In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we’re missing.Considering every angle of flavor from our neurobiology to the science and practice of modern food production, Holmes takes readers on a journey to uncover the broad range of factors that can affect our appreciation of a fine meal or an exceptional glass of wine. He peers over the shoulders of some of the most fascinating food professionals working today, from cutting-edge chefs to food engineers to mathematicians investigating the perfect combination of pizza toppings. He talks with flavor and olfactory scientists, who describe why two people can experience remarkably different sensations from the same morsel of food, and how something as seemingly unrelated as cultural heritage can actually impact our sense of smell.Along the way, even more surprising facts are revealed: that cake tastes sweetest on white plates; that wine experts’ eyes can fool their noses; and even that language can affect our sense of taste. Flavor expands our curiosity and understanding of one of our most intimate sensations, while ultimately revealing how we can all sharpen our senses and our enjoyment of the things we taste.Certain to fascinate everyone from gourmands and scientists to home cooks and their guests, Flavor will open your mind—and palette—to a vast, exciting sensory world.

    Going strong for sixty-five years, they are respected and appreciated throughout the NW for their commitment to local producers, sustainable food practices, and healthful, organic seasonal foods. You will find 120 recipes organized for every meal of the day, including many of PCC's most popular dishes, such as their treasured Emerald City Salad. The book also includes cooking, storing, and shopping tips -everything you need to know to make the most of the local bounty offered in your area, wherever you live.

    It’s her fail-safe recipes, with easy-to-follow methods, thoughtful tips and advice that have been helping her readers over the years to make the most gorgeous cakes and bakes that work every time. Sponges, muffins, brownies, pop cakes, cheesecakes, tortes, pudding cakes, whether they are indulgent or healthy(ish), chocolaty, nutty or fruity, sweet or savoury, or gluten-free, you’ll find them all in this ultimate cake bible.Try classics such as Victoria Sponge and Carrot Cake, new bakes like Beetroot Brownies or White Chocolate and Macadamia cake, festive treats such as Caramel Yule Log or a St Patrick’s Day Guinness Cake as well as every day cakes like Raspberry Bakewell Cake or Butterscotch Banana Cake. Cake for grown-ups such as the Orange Cake with Campari Icing or children’s party favourite Cake Pops. Cakes for when you have no time as well as more adventurous wedding and birthday cakes.Rachel will show you how to bake and decorate simple special occasion cakes, then give additional instruction for making it special – or even of professional quality. Whether it is a golden anniversary, wedding or 4th birthday party, you’ll never have to buy a cake again.In this comprehensive collection you’ll find a mix of delicious easy and everyday cakes, teatime treats, classics, festive baking, hearty puddings and even some free-from and healthier cakes. And when you’ve finished baking, Rachel will show you the best tips and tricks for decorating and icing.The wait is over! Enjoy more baking from Rachel Allen in Cake.

    But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. Lohman sets out to explore how these influential ingredients made their way to the American table. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate.

    You'll get to enjoy dozens of delectable dishes, such as: Thai Fried Rice Cacio e Pepe Charred Brussels Sprouts Harissa Roasted Potatoes Cape Malay Chicken Curry And even Central Mexican Guacamole and Israeli Hummus -- classics with a twist! Organized by type of dish--from salads, soups, grains, and vegetable sides to simple dinners and 21st-century desserts--this cookbook will deliver big flavors fast and change the way you cook forever. Welcome to the new home cooking. Welcome to Milk Street.

    Among the denizens of the food world-obsessive gastronomes who celebrate Alice Waters and Michael Pollan, revere all things artisanal, and have made kale salad a staple on upscale urban menus-Hagerty's review ignited a fiery debate over the state of American culture. Anthony Bourdain defended Hagerty as an authentic voice of the larger American culture-one that is not dictated by the biases of the food snobbery that define the coasts.In this refreshing, unpretentious collection that includes more than 200 reviews culled from a voluminous archive spanning over fifty years, Hagerty reveals how most Americans experience the pleasure of eating out. Bourdain hails Grand Forks as, "a history of American dining-in the vast spaces between the jaded palates and professional snarkologists of the privileged coasts-as told by one hard working small city journalist. . . . We watch American dining change over time, in baby steps. Traditional regional Scandinavian giving way to big chains, first iterations of sushi, early efforts at hipster chic. Part Fargo, part Lake Woebegone. It's the antidote to snark. This book kills cynics dead."

    for Best Book on Matching Food and Wine<!--EndFragment--> Prepared by a James Beard Award-winning author team, "What to Drink with What You Eat" provides the most comprehensive guide to matching food and drink ever compiled--complete with practical advice from the best wine stewards and chefs in America. 70 full-color photos.

    From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

    This 4th Edition also provides: Detailed information on how to properly stock a bar Expanded coverage on making exotic frozen/blended specialties, specialty coffees, and hot toddies Tips on creating unique punches and even non-alcoholic drinks Helpful information about experimenting with the latest flavored rums and vodkas including apple, blackberry, blueberry, cherry, grape, mango, and watermelon Fun, new ways to garnish, rim, and serve drinks like a master mixologist The latest tips and advice on curing hangovers and hiccups Advice on choosing the right and latest glassware and mixers New recipes covering the hottest shooters such as After Five, Candy Corn, Jelly Bean, and more A new section on festive holiday cocktails such as the Grinch and Candy Cane Martini

    James May Oh Cook! is a fool-proof manual packed with more than 60 delicious recipes for even the most basic of home cooks.In this TV tie-in, James May, star of Amazon Prime’s The Grand Tour and Our Man in Japan, seeks to unpack the mysteries of cooking, unearthing the secrets behind the perfect poached egg, smooth custard and how to impress your friends and family with a Sunday roast and all the trimmings. Taking readers on a culinary tour (around his kitchen), James builds upon his cookery skills, recreating dishes from his travels as well as rediscovering some nostalgic childhood favourites along the way. Chapters include: Brunch, Pasta, Pub Grub, Roasts, Curry Night, Asian Fusion, The Great Outdoors, Spongey Things and Storecupboard Saviours (for when the fridge is empty), which includes recipes for his beloved Spam, as well as hints and tips.James May is here to prove that really anyone can cook. On his journey to becoming a more accomplished home cook, he makes use of his favourite trusted gadgets and ingredients and through some traditional trial and error so that you can avoid all the common pit falls at home. Oh Cook! is the trusty companion for anyone seeking to gain confidence in the kitchen and arm themselves with some tried and tested recipes all created and tweaked by James. Come for the Spotted Dick but stay for the Lamb Keema.

    Red Truck Bakery Cookbook is your one-way ticket to making these crowd-pleasing confections at home. Full of fresh flavors, a sprinkle of homespun comfort, and a generous pinch of Americana, the recipes range from Southern classics like Flaky Buttermilk Biscuits and Mom's Walnut Chews, to local favorites like the Shenandoah Apple Cake and Appalachian Pie with Ramps and Morels. Between the keepsake recipes are charming stories of the bakery's provenance and 75 gorgeous photographs of evocative landscapes and drool-worthy delectables. These blue-ribbon desserts and anytime snacks are sure to please!"I like pie. That's not a state secret... I can confirm that the Red Truck Bakery makes some darn good pie."--President Barack Obama

    Isabelle Legeron MW is leading the campaign for natural wine – wine made as nature intended. There is no official description of natural wine, but a rough definition is that it is made from grapes that are farmed organically or biodynamically and harvested manually, and that the wine should ideally be made without adding or removing anything during the vinification process. It is basically good old-fashioned grape juice fermented into wine, just as nature intended. Isabelle is a crusader for the natural wine movement: she has her own show on the Travel Channel, organizes a hugely successful annual natural wine festival (RAW), and acts as adviser to several leading restaurants. Just as the craft beer movement has taken off across the globe, the demand for natural wine is growing and will continue to do so.

     Eggs are one of the world’s super-star foods: inexpensive, protein-rich, versatile, and easily renewable. Every culture has its own take on eggs—for breakfast, lunch, and dinner—and The Perfect Egg features a dazzling, delicious variety of globally influenced dishes. From Blackberry Stuffed Croissant French Toast to Hot and Sour Soup, and from Poached Yolk-Stuffed Ravioli to Creamy Lemon Curd Tart, the more than seventy recipes in The Perfect Egg offer a fresh, unique, and modern take on the most humble of foods.

    In How to Drink, Victoria Moore aims to redress the balance, by showing how to drink well throughout the seasons and at all times of day.She explains how to make the most delicious coffee and juices; how to choose wine that complements your food; and how to make cocktails for every occasion--whether to serve a garden barbecue, as a cold weather aperitif, or just to unwind with at the end of the day.Here are recipes for mint juleps in the spring, sloe gin in the autumn, hot buttered rum in the winter, and year-round showstoppers including the world's best gin and tonic. Moore is also an impassioned advocate of unfairly maligned drinks such as sherry, Campari and saki, and gives fascinating historical background on different spirits as well as invaluable advice on creating your home bar.How to Drink is a hugely readable, browseable and authoritative handbook, whose aim is to inform, entertain and crucially, make sure you can find the right drink at the right time."It doesn't need to be either difficult or expensive to drink as well as you eat, it just requires a little care...""A splendid book. Victoria Moore is quite right--it's not how much you drink but how you drink." --Fergus Henderson, chef and co-owner, St. Johns Restaurant"I loved How to Drink. For the first time in years I have broken open a bottle of vodka for a Bloody Mary, remembered how much better mulled cider is than mulled wine, drawn a fresh kettle for tea..." --Joanna Weinberg, author of How to Feed Your Friends with Relish"Anyone who loves their food should heed this unmatchable tutorial in the art of enjoying drink; Victoria Moore succinctly puts every sip in lively context, banishing the guilt from the pleasure of it all." --Rose Prince, author of The New English Kitchen

    Ubiquitous in the world’s most fabulous cuisines, butter is boss. Here, it finally gets its due. After traveling across three continents to stalk the modern story of butter, award-winning food writer and former pastry chef Elaine Khosrova serves up a story as rich, textured, and culturally relevant as butter itself. From its humble agrarian origins to its present-day artisanal glory, butter has a fascinating story to tell, and Khosrova is the perfect person to tell it. With tales about the ancient butter bogs of Ireland, the pleasure dairies of France, and the sacred butter sculptures of Tibet, Khosrova details butter’s role in history, politics, economics, nutrition, and even spirituality and art. Readers will also find the essential collection of core butter recipes, including beurre manié, croissants, pâte brisée, and the only buttercream frosting anyone will ever need, as well as practical how-tos for making various types of butter at home--or shopping for the best.