He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the recipes and into the stories behind them.Taste is a reflection on the intersection of food and life, filled with anecdotes about growing up in Westchester, New York, preparing for and filming the foodie films Big Night and Julie & Julia, falling in love over dinner, and teaming up with his wife to create conversation-starting meals for their children. Each morsel of this gastronomic journey through good times and bad, five-star meals and burnt dishes, is as heartfelt and delicious as the last.Written with Stanley's signature wry humour and nostalgia, Taste is a heartwarming read that will be irresistible for anyone who knows the power of a home-cooked meal.

    This singular memoir--a classic American story--invites readers to Erin's corner of her beloved Maine to share the real person behind the "girl from Freedom" fairytale, and the not-so-picture-perfect struggles that have taken every ounce of her strength to overcome, and that make Erin's life triumphant.In Finding Freedom, Erin opens up to the challenges, stumbles, and victories that have led her to the exact place she was ever meant to be, telling stories of multiple rock-bottoms, of darkness and anxiety, of survival as a jobless single mother, of pills that promised release but delivered addiction, of a man who seemed to offer salvation but in the end ripped away her very sense of self. And of the beautiful son who was her guiding light as she slowly rebuilt her personal and culinary life around the solace she found in food--as a source of comfort, a sense of place, as a way of bringing goodness into the world. Erin's experiences with deep loss and abiding hope, told with both honesty and humor, will resonate with women everywhere who are determined to find their voices, create community, grow stronger and discover their best-selves despite seemingly impossible odds. Set against the backdrop of rural Maine and its lushly intense, bountiful seasons, Erin reveals the passion and courage needed to invent oneself anew, and the poignant, timeless connections between food and generosity, renewal and freedom.

    Mostly. Sort of. At least, she does now. And what she wants is the coveted staging role at Gia, San Francisco. With four years at the top of her class in culinary school and enough tenacity to fuel the entire Mission, no one doubts she is about to land the job of her dreams—including the three-person cheer squad made up of her best friend and adorably overbearing parents.Renowned chef Jenn Coleman is not a people person. Her rise to the top of the culinary industry stems from a cultivated blend of top-tier schooling—from her nonna—and bouts of carefully managed misanthropy. Owning and operating two Michelin starred restaurants doesn’t leave time for much else anyway. Just ask her ex.When the new stage at her restaurant trips into her with all the grace of a baby giraffe, it’s a sure recipe for disaster. But for all of Jenn’s reserve, Valentina has twice the allure, and the chemistry between them is just… chef’s kiss.If only Jenn wasn’t Valentina’s boss with nearly ten years between them.

    After losing 140 pounds on the keto diet, bestselling author Stephanie Laska makes the keto diet more accessible and foolproof than ever before with these 100 delicious recipes made with only 5 (or fewer) main ingredients! The easy-going approach of The DIRTY, LAZY KETO 5-Ingredient Cookbook makes weight loss manageable, sustainable, and even fun. Packed with her trademark sass and practical advice, Stephanie teaches the proven fundamentals of dirty keto cooking in a way that gets you excited and motivated. You’ll find 100 easy, great-tasting classic recipes that the entire family will enjoy—even the pickiest eaters. Making the keto diet more convenient than ever, this is a flexible, honest, real-world approach to losing weight that anyone can accomplish. In this cookbook, you’ll find no judgment—just plenty of support to help you pursue your own unique path to sustainable healthy weight loss—not perfection. This is lazy keto at its finest!

    Morisano take turns telling how they went from tentative business partners to dear friends while turning a dilapidated formerly segregated Greyhound bus station into The Grey, now one of the most celebrated restaurants in the country. Recounting the trying process of building their restaurant business, they examine their most painful and joyous times, revealing how they came to understand their differences, recognize their biases, and continuously challenge themselves and each other to be better. Through it all, Bailey and Morisano display the uncommon vulnerability, humor, and humanity that anchor their relationship, showing how two citizens commit to playing their own small part in advancing equality against a backdrop of racism.

    An accomplished pastry chef, Reardon draws millions of baking fans together each week, eager to learn the secrets of her extravagant cakes, chocolates, and eye-popping desserts. Her warmth and sense of fun in the kitchen shines through on every page as she reveals the science behind recreating your own culinary masterpieces.For home cooks and fans who love their desserts, cakes, and ice creams to look amazing and taste even better. Take your culinary creations to influencer status, you’ll also:1. Learn to make treats that get the whole family cooking2. Create baked goods that tap into beloved pop culture trends3. Impress guests with beautiful dessertsReaders of dessert cookbooks like Mary Berry’s Baking Bible by Mary Berry, Cake Confidence by Mandy Merriman, or Pastry Love by Joanne Chang will love How to Cook That: Crazy Sweet Creations.

    Antoni's personal philosophy is to keep his cooking simple and healthy during the week so he can indulge on the weekends—but while the recipes in this book are wholesome, they don't skimp on comfort or flavor. Fans of Antoni's deliciously straightforward dishes will not be disappointed with his fresh take on weeknight meals.

    You can now share the joy of baking for and with your own family through dozens of recipes provided by Amish bakers. Ideas for breads, rolls, cakes, cookies, and more will keep you busy taste testing and sharing all the goodies. Also included are step-by-step instructions, baking tips, and anecdotes from Amish bakers. Encased in a lay-flat binding and presented in full color, home bakers of all ages will be delighted to add this cookbook to their collections.   This is a must-have cookbook for anyone with a soft spot for baked goods, from New York Times bestselling author of Amish fiction, Wanda E. Brunstetter.

    Authentic, approachable, and mouthwatering, these recipes use easy-to-find ingredients. Perfect for Sunday suppers and other celebrations as well as everyday favorites, these recipes are love on a plate!Organized by meal, the cookbook starts with stick-to-your-ribs breakfast favorites like Blueberry Cornbread Waffles and Shrimp, and Andouille Sausage and Grits, plus plenty of main dishes and sides like Smothered Chicken, Oxtail Stew, Baked Candied Yams, Soul Food Collard Greens, and Sweet Cornbread. Don't forget drinks and desserts like Peach Cobbler, Pralines, and Sweet Iced Tea! Includes 100+ recipes, including 30 fan favorites and 70 never-before-seen recipes, and 90 photographs.

    From last-minute inspiration to delicious meals for one, easy one-pot dinners to no-chop recipes for when life keeps your hands full, Ruby brings us 100 delicious, affordable and achievable recipes, including salted malted magic ice cream, one-tin smashed potatoes with lemony sardines and pesto and an easy dinner of plantain, black beans and eden rice.This is a new kind of cookbook for our times: an accessible, inclusive and inspirational addition to any and every kitchen. You don't have to be an aspiring chef for your food to be delectable or for cooking to be a delight. Cook as you are.

    An interview with the owner of a renowned cheese shop for his first article nearly proves a disaster because he speaks no French. As he goes on to cover celebrities and couturiers and improves his mastery of the language, he gradually learns what it means to be truly French. He attends a cocktail party with Yves St. Laurent and has dinner with Giorgio Armani. Over a superb lunch, it’s his landlady who ultimately provides him with a lasting touchstone for how to judge food: “you must understand the intentions of the cook.” At the city’s brasseries and bistros, he discovers real French cooking. Through a series of vivid encounters with culinary figures from Paul Bocuse to Julia Child to Ruth Reichl, Lobrano hones his palate and finds his voice. Soon the timid boy from Connecticut is at the epicenter of the Parisian dining revolution and the restaurant critic of one of the largest newspapers in France. A mouthwatering testament to the healing power of food, My Place at the Table is a moving coming-of-age story of how a gay man emerges from a wounding childhood, discovers himself, and finds love. Published here for the first time is Lobrano’s “little black book,” an insider’s guide to his thirty all-time-favorite Paris restaurants.

    There is a common perception that intuitive eating approaches are also anti-nutrition, but that’s simply not the case. In this book, registered dietitian Rachael Hartley looks at the role of gentle nutrition in intuitive eating. She explores why diets don’t work – and make you eat less healthfully, why weight doesn’t equal health, and how to approach nutrition in a flexible way, with the goal of promoting wellbeing, not reaching for an arbitrary number on the scale. Gentle Nutrition: A Non-Diet Approach to Healthy Eating focuses on the big picture rather than getting wrapped up in minor details that can make nutrition seem confusing or overwhelming. Hartley makes it practical as well by offering science-based, straightforward strategies for building healthy habits. In Gentle Nutrition, she explains how to plan satisfying meals and snacks that nourish the body throughout the day while honoring the need to pleasure in food. The book includes more than 50 nutritious and delicious recipes for breakfasts, main dishes, snacks, and desserts. There are many people who don’t want to diet, but do want to better understand how to take care of their bodies with food. This approachable guide brings to light how nutrition fits into the context of intuitive eating. When we leave diet culture behind and remove the assumption that weight equals health, we can focus on truly honoring our health and well-being.

    From food prep to clean-up, this unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories, insights, and kid-friendly food activities to keep young chefs focused on fun in the kitchen. The book includes 75 recipes that begin with basics such as fried eggs, pizza dough, and baked potatoes. As new cooking skills are learned, the recipes progress to guaranteed kid favorites like chocolate chip pancakes, steak fajitas, and apple dumplings. Recipes are joined with tips to help home chefs master the art of cooking, from stocking a pantry to proper kitchen etiquette and safety to how to add flair to a table setting—even how to coax a picky eater by tempting their tastebuds.Raised in the Kitchen is a cookbook for parents and kids about much more than learning to love to cook. It’s about bringing families together with cooking memories that will last a lifetime.

    Whatever that dream might be, she’s fairly certain it will involve food. Given that she, husband Dan, and son Aaron live on a farm where she runs her own produce stand, the possibilities are endless.When an old friend becomes a suspect in a murder case, Megan realizes that he needs help. It isn’t just that he could be arrested for murder. The single dad is completely hopeless in a kitchen. Unfortunately, with both motive and opportunity, he’s really good at being a murder suspect. He’s also looking pretty good as husband material for some of the single moms who manage to make the situation more complicated with their overzealous interest.Megan’s plans to seek out a new dream are temporarily put on hold to help a friend. Or are they? Solving murders is time consuming and it isn’t just the many suspects that need ideas for meals. Megan searches for puzzle pieces to a murder offered up by the friendly inhabitants of Teaberry in this light and cozy mystery.This mild cozy mystery series offers a clean read with a female amateur sleuth and friends in a small-town setting. Main characters in the series are multigenerational.

    Brunstetter, is valuable cookbook that offers healthy recipe options.   Everyone wants to feel healthy, right? Food can be one of our best medicines, and many Amish are known for seeking ways for health to begin in the kitchen. Brand new, from New York Times bestselling author of Amish fiction, Wanda E. Brunstetter, is a helpful cookbook from Amish and Mennonite cooks who offer healthy recipe options. Over 200 recipes are divided into traditional categories from main dishes and sides to desserts and snacks with labels for gluten free, dairy free, sugar free, etc. Also included are health tips and remedies. Encased in a lay-flat binding and presented in full color, home cooks of all ages will be eager to add this cookbook to their collections.

    Katie Quinn spent months as an apprentice with some of Europe’s most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. What will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations.In England, Katie becomes a cheesemonger at Neal's Yard Dairy, London’s preeminent cheese shop—the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus.In Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy.In France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread.Part artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, Cheese, Wine, and Bread is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.

    Serving artfully arranged foods on boards or platters is extremely popular, but until now, all the books on the subject have been full of meats, cheeses, and other animal products. Vegan Boards is the first book to make this trend accessible to people who follow an entirely plant-based diet. The results are delectable—and gorgeous to behold. In these pages, Kate Kasbee, co-creator of the popular blog Well Vegan, shows you how to create 50 stunning plant-based boards. Step-by-step instructions and a color photograph are included for each one. All the boards are remarkably easy to prepare and most require no cooking at all. Those that require cooking are simple to make, such as roasted vegetables, quesadillas, or bruschetta. You'll also find guidance on how to use equipment and utensils to make serving food on boards both beautiful and safe. There are adventurous boards, like a Greek mezze board with kalamata olives, garlic bread, and fava beans marinated in olive oil and oregano; a platter of scrumptious Spanish tapas; and a colorful array of Mexican antejitos, “small bites.” There are plenty of kid-friendly boards, too, featuring fresh veggies and delicious dips.Vegan Boards includes a special chapter on comforting breakfast and brunch boards and another on healthy and vibrant fruit and dessert boards. There are lots of ideas for weekday dining with the family, and also for weekends and holidays when company is coming. Make these creative vegan boards ahead of time and then enjoy spending time with your impressed and delighted family and friends.

    However, her win was never seen by the world--Vallery's season was pulled after just a few episodes when one of the judges became a focal point in a Me Too accusation. Rather than throwing in her whisk and lamenting all of the missed opportunities she hoped to receive (Book deal! Product endorsements! TV show!), she held her head high and hustled--which resulted in her getting press coverage everywhere from CNN to People magazine.Now, Vallery debuts her first baking book. With 100 recipes for everything from Apple Cider Fritters to Lemon-Honey Madeleines and Crawfish Hand Pies to her Grandma's Million Dollar Cake. Vallery shares heirloom family recipes from her native Louisiana, time spent in Paris, The Great American Baking Show, and of course sweets and breads inspired by her adopted hometown, New York City. Vallery's "when life gives you lemons, make lemon curd" philosophy will empower legions of bakers and fans to find their inner warrior and bake their best life."Life Is What You Bake It is not only a collection of recipes but also an empowering book that shows us there's often more possible than we can even imagine."--Julia Turshen, bestselling author of Simply Julia, host of Keep Calm and Cook On podcast, and founder of Equity at the Table

    For more than 20 years, Dreena Burton has been creating plant-based whole-food recipes. Home cooks know they can trust her recipes to work—and to be delicious! No more scouring social media, sifting through food blogs, or flipping through every book on the shelf; this is a one-stop resource for recipes that are reliable, flavorful, and healthy. Whether you need weekly staple meals or want a dish to wow for a special occasion, Dreena’s Kind Kitchen: 100 Tried-and-True Plant-Based Recipes has you covered. You’ll find a variety of breakfasts, salads and dressings, small bites, soups, entrées, and sweets, including: • Lemon Poppyseed Muffins • Wow'em Waffles • Next-Level Avocado Toast • Potato-Cauliflower Scramble • Zucchini Fritters • Seasoned Potato Squashers • A-Game Chili • White Bean Corn Chowder • ‘Quicken’ Noodle Soup • Truffle-Staled Nut Cheese • Beyond BEET Burgers • Fiesta Taco Filling • Italian Ratatouille • 1-Minute Alfredo • Lentil Sweet Potato Meatloaf • Smoky Ceasar Salad & Potato Croutons • Crackle Blender Brownies • Charming Apple Crisp • Holiday Dinner Torte • Heavenly BaklavaDreena also shares a cooking troubleshooting section so you can boost your kitchen skills. With helpful guidance on techniques, time-saving tips, and suggestions for repurposing leftovers into delicious new dishes, this dependable resource will boost your cooking confidence and help you find success in your own plant-powered kitchen.

    In it, artist Lindsay Gardner brings together stories, essays, kitchen profiles, interviews, and more, featuring 112 women restaurateurs, food producers, activists, writers, professional chefs, and home cooks—all of whom are dedicated not only to their craft but to changing the world of food.There are profiles on changemakers, like Cristina Martinez, a chef who emigrated from Mexico and who brings her Philadelphia community together through food while using her platform to champion immigrants’ rights; and Leah Penniman, who describes a day in her life on Soul Fire Farm, which she co-founded to combat racism in the food system. Evocative reflections on food and memory, like Rachel Khong's ode to her mother's love of fruit. And narrative recipes, like restaurateur Nicole Ponseca's Bibingka.With her rich visual storytelling gifts—the book is filled with beautiful watercolour illustrations and portraits—Gardner not only captures a sense of what is unique about each of the women, bringing them to life but adds layers of nuance and insight to their words and their work. Together, their voices reveal the power of food to uplift and nourish, reveal complex questions, and effect change, and offer us all the opportunity to learn about each other and about ourselves.

    SIBO Made Simple brings you answers. Small Intestinal Bacterial Overgrowth (SIBO) is a common cause of unwanted bloating, abdominal pain, weight fluctuations, and GI distress. In this guide for achieving long-term healing, health advocate, chef, and SIBO sufferer Phoebe Lapine covers everything you need to know about SIBO and how to thrive in spite of it. Lapine answers all your questions, from what SIBO is (and what it isn’t) to related conditions (Hashimoto’s thyroiditis, Celiac disease, and more) to practical strategies for on-going prevention. With expert medical advice from dozens of top SIBO practitioners, SIBO Made Simple provides resources for all phases of treatment, offering a clear culinary road map that can be customized to fit a large variety of gut-healing diets, such as the Bi-Phasic Diet, GAPS, SCD, SIBO Specific Food Guide, and more. With 90 delicious, easy, low FODMAP recipes that make a notoriously tough diet doable and delicious, SIBO Made Simple is a one-of-a-kind toolkit for learning about your condition and tailoring your diet toward healing. Every recipe adds anti-inflammatory ammunition to your diet, while offering suggestions for how to add problematic ingredients back in as you diversify your plate. Getting healthy and feeling great doesn't have to be punitive. SIBO Made Simple offers a clear path forward, from someone who's been there.

    Here she tries to provide stability for her older sister Alyssa and two young nieces by cooking them amazing food.Through a mix-up with the alumni office at her parents’ alma mater, Janie meets a young high school guidance counselor named Rocky at a volunteer event, and their fast-tracked romance helps Janie to see possibilities beyond the life she had known just a few weeks prior. But with her ex-boyfriend (and former boss) making overtures beyond her wildest dreams, as well as Alyssa’s estranged husband willing to do whatever it takes to win her back, the Whitman sisters are faced with big decisions. Despite the obstacles in their way, when Janie and Alyssa are tasked with establishing a lasting memorial for their parents, they just might find the second acts they are seeking.

    She guides us through a tale of six distinct seasons and the flavors inspired by them: of bright, herbaceous new life in spring, to the aromatic florals that follow, of bursting summer berries, over-ripe fruit, warmth and spice in fall, then ending with winter and its smolder.In more than 95 recipes, Thalia opens our eyes and taste buds to a celebration of what the wild has to offer—a world of sweet escapism, using flavor to heighten our experience of food. Enthralling, unique, and inspired recipes you’ll want to cook over and over again.

    After losing 140 pounds following the keto diet, Stephanie understands how hard it can be to find the time to cook, especially while managing a hectic household. At the end of a busy day, she had to get food on the table—fast. She didn’t have a second to waste preparing meals that her family might not like. Instead, Stephanie made her own recipes that she knew her family would love while still keeping them healthy. In DIRTY, LAZY KETO No Time to Cook Cookbook, you’ll find 100 great tasting 10g net carbs or less recipes that you can make in 30 minutes or less. With simple, easy-to-find ingredients, you’ll have dinner ready on the table in no time! This flexible, honest, real-world approach to losing weight while still living a normal life empowers you to keto your own way—in a style and schedule that works for you. This no-judgment cookbook offers you the support you need as you venture on your own unique path to sustainable, healthy weight loss—not perfection.

    But like most parents, getting her kids to love them is a work in progress. There will always be a side of veggies on their dinner plates, but when those veggies go untouched, Nikki doesn’t stress. That’s because her cooking incorporates vegetables at every turn: the kids may not have eaten their sides of peas, but they ate cauliflower and sweet potatoes in their Mac and Cheese, devoured Green Eggs (with spinach) and White Bean Pancakes for breakfast, and asked for seconds of the Zucchini Crust Pizzas at lunch!Although the veggies are sometimes hidden—your kids will be eating mushrooms and eggplant without thinking twice!—the real goal is using the qualities of each vegetable to make each classic, family meals even better than the original version. In these recipes, mushrooms enhance the beefy taste of the Mushroom and Onion Burgers, while eggplant replaces egg for breading on Chicken Tenders and Chicken Parmesan, which keeps them irresistibly moist.Inside, discover other delicious recipes that will become mealtime staples, including: • Chicken Pot Pie with Sweet Potato Crust • Cauliflower + Yogurt Bagels • Eggplant Parm Meatballs • Pumpkin Pasta Dough • Taco Meat (with Pinto Beans) • Mac and Cheese with Caulilfower + Sweet Potato • Chicken Nuggets with Beans + Carrots • Creamed Spinach Garlic Bread • Loaded Queso (with Squash) • Banana Carrot Oat Muffins • Eggplant Marinara Sauce • Brooklyn Blackout Cake (with Beets + Avocado) • Sweet Potato Cinnamon RollsBut fear not: there are no fancy ingredients or complicated cooking techniques. These easy, accessible recipes have been tested hundreds of times, by Nikki and other parents, for surefire family food wins! This collection of tried-and-true dishes will wow picky eaters and foodie parents alike with creative veggie twists on breakfasts, lunches, dinners, snacks, sides, and dessert.

    In The Moon Cycle Cookbook, bakery founder Devon Loftus and nutritionist Jenna Radomski empower women to nourish themselves with recipes for sweets, savory meals, and snacks, organized around each of the four phases of the menstrual cycle, that can be customized to suit their bodies’ fluctuating needs.   Every recipe is formulated with the knowledge of what is happening hormonally in a woman’s body during each cycle phase, using ingredients that replenish and support essential nutrients. Suffering from cramps? Try adding more cacao to your diet. Mood swings? A sweet-potato brownie can help with that. A happy mix of creativity, self-empowerment, and downright deliciousness, this wellness guide demystifies menstrual health, educating readers about their unique needs and helping them to deepen their self-care regimen. Sidebars feature suggested self-care practices and rituals to enhance a woman's connection to her body and understanding of how to nurture a healthy cycle.

    Trained at Le Cordon Bleu in Paris, Molly takes the most essential techniques and makes them easy for home bakers, resulting in a collection of simple, key recipes that open up the world of pastry. With friendly, detailed directions and brilliant shortcuts, you can skip the pastry shop and enjoy delicious homemade creations.Master base recipes like 30-minute puff pastry, decadent chocolate ganache and fail-safe citrus curds, and you’re on your way to making dozens of iconic French treats. You’ll feel like a pro when whipping up gorgeous trays of madeleines and decorating a stunning array of cream puffs and éclairs. Along with classics like The Frenchman’s Chocolate Mousse, Profiteroles and Classic Mille-Feuilles, learn to assemble exquisite showstoppers such as Croquembouche and Caramel Mousse Tartelettes with Poached Pears in Ginger. This go-to guide shows you all the tips and tricks you need to impress your guests and have fun with French pastry.

    In this beautifully illustrated cookbook, Buddha Bowls author Kelli Foster presents 100 tempting and utterly creative plant-based recipes for making them. These vegan Buddha bowls feature delicious grains, from the familiar, like oats, barley, quinoa, and rice, to the newly popular, like amaranth, freekeh, and farro, along with all manner of noodles, including pastas, udon, rice noodles, and soba. Nutritious veggies abound, especially greens like spinach, chard, and kale, as do bold flavors and aromatics, like garlic, ginger, lime, tamarind, and lemongrass. Protein-rich ingredients like tofu, tempeh, nuts and nut butters, chia, hemp, and chickpeas make each of these bowls a nutritionally complete meal in just one dish. You will find dozens of robust and filling dinners both for the weekday whirl and for relaxing weekend meals with family and friends. Beyond that, Plant-Based Buddha Bowls includes more than a dozen Morning Buddha Bowls for a power-packed start to the day; Buddha Bowls on the Go, perfect for packing for school or work; calming Mood Bowls, for light suppers and late-night snacks; and even Sweet Buddha Bowls, which use natural sugars only, for treats and desserts—and for the sweet-toothed kids in the household. Whether you're a vegan or vegetarian—or an omnivore who enjoys a plant-based meal from time to time—you will love the taste and convenience of these Buddha bowls. Never has so much color and flavor made its way into one humble bowl.

    From bracken to butterbur to "princess" bamboo, some of Japan's most iconic foods are foraged, not grown, in its forests, fields, and coastal waters--yet most Westerners have never heard of them.In this book, journalist Winifred Bird eats her way from one end of the country to the other in search of the hidden stories of Japan's wild foods, the people who pick them, and the places whose histories they've shaped."A beautiful and thoughtful exploration of the deep relationship--past and present--between people and wild plants in one of the world's richest foraging regions."—Samuel Thayer, author of Incredible Wild Edibles and The Forager's Harvest

    In their tenth cookbook, the sisters introduce a new wrinkle to their repertoire—"instant" cooking in a multicooker, such as the Instant Pot. Multicookers are a fantastic tool for those looking to save time in the kitchen as well as those who are looking for simpler, more flavorful, and healthier fare.With more than 100 recipes specifically designed for and tested in an electronic multicooker, everyone from beginning cooks to experienced chefs can find something to master in Instant Cooking with Six Sisters' Stuff. From entrees to side dishes to desserts, there are multicooker options available that fit the bill.

     Whether you want to make a weeknight meal more interesting or wow guests at your next get-together, Fabulous Food Boards! delivers with incredible presentation ideas that go beyond the classic charcuterie board. This over 200-page cookbook explores different themes and taste palettes on every spread. Food boards are amazingly versatile and are sure to have a little something for everyone at your table, even the most selective eaters. Through beautiful, full-color photographs and step-by-step assembly instructions, you'll be able to recreate the artful and unique arrangements of each food board.Fabulous Food Boards! offers arrangements for every occasion, including:Major holidaysEngagements and weddingsBirthdaysBaby showersSports gamesAnd more! Discover today’s top trending health and wellness topics with the Everyday Wellbeing series from Chartwell Books. From smart eating habits to personal growth advice, these engaging lifestyle guides give you the expert tips and life hacks you need to help you make good choices while practicing mindfulness and self-love. Whether you want to explore cooking with new ingredients like adaptogens and CBD, or make it a priority to incorporate self-care into your daily routine, these brightly colored take-along handbooks have the tools you need to succeed. Other titles in the series include: Adaptogens, The Celery Juice Cookbook, The CBD Handbook, The Complete Guide to Self-Care, The Air Fryer and Instant Pot Cookbook, The Witch's Complete Guide to Self Care, The Quick & Easy Air Fryer Cookbook, The Complete Guide to Anti-Inflammatory Foods, and The Plant-Based Cookbook.

    Taking inspiration from the eclectic tastes of Indian cuisine, these tempting recipes can all be on the table and ready to eat in less than 30 minutes. Featuring fabulous salads, traditional fast snacks, imaginative toppings for toasts, delicious dals, comforting veggie, fish and meat curries, all-in-one rice dishes, surprising raitas and dips as well as indulgent desserts, there are speedy options for every occasion.With useful meal plans included, dishes can be enjoyed on their own or paired together and cooked quickly for an easy feast to enjoy with friends. No complicated methods, just delicious, vibrant and varied food that the whole family can enjoy every single night of the week and in little to no time at all.

    These pages are Brad’s field notes from a year of adventures in the Northeast, getting out into nature to discover its bounty, and capturing memorable ideas for making delicious magic at home anytime. He taps maple trees to make syrup, and shows how to use it in surprising ways. He forages for ramps and mushrooms, and preserves their flavors for seasons to come. He celebrates the glory of tomatoes along with undersung fruits of the sea like squid and seaweed. Inspiration comes from hikes into the woods, trips to the dock, and cooking poolside in the dead of summer. And every dish has a signature Brad Leone approach—whether that’s in Sous Vide Mountain Ribs or Spicy Smoked Tomato Chicken, Sumac Lemonade or Fermented Bloody Marys, Cold Root Salad, Marinated Beans, or just a few shakes of a Chile Hot Sauce that’s dead simple to make. This is a book about experimentation, adventure, fermentation, fire, and having fun while you’re cooking. And hey, you might just learn a thing or two. Let’s get going!

    Perfect for people on the go, this cookbook will help you make mouthwatering dishes for every meal of the day that the whole family will love. Using ingredients that you probably already have on hand, The “I Love My Instant Pot” 5-Ingredient Cookbook features fast and affordable recipes that don’t require a lot of prep or shopping. And best of all, they’re satisfying, flavorful recipes you will want to make over and over again! Including an easy-to-understand overview of your Instant Pot, this cookbook has you covered for every occasion. From breakfast to dinner and desserts and snacks in between, you will save more time (and money) than ever while enjoying tasty food all day long.

    Prepare a bright and zesty Blueberry Muffin Skillet Cake for your morning coffee, devour a Raspberry Cream Black Bottom Bundt with a poolside lemonade-- and why not treat your friends to a boozy Mango Margarita Cake?Whether you are a casual baker and want to whip up something quick and yummy, or you are experienced and planning to put in the extra time for that glorious cake, you are sure to find something to swoon over in The Cake Book.

    Authorized by Instant Brands.Air fryer ovens are wildly versatile appliances, and the newest model from Instant Brands, ranked #1 in the category, promises to be the best of them all. They have the requisite air fryer basket, as well as an oven rack, baking sheet, and rotisserie spit. The temperature settings are precise and wide-ranging, allowing you to do everything from dehydrating jerky and proofing bread dough to high-heat roasting and broiling. The Ultimate Air Fryer Oven Cookbook makes use of all of these functions and more! The recipes include family-friendly breakfasts such as baked oatmeal and breakfast burritos, snacks and appetizers such as vegetable spring rolls and Scotch eggs, and a wide variety of lunches and dinners for vegetarians and omnivores alike. Whether you have a fully equipped kitchen or a studio kitchenette, you can cook wholesome and delicious meals for any occasion, all with one countertop appliance.

    This cookbook has more than 125 recipes for all meals of the day--breakfast, lunch, dinner, snacks, and desserts--clearly labeled with macronutrient information, calorie counts, and dietary restrictions, making it easy to find a recipe to suit your needs and tastes. The book even includes a 14-day meal plan for anyone just starting out, and each recipe is portioned for two, to help prevent overindulging. Lisa MarcAurele has been following a keto diet and sharing recipes on her website Low Carb Yum for over a decade, so you can be sure to find experienced tips and tricks on how to best stick to the keto diet and what exactly you should be eating to keep yourself in a state of ketosis. MarcAurele draws on global cuisines for inspiration, to produce recipes that will not only help you stick to your health goals, but also taste delicious.

    With the guidance found in The Modern Homestead Garden, you'll discover how little land and effort it takes to start growing healthy, nutritious food. Modern homesteading is a lifestyle focused on living lightly on the land and increasing self-sufficiency. It doesn’t matter whether “home” is 50 acres in the country, a suburban corner lot, or an apartment in the city; all you need is a desire to reduce your footprint on the earth and live a more sustainable life. To be a modern homesteader, you don’t have to live off-grid and you don’t have to give up contemporary conveniences. For most modern homesteaders, it all starts with making the conscious decision to reduce your reliance on the commercial food supply chain. In The Modern Homestead Garden, author and YouTube gardening star Gary Pilarchik of The Rusted Garden walks you step-by-step through the process of building a homestead garden. From laying out the planting beds,nurturing the soil, and starting seeds, straight through to cooking and preserving the harvest, Gary serves as your warm and accessible guide, no matter how large or how small your homestead is. With the guidance found here, you’ll move at your own pace, learn, share, and enjoy the journey as you slowly transform your home into an edible landscape.Practical advice to site and build your very first homestead gardenCrop profiles to get you growing quickly Cost-effective ways to source seeds and plants The low-down on feeding plants in an earth-friendly wayMethods for preparing planting beds and containersSoil prep advice every homesteader can use All natural trouble-shooting solutions How to include berries, cane fruits, vine crops, and fruit trees in your homestead plansFood preservation advice that's easy and deliciousModern homesteading is as much an attitude as it is an action. It’s not dependent on how much land you have or even how much food you can grow; it’s about cultivating self-sufficiency and self-reliance, no matter its level. Welcome to The Modern Homestead Garden.

    Instantly Mediterranean delivers recipes developed especially for all of these indispensable countertop appliances, so you can prepare Mediterranean dishes, known for being low in saturated fats and high on flavor, quicker than ever. From soups and starters to mains and desserts, wow your family with 100 healthful and tasty dishes delivered with the convenience of your Instant Pot or air fryer, including: -Tomato & Pepper Shakshuka -Man’oushe, Lebanese Flatbread with Za’atar -Ratatouille -Turkish Stuffed Cabbage with Lamb -Italian Sausage Ragù -and more! With tips on using these appliances along with information on how to stock a Mediterranean pantry easily, this beautifully photographed book will help anyone bring healthy food that everyone wants to eat to the table.

    Packed with informative sidebars, recipes, and experiments, along with fabulously funny illustrations by Peter Donnelly, this book is a reading recipe that kids will sink their teeth into!

    Delish.com speaks to food lovers who don’t fancy themselves chefs—and they do it through helpful, shareable recipes that are as fun to watch as they are to make. Now, they’ve crammed all of that insanity and entertainment into their first-ever cookbook. Inside, you’ll find more than 275 recipes and ideas that are meant to be devoured, not perfected—including Quesadilla Cake, Chicken Fried Cauliflower, and Cookie Dough Cheesecake—plus their best tips, tricks, and indispensable advice.

    The star of New Orleans Cooking with Kevin Belton heads to multiple parishes found across Louisiana to explore dishes and unique flavor profiles associated with each area of the state. Kevin Belton’s Cookin’ Louisiana has 78 recipes (3 from each episode of the coordinating TV series) along with a generous helping of Kevin’s captivating stories and humor. Recipes include Smoked Meat Loaf with Sweet Glaze, Louisiana Fish on the Half Shell, Cane Syrup Cake, Pumpkin Soup, Fried Alligator Bites, and Shrimp Scampi Risotto.

    Edited by Silvia Killingsworth and renowned chef and author Gabrielle Hamilton. “A year that stopped our food world in its tracks,” writes Gabrielle Hamilton in her introduction, reflecting on 2020. The stories in this edition of Best American Food Writing create a stunning portrait of a year that shook the food industry, reminding us of how important restaurants, grocery stores, shelters, and those who work in them are in our lives. From the Sikhs who fed thousands during the pandemic, to the writer who was quarantined with her Michelin-starred chef boyfriend, to the restaurants that served $200-per-person tasting menus to the wealthy as the death toll soared, this superb collection captures the underexposed ills of the industry and the unending power of food to unite us, especially when we need it most. THE BEST AMERICAN FOOD WRITING 2021 INCLUDES • BILL BUFORD • RUBY TANDOH • PRIYA KRISHNA • LIZA MONROY • NAVNEET ALANG • KELSEY MILLER HELEN ROSNER • LIGAYA MISHAN and others

    Let pie baker extraordinaire Jessica Leigh Clark-Bojin take you by the oven mitt and spirit you away to a delicious, magical, new world of pie-sibilities in this first-of-its-kind pie art book! Whether you are a master baker, a little pie-curious, or just want to drool over the pictures while you lounge in your fuzzy socks, Jessica will show you just how easy it is for you to become your own pie-oneering pie artist!    The pie art projects in this book are centered around some of our most popular and cherished celebrations in the hopes that they will encourage you to develop your own tasty new traditions with friends and family. The ample step-by-step photos take you through Jessica’s easy-to-follow, groundbreaking pie art techniques, while the friendly and funny (and a bit geeky) writing style encourages experimentation and creative discovery. With Pies Are Awesome, get ready to wow the pants off your crew at your next game night, baby shower, birthday party, or any of the social occasions that call for pie…which is, let’s face it, all of them.  From decorative patterns to more elaborate themes, the pie art designs in this book, ranging from easy to difficult, for novice and experienced bakers alike, include amazing-looking and -tasting pies to celebrate:Birthdays (children and adults)WeddingsBaby ShowersNew Year’s Eve/DaySuper BowlLunar New YearValentine’s DayPi DaySt. Patrick’s DayEasterMother’s DayFather’s DayFourth of JulyBastille DayDiwaliHalloweenDay of the DeadThanksgivingHanukkahChristmasPies Are Awesome also includes tricks for working with your own tried-and-true dough recipes and store-bought dough; modifications to personalize projects; and online resources for printable templates, pie communities, friendly challenges, and more.

    

    It’s tricky to make sure you have the right measurements and ingredients to recreate a more manageable amount of your favorite treats. The good news is that it’s now possible to prepare single-serving recipes that are full of flavor, easy to make, and economical with The Ultimate Baking for One Cookbook. This cookbook allows you to make fresh, homemade baked goods for one without having an entire cake, dozens of cookies, or a full tray of brownies leftover. Each of the 175 single-serving recipes are quick and simple to make and will save you both time and money. And while the common ingredients can be found in everyone’s pantry, the results are anything but ordinary. From mug cakes to muffin recipes, you’ll be able to enjoy delicious versions of all your favorite desserts, no matter what the occasion. Whether you live alone or are just searching for the perfect sweet treat, baking solo never needs to be challenging (or overwhelming) again!

    Her favorite phrase? Come on over! When Jeff heard those three words, he and his siblings knew company was coming and there would be good food to accompany their visit. A boy who loved to eat and make people laugh, Jeff was in heaven.Now the host of the Emmy-nominated The Kitchen on Food Network, Jeff still loves entertaining with his family. For Jeff, there’s no better way to create shared memories than over a good meal. In Come on Over he invites everyone to share in the fun, providing delicious recipes for all occasions, from game day to birthdays to brunch, along with fun stories from his life. Whatever the get-together, Jeff has the perfect food to make it memorable—and make everyone feel like family—with recipes such as:Early Bird Gets the Brunch . . . Come On OverSausage, Egg, and Cheese "MoMuffins"Marjorie Alice Ross Jones' Fried Pork Chops . . . for BreakfastHey Bro, We're Watching the Game . . . Come On Over . . . And Pick Up Some Ice on the WayBLT Sliders with Candied BaconPancetta and Parm PopcornCome On Over . . . I'm Throwing an Island PartyCrispy Plantain ChipsTakeout-Style Chinese Spare RibsDo You Smell That Meat Smoke? That's Right, It's Coming from my Backyard . . . Come On OverSmoked Cheez-ItsSmoked Honey-Glazed Cedar Plank SalmonSarah's Baking . . . Come On OverSarah's Famous Sea Salt Pecan Chocolate Chip CookiesNo-Bake Cookie Butter PieOverflowing with Jeff’s big personality, celebration-ready food for friends and family, and gorgeous food and lifestyle color photographs, this laugh-out-loud-funny cookbook will inspire you to pick up the phone and invite your favorite people to share good times, eat good food, and make wonderful memories.

    That said, good writing is always good writing. In this award-winning guide, noted journalist and writing instructor Dianne Jacob offers tips and strategies for crafting your best work, getting published, and other ways to turn your passion into cash. Tackling every genre, from your first forays online to building a social media empire to publishing your dream cookbook, Jacob shares insider secrets and helpful advice from award-winning writers, agents, and editors. Will Write for Food is still the essential guide to go from starving artist to well-fed writer.

    Did you know you have access to the most potent, sophisticated, and scientifically-proven apothecary cabinet—right in your own kitchen? Plants, specifically herbs and spices, have been used for centuries among holistic healing traditions around the world to promote health, longevity, and beauty. And as more people become afflicted with chronic stress-based conditions, from inflammation and food allergies to anxiety and depression and menstrual irregularities, a whole new generation is rediscovering nature’s power for long-term wellness. In Root & Nourish, wellness experts Abbey Rodriguez and Jennifer Kurdyla teach women how to incorporate herbalism into their busy lives to restore and maintain their unique state of health. Expanding the herbal repertoire beyond teas and tinctures to include wholesome breakfasts, satisfying mains, indulgent desserts, and, yes, a full menu of teas and beverages for day and night, it’s the first cookbook of its kind to pair everyday herbal cooking with women’s health concerns—specifically related to digestion, mental health, and female reproductive hormonal health. As you come to learn which herbal ingredients offer you the nourishment you need, whether in the moment or to support chronic conditions, you’ll curate an evolving personal herbal apothecary that will serve you for a lifetime. Alongside these affordable, seasonal, and sustainable recipes, Root & Nourish features mindfulness and holistic lifestyle practices drawn from yoga and Ayurveda that will help incorporate wellness into every part of the day. Once you discover how good you feel when you eat the right foods, at the right time, and in the right way, you will understand your body—and yourself—as you never have before: the way nature intended.

    WINNER OF THE ROSEMARY DANIELL FICTION PRIZE. THESE AMERICANS, a debut collection of short fiction, explores what it means to live between Indian culture and American expectations. An Indian-born immigrant mother gives birth to her daughter in a small Ohio town. A girl who recently returned from India strives to become "American" again. A naïve immigrant mother is in denial about her lawyer daughter's lesbianism. An elderly doctor keeps a shocking secret from her daughter. This engaging collection of eight short stories and a novella will stay with you long after you turn the last page.

    Those who hunt, fish, and enjoy wild game know that we should always respect and cherish our food and where it comes from. For hunter/chef Chad Belding and MMA star Chad Mendes, hunting and ethical farming are crucial ways to reinforce our connection to nature. In The Provider Cookbook, Belding and Mendes share recipes and stories to celebrate this way of life and keep it alive for generations to come. Here you’ll find everything from comfort-food classics to more refined cuisine, including: • Wild Game Stroganoff • Bear Bourguignon • Elk Pizza Meatballs • Korean Barbecue Venison Street Tacos • Wild Turkey and Dumplings • Mossy Pond’s Smother-Fried Quail • Duck Egg Rolls • Pulled Goose Barbecue Sandwiches • Seared Tuna Medallions • Cajun Fried Catfish Sandwiches • Brian’s Coconut Curry Halibut They also share tips for properly storing food, plus recipes for domestic meats and their favorite vegetable sides and sauces. Accompanied by gorgeous food and landscape photography, the recipes and stories in The Provider Cookbook will take you on a journey from field and farm to table.

    Go to cooking school in your own kitchen with over 80 themed courses to learn more than 200 skills and cook 400 recipesThis all-new exploration of the fundamentals of cooking is perfect for anyone (from brand-new to experienced cooks) who wants to learn not just the “hows” but also the “whys” of cooking. Why does pizza bake better on a stone? Why do mushrooms benefit from water when sautéing? Why should you salt food at multiple stages during the cooking process? More than 80 focused courses let you dive into your favorite topics, whether it's Pizza, Fried Rice, Fish on the Grill, or Birthday Cake, and take a mini-bootcamp on the subject, each introduced by an ATK test cook. The courses are presented in easily digestible sections so you don't have to read a lot before you pick up your knife and start cooking. Cooking principles, technique, key takeaways, food science, and more are woven into each course so you learn as you cook. Jump into a class on Fresh Italian Pasta to learn how to: • make fresh pasta from scratch without a machine• cut fettucine and make Fettucine Alfredo• make a classic marinara sauce and basil pesto Infographic pages take you farther behind recipes and ingredients: See how olive oil is really produced, or how temperature affects the state of butter (and why firm, soft, and melted butter behave differently in cooking). Every chapter progresses from the basics of the best way to poach a perfect egg and make chicken broth to upping your game with huevos rancheros and mastering the elusive roast chicken. If you want to feel accomplished and really know how to cook, come learn with America's Test Kitchen.

    “A locavore before the word existed” (New York Times), Hoffman tells the story of his upbringing, professional education, and evolution as a chef and restaurant owner through its components—everything from the importance of your relationship with your refrigerator repairman and an account of how a burger killed his restaurant, to his belief in peppers as a perfect food, one that is adaptable to a wide range of cultural tastes and geographic conditions and reminds us to be glad we are alive.   Along with these personal stories from a life in restaurants, Hoffman braids in passionately curious explorations into the cultural, historical, and botani­cal backstories of the foods we eat. Beginning with a spring maple sap run and ending with the late-season, frost-defying vegetables, he follows the progress of the seasons and their reflections in his greenmarket favorites, moving ingredient to ingredient through the bounty of the natural world. Hoffman meets with farmers and vendors and unravels the magic of what we eat, deepening every cook’s appreciation for what’s on their kitchen counter. What’s Good a layered, insightful, and utterly enjoyable meal.

    Get and stay inspired with 500 recipes that go beyond the breast to deliver easy dinners, braises, wings, stir-fries, and so much more.Many cooks fall into a chicken recipe rut and make the same thing over and over again. Stay out of that rut with The Chicken Bible. The test cooks at America's Test Kitchen have cooked chicken almost every day for the last 25 years and so have discovered not only the very best way to cook every kind of chicken but they have also developed hundreds of great recipes. And the basics are only the beginning. Liven up a weeknight with One-Pan Peruvian Chicken with Cauliflower and Sweet Potatoes, impress dinner guests with a streamlined Cassoulet, or deploy your Instant Pot to make Chicken Bouillabaisse. Like fried chicken? We've developed 14 different kinds (so far), including Jack's current favorite, Japanese Fried Chicken Thighs, where marinating, dredging, then frying turns strips of chicken savory and succulent. Also like wings? We have 8 recipes for those, including our game-changing Korean-Style Fried Chicken Wings. We double-fry them so they stay extra-crispy under their blanket of spicy-sweet-salty sauce.Learn the test kitchen's go-to methods, secrets, and proprietary techniques throughout this expansive resource: when to salt and when to brine; how to add flavor under the skin and over it; cooking in a sealed pot; and high-roasting versus low and slow. Discover the recipe that finally sealed the deal as Julia's, and the company's, all-time favorite way to roast chicken (and we've roasted a lot of chickens). Every cook needs recipes like these in their arsenal.

    But even more, I have loved meeting Josefina. I found myself transported to extraordinary middle places: Argentina and the United States, the ghostly limbos between life and death, youth and adulthood. Sobremesa reads like a cross between magical realism and the food section of the New York Times. Delicioso!”—Beth Ostrosky-Stern, Pittsburgh Native and New York Times Bestselling Author“Sobremesa takes us inside Josephine’s kitchen where we get the chance to explore her unique culinary journey and her beloved Argentina. Josephine’s story tells us about a side of Argentine cuisine and eating culture that isn’t usually written about: the importance that family, friendship, delicious food, and vino have at the table. A delight to read that will warm your corazón.”—Allie Lazar, Argentina-Based Freelance Eater and Writer, Creator of Pick Up the Fork Food Blog“At once a magical matrilineage, recipe book, and love letter to Argentinian culture, Josephine's Sombremesa is not only a moving culinary memoir, but a timely cultural portrait and call to return to a slower, more sensual relationship with our loved ones and ourselves.”—Allie Rowbottom, author of Jell-O Girls“Josephine didn’t just find a love for Argentina, reconnecting with her family’s past and heirloom recipes. She’s uncovered a sisterhood in sobremesa, and wants to extend it to those who still don’t know about it or who don’t yet know they just might need it most. Because it’s there, in the intimacy of our own kitchens that we join forces, connecting in the place that, for so many people and families, is a meeting point, a place where culture lives on and transforms itself.”—Sofía Pescarmona, Entrepreneur and Viticulturist, CEO and Owner, Lagarde Winery and Fogón Restaurant in Mendoza ArgentinaIf food is the universal language of love, sobremesa is the romance. Gather around the table with C-level career woman turned foodpreneur, Josephine Caminos Oría, as she cooks up a magical tale, told morsel by morsel, of some of her most memorable tableside chats—sobremesas—that provided the first-generation Argentine-American the courage to leave the safe life she knew and start over from scratch. In her coming-of-age adventure, Josephine travels to her family’s homeland of Argentina in search of belonging—to family, to country, to a lover, and ultimately, to oneself. Steeped in the lure of Latin culture, she pieces together her mom and abuela’s pasts, along with the nourishing dishes—delectably and spiritually—that formed their kitchen arsenal. But Josephine’s travels from las pampas to the prairie aren't easy or conventional. She grapples with mystical encounters with the spirit world that lead her to discover a part of herself that, like sobremesa, had been lost in translation. Just as she's ready to give up on love all together, Josephine’s own heart surprises her by surrendering to a forbidden, transcontinental tryst with the Argentine man of her dreams. To stay together, she must make a difficult choice: return to the safe life she knows in the States, or follow her heart and craft a completely different kind of future for herself—one she never saw coming. This other worldly, multigenerational story of a daughter's love and familial culinary legacy serves up, in 13 courses, the timeless traditions that help Josephine navigate transformational love and loss. It’s a reminder that that home really is anywhere the heart is. Sobremesa invites you to linger at the table, reveal your own hidden truths and savor the healing embrace of time honored food and the wisdom it espouses. Foreword by Sofía Pescarmona, CEO and Owner, Lagarde Winery

    The Oxford Companion to Spirits and Cocktails is the first majorreference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world ofspirits and cocktails in a groundbreaking synthesis.The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence ofcocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations ofproduction processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass.The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.

    Each recipe in this heirloom book is a cherished favorite that's easy to make and difficult to fail, and each includes a note for a closer look at the American icon. With a full range of recipes, from breads and hearty casseroles to decadent cakes and sweets, Betty's Best 100 is sure to be as treasured in your kitchen as Betty Crocker is.