But Zuni's appeal goes beyond recipes. Harold McGee concludes, "What makes The Zuni Café Cookbook a real treasure is the voice of Zuni's Judy Rodgers," whose book "repeatedly sheds a fresh and revealing light on ingredients and dishes, and even on the nature of cooking itself." Deborah Madison (Vegetarian Cooking for Everyone) says the introduction alone "should be required reading for every person who might cook something someday."

    Spending summers in the brutal heat of coastal New South Wales, she fell for the creatures. Their teeth, their skin, their eyes; their hunters and their victims.Everything is Teeth is a delicate and intimate collection of the memories she brought home to England, a book about family, love and the irresistible forces that pass through life unseen, under the surface, ready to emerge at any point.

    After four years of turning her kitchen into a laboratory for revamping her culinary point of view, Danielle mastered the art of grain- and dairy-free cooking—and improved her well-being, virtually eliminating all her ailments.A self-trained chef, Danielle is the new face of grain-free cooking, tempting foodies of all stripes with her accessible recipes for vibrant Paleo food. Paying homage to the dishes she loved in her pre-Paleo life, she has ingeniously recreated all her favorites without grains or dairy in her first cookbook.Complementing her innovative recipes with elegant photography, Danielle takes you on a culinary Paleo journey that includes everything from quick breakfasts to sinful desserts, with a long list of hearty entrees in-between. And because Danielle knows she's not the only one with a finicky toddler at home, she has included a special section filled with healthy recipes that kids will be eager to eat and moms will be just as eager to serve.These recipes are sure to leave you feeling satisfied and exhilarated, rather than discouraged and deprived. Danielle proves that omitting grains, gluten, dairy, and refined sugar doesn't correlate with sacrificing taste; in fact, just the opposite. This book will show you that you can go against the grain in the culinary world and enter a paradise of gourmet foods with exciting flavors.

    Originally published in 1982, the book's elegant, innovative recipes and emphasis on pure, fresh, ingredients ushered a new passion for food and hospitality into the American consciousness. The lively collection of clear, step-by-step recipes ranges from sublimely refined traditions-Pesto, Manhattan Clam Chowder, and Stuffed Artichokes-to original creations certain to become the topic of conversation at any dinner party. There's PatS de Campagne with Walnuts and Juniper Berries. Fruit-Stuffed Cornish Hens. Caviar Eclairs. Blueberry Bisque. Plus over 300 more recipes for hors d'oeuvres, dips and sauces, picnic fare, entrSes, salads, soups, breads, desserts. Throughout the book are valuable menu and serving suggestions, literary quotes, food guides, food lore, and whimsical illustrations. Selection of the Book-of-the-Month Club, Quality Paperback Book Club, Book-of-the-Month Club's HomeStyle Books, Better Homes & Gardens Family Book Service, and the ABA Basic Booklist. A James Beard Book Awards inductee into the cookbook Hall of Fame.

    Features 2,973 recipes.

    Yet today there is only one—homo sapiens. What happened to the others? And what may happen to us?In this first volume of the full-color illustrated adaptation of his groundbreaking book, renowned historian Yuval Harari tells the story of humankind’s creation and evolution, exploring the ways in which biology and history have defined us and enhanced our understanding of what it means to be “human.” From examining the role evolving humans have played in the global ecosystem to charting the rise of empires, Sapiens challenges us to reconsider accepted beliefs, connect past developments with contemporary concerns, and view specific events within the context of larger ideas. Featuring 256 pages of full-color illustrations and easy-to-understand text covering the first part of the full-length original edition, this adaptation of the mind-expanding book furthers the ongoing conversation as it introduces Harari’s ideas to a wide new readership.

    Flinn's "chefternal" instinct kicked in: she persuaded the stranger to reload with fresh foods, offering her simple recipes for healthy, easy meals. The Kitchen Counter Cooking School includes practical, healthy tips that boost readers' culinary self-confidence, and strategies to get the most from their grocery dollar, and simple recipes that get readers cooking.From the Trade Paperback edition.

    Soon enough, she falls in love, then finds employment at a hostess bar for Japanese expats, where she is determined to learn the Japanese language and culture. Turning Japanese is a story about otherness, culture clashes, generation gaps, and youthful impetuosity.

    without a single repeat! Based on the original 30-Minute Meal cooking classes that started it all, these recipes prove that you don’t have to reinvent the wheel every night. Rachael offers dozens of recipes that, once mastered, can become entirely new dishes with just a few ingredient swaps. Learn how to make a Southwestern Pasta Bake and you’ll be able to make a Smoky Chipotle Chili Con Queso Mac the next time. Try your hand at Spring Chicken with Leeks and Peas and you’re all set to turn out a rib-sticking Rice and Chicken Stoup that looks and tastes like an entirely different dish. As a best-selling cookbook author and host of three top-rated Food Network shows, Rachael Ray believes that both cooking and eating should be fun. Drawing from her own favorite dishes as well as those of her family, friends, and celebrities, she covers the flavor spectrum from Asian to Italian and dozens of delicious stops in between. Best of all, these flavor-packed dishes will satisfy your every craving and renew your taste for cooking. With so many delicious entrees to choose from you’ll never have an excuse for being in a cooking rut again.How about a brand-new 30-minute dinner every night for an entire year? Tired of making the same old same old, week after week after week? With Rachael’s most varied and comprehensive collection of 30-minute recipes ever, you’ll have everyone at your table saying “Yummo!” all year long. It’s amazing what a half hour can do for your tastebuds … 365 days a year!

    His lively storytelling approach incorporates comics, photographs, and diagrams to create substantive but easily accessible reportage. Cunningham's distinctive illustrative style shows how information is manipulated by all sides; his easy-to-follow narratives allow readers to draw their own fact-based conclusions. A graphic milestone of investigative journalism!

    But do we know where these everyday recipes came from, who invented them, and using what techniques? This book provides a colourful and entertaining journey through the history of cuisine, celebrating the world's greatest dishes.

    They fought their enslavers throughout the Americas. And then they were erased from history.Wake tells the story of Dr. Rebecca Hall, a historian, granddaughter of slaves, and a woman haunted by the legacy of slavery. The accepted history of slave revolts has always told her that enslaved women took a back seat. But Rebecca decides to look deeper, and her journey takes her through old court records, slave ship captain’s logs, crumbling correspondence, and even the forensic evidence from the bones of enslaved women from the “negro burying ground” uncovered in Manhattan. She finds women warriors everywhere.Using in-depth archival research and a measured use of historical imagination, Rebecca constructs the likely pasts of Adono and Alele, women rebels who fought for freedom during the Middle Passage, as well as the stories of women who led slave revolts in Colonial New York. We also follow Rebecca’s own story as the legacy of slavery shapes life, both during her time as a successful attorney and later as a historian seeking the past that haunts her.Illustrated beautifully in black and white, Wake will take its place alongside classics of the graphic novel genre, like Marjane Satrapi’s Persepolis and Art Spiegelman’s Maus. The story of both a personal and national legacy, it is a powerful reminder that while the past is gone, we still live in its wake.

    When he meets the girl of his dreams, things begin to go awry: what seems too good to be true apparently is. And what seems truest in Boring's life is that, given the right set of circumstances (in this case, an orgiastic cascade of vengeance, humiliation and murder) the primal nature of humandkind will come inexorably to the fore.

    Unique flavors, prepared from top-quality ingredients combined with minimally processed milk from grass-fed cows, transformed Jeni’s Splendid Ice Creams, a small artisanal scoopery in Columbus, Ohio, into a nationally acclaimed (and beloved) brand.Now with her debut cookbook, Jeni Britton Bauer is on a mission to help foodies create perfect ice creams, yogurts, and sorbets—ones that are every bit as perfect as hers—in their own kitchens. Frustrated by icy and crumbly homemade ice cream, Bauer invested in a $59 ice cream maker and proceeded to test and retest recipes until she devised a formula to make creamy, sturdy, lickable ice cream at home. Her recipe for a milk-based American-style ice cream contains no eggs, which allows her amazing flavor combinations to shine. Filled with irresistible color photographs, this cone-tastic book contains 100 of Jeni’s signature recipes—from her Goat Cheese with Roasted Cherries to her Salty Caramel to her Bourbon with Toasted Buttered Pecans. Fans of easy-to-prepare desserts with star quality will scoop this book up. How cool is that?

    Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists "see the real Zanzibar" by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, a real-life princess from Tanzania, who now lives in suburban New York and makes a mean Matoke (Stewed Plantains with Beans and Beef); and Somalia's Ashura Babu-Bi Ashura, widow to Abdulrahman Babu, the late Zanzibari Marxist and revolutionary leader, known for her Samaki Wa Kupaka (Coconut Fish Curry).Through Julia and Hawa's writing--and their own personal stories--the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.