Packed with mouth-watering recipes and easy-to-follow instructions, Fruit Infused Water preps you for including fruit infused water in your diet—whether you own a fruit infuser water pitcher or a simple glass jar. Build from the basics then advance to endless mix-and-match flavors and inventive fruit infused water recipes. Squeeze the most out of every drop, with: * 98 flavorful fruit infused water recipes, like Basil Mint Infusion * 10 must-have tips for making foolproof fruit infused water * On-the-go guidelines for bringing your fruit infused water wherever your day takes you * 10 tasty snack ideas for your leftover fruit (fruit sushi rolls, anyone?) From one-step infusions to creative combinations, there’s something for everyone in Fruit Infused Water, your best resource for enjoying your H20 to the fullest.

    His last book, Rice, Noodle, Fish, took an immersive approach to Japan that combined travel, social observation and food lore. His new book on Spain offers little cooking advice but an inquisitive foodie intellectual's experience." (Financial Times)Crafted in the same “refreshing” (AP), “inspirational” (Publishers Weekly) and “impeccably observed” (Eater.com) style that drove Rice, Noodle, Fish, Roads & Kingdoms again presents a book that will change the way readers eat and travel abroad. The second in their series of unexpected and delightful gastro-tourism books, Grape, Olive, Pig is a deeply personal exploration of a country where eating and living are inextricably linked. As Anthony Bourdain said: “Any reasonable, sentient person who looks to Spain, comes to Spain, eats in Spain, drinks in Spain, they’re gonna fall in love. Otherwise, there’s something deeply wrong with you.”Matt Goulding introduces you to the sprawling culinary and geographical landscape of his adoptive home, and offers an intimate portrait of this multifaceted country, its remarkable people, and its complex history. Fall in love with Barcelona’s tiny tapas bars and modernist culinary temples. Explore the movable feast of small plates and late nights in Madrid. Join the three-thousand-year-old hunt for Bluefin tuna off the coast of Cadiz, then continue your seafood journey north to meet three sisters who risk their lives foraging the gooseneck barnacle, one of Spain’s most treasured ingredients. Delight in some of the world’s most innovative and avant-garde edible creations in San Sebastian, and then wash them down with cider from neighboring Asturias. Sample the world’s finest acorn-fed ham in Salamanca, share in the traditions of cave-dwelling shepherds in the mountains beyond Granada, and debate what constitutes truly authentic paella in Valencia.Grape, Olive, Pig reveals hidden gems and enduring delicacies from across this extraordinary country, contextualizing each meal with the stories behind the food in a cultural narrative complemented by stunning color photography. Whether you’ve visited Spain or have only dreamed of bellying up to its tapas bars, Grape, Olive, Pig will wake your imagination, rouse your hunger, and capture your heart.

    Luscious, full-color illustrations by Meryl Rowin are woven throughout, and accompanying each story is a recipe from the writer’s own kitchen.Lev Grossman explains how he survived on “sweet, sour, spicy, salty, unabashedly gluey” General Tso’s tofu after his divorce. Carmen Maria Machado describes learning to care for herself during her confusing young adulthood, beginning with nearly setting her kitchen on fire. Claire Messud tries to understand how her mother gave up dreams of being a lawyer to make “a dressed salad of tiny shrimp and avocado, followed by prune-stuffed pork tenderloin, served with buttered egg noodles” for her family. Chimamanda Ngozi Adichie remembers a childhood friend―who later died as a soldier in Nigeria―with a pot of fragrant jollof rice. What makes each tale so moving is not only the deeply personal revelations from celebrated writers, but also the compassion and healing behind the story: the taste of hope.

    It is a creation of David Chang, the James Beard Award–winning chef behind the Momofuku restaurants in New York, Momofuku cookbook cowriter Peter Meehan, and Zero Point Zero Productions—producers of the Travel Channel’s Emmy Award–winning Anthony Bourdain: No Reservations.The result of this collaboration is a mélange of travelogue, essays, art, photography, and rants in a full-color, meticulously designed format. Recipes will defy the tired ingredients-and-numbered-steps formula. They’ll be laid out sensibly, inspired by the thought process that went into developing them.Each issue will focus on a theme (Issue One’s theme is “Ramen”), with contributions from Harold McGee, Ruth Reichl, John T. Edge, Todd Kliman and a cavalcade of other writers and artists. The reader will meander through arguments about the superiority of yellow alkaline noodles over Italian egg pasta; a taxonomy of ramen-package characters; an eating tour of Japan helmed by an over-stuffed and nauseated, but nevertheless intrepid, David Chang; and a booze-fueled rant on mediocrity in American cuisine with chefs Chang, Bourdain, and Wylie Dufresne set in the Spanish Basque country.The aim of Lucky Peach is to give a platform to a brand of food writing that began with unorthodox authors like Bourdain, resulting in a publication that appeals to diehard foodies as well as fans of good writing and art in general.

    She’s doing it again. With her customary originality, thoroughness, and passion for great cooking, Barbara Kafka has created the cook’s ultimate vegetable resource: 750 original recipes showcasing everything she adores about the vegetable world, from the lowly green bean to the exotic chrysanthemum leaf—even stretching the definition to include potatoes, mushrooms, and avocados just because she’s crazy mad for them. Her love of vegetables shows in every dish, each impeccably researched, consistently foolproof, and put to the Kafka taste test. Among these delectable dishes are dozens of essays, including personal reflections on the garden and migrations in the vegetable world, for example; all are erudite and unfailingly entertaining. Kafka’s book within a book—an at-a-glance, we’ve-done-all-the-work-for-you Cook’s Guide—provides practical, encyclopedic information on how to buy, measure, substitute, and prepare every food that ever called itself a vegetable.