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Egyptian Flavors
Regular price $16.95 Save $-16.95Egyptian cuisine is one of the world's oldest and yet least known food traditions. This charming, pocket-sized collection of recipes is the perfect introduction to Egyptian cooking. From classic starters and breakfast dishes like ta‘miya (falafel) and fuul medammis (slow-cooked fava beans), to well-loved main meals such as stuffed cabbage leaves (mahshi cromb), and mouthwatering almond pudding and fritter balls soaked in syrup, Egyptian Flavors leads you on a wonderful discovery of this unique and delightful cuisine.
Celebrated chef Dyna Eldaief offers 50 easy-to-follow recipes that are rich with the vegetables, legumes, and meats that are central to Egyptian cooking, calling forth the sun-baked land of the Nile and inviting expert and novice alike to bring exciting new flavors to their home kitchen.
Sourdough Culture
Regular price $20.00 Save $-20.00The essential history of bread baking and sourdough’s rise to a global phenomenon.
Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.
Sourdough Culture presents the history and rudimentary science of sourdough bread baking from its discovery more than six thousand years ago to its still-recent displacement by the innovation of dough-mixing machines and fast-acting yeast. Pallant traces the tradition of sourdough across continents, from its origins in the Middle East’s Fertile Crescent to Europe and then around the world. Pallant also explains how sourdough fed some of history’s most significant figures, such as Plato, Pliny the Elder, Louis Pasteur, Marie Antoinette, Martin Luther, and Antonie van Leeuwenhoek, and introduces the lesser-known—but equally important—individuals who relied on sourdough bread for sustenance: ancient Roman bakers, medieval housewives, Gold Rush miners, and the many, many others who have produced daily sourdough bread in anonymity.
Each chapter of Sourdough Culture is accompanied by a selection from Pallant’s own favorite recipes, which span millennia and traverse continents, and highlight an array of approaches, traditions, and methods to sourdough bread baking. Sourdough Culture is a rich, informative, and engaging read, especially for bakers—whether skilled or just beginners. More importantly, it tells the important and dynamic story of the bread that has fed the world.
Holiday Cookies
Regular price $29.95 Save $-29.95An updated and expanded edition of the bestselling Holiday Cookies, featuring additional recipes from the last decade of contest winners.
For nearly four decades, the Chicago Tribune has run its annual Holiday Cookie Contest, asking readers to submit recipes that are both unique and meaningful to them. Each recipe is accompanied by a brief description or story explaining why the cookie is special to the reader and their family. The Chicago Tribune's award-winning food writers and editors carefully consider these essays, select the finalists, and then publish winning recipes.
Holiday Cookies, 2nd Edition is an updated and expanded collection of the best holiday cookies as curated from nearly four decades worth of reader submissions, including 28 new recipes from the winners in 2014 to 2022. These delicious recipes represent an eclectic mix of traditional and modern recipes from diverse cultural backgrounds and skill levels, such as Tropical Nuevo Latino Cookies, Dorie's Dark and Stormies, and Grandma Grump's Peanut Butter Drizzles.
Complete with full-color photography and helpful baking tips, this gorgeous compilation brings the warmth and expertise of a cross-generational baking community home for the holidays. From cookie classics to twists on old standards, Holiday Cookies provides the home baker with a plethora of possibilities for any holiday party.
I Taste Red
Regular price $29.95 Save $-29.95Delving deep into the science of wine but bringing in the influences of psychology, language, and philosophy, this book is a must-read for all lovers of wine.
Perfect Pairings
Regular price $38.95 Save $-38.95Perfect Pairings combines in-depth explorations of twelve grape varietals, sparkling wines, and dessert wines with guidance about foods that enhance the wide range of styles for each varietal. Whether the Chardonnay is earthy and flinty, or rich, buttery, and oak-infused; whether the Pinot Noir fruity and tropical, or aged and mature, Goldstein explains how to match it with dishes that will make the wine sing. His clear, educational, and entertaining approach towards intimidating gastronomical questions provides information for all readers, professional and amateur chefs alike.
* 16 full-color photos
* Six seasonal and special occasion menus
* Tips for enhancing food and wine experiences, both at home and in restaurants
* Glossary of wine terminology
* Overview of the world’s primary wine-growing regions
* Recommendations of more than five hundred wines, ranging in price from everyday to splurge
The Art of Cooking
Regular price $38.95 Save $-38.95The Art of Cooking, unlike the culinary manuals of the time, is a true gastronomic lexicon, surprisingly like a modern cookbook in identifying the quantity and kinds of ingredients in each dish, the proper procedure for cooking them, and the time required, as well as including many of the secrets of a culinary expert. In his lively introduction, Luigi Ballerini places Maestro Martino in the complicated context of his time and place and guides the reader through the complexities of Italian and papal politics. Stefania Barzini's modernized recipes that follow the text bring the tastes of the original dishes into line with modern tastes. Her knowledgeable explanations of how she has adapted the recipes to the contemporary palate are models of their kind and will inspire readers to recreate these classic dishes in their own kitchens. Jeremy Parzen's translation is the first to gather the entire corpus of Martino's legacy.
The Hoosier Mama Book of Pie
Regular price $34.95 Save $-34.95Since starting her career as a pastry chef at Trio, one of Chicago's top fine-dining restaurants, Haney dreamed of opening her own pie shop. Exhilarating and exhausting days spent creating fabulous new desserts to keep up with the restaurant's head chef--a then-unknown Grant Achatz, who would go on to culinary superstardom--left Haney in search of classic comfort food on her days off. Her disappointment in being unable to find a good slice of pie in all of Chicago led her to one conclusion: she needed to open her own store.
Specializing in hand-made, artisanal pies that only use locally sourced and in-season ingredients, Hoosier Mama Pie Company has become a local favorite and a national destination gaining praise from Bon Appetit, the Food Network, and Food & Wine as one of the top pie shops in the country. Now, The Hoosier Mama Book of Pie delivers all the sumptuous secrets of buttery crusts, fruity fillings, creams and custards, chess pies, over-the-top pies, and even the stout and hearty savory pie. The practically oriented, easy-going, and accessible style of this book will help bakers both new and old make the perfect pie for every occasion.
On top of all of this, The Hoosier Mama Book of Pie also includes tips on technique, fascinating historical anecdotes, and an emphasis on special seasonal recipes, as well as quiches, hand pies, and scones. This beautifully photographed and designed book has the classic retro feel of the mid-20th century golden age of pie, and all the warmth and personality of the Hoosier Mama Pie Co.'s cozy Chicago storefront. The focus on using local produce and employing the farm-to-table philosophy gives the book a contemporary twist, helping home bakers make the freshest, most delicious pies imaginable. Now readers can take a little piece of the Hoosier Mama Pie Company anywhere they go.
A Short History of Spaghetti with Tomato Sauce
Regular price $18.00 Save $-18.00Intellectually engaging and deliciously readable, a stereotype-defying history of how one of the most recognisable symbols of Italian cuisine and national identity is the product of centuries of encounters, dialogue, and exchange.
Is it possible to identify a starting point in history from which everything else unfolds—a single moment that can explain the present and reveal the essence of our identities? According to Massimo Montanari, this is just a myth: by themselves, origins explain very little and historical phenomena can only be understood dynamically—by looking at how events and identities develop and change as a result of encounters and combinations that are often unexpected.
As Montanari shows in this lively, brilliant, and surprising essay, all you need to debunk the “origins myth” is a plate of spaghetti. By tracing the history of the one of Italy’s “national dishes”—from Asia to America, from Africa to Europe; from the beginning of agriculture to the Middle Ages and up to the 20th century—he shows that in order to understand who we are (our identity) we almost always need to look beyond ourselves to other cultures, peoples, and traditions.
Modern Sugar Flowers
Regular price $24.99 Save $-24.99Learn the secrets of sugar floristry with Petalsweet Cakes founder Jacqueline Butler. In her exquisite and accessible book, you'll learn in step-by-step detail how to create modern and sophisticated, stylized sugar flowers, and how to use them to create beautiful arrangements on wedding and celebration cakes.
Inside you'll find instructions and step-by-step photographs for 18 stunning sugar flowers in various stages of bloom, as well as flower buds and leaves, using the clean and contemporary color palette that Jacqueline's work is known for. Through six diverse projects you'll then learn how to use these foundation flowers in combination with filler flowers to create elegant cake designs, including working directly on single-tier cakes and multi-tiered cakes, as well as working on pre-made styrofoam cake toppers and separators.
Lavishly illustrated with over 600 photos, this inspirational and practical step-by-step cake decorating book will be your go-to reference on sugar flowers for years to come.
Soul Food Odyssey
Regular price $19.95 Save $-19.95In the introduction to Soul Food Odyssey, Chef Stephanie Tyson describes her early feelings when people assumed her Sweet Potatoes restaurant was a “soul food” establishment. “Soul food was like the boxer George Foreman,” she says. “He would stand there and go toe-to-toe. It wasn’t pretty, but he got the job done, and you’d be on your butt. Southern food, on the other hand, was like Muhammad Ali—a little prettier, and you’d still be on your butt! I wanted Ali. I missed the connection that they were both great fighters. Once I got off my high horse, I wanted to know, from a culinary point of view, how do you make what is essentially castaway food into a ‘cuisine’?” In Soul Food Odyssey, Tyson takes readers along on her journey back to find the food her grandmother called “sumntaeat.” The recipes she shares include how to cook various parts of the pig from “the router to the tooter”; other meat dishes, including everything from stewed turkey wings and pot roast to a Low Country boil; what Tyson calls “stone soul sides,” including crackling cornbread, hoecakes, and, of course, different kinds of greens; soups and stews including oxtail and fish head stew and “Everything in It Vegetable Soup”; and desserts “to sell your soul for.” Along with the recipes come Tyson’s comments, which reflect her biting wit as well as her deep appreciation of the food she has come to embrace.
Stephanie L. Tyson is a creative chef who has turned growing up in the South into the soul of her restaurant, Sweet Potatoes. Born in North Carolina, Tyson spent countless hours dreaming of the bright lights of anywhere else. But once she left to travel and cook around the world, she could not believe what a relief it was to come home again. Trained in culinary arts at Baltimore International College, Chef Tyson opened her award-winning restaurant with her partner, Vivián Joiner, in 2003 in the downtown Arts District of Winston-Salem, where they live.
Hungry for Harbor Country
Regular price $34.95 Sale price $10.40 Save $24.55Hungry for Harbor Country is part cookbook, part travel guide, and part personal story about a life-changing year spent in a small lakeside town in Michigan. Featuring 56 delicious, seasonal, allergy-friendly recipes and illustrated with lavish full-color photography, this cookbook evokes the scenic beauty and charm of southwest Michigan’s Harbor Country.
When Lindsay Navama and her husband relocated from California, where they’d both grown up, to Chicago, they weren’t sure what to expect beyond cold winters and a towering skyline. After a few years attempting to make the Midwest feel like home, everything changed for them when they discovered the “third coast” in southwest Michigan and bought a home in the region known as Harbor Country. Long a beloved vacation spot for people from nearby Chicago, Detroit, and Indianapolis, Harbor Country has always appealed to visitors drawn to its mix of tiny towns, freshwater beaches, and rolling countryside.
Lindsay swiftly fell in love, not only with the region’s beauty, but also with its passionate food community, bounty of seasonal produce, and the area’s many talented farmers, distillers, and artisans. The vast variety of local ingredients available—asparagus in spring, zucchini and cherries in summer, sugar pumpkins and Brussels sprouts in fall—inspired Lindsay to create her own recipes to feed family and friends.
These recipes will transport you straight to Harbor Country, even if you’ve never visited. The Seasonal Fire Pit Seafood Feast uses the freshest catch from the Flagship Fish Market and produce sourced from nearby farms to create a spread perfect for a fall cookout. Recipes for regional favorites like the Luisa’s Cafe Blueberry Mascarpone Crepes and the Whistle Stop Aunt Wilma Bar welcome readers into the Harbor Country restaurants and cafes that visitors and locals love. In addition to celebrating the many occasions for living well at the lake and beyond, many of these recipes are dairy- or gluten-free, proving that, at the lake, anyone can indulge in dishes like the Crispy Golden Oven-Baked Fried Chicken or the 100 Percent Homemade Sugar Pumpkin Pie.
Readers will fall in love with Harbor Country and with the rich food community, shops, farms, restaurants, and markets Navama discovered there. Whether you’re looking for hearty entrees for cold winter nights, sunset cocktails, sweet seasonal treats, or a healthier take on classic favorites,Hungry for Harbor Country has something for every craving—and it will have you thinking about what you’re truly hungry for, in the kitchen and beyond.
Cheese - slices of Swiss culture
Regular price $49.95 Save $-49.95
Bakeland
Regular price $14.00 Save $-14.00A quirky, beautifully photographed collection of delicious and creative Nordic baking recipes inspired by nature.
From the Danish concept of hygge (or "coziness") to the Swedish fika (or “coffee break”), when it comes to enjoying the good things in life, the Nordic countries tend to know best. And dessert, Bakeland reveals, is no exception.
Written by Marit Hovland, the Norse graphic designer, baker, and photographer behind the popular Instagram account and blog Borrow My Eyes, this gorgeous recipe book is a remarkably innovative homage to the beauty of the world around us that will delight lovers of baking, crafting, nature, and all things Scandinavian.
With fifty tempting dessert recipes and 140 stunning color photographs, Bakeland is as much a treat for the eyes as it is for the taste buds. Focusing on purity, season, and quality, Hovland offers a sweet, playful approach to the New Nordic cuisine trend made popular by chefs like Magnus Nilsson. Her belief that “inspiration can be found everywhere” shines through in each of her culinary creations, which replicate the most striking aspects of the natural world. From chocolate sea to pinecone-shaped gingersnaps, Bakeland takes readers on an artful, tasty trip through nature in Norway, season by season. Better yet, each recipe is detailed, precise, and easy to follow, with no special equipment required. With step-by-step illustrated instructions and an emphasis on simplicity, Hovland’s approach to baking is as accessible as it is delectable.
The School of Sophisticated Drinking
Regular price $18.95 Save $-18.95The School of Sophisticated Drinking, which began as an ongoing series of lectures at Berlin’s legendary Victoria Bar in 2003, traces the deep-seated lineage of drinking in the social, political, and even scientific developments of our culture. Appealing to both expert drinkers and novice barflies, each chapter delves into the sociopolitical significance of and technological innovations behind a familiar wine or spiritbrandy, vodka, whisky, rum, gin, tequila, and champagneand shares plenty of tales of adventure, from the glamour of Hollywood and Broadway, to the tormented worlds of well-known writers, to the outbreak of wars and the unending struggle for economic and military power. The reader’s thirst for knowledge can be further quenched by trying any or all of the enticing cocktail recipes gathered at the end of the book.
The Vegetarian's Guide to Eating Meat
Regular price $16.95 Save $-16.95But Landrigan still hadn’t found her place in the world. Striving to develop her career and maintain a relationship, she criss-crossed the U.S. Along the way, she discovered that eating ethically was far from simpleand cutting out meat was no longer enough. As she got closer to the source of her food, eventually even visiting a slaughterhouse and hunting elk, Landrigan realized that the most ethical way of eating was to know her food and prepare it herself, on her own terms, to eat with family and friends.
Part memoir and part investigative journalism, The Vegetarian’s Guide to Eating Meat is as much a search for identity as it is a fascinating treatise on food.
Swiss Cookies
Regular price $29.95 Save $-29.95
Beer School
Regular price $17.95 Save $-17.95
An Insider's Guide to Craft Beer─the World's Greatest Drink
"Brad and Jonny make understanding beer easy and nearly as fun as drinking it." ―James Watt, founder of Brewdog.
#1 Best Seller in Beer
Beer has come a long way in the 6,000 years since the first taste. The legends of the craft beer industry have made sure everyone’s within reach of the perfect pint. But how do you get the right brew for you? And can you learn to make a beer that adds to the lager legacy?
Beers of the world. Welcome to Beer School, brought to you by the heroes of YouTube sensation the Craft Beer Channel, a guide to everything you need to know about the wide and wonderful beers of the world. In Beer School, Jonny and Brad explain the intricacies of the finest artisan craft brews including: ales, lagers, porters, stouts, IPSs, and bitters.
How to make beer. The lads have the inside scoop on everything from hop varieties and barrel aging, to serving temperatures and glassware. Beer School helps you learn how to make beer and how to get the most out of every sip. Learn about grain, mash, water, hops, boil, yeast, fermentation, serving, storing, pouring, and tasting.
If you have read books such as The Complete Beer Course by Joshua M. Bernstein or The Beer Bible by Jeff Alworth, you’ll love Beer School by Jonny Garrett and Brad Evans.
Fresh Cooking
Regular price $14.99 Save $-14.99Fresh 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.
The Ethical Meat Handbook, Revised and Expanded 2nd Edition
Regular price $39.99 Save $-39.99“Leigh will teach you how to raise animals, butcher them, and cook and cure their meat. Even better, she explains what it means and why it matters.” —Mark Essig, author of Lesser Beasts
Nutrition, environmental impact, ethics, sustainability—it seems like there’s no end to the food factors we must consider. At the center of the dietary storm is animal-based agriculture. Was your beef factory farmed or pasture-raised? Did your chicken free range, or was it raised in a battery cage? Have you, in short, met your meat?
Most efforts to unravel the complexities of the production and consumption of animals tend to pit meat eaters and vegetarians against each other.
In this second edition of The Ethical Meat Handbook, Meredith Leigh argues that by assuming responsibility for the food on our fork and the route by which it gets there, animals can be an optimal source of food, fiber, and environmental management. This new edition covers:
- Integrating animals into your garden or homestead
- Step-by-step color photos for beef, pork, lamb, and poultry butchery
- 100+ recipes for whole-animal cooking
- Culinary highlights: preparing difficult cuts, sauces, and extras
- Charcuterie, including history, general science, principles, and tooling up
- The economics and parameters for responsible meat production
Eating diversely may be the most revolutionary action we can take to ensure the sustainability of our food system. The Ethical Meat Handbook, 2nd Edition challenges us to take a hard look at our dietary choices, increase self-reliance, and enjoy delicious food that benefits our health and our planet.
“A powerful, positive book about a powerful, positive alternative, engaging us in shaping a new food and agriculture narrative.” —Jean-Martin Fortier, author of The Market Gardener
AWARDS
- GOLD | 2021 IACP Cookbook Awards - Food Issues & Matters
- GOLD | 2020 The Spring Harvest: Gourmand World Cookbook Awards - Meat USA
- BRONZE | 2021 Living Now Book Awards - Cookbooks: Ethnic / Holiday
The Magnificent Book of Vegetables
Regular price $29.95 Sale price $23.96 Save $5.99The hunger for thoughtful, wholesome and truly delicious vegetarian recipes is only increasing, especially now that we all know that eating more veg is good for our health -- and the planet. In The Magnificent Book of Vegetables, trained chef and food writer Alice Hart shares over 80 tantalising recipes that not only taste great, but will leave you feeling amazing.
As a trained nutritionist, Alice knows the importance of vegetable-centric, wholefood eating, but at the same time understands that most of us lead busy lives and shop at our local supermarkets. As such, many of the recipes in this book are uncomplicated yet big on flavour, and really make the vegetable the hero of every dish. Alice shares advice on the best way to plan your shop throughout the seasons so that nothing goes to waste, even suggesting tinned, pickled or frozen swaps where possible. Start the day right with a Green quinoa breakfast bowl, whip up a batch of Kale and potato hand pies with caraway seeds for the park, and warm up a dreary winter's evening with Chard and black bean chilli with Jalepeno-cornbread crust.
Featuring do-ahead elements to make your meal preparation easier, tips on when certain vegetables are in season, and fad-free advice, The Magnificent Book of Vegetables will prove that, with the right recipe, even a humble cabbage or beetroot can be exciting and delicious.
Modern Native Feasts
Regular price $23.95 Save $-23.95Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière.
Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century.
Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.
Home and Away
Regular price $24.95 Save $-24.95Cooking outside one's comfort zone is now easier than ever: ingredients once considered exotic are now available at supermarkets across the country, and we're now more open to exploring the far reaches of the world through food. This tantalizing cookbook takes readers on a global tour through food, from the steamy noodle shops of Seoul to the wood-fired grills of Istanbul and funky dives of San Francisco. Randy and Darcy Shore explore how food informs our ideas around community and identity ("home"), and how it shapes our experience of and appreciation for other cultures ("away").
Their recipes are based on their years of travel as well as their intrinsic interest in the foods of other cultures; they make once complicated dishes a little easier for North American cooks while still respecting centuries-old food traditions. Their book includes such dishes as Braised Pork Belly with Crunchy Rice, Volcanic Soba Noodle Salad, Moroccan Lamb with Lemon Couscous, and Jerk Chicken with Grilled Romaine. There's also interviews with chefs Mario Batali, Edward Lee, Anita Lo, Vikram Vij, and others on the ways their cultures influence their cooking.
Home and Away takes home cooks on a delicious trip around the world, no passport required. 140 recipes.
Randy Shore strapped on a backpack at the age of twenty-one and immersed himself in budget travel and global cuisine. He writes a food column for the Vancouver Sun. He continues his travels with wife Darcy Shore, who has been working around food since she was a teenager.
The Contemporary Cake Decorating Bible
Regular price $24.99 Save $-24.99This is the ultimate guide to contemporary cake designs – you will learn how to make decorated cakes, starting with basic sugarcraft tools, baking recipes and ingredients, and finishing with advanced modelling techniques, including royal icing stencilling, brush embroidery, buttercream piping, using sugar cutters and moulds, making cake jewellery, and so much more!
Get creative straight away with simple, step-by-step instructions for more than 80 celebration cake, mini cake, cupcake, and cookie designs. Essential tips and advice are included for all skill levels, from complete beginners to the most confident of cake decorators, and you can even learn how to make Lindy Smith’s signature ‘wonky cakes’.
Inside The Contemporary Cake Decorating Bible:
The Basics – delicious cake and cupcake recipes, and recipes for making your own sugarpaste (rolled fondant), royal icing, sugar glue, buttercream, and more! This section of the book also includes instructions for making round, square and ball cakes, assembling tiered cakes, and carving and assembling wonky cake designs.
Cake Decorating Techniques – here you will find 11 chapters each covering a huge range of essential cake decorating techniques, all explained with easy-to-follow step instructions and clear photography. Topics covered include:
- Carving
- Colour
- Painting
- Stencilling
- Cutters
- Flowers
- Embossing
- Tools
- Piping
- Moulds
- Cake Jewellery
With this comprehensive guide you will discover everything you need to know to create celebration cakes that are beautiful, unique and truly contemporary.
Cake Decorating With The Kids
Regular price $19.99 Save $-19.99Cake Decorating with the Kids: Get messy in the kitchen with 30 gorgeous, easy-to-follow contemporary cake decorating projects to make at home with the kids. Children of all ages will love to get involved and take charge of spreading the fillings and toppings, rolling out fondant icing, cutting shapes and making sugar decorations to help create delicious sweet treats, from cupcakes and cookies to cake pops, whoopie pies and tiered party cake ideas. Cake decorating is a fun, exciting craft for children and each recipe includes tasks for younger and older kids. The cake designs are perfect for school events, birthday cakes for children, parties, or simply rainy day fun in the kitchen, but as they are so professional-looking they are would also suitable for adult parties as well! Includes essential safety information for working with children in the kitchen, as well as storage, transportation and presentation advice, perfect for children's parties! You will also find yummy cake recipes and all the basic cake decorating techniques you need to know to create the projects. Comes with lay-flat binding to keep the book open when your hands are covered in flour!
Lush
Regular price $30.00 Sale price $10.50 Save $19.50From Jacquelyn Dodd—the woman behind the award-winning website The Beeroness—comes Lush, a celebration of fruit, vegetables, and craft beer. After all, beer is as seasonal as produce; its ingredients come from the soil and are harvested at peak freshness, just like the offerings at your local farmers’ market. It’s no surprise that the flavors of seasonal craft beers pair perfectly with the food we’re eating at the moment.
This cookbook features 80 creative, produce-forward recipes—all of which are made with seasonal craft beer. From Gochujang ISA Shakshuka to Grilled Apricot Saison Shortcakes to Doppelbock Rutabaga Mash, make no mistake: this isn’t your drunk uncle’s beer chili.
Whether your Saturdays are spent at the farmers’ market or your favorite local craft brewery (or both!), Dodd’s creative use of produce and beer opens the door to deliciously complex flavors that evolve with the seasons.