If you suffer from the pain and discomfort of a digestive condition such as IBS, Crohn’s disease, ulcerative colitis, or nonresponsive celiac disease, it just might change yours.The Complete Low-FODMAP Diet (cowritten by Sue Shepherd) introduced this revolutionary treatment, which is rapidly becoming the first-line recommendation by doctors and dietitians worldwide. FODMAP is an acronym that stands for a group of difficult-to-digest carbohydrates found in foods such as wheat, milk, beans, soy, and some fruits, vegetables, nuts, and sweeteners. More than three quarters of adults with IBS who reduce their intake of these foods gain relief. Now, this follow-up cookbook brings you 150 simple, delicious, and brand-new recipes that are full of flavor but low in FODMAPs. The mix includes:breakfasts to start the day off right (Blueberry Pancakes; Banana-Chocolate Chip Muffins)starters and sides for every occasion (Spring Rolls; Chicken, Bacon, and Pesto Mini Pizzas; Stuffed Roasted Bell Peppers)soups and salads full of flavor (Vietnamese Beef Noodle Salad; Creamy Seafood Soup)entrées that make you feel good (Chicken and Vegetable Curry; Speedy Spaghetti Bolognese; Beef Satay Stir-Fry with Peanut Sauce)desserts that satisfy (Flourless Chocolate Cake; Almond Cookies; Baked Blueberry Cheesecakes).The low-FODMAP diet puts an end to suffering in silence, fearing the possible consequences of every meal, or confining yourself to a handful of bland, “safe” foods. The only thing missing from this comprehensive collection is the FODMAPs—and you’d never know it!

    Bread's role in politics, religion, technology, and beyond.

    No longer just for jellies and jam, mason jars are now being filled in the most creative and often super healthy ways, such as salads and casseroles. The easy-to-follow recipes in this book will show you how to prepare breakfast, lunch and dinner in a mason jar. Oh, and dessert! Can’t forget dessert.Some of the recipes included in the book are:• Pumpkin Pie Overnight Oats• Creamy Polenta with Bacon and Eggs• Spicy Watermelon and Cotija Salad• Roasted Butternut Squash and Kale Salad with Pepitas• Mexican Caesar Salad with greek yogurt dressing• Lazy Lasagna• Campers Sangria• Pie in a JarThe Mason Jar Cookbook will feature, in beautiful full-color photos, over 100 ways to create, carry, and consume food in the mason jar. Many of the recipes will include tips on serving and storage. Several will also include notes on substituting ingredients to include seasonal fruits and vegetables.Beautiful, convenient, easy, versatile and just plain cool. Just some of the many reasons why everyone should have mason jars in their life. Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    F. K. Fisher’s How to Cook a Wolf— written in 1942 during wartime shortages—An Everlasting Meal shows that cooking is the path to better eating. Through the insightful essays in An Everlasting Meal, Tamar Adler issues a rallying cry to home cooks. In chapters about boiling water, cooking eggs and beans, and summoning respectable meals from empty cupboards, Tamar weaves philosophy and instruction into approachable lessons on instinctive cooking. Tamar shows how to make the most of everything you buy, demonstrating what the world’s great chefs know: that great meals rely on the bones and peels and ends of meals before them. She explains how to smarten up simple food and gives advice for fixing dishes gone awry. She recommends turning to neglected onions, celery, and potatoes for inexpensive meals that taste full of fresh vegetables, and cooking meat and fish resourcefully. By wresting cooking from doctrine and doldrums, Tamar encourages readers to begin from wherever they are, with whatever they have. An Everlasting Meal is elegant testimony to the value of cooking and an empowering, indispensable tool for eaters today.

    Today there are over 40,000 Chinese restaurants across the United States--by far the most plentiful among all our ethnic eateries. Now, in Chop Suey Andrew Coeprovides the authoritative history of the American infatuation with Chinese food, telling its fascinating story for the first time.It's a tale that moves from curiosity to disgust and then desire. From China, Coe's story travels to the American West, where Chinese immigrants drawn by the 1848 Gold Rush struggled against racism and culinary prejudice but still established restaurants and farms and imported an array of Asianingredients. He traces the Chinese migration to the East Coast, highlighting that crucial moment when New York Bohemians discovered Chinese cuisine--and for better or worse, chop suey. Along the way, Coe shows how the peasant food of an obscure part of China came to dominate Chinese-Americanrestaurants; unravels the truth of chop suey's origins; reveals why American Jews fell in love with egg rolls and chow mein; shows how President Nixon's 1972 trip to China opened our palates to a new range of cuisine; and explains why we still can't get dishes like those served in Beijing orShanghai. The book also explores how American tastes have been shaped by our relationship with the outside world, and how we've relentlessly changed foreign foods to adapt to them our own deep-down conservative culinary preferences.Andrew Coe's Chop Suey: A Cultural History of Chinese Food in the United States is a fascinating tour of America's centuries-long appetite for Chinese food. Always illuminating, often exploding long-held culinary myths, this book opens a new window into defining what is American cuisine.

    Part culinary history, part cultural commentary, Vanilla tells the remarkable story of the world's most popular flavor and scent. The Spanish considered vanilla the ultimate aphrodisiac, the Totonac Indians called it the fruit of the gods, and the Aztecs taxed the Mayans in vanilla beans, using the beans as currency. Today, vanilla is in our coffee, our perfume, tea, home products, body lotion, and just about anything imaginable. Patricia Rain explores the incredibly diverse effect of vanilla on the worlds of food, medicine, psychology, and even politics. She intertwines the fields of cultural anthropology, botany, folklore, and economics, tracing the marvelous path of vanilla throughout world history. Vanilla shows how the impact and marketing of this ubiquitous little bean over the last eight hundred years saved the indigenous peoples of Mexico and Tahiti, put Madagascar on the map, drove the success of the great Parisian perfume houses and Europe's confection industry, and spurred trade routes across the Indian Ocean. Rain examines the rich history of vanilla with exacting detail and discusses its current role in our lives and the modern retail world, where the "vanilla boom" has caused the prices of many common consumer items to skyrocket. Filled with fascinating insights, quirky characters, trivia, and even recipes, this beautifully written book is perfect for vanilla lovers, history buffs, and anyone interested in a real-life captivating story.

    Perfect for parties, bed-and-breakfast hosts, or anyone who has a hankering for pie but doesn't want to spend hours in the kitchen, it's no wonder that mini pies and tarts are all the rage. From savory treats like Steak and Guinness Pies and Spinach Mushroom Quiches to sweet favorites like Pecan Cranberry Pies and Chocolate Raspberry Tarts, this book has something for every pie lover.   Here’s a sampling of the more than 50 recipes included:    Apple Pies  Chocolate Chip Cheesecakes  Ginger Peach Pies  Blackberry Malbec Pies  Maple Walnut Pies  Caramel Mousse Tarts  Shepherd’s Pies  Spicy Chicken and Cheese Empanadas  Cornish Pasties  Banana Dulce de Leche Pies  Blackberry Pies with Honey Lavender Cream  Toffee Almond Tarts  Strawberry-Rhubarb Pies  Plum Tarts with Citrus Cream  Peanut Butter Chocolate Pies

     Cocktail writer and historian David Wondrich presents the colorful, little-known history of classic American drinks-and the ultimate mixologist's guide-in this engaging homage to Jerry Thomas, father of the American bar. Wondrich reveals never-before-published details and stories about this larger-than-life nineteenth-century figure, along with definitive recipes for 100 punches, cocktails, sours, fizzes, toddies, slings, and other essential drinks, plus twenty new recipes from today's top mixologists, created exclusively for this book. This colorful and good-humored volume is a mustread for anyone who appreciates the timeless appeal of a well-made drink-and the uniquely American history behind it.

    Historically, these so-called odd bits have had a regular place on our plates and in our culinary repertoires. In fact, many are considered delicacies and routinely appear in regional specialties. So why do we eschew and waste valuable protein? When have our sensibilities become so squeamish? In short—when did we decide offal had become awful?    Jennifer McLagan, award-winning author of Bones and Fat, is on a crusade to bring the nose-to-tail style of cooking and eating out of the closet and back onto to our dining tables. Her mission: restoring our respect for the whole animal, developing a taste for its lesser known parts, and learning how to approach them in the kitchen as confidently as we would a steak or a burger. Serious food lovers will delight in the sheer variety of the dishes that await, ranging from simple to challenging: •  Headcheese for the Unconvinced•  Veal Cheeks with Swiss Chard and Olives•  Cheese and Just a Little Brain Fritters•  Lamb Neck with Quince and Turnip•  Brisket Braised with Caramelized Onions and Chile•  Sweetbreads with Morels and Fresh Fava Beans•  Moroccan-Style Braised Heart•  Minted Tripe and Pea Salad•  Wild Boar Shanks with Cranberries and Chocolate•  Bone Marrow and Mushroom Custard Much more than a cookbook, Odd Bits delves into the rich geographical, historical, and religious roles of these unusual meats. McLagan’s enthusiasm for her subject is contagious, and with her insight and humor will convert even non-believers to the pleasure of odd bits.

    Harris has spent much of her life researching the food and foodways of the African Diaspora. High on the Hog is the culmination of years of her work, and the result is a most engaging history of African American cuisine. Harris takes the reader on a harrowing journey from Africa across the Atlantic to America, tracking the trials that the people and the food have undergone along the way. From chitlins and ham hocks to fried chicken and vegan soul, Harris celebrates the delicious and restorative foods of the African American experience and details how each came to form such an important part of African American culture, history, and identity. Although the story of African cuisine in America begins with slavery, High on the Hog ultimately chronicles a thrilling history of triumph and survival. The work of a masterful storyteller and an acclaimed scholar, Jessica B. Harris's High on the Hog fills an important gap in our culinary history. Praise for Jessica B. Harris: "Jessica Harris masters the ability to both educate and inspire the reader in a fascinating new way." -Marcus Samuelsson, chef owner of Restaurant Aquavit

    As Curator of Books at Harvard University's Schlesinger Library, Haber has access to more than 16,000 cookbooks from which she has drawn inspiring and often surprising cooking stories from the 1840s to the present: a Confederate Jewish woman's ancestral chicken soup which helped improve institutional food overall; the well-groomed, upright "Harvey Girl" waitresses who helped civilize America's western frontier; and the Graham Cracker, which was created by a fanatic Seventh-Day Adventist trying to curb sexual appetites. With recipes throughout, Haber's fascinating survey adds a delicious new dimension to America's cultural heritage.

    . . from Parisian salons and cafes where the French Revolution was born, to the roadside diners and chain restaurants of the good ol U.S.A., where something resembling brown water passes for coffee, Allen wittily proves that the world was wired long before the Internet. And those who deny the power of coffee (namely tea-drinkers) do so at their own peril."

    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.

    This history reaches far back to the earliest civilisation in the Americas, and it was the Olmecs not the Aztecs who can be rightly named as the inventors of chocolate. Told with flair and wit, this history of cacoa looks at its ancient Mexican roots, questioning how it became the food of the gods, its ritual significance, and how it was used as a currency in trade among the Olmec. Piecing together a range of archaeological, documentary and pictorial evidence, Sophie and Michael Coe discuss the Theobrama cacoa tree, the chemical properties of cacao and its early domestication and use. The story of chocolate continues under the Aztecs and their first encounters with the Europeans. The authors trace the transformation and renaming of cacao as it made its way to the chocoholics of Europe - the white-skinned perfumed, bewigged, overdressed royalty and nobility'. Finally, Coe and Coe discuss its years of competititon with tea and coffee as the preferred hot beverage, its links with the Church, and its surrender to the industrialisation of the 19th century which withdrew the mystique of this luscious mouth-watering treat and turned it into an everyday, mass-produced, highly calorific product.

    With 80 delicious recipes, this cookbook celebrates the phenomenal success of the series and the culinary wonders enjoyed by the aristocracy in Edwardian England. Starting with an elegant array of savory tea sandwiches and sweets from traditional high tea, this book guides you through dinner at the Edwardian table with its: • Infinite variety of breads—Dinner Biscuits, Estate Oat Bread, Downton Dinner Rolls, and many more• Soups—Majestic Potato Soup, Royal Cheddar Cheese Soup, Stilton Chowder• Side Dishes—Asparagus in Cider Sauce, Baked Creamed Turnips, Shredded Spiced Brussels Sprouts, Savory Caraway Cabbage• Entrées—Edwardian Leg of Lamb, Lobster Pudding, Oyster Roll, Leek Pie, Downton Pheasant Casserole, Pork Loaf with Apples• Dessert at the Abbey—Lemon Creme Soufflé, Raspberries in Sherry Sabayon Sauce, Queen Victoria Rice Pudding, Downton Abbey Honey CakeWith recipes adapted for the modern cook by Chef Larry Edwards, these dishes are as inspiring as they are easy to make.