And so before her hometown disappears entirely, chef Melissa Martin wants to document the recipes, ingredients, and customs of the Cajun people. Cocoderie, Louisiana, may soon no longer be listed on maps, but the incredible traditions of the region should remain. In the same way Zora Neale Hurston documented and shared oral histories of the South before its keepers passed on, Martin will tell the stories of her people. She has organized the book into 12 chapters highlighting the key ingredients of this cuisine—from shrimp and oysters to poultry and sugarcane—and the recipe and customs that surround each. The 100 recipes are for accessible home-cooked meals that readers can make on a weeknight or for a celebration—with stories to be savored along with the food. Each chapter is punctuated with an essay explaining the context for the ingredient, whether it’s picking and putting up blackberries each February to shrimping every August or celebrating Fat Tuesday with a king cake. This is a cookbook, but the underlying messages of heeding environmental warnings and highlighting the Cajun woman’s authority in the kitchen showcase the book’s compelling media hooks. Martin also documents the region’s traditions, from the Blessing of the Boats at the beginning of every fishing season to Mardi Gras and the many dozens of ways to make a Cajun gumbo.

    Discover recipes for all types of crusts and pastry, including gluten-free, whole wheat, and extra-flaky. Learn about the best tools and gadgets to make dough and fillings. Step-by-step instructions with photos make it easy for bakers of all levels. From the perfect apple pie to adorable mini-pies, from finger pies and slab pies to regional favorites like Indiana Buttermilk Pie or New Hampshire Raspberry and Red Currant Pie, there’s something for every taste and every occasion. Bakers will learn all the details that make for great pie, including how to create decorative crusts featuring cut-outs and dough designs; whether to use table salt or kosher salt; and helpful tips and tricks for baking each particular pie perfectly. Having Haedrich in the kitchen is like having a trusted friend alongside — someone who knows what he’s doing but encourages plenty of fun!

    The science behind this unholy alliance is as elemental as acid, fat, salt, and minerals. Wine pro Vanessa Price explains how to create your own pairings while proving you don’t necessarily need fancy foods to unlock the joys of wine. Building upon the outsize success of her weekly column in Grub Street, Price offers delightfully bold wine and food pairings alongside hilarious tales from her own unlikely journey as a Kentucky girl making it in the Big Apple and in the wine business. Using language everyone can understand, she reveals why each dynamic duo is a match made in heaven, serving up memorable takeaways that will help you navigate any wine list or local bottle shop. Charmingly illustrated and bubbling with personality, Big Macs & Burgundy will open your mind to the entirely fun and entirely accessible wine pairings out there waiting to be discovered—and make you do a few spit-takes along the way.

    But instead of cooking up a little R&R on her aunt’s goat farm, she finds herself head caterer in her cousin’s impending nuptials. Though her culinary plans go smooth as butter, this Hill Country wedding turns into a mountain of trouble after one of the wedding party is found dead.When the sheriff sets his sights on the honeymooning groom as the main suspect, Fancy’s penchant for straight shooting could be the only remaining recipe for justice. Can she clear the newlywed’s name and corral the real killer?Murder, She Goat is the first book in the Hill Country Cozy series. If you like twisty mysteries, zany characters, and female sleuths, you’ll love Lucy Jackson’s tasty whodunit.*** Fancy’s recipes included ***Buy now to solve a delicious murder!

    More than just a cookbook, Smalls takes readers on a delicious journey through the South to examine the food that has shaped the region. Each chapter is named for a type of music to help readers understand the spirit that animates these recipes.Filled with classic Southern recipes and twists on old favorites, this cookbook includes starters such as Hoppin’ John Cakes with Sweet Pepper Remoulade and Carolina Bourbon Barbecue Shrimp and Okra Skewers, and main dishes like Roast Quail in Bourbon Cream Sauce and Prime Rib Roast with Crawfish Onion Gravy.Complete with anecdotes of Smalls’s childhood in the Low Country and examinations of Southern musical tradition, Meals, Music, and Muses is a heritage cookbook in the tradition of Edna Lewis’s A Taste of Country Cooking.

    Together with her friend, photographer and cookbook author Rebecca Wellman, Laura shares recipes that have been handed down through her husband Franck’s family or passed on by French friends and neighbours, and that now feature regularly on the menu at her house.Bisous & Brioche features classics like vinaigrettes, madeleines, crêpes, crème fraîche, tarts, cassoulet, coq au vin―dishes whose names alone will warm the heart of any Francophile. The recipes are served up with anecdotes about their arrival in Laura’s life and are accompanied by Rebecca’s sun-soaked photos of market visits, meal prep, and lazy lunches in the vineyard.

    With more than 70 vibrant salad recipes and more than 70 dressings to go with them, Beautiful Salads is your guide to making and eating healthy, organic, seasonal salads all year long. After a chapter on salad basics, make and enjoy these and more seasonally organized salads:Grilled Spring Lamb Chop with Arugula Salad (Spring)Pea Sprout and Strawberry Salad (Spring)Nectarine and Nasturtium Salad (Summer)Grilled Wild Salmon and Red Raspberry Salad (Summer)Orchard Apple and Green Kale Chopped Salad (Autumn)Kale, Sausage, and Potato Salad (Autumn)Roots and Fruits Midwinter Salad (Winter)Dried Fig and Cara Cara Orange Salad (Winter)Complete with a resource guide and 60+ gorgeous color photos, Beautiful Salads is your guide to making healthy, delicious salads through every season of the year!

     Mediterranean Every Day embraces a style of cooking that celebrates flavor with a relaxed, flexible attitude. It’s simple enough for a mid-week meal, but never out of place for a weekend gathering with friends. Beyond the recipes, this is a book that teaches how to build a wholesome, well-stocked pantry. Start off with an introduction to the Mediterranean style of cooking and then choose your own adventure:  Three-Ingredient (or Less) Snacks and Cocktails: Whether it’s a pre-dinner snack you crave or a simple cocktail to shake up for friends, you’ll find easy and fun ideas like Smoky White Bean Hummus, Za’atar Pistachios, and Honeyed Prosecco.  Salads and Soups: Enjoy creative salads like The Easiest Arugula Salad, Smoked Salmon Greek Salad, Peak-Summer Panzanella, and a must-try Niçoise. Hearty soups include Lemon Parmesan Soup with Beans and Greens and Roasted Greek Tomato Soup.  Beans, Grains, and Bready Things: This non-traditional chapter features a variety of main dish–worthy recipes that can also be served as sides. Celebrate the seasons with a Spicy Broccoli Rabe and Chickpea Skillet, Lentil Fritters with Herbed Yogurt Dip, a Cheesy Brussels Sprout and Farro Bake, and risotto ideas for winter, spring, summer, and fall.  Colorful Pastas: Who doesn’t love a diet that lets you eat pasta? Enjoy feel-good pastas that are heavy on vegetables. Recipes include Brown Butter Tortellini with Spinach and Hazelnuts, Melted Broccoli Pasta with Capers and Anchovies, Pasta with Burst Cherry Tomatoes and Swordfish, Israeli Couscous Salad with Herbs, Green Olives and Pistachios, and a No-Cook Summer Tomato Pasta.  Gathering Dishes: The chapter’s name says it all! Whether it’s Tuesday or Saturday, and whether you’re cooking for just your family or a handful of friends, gather around Salmon in Crazy Water, Thyme Pesto Roast Chicken with Crispy Potatoes, Roasted Cod Saltimbocca, and Baked Chicken Milanese with Lemony Escarole.  Desserts: Seasonal and fresh is at the heart of this chapter. Recipes include Greek Yogurt Panna Cotta, Apricot Almond Clafoutis, Rosé-Soaked Peaches, and Chocolate Olive Oil Cake.

    

      If eating clean foods is a priority, then you know how difficult it can be to find snacks, treats, bars, and baked goods with suitable ingredients at the store. With the recipes in this cookbook, you don’t have to give up desserts or compromise your snacking.   All you need are a few real food ingredients you’re likely to already have in your pantry like fruit, nuts, seeds, oats, alternative flours (almond flour and coconut flour) and natural sweeteners (honey, maple syrup, and coconut palm sugar) to create delicious, treats such as:    Double Chocolate Banana Bread | Pumpkin Spice Coffeecake | Chocolate Mug Cake | Raspberry Crumble Bars | Apple Nachos | Coconut Dip | No-Bake Magic Bars | Peanut Butter Cup Cheesecake   All of the recipes inside are naturally gluten-free, and you’ll also find customizable dietary options to fit the needs of your family, from dairy-free and nut-free substitutions to tips for swapping out ingredients and storage.   The cookies, bars, balls, baked goods, smoothies and frozen treats will satisfy the craving for a healthy dessert, make a happy find inside a lunchbox, or as a midnight guilt-free treat!

    The Essential Bar Book covers the key ingredients, tools, techniques, and glassware you’ll need to become a master mixologist in the comfort of your own space, with none of the cocktail clutter.This indispensable bar book gives you only what you need to start mixing up mind-blowing drinks like the island-inspired Mai Tai and the classy French 75 in a snap. And with party-planning tips and easy ways to batch cocktails, you’ll be able to put your new libation creation skills to use and host parties like a pro. Cheers!The Essential Bar Book features:70 Classic and creative recipes—Discover dozens of cocktails (and mocktails) sorted by liquor type to build your bar with your favorites like gin, rum, tequila, vodka, and whiskey.Bar none—Learn the important tools, techniques, and ingredients you’ll need to create a fully stocked home bar, and some home bartender hacks to help make do in a pinch.Fun facts—Uncover cocktail trivia, famous bartenders, great drinking songs, and more in this home bar book.Become the best bartender on your block with The Essential Bar Book.

    These hearty snacks, barbeque bites and shared plates encompass the most popular street foods of Southeast Asia, gleaned from her Malaysian family recipes and her own travels throughout the region. And in Sarah’s opinion, the secret to incredible Southeast Asian food is all in the sauce, so she also shares an entire chapter of sweet, savory, salty, and spicy options to top off your meal, including Thai Sweet Chili Sauce (Nam Jim Gai), Creamy Malaysian Peanut Sauce and family secrets like her Mum’s “Everything” Sauce.Whether it’s steamed, fried or barbecued, every recipe in this book will fill your table with delicious, unforgettable dishes— so what are you waiting for?

    We can conclude then that knowing the aromatic molecular properties of a food is critical to pairing foods successfully for ultimate taste.For a long time, we have been unknowingly pairing aromatic molecules out of instinct, cultural history, tradition, and plain guesswork. Many of those are routine and make sense but others are counterintuitive, like balsamic vinegar on strawberries. We like them because they are delicious. What we didn't know is that they work because they share aromatic molecules. With this new knowledge we have discovered unheard-of pairings like chocolate on cauliflower and kiwi with oyster. So how do we use this new science? We at home don't have the technology to isolate molecules or store the results in a database.That's where The Art and Science of Foodpairing(R) comes in. From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens. Foodpairing(R) has proven to be revolutionary: When the Foodpairing(R) database went live, the chef and restaurant community came on like a storm with 100,000 website hits on the first day. Now over 200,000 chefs and restaurants in 140 countries regularly access the database when designing their menus.The Art and Science of Foodpairing(R) provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee, and cauliflower sprinkled with cocoa could turn the fussiest child into a veggie fiend.Foodpairing(R) has the potential to transform our food choices with outcomes that include good health as well as the power to alleviate boredom. The same dinner, the same staples. We get bored, our children get bored. Foodpairing(R), even without adding anything new to the pantry, can alleviate that.Beginning with an in-depth introduction and the story of Foodpairing(R), the book contains:Foodpairing(R) - What it is, how it works, methodology; the database; how to create a well-balanced recipe. The omnivore's dilemma - Including the conflict between playing safe and boredom, and the search for variety and novelty; learned food association; acquired tastes. Aroma - Including the importance of aroma to our flavor experience; how we change aromas by cooking; how ingredients create different or similar results; building your aroma library. Smell - Including how people smell and perceive aromas; why smell is essential to the eating experience. The Foodpairing(R) directory - 10 pairings per food, 10 per cooking method, 10,000 combinations in total. The book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more.The Art and Science of Foodpairing(R) is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals.

    Learn about different types of bento boxes and accessories, how to assemble your box, and everyday items you will need in your pantry, as well as how to plan ahead so that your morning prep is a breeze.Bento shows you the finer points of bento-making, and there is something for everyone:Classic Japanese BentoSandwich Bento Sushi and Onigiri BentoNoodle BentoPopular Japanese Bento10-Minute Bento Rice and Grain Bowl BentoLow-Carb BentoVegan BentoBento for Special Occasions (including for the first day of school and Halloween!)Bento at HomeSo, if you're in the mood for Chicken Teriyaki, Ramen, Shrimp Avocado Pasta Salad, Cauliflower Fried Rice, Falafel, Sweet and Sour Meatballs, Tempura, or Chicken Nuggets (for the kids), Bentohas the recipes—plus much more!

    In Boba Bar, the founders of the first self-serve boba bar, MILK + T, show you how to make this addictive drink in your own home, from making the tapioca pearls (the bubbles) and brewing the teas to creating simple syrups and all the delicious toppings. Learn how to make:Tapioca pearls and how to get them to the perfect consistencyMilky teas (classic milk tea, green milk tea, Thai tea, strawberry coconut milk, salted caramel milk tea)Fruity teas (pineapple + strawberry green tea, cucumber + watermelon black tea, watermelon + strawberry black tea, honey green tea)Simple syrups (brown sugar syrup, strawberry syrup, honey syrup)Toppings (fruit jellies, adzuki beans, taro, and sweet potato balls)With 60 innovative, step-by-step recipes and mouthwatering photos, along with the Milk + T story—from food truck to three successful stores in Los Angeles, Portland, and Las Vegas—and a dash of girl power from the authors Stacey Kwong and Beyah del Mundo, Bubble Tea Party! is the ultimate boba celebration!

    The brew will add a unique depth of flavor to baked goods from bread to biscuits. Here are 75 fun recipes that use a variety of beers—golden ales to Belgian blondes, chocolate porters to juicy IPAs—and take baking to the next luscious level:Cream Ale Irish Soda BreadHoney Whole Wheat Blonde BreadCheese and HerbPale Ale BreadEach recipe includes multiple suggestions for beers, with information on how different types will taste once baked. It’s also not all about the yeast; in addition to loaves and rolls that need to rise, there are easy quick breads, muffins, biscuits, and scones. Featuring beautiful photography, Beer Bread is the must-have book for anyone who “kneads” beer to live.