experiment with the freshest ingredients to prepare appetizers such as Pickled Herring, or one of eight regional variations of the quintessential Ukrainian soup, Borshch. You’ll find classics such as Chicken Kyiv or Holiday-Stuffed Roast Goose, or select more contemporary dishes like Grilled Pork Tenderloin served with a delectable plum sauce or Venison Steaks with Cherry-Mustard Butter. From elegant fare such as Whole Salmon in Aspic or Poached Carp Fillets with Yogurt-Scallion Sauce to classic homestyle dishes like stuffed cabbage (Holubsti) and dumplings (Varenyky), there is something for every occasion. Get the inside scoop on how to prepare special holiday breads like Ukrainian Paska or Orange-Iced Babka and detailed instructions on how to make various bread pastries, cakes and tortes. Readers will certainly fall in love with Ukraine all over again, or perhaps, for the first time.

Cover image for The New Ukrainian Cookbook, isbn: 9780781887281

Uncle Billy's Wine Guide for Novices

$59.00

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

Uncle Billy's Wine Guide for Novices

$32.00

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

Cover image for Uncle Billy's Wine Guide for Novices, isbn: 9781648022319

BREW

$11.95

BREW is the ideal handbook for the aspiring ale-maker, and a master brewer's entertaining accomplice.

In a series of simple but beautifully illustrated steps, our expert author describes and demonstrates all the essentials and more. Discover how to PLAN your home brewery and plot your equipment; how to master the essential methods required to MAKE your first batch; how to PLAY with recipes and ingredients to develop your own unique flavors; and where to find the ideas and inspiration to help you GROW your hobby into a business or a lifelong passion. Includes dual measures.

Cover image for BREW, isbn: 9781781452783

Easy One Pan Meals

$24.99

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.