This collection follows a year in the life of this community garden, reflected in recipes that are unusual without being daunting. Many of the recipes reflect everyday activitiesTurkish women rolling flatbreads or clipping the young vine leaves to make dolmades, families gathering to grill kebabs on the weekendand the spirit of the community is captured in the photographs and the dishes. The 150 imaginative and seasonal recipes include Moro favorites and new combinations such as Pigeon Smoked Duck Breast with Apples, Walnuts and Chicory; Fried Green Tomatoes with Garlic and Sweet Vinegar; and Courgette and Yoghurt Soup. This character-filled garden was bulldozed to make way for the 2012 Olympics making this a true treasure, documenting the last ever growing season for Sam and Sam and the unique men and women of Manor Garden. Includes metric measurements

    Like Los Angeles, Lemonade's cuisine is carefully blended with variety. L.A. is agents and movie grips, surfers and yoga moms, students and celebrities, and a wide mix of different culinary traditions. At Lemonade the marketplace salads, unique sandwiches, and slow-simmered stews taste as though every culture stirred a bit into the pot—for example, the skirt steak with grilled onions and piquillo peppers with its smoky depth, pairs perfectly with the snappy salad of Chinese long beans, plums, and scallion vinaigrette.A comfortable place where locals and visitors enjoy a rotating daily spread of deliciousness, the recipes, more than 120 in all, stress simple cooking preparation with a global taste, and are a perfect fit for today's on-the-go lifestyles and perceptive palates. And, of course, it wouldn't be L.A. without the amazing desserts—from banana mascarpone layer cake to caramel fleur de sel macaroons to peanut butter milk chocolate cookies, there are recipes for treats galore, plus ten different recipes for delicious flavors of lemonade. The Lemonade Cookbook: Southern California Comfort Food from L.A.'s Favorite Modern Cafeteria speaks to all cooks who want to make sophisticated highly-urban "comfort food" with ease.

    The high-powered convection heating translates to faster cook times, and with so little oil, you'll have easy clean-up too. Air Fry Every Day shows you how to use your air fryer to create healthier fresh takes on comfort food classics, crowd-pleasing snacks, and kid-friendly dishes, such as buffalo wings, coconut shrimp, shoestring fries, stuffed blooming onions with lemon aioli, and spiced sweet potato wedges with garlic yogurt dip. You'll also find deliciously unexpected ways to put your air fryer to use in recipes such as golden bread crumb-crusted cider-brined pork chops, crispy air-fried rice, and beautifully bronzed whole heads of cauliflower. An air fryer is also incredibly versatile: with its powerful convection heating, it can bake, roast, and steam at superfast speeds, so in addition to craveworthy "fried" foods, you'll find recipes for roasted meats, breads, pizzas, and even desserts and sweet baked goods--you may never turn your oven on again. With recipes that are creative, fast, and foolproof, and essential tips and techniques to maximize your air fryer's capabilities, Air Fry Every Day is the best reason why you should add this tool to your arsenal of kitchen gadgets.

    Tooler Doolus’s Oven Spaghetti and Bobbie’s Lemon/Lime Jell-O Cake Supreme, Ernie Mickler has collected another whopping batch of the“most magnannygoshus” recipes of the Very Deepest South. Previously known as SINKIN SPELLS, HOT FLASHES, FITS AND CRAVINS, this collection has a new name and a new cover that calls to mind its best-selling brother, WHITE TRASH COOKING. Same good eatin’, though. With color photographs by the author.

    Or at least he thought he did. After stumbling upon an artisinal tasting at an upscale cheese shop one Valentine’s Day, he realized he’d hardly even scratched the surface. These cheeses were like nothing he had ever tasted—a visceral drug-punch that reverberated deliciousness—and they were from America. He felt like he was being let in a great cosmic secret, and instantly he was in love.This discovery inspired Joe to embark on the cheese adventure of a lifetime, spending a year exploring the subculture around cheese, from its trenches to its command centers. He dove headfirst into the world of artisan cheese; of premiere makers and mongers, cave-dwelling affineurs, dairy scientists, and restauranteurs. The journey would take him around the world, from the underground cheese caves in Paris to the mountains of Gruyere, leaving no curd unturned, all the while cultivating an appreciation for cheese and its place in society.Joe’s journey from amateur to aficionado eventually comes to mirror the rise of American cheese on the world stage. As he embeds with Team USA at an international mongering competition and makes cheese in the experimental vats at the Dairy Research Center in Wisconsin, one of the makers he meets along the way gears up to make America’s biggest splash ever at the World Cheese Awards. Through this odyssey of cheese, an unexpected culture of passionate cheesemakers is revealed, along with the impact of one delicious dairy product.

    He tasted it long ago, in a restaurant, and has been trying to reproduce it ever since. Without success. Now, on the theory that practice makes perfect, he sets out to bake peasant bread every week until he gets it right. He bakes his loaf from scratch. And because Alexander is nothing if not thorough, he really means from scratch: growing, harvesting, winnowing, threshing, and milling his own wheat.   An original take on the six-thousand-year-old staple of life, 52 Loaves explores the nature of obsession, the meditative quality of ritual, the futility of trying to re-create something perfect, our deep connection to the earth, and the mysterious instinct that makes all of us respond to the aroma of baking bread.

    Get paid to travel and write about it.Only no one told Jules that it would mean eating oily seabirds, repeatedly falling off a husky sled, getting stranded on a Mediterranean island, and crash-landing in Iran.The exotic destinations come thick and fast – Hong Kong, Hawaii, Huddersfield – as Jules navigates what it means to be a travel writer in a world with endless surprises up its sleeve.Add in a cast of larger-than-life characters – Elvis, Captain Cook, his own travel-mad Dad – and an eye for the ridiculous, and this journey with Jules is one you won’t want to miss.

    When did eating become so fussy? It’s enough to make you throw your hands in the air--and then right inside the fridge for some pie.Eating healthy nowadays really just means eating clean, or choosing whole foods sourced from the earth with the least processing and fewest possible ingredients that sound like hair dye. Eating clean is not about counting calories or grams of carbs, or getting tricked by “health food” imposters, so you won’t find any of that here. Real food is the science-backed way to good health and a better body.Yet eating clean day after day isn’t so easy. That’s why the editors at Prevention created Eat Clean, Stay Lean--your easy-to-use, visual guidebook to better health, delicious food, and a slimmer you. Learn how to make 50 smarter choices in the supermarket and 150 cleaner, fast meals at home, all of which can help you lose weight while you enjoy real food that tastes great--and it even includes real pie.

    Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share their secrets, fabulous recipes, and expertise to create a truly priceless collection of culinary delights."One peek into Elisabeth Prueitt and Chad Robertson's sensational cookbook whisks you into their popular Tartine Bakery and reveals everything you need to know to create their superb recipes in your own home." –Flo Braker, author of The Simple Art of Perfect Baking and Sweet MiniaturesIt's no wonder there are lines out the door of the acclaimed Tartine Bakery in San Francisco. Tartine has been written up in every magazine worth its sugar and spice. Here, the bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first.Features easy-to-follow recipes meant to be made in your home kitchen. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres and, of course, a whole lot for dessert.Includes practical advice in the form of handy Kitchen Notes, that convey the authors' know-how.Gorgeous photographs are spread throughout to create a truly delicious and inspiring party cookbook.Makes a delectable gift for any dessert lover or aspiring pastry chef.Pastry chef Elisabeth Prueitt's work has appeared in numerous magazines, including Food & Wine, Bon Appétit, and Travel & Leisure, and she has appeared on the television program Martha Stewart Living. France Ruffenach is a San Francisco-based photographer whose work has appeared in magazines and cookbooks including Martha Stewart Living, Real Simple, and Bon Appétit magazines, and in Cupcakes, Everyday Celebrations, and Ros.

    There is one kitchen tool Kenzie Swanhart (aka food blogger Cave Girl in the City) couldn't be without: her spiralizer. It makes eating more vegetables a cinch, and it's just plain fun to use. In Spiralize It!, she shares her passion and proves that you can indulge in your favorite foods by swapping carbs for a variety of veggies, from carrots and sweet potatoes to butternut squash and zucchini.Featuring over 100 imaginative recipes, this comprehensive cookbook appeals to all palates--Paleo, vegetarian, vegan, gluten-free, and anything in between. Get started, with: Plenty of recipes to satisfy cravings with guilt-free dishes and desserts, like Macaroni & Cheese and Not-Your-Average Carrot Cake Handy dietary icons plus nutritional information with every recipe Overviews of popular spiralizer brands to find the right one for you Spiralizer tips and tailored recipes to suit all spiralizer brands Whether you're feeding picky kids, raw foodists or the Paleo proud, this is the only spiralizer cookbook you'll need.

    His travels took him from the hidden pockets of his hometown of New York to a tribal longhouse in Borneo, from cosmopolitan Buenos Aires, Paris, and Shanghai to Tanzania’s utter beauty and the stunning desert solitude of Oman’s Empty Quarter—and many places beyond.In World Travel, a life of experience is collected into an entertaining, practical, fun and frank travel guide that gives readers an introduction to some of his favorite places—in his own words. Featuring essential advice on how to get there, what to eat, where to stay and, in some cases, what to avoid, World Travel provides essential context that will help readers further appreciate the reasons why Bourdain found a place enchanting and memorable.Supplementing Bourdain’s words are a handful of essays by friends, colleagues, and family that tell even deeper stories about a place, including sardonic accounts of traveling with Bourdain by his brother, Chris; a guide to Chicago’s best cheap eats by legendary music producer Steve Albini, and more. Additionally, each chapter includes illustrations by Wesley Allsbrook.For veteran travelers, armchair enthusiasts, and those in between, World Travel offers a chance to experience the world like Anthony Bourdain.

    In this spirited paean to alcohol, two parts cultural history, one part personal meditation, Holland takes readers on a bacchanalian romp through the Fertile Crescent, the Mermaid Tavern, Plymouth Rock, and Capitol Hill and reveals, as Faulkner famously once said, how civilization indeed begins with fermentation. Filled with tasty tidbits about distillers, bootleggers, taverns, hangovers, and Alcoholics Anonymous, The Joy of Drinking is a fascinating portrait of the world of pleasures fermented and distilled.

    It could be a family secret finally divulged, a scribbled interpretation of something seen on TV, even a culinary experiment long since forgotten. What happens to these recipes when the books are passed on? By day, Michael Popek works in his family’s used bookstore. By night, he’s the voyeuristic force behind the websites ForgottenBookmarks and HandwrittenRecipes, where he shares the weird, wonderful objects he has found among the stacks at his store. Handwritten Recipes is a treasury of Michael’s most fascinating found recipes. You’ll find classic Americana like pies and casseroles alongside ethnic mainstays such as Italian cookies, springerle, and German dumplings. Some are perfectly clear and complete, while others leave crucial elements—like cooking times and ingredient measurements—to the reader’s imagination. You can venture to try any recipe, or just enjoy Popek’s findings as a time capsule from kitchens of generations gone by.

    This classic cookbook features 150 of The Grit's most requested recipes, including 20 new recipes to celebrate the 20th anniversary of this famous establishment. True to its Southern roots, this hip vegetarian eatery combines soul-food sensibility with meatless cuisine, and while there are plenty of Italian, Indian, Mexican, and Middle Eastern favorites to satisfy the well-traveled vegetarian, the heart of this cuisine maintains the down-home, soul-food feeling of simple foods and classic combinations that are guaranteed to please.

    The Pulitzer Prize and National Book Award-winning author turns his shrewd wit on the spirits and attitudes that cause his stomach to turn and his eyes to roll — warning: this book is not for rum drinkers. DeVoto instructs his readers on how to drink like gentlemen and sheds new light on the simple joys of the cocktail hour. Daniel Handler's introduction to this reprint of the 1950s classic provides a humorous framework for the modern reader.